Dinosaur BBQ Chicken Wings


Dinosaur BBQ Restaurant Recipe

Serves 4

24 chicken wing pieces
1/4 cup olive oil

blue cheese dressing
celery sticks

Mild Wings:
1/4 cup Red Rub seasoning
2 cups Mutha Sauce

Hot Wings:
1/4 cup Creole seasoning
2 cups Hot BBQ sauce

DINOSAUR BBQ Swag Appetizer Sampler

Whats in it and links to recipes

This platter at Dinsour Bar-B-Que is available as a solo or for sharing in groups of two or 4.

Chicken Wings - Spice-rubbed, pit-smoked, grill finished, with blue cheese dressing, celery sticks & sauce choices: Recipe Link

  • Mild - Honey BBQ or Korean BBQ
  • Hot - Wango Tango, Garlic Chipotle or Jerk Glaze
  • Hottest - Devil’s Duel

Fried Green Tomatoes - Served with Pecorino Romano, cayenne buttermilk ranch. Recipe Link

Deviled Eggs - Cajun spiced with chives. Recipe Link

Spicy Shrimp Boil - Peel and eat shrimp cooked in a boil of beer, herbs and spices. Served cold with habanero cocktail sauce. Recipe Link

Dinosaur BBQ Peach BBQ Pork Chops


Dinosaur BBQ Restaurant Recipe

4 bone in center loin pork chops
2 tablespoons Creole Seasoning
2 tablespoons olive oil

1 pound fresh peaches (or use frozen if peaches are not in season)
1/4 cup butter
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/4 cup brandy
1/2 cup Mutha Sauce 
1/8 teaspoon ground cinnamon
kosher salt and black pepper

Preheat your grill.

Slit the bootstrap tendon on the side of each chop (if there is one) in one place so the chops won't curl on the grill. Mix up a paste of the Creole seasoning and oil. Rub this generously into the chops. Set aside.

Slit the skin of the peaches on the bottom with an X, then plunge them into boiling water for 30 seconds. Remove, peel, and cut in half. Pluck out the pits, and slice the peaches up lengthwise.

Drop the butter into a saucepan set over medium heat. Once it melts, add the ginger an cook until soft. Slide in the peach slices and brown sugar and give it all a gentle stir. Pour in the brandy and ignite with a match. Once the flame dies down, and the Mutha Sauce and cinnamon and season with salt and pepper.

Check the grill. If you're using charcoal, spread a nice even coal bed and set the chops directly over the coals. When the juices rise up to the surface near the bone, give the chops a flip. Continue cooking until the meat reaches an internal temperature of 145 to 150 degrees. The chops should be done in 8 to 10 minutes. Don't overcook them. Serve them up on a platter with the sauce spooned all over.

Dinosaur BBQ Chili Garlic Pork Loin


Dinosaur BBQ Restaurant Recipe

Serves 6

1 (3 lb.) boneless double pork loin roast
4 large cloves garlic, quartered
kosher salt and black pepper

2 bulbs roasted garlic
1 tablespoon kosher salt
2 teaspoons ground ancho chile
2 teaspoons dried flaked chipotle chile
1 teaspoon ground cumin
2 teaspoons brown sugar
1 teaspoon olive oil

Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub.

Poke holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration.

Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with salt and a grinding of black pepper.

Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that its from 325 to 350 degrees inside. Roast for about 1 hour, til the meat reaches an internal temperature of 150 degrees. Pull the roast off the grill and let it rest for 15 minutes.

Carve and serve immediately, or let it cool completely and then slice for sandwiches.

Dinosaur BBQ Jerk Pork Tenderloins


Dinosaur BBQ Restaurant Recipe

Serves 4

4 pork tenderloins

Jerk Paste:
1 large onion, cut into 16 pieces
2 large jalapeno peppers, stems and seeds removed
2 large cloves garlic
1 medium bunch scallions, white parts plus 4 inches of green, sliced
2 teaspoons dried thyme
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon brown sugar
1 tablespoon olive oil
1/4 cup soy sauce
juice of 1/2 lime

1/2 cup reserved jerk paste
1 cup Mutha Sauce 
1/3 cup water

Put the jerk paste ingredients into a food processor. Start by processing with off and on pulses, scraping the bowl down several times. Then continue processing to a paste. Set aside.

Slice each tenderloin lengthwise along the grain into 3 even slices. Pound each slice lightly with the edge of a mallet to make indentations on both sides without opening holes in the meat.

Save 1/2 cup of the jerk paste for the sauce. Place the tenderloins in a nonreative pan and rub the remaining jerk paste onto all sides. Cover and marinate in the refrigerator for at least 4 hours or all day, if possible.

