Smash Burger Tacos

Smash Burger Tacos: The Best of Both Worlds on a Griddle

 If you’ve ever been torn between craving a juicy smash burger and the irresistible flavor of a street taco, good news — you don’t have to choose. Welcome to the sizzling fusion you didn’t know you needed: Smash Burger Tacos. Made right on the griddle, these flavor-packed creations combine the crispy, caramelized edges of a smash burger with the handheld goodness of a taco. Whether you're firing up the griddle for a weeknight dinner or hosting a weekend cookout, this recipe is guaranteed to steal the show — and maybe even start a new family tradition.

Ingredients

• 4 flour tortillas
• 2 lbs lean ground hamburger (90/10 is best)
• 2 Jimmy Dean Sausage (optional)
• 1/2 cup Chopped tomato
• 1 cup Shredded cheese
• 1/2 cup chopped onion 
• 1/2 cup chopped green pepper 
• salsa
• 2 quartered lime 
• 1 spoon Sour cream
• 1 avacado 

That's the basic ingredients but please feel free to include your favorites. Choose your meat between ground hamburger or Jimmy Dean which is a little more flavorful. Serve 4

1. Roll the meat in small balls. Do not kneed the meat a lot, just roll it in a ball.
2. Sprinkle shredded cheese over the whole tortilla first.
3. Smash the meat over on to the tortilla over the cheese almost to the edge . This helps the meat to stay on the tortilla when cooking
4. Season the meat as you like. I use seasoned salt, pepper, and taco seasoning. 
5. Have the griddle fired up and ready to medium with your favorite oil or bacon fat.
6. Drop the tortillas on the griddle meat side down and cook for about 5 minutes or until done.
7. Flip to meat side up for about 5 minutes allowing the tortilla to crisp up.
8. Remove from the griddle and dress with the chopped ingredients. 
9. Top off with salsa a more shredded cheese.
10.  Squeeze fresh lime juice over the whole thing.
11. Top off the top with a spoon of sour cream.
12. Add some avocado slices all around too! 

Serve hot and fresh! Enjoy... 

 

 

MIMI's Low Carb Taco Soup

Here is a great tasting soup super easy to make and good for you too. We make it for a quick and light stand alone treat for lunch or dinner or you can add it to a meal as a bonus dish. Its not a Chef Rico original recipe but we love the taste and its quick to make. So, take a few minutes and get your ingredients together and try this one out.

INGREDIENTS

• 2 lbs ground pork, beef , or sausage
• 2, 8oz packages of cream cheese
• 2, 10 oz cans of Rotel or Mexican Diced tomatoes
• 2 tablespoons of taco seasoning
• 4 cups chicken broth
• 2 tablespoons of Cilantro - fresh chopped
• 1/2 cup shredded cheese for garnish
• OPTIONAL Shredded chicken Pre-cock 2 chicken breasts ahead of time and add in after step 4
  

INSTRUCTIONS

1. Brown the ground meat until fully cooked
2. While the meat is browning, place cream cheese, Rotel, and taco seasoning into a large pot
3. Drain any grease off of meat and put meat in the large pot. Stir to combine with cheese and Rotel
4. Pour chicken broth over meat and chees
OPTION Add a little shredded chicken to the mix if you like
5. Cook on low for 30 minutes
6. Before serving add in chopped cilantro
7. Garnish with shredded cheese

Serves 4-6

Comments? Suggestions? Have you tried this recipe yet?

Asparagus Sweet Potato Chicken Skillet

Here is another super delicious and easy to prepare recipe and yes, it is Paleo. Don't let that stop you from trying this one out or you will miss a yummy meal. It is not a Chef Rico original although I have personalized it to my touch for my family and guests that I have cooked it for. For that reason it is worth posting.

Serves 6 people




INGREDIENTS

• 1 lb. boneless chicken breasts
• 1 tablespoon olive oil
• Salt and ground fresh black pepper
• 2 tbs minced garlic
• 1 medium sweet potato, peeled and diced
• ½ cup chicken broth or water
• ½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

DIRECTIONS

1. On a plastic board, cut the chicken into small pieces and season with salt and pepper.
2. In a skillet over medium heat, add olive oil, garlic, and chicken.
3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set chicken aside.
4. In the same skillet, add sweet potato and chicken broth.
5. Cook for about 7-10minutes or until the sweet potato is cooked.
6. Add asparagus and cook for about 4-5 minutes.
7. Season with salt, pepper, and crushed red pepper.

Comments? Suggestions? Feedback?

5 Tips Every Chef Should Know About Steak

Grilling up a delicious steak cooked to order is not a simple task. You don't just throw the meat on the grill and start cooking and hope it comes out right. There are things you need to do and things you should NEVER do to a steak. So, next time you grill, serve up a delicious mouthwatering steak that people will remember you for. Compiled from My Texas Life magazine, May 2015

The Steak

• Tip #1 - turn the steak not more than 4 times during the cooking time for that diamond grill mark look
• Tip #2 - flip and move the steak with barbecue gloves, tongs, or a spatula. Try to not pierce the except to use a temp probe for wellness. 
• Tip #3 - A thin instant-read thermometer is excellent for a final doneness test while ensuring food safety
• Tip #4 - Know your wellness temps - from rare to well-done
• Tip #5 - Mop the steak with melted butter to keep is juicy while cooking

NOTE

Use this wellness chart to serve your steak to order without having to cut it open on the grill to check.

• Rare 130-135 F
• Medium-rare 140 F
• Medium 155 F
• Medium-well 160 F
• Well-done 165 F

These are the safe cooking temperatures for other meats

Steak 145 F / Poultry 165 F / Pork 145 F / Ground Meat 160-165 F

Bona Petite!

Comments? Suggestions?

3 Flavorings for Baby Back Ribs

These are my three favorite items to mix up for smoking baby back ribs. Your end results depends greatly on your preparation so take your time and do it right. I am going to give you the process I use for ribs then the three flavorings I use during smoking.

Preparation Process
Rinse the ribs off and lay out on paper towels bone side up. Pat dry and then remove the thin white membrane from the ribs. I try and start at one end and then with a paper towel as my grip, peel the membrane off. This allows the heat and smoke to penetrate through the ribs.

Flip the ribs over and if you are using a rib rack, cut the ribs into 6 inch sections. Place the ribs meat side up in your smoking pan and liberally apply your rub covering to the sides as well. Now transfer your rib sections to the rib rack for smoking.

Lightly apply your mop sauce over the tops of the ribs. You are now ready to start smoking. I usually smoke for 3-4 hours at 250-275 F.



Chef Rico's 3 Flavorings

The Rub
Ingredients

• 2 tbsp- kosher salt
• 2 tbsp - paprika
• 2 tbsp - ground cumin 
• 1 tbsp- chile powder

Mix this together well until it is blended and one color.
The BBQ Sauce 

• I use Stubbs Barbeque sauce for everything

Mopping sauce
Ingredients

• 1 cup - Apple cider vinegar 
• 2 tbsp - of your rub

Mix this well until blended

Smoking Process
Get your fire started and smoking at 200-250 F
First Hour - just smoke
Second Hour - add charcoal and wood as needed and mop sauce the ribs
Third Hour - add charcoal and wood as needed and add wood and mop sauce the ribs
Forth Hour - add charcoal and wood as needed and cover ribs in BBQ sauce

Comments? Suggestions?

Dr Pepper Smoking Chicken

I have been smoking chicken for many years and do pretty well but this recipe is hands down the best I have ever done. I smoked some drumsticks the other day the for some friends and WOWZA, it was great. Juicy, tasty, smokey, and great a few days later even. I didn't get any complaints when I served it up the first time, so I am keeping this in the books.

I will say this recipe takes awhile with about 1 hour prep time, 2 hours for the brine process, and 4 hours for smoking. Pretty much an all day smoke day is required but the results are incredible. If your gonna smoke all day you might as well load up the grill too, right?

