Famous Dave's Detroit
RESTAURANT HOURS
Roseville, Westland,
Taylor and Novi

Sun. - Thurs. 11 am - 10 pm
Fri. and Sat. 11 am - 11 pm
Rochester Hills
Mon. - Thurs. 11 am - 9 pm
Fri. 11 am - 10 pm
Sat. 12 pm - 10 pm
Sun. 12 pm - 9 pm

DETROIT
FAMOUS DAVE'S
LOCATIONS

WESTLAND
36601 Warren Road
Westland, MI 48185
Ph 734.595.1000

ROSEVILLE
20300 E 13 Mile Road
Roseville, MI 48066
Ph 586.293.2900

TAYLOR
23811 Eureka Road
Taylor, MI 48180
Ph 734.374.2700

ROCHESTER HILLS
2945 S. Rochester
Rochester Hills, MI 48307
Ph 248.852.6200

NOVI
43350 Crescent Blvd.
Novi, MI 48375
Ph 248.735.1111

CATERING HOTLINE
855-QUE-TOGO
(855-783-8646)
CLICK HERE FOR MAPS...
Links to other
Famous Dave's locations

Famous Recipes from Famous Dave

SLOPPY 'QUES | EASY BABY BACK RIBS | CHIPOTLE BBQ CHICKEN GRILLED FLATBREAD | BBQ BACON WRAPPED SHRIMP | GRILLED BBQ SWEET CORN

Video - Famous Dave's Beer Can Chicken Que Tips

SLOPPY 'QUES
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You will need:

1 pound ground beef

½ cup finely chopped sweet yellow onion

¼ cup finely chopped green bell pepper

1 jalapeno, finely minced

1 teaspoon Famous Dave’s Steak & Burger Seasoning

1 tablespoon chili powder

¼ teaspoon cayenne

1 ½ cups Famous Dave’s BBQ sauce

1 teaspoon prepared mustard

4 hamburger buns, split, buttered, toasted

Cook the ground beef in a skillet until it begins to brown; drain. Stir in onion, green pepper, jalapeno, steak & burger seasoning and chili powder. Cook until the ground beef is cooked through and crumbly, stirring constantly. Add cayenne, BBQ sauce and mustard and mix well. Cook until heated through. Spoon onto the buns.

Makes 4 servings

For this and many other award winning Famous Dave’s recipes CLICK HERE. Also look for the Backroads & Sidestreets Cookbook available online. Proceeds go to support The LifeSkills Center for Leadership.

EASY BABY BACK RIBS
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You will need:

2 racks baby back ribs, 1 ½ to 2 pounds each

Famous Dave's Rib Rub

Remove the membrane from back of each rack of ribs. Season the ribs with rub covering completely. Wrap ribs in plastic wrap and refrigerate for 1 to 3 hours.

Remove ribs just prior to grilling and allow too stand at room temperature for 20-30 minutes.

Grill over indirect heat for approximately 1 ½ to 2 hours until meat is tender and has shrunk back from ends of the bones. Grill temperature should be about 300 degrees.

Remove ribs from the grill and wrap tightly in aluminum foil, letting ribs rest for 30 minutes.

Makes 4 servings

For this and many other award winning Famous Dave’s recipes CLICK HERE. Also look for the Backroads & Sidestreets Cookbook available online. Proceeds go to support The LifeSkills Center for Leadership.

CHIPOTLE BBQ CHICKEN GRILLED FLATBREAD
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These can be served as an appetizer, or as an individual serving. A cross between a quesadilla, a California style pizza and a flatbread. They can be cooked on the grill with the top on, or in a well-seasoned iron skillet on the stovetop.

You will need:

1 - 8 ounce chicken breast, boneless, skinless

1 teaspoon Famous Dave's Rub for Chicken Wings

1 medium size red onion, sliced thin

1 slice, smoked bacon, cut across in strips.

4 ounces Famous Dave's Smoky Chipotle BBQ Sauce

6 ounces Colby Jack, or Monterrey Jack cheese, grated

1 tablespoon olive oil

2 each 12" flour tortillas

1/2 cup chopped cilantro

Heat a few coals on a grill until glowing. Season great. In the meantime, rub chicken breast with Famous Dave's Chicken Wing Rub.

When coals are hot cook chicken until just done, about 3 minutes per side, remove and rest wrapped in foil 10 minutes.

Heat a medium pan over medium heat. Add bacon pieces and cook until fat just starts to render, add onions and cook on low heat about 10 minutes until onions are soft and cooked and just starting to caramelize.

Slice the chicken breast and toss in a bowl with the Famous Dave's Smoky Chipotle BBQ Sauce.

