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Tag: BBQ

  • Fort Worth restaurants to watch in 2026: BBQ and a few surprises

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    FORT WORTH

    More steaks and lots more pizzas lie ahead for Fort Worth in a 2026 that will be dominated by new restaurants in downtown Fort Worth, Southlake and summer specials for the FIFA World Cup.

    What is usually a slow time for restaurants — mid-June to mid-July — will bring a boom to downtown and north Arlington, with soccer tourists all over North Texas looking for grilled Argentine chorizo, Texas brisket or anything American.

    The biggest opening in 2026 is obvious: the new Roy Hutchins BBQ Factory, taking shape at 1600 E. Copeland Road (Interstate 30) in Arlington on the corner at Nolan Ryan Expressway just north of AT&T Stadium.

    The Roy Hutchins side of the divided North Texas barbecue family already opened one thriving restaurant in far north Tarrant County at 3000 Texas 114 in Trophy Club.

    Barbecue fans used to debate whether that Hutchins is better than the other side of the family’s Hutchins Barbeque locations in Frisco and McKinney. But there’s not much difference anymore, and the new Roy Hutchins will get its share of crowds.

    Smoked chicken with brisket, sausage and sides at The Original Roy Hutchins BBQ in Trophy Club, as seen May 4, 2024.
    Smoked chicken with brisket, sausage and sides at The Original Roy Hutchins BBQ in Trophy Club, as seen May 4, 2024. Bud Kennedy bud@star-telegram.com

    Meanwhile, the ruling barbecue king of Arlington is opening a location up north.

    Hurtado Barbecue, a mainstay at Globe Life Park, will open at 421 S. U.S. 377 in Argyle, moving into a market currently dominated by Roy Hutchins and by 407 BBQ.

    Here are a few more of the most anticipated new restaurants that will open in 2026, with opening dates dependent on construction and hiring:

    Central Fort Worth

    — Felina, 411 Bryan Ave., is a new Roman-style pizzeria from the founders of the excellent Bocca Osteria Romana restaurant. It will open the first week of January and serve thin, crunchy pizza, in contrast to other Italian pizza restaurants’ Neapolitan style.

    Co-owner Alessandro Salvatore serves a pizza salame piccante, similar to pepperoni, at Felina in Fort Worth, Texas.
    Co-owner Alessandro Salvatore serves a pizza salame piccante, similar to pepperoni, at Felina in Fort Worth, Texas. Courtesy of Felina

    — Broadway 10 Bar & Chophouse, 969 Commerce St., will be a prime steakhouse from Oklahoma City opening in the new Deco 969 condo tower.

    — Madrone, 1400 Henderson St., is coming to the historic Public Market building and apartments in downtown Fort Worth along with Public Market Cafe.

    — Partenope Ristorante, 2949 Crockett St. in Artisan Circle, will be a new location for a popular Dallas restaurant known for Neapolitan pizza.

    — Cafe Mirador, 3220 W. Seventh St., will be an upscale restaurant inside the Forty Five Ten boutique from Dallas.

    Rendering of Cafe Mirador inside Forty Five Ten at 3220 W. 7th St. in Fort Worth.
    Rendering of Cafe Mirador inside Forty Five Ten at 3220 W. 7th St. in Fort Worth. Courtesy of Headington Companies

    — Meraki, 1615 Rogers Road, is promoted as a new Mediterranean restaurant from chef Tim Love. It replaces the dining room at Courtside Kitchen.

    — Bella Italia, 6115 Camp Bowie Blvd., is the new location for a 45-year Fort Worth favorite that lost its lease at its old location in the boulevard.

    — Brooklyn’s, 401 S. Main St., opened the first week of January. It’s a stylish bar that also serves bacon-jam cheeseburgers, teriyaki quesadillas, pizzas on naan, wraps and Phillys.

    — Shug’s Bagels, 5101 Camp Bowie Blvd., is a prize-winning Dallas bagel shop known for New York-style bagels and deli-quality bagel sandwiches.

    — Top of the Morning, 2948 Crockett St., will be a new brunchy restaurant along the lines of Snooze or Yolk.

    — Beverly’s Mexican Cuisine, 901 Houston St., has run into some delays but will open as an interior-Mexico restaurant in the historic Hogan Building.

    A turkey club sandwich at Shug’s Bagels with spicy Boar’s Head turkey, and a bacon-egg-and-cheese bagel in the background, as seen Nov. 7, 2025.
    A turkey club sandwich at Shug’s Bagels with spicy Boar’s Head turkey, and a bacon-egg-and-cheese bagel in the background, as seen Nov. 7, 2025. Bud Kennedy bud@star-telegram.com

    — One Trick Pony Pizza Tavern, 313 S. Main St., will be a new thin-crust, New York-style pizza tavern from Emma and Travis Heim, founders of Heim Barbecue.

    — Beren Mediterranean Empire Kitchen, 1216 Sixth Ave., will be the new location for a Turkish restaurant moving from 1229 Eighth Ave,

    — The Original Mexican Eats Cafe, 4735 Camp Bowie Blvd., is designed as a small tacos-and-margaritas stand near the first location of The Original, now at 1400 N. Main St.

    Southlake

    — Dakota’s, 1901 W. Kirkwood Blvd. in Southlake, is a new suburban location for a 40-year-old downtown Dallas fine-dining landmark.

    — Hudson House, 1131 E. Southlake Blvd., is a popular New England-style restaurant from Dallas known for mussels, oysters and light grill dishes such as French chicken and cheeseburgers.

    All around

    — Teddy Wong’s Dumplings & Wine, 102 Houston Ave., Weatherford, will be the second location for the popular Fort Worth restaurant.

    — Fred’s Texas Cafe, 100 N. Texas St., Crowley, will be the third location for the iconic Fort Worth burger tavern and chicken-fried steak cafe.

    The Diablo burger at Fred’s Texas Cafe on Friday, June 17, 2022. The Diablo burger, one of Fred’s iconic menu items, features chipotle brown butter, grilled onions, Swiss cheese, pickles, lettuce, tomato and mustard.
    The Diablo burger at Fred’s Texas Cafe on Friday, June 17, 2022. The Diablo burger, one of Fred’s iconic menu items, features chipotle brown butter, grilled onions, Swiss cheese, pickles, lettuce, tomato and mustard. Amanda McCoy amccoy@star-telegram.com

    — il Capo Italian, 9300 Team Ranch Road, will be new from the company behind the Tavern, Pacific Table and Press Cafe.

    — Duong DeVille, 405 S. Jim Wright Freeway, White Settlement, will be a new Vietnamese restaurant by chef Hao Tran in the Entrepreneur Park development.

    — Pulido’s Mexican Kitchen, 104 S. Ranch House Road, Willow Park, will be the fourth location for the renewed Tex-Mex restaurant chain with new owners and 60 years of history.

    — White Castle, 4520 Destination Drive, The Colony, will bring the famous Ohio-based slider restaurants to Texas for the first time.

    White Castle’s Original Slider.
    White Castle’s Original Slider. Hand-out Courtesy of White Castle

    This story was originally published December 29, 2025 at 4:21 AM.

    Related Stories from Fort Worth Star-Telegram

    Bud Kennedy’s Eats Beat

    Fort Worth Star-Telegram

    Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.
    Support my work with a digital subscription

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    Bud Kennedy

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  • BBQ weekend in Fort Worth: Which restaurants are open, and when to go

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    After Turkey Day comes Barbecue Weekend.

    With regular customers still full of pumpkin pie, out shopping or just sleeping off a Dallas Cowboys hangover, Black Friday is one of those special days when it’s easier to beat the crowd at busy restaurants and attractions.

    It’s one of those calendar days that barbecue fans circle in red, along with Jan. 1, Feb. 15, March 18, July 5 and Nov. 1.

    They all come after late-night holidays, when lines might be shorter at the restaurants that made Fort Worth the “Barbecue Capital of Texas.”

    But three of the most popular are closed Friday.

    Goldee’s Bar-B-Q near Kennedale, which draws a line 100 deep some mornings, will take Friday off. Goldee’s, 4645 Dick Price Road, will reopen at 11 a.m. Saturday and Sunday.

    Same for Dayne’s Craft Barbecue in Aledo, the No. 7-ranked barbecue joint in Texas by Texas Monthly magazine. Dayne’s, 100 S. Front St., will reopen at 7 a.m. Saturday and 10:30 a.m. Sunday.

    Sabar BBQ, a trailer at 105 S. Main St. that was ranked in Texas Monthly’s Top 50 for its Pakistani-influenced barbecue, is also closed all weekend.

    Instead, here are some top-ranked barbecue restaurants or traditional favorites open Friday and all weekend:

    North Texas Smoke BBQ is in a hidden trailer off U.S. 287 north behind a fireworks stand and a motorcycle dealership on the south edge of Decatur. seen Nov. 22, 2025.
    North Texas Smoke BBQ is in a hidden trailer off U.S. 287 north behind a fireworks stand and a motorcycle dealership on the south edge of Decatur. seen Nov. 22, 2025. Bud Kennedy bud@star-telegram.com

    North Texas Smoke

    If you haven’t heard of North Texas Smoke, you should.

    It’s a trailer, hidden behind a fireworks stand at 2601 U.S. 287 North outside Decatur.

    If that sounds like a long way, it’s not anymore. It’s about 15 minutes from the north edge of Fort Worth, an easy drive.

    North Texas Smoke made the most-recent Texas Monthly Top 50 list for its peppery brisket. But that sold out within an hour of the 11 a.m. opening last weekend.

    If you miss out on the sliced brisket, the chopped is every bit as good.

    North Texas Smoke also has house-made beef sausage or jalapeno-cheddar sausages, big pork ribs and turkey, plus burgers and standout side dishes like a loaded-baked-potato salad.

    It usually opens at 11 a.m. Wednesdays through Saturdays; 940-371-9565, northtexassmokebbq.com.

    A North Texas Smoke BBQ plate with pork ribs, chicken and chopped brisket, along with mac-and-cheese and loaded-baked-potato salad, seen Nov. 22, 2025.
    A North Texas Smoke BBQ plate with pork ribs, chicken and chopped brisket, along with mac-and-cheese and loaded-baked-potato salad, seen Nov. 22, 2025. Bud Kennedy bud@star-telegram.com

    Hurtado Barbecue

    Hurtado Barbecue is open all day now and has four locations, but the Arlington flagship still draws a line on football or baseball game days.

    It made Southern Living’s Top 50 list and Texas Monthly’s Top 100, not only for brisket but also for the house-made sausage, birria tacos, jalapeno chicken and the weekend beef ribs and smoked quail.

    Hurtado’s home is at 205 E. Front St. in downtown Arlington. But it also has a central Fort Worth location at 1116 Eighth Ave. and one in Mansfield, 226 N. Walnut Creek Drive.

    If you’re in Dallas, there’s a handsome new Hurtado in the Farmers Market at 900 S. Harwood St. A Denton County location is planned in Argyle; hurtadobbq.com.

