Post Turkey Day

     It seems that we as Americans cannot get enough of the food we generally eat only once or twice a year.  That's why the Thanksgiving leftovers are so appealing.  The author of food blog Boulder Locavore writes:

     As fun as it is to relive the meal we enjoyed on the holiday, mixing it up to make a special dish featuring the leftovers is also great.  For years in my family we have been making a "day after" Turkey Hash that uses the stuffing/dressing and gravy, as well as some fresh new ingredients to enjoy some of the best leftovers in a completely new way.

     Along with the Thanksgiving, or Christmas meal leftovers, freshly toasted slivered almonds and sauteed red peppers are added for a satisfying crunch and new layers of flavor.  Trust me, this recipe is a cinch and will become as coveted as your personal traditional holiday recipes.

Turkey Holiday Hash

Ingredients

1 Tbsp unsalted butter                                   1 cup cold dressing/stuffing

1/2 cup yellow onion, chopped                    1 tsp Kosher salt

2 garlic cloves, minced                                  1/2 tsp black pepper, ground

1/2 cup red pepper, chopped                       1/2 sliced almonds

3 cups cold cooked turkey, chopped          2/3 cup gravy or heavy whipping cream

                                  Garnish: chopped Italian parsley

Instructions

1. In a large, heavy skillet over medium-high heat, place sliced almonds.  Stir constantly (to avoid burning) until the almonds begin to turn light golden brown, 2-3 minutes.  Remove and set aside.

2. Melt butter in the same skillet over medium heat. Add onions, garlic and red pepper to the skillet and saute, stirring constantly until the onions begin to become transparent.

3. Add the turkey, dressing, salt and pepper, stir to mix well.  Cook over medium heat, stirring occasionally, until heated through, about 5 minutes.

4. Add the gravy/cream and almonds to the skillet.  Cook until the liquid is absorbed, stirring frequently, scraping the bottom of the skillet to incorporate the browned butter into the mixture.  Allow mixture to sit a few minutes in between stirring to develop a light golden crust.  Hash should still be moist when done, about 5-10 minutes.

5. Garnish with chopped Italian parsley and serve immediately.

Adapted from Bradley Ogden's "Breakfast, Lunch & Dinner"

Turkey Tips

    

      Last night I returned to Vetri, a world class Italian restaurant in the Big Scrapple,  this time to celebrate a belated birthday with my culinary companion.  As an array of amazing tastes were presented to us, things like farro minestra with scampi and chestnut maltagliati with boar ragu, we pondered how we would be preparing our respective turkeys for family gatherings on Thanksgiving.  In between delectable morsels we expressed our considerations to Chuck the General Manager.  He offered to ask the executive chef for his opinion and a few moments later we were conferring with Joe, suitably dressed in his starched white kitchen attire.

    Our contemplation on preparing a deconstructed fowl was endorsed with several very helpful tips.  Having only ever roasted a whole turkey in prior attempts it seemed like a much better and easier way to prepare the main event.  By cooking the turkey in pieces, on top of dressing, the end result is a perfectly cooked and moist bird in less than half the time it typically takes to cook a whole turkey.  Not only do the individual pieces cook faster, but there is no concern about having the meat under or over-cooked.  Each piece is removed from the oven as it reaches a safe temperature.



     Joe recommended beginning the roasting process in a very hot (500F) oven and then when the turkey parts have bronzed nicely, cutting back the temp to around 350 for the remainder of the time.  And brining?  He advised that since the dark meat of the drumsticks is naturally juicy it need not spend the day before in a salty solution.  But do use a homemade solution of salt and sugar with spices for the white breast meat that tends to dry out when cooked.

As Bob sampled some roasted guinea hen and capretto with soft polenta I delighted in a portion of venison with delicata squash.  But we both savored the concept of a Thanksgiving dinner without all the muss and fuss normally associated with roasting and carving a whole turkey.

     Our thanks to the remarkable and knowledgeable staff at Vetri for another incomparable dining event and some sage turkey tips!

