For our friends:

We want to share some of our ideas and recipes that we have successfully tried and received positive feedback. Let us know how you like them in the reviews section on our website and social media venues. Thanks for your interest, and enjoy!

Bobby and Kay Jarrett Texas Flame And Smoke®


Bobby’s Brisket

Cooking for two people in a large, insulated smoker just doesn’t make a whole lot of sense. So, I got a new little cooker for Christmas and broke it in with a couple of cooks before trying my first brisket on it. The brisket was a choice eight and a half pound trimmed flat from a huge brisket I picked up at Sam’s in College Station. I rubbed the brisket down with Kosher Sea Salt and Butcher Grind Black Pepper and finished the rub down with our Texas Ranch Brisket Rub found under the products tab. I let it set overnight to soak up the salt and lock in the flavorful meat juices.

The brisket was cooked by itself so I could concentrate on it in the new cooker. It was cooked low and slow (225-250 degrees F) with live oak until it got well past the stall temperature. Cooking low and slow requires patience and the use of a constant read meat thermometer is crucial, because the internal temperature of the brisket should reach about 205 degrees F to be fully cooked and tender. (The old cowboys used the “poke it til it wiggles method”). The natural tendency is to assume the brisket is done because it has cooked as long as you think is necessary. Wrong! This one had the highest stall temperature that I have ever experienced on a brisket at 169 degrees F. And the stall lasted a full two hours. Once it got through the stall at about the 6 ½ hour point, I pulled it off the cooker and double wrapped it in foil and moved it inside to the oven. I cooked it for two more hours at 325 degrees F, then let it rest for an hour. (This can also be done simply by raising the temperature on your cooker)

As you can see from the photos, a nice tasty black crust and beautiful red smoke rings were formed during the cook. I can attest that it was juicy and tender, and tasted as good as it looks.

What do you do with leftover brisket? Well, you give some to your neighbors and you eat the rest. One suggestion is to wrap it in a flour tortilla and garnish it with home-made pico de gallo. Add a little Mexican Queso Fresco (substitute shredded Mexican blend cheese) and serve some fresh guacamole and Kay’s Texas Style Frijoles on the side.

Thanks, and read on to find some of our other recipes and methods!

Bobby and Kay Jarrett
Texas Flame And Smoke®


(No Soak Instant Pot Pinto Beans)


1 pound rinsed, dry pinto beans (approx. 2 cups)

1 can beef broth + enough water to = approx. 6 cups

2 strips bacon

1 small onion diced

½ tablespoon salt

2 tablespoons sugar

2 tablespoons Texas Flame And Smoke’s Southwest Fajita Seasoning



  1. Turn Instant pot on SAUTE mode to render the fat out of the bacon. When hot, add the bacon and cook for 2 minutes. Flip the bacon and continue cooking. Add the onion and salt and cook for another 2 minutes. Add broth and water to deglaze the pot, then add sugar, fajita seasoning, and pinto beans.
  2. Place lid on and select MANUAL MODE with high pressure setting. Set timer to cook for 45 minutes.
  3. When cooking is complete, allow the pressure to release naturally (about 15-20 minutes). (Refer to user manual)
  4. When pressure has released, carefully remove the lid (tilting away from you) as per user manual and let the beans rest for 5 minutes before serving.

Other flavor options:

  1. For Borracho beans substitute 6 oz of water with your favorite beer.
  2. Add either canned or fresh jalapenos to taste for a spicier flavor and throw in a little chopped cilantro and a small diced Roma tomato to make Charro Beans.

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke®


All ingredients in dry rubs serve a particular purpose, but since meat has an extremely dense structure, salt, having a smaller molecule that the other ingredients in the seasoning, is basically the only agent that has a profound effect on flavor enhancement. The salt helps the proteins retain moisture, thus giving it a succulent enhancement of a well-cooked cut of meat. Initially the meat will sweat and give up moisture but will soon begin to reabsorb the moisture and take the salt back in with it. This process enhances the flavor of the meat internally.

The other herbs and spices won’t penetrate the meat more than a fraction of an inch, even when rubbed in. However, using dry rubs with different herbs and spices gives a flavorful surface and that nice “burnt” spice enriched bark that we all love.

Season the steak generously with Texas Flame And Smoke Southwest Steak Seasoning (mesquite flavor) or Southern Flare Steak Seasoning (hickory flavor) and allow it to set for about an hour per pound to absorb the salt into the meat fibers. It doesn’t hurt to allow a good beef steak to set out for an hour or so until it reaches near room temperature. But be ready to cook it at that point.

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke®


Rub down the steak with your favorite rub or seasoning and let it set until nearly at room temp. The thinner the steak, the less time on the grill! The following is for steaks around one to one and a quarter inch thick, depending on your preference for rareness.

