King's Texas Smokehouse Camp Wood, TX

 

      We took advantage of some down time and took a road trip to explore more of our area.  This weekend we traveled to the close community of Camp Wood, about 22 miles west of Leakey, again in the Hill Country.  Although it is the opening weekend of the Annual Twisted Sisters Motorcycle Run, we set out.  For lunch we decided on yet another Texas smokehouse, what a surprise!  Dance with the one that brung ya'.  

      King's Texas Smokehouse is a family owned business dedicated to the premise that 'out of the way places require food that will make you go out of your way'.  Located just 1/2 mile south of town on Hwy 55, this place is very popular with the locals as well as the seasonal "Twisted Sister" crowd.  https://kingstexassmokehouse.com In fact they recently opened another location at the Hunt Store in Hunt, TX.   Word of mouth GOOD FOOD is the rep. 

      There is both inside and outside dining as well as takeout.  The inside is a bit small with just 6 tables.  The menu is a showcase of good food, but mostly a selection of great sandwiches, BBQ by the pound, and even a meat market.  The appetizers include a selection of favorites such as Fried Pickle Spears, Onion Rings, and Loaded Potato Fries. 

      The sides include Mustard Tater Salad, Baked Tater Salad, Coleslaw, and of course Cowboy Beans. 

Over the counter BBQ includes Brisket, Pulled Pork, and Smoked Ring Sausage. 

 

      Barb and I were here for their famous sandwiches. The list is not only impressive, but incredible.  Once we got seated Barb decided on the Texas Size Cheeseburger while I whet my whistle for The Slice.  I knew these would be enormous sandwiches, but you only go around once.....save and enjoy the leftovers twice as much later.  You place your order at the window, pay as you leave.  

      Barb liked her burger except she found the meat to be a bit bland.  The Slice is a BBQ Brisket Sandwich with 5 layers of thick, tender meat topped with sauce, onions, pickles, and jalapenos.  Heaven on bread.  A delicious sandwich, but again the meat needed something.  In all fairness every region of Texas has it's own version of brisket seasoning. The ff and homemade chips were very good and the mayo for Barb's ff was obviously homemade and the best I've ever tasted.  The service was very good.  With ice tea and Orange Crush our lunch total came to $23.88.  From here we travel a bit further to peruse the selection of Polaris Ranger and Honda Pioneer UTVs in Rock Springs.  A possible addition to our ranch next fall.  There are literally hundreds of bikers on the roads of the Hill Country this weekend.  Food, service, price, etc.  We rate this eatery:  

SPECIAL NOTE:  Further investigation showed that the brisket in the place is cooked, but not smoked.  It is indeed deliciously tender and seasoned, but not cooked over a wood pit.  Nonetheless........excellent.  ALSO, when I contacted King's Texas Smokehouse they were very nice to share their homemade mayonnaise recipe.   

"There is no sincerer love than the love of BBQ"

George Bernard Shaw

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Perfecting the Art of Wood Pit Beef Brisket

   

      I'll preface this by saying that I have been 'messing around' with smokers for 30 years now, but only recently beginning to really understand the culinary art of it all.  Ribs, turkey, and pork shoulder have always been pretty much straightforward for me, but beef brisket has been a bit of a hit and miss situation on my pit.  In the past 3 years I have visited with friends of mine and several pit masters in some of Texas' best Q and discovered much of what I was doing wrong, or could be doing much better.  Recently I have had several inquiries about the art of smoking beef brisket and thought it might be time to share what I've learned.  

      I run a stick and wood pit, meaning it is an offset type wood smoker.  My original Oklahoma Joes resides at our farm in NW Michigan, while our new Texas Longhorn pit serves our ranch in Texas.  Both are the same design, only the size varies.  The pit in Michigan is a bit larger and can handle fish in the vertical pit.  The pit in Texas is horizontal only, meant for meat.  These are what I learned on and what I know how to do.  I believe the flavor is superior.  

Oklahoma Joes Michigan Pit

Texas Longhorn Pit

      In my opinion Texas style Q is the best.  Know this going in.  Kansas City, Memphis, or the Carolinas will be a bit different, mostly the sauce, mop, etc.  Your first step is to pick a good brisket at the market.  This means Walmart, HEB, or your local butcher.  You should select a brisket rated in the top two USDA Prime or Choice categories.  These grades provide the right amount of fat throughout for this type of cooking.  Look for a fat layer throughout the middle when viewed from the side; this is normal and provides for some basting and flavor throughout.  There is a lot of preference lately for Wagyu brisket as well.  Just know that this is also a superior meat, but will cost you more.  

