Lums BBQ... Junction, TX Hill Country Texas BBQ

 

      We are currently on a 'staged delay' enroute to our winter home due to weather.  The current rains will significantly increase the 'mud factor' when we attempt to turn the RV around on our property and park on our concrete RV pad.  As such, we are spending a few extra days in Junction, 70 miles north.  There are two BBQ joints in this town.  We have already dined at the Original Coopers BBQ.  This is the first couple of days on this 2-week trip that we are on our own.  

      Louis Lumbley and father Richard Lumbley moved from Houston to Junction, TX in 1976 to open up Lum’s Country Store.  Lum’s started out as a hybrid convenient store/gas station that sold a little barbecue on the side.  These hybrid gas station/barbecue restaurant combinations have their own storied history throughout Texas, many of these hidden treasures are quite good.  As the years and generations slowly passed, the focus shifted away from this amalgamation and more towards a traditional barbecue restaurant.     www.lumsbbq.com/

      Their menu rivals many of the traditional Texas Qs and as such are very similar.  Brisket, ribs, pork, chicken, turkey, and several sausages.  Sandwiches, sides, pies and puddings.  Often, it comes down to one single item:  reputation/word of mouth.  Whose food left an impression.

      Just down the road from our campground, on the day we dined here Barb enjoyed the ribs/sausage while I dined on a double order of Jalapeno Cheddar Sausage.  

      A typical Texas BBQ joint; order at the counter and they'll deliver it.  Everything is counter service. The sides are delicious with some notable additions and missing items.  There is Spicy Spaghetti and Cucumber Salad, but no Fried Okra.  We LOVED our meal.  Barb also loved the mac n cheese and the cream corn.  I loved the cucumber salad.  Some of the finest Q we've ever had in Tejas.  Total for our meal was $58.

Our rating on a scale of 1-5 is:  

“Barbecue is like jazz. It can be as simple or as complex as you want it to be.”

Bob Gibson

Hickory Log Dexter, MO

 

      This is the second BBQ review I have done from my bride's ' Younger Stomping Grounds'.  The first was not good.  This is a much more long-established restaurant.  

      Hickory Log is owned and operated by John and LaVeda Banken, they have now been a part of the ownership since 1967.  The restaurant is a down-home family owned and run business, managers include sons, Jason Banken and Lance Banken, now even the grandkids are working.  Their own blend of special spices and the slow hickory wood smoking results in the original Dexter Hickory Log ribs that are known throughout the United States.  

      The Hickory Log was first founded in 1953 and has seen many changes over the years, the small first diner could only seat 30 people.  Now the restaurant can seat up to 350 people, including meeting facilities for 20 to 150. They also have a full menu to offer, with grilled steaks and chicken, salads, appetizers, and sandwiches.   A full bar is also available with a separate lounge area, offering a little different area and vibe from the main dining room.  Take-out is also a popular choice; with proper notice they can accommodate almost any size order.

      They offer rib and brisket dinners, ribs and chicken, ribs and pork, including rib salads and other offerings.  They provide sides such as coleslaw, bread, potato salad, baked potato, onion rings, mozzarella sticks, green beans, and so many others. 

      They also have an extensive salad menu as well as steaks, chicken, and fish/shrimp along with an extensive dessert menu.  The kid's menu is impressive.

      During our visit Barb and I both sampled the Small Baby Back Plates.  We found the meal to be very good.  The ribs were decent and deliciously tender.  In fact, they qualified according to BBQ Competition standards.......a good bite but not tough nor falling off the bone.  We did feel the seasoning rub needed a bit more POP.  They were mild.  The sides were excellent.  Service was very good.  Our meal cost $39.32.  As such I rate our meal and experience here on a scale of 1-5....

"Your body is not a temple: It's an amusement park. Enjoy the ride."