    A Hurtado Barbecue combination plate with brisket, ribs, sausage and sides.
    A Hurtado Barbecue combination plate with brisket, ribs, sausage and sides. FortWorth

    Panther City BBQ

    Panther City BBQ in central Fort Worth is an all-day restaurant now, so there’s no need to rush.

    But it helps to get there early, particularly weekends.

    With a Texas Monthly Top-50 finish on top of a 2021 Top-10 finish, Panther City has established itself as the city’s most consistent barbecue restaurant. It also made Southern Living’s Top 50.

    The restaurant, 201 E. Hattie St. 1 mile south of downtown, serves 10 different meats, including an impeccable brisket carne guisada on Saturdays and Sundays.

    Texas Monthly praised the pork ribs and pork belly burnt ends. The Instagram-worthy dish is the brisket elote, a dish of corn with slices of brisket arranged like a beefy floral spray.

    It’s usually open from 11 a.m. through dinner Wednesdays through Sundays. Sunday night is another good time to go; 682-250-4464, panthercitybbq.com.

    Some maps show the address as 201 E. Pennsylvania St. It’s just off Interstate 35W near South Main Street.

    A line is formed inside Panther City BBQ in Fort Worth. Panther City BBQ landed a spot on the Michelin recommended list making it one of the three restaurants Fort Worth to make the prestigious catalog.
    A line is formed inside Panther City BBQ in Fort Worth. Panther City BBQ landed a spot on the Michelin recommended list making it one of the three restaurants Fort Worth to make the prestigious catalog. Chris Torres ctorres@star-telegram.com

    The brisket eloté cup at Panther City BBQ in Fort Worth. Panther City BBQ landed a spot on the Michelin recommended list making it one of the three restaurants Fort Worth to make the prestigious catalog.
    The brisket eloté cup at Panther City BBQ in Fort Worth. Panther City BBQ landed a spot on the Michelin recommended list making it one of the three restaurants Fort Worth to make the prestigious catalog. Chris Torres ctorres@star-telegram.com

    Heim Barbecue

    Heim Barbecue’s new Weatherford location is rejuvenating the restaurant that launched Fort Worth’s first craft barbecue and bacon burnt ends.

    Heim was just voted America’s No. 4 barbecue restaurant by USA Today readers, and the Weatherford location at 1910 S. Main St. often has a line.

    Heim’s four locations are open regular hours beginning at 11 a.m. daily. The others are at 1109 W, Magnolia Ave., Fort Worth; 5333 White Settlement Road, Fort Worth; and 3130 W. Mockingbird Lane, Dallas, near Love Field.

    The prices are slightly cheaper than some other top-ranked restaurants — a plate is $15.99, and a happy hour sampler is only $10. Burgers start at $11.99; heimbbq.com.

    According to Texas Monthly’s latest Top 50 barbecue joints in Texas list, Heim’s bacon burnt ends have healing powers.
    According to Texas Monthly’s latest Top 50 barbecue joints in Texas list, Heim’s bacon burnt ends have healing powers. Nancy Farrar Courtesy of Heim Barbecue

    Smoke’N Ash

    Smoke’N Ash, Arlington’s famed Ethiopian-Texas barbecue restaurant is coming off an appearance on “Diners, Drive-Ins and Dives.”

    Host Guy Fieri praised the pork ribs with Ethiopian awaze sauce, made with a berbere spice blend. He also sampled the fried injera nachos topped with a choice of meats.

    The Michelin Guide judges liked the brisket, lamb and lentil stew. The rib tips and sausage are perfectly reliable Texas barbecue.

    Smoke’N Ash opens at noon and stays open until early evening daily except Mondays at 5904 S. Cooper St.; 817-987-7715; smokenashbbq.net.

    A traditional barbecue plate with brisket, ribs, collard greens and peach cobbler at Smoke‘N Ash BBQ in Arlington.
    A traditional barbecue plate with brisket, ribs, collard greens and peach cobbler at Smoke‘N Ash BBQ in Arlington. Bud Kennedy bud@star-telegram.com

    Best of the rest

    • Terry Black’s Barbecue, 2926 W. Seventh St., is Hill Country-style barbecue ranked in the Top 50 for its Austin location; 817-615-9408, terryblacksbbq.com.
    • Cooper’s Old Time Pit Bar-B-Que, 301 Stockyards Blvd., is an open-pit restaurant with the added spectacle of picking your meats yourself from the outdoor grill. It’s been ranked on magazine lists for its flagship Llano location, and the impressive selection of 12 meats includes smoked sirloin and pork tenderloin. It’s good for visitors or families; 817-626-6464, coopersbbqfortworth.com.
    • Angelo’s BBQ, 2533 Westside Drive (formerly White Settlement Road), leads the list of old-school Fort Worth favorites along with Cousins BBQ, Railhead Smokehouse and Sammies Bar-B-Q. Angelo’s is still a destination for sliced brisket, pork ribs, brisket tacos and the infamous “one large” frosty beer mugs. It’s a must-go near the Cultural District or during the Stock Show Rodeo. It opens at 11 a.m. daily except Sunday, just like since 1958; 817-332-0357, angelosbbq.com.

    The featured attraction at Cooper’s is right at the front door, customers order their meats right from the huge smoker. Coopers touts itself as “home of the big chop.”
    The featured attraction at Cooper’s is right at the front door, customers order their meats right from the huge smoker. Coopers touts itself as “home of the big chop.” Paul Moseley Star-Telegram archives

    Brisket, pork ribs, slaw, beans and banana pudding on a typical platter from Terry Black’s Barbecue.
    Brisket, pork ribs, slaw, beans and banana pudding on a typical platter from Terry Black’s Barbecue. Bud Kennedy bud@star-telegram.com

    Related Stories from Fort Worth Star-Telegram

    Bud Kennedy’s Eats Beat

    Fort Worth Star-Telegram

    Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.
    Support my work with a digital subscription

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    Bud Kennedy

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  • Opening date set for new Heim BBQ in Parker County

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    WEATHERFORD

    The new Heim Barbecue location in Weatherford is nearly finished and will tentatively open the weekend of Nov. 8, co-owner Will Churchill said Thursday.

    The fourth Heim, the restaurant that brought Central Texas-style craft barbecue to the Fort Worth area, will replace a 25-year-old cowboy steakhouse and saloon at 1910 S. Main St, a half-block north of Interstate 20.

    Churchill’s company bought the property in January and remade the former Montana Steakhouse into a line-service barbecue restaurant with a large patio and bar.

    Heim, popular for candied pork belly “bacon burnt ends,” joins a Parker County barbecue market that has become known for Dayne’s Craft BBQ in Aledo, ranked among the state’s top 10.

    Heim’s 6,000-square-foot restaurant will be large enough to host and cater dinners and gatherings in the fast-growing county, Churchill has said.

    Founders Emma and Travis Heim opened their first barbecue stand in 2015 in a food trailer near Interstate 35W at the current Panther City BBQ location. Then they partnered with Churchill for locations in near south and west Fort Worth and near Love Field in Dallas.

    Churchill took over the restaurants two years ago. He closed a much larger Burleson location to move the equipment to Weatherford.

    The former Burleson space, 139 W. Ellison St., is near reopening as a Buffalo Bros sports grill and bar by chef Jon Bonnell.

    Related Stories from Fort Worth Star-Telegram

    Bud Kennedy’s Eats Beat

    Fort Worth Star-Telegram

    Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.
    Support my work with a digital subscription

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    Bud Kennedy

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  • Houston’s 5 Best Weekend Food Bets: Southern Smoke is Back and Bringing the Heat – Houston Press

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    Here’s a look at this weekend’s tasty food and drink happenings:

    Original Greek Festival at Annunciation Greek Orthodox Cathedral 

    Friday–Saturday, 11 a.m. to 10:30 a.m.

    3511 Yoakum

     

    The iconic Original Greek Festival is back with a weekend full of Mediterranean eats, live music, dancing and family fun. Festival-goers can load up on Greek specialties like souvlaki, spanakopita, pastitsio, dolmades, baklava and loukoumades. Expect cultural performances, church tours and plenty of Greek wines to wash it all down. Tickets are $10 at the gate and kids under 12 get in free. 

     

    Karbachtoberfest at Karbach Brewing Co. 

    Friday–Sunday

    2032 Karbach

     

    It’s the final weekend of Karbachtoberfest, Karbach’s beloved Bavarian celebration that takes over the brewery for Oktoberfest-style fun. Pop by for live music, stein-hoisting contests, bratwurst tosses, wiener dog races, seasonal Karbachtoberfest brew, German food, bingo, giveaways and family-friendly fun. The fun is free and open to the public. 

     

    Houston Food Fest at Midtown Park

    Saturday, 2 to 10 p.m.

    2811 Travis

     

    Hit this food fest to find more than 70 vendors, from local trucks and pitmasters to ice cream slingers global street-food setups. There’s also a live music stage, dancing and family-friendly vibes all day long. Tickets are $6+ in advance and kids 8 and under get in free. 

     

    Southern Smoke Festival at Discovery Green

    Saturday, 4 to 8 p.m. (3 p.m. VIP)

    1500 McKinney

     

    One of Houston’s most epic fundraisers, Southern Smoke Festival 2025, returns to Houston’s Discovery Green for an unforgettable evening celebrating food, drink and culture. Guests can expect over 85 top chefs, beverage professionals, live music, world-class food and drink offerings, cooking demos and more. This year’s highlighted chefs include Nicolas Vera and Stephanie Velasquez of Casaema, Aaron Bludorn, Rodney Scott and Cheetie Kumar, among others. General admission tickets are $225 and include all food, drinks and entertainment, with VIP tickets for $550. 

     

    H-E-B Wine Walk at The Woodlands Resort

    Saturday, 4 to 7 p.m.

    2301 North Millbend

    The 21st annual H-E-B Wine Walk hits The Woodlands for an evening of indulgence. Guests can sip through more than 50 wine tasting tents, plus enjoy 40 craft beers and dozens of culinary offerings from top local restaurants and chefs. Tickets start at $79 for general admission.

    This article appears in Jan 1 – Dec 31, 2025.

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    Brooke Viggiano

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  • The Triple-B Is Now ‘BBS’: Beers, Burgers & Selfies (41 Photos)

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    Hendy

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  • How to Make Homemade Coleslaw

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    If you’re looking for a simple, crowd-pleasing homemade coleslaw recipe, you’re in the right place. This one is creamy, crisp, and full of flavor with just a few easy ingredients.

    I recently showed my husband how to make this homemade coleslaw, and now he’s hooked! He loves the contrast of the crisp cabbage and carrots paired with the creamy dressing. My quick and easy recipe uses a mix of green and purple cabbage for color and crunch, all tossed in a simple, flavorful homemade dressing.

