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Check here for different recipes that I have either created or come across.

Best-Ever Hamburgers

Nothing tastes better at your family cookout than a perfectly grilled hamburger.

1. 1 lb. lean ground beef
2. 4 dashes Worcestershire sauce
3. 1 tsp. crushed oregano

4. 1 tsp. Cajun spice
4. Salt and pepper to taste
5. 6 hamburger buns, split

In a large bowl, combine the beef, Worcestershire sauce, oregano, cajun spice, salt, and pepper. Mix well and form the meat into six patties.

When the coals are hot and evenly distributed, place the burgers in the center of the grill and set the buns, open-face down, to the outside edge.

As soon as the buns are toasted, flip the burgers and place a bun top on each. This will help the meat cook through while the bread soaks up juices.

Serves six. Set out with your favorite condiments.


Hawaiian Pork

2 boneless pork rump roasts, about 3 pounds each
3 tablespoons Hawaiian or coarse salt
2 tablespoons ground black pepper
1/2 cup guava jam, prepared
2 tablespoons Macadamia nut oil
1 teaspoon of water, plus 1/2 cup
10 banana leaves, wet
1 stalk sugar cane, split in half lengthwise
1 tablespoon all-natural liquid smoke flavoring

Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.


4 5-oz swordfish steaks
1 Ruby red grapefruit -- peeled
2 Oranges -- peeled & sectioned
2 Limes -- peeled & sectioned
1 Lemons -- peeled & sectioned
1 cup Red, green, and yellow bell pepper finely chopped
1 med Red onion -- finely diced
1 tbsp Cilantro -- chopped
1 tbsp Mint -- chopped
1 oz Tequila
1 tbsp Corn oil
1 dash Salt
1 dash Black pepper

Prepare the Citrus Salsa--
Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.

Grill the Swordfish--
Season the swordfish steaks with salt and pepper to personal taste. Brush
lightly with one tablespoon corn oil. Grill.

Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with
mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots. (Makes 4 servings)

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