Links and resources mentioned in today’s show:

TXQ Facebook Page

Check out Lou’s double fat cap brisket 

A recipe from Lou Castro

TXQ Texas Peach Glaze for Chicken or Pork

www.txqrubs.com

FB @TXQRUBS

Ingredients

  • 1 stick butter
  • Fresh Jalapenos, serranos or chile piquin to taste (remove seeds for a milder glaze)
  • ¼ chopped sweet onion
  • 6-10 tablespoons Peach preserves
  • TXQ 956 all Purpose Rub and TXQ

Method

  • Season pork or chicken with TXQ 956 to taste let rest for 30 minutes
  • Heat butter in a skillet and sauté onions and peppers until onions are translucent
  • On medium/high heat add TXQ 214 to taste
  • Add preserves and sauté until thick and bubbly
  • Grill/pan fry/roast meat until just about done
  • Brush glaze on and return to heat for a couple minutes to create a sticky, buttery peachy yummy delicious glazed piece of meat!!

Open a cold beverage of your choice, call some friends and family and enjoy!!

Echale!!

 

Thanks for listening

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Until next time!

Shabba Baby