Sharon’s Chili
Sharon’s chili con carne, with beans: browned beef, a spice ball of bay and allspice, and the Tejana Chili Queens history behind the bowl. Football food.
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How We Do Burger Night
Burger night at our house isn’t a recipe, it’s a routine: Zach lights the kamado, I press the patties, and everybody builds their own at the counter.
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Overnight Chicken Stock
My overnight oven chicken stock: one big pot, a 210°F oven, and a night’s sleep. Eight to ten quarts of clear, gelled stock to see you through the holidays.
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The Taco Meat That Hides a Whole Vegetable
My all-purpose Tex-Mex taco meat hides four cups of purple cabbage in a pound of beef. It disappears as it cooks, adds a veg, and stretches dinner for a crowd
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How to Roast and Freeze Hatch Chile (25 Pounds at a Time)
Twenty-five pounds of fresh Hatch, one afternoon on the Kamado, and a year of green chile in the freezer. Plus the queso you have earned by the end of it.
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Carol’s Pineapple Carrot Cake
A sixty-year-old recipe that bakes at 360°F, sifted through a tin Androck nobody is allowed to wash. Carol’s cake, heavy with carrot, pineapple and pecan, and better on day two.
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Sun Tea: The Slowest, Easiest Iced Tea You’ll Ever Make
Sun tea is the easiest iced tea you’ll ever make: tea bags, water, and a few hours of sun. Get my Meemaw’s Texas method plus a simple syrup for sweetening.
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Baked Hot Dog Casserole
Let me be upfront about what this is: it is hot dogs, in their buns, buried under chili and cheese and baked in a casserole dish until the whole thing goes bubbly and the bun edges crisp. It is not healthy. It is not fancy. I have never once promised y’all that everything on this…
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Zucchini Gratin, Heaped and Bubbling
A spicier, garlicky zucchini gratin adapted from Ina Garten, baked in individual ramekins until heaped and bubbling. More garlic, less butter, big flavor.
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A Dozen Drumsticks and the Ridiculous Rack I Bought as a Joke
Crispy Kamado drumsticks, a dozen at a time on a hanging rack: a two-zone Divide and Conquer fire, a good rub, and dark meat pulled at just the right temp.
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Homemade Chili Crisp/Crunch
Homemade chili crisp adapted from Ian Fujimoto: a big-batch chili oil loaded with crispy garlic and shallot. Cheaper than the jar, and better on eggs.
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Bo Ssam on the Kamado: Momofuku’s Pork Butt, Smoked
Bo Ssam on the Kamado: A take on Momofuku’s bo ssam, remade on the Joe. Ginger and gochujang cured pork butt, smoked over applewood, pulled and wrapped in crisp lettuce leaves.