Fire up the grill. Put all the ingredients for the sauce into a small saucepan and bring to a gentle simmer. Let it bubble for 15 minutes. Keep warm.

Scrape most of the jerk paste from the meat so it doesn't stew on the grill. Place the tenderloin slices directly over the coals and grill until the meat reaches an internal temperature of 145 to 150 degrees, about 4 to 5 minutes on each side.

Take the tenderloins off the grill, cut them into serving size pieces and present them with lots of sauce.

Dinosaur BBQ Creole Pork Medallions


Dinosaur BBQ Restaurant Recipe

2 tablespoons butter
5 large cloves garlic, chopped
pinch of kosher salt
1 cup Creole mustard or spicy brown mustard
1/2 cup white rice
1 cup Mutha Sauce 
3 tablespoons honey
1 teaspoon Creole Seasoning

1 (2-2 1/2 lb.) boneless center cut pork loin roast
Creole Seasoning
1/2 cup vegetable oil

To make the Sauce:  Melt 1 tablespoon of the butter in a small saucepan over medium heat. Toss in the garlic with a pinch of salt. Cook for 1 minute, just to soften it a bit. Add the mustard, wine, Mutha Sauce, honey and Creole Seasoning. Turn the heat down to low and simmer for 10 minutes. Keep warm on a back burner.

Slice the pork loin into 3/4 inch medallions. You should get about 10. Season liberally on both sides with Creole Seasoning.

Put a large cast iron skillet on high heat. Heat the pan to smoking hot, about 10 minutes. Pour in the oil and heat for about 30 seconds. Add a few medallions, don't crowd the pan, and cook for 2 to 3 minutes on each side. Take them out and put them on a platter. Keep them warm while you cook the rest of the pork..

Swirl the remaining 1 tablespoon of butter into the warm sauce. Serve the medallions with some of the sauce spooned over each one.

Dinosaur BBQ Pecan BBQ Chicken


Dinosaur BBQ Restaurant Recipe

Serves 4

4 chicken halves or 8 chicken quarters
olive oil
kosher salt and cracked black pepper
dried thyme

1 cup pecans
2 tablespoons olive oil
1/2 cup minced onion
4-5 large cloves garlic, minced
1 tablespoon minced, seeded jalapeno pepper
pinch of kosher salt and black pepper
1 cup chicken broth or stock
1 1/2 cups Mutha Sauce  
1 teaspoon ground ancho chile
1/2 teaspoon ground cumin
1 1/2 tablespoons honey
2 tablespoon butter, cut into 6 pieces
2 tablespoons sliced scallion

To cook the Chicken:  Oil the chicken and season on both sides with salt, cracked pepper, and a sprinkling of thyme.

Build a medium coal bed in your grill. It should register from 325 to 350 degrees with the lid down. Open the grill and arrange the chicken skin side up with the thickest parts to the center. Close the lid and cook for 25 to 30 minutes. Flip the chicken over so the skin side is down an cooked, covered, until golden, about 20 minutes more, or until it reaches an internal temperature of 160 to 165 degrees.

To make the Sauce:  Toast the pecans in a 350 degree oven until fragrant and lightly browned, about 10 minutes. Chop the coarsely. Set aside.

Heat the oil gently in a saucepan over medium heat, add the onions, garlic, and jalapenos with a pinch of salt and pepper, and cook until soft. Pour in the chicken broth and the Mutha Sauce, simmer until reduced by a quarter, about 15 minutes. Add the chile, cumin, honey, and pecans. Keep warm. Just before serving, take the sauce off the heat and swirl in the butter, one piece at a time until melted. Stir in the scallions.

Pull the chicken pieces off the grill and serve them smothered in sauce.

Dinosaur BBQ Molasses Bourbon Steak


Dinosaur BBQ Restaurant Recipe

Serves 4

2 tablespoons butter
1/2 cup chopped red onion
1/2 cup diced red bell pepper
1 medium jalapeno pepper, seeded and minced
pinch of kosher salt and black pepper
3 large garlic cloves minced
2 cups Mutha Sauce 
3-4 tablespoons Jim Beam or Jack Daniels bourbon
1/4 cup molasses
3 tablespoons sliced scallions

4 (18-22 oz.) porterhouse steaks
kosher salt and pepper
olive oil

Heat a sauce pan to medium high heat. Add the butter and once its melted, add the onions, peppers, and jalapenos. Cook until soft, seasoning it with a pinch of salt and pepper. Add the garlic and cook 1 minute more. Swirl in the Mutha Sauce, bourbon, and molasses. Warm it up, then add half the scallions, saving the rest to sprinkle over the finished dish. Keep the sauce warm.

Fire up the grill. Rub the steaks with salt, pepper and olive oil. Grill over a hot fire to your liking. Place the steaks on a plate and add the sauce. Sprinkle the remaining scallions over each portion before serving.

Dinosaur BBQ Sweet Potato Pecan Pie


Dinosaur BBQ Restaurant Recipe

Serves 8

1 prepared pie crust

2 cups cooked, mashed sweet potatoes (about 1 pound potatoes)
3/4 cup sugar
2 large eggs,slightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon vanilla
2/3 cup sweetened condensed milk

1 cup coarsely chopped pecans
2 large eggs, beaten
2 tablespoons butter, softened
2 teaspoons vanilla
1/2 cup sugar
1/2 cup dark corn syrup
pinch of kosher salt
1/8 teaspoon ground cinnamon

sweetened whipped cream

Preheat the oven to 325 degrees. Use a 9 by 1 1/4 inch pie pan. This is a bit deeper than normal in order to hold everything. Roll out the pie crust, fit it into the pie pan as directed, and chill it in the freezer until you're ready for it.

Put all the ingredients for the filling into a bowl. Mix well and set aside.

Take another bowl and add all the toppings into it. Stir together and set aside.

Pull the pie shell out of the freezer and spoon in the filling. Smooth and even the surface. Then pour the topping over it. Put the pie into the oven and bake for 1 1/2 hours, or until the crust is golden and the filling is set. Cool the pie on a rack. Serve slices of the pie at room temperature with a nice dollop of whipped cream.

Dinosaur BBQ Rice Pudding


Dinosaur BBQ Restaurant Recipe

Serves 4-6

4 cups (1 quart) half and half
1 cinnamon stick (3 inches long)
peel from 1/4 of a lime (all white pith removed)
1/2 cup sugar
pinch of kosher salt
3/4 cup parboiled long grained rice
3/4 cup heavy cream
2 egg yolks, lightly beaten
2 teaspoons vanilla
2 tablespoons brown sugar
2 tablespoons dark rum

fresh mango cubes
whipped cream  (optional)

Mix up the half and half, cinnamon stick, lime peel, sugar and salt in a large saucepan. Slide it onto a burner and bring the mixture up to a simmer on medium high heat. Add the rice and turn the heat down to low. Cook gently, stirring every now and then, for 35 to 40 minutes, or until the rice grains are just tender. Pull the pan off the heat.

Grab a bowl and whisk together the cream, yolks, vanilla, brown sugar, and rum. Fold the mixture into the cooked rice an put the pan back on medium heat for a few more minutes, stirring until the mixture just begins to thicken. Take it off the heat, fish out the cinnamon stick and the lime peel, and scrape the pudding into a bowl. Serve warm or col just as it is or dress the pudding up a bit with some fresh mango cubes and whipped cream.

Dinosaur BBQ Coconut Bread Pudding


Dinosaur BBQ Restaurant Recipe

Serves 12

1 pound day old Italian or French bread
4 cups (1 quart) milk
2 teaspoons vanilla
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 large egg yolks
1/2 cup raisins
1 cup flaked coconut
1/4 cup butter, softened
2 tablespoons confectioners' sugar

1 cup heavy cream
1 cup confectioners' sugar
1/2 cup butter, cut in 8 pieces
2 tablespoons rum

Preheat the oven to 325 degrees. Cut the crusts off the bead, and then cut the rest into 1 inch cubes, collecting about 8 cups. If the bread isn't day old, put it into the heating oven for 5 to 10 minutes to dry it out a bit.

Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl. Stir in the raisins, coconut, and bread cubes. Soak for 30 minutes.

Mix 2 tablespoons of the softened butter with the confectioners' sugar and smear it over the bottom and sides of a 9 by 13 inch pan. Pour in the bread and egg mixture. Melt the remaining 2 tablespoons of softened butter and drizzle it over the top. Put the pan into the oven and bake for 50 to 60 minutes, or until set in the middle and puffed and brown around the edges.

To make the sauce, combine the cream, confectioners' sugar, and butter in a saucepan. Set it over medium high heat and bring to a boil. Whisk constantly. Turn the heat to low and simmer for 3 minutes. Then stir in the rum. Keep warm. Makes 1 3/4 cups of sauce.

Take the pan out of the oven when the bread pudding is done, and let it set for 10 minutes. Cut into squares and serve warm or at room temperature. Cover each serving with warm rum sauce.

Dinosaur BBQ Peanut Butter Pie


Dinosaur BBQ Restaurant Recipe

Serves 6-8

20 Oreo sandwich cookies
3 tablespoons butter, melted

1 cup heavy cream
1 tablespoon vanilla
8 ounces cream cheese, softened
1 1/4 cups smooth peanut butter
1 cup confectioners' sugar

1/2 cup chopped peanuts

To make the Crust:  Crumble the cookies into a bowl of a food processor and blend the crumbs. This will give you about 2 cups. Put them in a bowl and mix in the melted butter. Press the crumbs evenly over the bottom and up the sides of a 9 inch pie pan. Chill while making the filling.

