Tejas Smokers

10/28/2025

We are currently moving to a new location please be patient with your orders, emails and calls. https://tejassmokers.com

10/26/2025

06/09/2020

A large fireplace will need longer and larger fireplace tools. These are difficult to find. Tejas Smokers has built a set of tools and a hanger for them that solves the problem. The tools are all one meter in length.

04/15/2020

1/4" FNPT x 3/8" MGF Precision Machined Brass Needle Valve which has many applications.

04/10/2020

This video shows how to make a hearty egg sandwich on a Tejas Smokers CS2L Cooker Stand with a GRIDDLE and along with a BACON/Panini Press.

You can find these products at: https://tejassmokers.com/Cooker-Stands/26

04/07/2020

Chef Steve Collins, of Santa Fe culinary fame, was kind enough to send us a video years ago of one of his favorite recipes: "Mediterranean Grilled Scallops" which you can find in the cookbook he authored entitled "Grilling and Smoking with the Home Chef". Enjoy!

04/07/2020

Easy recipe with only five ingredients

01/12/2020

Chef Bryan Slaven, Food Editor of Texas Fish and Game Almanac and also author of The Texas Gourmet, has given us permission to post a number of his recipes on our page. This is the fourth of our current series of four recipes. I won't say that I saved the best for last ... but I will say I LOVE Snapper Pontchartrain. /Jim

--------------------------> Snapper Pontchartrain - Serves 6

12/28/2019

This is the third in a series of recipes by Chef Bryan Slaven, Food Editor of Texas Fish and Game Almanac and also author of The Texas Gourmet, who has given us permission to post a number of his recipes on our page. This time we will post his very popular recipe for Bacon Wrapped Stuffed Shrimp.

Bacon Wrapped Stuffed Shrimp

Fresh shrimp are a favorite of mine and my family . This a recipe that uses one of my favorite products. My Jalapeno Kiwi Jelly provides a tangy, along with a hint of spicy sweetness, flavor creating a light dish that will satisfy your seafood craving. I hope you enjoy!

Ingredients:

Serves 4
12 Large Shrimp peeled & deveined, leaving the tail on slightly butterflied
6 Jalapeno Peppers rinsed, halved and seeded
1 Purple onion cut into ½” wedges
½ lb. Monterrey Jack cheese, cut into 1//2 “ wide x 1/8” thick ”x 2” long strips
12 slices of bacon- center cut and thin sliced

Baste:
1 T. Butter
2 T. Lemon juice
3 T. Texas Gourmet Jalapeno Kiwi Jelly
1/2 T. Dried thyme leaves (or fresh thyme leaves chopped fine)
1/2 T. Black pepper
1 Clove of fresh garlic minced
1/3 cup white wine (Chardonnay)
Heat above ingredients in a sauce pan, bringing to a boil. Lower heat, stir well. Remove from heat after 5 minutes.

Cooking Instructions:

Place a slice of cheese into a jalapeno half, then place the onion wedge on top of the cheese then place the shrimp on top. While holding carefully, wrap with a slice of bacon to cover, leaving the shrimp tail exposed. Toothpick closed to seal.

Grilling Instructions:

Grill indirectly over medium to medium high heat on mesquite/charcoal or gas grill. Be sure and brush with the basting sauce every time you turn the shrimp, but keep covered until turning to keep the temperature up. Grill until bacon is browned. Do not over cook. Maximum grilling time 10-12 minutes. Serve with Pineapple & Mango Pico de Gallo.

Bon Appetit.

Bryan F. Slaven
The Texas Gourmet

11/26/2019

Chef Bryan Slaven, Food Editor of Texas Fish and Game Almanac and also author of The Texas Gourmet, has given us permission to post a number of his recipes on our page. We will do so periodically over the next month. The second in this series is his recipe for Jalapeno Kiwi Glazed Ribs. Enjoy! 😀
Jalapeno Kiwi Glazed Ribs

Barbeque ribs are a favorite in Texas and my award winning Jalapeno Kiwi glazed ribs are a crowd pleaser with that sweet with a bit of heat flavor. BBQ teams from The Houston Rodeo cookoff, and the Memphis in May, and all the way to the American Royal World Series of Barbecue in Kansas City have used our Jalapeno Kiwi Jelly on their competition ribs. Pork ribs rule in this recipe, either baby back or St. Louis style are preferred.

Ingredients:
One rack of pork ribs, your choice of rib cut
Rub- I recommend the Texas Gourmet’s Sweet Chipotle Season All rub, but your favorite rub will work
Baste – ¾ jar Texas Gourmet’s Jalapeno Kiwi Jelly
4 oz. Orange Juice
3 Tbs- Olive Oil
2 Tbs- Soy Sauce
1 Tsps.- black pepper
2 Cloves fresh garlic – minced
Mix ingredients together in a small saucepan and heat at medium heat for 10 minutes. Remove from heat.

Preparation –Rub down both sides of the rack of ribs with the rub. Cover with foil and place in refrigerator for 2-3 hours or overnight to absorb the flavors of the rub.
Place ribs on smoker or grill with indirect heating for approx. 3 hours @ 250 to 275 degrees turning the ribs once every hour, then after the first 2 hours on the grill or pit start basting with the basting sauce every 30 minutes. Then wrap the ribs in pink butcher paper or heavy duty foil and return to the smoker for 1 ½ hours more.
Remove from the smoker, and place on a platter, leaving the ribs covered for 15 to 20 minutes to rest the meat. Serve with your favorite sides.

Bon Appetit!
Bryan Slaven, The Texas Gourmet

11/26/2019

Jalapeno Kiwi Glazed Ribs by Chef Bryan Slaven