2 Gringos' Texas BBQ Blog

H‑E‑B Primo Pick Video March 31 2017

Look up primo in the dictionary and you’ll see “of finest quality” or “importance”. So it makes perfect sense that the tasty, cool and one‑of‑a‑kind products you find at H‑E‑B be named Primo Picks. Check out this new H‑E‑B Primo Pick video featuring our family of delicious 2 Gringos Chupacabra products!

2016 Chili Pepper Awards November 23 2016

The Chupacabra Brand of products have been entered in the Chili Pepper Awards since 2013. This is a nationwide contest put on by the Chili Pepper Magazine. Well, the results are in for 2016.

  • 1st place Chupacabra Chips
  • 1st Place Cajun Blend Chips
  • 1st Place Cracklings
  • 1st Place Marketing Logo - "Chupynuts"
  • 2nd Place Dry Sausage
  • 2nd Place Tomatillo Salsa
  • 2nd Place Chuparracho Beer Salt


For a small South Texas business to compete on a national level is humbling. None of this would be possible without the dedication of so many people and to all of you, I am truly grateful! Our Insistence of not cutting corners to ensure quality, people pleasing products has once again paid off.

THANK YOU to all our customers for making us what we are today!

With a full heart,
The Gringo

Special Deal! August 11 2016


Do you love the Chupacabra jerky or have been wanting to try it? Well, now’s the time to get yours because we have a special deal for you! Buy 6 or more of the 1.75oz jerky for only $4.00 each!

Call the office or stop by to see us to get some of our amazing jerky at this great price before time runs out!

(Good through August 31, 2016)

Need a cap or visor to shield you from the hot sun? August 10 2016

Hey folks! Need a cap or visor to shield you from the hot sun? The Chupacabra caps and visors are back in stock! Click here to shop online, or call the office to get one.

Get yours before they fly off the shelves!


New Pit Master Aprons! April 29 2016

New Product!

We now have the adult Pit Master Aprons that so many of you have requested!!!

Product Description:
White apron with Chupacabra Pit Master logo. One size fits most.

Get yours today for $30 plus shipping.
You can order online here or call the office at 210-495-8836

Kids Cooking Contest! March 01 2016

​Folk's it's time for another contest, but this time it is all about our future Pitmasters!! Shoot some footage of your kids cooking with our 2 Gringos Chupacabra products for a chance to win a fully loaded BBQ Buddy!

Grand Prize:

Fully loaded BBQ Buddy

Entry Rules:

  • Kids must be between 5-12 yrs old
  • Must use at least one 2 Gringos Chupacabra product
  • Video must be 3-4 minutes long
  • Contestants can be supervised by an adult, but the child must be the one cooking

Entries must be sent to mary@2gringoschupacabra.com by midnight, Monday, March 21st.

Note: To submit an entry, upload your videos to YouTube, Vimeo or to a similar online video sharing platform, and email us the link to your video. Please do not email us the video files themselves. 

New Retail Store in Sealy, Texas: Oasis Travel Center February 17 2016

We would like to welcome the Oasis Travel Center in Sealy as our newest retailer!

Address/Directions: 6701 IH 10; Take the Bernardo exit, they are on the west bound access road.


Blackened Black Drum Fish January 15 2016

2 Gringos Chupacabra - Blackened Black Drum

This video is about 2 Gringos Chupacabra - Blackened Black Drum

Posted by Mary Graves Winterrowd on Wednesday, December 30, 2015

Blackened Black Drum Fish



    1. In a small bowl, pour melted butter over each filet of fish until they are completely coated on both sides.
    2. Season the filets liberally with 2 Gringos Chupacabra Cajun Blend on both sides.
    3. Heat up the cast iron skillet for about 12 minutes. For blackened fish, you do not need to add any oil.
    4. Place the filets on the hot skillet directly (no oil).
    5. Cook for approximately 2 1/2 minutes on each side.
    6. Drizzle melted butter over the fish while it's cooking.
    7. Take the fish off the skillet and garnish with lemon.

