Ten Things I Learned About Texas

 

     I am nothing without my humility and humor.  This is satire; please accept it as such, but enjoy.  After our first winter in the deep end of the pool here in the Lone Star State I make the following observations in no particular order:  

1.  These folks are patriots.  There are no Winter Texans, Latinos, Blacks, or any other ethnic group.  WYSIWYG, but everyone is a Texan.  Everyone is treated equal.  There is respect for everyone from school crossing guards, to blue collar workers, police, sheriffs, game wardens, and the Texas Department of Public Safety.  They ALL LOVE THIS COUNTRY AND WILL DIE TO PROTECT IT.  God, guns, and BBQ.  It is easy to feel at home here.

2.  Drive thru package stores.  As tough as the driving laws are there aren't many places you will ever see this.  You pull in, STAY IN YOUR VEHICLE, and they'll load whatever you ask for.  Beer, liquor, sodas, chips, snacks, deer corn and alfalfa (if they have it).

3.  If you think the scarcity of toilet paper was concerning this past year then you'll be further amazed with the lack of turn signal fluid.  Especially important in farm and ranch country.  The speed limit signs are also just a guideline, merely for reference sake.  

4.   Austin is still the capital and as such part of the Lone Star State, but only because REAL TEXANS tolerate it (so far).  Cultural assimilation seems to be lost on the liberal traffic influx. With the burgeoning growth in all corporate sectors, those California transplants don't change their license plates out as soon as they should.   

5.  There is no "Tex Mex" here.  You can find that commercial version in the bigger cities.  The authentic Mexican food here can be found everywhere in the surrounding counties.  Tacos Al Pastor, Barbacoa, Nopalitos, Pozole, Mole Poblano, Cabrito Al Pastor, Birria, and even butter tortillas. It is delicious, without compare, and further expands the borders of comfort food. Cancel culture, my ass. 

6.  Phrases such as "Please.......thank you.....Yes, sir.......No sir......Yes, ma'am....and No ma'am" still exist here and are in common use.  You need any help or have any questions.....just ask.  That's what people do here for everyone, even in our town with a population of only 400.  It warms my heart.

7.  This is a BIG ASS state. It is 801 miles north to south and 773 miles east to west.  Travel is not measured in mileage here, mostly just time and the distance between good BBQ joints.  When we travel back north towing the RV in spring it is 2 days just to get back to Oklahoma.

8.  Football is not only KING, but very nearly a religion.  From Friday Night Lights in every small town to the college level it is the very fabric of life here in the fall.  Hunting is a close second.  Texas, Texas A &M, and anybody that can beat Oklahoma, that is all that counts.  Then of course there is the Sunday NFL action.  Bragging rights last 364 days.  

9.  ALL music is revered, but country music is the first and foremost art form here with Willy Nelson and George Strait presiding over the realm.  There are many 'up and comers' as well.  Forget the big city arenas.  The best venues for a concert are Gruene Hall, Whitewater Amphitheatre, and Luckenbach on any given weekend.  There are others. Longnecks and country muzac forever.  

10.  Simply said, BBQ......NOBODY DOES IT BETTER.  People live and die by their favorite BBQ joints.  Beef brisket or ribs, pork ribs, loin, chops, and belly, chicken, turkey, and sausage.  They are all usually smoked over oak, but pecan and mesquite are in common use as well.  The flavors vary across the state.  Don't expect to find BBQ sauce or silverware in any decent Q place, but you can get them if you ask.  Butcher paper, food, peppers, beans, sliced onions, dill pickles, mac n cheese, a dozen delicious deserts, and paper towels are the norm.  Ice tea, Dr. Pepper, or beer are the norms to whet your whistle. Of course there is the issue of beans.  Although Charro or Ranch Beans are a side dish in any decent Q, they have no place in chili, except mine. There are several famous Chili Cookoffs and many BBQ competitions in the state.  I probably won't enter.  

....and we can't wait to get back here again this fall.  

"To me, it's really the heart of Texas.  You don't know the Lone Star State until you've experienced Gruene Hall" 

Miranda Lambert 

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Chicken Tasso Andouille Gumbo

      This is not the Mother of All Gumbos, but still very tasty.  Sometimes referred to as Giumbo Ya Ya, it is one of our favorites.  I took advantage of this opportunity as Barb is in Missouri for her niece's wedding.  Bachelor Week (me and the pup) and Cajun Cusine.......it is the best of times.  I stir the pot, Roux gives me advice, continuously.  

      This is a great dish for any season.  Most of the ingredients are easily obtained with the exception of Tasso.  You can substitute seasoned crispy bacon; use a Tasso recipe.  This recipe is for RV small pot use and will need to be doubled for your home.  

