It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."

 

 

 

Beef ›  

Skirt Steak Quesadillas With Caramelized Onion and Roasted Peppers

Makes 6 quesadillas

INGREDIENTS

½ lb skirt steak, sliced thin

1 teaspoon cumin

2 teaspoons salt

1 teaspoon pepper

1/2 red bell pepper, cut into strips

1/2 orange bell pepper, cut into strips

1/2 yellow bell pepper, cut into strips

1 small yellow onion, cut into strips

2 tablespoons water

2 tablespoons olive oil

⅓ cup Rufus Teague BBQ Sauce

6 large tortillas

1 cup pepper jack+ cheddar cheese

 

DIRECTIONS

Warm up skillet with a tablespoon of olive oil.

Add your bell peppers and onion to the pan. Add some salt, pepper and half od the cumin.

Allow them to blister slightly, for about 2 minutes. Add water and cover to soften.

Once soft and pliable, remove from skillet.

Clean skillet out. Add another tablespoon olive oil.

Add the skirt steak to skillet. Add salt, pepper, cumin and some Rufus Teague BBQ Sauce.

Once fully cooked, remove from skillet.

Clean out skillet. Place tortilla on skillet, allow to warm up.

Add cheese, 2 tablespoons of BBQ beef, and ¼ cup of the peppers and onions.

Fold over. Allow cheese to melt. Flip after 3 minutes.Cook on other side for another 2-5 minutes.

Serve with more Rufus Teague BBQ Sauce and green onion.