by Shawn McNair | Jul 29, 2024
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 | Jul 28, 2024
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 | Jul 27, 2024
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 | Jul 24, 2024
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 | Jul 20, 2024
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 | Jul 18, 2024
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 | Jul 14, 2024
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 | Jul 13, 2024
Just grilled fajitas, homemade tortillas, cheese and a shot of Irish Salsa. Irish Salsa is our problem child mostly
by Shawn McNair | Jul 12, 2024
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 | Jul 11, 2024
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 | Jul 7, 2024
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 | Jun 30, 2024
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 | Jun 28, 2024
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 | Jun 27, 2024
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.