Dinosaur Bbq Cookbook Recipes

DINOSAUR BAR-B-QUE BBQ BEANS RECIPE

Dinosaur Bar-B-Que BBQ Beans Recipe image

Make our Dinosaur Bar-B-Que BBQ Beans Recipe at home. These sweet and spicy BBQ Beans are the perfect side dish for your next grilling or BBQ adventure.

Provided by Mark

Time 50m

Number Of Ingredients 13

Ingredients

2 tablespoons Olive Oil
1/2 large Onion (chopped)
3/4 cup chopped Green Pepper
1 pinch each Kosher Salt and freshly ground Black Pepper (to taste)
3 large cloves Garlic (peeled and chopped)
8 ounces Hot Italian Sausage (removed from casing)
Two 28-ounce cans Baked Beans (such as Bush's)
3/4 cup Dinosaur Bar-B-Que Mutha Sauce or other BBQ Sauce (of choice)
1 tablespoon Creole Mustard (such as Zatarain's, or Spicy Brown Mustard, of choice)
1 tablespoon Cider Vinegar
1 teaspoon Chili Powder
1/2 teaspoon Creole Seasoning (store bought or homemade)
1 tablespoon Molasses

Steps:

Pour olive oil into a large saucepan. Place over medium-high heat and heat until hot and shimmering.
Add onions, peppers, salt and pepper. Cook until onions are soft and translucent.
Add garlic. Cook for 1 more minute.
Crumble sausage into the pan. Cook, chopping to break the meat into small pieces with a wooden spoon, until sausage is browned and all pink has disappeared.
While sausage is cooking, drain off some of the bean liquid in each can so that it's at the same height as the beans.
Add both cans of beans to cooked veggies and sausage. Stir to combine.
Turn heat down to medium-low.
Add remaining ingredients. Simmer, stirring occasionally, for 5 minutes.
Serve immediately. Or store, covered, in the refrigerator, until ready to serve. Reheat before serving.

DINOSAUR BBQ MUTHA SAUCE

Dinosaur BBQ Mutha Sauce image

Make and share this Dinosaur BBQ Mutha Sauce recipe from Food.com.

Provided by iris5555

Categories Sauces

Time 25m

Yield 6-7 cups

Number Of Ingredients 21

Ingredients

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch 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 fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)

Steps:

Pour the oil into a large saucepan over medium-high heat.
After oil has heated, add the onions, green peppers, and jalapenos and stir.
Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
Bring to a boil, then lower the heat so the sauce simmers.
Simmer for 10 minutes.
Turn off heat, add the Liquid Smoke and let the sauce cool.
Pour it into a container, cover, and store in the fridge until ready to use.

Nutrition Facts : Calories 407.3, Fat 10.4, SaturatedFat 1.4, Sodium 2348.6, Carbohydrate 81.5, Fiber 4, Sugar 64, Protein 4.5

MACARONI AND CHEESE (DINOSAUR BBQ)

Macaroni and Cheese (Dinosaur BBQ) image

It does NOT get better than this. This is SUPER rich and cheesy. Not for the faint of heart! Dinosaur BBQ's mac and cheese has been featured on tv and in magazine's as the best mac and cheese in the country. I think they are right.

Provided by LizP5885

Categories Cheese

Time 55m

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup vegetable oil
1 1/2 cups onions, diced
3/4 cup green pepper, diced
1 teaspoon chopped garlic
4 ounces flour
3 cups water
3 cups half-and-half
14 ounces sharp cheddar cheese, shredded
5 ounces colby cheese, shredded
10 ounces American cheese, shredded
4 ounces pecorino romano cheese, shredded
1 teaspoon kosher salt
2 teaspoons lemon pepper
1 teaspoon sugar
2 teaspoons yellow mustard, French's
2 teaspoons white vinegar
1 1/2 teaspoons Tabasco sauce
1 1/2 lbs elbow macaroni
8 ounces shredded cheddar cheese
2 tablespoons pecorino romano cheese

Steps:

Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
Place under broiler until top is golden brown and bubbling. Serve immediately.

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