2nd Annual 2 Gringos Chupacabra BBQ Throwdown Winners December 14 2015

Our 2nd Annual 2 Gringos Chupacabra BBQ Throwdown was a huge success!

We hope everyone enjoyed being there! We had a great time and we look forward to hosting this event for you next year!

Congratulations to:

JD Davidsmyer
Grand Champion

and to

Paige Bischer
Grand Champion

Thank you to the 68 PitMasters who really made this possible!!! 

We have some pictures of the winners below, but to see more pictures of the event, visit our our 2nd Annual 2 Gringos Chupacabra BBQ Throwdown facebook page. 

2nd Annual 2 Gringos Chupacabra BBQ Throwdown November 18 2015

2nd Annual 2 Gringos Chupacabra Throwdown


Our 2nd Annual 2 Gringos Chupacabra BBQ Throwdown is happening on December 4th and 5th in Beeville, Texas! It's going to be an awesome event! We have gone from 29 teams last year, to nearly 70 teams this year! 

There will be $10,000 plus in awards and money, with an additional added $2,400.00 from The Gringo & Gringa!!!

Thanks to so many dedicated and loyal “Chupacabrians”!!!

When: December 4th and 5th, 2015
Where: 2306 Old Houston Hwy., Beeville, Texas

Sponsered by: 2 Gringos Chupacabra and Smokin' Roses BBQ Team

Boston Butt Pulled Pork November 04 2015

Boston Butt Pulled Pork



  1. Cut the "fat cap"
  2. Coat port butt liberally with  2 Gringos Chupacabra Rub
  3. Pour 1/4 cup of  2 Gringos Chupacabra “Marigate” and 1 cup of water into pan
  4. Place pork butt on the pitt at 275 degrees
  5. Cook approximately for 8 hours until internal temperature is around 170 degrees
  6. Serve as “sliders” with Kings Hawaiian slider rolls, pickles, major, onion, and cole slaw or as a main course.

Fresh Tip

Don't throw away the juice! Put it in a container and store it in the icebox for 30 minutes or until the fat floats to the top. Then scoop the fat out and discard. Use what is left as a lean dipping sauce, or pour it over the meat for extra flavor!

Let us know how you liked this recipe!

Winners of our Fill in The Map Contest! October 13 2015

We just filled in more states of our Fill in The Map contest!! Congratulations to Skip Collver from South Dakota, Carl Shepard from Hawaii, Travis Quick from Iowa, Julie Rafferty from Massachusetts and Chris Scarmana from Connecticut!!!

But the contest is not over yet! We still need Rhode Island! Be the first to order and win a free 12oz 2 Gringos Chupacabra Rub!!!

Fill in The Map Contest October 09 2015

We need your help to fill in the map! We have been blessed with orders from all over the country, and we've even shipped our products to places outside the US. However, we are 6 states shy of fulfilling orders in all 50 states of this amazing country. So, we are doing another contest! The first person to place an order to any of the six states listed below, wins a free 12oz 2 Gringos Chupacabra Rub! There will be SIX winners, one for each state, but only the FIRST order from each state will win. Make sure that's you!

Entry Rules:

  • Your order MUST be shipped to one of these states: Connecticut, Hawaii, Iowa, Massachusetts, Rhode Island or South Dakota

How to Enter:

    • SHOP our Online Store OR place an order by phone at (210) 495-8836


Winner of our "Spice of Your Restaurant Meal" Photo Contest!!! September 27 2015

And the winner is.....

Caption: Chupacabra sighting at the local taqueria. I put that stuff on everything.

Big thanks to Lori McCutchen Wistein‎ for participating in our photo contest!
You've just won $50 worth of 2 Gringos Chupacabra Products!!!

The 2015 Chile Pepper Awards Winners!!! September 23 2015

Folks, the Chile Pepper Awards is the hottest awards show around. The awards are held by Chile Pepper Magazine and judged by many restaurant owners, food bloggers and other food connoisseurs of everything spicy! Winners were announced this past Saturday in Stafford, Texas. We are thrilled to announce that 2 Gringo Chupacabra took home four 1st Place Awards and two 2nd Place Ribbons!!! 

  • 1st Place Marketing Logo
    2 Gringos Chupacabra Jerky
  • 1st Place Fresh Salsa Hot/X-Hot
    2 Gringos Chupacabra Hot Salsa
  • 1st Place Snacks Tortilla Chips
    2 Gringos Chupacabra Chips
  • 1st Place Snacks Chips - Other
    2 Gringos Chupacabra Cajun Chips
  • 2nd Place Ribbon - Cook-Off / Seasoning-Rub (Dry)
    2 Gringos Chupacabra Cajun Blend Rub
  • 2nd Place Ribbon - Snacks Jerky
    2 Gringos Chupacabra Jerky

Spice Up Your Restaurant Meal Photo Contest! September 21 2015

Folks, we've heard from a lot of people how they take our 2 Gringos Chupacabra products to their favorite restaurants to spice up their meals... and we love that! So, that gave us the idea for this new photo contest:

The first person to post a picture on our Facebook page with any one of seasonings or salsas at their favorite restaurant will win $50 worth of 2 Gringos Chupacabra Products!!!

Entry Rules:

  • Your entry photo MUST contain one of our 2 Gringos Chupacabra products
  • It MUST be clear in the picture that you are at a restaurant

How to Enter:

  • LIKE our Facebook page
  • POST your picture on our wall (include your name and the restaurant you are at)

There will only be ONE WINNER! Good Luck!!!

H-E-B Primo Picks September 02 2015

Folks, we would like to thank H-E-B and all out there who believe so strongly in the 2 Gringos Chupacabra brand!

Our 2 Gringos Chupacabra Rub is featured in the September issue of H-E-B Primo Picks! We are very proud to announce that as of this month, our products can be found in over 200 H-E-B stores!!! Find one near you by using our store locator

Wings-N-Things Recipe August 19 2015

It's time for a spicy wings recipe that is just finger-lickin' good!


  • 15-20 Wing Portions (I like drummies)
  • 10-12 Thighs (bone-in/skin-on)
  • 1/4 Cup Chupacabra “Marigate”
  • 1/4 Cup Paul Newman's Balsamic Vinaigrette
  • Liberal amount of Chupacabra Cajun Blend
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Tabasco Sauce or your favorite hot sauce
  • 1 Stick "Real Butter" (melted)


  1. Put the wings and thighs in a 2 gallon baggie with all other ingredients.
  2. Refrigerate for at least 4 hours (or overnight if possible).
  3. Remove from baggie and place the wings and thighs on a cookie sheet. DO NOT throw away the liquid.
  4. Season liberally with Chupacabra Cajun Blend
  5. Place on the pit at 325 degrees, in indirect heat for 1 1/2 hours.
  6. After the chicken is turned the first time, baste with remaining liquid every 15-20 minutes.
  7. Remove the chicken from the pit when it turns golden brown and when the internal temperature reaches 160 degrees.
  8. Serve and enjoy!

Let us know how you liked this recipe!

Redfish Diablo Recipe August 07 2015

Many of our clients have requested that we share some more recipes using our Chupacabra products. So here is a delicious recipe that will compliment the heat wave on the tale end of summer. 


  • Redfish Diablo On the 1/2 Shell
  • 1 Serrano (chopped)
  • 2 Tlbsp Onion (chopped)
  • 15 Cherry Tomatoes (halves)
  • 8-20 Black and Green Olives (halves)
  • 1 Tbsp. Butter (melted)
  • 2 Tsp. Chupacabra Cajun Blend or Chupacabra Rub
  • 1 Tsp. Olive Oil


  1. Pre-heat oven to 400 degrees or on the pit.
  2. Put olive oil on fish and season with your choice of “Chupacabra Rub”.
  3. Place all veggies on fish, with the tomatoes last.
  4. Bake for 25 minutes or until fish is flaky.
  5. Drizzle butter over fish and enjoy!!!

