When is trying something new too much?

Well, here we are again and here I am trying to control my temper AND my language!  I subscribe to a wonderful magazine that is about fishing and hunting in the Great state of Texas. I really love this magazine and wait with baited breath for it to come every month. Now do not ask me what magazine it is because I am going to say some not too nice things about their chef.  Now I have acknowledged the fact that I am a snob and a traditionalist when it comes to smoking the king of Texas beef, the brisket.  I am of the opinion that “if it aint broke don’t fix it”. That is not to say that I will not try new things from time to time but there are some things that you do not fool with or even talk about!  In Texas and I am sure in lesser states there is topics that are not discussed in polite circles. ok, ok I will get to the point.  First, you do not talk about your wife, your kids and even a girlfriend or two in a degrading way speciously when said wife or girlfriend is around. Second never, never discuss politics with bunch of those liberal democrats when you are alone ( remember there is safety in numbers ). Third and this is the reason for this here blog, you never, never, may God strike you dead if you poke holes in your brisket before, during or even after you cook it!  IT IS JUST NOT DONE!! ( ok mama, I will take a deep breath and settle down ) What in the wide, wide world of sports is that man thinking of. I will tell you. He is trying to make the meat absorb more of the flavoring he has put on it so it will be more tender and taste good. Well the intent is good but the method is a slap in the face of any self respecting Texas BBQ cook. The juices that are produced by cooking the meat slowly and using a salt base rub is how you get a brisket tender.  I am always amused by what people put on there brisket and really all the rest of meat cooked by the smoking or grilling process.  People, People, People!  the more stuff you put on the meat they more you hide the flavor of the meat. My Gosh, sprinkle all that stuff on that toe stuff that the Asian eats ( what? yea TOFU that’s it, Thanks baby ) Tofu has no flavor except what you put on it. So do your self a favor and save money and cook tofu with all that crap on it.  But I digress,  Now this gentleman that I am talking about is a very good chef and there are allot of his recipes that over the years I have really liked. But I think that after awhile allot of chefs think too much. They try to be innovated and push the bubble and I am all for that, but ( you Knew that there would be a but didn’t you? )  in Texas there are traditions that you do not mess with and one of the most sacred is DO NOT PUT HOLES IN YOUR BRISKET!!!!

Here endeth the lesson

We are all Americans

I just read some websites and blogs that, quite frankly made me a little mad. Now I have been snob about Texas BBQ and will be one until I die.  That does not mean that I will disrespect anyone Else’s theory on who’s BBQ is the best. Hell, I have tasted Memphis , Kansas City,  North Carolina , South Carolina and yes, California, Louisiana, and that Caribbean jerk cooking in Florida.  Ok now are you sitting down, have you told your little Texans to leave the room?  Here goes… ITS ALL GOOD!!!!  There I said it!!   I know, I know ,you are just as surprised as I am  that I would say something like that and normally I would not admit something like even if I had a chance to cook for The Dallas Cowboy Cheerleaders private pool party!!!  wait a second like me enjoy that thought for a moment. Ok , back to business.    I will not mention the websites nor the blogs that I speaking of.  You see we Texicans are a quite, mild, and socially acceptable type of people (  oh hell, my wife just stepped in and told me that was enough of that spill)   Now if you want to become technical yes we were not a part of these United States until 1845 but we were BBQing allot longer than that. Our Mexican heritage speaks of that and we are damn proud of it.  We were just as much a part of the War of Northern Aggression ( civil war for you Yankees) than any of the other states. We had sons, fathers, uncles that fought and died on both sides and we will never forget the sacrifice.  So to say that our length of time in the United States makes us just a reginal form of cooking is like saying that Monet was just a regional painter because he live in France. ( how do you like that comparison , pretty classy huh?)  Tell me any other BBQ that is more nation-wide and world-wide known and enjoyed than Texas BBQ!!!?  Hold on I need another moment…. Mamashay says I have to settle down so she brought me a rib to nibble on from last night.  Oh another thing..where do a group of people say that we are not southern cooking because we do not cook PIG!  I love pig, I cook it all the time. Yes we are all about Beef but we learned that there were other things to enjoy on the pit. That is called diversification. Now I know that is a big word and I try to keep my words short but that is what America is all about!  We came from all of the points of the world and came together to make this great country.  To say that one way of cooking or one meat is better or rooted in BBQ tradition should only be said tongue and cheek.  Yes I am a snub about Texas cooking but God help if I ever get to serious to try new things.  Hey Mama!  is there anymore ribs left?

