Pork Rind Nachos w Pulled Pork
Double the pig, double the flavor. Ditch the chips and go whole hog by using crunchy chicharron pork rinds for you nachos instead.
Double the pig, double the flavor. Ditch the chips and go whole hog by using crunchy chicharron pork rinds for you nachos instead.
Grilled cheese just got an upgrade. Taking a cue from black forest ham, this sandwich is loaded with jammy bourbon-spiked cherries.
Filled with pork, mushrooms and aromatics like ginger, the rice paper takes on a crispy/chewy texture to make these amazing pan fried dumplings.
The goats cheese is light and creamy and finished with a salty swirl of peppered bacon fat, and a drizzle of honey.
Shatteringly crisp with pops of spicy jalapeno, these latkes are a Texan twist on a Hanukkah favorite (but I reckon they should be eaten all year round!).
Soaked in salty butter and nutty pesto, this pull-apart loaf is garlic bread’s cool older sister. Make it on the grill or in the oven.
Mixing salty and sweet is always a good idea – even better when it’s strips of peanut butter and jelly glazed bacon!
Broiling the salmon collars lets the meat cook perfectly while the skin crisps. Textural perfection.
The classic popper gets a Cajun crawfish twist with this recipe that can be made on the grill, oven or smoker.
These crunchy wings are coated with a savory chili crisp and honey glaze to create the perfect sweet/spicy balance.
The classic Aussie meat pie has a golden flaky pastry crust housing a perfectly rich beefy filling.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.
Creamy, seasoned lump crab meat is baked to bubbly perfection in individual savory pie crust cups.
The classic Aussie sausage roll gets a Texan twist with this all-beef version, studded with fresh jalapeño and cheddar chunks.
Luscious melted brie, rich lobster meat and the unmistakable taste of the grill makes for a luxurious hot grilled dip.
Texture is everything with this creamy, crispy, crunchy, salty and savory recipe for wild dove meat.
The trick to grilling perfect bacon wrapped shrimp is using two-zone heat to get the bacon crisp without burning it.
Using larger topneck clams for this recipe gives you less smaller shells to fiddle with, and more room for delicious pancetta and shallot butter.
The only thing this sandwich is missing is the nap you’ll need to take afterwards.
You know the only thing better than the crispy tortilla chip/melty cheese combo of classic nachos? Topping it with meaty bites of beef fajita!
This vivid orange glaze coats the charcoal grilled quail with a perfect sweet’n’fiery kick.
Grill up a double batch of these tasty and tailgate friendly appetizers, stuffed with all the cheese and bacon you can handle.
Simultaneously tender and crispy, these sumptuous hunks of ribeye steak are fried in lard until they turn a deep golden color of “EAT ME!”.
Cooking avocado makes the flavor even butterier! Stuff ’em with cheese, wrap ’em in breakfast sausage to create these decadent smoked avocado bombs.
Blending finely chopped mushrooms into the ground meat boosts the savory flavors and juiciness of these little balls of grilled goodness.
Rich and complex dried chili flavors team up with zesty lime for these delicious grilled chili lime wings made with Hardcore Carnivore Meatchelada.
These tasty little morsels of crispy fried quail get a hit of fragrant Chinese spice and Sichuan peppercorn for a can’t-stop-at-one treat.
Get grilling with this easy flame-kissed appetizer. Grilled Nectarine & Prosciutto Crostini with blue cheese, honey and fresh basil leaves.
Juicy pieces of beefy steak in a honey bourbon glaze will have you reaching for more than just one bite. Get the recipe here.
Inspired by the bubbling hot skillets of melted cheese, these smoked Queso Fundido meatballs have molten green chile and cheese centres.
These extra crispy spicy Korean fried chicken wings will put any other wings to shame- holding perfect crunch even with a coating of hot & tangy sauce
A twist on the traditional breaded and fried version, these eggs are soft boiled then wrapped in sausage and smoked to perfection.
Laced with chili and sour tamarind, this mash up of a thai and southern classic is decidedly different. Try this Thai deviled eggs recipe.
Enhance the briny sea flavors of fresh oysters with a few hot minutes on a grill and a punch of salty umami butter.
With only a handful of ingredients, this delicious smoked onion dip manages to be bright, tangy smokey and sweet all at once.
Chewy dough parcels stuffed with sauce, smokey meat and cheese. Heck yeah! Try this recipe for cheesy pulled pork pizza rolls.
Enjoy these not-at-all authentic wontons, loaded with an al-pastor inspired filling of earthy chili and grilled pineapple.
Up the heat factor on these spicy Yucatán chicken wings by drizzling with a generous pour of habanero citrus sauce.
With just 5 ingredients and 10 minutes prep time, these Pigwheels with prosciutto & salami make for a great appetizer snack.
The Texas traditions of high school football & Frito pie are inexorably linked. Learn more about the portable chili snack that’s a Lone Star favorite.
Making your own jerky at home is easier than you think. Here’s how to do it:
Sometimes you get an idea that’s crazy, but just crazy enough to work…these peanut butter and jelly wings are exactly that.
Meat pies are a classic Australian icon, and with a flaky pastry exterior and a beefy filling with rich gravy, it won’t take long before the rest of the world loves them too.
It takes one simple piece of equipment with one switch to create awesome jerky at home.
Flaky pastry encases a beer-kissed filling of pork & sage, what’s not to like about this recipe for sausage rolls?
This recipe for Cajun rice & gravy spans back over three Southern Louisiana generations, but happens to make for an excellent sandwich, too.
Let us celebrate the glory of the tater tot with the addition of Texas brisket & melty cheese!
A gooey, melted, smoked cheese dip perfect for parties, tailgating or eating alone in a fit of cheese feelings.