The Holy Grail of BBQ Part 2: Black's BBQ Lockhart, TX

     Black's BBQ is the 2nd stop during our tour of Lockhart, TX.  Also located downtown within walking distance of Kreuz Market and Smitty's Market, Black's lays claim to being the oldest BBQ in the state owned by the same family.  Again, tradition here is the key.  We visited Black's on Sunday evening to avoid the weekend rush which defines and sometimes disrupts visiting such famous eateries.  The restaurant entrance is 2 blocks off the main street and 1 block north of the town square. 

 

     One of the first things you notice when you approach Black's is the enormous lot next to the restaurant devoted to the storage of smoking wood, most notably red oak.  I was a bit surprised as I always thought in Texas mesquite would be the wood of choice, but so far everybody is using red oak.  Given the amount of business these BBQs do on a weekly basis the sheer size of this area should probably not be surprising. 

 

      Once inside the narrow hallway leads you past the dining area and to the serving line.  This is a 'serve yourself' type of deal.  First you pick up your paper plate or 'to go box' (later) and then decide on your choice of sides and there are plenty!  Barb got mac n cheese and coleslaw and I decided on some potato salad and green beans.  Then you arrive at the Butcher Block Counter. There appears to be only a single pit but 2 blocks at Blacks.    The butcher will pull out an assortment of meats for you to choose from.  You decide on the cut and portions and then it is weighed and you are charged accordingly. 

 

 



     Barb chose the sausage link and a VERY LARGE beef rib and I went with the sliced brisket and a couple of baby back ribs.  I decided portions on what I thought was enough, but the price tag brought me back to reality pretty quickly.  With drinks dinner came to $43.59! 

 

 

     The entire facility is much smaller than we expected.  The dining area had communal tables, but it was kind of homey.  Barb loved her coleslaw and we both loved the LARGE (9" and 1 1/2 pounds) beef rib, very tasty.  The smoked sausage is 90% beef and 10% pork and fairly tasty.  Once again I thought the brisket was very moist and tender, but with only a small hint of smoke taste.  It is covered with a very nice thick black crust that has a definitely deeper smoky crunch to it.  The baby back ribs were good.  Finally, the BBQ sauce was vinegar based and fairly watery.  I longed for my own.  I inquired as to the brisket smoking methodology and was surprised to learn that the briskets are cooked for 8 hours on a rotisserie using only wood and then stored for a couple days in a cooler, then smoked for 4 more hours in the old brick pits.  It still makes for an incredibly moist meat.  I only wished for a bit more smoke.  Service was once again excellent; someone even taking away our empty trash and fetching us a 'to go' box for the inevitable pile of leftovers. Maybe my eyes being bigger than my stomach added to the $$$$ price tag? 

     Black's BBQ is a very nice place with good food and very good service.  However, feeding a large family could be a bit pricey.  I am still looking for a bit more smoke and zest, but maybe Texas BBQ over oak is what this is all about.  Texas Monthly rated Black's 4.2 on a scale from 1 to 5.  I would rate it somewhere around 3.7.   

 

http://blacksbbq.com/

 

WiFi courtesy of my Verizon MiFi.





 

      

 



The Holy Grail of BBQ Part 1: Kreuz Market Lockhart, TX

    Welcome to the home of Texas BBQ, Lockhart, TX.  4 of the Top BBQs in the state are here.  This town is renowned for BBQ.  It has been part of their culture since the beginning of the 20th Century.   Texas BBQ is a flavor and tradition all it's own.  Kreuz Market might be the biggest building in all of Lockhart, TX.  Located downtown it encompasses nearly an entire city block, including about an entire acre of woodpile!  I suppose this may be considered to be a bit bold titling this 'The Holy Grail of BBQ', but I have waited a long time to sample this and until I find something better so be it. 



     Kreuz Market has been at or near the top of the rankings since 1973!  It owes it's reputation to the simple concept of GREAT FOOD with few amenities and no allowance for BBQ sauce.  That's right, NO SAUCE.  In fact the sign upon entering says it all.  Like many folks, they believe that good BBQ needs no sauce. The flavor is all you need. 

 

     As you enter through a long hallway and enter the heart of the beast itself, your nose awakens.  You are in the smokehouse.  When you reach the entry you stand in line waiting on your own personal butcher.  When you are summoned forward you will be asked what you want and then it is taken from one of the 8 enormous horizontal smoke chambers that surround 270 degrees of the room.  Your butcher then places it on his block table and cuts as much as you want of whatever you want cut to your preference. 

 



 

 



     Barb ordered two links of Jalapeno Cheese Sausage and I ordered 4 spareribs and several slices of brisket.  Your order is placed on several layers of brown butcher paper and several slices of bread are added while the top is simply gathered together before you pay and enter the dining area.  Price depends on what and how much you order.  Sides and drinks are extra.  The dining area consists of table seating with another counter to order your choice of sides and a drink.  Barb got Mac n Cheese and I got German Tater Salad.  We both drank the tea, which we sweetened ourselves.  Sweet Tea is not available.  There is a roll of paper towels on each table which are paramount to the experience.  There is also Chrystal's Hot Sauce if you wish.  This type of meal/setting works well for Barb and I as we like to taste and sample all the meats and sides available. 

 

     Notice the ONLY choice of eating utensils available.  Ironically, the plastic knives were not needed in the least.  Once again there IS NO BBQ sauce allowed.  I found their signature entre, the brisket, to be very moist and tender, easily torn and eaten with bare hands, but had very little flavor or smoke.  The ribs were some of the best I have ever eaten, easily leaving the bone with a very nice dark crunchy crust to savor.  The ribs have a distinct black pepper flavor that is delicious, but not too overpowering.  I don't think Barb realized that she ordered spicy sausage links, but I found them delicious and not that hot.  Barb enjoyed her Mac n Cheese, but I did not think the German Tater Salad was very good.  The staff was extremely friendly and ensured we had everything we needed (except BBQ sauce).  The entire experience was very much like a family picnic with good food.  Total for our meal was right at $28.  I am by no means an expert on BBQ, but I have eaten more than most and know what I like.  Texas Monthly rated Kreuz Market 4.2 on a scale of 1-5.  Due only to the brisket I would rate it slightly lower at about 4.0.  The sausage and ribs are to die for!

 

http://www.kreuzmarket.com

 

 

WiFi courtesy of our Verizon MiFi hotspot. 



  





Grandsonville......and renewing my love affair with Gizzards!

     We arrived in Marlow, Oklahoma escaping the worst of the early cold front that reduced much of the Midwest to shivering far too early this year.  SW Oklahoma was still very cold with nights in the low 20s.  We camped at a local RV park about 5 miles north of town; nothing fancy, but the essentials at a fair price.  For the first night we still ran the portable space heaters to keep pipes clear and on the morning of the next day were able to successfully pump and heat water without any damage.  Of course, the first hot shower in a couple of days was a welcome experience.  We now own a 'heated water hose' which ensures good flow in any type of cold climate (hopefully). 





       Our grandson is now 13 years old and attends middle school here.  I am not going to
elaborate further except to reiterate '13 year.....middle schooler'.  Yep, those days of innocence are gone.  We enjoyed some great times together, but did include daily inspections of the backpack to ensure there was no 'forgotten' homework.  We do share a common serious interest in classic Sci Fi movies, especially the old ones in black and white.  I picked up a few more of my favorites (that I could find) for us to share during our visit.  He is HEAVILY into the gaming culture, but far and away his passion is old Sci Fi flicks.  I'll take what I can get.  Apparently he missed the opportunity for school pictures this year so we spent an afternoon with him at the local park taking plenty of shots which we saved to CD for his mom and dad to have printed as they please.  We also did our Christmas shopping for the lad although he didn't seem to appreciate waiting on Grandma's love of gift wrapping as much as she did.