 Anthony Bourdain

 

  

Barb's Journey Thru Age and Retirement

 

      It has been a rough year for my bride.  After her 'bucket list' trip to Ireland and spending our first 'over winter' here in the past 13 years in NW Michigan.......she has had her battles with Kidney Stones, a torn Rotator Cuff, and the discovery of a carcinoma in her breast.  

     My wife is a tough, self-reliant woman.  She had to be, it has never been easy for her.  She has successfully navigated her way since we first met in the US Air Force, Civilian Fuels Contractor, and a good career with the US Postal Service.  We both fully retired in 2013 and have enjoyed the past 13 years on the road, traveling and doing virtually anything and everything we wanted to experience:  2 trips to Alaska and Mexico, one to Ireland, and thousands of miles RVing across the country.  We will visit Alaska a 3rd time next year.  

      Life is forever changing and as such age does take its toll.  The kidney stone episode in January was tackled and healed via the resources of the great folks at Munson Health Care in Traverse City.  The rotator cuff tear was, thankfully, small and cured with meds, rest, and several weeks of painful P/T at Kalkaska MHC.  

      Barb has always been diligent with her female preventative care both USAF and since.  The diagnosis in May did surprise both of us, but I worked hard to try to help alleviate her fears.  Not an easy thing to do.  She has received very good care thru the VA throughout in conjunction thru the University of Michigan.  

      We had several visits to the University of Michigan facility in Brighton, MI, first for a consult and then for the surgery July 15th.  The procedure was a complete success as it was discovered very early and Stage 1.  In fact, her surgeon and oncologist at UM decided chemotherapy was not necessary and that several brief radiation treatments would suffice.  

      All the coordination with the VA, UM, and Munson Traverse City has been a time-consuming daisy chain at times.  All care provided has been outstanding, but the time considerations have been 'piece meal'.  Maybe we're catching up with the rest of the country with health care SNAFUs.  

      On August 26 Barb was able to contact her VA rep to approve the radiation procedures thru Munson Traverse City @ Cowell Family Center.  She was scheduled for her radiation therapy beginning September 29th.  Additionally, she had a bone density scan September 24th and subsequent appointment on October 16th for her post-meds.  

      Radiation therapy requires some dietary changes after.  Therapy is 5 treatments every other day and eating properly in between is crucial, but not often voluntary.  Protein is KEY to help replenish that lost in therapy.  I stocked up on oatmeal, chicken, lean beef and fish as well as 5 different Progresso Hi Protein Soups.       

       She finished her treatments and subsequent Oncologist appointments on October 16th.  We depart for our winter sojourn on the 18th. So far, so good.  Prayers for the future.      

"Time may be a cruel mistress, but my wife is a tough bitch and fights hard every day to live her best life"

Rich Hilts

Japanese Garage Chicken (Karaage)

 

   

      Inch by inch; day by day we're getting closer to our departure this fall.  Barb's medical issues have required me to make changes to not only her menu, but dinner schedule.  We just started her radiation therapy schedule, so I need to concentrate on protein in her diet.  

      I have had this recipe for quite a while but have yet to make it.  By definition 'Karaage' is Japanese Chicken with some flair; deep-fried chicken that is marinated in soy sauce, garlic, and ginger, then coated in potato starch for a light, crunchy crust.  This recipe is baked for a lower fat alternative.  

2 Tbsp soy sauce, plus extra to serve

1 Tbsp cooking sake or Chardonnay

2 tsp Ground Ginger

1 tsp sugar

1 lb chicken thigh fillets, cut into 1” pieces

½ cup corn meal

Steamed rice or orzo to serve

Soy-fried bok choy

1 Tbsp vegetable oil

1 bunch baby bok choy, halved lengthways, rinsed

2 Tbsp soy sauce

      Combine the soy sauce, sake, ginger and sugar in a glass or ceramic dish.  Add the chicken and toss to coat.  Cover and place in the fridge for 1 hour to marinate.

      Preheat the oven to 350F.  Drain the chicken and toss in flour.  Place in a single layer on two paper-lined baking trays.  Bake, turning halfway through cooking, for 16 minutes, or until golden and tender.

