Calling all tastebuds: Smokin’ Texas Gourmet will be at Taste of Dallas

We can’t wait to meet all of the foodies this weekend at Taste of Dallas!

Smokin’ Texas Gourmet will be in the culinary marketplace, the ultimate shopping mecca for all of your cooking needs.

As a special gift to our patrons, we’re giving away Smokin’ Texas Gourmet products all weekend!  All you have to do is stop by our booths at 45 and 47, say the day’s secret word and get a FREE seasoning pack.

Friday’s secret word: Smokin’

Saturday’s secret word: Texas Twister

Sunday’s secret word: Sauce-stainable

Also, register to win an iGrill while you’re at our booth. We’ll draw the winner on Sunday. 

We’ll be serving samples of Smokin’ Texas Gourmet favorites, including Texas Dry Rubbed Brisket. Our Texas Dry Rub is the perfect balance of spiciness and sweetness.

Here’s our special recipe so that your next meal can have ‘A taste as big as Texas!’ ™

Texas Dry Rubbed Brisket, Ribs or Pork Shoulder

Remove excess fat from brisket or pork shoulder. If doing ribs, remove the backside skin from the bone. Liberally rub Smokin’ Texas Gourmet Dry Rub over the entire surface. Enclose loosely in aluminum foil and refrigerate for 24 hours. Set the oven to 225° Fahrenheit. Slow cook the meat in foil for 9-10 hours depending on the size of the brisket or pork shoulder. Meat should register 165˚ Fahrenheit on a cooking thermometer. Ribs should cook for 7-9 hours.

For smoked meat, put in a smoker or on the grill (indirect heat) with smoking tray and smoke at 165° Fahrenheit for 3 hours after 6-7 hours in the oven. If you’re using just a smoker, cook for 10-12 hours at 185° Fahrenheit. I like using oak chips for smoking.

Finish off your meat by sopping or serving with Smokin’ Texas Gourmet BBQ sauce. 

See you at Taste of Dallas!

Taste of Dallas is the city’s most sought-after culinary event. The three-day festival features over 60 restaurants and showcases Dallas’ top chefs. For more information, visit www.tasteofdallas.org.