Lunchbreak: Western Texas burgers from Barn and Company

Barn and Company
950 W. Wrightwood
(773) 832-4000

Western Texas Burger

1/2 pound steak burger
1 oz Monterey Jack Cheese
4 oz house hickory smoked brisket
House pickled jalapenos
Barn & Company house BBQ Rub

Dust steak burger with B & C House BBQ Rub. Grill to medium rare. Top with pickled jalapenos. Top with hickory smoked brisket. Top with Monterey Jack Cheese. Nestle between lightly toasted buttered hamburger bun.

Barn and Company Summer Dry Rub
(Makes about 2 1/2 cups)

10 Tbs paprika
6 Tbs Kosher salt
5 Tbs freshly ground black pepper
4 Tbs brown sugar
3 Tbs garlic powder
3 Tbs cayenne papper
3 Tbs onion powder
2 Tbs dried oregano
2 Tbs dried thyme
2 Tbs chipotle powder
1 Tbs guajillo powder

Mix the ingredients in a medium bowl, using a whisk to thoroughly blend. To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste. Store leftovers in an airtight container for up to two months.

7-Pepper BBQ Sauce
Makes 6 cups

4 cups ketchup
2/3 cup cider vinegar
1/2 cup sugar
1/2 cup brown sugar
1/4 pound (1 stick) unsalted butter
2 to 3 lemons, juiced (about 1/2 cup juice)
4 limes, juiced (about 1/2 cup juice)
2 teaspoons freshly ground black pepper
2 Tablespoons dried crushed red pepper flakes
2 Tablespoons Louisiana-style hot sauce
1 Tablespoon chipotle
1 Tablespoon guajillo powder

Combine all of the ingredients in a medium non-reactive saucepan. Gently simmer the sauce over medium heat for 20 minutes, stirring occasionally. Store the sauce in an airtight container in the refrigerator for up to one week.

Lexington Red Slaw
Serves 8 to 10

1/3 cup vegetable oil
1/4 cup ketchup
3 Tablespoons cider vinegar
1 Tablespoon sugar
1 1/2 teaspoons celery seeds
1 medium green cabbage, quartered, cored, and thinly sliced (about 8 cups)
3 large carrots, peeled and grated (about 1 1/2 cups)
Kosher salt and freshly ground black pepper, to taste

Whisk the oil, ketchup, vinegar, sugar and celery seeds in a large bowl. Toss with the cabbage and carrot. Season with salt and pepper. Cover and chill in the refrigerator at least 2 hours, but no more than 6 hours, before serving.

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