Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook’s Choice Category at the Jack Daniel’s International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.
Jump to the Recipes: Rogue Cookers for Head Country
Green Chili Cheeseburgers
Reverse-Seared Smoked Tri Tip
Texas Flaming Hot Frito Pie
Sweet & Sticky BBQ Brisket Burnt Ends
Texas Style World Championship Brisket
Tri-Tip Burnt Ends
Texas Style Smoked Beef Ribs
Queso Fundido
Picanha Steak Skewers
Green Chili Cheeseburgers
What it is: A cast-iron skillet Is just as at-home on your stovetop as it is out on your patio. This weekend, try it on the grill. These Green Chili Cheeseburgers are the perfect way to celebrate summer and add a layer of seasoning to your cast iron, all in one go.
Head Country sauce, seasoning, or marinade used: Championship Seasoning, The Original, Hot & Spicy Bar-B-Q Sauce
FULL recipe: Green Chili Cheeseburgers
Reverse-Seared Smoked Tri Tip
What it is: Tri Tip is the bottom sirloin on a steer where three muscles come together. Generally considered California or Santa Maria BBQ, this cut is gaining popularity across the US. Here’s our favorite way to cook it, smoked to temp and then reverse seared like a steak to a medium rare.
Head Country sauce, seasoning, or marinade used: Head Country All-Purpose Marinade, Championship Seasoning, The Original and High Plains Heat
FULL recipe: Reverse-Seared Smoked Tri Tip
Texas Flaming Hot Frito Pie
What it is: The original Frito Pie recipe is a Texas comfort food going back to the 1950s. Serving Frito Pie in a bag is credited to Woolworth’s and Five and Dime Stores in Santa Fe, where they also added New Mexico green chilis. Since Doug went to high school in New Mexico and now lives in Texas, this guide on how to make Frito Pie is a combination of the two styles.
Head Country sauce, seasoning, or marinade used: Championship Seasoning, The Original and High Plains Heat
FULL recipe: Texas Flaming Hot Frito Pie
Sweet & Sticky BBQ Brisket Burnt Ends
What it is: The very definition of meat candy. These BBQ Brisket Burnt Ends—a classic of Texas barbecue—are both a showboat and a crowd pleaser. Don’t put them on your smoker unless you’re ready to invite the whole block to your next cookout.
Head Country sauce, seasoning, or marinade used:Championship Seasoning, The Original, Sweet & Sticky Bar-B-Q Sauce
FULL recipe: Sweet & Sticky BBQ Brisket Burnt Ends
Texas Style World Championship Brisket
What it is: World Champion BBQer and Head Country Ambassador Doug Scheiding shows how this brisket is skillfully trimmed, marinated and then seasoned, and finally bathed in smoke while the moon watches. Then comes the slow-but-sure process of coaxing this classic cut to competition perfection, including a nice, long rest in its own juices—liquid gold, as Doug calls it.
Head Country sauce, seasoning, or marinade used: Original Championship Seasoning,Head Country All-Purpose Marinade,FULL recipe: Texas Style World Championship Brisket
Trip-Tip Burnt Ends
What it is: This burger stacks bourbon against bacon, blue cheese, our Sweet & Spicy seasoning, and our Hot & Spicy Bar-B-Q sauce for a towering bite of sweet, savory, and smoke.
What Kita says: “This is a gentleman’s burger. Smooth, sweet, with just a bit of bite. The flavors of bourbon onions, blue cheese, bacon and the perfect all-beef patty join forces with bourbon blended with hot and spicy barbecue sauce. It all makes this bourbon-and-blue burger a black-tie affair.”
Head Country sauce, seasoning, or marinade used: Hot & Spicy BBQ Sauce, Sweet & Spicy Championship Seasoning
FULL recipe: Tri-Tip Burnt Ends
Texas Style Smoked Beef Ribs
What it is: Smoked beef ribs go by many names, but our favorites are “dino ribs” and “brisket on a stick.” They’re big, thick, and meaty, and they’re a mainstay in Texas BBQ. BBQ World Champion Doug Scheiding of Rogue Cookers shows step by step how to smoke beef ribs, with tips on selection and pre-smoke prep.
Head Country sauce, seasoning, or marinade used: Head Country All-Purpose Marinade, Championship Seasoning, The Original and High Plains Heat
FULL recipe: Texas Style Smoked Beef Ribs
Queso Fundido
What it is: Queso Fundido (Spanish for “molten cheese”) is chile con queso’s older, more sophisticated brother. There’s no Velveeta or Rotel in the gooey, cheesy version of this smoked queso dip, and it’s usually cooked up in smaller quantities. Too, it is commonly served with tortillas instead of chips. This smoked queso recipe can also be made into Queso Flameado, if you like (and at your own risk), by adding some Everclear and a quick brush with a match.
Head Country sauce, seasoning, or marinade used: Championship Seasoning. High Plains Heat
FULL recipe: Queso Fundido
Picanha Skewers
What it is: Picanha, a favorite steak cut at most Brazilian steakhouses, is also known as top sirloin with the fat cap still attached. It’s also known as the Coulotte steak, without the fat cap—very lean, but flavorful. The name comes from a Picana, which is the pole used to herd cattle in Spain and Portugal. The picanha steak is tender, flavorful, and in danger of disappearing if left unattended in the company of hungry friends and family.
Head Country sauce, seasoning, or marinade used: Head Country All-Purpose Marinade, Championship Seasoning, The Original
FULL recipe: Picanha Steak Skewers