Sunday, May 23, 2021

King Ranch Chicken

 


      Once again stuck in the RV doesn't have to be prison.  We are waiting patiently (?) for our parts and I am enjoy being in front of the stove again. This is a favorite of ours, adapted to a smaller RV size (2qt) crockpot.  It is an old ranch recipe from the famous King Ranch in South Texas.  Easy to make, and very good eating.  Another great example of comfort food. 


2 cups chicken (I use boneless thighs)

1/2 medium onion, chopped

1/2 green bell pepper, chopped

1/2 (10 oz.) can cream of chicken soup

1/2 (10 oz.) can cream of mushroom soup

1/2 (10 oz.) can diced tomatoes and green chiles (ROTEL)

1 garlic clove, minced

1 teaspoon chili powder

6 (6-inch) fajita-size corn tortillas

1 cup (8 oz.) shredded sharp Cheddar


      Stir together first 8 ingredients. Tear tortillas into ragged 2" pieces; layer one-third of tortilla pieces in a 6-qt. slow cooker. Top with one-third of mixture, layer chicken, and a handful of cheese. Repeat layers twice.

Sous cheff'n 
Ready to fire it up

      Cover and cook on LOW 3 1/2 to 5 hours or until bubbly and edges are golden brown.  Uncover and cook on high 30 more minutes.    Always good served with biscuits.

Ready to serve

Plated, ready to eat


"The chicken is gone, but you can still smell it, but it's nothing like it was" 

James Reed 

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Saturday, May 15, 2021

The Butcher Stand BBQ Wellston, OK

 


  This place has become nearly an overnight success in the past 7 years. HOME | butcher-bbq-stand (butcherbbqstand.com) I keep hearing about it when I come through, but never have enough time to try it.  It is only open Fri-Sun from 11-3 or until sold out.  This happens quite often I understand.  They offer catering and even event service.  They have garnered many awards and recommendations.  PRESS | butcher-bbq-stand (butcherbbqstand.com)

      Oklahoma is often quite underrated for BBQ and this place might be one of the reasons to fix that.  It is located in a very small town along the I-44 turnpike corridor NE of Oklahoma City.  The menu is quite diverse with anything and everything your heart desires.  MENU | butcher-bbq-stand (butcherbbqstand.com)  This place has it all.  Every need or taste you may have will be satisfied.  

Plenty of seating inside and out

      Barb and I were a bit marooned in OKC waiting our RV to be repaired so we ventured out on a Friday to savor the goods.  The line is rumored to be upwards of 45-60 minutes at times.  We arrived early and only waited 40 minutes, but it was stretching by the time we left.   
      Promptly at 11 a.m. the pitmaster comes and out loudly proclaims, "ARE YOU CARNIVORES HUNGRY?"  Then he gives his daily proclamation about the daily specials, etc.  Everyone is clapping and pretty worked up by now.  The line is the length of the building inside now, but the counter crew makes pretty short work of each order; very efficient.  You make your choices, pay, and find a seat.  Food is out within 5 minutes.  Barb ordered the brisket/smoked sausage platter while I ordered the Brisket Burnt Ends (I LOVE THEM) and ribs with beans, corn on the cob, and tater salad.  

Brisket and Smoked Sausage, Mac Salad and Apple Beans


Brisket Burnt Ends, Ribs, Tater Salad, and Apple Beans

      Barb enjoyed her meal, but had no great praise for it.  I loved everything on my plate.  They give you 5 ribs that are tasty and tender as any I have ever had.  The burnt ends are good, but not what I would call them.   Not their usual crispy goodness, these are a large chunk of brisket cut into 1" cubes, but still very tender and delicious.  The beans are the surprise treat of the visit.  These baked beans have apple pie filling added for a delicious sweet, smoky taste.  Best I have ever had!  Each plate also came with a large chunk of white bread and a Twinkie for desert.  There is a rack of BBQ sauces on the side counter that you help yourself to.  The odd thing is it very much like a milking machine.  Pick your flavor and squeeze. 

The line.... 
   
      We both enjoyed our meals.  The food seems lightly smoked, yet very tender.  Some of the best I have ever enjoyed in Oklahoma.  The entire staff, from the pitmaster, to the counter staff, to the gophers are all very friendly and helpful.  Total for our lunch was $47. 



