Texas Toast


Texas Toast isn’t so much a recipe as it is a method (and a simple one at that). You’d think Texas Toast got its name from everything being bigger in Texas, but according to the story, it’s just a result of a bakery request for thicker than usual bread slices. A cook at The Pig Stand restaurant and bakery in Texas grilled the resulting slices since they wouldn’t fit in the toaster, and Texas Toast was born.

I bet somebody somewhere sliced some thick pieces of bread before, but they weren’t savvy enough to call it anything but thick slices, so they lost out on the naming thing.

I bet they’re sorry now.

Or….. Never mind!

Anyway! Texas Toast is, simply, a great idea for summer grilling season because, hey, you’ve got the grill going already, so put this one in your weekend grilling pocket. They actually sell Texas Toast in the freezer section, which is semi-amazing. Yes, you can sell buttered bread! And charge extra! But you can make your own frozen Texas Toast ready to slap on the grill for make-ahead convenience if you need it and save a few bucks.

Start with a loaf of homemade bread and slice it double-thick. Thick, thick, thick!!! Big, fat, delicious.

Butter BOTH sides. You can also add garlic, garlic salt, herbs, and even shredded cheese. Then slap those puppies on the grill. (Or put the loaf back together and save it in the freezer for later and you can pretend you bought it at the store! Or not. Don’t do that! You want to tell everybody you made the bread. Take the glory!)

Put some burn marks on there, baby!

Crispy, buttery, garlicky, delicious on the outside, and soft-soft-soft on the inside. This is one of my favorite things to do in the summer. (For the vegan in you, you can use olive oil instead of butter.) When it’s not grilling season, you can use the broiler, or even pan-fry.

Try it this weekend! Cowboy boots not required!

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Posted by Suzanne McMinn on August 13, 2011  

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8 Responses | RSS feed for comments on this post

  1. 8-13

    It looks delicious!

    We have been ‘frying’ our toast on the center grill on the gas range….it uses more butter but we sure like the flavor.

    I made bread yesterday…..I think I will do this for breakfast.

  2. 8-13

    Yum! I make “frying pan toast” when we’re camping, but it’s just regular bread. Will try “Texas style” on the grill! Thanks, Suzanne!

  3. 8-13

    That’ll make ya homesick! ;)

  4. 8-13

    What do you mean “Not grilling season”? There’s no such thing at our house! The grill works just fine in the winter too!

  5. 8-13

    BuckeyeGirl, you are so right. Grilling season can be anytime but I think I’ve got the definitive story about that. Being from Texas and rapsodizing about missing BBQ (which is Texas for anything grilled) with another couple. The guy was also from Texas and as hungry for grilled food with smoke flavor as I was. BUT, they had a deck.

    It was the middle of winter in Buffalo, NY. You can’t imagine the winters that they have on that side of the Lake. He got his small charcoal grill going with much effort cause it was COLD. With a golf umbrella in the sleet we grilled. Took quite a while for the food to heat up but when we were done, it tasted SO GOOD. My husband teases me that I’m addicted to smoke and too long without BBQ and I start wanting to grill in the middle of a snowstorm. Unfortunately I think he’s right!

  6. 8-13

    Just made a loaf of grandmother bread, but for pizza crusts for tonight’s supper. Will have to try the texas toast one day next week!

  7. 8-13

    The stuff that Dairy Queen calls “Texas Toast” is just regular… toast. Not thick and doesn’t look grilled. Maybe they think it’s the butter that makes it Texan? At least it comes with gravy! :hungry:

  8. 8-17

    I love texas toast on the grill too. I also like to use the extra thick slices when making french toast :yes:

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