      For the soy-fried bok choy, heat the oil in a large frypan over medium high heat.  Add the bok choy, cut side down. Cover the pan and cook 1-2 minutes until just tender.  Add the soy sauce and cook for a further 1-2 minutes without moving, so the bok choy gets sticky with the reduced soy and the cut side catches slightly.  Remove from the heat.

      Divide the rice/orzo among serving bowls.  Top with bok chok and chicken.  Top with extra soy sauce. 

      

"In my food world, there is no fear or guilt, only joy and balance. So, no ingredient is ever off-limits."

 Ellie Krieger

Shrimp and Crab Collard Greens Gumbo

 

      It is very nearly that time of year.  Late summer, early fall, or hell......anytime...GUMBO WEATHER!  There are so many different types, so I am trying something new.  Barb is not a fan of any type of greens (mustard, collard, turnip), but I am incorporating collards and cooking them down with the blend of other ingredients in the hope it may tickle her taste buds.  I even had some leftover Cudighi so I added that as well.  Roux here is always the crucial ingredient.  The best Cajun cooks make theirs from scratch, but I cheat sometimes using Tony's Dry Roux mix, which is quite good.  

4 Tbsp extra virgin olive oil, divided

2 Tbsp flour

1-1/2 pounds uncooked shrimp, peeled and deveined

2 pounds chopped crab meat

1 can collard greens or fresh

1-pound frozen cut okra

2 onions, chopped

1 green bell pepper, chopped

4 ribs celery, chopped

1 pound (16 ounces) whole canned tomatoes, undrained

1-1/4 quarts shrimp stock or chicken broth

3 cloves garlic, crushed

1 bay leaf

1-2 tsp Creole seasoning blend

Tabasco or Crystal hot sauce, to taste

Salt and freshly ground black pepper, to taste

      In small skillet make a medium (peanut-butter-colored) roux of 2 tablespoons oil and flour.  You can substitute Tony's Dry Roux if you wish.  Add onions, bell pepper and celery and cook until onions are translucent, about 5 minutes.  Remove from heat.

The perfect chocolatey roux

      In 4-quart stockpot, cook okra over medium heat in remaining 2 tablespoons of oil, for about 10 minutes.  Chop and add.  

      Add collards and stock, bring to a boil, reduce heat to medium and cook for 15 minutes.  Add roux-vegetable mixture, tomatoes, garlic, red pepper sauce, bay leaf, Creole seasoning, salt and pepper.  Stir to combine.  Continue to simmer for about 20 minutes.  

      Add shrimp and crab, cover and cook slowly for 10 minutes.  Serve with cornbread,  this is the law in many southern states.

"Blues is like the roux in a gumbo. People ask me if jazz always has the blues in it. I say, if it sounds good it does"

Wynton Marsalas

The Last BBQ

      We were hoping to depart October 1 this year, but medical appointments still occupy our time.  ETD is now October 17th.   As such we enjoy our last BBQ meal in early September just before cleaning and storing the pit in the barn.  This summer, we have had Q'd pork shoulder, spatchcocked chicken, duck, ribs twice, brisket, and Picanha.  I always strive to crank up the wood pit about every 3-4 weeks each summer.  

      This is our last cook, so I am combining some chicken and pork sausage together along with some corn o cob and potato salad.  I'm sure there will be leftovers.  

      The chicken is simply brined and rubbed out with Kosmos Dirty Bird.  The sausage is already seasoned and goes on the pit as is.  

      I prefer just to cook till I get 165 degrees and the desired appearance...crispy and browned, not burnt.  

      The chicken is smoked until the internal temp is 165F.  Approaching this I will baste the bird meat in our BBQ sauce, while turning to finish.  

      I remove the meat to a platter, covering to keep warm into the house.  Served with potato salad and bi-color Corn o' Cob. 

 

"Barbecue is the soundtrack of summer."  

Rich Hilts