Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Jamaican Cowboy Margarita



JAMAICAN COWBOY MARGARITA
Texas Roadhouse Copycat Recipe

Makes 1 Drink

1 ounce unsweetened pineapple juice
1 ounce unsweetened orange juice
1 ounce margarita mix
1/2 ounce peach schnapps
1 ounce coconut rum
1 ounce gold tequila

Combine and pour over crushed ice in a margarita glass or brandy snifter.

Grilled BBQ Chicken



BBQ SAUCE
Texas Roadhouse Copycat Recipe


2 tablespoons vegetable oil
1/4 cup onion, minced
1/2 cup white vinegar
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon bourbon whiskey
1 teaspoon liquid smoke
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 teaspoon black pepper, freshly ground

Mix all ingredients together in a food processor or blender. Store in a refrigerator for at least two hours, preferably overnight.





GRILLED BBQ CHICKEN
Texas Roadhouse Copycat Recipe

Serves 4-6


4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on
Salt
Vegetable oil
1 cup barbecue sauce, store-bought or homemade



Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.

Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.

Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.

By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165 degrees for breasts and 170 degrees for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two. Paint with more barbecue sauce and serve.

Macaroni and Cheese



MACARONI and CHEESE
Texas Roadhouse Copycat Recipe

Serves 4


8 oz. elbow macaroni noodles
3/4 cup milk
1 tablespoon butter
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
6 drops hickory smoke flavor, such as Liquid Smoke
1/2 teaspoon Dijon mustard (or 1 tsp if you like more mustard flavor)
1/4 teaspoon salt, or to taste
2 large egg yolks
1/2 cup evaporated milk
4 oz. Medium or Sharp Cheddar cheese, grated
3 oz. Monterrey Jack cheese, grated
freshly cracked black pepper or cayenne, for garnish (optional)


Cook pasta according to directions listed on package until cooked through (just past al dente), and drain.
Meanwhile, in a medium saucepan combine milk, butter, onion powder, garlic powder, liquid smoke, Dijon mustard and salt then scald mixture over medium heat.

In a mixing bowl, whisk together egg yolks with 1/2 cup evaporated milk. Add 1/4 cup scalded milk mixture to egg yolk mixture and whisk, then pour and whisk mixture into saucepan. Cook mixture over medium low heat, stirring constantly, until mixture coats the back of a wooden spoon, about 3 minutes. Add cheese and drained pasta to sauce mixture and gently toss mixture with a rubber spatula until cheese has melted. Serve immediately sprinkled with optional black pepper or cayenne pepper.

Smothered Chicken



SMOTHERED CHICKEN
Texas Roadhouse Copycat Recipe


8 Chicken breasts butterflied (cut in half and marinated)
1 can cream of mushroom soup
1 cup of milk
flour
salt
pepper
1 lb mushrooms sliced to 1/4 inch thickness butter
8 slices of jack cheese (or pepper jack if you would like it a little spicier)


Melt the butter over medium-high / heat. Place the mushrooms in the pan and saute until soft (but still firm).
Place the chicken on the grill or a skillet and cook to 165 degrees. Mix the soup, milk, salt (to taste), and pepper (to taste). Beat with a whisk until smooth. Add the soup mixture to the mushrooms and cook over high heat until thickened. Add flour as needed. While the chicken is still on the grill, spoon the mushroom mixture over top of the chicken. Top with a slice of cheese and melt it to the top. Serve hot with rice and salad.

Grilled Pork Chops



Double Chop. Size: Served with two sides. Fresh, hand cut boneless chops seasoned, grilled, and served with peppercorn sauce. The sauce is what really make this dish.  Roast your garlic in the oven while the pork chops are marinating in your favorite blend.  Then make the peppercorn sauce while the chops are grilling.

Peppercorn Sauce:
Texas Roadhouse Copycat Recipe


1 head of garlic
1 teaspoon olive oil
2 tablespoons butter
2 cups white wine
1 tablespoon ground mixed peppercorns
3/4 cup heavy cream
1/2 teaspoon salt
Pinch of ground nutmeg
2 teaspoons Dijon mustard


Roast the Garlic:  Preheat oven to 325 degrees. Cut off the top 1/3 of the garlic head, exposing the tips of the individual cloves. Add just enough water to a baking dish to cover the bottom of the pan, then add the garlic head to the baking dish. Drizzle the garlic with your olive oil and then cover with aluminum foil. Bake for approximately 45 minutes.

Make the Sauce:  Melt the butter in a saucepan over medium heat. Add the white wine, ground peppercorns, and heavy cream to the pan. Simmer until the liquid is reduced by approximately one half. Peel and mash the garlic cloves. Stir the garlic, salt, nutmeg, and mustard into the sauce. Simmer for a couple of minutes, until sauce reaches desired consistency.