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Dickey’s Barbecue Pit Launches Signature Smoked Sausage Nationwide in Walmart

Dickey’s launches new retail product in 3,000 stores nationwide

Dickey’s Barbecue Pit is proud to announce its newest retail offering launching April 6 in 3,000 Walmart stores nationwide. Walmart will now carry three types of Dickey’s signature smoked sausage: Original Smoked Polish Sausage, Smoked Spicy Cheddar Sausage and Hot Links.

The new line of sausages from Dickey’s Barbecue Pit are high quality, competitively priced and easy to prepare at home. All of Dickey’s sausages are gluten free, and contain no MSG or nitrites. They come presmoked and ready to heat and serve. After the initial launch in select Walmart stores, Dickey’s sausages will also be available in other grocery stores nationwide, with outlets to be announced at a future date.

During the launch, Walmart customers can find Dickey’s brand of sausages in easy to find bunker displays in many stores, which will feature the products prominently in the center of the frozen food aisle. The displays will also be featured during Memorial Day weekend, making it the perfect meal for a summer kickoff barbecue or gathering.

Dickey’s sausages follow the recent retail launch of its signature buttery rolls in United Supermarkets, Jewel-Osco and Brookshire Brothers grocery stores in 2015.

Brunswick Stew

Shane's Rib Shack Copycat Recipe

1 1/2 lbs cooked chicken breasts 
2 pounds smoked pork butt
2 (14 1/2 oz.) cans diced tomatoes 
1 (16 oz.) package frozen whole kernel corn, thawed 
1 (16 oz.) package frozen cream corn, thawed
1 medium onion, chopped 
1 (16 oz.) can chicken broth 
1 (12 oz.) bottle Heinz ketchup 
1/2 cup white vinegar 
1/2 cup Worcestershire sauce 
1/4 cup brown sugar, firmly packed 
1 tablespoon salt 
1 tablespoon pepper 
2-3 tablespoons hot sauce 

Boil 1 1/2 pounds chicken breasts (with bone) and pull or shred meat. In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce.  Add the thawed corn and cream corn; stir. Add the tomatoes and stir. Lastly, stir in pulled chicken and pork.  Cover and simmer over low heat, stirring occasionally, 3 to 5 hours.

Peach Cobbler

Shane's Rib Shack Copycat Recipe

8 fresh peaches
1 cup milk
1 cup sugar
1 stick butter
1 teaspoon vanilla
1 cup self rising flour

Preheat oven to 350 degrees. Place butter in a cake pan in the oven to melt; remove pan from oven
Mix flour, sugar, milk and vanilla together in a bowl (its okay if it's lumpy); pour the mixture into the pan with the butter Stir peaches into the cake pan with the other ingredients. Bake for about 45 minutes.

Note: You can use other can fruit as well. In season apples and blackberries are a nice substitute.

Green Bean Salad

Shane's Rib Shack Copycat Recipe

1 pound fresh green beans, trimmed
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil

Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.

In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.

Grilled Salmon with Remoulade Sauce

GRILLED SALMON with Remoulade Sauce
Jack Stack BBQ Restaurant Copycat Recipe

Remoulade Sauce:
1/4 teaspoon fresh garlic, minced
1/2 tablespoon yellow onion, minced
1/2 tablespoon dill pickle, minced
1/2 tablespoon capers, drained and chopped
1 hard boiled egg, minced
1/4 teaspoon anchovy paste
1/2 tablespoon fresh parsley, chopped
1/4 teaspoon paprika
pinch kosher salt
pinch cayenne pepper
1 tablespoon Jack Stack Spicy Barbecue Sauce
1/2 cup sour cream
1/2 cup mayonnaise

1/2 teaspoon fresh squeezed lemon juice
1/4 cup unsalted butter, melted
4 (10 oz.) center cut salmon fillets, skin on
Jack Stack All Purpose Seasoning (or seasoning of choice)

For the Remoulade Sauce: Prepare, cool and peel  the hard boiled eggs. In a mixing bowl, combine all ingredients except mayonnaise, and sour cream. Using a wire whip, thoroughly incorporate the mayonnaise and sour cream. Store in a covered container under refrigeration for up to 2 days.

For the Salmon: Combine the lemon juice and melted butter in a small dish. On a preheated grill or grill pan, brush the grilling rack with vegetable oil to keep the salmon from sticking. Season the salmon lightly with All Purpose Rub. Grill flesh side down, turn over and finish grilling skin side down (about 3 to 4 minutes on each side). Gently remove the skin and transfer the salmon to a serving plate. Brush lightly with lemon butter mixture and serve with Remoulade sauce on the side.

