- Pork
- Beef
- Chicken
- Seafood
- Chili
- Sides
- Appetizers
Baby back ribs (may substitute spare ribs)
Ingredients:
2-3 slabs of baby back ribs
2 bottles of your favorite DCS Backside BBQ Sauce
1 bottle of Derby City Spice Rub
apple juice in a spray bottle
Preparation:
Prepare ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat. Prepare smoker or grill. You will want to hold a temperature around 220 degrees F. for about 5 hours if using a smoker, so plan accordingly (refer to the 3-1-1 Method). Season ribs on both sides with DCS Spice Rub and place on grill or in smoker. If grilling cook until the internal temperature of the meat reaches about 145 degrees F spraying often with the apple juice. Brush with barbecue sauce toward the end. After about 10 minutes turn the ribs over and brush barbeque sauce on the other side. Continue doing this until the ribs are richly coated in sauce and tender. Cut full slabs in half and serve with more warmed bbq sauce on the side.
Crock Pot Pulled Pork
Ingredients:
5-6 lb Boston Butt or Pork Shoulder
4 tsp DCS Spice Rub
1 tbsp Mild Paprika
2 tbsp Light Brown Sugar
1 Bottle DCS KY Gold Barbeque Sauce
2 tbsp Olive Oil
Preparation:
Mix the dry ingredients together. Rub well on the meat on all sides. Cover with plastic wrap and refrigerated for 6-8 hours. After marinating heat 2 tbsp olive oil in a large pan. Seer the meat on all sides. After seering, place meat in a crock pot on low setting. Pour 1 ½ Cups of water in the pan used to seer meat and dissolve the pan juices. Pour this over the meat along with 1 bottle of KY Gold BBQ Sauce and slow cook for 6-8 hours. Remove meat, when cool pull meat off the bone and shred. Thicken the cooker juices to about ½ the original quantity and mix with the shredded pork. Serve on hamburger buns and enjoy. Submitted by Mina Menezes Louisville, KY
Derby Burgers
Ingredients:
4 lbs Ground Chuck 80/20
1 medium sweet onion (chopped fine)
¼ Cup of Worcestershire
⅛ Cup of Teriyaki Sauce
4 tbsp DCS Spice Rub
2 Cups Feta Cheese
Preparation:
Combine all ingredients except cheese and incorporate evenly throughout meat. Form 8 even patties from meat mixture. Place even amount of Feta Cheese on 4 of the patties and place the 4 remaining patties on top. Seal the patties together around the edges by pinching gently. Grill over med-high heat, flipping only once until done. Serve with a big kosher pickle and you favorite sides.
Derby Chicken Wings
Ingredients:
10 whole chicken wings (makes 20 wings)
1 bottle Derby City Sauces Spicy BBQ Sauce
1 bottle Derby City Sauces Spice Rub
Peanut oil for frying
Preparation:
Wash chicken in cold water and pat dry. Remove wing tips and separate whole wings into 2 pieces (see preparing wings). Lightly coat wing pieces in some of the peanut oil. Place wings in a large bowl and add DCS Spice Rub coating evenly. Bring peanut oil to 375 degrees, add wings and cook for 10-12 minutes. Remove wings and drain excess oil. Place wings in bowl and toss with DCS Spicy BBQ Sauce. Serve with celery and blue cheese dressing.
Smoked BBQ Shrimp
Ingredients:
20 large shrimp (peeled and deveined)
1 bottle DCS BBQ sauce Original or Spicy
1 bottle DCS spice rub
4 bamboo skewers (soaked in water for 15min.)
Hickory wood chunks or chips
Prep:
Rinse Shrimp and pat dry. Using 2 skewers (prevents shrimp from spinning opposed to only using 1) place 10 shrimp evenly on them. Lightly brush bbq sauce on both sides of the shrimp and coat generously with spice rub entire shrimp. Cover and refrigerate while preparing grill or smoker.
Grill Setup:
Heat grill to high and add hickory wood chunks until you have a good amount of smoke. Grill shrimp over direct heat for about 2-3 minutes per side. Brush again with sauce before turning. Remember shrimp cook quickly so don’t overcook. Adjust grilling times if needed.
Derby City Chili (makes about 2 gallons)
Ingredients:
4 lbs Hamburger
3 15oz Cans Diced Tomato’s
3 15oz Cans Tomato Sauce
1 15oz Can Black Beans
1 15oz Can Mild Chili Beans
1 15oz Can Hot Chili Beans
1 Large Onion
3 Green Peppers
¼ Cup Minced Garlic
2 tbsp DCS Spice Rub
3 tbsp Chili Powder
3 tbsp Cumin
Preparation:
Brown Hamburger with chopped onion, green pepper and garlic. Combine all other ingredients in a pot and add hamburger. Bring all ingredients to a boil and then reduce heat and simmer for about 2 hours, stirring often. Serve with shredded cheese, sour cream, jalapeños.
Tres Frijoles (3 Bean) Baked Beans
Ingredients:
1 can of each (drained)
Black beans
Pinto beans
Great Northern beans
1 bottle DCS original or spicy bbq sauce
1 bottle DCS Spice Rub
5-8 strips maple flavored or hickory bacon (chopped)
1 medium sweet onion chopped
2-3 green onions (optional garnish)
Preparation:
Add all beans, bbq sauce, spice rub, onion, and bacon to a baking dish and combine gently. Place in oven at 350 degrees for about 45 minutes. Garnish with chopped green onions and serve.
Potato Salad
Ingredients:
4 lb Yukon Gold potatoes
9-10 hard-cooked eggs
1 tsp celery salt
1 onion (diced
4-5 celery stalks (divided)
2-3 tbsp sweet pickle relish (drained)
Dressing:
1 cup mayonnaise
mashed egg yolks
2 tbsp Dijon mustard
Cook potatoes in boiling water to cover for 40 minutes until tender; drain and cool. Peel potatoes and cut into cubes.
Separate egg yolks and egg whites. Chop egg whites. Stir together potatoes, egg whites, onion, celery, celery salt and pickle relish. Salt and pepper to taste.
Mash egg yolks, mayonnaise and mustard. Stir until blended. Gently stir into potato mixture. Sprinkle with Derby City Spice Rub and cover to chill for 2 hours.
Submitted by Llewelyn Hestand
Shelbyville, KY