    With his southern roots, it was important that this coleslaw passed his taste test, and it did! I’m confident that once you try this American classic coleslaw recipe, it’ll become your go-to coleslaw recipe no matter where you’re from. Whether you’re piling it onto a pulled pork sandwich, serving it alongside burgers, or adding crunch to brisket tacos, this coleslaw will take your backyard barbecues to the next level.

    a bun with pulled pork with creamy summer slaw made with shredded green cabbage and carrots, dressed in a smooth, flavorful mixture.

    Ingredients For The Perfect Homemade Coleslaw:

    With just a few basic ingredients, you can whip up this easy coleslaw recipe in minutes. Here’s what you’ll need:

    • Bag of Coleslaw Mix: I usually grab the pre-shredded cabbage mixture with green and red cabbage because it’s quick, easy, and tastes just as good as shredding it yourself. If you’re feeling ambitious, go ahead and slice your own with a sharp knife, food processor, or mandolin.
    • Mayonnaise: This part really matters. I swear by Duke’s Mayo for the best flavor. Hellman’s is a decent substitute if that’s what you have on hand, but steer clear of light or avocado mayo unless you don’t mind changing the taste.
    • Shredded Carrots: They add a little sweetness and crunch, and I love the pop of color they bring.
    • Apple Cider Vinegar: Just the right amount of tang to balance out the creamy dressing. If you’re out, lemon juice or white vinegar will work in a pinch.
    • Sugar: Just a touch to round everything out and keep it from tasting too sharp.
    • Salt and Pepper: A must for bringing all the flavors together.
    • Celery Seed: Optional, but it gives the slaw that classic, savory flavor that makes it taste like the real deal.

    How to Make Easy Homemade Coleslaw:

    Making coleslaw at home couldn’t be easier. With just a few simple ingredients, you can whip up a creamy, crunchy side dish in minutes.

    1. Whisk: combine ACV, Sugar, Mayo, Salt, Pepper, and Celery Salt in a large bowl and stir until well combined.
    2. Toss: Add your vegetables into the coleslaw dressing and mix until well combined.
    3. Enjoy: It’s as easy as that!

    That’s it! In just a few steps, you’ll have a fresh, flavorful coleslaw ready to serve with your favorite meals.

    Freshly tossed creamy coleslaw featuring shredded cabbage and just the right touch of sweetnessFreshly tossed creamy coleslaw featuring shredded cabbage and just the right touch of sweetness

    Why Is My Coleslaw Watery?

    Coleslaw can get watery if it sits too long before serving. That’s because the salt in the dressing pulls moisture from the cabbage over time. For the best texture, try serving it within 4 hours of making it, or at least within a day. Give it a quick toss before serving to redistribute the dressing!

    Can I Shred My Own Cabbage?

    Absolutely! Just use four parts green cabbage, one part purple cabbage, and one part shredded carrot. Even when I use a store-bought coleslaw mix, I like to toss in extra carrot, it’s usually a little skimpy straight from the bag.

    Cold and creamy cabbage slaw loaded with fresh vegetables and tossed in a tangy, slightly sweet mayo-based sauce.Cold and creamy cabbage slaw loaded with fresh vegetables and tossed in a tangy, slightly sweet mayo-based sauce.

    What Goes Well With Coleslaw?

    Coleslaw is especially popular with barbecue meals, but try it at any potluck or picnic as well! Whether you’re enjoying Pulled Pork Sandwiches, simple Grilled Chicken, hearty Smoked Ribs, our creamy coleslaw is the perfect cool and crunchy accompaniment.

    Other BBQ Side Dishes You’re Sure To Love

    Watch How to Make Coleslaw…

    Prevent your screen from going dark

    • Mix everything in a large bowl and set in the fridge covered with plastic wrap for 3 hours.

      1 bag Coleslaw Mix, 1 Cup Dukes Mayonnaise, ½ Cup Shredded Carrots, 1 ½ Tablespoons Apple Cider Vinegar, 1 ½ Tablespoons Sugar, Salt and Pepper, ½ teaspoon Celery Seed

    *You could also use 4 cups green cabbage, 1 cup purple cabbage and 1 cup carrot.

    Serving: 1g, Calories: 217kcal, Carbohydrates: 7g, Protein: 1g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 194mg, Potassium: 131mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1410IU, Vitamin C: 21mg, Calcium: 30mg, Iron: 0.4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Meater Pro XL Test – das smarteste Grillthermometer

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    Meater Pro XL Test – das smarteste Grillthermometer

    Wenn du regelmäßig grillst, smokst oder Sous-vide kochst, kennst du das Problem: Woher weiß man exakt, wann das Steak oder der Braten perfekt gegart ist? Genau hier setzt der Meater Pro XL an. Ich hatte das neueste Produkt von Meater in der Nutzung und kann euch in meinem Meater Pro XL Test über meine Erfahrungen berichten.

    Das smarte Grillthermometer aus Edelstahl bietet nicht nur vier kabellose Sonden, sondern misst auch die Temperatur gleich an sechs Stellen pro Sonde. Dazu kommen noch Bluetooth 5.2, WLAN-Funktion, 24-Stunden Akkulaufzeit, ein integriertes OLED-Display im Ladeblock und eine vollautomatische App-Steuerung.

    In unserem ausführlichen Praxistest wollten wir herausfinden, ob das Gerät den hohen Erwartungen gerecht wird – und ob der Preis von rund 380 Euro gerechtfertigt ist.

    Unboxing – Premium auf den ersten Blick

    Das Meater Pro XL Set kommt in einer hochwertigen Verpackung und hinterlässt sofort einen positiven Eindruck. Wir haben hier den edlen Ladeblock aus Bambus mit OLED-Display. Vier Edelstahlsonden mit je 6 Messpunkten (5x innen, 1x außen) und ein USB-C-Ladekabel.

    Die Sonden sind bis 1000°F (538°C) hitzebeständig und messen innen bis 221°F (105°C). Der Ladeblock ist nicht nur stylisch, sondern dient auch als WLAN-Bridge und kann auch ohne App genutzt werden, wenn es einmal schnell gehen muss.

    Meater Pro XL Testbericht

    App – Dein smarter Grill-Coach

    Die MEATER App (verfügt für iOS & Android) ist das Herzstück des Systems. Sie erkennt alle Sonden automatisch, zeigt Echtzeit-Temperaturen und berechnet präzise die verbleibende Garzeit.

    In der App haben wir geführte Kochmodi, also einfach nur die Fleischsorte auswählen und den Gargrad und schon kann es losgehen. Auf Wunsch können wir auch unsere eigene Zieltemperatur wählen, ganz nach unserem Geschmack also.

     

    Wir bekommen über die App Benachrichtigungen aufs Smartphone sobald die Zieltemperatur erreicht ist und so können wir dann rechtzeitig reagieren. Für das perfekte Ergebnis. Und das für alle vier Sonden, so haben wir unsere Termine auch auf einem großen Grillabend immer im Blick und können uns voll und ganz auf die Gäste konzentrieren und haben eine Sorge weniger und müssen vor allem nicht permanent am Grill oder in der Küche stehen.

    Für die richtigen Grill- und Technerds unter uns gibt es auch noch ein Diagramm mit Temperaturverlauf, damit auch alles gut überwacht und analysiert werden kann.

    Die Bedienung ist intuitiv, modern und äußerst informativ. Besonders praktisch ist die automatische Berücksichtigung der Ruhezeit nach dem Garen.

    Praxistest – So schlägt sich der Meater Pro XL im Alltag

    Einrichtung

    Die Einrichtung in der App gestaltet sich wirklich einfach und schnell. Ihr müsst nur die App installieren, den Ladeblock einschalten, die Sonden einsetzen und fertig. Die Verbindung via Bluetooth 5.2 erfolgt in wenigen Sekunden. Und schon kann es losgehen. Vor der ersten Nutzung müsst ihr natürlich noch die Sonden putzen, das sollte aber selbstverständlich sein.

    Grillen mit Präzision

    Bei mir kommt der Meater Pro XL beim Grillen zum Einsatz. Für den Test habe ich US Ribeye-Steaks und Hähnchenschenkel besorgt. Ich bin ja ein Freund vom Reverse Grilling. Ich schmeiße die Steaks also auf den ultraheißen Grill und lasse es für 1-2 Minuten auf jeder Seite richtig schön angrillen.

    Danach erst kommt bei mir die Sonde in das Steak um die Temperatur zu messen. Aber natürlich kann man die Sonde auch schon vorher ins rohe Steak stecken, auch das ist kein Problem, immerhin hält die Sonde ja auch eine sehr hohe Temperatur aus.

    In der App haben wir die aktiven Sonden immer im Blick mit den wichtigen Temperaturen Innen sowie Außen. Sobald die gewünschte Zieltemperatur erreicht ist, werden wir in der App benachrichtigt.

    Die Benachrichtigung im Sperrbildschirm sieht auch wirklich sehr ansprechend aus, dank Live-Aktivitäten auf dem iPhone.

    Die Messergebnisse waren sehr präzise und die Ergebnisse sprechen für sich. Die Steaks haben genau die Kerntemperatur bekommen die ich wollte und somit auch genau den gewünschten Gargrad der einzelnen Gäste. Und ganz ehrlich, sieht das gut aus oder sieht das gut aus? Genau so wie ich mein Steak am liebsten mag!

    Meater Pro XL Testbericht

    Reichweite & Verbindung

    Bluetooth funktioniert realistisch bis zu 10–15 Meter (mit Wänden). Dank WLAN-Funktion im Ladeblock kann man aber auch vom Sofa, Supermarkt oder Büro aus den Garverlauf mitverfolgen.

    Akkulaufzeit & Laden

    Mit nur 30 Minuten Ladezeit via USB-C sind alle vier Sonden bereit für bis zu 24 Stunden Einsatz. Auch lange Brisket-Sessions sind damit problemlos möglich.

    Vielseitigkeit

    Ob Smoker, Grill, Backofen, Airfryer oder sogar Pfanne – der Meater Pro XL funktioniert überall. Dank der Innen- und Außensensoren brauchst du keine zweite Sonde mehr. Der OLED-Bildschirm erlaubt sogar grundlegende Temperaturüberwachung ganz ohne Smartphone.

    Fazit – lohnt sich der Meater Pro XL?

    Der Meater Pro XL ist aktuell das durchdachteste, smarteste und vielseitigste Grillthermometer auf dem Markt. Vier Sonden, kabellos, präzise, appgesteuert, mit Cloud-Anbindung, was will man mehr?

    Wer regelmäßig grillt oder smoken will, wird das Gerät lieben. Für Profis, Hobbyköche und Technikliebhaber ein absoluter Kauftipp. Ein kleiner Nachteil ist natürlich dass es mit aktuell 379€ recht teuer ist. Wer sich auch mit nur einer Sonde begnügen kann, wird mit dem Meater Pro eine günstige Variante erhalten.

