For over 65 years, Ed Kellum and Son has been Texas owned and Texas operated. Texas is known for its food, music and everything big. Texas has always been famous for its unique cuisine; the Lone Star State is practically its own culinary region. Texas is home to BBQ, Tex- Mex and everything fried.

This Saturday, August 2nd from 11am to 1pm Thermador Chef David will be cooking some Authentic Texas cuisine in the Live Thermador Kitchen inside the North Dallas Starpower. Come see how Chef David puts a new spin on our old Texas favorites.

After you’ve filled up on some great Texas cooking you can enjoy some Texas sized savings on the finest appliances:

  • $200 off an Amana 25 cubic foot Ice and Water Side-by-side stainless refrigerator!
  • Save up to $3848 on a new kitchen with Jenn-Air’s “Your Purchase, Your Reward” promotion. Ask for details.
  • Save up to $6097 on appliances with Thermador’s One-Two-Free promotion. Ask for details.
  • Save hundreds on all Bosch closeout models!
  • Free installation on all KitchenAid dishwasher closeout models! Up to $150 value, free!
  • Let our professional Thermador chef cook for you and 5 others when you buy a Thermador kitchen. Ask for details.

Check out some of our favorite Texas recipes below:

Mini Pecan Pies

Pecan pie


3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 (8-oz.) packages frozen tart shells
Garnish: currants

1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
3. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.
4. Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.


Chicken Fried Steak Bites

Chicken fried steak bites

Original recipe makes 8 servings
1 quart oil for frying
1 egg
1/4 cup milk
2 cups all-purpose flour
2 teaspoons dry mesquite flavored seasoning mix
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
2 pounds cube steak, cut into bite size pieces

Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.


Texas BBQ Brisket Sliders

BBQ Beef Brisket sliders


Serves: Makes 12 (2-slider) servings.
1 package of your favorite BBQ Rub
4 pounds beef brisket
24 slider or small dinner rolls
3/4 cup barbecue sauce
4 cups prepared coleslaw

Rub Seasoning over beef. Place beef, fat side up, in 13×9-inch foil pan. Cover with foil. Refrigerate overnight.
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place covered beef in pan on unlit side of grill. Close grill.
Grill 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180ºF to 185ºF. Carefully remove pan from grill.
Return beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust and internal temperature is 190ºF to 200ºF.
Remove beef from grill. Let stand 10 minutes. Slice brisket. Serve brisket slices on slider rolls. Top with BBQ Sauce and slaw. Serve with additional BBQ Sauce, if desired.


Join us:
August 2nd -11am to 1pm
Ed Kellum & Son inside of the North Dallas Starpower
15340 North Dallas Parkway, Suite 1000
Dallas, TX 75248


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