Big Bird

     

     There's a 99.9% chance that the turkey you will eat at Thanksgiving this year is a Broad-Breasted White.  That's the industry name for the turkeys that are given away free in markets when you spend a certain amount of cash for groceries.  They have been specially bred to grow quickly (at a weight of 32 pounds in just 18 weeks) with an enlarged breast for plenty of meat.  Three multinational corporations, located in Ontario, West Virginia and Sonoma, California are responsible for almost all of the production of these genetic anomalies that are prone to catastrophic disease and cannot strut or even walk very well.  But they are plump and meaty, even if the meat may be dry and lacking in flavor.


     Far fewer Americans will celebrate Thanksgiving with a heritage turkey.  Those are fowl that retain the historical characteristics of the birds of a century ago, traits that are no longer present in the commodity turkeys mass-produced today.  Heritage turkeys are still being raised on small family farms and are distinctive with a rich flavor and beautiful plumage.

 

     But what exactly constitutes a heritage turkey?  The term does not mean organic, all natural, or free range, but they are probably all of the above.  And to further complicate things there is no existing governmental regulation to define it.  The Heritage Turkey Foundation considers certain breeds like Bourbon Red, Narragansett, and Jersey Buff to be true heritage birds.  They further state that heritage turkeys take longer to mature, more like 24-30 weeks to reach 32 pounds.  They also have a longer productive life span, up to 15 years.  And another significant criteria: heritage turkeys are able to mate naturally, not needing to be artificially inseminated because they can't stand up.   About 25,000 are raised annually as compared to two hundred million industrial birds and another seven million in the wild.

     
     So how do you know if you're getting the real deal, a true heritage turkey?  Well, to put it simply, you don't.  The lines are blurry.  You have to read the fine print and use some critical discernment.  Some turkeys are labeled with misleading names like "American Heirloom Collection."  And while that sounds authentic it may be some sort of hybrid combination of a heritage and non-heritage breed that attempts to achieve the best of both worlds.  It may take some investigation to determine what is really being sold to the public.

     But better yet, call the farmer.  And ask how their turkeys have sex.  Then you'll know for sure.

A Traditional Meal?

 

     For most Americans the traditional Thanksgiving dinner includes things like turkey, stuffing, mashed potatoes, green bean casserole, sweet potatoes with a marshmallow topping, cranberry sauce and, of course, pumpkin pie.



     But what if we attempted to recreate the first autumnal feast celebrated by the Pilgrims and the Wampanoag Native Americans who gathered at the Plimouth Plantation in 1621?  Food historians have speculated what would have been served at that meal and are in agreement that the groaning board would look quite a bit different than ours today.



     No doubt turkey would be a headliner at the meal, but so would other wild fowl like duck, goose, swan and passenger pigeon.  And rather then roasting them with a bread based stuffing, it would have more likely been a herb, onion and nut combination.  Pilgrim Edward Winslow documented in his diary that the Wampanoag warriors contributed 5 deer which were probably roasted on a spit and eventually used in part for a rich venison stew.

     And being near the water's edge, fish and shellfish were also served at the meal.  Mussels, lobster, clams and oysters were in abundant supply, as were bass and eels which could have been preserved by drying and smoking.

     Local vegetables such as onions, beans, lettuce, spinach, carrots and peas were also prepared, along with indigenous fruits like blueberries, plums, grapes, gooseberries, raspberries and of course, cranberries, but not as the sauce we are familiar with.  Chestnuts were also roasted and used as stuffing.





     But what wasn't there is just as interesting.  Apples are not native to North America and had not yet been introduced.  Neither were there any potatoes, white or sweet, mashed or roasted.  More likely turnips were used.  And while there was corn, it was not the sweet corn that we eat on the cob, but instead was ground into a coarse meal that was boiled down and cooked into a thick mush or porridge and sweetened with molasses.

     One other significant difference?  That first feast lasted 3 days!

Holiday Food Traditions

     Everyone seems to associate certain foods with the various holidays.  Hot Cross Buns are baked during Lent, we enjoy ham on Easter, and of course we gobble up turkey on Thanksgiving.  As Americans that's what we do.  It's a tradition that we've followed for over 200 years.



