BIG D'S TEXAS BBQ

07/02/2023

It's been a long time but we are finally back on the KCBS contest tour this year ! We are happy to say that our comp team "What's Daddy Smokin'", will be in Sterling CO June 30th - July 1st for the "Art of BBQ". If you get a chance head on up and sample some great Q!!!!!!!!

Dedicated to bringing real, quality BBQ to Colorado !

08/03/2022

Found on Google from twitter.com

11/12/2021

09/09/2021

HAPPY NATIONAL CHEESEBURGER DAY !

• 2 pounds ground beef (80%-20%, or 85%-15%*)
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion
• 1/4 cup barbecue sauce
• 1 whole, large egg
• 2 cloves garlic, chopped
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon coarse ground black pepper
• 1 teaspoon salt1/4 teaspoon nutmeg
• 1/2 pound sliced cheddar or jack cheese
*Don't use the leanest or the fattiest ground beef. Use a a grade that has between 15-20% fat content for the juiciest burgers)
Mix all of the ingredients except the cheese together. Gently form into patties about 3/4 inch thick and 3 to 4 inches in diameter. Start the smoker up, and when the wood begins smoking, place the burgers on the grate.
Bring the smoker temperature up to 225 degrees Fahrenheit, and cook the burgers for one to one and one-half hours, or until the internal temperature reaches 155 degrees.
Top the burgers with slices of cheese and continue smoking until the cheese begins to melt, and the meat temperature reaches 160 degrees.

Dedicated to bringing real, quality BBQ to Colorado !

09/08/2021

A big shout out to all the organizers and competitors down at Alamosa'a "Beat The Heat" KCBS event last weekend. It was an amazing time and we met some amazing new people !

20/07/2021

https://www.facebook.com/BeatTheHeatBBQ/photos/a.235510419979464/1641255686071590/?__cft__[0]=AZVv6u38e3LFbcyjS-dRH0W_C773hQwAy1mE6KeLy7bw9Rgl8DmXdcUO-kzTxiYDbj4bDHazyNdZs84zRBvQwpkxd12reminF2hVDufSUh9URC7U2DKL0KutTDymnYYe31392aheWqmI1rq5bW9EUpul&__tn__=EH-R

Heya Cook Teams, We're up to 25 registered teams with room for 23 more!! We pay 10 deep in every category and the prize purse is 💥$15,000💥. Register at www.slvbeattheheat.com we want to see you in August!

04/03/2021

23/02/2021

With all the positive feedback we received from our Pork Stuffed Bell Pepper recipe we thought we would share another one of our simple favorites. Smoked Mac & Cheese........it's the perfect side to go with that Texas Smoked Brisket or just tasty comfort food to get through the end of winter !!!!!! We hope y'all enjoy it 🤠🤠🤠

INGREDIENTS
• 1 Pound Macaroni
• 4 TBSP Unsalted Butter
• 1/4 Flour
• 4 Cups Milk
• 1/2 Onion Diced
• 1 TBSP Garlic Finely Chopped
• 1 TBSP Dijon Mustard
• Salt
• Pepper
• 7 Slices of Gouda
• 1 Cup Cheddar Cheese
• 1 Cup Jalapeno Jack cheese
• 1/2 Cup Sour Cream
• 1 Cup Parmesan Cheese
TOPPING
• 1/4 Pound Thick Cut Crispy Bacon, Crumbled
• 3/4 Cup Breadcrumbs (Panko recommended)
• 2 TBSP Unsalted Butter
• 1 TBSP Extra Virgin Olive Oil
DIRECTIONS
• Heat the smoker to 250 degrees. If you are smoking meat at the same time you can adjust the temperature to match, however you may need to adjust your cooking time.
• While your smoker is coming up to temp cook the pasta al dente. The pasta will continue to cook while on the smoker so make sure you don’t overcook it at this point.
• In a large skillet sauté the onions over medium heat Add the garlic and whisk in the flour, continue whisking, cooking for 2 minutes. Reduce the heat to low and slowly add the milk stirring constantly then add the Dijon mustard, salt, and pepper. Bring to a boil and continue to cook while whisking constantly. Reduce heat continuing to cook whisking occasionally until the sauce thickens so that it just coats the back of a spoon.
• Remove the pan from the heat and add the grated sharp cheddar and jalapeno jack cheese, stirring until smooth. Add in the pasta and stir to coat.
• Spoon half the macaroni and cheese into a greased 9x13 foil pan. A large cast iron skillet works even better but it can be a mess to clean afterwords. Lay the sliced Gouda over the mac and cheese. Spread the sour cream over the cheese slices and top with the remaining macaroni and cheese.
• Sprinkle the Parmesan cheese over the top.
• For the topping heat the butter and olive oil in a medium skillet. Add the breadcrumbs and stir to coat. Continue cooking until the crumbs become golden brown, remove from the heat and stir in the crumbled bacon. Sprinkle evenly over the top of the macaroni and cheese.
• Place in your smoker for approximately 2 hours.


If you want a little Texas kick, try adding a couple dashes of your favorite hot sauce to the cheese mixture.

23/02/2021

23/02/2021

We were recently up at South Lake Tahoe and ducked into Ace High Saloon & Smokehouse for a quick bite. As most of you know we are super picking about our BBQ especially our brisket. It was outstanding !!!!! If any of you find your way out there you got to give them a try. Great job guys !
Ace High Saloon & Smokehouse

https://www.facebook.com/ACEHIGHSALOONSMOKEHOUSE/photos/a.234836210224105/234854083555651/?__tn__=%3C

14/02/2021

Happy Valentines Day !

12/02/2021

Ever wonder what to do with that delicious leftover pulled pork ? Try this recipe it's one of our favorites and pairs well with beer.......any beer 😁

Smoked Stuffed Peppers
What You'll Need
• 9 bell peppers
• 4 jalapenos, seeded and diced
• 1 medium onion, diced
• 3 cups cooked white rice
• 2 1/2 cups pulled pork
• 2 1/2 cups chopped brisket
• 1/4 cup of your favorite rub
• 1 cup beef broth
• 3 eggs, beaten
• 1 BBQ Sauce (Optional)

How to Prepare

Sauté the jalapenos and the onions with a tablespoon of vegetable oil.

Add the meat, rice, sauteed onions and jalapenos, beef broth and rub to a large bowl and mix well.

Add the eggs and mix very well.

Fill each pepper with the mixture and place into a baking dish.

Pour a small amount of water into the backing dish and drizzle peppers with a little olive oil.

Place the peppers in the smoker(or oven) at 300 and cook for an hour. You should check the peppers at about 45 minutes to see how they are progressing.

Don't forget to crack a beer ! 🥴

09/02/2021

They're finally here !!!!!
Ever since we started doing competition BBQ people have stopped to take pictures and chat about our team logo..........🤔 So for all those who've been asking "where can I get one of those shirts" we've finally got them online. Come check out our Smokin' apparell at www.bigdstexasbbq.com !

07/02/2021

I'm happy to say that after 2 1/2 years of not competing we have just registered for a 2021 KCBS event !!!!!!!!!!!!!!! If you haven't made any Labor Day plans head on down to Lake City CO for the S.T.A.R. BREW & Q September 4th and 5th ! Now if I could only get Tony Roberts to bring my wood down so it's not laying on the side of the freeway again🤬