Tag: smoking

Smoked Pork Loin With Pecan Wood And Mexican History

Smoked Pork Loin With Pecan Wood And Mexican History

Smoked pork is the perfect party buffet dish, served with a finger-licking sauce, Chile Ancho Adobo.  Here’s a smoked pork loin recipe with pecan wood that results in a succulent, melt-in-your-mouth dish, just in time for this cold weather and friends.  I suggest you make […]

BBQ Adobo — Chile Ancho Adobo

BBQ Adobo — Chile Ancho Adobo

A BBQ Adobo?  Here’s a unique Texas Mexican twist for your smoked ham, bbq ribs or brisket: Chile Ancho Adobo. An adobo is a specific type of puréed chile that is blended with herbs and spices.  An acidic ingredient lifts the flavors.  All adobos depend […]

Smoking A Thanksgiving Turkey, “Guajolote Ahumado”

Smoking A Thanksgiving Turkey, “Guajolote Ahumado”

Karla McLaughlin continues a practice that began here in 800 B.C., the domestication of turkeys.  I’m grateful to Karen who drove all the way from Montgomery to my home in Houston to deliver this 15 pound organic-fed, free-roaming turkey and two pork loins.  She generously […]

Tejas Cookers Are World Champions: Best Barbecue Ribs!

Tejas Cookers Are World Champions: Best Barbecue Ribs!

The Tejas Cookers, under the leadership of Travis Lemos, won the 2014 Top Prize for barbecue ribs at the Houston Rodeo World Championship Bar-B-Que Contest. The name Tejas refers to the first peoples of Texas who, living around Houston and East Texas about 11,500 years […]

Grilled Clams in Tequila Broth

Grilled Clams in Tequila Broth

This recipe uses ingredients that were being employed and enjoyed by our Texas Indian ancestors long before 1400.  Archeologists have been able to determine that clams along the coastal bays were harvested most heavily from mid-April to late-July.  They were sometimes steamed in earth ovens […]

Pecan-smoked Pork Loin

Pecan-smoked Pork Loin

Here’s a recipe that results in a succulent, melt-in-your-mouth pork loin, just in time for this cold weather and friends. By keeping the temperature at 185º F and making sure the smoke does not turn densely white, the smoke flavor is subtle, sweet.  I’m feeling […]

Smoking a Thanksgiving Turkey

Smoking a Thanksgiving Turkey

Karla McLaughlin drove all the way to my home to deliver this 15 pound organic-fed, free-roaming turkey and two pork loins.  She generously took the time because I was in a pinch, facing a party deadline. She is a one-of-a-kind farm owner.  Knowledgeable, caring and […]

Smoked Trout, the Karankawas and Cannibalism

Smoked Trout, the Karankawas and Cannibalism

Smoked trout is a favorite of mine for dinner parties because it brings the outside in.  It’s also deeply entrenched in our Texas Mexican culinary tradition of outdoor techniques of salting, drying and smoking.   Many techniques (pickling, brining, drying, freezing and smoking),  take us back […]