 

 

 

      Down to the nitty gritty.  I LOVE GIZZARDS, always have ever since my grandmother made them for me at a very young age.  Of course, you won't hardly ever find them up north so my visits down south sometimes center around this delicacy.  I don't know what it is about that buttery, crunchy, lean taste of a chicken gizzard that makes me feel warm, fuzzy, and down home all over.  There is also BBQ and plenty of catfish.  This is the home of some of the finest southern cuisine you can experience.  The key to healthy eating is proportions and control.  We did not harvest a deer this fall so we made do to restock part of our freezer with local fare such as hot links and a great ham.  I used to love my trips back to Oklahoma to purchase a great piece of brisket, sometimes on sale for $.89/pound.  The price of beef has skyrocketed in recent years and with the drought the prices now hover around $3.89/pound.  We took one day to drive up to Oklahoma City to do some shopping for hard to get items.  I returned with 4 pounds of alligator meat, 3 pounds of boudin, and 2 containers of roux mix.  You know, the important things!

     We did dine out quite a bit with our grandson, but still managed to create a Reindeer Casserole and a Cajun Venison Andouille Chorizo Cassoulet for him at the RV.  He LOVED the Reindeer, polishing off half a 9" x 12" dish by himself!  Actually, he loves just about anything within reach of his fork.  I know Grandpa wishes he could still eat like that without packing on the pounds!

 

       We celebrated Christmas a bit early as well.  Brock now has several new games for his system and about 6 more classic movies to watch to fuel our future debates.    



     We had a great visit, staying about 2 weeks.  We always thoroughly enjoy our visits to Oklahoma and this trip was no exception.  Next up for us:  we head further south beginning our search for the "Holy Grail"......the Top BBQ joints in Texas.  Of course this may be a bone of contention between my recommendations from the Food Channel and local friends we intend to visit.  It will, of course, all work itself out on our own taste buds. 

 

WiFi courtesy of Dave and Sharon's RV Park.



Smokin' Joes Rib Ranch

     There are literally dozens of places in Oklahoma on which to do reviews.  I had my choice of many different cuisines, but my heart is always on BBQ when we are here.  I had dinner at a franchised place our 2nd night here, but was not impressed.  It is hard to get excited about your meal when they are weighing the portions in front of you.  This local place was recommended to us by someone at the campground.  We were not disappointed. 





     Smokin' Joes Rib Ranch is in the little town of Rush Springs, OK.  We arrived at a little before lunch time and were followed within minutes by many more workers and locals alike.  The interior is nothing fancy: small town flavor with large roomy tables and walls adorned with many different signs of the past.  The napkin of choice is always my favorite:  a roll of paper towels per table.   Good BBQ requires this. 



      The fare here is typical southern BBQ:  Brisket, Ribs, Hot Links, Polish Sausage, Chicken, Pulled Pork, and a variety of sides.  I am told that their 14 oz. rib eye steak is as good as there is available. 



     The lady who met us at the door knew were 'first timers' so she suggested we share the 3 meat platter with 2 sides and Texas Toast.  With 2 sweet teas, total:  $17.95.  You have a seat with your tea and they bring you the feast.  The meal arrived on 2 trays covered with paper and 2 pieces each of hot links, polish sausage, and 4 ribs as well as our chosen sides of Texas Toast, coleslaw, and okra.  No sooner had we begun to 'dig in', than the lights went off for a few minutes due to a local power surge.  I tried to 'chalk it up' to the extra ambience I ordered, but Barb wasn't buying that.  

 

     The waitress checked back on us often, refilling our tea and asking us our opinions of the meal. The service was always friendly.  She really cared that we enjoyed our meal, treated us like family.   The portions were large with excellent food smoked to perfection, especially the ribs that were easily pulled off the bone with great darkened bark, but always tender and mouth watering flavor.  They offered two BBQ sauces: mild and hot.  I tried both, delicious.  To be honest with you I could have easily eaten this meal without any sauce at all, the mark of truly great BBQ.  The okra and coleslaw were excellent as well.  The meal was a great recommendation, just enough for the both of us at a price that I considered very fair.  Smokin' Joes, in Rush Springs, OK. about 65 miles SW of Oklahoma City....we'll be back!  I might have to try that Rib Eye Steak...

Deer Camp

   What is it about 'Deer Camp' that not only brings out the best in men, but puts them back in touch with the great outdoors, living off the land in order to harvest food for the table. restoring relationships with family, friends, campfires, camaraderie, and memories.  In reality, it isn't even about getting a deer at all.....some of my best trips didn't result in venison.  In far NW Oklahoma  Fort Supply consists of a large lake teeming with fish as well as over 5,000 acres of bottom land, milo fields, and creek bottoms that are home to quail, turkeys, rabbits, and of course whitetail deer.  I hunted here for many years when we still lived in Oklahoma.  We pulled several very nice bucks out of this area as well as plenty of good venison as well.
     There are 8 primitive camping areas in the area and we were lucky enough to make ours in the same we used years past.  These are primitive spots with NO FEES so we 'watered up' before we arrived and set up our boondocking protocol, including solar panels, battery bank, and generator backup.  The nearby Supply Lake Park was still open so we had water access to haul back and forth when needed.  Grey water disposal is always part of the 'Boondocking Protocol' with some being used as flush water, saving us a full gallon of fresh water daily. 

 

     I had not hunted here in nearly 17 years and so I would have to virtually re-scout the entire area I wished to hunt.  Some had changed, others not at all, but our conversation with the game warden on arrival made us aware of the situation.  The weather the first month of archery season was unseasonably warm, including a 92 degree day just last week.  The trees were still very green and not much foliage had dropped.  Hunting had been slow simply because there was still too much cover and not enough cold weather to make the deer move.  Additionally, fawn production over the previous 5 years was down about 80% which made our chances even slimmer.  I was hoping that the first two weeks of November, typically the peak of the rut, would change all this.  Days 1 and 2 consisted simply of setting up, stocking up, cutting firewood, and scouting/setting up the blind.
     We took a day off (as well Barb several days off herself) to do some fishing off the dam in search of some fresh local catfish.  We spent an enjoyable afternoon, but had only 3 bluegill to show for our efforts.

 



    One of the best parts about Deer Camp is the evening.....firewood, meal planning, sitting around the fire with a couple of 'cold ones' talking about the day, spinning tales, or just plain solving all the world's problems.  Of course this year the Mid Term Elections brought smiles to our faces.  Among the meals the 'Mad Chef' created were Fajitas from the remainder of last year's venison, Fried Razor Clams, Smoked Ham Casserole, Bratwurst Kabobs, Halibut Royale, Garlic Rosemary Chicken Thighs, some incredible Venison Wraps http://thetexasgourmet.com/cook-book/venison-backstrap-wrap-arounds made from a complete backstrap among other retiree inspirations. 

 

     The beginning of our second week gave me hope, but be careful what you wish for.  A strong cold front was forecast to move in bringing strong winds and much colder temperatures for the next week.  Oklahoma weather can be awfully unpredictable and we were so not prepared for what would happen.  The front arrived on schedule, with winds 25-35 with gusts nearing 50 at times.  The temperatures dropped from a daytime high of 87 degrees to a freezing 32 within 90 minutes.  The first night was cold and blustery.  I was hopeful that this might bring some action to my hunting.  The next day temps hovered around freezing with the same winds.  Life in the deer blind was miserable.

      Boondocking in very cold weather without RV park water hookups and a full freshwater tank provide for a completely different set of challenges.  First of all you use much more propane for heat.  There are no water hoses to disconnect.  You are completely on your own.  This was our first experience at such camping.  By night the temps had dropped into the teens. During the day I had rigged a portable heater to our generator in order to free up the frozen water valves beneath our RV.  The overnight temps dipped to 9 degrees so I turned off the pump and drained all the water from the lines, opening interior doors to allow warmer air to reach the pipes as well.  I once again positioned the portable heater.  Once I had freed the ice from the drain valve I emptied our fresh water tank to prevent damage.  I left the heater beneath the RV and ran the generator all night.  Needless to say, it was a very long night. 

     The next morning brought the situation into stark reality.  The rest of the week would not be much better with the overnight temps always in the low 20s.  Remember, it was me who wanted the colder weather.  Me, the guy who traveled south to avoid winters.  We retrieved my hunting blind and decided to break camp.  Although the hunting part of this adventure had brought zero results it was still a good break from city and RV park life, getting off the grid and living on our own, as well as learning some very valuable lessons for the rest of the trip.  This was our 57th day off grid since April.  Total energy costs for these 11 days averaged $9.58 per day, mostly due to generator gas and propane.  

