by Shawn McNair | Jun 6, 2023
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 | May 31, 2023
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 | May 30, 2023
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 | May 26, 2023
I don’t what to say, I know, they look like crap. The Swiss cheese and bacon tied the mess together.
by Shawn McNair | May 19, 2023
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.
by Shawn McNair | May 17, 2023
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.
by Shawn McNair | May 16, 2023
A favorite and alternative to nachos are these versatile little morsels of love. This recipe takes some planning if you don’t have cooked brisket lying around. I did
by Shawn McNair | May 13, 2023
This is a typical hamburger pan fried with Smoked on top to bring the outside in.
by Shawn McNair | May 11, 2023
Grilled flank steak or blade steak cooked blue, one step colder than medium rare.
by Shawn McNair | May 1, 2023
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.
by Shawn McNair | Apr 26, 2023
My Mamaw used to make scalloped potatoes for breakfast all the time when we’d visit her in New Boston, TX. Granted I hopped them up up a bit with bacon and jalapenos.
by Shawn McNair | Apr 23, 2023
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.
by Shawn McNair | Apr 22, 2023
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.
by Shawn McNair | Apr 21, 2023
Baked onion topped with garlic bang. Mr. Rodgers used to make these at the lease thrown on the campfire. Baked onions are a terrific side to any campfire buffet where everybody pick’n. Whether at the camp or home, with a piece of foil we gat ya covered.
by Shawn McNair | Apr 20, 2023
It seems I always have to add yum to canned baked beans. This is a synonym to baked beans and easy to flip. If you are an advocate of dry beans do it.
by Shawn McNair | Apr 15, 2023There’s nothing quite like a perfectly smoked Texas brisket. The aroma alone is enough to make your mouth water and your stomach growl with anticipation. But let’s not forget about the taste – oh, the taste! It’s like a party in your mouth,...
by Shawn McNair | Apr 8, 2023
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 | Apr 7, 2023
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 | Apr 6, 2023
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 | Apr 5, 2023
Was doing a test with Dawgs Bark and pork baby backs. There is at least one other recipe on here for smoked ribs that was likely seasoned and cooked differently. Both recipes are great and I’d say the main difference is I used
by Shawn McNair | Apr 3, 2023
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 31, 2023
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 29, 2023
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 23, 2023
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 18, 2023
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 | Mar 11, 2023
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 | Mar 9, 2023
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 | Mar 8, 2023
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 | Mar 4, 2023
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 25, 2023
The 1st fried turkey I ever had I thought was the best turkey I ever had. This way flips that fry trick and this is easily done in the oven if you are smoker deficient. Not ready for the cranberry influx I decided to do a primer with Jesus seeds.