Queso dip recipe to show measurements and uses for Taco Dust.
This brisket was done at target ozone temp 220. What that does it prolong the cook time but turns out an even richer brisket so damn tender nobody will complain.
Quesadilla comes in many forms from traditional to Tex-Mex. You can add whatever the hell you want chicken, beef, shrimps, veggies, and fish I guess.
If you are a fan of topping off your steak with a pat of butter here’s your next obsession. Very easy and perfect blend using Dawgs Bark.
Smoked this in my brick pit (favorite) because they hold heat so well and keep the Texas heat out so the temps stay somewhat stable.
Not a fan of Meatloaf because most of my previous attempts at getting that perfect Meatloaf as a child that was full of seasoned burps either didn’t hit or I forgot to note. Not this time Meatloaf…
Use what you have available but I promise beef cheek isn’t as gross as it sounds. Beef cheeks rich flavorful and tender taste will change your outlook for life.
A little different in the spice arena because, like brisket, it doesn’t require a myriad of spices. This corned brisket is smoked right, and there is no need to devalue the meat. The bark? I understand, it brings in extra flavors, but it also kicks the brisket north of the Red River (it ain’t Texas)
The rib roast is always a scary hunk of meat to cook because it likely cost more than what we want to pay. Most classic prime rib recipes cook at high heat (350 – 450) which sears the outside and leaves the interior, rare to medium rare on a good day.
I could of went to another grocery, but this one is the only one who makes true French bread as I know it. The whole recipe is more for the Swiss cheese sauce.
Chuck roast is an American family favorite because of low price and frankly taste. Well, smoke that sucker. Guarantee your chuck won’t be disrespected as the cheap guy.
This is the way I bang out briskets. There’s so many smoked brisket recipes I just stick to what I know tastes good when guests are involved. This probably isn’t competition legal but it’s the law here. Back in the day a pitmasters thermometer was his hand a his proof of concept was the line waiting to get some. A pitmaster didn’t know he was one and
Making hot roast beef sandwiches is easy and you can’t go wrong cooking the roast beef at the perfect low temperature. Whatever you dress the sandwich with is secondary to perfectly cooked roast beef. You can keep an oven’s temperature under control pretty easy but when you step into a 1000 gallon pit it’s a different set of rules.
The original dinner was going to be a meatloaf but things changed from the grocery to home. They came out great and I can’t say I’ve ever cooked a meatball so blingy.
Grilled Flat Iron is generally very tender and reminds me of tenderloin. Pick one where the fat is marbled through out the meat to avoid the thick membrane.
One of our premier spots in Houston to get decadent unchallenged fajitas is Pappasito’s. I don’t know how they do it but I always aim for that bar when making relations with a fajita. Anyways, before I jabber about my history of the fajita, they were always
Texas chili doesn’t have beans, but that doesn’t mean you can’t a-la-cart them. Well, have I got a solution for you and you can call it
Long time ago one of my elder customers used to call me early in the morning to let me know to stop by at lunch. She’d always have me Tupperware packed with the “surprise” lunch ranging from chicken wings to cabbage rolls.
My Great Grandmother proly wouldn’t approve a lot of my Italian recipes because I jam them with cheese and garlic. A meaty, cheesy penne pasta life’s natural sleeping pill.
Taco casseroles are pretty close to my number one for slop food. This is a low hanging branch of King Ranch Chicken (beef) a common Tex-Mex dish…
Easy to knock out and depending on the head count of your herd, plenty leftover to freeze or make some sandwiches. I like Prego gravy in a pinch but whatever you dig go with that one.
Yup, quick anytime homemade stuffed steak crescents. Always pinching the dough ends tightly to make sure nothing got out, but it always did. I went on the wild side with these and just rolled the damn things.
This an old school thing easy to build and somewhat cheap depending on stuff you might want to add. I almost never make this the same as the last but the frame remains the same.
These sammies are really good but I swung and missed a couple times making them. Confessions… If using fajita meat it is important to fillet all the membrane off the meat. A lot of cuts of beef will work with this but
Really good steak sliders with just a few basic ingredients one being some excellent cheese. Next to it was a thick cut shredded cheddar by Tillamook. I’ve had it before but never realized how much better it is among the affordable cheese section.
These taco dogs were fantastic and similar to some dogs made a few weeks ago. Didn’t use our suggested amount of Taco Dust which confirmed the minimum amount suggested for one pound of beef is a ¼ cup. Either way, it’s gonna be messy cause queso ain’t containable.
Flat iron steak cut into strips rolled into roses and baked. Made some cilantro chum to spread within the roses. Depending on mood virtually any sauce will work. Warning from experience this is not an option for a traditional rose giving event, it is a supplement…
When digging out the potato guts I split the skin and repaired it with bacon because I was out of duct tape. Turned out great and even better if you have leftover taco meat.
Shrimp and fajitas wrapped in bacon and tropicaltized? I’m in! Will lay this build out in one because you’ll be going from sauce to sticks back to sauce and all at same time at times. Not hard, hardest part is building sticks. Anyways, pineapple will tenderize fajita meat like..