I know I have not been blogging like I should, but I have really been busy. Ok that is an excuse and my dad used to have a saying about excuses that I will not repeat here. Anyways, lately I have been recording cooking videos and posting them on YouTube, so that has been taking up a lot of my time. Also the BBQ trailer is rolling strong, so that is keeping my extra time limited. So I said all of that to say this. Here is the link to my YouTube channel so take a look and let me know what you think about it. Leave a comment give me some thumbs up and subscribe if you can.
Texas Style Cuisine
Fernando and I started our BBQ team five years ago Pappy joined us two years ago. Here is Pappy and I with a little over half of our awards. We have 65 awards in five years they include Grand Champion, Reserve Grand Champion. and top 10 finishes.
We had a quick stop at Coopers yesterday on the way from Molly and Danny’s wedding I did enjoy the Q. The brisket was good but probably better a little earlier in the day, the turkey and goat sausage were both fantastic. The Q is well worth your stop and the guys serving us were real nice great service. I will stop in again.
This is a very easy recipe and it is excellent. I have entered it in three cook-offs and it has won all three. Two times I have cooked in a dutch oven and once in my oven in the BBQ trailer. I am going to give instructions for the oven. I know you dutch oven enthusiast will know how to adjust. A simple pie crust is easy enough to make or you can use premade crust from your local grocer. I encourage you to give it a try you will love it.
1. 2 1/2 lbs frozen peaches (I buy 5lb bags that I get at our local HEB) so I use 1/2 bag
2. 2 cups sugar
3. 1/4 cup flour
4. 1/3 cup cinnamon with sugar
5. 1/4 juice of a lemon
5. 3 premade pie crust or two large homemade crust
6. 1/4 cup butter
7. 1/4 cup Jack Daniel’s
1. In a bowl add thawed peaches, sugar and flour(mix the sugar and flour before adding to the peaches) and Jack Daniel’s allow time for the peaches to render their juices, stir occasionally.
2. Grease a baking dish with shortening, 9X13 sheet pan or a half hotel pan.
3. Line the pan with crust.
4. Add lemon juice and about half of the cinnamon mixture and stir into the peaches.
5. Fill the crust with the peach mixture.
6. Cover the fruit with the remaining crust.
7 With a sharp knife slice the top of the crust to release steam.
8. Sprinkle cinnamon over the top of the crust and place butter pats on top of the crust.
9. Place the cobbler into a preheated 350 degree oven and bake for 45 minutes. The crust should be golden brown and the juices should be bubbling thru the crust.
This week I took my students to compete in a salsa contest. They prepared an excellent salsa using roasted poblano peppers and cactus paddles. We did not place in the top three, but I thought it was excellent. So here is the recipe it is well worth a try.
Roasted Poblano and Nopalitos Salsa
3 red bell peppers
4 poblano peppers
4-6 serrano peppers
2 small onions
1 lemon juiced
1tbsp kosher salt
1. Roast poblano peppers, remove charred skin and dice
2. Dice onions and nopalitos
3. Julienne red bell peppers
4. Chop tomatillos
5. Pan roast serronos until they are tender and the skin is blackened and mince
6. Saute onions and bell peppers, add the mince garlic at the end to not burn it
7. Sweat tomatillos
8. Combine all ingredients except cilantro and mix well while still on the heat
9. Small chop cilantro and add to salsa after removing from heat
10. Serve with chips or along with your favorite Mexican foods
This is my reverse flow pit. My nephew and son helped me make it about four or five years ago. The cooking chamber is about 9’X3′ and will cook 30 briskets at one time and has an insulated fire-box. The pit is setting on a gooseneck trailer that has a 24′ deck with two 5500lb axles. I have a 50 gallon water tank on the neck that is connected to a sink and a 55 gallon grey water tank. I also have installed an aluminum tool box for storage. When you fold out the side braces a 12’X24′ tarp will attach to it with bungees. I did not want to cover it in metal so it would not be so hard pulling down the road. The red BBQ Vaults have been removed. my plan was to install a steak grill where they were. I am asking $12500, but the price is negotiable.
