Drago Rich's Charbroiled Oysters

 

      Growing up in Western Washington I was born a lover of seafood, all of it, but oysters are near the top of the list.  Barb will eat them only occasionally, but for the most part this dish is all mine.  I grew up with them being breaded and fried as well as Oyster Stew on Christmas Eve.  Both are delicious dishes.  I have never cared for them raw on the half shell.  Tried them; once. 

      A few years back during one of our winter trips to Louisiana we stopped at Shuck's in Abbeville.  I had a sampler platter of charbroiled on the half shell.  They came with various toppings such as garlic butter, Parmesan Cheese, FETA and Blue Cheese, cream sauce, bacon, spinach, shrimp, crab, jalapeno, and bell peppers just to name a few.  I ordered the Super Sampler with 15 oysters, 3 of each flavor and I was in love.

  

      Of course, these are prepared and served in the original half shell which is fine if you can get them fresh.  If you can't, I found a set of porcelain oyster shells that can be used for the same thing.  They even do well over a fire.  You just find some already shucked oysters and the rest is delicious.  This recipe is fashioned after the famous Drago's in New Orleans. 

 

12 oysters (in half shell or use in molds)

4 Tbsp. Lawry’s Garlic Butter

4 Tbsp. Pecorino Romano Cheese

¼ tsp red pepper

Spritz lemon juice

¼ tsp white pepper

Chives for garnish

Garlic bread 

      Mix garlic butter, half the cheese, and the herbs and stir. 

      Heat grill, fire, or pit to hot.  Place oysters w/shell on grill to cook.  Cook till oysters just begin to sizzle and edges curl.  (watch, they cook fast) 

     Add the liquid butter mixture to each oyster till filled.  Cook again till bubbly.  Add remaining Pecorino Romano.  

       When done, remove and serve garnished with chives and crusty garlic bread, celery/dip, and even bread & butter jalapenos on the side.  Voulez vous bon temps rouler.

"Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. 

Order the steak rare. Eat an oyster. Have a negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. 

Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride."

Anthony Bourdain

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Smokin' on the Rio

 

      There are several Professional BBQ Circuits in the U.S.  KCBS, Kingsford BBQ Pitmasters, etc. let alone the competitions that attract each one.  From Memphis in May, American Royal, the World Series of BBQ, Houston Livestock Show and BBQ, and Jack Daniels World Championship, the list is considerable. 

      

       The Champions BBQ Alliance is another such venue.   Champions Barbecue Alliance is an organization founded by barbecue cooks for barbecue cooks.  "Being cooks we have heard what other cooks want from a sanctioning body and we are working to be the best barbecue organization out there."  Located mostly in Texas, the competitions are no less fierce.  

       This event is their Super Bowl.   It is also the 3rd biggest BBQ event in all of Texas.  They hosted 187 teams.  We have been playing hit and (mostly miss) with my old USAF friend, Archie Salinas and his brothers' BBQ team this far, but were determined to attend this one.  Team A Ver Que Sale is a family team with my friend Archie Salinas and his brothers.  Archie Salinas is an old USAF friend from our days in Oklahoma, Saudi Arabia, and around the world.  We had previously met his brothers at the Chupacabra Cook Off last year in Hondo, TX.  

      

      They have placed well in many of the events they have entered including 2nd in Brisket at San Antonio Stock Show and BBQ Championships, Reserve Grand Champion San Juan, and Reserve Grand Champion Border BBQ Cook Off Weslaco among others.  

      We stayed at nearby Weslaco and commuted to nearby Mercedes, about 8 miles away.  Another overnight day trip.  We traveled down the morning of the 9th and attended the sanctioned competition on the 10th as well as the awards ceremony.

TURN IN TIMES

Chicken 11:00 AM

Pork Spareribs 12:30 PM

Pork 2:00 PM

Brisket 3:30 PM

Awards approximately 5:00 PM

Home Base for A Que Ver Sale (Team Salinas)
 

Planning strategies ("What the hell do the judges want?")

Watching the competition

...and more

Money Muscle from the Pork Butt (and it was)

Final smoke on the brisket

Turn in time

Okie Salinas and Archie turning in that fantastic pork  

The crowd assembling for Awards

A Ver Que Sale 10th place Pork

      What a great day it was for all of us.  Archie's family treated us like one of their own which led us to sampling some incredible BBQ chicken, ribs, pork, and brisket all day.  They were hard working, yet gracious to a fault.  They tolerated my thousands of questions as I am always learning.  I came away with some new ideas to try.  

