Taco salads you see out in the wild aren’t taco salad to me probably because my way is not what’s normal.. This salad is very easy to make and open for more ingredients you’d like to add.
The salad is identical to our Mango Shrimp Salad and using queso fresco cheese instead of shredded colby. Well, and it’s a wilted salad if you dig it that way too.. To get this dinner to the table takes no time at all however, you do have to plan a day before.
If you don’t have a smoker nor time to tend to it then no worries you can bake briskets too. The only difference is it’s not smokey. The sausage was my favorite in the sausage section just cooked in pan prior to the sandwich build. Pretty wicked combo I’ve seen but never tried.
This dinner I often call “rich people food” is a simple one compared to some of my similar bruschetta builds with crab, shrimp, oysters… If I remember right I was testing a fresh made batch of our Smoked hot sauce. This recipe take some planning if you don’t have cooked brisket lying around.
This is a loud flavorful meatball I made being lazy not wanting to make 20 and only had to ball up 4. The gravy is very uncomplicated and I’m not sure if it’s a “thing”.
My bud Corkey made me these one day and it instantly turned into my favorite hot dog. This was done with deer chili and deer links but since people including me don’t always have venison laying around consider ingredients being beef and a Texas hill country type sausage.
I love to create cook and making my own food rounds out to what you see on IG. You get to know Texas Butter and I am not destroying my body, as badly… This is a typical hamburger pan fried with Smoked on top to bring the outside in.
Tonight we stuffed some Anaheim chili’s in an effort to not throw away leftovers from previous dinners. They turned out great however I would recommend a filler in the stuffing to make more firm when done. I think bread crumbs would work perfect.
This recipe was made while we were testing a new marinade now known a Uglyade. Since we had the supplies at hand and needed to eat, this fantastic inexpensive steak dinner was created.
Pretty simple, quick, cheap and delicious fajita twist. When you find out you are out of tortillas beautiful things can happen. This fajita sub was the result of that night. I grilled the fajitas on a hibachi which is a little more difficult when the wind is blowing. Any grilling method you dig by all means, do that. The guac is a simple one that keeps the pallet focused on the avocado’s flavor.
This is an American-ized version of barbacoa made with chuck roast and using our RED salsa. In Texas traditional barbacoa is made in the ground with a cow’s head and topped with white onion and cilantro on corn tortillas. We are fortunate to have a barbacoa dealer to buy from and save time.
Grilled flank steak or blade steak cooked blue which is one step colder than medium rare. We used Dawgs Bark to season this steak but you could use anything. The fries are from frozen “steak cut” covered in queso.
One night using eggs, tater tots, bacon, and queso. It came out really good so we wanted to make sure and share this with you.