Skip to main content
Currently Reading
Chuck Blount tests 6 charcoal brands to see which is the best: H-E-B, Kingsford, Jack Daniel s, B&B, Royal Oak and Viva Pancho
Feb. 15, 2021
FacebookTwitterEmail
1of18
Six charcoal types sampled include, from left, Viva Pancho, H-E-B Grand Champion Applewood, Jack Daniels, Royal Oak Hardwood Lump, Kingsford and B&B Competition Char-Logs.Billy Calzada /Staff photographerShow MoreShow Less
2of18
As a part of the test, each charcoal was used to cook an 8-ounce sirloin for five minutes per side with the goal of getting a perfect medium-rare finish in 10 minutes.Billy Calzada /Staff photographerShow MoreShow Less
Skip to main content
Currently Reading
How to cook beef tongue (lengua) 3 different ways at home: in a slow cooker for street tacos, braised like a pot roast and smoked like brisket
Feb. 8, 2021
FacebookTwitterEmail
1of10
Slow Cooker Beef Tongue (Lengua) Street Tacos, left, and Brisket-Smoked Beef Tongue (Lengua), right are seen at Chuck s Food Shack.William Luther /Staff photographerShow MoreShow Less
2of10
3of10
4of10
Raw beef tongue, or lengua, weighs about 3 pounds and sells from between $5 to $8 per pound.Chuck Blount / StaffShow MoreShow Less
5of10
6of10
Chuck Blount slices the skin off a slow cooker lengua he prepared for Slow Cooker Beef Tongue (Lengua) Street Tacos.William Luther /Staff photographerShow MoreShow Less
Skip to main content
Currently Reading
How to cook with Big Red soda: Smoked pork ribs, pulled pork sandwiches and sweet and sour chicken
Jan. 19, 2021
FacebookTwitterEmail
1of17
Big Red soda is used to cook an assortment of chicken, ribs and pulled pork by Chuck Blount at Chuck’s Food Shack.Lisa Krantz /Staff photographerShow MoreShow Less
2of17
Chuck Blount bastes ribs on the smoker at his home with a glaze based with the popular Big Red soda.Lisa Krantz /Staff photographerShow MoreShow Less
3of17
5of17
6of17
7of17
An assortment Big Red ribs, chicken and pulled pork cooked by Chuck Blount at his home in San Antonio.Lisa Krantz /Staff photographerShow MoreShow Less
Weeknight cooking shortcut: Use restaurant-bought chopped barbecue in place of ground beef
Jan. 11, 2021
FacebookTwitterEmail
1of9
Cheesy, Chopped Barbecue-Stuffed Pasta Shells, left, and Chopped Barbecue-Topped Loaded Baked PotatoesJerry Lara /Staff photographerShow MoreShow Less
2of9
Chopped barbecue makes for a perfect vehicle that can be used in multiple recipes.Jerry Lara /Staff photographerShow MoreShow Less
3of9
5of9
6of9
7of9
Bushwood BBQ uses the triple chop barbecue in their chili recipe.Chuck Blount /StaffShow MoreShow Less
8of9
The triple chop is used at Bushwood BBQ for nachos, pictured, as well as other menu items.Chuck Blount /StaffShow MoreShow Less
9of9
Hidden within the menus of most barbecue restaurants lies chopped barbecue. It’s usually sold by the pound or in sandwiches, and while it doesn’t have the glitz and the glamour of the barbecue trinity brisket, ribs, sausage to dismiss it would be a huge mistake.