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.
BAKED POTATO SOUP
Logan's Roadhouse Copycat Recipe
2/3 cup butter
2/3 cup flour
6 cups milk
4 large cooked baked potatoes,cooled, cut into 1 inch cubes
water, as needed
salt & pepper
1 cup sour cream
5 ounces shredded cheddar cheese
1 cup cooked crumbled bacon
4 green onions, chopped
In large soup pot, melt the butter, stir in flour, heat and stir until smooth. Gradually add milk. Heat stirring constantly until thickens. Add potatoes. Bring to a boil (may need add some water).
Stir constantly. Reduce heat to simmer keep stirring. Add sour cream heat 5 to 10 more minutes.
To serve: Top with cheese, bacon, and green onions.
Texas Roadhouse Copycat Recipe
1 fresh salmon filet
salt and pepper
Lemon Pepper Butter:
2 teaspoons fresh squeezed lemon juice
1 teaspoon fresh chopped parsley
pinch black pepper
pinch white pepper
1/2 teaspoon salt
Melt butter in a non stick skillet until the butter is smokey hot (almost brown). Season salmon filet lightly with salt and pepper on both sides. Place salmon filet into skillet and cook for 3 to 4 minutes per side (until filet yields to gentle pressure). Remove from skillet and spoon lemon pepper butter over filet. Serve with a lemon wedge.
NOTE: Cooking the salmon over high heat with the seasoning and butter will create a beautiful crust on the fish!
Pulled Pork With Grilled Shrimp at Texas Roadhouse with
a large Onion Ring and Loaded Sweet Potato
PULLED PORK BBQ
Texas Roadhouse Restaurant Copycat Recipe
2 tablespoons liquid smoke
1 cup water
1 whole pork shoulder/Boston butt
2/3 cup seasoned salt
1 tablespoon black pepper
2 cups of your favorite BBQ Sauce
Preheat the oven to 225 degrees. Pour the liquid smoke, and water into the bottom of a roasting pan. Place a roasting rack into the pan. Rub the entire exterior of the shoulder with the seasonings. Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid. Place the covered pan into the hot oven, and roast for 5 to 6 hours.
Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200 degrees. Remove the meat from the pan and break it into five or six pieces using tongs. Allow the meat to cool for 15 to 30 minutes until it is cool enough to touch. Break the meat into 1 by 2 inch chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl. Gently stir in the sauce with a rubber spatula. Transfer the sauced meat into 2 a large baking pan and cover with a lid or foil. Bake at 350 degrees for 20 to 30 minutes, or until an internal temperature of 170 degrees is achieved.
The ribs are slow cooked with a unique blend of seasonings and a signature BBQ sauce. Served with your choice of two sides. Available in half-slab or full-slab. You can even make your meal into a Texas Size Combo by adding Pulled Pork, Grilled BBQ Chicken, BBQ Roasted Half Chicken, Sirloin, or Ribeye for just a few more bucks.
Texas Roadhouse Restaurant Copycat Recipe
1 slab pork loin ribs, frozen
1/4 cup Texas Roadhouse Rib Seasoning
2 1/2 cups water
1/2 cup liquid smoke
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon whiskey
1/4 teaspoon coarsely ground fresh black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Score the frozen ribs several times on the back of the rack. Allow to thaw overnight. Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs. Allow to marinate in the seasoning for 24 to 48 hours.
Preheat oven to 275 degrees. Place a wire rack in a large shallow pan large enough to hold the rack of ribs. Combine the water and liquid smoke in the large pan. Mix well. Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water liquid smoke mixture. Cover the pan tightly with aluminum foil. Bake for about five hours. Cook until the ribs nearly fall off the bone.
While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened.
Preheat a charcoal or gas grill. Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.
The CHICKEN CRITTER SALAD at Texas Roadhouse has hot, crispy strips of Chicken Critters piled high on a bed of cold greens with jack and cheddar cheeses, egg, tomato, and bacon. Served with your choice of dressing (Ranch, Honey Mustard, Thousand Island, Italian, or Bleu Cheese)