Cook like a diner from the comforts of home

For home cooks looking to take their cooking skills to the next level, it all starts with a little inspiration and some new skills. Turn family meals into extravagant adventures, take backyard barbecue to new heights, and impress friends and neighbors with pit-worthy recipes.

In fact, it can be as easy as turning on the TV. From beef ribs and barbacoa to brisket fried rice and beef belly pho rub, viewers are in for a treat tuning into Season 3 of BBQuest: Beyond the Pit, a video series that delves into time-honored traditions , the new flavors and daily inspiration that make Texas barbecue legendary.

The show follows four themes that capture the essence of Texas barbecue: heritage and tradition; creativity and innovation; Trailblazers in Texas; and family and community.

You can bring home the flavors of barbecue and cook like a pitmaster with dishes recreated from the series and developed by Hardcore Carnivore cookbook author Jess Pryles, including smoked beef ribs, meatballs roasted Jalapeño cheddar and Szechuan skirt steak with crispy rice.

“Since BBQuest launched four years ago, it’s really cool to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in Season 3,” said Rachel Chou, director of consumer affairs at the Texas Beef Council. marketing. “There has been so much exciting innovation around international cooking methods and flavours, while there is still a great commitment to old recipes and smoking techniques.”

Learn more about the show and find inspiration to bring the taste of barbecue into your kitchen

– Characteristics of the family

Smoked beef ribs

Recipe provided by Jess Pryles on behalf of Beef Loving Texans.

Cooking time: 10 hours, 30 minutes
Services: 8


1 piece beef short ribs (about 4 pounds)
2 tablespoons kosher salt
2 tablespoons coarse black pepper
¼ cup cider vinegar
1 glass of water

Putting it together:

Preheat smoker or pellet grill to 275 degrees.

Pat ribs dry with paper towels; remove surface moisture.

Combine salt and pepper. Rub the beef ribs well on all sides and finish with the spices, basting generously.

Place the ribs in the smoker and close the lid. Cook for 5-6 hours.

In a spray bottle, combine the cider vinegar and water. Baste the ribs lightly every 30 minutes for the first 4 hours of cooking.

The ribs are ready when completely tender. If the pieces are still hard, continue cooking.

Once fully tender, remove the ribs from the smoker, then wrap tightly in butcher paper and place in a small refrigerator to rest for 30 minutes.

To serve, cut the ribs between the bones.

Grilled Jalapeño Cheddar Meatballs. Courtesy photo

Grilled Jalapeño Cheddar Meatballs

Recipe provided by Jess Pryles on behalf of Beef Loving Texans.

Cooking time: 1 hour and 15 minutes
Services: 15


½ cup tortilla chips, crumbled
¾ cup of milk
2 pounds of ground beef
3 fresh jalapeños, seeded and finely chopped
1 block (8 ounces) cheddar cheese, finely shredded
1 tablespoon of paprika
2 teaspoons of garlic powder
2 teaspoons kosher salt

Putting it together:

Place crushed tortilla chips in a large bowl. Add the milk and let the chips soften for about 10 minutes.

Once the milk has been absorbed, add the beef, jalapeños, cheese, paprika, garlic and salt. Mix well to combine, then scoop out approximately 1/3-1/2 cup of mixture to form meatballs; repeat with remaining mixture.

Place the meatballs on a plate or tray and refrigerate for 30 minutes to harden.

Heat grill to medium for two-zone cooking.

Place the meatballs on the indirect heat side of the grill, away from coals or open flames; close the lid. Grill 25-35 minutes, or until the meatballs reach an internal temperature of 165 degrees on a meat thermometer.

Remove the meatballs from the grill and cool slightly before serving.

Skechuan Skirt Steak with Crispy Rice. Courtesy photo

Skechuan Skirt Steak with Crispy Rice

Recipe provided by Jess Pryles on behalf of Beef Loving Texans.

Total time: 35 minutes
Services: 2


2 teaspoons Szechuan pepper
1 teaspoon of five-spice powder
1 teaspoon kosher salt
1 skirt steak or bavette steak (about 1 pound)
¼ cup vegetable oil, divided
2 teaspoons milk or cream
2 cups of cooked white rice
sesame seeds (optional)
onion, thinly sliced ​​(optional)
sliced ​​cucumber (optional)
cilantro leaves (optional)

Putting it together:

In a skillet over low heat, toast the peppercorns until fragrant, turning them around in the pan to prevent burning, about 2 minutes. Allow the peppercorns to cool slightly then add to a spice grinder or mortar and crush with five spice and salt. Crush until a fine powder is formed.

Pat the flank steak with a paper towel to remove moisture, then season well on both sides with Szechuan salt.

Place the pan on high heat and then add 1 tablespoon of oil. When the pan is hot, add the flank steak and cook for 5 minutes per side for medium-rare or medium-rare (135-150 degrees), turning occasionally. Remove steak from pan and place on foil to rest for 3 minutes. The temperature will rise about 10-15 degrees to reach 145 degrees for medium rare; 160 degrees for average.

Reduce heat to medium-high, then add remaining oil and milk or cream. Add the rice, pressing down gently with a large spoon to form a large, flat disc that covers the entire base of the pan. Season with Szechuan salt, if desired, then reduce the heat to medium and cook for 10 minutes until the beans begin to brown and crisp on the bottom. Break up the rice in the pan to mix soft and crunchy grains.

Cut the flank steak across the grain.

To serve, place the rice in two bowls. Layer with sliced ​​skirt steak. Sprinkle with sesame seeds and chopped scallions, then top with cucumber and cilantro, if desired.

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