Wednesday, August 21, 2019

Smoked Dallas 30 days away


Quite a lineup of good Q joints.  They still have tickets.

BBQ ON THE BRAZOS (CRESSON)
BLACK’S BARBECUE (LOCKHART)
BODACIOUS BBQ MOBBERLY (LONGVIEW)
CATTLEACK BARBEQUE (DALLAS)
EVIE MAE’S PIT BARBEQUE (WOLFFORTH)
FERRIS WHEELER’S (DALLAS)
HEIM BARBECUE (FT. WORTH)
HURTADO BARBECUE (ARLINGTON)
HUTCHINS BBQ (MCKINNEY)
KREUZ MARKET (LOCKHART)
LOCKHART SMOKEHOUSE (DALLAS)
LOUIE MUELLER BARBECUE (TAYLOR)
MEAT CHURCH (WAXAHACHIE)
MICKLETHWAIT CRAFT MEATS (AUSTIN)
PANTHER CITY BBQ (FT. WORTH)
ROEGELS BARBECUE CO. (HOUSTON)
SCHMIDT FAMILY BARBECUE (BEE CAVE)
SMOKE SESSIONS BARBECUE (ROYSE CITY)
TEJAS CHOCOLATE & BBQ (TOMBALL)
ZAVALA’S BARBECUE (GRAND PRAIRIE)
ALSO FEATURING
CAFE MOMENTUM (DALLAS)
EMPORIUM PIES (DALLAS)

Saturday, August 17, 2019

Green's Texas Bar B Que, Euless

sampled 8/17/19

Scott came over to give Green's food truck a try and we had another fine meal from there.  We arrived about 20 minutes before opening and found ourselves first in line.  A lady joined us just before they opened, a bit early, at about 10:55 am.  By the time we left there were several folks in line and they had taken a call-in order, too.
The pork belly bites and brisket biscuits were outstanding.  The jalapeno cheese sausage was good, but I don't think it was quite as spicy as the last time I visited.  The brisket was a bit overcooked, but there was good smoke flavor in the perfectly rendered fat.  I skipped the baby backs this time as we still have spare ribs from our smoker in the fridge.  He does bottle his honey chipotle BBQ sauce so I grabbed some to try.  If it is the same as the sauce they serve with the meat it's more of a sweet sauce without much of a kick.  We shall investigate further!

Thursday, August 8, 2019

Rib time

Smoked 8/8/19
St Louis style spare ribs are on sale this week for $1.99/lb and that means it is time to fire up our little bullet smoker again.  As usual, we had to chop the racks up a bit to fit in our little bullet.  Seasoned only with North Main BBQ All "N" 1 seasoning.
The 3 racks went on to the smoker for 4 hours, fueled with charcoal, oak and pecan from our yard, plus some macadamia shells!  A friend in Hawaii has been sending us some delicious macadamia nuts, still in the shell, and we saved the shells up for smoking.  They did great!
The meat trimmings came off first and made some dandy meat candy.  So dandy we ate half of it before I got around to taking a photo.
The ribs came off  40 minutes later and were delicious, but a bit tough in places.  We skipped the usual final step of wrapping in foil with another hour of low heat.  That probably would have softened them up a bit more, but we were ready to eat!  The smoke flavor was awesome.  The leftovers will warm up very nicely over the next few days.


Oh woe is Moe!

So it seems 2 of my favorite BBQ sauces are no longer available.  The original Dr Pepper BBQ sauce has gone away and North Main BBQ no longer bottles their 406 brand sauce.  I can still get all the North Main sauce I want, Friday-Sunday, but it is no longer available in bottles.  A sad day.  Fortunately, I have a few bottles of each squirreled away and a couple more in the fridge.
The only Dr Pepper sauce I can still find is Stubb's brand.  Sorry, it's not near as good as the original.
Oh woe is Moe.

Saturday, July 27, 2019

Not BBQ, but not bad!

So today my Mrs decided she wanted to try smoking some salmon filets.  She got the last bargain filets at the store and picked up some chicken to fill up the second rack.  We poked around online and found this recipe for the smoked salmon.   https://honest-food.net/how-to-smoke-salmon-recipe/

The filets were brined overnight and the chicken went into my wife's secret marinade.  Before smoking, the fish was dried and sat on a wire rack for an hour with a small fan blowing on them to form the pellicle.  The chicks went on the bottom rack of our small bullet smoker with the marinade still on them.
The fish went on top with a couple of wrapped potatoes.
Then onto the fire with charcoal mixed with pecan and oak wood from our yard.
Everything stayed in the smoker, undisturbed for the first hour.
After one hour, we basted the fish with a light coating of honey, then back over the fire for another hour.  Here's the fish after the 2 hour smoke.  Checked with a meat thermometer they were just right.
The chicks were just right, too, but we slathered on some BBQ sauce and smoked them another 20 minutes to caramelize the sauce.  I've always said my Mrs's chicken is not pretty enough for competition BBQ, but we're not out to impress judges, just eat good!!
We did eat good!  The salmon had great smoke flavor and was still very moist.  Ditto the chicken.  Not really BBQ, but other smoked meats and fish make a great meal, too.  Our entire cooking process was guarded well by our faithful dog and he was well paid with some smoked salmon skin.
Next up, smoked salmon chowder, but not on this blog.