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The Perfect Texas Coleslaw

Even locally, people have drastically different versions of coleslaw. One restaurant will be extremely creamy and somewhat bland (too much mayo!) and others will be so watered down you might think you're drinking pickled cabbage. This is how I mix up my slaw, it's a halfway mix between the two, adds a little heat and crunch from the jalapeno, yet still has that slight tangy mouthfeel from the apple cider vinegar.. but not too

Hacienda Guisada

Carne guisada in English means "meat stew." There are a million different ways restaurants cook this dish, and you can find it everywhere in South Texas. It varies from a light gray to a dark brown like this one. I've had my fair share of bland carne guisada (I'm looking at you Bill Miller's), and this for sure isn't that way. You can doctor guisada up with cheese, eggs, cilantro, salsa, corn tortilla, flour tortilla,

Chicken Verde Poblanos

Chicken Poblano is a very popular dish here in Texas. Typically the pepper is stuffed and deep-fried. Not these, I like to grill the chicken, shred and then smoke the peppers. We need to save those calories for some fatty brisket... Right? Right. This simple recipe is very flavorful and are hefty enough to satisfy one person per pepper. The filling is nice and creamy, unlike some stuffed poblanos that seem to have a

Chicken Fajita Pita

This dish is requested to be cooked at my house at least every other week, and I don't mind doing it. It's a great week night meal when you've had a long day and don't feel like "cooking". The thin slices of chicken cooked in a cast iron skillet are as pleasing to the eye as they are to your stomach! I don't cook these on the pit as there's no reason to add

Texas Mustard Sauce

If I go into 90% of the barbeque places in Central Texas, I won't find a mustard sauce. That's just disappointing because I LOVE mustard. I'm the kinda guy that puts mustard on a hotdog, tatter tots, heck, I even dip chicken quarters in plain ol' yellow mustard. But this is far from yellow mustard. This has some kick, a little tang, and ends on a slightly sweet note. It might not be a

Pickled Pink Onions

I've always avoided pickled onions, they come with every BBQ dish around here, but they've never been for me. Then I had a life changing moment at... a sushi restaurant; They served these pickled onions that tasted incredible and I knew I had to start playing around with them. This is a very simple and basic recipe that should tickle most people's taste buds. Pickled Pink Onions BEWARE! These

OTT Holiday Balls

Hear me out. These over the top cooked barbarian style meatballs sound like a mish-mash of nonsense. Until you eat them. I actually don't tell people what they are other than "holiday balls" and then the questions come. "What in the world is in there" and "can I get the recipe", I always laugh inside when telling people what it is because they just look at me in disbelief. You cannot taste the sauerkraut,

Burnt End Carnitas

I've been making these carnitas for years inside on the stovetop, it was a nice cool day, so I decided to cook them burnt ends style on the Big Green Egg. And I'm glad I did; the smoke flavor and the "bark" on the cubed pork shoulder took it up a notch. These have a great Mexican flare due to the chipotle peppers, and the hidden star is the coriander. It really gives this