http://reddirtbbqfest.com/
Scott hipped me to this new fest in Tyler on May 3rd. They have 15 BBQ joints coming and a music fest following. There are some pretty good joints coming so we're in!
Friday, March 7, 2014
Red Dirt BBQ fest May 3rd
http://reddirtbbqfest.com/
Scott hipped me to this new fest in Tyler on May 3rd. They have 15 BBQ joints coming and a music fest following. There are some pretty good joints coming so we're in!
Thursday, February 20, 2014
Lockhart Sausage run
February 19 and 20, 2014
I took a quick trip down to Lockhart to gather some Kreuz jalapano cheese sausage and, of course, made a few other stops on the way. My buddy Trey came along for his first central Texas BBQ trip and he seemed to enjoy the ride.
On the way down Wednesday we stopped at Miller's in Belton so he could grab a sliced brisket sandwich to hold back his hunger pangs. Trey pronounced it a very good sandwich with some light smoke flavor.
Dinner was Black's, of course, and it was a winner across the board for me. The brisket was excellent as always, with perfectly rendered fat that was delicious. The ribs were spot on with a bite mark that would gather a 9 from any KCBS judge. My jalapeno cheese link was slightly mushy, but with a nice flavor. Trey opined that Miller's had a little more smoke flavor, but I was tasting smoke for hours afterwards so I had no complaints!
Lunch the next morning was at City Market in Luling and I was once again disappointed by their brisket. Chewy, failed the pull-apart test, unrendered rubbery fat, and no smoke flavor was the diagnosis. I left some uneaten. The ribs were outstanding and so was my hot ring.
On the way out we swung by Blacks to pick up a couple of 4 pound frozen moist briskets. They have a second register inside the pit room now so you can skip the line and come in through the dining room for to-go orders. Very nice.
We also noticed a big TV crew was in residence at Smitty's. All kinds of big AV trucks outside.
Next on to Kreuz for 2 boxes of my favorite sausage. The lady was kind enough to vacuum seal all 50 links and I'll see how those hold up in the freezer. That's the first time I have gotten the vacuum sealed packaging. The price is now up to $2/link for cold jalapeno cheese. Still a bargain in my book.
On the way back we stopped by Miller's in Belton again and got some more sliced brisket to go. My quality control bites produced a smile on my face. I'll be enjoying that over the next few days. I had a taste of their sauce and it seems to be much improved over what I tasted there before. Very sweet with a nice heat finish. I don't know if I will use it on their excellent brisket, but I will use it on something!
I took a quick trip down to Lockhart to gather some Kreuz jalapano cheese sausage and, of course, made a few other stops on the way. My buddy Trey came along for his first central Texas BBQ trip and he seemed to enjoy the ride.
On the way down Wednesday we stopped at Miller's in Belton so he could grab a sliced brisket sandwich to hold back his hunger pangs. Trey pronounced it a very good sandwich with some light smoke flavor.
Dinner was Black's, of course, and it was a winner across the board for me. The brisket was excellent as always, with perfectly rendered fat that was delicious. The ribs were spot on with a bite mark that would gather a 9 from any KCBS judge. My jalapeno cheese link was slightly mushy, but with a nice flavor. Trey opined that Miller's had a little more smoke flavor, but I was tasting smoke for hours afterwards so I had no complaints!
On the way out we swung by Blacks to pick up a couple of 4 pound frozen moist briskets. They have a second register inside the pit room now so you can skip the line and come in through the dining room for to-go orders. Very nice.
We also noticed a big TV crew was in residence at Smitty's. All kinds of big AV trucks outside.
Next on to Kreuz for 2 boxes of my favorite sausage. The lady was kind enough to vacuum seal all 50 links and I'll see how those hold up in the freezer. That's the first time I have gotten the vacuum sealed packaging. The price is now up to $2/link for cold jalapeno cheese. Still a bargain in my book.
Saturday, February 15, 2014
2nd Annual Houston BBQ Festival
http://houbbq.com/
Tickets go on sale Monday for the second Annual Houston BBQ Festival on Sunday, April 6. The first one was a lot of fun so I suspect we'll be there again!
