Meet TEARL DUNLAP of TD's Brew & BBQ: Story, Q&A, and Smoked Mac & Cheese Recipe
The Story Behind TD's Brew & BBQ
I am Tearl Dunlap, a 39-year-old husband and father living in Southeast New Mexico. My goal in life is simple: support my family, BBQ, drink beer, and get tattooed! I had the inception of TD’s Brew & BBQ in mid-2018, selling my very first bottle in a Raising Cane's parking lot in Texarkana, Texas. Late 2019 was when things really took off. A couple of hours a week turned into a day or two, then a week or two a month, and now I’m spending more time doing this than I ever could have imagined—and loving every second of it.
Bringing Families Together at the Dinner Table
I sit down at the dinner table every night with my wife and three daughters. My absolute favorite part about TD’s is knowing that when my products are on someone's table, I had a hand in that moment. A customer recently posted a picture of his son eating wings covered in 'The OG' sauce, captioning it, 'This is why I love to cook. It’s memories like this.' He's right—those are the memories I love with my own family, and now I get to be part of other families' dinner table memories.
Developing Sauces and Favorite Rubs
About 15 years ago I was hungry and realized I forgot BBQ sauce at the store, so I looked up an idea for a recipe and used what I had available. It turned out pretty awesome, so I started tweaking what I remembered using, and one thing led to another.
Favorite Cooks: Flank Steak Tacos
My absolute favorite thing to cook is flank steak tacos! Top them with spicy grilled mangos, diced onions, fresh cilantro on a warm tortilla, plus a buffet of assorted hot sauces. Who doesn't love tacos? I love the heat!
Fire Roasted Hatch Green Chile Smoked Mac & Cheese
https://youtu.be/qPGcnxuZxr0?si=PlVtJ4zrretfj8u0
Hatch Green Chile
16 oz Macaroni
16 oz of Velvetta Cheese shredded
10 oz of Asadero Cheese
6 cups of whole milk
1 cup heavy whipping cream
TD’s Brew & BBQ 3 Chile Cilantro
1 bag of pork rinds (can be seasoned)
Foil pan
Cold beer
Roast the hatch chilies, and place in ziplock bag to “sweat” the Chile. Mix all ingredients in foil pan leaving out he pork rinds.
Skin & Chop Hatch Chile, and mix into Mac & Cheese. Place in smoker for approximately 2 hours stirring occasionally.
At closet to the 2 hour mark cheese will be creamy and pasta will be soft.
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Mix pork rinds and 3 Chile Cilantro in a ziplock bag and crush to the size of Panko crumbs. Layer on top of Mac & Cheese and cook 20 mins or until topping is fully toasted.
Serve immediately.
Leftovers can be reheated & adding more milk if desired.