Here endth the lesson

I must be getting old

I spend allot of time on the Internet. I enjoy looking at the various websites in regards to food and recipes.  Lately it seems that everyone is trying to out do the next when it comes to creating new recipes.  What happen to just good old fashion cooking. Have we become so bored with food that we need a one-up each other alllll the time!   Geez,  I think that the Japanese have the right attitude there is a quote from a Samurai in the 14th century that states “In simplicity there is strength and beauty” ( now he said that in Japanese but most of us would have not understood it including me) I have said time and time again that I am just an old East Texas country boy, I love food( why do you think they call me Big Al), and excitement in cooking, eating, and tryingnew dishes is one of the pleasure I have left.  But good gosh when do you stop adding ingredients!  Next time you cook a new recipe, try to see ways that you can make it, look for ways that you can improve the dish by technique, quality of products, and ways in cooking.  You will find that more challenging than buying truffles or expensive products that are there just to impress your friends.

Here endeth the lesson

 

SPICY CRACKER RECIPE

 

 

1 Box Saltine Crackers

1cup Canola Oil

1 Package Hidden Valley Ranch Dry Seasoning Mix

1 teaspoon Big Al’s Hell from Texas Rub

 

Place crackers into 2 1/2 gallon Ziploc bag. Pour oil mixture over crackers. Gently turn the bag until blended

 

This recipe is from 2 delightful Ladies. They have a Wine tasting business and are sisters.  They changed the recipe after tasting some of my rubs and I will be eternally grateful.  They use this recipe to clean the pallet when tasting different wines. Why they do not use toothpaste is beyond me. Oh by the way there company name is “Twisted Sisters Wine Shop”

 

Get a Rope!!!!!

A few years ago Pace Picante Sauce had a commercial where a bunch of Cowboys were sitting around the cook wagon eating salsa. They did not like the salsa they were eating because “ol cookie”  provided salsa made in New York City. When they found out where it was from they hollered “get a rope ”.   I loved that commercial because it says something about the west and how we feel about food and other things that are the west and in particular Texas.   Now I do not profess to make the best Philly cheese steak or the best Chicago hot dog, or even the best…uh…what ever New York is famous for.  But VERMONT !!?  OMG!  Get a bunch of ropes!! I get a catalog from a company in Vermont and I will admit that there is nothing better than Vermont Syrup But Salsa!!??? This catalog company had the nerve to say that they had the best Salsa in the world!!  I was in bed when I read this and hollered so loud that it  woke my wife up, caused the dogs to start fighting and my mother-in-law came out of her room with a butcher knife!  Once I got everyone to settle down I explained to them why I hollered. They of course knew why I had hollered, being good citizens of the Texas. Both my wife and her mother are from Oklahoma ( yes I know I married outside if my race being a native Texan as I am ) but they are both good women and they are here now, right ?  But I digress. This company actually said that ! They did not say it about that mamby-pamby mangoes, pineapple, load it with other fruits, stuff that people from all over the world makes. NO! they said it about the salsa we all know and love. The tomato, cilantro, onion, garlic, and what ever else you want to put in it.  The true salsa, the elixir of life.  Lordy, Lordy what is the world coming too.  Now they say that imitation is the highest form of a praise, but they said it was the best in the world. Shame Shame on ya’ll.  There are more Salsa recipes than there are Chinese in China. Everyone has a secrete ingredient that makes theirs the best and more than likely I would take offense to any of them saying that theirs is the best in the world and they are from Texas! I am still upset by this so I will pass on the recipe today.

Here endth the lesson

Is it just Me??

 

I have often wonder if I am wrong most of the time about a myrid of subjects and I pondered this for a long time yesterday. I then realized that “nah I am right most of the time”  …… LOL   As the world turns and brings a new day I find that the older I get the need for truth becomes more important and the need to tell the truth is its equal.   Now some people may call that becoming an old man, some may call it being from Texas and some may say that it is a combination of both. To all, that agree to any of the the above or to all three I say “TORO POO POO!!”  for those that do not understand TEX-MEX that means……. well figure it out yourself. I don’t know if it is being brought up in this great state or the fact Texans have an extra gene that makes them strive that much harder because of the adversity our forefathers went through to make this country we call TEXAS but it is a fact that we have a tendency to be larger than life.  Now before the rest of you get all riled-up about how your state is the same, I will say that Texas would not be what is today if allot of great people from other states did not come here to make a new start, and defend it with their lives. In allot of ways Texas is a micro-cosmo of this land we call The United States.  But I digress…LOL   Why do people from the north have to just grill, smoke, or cook outdoors in the summer?   I was reading an article yesterday that said the writer could not wait until summer to start going outside and grilling!  What are ya’ll doing the rest of the time!!! eating boiled meat?  Grilling is a lifestyle and no matter what the weather you should be out there if you embrace the lifestyle.  Please do not talk to me about cold, your cooking over a fire, warm up with that!!  Can you imagine how impressive you wife, girlfriend, and even your enemys would be if you served them a golden brown hunk of meat from the grill.  OH MAMA! Put the kids to bed early , we are having fun tonight!!

I am sure I have gotten my point accross so here is a recipe that is real easy, and looks and taste great.

Boracho Chicken

  

Ingredients:

4 Chicken Breasts
1/2 Onion, chopped fine
1-2 Jalapeños, chopped fine
1cup of Shredded Jack cheese or what ever cheese you like

1/2 cup of equal parts of tequila, lime juice and olive oil
8-10 strips Bacon
Your favorite BBQ Sauce
toothpicks or wooden skewers

Directions:

Fillet the chicken breasts, marinate for 15-30 minutes in tequila, lime, and olive oil mixture.

Lay chicken breasts on flat surface, stuff with onions, jalapeños, cheese, roll them up and then wrap them completely around with the bacon strip. Put in toothpicks or wooden skewers to hold them together.

Grill slowly for about 20 minutes on low to medium heat. Baste with extra tequila mixture. Just before they are done grilling, baste once more, this time with BBQ Sauce.

Here endth the lesson

and since we are on the subject

When I started this blog, I promised that this would be about BBQing and related matters. I also promised recipes. So I will start off with a recipe that was published In The Lone Stae Outdoor News.This a paper that is published bi-monthly about the great outdoors in Texas, Hunting, fishing, camping and other related topics. This paper is a great paper ( not just because the published one of my recipes) that I enjoy and cannot wait for it to come during the month.  There website is lonestaroutdoornews.com.  The recipe they published is one i call ” Mama Shay’s Meatloaf “ . Now mama shay is my wife and the rock of the family and there is only one other that I know of that is a better cook  ” ME”  and if I want her to know that I will tell her.  It is the way to keep peace in the family.   To be honest she has been very instrumental in the development of Big Al’s Texas Rubs and I do not know what I would do with out her.  Now that part you can tell her!!  So with out further ado, here is the recipe. 

Mama Shay’s MeatloafServes 6-8
350 degree F oven3 pounds ground chuck, elk, venison, buffalo
6 slices day old bread torn into small pieces
3 T. Big Al’s Texas Rub Original Flavor Seasoning
1 cup catsup divided
1 T. Worcestershire sauce
1 small chopped onion (at least ½ cup…more if you like onion)
2 eggs

Combine all ingredients, using half of the catsup in the meat mixture in a large bowl and mix well. Clean hands work best for this process!

