texas

Beef chuck is cheaper and more foolproof than brisket, and lends itself very well to classic Texas-style barbecue. In this recipe, we use a salt and pepper rub, some slow smoking, and the "Texas Crutch" (a wrap in aluminum foil) for moist and tender results each time.

Barbecue Smoked Beef Chuck Recipe

black peppercorns (about 1/3 cup; 55 grams) (see note)

kosher salt (about 1/4 cup; 65 grams)

1 (4- to 5-pound; 1.8 to 2.25kg) piece beef chuck roll

Dill pickles, sliced yellow onion, and white bread,

Combine pepper and salt in a small bowl. Rub mixture evenly over surface of chuck roll. Secure chuck roll with 2 to 3 pieces of twine, tied around its circumference at 1- to 1 1/2-inch intervals.

Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chuck roll on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow beef to smoke, adjusting vents and adding coals a few at a time or adjusting the knobs on a gas grill as necessary to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed and internal temperature registers between 150 and 165°F (66 and 74°C), about 4 hours. 

Remove beef from grill and wrap tightly in a double layer of heavy-duty aluminum foil. Return to cooler side of grill and continue cooking, adding coals or adjusting knobs to maintain internal grill temperature between 225 and 250°F (107 and 121°C). Alternatively, you can transfer foil-wrapped chuck to a wire rack set in a rimmed baking sheet and finish in a preheated 225°F (107°C) oven indoors. (Warning: This will make your whole house smell strongly of smoke.) Cook until meat is almost completely tender and a fork inserted and twisted shows little resistance, 5 to 5 1/2 hours longer. Remove foil, return to grill or oven, and continue cooking until a crisp bark forms, about 30 minutes. Remove from heat, transfer to a cutting board, tent with foil, and allow to cool until internal temperature drops to between 140 and 165°F (60 and 74°C) before serving, 30 minutes to 1 hour.

To serve, slice meat in half with its grain, running knife in between the two largest muscle groups to separate them. Discard twine and place the two halves cut side down on the cutting board.

Slice meat thinly against the grain, using a sharp chef's knife or slicing knife. Serve beef with sliced onion, pickles, and white bread. For best results, slice only what you are serving. Remaining chuck can be wrapped in foil and stored in the refrigerator for up to 1 week. Reheat leftover chuck in a 275°F (135°C) oven directly in the foil until hot, about 1 hour.

Real Texas chile con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. 30 minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew.

1-Hour Pressure Cooker Texas-Style Chile Con Carne Recipe

chilies

hot dried chilies

chicken stock

whole Chipotle dried chilies

beef

salt and black pepper

vegetable oil

onion,

garlic, minced

cinnamon

cumin

allspice

oregano

Asian fish sauce,

masa harina (optional)

apple cider vinegar

sauce,

Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add chicken broth and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.

Season chuck steaks generously with salt and pepper. Heat oil in the base of an electric or stovetop pressure cooker over high heat until just starting to smoke. Add half of beef chuck in a single layer and cook without moving until deeply browned, about 6 minutes. Flip steaks and brown second side, 3 to 4 minutes longer. Transfer steaks to a cutting board.

Add onions to pressure cooker and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly, until fragrant, about 1 minute. Add the soaked chilies and the chicken broth and bring to a simmer. Transfer mixture to the jar of a blender. Blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute. Return purée to the pressure cooker.

Cut the seared and raw chuck steaks into 1 1/2- to 2-inch chunks and transfer to the pressure cooker. Bring to a simmer, season gently with salt and pepper, seal pressure cooker, and cook on high pressure for 30 minutes. 

Release pressure using quick release valve on an electric cooker or running under cold water for a stovetop cooker. Remove lid. Stir in fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Simmer until thickened to desired consistency, about 5 minutes. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to five days. Reheat the next day to serve.

Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results.

Tender and Beefy Chicken-Fried Steak Recipe

For the Steaks:

long, thin sirloin tip steaks (about 2 pounds)

cornstarch

buttermilk, divided

all-purpose flour

kosher salt,

paprika

black pepper

onion powder

garlic powder

baking powder

cayenne pepper

For the Gravy:

vegetable, canola, or peanut oil, for frying

milk

black pepper,

For the Steaks: Pat steaks dry with paper towels. Place one steak in a resealable plastic bag. Using a meat pounder, rolling pin, or small skillet, pound steak out to an even 1/8- to 1/4-inch thickness. Repeat with remaining 3 steaks. Season steaks with salt. 

Place cornstarch in a shallow dish. Whisk together egg and 2/3 cup buttermilk in a separate shallow dish. Whisk together flour, 2 teaspoons salt, paprika, black pepper, onion powder, garlic powder, baking powder, and cayenne pepper in a third shallow dish. Drizzle remaining 1/3 cup of buttermilk into seasoned flour and rub with fingertips until mixture is coarse like wet sand.