This recipe serves 8

Ingredients

• 8 - chicken drumsticks with skin on
• 1 cup - brown sugar
• 1- cup Morton salt
• 1- liter Dr Pepper
• 1- Jack Daniels Hickory Barbecue Sauce
• Country Boy Ole #1 All Purpose seasoning
• Chef Geoffrey Michael's Spicet
• Grill Mates Brown Sugar Bourbon Seasoning

Part One - Preparation

When I smoke a chicken, I always brine it first. This will ensure that the meat stays moist and juicy while smoking it for long hours at a time. I highly recommend you learn the process of how to brine. If you google it you will get a variety of methods. Choose one or create your own. I keep it simple and easy and get really great results.

Get your smoker going with charcoal then add hickory and mesquite wood chunks. Get your heat to a steady 200-225 F by controlling the vent door and smoke stack.

In a large plastic or glass container, not metal, large enough to cover the amount chicken you are preparing, mix water and 1 cup Morton salt and 1 cup brown sugar together. Boil the mixture a few minutes to dissolve the salt and sugar. Let the mixture sit to room temp before using. Add thawed chicken, skin on, and cover in the container then refrigerate for 2 hours right before smoking.After 2 hours in the brine, remove the chicken and rinse and pat down the chicken with a paper towel to dry.

Part Two - The Rub
Using Chef Rico's Kicken Chicken Rub, rub the chicken legs down for added flavoring. 1 cup Spicet, 1 cup Brown Sugar Bourbon Seasoning. While holding the drumstick by the leg, push your finger under the skin to pull it away from the chicken forming a pocket if you will. Add a small amount of rub and push it under the skin all over the chicken leg. Then pull the skin back up over the leg.

Part Three - Coating
Now take the drumsticks and coat them with the Jack Daniels Hickory Barbecue Sauce coating all around and up the leg to the end. Coat well! I use a rib rack to place the chicken legs head down for smoking so that the smoke goes all around the leg. Sprinkle the legs yet still with the Country Boy Ole #1 Seasoning lightly for added salty tasting chicken.

Smoke the chicken at 225F for 4 hours using hickory and mesquite wood chucks or small logs.

Part Four - Mopping
Mopping your meat while smoking adds more flavor and keeps the meat from drying out while smoking long periods. For this I used Chef Rico's Dr Pepper Mop Sauce. In a large bowl, mix the rest of the Jack Daniels Hickory Barbecue Sauce and add Dr pepper to it. You want your mixture fairly thin so it covers well. I don't have a measurement for this, I just add and stir until the sauce is watery and thin. Every hour, open the smoker and mop the chicken legs all over from the top down. This is another reason I stand my legs up in a rib rack, so that the mop sauce runs down all over the legs.
Do this the whole smoking time.

Don't under-cook and serve meat of any kind. Always use a thermometer to get the inside of the meat the right temp. Chicken should cook to 165F.

Remove from the grill after 4 hours and place in a foil tray and wrap tight with foil and place in the oven at the around 200F to keep warm until you are ready to serve.


Comments? Suggestions?

Shrimp Fajita's

This is one of my all time favorite recipes and it is so quick and simple to make. As you can tell, I don't use a ton of spices. I like meals that are very tasteful, easy to make, and that look great. Presentation is everything when you are cooking. There are two ways to prepare this meal. Prepackaged ingredients or fresh. I prefer the fresh route, but for this post I am giving you the quick and easy way in addition to the fresh way. In this particular recipe I use HEB grocery products. I can give you options if you don't have an HEB near you. Try this one out and comment at the bottom how you like it or not.

