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Dinosaur Bar-B-Que's 'Mutha Sauce'

Dinosaur Bar-B-Que's 'Mutha Sauce'


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From the popular restaurant chain Dinosaur Bar-B-Que, this mother hen of a sauce sure knows how to roost her chicks. It's featured throughout the restaurant's cookbook, Dinosaur Bar-B-Que: An American Roadhouse, and is a classic barbecue sauce that will perfectly douse any dish you're making.

Click here to read how to Make the Ultimate Barbecue Sauce

Ingredients

  • 1/4 Cup vegetable oil
  • 1 Cup minced onion
  • 1/2 Cup minced green bell pepper
  • 1 jalapeño, seeded and minced
  • Pinch of each kosher salt and black pepper
  • 2 Tablespoons minced garlic
  • One 28-ounce can tomato sauce
  • 2 Cups ketchup
  • 1 Cup water
  • 3/4 Cups Worcestershire sauce
  • 1/2 Cup cider vinegar
  • 1/4 Cup lemon juice
  • 1/4 Cup molasses
  • 1/4 Cup cayenne sauce
  • 1/4 Cup packed dark brown sugar
  • 1 Tablespoon chili powder
  • 2 Teaspoons coarsely ground black pepper
  • 1/2 Teaspoon ground allspice
  • 1 Tablespoon Liquid Smoke (optional)

From Dinosaur Bar-B-Que: An American Roadhouse Dinosaur Bar-B-Que by John Stage and Nancy Radke

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  • Categories: Stews & one-pot meals Main course American South
  • Ingredients: potatoes onions jalapeño chiles cooked meat of your choice cheddar cheese scallions green peppers tomato sauce tomato ketchup Worcestershire sauce apple cider vinegar molasses cayenne sauce chile powder ground allspice spicy brown mustard paprika granulated garlic granulated onion white pepper ground cayenne pepper dried oregano thyme ground cumin

Dinosaur Bar-B-Que's 'Mutha Sauce' - Recipes

Have you ever been to Dinosaur Bar-B-Que? It's one of the best BBQ joints around and the original is located in Syracuse, NY near my alma mater Syracuse University. It's a casual biker bar with bbq so good that it turned into a local central New York gem. When I was in college my dad would suggest making the 5-hour drive from Rhode Island to Syracuse just to take me out for dinner there. People clearly caught on because now they have a few other locations in Rochester, NYC, New Jersey, and Connecticut with lines out at the door at each one.

Since this restaurant is a family favorite, my parents gave me the Dinosaur Bar-B-Que: An American Roadhouse cookbook for Christmas a few years ago. I was leafing through for a new recipe to try and stumbled across this Mahi-Mahi dish and thought it sounded delicious-- and surprisingly, not like the typical meals I was accustomed to eating at the Dinosaur. A lot of their BBQ recipes call for the low and slow method, which is obviously time consuming. If you don't have all day though and you're looking for a healthier dinner option with that good BBQ kick then this recipe is perfect-- for entertaining or for a weeknight meal.

  • 2 red bell peppers
  • 1/4 cup olive oil
  • 1/2 cup red onion, chopped
  • 1 shallot, peeled and minced
  • Pinch each of Kosher salt and black pepper
  • 2 Tbs. minced garlic
  • 1 cup chicken broth
  • 1/2 cup Mutha Sauce (see cookbook) or Dinosaur Bar-B-Que Sensuous Slathering Sauce *I used the bottled sauce
  • 1 Tbs. heavy cream *I used half-and-half instead
  • Juice of 1/8 lemon
  • 4 mahi-mahi, tilapia, or other firm, white, 1/2-inch-thich fish fillets *We used mahi
  • Kosher salt and black pepper
  • 1/4 cup Creole mustard (preferably Zatarain's) or Dijon mustard *I used dijon and sprinkled with a dash of cayenne pepper to get that Creole flavor without buying another mustard for my fridge
  • 2 cups peeled, shredded sweet potatoes
  • Coarsely ground black pepper
  • 1/2 to 2/3 cup olive oil

Place a saucepan over medium-high heat. Pour in the oil and let it heat. Add the onions and shallots, seasoning with a pinch of salt and pepper. Cook til soft. Add the garlic and cook for 1 minute more before dumping in the peppers. Douse with broth, Mutha/Slathering Sauce, cream, and lemon juice. Simmer 5 minutes, then transfer the steaming contents of the saucepan to a food processor. Whirl til smooth, and scrape the sauce back into the saucepan. Keep warm.

Inspect your fish fillets. If they have high spots, slice those down to get the thickness as even as possible. Season the fillets with salt and pepper, and spread the top side of each with 1 scant Tbs. of mustard.

