🔥 Texas Smokehouse Kitchen

Low & Slow,
The Texas Way

Texas BBQ is a religion — built on patience, wood smoke, and the belief that beef and fire alone can create something transcendent. But the Lone Star table holds more: chili, cornbread, pinto beans, and pecan pie that could stop a man in his tracks.

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The Texas Table

Recipes from the Lone Star State

Six bold recipes built for the fire — smoked low and slow, built to satisfy. Click any recipe to reveal ingredients and instructions.

Texas-Style Smoked Beef Brisket

Texas-Style Smoked Beef Brisket

⏱ 14 hrs (smoking) 👥 Serves 12

A whole packer brisket dry-rubbed with coarse salt and black pepper, smoked over post oak for 12–14 hours until the bark is jet-black and the flat and point are butter-tender. The undisputed king of Texas BBQ.

Ingredients

  • 1 whole packer brisket (12–14 lb)
  • 1/4 cup coarse kosher salt
  • 1/4 cup coarse ground black pepper
  • 1 tsp garlic powder
  • Spritz: 1 cup beef broth + 1/2 cup water in a spray bottle

Instructions

  1. Trim fat cap to 1/4 inch. Mix salt, pepper, garlic powder; apply all over generously. Wrap in butcher paper and refrigerate overnight.
  2. Set smoker to 225°F (107°C) with post oak or hickory wood. Unwrap brisket; smoke fat-side up on the grate. Spritz every hour after the first 3 hours.
  3. Smoke until internal temperature at thickest point reaches 200–203°F, approximately 12–14 hours. When a probe slides in like warm butter, it is done. Rest wrapped in butcher paper in a cooler for 1–2 hours. Slice flat against grain; point into cubes.
Smoked Catfish with Horseradish Cream

Smoked Catfish with Horseradish Cream

⏱ 2 hrs (smoking) 👥 Serves 4

Whole catfish rubbed with a smoky spice blend and slow-smoked over pecan wood until flaky and deeply aromatic — served with a sharp horseradish and sour cream sauce.

Ingredients

  • 2 whole catfish (2–3 lb each, cleaned)
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder, 1 tsp cayenne
  • 1 tsp black pepper, 2 tsp kosher salt
  • 2 tbsp lard (melted, for brushing)
  • Sauce: 1/2 cup sour cream, 2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, salt

Instructions

  1. Score catfish 3 times per side. Mix spices; rub all over fish inside and out. Brush with melted lard.
  2. Set smoker to 225°F with pecan wood. Smoke fish on a rack 2 hours until internal temperature reaches 145°F and flesh flakes easily.
  3. Mix horseradish cream; season. Serve fish whole with sauce, pickled jalapeños, and cornbread.
Jalapeño and Cheddar Cornbread

Jalapeño & Cheddar Cornbread (Lard-Based)

⏱ 35 min 👥 Serves 8

Cast-iron skillet cornbread with fresh jalapeños and sharp cheddar baked into every bite — crunchy-bottom, lard-enriched, savory, and irresistible alongside a bowl of chili.

Ingredients

  • 2 cups stone-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1.5 tsp baking powder, 1/2 tsp baking soda
  • 1 tsp salt, 1 tbsp honey
  • 2 eggs, 1.5 cups full-fat buttermilk
  • 3 tbsp lard (melted, plus extra for skillet)
  • 2 fresh jalapeños (seeded, diced)
  • 1 cup sharp cheddar (grated)

Instructions

  1. Preheat oven to 450°F (230°C) with a 10-inch cast-iron skillet inside for 10 min.
  2. Whisk all dry ingredients. Whisk eggs, buttermilk, melted lard, honey; combine with dry. Fold in jalapeños and cheddar — do not overmix.
  3. Remove hot skillet; coat with lard (it will smoke dramatically). Pour batter in; return to oven. Bake 20–22 min until golden brown and a toothpick comes clean. Invert onto board; serve warm.
Texas Pinto Bean Soup with Ham Hock

Texas Pinto Bean Soup (with Ham Hock)

⏱ 2 hrs 30 min 👥 Serves 8

Dried pinto beans simmered low and slow with a smoked ham hock, dried chilies, cumin, and onion until silky, thick, and deeply savory. The soul of the Texas ranch kitchen.

