Jim's Lone Star BBQ

14/01/2024

Sorry, my Cleveland brothers! We were pulling hard for you here in Texas.

14/01/2024

Got a pair of warm socks, a comfy chair, and it’s cold outside, football game on TV, nice, very nice!

17/03/2023

Perfect cheesecake!

21/12/2022

Oh Yeah!! Christmas Roast!

14/08/2022

Q' On the Deck

15/11/2020

14/11/2020

Jim’s Thanksgiving smoked turkey

Ingredients

1 12-14 lb whole turkey (unbrined)

For the Brine
8 quarts water
1 1/2 cups kosher salt
1/2 cup brown sugar
1 cup bourbon
2 oranges, cut into quarters
1 lemon, cut into quarters
1/3 cup whole peppercorns
10 whole cloves
2 dried bay leaves

For the Herbed Butter
1 stick unsalted butter, at room temperature
1/2 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme, chopped
1/2 tablespoon fresh sage, chopped

Dry Rub
1/2 cup Sage and 1/3 cup Salt/Pepper Dry Rub for Chicken or Pork

Cavity Stuffing
2 oranges quartered, use navel Oranges
1 lemon, quartered
6 garlic cloves
1 red or yellow onion, quartered
10 sprigs thyme
2 large sprigs of rosemary

Instructions
For Brine
Prepare turkey for brine by fully defrosting, and removing giblets, neck, and trimming off excess fat.
In a large stock pot over medium-high heat, combine water, salt, sugar, and bourbon. Bring heat up and dissolve the salt and sugar into the liquid, then turn off heat.
Let cool and then add remaining brine ingredients. Add turkey to brine and cover. Brine for 24 hours, avoid going beyond 30 hours. At a minimum brine for four.

For Herb Butter
Add herbs to room temperature butter and combine. Be sure when you are using for the turkey, it is still room temperature.

Smoking Turkey
Remove turkey from brine and rinse. Pat dry with a towel, epsecially the cavity. Season liberally and place into the refrigerator for four hours.
After four hours, preheat Smoker to 275 degrees using fruit wood.
Stuff cavity of the bird with thyme, rosemary, oranges, lemons, and garlic. Then stuff butter between the skin and breasts, spreading it out with your hands all along the breast.
Tie up legs and wings with kitchen string, or tuck them to keep tight against the turkey.
Place turkey on the smoker, and insert your digital meat probe into the breast and thigh or leg. Smoke until the internal temperature of both reads 165 degrees (F). Use an instant read to check temp in various part of the turkey, even if the digital probes read 165 to confirm all parts of the turkey are cooked through.
Remove from smoker (will likely take 3 - 4 hours with a 12 - 14 pound bird) and cover with foil. Let cool for about 20 minutes. Then slice and serve.

20/08/2020

Standing roast beef rib. Delicious!

07/05/2020

https://www.festivals-and-shows.com/michaels-specialty-catering-texas-style-food-rowlett-texas.html

We serve the entire North Texas Area. 150 miles in the DFW area. We specialize in on-site events and BBQ's, and serve Texas and TexMex style foods as

02/02/2020

Jims Texas Buttermilk Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup unsalted butter (1 stick), cold
3/4 cups cold nuttermilk

Directions
Preheat the oven to 475 degrees F and line a baking sheet with parchment.
Place the flour, baking powder, and salt in a large mixing bowl.
Whisk the dry ingredients together until combined, then cut the butter into half-inch cubes and add to the bowl.
Using a pastry blender, cut the butter into the flour until the pieces of butter are no bigger than the size of a pea.
Stir in the buttermilk until a shaggy dough forms.
Knead the dough with your hands a few times, to gather the dough into a ball and incorporate any flour that may be left in the bottom of the bowl.
Dust the work surface with flour, and flatten the dough to a thickness of 3/4 inch.
Dip a 2-inch diameter cutter into flour and cut rounds.
Place the rounds on the prepared baking sheet (with their sides barely touching) and bake for 8 to 12 minutes or until Golden brown!
ENJOY THESE PERFECT BISCUITS!

The motto here is the less you touch the dough the better the biscuit will be!!

14/01/2020

Fried Smoked Chichi’s. Cuts of pork belly and pork loin. Good snacking!

05/01/2020

Standing rib roast, just the best!