 

WiFi for this stop courtesy of the Army Corps of Engineers Office. 





Virgin Snowbirds

     Here we are, on our first journey south away from the rigors of winter in the upper Midwest.  We were home 5 weeks after our adventure to Alaska.  2 days and 700 miles out of Michigan and we arrived in Barb's 'stomping grounds' of SE Missouri.  The trip was smooth; our truck getting better mileage each and every trip as it ages more gracefully than it's owners. Although this is not our first trip to the area we always enjoy looking around for new things to do and see.

 

 



     We camped at the Malden Regional Airport and Industrial Park RV Park.  Part of a community renewal, this area is undergoing a renovation of sorts with housing, businesses, and a golf course. This complex was for years known as Malden Air Force Base back in the 40s and 50s.  This base was a result of the U.S. gearing up shortly after going to war with Germany and Japan.  It was a vital training base for bomber crews during WW II and then general pilot training during the Korean Conflict.  At one time this facility housed 3000 airmen.  You can view the incredible history at:  http://www.maaps.net/museum.html  Now the area belongs to the local community as is used by several companies, a golf course, tennis courts, swimming pool, soccer fields, RV park, general aviation, and provides housing as well.  Full camping hookups here cost $90 for the week. 

 

Photos courtesy of Malden Air Museum



 



      We had never visited during this time of year and although knew it was a major agricultural region I did not realize the impact of growing cotton here.  Although there are numerous fields of milo, rice, and soybeans there are also miles of fields dedicated to growing the fluffy, white crop.  Unlike the stories of the old south, modern harvesting techniques allow for machinery to harvest and bale the crop in very large round bales for relocating to the many local cotton gins in the area.  These bales are approximately 6' in diameter!

 



 

 

       We took one day out to do some geocaching with Barb's niece, finding 7 new caches and having a nice lunch out as well.  We started geocaching a little several years ago, but are trying to get back into it more since retirement.  It is a nice activity combining exercise, technology, and a sense of adventure; sometimes even history!  www.geocaching.com  Surprisingly, we found several agates, jasper, and chert in the local road gravel.  Upon investigation we learned the gravel is trucked in from far away and it is often not surprising to find several different types of minerals not indigenous to the area. 



   

    During our stay I prepared Venison Tenderloin with Red Wine Mushroom Sauce over Fusilli, Fish Tacos, Bratwurst Casserole, Ham n Bean Soup, and Cordon Bleu for the family.  We also shared some of our extra venison and halibut before we left (still cleaning out that freezer).  The family did prepare an early Thanksgiving Feast for us midweek as we would miss them for this years holidays....delicious!         

       Our visit lasted for about a week before moving on.  We had a great time.  It also gave me a chance to scrub/wash the road grime off the RV, perform some minor maintenance, and rearrange the truck storage.  I did spend a couple days horizontal with bronchitis and Dharma didn't appreciate battling the ever present sand burrs, but all in all it was a nice visit.  Next up for us.......who knows? 

 

Upload courtesy of our Verizon Hot Spot.

Great Lakes Muffuletta

     We've been home about 3 weeks now, getting things 'turned around' for our departure to the South this winter.  Meal preparation has been a balance between cleaning out the house freezer and sparing what we want to take with south with us.  Suffice it to say we're still eating lots of fish which isn't necessarily a bad thing.  I have been nothing short of creative. 
     This recipe combines two of our recent needs:  using up our excess fish and our love of cajun cuisine.    The only substitution to this recipe is a total lack of Focaccia bread in our town whereas we used round loaf Sourdough.  Also, we did not wrap, compress, and chill our sandwiches overnight, but served them fresh.  The melding of flavors from the pesto, artichokes, roasted red peppers, onion, capers, and red wine vinegar was delicious.  Serve with choice of chips on the side and a chilled Barley Pop.





http://www.greatlakeswhitefish.com/index.php/recipe-list/item/great-lakes-muffuletta