Ingredients

  • 2 cups dried pinto beans (soaked overnight)
  • 1 smoked ham hock
  • 1 large white onion (diced)
  • 4 garlic cloves (minced)
  • 2 dried ancho chilies (seeded)
  • 1 tsp cumin, 1 tsp smoked paprika
  • 1/2 tsp black pepper, 8 cups water, salt
  • Sliced jalapeño and fresh cilantro to serve

Instructions

  1. Cover ham hock with water in a large pot; bring to boil. Add drained beans, onion, garlic, dried chilies, cumin, paprika, and pepper.
  2. Simmer covered 2 hours until beans are completely tender and broth is rich. Remove ham hock; shred meat and return. Remove softened chilies; blend with a cup of beans; stir back for thickness.
  3. Season generously with salt. Serve with cornbread, jalapeños, and cilantro.
Beef Chili Con Carne

Beef Chili Con Carne

⏱ 2 hrs 👥 Serves 6

Real Texas chili — no beans, no tomatoes, no fillers. Just coarse-ground beef, dried ancho and guajillo chilies, cumin, and beef tallow slow-cooked into a dark, thick, deeply complex chile gravy.

Ingredients

  • 3 lb beef chuck (coarse-ground or hand-cut)
  • 3 dried ancho chilies, 2 dried guajillo chilies
  • 1 dried chipotle chili
  • 3 tbsp beef tallow
  • 1 large onion (diced)
  • 6 garlic cloves (minced)
  • 2 tsp cumin (toasted and ground)
  • 1 tsp Mexican oregano
  • 2 cups beef broth, 1 tbsp masa harina, salt

Instructions

  1. Toast dried chilies in a dry skillet 30 seconds per side; stem and seed; soak in hot water 20 min. Blend with 1 cup soaking liquid into a smooth paste.
  2. Brown beef in tallow in a Dutch oven over high heat; remove. Sauté onion 8 min; add garlic, cumin, oregano; 2 min. Add chili paste; cook 3 min.
  3. Return beef; add broth. Simmer covered 1.5 hours, stirring occasionally, until thick. Whisk masa harina with a little water; stir in; simmer 10 min. Season. Serve topped with diced onion, jalapeño, and shredded cheddar.
Texas Pecan Pie

Texas Pecan Pie

⏱ 1 hr 15 min 👥 Serves 8

A deep-dish butter-crust pie loaded with toasted Texas pecans in a molasses-dark brown sugar custard — sticky, rich, and cloyingly magnificent. The signature dessert of the Lone Star State.

Ingredients

  • Crust: 1.5 cups all-purpose flour, 1/2 tsp salt
  • 1/2 cup cold unsalted butter (cubed)
  • 4–5 tbsp ice water
  • Filling: 3 eggs
  • 1 cup dark brown sugar
  • 1/2 cup dark corn syrup or molasses
  • 3 tbsp unsalted butter (melted)
  • 1 tsp vanilla, 1/2 tsp salt
  • 2 cups pecan halves (toasted)

Instructions

  1. Make crust: pulse flour, salt, butter until crumbly. Add water; form dough. Chill 30 min. Roll; line a 9-inch pie dish; crimp edges.
  2. Whisk eggs, brown sugar, syrup, butter, vanilla, salt until smooth. Stir in pecans. Pour into shell.
  3. Bake at 350°F (175°C) for 50–55 min until filling is set with a slight wobble in center. Shield crust edges with foil if browning too fast. Cool completely before slicing — at least 2 hours.
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