The play follows four themes that capture the essence of TEXAS Barbecue: heritage and tradition; creativity and innovation; TEXAS pioneers; and family and community.

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

“Since the launch of BBQuest four years ago, it’s truly amazing to see how much has changed and yet remained the same when it comes to TEXAS Barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, director of consumer marketing for the Texas Friends Council. “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 at

Smoked beef ribs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans

Cooking time: 10 hours, 30 minutes

Servings: 8

1 piece beef short ribs (about 4 pounds)

2 tablespoons kosher salt

2 tablespoons coarse black pepper

1/4 cup cider vinegar

1 glass of water

Preheat smoker or pellet grill to 275F.

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 Jalapeno Cheddar Meatballs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans

Cooking time: 1 hour, 15 minutes

Servings: 15

1/2 cup tortilla chips, crumbled

3/4 cup milk

2 pounds of ground beef

3 fresh jalapenos, 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

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

Once the milk is absorbed, add the beef, jalapenos, 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 F on a meat thermometer.

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

Skechuan Skirt Steak with Crispy Rice

Recipe courtesy of 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)

1/4 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)

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 with Szechuan salt on both sides.

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

Michael French
[email protected]

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