Chicken Exotica

Dinosaur Bar-B-Que Recipe

2 cups plain yogurt
1 tablespoon fresh grated ginger
1 tablespoon fresh minced garlic
1/3 cup fresh lime juice
2 tablespoons paprika
2 tablespoons kosher salt
1 1/2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper
1 teaspoon allspice
1 teaspoon mustard seed
1 teaspoon honey

Main Dish
4 (8-10 oz.) boneless chicken breast
1/4 cup olive oil
1 onion, sliced
1 red bell pepper, sliced
1/2 cup BBQ Sauce

Cut 3-4 slits on the top of each chicken breast. Mix all the marinade ingredients together in order and marinade chicken breasts overnight.

Fire up the grill to medium and cook the breasts until done. (About 10-12 minutes.)

In separate pan, saute onion and pepper until cooked down, add the BBQ sauce. Cook a little longer, then top each breast with onion and pepper blend.

Black and Blue Beef Tenderloins

Dinosaur Bar-B-Que Recipe

For the Sauce
2 tablespoons butter
1 large shallot, minced fine
2 large gloves garlic, minced fine
3 tablespoons Worcestershire sauce
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 cup Sensuous Slathering Sauce
1 teaspoon salt

For the Finish
2 tablespoons salt
2 tablespoons cracked black pepper
4 (8 oz.) beef tenderloin steaks
2 tablespoons olive oil
2-3 tablespoons crumbly bleu cheese
2 tablespoons sliced scallions

Heat the butter until melted in a saucepan over medium heat. Add the shallot and garlic, cook until soft. Add remaining ingredients, stir and keep warm on the back burner.

Heat a large skillet (cast iron is the best choice) over high heat until smoking hot. Press salt and pepper into the steaks, coating both sides. Add olive oil to hot pan, swirl to coat surface, then add Steaks. Blacken steaks for 4 minutes on each side until medium rare, or longer depending on your preference. Remove steaks from heat and keep warm on serving platter.

Replace saucepan to front burner and quickly add bleu cheese. Stir quickly, then pour over steaks before cheese melts completely. Garnish with scallions.

There are a variety of bottled Dinosaur Bar-B-Cue sauces available in supermarkets and online at Walmart, Amazon and the restaurant website .

BBQ Beans

Dinosaur BBQ Recipe

Serves 10-12

2 tablespoons olive oil
1/2 large onion, chopped
3/4 cup chopped green pepper
pinch each of kosher salt and black pepper
3 large cloves garlic, chopped
8 ounces hot Italian sausage, removed from casing
2 (28 oz.) cans baked beans, preferably Bush's
3/4 cup Mutha Sauce
1 tablespoon Creole mustard (preferably Zatarain's) or spicy brown mustard
1 tablespoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon Creole Seasoning
1 tablespoon molasses

Heat the olive oil in a large saucepan over medium-high heat. Add the onions and peppers and cook til soft adding a pinch of salt and pepper. Toss in the garlic and cook for 1 minute more. Crumble sausage into the veggies and cook, chopping to break the meat into small pieces. Cook tit the pink disappears.

Drain off some of the bean liquid in each can so that it's at the same height as the beans; then mix the contents of both cans into the cooked veggies and sausage. Turn down the heat down to medium-low and add all the rest of the ingredients. Simmer for 5 minutes. Serve immediately, or cool and reheat before serving.

Mojito Chicken

Dinosaur BBQ Recipe

Serves 4-6

Marinade (use 1 cup for chicken)
1/4 cup chopped garlic
1 tablespoon ground black pepper
1/2 cup onion, chopped
2 teaspoons cumin
2 cups fresh orange juice
2 teaspoons dried oregano
1/2 cup fresh lime juice
1 tablespoon fresh cilantro, chopped
1/2 cup olive oil

8 pieces chicken
1 large onion, sliced into 1/2-inch rounds
2 tablespoons fresh Italian parsley, chopped

To make the marinade: Mix the garlic, onions, orange and lime juices in a bowl. Heat the olive oil in a large saucepan until just smoking. Cover your arms and put on potholder mitts. Slide the contents of the bowl into the hot oil – be very careful because the liquid will spatter. Simmer for 5 minutes. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temp; then cover and refrigerate. Will keep for up to 2 weeks.