1 pound skinned and boned chicken thighs

1/2 pound  andouille or smoked sausage  

1/4 pound  tasso or smoked ham

***1/2 cup  vegetable oil  

***1/2 cup  all-purpose flour

1/2   medium onion, chopped

1   small green bell pepper, chopped

1   large celery ribs, chopped 

2  garlic cloves, minced

1-2   (32-oz.) box chicken broth

3/4 teaspoon dried thyme

1/2 teaspoon  black pepper

dash  ground red pepper

2 tablespoons chopped fresh parsley  

 Hot cooked rice or orzo

***OR TONY CHACHERES INSTANT ROUX

  Garnishes: sliced green onions, filé powder 

Chopped andouille, chicken, tasso

Chopped trinity

       Cut first 3 ingredients into bite-size pieces.  Place in a large Dutch oven or stock pot over medium heat, and cook, stirring often, 20 minutes or until browned.  Drain on paper towels.  Wipe out pot with paper towels.

        Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.  Again you may substitute Tony Chachere's Instant Roux if you wish.  

Simmerin'

        Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender.  Gradually add broth.  Stir in chicken, sausage, tasso, thyme, and black and red ground peppers. 

Ready to 'ladle up' 

        Bring mixture to a boil over medium-high heat.  Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours.  Stir in parsley.  You can also add rice or orzo here to simmer with the gumbo, but use ½ as it soaks up lots of liquid.  Remove from heat; serve over hot cooked rice or orzo.  Garnish, if desired.  Cornbread or garlic bread works well here.  Serves 4-6

Cornbread, please....

"Blues is like the roux in a gumbo.  People always ask me if jazz

 has the blues in it.  I say if it sounds good, it does" 

Wynton Marsalis

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Smoked Brisket Tacos

 

      The logical end to a season dedicated to perfecting the art of BBQ or smoked meat.  A few slices of perfectly smoked oak, mesquite, or pecan brisket with a variety of accoutrements can provide a delicious meal.  Make them fresh or with leftover slices.  Serve it with Charro Beans, guacamole, or your choice of sides........it doesn't get any better.  I had no fresh smoked brisket of my own for this so I chose 3/4 pound of very nice 'point' slices at Leakey BBQ.  Delicious meats.  

      It is simple as this.  Use either flour soft shells or corn hard shell tortillas, just make them large size.  We fell in love with HEBs warm butter tortillas.  You buy them freshly made and they are delicious, not dry at all.  Keep sealed in bag till use then warm prior using a tortilla warmer and then place on plate.  Select your best cuts of brisket slice, chop them if you wish, but if really tender leave them whole.  Just make sure they're warm.  Add 1-2 slices.  Also add your choice of onions, tomatoes, sliced avocado, broccoli slaw, shredded cheeses, pico de gallo, cilantro, and peppers or anything else if you wish.   

      Topping these can be a personal challenge.  I use a variety of Regular Taco Sauces, Cholula, Melinda's Green Sauce, or Southwest Crema.  Drizzle it on according to your tastes and serve with whatever as long as it accompanied by a cold beer (doesn't help with the heat, but tastes good).  My wife loves FETA Guacamole & chips. Let's redefine tacos!  

"Brisket is one nasty cut of meat.  It will fight you ferociously as you try to tame it.  Once you do, though, it lays down like a cuddly puppy and rewards you with a big, delicious hug."  

Danny Meyer

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Axis Venison Round Roast.....Easter Dinner

 

Axis Top Round Roast

      The first new culinary cut of our Axis meat.  We don't normally butcher many roasts, etc. from our deer; usually just steaks, stew meat, and burger.  We changed our butchering techniques this year and were rewarded with some beautiful pieces of meat, one of which was round roasts.  Axis is a VERY LEAN meat and without saturated fat needs to be carefully planned out for meal prep.  It is usually fully cooked at 140-150 degrees TOPS.  

      This recipe combines the best of comfort food.  A beautiful axis round roast with carrots, onions, potatoes, and seasonings all layered in a crockpot with soup and beef broth. 

 

3 pound venison roast

small onion sliced

2-3 quartered Yukon gold taters

2 carrots quartered and sliced

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 garlic cloves

1/4 cup Chupacabra Original Mix

1/4 teaspoon ground black pepper

1 1 ounce package dry onion soup mix

1 10.75 ounce can condensed cream of mushroom soup

Beef Stock (if needed)

 

Season roast then sear all sides in a hot skillet.  I used Chupacabra Original Mix Seasoning

Searing

Layer half of the prepared vegetables in the bottom of the crock pot, top with venison roast and remaining vegetables.

Chopped taters, carrots, and onions

Sprinkle with soy sauce, Worcestershire sauce, garlic and pepper.  In a small bowl combine onion soup mix and can of soup; mix together and pour mixture over venison.  Add beef stock for volume if needed

Loaded and topped with soup, soy sauce, and garlic.......POWER ON

Cook on low setting for 4 hours.  Check temp for 140-150.  Remove roast and slice or shred.  Pour gravy mixture over top and serve.

Finished and chopped 

Nothing like dinner with biscuits, vegetables, and a good piece of meat

Happy Easter Everyone

"Venison prepared correctly is the healthiest, tastiest meat in existence.  There is no substitute.  Cooked in the RV crockpot.....Happy Wife, Happy Life"  

                                                                                             Rich Hilts

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