Cook like a pitmaster from the comfort of home

For home chefs 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 extraordinary adventures, take backyard barbecues to new heights and impress friends and neighbors with Pitmaster-worthy recipes.

In fact, it can be as easy as turning on the TV. From beef ribs and barbacoa to curried brisket rice and pho rub beef belly spring rolls, viewers are in for a treat by tuning into Season 3 of “BBQuest: Beyond the Pit,” which delves into long-standing traditions, new ones. The 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; Texas Trailblazers; and family and community.

You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by “Hardcore Carnivore” cookbook author Jess Pryles, including Smoked Chuck Beef Ribs, Grilled Jalapeno Cheddar Meatballs and Szechuan Skirt Steak with Crispy Rice .

“Since starting BBQQuest four years ago, it’s truly remarkable to see how much Texas barbecue has changed and yet stayed the same, and that’s what you’ll see in Season 3,” said Rachel Chow, consumer director of the Texas Beef Council. Marketing. “There has been a lot of exciting innovation around cooking methods and international flavors while there is still a great dedication to long-held recipes and smoking techniques.”

Learn more about the show and get inspired to bring the taste of barbecue into your kitchen

– Family facilities

Smoked Chuck Beef Ribs

Recipe courtesy of Jess Priles on behalf of Beef Loving Texans.

Cooking time: 10 hours, 30 minutes
Services: 8


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

Putting it together:

Preheat smoker or grill to 275 degrees.

Pat ribs dry with paper towels; Remove moisture from the surface.

Add salt and pepper. Finish by rubbing the beef ribs well on all sides, coating generously.

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

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

When the ribs are ready check for completely tender. If the portions still feel tough, continue cooking.

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

To serve, slice the ribs between the bones.

Grilled Jalapeño Cheddar Meatballs. Courtesy photo

Grilled Jalapeño Cheddar Meatballs

Recipe courtesy of Jess Priles on behalf of Beef Loving Texans.

Cooking time: 1 hour, 15 minutes
Services: 15


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

Putting it together:

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

After the milk is absorbed, add the meat, jalapeños, cheese, paprika, garlic and salt. Mix well to combine then scoop about 1/3-1/2 cup of mixture into meatballs; Repeat with remaining mixture.

Place the meatballs on a plate or tray and refrigerate for 30 minutes until firm.

Heat the grill to medium to cook two zones.

Place the meatballs on the indirect heat side of the grill, away from charcoal or burning burners; Close the lid. Grill 25-35 minutes, or until meatballs reach an internal temperature of 165 degrees on a meat thermometer.

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

Szechuan skirt steak with crispy rice. Courtesy photo

Szechuan skirt steak with crispy rice

Recipe courtesy of Jess Priles on behalf of Beef Loving Texans.

Total time: 35 minutes
Services: 2


2 teaspoons Szechuan pepper
1 teaspoon five spice powder
1 teaspoon kosher salt
1 skirt steak or beefsteak (about 1 pound)
¼ cup vegetable oil, divided
2 tablespoons milk or cream
2 cups cooked white rice
Sesame seeds (optional)
Scallion, thinly sliced ​​(optional)
Cucumber, sliced ​​(optional)
Cilantro leaves (optional)

Putting it together:

In a skillet over low heat, toast the pepper until fragrant, rotating in the pan to prevent burning, about 2 minutes. Allow the pepper to cool slightly then add to a spice grinder or mortar and grind with five spice and salt. Grind until a fine powder forms.

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

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

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 disk covering the entire base of the pan. Season with Szechuan salt, if desired, then reduce heat to medium and cook 10 minutes until grains begin to brown and crisp on bottom. Break the rice in the pan to combine soft and crispy grains.

Slice skirt steak across the grain.

To serve, place 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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