To make the chicken:  Spread the chicken out in a baking dish and pour the marinade over it. Rub some of the marinade under the skin. Marinate the chicken for 4 hours or overnight in the fridge. Turn the oven onto 375. Scatter the onion over the bottom of a roasting pan, and put the chicken on top, skin side up.
Pour the remaining marinade over the chicken and roast for 1 hour and 15 minutes, til the chicken is golden and cooked through. Serve the chicken with pan juices and sprinkle with parsley to garnish. If desired, squeeze lime wedges over chicken.

Creole Deviled Eggs

Dinosaur BBQ Recipe

Makes 2 dozen

12 large eggs
6 tablespoons mayo
2 tablespoons creole mustard (I prefer Zatarain’s)
2 tablespoons finely minced celery
black pepper
1/2 teaspoon kosher salt
Creole seasoning

Put eggs in large pot, just cover with cold water. Heat to boil. Turn off heat, but leave on burner for 12-15 minutes. Cool in ice bath.

Peel eggs and cut lengthwise. Scoop out yolks and transfer to bowl. Mash yolks with fork and add mayo, mustard, celery, pepper, and salt. Mash mixture and add to egg whites.
Sprinkle creole seasoning on top.

Fried Green Tomatoes

Dinosaur BBQ Recipe

Serves 4-6

For Tomatoes
4 green tomatoes
Creole seasoning
2 eggs
4 cups panko crumbs
4 teaspoons Kosher salt
1/2 teaspoon cayenne pepper
1/2 cup, vegetable oil (or more as needed)

For Dressing
1 1/4 cups mayonnaise
1 cup buttermilk
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/4 cup finely chopped chives
1 tablespoon lemon pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon kosher salt
freshly ground black pepper
1 teaspoon Creole seasoning

For tomatoes:  Core the tomatoes and cut off the ends. Slice them into 1/4 inch rounds, and dry between several layers of paper towels to get rid of the excess moisture. Sprinkle lightly with Creole Seasoning on both sides. Whisk together the eggs and a pinch of black pepper in a shallow bowl. In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper and the remaining 2 teaspoons black pepper. Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat them well on both sides and around the edges. Lift the coated pieces onto a rack set over a baking sheet. Pop them into the fridge for half an hour to set the crumbs.

Grab a heavy 12 inch skillet and heat the oil over medium heat. When the oil is hot, slide in a few tomatoes without crowding the pan. They should sizzle and bubble around the edges. Cook for 2 to 3 minutes on each side, til brown. Take them out of the plan, then add a bit more oil and get it hot before starting a second batch. Drain the fried tomato slices on paper towels. Arrange them around the outside edge of a plate, sprinkle them with some grated Pecorino Romano cheese, and set a bowl of Cayenne Buttermilk Ranch Dressing in the middle for dipping.

For Dressing: Whisk all the ingredients together into a bowl. Pour into a container with a lid, and store in the fridge till needed.

Honey Hush Corn Bread

Dinosaur BBQ Recipe

Serves 9

1 1/4 cups yellow cornmeal
1/4 cup sugar
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 eggs, slightly beaten
1/2 teaspoon vanilla
1/4 cup melted butter
2 tablespoons honey

Set the oven at 350 degrees, Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the corn bread. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.

Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened. Pull the hot greased pan from the oven and pour in the batter.

Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey. Cool for 10 minutes in the pan before cutting into squares.