     But for thousands of years Fesenjan has been the main course for the Persian observance of Shab-e Yalda, the winter-solstice holiday.  December 21st is the longest night of the year.   On that night a celebration takes place in anticipation of the victory of light over darkness and the renewal of the sun as the days slowly begin to lengthen.  Sweet breads are baked, pomegranates are eaten and chicken is drenched in pomegranate molasses and cooked with ground walnuts, resulting in a gravy that is sweet, tart and thick with flavor.  Sound interesting?  Here's the recipe:

Fesenjan

Ingredients

1 large yellow onion, divided

3 to 4 Tbsp olive oil

1/4 cup pomegranate molasses

1 1/2 cups walnut halves

2 boneless skinless chicken breasts, cut into 1 1/2" cubes

2 cups low sodium chicken stock

2 Tbsp honey

1/2 tsp turmeric

1/4 tsp sea salt

pinch each: cinnamon, nutmeg, black pepper

Options: 3 cups cooked rice

               1 cup pomegranate arils and fresh parsley for garnish

Instructions

Toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant.  Once cooled, transfer to a food processor and blend into a fine meal.  Set aside.

Heat a large pot over medium heat.  Once hot add 1 Tbsp olive oil and onions.  Cook until soft, stirring occasionally.  In a separate pan over medium heat, cook he chicken in a bit of olive oil.  Once browned, add it directly to the pot with the onions.  Once the chicken is in the pot, add the stock and bring to a boil.

Reduce the heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts.  Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.

Serve over rice.  Garnish with pomegranate arils and parsley.

Recipe courtesy of Minimalist Baker

Making a List

     Today I just reviewed the list of items that I will need to prepare this year's Thanksgiving feast at our house.  Some of the things listed are fairly common, like celery, carrots and potatoes. But there's one that I hadn't heard of before.  One recipe I'm using calls for pomegranate molasses.

     Not being familiar with this Middle Eastern staple that originated in Iran, I had to do some research.  Here's what I learned:

     First, the term molasses is a bit misleading.  The thick, viscous reduction of pomegranate juice is more akin to syrup, an intensely flavored syrup that is tangy and a little musky with a slightly acidic depth of flavor.  It has a variety of culinary applications.  For example, it can be:

Whisked into a salad dressing or vinaigrette
Stirred into iced tea, an alcoholic drink, or even plain sparkling water
Brushed on meat or meatloaf as a glaze
Drizzled over roasted vegetables (my planned usage)
Blended into dips like hummus, or relishes like onion
Splashed over ice cream or yogurt



And it is the secret weapon for adding flavor to stews, like the Persian Fesenjan, a combination of chicken and walnuts and pomegranate molasses.

So now I have some great ideas for ways to use the rest of the bottle after Thanksgiving has come and gone!

From Error to Icon

     This year we celebrate the 100th anniversary of the familiar Coca-Cola bottle.  It is just as recognizable as the product logo itself.

     In 1885 Georgia businessman Asa Griggs Candler was the majority stockholder of the fledgling Coca Cola Company.  But by the turn of the century there were literally hundreds of other competitors in the carbonated beverage market.  In 1915 he launched a national competition to develop a new bottle design that would set it apart.

     The Root Glass Company in Indiana decided to base their entry into the competition using a word play on the Coca-Cola name.  While doing research mold shop supervisor Earl Dean came across an illustration of the cocoa plant and its seed pod.  Even though the caramel colored soda has nothing to do with that plant, the pod had a strange but appealing shape.  Their submission of the contour bottle in the shape of a cocoa pod won the competition and is now, one hundred years later, one of the most recognized objects on the planet.

Banishing Fridge Stink, Level 3

Level III: RUN! The Death-Stink has Broken Free

7. Baking Soda. Spread a full box of baking soda on a baking sheet and slide the sheet into the refrigerator - the baking soda will nullify the odor.  Tip: Afterwards, add a box of soda to your fresh-smelling fridge to prevent future stink.

