Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
Candied bacon using Sowflakes. There are a couple ways to go about this recipe involving thick or thin bacon. Certain
Queso dip recipe to show measurements and uses for Taco Dust.
Whole smoked chicken beer can style using concentrated lemonade and brine'd about 2 hours. You can use any liquid in
Fried shrimps haven’t been my thing for 40+ years because when I was knee high to a snakes ass I
This brisket was done at target ozone temp 220. What that does it prolong the cook time but turns out
Collards are a typical side skirting any Southern meal including barbecue. It’s chalked full of vitamins and probably what keeps
Here’s a little shrimp I wrote, you might wanna eat it, note for note...
Wish we could sell this Guacamole to you but there is no better Guacamole than homemade. This base guacamole supports
Tend to screw around a lot with smoking pork ribs. The benefit is awesome slightly different dinner from last time.
Caught some lump Blue Crab on sale and thought it was about high time to make some crab cakes. Was
My Mamaw used to make scalloped potatoes for breakfast all the time when we’d visit her in New Boston, TX.
Easy Pico de Gallo works great in scrambled eggs, dirty guacamole, fried potatoes, and on a good ole corn tortilla
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn