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.



Texas Toast Garlic Bread


8 thick slices of good quality bread
1 cup (2 sticks) of butter
salt, oregano, and granulated garlic to taste (omit salt if using salted butter)

Melt the butter in a microwave safe dish.  Spoon 1/8th of the melted butter over each slice of bread, using the back of the spoon to spread the butter evenly.  Sprinkle each slice with salt, oregano, and granulated garlic.  Bake in a 400 degree oven for 10-12 minutes, or until golden and crispy.


Pick some up in the frozen food section of the supermarket.

Big ol Brownie

Texas Roadhouse Copycat Recipe

1 box brownie mix or your favorite brownie recipe
vanilla ice cream
hot fudge sauce

Preheat oven to 350. Cut strips of foil to line jumbo muffin tin cups. Layer strips in crisscross fashion to use as lifting handles when brownies are done. Spray foil in pan with cooking spray.

Prepare brownie batter as described on the back of the box or according to your favorite recipe. (1 box of prepared brownie mix measures out to about 2 1/2 cups batter). Distribute batter evenly among muffin tin cups. Muffin cups will be about 3/4 full. Pour batter into prepared 9x13 pan and bake in preheated oven for 40 minutes.

 Place muffin tin on rimmed baking sheet and bake in preheated oven for 40-50 minutes. Remove from oven and cool in pan for 5 minutes, then transfer to a cooling rack for 10 additional minutes.

You may need to use a butter knife or icing spatula to loosen the sides of each brownie, then lift out of the muffin pan using the foil handles. Serve warm brownie on a plate topped with a scoop of vanilla ice cream and topped with hot fudge sauce.

Cinnamon Butter

Texas Roadhouse Copycat Recipe

1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1 tablespoon honey, add more to taste
1 teaspoon cinnamon, add more to taste

Mix all the ingredients together in a bowl and store in the refrigerator.

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

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.

Texas Roadhouse Copycat Recipe

Serves 4-6

4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on
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.