DD’s BBQ

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
22

Texans love their barbecue, so the dining services team at Dell, whose headquarters are in Round Rock, Texas, decided to open a weekly station that served up some barbecue favorites. Bryan Norris, district executive chef with Eurest, says customers voted on which sauce and rub they liked best. For his Texas locations—Dell also has operations in Oklahoma and Tennessee—he uses a Dr Pepper sauce. The station called DD’s BBQ (after Dell Dining), offers four meats: ribs, brisket, chicken and pork. The meats are smoked in house after being cured overnight. In addition to the meats, between four and six sides are offered at the station. They include barbecue favorites such as green beans, potato salad, cole slaw, creamed corn and jalapeño cornbread.  

Ingredients

16 lb. whole beef brisket
¼ cup brown sugar
¼ cup kosher salt
2 tbsp. chili powder
1 tbsp. garlic powder
2 tbsp. cracked black pepper
2 tbsp. dry mustard
1 tbsp. cumin
2 tbsp. paprika

Steps

  1. Rub brisket with little oil.
  2. Mix all spices and rub brisket with rub.
  3. Place fat side down in smoker on bottom two shelves and fat side up on top three shelves. Cook for 15 minutes at 200°F for 10 hours, and hold at 140°F. Use mixture of 1/4 hickory and 3/5 mesquite wood chips.
  4. Take brisket out and wrap in film and then foil. Hold at 140°F or above.
  5. Let rest for 30 minutes before slicing. 

Recipe by Round Rock, Texas

More From FoodService Director

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources