Dinosaur BBQ Macaroni Salad

Dinosaur BBQ Restaurant Recipe

1 pound small shell pasta
2 medium ripe tomatoes, cored and diced
1 cup thinly sliced celery
1/2 cup finely diced green pepper
1 cup mayonnaise
1/2 cup spicy brown mustard (or Creole mustard)
4 garlic cloves, minced
1 teaspoon brown sugar
1 teaspoon kosher salt
1 teaspoon black pepper

Cook the pasta in rapidly boiled salted water until al dente. Drain pasta, then cool it under cold running water. Drain well. Place pasta in a large bowl and add tomatoes, celery and peppers. In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper. Stir dressing into pasta and mix until coated. Serves 8.

Dinosaur BBQ Macaroni and Cheese

Dinosaur BBQ Restaurant Recipe

1/2 cup vegetable oil
1 1/2 cups onions, diced
3/4 cup green pepper, diced
1 teaspoon chopped garlic
4 ounces flour
3 cups water
3 cups Half and Half
14 ounces sharp cheddar cheese, shredded
5 ounces colby cheese, shredded
10 ounces American cheese, shredded
4 ounces pecorino romano cheese, shredded
1 teaspoon kosher salt
2 teaspoons lemon pepper
1 teaspoon sugar
2 teaspoons yellow mustard, French's
2 teaspoons white vinegar
1 1/2 teaspoons Tabasco sauce
1 1/2 lbs elbow macaroni
8 ounces shredded cheddar cheese
2 tablespoons pecorino romano cheese

Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and Half and Half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.

Using an immersion blender, puree this mixture until it is smooth (if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.

Cook 1 1/2 pounds of dried elbow macaroni in boiling water. Cook until al dente, not completely soft. Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased  9 by 13 inch pan. Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese. Place under broiler until top is golden brown and bubbling. Serves 10.

Dinosaur BBQ Mutha Sauce

Dinosaur BBQ Restaurant Recipe

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 oz.) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)

Pour the oil into a large saucepan over medium-high heat. After oil has heated, add the onions, green peppers, and jalapenos and stir.Add a pinch of salt and pepper and cook until vegetables are soft and onions are golden. Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Turn off heat, add the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge until ready to use. Makes 6-7 cups.

Dinosaur BBQ Dirty Rice

Dinosaur BBQ Restaurant Recipe

1/3 cup olive oil
2 cups onions, chopped
1 cup green pepper, chopped
1 -2 jalapeno pepper, seeded and minced
kosher salt and black pepper, to taste
1/2 pound chicken thigh, boneless & skinless, cut in 2 inch cubes
1 pound sweet Italian sausage
1/4 pound ham, cooked (cut in strips or cubes, about one cup)
1/4 pound pork (or any other cooked meat, cooked, shredded or diced, about 1 cup)
1/2 pound chicken liver, pureed in a food processor
3 cups chicken broth
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 1/2 cups long grain rice, parboiled

Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat.
Toss in the onions, green peppers and jalapenos. Season with salt and pepper. Cook until tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies.

Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver puree. Douse the meats with the broth and add the cayenne, cumin, oregano and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve. Serves 6.

Sausage and Pepper Sandwich

Dinosaur BBQ Restaurant Recipe

2 tablespoons olive oil
1/4 cup olive oil
1 1/2 large onions, sliced into thick strips
1 large red bell pepper, sliced into thick strips
1 large green pepper, sliced into thick strips
kosher salt
black pepper
2 pounds Italian sausage (hot or sweet)
6 submarine rolls, crusty

Place 2 skillets on the stove. Put 2 tablespoons of olive oil in one and 1/4 cup olive oil in the other.
Dump the onions and peppers into the one with less oil and cook over medium-high heat, seasoning with salt and pepper.

Heat the skillet with the larger amount of oil over medium heat for several minutes. Slide the sausages into the pan. Cook for 15 minutes, or til they just lose their pinkness inside. Pull the sausages out of the pan and nestle them into the peppers and onions. Slice up the rolls and stuff them full with sausages and peppers. Makes 6 sandwiches.

Creole Potato Salad

Dinosaur BBQ Restaurant Recipe

Creole Seasoning:
1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar

2 pounds red potatoes
4 hard cooked eggs, peeled and chopped
1/2 cup minced red onion
1 cup diced celery
4 garlic cloves, minced
2 teaspoons creole seasoning (above)
2 teaspoons kosher salt
1 teaspoon black pepper

1 cup mayonnaise
1/2 cup creole mustard or 1/2 cup spicy brown mustard
1 teaspoon brown sugar

4 slices cooked bacon, crumbled

Hard boil the eggs, peel, chop and set aside. Cook the bacon, drain, crumble and set aside.
Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
Drain and cut the potatoes into 1 inch chunks. Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.

Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. Pour over the potatoes and stir well. Taste for seasoning and add salt and creole seasoning if more is needed.
Top with crumbled bacon  right before serving. Serves 6.

Jack Stack BBQ Beans

Jack Stack BBQ Restaurant Recipe

1 (32 oz.) can pork and beans
1 cup chopped brisket
1 cup BBQ sauce (recommended: Jack Stack Original)
4 heaping tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon liquid smoke
1/2 cup ketchup
1/2 cup water

Combine all ingredients in a 4 quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serves 4-6.

This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

Maple Sweet Potatoes

Tony Roma's Restaurant Copycat Recipe

1 large garnet yam
1 tablespoon butter
1/2 cup chopped yellow onion
3 tablespoons finely chopped pecans
3 tablespoons maple syrup
1/4 teaspoon cinnamon

Bake yam for 40 to 45 minutes at 400 degrees.  This will bake the yam nearly all the way through, while still leaving it firm enough to slice when cool.  Remove the yam from the oven and let it cool so that you can handle it.  When the yam has cooled, remove the skin and slice it into 1-inch bite-size cubes.

Melt 1 tablespoon of butter in a large skillet.  Add onion slices and pecans and saute for a couple minutes or until onion slices begin to brown.

Add sliced yams, maple syrup and cinnamon and saute for 3 to 5 minutes, stirring often, or until yam pieces are hot and tender. This recipe yields 2 to 4 servings.

Fried Pickles

Smokey Bones BBQ Restaurant Copycat Recipe

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
oil for deep frying

In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.

In an electric skillet or deep fryer, heat oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. Makes 8 servings.

Sticky Chicken

Old Glory All American BBQ Recipe

2 whole chickens, cut in half

1 cup garlic
1/4 cup lemon juice
2 teaspoons kosher salt
1/2 cup cider vinegar
2 scallions
1/4 bunch fresh basil
1/4 bunch fresh mint
1 tablespoon Old Glory Rubadubdub Spice or spice blend of choice
3/4 cups olive oil
2 teaspoons Creole spice

Pineapple Bourbon BBQ Sauce:
1/2 cup pineapple juice
1/4 cup  bourbon
1/4 cup brown sugar
1/2 cup molasses
3/4 cup dark corn syrup
1/4 green bell pepper, minced
1/4 red bell pepper, minced
1/4 pineapple, skin removed, minced
1/2 tablespoon kosher salt
2 quarts Old Glory Memphis Sauce

For the marinade: Place all marinade ingredients except oil in a food processor and puree. With processor running slowly, add oil. Marinate half chickens in marinade, refrigerated, for 24 hours.

For Old Glory’s Pineapple Bourbon BBQ Sauce: Place all ingredients except Memphis sauce in a pot and reduce to a thick syrup. Add Memphis sauce and simmer for an additional hour.

For the Chicken: Place half chickens in smoker with wet hickory chips for 4 hours. After chicken is done in smoker, place over hickory grill and brush with pineapple bourbon BBQ sauce.

Chipotle BBQ Chicken

Wood Ranch BBQ & Grill

3/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 teaspoon Tabasco Chipotle Pepper Sauce
6 drumsticks or chicken thighs
salt and pepper to taste

Preheat oven to 350 degrees. Combine the first five ingredients to make a sauce. Season the chicken with salt and pepper.

Brush the chicken with half the sauce and bake for 30 minutes. Remove from oven, brush remaining sauce on chicken and return to oven for an additional 30 minutes. Makes 6 servings.

Texas BBQ Sauce

Cooper's Old Time Pit BBQ Restaurant Recipe

1 cup meat drippings or smoked chicken stock
1 cup ketchup
1/2 cup cider vinegar
2 tablespoons bacon drippings or lard
1 tablespoon hot sauce
1 teaspoon liquid smoke (optional)
Salt and pepper to taste.