About the Product
The Sauce of Zagat Survey's "Highest-Rated BBQ in the Country."
Original Flavor
2 Bottles
18 oz. Per Bottle

About the Product
Jack Stack KC All Purpose Rub, 7 ounces

About the Product
Kansas City's Jack Stack BBQ Sauce Variety Pack

Contains 3 bottles of Jack Stack sauce
1 Jack Stack Barbecue Original Sauce (18 oz.)
1 Jack Stack Barbecue Spicy Sauce (18 oz.)
1 Jack Stack Barbecue Hot Sauce (18 oz.)

About the Product
Contains 2 bottles of Jack Stack sauce and 3 rubs!

1 Original Sauce (18 oz), 1 Spicy Sauce (18 oz)
1 Jack Stack Meat & Poultry Barbecue Rub (7 oz)
1 Jack Stack All Purpose Barbecue Rub (7 oz)
1 Jack Stack Kc Steak Barbecue Rub (5.75 oz.)

This bundle includes a bonus Basting Brush at no extra cost! BBQ like a pro.

Onion Rings

Jack Stack BBQ

4 large yellow onions, peeled
4 1⁄4 cups flour
1 cup cornmeal
3⁄4 cup cornstarch
1⁄3 cup baking powder
2 tablespoons dried parsley
2 tablespoons seasoned salt, such as Lawry's
vegetable oil
1 cup milk
1 cup buttermilk

Cut the onions crosswise into 1 inch thick slices and separate into rings. Place the rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.

To make dry batter, mix together 2 1⁄4 cups of the flour, cornmeal, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.

Pour enough oil into a cast iron pot to come to a depth of 3 inches. Heat over medium high heat to 325 to 350 degrees. Put the  remaining 2 cups of flour in a bowl. In another bowl, mix together the milk and buttermilk.

Drain onions. Working in batches, about 3 to 5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving. Serves 8.

Lover's Chicken Breast

Salt Lick BBQ Restaurant Recipe

4 chicken breasts, skin on, boneless
salt and pepper to taste

Compound Butter:
1 serrano chile
1 teaspoon shallot, finely diced
1 teaspoon roasted garlic
8 tablespoons butter, unsalted
1 tablespoon lime juice
1 teaspoon black pepper
1 teaspoon cilantro, finely chopped
1 teaspoon chili powder
1 teaspoon oregano, fresh finely chopped

Mix all of the compound butter ingredients together in a bowl. Use a piece of wax paper to form it into a roll or log. Cut into 4 sections.

Preheat your oven or a grill set up for indirect heat to 400. Season the top and bottom of the chicken breasts with salt and pepper. Use two sections of the butter and press it up under the skin of the 4 chicken breasts. Slather the third section of the butter on top of the skin.

Place the chicken breasts on a raised rack above a sheet pan with edges and place in the middle rack of the oven. Cook until the internal temp reaches 160, about 45 minutes. Remove from the grill/oven. Heat up the last section of butter and drizzle over the chicken. Serves 4.

Chicken Fried Steak

Salt Lick BBQ Restaurant Recipe

1 teaspoon white pepper
1 tablespoon garlic salt
lard for frying
2 tablespoons bacon grease
2 cups flour
1 egg, lightly beaten
1/2 cup milk or buttermilk
8 (6 oz.) eye of round steaks
salt and pepper to taste
Creamy Gravy (recipe follows)

Combine the pepper and garlic salt for seasoning mix. Fill a cast iron skillet halfway with melted lard. Add the bacon grease and heat to 370 degrees. Mix the flour with 1/2 teaspoon of the seasoning mix in large shallow bowl. In another shallow bow, whisk together egg and milk.

Moderately to heavily season steak with seasoning mix, dredge in flour on both sides, and tenderize with wooden meat mallet. Season and dredge before tenderizing to seal in flavors.
Dredge tenderized steaks in flour. Shake off excess. Dip in milk mixture, allowing excess to drop off, then dredge again in flour, evenly coating batter so that steak appears dry on the outside.

Gently place 2 to 3 steaks in oil. Oil temperature will fall, but maintain it at 325 to 350 degrees. Cook steaks 7 minutes, turning twice, until batter is crisp and brown and meat is cooked through. Use wire skimmer or slotted spoon to transfer to paper towels. Season with salt and pepper to taste. Keep warm in oven. Top with Creamy Gravy.

