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, everything fried and the famous Texas State Fair.

Big Tex

We are giving away 2 pairs of tickets to the 2014 Texas State Fair this Saturday, October 11th from 1pm to 3pm during our Texas cooking event. Stop by for the chance to win and enjoy some authentic Texas cooking! Our Thermador Chef will be cooking some authentic Texas cuisine in the live Thermador kitchen inside our Uptown location. 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:

  • 10 to 50% off all Sub-Zero and Wolf demo and floor model appliances!
  • $500 off a KitchenAid 29 cubic foot Ice and Water French door stainless refrigerator for only $2588!
  • Half off a 75 inch Samsung LED HDTV. Now $3999!
  • Buy One, Get One FREE on ALL Paradigm closeouts models!
  • Save up to $4898 on a new kitchen with Jenn-Air’s “Your Purchase, Your Reward” promotion. Includes up to $1000 for installation.
  • $2500 off a Sony 65” 4K Ultra HD TV. Now $2488.
  • Over $150 off a Whirlpool Gold Series Dishwasher. Now only $428!
  • A chef to cook for you and 5 others when you buy a Thermador kitchen.
  • Save up to $6097 on appliances with Thermador’s One-Two-Free promotion. Ask for details.
  • Save hundreds on ALL Bosch closeout models!


Check out some more of our favorite Texas recipes below:

Beef ribs

Texas BBQ Beef Ribs 


For the rib rub
3/4 cup raw sugar, such as Sugar In The Raw
1/4 to 1/2 cup salt, depending on your tolerance for the stuff
1/4 cup paprika
2 tablespoons finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
For the ribs
5 pounds beef back ribs
2 cups your favorite barbecue sauce


For the rib rub
1. Combine all of the ingredients. Mix well and take a taste. If it needs more salt, shake some in. The rub can be stored in an airtight container for up to several weeks. Makes about 1 1/2 cups.
Prepare the ribs
2. Season the ribs liberally on both sides with some of the rib rub.
3. Prepare the grill for cooking over indirect heat at 250° F (121°C) using oak or hickory wood for flavor. Place the ribs, meaty-side up, directly on the cooking grate. Cook for 2 1/2 hours. Flip the ribs and cook for 30 more minutes.
4. Place a double layer of big sheets of heavy-duty aluminum foil next to the grill and place the ribs on it, meaty-side up. Wrap up the ribs, sealing the package tightly. Return the ribs to the grill for 1 hour.
5. Transfer the packet of ribs to a platter. Raise the temp of the grill to 400°F (204°C) . Remove the ribs from the foil and return to the cooking grate. Brush with the sauce. Cook for 15 minutes. Flip the ribs, and brush with the sauce again. Repeat once more.
6. Place the ribs on a platter and serve with additional barbecue sauce, preferably warm, on the side.


Chile Con Queso

Chile Con Queso


1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste


1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.

Fried Okra

Deep-Fried Pickled Okra


1/2 cup Yellow cornmeal
1 teaspoon Hot pepper sauce
1/2 cup milk
1 lb Pickled okra
1/2 cup White flour
2 Eggs
Peanut oil; for frying
Original recipe makes 12


1. Drain okra.
2. Beat eggs, milk, and hot red pepper sauce together until well blended.
3. Dredge okra in flour, dip into egg mixture, and then dredge in yellow cornmeal.
4. Put breaded okra on a baking sheet.
(Recipe can be made to this point several hours ahead.)
5.In a deep-fryer or large, heavy pot, heat about 4 inches of peanut oil to 375F. Carefully lower okra into hot oil in batches.
6. Cook until golden brown, about 2 minutes.
7. Drain on paper towels and serve warm.


 Sweet Potato Pie

Texas Sweet Potato Pie


1 1/2 cups mashed cooked sweet potatoes or one 15 oz. can of mashed sweet potatoes
3 beaten eggs
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
3/4 teaspoon salt
1 2/3 cup evaporated milk (one 12 oz. can)


1. Preheat oven to 375 degrees
2. Combine all ingredients in a mixer or blender. (A mixer will leave a few small delectable chunks of sweet potato.)
3. Pour mixture into two nine-inch pie shells (I use my Grandma’s recipe).
4. Bake 55 minutes.
5. Cool before serving. Garnish with whipped cream as desired. Makes two pies.
Uncle Richard’s note: I really enjoy it cold out of the refrigerator the next day for breakfast.

Ginger whipped cream


1 cup heavy whipping cream
2 tablespoons of honey
1 teaspoon of ground ginger


In a chilled bowl, beat all ingredients with mixer, whisk or egg beater until soft peaks form.


Join us:

October 11th -1pm to 3pm

Ed Kellum & Son
4415 North Central Expressway
Dallas, TX 75205