Skip to main content

Midland Living Magazine

Perfect Grilling Recipes

Hi! My name is Larry Fuentes. I have been an avid outdoor cook for most of my life. My passion is to share great bbq with everyone that I meet! My wife Stephanie and I have 3 boys, David (13), Jonathan (10), and Caleb (7). I am always happy to answer questions about bbq!  You can reach me at [email protected].

Smoked Queso

This is a recipe that really is a combination of a few recipes.  It is a very silky and smooth queso that holds up well but is easily dippable.  You can add in different peppers to make it as spicy as you want! Meat is optional as well.  Any kind of meat would go great in this recipe.  Try brisket, ground beef or chorizo!


  •  16 oz – Mexican Velveeta
  •   8 oz – Smoked Gouda
  •   8 oz – Cream cheese
  •   8 oz – Sour cream
  •  1 can – cream of jalapeno soup
  •  4 oz – green chiles or jalapeno
  • 16 oz – breakfast sausage or any meat you prefer
  •  Garnish Optional – Pico de Gallo and chopped cilantro


  1. Preheat smoker, oven, or grill to 350F. Use a strong wood such as mesquite or hickory for smoke flavor.
  2. Brown sausage (or your favorite meat). Set aside.
  3. Cube up Velveeta, gouda, and cream cheese into ½” cubes and place into Dutch oven or oven safe dish.
  4. Pour sour cream, soup, and chiles into dish with cubed cheese.
  5. Scoop meat into pan.
  6. Place on smoker uncovered.
  7. Stir mixture every 10 minutes.
  8. Queso will be done after 40-50 minutes.  You will know it is done when the queso starts to   bubble and the ingredients are melded together.
  9. Garnish with Pico and chopped cilantro.

Bite-Size Jalapeño Poppers


This dish is something my sister-in-law makes that I put my own spin on. BBQ is all about putting your own likes into dishes!  Feel free to mess around and make this dish your own.  I like these poppers over traditional poppers because you don’t have to worry about the filling falling out when taking a bite or the bacon not getting cooked.


  •  12 medium sized jalapenos
  • 8 oz – Cream cheese
  • ¾ cup – Sharp cheddar cheese
  •  ¾ cup – breakfast sausage
  • 1 tsp – Bacon grease (optional)
  • 1 tsp – Garlic powder
  • 1 tsp – Onion powder
  • 1 tsp – Your favorite bbq rub
  • 1 package – Thick cut bacon


  1. Preheat oven, smoker or grill to 300F. Set up grill or smoker for indirect cooking.  Hickory or pecan wood goes well with this dish.
  2. Set out cream cheese to get to room temperature.
  3. Brown sausage, drain and set aside to cool.
  4. Cut stem off jalapeno and cut 1” sections.  You will get 2 sections out of a pepper.  Cut these sections in half. Scoop out seeds and membranes. Put these pieces on a cookie sheet or grill pan.
  5. Combine cheeses, sausage, bacon grease, spices in a large bowl.  Mix thoroughly.
  6. Generously scoop out filling into jalapeno pieces.
  7. Cut bacon into lengths that cover the jalapeno completely and place on popper.
  8. Cook for 45-60 minutes or until bacon is completely cooked.

BBQ Pork Ribs

BBQ ribs are the epitome of summer cookouts.  They can come in many forms and flavors.  My favorite rib is sweet and salty with a bit of heat. You can grill or smoke ribs. How ever you do them, below is my method of making fall off the bone pork ribs!


  •   1 rack of ribs
  • Any of your favorite bbq rub (Piggybank by Texas Oil Dust is my go-to)
  •  1 stick of butter
  •  Hot sauce
  • Brown Sugar
  • BBQ sauce (optional)


  1. Set up grill or smoker for indirect cooking at 275F
  2.  Peel membrane off back of ribs using plastic knife and a paper towel.  Loosen the membrane and use the paper towel to grab hold.  Pull using a strong motion away.  It might take a few tries to get all the membrane off.
  3. You can trim off excess fat or just go straight to the rub. It is up to you.
  4. Rub the ribs down front and back with a binder.  This can be olive oil, vegetable oil, mustard, or even water.
  5.  Apply rub generously and let it set for at least 30 minutes.  You will know it is ready when the meat is “shiny”.  This will ensure that the spices are activated and it will give you that great bark that will make your mouth water!
  6.  Cook on the grill or smoker indirectly for 2.5-3 hours.
  7. Once the color gets to be a dark ruddy red color you can proceed to wrapping the ribs.
  8. On a piece of heavy-duty aluminum foil place 4-6 pats of butter, a sprinkle of brown sugar and a generous dousing of hot sauce.  Place meat side down on the foil.  Repeat on the back side of the ribs.
  9. Wrap up tight and place back on the grill/smoker for 1.5-2 hours.
  10.  Check using the bend test.  If the ribs easily bend they are done!  You can also unwrap the ribs and gently pull at a bone.  It should come out with a gentle tug.
  11.  Unwrap and place on direct heat for 10 minutes.  During this time, you can glaze your ribs with your favorite bbq sauce.
  12.  Take off of the grill/smoker and let rest 10-15 minutes.
  13.  Slice and enjoy!!

Faces Of the Permian Basin 2020


Digital Issue Fall 2021