Creamy Gravy:
4 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
2 teaspoons salt
2-3 teaspoons ground pepper

Creamy Gravy: Melt butter over medium low heat in medium-sized pot. Whisk flour into butter until smooth, about 5 minutes. Slowly add milk, and stir constantly until smooth. Season to taste, and stir often for about 10 minutes, until gravy has thickened.

Salt Lick BBQ Brisket

The Salt Lick BBQ Restaurant Recipe

8-10 pound beef brisket
3 tablespoons dry rub (recommended: Salt Lick Dry Rub)
Barbecue sauce (recommended: Salt Lick BBQ Sauce)

Dry brisket with a clean cloth. Evenly spread the dry rub over the entire outside of the brisket. Rub in lightly and dust off any excess. Start a fire in your grill using oak, other hard woods, or oak charcoal. Do not use mesquite in any form. Once the fire has reached the stage where you can hold your hand about 1-inch over the grill to a count of 4, place the brisket fat side down above the coals. Leave for 5 to 10 minutes or until caramelization begins. Turn brisket over and repeat process. Remove from fire. The purpose of this procedure is to set the spices into the meat so that they will not wash off during the cooking process.

Place the brisket on an open grill away from the coals and maintain a temperature to where you can hold your hand over it to a count of 12 or place in a closed smoker away from the coals at a temperature of 210 degrees. Cook for 14 hours or until the internal temperature reaches 160 degrees.

During the cooking process, turn and baste the brisket with Salt Lick BBQ sauce often (at least 4 times). If not using Salt Lick BBQ sauce, make sure your sauce has no tomatoes in it, as they will burn and leave a bitter taste. When turning the brisket, try not to use a barbecue fork. If you do, only insert it at the edges. Poking the center will cause the juices to run out and make the brisket dry. Makes 12 to 14 servings.

The Salt Lick BBQ Garlic Dry Rub 12 Oz
From Salt Lick

Product Description
Garlic flavored dry rub from the famous Salt Lick BBQ in Driftwood, Texas.

Garlic Rub for beef, seafood, pork, chicken, turkey and even grilled vegetables.


The Salt Lick Original Recipe Bar-B-Q Sauce 12 Oz (Pack of 2)
From Salt Lick

12 Oz Bottle (Pack of 2)

Salt Lick BBQ Creamed Corn

The Salt Lick BBQ Restaurant Recipe

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 tablespoon sugar
2 tablespoons yellow cornmeal
1 cup heavy cream
fresh ground black pepper
1/2 onion, diced

In medium pan over medium high heat, saute the onion and butter until the onion is translucent. Add salt.

Use a sharp knife to slice the tops of corn kernels off corncobs. Then go back with dull edge of knife to scrape remaining pulp and corn milk into bowl. This is where the flavor is. Add the kernels and pulp mixture to pan, and cook over medium high.

Sprinkle the corn with sugar. Stir constantly for about 2 minutes. Sprinkle on cornmeal, using a whisk to combine well. Add the heavy cream, and cook until corn has softened, 2 to 3 minutes. Season with pepper.

Salt Lick BBQ Potato Salad

The Salt Lick BBQ Restaurant Recipe

5 large baking potatoes
kosher salt and cracked black pepper, to taste
1 teaspoon celery seed
1 large yellow onion, diced
1/2 cup juice (from dill pickle jar)
1/3 cup BBQ sauce
1/3 cup vinaigrette salad dressing
1 cup mayonnaise (or to taste)

The day before preparing this potato salad, scrub your potatoes and boil them in salted water. Cook until tender, but still slightly firm so they are not mushy. Place them into ice water to stop the cooking process. When the potatoes are cool, peel them and cut them into a 3/4 inch dice. Place them potatoes in a large mixing bowl.

Season the potatoes with kosher salt, fresh cracked black pepper, and celery seed.

Place the onion in pickle juice, and allow it to marinate overnight in the refrigerator. When serving, drain the pickle juice and add the onions to the potato salad mixture.

The day of the event, add your barbecue sauce and salad dressing, toss to completely mix. Place the combined potato mixture back in the refrigerator for at least one full hour before serving, Just before service, add the mayonnaise and adjust seasoning.

Note:  It is the marinated onions that make the difference.