Take handfuls of shredded potatoes and squeeze out the moisture. Press 4 to 5 Tbs. of shreds on top of the each fillet so they stick to the mustard. Grind on lots of black pepper, and season with a pinch of salt.

Pour 1/2 cup of the oil into a nonstick frying pan. Set over medium heat til it sizzles when a drop of water is added. Cook 1 or 2 fillets at a time, potato side down first. Don't crowd the pan. Cook for 2 to 3 minutes, til the potatoes are nice and brown but not burned. Don't check til the fish has been cooking for at least 2 minutes. With a slotted spatula, carefully flip the fish over and cook for 2 to 4 minutes more, til cooked through. Remove from the pan and drain on paper towels while cooking the other fillets. Add more oil as necessary, but be sure it's nice and hot before adding more fish.**

Ladle a puddle of sauce onto each plate. Nestle a fillet on top, and serve.

**My fillets were thick and I also like my fish a little more on the well done side. I followed the beginning of these directions using about half the oil that the recipe called for to cook it in. After flipping the fish to cook on the skin side, I sauteed for 2-4 minutes as suggested and then put the pan of fish in the oven and baked for an additional 10 minutes until the inside was opaque and flaked.


Original recipe by John Stage and Nancy Radke in Dinosaur Bar-B-Que: An American Roadhouse


Macaroni and Cheese Shepherd’s Pie

Mike’s youngest brother has been staying with us during the summer for several years now this year I tasked him with going through some of my cookbooks and picking recipes he wanted me to make. This year a few of the things he decided on was my homemade Garbage Plate, Apple Crumb Pie, Salmon, Quinoa, and Banana Chocolate-Chip Cake. For his last dinner here, he picked this cheesy twist on one of his absolute favorites – Shepherd’s Pie.

You can mix and match cheeses but I used two kinds of cheddar and some monterrey I already had all of which I knew melted really well. Be sure to freshly grate your own cheese. The pre-shredded stuff in bags has a coating with tons of additives, and doesn’t melt well at all.

Dinosaur-Style Macaroni and Cheese Shepherd’s Pie

Pasta
Pepper and Onion Cheese Sauce

Pre-heat oven to 375-degrees. Butter a 9 x 13-inch baking dish or other 3-quart casserole dish, and set aside.

For the pasta, bring a large pot of water to a boil. Add salt and stir in pasta shells. Cook according to the package directions, just to al dente. Drain, rinse in cold water and set aside.

For the beef, heat skillet over medium heat, add oil, and swirl to coat. Add onions and peppers, cooking until soft. Add garlic and cook for an additional minute. Add ground beef to skillet, breaking it up with a spoon. Cook with the softened veggies until beef loses its pinkness. Season to taste with salt and pepper. Mix in Mutha sauce and remove from heat. Add beef to prepared baking dish in an even layer and set aside.

For the pepper and onion cheese sauce, melt butter in a large saucepan over medium heat and sauté the onions and peppers until soft. Add flour, whisking vigorously until very well blended and raw flour smell has gone away about two to four minutes. Slowly dribble in the half-and-half or whole milk, whisking constantly to ensure the sauce is nice and smooth. Continue cooking until the mixture bubbles and thickens slightly. Remove from heat and whisk in 2 cups of Cheddar, Parmigiano-Reggiano, and mustard. Season to taste with salt, pepper and Tabasco sauce.

For the final assembly, fold pasta into cheese sauce until pasta is well coated. Spread mac and cheese over the beef in an even layer. Sprinkle with remaining cup of Cheddar. Bake in pre-heated oven for 30 to 45 minutes, or until the cheese sauce is bubbly around the edges of the baking dish. Remove from oven and let rest of 15 minutes before serving.


Recipe Steps

Step 1: Make the mop sauce: Throw everything together in a saucepan and bring to a boil. Cool, pour into a plastic container, cover and refrigerate for later use. Makes 1-3/4 cups.

Step 2: Make the rub: Dump all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass container until ready to use. Makes 2-3/4 cups total.

Step 3: Prepare the grill: Pull off the grill rack and fire up the grill then prepare the smoking packets by putting 3 cups of hickory wood chips in a bowl and covering them with water. Soak for at least half an hour. Drain well and divide between 2 squares of aluminum foil. Form into 2 individual packets, poking holes in one side. Set aside.

Spread out the coals once they’re good and hot, piling them on one side of the bottom of the grill. Set the wood chip packets on top of the coals. Stick a drip pan filled with 1/2 inch of water on the side opposite the coals. This will catch the drips from the ribs and keep things moist inside the grill. Reposition the grill rack over the coals and the drip pan. Cover the grill and let the fire simmer down a bit.

