Dinosaur BBQ Garbage Plate Recipe: Big & Bold

The Dinosaur BBQ Garbage Plate is a towering, messy, utterly satisfying pile of food inspired by the classic Rochester, NY, original but amped up with the bold, smoky flavors Dinosaur Bar-B-Que is known for. It layers seasoned meat, crispy home fries, macaroni salad, and a spicy BBQ sauce, all meant to be mixed together into one glorious, forkful-by-forkful mess. This version delivers that same riot of textures and flavors at home, using easy-to-find ingredients and straightforward techniques.

Ingredients

For the meat:
2 lb (900 g) ground beef (80/20)
1 lb (450 g) ground pork
1 tbsp (15 ml) vegetable oil
1 medium onion, finely chopped (about 1 cup / 150 g)
4 cloves garlic, minced
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 g) brown sugar
1 tbsp (15 g) chili powder
1 tsp (5 g) smoked paprika
1 tsp (5 g) ground cumin
1/2 tsp (2.5 g) cayenne pepper (optional, for heat)
1 cup (240 ml) beef broth
Salt and black pepper, to taste

For the home fries:
4 large russet potatoes (about 2 lb / 900 g), cut into 1/2-inch cubes
3 tbsp (45 ml) olive oil
1 tsp (5 g) garlic powder
1 tsp (5 g) onion powder
1/2 tsp (2.5 g) smoked paprika
Salt, to taste

For the macaroni salad:
8 oz (225 g) elbow macaroni
1/2 cup (120 g) mayonnaise
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 g) yellow mustard
1/2 cup (75 g) finely diced celery
1/4 cup (40 g) finely diced red onion
Salt and black pepper, to taste

For the BBQ sauce:
1 cup (240 ml) ketchup
1/2 cup (120 ml) water
1/4 cup (60 ml) apple cider vinegar
2 tbsp (30 g) brown sugar
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 g) smoked paprika
1/2 tsp (2.5 g) garlic powder
1/2 tsp (2.5 g) onion powder
1/4 tsp (1.25 g) cayenne (optional)

For serving:
6 hamburger buns or thick slices of white bread
1 cup (240 ml) shredded sharp cheddar cheese (optional)
1/2 cup (120 ml) chopped scallions (optional)

Instructions

Make the BBQ sauce: In a small saucepan, combine ketchup, water, vinegar, brown sugar, Worcestershire, smoked paprika, garlic powder, onion powder, and cayenne (if using). Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 15 minutes until slightly thickened. Set aside.
Start the meat: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 8-10 minutes. Drain off excess fat, leaving about 2 tablespoons in the pan.
Add the chopped onion and garlic to the meat. Cook, stirring, for 3-4 minutes until softened. Stir in Worcestershire, brown sugar, chili powder, smoked paprika, cumin, and cayenne (if using). Cook for 1 minute until fragrant.
Pour in the beef broth and 1/2 cup (120 ml) of the prepared BBQ sauce. Reduce heat to low and simmer, uncovered, for 20-25 minutes, until the sauce has thickened and the meat is tender. Season with salt and pepper to taste. Keep warm.
Cook the macaroni salad: While the meat simmers, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop cooking. In a large bowl, whisk together mayonnaise, apple cider vinegar, and mustard. Add the cooled macaroni, celery, and red onion. Toss to coat. Season with salt and pepper. Refrigerate until ready to serve.
Make the home fries: Preheat oven to 425°F (220°C). Place the cubed potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, and salt. Toss to coat evenly. Spread in a single layer. Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
Assemble the plates: For each serving, place a generous scoop of home fries on a plate. Top with a scoop of macaroni salad. Add a generous portion of the meat mixture. Drizzle with additional BBQ sauce. Sprinkle with shredded cheddar and scallions, if using. Serve immediately with a bun or bread on the side for sopping up the sauce.

Tips

Substitutions: Use all ground beef if you prefer, or swap the pork for ground turkey (cook to 165°F / 74°C). For the macaroni salad, Greek yogurt can replace half the mayo for tang. If you don’t have smoked paprika, use regular paprika plus a drop of liquid smoke.
Make ahead: The meat, sauce, and macaroni salad can all be made a day ahead. Store separately in the fridge. Reheat the meat gently on the stovetop or microwave, and let the macaroni salad come to room temperature before serving.
Common mistake: Don’t skip draining the fat from the meat—otherwise the plate will be greasy. Also, don’t overcook the macaroni; it should be firm enough to hold up to the dressing and mixing.
Spice level: The cayenne is optional. If you’re serving a crowd, keep it mild and offer hot sauce at the table.

Serving Suggestions

Serve the garbage plate as a hearty dinner with extra BBQ sauce on the side. It’s perfect for game day, casual get-togethers, or any time you want a fun, interactive meal. A cold beer or a simple coleslaw on the side balances the richness.

Variations

Chicken BBQ Plate: Replace the ground beef and pork with 2 lb (900 g) of shredded rotisserie chicken. Skip the browning step; just simmer the chicken with the seasonings and broth.
Veggie Plate: Use 2 lb (900 g) of crumbled firm tofu or a plant-based ground meat substitute. Cook with the same seasonings and add a little extra broth to keep it moist.
Cheesy Garbage Plate: Top the entire assembled plate with a handful of shredded cheddar and run under the broiler for 1-2 minutes until melted and bubbly.
Breakfast Plate: Add a fried egg on top of each serving and replace the macaroni salad with home fries only.

Storage and Reheating

Store any leftovers in separate airtight containers in the refrigerator for up to 3-4 days. The meat and sauce can be reheated in a skillet over medium heat until warmed through (165°F / 74°C). The home fries are best reheated in a 400°F (200°C) oven for 5-7 minutes to regain crispness. The macaroni salad should be served cold; if it’s been out, refrigerate it promptly. Do not freeze the macaroni salad as the texture will change. The meat and sauce can be frozen for up to 3 months.

Frequently Asked Questions

What is a garbage plate? A garbage plate is a Rochester, NY, specialty consisting of a base of home fries and macaroni salad, topped with meat (often burgers or hot dogs), and covered in a spicy meat sauce, onions, and mustard. The name comes from the “garbage� of leftovers that goes on top.

Can I use pre-made BBQ sauce? Yes, you can use 1 1/2 cups (360 ml) of your favorite store-bought BBQ sauce in place of the homemade sauce. Use 1/2 cup in the meat and the rest for drizzling.

How do I make the home fries extra crispy? Soak the cut potatoes in cold water for 30 minutes, then pat dry thoroughly before tossing with oil and roasting. This removes excess starch and helps them crisp up.

What if I don’t have a Dutch oven? A large, deep skillet or a regular pot works fine. Just make sure it’s large enough to hold all the meat and sauce without overflowing.

Can I make this in a slow cooker? Yes, brown the meat first, then transfer to a slow cooker with the broth and seasonings. Cook on low for 4-6 hours. Add the BBQ sauce in the last 30 minutes.

Is this dish very spicy? The base recipe is mildly spicy. The cayenne is optional; if you’re sensitive to heat, omit it. You can always add hot sauce at the table.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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