We are a little over two months into selling BBQ in Lytle. Sells have been good for a new business and the community is showing up to support us. You can find us parked downtown Lytle at 15049 Main St, on Saturdays and Sundays. We try to open up at 11:00 and we stay open until we sell out. We don’t sell out every day but we selling quite a bit of BBQ. We sell brisket, spare ribs, sausage, chicken and pulled pork along with sides. Our sides include potato salad, coleslaw, beans and Mexican rice. On Sundays we are serving a Jack Daniel’s Peach Cobbler for dessert.
In May I was surprised by Congressman Pete Gallego. I was told that he wanted to tour my facility and meet my students. Actually he was there to present me with and award and take a tour. After the tour he presented me a Certificate of Congressional Recognition for the work I do at McCollum High School with my Culinary Arts students.
The SARA, San Antonio Restaurant Association, Showcase Dinner was a huge success once again this year. This years guest chef was Steven Raichlen and he helped to make the evening at the historic Pearl Stables just north of the down town, fantastic. The evening started with drinks and hors d’oeuvre that were prepared by Chef Johnny Hernandez and True Flavors Catering. Chef Hernandez and his people did an excellent job preparing the foods that Mr. Raichlen had chosen for the evening. Upon arriving I met my friend Ruben Sepulveda and his lovely wife Cheryl, who had graciously invited my wife and I to be their guest. My first tasting was Steve’s Buffla-Q Shrimp, I could have just continued with them and been so happy. Next I tried some Finger Burner Lamb Chops and then some Bacon-Grilled Dates, along with some Gentleman Jack to wash them down.
The meal started with a Grilled Caesar Salad, and we were able to enjoy it while Steven was on stage showing us how to make the shrimp hors d’oeuvres and each of the other courses as we enjoyed them. The main course was a grilled New York Strip with Jack Daniels/Dr. Pepper BBQ Sauce and Hell Fire Peppers, it was served with a Smoked Stuffed Potato, Pimenton Grilled Asparagus and a Oaxacan Grilled Corn Flan. The dessert was an excellent Grilled Pound Cake with Fresh Berry Salsa and Tequila Whipped Cream.
I had a chance to meet Mr. Raichlen during the meal and again the next day at the CIA. It was a true pleasure, he was a very nice man and was sincerely seeing that you enjoyed your evening and his meal. I was able to pick up an autographed copy of his new book BBQ Planet to go along with his other books that are in my library of cookbooks.
Thanks Mr. Raichlen for a wonderful evening and to SARA for the hard work they put into this scholarship fund-raising event for the culinary students of San Antonio.
What a great treat to stop into Smitty’s BBQ in Brownwood Texas and find Smitty himself there still cooking the Q. While spending my college time at HPU Smitty’s was an institution for us college kids. I first met Smitty lifting weights at Young’s World a gym owned by world champion power lifter Doug Young. Smitty was always nice to us young guys and always inviting us down to his BBQ restaurant for some good eating. So for the next four years we did just that. Now fast forward 30 years and I find myself having a daughter going to HPU. Now you know I had BBQ in my mind when we hit town for parents weekend. We hit town early and took Hailey to. Doctors appointment she had then headed to Smitty’s for lunch. Let me tell you I was excited to see Smitty sitting behind the counter. His daughter was running the counter and taking orders and his son was in the back running the pit. The Q was great like it always had been, moist, tender and tasteful. As I visited with Smitty he looks at me and says “trying to figure out how old I am aren’t you” I grinned and said yes sir I am “85 he says”. Wow 85 years young still in uniform and running the business he started in 1972. To all alumni make sure you stop in while passing through town and to all the new students make sure you drop in for some of the best BBQ you will have a chance to eat. Now make sure you say hi to Smitty and his family.