USDA Prime

Middle fat layer  (on the flat)

      Notice from the top picture that there are two parts of any brisket.  The 'point' and the 'flat'.  The 'point' is on the right side, the most muscular part of the brisket.  Each brisket has both parts.  It is important to note that the grain runs differently on each part, which will be important later.  If you will be cooking this brisket right away leave it intact.  If freezing for later on or using only using half now then cut it in half, resulting in a point and a flat.  An entire brisket will feed 5-8 folks.  Barb and I usually halve them to enjoy 2+ meals.  

      About 5 days prior to cooking thaw brisket, warming to room temperature.  I apply a rub here.  You can use what you wish.  I prefer Coopers Old Time Seasoning,  a salt and black pepper based rub.  Available at www.coopersbbq.com   Liberally rub the brisket and then place in a large cellophane turkey bag and refrigerate for 3-4 days. This is not necessary, but I like to age my meat a bit with seasonsings.  

Cooper's Old Time Rubbed out brisket

      On the day of cooking remove brisket from bag and warm to room temperature.  Fire up the wood pit and let temperature stabilize to 225-250 degrees.  When brisket is warmed, inject with either your choice of moisture, beef broth, or (my choice) Kosmos Q Reserve Blend.  Available at www.kosmosq.com.  I also substitute beef broth for the water requirement in the directions.  To do this place brisket in rimmed sheet or foil pan and inject via a grid pattern, such as a checkboard or chess board, being sure to inject at every possible angle.  Injection isn't required, but I have had my best results by doing this.  When complete, place in smoker.

Injecting with Kosmos Q Reserve Blend

Brisket at 3+ hours

      Smoke brisket for 4-5 hours keeping temps stable and minimal opening lid.  Check meat internal temp with injectable digital thermometer.  You are aiming for 160 degrees.  If not, then close lid and resume.  The brisket will take on a deep red or even black color.  This is the bark beginning to form.  When temp is achieved remove brisket from pit and wrap tightly in peach or brown butcher paper and return to smoker.  You may use foil also, but I'll comment on this later.  This is call 'The Stall'.  At this point the fat begins to render down (melt) and will actually reduce the internal temp of the meat.  By wrapping the meat it will allow the fat to render as well as help the meat maintain cooking temperatures.

 

Brisket wrapped at 165 degrees

      After about 2 hours check the temp of the brisket again, this time through the paper wrap looking for 190-205 degrees.  If not keep cooking.  Some briskets can take up to 12 hours to finish depending on fat content.  This 'point' took 9 total hours.  When temperature is achieved remove brisket from pit and place on counter to rest for an hour.  The paper will be soaked, but don't worry the meat retained plenty of moisture as well as a nice crispy bark.  Foil wrapped brisket tends to render a much more moist, but soggy bark.  I like crisp, but it's your choice. 

      Allow brisket to rest for an hour.  Then unwrap and slice for serving.  Always slice across the grain  AND, realize if you are dealing with an entire brisket the 'point' and the 'flat' will have different grain directions so watch for this.  The meat should be tender almost to the point of falling apart on your fingers and drape easily and loosely when balanced on a single finger.

Brisket 'point' sliced after resting an hour

 

This is a perfect brisket moisture drape 

      Smoked brisket is always good served with corn on the cob, biscuits, coleslaw, beans, mac n cheese, and/or cornbread.  Use your imagination.  For today's I served Charro Beans and Cold Broccoli Salad.  Bon Appetit'

"Good brisket, bad brisket , it really doesn't matter....just give me some, Daddy"

The Wonderpup Roux Hilts

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AEWA Spring Reunion 2021

 

     Barb and I both served in the USAF with my retiring in 1993.  Since then we have tried to keep in touch with not only our friends from 'back then', but all of our veteran friends throughout.  Facebook has been great for this.  The group in Tinker AFB, OK have always scheduled events for everyone to get together and catch up.  In the past 7 years we have attended two of the monthly breakfasts as well as one of the bi-annual luncheons.  It is always a treat.  Nothing helps to bond friendships better than service.  Retirement and travel all too often hinders such plans, but this year with the early completion of chores at our new winter abode and a dire need to get away, we decided to attend the spring BBQ in Midwest City, OK.  The Rotodome Ranch envoy would head north.  

      It is about 510 miles from Leakey, TX to Midwest City, OK, a good days drive.  We chose mostly 'off the interstate' routes.  Lots of relaxing time with my bride and Roux the Wonderpup.  With the loss of our beloved Bones recently we all needed the family break.  We arrived at our hotel after 8 hours and checked in to get the pup settled as well as get ourselves some 'take out'.  

    Never a bad choice we visited one of our favs, The Akropolis.  The food has been better, but were on the road all day and HUNGRY.   

