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Signature Series: Barbecue

These barbecue recipes show the regionality of this customer favorite.

Whether you're from Texas, Kansas, Memphis or North Carolina, barbecue is a big customer draw, especially when served carved to order, like it's done at DD's BBQ at Dell's headquarters in Round Rock, Texas. As a part of our ongoing Signature Series, we share DD's BBQ's recipe as well as others.

DD’s BBQ - Round Rock, Texas

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.

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Omar & Craig’s Barbecue Seasoning - Davidson College, Davidson, N.C.

Craig Mombert, executive chef, Vail Commons, Davidson College, Davidson, N.C., says the barbecue seasoning has the right amount of sweet with heat. He says his team played with the seasoning for a bit to come up with a flavor that complements the meat. He added ground espresso beans to the rub to give it some color and to balance the sweet with a touch of bitter. The department use the seasoning for our barbecued chicken and ribs.

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Barbecued Salmon with Black Bean Corn Salsa - St. Joseph’s Hospital, Tampa, Fla.

A black bean corn salsa made with sweet corn, red and green peppers and red onion meets barbecued salmon in this Southwest-inspired dish.

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Bacon-wrapped meatloaf - Oregon State University (Corvallis)

This popular item at Oregon State University (OSU), served in the university’s Southern barbecue concept called Cooper’s Creek BBQ, combines beef and pork in a different way—by wrapping bacon around the meatloaf before baking. “I thought about all the ingredients that usually go into meatloaf and picked it apart and added some twists,” says Jay Perry, OSU’s executive chef. “I purée the mirepoix instead of dicing it. Instead of salt, I use soy sauce as my sodium. I use a finer grind on the meat and I love using panko as my breadcrumb. I serve it with cheddar mashed potatoes and grilled asparagus.”

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Beef Bulgogi Sliders - Cleary, Gottlieb, Steen and Hamilton, New York, NY

When Molly Cunningham, executive chef for Flik International at Cleary, Gottlieb, Steen and Hamilton in New York, wanted to satisfy customer demand for diverse cuisine, she looked to her Korean background and love of Asian cuisine and developed these beef bulgogi sliders.

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Texas BBQ Beef Sandwich

Moist, melt in your mouth beef, smothered in Texas style BBQ sauce and held in thick, buttered Texas toast. A hearty lunch any time of year.

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BBQ Chicken and Pear Salad

This mix of BBQ chicken and pears making for a tasty salad any time of the year.

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