This meal serves around 6 adults

INGREDIENTS

• 1- bag of frozen fajita veggies
• 1- bag of precooked frozen beef or chicken fajitas 
• 1- 8 oz can Mexican flavored diced tomatoes  
• 1/2- lb peeled small shrimp (15-20)
• 1- bunch cilantro 
• 1- small bag shredded cheese Mexican mix
• Chef Rico's Texas salsa ( you should have that ready at all times)
• 2- limes
• 1- 8oz sour cream
• 1 - package medium size tortillas
• seasoned salt
• pepper

Quick and Easy Preparation Method:
1. add a little cooking oil to a large skillet and saute the frozen fajita veggies for about 10 minutes or until fully cooked
2. Add in the frozen fajitas
3. Add in the Mexican flavored diced tomatoes
4. Add 1 cup water
5. Add seasoned salt and pepper to your liking
6. Stir and cover on medium heat for 30 minutes stirring occasionally
7. While you are waiting, quarter the 2 limes and medium chop the cilantro
8. Add the shrimp after cooking the fajitas have been cooking at least 30 minutes on medium to low heat
9. Stir in the shrimp and cover again for 5-10 minutes and you are ready to serve

If you are using all fresh ingredients then use the Optional method:

hand cut into strips 1 - green bell pepper, 1- red bell pepper, and 1- white onion
saute over medium heat in cooking oil for 10 minutes or until fully cooked. Cook up fresh fajitas on the grill and then cut into short strips of meat about 3 inches long. Season as cooking with seasoned salt and pepper.

Garnish and serve
Heat the flour tortillas for 30 seconds
Garnish with your chopped cilantro, a dab of sour cream, some shredded cheese, and squeeze a quartered lime over it. For added flavor make up some Chef Rico's Texas salsa and Chef Rico's avocado dip. Spread the avacado dip on the bottom of the tortilla then add the other ingredients. Top with salsa.

Comments? Suggestions?
 

Chef Rico's Beach Boil

I actually tried this for the first time while on a family beach vacation and loved it. I have been looking at a lot of recipes and procedures for this and decided to try it out on the family. Am I glad I did! It was yummy. My recipe is going to be for a large group so adjust it down accordingly if need be.

This recipe will serves 8-10 adults

INGREDIENTS

• 9 - fresh ears of sweet yellow corn in the shuck
• 2- large lemons
• 1- large white onion
• 1- large pouch Shrimp and crab boil
• 16 - red potatoes
• 1 - large sausage link (i used Polska Kiebasa)
• 2- lbs large shrimp in the shell but headed
• 1- large beer
• seasoned salt
• pepper
• 1- bottle tarter sauce
• 1- bottle cocktail sauce
• 1- 6-7 gallon boiling pot
  

Preparation method:

1. Fill the boiling pot about 3/4 full. It will take about 45 minutes to get this to a boil depending oon what heating method you are using so start early
2. Add in the Shrimp and Crab boil, the bottle of beer, and the 2 lemons cut in half
3. Add in the white onion peeled and quartered
4. While waiting for the water to boil begin preparing your other ingredients.
5. Cut the sausage into 1 inch pieces and set aside
6. Cut the red potato in half and set aside ( don't peel)
7. Shuck the corn and remove all the strings and set aside. Cut both ends off slightly. Then cut the ears into 2 pieces each

Adding your ingredients:

8. Add the red potatoes - once the water is almost to boil, add the potatoes. Watch the potatoes so they don't get mushy by stirring them and pulling on out to check.
9. After the potatoes have cooked 10-15 minutes, add in the corn
10.After the corn has cooked 10 minutes, add in the sausage
11. Season with salt and pepper to your liking
12. After the sausage has cooked 5 minutes, add in the shrimp
13. Cook another 5-10 minutes and your ready to sample

Total cooking time of the ingredients should be around 45-50 minutes

On a large platter, scoop out your ingredients draining well as you scoop to the platter. Arrange the platter nicely or for fun serve it up on white butcher paper to your guests.

Comments? Suggestions?

Bourbon Steak Marinade

Grilling steaks is on of my all time favorite meats. My son Joey, (culinary student) grilled the one in the picture for me. Notice the grill marks are perfect and he uses a temp sensor to grill to just the right degree for however you like your meat. (Cutting into a steak while grilling will loose the juices and cook unevenly)

My part in this  meal was the steak marinade. I have used this one for a lot of years and I have to say it very different from anything else I have used. Obviously one of the main ingredients is bourbon and the results is incredible flavor. So, if you are your Baptist and don't drink, go to the neighbors house and borrow a shot.

