Attention Top Chef fans: Top Chef: The Tour 2 is coming. On Sunday. And guess who is coming with it…Casey Thompson and Tre Wilcox.
Here’s what goes down. On Sunday, an 18-wheel customized truck will pull up to the West Village, carrying Top Chef: Season Three cheftestants Casey Thompson and Tre Wilcox. The truck is 44 feet long and includes a kitchen, demonstration area, stage, and seating for 60 (!). There will be three live, interactive shows: 11:00 a.m.-12:00 p.m.; 12:30 p.m.-1:30 p.m.; and 2:00 p.m.-3:00p.m.
I will be visiting my grandmother on Sunday in Nebraska and will not be able to attend. Also, I’m pretty sure I would be too scared to attend. TC fans, don’t let us down: go and take pictures and report back. Jump for more.
Last week Daniel Vaughn of Full Custom Gospel BBQ sent me this note about Dallas Green of Cowboys BBQ & Rib Co. in Colleyville:
Dallas Green is a competition winning BBQ man from Aledo, TX. His website states that he has won countless BBQ cook-offs throughout the country, and many of his awards are so-called “People’s Choice” awards. His previous business partner in Illinois contacted me and disputed that there is even a “People’s Choice” award at many of the events listed. He has now partnered up twice with naive business partners who no doubt pay him to use the Cowboys name.
Whip me for not looking into the story. Today comes word Dallas Green has been arrested. Here’s a hot link to Vaughn’s report.1 Comment »
True confession: I’m a cookbook addict. Love them. Do I use them all? Of course not. (Yes, I’m looking at you The French Laundry Cookbook with your 48-step recipes and prep work that alone requires three days.) But over the weekend, I cracked open the Dallas Museum of Art League’s The Artful Table—a favorite of mine—and made chilled Senegalese soup, a fragrant blend of curry, cayene, chicken, apples, and plenty of half & half. It reminded me of other local favorites like Paula Lambert’s The Cheese Lover’s Cookbook and Grady Spears’ The Texas Cowboy Kitchen (roasted poblano mac-n-cheese = OMG good). So, I thought I’d ask you: SideDishers, what are your favorite local cookbooks?17 Comments »
If you’re a barbecue junkie and want to take a half-day road trip to East Texas, I’ve got two under-the-radar joints for you to try. Today I tell you about one–Shep’s Bar-B-Q in Palestine. Google all you want, you won’t find any write-ups.
Pay no attention to the cracked Naugahyde booths oozing upholstery foam, head straight to the cafeteria line and step up to the nice man behind the red heat lamp. His chopping block is surrounded by huge slabs of juicy brisket, sausage, hot links, chicken halves, and ribs. All of the meat is smoked out back in a rickety old smoke house surrounded by piles of wood.
The sausage is Eckridge so we skip it and go straight a two-meat platter with ribs and brisket. I’m telling you the ribs at Shep’s are some of the best I’ve ever eaten. The tender beef is covered with a deep red crust and once your teeth piercethrough it your mouth is filled with smoky meat that slides off the bone. The brisket is equally juicy–we always have the carver make us a sandwich the way Sonny Bryan used to make them on Inwood Road–half chopped, half sliced and doused in tangy, slightly sweet and smoky sauce.
There is nothing special about any of the sides or cobblers. This is a place to eat meat.8 Comments »
This Easter I visited Big Lake, Texas, home of the BF. This is a town about six hours west of here, close to San Angelo. There aren’t a ton of options for food in this town (pop: 3000), so we mostly ate at home (fantastic chicken salad, smoky pork chops, homemade venison sausage, ham, the infamous Chocolate Delight dessert). Saturday morning, BF and his dad went and picked us up breakfast burritos from a place in town called La Mula. Apparently, Big Lake has several little spots in town that are open in the mornings only for people to pick up burritos to-go (this is popular for people working in the oil fields). This was a great one. Homemade tortilla, scrambled eggs, cheddar cheese, chunks of potato, bits of bacon, and fresh, tomatoey salsa on the side. I would have been happy with a little more bacon, but overall, this was a nice treat. It was huge but I ate the whole thing.
Those following us on Twitter know Todd made chicken scalloppine and key lime cake (just tasted some, it is dense and sweet and crunchy from coconut) this weekend. Now you know what I had. Anyone else? Nancy?2 Comments »