What did everyone cook today?
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Tex_77 Yesterday at the shop I made regular, peppered, harissa, ‘everything’ and chimichurri style bacon. The harissa has been a customer favorite. I’m looking forward to trying the chimichurri though!
Joe Hell No idea what “harissa” is. The bacon was from Texas Tech’s meat lab.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon How do you guys not weigh over 400 pounds?
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Tex_77 Did you season with a chipotle rub or paste?
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YooperDog No i cooked it straight form the package as they had prepared it. Red Raider Meats
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I just noticed they have a Blueberry pork sausage, has anyone ever made that? Austin Jonathon Joe Hell
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I may have to make a side trip there in one of my next trips or two trips down that way. I used to live in that city many years ago.
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I may have to make a side trip there in one of my next trips or two trips down that way. I used to live in that city many years ago.
YooperDog The more I think about it, I think that bacon may have actually been from Ede’s Meat in Amarillo.
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Tex_77 Harrisa pepper is a Turkish pepper & is very nice, but extremely hard to get in my experience. I like it a lot, but hard to consider it a favorite as I have never been able to get ahold of it to grow & tough to find. I want to say is it sort of like Poblano pepper but hotter, but sort of a slight sweet hot flavor. Maybe, like a mix between a Marconi, but not so thick & a Poblano, but a little hotter. It is very good if you can find it.
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Tex_77 Harrisa pepper is a Turkish pepper & is very nice, but extremely hard to get in my experience. I like it a lot, but hard to consider it a favorite as I have never been able to get ahold of it to grow & tough to find. I want to say is it sort of like Poblano pepper but hotter, but sort of a slight sweet hot flavor. Maybe, like a mix between a Marconi, but not so thick & a Poblano, but a little hotter. It is very good if you can find it.
calldoctoday Great, thanks for the info!
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I usually make it down to at least the Abilene area once a year but have been making it down to the Waco and San Antonio areas on another trip. Amarillo is just up the road from Lubbock, either of which would only add a day or two of travel allowing some time to explore. Then it depends if I am on two wheels or four.
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I usually make it down to at least the Abilene area once a year but have been making it down to the Waco and San Antonio areas on another trip. Amarillo is just up the road from Lubbock, either of which would only add a day or two of travel allowing some time to explore. Then it depends if I am on two wheels or four.
YooperDog If you get out that way you probably want to hit up Jackson Brother’s Meat in post for some of their jerky as well.
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calldoctoday Great, thanks for the info!
Tex_77 You are very welcome
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I usually make it down to at least the Abilene area once a year but have been making it down to the Waco and San Antonio areas on another trip. Amarillo is just up the road from Lubbock, either of which would only add a day or two of travel allowing some time to explore. Then it depends if I am on two wheels or four.
YooperDog I like Abilene, whenever I have been there on assignment or whatever. Most folks did not like it at all, but I do. Found some excellent steakhouse in the area too & each has a story from me on it, but that is too much to write here. They were Johnny’s in Abilene & the Perini Ranch in Buffalo Gap. Both have their own story from my view. Also, stopped at Martin’s Meat Market in Ada Oklahoma while on assignment once & that had some very good stuff. Then there was another place way down near Warton, Texas I believe it was that I would stop at every possible occasion that had excellent meats, sausages, everything & for a great price. That was along time ago. Of course I will never forget Mama Rosa’s down in the valley o Texas. She made the best Tamales, hands down.
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YooperDog I like Abilene, whenever I have been there on assignment or whatever. Most folks did not like it at all, but I do. Found some excellent steakhouse in the area too & each has a story from me on it, but that is too much to write here. They were Johnny’s in Abilene & the Perini Ranch in Buffalo Gap. Both have their own story from my view. Also, stopped at Martin’s Meat Market in Ada Oklahoma while on assignment once & that had some very good stuff. Then there was another place way down near Warton, Texas I believe it was that I would stop at every possible occasion that had excellent meats, sausages, everything & for a great price. That was along time ago. Of course I will never forget Mama Rosa’s down in the valley o Texas. She made the best Tamales, hands down.
calldoctoday I’ve been to Perini Ranch it is pretty good and in a very unique setting. I tried searching for Johnn’ys and didn’t have any luck, do you know if it is still open?
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calldoctoday I’ve been to Perini Ranch it is pretty good and in a very unique setting. I tried searching for Johnn’ys and didn’t have any luck, do you know if it is still open?
Tex_77 It has been over 20 years since I have been down that way now. Time flies. Johnny’s was better than the ranch, but the ranch had the atmosphere. Johnny’s was rowdy. The deal with Johnny’s was I ordered a medium Porterhouse & it was huge like a roast just about, but really good. My total bill including a beer or two was $21.00. Then they would not accept a tip…………They said they paid their folks well & did not accept tips, just wanted me back for business. I went back whenever I was in town. One of the best Steak houses in Texas. Now if I ever had a chance to try something like Peter Lugers or something(strangely I never did when on assignment in New Jersey or New York), but probably could not afford it, even back then, I would probably have to pinch myself & make sure I had not died & gone to heaven!
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calldoctoday I’ve been to Perini Ranch it is pretty good and in a very unique setting. I tried searching for Johnn’ys and didn’t have any luck, do you know if it is still open?
Tex_77 No very unique, just unique. It is either unique or it is not. Sorry Tex, I could not help myself on that, another story. Please take no offense at all. Just about everyone that knows me, hears it at some point in time.
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Tex_77 It has been over 20 years since I have been down that way now. Time flies. Johnny’s was better than the ranch, but the ranch had the atmosphere. Johnny’s was rowdy. The deal with Johnny’s was I ordered a medium Porterhouse & it was huge like a roast just about, but really good. My total bill including a beer or two was $21.00. Then they would not accept a tip…………They said they paid their folks well & did not accept tips, just wanted me back for business. I went back whenever I was in town. One of the best Steak houses in Texas. Now if I ever had a chance to try something like Peter Lugers or something(strangely I never did when on assignment in New Jersey or New York), but probably could not afford it, even back then, I would probably have to pinch myself & make sure I had not died & gone to heaven!
calldoctoday Ok that makes sense. You are correct on the atmosphere making Perini’s what it is. YooperDog they even have little ranch houses you can rent out at Perini’s so you wouldn’t have to worry about a place to stay if you go there.
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calldoctoday Ok that makes sense. You are correct on the atmosphere making Perini’s what it is. YooperDog they even have little ranch houses you can rent out at Perini’s so you wouldn’t have to worry about a place to stay if you go there.
Tex_77 Oh yes, & I remember now. They were the one’s that did not provide a baked potato with the steak. They did what they called Cowboy Potatoes in a little ceramic bowl of sorts. They were not the Cowboy potatoes I was accustomed to eating all my life, but were good. I copied them a time or two after that, but still hesitated to call it Cowboy Potatoes.
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Tex_77 Oh yes, & I remember now. They were the one’s that did not provide a baked potato with the steak. They did what they called Cowboy Potatoes in a little ceramic bowl of sorts. They were not the Cowboy potatoes I was accustomed to eating all my life, but were good. I copied them a time or two after that, but still hesitated to call it Cowboy Potatoes.
calldoctoday Yes, they still don’t serve a baked potatoes, but do have many other side offerings. I believe the reasoning was they wanted to set themselves apart.
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Tex_77 I’ve never made Blueberry Sausage. There is a Maple Blueberry Pork Sausage from Excalibur we can get, but it is some pricey stuff. It would probably be just under $20 per bag. Normally, pork sausage seasoning is fairly inexpensive, so I’m guessing the Maple, Blueberry, and probably some other ingredient in there too are just really expensive.
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