On a gas grill, turn the heat up to max. When the temp is around 600F, throw the steak on and grill for one minute on each side, turn it 90 degrees and repeat one minute on each side.

On a charcoal grill, cook the steak over the flames and use the same procedure and cook time. You may have to experiment to get the rareness that you like, but no good steak should go beyond medium rare In my opinion.

Wrap with foil and rest a few minutes to let the meat juices pull back into the meat. (The meat will continue to cook during resting, so allow for that.)


Outside on the grill:
This technique is for a medium rare to rare 1 inch (plus) thick steak. An instant read digital meat thermometer is required if you want absolute accuracy. Adjust the internal meat temperature according to rareness desired and meat thickness. Thinner cuts require cooler internals before searing because searing and resting will increase doneness in the center.

Depending on your type of grill: Preheat your gas grill to 275°F. If you have a wood or charcoal grill, this may require building the fire on one side and cooking on the other side, or the cool side. Place the meat directly on the grill until the internal meat temp reaches 110-120°F. Turn only if necessary for even cooking. Then sear over the hot side of the grill for about a minute and a half on each side (or 400°F+ gas grill). Remove from the grill and allow to rest 3-5 minutes under foil.

Inside in the oven:
Same procedure and temperatures as above, just make sure you have a rack to set the steak on to allow the heat to surround the meat for even cooking. A catch pan or foil in the rack underneath will help keep the oven clean. The reverse sear is done in a hot cast iron skillet with a mix of olive oil and butter for about a minute and a half on each side. Enjoy!

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke®

COWBOY CAVIAR (Serves 12-15)

Mix together:

Black or Pinto Beans- one 15 oz can, drained and rinsed

Black Eyed Peas- one 15 oz can, drained and rinsed

Yellow Whole Kernel Corn- one 15 oz can, drained and rinsed

Green Bell Pepper- ½ cup, diced

Yellow Bell Pepper- ½ cup, diced

Pico de Gallo to taste- 2-3 cups, blend in with other ingredients:

Jalapeno Pepper: 1-2 large medium hot

Roma Tomatoes: 3-4 large-medium

Red Onion: ¼-½ medium

Cilantro: ¼ cup chopped fresh leaves

Mango- Option, either Mango Salsa or mixed with Pico de Gallo

Top mixed ingredients with Avocado Slices: 2-3 Avocados

The Dressing:

TF&S Dressing (drizzle over entire mix, especially over the avocados)

Apple Cider Vinegar- 1 cup

Olive Oil- ½ cup

Texas Zest Seasoning– ¼ cup

Squeezed Lime- 1 large

Mustard Powder (or double prepared mustard)- 1 TBSP (or enough to emulsify oil & vinegar)

Option- Add 1 TBSP or to taste honey or brown sugar.

Serve With:

Tortilla Chips- 1 large bag. Enjoy!

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke®

COWBOY COLE SLAW (Serves 12-15)

Toss Together:

Red Cabbage- 3 cups shredded (1/2 head med)

Green Cabbage- 3 cups shredded (1/2 head med)

Carrots- 1 ½ cup shredded (3-4 med)

Red Onion- 1/8 cup thinly sliced (or substitute sweet onion)

Cilantro- 1/8 cup fresh chopped

The Dressing:

Mix liquid ingredients and dry ingredients separately, then blend together.

Mayonnaise- 1 cup

Apple Cider Vinegar- ¼ cup

Olive Oil- ¼ cup

Squeezed Lime- 1 large

Texas Star All Purpose Seasoning– 2 TBSP

Black Pepper, Coarse Grind- 1 TBS

Option- Add 1 TBSP or to taste honey or brown sugar.

Serve With:

Pulled Pork Sliders or BBQ Anything and Enjoy!

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke®


This marinade contains Texas Pecan Oil and Texas Olive Oil (Texana Brand is an excellent Texas olive oil and it comes in many infused flavors). Marinating with this marinade will prove to be a flavor enhancing success for the backyard chef. The recipe is simple: one, two, three, four; oil, vinegar, oil, vinegar. You can vary the recipe to only the olive oil and vinegar and get great results. This flavor enhancing combination in concert with our “Texas Ranch” (beef) or “Texas Hawg” (pork) dry rub gives the meat an exceptionally pleasing presentation.