    Meater Pro XL kaufen bei: Amazon*

    Meater Pro kaufen bei: Amazon*

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    Johannes

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  • Best Of Houston® 2024: Best Tex-Mex

    Best Of Houston® 2024: Best Tex-Mex

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    Best Tex-Mex: Candente

    Find yourself in Houston long enough and you’ll establish a favorite Tex-Mex spot, but if you’re willing to look beyond the endless chips and salsa, this Montrose standout is worth a visit. From the team behind the Pit Room, the BBQ-inspired haunt puts the “Tex” in Tex-Mex, with offerings like chopped brisket studded queso, smoked campechana swimming with mussels, shrimp and octopus, fully loaded fajita platters and smoky chicken verde enchiladas, and racks of Berkshire pork ribs slathered in chipotle bbq sauce and chile lime butter. Wash it all down with an excellent, salt-rimmed mezcal margarita. Rinse. Repeat.

    4306 Yoakum
    346-867-1156
    candentehtx.com

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    Houston Press

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  • Homemade BBQ Rub Recipe (Smoky & Delicious!) – Oh Sweet Basil

    Homemade BBQ Rub Recipe (Smoky & Delicious!) – Oh Sweet Basil

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    Perfect for beef, chicken and especially pork, this Homemade BBQ Rub is what makes grilling so amazingly delicious. Just dig in!

    We love this on grilled chicken, smoked brisket or pork ribs! It’s great on everything! Heck, I’d add it to roasted brussel sprouts or broccoli and it would be amazing! Ooh, and I totally need to do a salmon recipe with this rub too!

    Why Make You’re Own Rub

    In my opinion, rubs are a tastier alternative to marinating meat as they give a fuller flavor. We prefer to dry rub the meat so that it can get all flavorful before any BBQ sauce is even added. In fact, sometimes we enjoy meats dry because they are so good on their own.

    Making your own seasoning blend is the best way to go since you can fine tune the ingredients to exactly what your palate is craving. Whether or not if you feel like having a sweet, spicy, or smoky flavor — or a mix of them all! — it is very easy to do when you start with the right base. It is great on meats that are smoked, grilled or roasted.

    How to Make a Dry Rub

    When creating any bbq dry rub, the base typically starts with your sugars and salts abd then you add spices for flavoring. 

    Sugar

    There are many different kinds of sugar (brown sugar, dark brown sugar, turbinado, regular refined sugar and so on) that will give you different flavors. Experiment to see what you like best, and keep in mind that it may be a combination of them as well.

    Salt

    There are a lot of different salts as well (kosher salt, sea salt, table salt…etc). We prefer kosher salt, but if you don’t have it, you can use table salt. See section below for the differences in salt.

    Spices

    After getting you sugars and salts picked out, move onto choosing how much and what kind of pepper to use, as well as the other spices that are typical among many rubs, like cumin, chili powder and paprika. Then, start adding in combinations of other spices to make it to your very own liking.

    The best part about making a barbecue spice blend is that if you start with very small increments then it’s hard to screw up. When I first started playing around with how much to put in, I forgot to write down what I put in and how much, so don’t make that mistake :).

    Here is one of our rub recipes that we really enjoy with any meat.

    homemade bbq rub in wood container next to small wooden scoop

    What’s in This Homemade BBQ Rub?

    As I mentioned above, there are so many flavor combinations to choose from when creating a bbq dry rub. Here’s what we used in this particular recipe:

    • Kosher Salt
    • Brown Sugar
    • Black Pepper
    • Garlic Powder
    • Onion Powder
    • Chili Powder
    • Smoked Paprika
    • Thyme
    • Ground Cumin
    • Nutmeg

    NOTE: If you want to add some heat to this rub, add 1/8 to 1/4 teaspoon of cayenne pepper.

    The exact measurements for each ingredient can be found in the recipe card down below so keep scrolling for all the details.

    How Long Does Homemade Barbecue Rub Last?

    This barbecue dry rub will last up to 2 months in your pantry. Keep it sealed in an airtight container. The molasses in the brown sugar may cause clumps in the barbecue spice rub, but that’s normal. Just break it up with a fork as much as you can.

    Do I Have to Use Kosher Salt?

    Technically, no. However, if you use regular table salt in place of kosher salt, you need to scale down the amount of salt you add to the barbeque dry rub recipe. Kosher salt flakes are larger than regular table salt flakes, so the same amount of kosher salt tastes less salty than table salt.

    Ways to Use BBQ Rub

    This BBQ dry rub can be used in so many different dishes! Here are a few easy ways to use it in your cooking:

    Add a burst of flavor to your next summer barbecue and rock your taste buds with this smoky BBQ rub recipe. Perfect for ribs, chicken, beef, pork or veggies, this rub will take your grilling game to the next level.

    More Homemade Condiment Recipes You’ll Love:

    Servings: 1 batch

    Prep Time: 5 minutes

    Total Time: 5 minutes

    Description

    Perfect for beef, chicken and especially pork, this Homemade BBQ Rub is what makes grilling so amazingly delicious. Just dig in!

    Prevent your screen from going dark

    • Combine all the ingredients in a jar, and give it a good shaking.

      1/4 Cup Kosher Salt, 2 Tablespoons Brown Sugar, 1 Tablespoon Pepper, 1 ½ teaspoon Garlic Powder, 1 ½ teaspoon Onion Powder, 1 Tablespoon Chili Powder, 1 Tablespoon Smoked Paprika, 1 teaspoon Thyme, 1 ½ teaspoons Ground Cumin, 1 Pinch Nutmeg

    • It doesn’t matter what order you go in. Make sure you label the jar with the date you made the rub. Typically 2 months is a good shelf life for your homemade rubs. Enjoy!

    Store rub in a jar with a tight fitting lid, or in an airtight container for 2 or more months.

    Serving: 1batchCalories: 192kcalCarbohydrates: 43gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 28447mgPotassium: 586mgFiber: 8gSugar: 25gVitamin A: 5987IUVitamin C: 4mgCalcium: 159mgIron: 7mg

    Author: Sweet Basil

    Course: 50+ Homemade Condiment Recipes

    Cuisine: American

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    Sweet Basil

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  • Chicago’s New Kings of Barbecue Reign in Beverly

    Chicago’s New Kings of Barbecue Reign in Beverly

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    Welcome to the Scene Report, a new column in which Eater Chicago captures the vibe of a notable Chicago restaurant at a specific moment in time.

    Locals can scream to the top of their lungs that Chicago has a distinctive barbecue style, chefs can hold panels, and writers can publish explainers to try to educate and even bridge the North and South Side divide. But Chicago is a city where many are unaware of barbecue history, and it’s not shocking that few outside the 312 and 773 area codes will truly acknowledge aquarium smokers, sticky tomato-based sauces, and tip-link combos.

    But a pitmaster must exude confidence without allowing perception or history to distract them from the goal of perfectly smoked meats. The crew at Sanders BBQ Supply Co. have demonstrated their prowess since the restaurant opened in June in Beverly. The restaurant is led by James Sanders, a veteran chef who ran a catering business out of a West Side kitchen and who owned Dirty Birds Southern Kitchen, a restaurant serving chicken and fish.

    The smoked meats are delightful, but so are the side dishes.

    Sanders pulled Nick Kleutsch off the deck to join the team as pitmaster. Kleutsch soaked up Central Texas’s barbecue culture in Austin before honing his craft in Indiana where he ran a Texas-stye barbecue pop-up called Lucy’s BBQ from a bar in Highland. The Tribune lauded Lucy’s last year. Sanders isn’t a Central Texas operation. They’re an amalgamation of different styles. The team also includes sous chef Nehemiah Holmes and chef Bill Jones. Here’s the scene at Sanders BBQ Supply around 11:30 a.m. on Saturday, July 27.

    A tray of sliced brisket, ribs, and more.

    The prime brisket and ribs are purchased by the pound.

    Folks carving meat.

    Nick Leutsch is at the carving station with the rest of the crew.

    A sauce stand.

    Make sure to grab the spicy and sweet mustard sauce that is packed with cumin.

    The wait: Over the weekend, Sanders made an Instagram post apologizing for running out of food. But visit Austin, Kansas City, Memphis, or any barbecue-crazed town and customers risk missing out on specialty items if they show up late. The cure to combat this is to set your alarms or calendar reminders. Sanders opens at 11 a.m. Thursday through Sunday. Parking is a breeze along 99th Street. There’s a slight wait, but it’s fun chatting with customers and sharing ordering strategies. On this particular Saturday, the restaurant wasn’t serving links and that’s clearly communicated on the menu board. It took about 20 minutes from waiting in line, watching staff carve up prime brisket and Texas-style smoked beef ribs, to sitting down and having a food runner drop off an order.

    The menu: For all the charm that Chicago’s South and West side barbecue restaurants have to offer, a glance at the food at Sanders shows that diners are in for a different experience. The menu offers both prime brisket and pulled pork by the pound. Chicago barbecue rarely includes so-called beef dino ribs, but for $35 customers can indulge on Saturdays only. These beef ribs are more or less brisket on a bone, and that gives a fattier and more flavorful bite.

    3 menu boards

    The menu with all the goodies.

    The chicken wings are smoked and perfectly charred, glazed with a sticky sweet peach tea sauce. The sauce wasn’t my favorite, but once dunked in the cumin-forward mustard sauce — a concoction Kleutsch brought with him from LeRoy & Lewis in Austin, the wings activate into some of the best in the city. There are two kinds of sausage — cajun and jalapeño cheddar.

    A platter of chicken wings and fries.

    The sweet tea chicken wings are perfectly cooked.

    A platter of barbecue sides: mac and cheese, cornbread, and elotes.

    While customers usually don’t visit a barbecue restaurant for its sides, Sanders’ cornbread and mac and cheese stand on their own.

    A platter of fried fish and fries.

    Fried catfish is also available.

    A word about the pork ribs — they’re fantastic and might be the best in Chicago. They’re St. Louis-cut spare ribs. They’re not doused with sauce. Seemingly, the team found a compromise between Chicagoans’s love for saucy food and more traditional dry-rub barbecue. The meat is tender but does not fall off the bone. There’s plenty of bark and the sauce isn’t providing the smoke. It’s the post-oak burned from a 4,600-pound M&M1000 rotisserie smoker. It’s a pure wood smoker without a gas assist. What that means is this is a serious and top-of-the-line machine. As I walked out of the restaurant, a neighbor greeted me and gushed about the ribs. I consented: If I lived nearby my cholesterol would be in trouble. These ribs are divine. I think about them a lot.

    The sides, like mac and cheese, are also serious. Sanders serves a sweet potato cornbread with a creamy texture inside. If a customer orders one of the two salads, they’ll be treated to a crispy version as the greens are served with sweet potato cornbread croutons. These croutons are outrageous. The smoked burger also looked formidable, but my stomach was full of spare ribs and brisket. Kleutsch insists it’s the best item on the menu.

    Spare ribs

    These St. Louis-cut pork spare ribs come from Iowa.

    The verdict: Sanders BBQ ticks all the boxes. It’s a comfortable place to sit down and enjoy smoked meats. There are two patios with live music. I hear whispers of expansion in the future, but I won’t jinx it. In a city where civic barbecue traditions aren’t celebrated very loudly, Sanders finds itself playing an important role in uniting old and new school philosophies while introducing a whole new generation to a world of tasty barbecue. Sanders has a chance to be one of the best casual restaurants in Chicago, one that customers from all walks of life can enjoy. Even vegetarians — the pulled jackfruit sandwich looks awfully tasty.

    Sanders BBQ Supply Co., 1742 W. 99th Street, open 11 a.m. to 9:30 p.m. — or until they sell out — Wednesday through Sunday.

    The ground is covered with turf.

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    Ashok Selvam

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  • PINEAPPLE BBQ CHICKEN

    PINEAPPLE BBQ CHICKEN

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    If you love simple recipes, you will love this Pineapple BBQ Chicken! It’s made with only three simple ingredients, in the crock pot, and tastes like sweet and sour chicken.

    Pineapple BBQ ChickenPineapple BBQ Chicken

    If you love delicious chicken recipes, you have to give our No Peek Chicken a try! It’s wonderful for a busy night, doesn’t take much prep and it’s amazing.

    ❤️WHY WE LOVE THIS RECIPE

    It tastes like sweet and sour chicken to me. Everyone in my family loves it. Plus, you literally just throw a can of pineapple, BBQ sauce and some chicken in a slow cooker and you have dinner. These meals are so important in our house especially when we are so busy. I love having dinner done and I didn’t even have to do anything! Isn’t that the best?  This recipe is very versatile in that you can serve it over rice, pasta, potatoes or any way you can come up with.  I like it alone served with vegetables, too.

    🍴KEY INGREDIENTS

    • Chicken Breast
    • Can of Pineapple Chunks
    • BBQ Sauce

    🍽️HOW TO MAKE

    This recipe requires zero prep work and is so simple. You just throw it in the crock pot and get on with your day. We love this served over rice or baked potato, but it would be delicious over pasta, too.

    I didn’t shred the chicken for the photos, so you can see how it looks but we do shred it before we add it over rice. You can also top it with sesame seeds and add soy sauce.

    Pineapple BBQ ChickenPineapple BBQ Chicken

    ⭐TIP

    I have used sugar free bbq sauce in this recipe and it was still delicious! I like to use the pineapple in that isn’t in syrup to cut down on the sugar content. This recipe is good the next day so you an easily make it and enjoy it for a few days.

    OTHER CROCK POT RECIPES

    • Crock Pot Roast Beef – This is one of our all time favorites! It’s one of the best roast recipes there is and always a hit.
    • Crock Pot Pork Roast and Beans – This is a hearty dish your family will love and you must serve it with cornbread.
    • Crock Pot Chicken and Noodles – Only 4 simple ingredients and wonderful comfort food! Add this one to your recipe list. For a real treat, add a side of cranberry sauce.
    • Crock Pot Mississippi Roast – This is a simple recipe that is loaded in flavor and delicious over mashed potatoes!

    STORING, REHEATING & SERVING SIZE

    We store this in the refrigerator, reheat this in the microwave and it makes about 6 servings.

    Pineapple BBQ Chicken

    Anne Walkup

    This Pineapple BBQ Chicken is only 3 simple ingredients and absolutely delicious. We make this in the crock pot and serve it over rice. If you are a fan of sweet and sour chicken, this has a similar taste.

    Course Main Course

    Cuisine American

    • 3-4 boneless skinless chicken breast (can be frozen)
    • 1 18 oz bottle of BBQ sauce can be any flavor you like!
    • 1 20 oz can of pineapple chunks drained (you can use crushed pineapple if you like)

    • Place the chicken breast in the slow cooker, cover with pineapple and the bottle of BBQ and cook on high for 2-3 hours or on low for 4-6.

    • Serve over rice or baked potato or just enjoy it in a bowl.

    I have made this with frozen chicken breasts, I cooked mine on high for about 3.5 hours. It was perfect.

    Keyword Pineapple BBQ Chicken

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • Your Neighbor’s Tomato Cucumber Salad – Oh Sweet Basil

    Your Neighbor’s Tomato Cucumber Salad – Oh Sweet Basil

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    What is it about the combination of tomatoes, cucumber and onions that is so dang good?! Am I right? It’s like the summer salad trifecta! This is the best tomato cucumber salad recipe ever!

    It seems like every year we head off to some BBQ and someone that claims to hate cooking shows up with the most perfectly delicious recipe out of the whole neighborhood. And 9/10 it seems to be a tomato cucumber salad. SO! I’ve changed our neighbor’s recipe slightly and am here to beg you to pin it, especially those who say that they can’t cook because you DEFINITELY can cook this!!

    It is so light and refreshing and perfect to cool down on a hot summer day! The dressing is tangy and flavorful without weighing the salad down. There are few things worse than a salad that is drowning in dressing! And this easy salad is healthy!

    Ingredients for Tomato Cucumber Salad

    Made with all fresh ingredients, here is your shopping list for this salad recipe:

    Salad

    • Vine Cocktail Tomatoes (cherry tomatoes or grape tomatoes also work great)
    • English Cucumber
    • Brown Sugar
    • Red Onion
    • Parsley (fresh)
    • Cilantro (fresh)
    • Salt
    • Pepper

    Dressing

    • Olive Oil
    • Red Wine Vinegar (white wine vinegar or apple cider vinegar make good substitutes)
    • Lemon Juice
    • Black Pepper
    • Kosher Salt
    • Garlic
    • Brown Sugar
    • Fresh Basil (dried can also be used, but fresh herbs makes all the difference)

    The measurements for each ingredient can be found in the recipe card at the end of this post. You can save or print the recipe there as well.

    a photo of all the ingredients for tomato cucumber salad in a large bowl before the salald has been mixed together.

    How to Make Tomato Cucumber Salad

    Salads are simple and this recipe is great for making ahead of time. You are basically going to chop up all the ingredients, pour the dressing over and then let it sit until ready to serve.

    1. Cut the tomatoes into wedges and then halve the wedges and place them in a large bowl.
    2. Cut the cucumber into bite size pieces and add them to the bowl with the tomatoes.
    3. Add the rest of the salad ingredients and toss everything together.
    4. Whisk all the dressing ingredients together in a glass measuring cup. Pour over the tomato salad.
    5. Cover the bowl with plastic wrap and let it sit at room temperature until ready to serve.

    All of these instructions in greater detail can be found below in the recipe card.

    a photo of homemade dressing being poured over the top of tomato cucumber salad in a large white bowl.a photo of homemade dressing being poured over the top of tomato cucumber salad in a large white bowl.

    English Cucumber vs Cucumber

    “Regular” cucumbers have a thicker and more waxy skin and are cheaper. They also have lots of seeds that should be removed for salads like this one.

    English cucumbers have a thinner skin and are seedless. They are more expensive but are less work. No peeling or seeding needed. You can use either for this salad, but I prefer the taste of the English cucumber. You can find them in the same area as the regular cucumbers. They are longer and skinnier and are usually wrapped in plastic.

    Possible Add-Ins

    If you want to add more ingredients to this salad, here are a few possibilities:

    • Avocado
    • Peas
    • Feta Cheese
    • Mozzarella Balls

    Feel free to make it your own and add the ingredients that you love.

    a photo of a large white ceramic bowl full of tomato cucumber salad with red onions and fresh herb homemade dressing.a photo of a large white ceramic bowl full of tomato cucumber salad with red onions and fresh herb homemade dressing.

    Can I Make This Salad Ahead?

    This cucumber tomato onion salad recipe can be made up to a day ahead of time. For the best flavor, the ideal time for it to sit before eating is 1-6 hours. If you need to make it earlier than that, store it in the refrigerator until you’re ready to eat it. I do prefer it at room temperature.

    How Long Does Tomato Cucumber Salad Keep?

    Store this salad in the fridge in an airtight container for 4-5 days. It will keep longer if you store the tomatoes separately. Tomatoes start to breakdown earlier than the cucumber and onions.

    a photo of a tomato cucumber salad with red onions and fresh herb homemade dressing all in a large ceramic bowl.a photo of a tomato cucumber salad with red onions and fresh herb homemade dressing all in a large ceramic bowl.

    What to Eat with Tomato Cucumber Salad?

    I always make this salad as a side dish for something grilled or smoked. It just seems right. Here are a few of our favorite main dishes to eat with this salad:

    If none of those are what you are after, you can find all our grilled recipes and smoked recipes here on the blog. It also makes a great picnic side.

    You don’t need to be a chef to make this tomato cucumber salad, but all your friends are going to think you are! I guarantee it will be the hit of your next backyard BBQ!

    More Fabulous Salad Recipes:

    Servings: 6

    Prep Time: 20 minutes

    Resting Time: 1 hour

    Prevent your screen from going dark

    • Cut each tomato in 6-8 wedges and then halve them.

    • Trim the ends off of the cucumber and then slice in half lengthwise, creating two pieces. Slice in 1/4″ pieces.

    • Toss tomatoes with the brown sugar, onion, and herbs with salt and pepper.

    • In a glass measuring cup, whisk together the dressing ingredients and pour over the tomato salad.

    • Cover in plastic for 1-6 hours on the counter or refrigerate if longer. This is best served the day of and is delicious served with grilled or toasted crostini bread!

    Serving: 1CupCalories: 192kcalCarbohydrates: 7gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 525mgPotassium: 305mgFiber: 2gSugar: 4gVitamin A: 866IUVitamin C: 15mgCalcium: 29mgIron: 1mg

    Author: Sweet Basil

    Course: 100 + Salad Recipes to Obsess Over

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    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    a photo of a tomato cucumber salad with red onions and fresh herb homemade dressing all in a large ceramic bowl.a photo of a tomato cucumber salad with red onions and fresh herb homemade dressing all in a large ceramic bowl.

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    Sweet Basil

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  • These Houston Spots are Celebrating Fourth of July With Beers, Barbecue, Fireworks and More

    These Houston Spots are Celebrating Fourth of July With Beers, Barbecue, Fireworks and More

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    America’s holiday is right around the corner, and these Houston bars and restaurants are ready to celebrate with all of the Fourth of July classics—summer favorites from barbecue to burgers, top-notch fireworks views, and all things red, white and blue. Here’s where to celebrate Independence Day with food, drink and fun in Houston this year.

    The Audrey Restaurant & Bar, 9595 Six Pines
    Celebrate the long holiday weekend with four days of brunch, offered from Thursday, July 4 through Sunday, July 7.

    Axelrad, 1517 Alabama
    Axelrad is celebrating on $1 off all drafts all day on the Fourth, plus happy hour from 2 to 7 p.m. with $3 mimosas, $4 wells, $5 house wine/micheladas/margaritas and 20 percent off frozens and Fancy Pants beers. Food will be available for purchase from HTown Hibachi and a screening of the movie The Sandlot will begin at sundown.