Salt Lick BBQ Peach Cobbler

The Salt Lick BBQ Restaurant Recipe

1/2 cup unsalted butter
1 cup all purpose flour
1 cup granulated sugar (may use less)
2 teaspoons baking powder
1/4 teaspoon sea or Kosher salt
2/3 cup milk, room temperature
1 large egg, room temperature and slightly beaten
6 cups sliced peaches (use either fresh or frozen, thawed - DO NOT used canned)
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preheat the oven to 350 degrees. Put the butter into a 9 X 13 inch Pyrex style baking pan. Place the pan in the preheated oven to melt the butter.

In a medium sized mixing bowl, stir together the flour, sugar, baking powder and salt. Stir in the milk and beaten egg until all of the ingredients are well combined. Remove the casserole from the oven and pour the flour mixture evenly over the melted butter. DO NOT MIX.

In the same bowl you used for the flour mixture, toss together the peaches, sugar, cinnamon and nutmeg. Spoon the peach mixture evenly over the batter in the casserole. DO NOT STIR. Bake in the preheated oven for about 35 to 45 minutes, or until the batter rises to the top and is golden brown. Serves 12.

Tamale Pie

The Salt Lick BBQ Restaurant Recipe

1/2 cup vegetable oil
1 pound ground steak
1 medium onion, chopped
2 cloves garlic
1 teaspoon garlic salt
3 tablespoons butter
1 (8 oz.) can whole kernel corn and liquid
1 (8 oz) can crushed tomatoes
2 teaspoons chile powder

Cornbread Topping:
3 beaten eggs
1/4 cup vegetable oil
1 1/2 cups corn meal
1 1/2 cups sweet milk, evaporated
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon salt
2 teaspoons sugar

The filling: Preheat oven to 350 degrees. Combine the first six ingredients in a large skillet, and brown the meat. Add the corn, tomatoes, and chile powder. Cook together for 15 minutes. Transfer the ingredients to a casserole dish.

The cornbread topping: In a separate bowl, combine all the ingredients. Pour over the meat mixture, and bake 30 to 35 minutes or until the top has browned. Serves 4.

Salt Lick BBQ Coleslaw

The Salt Lick BBQ Restaurant Recipe

1 head cabbage, shredded
1/8 cup vegetable oil
pinch celery seed
2 1/2 tablespoons toasted sesame seeds (see Note)
1/8 cup Salt Lick Vinegar Mix (recipe follows)

Place cabbage in a large mixing bowl. Sprinkle oil over top and mix thoroughly. Sprinkle celery seed and sesame seeds over cabbage and mix thoroughly. Add Salt Lick Vinegar Mix and combine well. Place in a serving bowl; scrape all remaining seeds and dressing from mixing bowl and add to serving bowl. Serve immediately, while cabbage is crisp and crunchy. Makes 6 to 8 servings.

Salt Lick Vinegar Mix: Place 1 cup white vinegar in a heavy saucepan and bring to a boil. While vinegar is boiling, slowly add 1/2 cup plus 2 tablespoons granulated sugar and 1/2 cup salt, stirring constantly until dissolved. Turn off heat. Place 1/4 cup white pepper in a mixing bowl. Slowly pour vinegar mixture into white pepper while whisking, and mix well. Cover. Makes about 1 cup.

Note: To toast sesame seeds, place in a single layer in a wide skillet over medium heat, shaking the pan occasionally until seeds start to brown and become fragrant.

Brisket Jalapeno Poppers

The Salt Lick BBQ Restaurant Recipe

peanut or canola oil for frying
1/2 pound chopped brisket
1 egg, whisked
4 ounces diced pickled jalapeño
1/2 tablespoon Salt Lick Garlic Dry Rub
6 tablespoons Salt Lick BBQ Sauce
1/2 cup Panko breadcrumbs
3 ounces American cheese, shredded
3 ounces Swiss cheese, grated

Heat oil in deep fryer to 350 degrees. In large mixing bowl, combine brisket and egg and mix well. Add jalapeño, dry rub mix, and BBQ sauce, and mix well. Add breadcrumbs in small amounts and make sure they are evenly distributed. Add cheese, and mix well. Scoop 1/2-ounce spoonfuls of mix to form poppers. Fry in oil until golden brown. Remove and drain on paper towel. Yields about 20 poppers.

The Salt Lick BBQ Garlic Dry Rub 12 Oz
From Salt Lick

Product Description
Garlic flavored dry rub from the famous Salt Lick BBQ in Driftwood, Texas.

Garlic Rub for beef, seafood, pork, chicken, turkey and even grilled vegetables.


The Salt Lick Original Recipe Bar-B-Q Sauce 12 Oz (Pack of 2)
From Salt Lick

12 Oz Bottle (Pack of 2)