Lowcountry home chefs looking to take their cooking skills to the next level may just need a little inspiration and a few new skills. Then they can turn family meals into extravagant adventures, take backyard barbecues to new heights, and impress friends and neighbors with pitmaster-worthy recipes. 

In fact, Lowcountry grillers, many of whom grew up with a bias for pork and chicken barbecue, can get schooled about increasingly familiar Texas beef barbecue just by turning on the television. From beef ribs and barbacoa to curried brisket rice and pho rub beef belly spring rolls, viewers are in for a treat with BBQuest: Beyond the Pit, a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. 

The third season of the show follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community. 

You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by Hardcore Carnivore cookbook author Jess Pryles, including smoked chuck beef ribs. 

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season three,” said Rachel Chou, the Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.” 

Learn more about the show and find inspiration to bring the taste of barbecue to your kitchen at BeefLovingTexans.com

Recipes are courtesy of Jess Pryles on behalf of Beef Loving Texans. Family Features contributed to this story. 

Courtesy Beef Loving Texans

Smoked Chuck Beef Ribs

Cook time: 10 hours, 30 minutes • Servings: 8

1  slab beef chuck short ribs (about 4 pounds)
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1/4 cup cider vinegar
1 cup water

  1. Preheat smoker or pellet grill to 275 F.
  2. Pat ribs dry with a paper towel; remove moisture on the surface.
  3. Combine salt and pepper. Rub beef ribs well on all sides and ends with seasoning, coating generously.
  4. Place ribs in smoker and close lid. Cook 5 to 6 hours.
  5. In a spray bottle, combine cider vinegar and water. Lightly spritz ribs every 30 minutes for the first 4 hours of cooking.
  6. Ribs are ready when completely probe tender. If parts still feel tough, continue cooking.
  7. Once completely tender, remove ribs from smoker then wrap tightly in butcher’s paper and place in a small cooler to rest for 30 minutes.
  8. To serve, slice ribs between bones.

Szechuan Skirt Steak with Crispy Rice

Courtesy Beef Loving Texans

Cook time: 35 hours • Servings: 2

2 teaspoons Szechuan peppercorns
1 teaspoon five spice powder
1 teaspoon kosher salt
1 skirt steak or bavette steak (about 1 pound)
1/4 cup vegetable oil, divided
2 teaspoons milk or cream
2 cups cooked white rice
sesame seeds (optional)
scallions, thinly sliced (optional)
cucumber, sliced (optional)
cilantro leaves (optional)

  1. In a skillet over low heat, toast peppercorns until fragrant, swirling in a pan to keep from burning, about 2 minutes. Allow peppercorns to cool slightly then add to spice grinder or mortar and pestle with five spice and salt. Crush until fine powder forms.
  2. Pat skirt steak with paper towel to remove moisture then season well with Szechuan salt on both sides.
  3. Place the skillet over high heat then add 1 tablespoon of oil. When the skillet is hot, add skirt steak and cook 5 minutes per side for medium-rare or medium doneness (135-150 F), turning occasionally. Remove steak from skillet then tent with foil to rest for 3 minutes. Temperature will rise about 10-15 F to reach 145 F for medium-rare; 160 F for medium.
  4. Lower heat to medium-high then add remaining oil and milk or cream. Add rice, pressing down gently with a large spoon to form a large, flat disc covering the entire base of the pan. Season with Szechuan salt, if desired, then lower heat to medium and cook for 10 minutes until grains begin to turn brown and become crisp on bottom. Break up rice in a pan to mix soft and crispy grains.
  5. Slice skirt steak across grain.
  6. To serve, place rice in two bowls. Layer with sliced skirt steak. Sprinkle with sesame seeds and chopped scallions then place cucumber and cilantro on top, if desired.

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