Tag Archives: Texas

The burger rant (it’s all about the bun)

Posted on February 10, 2015 by Burnt My Fingers

Behold the perfect burger*, from Jack’s Burger House on Hillcrest in Dallas, TX. Notice how the meat is a thin yet cohesive layer that curves around a much thicker strata of condiments (sliced tomatoes, shredded lettuce, coarsely chopped onion and … Continue reading →

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Recipe: Texas-Style Greens

Posted on January 6, 2015 by Burnt My Fingers

My prep for Texas-style greens is very similar to black-eyed peas in that the secret to flavor is starting with a rich broth that has a good amount of fat. Unlike some, I don’t like to drown my greens in broth … Continue reading →

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Recipe: Texas-Style Black-Eyed Peas

Posted on December 30, 2014 by Burnt My Fingers

The key to good black-eyed peas is a flavorful cooking liquid, ample allium components, and a generous amount of fat. I use dried beans (vs frozen or canned) unless fresh are available. Serves 6-8. Ingredients: ½ lb dried black-eyed peas … Continue reading →

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How to rate Texas BBQ

Posted on July 9, 2013 by Burnt My Fingers

I’ve been spending a lot of time in Austin, TX recently which means a lot of trips to Texas BBQ places. Most of it was good, some great, though I still believe nobody approaches Snow’s as the best barbecue in … Continue reading →

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Recipe: Funny Bryan’s Texas BBQ Sauce

Posted on May 28, 2013 by Burnt My Fingers

It ain’t Sonny’s, but it’s in the ballpark. And this cumin-infused Texas barbecue sauce super easy to make. If you’re going to sauce your meat, this is as good a choice as any. Adapted from this but don’t follow their advice … Continue reading →

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Recipe: Texas-Style Potato Salad

Posted on June 15, 2012 by Burnt My Fingers

A Texas-style potato salad is definitely going to have eggs and yellow mustard in there, and probably some chopped up pimentos. Tastes better the next day, so plan ahead. Makes enough for a neighborhood barbecue (around 12 servings). Ingredients: 3 … Continue reading →

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Noonday onions

Posted on October 27, 2011 by Burnt My Fingers

Noonday onions. The name just has to put a smile on your face. Maybe they’re called noonday because the onions are harvested at high noon, after the morning sun has burnt off their volatile oils so they are especially sweet … Continue reading →

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Recipe: Sour Slaw

Posted on October 23, 2011 by Burnt My Fingers

Very very close to the sour slaw served at Highland Park Cafeteria. A tart palate refresher to enjoy with fried chicken or a plate of barbecue. Ingredients: 1 medium head cabbage (2-3 pounds) shredded then chopped into 1 inch lengths … Continue reading →

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Recipe: Bonehead BBQ Chicken

Posted on September 25, 2011 by Burnt My Fingers

Barbecued chicken marinated in Wishbone Dressing. About as easy as it gets. Ingredients: 8 oz Wishbone Italian Dressing 1 chicken, cut into serving size pieces Method: Pour the dressing over the chicken, stir to mix, marinate for 8 hours stirring … Continue reading →

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Recipe: My Brisket Recipe, Revisited

Posted on April 9, 2009 by Burnt My Fingers

After the writeup on Texas barbecue, several folks asked if I would repost my brisket recipe as text, not an image, for easier reading. Here you go. I’ve added a few thoughts on technique, in italics. This recipe came to … Continue reading →

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