There will be many more recipes to come so make sure you share with us how this one worked out for your meal.

4th of July Photo Contest Winners! July 09 2015

Announcing the winners of our 4th of July Photo Contest!

Thank you to everyone who submitted photos and shared the contest on Facebook! The pictures were so great that it was hard to choose just one, so we have decided to select two winners: Pam La Field Cobb and Michael Durivage. 

The Winners


Photo by: Pam La Field Cobb

Photo by: Michael Durivage

Check Out All 4th of July Photo Contest Entries Here



4th of July Photo Contest! July 01 2015

We're doing another fun photo contest to celebrate the 4th of July! Enter for a chance to win $100 worth of 2 Gringos Chupacabra Products!!!

Entry Rules:

  • Your entry photo MUST contain one of our 2 Gringos Chupacabra products
  • You must submit the picture by July 5th, 2015 (before midnight central time)

How to Enter:

Good Luck!!!


Check Out Some Of Our Past Photo Contest Winners:

Chupacabra Products in Tyler and Surrounding Areas May 06 2015

Friends, I'd like to welcome Clifton Bishop, of Brownsboro, as a Distributor of Chupacabra Products. So if you live in the Tyler, or surrounding area, Clifton will be able to take care of your needs!! He's a Christian, family man, with a passion for our products. He can be reached at 903-275-8220, give him a call an enjoy his infectious personality!!! - The Gringo!!!

Chupacabra Chalupas Recipe January 21 2015


  • 1 Tbsp. Oil
  • 1 lb Hamburger Meat
  • 1 Medium Onion Chopped
  • 1 Tbsp. Chupacabra Rub (or to taste)
  • 1 Tsp. ground cumin
  • 2 Tsp. chili powder (Gephardt’s)
  • 1/2 Head of Lettuce
  • 1-2 Tomatoes
  • 1 Can Refried Beans
  • 1 Cup of Cheese (grated)
  • 1-2 Avocado (sliced)
  • 6-8 Corn Tortilla Shells


    1. Heat oil in skillet and add meat along with Chupacabra Rub and cumin.
    2. After 3-4 minutes add onion and cook until meat is done.
    3. Preheat oven to 375 degrees.
    4. On a tortilla shell spread a desired amount of refried beans, then top with meat and desired amount of cheese.  
    5. Place on cookie sheet in pre-heated oven until cheese has melted.  Add lettuce, tomatoes, avocado as desired.

    Braised Chupacabra “Short Ribs” Recipes January 21 2015

    • 2 Tbsp. Chupacabra Rub
    • 4 Beef Short Ribs
    • 1-2 Tbsp. Olive Oil
    • 2 Med. Onions (quartered)
    • 2 Cups Rough Chopped Celery (with leafy part)
    • 2/3 Cup Chupacabra “Marigate”
    • 1 – 14 oz. Can Whole Peeled Tomatoes
    • 1 ½ lbs. Baby Red Potatoes
    • ½ - 1 lb. Whole Baby Carrots
    • 6-8 Bay Leaves


    1. Rub ribs with olive oil then season with Chupacabra Rub. Dredge in flour. In a pot, heat olive oil. Add short ribs and brown. 2 batches works best.
    2. Remove ribs. Add onion and celery. Cook until almost brown. Add meat back in and cover with 2” of water. Season with 2 tbsp. of Chupacabra Rub and add Chupacabra “Marigate” with hand squashed tomatoes and bay leaves. Bring to a simmer and let cook for 4 ½ - 5 hours.
    3. Add potatoes and cook for 30 minutes. Add carrots and cook till fork tender.
    4. Serve straight up, over rice, or over mashed potatoes.