Brush the bottom of flour tortillas with a little olive oil, top each with half the chicken mixture, onion/bacon mixture and top with grated cheese.

Put on hot grill with lid on for about 3 minutes, until bottom of tortilla is crispy and slightly charred. Remove carefully with a spatula.

Top with chopped fresh cilantro and serve.

For this and many other award winning Famous Dave’s recipes CLICK HERE. Also look for the Backroads & Sidestreets Cookbook available online. Proceeds go to support The LifeSkills Center for Leadership.

BBQ BACON WRAPPED SHRIMP
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You will need:

1 lb. Large or Jumbo shrimp, shelled, and de-veined

½ slice of bacon per shrimp, cut in half and partially cooked

½ cup of your favorite barbecue sauce

8 bamboo skewers, soaked for 2 hours or a grilling basket

Wrap each shrimp with a half, partially cooked piece of bacon

Place wrapped shrimp on skewer. Coat with the barbecue sauce and place over direct high heat for 2-4 minutes turning once. Shrimp should be cooked until firm to the touch and turning opaque in center.

Makes 4 servings

For this and many other award winning Famous Dave’s recipes CLICK HERE. Also look for the Backroads & Sidestreets Cookbook available online. Proceeds go to support The LifeSkills Center for Leadership.

GRILLED BBQ SWEET CORN
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BBQ's don't get any better in the Midwest than fresh picked Sweet corn, grilled and brushed with a special topping.

You will need:

1 Tablespoon Famous Dave's Rib Rub

8 ears fresh sweet corn ,husk peeled back, silk removed

1 cup Famous Dave's Rich and Sassy BBQ Sauce

1 cup Hellmann's mayonnaise

1 cup grated Parmesan

Get coals hot and use direct heat method on out door grill. Sprinkle corn with Famous Dave's Rib Rub

Put corn on grill and grill until corn is caramelized and golden brown on all side (turn often)

Meanwhile, mix Famous Dave's Rich and Sassy with the mayonnaise.

When corn is done brush with the BBQ mayonnaise and sprinkle with the Parmesan cheese. Enjoy!!!

For this and many other award winning Famous Dave’s recipes CLICK HERE. Also look for the Backroads & Sidestreets Cookbook available online. Proceeds go to support The LifeSkills Center for Leadership.

TIPS, HINTS AND MORE FOR THE BACKYARD BARBEQUER...
The Basics of Grilling vs. Barbequing Grilling is a quick method of cooking by a direct source of heat.

Note - the term "quick" is applicable when discussing grilling. To prevent it from being dried out, the meat needs to cook much quicker, therefore requiring a much higher temperature. Because it is also place directly over the heat source, the possibility of burning is much stronger and turning the food frequently is required. The grilling method should be used on foods that take less than 25 minutes to cook such as steaks, chops, fish and vegetables.

Barbequing is a method of cooking food with an indirect heat source of fire, heated wood or hot coals and may include the use of marinades or bastings sauce. Barbequing requires three essential ingredients, a low cooking temperature, generally from 200-225 degrees, a smoke cloud from wood and time. Barbequing is ideal on larger cuts of meats such as whole chickens and turkeys, brisket and baby back ribs.

There is no right method to enjoying outdoor cooking. Each has its merits and is nicely suited for cooking different types of food.

Temperatures

One of the most difficult questions to answer in barbecuing is "Is it done yet?" Barbequing has been called an inexact art and there is some truth to this. Adjustments may need to be made due to cool or windy weather, lifting of the lid or an inconsistent heat source but knowing a few simple rules and practice can answer this.

Know the meat you are cooking and its thickness and size and maintain the temperature as consistent as possible. This means not opening the lid unless necessary for added coals, rotating foods, adding mops and so on.

  • Use a thermometer as a fool proof and safe method to determine doneness. This is something every barbecue fanatic, whether a novice or expert, should have as a basic barbecuing necessity.
  • Use an instant-read food thermometer to check the internal temperature about the time you think the meat should be done.
  • The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle.
  • Compare your thermometer reading to the USDA Recommended Safe Minimum Internal Temperatures to determine if your food has reached a safe temperature.

Make sure to clean your food thermometer with hot, soapy water before and after each use!

Because there are so many types of food thermometers, it is important to follow the instructions for your food thermometer. Always be sure to calibrate your thermometer.

USDA Recommended Safe Minimum Internal Temperatures

  • Steaks & Roasts - 145 °F
  • Fish - 145 °F
  • Pork - 160 °F
  • Ground Beef - 160 °F
  • Egg Dishes - 160 °F
  • Chicken Breasts - 165 °F
  • Whole Poultry - 165 °F



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