8. Vinegar. Sure, it's great on salads, but vinegar has a side job.  Deodorizer extraordinaire.  Pour vinegar into a bowl or glass and place it in the fridge.  Let it sit overnight with the fridge door closed - no late night snacks allowed!  By morning you'll have a fresh-smelling fridge. Note: If you're not a fan of the smell of vinegar, don't worry.  The smell dissipates.

9. Charcoal. For charcoal to do its magic, you need to leave the door closed for several days.  So, it's best to do this trick when you're leaving for the weekend or planning several restaurant visits in a row.  Place pieces of unused charcoal in several small bowls, and then set the bowls throughout your fridge.  Close your fridge.  After a few days, toss the charcoal.  Your fridge will be stench-free!

Banishing Fridge Stink, Level 2

Level II: The Stench is Difficult to Ignore

4. Tomato Juice.  You want your fridge to be completely empty before trying this one, so make sure the stink can't be fixed with 1, 2, or 3 first!  Dip a sponge in undiluted tomato juice and wipe down your fridge.  Rinse the tomato juice with warm soapy water - your fridge should smell fresh!  Note: When done, dry the fridge completely to avoid any mold or mildew problems.

5. Newspaper. Crumple up your favorite daily, spritz the crumpled pages with water, and then throw them in your fridge overnight.  The newspaper will deodorize the fridge.

6. Coffee Grounds. Place a couple of bowls full of fresh coffee grounds in your fridge.  After a few days, the smell should be completely absorbed by the grounds. Note: Once your fridge smells sweet, toss the grounds.  They will not make a great tasting cup of Joe.

Banishing Fridge Stink

     You know it's in there, hiding in the back of your fridge - a stink bomb of forgotten food.  If your kitchen smells like a dead raccoon every time someone reaches for a yogurt, you know it's time to find and remove the stinky culprit.  But is that enough?



HellaWella offers the solution and in a 3 part series I will relay to you their three level approach to eliminating offending refrigerator odors.

     If the problem lingers after the rotten item is tossed, try one of these deodorizing methods.  The best method for you will depend on the level of your stink!

Level I: There's a Mildly Unpleasant Odor

1. Cotton Balls. For a quick stink-fix, dampen a cotton ball with your favorite essential oil.  Then, toss the balls into your fridge.  The pleasant scent will fill your fridge!

2. Oats. Fill a bowl with fresh, unflavored oats - not the cinnamon and sugar variety.  Set the bowl in the fridge.  The absorbent nature of the oats will grab and hold onto the smell.  Just make sure to toss the oats when you're done - you don't want to serve stink oats for breakfast!

3. Lemons. Cut a fresh lemon in half, and then put the lemon juicy-side up in a bowl.  Sprinkle one or two tablespoons of salt onto the lemon, and let the bowl sit in the fridge for several days.  Not only will the odors dissipate, your fridge will also be filled with a clean, lemony scent.

Monday: Level II

Beef vs Pork

     As I mentioned in previous posts, Texas is big on beef.  And at the Texas Monthly Barbecue Fest I had some wonderful, mouth watering examples of their best.  And while the event was long on beef it was short on desserts, something I'm very fond of.





     Had such a gathering taken place at a Southern pig roast, say in North Carolina, it would have no doubt ended with generous servings of Pig Pickin' Cake.  It's something that is a tradition at barbecues, picnics and similar communal gatherings in that region.  The name of the dessert, however, can be confusing to those not from the South.  People often ask if there is pork in it and does it have a savory flavor?

     Pig Pickin' Cake is made by tossing segments of mandarin oranges into a vanilla cake batter to keep the cake moist and to add a sweet citrus flavor.  Once baked the cake is traditionally topped with a whipped frosting that includes chunks of pineapple and its juice.  The list of ingredients are simple and readily available year round; a box yellow cake mix, canned mandarin oranges, eggs, vegetable oil, canned crushed pineapple, whipped topping and instant vanilla pudding.



