by Shawn McNair | Mar 25, 2025
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)
by Shawn McNair | Mar 24, 2025
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.
by Shawn McNair | Mar 23, 2025
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.
by Shawn McNair | Mar 20, 2025
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.
by Shawn McNair | Mar 17, 2025
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.
by Shawn McNair | Mar 16, 2025
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.
by Shawn McNair | Mar 12, 2025
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
by Shawn McNair | Mar 11, 2025
Just grilled fajitas, homemade tortillas, cheese and a shot of Irish Salsa. Irish Salsa is our problem child mostly
by Shawn McNair | Mar 10, 2025
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.
by Shawn McNair | Mar 9, 2025
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.
by Shawn McNair | Mar 5, 2025
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
by Shawn McNair | Feb 26, 2025
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
by Shawn McNair | Feb 24, 2025
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.
by Shawn McNair | Feb 23, 2025
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.
by Shawn McNair | Feb 19, 2025
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
by Shawn McNair | Feb 13, 2025
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.
by Shawn McNair | Feb 8, 2025
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…
by Shawn McNair | Feb 1, 2025
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.
by Shawn McNair | Jan 31, 2025
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.
by Shawn McNair | Jan 26, 2025
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.
by Shawn McNair | Jan 23, 2025
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.
by Shawn McNair | Jan 21, 2025
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 ÂĽ cup. Either way, it’s gonna be messy cause queso ain’t containable.
by Shawn McNair | Jan 18, 2025
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..
by Shawn McNair | Jan 17, 2025
Remember the days of a simple roast beef dinner? This recipe mimics what came out of our cafeterias back then. No pressed meats just whole foods now considered comfort food.
by Shawn McNair | Jan 16, 2025
This is a less complex lasagna that’s a little pricey on the front but makes a lot of leftovers. One of my 1st recipes when I moved outa Mama’s house. Sweltering with cheese perfectly paired beef and pork masterpiece. Simple delicious day one and better on day two.
by Shawn McNair | Jan 15, 2025
Hearty burgers with melted Colby, bacon, mayonnaise, and grilled onions. I know what love is…
by Shawn McNair | Jan 13, 2025
I don’t what to say, I know, they look like crap. The Swiss cheese and bacon tied the mess together.
by Shawn McNair | Jan 10, 2025
These nachos beat any drive through and the big plus was they weren’t soggy from a drive home. Thick queso that was mixed with Taco Dust uploaded to ground beef. It played a big part in my h*ll yeah moment.
by Shawn McNair | Jan 7, 2025
I get excited when I see a drive-thru joint advertising fried potatoes covered in stuff usually cheese. The problem is when you get it home it doesn’t look like the picture. In my never-ending quest to
by Shawn McNair | Jan 6, 2025
A favorite all time burger of mine but I have to admit this one was too big. You see a lot of huge burgers on Instagram and I let it go to my head. Although a great burger, I like a burger I can control with one hand.