Friday, August 28, 2009

New York Style Texas BBQ

New York Style Texas BBQ

This month's theme has turned into How to have a Family Style Texas BBQ in New York State when it's pouring down rain and you don't have a grill or smoker ..... I think it turned out pretty well. We had to bring in all the tables & chairs from the outside. Some how I was able to fit all our families and food in my house. There was some really great food despite the absence of a grill or smoker so be sure to check out the recipes in the following posts here.

Jalepano Popper Dip

My attempt to make Jalapeno poppers was failing quickly so I turned them into a Jalapeno Popper Dip.
Prepared by Debbie

These are rough estimates for the dip since I didn't follow a recipe.

  • 6 Jalapeño peppers, diced very small (You may want to use more or less depending on how spicy the peppers are. The peppers I used were pretty mild)
  • 2 - 8 oz pkgs of 1/3 Less Fat Cream Cheese
  • 2 cups Mexican style cheeses (I used Great Value brand already shredded cheese)
  • 1/4 - 1/2 cup Parmesan cheese
  • 1 cup Mayonnaise
  • 1/4 - 1/2 cup Shredded Cheddar Cheese


Mix all ingredients together except for the Cheddar Cheese. Spread cheese & Jalapeño mixture an ungreased baking dish, top with shredded cheddar cheese. Bake at 350 degrees for 15-20 minutes or until it just starts to bubble around the edges. Serve with tortilla chips.

Fresh Tomato Salsa

Prepared by Debbie

  • 12 plum tomatoes, diced
  • 3 jalapeño peppers, diced
  • 3 tbsp, onion, diced
  • 3 tsp, fresh cilantro, chopped
  • juice of 1 lime

Mix all together and in a medium size bowl. Refrigerate at least a couple of hours. Serve with tortilla chips.


Recipe from Dinosaur Bar-B-Que, Prepared by Kelly


* 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


1. Set the oven at 350 degrees F, 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.
2. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
3. 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.
4. 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.
5. Cool for 10 minutes in the pan before cutting into squares.

Makes 9 servings

Best Ever Vegetarian Chili

Prepared by Kathy

Water-packed tofu changes texture when it is frozen, resulting in “meaty” crumbles that are less processed and healthier than soy ground beef substitutes. Simmered in a spicy sauce, the tofu adds body and soaks up the vibrant flavors of this classic dish.


  • One 14-ounce tub firm water-packed tofu
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 2 New Mexico chile peppers, seeded and chopped
  • 2 15 oz cans chopped tomatoes with juice
  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 3 T chili powder
  • 1 T ground cumin
  • 1 t. Mexican oregano
  • ½ t. cinnamon
  • One canned chipotle chile in adobo sauce, finely minced (or to taste)
  • 1 T sugar
  • 1 bay leaf
  • 1 t. salt, or to taste

Freeze the tofu overnight (or longer) in its container. Thaw, squeeze out excess moisture, and crumble. Set aside.

In a large soup pot or skillet, sauté the onion, garlic, carrot, and chiles in a little water until onion is translucent (about 5 minutes), adding more water as necessary to prevent sticking.

Add the tomatoes, beans, chili powder, cumin, oregano, cinnamon, chipotle chile, sugar, and bay leaf. Stir in crumbled, previously frozen tofu. Reduce heat, cover, and simmer for 15 to 20 minutes, until flavors blend. If additional liquid is needed, add a little water, vegetable stock, or red wine. Add salt to taste and serve, garnished with chopped raw onions and Golden Cheaze Sauce, if desired.

Texas Barbecued Beef Brisket

Prepared by Debbie


(Need to marinate over night)
  • 1 whole (5-6 lbs) beef brisket, well trimmed
  • 1 1/2 cups Chili Sauce (get near the ketchup)
  • 1/2 cup Brown sugar (light or dark)
  • 1/2 cup Ketchup
  • 1/2 cup Worcestershire sauce
  • 2 tsp. Hot pepper sauce
  • 2 Beers (12 oz. each)
  • 2 Tbsp. Liquid Smoke (it comes in a bottle. You can normally find this near bbq sauces)
  • Hamburger Buns

Note: (Don't use corned beef brisket. I had a hard time finding a brisket. I ended up buying the brisket at Butcher Boy on Taft Ave in Endwell - he will cut it the size you want. It was very fatty so I'd say if you buy one from there you may want a bigger one. I bought 5.5 lbs and probably 1/3 of it was fat. I cut most of the fat off but you need some fat on the top layer to keep it most)


Put brisket in a large glass dish (I just used my 9x13 dish). Combine chili sauce, sugar, ketchup, Worcestershire sauce, hot epper sauce, beer and liquid smoke in a large mixing bowl. Stir to dissolve sugar. Pour mixture over beef (there will be alot of marinade). Cover dish, refrigerate overnight (I did 6 hours), turning occasionally. After marinating, transfer beef AND marinade to a large roasting pan. Cover pan tightly with foil. Set pan in a pre-heated 300 degree oven and roast beef (about 4 hours) until it easily pulls apart in shreds. Remove beef from the oven and drain sauce into a large sauce pan. Remove all fat from top of sauce. Set saucepan with the sauce over high heat and boil until sauce is reduced to about 3 cups (it takes about 20 -30 mins to reduce).
With a fork, pull beef apart into shreds. Mix beef & sauce. Serve on hamburger buns. Serves 10-12 people.

I made this the day before and then reheated in the crockpot.

Texas Oven Pork Ribs

Prepared By Debbie

  • 6 pounds baby back pork ribs (I bought mine at Butcher Boy on Taft Ave in Endwell)
  • 1 1/2 cups White sugar
  • 1/4 cup Salt
  • 2 1/2 Tbsp. Ground black pepper
  • 3 Tbsp Sweet paprika (I used about 4 tbsp)
  • 1 tsp Cayenne pepper, or to taste
  • 2 Tbsp Garlic powder
  • 1-2 tsp chili powder (optional - can't remember exactly what I used)
1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs a large dish, laying ribs next to each other in the dish.Cover, and refrigerate for at least 8 hours.

2. Remove ribs from the refrigerator. Wrap each rack of ribs in heavy duty foil (2x). Very important to wrap tightly so it doesn't drip while cooking.

3. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart. We like the top of the ribs to be a bit crispy so I placed each foil package of ribs on a cookie sheet and opened each foil pack so the ribs were exposed and baked another hour. You can keep them warm in an electric roaster or crockpot.

Note: I doubled this recipe and had some dry rub left over (I made about 15 lbs of baby back ribs)

Ranch Chicken

Prepared By Debbie

  • 1 1/2 cups Unseasoned dry breadcrumbs
  • 1 packet Hidden Vally Original Salad Dressing & Seasoning Mix
  • 8 Bone-in chicken pieces (legs, thighs and breasts), leave some skin on the pieces.

Combine seasoning & salad dressing mix with bread crumbs in a gallon size Ziploc bag. Add chicken pieces; seal bag. Shake to coat chicken. Bake chicken on ungreased baking pan at 375°F. for 60 minutes or until no longer pink in center and juices run clear.

Note: I had about 12-16 pieces of chicken in each pan and baked it for 1.5 hours at


Prepared By Kathi-Anne

Kathi-Anne provided us with a wonderful Fruit Tray with dip and yummy Cheesecake for Dessert!! And Cathy brought a big container of Cookies ... I didn't get a photo of those but I know the kids gobbled them down quickly!