Shape mixture into loaf on a baking sheet. Pour remaining catsup over the top. Bake for one hour or until outside is crispy and interior temperature is 160 degrees F. Allow loaf to rest for 15 minutes before slicing. Grease in the pan may be drained before serving.

 

Serve with mashed potatoes and a green vegetable and you have a meal that will have all of the family running to the table.

My wife makes this meatloaf.  It is not fancy, there is no special ingredients ( except for Big Al’s Texas Rubs Original Flavor).  Her meatloaf is always the same GREAT! IT will make a bulldog break his chain to get to it, but he never gets close because there is never anything left.  The recipe has gone from 1 pound of meat to 3 pounds of meat because everyone in the family loves meatloaf sandwiches.  So this recipe is dedicated to my wife and best friend.

You will find that most of my recipes are just good-old country boy recipes.  I could put fancy french words in the title or say ala whatever but I am from East Texas and by the time you say some of those french words or tha ala stuff all of it is gone and you are left washing the dishes. So if you are looking for that fancy stuff you are on the wrong blog but what you will find is good cooking that will taste good first and if I have time look good.

Here endth the lesson

Texas BBQ

I have often wondered how someone from anywhere but Texas can have a recipe called Texas BBQ. Now I know that is a broad statement and I am the first to admit that I am a snob when it comes to, Texas, BBQ from Texas, and anything about Texas.  I was surfing food sites and low and behold there was a recipe for Texas BBQ that statred out “first you get a big pot and boil your ribs….”  I almost fainted!!  Luckily this chef was not close enough to Texas that I could go and shoot ( you know how we Texan love to shoot things ) Now I know everyone wants to have tender ribs but boiling is not the answer!!!   To BBQ, to smoke, to grill any piece of meat is just as much about a state of mind as to the tecnique.  In regards to smoking meat or BBQing meat it takes time, let me repeat that it takes time.  The reason that it takes time is normally the meat you are cooking are the toughest cuts there is. A good rule of thumb is the closer to the hoof the tougher the meat.  The reason for that statement is that the meat closer to the hoof works more and has muscles and tendons attached to it. SOOO a slower cooking processs is in order.   Now, if you want to boil your meat, slap BBQ sauce on and call it BBQ thats find with me. Just dod not call it TEXAS BBQ!!!!!!!!!!!!

Where do I begin

There was a  wise man that once said “I will begin at the beginning”.  to give you a brief history of myself, I would say that I have been cooking, grilling, and BBQing ever since my dad first let me play with matches.  That my friend is a long time. I have cooked for family, friends and customers and have not ( to my knowledge ) killed or maimed anyone…yet. I have cooked just about everything that is edible and some that were not so edible and I have found that cooking is fun! I have also found that it is not rocket science and it is a better therapy than some couch with someone in the background going “hmmm” This blog is about those 3 things and random thoughts that go with them. Quite frankly that can include anything!  Where is there a better place place to discuss the worlds problems, baseball, football, women, family, hockey ( that’s for the Yankees in the crowd ) and of course life in general than around a kitchen, outdoor grill or a BBQ party.

I have seen the conversation ,about the best way to cook, eat, and who has the best BBQ, that started fights in bars and sent the womenfolk running home to lock-up their daughters. Being a native Texan and a true gentleman of the South. I can tell you without any doubt and hesitation that TEXAS BBQ IS THE BEST!!! Now before you go running to get your guns, let me say that everyone else’s BBQ is pretty darn good too. There, that should make the rest of the world happy and more calm.  I have spent the last thirty years researching this phenomenon called BBQ all over the United States and even in several country.  I have eaten more BBQ than Carter has little liver pills ( ask your daddy what those are) and to be quite honest that is why the call me “Big Al” and not tiny, skinny, or some of those other silly names “get the picture” .

You will find that this blog will be chocked full of recipes, words of wisdom, and everything else that I can think of about BBQ. We may even talk politics “OMG did he say politics” yes but only as it relates to the great institution of BBQing.