Recipes
Build pizzas with ingredients listed above (in order listed), preheat your Lone Star Grillz Pellet Smoker with the Pizza Oven in place and the lid closed for 25-30 minutes. We recommend using “Manual Mode '' with a feed rate setting of 80-85% for this cook, this will give you surface temps of roughly 500-600 degrees Fahrenheit). Cook each pizza for 2-3 minutes, remove and allow to cool. Cut into slices and ENJOY!!
Following our exploration of brisket trimmings for Quesabirria Tacos, Lone Star Grillz delves into another Mexican cuisine classic: Frijoles Charros with a wood-fired twist. Perfect as a main, dip, or side, this recipe adapts to smokers, stovetops, ovens, or crock-pots, ideal for bulk cooking. Featuring pinto beans, bacon, spices, and a hint of smoke, it's a versatile dish sure to impress. Join us as we combine traditional flavors with barbecue techniques, offering a step-by-step guide to crafting this beloved Mexican dish.
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Journeying from the hallowed grounds of low and slow barbecue to the creation of exquisite Quesabirria Tacos, this blog traverses the journey of brisket trimmings transformed into culinary gold. Discover how stored brisket trimmings, seasoned and simmered with an array of chilies, spices, and Guinness beer, morph into a rich birria. This recipe not only honors the barbecue tradition but innovates it, guiding you from brisket prep to the final, flavorful tacos immersed in consommé.