Gus Whitfield
@gus-grills-out
Retired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.
23 recipes
Rock Sugar Pomelo Tea
冰糖柚子茶
Super-Savory Sour Soup Beef
超下饭的酸汤肥牛
Clay Pot Old Hen Soup
砂锅老母鸡汤
Reviews (122)
Made this for my grandkids after soccer practice, and you'd have thought I served them brisket the way they carried on. Piled the rice high, drowned it in that tomato sauce, and laid the eggs right on top like a quilt. My oldest boy went back for a third helping. Even my wife, who side-eyes anything with ketchup in it, asked for the recipe. I'll be making this one again.
Oct 24, 2026
Whipped this up for the grandkids when they came over Sunday and served it over plain white rice with some steamed broccoli on the side, Texas-style. The littlest one picked out the dried chiles but still mopped up the sauce with her rice, and the teenagers went back for thirds. Whole chicken legs were cheap at the store and the braise made the meat fall-off-the-bone tender. Only reason it's not five stars is my batch came out a touch sweeter than I'd like — probably the rock sugar, next time I'll cut it back a bit. Low and slow on the simmer and this thing is basically foolproof.
Oct 24, 2026
Now listen, I've cooked wings a hundred ways, but this cola braise is the real deal. Followed it low and slow-ish and those wings came out glossy as a fresh wax job on a '68 Ford. Whole family was fighting over the last one, so five stars easy.
Oct 20, 2026
Solid little beef bites, cumin and garlic came through nice. I'd rather smoke a chuck roast low and slow, but for a weeknight fry-up this was respectable. Needed a touch more salt than the recipe called for and my oil was probably a little hot the second round.
Oct 20, 2026
Been smoking brisket low and slow for 30 years and this braised version gave it a run for its money. That rock sugar caramelized in the wok is the real deal—watch it close or it'll turn on you quick. Making it a third time this month, that's all you need to know.
Oct 20, 2026
Now this is my kind of cooking — hot wok, quick work, done in minutes. The beef stayed juicy and those bean curd sticks had a nice chew, way better than I figured a tofu product would be. Added a couple extra bird's eye chilies like any good Texan would and it was perfect.
Oct 20, 2026
Solid beef dish and my wife liked it, so it earns its keep. Frying the garlic cloves till golden then finishing with butter and oyster sauce gave it good flavor, though I found it needed an extra hit of black pepper to really stand up to the beef. Next time I'll let the cubes get a harder sear too — I like a bit more crust on my meat than one quick stir-fry gives you.
Oct 20, 2026
This is basically low-and-slow braising philosophy in a wok, and I respect that. Got the caramel right on the first try and let that chicken take its time until the glaze clung to everything — even my rice came out perfect, which is saying something. Already told my whole Sunday crew about it.
Oct 20, 2026