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 other ingredients
This is a typical hamburger pan fried with Smoked on top to bring the outside in.
This is an American version of barbacoa made with chuck roast.
Grilled flank steak or blade steak cooked blue, one step colder than medium rare.
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.
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.
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…
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.
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.
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.
I saw a Subway commercial and the rest of the day a sub was the focus. The meatballs are a little different than what my Grandmother made but pretty good and a nice twist
Just grilled fajitas, homemade tortillas, cheese and a shot of Irish Salsa. Irish Salsa is our problem child mostly
Probably my favorite steak is the flat iron or blade steak. This is left over blade steak we used Dawgs Bark on as a seasoning. The inspiration for these steak baguettes was for testing our other seasoning Cluck.
This salad is straightforward to make and open for more ingredients you’d like to add. This salad doesn’t have it, but I usually will cook a can of Ranch style beans in the taco meat.
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
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
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.
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
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.