1 part pecan oil
2 parts balsamic vinegar
3 parts Texana Olive Oil (your favorite flavor)
4 parts apple cider vinegar

Shake well before each use. Spray or lightly splash on the marinade mixture to wet the meat, then rub or pat in the appropriate Texas Flame And Smoke dry rub. Marinate for about one hour per pound of meat. Gallon freezer bags work well to seal smaller cuts of meat for marinating. Place larger cuts in non-aluminum pans and cover to seal. (The vinegar will eat through aluminum, so cover the meat with Saran Wrap or freezer paper while marinating.) Liberally apply one of our seasonings on both sides of the meat once marinated and ready to cook. Suggested cuts of meat for these flavor enhancing marinades:

Beef: Brisket, Flat Iron Steak, Flank Steak (Fajita), Strip Steak, Beef Short Ribs
Pork: Pork Loin, Loin Chops, Spare Ribs, Pork Butts

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke®


The Marinade

This marinade recipe is a game changer for people who normally do not like shrimp. We have had rave reviews and requests to bottle it. We won’t be marketing it, but the recipe is simple:

1 part Tequila (Jose Cuervo is my choice)
1 part Texas Flame And Smoke Habanero Honey BBQ Sauce
1 part Zesty Italian Dressing
Throw in a squeezed lime or lemon for a little more twang

(Substitute this recipe with Tres Amigos Gold BBQ Sauce with a squeezed lime.)

Preparing and Grilling the Shrimp

Shell and devein the shrimp, then season liberally with our “Texas Zest Seasoning”. Shake the marinade well before each use and pour the amount needed in a dish or gallon freezer bag. Immerse the shrimp in the marinade for thirty minutes to an hour in cold storage. Place the shrimp on skewers or on a perforated grilling pan to grill. Grill directly over hot coals for a couple of minutes on each side or until all of the shrimp develops a change in color, usually a pinkish-orange color on the lighter colored shrimp. Basting the shrimp with the spent marinade helps to keep them succulent during the short grilling time. Over cooking will make them tough and dry. Serve right off the grill or chilled over ice and cold pineapple chunks. Makes an excellent appetizer while you’re waiting on the main course. This is one of my favorite “redneck hors d’oeuvres”.

Selecting Your Shrimp

A word of caution about selecting your shrimp. If it smells “shrimpy”, shy away from it. Stay away from the imported shrimp if at all possible because of quality control, even though some US regulatory agencies are involved in inspecting the imports.* On more than one occasion I’ve opened a bag of imported shrimp, thawed it and immediately rejected it because of the smell. It makes good, but expensive catfish bait! Shop for shrimp harvested from the US waters, especially the Texas Gulf Coast, or find shrimp that has been imported from the Caribbean specifically by a local seafood market. Nowadays, because of the high cost of labor and the time and distances the trawlers have to travel, most shrimp sold in the US have the heads removed and is brine frozen onboard the boat as it is netted and hauled in. Once on land it is thawed, rinsed with fresh water and processed by refreezing in fresh water. Proceed with caution if you stop at the roadside for “fresh caught gulf shrimp”. Again, quality control. It’ll be on ice, but remember the smell test. It’s best to find a good local supplier of shrimp that you know you can trust and get the largest, best quality shrimp you can afford. We get wild caught jumbo Texas Gulf shrimp from our local grocers when available.

*Asian countries and Ecuador supply most of the shrimp to the U.S. market.

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke®


Everybody likes little drum sticks (drummettes). The entire chicken wing can be prepared in the same manner, but I prefer cooking only the drummettes because there’s more meat to bone ratio. Good for what I refer to as redneck hors d’oeuvres. Preparing them depends on individual tastes. Either way, they’re always a hit.

These two BBQ recipes call for using one of our Southwest (mesquite) or Southern Flare (hickory) Chicken Seasonings with our Ancho Chili “Original Mild” BBQ sauce, or with our Habanero Honey BBQ sauce for spicier wings . No matter whether you want them sweet or hot, or both, preparation and cooking technique is the same.

To prepare them, marinate with a 1:1 or as thin as 1:3 mix of one of our BBQ Sauces and your favorite beverage. Then lay the drummettes out on a flat surface and sprinkle a generous amount of Chicken Seasoning on both sides of the meat. Get as much seasoning under the skin as possible and rub it in. Let them set for a while in cold storage before placing on the grill for barbequing. For best results, marinate before applying the seasonings.

To cook, place them on the grill away from the hot coal side with indirect medium-hot heat. Indirect heat in the grill works best for barbequing without burning the meat. Grill the drummettes on both sides until nearly done, then apply your choice of BBQ sauce by brushing on or using a squirt bottle. As you finish cooking both sides of the drummettes, make sure they’re done by pulling the meat away from the bone on one of them to see if the juices are clear.

For mild wings or drummettes: Use one of our Chicken Seasonings and Ancho Chili “Original Mild” BBQ Sauce.
For hotter wings or drummettes: Use Habanero Honey BBQ Sauce.

Enjoy the BBQ and let us know how you like it on our website and social media.

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke®