• Half Corn Half Flour tortillas
  • Large Yellow Onion
  • 3 Poblano Peppers
  • 6 Gadwall Breast
  • 3/4 Cup of Candied Jalapeño
  • 1/2lb Bacon
  • 3/4 Cup of Cotija Cheese
  • Verde Sauce of Your Liking
  • Pinkerton’s Barbecue Grand Champion Rub


  1. Breast out 3 Gadwall (6 breasts) and season with rub, place back in the fridge.
  2. Heat a large cast iron or frying pan over medium low heat.
  3. Add bacon to pan.
  4. While bacon is cooking, julienne cut your onion and cut poblano in strips removing seeds and stems.
  5. Mince candied jalapeño and set aside in a bowl on the counter.
  6. Continue to cook bacon until crunchy.
  7. Remove bacon and let rest on plate with folded paper towel to collect grease.
  8. Collect excess grease with a dry paper towel leaving a little in the bottom of the pan.
  9. Add julienned onion and poblano strips to pan and turn heat to medium low.
  10. Light charcoal on grill or heat grill on high.
  11. When grill is HOT remove the breast from the fridge and give another sprinkle of rub.
  12. Stir onion and pepper mix.
  13. Place gadwall directly over the heat on your grill grate.
  14. Sear each side for 3 minutes on each side or until desired doneness.
  15. Remove from grill and let stand on kitchen counter.
  16. Turn heat on the skillet to medium high stirring frequently. Use the onion and pepper mix to rub off caramelization on the bottom of the pan.
  17. Once very soft and brown, remove onion and pepper mix and place in bowl on counter.
  18. Heat tortillas in the same fry pan you cooked everything else.
  19. Crumble the now cool bacon and place in bowl.
  20. Slice Gadwall into thin strips.
  21. Assemble the taco: tortilla, onion, poblano, duck, minced candied jalapeño, bacon, top with cotija cheese and drizzle with verde sauce.

Headed over to San Antonio for the Lots, Stock, and Barrows BBQ Contest this weekend. It was great contest filled with a competitive field, a real knife fight! We used Come And Eat It sauces and rubs and @royaloakcharcoal and finished with some great results! Congrats to @phillipbreeden for his GC on his 300th competition!
1st Brisket- Everything rub, Grand Champ Beef, Salt and Pepper Blend
7th Rib- Everything Rub, Boss Hog, Rib Glaze
10th- Everything Rub, Boss Hog, Rib Glaze

Soko radicchio bunya nuts gram dulse silver beet parsnip napa cabbage lotus root sea lettuce brussels sprout cabbage. Catsear cauliflower garbanzo yarrow salsify chicory garlic bell pepper napa cabbage lettuce tomato kale arugula melon sierra leone bologi rutabaga tigernut.

A Texas Pitmaster Makes Forbes’s 30 Under 30 List

“Of course the first barbecue aficionado to make Forbes 30 Under 30 is from Texas.”

Texas Monthly November 15, 2017

“Barbecue hasn’t been well-represented on the Forbes 30 Under 30 list since it launched in 2011. In fact, Grant Pinkerton, of Houston’s Pinkerton’s Barbecue, was told that he was the first pitmaster they’ve recognized when Forbes called him Wednesday morning to congratulate him on making the 2018 list. An earlier email had gotten lost, so he learned just hours before the list was released that he was in the same company as Houston Astro José Altuve and food entrepreneur Ayesha Curry, who just opened her debut restaurant, International Smoke, in San Francisco this week. Curry will join Pinkerton in the Houston culinary scene when the second location of her global barbecue joint opens in 2018.”

New Rubs & Sauces Drops, Discounts and Exclusives


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