Variation: Cheddar-Jalapeno Honey Hush Corn Bread 

Follow the recipe for Honey Hush Corn Bread, stirring 1 cup cubed extra sharp Cheddar cheese and 2 medium jalapeno peppers, seeded and minced, into the batter right before pouring it into the pan. Bake for 30 to 35 minutes and glaze with honey in the same way.

Notes:  Dinosaur BBQ even serves corn bread with their salads. Pictured above is a chopped salad with spiced walnuts.

Texas Red Chili

Dinosaur BBQ Recipe

Serves 4-6

2 1/2 pounds of beef sirloin or stew meat
kosher salt
coarsely ground black pepper
1 teaspoon corn oil
3 slices bacon, diced
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 medium jalapeno peppers, seeded and minced
2 tablespoons chopped garlic
3 1/4 cups beef broth or stock
2 (14 oz.) cans crushed tomatoes
2 bay leaves
1 cinnamon stick (2 1/2 to 3 inches long)
2 tablespoons ground ancho chile
1 tablespoon ground pasilla chile
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1 tablespoon dried oregano
juice of 1/2 lime
2 tablespoons of chopped cilantro

shredded cheddar cheese
diced red onions

Trim away fat and membrane from the meat and cut into 1 inch cubes. Season meat with 1 teaspoon each of salt and pepper.

Heat oil in a large dutch oven. Toss in bacon and cook over high heat til brown and crispy. Scoop bacon onto a plate lined with paper towel and set aside. (The bacon is just for flavor, so feel free to eat the bacon.) Keep the bacon fat in pan and cook beef in batches until browned on all sides. Be careful not to overcrowd the pot or else the meat will not brown well. Scoop meat into a bowl to collect juices and set aside.

Toss onions, green peppers, and jalapenos into the pot and stir to coat juices with vegetables, while scraping the tasty brown bits clinging to the pot. Season vegetables with salt and pepper, and cook until soft. Add garlic and cook for 1 minute. Dump the meat and juices back into the pot. Add broth, one can of tomatoes, bay leaves, cinnamon stick, chilies, cumin, and brown sugar. Stir well, cover and bring to a boil. Then crack the lid a little and turn heat to medium low and simmer for 90 minutes or until beef is tender, but still holds shape.

Add the second can of tomatoes to pot, stir and simmer for another one-half hour. Turn off heat.
Finish chili by adding oregano, lime juice and cilantro. Fish out cinnamon stick and bay leaves. Check seasonings and add salt and pepper to taste. Stir well and ladle chili into bowls. Top chili with chopped red onions and chedder cheese.

BBQ Sauce

Dinosaur Bar-B-Que Recipe

Makes 6-7 cups

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
pinch each of kosher salt and 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 coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of sa1t and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.

Hot BBQ Sauce
Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapenos. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.

Spicy Drunken Shrimp

Dinosaur BBQ Recipe

Serves 6-8

2 bottles or cans (12 ounces each) domestic beer
1/2 cup cider vinegar
2 cups water
2 tablespoons Old Bay seasoning
2 pounds large shrimp in the shell
2 tablespoons minced garlic
2 tablespoons Creole Seasoning
Brazen Cocktail Sauce (recipe follows)

Pour the beer, vinegar, and water into a high sided pan. Add the Old Bay Seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp. Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque. Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking. Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning, (they can be eaten warm or chilled.) Serve with Brazen Cocktail Sauce.

Barzen Cocktail Sauce
2 cups Mutha Sauce
1 cup prepared horseradish
2 tablespoons Worcestershire sauce
juice of 1/4 lime
juice of 1/4 lemon
2 teaspoons Tabasco sauce

Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.

Seafood Pan Roast

Dinosaur BBQ Restarant Recipe

2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tablespoons BBQ sauce
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
1/2 to 3/4 pound shrimp, in the shell
1/2 pound sea scallops
1 tablespoon heavy cream
10 fresh basil leaves, chopped

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.