This recipe will marinate up to four 8oz steaks

Ingredients

• 1- shot Bourbon (please only a shot, more does not make this any better)
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 Dijon mustard
• 1 teaspoon Worcestershire sauce
• pepper to taste
• well marbled steak

Preparation method:
1. Combine all the ingredients, except the steaks, in a large mixing bowl and still until well mixed
2. Place your steaks in a large resealable plastic bag
3. Add all the mixture and seal the bag
4. Shake the bag around ensuring the mixture is all over each steak
5. Refrigerate over night for best results

Grill em up!

Comments? Have did you enjoy this recipe?

Chef Rico's Pork Tender Loin Crock

This meal is so simple and so good a kid could cook it. In fact, that is exactly who made it with me this past week. While visiting our grand kids in Missouri, they all helped me cook dinner one night with my Pork Tender Loin recipe. What I absolutely love about this recipe is once you prepare it in the crock pot, you leave it cooking all day and come home to a dee-lish-ous dinner.  

The tenderloin serves 6-8 people so add veggie portions accordingly.

Ingredients

• 1- Pork Ternder Loin (usually comes in two pieces)
• 1/2 - medium white onion
• 2 - small red potatoes per person serving
• 1/2 cup - fresh carrot per person serving
• Weber Chicago Steak Seasoning
• Seasoned salt
• 2- cans Cream of Mushroom soup

1. Use a crock pot liner for super easy cleanup
2. Rinse the tenderloin with water to remove any blood and place in the crock pot
3. Slice the 1/2 onion in large rings and then cut in half and place on top the tender loin all along the top from one end to the other
4. Add seasoned salt to just lightly dust the top of the tender loin
5. Next cover the top of the tenderloin with the steak seasoning with a solid covering from one end to the other
6. Add 1/4 cup water to one side of the tender loin.
7. Wash the potatoes then quarter them and add to both sides of the tender loin.
8. Peel the carrots then slice to quarter inch thickness and add to the sides of the tender loin.
9. Pour the creme of mushroom soup over the top of the meat and veggies.
10. Cook on LOW for 7-8 hours with the lid on.

Serve with steamed broccoli or green beans and salad for a wonderful and tasty meal. Enjoy!

The Chef Rico "Texas" Burger

When someone says Texas Burger this is what I think of! Have some fun with your grilling and give your guest a treat by using a Texas burger mold from HEB. The plastic burger mold is easy to use and adds the star in the middle too.
Serves 4-6

Ingredients

• 2 lbs- lean 90/10 ground beef
• 6 - saltine crakers
• 1 tbs - seasoned salt 
• 1- tbs pepper
• 2 tbs - Worcestershire Sauce
• 1 - egg
• 1/3 cup - chopped white onion
• Weber Gourmet Burger seasoning

1. In a large mixing bowl add the ground beef and all the ingredients.
2. Crumble up the crackers using a rolling pin then adding to the mixture
3. Knead the mixture into a large ball with your hand
4. Separate out smaller balls the size of a small orange
5. Place the ball of meat in the Texas burger mold
6. Flip the mold up side down and the Texas patty will fall out
7. Grill to perfection on gas or charcoal. If using charcoal, add a few small wood chunks like mesquite to add flavor.
8. Cover the burgers while on the grill with the Weber Gourmet Burger seasoning just on one side
9. Take the buns and lightly butter the inside top and bottom part.
10. Lay face down on the open fire way maybe a couple minutes just enough to toast the buns and brown the inside.
11. Serve hot and ready to assymble

Texas Fish Tacos

There are a million ways to fix Fish Tacos. Just try googling it and you would see. Doesn't really matter though, this is the right way to fix them in Texas. I use talapia and broil it in the oven or grill it. Grilling fish is a little tricky so I normally end up baking it.
Serves 8

Ingredients

• 4 - fish filet's 
• butter
• seasoned salt
• 1- lemon
• 1/4 cup - chopped cilantro
• 1/2 - red cabbage
• 1/2 - green cabbage
• 1/2 cup- chopped white onion
• 1/2 cup - shredded cheddar cheese
• 8- medium flour tortillas
• 1- 4oz plain yogurt
• 4oz - miracle whip
• 1- lime