Tickets go on sale Monday for the second Annual Houston BBQ Festival on Sunday, April 6. The first one was a lot of fun so I suspect we'll be there again!
Friday, January 31, 2014
Bacon in the bedroom?
http://store.baconsalt.com/baconlube_p_60.html
Based on the reviews on Amazon.com (yes, they sell it there) I doubt we'll be trying it. However I have to give them an A for effort.
Tuesday, January 14, 2014
Meatcards
Just in case you have a hankering to have some business cards printed on beef jerky. Here ya go.
You're welcome.
You're welcome.
Friday, January 10, 2014
Dallas Morning News seeks your input on the best BBQ in DFW
Saw this over at the Texas BBQ Posse's blog and thought I'd help them spread it around. You can vote once per day. They have a list of 26 to choose from but you can add others via the comments section.
http://www.dallasnews.com/entertainment/restaurants/headlines/20140109-what-s-your-favorite-barbecue-spot-in-dallas-fort-worth-vote-now.ece
Monday, January 6, 2014
Brisket poppers
1/6/14
Late in 2012 I had the fortune of previewing The Salt Lick Cookbook. One of the recipes that jumped out at me at the time was the one for brisket poppers. I've had lots of jalapeno poppers before, but the idea of adding brisket to the mix was just brilliant. Today I finally got around to doing it and I'm sorry I waited so long. I didn't use any recipe, instead I just sort of winged it. Turned out great!
It all started when my Mrs came home with some giant jalapenos which she chopped up for her annual pepper jelly. I told her if she came across some more of those giants I wanted to try the brisket poppers. This weekend she found some. A few of them were almost 5 inches long.
The first step is to slice the jalapenos in half and scoop out the seeds and pulp. Be sure to wear gloves, or you will be very sorry. After that I chopped up some of the wonderful Pecan Lodge brisket I had stored in the freezer as leftovers from Thanksgiving. I had to eat a bit of that as quality control. Quality confirmed! I added the chopped brisket to the peppers.
Next step was to add cheese.
Then wrap in bacon. Mmmmm bacon!
Pre-soak some toothpicks in water (so they won't burn) and secure bacon around the pepper.
Then a small dab of Dr Pepper BBQ sauce on each pepper and cover the whole batch with some more cheese.
Finally, into a preheated oven at 350 for 20 minutes.
The result, a party in your mouth! The crispness and spiciness of the peppers mixed with the warm melted cheese, bacon and brisket, and the little bit of sweet from the DP sauce. We ate 'em all up.
Late in 2012 I had the fortune of previewing The Salt Lick Cookbook. One of the recipes that jumped out at me at the time was the one for brisket poppers. I've had lots of jalapeno poppers before, but the idea of adding brisket to the mix was just brilliant. Today I finally got around to doing it and I'm sorry I waited so long. I didn't use any recipe, instead I just sort of winged it. Turned out great!
It all started when my Mrs came home with some giant jalapenos which she chopped up for her annual pepper jelly. I told her if she came across some more of those giants I wanted to try the brisket poppers. This weekend she found some. A few of them were almost 5 inches long.
The first step is to slice the jalapenos in half and scoop out the seeds and pulp. Be sure to wear gloves, or you will be very sorry. After that I chopped up some of the wonderful Pecan Lodge brisket I had stored in the freezer as leftovers from Thanksgiving. I had to eat a bit of that as quality control. Quality confirmed! I added the chopped brisket to the peppers.
Next step was to add cheese.
Then wrap in bacon. Mmmmm bacon!
Pre-soak some toothpicks in water (so they won't burn) and secure bacon around the pepper.
Then a small dab of Dr Pepper BBQ sauce on each pepper and cover the whole batch with some more cheese.
Finally, into a preheated oven at 350 for 20 minutes.
The result, a party in your mouth! The crispness and spiciness of the peppers mixed with the warm melted cheese, bacon and brisket, and the little bit of sweet from the DP sauce. We ate 'em all up.
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