Heat the oil over medium high heat in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine and BBQ sauce. When the mixture is bubbling, add the clams. Cover and cook until the clams open, about 3-5 minutes. Pull out the clams as they open and keep them warm. (Throw out any that don’t open)

Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season with Worcestershire. Toss in the shrimp and scallops. Simmer until they’re cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan and gently stir together all the shellfish. Sprinkle with fresh chopped Italian parsley and serve steaming hot.

Huevos Rancheros Burger

Weber Grill Restaurant Recipe

Serves 6

Burger Patties
2 pounds ground beef (80% lean)
2 tablespoons southwest spice (use your favorite)
1/2 tablespoon seasoned salt

6 hamburger buns (a hearty burger bun is best)
3 tablespoons butter (unsalted and soft)

Burger Toppings
6 slices Pepper Jack Cheese
6 eggs (fried over easy)
1 1/2 cups shredded lettuce
1 avocado, sliced
1/2 cup pico de gallo or salsa

Place the beef, seasoning and salt into a large mixing bowl and work this together with your hands until it is well mixed together. Separate the beef into equal patties. Make sure you press them in hard so they compress and stay together on the grill. Then, use your thumb to make a deep indentation in the center of the burger. Chill these patties, covered, in the refrigerator for at least 30 minutes before cooking. When the patties have chilled, remove them from the cooler at least 10 minutes before cooking to warm up the outside layer.

Prepare the grill for 2-zone cooking. Sear the outside of the burgers on the direct heat side and move them to the indirect side to cook them through. Cook the burgers to desired temperature.

Once they are a minute away from being cooked the way you want, top each burger with the Pepper Jack Cheese and melt the cheese with the lid closed on the grill.When the burgers are finished, allow them to rest a minute or two in a warm place before serving. This will keep them from getting too messy. While the burgers rest, butter and toast the buns.

Build the burgers with the rest of the ingredients and serve promptly. We suggest in this order. Bottom bun, shredded lettuce, burger patty with cheese, fried egg, avocado, pico de gallo, top bun. Enjoy with your favorite sides.

Roasted Corn on the Cob

Weber Grill Restaurant Recipe

Serves 8

8 ears of corn on the cob
1/2 lb softened butter
1 tablespoon seasoned salt

Peel husk back still leaving it connected to the cob and remove as much corn silk as possible. Smooth some butter onto each corn cob. Sprinkle each cob with seasoned salt. Roll the husk back on to the corn. Grill over indirect medium to low heat until the corn is tender, about 15-18 minutes (Turn occasionally.) Peel away the husk and discard. Liberally smooth another ounce of butter onto each cob and cook for 2 additional minutes.

Hickory Smoked Brisket

Weber Grill Restaurant Recipe

Serves about 20

1 beef brisket, trimmed (11 to 13 lbs)
1 cup Texas Style BBQ Rub
3-4 cups hickory chips, (soaked in water overnight)
1 cup Hickory BBQ Sauce

Cross cut the fat cap on each of the briskets. Season the beef and refrigerate overnight. Place in your smoke box and cook at 225 degrees for 8-10 hours. Baste with BBQ sauce during the last hour of cooking. Allow to rest for 30 minutes and slice or pull meat depending on menu. Serve with a side of Hickory BBQ Sauce and your favorite BBQ sides


The Brisket House in Austin Texas serves a brisket stuffed baked potato for about $8.00.  It is also loaded with cheddar cheese, jalapenos and diced onions.

Champagne Sangria

Weber Grill Recipe

1 Granny Smith apple, diced
1 Red Delicious apple, diced
1 Bartlett pear, diced
1 sliced orange
2 sliced limes
1 cup simple syrup (equal amounts sugar and water heated until sugar is dissolved)
3/4 pint orange juice
3/4 cup brandy
3/4 cup triple sec

Combine all ingredients and gently mix. Place in a container and refrigerate. Serve base with equal parts Sparkling wine or Champagne.