First make the special sauce so you can refrigerate it before serving

1. In a mixing bowl add the yogurt, Miracle whip, and squeeze 1/2 of a lime. Stir well and whisk until smooth and creamy. Refrigerate

Second prepare the fish

1. Prepare the fish in a baking pan lined with foil
2. Spoon butter over the top of each filet
3. Sprinkle with seasoned salt
4. Sprinkle with course chopped cilantro
5. Slice the lemon and place one slice on each filet or more if you have extra slices
6. Broil in the oven for about 12 minutes
7. While the fish is baking prepare the other ingredients

Third prepare the toppings

1. Chop up the white onion place in small bowl
2. Shred the cheese course and place in small bowl
3. Shred the red and green cabbage and mix together in a bowl. Shred and slice this in strips
4. Chop up the cilantro and place in a small bowl

Putting it all together

1. When the fish is done. Check for flakiness with a fork. Flaky means done.
2. Slice the fish into short strips
3. Set the special sauce out
3. Heat the tortillas hot and add fish and toppings and sauce and get ready for delicious.

Grilled Pork Chops

Now that is a pork chop!
Grilled pork chops are fairly easy to grill up and don't take a long time to cook. I use my gas grill for this most the time for ease and because it has a searing burner. A searing burner is usually a long burner with flames on both side that throws out a lot of heat at once. I turn the burners on with the searing burner and when I am ready to grill, I sear the chops on both sides for about 3 minutes. That will close the pours of the meat and hold in the flavor and juices more. This method works very well on steaks as well.

Ingredients

• 4 - center cut extra thick pork chops
• seasoned salt
• pepper
• Italian dressing
• Weber Chicago Steak Seasoning
• 2- large zip lock bags

The key to this meat is preparation. If frozen, let thaw first. Fresh chops are the best of you have a local meat market close by.

1. Place 2 chops per zip lock bag
2. Pour or squirt Italian Dressing in each bag to cover the chops with some excess.
3. Close up the bag and move the chops around by turning the bag up and down to get the dressing all over the pork.
4. Chill over night in the fridge.
5. On grill day, place the chops in a pan and season with seasoned salt lightly
6. Add a little pepper as well to each chop
7. With the Chicago Steak seasoning, completely cover one side of each pork chop.
8. Place on the grill, searing burner first for 3 minutes each side.
9. Remove from searing burner to the regular grill grate area
10. Cook on low heat with the lid down for 15 minutes each side
11. Using a food thermometer cook until the center reaches 160 degrees F

NOTE: I highly recommend a gauge or digital food thermometer for grilling
12. Remove from grill and serve

Chef Rico's 12 Seasoning Spaghetti Sauce

I have been making this recipe for years and every time I serve it, I get asked for the recipe. I can only remember one time I gave this out to a friend and he loved it. I guess it is time to share and reveal my secret sauce recipe.
Serves 4

NOTE: I used this recipe on my wife for dinner when I proposed to her in 1976 and we have been married 38 years so I would say it worked. Not that she married me for my spaghetti sauce or anything! The 12 seasonings do not make any sense, they just somehow work together to make this unique and delicious. Bon a petite!

Ingredients

• 1 lb - lean 90/10 ground beef
• 1- 14.5 oz can stewed tomato's
• 2 - 8 oz cans tomato sauce
• 1 - 6 oz can tomato paste
• 1/4 cup - ketchup
• whole parsley stem
• chopped parsley
• 1 ts of each of the following:
• salt
• pepper
• ground nutmeg
• ground cloves
• rubbed sage
• garlic salt
• ground oregeno
• basil leaves
• seasoned salt
• italian seasoning
• minced onion
• paprika

1. In a large skillet, brown the lean meat until no red or pink is showing
2. Add in the stewed tomato
3. Add in the tomato sauce
4. Add in the tomato paste
5. Add in 14.5 oz of water (the empty stewed tomato can)
6. Stir around mixing it well
7. Add in each of the 12 seasonings one by one
8. Stir that around really well
9. Bring to a boil, then cover and simmer on low for 1 hour
10. Check the sauce a few times to stir

Presentation is everything...