 

"Love is in the air.  No, wait.....never mind that's BBQ"
Most any man in North America

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Sunday, May 9, 2021

Leakey Texas.....reflections from Year 1

 

      Here we are at the end of our first winter at our new retreat.  This has been a bit different as for the past 8 years of retirement we have kept on the move.  With the exception of the occasional day trip we have been here the past 6 months.  By now we're ready for departure on our way back north to Michigan.  Lots of events, both good and bad, and many other lessons we learned as well.  We expanded our driveway significantly, built our front fence and gate, stained our deck, added to our cook shack and began some minor landscaping.  We also added a new Texas Longhorn BBQ wood pit which provided some quality kick ass Q.  We did harvest our first axis deer, met some new friends and neighbors, and joined or contributed to some new organizations and causes.  We are only 90 miles west of San Antonio.  This is a weekend destination, especially during summer.  There are many hunting ranches, river canoeing and tubing guides, and cabins in our area.  As such a growing recreational area and we consider ourselves lucky to get in here with all the exponential growth. 

 

      We still have more modifications and improvements planned even before we build.  We suffered a broken well, broken cabin pipes, as well as city septic issues.  We learned only recently that the city of Leakey isn't planning on hooking up our area to the new septic lines till 2022.  We will probably not build until this is settled.  Still, all in all a pretty decent first year.  There are many good people here. 


      The new wood pit performed beautifully. Although a bit smaller it produced delicious brisket, beef DINO ribs, turkey legs, and pork spareribs.  I also made some more homemade bacon for this summer.  

      I increased my cooking skills significantly this winter as I learned so much more about BBQ as well as authentic Mexican cuisine.  I discovered 'lump charcoal', Barbacoa, Tortas, Pastor Tacos, oak wood smoking, the 'Texas Crutch', and finding the 'sweet spot' on my pit.  My homemade BBQ sauce still rules, but my bacon still needs work.  I need a meat slicer.  I outfitted the cookshack with a complete set of butchering knives, a good butcher block, tables, 2 saws, as well as rubs, injections, and seasonings.  We also stocked it with many different types of canned goods, paper goods, garbage bags, cleaning supplies, tools, spare hardware, various dishes, silverware, utensils, and a new coffeemaker.  We stocked up on split oak for both the firepit and the wood pit, but didn't build very many campfires.  We did use the shore cooker several times deep frying shrimp, clams, quail, chicken wings, and ff.  We will leave behind an axe, maul, shovel, various tools and saws, ladder, shore cooker, Aus Spit, and of course the Rhino Portable Black Tank.    

Oak smoked pepper bacon

Texas Longhorn Smokers Wood Pit

     The RV provided a good home for both of us as well as Barb when the RECORD COLD WEATHER AND SNOWS hit us in February. I was marooned 40 miles away with a broke truck while she was able to stay warm and fed even when the pipes in the cabin broke and she had to set up 'boondocking protocols' in the RV.  There are several maintenance issues with the RV that will get fixed enroute home.  The truck is once gain fixed; let's hope it holds this time.  I love this vehicle, but we have gone through 4 throttle body controllers in 8 years.  The first 3 were covered by warranty. 

     We fed nearly 4 dozen Axis Deer this year and although I saw 4 nice trophy size, I  harvested one very nice young buck.  Despite record colds and several hundred deer that froze to death a mere 30 miles north of us, ours in the canyons seemed to have survived.  Next year is Barb's turn to provide the freezer harvest.  Overall our weather was very agreeable this winter with highs ranging mostly from 55-80 with the occasional 90+ and lows mostly from 30-60.   


I harvested this deer in early March

      Sadly, we also leave behind our beloved Bones.  Our 5 1/2 year old gray Tabby died during the winter storm after an all too short 3 day illness where he passed in his mommy's arms.  He is buried near the cabin where he can keep an eye on his beloved deer.  He will be missed, perhaps mostly by younger sister, Roux, who mourns him daily.  In our hearts forever.  

Bones the Democat 2015-2021
    
      COVID kept us home or close to it most of the time, but we did 'mask up' when travelling to the store or other towns.  Most local events were either seriously curtailed by COVID or cancelled such as the San Antonio Rodeo and Stock Show,  Luckenbach Mud Dauber Chili Fest, and Rio Frio Fest.  Maybe next year.  A big shout out and THANK YOU to Martin Martinez, our realtor and very good friend who has always been there when we need him for references, info, etc.  A good man.  Frio Canyon Real Estate
      From here we head north, back to Oklahoma City for some RV maintenance, then on to Michigan sometime mid-May.  



"Often when you think you're at the end of something you're at the beginning of something else" 
Fred Rogers

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