Our Recipes

Raising high quality beef is part of the game, but it's up to the chef to maintain top quality flavor! As teXga's owners we want to do our part in helping you be the champion chef and grill master that we know you can be! As a former BBQ food trailer owner in Texas, we know a thing or two about grilling/smoking delicious beef. On the hunt for new ideas or looking for grilling tips and suggestions? Please don't hesitate to contact us. 

teXga Loaded Burgers:

When you start with our premium ground beef blend all you really need is some salt, pepper and granulated garlic for a fantastic burger, but every now and then we like to mix it up and do something a little over the top. My mom came across a variation of this recipe when I was in elementary school and it became a staple in our house growing up. The combination of the moistness from the chunky salsa and cheese paired with the crunch and texture of the fried onions was always a hit. We made these again at my parents house this past weekend for Father’s Day and wanted to share it with y’all. Happy Grilling! -KL

Ingredients:

  • 2 lbs. of teXga Farms 80/20 Ground Beef
  • 2 cups of French’s Fried Onions
  • 1 jar of chunky salsa
  • 1.5 cups of sharp cheddar cheese
  • Salt, Pepper and Granulated Garlic to taste before forming patties

Directions:
Combine the above ingredients in a large mixing bowl and make sure you incorporate and distribute the fried onions evenly. These onions serve two purposes - they are a great binder holding the burgers together and they also add a great texture with a little crunch when eating your burgers.

Now form your patties into approximately 1/4 lbs. patties and place back in the refrigerator for a minimum of an hour. This allows the burger to firm back up in the fridge before going on the grill, please don’t skip this step as you may end up with the patties breaking apart on the grill which would be a travesty!

Enjoy!

Smoked teXga Meat Loaf:

Ingredients:
-2 lbs. of teXga Farms 80/20 ground beef
- 1 Vidalia onion diced
- 1 egg, slightly beaten
- 2/3 cup of your favorite BBQ sauce
- 2/3 cup of bread crumbs
- 3 TBS of your favorite BBQ rub
- 1 TBS of kosher salt
- 1.5 tsp black pepper
- 1 tsp of granulated garlic
 
Assembling the Meatloaf:
- Add all of the ingredients above into a large mixing bowl and work the ground beef until everything is well incorporated.
- Then shape the resulting mixture into a loaf
- At this point, we like to add a little extra salt, pepper and favorite BBQ seasoning to the exterior of the meatloaf
 
Cooking the Meatloaf:
- Temperature control and having a digital instant read thermometer is key here, to ensure even cooking from end to of the meatloaf you want to cook low and slow if at all possible. We recommend shooting for approximately 25F on your Big Green Egg with a place setter or Weber charcoal grill using an indirect cooking method.
 
- When the internal temperature of your meatloaf is approximately 145° F (after approximately 90 minutes) we recommend using a brush to apply a thin layer of BBQ sauce over the exterior instead of the traditional ketchup. Adding the glaze during this step allows time for it to firm up on the top and sides of meatloaf.
 
- Your final target temperature should be approximately 160°F internal temperature which should take approximately 2 hours at 25F. Note that the more times you open your cooker, the longer it will take. Remember: If you're lookin' you're not cookin'!
 
A few tips and tricks:
- We recommend using a cooling/baking rack so you can easily move the meatloaf off the grill on to a baking sheet to move inside and slice!

 

*Looking for another way to prepare a roast? Taco 'bout tasty!
TEXGA CHUCK ROAST TACOS RECIPE:
- Cover chuck roast with your favorite fajita seasoning. Add salt and pepper.
- Put roast on 225° for 5 hours or until roast reaches internal temp of 160°.
- Put roast in half sized aluminum pan and cover with 2 jars of *salsa verde.
*Any green sauce will work. We prefer Herdez brand salsa verde.
- Cover pan with aluminum foil and cook on grill until roast becomes shreddable. Usually around 205° internal temp.
- If in a hurry or your tastebuds just can’t wait any longer, slice roast into 2-3” pieces, throw back in pan, and crank smoker temp to 300° for 30 minutes.
Serve on fresh tortillas or make some delicious nachos.
 
Enjoy!

Check out this specific recipe on our Facebook page.