Combine all ingredients plus 1/2 cup water in a large heavy pot and slowly bring to a boil over medium heat. Gently simmer over medium-low heat until richly flavored, 30 minutes, stirring from time to time to prevent scorching. You can also put pot on grill and cook sauce with smoke. Adjust seasoning, adding salt and pepper to taste. Makes about 3 1/2 cups.

Rudy's Country Store & BBQ Recipes

Rudy’s Country Store Restaurant Recipe

2 slabs baby back ribs, silver skin removed
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon fresh cracked pepper

BBQ Sauce:
8 ounces canned tomato sauce
1/2 cup ketchup
1/2 cup brown sugar
2 1/2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon fresh cracked pepper
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper

For the Ribs: mix the dry mustard, smoked paprika, salt and pepper together and rub on the ribs. Put ribs in foil and tightly cover the ribs and bake on a cookie sheet at 250 degrees for three hours. This can be done over the weekend too for a quick weeknight meal.

For the BBQ Sauce: mix everything together in a pan and cook over medium low heat for 30 minutes. This can also be made ahead and keeps in the refrigerator for weeks. When you are ready to grill, light coals or heat up your gas grill. Brush both sides with the BBQ sauce and cook over medium heat until heated through, then I turn up the heat on high to get some char marks for an extra smokey flavor. Serves 4-6.


Jumbo smoked potato with meat, half chicken, cream corn, Rudy's beans and jalapenos.

Rudy’s Country Store Restaurant Recipe

1 medium green cabbage
1/4 small red cabbage
3 carrots
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper

Shred the cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces. Grate carrots using box grater or grating blade in a food processor. In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper. Add cabbage and carrots. Mix to combine. Serve immediately, but is best after the salad has been refrigerated for at least 1 hour. Serves 10 to 12.

Rudy’s Country Store Restaurant Recipe

1 pint heavy cream
4 ounces cream cheese
16 ounces frozen corn kernels
2 -3 teaspoons sugar
1 teaspoon salt
fresh cracked black pepper if desired

In a medium pot over medium heat combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and and the sauce is smooth and creamy. Add corn kernels, and stir them in. Heat until the corn is warmed through. Add salt and sugar. Serve with some fresh cracked black pepper if desired. Serves 4.


Rudy’s Country Store Restaurant Recipe

1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon sweet paprika
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
10 large red skinned potatoes (about 5 pounds), quartered

Preheat oven to 400 degrees. Mix the first 8 ingredients in large bowl. Add potatoes; toss to coat. Transfer mixture to large rimmed baking sheet, spreading potatoes evenly. Bake potatoes until brown and tender, stirring occasionally, about 55 minutes. Serves 6.

Pork Butt

Big Bob Gibson's BBQ Restaurant Recipe

The Meat:
2 pork butts

The Injection:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt finely ground
2 tablespoons Worcestershire

Mix the ingredients together and inject into each butt.

The Rub:
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Mix the ingredients together and apply liberally to the butts.

Refrigerate for at least 4 hours. Smoke at about 225 degrees until the internal temperature reaches 195 degrees. Let rest for 15 minutes.

Grilled Chicken with White Sauce

Big Bob Gibson BBQ Restaurant Recipe

2 whole butterflied chickens
1 tablespoon salt
1/2 cup oil (vegetable, olive, lard)
2 teaspoons black pepper
Big Bob Gibson Bar-B-Q White Sauce (Recipe Below) 

Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.

Preheat the cooker to 325 degrees. Coat each whole chicken evenly with salt. Place the chickens over the void side of the cooker, with the skin side up. When the skin on the chicken is golden brown, after about 1 1/2 hours, turn the chickens skin side down, basting both sides with the oil. Sprinkle the cavities of each chicken evenly with pepper. Cook the chicken for an additional 1 1/2 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees.

Add more wood to the fire as needed to replenish the supply of coals and maintain 325 degrees. Pour the White Sauce into a narrow, deep container and position it next to your cooker. Remove each chicken from the cooking grate and submerge it into the pot of White Sauce. Remove the chicken from the sauce, cut each chicken in half between the breasts, and then quarter, by cutting between each breast and thigh. Serves 4 to 8.

White Sauce:
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon prepared horseradish
1/4 cup vinegar
1/2 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in bowl and mix well.