Author Archive

Texas BBQ Religion (Part 1)

Thursday, January 28th, 2010 | Posted in Cooking

Explaining the Passion

It all starts with a guy staring at a plate of gray, dry, catering-style brisket. “We’ve lost it, along the way, somewhere”.

This gut-feeling, in contrast with any lucky experience with one of the last great places to find truly legitimate smoked BBQ (either someone’s home cooked, a BBQ cook-off sample, or only a handful of restaurants), can start a trueblood Texan on a journey to honor the craft and his state in the process.

The Good Old Pit

Someone has to carry on a tradition of un-compromised quality and devotion to perfection, in whatever sport, craft, or hobby.  Or, at least, the ones who do will keep that small wavering flame going for the ones who cared then, now, and will care in the future. (more…)

Last Minute Cast Iron Supper

Wednesday, December 2nd, 2009 | Posted in Cooking

I got back late yesterday evening to my cold and empty Houston swamphouse.   About to park it on the couch and let the plasma trance begin, I spotted my clean and oiled cast iron pot sitting on the stove.   I felt like doing something productive, and had been hearing alot about braising/roasting..

I’m not really one for recipes, I read alot of them and try to remember ingredients but I never want to follow one when I get that kind of inspiration.  Here’s my recipe:

If its a little too late to be cooking dinner, cold outside, and you’re already wearing your evening pants, put on a hat and go to Kroger.  Buy two split chicken breasts, an onion, green onion, carrots, garlic, and chicken stock.  After seasoning the chicken by a quick spastic rummage through your cabinet, brown it in oil, and set it aside.  Then chop up the vegetables throw them into the spicy oil with some garlic.   When that gets carmelized, or starts to fill the kitchen with smoke, put the chicken on top, pour in some chicken stock, bring to a boil, back down to a simmer, and cover for 30 minutes.

 Late Chicken Stew

Late Chicken Stew

This was a great experiment and is an excellent method for outdoor/expedition cooking.  I can’t believe this is so easy, an its bound to be one of my favorites.   Stay tuned for monthly updates in a series titled Buying Random Meats, and Putting them into Pots.

Thanksgiving Notes for 2010

Thursday, November 26th, 2009 | Posted in Cooking, Hunting

Food HuntingSomewhere I heard of a Thanksgiving tradition of the man of the house going out and shooting something, I guess preferably a turkey, on Thanksgiving day.  I could go look up the source, but I’d rather just envy the idea and plan a trip for next year. 

Next Thanksgiving, I’d like to take the Belgian 12ga SxS out to some land (that I aint bought, the first predicament this publication is in), with 10 rounds of assorted shotgun shells: buckshot, no4′s and no8′s.  I’ll assemble a crew of guns, maybe, and we’ll all head out before daylight to see what we can’t shoot.  Then, we’ll come back to the house, clean up whatever we have, and try to make a meal out of it (the cooking part of the challenge).

For some reason, I get the feeling that we’ll end up eating assorted rodents under this plan, so I’ll have to get creative.