BBQ Awards
Fernando and I started our BBQ team five years ago Pappy joined us two years ago. Here is Pappy and I with a little over half of our awards. We have 65 awards in five years they include Grand Champion, Reserve Grand Champion. and top 10 finishes.
Coopers BBQ Mason Texas
We had a quick stop at Coopers yesterday on the way from Molly and Danny’s wedding I did enjoy the Q. The brisket was good but probably better a little earlier in the day, the turkey and goat sausage were both fantastic. The Q is well worth your stop and the guys serving us were real nice great service. I will stop in again.
Jack Daniel’s Peach Cobbler, its a winner!
This is a very easy recipe and it is excellent. I have entered it in three cook-offs and it has won all three. Two times I have cooked in a dutch oven and once in my oven in the BBQ trailer. I am going to give instructions for the oven. I know you dutch oven enthusiast will know how to adjust. A simple pie crust is easy enough to make or you can use premade crust from your local grocer. I encourage you to give it a try you will love it.
Ingredients:
1. 2 1/2 lbs frozen peaches (I buy 5lb bags that I get at our local HEB) so I use 1/2 bag
2. 2 cups sugar
3. 1/4 cup flour
4. 1/3 cup cinnamon with sugar
5. 1/4 juice of a lemon
5. 3 premade pie crust or two large homemade crust
6. 1/4 cup butter
7. 1/4 cup Jack Daniel’s
Directions:
1. In a bowl add thawed peaches, sugar and flour(mix the sugar and flour before adding to the peaches) and Jack Daniel’s allow time for the peaches to render their juices, stir occasionally.
2. Grease a baking dish with shortening, 9X13 sheet pan or a half hotel pan.
3. Line the pan with crust.
4. Add lemon juice and about half of the cinnamon mixture and stir into the peaches.
5. Fill the crust with the peach mixture.
6. Cover the fruit with the remaining crust.
7 With a sharp knife slice the top of the crust to release steam.
8. Sprinkle cinnamon over the top of the crust and place butter pats on top of the crust.
9. Place the cobbler into a preheated 350 degree oven and bake for 45 minutes. The crust should be golden brown and the juices should be bubbling thru the crust.
Cactus Salsa!!!
This week I took my students to compete in a salsa contest. They prepared an excellent salsa using roasted poblano peppers and cactus paddles. We did not place in the top three, but I thought it was excellent. So here is the recipe it is well worth a try.
Roasted Poblano and Nopalitos Salsa
Ingredients
3lbs tomatillos
3 red bell peppers
4 poblano peppers
4-6 serrano peppers
2 small onions
4cups nopalitos
4cloves garlic
1 lemon juiced
1tbsp kosher salt
1bunch cilantro
1. Roast poblano peppers, remove charred skin and dice
2. Dice onions and nopalitos
3. Julienne red bell peppers
4. Chop tomatillos
5. Pan roast serronos until they are tender and the skin is blackened and mince
6. Saute onions and bell peppers, add the mince garlic at the end to not burn it
7. Sweat tomatillos
8. Combine all ingredients except cilantro and mix well while still on the heat
9. Small chop cilantro and add to salsa after removing from heat
10. Serve with chips or along with your favorite Mexican foods
Pit For Sale
This is my reverse flow pit. My nephew and son helped me make it about four or five years ago. The cooking chamber is about 9’X3′ and will cook 30 briskets at one time and has an insulated fire-box. The pit is setting on a gooseneck trailer that has a 24′ deck with two 5500lb axles. I have a 50 gallon water tank on the neck that is connected to a sink and a 55 gallon grey water tank. I also have installed an aluminum tool box for storage. When you fold out the side braces a 12’X24′ tarp will attach to it with bungees. I did not want to cover it in metal so it would not be so hard pulling down the road. The red BBQ Vaults have been removed. my plan was to install a steak grill where they were. I am asking $12500, but the price is negotiable.
BBQ Trailer Up and Rolling
We are a little over two months into selling BBQ in Lytle. Sells have been good for a new business and the community is showing up to support us. You can find us parked downtown Lytle at 15049 Main St, on Saturdays and Sundays. We try to open up at 11:00 and we stay open until we sell out. We don’t sell out every day but we selling quite a bit of BBQ. We sell brisket, spare ribs, sausage, chicken and pulled pork along with sides. Our sides include potato salad, coleslaw, beans and Mexican rice. On Sundays we are serving a Jack Daniel’s Peach Cobbler for dessert.
Congressional Recogniton
In May I was surprised by Congressman Pete Gallego. I was told that he wanted to tour my facility and meet my students. Actually he was there to present me with and award and take a tour. After the tour he presented me a Certificate of Congressional Recognition for the work I do at McCollum High School with my Culinary Arts students.