about me,, humm,, old gray haired, half wore out, totally broke, blue jean wearing, bluegrass picking, father of 3 girls, married since I was in Junior High, armchair adventurer, introverted, homesteadin', codger from the soverign nation of Texas. But I do have an open mind..
We’re dropping like flies. Us “Bloggers” that’s who. Me too, but I am going to try to hang in there.
It has been awhile since I posted. A lot of things have been going on around the Ole Casa. Everyone has had a lot to do. Me too, but I sometimes don’t really know if you all enjoy reading what I slap up on the screen or you are just real nice people, about it. I think maybe it could be a little of both. Reckon? What I do know is, I enjoy reading what you folks write. I think what it is, is “Battling Fatigue”. Not battle fatigue, but , well you get the kinda play on words. I could go on about it but I think for me to fight my “battle” of fatigue is to tell you about this barbeque place, "Ribmasters" in this small community that The Boss and I go to quite regularly.
The Boss’s favorite is a plain chopped beef sandwich with lots of barbeque sauce on it. In Texas, beef is pretty much the king of B-B-Q. Pork is the favorite in other parts of the south but Texas has always had an abundance of cows ready to be a participant in this age old range cuisine. Brisket is a part of the cow that if not cooked properly is rather tough to eat, but with slow consistent temperature, it can be mouth watering tender. If any of you read the story about The Boss and me going to Denton and Greenville, well during that time of early life experiences, I worked at a Barbeque place in Denton. It was a bad thing. Oh, no, Not the Barbeque, but the fact that I went from 220 pounds to 275 in short order.
Pork ribs is another specialty that is different than some parts of the south. Beef ribs are popular in other parts and we cook them fairly regular here too but pork ribs reign king as far as I am concerned. They can be found either with the “dry rub” or “glazed”. Dry rub is with a mixture of seasoning rubbed on the slab of ribs before cooking and that is all you do to them. To glaze the slab, seasoning can or cannot be rubbed before cooking, but just before they are “done”, a sauce is put on the ribs and the fire “glazes” them to a tacky consistency. The sauce is often times a sweet and tangy sauce with a little bit of a “fire-ie” punch to it. I guess that is where the term, “season to taste” comes from.
Potato salad is a staple side dish, but a lot of people around here might look at you sideways if you order it that way. “Tatersaaaaaliiid” is the preferred pronunciation in these parts. I ain’t much on tatersallid. It use-lee has un-yunns in it. But, this place also has baked potatoes. I have my own recipe with that. Instead of me going all through the proper grammar and mixin’ procedures, I have posted a picture of a real “Texas BBQ Tater”. It ought to be a secret, but I will share it with you just this one time.