Prophets of Smoked Meat have tasted SE Texas
I keep passing passages of Daniel Vaughn’s “The Prophets of Smoked Meat: A Journey Through Texas Barbecue,” to people to read. The writing and passion behind this book is impressive. He keeps a tally of his tours and totals 35 days, 10,343 miles and 186 BBQ Joints. The photos, tips and tales are great. You feel like you are there eating the good stuff and tolerating the bad.
In A Long Search Through East Texas, he gets to Beaumont’s defunct Pig Stand, and writes about places we know, such as Broussard’s Links + Ribs, Patillo’s, Sonny’s BBQII, JB’s BBQ, Willy Ray’s, Sartin’s Seafood, Butcher’s Korner, Comeaux’s Bar-B-Que, Bar-H Country Store and Stingaree Restaurant are a few he mentioned. I can’t say enough good things about this book and how it fosters love and knowledge of smoked meats. Vaughn is pictured spray painting his Twitter handle on a Cadillac Ranch piece: @BBQ SNOB.
McCormick Grill Mates & Lawry’s Flavor Forecast 2013: GRILLING EDITION: announces seven flavors to watch:
In the DIY Condiments news: Personalized condiments are shaking up traditional burger, hot dog and sausage toppers. Try Smoky Tomato Ketchup with Poblano Chile.
Get these flavors with McCormick seasonings. The company sent me some to play with (thank you!) and here’s a few things that came out of my kitchen. My winner was a packet of Smokin’ Sweet Tea Marinade on pork, for Mother’s Day. The directions call for oil and apple cider or white vinegar, but I just enjoyed it as a rub. I had more flavors than meat, so I tried other variations
Premium Smoky Montreal Steak: Purple onions sautéed in this sauce, served alongside an over easy egg made a hearty breakfast. There’s also a Premium Montreal Steak Sauce.
A packet of Savory Garlic & Italian Herb Shrimp seasoning flavored yellow lentil soup well enough so I’m confident it would rank high with actual Southeast Texas shrimp.
Shakers of Backyard Brick Oven Grill Mates and Worcestershire Pub Burger are out. The firs offers a sweet, garlic and pepper tang and the second, with dry mustard smells just like the liquid variety of the sauce. I’ll bet it would be great in Chex mix and popcorn.
I’m saving the Slow & Low packet of Tennessee Smokehouse BBQ Rub for after my upcoming trip to a barbecue mecca.