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



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 until it reaches room temperature. But be ready to cook it at that point. 

Thanks for your business.

Bobby and Kay Jarrett
Texas Flame And Smoke


Outside on the grill:
This technique is for medium rare to rare. 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 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. Remove from the grill and allow to rest 3-5 minutes under foil. Then sear over the hot side of the grill for about a minute and a half on each side (or 400°F+ gas grill).

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


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 “Wild Boar” (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

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 our “Chicken Ranch” spicy chicken seasoning with our Habanero Honey BBQ sauce. 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 or Spicy Chicken Ranch 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 “Chicken Ranch” hot wings seasoning and 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