Working 1 steak at a time, coat well in cornstarch. Lift steak, shake off excess cornstarch, then transfer to egg mixture. Coat steak well in egg mixture, lift steak, letting excess egg drain off, then transfer to seasoned buttermilk-flour mixture. Coat steak well, pressing seasoned flour all over to help it adhere to the meat. Lift steak, shake off excess flour, and transfer to a wire rack. Repeat with remaining steaks. Let steaks stand for 10 minutes.

Place oil in a large Dutch oven or wok and heat to 375°F over high heat. Carefully lift 1 steak and gently slide into oil. Cook, flipping occasionally, until golden brown and crisp on both sides, 2 to 4 minutes total. Transfer steak to a paper towel-lined tray and season with salt to taste. Repeat with remaining 3 steaks.

For the gravy: Transfer 1/4 cup of hot frying oil to a medium saucepan placed over medium high heat. Add flour and whisk constantly until mixture turns light brown, about 1 minute. Slowly whisk in milk. Stir in pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Remove from heat; season with salt and additional pepper to taste. 

Transfer steaks to plates, top with gravy, and serve immediately.

A blend of chilies and spices provide this classic Texas chili con carne with maximum depth of flavor.

Original Texas Chili Con Carne Recipe

chicken broth

garlic,

Asian fish sauce

masa

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

Season chuck steaks generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef chuck in a single layer and cook without moving until deeply browned, about 6 minutes. Flip steaks and brown second side, 3 to 4 minutes longer. Transfer steaks to a cutting board. When cool enough to handle, cut seared steaks and raw steaks into 1 1/2- to 2-inch chunks.

Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine.

Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.

Stir in fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to five days. Reheat the next day to serve.

Through sous vide cooking, you can achieve consistently moist and tender brisket at home—we'll even show you how to get that smoke ring if you want it.

Sous Vide Smoked Brisket Recipe

black peppercorns

(10 grams) pink salt,

flat-cut

liquid smoke,

Combine pepper, salt, and pink salt (if using) in a small bowl. Rub two-thirds of mixture evenly over surface of brisket. Reserve remaining one-third of mixture. Slice brisket in half crosswise in order to fit into large vacuum bags.

Place each brisket half in a vacuum bag. (Fold over the top of each bag while you add brisket so that no rub or juices get on the edges of bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke, if using, to each bag. Seal bags using a vacuum sealer and let rest for 2 to 3 hours in the refrigerator.

Set your precision cooker to 135°F (57°C) for brisket with a tender, steak-like texture, or 155°F (68°C) for more traditionally textured brisket that falls apart when you pull at it. Add brisket to water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F. Allow cooked brisket to cool at least to room temperature before proceeding (an ice bath can speed up this process). Brisket can be stored in the refrigerator at this stage for up to 1 week before finishing.

To Finish on the Grill: Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Remove brisket from bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of brisket. Place brisket on cooler side of grill, fat cap up. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 3 hours. Continue with step 7.

To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). (If your oven has a convection setting, turn it on and adjust heat to 275°F/135°C instead.) Remove brisket from sous vide bags and carefully blot dry with paper towels. (Liquid from bags can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt-and-pepper mixture into surface of brisket. Place brisket on a wire rack set in a rimmed baking sheet, fat cap up, and place in oven. Roast until a deep, dark bark has formed, about 2 hours. Continue with step 7.

Transfer brisket to a cutting board and tent with foil. Allow to rest until the temperature drops to between 145 and 165°F (63 and 74°C), about 30 minutes. Slice against the grain into thin strips and serve with white bread, dill pickles, and sliced onion.

Tripe Tacos In Herbal Tomatillo Sauce With Toasted Seeds And Nuts Recipe | Epicurious.Com

honeycomb tripe

Kosher salt

tomatillos, roughly chopped (about 3/4 pound)

red onions, chopped

jalapeños,

garlic

cilantro leaves,

mint leaves,

oregano leaves,

fish sauce

limes,

corn tortillas

sunflower seeds, toasted

pumpkin seeds, toasted

peanuts,

white onion, optional,

Beef chuck is an excellent alternative to brisket for barbecue. It's easier to find, cheaper, and more foolproof. Cooking it sous vide before smoking makes it even more foolproof, guaranteeing you tender and juicy results.

Sous Vide Smoked Beef Chuck Recipe

Combine pepper, salt, and pink salt (if using) in a small bowl. Rub 2/3 of mixture evenly over surface of chuck. Reserve remaining 1/3 of mixture. Secure chuck roll with 2 to 3 pieces of twine tied around its circumference at 1- to 1 1/2-inch intervals.

Place chuck roll in a vacuum bag. (Fold over top of bag while you add beef so that no rub or juices get on edge of bag, which can weaken the seal.) Add 1/4 teaspoon liquid smoke to bag, if using. Seal bag using a vacuum sealer and let rest for 2 to 3 hours in the refrigerator.

Set your precision cooker to 155°F (68°C). Add chuck to water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 36 hours. Allow cooked chuck to cool at least to room temperature before proceeding (an ice bath can speed up this process). Chuck can be stored in the refrigerator at this stage for up to 1 week before finishing.

Remove chuck from bag and carefully blot dry with paper towels. (Liquid from bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of chuck.

Place chuck on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow chuck to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 3 hours. Continue with step 8.

To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F (149°C). If your oven has a convection setting, turn it on and adjust heat to 275°F (135°C) instead. Remove chuck from sous vide bag and carefully blot dry with paper towels. (Liquid from bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved salt and pepper mixture into surface of chuck. Place chuck on a wire rack set in a rimmed baking sheet and place in oven. Roast until a deep, dark bark has formed, about 2 hours. Continue with step 8.

Remove from heat, transfer to a cutting board, tent with foil, and allow to cool until internal temperature drops to between 140 and 165°F (60 and 74°C) before serving, 30 minutes to 1 hour.

To serve, slice meat in half with its grain, running knife in between the two largest muscle groups to separate them. Discard twine and place the two halves cut side down on cutting board.

In Texas, whipping up a bowl of the cheesy dip known as Chili Con Queso can be as simple as melting a block of Velveeta with a can of diced tomatoes with green chiles. This is a upgraded version of it using cheddar and Monterey Jack cheese.

Chili Con Queso Recipe

unsalted butter

½ medium yellow onion, diced

serrano chiles, seeds

jalapeño chile, seeds

cilantro

tomatoes

cheddar cheese (12 ounces)

Monterey Jack cheese (12 ounces)

sour cream

Salt,

Tortilla chips,

Melt the butter in a saucepan on medium-low heat. Add the onions, serrano chiles, and jalapeño and cook for about 5 minutes or until the onions are translucent. Add the garlic and cook for another 30 seconds. Whisk the flour into the pan  and cook for about 30 seconds. 

Pour the milk into the pan and, while whisking, cook until the sauce is thick, about 3 minutes. Stir in the cilantro and tomatoes. 

Turn the heat down to low, and ¼ cup at a time, slowly stir in the grated cheese until it’s completely melted. Repeat until all the cheddar and Monterey Jack cheese has been added. Stir in the sour cream and add salt to taste. Serve with tortilla chips.

In Texas, the traditional barbecue sauce recipe is usually more like a tomato soup: thin and spicy. It penetrates the meat deeply as it is mopped on during the cooking process or served on the side.

Texas Barbecue Juice Recipe

American chili powder

cumin powder

butter

onion

green bell pepper

Lone Star beer ((or any other lager))

ketchup

Worcestershire sauce

steak sauce

brown sugar

hot sauce

beef stock

Prep. Finely chop the onion, mince the garlic, and chop the bell pepper.

Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.

Cook. In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.

Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.

Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed.

Use. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.

This keto Venison Chili is absolutely delish...the perfect blend of spices, simmered slow to deepen all those yummy Texas flavors! Eat it plain or pile on the toppings, I promise this chili will leave you longing for winter weather!

Texas Style Keto Venison Chili

lard or bacon fat

lbs venison

bell pepper (chopped)

poblano pepper (seeded and chopped)

garlic (minced)

salt

pepper

chili powder

tomato

tomato paste

water

 In a large pot add lard, fat or oil and ground meat. Season meat with 1 Tbsp kosher salt, 1/2 Tbsp pepper and 2 tsp garlic powder. Cook ground meat on medium high to high heat until brown and caramelized. This will give amazing depth of flavor to the chili so don’t rush this step!

Turn heat down to medium high and add onion, peppers and garlic and cook for 5-7 minutes or until veggies start to soften. The veggies will help pick up all the browned meat bits and help deglaze the pan.

Add tomatoes, tomato paste, beer, water, and remaining seasonings.

Cover and simmer on low for about 30 minutes, stirring occasionally. Remove lid and simmer for another hour or more, until meat is tender and the chili is your desired consistency. The chili will reduce and thicken while it simmers uncovered. If you like a thinner chili, just leave the cover on. The longer the chili simmers the more tender and decadent it gets…I have let is sit on the stove on a low simmer all afternoon!

Serve up loaded with topping and along side your favorite low carb corn bread!