Do not mix the sauce and pasta in the skillet together. Place the pasta on the plate, scoop the sauce over the pasta leaving some pasta showing around the edges. Place a 3 in stem of parsley under the outside edge of the pasta. Make sure you do not spill sauce on the edge of the plate anywhere. Last sprinkle your chopped parsley over the center lightly for added color.

Enjoy!

Hickory Smoked Honey Ham

Who doesn't like ham? ...and hickory smoked to boot! This recipe is one of my all time favorites. Very simple and only takes about 4 hours to smoke. The flavor is incredible and makes you moan and groan after every bite...man this is good! Obviously requires a good smoker and some hickory fire wood.You have to try this one for sure!  Serves 8

Ingredients

• 1- spiral cut pre-cooked honey ham from HEB
• 1- packet of honey glaze
• 1- packet of honey glaze powder mix
• 1- large can of pineapple chucks in water
• 1- large aluminum grilling pan

1. Prepare the smoker by starting the fire with charcoal for keeping the fire going longer
2. Add oak fire wood to build the heat base
3. Once the fire is hot and coals are red, add the hickory fire wood on top the fire.
NOTE: for more smoke, you can pre-soak the hickory in water over night in a tub in the backyard
4. While the smoker is starting up place the ham in the aluminum pan
5. Add 1 cup water
6. Pour the pineapple chunks and juice over the top of the ham. Don't worry if it all falls to the side
7. Get the smoker to around 225 F degrees smoking. You just want to slow smoke this since the ham is pre-cooked.
8. Place the ham on the smoker for 4 hours. Maintain the fire to keep the temp around your mark by adjusting the smoke stack or fire box door. Add hickory wood as needed.
9. With the ham you get the two packets of glaze and powder. Put the glaze packet in the microwave for about a minute. In the raw it is thick and hard to stir; the micro will make it softer.
10. Now mix the packet of powder and stir until the powder is mixed well.
11. In the last hour of smoking pour this glaze over the ham on the smoker and leave.

Remove the ham in four hours and carve and serve.Season as you like but just like this is really good.

 
NOTE: Save the juice in the pan after smoking to pour over the ham on the serving tray for added flavor leaving the smoked pineapple on top the ham for serving. Enjoy!

Serve with Chef Rico's Yellow Potato Salad

Chef Rico's Texas Style Jalapeno Burger

For real Texans only!

Real Chili Texas Style

Some say real Texas chili has no beans in it. I say "hogwash". My Texas chili is full of beans and is one of the best recipes around and loved by everyone. The toppings are what add a distinctive taste and look only to Texas. Chili recipe by Becky Cadden. Serves 8

Ingredients

• 1- can red beans drained
• 1- can black beans drained
• 1- can light red kidney beans drained
• 1- can dark beans drained
• 1- can ranch beans drained
• 1- 1.25 oz packet Mild Chili mix
• small Frito's
• Chopped white onion
• Chopped cilantro
• Sour cream
• Chef Rico's Texas Salsa or Pace Picante sauce 
• 1- lb lean hamburger meat
•  Several limes quartered

1. In a large skillet brown the hamburger meat
2. In a large pot add the browned hamburger meat and all the drained cans of beans. Add the packet of Chili Mix and stir together
3. Cook on medium to low for 30 minutes
That is all you have to do for the chili. Simple and easy and very tasty

Toppings

4. I do it in this order but some like the Frito's on the bottom first.
5. In your serving bowl add the chili half full of the bowl
6. Place on the chili in this order:
Frito's, chopped onion, chopped cilantro, salsa, scoop of sour cream, and then squeeze a quarter of a lime over the top of the whole bowl. Enjoy!

A great compliment to my chili is Texas Style Corn yellow cornbread mix from HEB 6oz pack.