Rich's Gyro Plate

Gyro meat, FF, & Pita for Barb & Roux

       The reunion/BBQ was held at the Midwest City VFW.   It provides everyone with an outside picnic area with BBQ pit as well as tables and a VFW pay as you go bar.  I hoped they would have enough.  The menu consisted of delicious Pork Ribs, Pulled Pork, Cowboy Beans, Hot links, Hot dogs, and Hamburgers.  Another table held a plethora of sides, including the BEST DARNED SOUTH CAROLINA BBQ HASH I HAVE EVER TASTED.  From there we mingled for hours enjoying the company and catching up with folks we hadn't seen in nearly 30 years as well as making some new friends as well. 

Barb and the man who will someday replace me.....Colonel (Uncle) Jesse Shanks

Tony Bennet on the grill

Jody Arnold checking out the wood pit chefs (these guys kicked out some FINE Q  

My good friend Jody Arnold and I discussing how to 'embrace the suck' of the recent elections

Jrod Cunningham, Perry Stewart, and a few others

Rich with good friends Anna & Rich Campbell

Tally Ho!  We have a Micky Malone sighting!

29 years ago this guy and I stayed out of jail (barely)

Chuck Garberson, Patrick Dean, and others

The VFW discusses business (and beer)

Rich & Larry Bunting discuss just about anything

My crew

Randy Witt, Ken Wimer, Perry Stewart, Al Burnett, and yours truly

The 2021 Spring AWACS Reunion, BBQ / Beer Emporium, and Bait Show

      First of all I want to thank Barb for taking so many wonderful pictures. We had an incredible time resurrecting so many memories , both good as well as some  embarrassing.  At this point in time they are never superiors, employees, or other........just comrades.  It gets no better.  It is so very gratifying for Barb and I to share this past service to our country and the fellow warriors we served with.  Memories are everything.  I am a better person because of these relationships.  Pictures full of old guys?  In our day we were the 'Tip of the Sword'.  Any of us would serve once again at a moments notice.  "Scramble Haida 25........Radar's Up....On Station.......Tally Ho.....Bogies and Bandits oh my.....Off Station and we're RTB."  Go ahead, make our day! RESPECT AND SALUTE!  

A VERY SPECIAL TRIBUTE AND THANK YOU TO THE CREW OF YUKLA 27

"All gave some and some gave all"  

"No distance of place or lapse of time can lesson the friendships of those who are thoroughly persuaded of each others worth"

Robert Southey

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Greek Tex Mex Fusion: Eggplant Tortilla Casserole

 

     Although I am always looking to try something new, I am a bit reluctant with eggplant.   Given the right dish I love eggplant, Barb not so much.  I have made Moussaka and Shrimp Stuffed Eggplant which she enjoyed.  She had only eaten it peeled and fried as a child and never cared for it.  This will be another venture into the unknown for my bride, but I have no doubt she'll enjoy it.  It just takes the right dish.

      This layered casserole is inspired by classic cheese enchiladas, minus the fuss of rolling and stuffing individual tortillas.  You'd never guess that within this comforting Tex-Mex casserole hides a layer of thinly sliced eggplant.  The thin slices become tender when roasted and add a subtle savory note.  Normally a vegetarian dish, I added ground turkey for additional flavor.  

NOTE:  This recipe can be halved for the RV or yielding less than 6.

1 medium eggplant

1 pound ground turkey, chicken, or pork (your choice) 

2 Tbsp. extra virgin olive oil

2 medium onions, sliced

2 cloves garlic, minced

1 Tbsp. chili powder (I like green)

2 tsp. dried oregano 

1 tsp. onion powder

1/2  tsp. cumin 

1 can 28 oz. diced tomatoes (I prefer Cento) 

2 15 oz. cans black beans

2  4 oz. cans roasted green Hatch chiles diced

1 package corn tortillas torn into quarters

1 1/2 cups shredded cheddar, Monterey jack, or colby jack

2 Tbsp. cilantro

     Preheat oven to 375 degrees.  Lube a large rimmed baking sheet with the olive oil.  Peel the eggplant; slice into 1/4-inch-thick rounds.  Halve the rounds (or quarter, if large).  Arrange in a single layer on the prepared baking sheet; brush 1 Tbsp. oil over the eggplant.   Bake, turning once, until the eggplant is just beginning to brown on the edges, 10 to 15 minutes.  Let cool.

Roasted Eggplant Slices

      Heat the remaining 1 Tbsp. oil in a large nonstick or cast iron skillet over medium-high heat.  Add ground meat and stir till browned.  Add onions and cook, stirring, until soft, about 10 minutes.  Add garlic, chili powder, oregano, onion powder, and cumin; continue cooking just until fragrant, about 30 seconds.  Stir in tomatoes, beans, chiles, and cilantro.  Set aside.