Step 4: Make the ribs: Rub the ribs all over with the rub, making sure you are getting it into every surface. (You can even do this step well in advance). Use just enough to coat the ribs evenly.

Grab the ribs and position them on the rack over the drip pan. Cover the grill and test its internal temperature by dropping an instant-read thermometer down the vent hold. You want the grill to be from 225 to 250 degrees (same temperature you would use in an oven.)

Walk away from the grill and let the heat and smoke do their thing. Come back to check on the ribs in about 45 minutes. Then check on things once every hour. If the ribs are looking a bit thirsty, mop lightly with the mop sauce. If the temperature of the grill is dipping below 225 degrees, add a few more coals to the fire.

Step 5: Test the ribs: Test the ribs for doneness once they’ve been cooking for 3-1/2 to 4 hours. You’ll know they are done if you can gently tear the meat between the bones, or poke your finger through the meat, or if they’ve reached an internal temperature of 180 degrees, or if they bend nicely when you grab them in the middle with a pair of tongs. Once you’ve determined that they’re done, get out the sauce and apply another coat.


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We’ll send you a Cool Starbucks Recipe Book just for trying us out. You’ll love it.

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Dinosaur Bar-B-Que Syracuse Sauce Recipe

If you&aposve lived in Utica, Rome, Syracuse, or anywhere else in Central New York you&aposve grown to know Dinosaur Bar-B-Que sauces for all of your picnics and BBQs.

Growing up in my house hold we only had two types of BBQ sauce- Sweet Baby Rays or Dinosaur Bar-B-Que sauce. I can&apost remember a picnic or BBQ where these sauces weren&apost featured. While Sweet Baby Rays was devoted to every day BBQ sauce use, Dinosaur Bar-B-Que sauce was used for the big occasions or really special dinners.

A Little History

Dinosaur Bar-B-Que got its start with a 55-gallon drum and a whole lot of bikers.਍inosaur Bar-B-Que opened its Syracuse restaurant doors in 1988, selling only BBQ before opening the full bar in 1991. Since those days, the chain has expanded across New York state with locations in਋rroklyn, Buffalo, Rochester, Harlem, and Troy.ਊlso since the early days, you have been able to find bottled sauces in most retailers and grocery store chains in NY.

Can You Make The Sauce At Home?

If for some reason, you didn&apost want to buy the sauce and make life easy. and wanted to experiment, you can attempt to make the sauce at home. Hard-core Dinosaur BBQ fans/food bloggers at Heather Home Made, have provided a recipe to follow. Here&aposs the ingredient list:

DINOSAUR BARB-B-QUE’S MUTHA SAUCE
Adapted slightly from Dinosaur Bar B Que An American Roadhouse
Makes 6 to 7 cups of sauce

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
pinch of each kosher salt and fresh ground black pepper
2 tablespoons minced garlic
1, 28-ounce 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 coarse fresh ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional – but I highly recommend)"


First opened in 1988 on Willow Street in downtown Syracuse, the restaurant subsequently opened locations in older buildings of historical significance in several cities. The Syracuse location used to be N&H tavern, and once housed a Cadillac dealership. The Rochester restaurant is a former Lehigh Valley Railroad station overlooking the Genesee River. The Buffalo restaurant is a former Universal Pictures film storage vault. The Brooklyn restaurant had been a tool & die shop and the Newark location was once a boxing club where Rubin Carter trained, Stamford was a Yale Lock Co. factory. [1]

A cookbook with many of the restaurant's recipes was published titled Dinosaur Bar-B-Que: An American Roadhouse in 2001. [2]

In late November 2006, the Syracuse location was affected by the Norovirus and was closed for about a week until cleared to reopen by county health inspectors. Hundreds of customers and employees were affected. It is unclear how the virus materialized. Onondaga County health inspectors did not find any fault on the part of the restaurant. [3]

In May 2009, Dinosaur Bar-B-Que was voted America's best barbecue in ABC's Good Morning America poll. Approximately 4000 out of the 7500 participants in the poll chose Dinosaur Bar-B-Que. [4] [5]

Adam Richman, host of the Travel Channel's Man v. Food, took the show to Syracuse (season 3, episode 13) on June 8, 2010. Dinosaur Bar-B-Que was the first stop for Richman, who tried the restaurant's "Pork-Sket" sandwich (which features 1/2 pound each of brisket and pulled pork). It was first broadcast on the Travel Channel on September 1, 2010. [6]


Watch the video: Dinosaur BBQ wins Best BBQ in America (May 2022).