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Dinosaur Bar-B-Que

An American Roadhouse

By John Stage and Nancy Radke

Dinosaur Bar B Que

Forged in the smoldering coals of a sawed-off 55-gallon drum and tested on the fields of biker functions and tattoo shows, the menu of the Dinosaur Bar-B-Que has grown to be one of the hottest tickets offered on the roadhouse circuit. Now, the down-home cooking of this popular slice of America is available to the public through their unique and enjoyable book of house specialties, vivid pictures, and the regional wit and wisdom of its patrons. With so many barbecue books around, it's refreshing to be introduced to one with true character, which not only has great recipes but also gives a true taste of the American Roadhouse. 

The roadhouse flair, running throughout the book, is not lost in the recipe instructions.  Directions like "dump the corn meal into the mixing bowl," or "schlepp a big, heavy frying pan over the stove," are clear, but as fun and easy to understand as if they were being told directly by John Stage, the BBQ master himself. The fun and creative names given to the delicious cuisine only add to the collection's charm.  Items like "Not Your Mama's Meatloaf" or "Drunken Spicy Shameless Shrimp…there's nothing polite about 'em" give a real feel for the environment from which these recipes come.

Whether looking to spice up the family barbecue with some over-the-top roadhouse kick, or just looking to peruse a slice of Americana, the Dinosaur Bar-B-Que: An American Roadhouse will be a fine addition to any cookbook collection.


Mutha Sauce

Makes 6 to 7 cups

¼ cup vegetable oil
1 cup minced onion
½ cup minced green pepper
1 jalapeno pepper, seeded and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
¾ cup Worcestershire sauce
½ cup cider vinegar
¼ cup lemon juice
¼ cup molasses
¼ cup cayenne pepper sauce
¼ cup spicy brown mustard
¾ cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
½ teaspoons ground allspice
1 tablespoon Liquid Smoke (optional)

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the liquid. Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.

Reviewed by Erin Donnan

(Updated: 06/18/10 SG)

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