    Bayou Heights Bier Garten, 3905 Washington
    Bayou Heights Beer Garden is celebrating from noon to 2 a.m., with features including an epic $45 BBQ Board smoked meats and fixin’s, plus beers, witness and cocktails like the fiery red, $12 Funny Car cocktail with Old Forester Bourbon, Meletti, rhubarb, raspberry and lemon.

    CityCentre, 800 Town and Country
    CityCentre will host its free and open-to–the–public Fourth of July Concert from 7 to 10 p.m., with live music starting with opener Heather Rayleen followed by the People’s Choice Band, and fireworks to top off the evening. Folks can grab food from area restaurants and The Daily Gather truck will be serving up snow cones and snacks for purchase with beverages available at The Moran Hotel tent in the Plaza.

    Christian’s Tailgate, multiple locations
    The Houston favorite will be celebrating Independence Day with $2 hotdogs and $5 Bombpop ‘Ritas.

    Duck N Bao, multiple locations
    Sip A Dance of Fire and Ice, a festive red and blue cocktail, for $5 at all Duck N Bao locations.

    Feges BBQ, 8217 Long Point
    Hit the Spring Branch location from 11 a.m. to 9 p.m. to enjoy bbq favorites plus a special Red, White, and BBQ Board, which feeds four and features brisket, ribs, turkey, sausage, your choice of three sides and dessert.

    FM Kitchen & Bar + PKL Social, 1112 Shepherd
    From Saturday, June 29 through Saturday, July 6, FM Kitchen & Bar and PKL Social are hosting a week-long giveaway. Winners will be announced at 4 p.m. daily and you must be present to win. In addition, the hotspots will be offering large format Frozens for the holiday, featuring half-gallon pitchers for $60 (also available to go) with offerings including Frosé, Margarita, Ocean Water and the festive special for the week, the Red, White, and Blue Frozen.

    Good Vibes Coastal Kitchen, 1329 East Broadway
    Joint the good vibes for Happy Hour Beer & Bites from 3 to 6 pp.m., plus American classics all day long, from RC Ranch Wagyu Hot Dogs to Onion smash Burgers and Good Vibes Little Burgers for the kiddos.

    Heights & Co., 1342 Yale
    Guests can cool off with the Bomb Popsicle Slush—a red, white, and blue popsicle served with frosé for $12; or go for $10 margaritas, $10 Aperol spritz and $1 off beers. As the sun sets, the local hangout will play the iconic film “Independence Day” on the big screen.

    Home Run Dugout, 1220 Grand West
    The entertainment destination will have Slip N’ Slides, a Cornhole Tournament and a Hot Dog Eating contest starting at 5 p.m. Stick around for live music from Sol Flair from 7 to 11 p.m. and a firework show after dark.

    Lagoonfest Texas, 12600 Crystal View
    The Texas City lagoon, bar and restaurant, and entertainment venue will host itss Freedom Rocks Fest on July 3-4. Folks can dance and sing along to the classics from ZZ Top, Fleetwood Mac, Billy Joel and many more, enjoy tasty bites and drinks, water sport activities and a live drone show on July 4 to close out the festivities.

    Liberty Kitchen & Oysterette, 4224 San Felipe, 963 Bunker Hill
    In honor of the long holiday weekend, guests can enjoy LK&O’s popular brunch menu from Thursday, July 4 through Sunday, July 7.

    Molina’s Cantina, 7901 Westheimer, 3801 Bellaire, 6300 FM 1463
    The Tex-Mex institution will have its legendary Molina’s Margaritas available for happy hour pricing ($1 off) all day on Thursday, July 4, for dine-in only.

    Pier 6 Seafood & Oyster House, 113 6th
    Pier 6 is going all out for its Independence Day bash. The San Leon Fire Department will have a fire engine on site for kiddos to check out from 2 to 4 p.m. and guests can enjoy live music, a face painter, balloon artist, popcorn machine, sno-cones from 4 to 9 p.m., with fireworks on the pier to end the night and Gulf seafood, tropical cocktails, draft beer and wine all day long. Revelers attending for fireworks only can purchase $5 wristbands to enjoy the show. Reservations recommended via Resy. Boat slip reservations can be made by emailing [email protected].

    The Pit Room, 1201 Richmond Ave, 10301 Katy Freeway
    Now with locations in Montrose and Memorial City, The Pit Room’s bulk carry-out menu features a variety of smoked bbq meats, sides, white bread, sauces and rubs, and fixin’s like onions and jalapenos, with options ranging from 5 to 50 people.

    POST Houston, 401 Franklin
    In addition to its incredible rooftop views of the City of Houston’s “Freedom Over Texas” fireworks show, The POST Skylawn will host a Fourth of July fete featuring cirque performers, complimentary balloon artist creations, face painting, food and multiple bars, and live performances by the Houston Brass Band and Texas cover band Alias Band. Early Bird tickets start at $20.

    State Fare Kitchen & Bar, 947 Gessner, 15930 City Walk, 1900 Hughes Landing
    Get a $55 ‘Merica-style Freedom Board, available throughout the long, four-day weekend and featuring Elote Style Corn Ribs with Cotija Cheese, Grilled Shrimp and Andouille Skewers, Dill Pickle Dip with BBQ chips, Brisket Firecrackers and Southern Deviled Eggs. All locations are also offering brunch from Thursday, July 4 through Sunday, July 7.

    Tacodeli, 1902 Washington, 1715 Post Oak
    The taco spot will be offering $5 margaritas all day to mark the patriotic occasion.

    Treebeards, multiple locations
    Pick up Fourth of July treats including a pan of Peach & Blueberry Cobbler for $35 or Whole Cakes (carrot, chocolate, Italian cream, lemon, red velvet, and yellow) for $45 for 9” layer or quarter sheet cake and $82 for half sheet, available during regular business hours through July 3 at all locations.

    The Warwick, 5888 Westheimer
    Enjoy a special “RED, WHITE, & BBQ“ dish from open to 7 p.m., featuring smoked ribs and brisket with a choice of side for $14.99.

    Willie’s Grill & Icehouse, multiple locations
    Features include the Bomb Pop Rita topped with a red, white, and blue popsicle the good old fashioned all-American burgers, with options including the Single Stacker (one beef patty) for $8.99, the Double Stacker (two beef patties) for $9.99 and the Hickory BBQ Double Bacon Stacker (two beef patties with double bacon) for $12.99.

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    Brooke Viggiano

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  • There’s no Q about this BBQ: 14th Beltway BBQ Showdown is Sunday – WTOP News

    There’s no Q about this BBQ: 14th Beltway BBQ Showdown is Sunday – WTOP News

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    Cue your barbies — the 14th Edition of The Beltway BBQ Showdown will be in Prince George’s County on Sunday.

    Cue your barbies — the 14th Edition of The Beltway BBQ Showdown will be in Prince George’s County on Sunday.

    The grub hub starts at noon at the Show Place Arena & Equestrian Center.

    This “art of barbequing” event is “nationally sanctioned, as a Master’s Series Level Event, by the Kansas City Barbeque Society (KCBS).”

    Thank you, Kansas.

    Thousands are expected to be in attendance at the Upper Marlboro event.

    Be aware, competitors won’t be selling their goods to the general public. They’ll be trying to earn their spot in Kansas City for the duration of the festival.

    Beyond the BBQ, there will also be live entertainment, cooking demonstrations, a car, truck and bike show, vendors of BBQ/food, goods and crafts, plus a children’s/family activity area, according to a release.

    Get breaking news and daily headlines delivered to your email inbox by signing up here.

    © 2024 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

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    Will Vitka

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  • Smoky, Hot, and Sticky Sweet: South Carolina Barbecue Arrives on Clark Street

    Smoky, Hot, and Sticky Sweet: South Carolina Barbecue Arrives on Clark Street

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    The former Blockbuster Video space along Clark and Wrightwood wasn’t made to house two 100-foot Lang barbecue smokers. Brandon and Katherine Rushing had to significantly alter the ventilation to accommodate their new restaurant, Briny Swine Smokehouse and Oyster Bar.

    The same space was home to HopCat, the Michigan beer bar. During the fall, it was also a frequent popup space for Spirit Halloween. Briny Swine’s crews kept the bar in the same space, and the Rushings hope their South Carolina barbecue and find a Chicago niche with folks who like bourbon, beer, and barbecue. They’ll even stay open until 2 a.m. giving the stretch of Clark Street, which has recently seen the closures of Frank’s and Field House, a charge. Even as the Wiener Circle taunts the new restaurant from across the street.

    This was a former Blockbuster.

    South Carolina barbecue specializes in pork, but Briny Swine also serves seafood, chicken, and turkey.

    This is the Rushings’ third restaurant. They run a Briny Swine in Edisto Beach, South Carolina; and Ella & Ollies, which opened in 2016. Those restaurants will continue as the Rushings move to Chicago with their daughter. Barbecue joints have a certain aesthetic with metal trays and red and white checkered tablecloths. Brandon Rushing says they’ve incorporated some of those standards, but tailored them to Chicago’s big-city tendencies. Rushing also says to look for live music on most nights.

    “It’s not your trays and your plastic ramekins kind of thing,” he says. “You know, it’s a little bit more elevated than that — I think that kind of brings out more of the seafood side and the oyster side of things as well.”

    Briny Swine features South Carolina-style barbecue, which focuses on pork, or whole hog cooking. Brandon Rushing smokes his meat with oak and they’ll have mustard and vinegar sauces on hand. Look for pulled pork and St. Louis spare ribs. Rushing is also proud of his brisket, so beef fans are in luck.

    The St. Louis ribs are smoked over oak.

    Chicago borrows much from Memphis’ barbecue traditions with its sweet and smoky barbecue sauce. South Carolina focuses on dry rub, but Swiny Brine will offer five sauces: Alabama White (mayo, vinegar, water, mustard, horseradish, black pepper), Carolina Gold (mustard-based, vinegar, sugar, ketchup), pepper vinegar (pepper, vinegar, pepper flakes, sugar), red (ketchup, vinegar, brown sugar), and a spicy red variant with chipotle.

    Being part of Lowcountry cuisine, there’s also a variety of seafood options including blackened grouper sandwiches and shrimp rolls. Rushing says it was a task to properly source oysters. The oysters (from Chesapeake, Virginia are salty. He serves them with jalapeño and country ham and fried. For the colder months, he wants to bring a southern tradition to Chicago, the oyster roast.

    Chicago may be a sausage town, just ask it, but Briny Swine is offering it something unique: onion sausage. The late Phil Bardin, a prominent Lowcountry chef, is one of Rushing’s mentors. And he inspired the sausage which is made with pork (instead of the traditional venison) and tons of onions.

    Live music is a daily feature.

    The boiled peanut martini is salty.

    There’s a special food menu at the bar, including a pulled pork sandwich and blue crab hush puppies, that will be available until 2 a.m. Brown liquor fans will have plenty of whisky flights (and some Scotch) to swig. The drink menu also features a boiled peanut martini made with Wheatley Craft Kentucky Vodka and peanut brine. Rushing says the drink was his wife’s idea: “It’s kind of like, a salty briny martini — it actually turned out really fantastic.”

    Walk through the space below as the restaurant officially opens on Saturday, June 1. Walk through the space below.

    Briny Swine Smokehouse and Oyster Bar, 2577 N. Clark Street, open 4 p.m. to 2 a.m. Wednesday through Sunday; reservations via OpenTable.

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    Ashok Selvam

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  • Honey Lemon Basil Grilled Chicken – Oh Sweet Basil

    Honey Lemon Basil Grilled Chicken – Oh Sweet Basil

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    Grilled chicken is the perfect meal for summer! Add a simple marinade of the best flavors, and you’ll be making this Honey Lemon Basil Grilled Chicken all summer long! It is a healthy and easy chicken recipe your whole family will enjoy!

    Our easy grilled lemon pepper asparagus or our simple roasted garlic veggies make the perfect side dishes for this easy grilled chicken.

    The marinade is made with just 4 ingredients and produces tender, juicy and plump chicken that is delicious on its own, or it can be sliced up and added to your favorite salad or pasta. Try it in our Lemon Chicken Caesar Panzanella Salad or in our 20 Minute Creamy Sun Dried Tomato Chicken Pasta! It is also great just over some simple white rice.

    One thing I like about Utah is that there are definitely 4 distinct seasons. While I enjoy certain seasons more than others (winter, I’m looking at you!), there is at least one thing I love about each season. Grilling is one of the things I love about summer!

    Pulling the grill out or the Traeger just makes me happy! I love the smoky flavor of food on the grill, and I love getting friends or family together for a fun BBQ. Let’s get to the details of making this simple grilled chicken!

    How to Marinate Chicken?

    Creating perfectly grilled chicken starts with a good marinade. A marinade infuses the chicken with flavor and helps the chicken stay tender. For this easy grilled chicken recipe, just a few simple ingredients are needed. You probably have them in your house already. No need for a trip to the grocery store!

    • Lemon zest: adds bright fresh flavor
    • Fresh lemon juice: helps tenderize the chicken
    • Honey: adds natural sweetness and helps caramelize the chicken
    • Montreal seasoning: adds flavor

    Combine all the marinade ingredients together and reserve a couple of tablespoons for later. Place the chicken thighs in a glass dish and pour the marinade over the chicken. Flip the thighs over so they get coated on each side. Cover with plastic wrap and store in the refrigerator for at least an hour (up to overnight).

    A photo of a blue plate with several grilled chicken thighs on it with a side of grilled asparagus and slices of lemon.

    Is It Healthy to Eat Grilled Chicken?

    Yes! Skinless chicken is a healthy protein, though a chicken thigh is going to have more fat than a chicken breast. If you want a lean meal, go with a chicken breast. Our motto is balance and moderation in all things. Eating grilled chicken for every meal everyday wouldn’t be a healthy practice and pretty extreme, but a nice piece of grilled chicken paired with some healthy fruits and veggies makes a well-balanced nutritious meal. Try this Fruit Salad with Lemon Dressing…to die for! If you’re looking for more chicken recipes, we have you covered!

    How Do You Keep Chicken Moist on the Grill?

    There are few tips that help keep chicken moist while grilling it.

    • First, place the thighs between two sheets of wax paper and pound them with a meat tenderizer or rolling pin so that each piece has a uniform thickness. Then they will cook evenly and not dry out in the thinner areas while the thicker parts are still cooking. No duh, right?! But it really makes a huge difference and is a step that is often skipped.
    • Second, marinate the chicken! I know we just talked about the marinating process, but if you want juicy chicken, then marinating is a must. Don’t skip it!
    • Third, set your grill to medium high heat. People often cook their chicken at a temperature that is too high so it gets totally dried out by the time it cooks through. Low and slow is the name of the game here. You want a nice sear on the outside while the inside gets cooked through perfectly.
    • Fourth, baste the chicken while grilling. This is where that reserved marinade comes in. Use it to baste the chicken while it is cooking. It will add extra flavor!
    • Fifth, and most important of all – LET IT REST! I promise this is life-changing. Let the chicken rest for 3-5 minutes on the counter before you ever serve it up and it will be perfection!
    A photo of a blue plate with several grilled chicken thighs on it with a side of grilled asparagus and slices of lemon.A photo of a blue plate with several grilled chicken thighs on it with a side of grilled asparagus and slices of lemon.

    How Long Do You Cook Chicken Breasts on the Grill?

    For these grilled chicken thighs, 4-6 minutes on each side should do the trick, but always check the internal temperature to be sure it is 165 degrees. You can also head to our post on cooking chicken in a pan, and all the same principles apply to cooking on the grill.

    How Do You Know When Grilled Chicken Is Done?

    The most precise way to tell if chicken is done is to use a thermometer. Chicken should be grilled to an internal temperature of 165 degrees.

    Another way to tell is to slice into it. When cut, the juices should be clear. This should only be done as a last resort because slicing the chicken always precious juices to drip out. We want to keep all those juices inside if possible!

    One last tip for knowing when you’re grilled chicken is done…it will release from the grill naturally. If you go to move it and it is still stuck to the grill, it isn’t ready yet.

    Why Does Grilled Chicken Need to Rest?

    When the chicken is done on the grill, move it to a plate and tent the chicken with some foil. Allow the chicken to rest for a couple of minutes. Resting allows the juices to redistribute through the meat making it more juicy. Once it has rested, you can top each piece with fresh basil leaves that have been chiffonade. Chiffonade is a fun and fancy way of saying it has been sliced very thinly into ribbons.

    We did a quick and easy post on what is chiffonade- how to chop herbs so for sure take a quick peek over there. 

    A close up photo of grilled chicken thighs with fresh basil chiffonade on top.A close up photo of grilled chicken thighs with fresh basil chiffonade on top.

    Can I Use Chicken Breasts Instead of Thighs?

    Chicken breasts can definitely be used instead of thighs. We love this recipe with both. Thighs have a richer and deeper flavor that we prefer, but breasts are a little healthier. The meat tenderizing step is especially crucial when you use chicken breasts so that each chicken breast has a uniform thickness. You will still want an internal temperature of 165 degrees.

    Will Honey Go Bad?

    Honey will never go bad on its own.

    Honey has been found in ancient Egyptian tombs and it is still perfectly good.

    Can You Eat Grilled Chicken When Pregnant?

    If the chicken has been cooked properly, it is safe to eat while pregnant.

    A photo of grilled honey lemon basil chicken thighs with fresh basil chiffonade on top.A photo of grilled honey lemon basil chicken thighs with fresh basil chiffonade on top.

    Can I Cook This Chicken on the Stovetop?

    Yes, this chicken recipe works great on the stovetop. Grab a grill pan or large skillet and place it on the stove over medium-high heat. Add a little olive oil to help the chicken not stick and cook on one side for 4-6 minutes and then flip and finish cooking on the other side. You can follow the rest of the recipe instructions as written in the recipe card.

    Can You Freeze Grilled Chicken?

    Grilled chicken freezes quite well as long as you follow a few simple tricks.

    • Freeze the thighs whole. Do not cut them up before freezing them. This reduces the surface area of the chicken that could get freezer burn.
    • Freeze the thighs separately so that they aren’t touching each other. This will allow the chicken to thaw more evenly. Stick them on a cookie sheet lined with parchment paper and freeze them for 4-5 hours. Once they are frozen, you can throw them all into a ziploc back. Get as much air out of the bag as possible or even better, use a Food Saver!
    • Store frozen chicken for up to 1 month. Anything past that is going to start losing its flavor.
    A photo of grilled honey lemon basil chicken thighs with fresh basil chiffonade on top.A photo of grilled honey lemon basil chicken thighs with fresh basil chiffonade on top.

    What to Eat with Honey Lemon Basil Grilled Chicken

    Grilled chicken goes with just about anything, but these are some of our favorite things to eat with this dish:

    Storage Tips

    Store leftover chicken in an airtight container in the refrigerator for up to 5 days. It also freezes very well. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator. I prefer to reheat chicken in the oven in a covered baking dish at 350 degrees until heated through. I usually add a little chicken broth to the baking dish too just to help keep it from drying out.

    Watch How this Recipe Comes Together…

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    The combination of honey, lemon and basil is one of my favorites! You have your sweetness, your acid and your seasoning which are the three things you need to make the best grilled chicken recipe in town. This dish is simple enough to make the fam on a busy weeknight but spectacular enough to impress your friends at your next BBQ. You’ll love the taste of this tender chicken! Happy grilling!

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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    Sweet Basil

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  • Instant Pot Beef Short Ribs-Mustard Carolina BBQ Sauce – Oh Sweet Basil

    Instant Pot Beef Short Ribs-Mustard Carolina BBQ Sauce – Oh Sweet Basil

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    Beef short ribs that fall apart and are bathed in a tangy mustard based BBQ sauce from South Carolina! And you only need 30 minutes and an Instant Pot!

    Cade grew up in South Carolina so we are always trying to find new ways to get back to his roots through delicious Southern food. These Instant pot beef short ribs smothered in mustard Carolina sauce is our latest and greatest! And our mustard sauce is the best with a couple of surprising ingredients you won’t believe!

    You all have loved our world’s best Carolina pulled pork, so you’re going to go crazy for these short ribs! Pile them on top of some steakhouse smashed potatoes!

    So make a side of Southern macaroni and cheese or this Southern English pea salad, and get all your favorite people around the table the for this one!

    Ingredients for Mustard BBQ Beef Short Ribs

    Before we jump into the recipe for these Instant Pot short ribs, you need to make the Carolina Barbecue Sauce. It is the most fabulous combination of ingredients you’re already going to have on hand. Here is what you need:

    • Yellow Mustard
    • Honey
    • Apple Cider Vinegar
    • Ketchup
    • Brown Sugar
    • Worcestershire Sauce
    • Texas Pete’s or Franks Hot Sauce
    • Butter
    • Nutmeg
    • Liquid Smoke

    Those surprise ingredients…melted butter and nutmeg! I could almost drink this stuff it’s so good! Once the mustard sauce is made, you just need a few more ingredients…

    • Beef Short Ribs
    • Pineapple Juice: braising liquid
    • BBQ Rub: Kosher Salt, Brown Sugar, Black Pepper, Garlic Powder, Onion Powder, Chili Powder, Smoked Paprika, Thyme, Ground Cumin and Nutmeg

    The measurements and details for the all the ingredients can be found in the recipe card at the end of the post.

    We love our BBQ rub because it’s the best ever, but feel free to use whatever your favorite BBQ rub is! Once the sauce and rub are ready, then we can start the ribs!

    A photo of beef short ribs smothered in mustard Carolina BBQ sauce over a pile of mashed potatoes.

    How to Make Mustard Carolina BBQ Short Ribs

    Our oven braised beef short ribs has been a popular recipe on the site for years, so we are speeding things up with this recipe and cooking them in the Instant Pot. Here are the basic steps…

    1. Prep the ribs
      • Sprinkle the ribs on all sides with the BBQ rub.
      • Turn the Instant Pot to “saute” mode and put a little oil into the pot. Sear the ribs on each side and then remove them to a plate.
      • Pro tip: Don’t crowd the ribs when you are browning them. You are going to have to do them in a few batches, so be patient!
    2. Cook the ribs
      • Pour the pineapple juice in the Instant Pot and add the trivet to keep the ribs up out of the juice. Place the ribs on the trivet and pour some of the Carolina sauce all over them
      • Add the lid, set the valve to seal, and turn the Instant Pot to high pressure for 30 minutes
      • Allow for a 15 minute natural release
    3. Crisp the ribs
      • Once the short ribs are done, remove them from the Instant Pot and place them on a cookie sheet and stick them in the broiler for a couple of minutes so they get all crispy delicious.
      • Then brush some more Carolina mustard BBQ sauce all over those babies and serve them immediately. They will be fork-tender delicious!

    Can Carolina Short Ribs Be Made Ahead?

    Yes! I actually think Carolina beef short ribs taste better the next day, and they reheat super well. If you have the patience of Job and can resist eating them right away, store them in an airtight container in their juices. Scrape off solidified fat, and reheat them the next day on the stove top at a low simmer.

    A photo of beef short ribs smothered in mustard Carolina BBQ sauce over a pile of mashed potatoes.A photo of beef short ribs smothered in mustard Carolina BBQ sauce over a pile of mashed potatoes.

    Are Carolina Short Ribs Different Than BBQ Short Ribs?

    If you’ve had our sticky BBQ beef short ribs, you will find that the only difference between those and these Carolina style short ribs is the sauce used. The BBQ short ribs use a ketchup and brown sugar based sauce while the Carolina style is uses the mustard based sauce.

    How Long Will Short Ribs Keep?

    Uncooked short ribs will keep in the freezer for 6 to 12 months if they are stored properly. Once they are cooked, they will keep in the fridge for 4-5 days. They can also be stored in the freezer once they are cooked for up to 3 months.

    Reheat beef short ribs in the oven with a little beef broth in a baking dish or dutch oven and covered with foil. Preheat the oven to 350 degrees and warm them up until heated through.

    Are Carolina Short Ribs Baked?

    Carolina short ribs can be cooked in an oven using a technique called braising. Follow the instructions in our Korean oven braised short ribs recipe but use the Carolina mustard BBQ sauce in place of all the Korean ingredients.

    Can Carolina Short Ribs Be Cooked In A Slow Cooker?

    Yes! Follow all the same instructions and then cook the boneless short ribs in a slow cooker on low for 4-5 hours and no more than 8. I still like to crisp them in the broiler right before eating them to get those crispy delicious bits!

    A photo of beef short ribs smothered in mustard Carolina BBQ sauce over a pile of mashed potatoes with a fork full being taken out.A photo of beef short ribs smothered in mustard Carolina BBQ sauce over a pile of mashed potatoes with a fork full being taken out.

    Can BBQ Sauce Be Frozen?

    Left over BBQ sauce can be frozen for up to 3 months.

    How Long Will BBQ Sauce Keep?

    Homemade BBQ sauces don’t have the shelf life that store bought sauces have. This Carolina mustard sauce will last about a week in the refrigerator. And yes, it should be refrigerated!

    How Do You Get BBQ Sauce Out of Clothes?

    I have found that club soda does the best job at getting mustard based stains out of clothes. If that doesn’t work, then I always go for Oxy Clean…it is a miracle worker in my book!

    We are all about the Instant Pot these days and making delicious dinners quickly! You can find all our Instant Pot recipes here. Don’t miss our Instant Pot Cheat Sheet that has all information you need to cook all the basics in the Instant Pot.

    What Should I Eat with Carolina Mustard Beef Short Ribs?

    Here are just a few ideas of what to eat with this dish:

    My mouth is watering thinking about these beef short ribs covered in Carolina mustard BBQ sauce! The flavor is out of this world! The Instant Pot makes them totally doable for a weeknight meal! Take a trip to the South with this one!

    More Ribs Recipes You Should Try:

    Servings: 4

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Total Time: 40 minutes

    Description

    A tangy mustard based bbq sauce from South Carolina smeared all over tender, fall apart beef short ribs and you only need 30 minutes and an instant pot!

    Prevent your screen from going dark

    • Prepare the bbq rub and set aside.

    • Prepare the mustard bbq sauce and set aside.

    • Sprinkle the rub (see note) on all sides of the ribs.

      [3 Tablespoons BBQ Rub]

    • Heat the instant pot to the saute mode on more. Drizzle in a little oil and brown the ribs on each side. Remove to a plate.

      4 Pounds Short Ribs

    • Pour in the juice and add a trivet to keep the meat off of the bottom of the pan.

      1/2 Cup Pineapple Juice

    • Set in all of the ribs and pour over 1 cup of the Carolina sauce. Add the lid and set the valve to seal. Turn the instant pot to high pressure for 30 minutes and allow a 15 minute natural release.

      [Carolina Mustard BBQ Sauce]

    • Remove the ribs to a pan and place under the broiler for 2 minutes to re-crisp the meat.

    • Take the pan from the oven and brush with more sauce. Serve immediately.

    You can use any bbq rub that you like, we just prefer our rub recipe because it’s the best. 😉
    Short ribs will keep for 3-4 days in the refrigerator.

    Serving: 1gCalories: 588kcalCarbohydrates: 4gProtein: 63gFat: 34gSaturated Fat: 14gCholesterol: 195mgSodium: 216mgPotassium: 1220mgSugar: 3gVitamin C: 3mgCalcium: 30mgIron: 7mg

    Author: Sweet Basil

    Course: Over 500 Family Dinner Recipes Ideas

    Recommended Products

    A photo of beef short ribs smothered in mustard Carolina BBQ sauce over a pile of mashed potatoes.A photo of beef short ribs smothered in mustard Carolina BBQ sauce over a pile of mashed potatoes.

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    Sweet Basil

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  • From roadside pickup truck to renowned brand: The story of Burns Original BBQ in Acres Homes

    From roadside pickup truck to renowned brand: The story of Burns Original BBQ in Acres Homes

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    HOUSTON – If there’s one thing that Texas is known for best, it’s our barbecue. It’s no secret that Houston is home to some of the best flavors in the game.

    But one of the city’s best BBQ joints can be found along a residential street in Acres Homes.

    Burns Original BBQ has gained worldwide attention in recent years after big names like Anthony Bourdain have stopped by to try some of their BBQ.

    “I mean, we’ve had a little bit of everybody here… Beyonce, everybody,” said Marcus Carter, Vice President of Burns Original BBQ.

    Their brand is so flavorful, but it doesn’t just stop at their smoked meats. They have a line of chips, sauce and even drinks.

    “We do a little bit of it all, and we even got a cola and a cream soda, as well,” Carter said.

    Carter and his best friend, whom he calls his brother, are still building the Burns BBQ brand that Roy Burns started more than 50 years ago.

    “It actually started with Roy Burns on the side of the road in a pickup truck,” Carter said. “And then he gradually migrated to a house. And then from there, it’s been here ever since.”

    The Burns BBQ you see now is actually where his family used to live. Now, Roy Burn’s signature sauce is in homes all across Texas.

    Kroger is selling the sauce in all 108 of their stores in the Lonestar State.

    Gage: “You think Roy, back in 1973, would think we’d be sitting here thinking that y’all got a cola and some lemonade, some tea and a cream soda all over a barbecue brand?”

    Marcus: “Especially not. Not like in a major spotlight.”

    They’ve come a long way from their humble beginnings in the “44,” a nickname for Acres Homes coming from the neighborhood’s bus route number.

    Even generation after generation, they’ve never forgotten that the “44″ is home.

    Burns BBQ has donated tens of thousands of dollars in scholarships, they cook up free meals for holidays and even open doors for families.

    “I mean, if you look on the street that everyone just rode in on, De Priest, any house that you see that’s Red and white, That’s actually a Burns BBQ-owned house, which we try to create homes within the neighborhood,” Carter said. “To be labeled as a staple and represent Acres Home, we make sure in our mission statement, never forget Acres Home.”

    Sure, their smoked BBQ sets them apart, but it’s that family feeling that keeps people coming back to Acres Homes for more finger-licking good Burns BBQ.

    “We got a lot of aunts and uncles that come through every day because if they ate here in the 70s, we consider them part of the family,” he said.

    Copyright 2024 by KPRC Click2Houston – All rights reserved.

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    Gage Goulding, James Perry

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  • These are the 10 best barbecue joints in Phoenix

    These are the 10 best barbecue joints in Phoenix

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    No matter the region or style, when it comes to great barbecue, you can smell it from the parking lot. An aroma of burning mesquite or hickory hits you as soon as you get out of the car…

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    Tirion Boan

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  • Man on drugs warns he may act ‘out of line’ at BBQ, then kills guest, Texas cops say

    Man on drugs warns he may act ‘out of line’ at BBQ, then kills guest, Texas cops say

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    Witnesses said the suspect emptied his gun’s magazine, hitting the unarmed victim several times, before fleeing on foot, court records show.

    Witnesses said the suspect emptied his gun’s magazine, hitting the unarmed victim several times, before fleeing on foot, court records show.

    Getty Images/iStockphoto

    A Texas man is accused of shooting a party guest after telling his friends they had permission to kick him out if he got rowdy because he was high on drugs, police said.

    Ricardo Domingo Reyna, 22, of Houston, was arrested March 30 on a murder charge in the shooting death of Jaime Torres DeLeon, according to court records.

    Reyna attended a barbecue March 29 at Houston residence, telling his friend’s girlfriend who was inside cooking that he had taken five Xanax bars and 2 grams of cocaine, according to a probable cause affidavit.

    “He informed her that if he got out of line or acted a fool, to kick him out of the party,” the affidavit said.

    Reyna became confrontational when he was asked to leave because guests did not want him there while he was high, police said.

    After leaving the home, Reyna remained outside and “refused to go,” police said.

    During a confrontation outside, Reyna pulled out a pistol and shot DeLeon at close range, according to court records.

    Witnesses said Reyna fired two shots and paused briefly before unloading the magazine and fleeing on foot, police said.

    Witnesses told police DeLeon had no weapons and never touched Reyna during the confrontation, the affidavit said.

    DeLeon was taken to a local hospital with several gunshot wounds and died shortly after from his injuries, police said.

    McClatchy News reached out to Reyna’s attorney on April 3 for comment but did not receive an immediate response.

    Lauren Liebhaber is a National Real-Time Reporter for McClatchy.

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    Lauren Liebhaber

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