Simple Breaky Quesadillas - Serves 6

Ingredients:

• 12 oz bacon, preferably not thick, cut into ¾” pieces

• 8 large eggs

• 1/2 cup pico de gallo, store bought or homemade (see recipe for homemade Pico), plus more for serving

• 3/4 tsp sea salt

• freshly ground black pepper to taste

• 2 Tbsp butter, olive oil or reserved bacon drippings

• cooking spray, more butter or olive oil

• 6 oz cheddar, grated

• 6 oz freshly grated pepper Jack or Monterey Jack cheese

• 12 (8-inch) flour tortillas (See recommendations for where to purchase)

• 1 large avocado, sliced

• sour cream, for serving

• Tarleton Texan Salsa, optional but recommended

Directions:

• Preheat the gas griddle and add appropriate amount of oil (I prefer/recommend olive oil.)

• Cook bacon until crispy.  (Place bacon in pan or plate with a paper towel to help remove excess grease.)

• In mixing bowl add eggs, pico de gallo and pepper and whisk until smooth and ready to cook.

• Back to the griddle and again clean and add appropriate amount of oil. Pour Egg Mixture onto the griddle.  With proper spatula push and flip eggs until they become "Set" but still a little "Wet".  (Please Note: Egg mixture will set quickly so please take extra care when preparing this step.)

• Crumble and mix in the bacon cooked earlier into the now cooked but still "Wet" egg mixture.

• Depending and how you want to serve them either one at a time or all together depends on the tortilla preparation.  Clean griddle and add more/appropriate amount of oil.  Put a tortilla on the griddle and add 2 tablespoons cheddar cheese, a layer of the cooked eggs, a layer of crumbled bacon and finish with a layer of 2 tablespoons pepper jack or Monterey cheese. Top with a second tortilla. Cook for 3-4 minutes on each side, flipping carefully, until the cheese is melted and the filling is warmed through. Repeat with the remaining tortillas and ingredients. 

• Slice the quesadillas into wedges once complete with cooking and serve with avocado, sour cream.

• Optional/Recommended - Add fresh or pickled jalapenos and Tarleton Texas Sala for taste.

Beer Butt Chicken

Background:  This recipe for beer can chicken is seriously one of my favorite items to cook. I love it on the grill and/or in the oven.  Since you cook a whole chicken on top of a can of beer (Shiner Bock Preferred), the end result is both white and dark meat that is so juicy and tender that heaven is the only description. 

Ingredients:

1.  Whole Chicken: Purchase a whole chicken that is around 3-4 lbs. Make sure to leave the skin on, but to remove any and all innards.

2.  Create the Dry Rub or Purchase: a delicious dry rub is used to flavor this chicken.   Take liberty in how you season the outside of the chicken, I like to make a mixture a Pink Salt, Pepper, Garlic Salt, Onion Salt and a Herb Garlic/Serendipity Mix to create my dry rub.  (** There are many types of dry rubs, experiment for taste.)

3.  Butter: butter is used in between the meat and the skin so that the skin comes out nice and flavorful and crispy. It’s serioulsy a dream.

4. Olive Oil: olive oil is used on the outside of the bird to help the spices stick and to help further crisp up that skin.

5. Beer:  And last but not least, the star of the show – Shiner Bock Beer!  Any kind of  beer should work well for this recipe but Shiner Bock Beer is the preferred Choice of the Beer Butt Chicken given it's dark and flavor.