     It is also commonly known as mandarin orange cake.  But in the southeast, specifically in the Carolinas it has always been know at Pig Pickin' Cake, and is considered the most distinct dish served in North Carolina during Thanksgiving.

Here's the recipe if you want to serve it with your turkey (or whole pig) this Thanksgiving:



Where It All Began

     When I arrived in Austin for the BBQ Festival I was unaware that the city was also the headquarters for the multi-national Whole Foods Company.  So I took the opportunity to visit their flagship store at 6th and Lamar.  It was so large and diverse that I had to return twice to take it all in!

But little did I know that the high quality natural and organic market chain had a very humble beginning.  In 1978 a college drop-out and his friend borrowed $45,000 from family and friends to open a small natural foods store in Austin.  John Makey and Renee Lawson believed that their community needed a supermarket format for the developing natural foods industry and opened the SaferWay Market.  With little space at the store they had to keep much of their stock in their own apartment.  That resulted in their eviction and they chose to live with their produce at the store.  Two years later they partnered with Craig Weller and Mark Stiles and merged their fledgling store with the Clarksville Natural Grocery and became Whole Foods, opening their doors of a 10,500 square foot market in 1980 with a staff of 19.  Four years later expansion of their concept began with stores in Houston, Dallas and New Orleans and in 1989 Palo Alto, California.  The foursome went on to acquire more natural food chains and expanded their reach into North Carolina, Massachusetts, Rhode Island, Florida, Northern California and the cities of Boston, Detroit and Los Angeles.  In 2002 they became an international enterprise venturing across the border into Canada and two years later across the pond in the United Kingdom.

     Today Whole Foods continues to strive to provide the highest quality natural and organic produce while supporting local and global communities.  They also practice and advance environmental stewardship.  Their ongoing mission is stated in their Higher Purpose Statement:

     With great courage, integrity and love - we embrace our responsibility to co-create a world where each of us, our communities and our planet can flourish.  All the while, celebrating the sheer love of food.

     And to think that it all began in Austin.

No Comparison

     Growing up on the east coast I have a difficult time comprehending exactly what constitutes an acre.  I can better understand things in terms of square miles.  So when I heard that the Steiner Ranch in Austin was 5,200 acres to appreciate that size I needed to convert it into something I could grasp.  And when I did I realized that it was 10 times the size of my hometown, over 8 square miles!  Beginning with T.C. "Buck" Steiner it was for over a century a place for horses, bronco bulls, and rodeo.  It was where his son, Tommy, oversaw the Steiner Rodeo Company and where his son, Bobby, became a champion bull rider.

     Today on a promontory overlooking both the Travis and Austin lakes, the Steiner Ranch Steakhouse sits as both a testament to the hard work and success of the Steiner family and also the role that beef plays in almost every aspect of Texas life.

     Just as the Steiner family is larger than life, so is the restaurant that carries their name.  I was afforded a personal tour through the facility before dinner there one evening and was amazed and impressed at the size and detail devoted to each of the dining areas on all 3 floors.  From the first floor Great Room to Buck's Loft on the third floor it was a thoughtful blend of form and function.  

     And as you might expect, it's all about the beef.   That is plainly evident as soon as you open the self-illuminating menu.  From the petite 7 ounce filet mignon to Kelly's 24 ounce porterhouse each hand selected beef cut is seasoned and broiled to order.  There are other options in addition to steak, too.  There's a rib appetizer, and elk, too.  Our waiter also pointed out that it is also possible to order chicken, tuna and quail, but then quipped, "But why would you want to?"

     It was difficult for me to decide so as I gave it considerable thought I began with the Ranch Hand Salad.  The roasted jalapeno lime vinaigrette gave an assertive tang to the spring mix with roasted corn, tomatoes, avocado, cucumber and red onion.  I shied away from the larger cuts of beef in favor of a mixed grill: twin skewers of bacon wrapped tenderloins and similarly wrapped jumbo Gulf shrimp topped with chimichurri butter.  The taste was amazing!  Everything about the meal was exemplary.  The food, the service, the setting were all beyond compare.



     The legend and legacy of the Steiner family lives on in their larger than life steakhouse.

     

Meals on Wheels

     During my brief stay in Austin I enjoyed some high caliber meals at world class restaurants.  But what caught my attention was the varied cuisine available city-wide from chefs who have abandoned the traditional brick and mortar sit-down establishments, instead opting to serve inexpensive, unpretentious meals created in the back of refurbished Airstreams or old school buses.



     What began in the early 90s with a mobile hot dog stand has now become a thriving enterprise.  Some official estimates calculate over 2,000 street food trucks in the Texas capital.   Not all of them are mobile, preferring to remain at a favorite location.  And some have even grouped together to form a food truck park of sorts, an Austin phenomenon.



     The cuisine is as varied as the people who make up the population.  Like bacon wrapped meatloaf?  It's available at Three Little Pigs.  How about a grilled sausage sandwich?  Go to The Best Wurst.  Looking for authentic Mexico City street food?  Just Google Chilango's. Is it Tennessee hot chicken what you want?  Drive over to Red Star Southern.  Or maybe sushi is more to your liking.  That's what they serve at Kyoten.  At Ms. P's Electric Clock you can find fried chicken with truffle mac & cheese.  Or if you want deep fried everything just head over to Lard Have Mercy!.

     Breakfast, lunch and dinner and dessert, too, are all available somewhere within the city limits.  Pork, beef, vegan, pizza, wings, frozen, custard, coffee, Korean barbecue, cupcakes, tacos, hot dogs and deli are all on the menu at places with names like: Cow Tipping Creamery, Arlo's, Belly Up, Ah La Cart, Maui Wowee Shave Ice, Little Fatty's, Hey Cupcake!, Kebabalicious, and Velveteen Coffee House.



So many food trucks, so little time...

Barbecue Nirvana



     

     Even before I took my first bite of barbecue at the festival on Sunday I heard stories about Aaron Franklin and his enterprise.  People were regaling me with tales of 3 to 4 hour waits in line, of a 3 month waiting list for on-line orders for a minimum of 5 pounds of brisket, and heart-broken folk who were just in time to be too late and turned away when the food for the day had run out.  Franklin Barbecue, located on East 11st Street in Austin, has even spawned other businesses relative to their success.  One young entrepreneur of about 10 or 11 for a price offered to stand in line for customers, until it was determined that it wasn't fair to all the others who had to stand in line for themselves.  And another neighbor still earns money renting lawn chairs to people.  Folks at Franklin also come out and sell bottles of soda and beer to customers an hour before they open.



Documenting the rise of Franklin Barbecue, J, Kenji Lopez-Alt of Serious Eats writes:

     "...it started as nothing more than a young kid with a pit, a turquoise trailer and a strange coffee-spiked sauce back in 2009...There are days when the lines are so long that the Sold Out! sign will go up in the window before the restaurant has even opened."

Aaron learned his craft from the son of legendary Texas barbecue king Louis Mueller.  When that restaurant closed in 2006 Aaron procured Mueller's old pit and began to develop his now famous brisket.  Slow smoking his brisket up to 15 hours to a point where the meat barely holds its form but literally melts on your tongue.



Here are some of the ways it is described:

"sweet, succulent pulled pork...turkey as moist as prime rib...caramelized candy fat, crispy salt and pepper-rubbed bark, meltingly tender meat...smoke-kissed by hours of post oak form a perfect union of brain-stopping deliciousness."  At $16 a pound it's not the cheapest brisket on the market.  But it is incomparably tender and flavorful.  Even Travel Channel's  irreverent Anthony Bourdain sings its praises.  Check out his comments on this video.

     It's no wonder Franklin Barbecue has been named the Best Barbecue in the Nation.

TMBBQ15

    

      Each year Texas Monthly magazine invites the "top 50 BBQ joints" to gather together in 1 place to offer to the public what they deem to be the best smoked meats in the state. This year was the 6th annual event.  Pitmasters assembled on the City Terrace of the Long Center for Performing Arts in Austin with an assortment of what they do best.  And that is beef barbecue.



