BBQuest S1:E1 Austin
Barbecue enthusiast and native Texan Kelsey Pribilski is on a quest to find secret menu items at some of the best barbecue joints in Texas. This episode has Kelsey searching for local flavors in Austin with the help of the Hardcore Carnivore author Jess Pryles.
BBQuest S1:E2 Houston
Barbecue enthusiast and native Texan Kelsey Pribilski is on a quest to find secret menu items at some of the best barbecue joints in Texas. This episode has Kelsey searching for local flavors in Houston with the help of James Beard Award-winning chef Chris Shepherd.
BBQuest S1:E3 San Antonio
Barbecue enthusiast and native Texan Kelsey Pribilski is on a quest to find secret menu items at some of the best barbecue joints in Texas. This episode has Kelsey searching for local flavors in San Antonio with the help of accomplished chef and restaurateur Johnny Hernandez.
Chef Spotlight Series
In the Kitchen with Chef Michael Fojtasek of Olamaie
It's all part of the Texas experience for Chef Michael Fojtasek of Olamaie. When you're here, it's best to cook for a crowd in case they show up. And in this case, that means a Reverse-Seared Strip Loin.
In the Kitchen with Chef Justin Turner of Bernie’s Burger Bus
For Chef Justin Turner, owner of Bernie’s Burger Bus in Houston, Texas was the culinary playground he’d been waiting for his whole career. After a decade of living in the state where cultures collide and hospitality is second nature, Turner’s vision of a Texan beef centerpiece combines a signature low-and-slow braised short rib with a Southern riff on tabbouleh—a bejeweled side dish studded with pomegranates and local pecans and designed around easy entertaining.
In the Kitchen with Chef Chris Patrick of Abacus
In Texas, Mexican flavors and techniques infuse local cuisine with a sense of place, and provide a backbone of tradition for chefs like Chris Patrick. At Abacus restaurant in Dallas, Patrick’s menu is a nod to the great culinary cultures of the world; at home, he relies on a perfected masa recipe from his mother-in-law, coupled with a slow-cooked, classic barbacoa de brisket in banana leaves. It’s the kind of food that turns a dinner table into a giant magnet, and epitomizes the true soul of Texas dining.
In the Kitchen with Chef Brian Luscher of The Grape Restaurant
For Chef Brian Luscher, Texas is a never-ending story. If there’s any cut of beef that can fill its pages, it’s the flank: versatile enough for any flavor profile you can dream up, and big enough to serve everyone you love around a Texas-sized table. Chef Luscher likes his alongside the best of the region—roasted sweet potatoes and bright corn salsa—and so do we.
In the Kitchen with Chef Uno Immanivong of Chino Chinatown
In Texas, beef is a blank canvas. It has the power to bring communities together, to evoke heritage, and to prompt whole new levels of creativity. For Thai-born, Texas-raised Chef Uno Immanivong, a smoky mesquite ribeye topped with a fish sauce and lime-spiked salsa is as close to home as it gets.
The Tradition of Taco Night Family Gatherings
Taco Night is a tradition for Texan families from all walks of life. Whether you're feeding a crowd or those closest to you, ground beef tacos are a classic favorite! Sharing memories in the kitchen with those you love is one of the best Texas traditions—that's what Taco Night is all about.
5th Quarter: A Texas High School Football Tradition
Texas traditions surrounding local food and high school football bring communities together. In Mason, after the lights of the Puncherdome go out, everyone heads out for their 5th Quarter food and fellowship tradition that’s been around since 1969.
Patillo’s Bar-B-Q: One of the Oldest Barbecue Joints in TX
When it comes to keeping it in the family, no ones does it like Texans. Robert Patillo, owner of Patillo's Bar-B-Q in Beaumont, has continued his family business that's been a local staple since 1912.
A Texan Family Reunion
A family reunion is a time for bringing family together, and nothing brings a Texan family together like beef.
Tamales: A Longstanding Holiday Tradition in Texas
In Texas, one holiday tradition reigns across many cultures, backgrounds and family dynamics: tamales. Whether you make them, sell them, enjoy them (or a combination of all three), tamales are an integral part of the holiday season. "Tamalada" refers to a gathering where tamales are made and served. Laughter fills the room, gossip is had and memories are made around bowls filled with masa, meat and corn husks.
Passing Down the Tradition of Barbacoa
Barbacoa Sundays are a way of life in South Texas. Rooted in family tradition, barbacoa is a cultural taste that grew out of farms and ranches and is still enjoyed by many families across Texas.
Tacos: A Testament to Texas Culture
Whether it's tacos, fajitas or BBQ, beef reigns king in this highly coveted Texas culinary tradition.
The Breakfast Taco Way of Life
Only in Texas do we know that the best way to start the day is with family, friends, and steak breakfast tacos
Texas BEEF Team
The Texas BEEF team is a community of runners, triathletes and cyclists throughout Texas who recognize the nutritional benefits of lean beef and the vital role high-quality protein plays in their training. As each team member strives to reach their goals, they are proud to represent the Texas cattle ranchers that support them and the Texas Beef Council.
Texas Ranchers Series
The Story Behind J.D. Hudgins Ranch in Texas
Treating the animals with care is the main priority of the J.D. Hudgins Ranch in Hungerford, TX. Father and son team, Coleman Hudgins Locke and John Locke, understand that their family’s legacy and livelihood depend on how well they treat the cattle that provide them with the life they wouldn’t trade for anything.
The Story Behind Brown Ranch in Texas
The Brown family in Beeville, TX has carried on their love of the land for generations.
The Story Behind R.A. Brown Ranch in Texas: Raising the Best
The R.A. Brown Ranch in Throckmorton, TX has a long history of striving to bring up great cattle and even better cattlemen. Striving for better than average cattle requires better than average cattlemen. Donnell and Kelli Brown head up the R.A. Brown Ranch in Throckmorton, TX. Donnell’s commitment to research and genetics has produced stellar Red Angus cattle, but sharing the experience alongside his family is where his pride lies.
Cook Like a Texan
How to Make a Spicy Steak Salad with Guacamole Salsa
Satisfy your steak cravings with this spicy Tex-Mex inspired salad.
How to Make a Greek Beef Salad
Transport yourself to the Mediterranean with this flavorful steak salad.
How to Make Asian-Inspired Beef & Noodle Salad
This salad is anything but boring with hearty steak and Asian-inspired flavors.
How to Make an Inside Out Steak Salad
Step up your salad game with these low carb-friendly grilled steak filled lettuce cups.
How to Make Smoky Beef Jerky Margarita Salt
Celebrate with this perfect beef jerky salt rim margarita recipe!
How to Make a Mediterranean Steak Quinoa Bowl
Try this wholesome and flavorful bowl that makes healthy satisfying.
Easy Beef Picadillo Taco Recipe
Taco Night is everyone's favorite night of the week! This authentic Picadillo recipe is sure to bring your family 'round the table. From start to end, these easy ground beef tacos only take 30 minutes and are nothing short on flavor!
How to Use an Instant Pot ®
Using an Instant Pot® is the ultimate Texan time saver. With pressure cooking, sautéing, steaming and slow cooking functions all-in-one, you'll look like a pro with minimal effort. Learn how to use an Instant Pot® with our easy recipe for Chipotle-Braised Country Style Beef Ribs!
How to Cook a Skillet-to-Oven Steak
Skillet-to-oven is a great cooking method for getting a steakhouse-quality steak at home. And what Texan doesn't want their favorite cowboy cut? This method uses a skillet to quickly sear your steak to lock in juices, then in cooks in the oven to finish it off.
How to Indirectly Smoke Brisket
Indirect smoking uses lower temperatures and a heat source offset, rather than directly underneath the beef. Basically, hot air and smoke slow-cook the meat, penetrating it over time for that oh-so-tasty flavor. Ideal for brisket—because in Texas, if you’re not smoking brisket, you’re not really living.