To make the Filling:  Put the cream, vanilla, cream cheese, peanut butter, and confectioners' sugar in a mixer bowl. Mix on low for 1 minutes, until blended, gradually increase the speed to high. Whip until light and fluffy, about 1 more minute.

Spoon the filling into the chilled pie shell. Even off the top and sprinkle with peanuts. Put in the refrigerator and let chill until set, about 4 hours. Serve the pie chilled and cut into wedges. Don't leave it out at room temperature for too long because it will get too soft.

Dinosaur BBQ Paprika Chicken


Dinosaur BBQ Restaurant Recipe

Serves 4-6

3 pounds chicken thighs
Creole Seasoning
1/2 cup olive oil
2 cups chopped onion
pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1/4 cup paprika
1 cup Mutha Sauce
2 21/2 cups chicken broth or stock
1 1/2 cups sour cream
1/2 cup sliced scallions

Side Dish:
1 pound noodles, cooked and tossed with plenty of butter

Strip the skin from the chicken thighs and season generously with the Creole seasoning.

Heat the oil over medium high heat in a deep pan and brown the thighs until golden, about 3 minutes on each side. It's better to cook the chicken in batches than to crowd the pan. Put the browned chicken on a plate.

Pour off all but 3 tablespoons of the oil, and put the pan back on the heat. Add the onions, seasoning them with and pinch of salt and pepper, and cook until soft. Then add the garlic and paprika and cook a few minutes longer. Stir in the Mutha Sauce and chicken broth and bring to a boil. Put the chicken back in the pan, along with any juices left behind.

Cover the pan and lower the heat to medium low. Simmer for 30 minutes, or until the chicken is done. Slowly add the sour cream to the sauce, stirring until well blended. Adjust the seasonings, add more Creole seasoning if you think it needs it. Stir in the scallions and serve with lots of buttered noodles.

Dinosaur BBQ Dr. Pepper Chocolate Cake


Dinosaur BBQ Restaurant Recipe

2 cups sifted flour
1 cup sugar
1 cup dark brown sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 cup Dr. Pepper
1/2 cup chocolate chips
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons vanilla

3/4 cup butter flavored vegetable shortening
6 tablespoons unsalted butter, softened
4 cups sifted confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup Dr. Pepper
1 1/2 teaspoons vanilla

Preheat the oven to 350 degrees. Grease and flour two 9 inch round cake pans, tapping out any extra flour.

Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl and set aside. Pour the Dr. Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Pull off the heat and set aside.

Combine the eggs, buttermilk, oil, and vanilla in a mixer bowl and mix on medium speed until combined, about 2 minutes. With the mixer running, slowly pour in the Dr. Pepper and chocolate mixture and continue beating until combined, about 1 minute.

Drop the mixer speed back to low and gradually ad the dry ingredients. Move the speed up to medium and beat 2 minutes more. Divide the batter between the 2 pans.

Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Cool the layers in the pans for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.

Whip up the frosting, first add the shortening and butter into a mixer bowl and beat until soft and fluffy. Add the confectioners' sugar and cocoa and continue mixing until combined. Stir together the Dr. Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it down a bit. Continue beating until light and fluffy, about 1 minute.

Set 1 layer, top down, on a plate. Smear on 1 cup of frosting. Put the other layer on top of the frosted one. Spread the rest of the frosting all over the top and sides of the cake.

Dinosaur BBQ Churrasco Steak


Dinosaur BBQ Restaurant Recipe

Serves 4

4 (10-12 oz.) strip steaks
1 cup Mojito Marinade
1 medium bunch fresh Italian parsley
10-12 large cloves garlic, coarsely chopped
3-4 tablespoons freshly squeezed lemon juice
1 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup extra virgin olive oil

Remove the bootstrap tendon sometimes found on the outside edge of the steaks, so they won't curl when you cook them. Pour on the marinade and let them marinate in the refrigerator as long as possible.

To make the Sauce:  Pick off the parsley leaves to make a packed cup. Put the in a food processor of blender with the garlic, lemon juice, red pepper flakes, salt, cumin, and oregano. Process to a paste, scraping down the bowl several times. With the processor running, slowly dribble in the olive oil until fully blended. Set Aside.

Fire up the grill. Take the steaks out of the marinade and pat dry. Grill over hot coals until medium rare. When they are done, pull them off the grill put them on plates. While they are still sizzling, spoon some of the sauce on each steak.