Ingredients

• 1 whole beef brisket (10–12 lb), packer-trimmed (leave 1/4-inch fat cap)
• 1/4 cup coarse kosher salt
• 1/4 cup coarsely cracked black pepper
• Oak or hickory wood for smoking
• Apple cider vinegar in a spray bottle (for spritzing)

Instructions

1. Mix salt and pepper (the Texas "dallasite" rub). Coat brisket generously on all sides — press firmly. Let sit at room temperature 1 hour. Preheat smoker to 225°F (107°C) with oak wood.
2. Place brisket fat-side up. Smoke 6 hours, spritzing with apple cider vinegar every hour after the first 2 hours to keep bark moist. When internal temp hits 165°F (74°C) and bark is dark mahogany, wrap tightly in butcher paper.
3. Return to smoker. Continue until internal temp reaches 202–205°F (95°C), about 4–6 more hours. Rest wrapped for at least 1 hour (2 is better) in a cooler or warm oven. Slice against the grain. Serve with pickles, onions, and white bread.

Ingredients

• 4 whole rainbow trout (or 4 large fillets), cleaned
• 1 cup yellow cornmeal
• 1 tsp salt; 1 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp cayenne
• Lard for frying (2–3 tbsp)
• Lemon wedges; fresh flat-leaf parsley

Instructions

1. Mix cornmeal, salt, pepper, garlic powder, and cayenne in a shallow dish. Score the fish with 2–3 diagonal cuts per side. Pat completely dry, then dredge in seasoned cornmeal, pressing to coat well inside and out.
2. Heat lard in a large cast-iron skillet over medium-high until shimmering. Add fish (2 at a time if necessary). Fry without touching 4–5 minutes per side until deeply golden and crunchy. The fish is done when the flesh flakes easily at the thickest point.
3. Drain briefly on a rack. Season with a final pinch of salt. Serve immediately with lemon wedges, fresh parsley, and fried potatoes on the side.

Ingredients

• 4 ears fresh corn, husks on
• Chili Butter: 6 tbsp unsalted butter (softened), 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp garlic powder, zest of 1 lime, 1 tbsp fresh cilantro, 1/2 tsp salt
• Lime wedges; cotija cheese or parmesan to finish

Instructions

1. Soak corn (husks on) in cold water 30 minutes. Mix all chili butter ingredients until combined; set aside.
2. Place corn directly on hot grill or gas flame. Cook 15–18 minutes, turning occasionally, until husks are charred and corn inside is tender and caramelized. Alternatively, pull back husks, remove silk, re-tie husks, and grill 15 minutes for more charring.
3. Pull back husks and use as a handle. Slather generously with chili butter while hot. Finish with a squeeze of lime and a sprinkle of cotija or parmesan. Serve immediately.

Ingredients

• 1 lb (450g) dried pinto beans, soaked overnight
• 1 smoked ham hock or 1/2 lb thick-cut bacon, chopped
• 1 large onion, diced; 4 garlic cloves, minced
• 2 dried ancho or guajillo chiles, stems and seeds removed
• 1 jalapeño, sliced; 1 tsp cumin; 1 tsp smoked paprika; 2 bay leaves
• 8 cups water or broth; 1 tsp salt; fresh cilantro to garnish

Instructions

1. In a large Dutch oven, render bacon until crispy. Remove; leave drippings. Add onion and jalapeño; cook 8 minutes until softened. Add garlic, cumin, paprika; cook 1 minute. Add dried chiles, drained beans, water, ham hock, and bay leaves.
2. Bring to a boil; skim foam. Reduce to a steady simmer; cover and cook 2 hours until beans are tender. Remove ham hock; shred meat and return. Discard dried chiles if desired or blend them back in for more depth.
3. Remove bay leaves. Season generously with salt. Let rest 20 minutes — the soup thickens beautifully. Serve topped with cilantro, crispy bacon bits, and a dollop of sour cream alongside warm cornbread.

Ingredients

• 1 1/4 cups (150g) yellow cornmeal; 3/4 cup (90g) all-purpose flour
• 1 tbsp baking powder; 1 tsp salt; 2 tbsp sugar
• 2 eggs; 1 cup buttermilk; 1/3 cup (75g) butter, melted
• 1/2 cup fresh or frozen corn kernels
• 2 jalapeños, seeded and minced; 1/2 cup sharp cheddar, shredded
• 2 tbsp lard (for seasoning the skillet)

Instructions

1. Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
2. Whisk dry ingredients. In another bowl, whisk eggs, buttermilk, and melted butter. Fold wet into dry until just combined. Fold in corn, jalapeños, and cheese — do not overmix.
3. Remove hot skillet carefully. Add lard — it will smoke immediately. Swirl to coat. Pour batter in; it should sizzle. Return to oven. Bake 20–22 minutes until golden on top and a toothpick inserted in center comes out clean. Cut into wedges and serve hot.

Ingredients

• Crust: 1 1/4 cups (150g) flour, 1/2 tsp salt, 1/2 tsp sugar, 8 tbsp cold butter, 3–4 tbsp ice water
• Filling: 1 1/2 cups (300g) raw pecans (halves), 3 eggs, 1 cup dark brown sugar, 1/2 cup raw honey, 4 tbsp unsalted butter (melted), 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp salt

Instructions

1. Make crust: pulse flour, salt, and sugar. Add cold butter in pieces; pulse until coarse crumbs. Add ice water 1 tbsp at a time until dough just comes together. Flatten into a disk; refrigerate 30 minutes. Roll out and fit into a 9-inch pie dish. Crimp edges. Refrigerate while making filling.
2. Preheat oven to 350°F (175°C). Toast pecans on a baking sheet 8 minutes until fragrant; cool. Whisk together eggs, brown sugar, honey, melted butter, vanilla, cinnamon, and salt until smooth. Spread pecans in the pie shell. Pour filling over top.
3. Bake 45–55 minutes until filling is set around edges but has a slight jiggle in the center. Cool completely — at least 2 hours — before slicing. Serve at room temperature with whipped cream or vanilla ice cream.