Our band (Leanne and the Bizarros) used to open for hers (Frieda and the Firedogs) back in Austin in the early ’70s.. get back!
Posted in barbacoa, carne, Louisiana, music, poetry, Texas cooking, the noble pig
Tagged barbecue, beef, goat, music, outdoor cooking, pork
One of the 3.14 major food groups (this includes pie, too). I like the Whiskey & herbes de provence cure that Belmont Butchery does.
It's what's fer breakfast!
Image courtesy of Joe Nick Patoski
Here’s a bit of music from a different time and place. It’s got a lot of feeling, don’t you think? Maybe Bobby Flay and Paula Deen could use this as a theme song; or Bourdain & Sandra Lee.
After going to the mural opening where I was interviewed in Spanish by Telemundo….
North end of the mural
we went over to Sacred heart for their street festival and had some nice fruit with lime juice & chile and some guava raspas. The grills smelled good, but it seemed too hot to eat anything heavy..
We watched some of the Zacatecan Matachines for a bit and escaped to our AC down Midlothian..
Matachines de Zacatecas (Mexican Morris dancing)
Evidently they weathered the late Saturday afternoon storm without a problem
OK, here we are. I got the smoker going at 5:30 this AM and put the meat on at 6:30 AM. I will take it off around 8-10 tonight.
5:30 AM June 4, 2010
Inside the cooker..
2 shoulder clods with a goat leg behind.
This is for a wedding up in Nelson County tomorrow. I used to cook goat for 300 folks at a whack back in the day in Texas. Speaking of which, I may be able to be a judge at the World Championship Goat Cook-Off in Brady, Texas if I’m down thataway during Labor Day.
Now something from Wally Gonzalez, the Taco Kid.
Posted in barbacoa, comida mejicana, cooking wood, goat, music, Musings, South Texas, Texas cooking
Tagged barbecue, comida mejicana, competition, music, outdoor cooking
I’m working on a wet rub for the shoulder clods. I’m testing this today on a small sirloin cap roast:
- 1 reconstituted Ancho chile (seeds removed)
- 1 reconstituted dried chipotle (seeds removed)
- 1/4 cup smoked paprika
- 6 mashed garlic cloves
- 1 tbs ground comino
- 1 oz Mexican oregano (find this at La Milpa)
- 1 tsp thyme
- 1 tbs kosher salt
- 1 tbs achiote/annato extract
- the juice of a lime
- beer (as needed to add fluid)
I ground this up in my small food processor into a paste. Fairly pungent stuff. Will add photos..
Here’s something from one of my homies. Seguro que hell yes! Time to crank up the smoker, compas!
Here’s the smoker in action:
Sunday afternoon with the smoker going
The sirloin cap just out of the smoker after 4 hours.
The finished product.
A taste test..
The first slice...
I think I’ll do this as a dry rub.. I have ancho & chipotle in powdered form. May need to hit Penzeys for granulated garlic..