Queen G's Texas Kitchen

Queen G's Texas Kitchen Unapologetically Bold. Ridiculously Good. Texas comfort food—Scratch cooking—No rules—Just delicious chaos! 🤪 BBQ • Bread • Bologna • Beyond

06/12/2026

Texas-sized and 100% scratch-made! 🤠 I made the spam, the unagi sauce, and the red pepper jelly from scratch (no, I didn’t grow the rice myself, but I did season it!). Jeff approved!

06/10/2026

When your husband texts you at 10:30 AM from work—not even lunchtime yet—because he’s already daydreaming about last night’s dinner leftovers... you know you’ve hit the jackpot. 🤯🔥
Jeff officially declared this one "no FU$$ING JOKE" and said it belongs on the ultimate holiday, birthday, and anniversary rotation! He even pitched a whole cookbook called “Pawpaw's Favorite Meals” just for dishes like this!
I made this Cheesy Chicken Buldak Ramen live on my Foodtok, and it officially earned a permanent spot in the recipe rotation. Think chewy ramen noodles, spicy Korean fire chicken, a mountain of melty mozzarella, and a bright lemon-cilantro onion salad loaded with gochugaru and fresh jalapeños. It is bold, cheesy, spicy, and downright addictive.
👇 FULL RECIPE STEPS ARE IN THE FIRST COMMENT BELOW! 👇
Ingredients (Serves 4):
🔹 The Chicken & Buldak Sauce:
2 lb boneless skinless chicken thighs, cut into bite-sized pieces
⅓ cup gochugaru
⅓ cup hot gochujang
3 tbsp soy sauce
3 tbsp honey
4 tbsp garlic-ginger paste
1 tbsp sesame oil
1 tbsp neutral oil
⅔ cup chicken broth
½ tsp MSG (optional)
Black pepper to taste
1 tbsp salted butter (for finishing)
🔹 The Noodles & Extras:
4 bundles ramen noodles
2 bunches green onions (separate whites for cooking, dark tops for garnish)
2½ cups low-moisture whole milk mozzarella
Sesame seeds & lime wedges
🔹 The Gochugaru Onion Salad:
1 large red onion, thinly sliced
Juice of 1 lemon
Handful fresh cilantro, chopped
1 jalapeño, finely diced
½ tsp salt
1½ tsp honey
1 tsp sesame oil
2–3 tsp gochugaru

Am I the only person who studies abandoned grocery lists? 😂I found this one stuck to a shopping cart today and spent way...
06/09/2026

Am I the only person who studies abandoned grocery lists? 😂

I found this one stuck to a shopping cart today and spent way too much time building a profile of the shopper.

My biggest clue wasn’t the Voltaren or the gravy mixes.

It was “covered rubber bands.”

Not rubber bands. Covered rubber bands.

That’s the kind of specificity that makes me think this person knows exactly what they’re doing.

So tell me:

Who is this shopper?

What are they cooking?

And what are those covered rubber bands for? 🤔

05/28/2026

I know Spam can be polarizing, but making it at home changes everything! No mystery fillers—just quality pork, ham, and a satisfying process. Even my family couldn't pick out the store-bought version in a blind taste test. Would you make this at home? Let me know!

Drop “Spam Recipe” in the comments and I'll send the step-by-step breakdown your way. 🥓

05/25/2026

Homemade SPAM copycat!

Smooth texture, classic flavor, and that slice reveal says it all. Full recipe and process coming soon!

Would you try homemade SPAM? 👀👇

I needed to make room in my freezer so I thawed these out last night and put them on the smoker today. We cave-manned th...
05/20/2026

I needed to make room in my freezer so I thawed these out last night and put them on the smoker today. We cave-manned them right off the cutting board, no sides, sauces or plates!! 😂

05/20/2026

Taylor Ham or pork roll? 👀
Either way, I made this Jersey classic completely from scratch — including fermenting the pork roll with starter culture to develop that signature tangy deli flavor before smoking and slicing. Then I put it head-to-head against the store-bought version.

This one was a deep dive into old-school cured meat techniques, texture, fermentation, and flavor. The homemade version had the classic pork roll flavor, crispy edge curl, and that salty Jersey breakfast vibe.

FAQ:
• Milk powder substitute? → Whey protein or soy protein powder work too.
• Why Cure #1? → Food safety, color, and that classic cured deli flavor.
• Why phosphates? → Better bind, moisture retention, and smoother deli texture.
• What is Bactoferm? → A starter culture that creates the tangy fermented flavor. Is it necessary? No — but it helps create that authentic Jersey pork roll flavor.
• How did I ferment at 90°? → I turned my oven barely on and monitored ambient temp with a meat probe, adjusting until it held around 90°.
• Casing? → 100% cotton muslin casing.

Comment “recipe” if you want the full pork roll process and recipe.

05/15/2026

Sneak peek at my first ever batch of completely-from-scratch hotdogs! Also my first attempt stuffing casings like these (sheep intestines 😂) which is obvious! They aren’t going to win any beauty contest. I’ll let you know how they taste as soon as they’re done!

05/14/2026

LOOK what I turned 2 NY strips into… 🔥🍜

I needed to feed 4!

Seoul Fire Steak Noodles with tender steak, noodles, peppers, jalapeños, peanuts, lime, and chili crisp. Sweet, savory, spicy, and packed with bold flavor.

Such a fun way to stretch 2 steaks into a giant platter of noodles with serious flavor. 😮‍💨🥩🌶️

Would y’all tear this up?!

05/11/2026

This is NOT your typical chicken salad 👏❤️💚

Sweet, tangy, crunchy, juicy, and packed with marinated chicken, crisp peppers, fresh fruit, and toasted pecans. If you’ve ever had the famous Cafe Max chicken salad in Dallas, this is my copycat version — and I finally nailed it.

Honestly, this might be one of the most refreshing things I’ve made all year. Perfect for summer picnics!

Comment “SALAD” and I’ll send you the recipe!

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Little Elm, TX
75068

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