      In the end A Que Ver Sale finished 10th place in pork, but no other Top Ten Calls.  BUT, in the final standings they finished 26th overall OUT OF 187 teams!  Pretty damned impressive.  The season is just starting for them.  I look for some more tasty results.  Congratulations to the entire family and it was great to see you again, Archie.  

"Barbecue is the poetry of the South.  It is its own art form" 

Myron Mixon

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Rotodome Ranch Updates 2024

 

      Another season in Paradise with, of course, another project.  We love the adjoining deck between the 2 cabins but have always wanted a cover to keep out the elements/sun on those days.  We solicited estimates from several different folks, discussing and explaining our plans/ideas in advance.  We had ideas and plans in mind but wanted to hear the contractor's ideas as well.  In the end we decided on Christopher Dirk, a local independent craftsman.  His work is available online.  He does own work.   

      We both wanted the complete deck covered from cabin to cabin which in itself would be a challenge with many possible combinations.  I also wanted to be able to add on more shelves and cabinets as needed for the perfect BBQ setup.  It was quite the unique challenge.  On January 17th the contractor made his final measurements, we discussed design and got our estimate. ROCK ON!   Dirk called in the materials list to Lowe's, we contacted them, paid for it, and they delivered a day later.  He also delivered the rustic cedar posts for the front of the deck.  

    

      Additionally, the hot water tank in the cabin finally gave up the ghost so we contacted our favorite handyman, Albert Martinez.  We had planned on replacing it with a tankless on demand type, but the prices were much higher than what we thought.  We decided on replacing the old unit with a 12 gallon model by the same manufacturer.  There really isn't any need for a larger water heater in a small cabin.  Barb never did like showering in the RV, too small.  Happy wife, happy life.  

             

      

     About a week later we had a HARD FREEZE and broke several of the PVC pipes in the cabin.  Once again, we called Albert Martinez to upgrade all our cabin's water lines with rubber lines which will preclude this from happening again.      

“Renovating your home allows you to create a space that works for you and your family’s needs.” Julia Sofaer

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French Dip Eggrolls and Au Jus

 

       I have experimented with several types of eggrolls over the past several years.  Everyone loves the Chinese Style Shrimp or Pork Style, but there are others.  Since we both love French Dip Sandwiches with Au Jus this seemed like an obvious choice.  It is more of an eclectic small platter approach to a finger food night.  It allows for a side selection of vegetables or hot mix sides.  

3 tbsp. butter, divided

2 large onions, thinly sliced

1 tsp thyme

Kosher salt

Freshly ground black pepper

8 egg roll wrappers

1/3 c. grainy mustard

16 slices deli-sliced roast beef (Steak Ums work well) 

16 slices provolone

Vegetable oil, for frying

      In a large skillet over medium-high heat, melt 2 tablespoons butter.  Add onion and thyme, season with salt and pepper.  Cook meat, stirring occasionally, until caramelized, about 15 minutes.  

      Set an egg roll wrapper in a diamond shape and spread mustard in center.  Add 2 slices of beef, 2 slices provolone, and a spoonful of caramelized onions.  Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water.  Repeat with remaining filling and wrappers.  

      In a large, deep skillet, heat 1" vegetable oil over medium heat.  Working in batches, add egg rolls and fry until golden, 1 minute per side.  Drain on a paper towel–lined plate and let cool slightly.  Repeat with remaining egg rolls.  I overcooked mine a bit.  

     Meanwhile, make au jus.  For this I am using my first batch of homemade Brisket Drippings Au Jus.  

You can make this easily by:

¼ cup beef drippings

1 ½ tablespoons all-purpose flour

2 cups beef broth

salt and ground black pepper to taste

      Melt drippings in a skillet over medium-high heat. Whisk in flour and cook, whisking constantly, until the mixture thickens, about 3 minutes.  Add beef broth radually, whisking constantly, then increase heat to high and bring to a boil, season with salt and pepper to taste.  Serve alongside your meat dish or sandwich. 

      Serve egg rolls warm with dipping sauce.  Great sides include hot mix, Pepperoncini, or celery and bleu cheese or ranch dip.  

"They say fingers were invented before forks, and hands before knives" 

Jonathon Swift

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