Simmerin'

      To assemble the casseroles:  cover the bottom of the baking dish with some of the torn tortilla pieces. Spread 1 cup of the tomato bean meat mixture over the tortillas, then sprinkle with 1/4 cup Cheddar. Top with a layer of half of the eggplant pieces, then repeat layer each with 1 cup of the tomato-bean mixture.  Layer the remaining tortilla pieces, remainder of the eggplant pieces, and tomato bean mixture on top.  Sprinkle once again with shredded cheddar.  Cover dish with foil.  

Cover with foil; ready to bake

      Bake the casserole @375 degrees till bubbling about 25 minutes. Uncover and continue baking for about 10 minutes till the cheese becomes lightly browned.  Let stand for about 5 minutes before cutting and serving.  Barb did enjoy this dish, but found it a bit spicy.  You could perhaps reduce amount of chili powder or Hatch Chiles to solve this.  

Coolin' off

Plated finis'

"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company with three million employees"

Mario Batali

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Axis Venison: Tenderloins, Ribs, and Tomahawk Steaks

 

      Once we had cleared enough freezer room I took advantage of the opportunity to harvest one of the many axis deer on our property.  The recent winter 'storm of the century' left us with lots of ice damage, power outages, and many dead axis deer to our north.  However, here in our canyons with our thick cedars, oaks, and mesquite our deer seemed to do okay.  I got my license, but continued to keep an eye on our local herd and watch for the better buck.  This took awhile and the weather began to warm again.  The large herd of 40+ animals were gone, but about 13-15 does, fawns, ad few spikes and a decent 2 year old shooter buck remained.  Once again I used Barb's 7mm-08, a prefect caliber for this sized game.  I also have my 22-250 here, but it could be a bit light for a good sized Axis.  I loaded it with Federal Powr Lokt 150 grain soft point.    My 2nd morning out dawned 46 and breezy.  About 12 does and a yearling showed up early, but the middle sized buck showed about 90 minutes later.  A very nice 2 year old,  live weight 140 pounds.  He did manage to get out of the field and up in thick cedars about 50 yards taking a bit of dragging and huffing for Barb and I to get him out. I had already rigged up a hoist and tackle to support the deer in one of our live oak trees while we worked.  Once gutted, Barb did her usual surgical job skinning.  We planned on letting it hang 3 days, but the warming spring weather limited us to overnight before butchering.  

True to form this axis deer had minimal external fat

      This is not going to be a blog chapter on butchering, but rather a tutorial on removing and processing several of the finer parts of the venison, including the inner loins, tenderloins, and rib steaks.  I will remove the upper rib bones with the tenderloins complete to create a Tomahawk or Cowboy Steak.  

      First of all remove the front quarters of the deer and set aside. remove the inner loins (sometimes called the fish tenders) located inside the cavity above the ribs near the spine.  Set these aside.  Then cut and remove the rib flank steaks and set aside.  You can use these as flank steak or burger meat.  Now is where the deviation from normal venison butchering takes place.

Remove the front shoulders while hanging

Remove flank meat for steaks or burger trim

     If you like you can remove the deer from the gambrel hoist, remove the hind quarters, and perform the rest on a table if you like.   If so, separate the spine just aft of the ribs.  Remove the lower ribs about 10" from the backstrap and set aside.  You can make these ribs shorter or longer, depending on how long you want your 'tomahawk handles' to be.  This will take a saw.  You can use a hack saw, but I found a reciprocating saw with a metal cutting blade works well.  You can use this rib meat for just that or trim for burger. 

Trim main ribs from tenderloins (your choice of rib bone length)

 

      If your deer is still hanging by the hind legs be careful not to overcut the spine.  Now take your saw and begin to cut the remaining ribs and backstraps (in one piece) away from and down the side of the spine.  Set aside.  At this point the meat is virtually a bone in prime rib and contains the backstrap as well.  The beauty of this is you can do one side of the deer and process the other side into normal ribs and backstrap if you wish.  Or you can process them both as such.  We made one side into prime rib roasts (2) and the other side all Tomahawk rib steaks.  

We finished one half into 2 Prime Rib Roasts and the other into Tomahawk Steaks

      When separated take time to clean up the rib bones of all meat and put into your scrap burger pile.  Then separate the ribs and backstraps into individual steaks or leave intact and cut to rib roast size.  You can trim the ribs so that your tomahawk handles will be the length of your liking.  There will also be 2 spare pieces of boneless backstrap as well.  We wrap 2 to a pack.   Notice throughout this procedure the incredible leanness of the axis deer meat, only about 1% fat.  There is still the rest of an entire deer to process......moving on. 

"My favorite animal is steak"

Fran Lebowitz

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