     The event was scheduled to begin at 1pm for general admission ticket holders.  But I decided to arrive early.  While Texans may be laid back, they are not casual about getting somewhere they want to be.  So I found myself standing in line at 11:30 with others eager to sample some good 'cue.  It was there that I met some really nice people, Texans who had come to town just for the event, like me.  But unlike me, they knew exactly which booths to head to first.  And in my discussion with Todd and Stacey I quickly learned the names of the best of the best.  Their advice was borne out by the lines that quickly formed in front of named joints like Franklin's, Pecan Lodge, Snow's, Miller's, Blacks, and Le Barbecue.

     Those lines were very long indeed!  So I tried a different strategy of saving the best till last and headed to booths where the lines were shorter in an attempt to educate my taste buds.  It proved to be a good move as I quickly sampled some smoked meats from Buzzie's, Cranky Frank's, Opie's, Pody's, Hatfield's and Two Brother's.



     And as an interlude I also tamed the spice ingestion with a warm doughnut covered with a cream cheese icing and topped with strawberries from the Airstream trailer/kitchen of Gourdough's.  It was beyond amazing!  



     As I sat savoring every last bite I heard a shout, "Hey Vinny!"  It was Todd's brother, Crazy Dave, a pitmaster of notable repute in his own right who was there to check out the competition.



     Now I guess my reputation is growing in Texas, too.  Just like my waistline from all the eats at TMBBQ15.

It's a Big State

     

     When I made mention of Texas barbecue I overlooked the fact that the state of Texas covers a lot of territory.  My experience at the 2015 Barbecue Festival in Austin featured only the Central Texas style of 'cue.  The way it is done there is to first rub the meat with a combination of spices, followed by indirect cooking over pecan or oak wood.  That differs from the falling off the bone style with a sweet tomato based marinade of East Texas, or the direct heat from mesquite wood found in West Texas barbecue and is far removed from the thick molasses-like sauces used in South Texas cooking.



     The Central Texas style was developed by the German and Czek immigrants who inhabited the area in the 19th Century.  Being a frugal lot they would smoke the left over meat that didn't sell to preserve it.  That cooked meat could be sold later to customers, sold by the pound and wrapped in red butcher paper.  In addition to beef cuts the butchers also cooked and smoked chicken, pork and sausage, a tradition that continues in the region to this very day.  This style emphasizes the quality of the meat and its taste and flavor.  Any sauce that might accompany the meat is always served on the side to be used at the patron's discretion.

     Tomorrow I will begin the story of my introduction to Central Texas barbecue.

Howdy, Partner!

     My trip to Texas this past weekend was eventful, to say the least.  My purpose in traveling there was culinary in nature, as I continued to explore and learn about different foods and cultures.  And once again I learned a lot about both.  I went there to attend the Texas Monthly magazine's Barbecue Festival held on Sunday November 1st in Austin. But  I wanted some time to first get acquainted with the land and the people and so decided to arrive a few days ahead of time.

 

     That afforded me an opportunity to observe and to learn about our 28th state.  Texas was first claimed by the Spanish conquistadors in 1519 who when they arrived were greeted by the Native Americans who had occupied the land for thousands of years.  For a time Texas was also controlled by the French and then the Mexican government.  From 1836 to 1845 it was an independent entity, The Republic of Texas, eventually joining the United States until seceding from the Union to join the Confederacy in 1861 until the end of the Civil War and Reconstruction.



     The cuisine of Texas is as varied as the people who call it home.   Immigrant populations brought with them their own ethnic style of cooking and preparing food.  German, British, Mexican, Native American and Italian influences are all evident.   But I was there for the style that Texas is famous for:  Barbecue!  And not the pork barbecue of the Carolinas or Tennessee but big, bold beef 'cue, the kind that is an alchemy of only basic 3 elements: heat, smoke and spice.  Those three transform a cut of beef into a luxurious, tender, mouth-watering meal.



     In the next few VinnyPosts I will relate to you my cultural journey in The Lone Star State.