Recipe Wednesday: Recipes from Dickey’s BBQ

The folks at Dickey’s Barbecue Pit shared some of their favorite recipes this morning.

Beef Brisket and Pork Shoulder 

Lightly coat either beef or pork with cooking oil
Apply dry rub (store bought or make at home)

Cook at 225 degrees. 14 hrs. for beef, 12 hrs. for pork

Barbecue Tacos

1 lb. Beef Brisket or Pulled Pork
2-3 tablespoons salsa
1 onion, chopped
1 head lettuce, chopped
2 tomatoes, chopped

10 hard taco shells
1 cup grated cheddar cheese

The Westerner

Toasted sub bun
3 oz. cooked chopped beef brisket
3 oz. cooked chopped pork (some people prefer all beef or pork – double portion)
Sliced cheddar cheese
Barbecue sauce (any good brand)
Pickles (optional)
Onions (optional)

Slice sandwich in half and serve with portion of baked beans

Beef Brisket Shepherd’s Pie

1-2 lbs. chopped beef brisket
1 can whole kernel corn drained
2 pints Dickey’s baked potato casserole
2 tbs. steak sauce
2 cups grated cheddar cheese
Green onions

Mix brisket, steak sauce, and corn and layer in the bottom of a 9x 13 buttered casserole dish. Next layer baked potato casserole on top of the brisket mixture. Top with grated cheese and sprinkle with green onions if desired.

Bake at 350 degrees approx. 30 minutes or until bubbly and cheese is melted.
Serves 4-6

Beef Brisket Chili

1 pd. Chopped beef brisket
1-10 oz. can Ro*tel Original (diced tomatoes with green chilies)
1-10 oz. can and 1-28 oz. can Furmano’s Petit Diced Tomatoes (or another brand)
2-15.5 oz can chili beans (any brand)
8 oz. water (or tomato sauce for thicker consistency)

Preferred method is to slow cook in crock pot for 6-8 hrs. However, it can be prepared on a stovetop in as little as an hour.

Paco’s Potato

1 large baked potato
1/4 cup grated cheddar cheese
1/5 lb. chopped chicken breast (can use chopped brisket or pulled pork)
Ranch dressing to taste
Dickey’s foo foo powder sprinkled on top