This White Texas Sheet Cake recipe is your new best friend! Just as moist and flavorful as the chocolate version, vanilla is the star in this cake. Sour cream gives a slight tang in both the cake and the frosting, and also makes it supremely moist. The cake is ridiculously easy to put together, and truly one of my favorite cakes when it comes to texture and crumb. You are going to love it!&nbsp;

White Texas Sheet Cake

butter ((2 sticks))

all purpose flour

sugar

baking soda

vanilla extract

eggs

sour cream**

vanilla

Preheat your oven to 350 degrees F. Line a large baking sheet* with parchment paper, or spray well with nonstick spray.

Make the cake batter. In a medium or large saucepan, add 1 cup butter and 1 cup water. Bring to a boil over medium high heat. Once it boils, take it off the heat.

In a medium bowl or stand mixer, combine 2 and 1/4 cups flour, 2 cups sugar, 1/2 teaspoon kosher salt, and 1 teaspoon baking soda. Whisk it together. You can choose at this point to add the dry ingredients to the butter/water in the saucepan and mix it right there, or you can pour the wet ingredients into the bowl of dried ingredients. Both ways work fine.

Stir the wet and dry ingredients together until well mixed, scraping the sides. You can do this by hand or with a mixer.

Add 1 tablespoon vanilla, 1/2 cup sour cream, and 2 eggs. Blend well until all the lumps are gone, making sure to scrape the sides and bottom.

Pour the batter into the prepared pan and spread evenly to the sides.

Bake at 350 for about 18-20 minutes* (check times below), until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don't over bake!

Make the frosting. I like to wait until the cake is out of the oven before starting the frosting. Melt 1 cup of butter. You can do this in a saucepan on the stove, or in a microwaveable bowl.

Add 2 cups of powdered sugar, 1/4 to 1/2 teaspoon kosher salt, 1/2 cup sour cream, and 1 tablespoon vanilla. Use a whisk to beat it together, or you can beat with a hand mixer or in a stand mixer. Mix until there are no lumps.

Add 2 more cups of powdered sugar. Beat well until incorporated. Add the other 1/2 cup of powdered sugar if you like, you can add as much or as little as you want to get your preferred consistency. 4 and 1/2 cups was perfect for me.

If your cake is not done baking when you finish the glaze, stir it every now and then to break up the hardened shell on top.

When the cake is done, take it out of the oven and let cool for 15-20 minutes. Spread the glaze over the cake. Let cool at least an hour before digging in so that the frosting has time to set up. (This is what civiled people do. I'm just not there yet, and usually end up digging into a corner of the hot cake like an animal the moment it's frosted.)

This cake is delicious served on its own! It's also really good served with fresh fruit like raspberries or strawberries.

We've had this at our Family Reunion for years! It's always been a hit with everyone. I always bake the potatoes a day or two before and refrigerate.It makes cooking time very short!

Top 20 texas recipes from across the web

The most viewed texas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Barbecue Smoked Beef Chuck Recipe

1-Hour Pressure Cooker Texas-Style ...

Tender and Beefy Chicken-Fried Stea...

Original Texas Chili Con Carne Reci...

Sous Vide Smoked Brisket Recipe

Tripe Tacos In Herbal Tomatillo Sau...

Sous Vide Smoked Beef Chuck Recipe

Chili Con Queso Recipe

Texas Barbecue Juice Recipe

Texas Style Keto Venison Chili

White Texas Sheet Cake

Texas Baked Potato Casserole

Texas Roadhouse Steak Rub Recipe

The BEST Chocolate Texas Sheet Cake

Texas Style Beef Plate Ribs

Texas Toast

Texas Toast

Coconut Texas Sheet Cake

Chef Tim Love’s Texas Red Chili

How To Cook Amazing Ribs In The Ove...

Top 20 texas recipes from across the web

The most viewed texas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecue Smoked Beef Chuck Recipe

1-Hour Pressure Cooker Texas-Style ...

Tender and Beefy Chicken-Fried Stea...

Original Texas Chili Con Carne Reci...

Sous Vide Smoked Brisket Recipe

Tripe Tacos In Herbal Tomatillo Sau...

Sous Vide Smoked Beef Chuck Recipe

Chili Con Queso Recipe

Texas Barbecue Juice Recipe

Texas Style Keto Venison Chili

White Texas Sheet Cake

Texas Baked Potato Casserole

Texas Roadhouse Steak Rub Recipe

The BEST Chocolate Texas Sheet Cake

Texas Style Beef Plate Ribs

Texas Toast

Texas Toast

Coconut Texas Sheet Cake

Chef Tim Love’s Texas Red Chili

How To Cook Amazing Ribs In The Ove...

The most viewed texas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine