Houston Barbecue Festival chefs during KPRC for Go Texan Day

February 28, 2015 - bbq set

LAST NIGHT, TED CRUZ TOOK THE STAGE. YESTERDAY, we GOT TREATED TO SOME BARBECUE OUTSIDE. FIRST OF ALL, HE WOULD BE ME OVER WITH — TELL US WHAT THIS IS. IT’S A BOURBON BANANA PUDDING. BOURBON, CHECK. BANANA, CHECK. PUDDING, CHECK. TELL US ABOUT THE HOUSTON BARBECUE FESTIVAL. THIS IS OUR THIRD YEAR AND IT’S NOT A COMPETITION, WE DO THIS ACTUALLY AS A CELEBRATION TO CELEBRATE GUYS WHO MAKE IT YEAR IN AND YEAR OUT. YOU PAY ONE FEE, YOU CAN COME IN AND HAVE AS MUCH OF THIS AS YOU WANT. WHAT’S THE DATE? APRIL 26th, THAT’S A SUNDAY, AND THE DOORS O *EP AT 1:00 P.M.. RIGHT AND THE CORNER. WHAT ARE WE EH GOING TO BE EATING THIS MORNING? THIS MORNING, WE’VE GOT A BRISKET AND THEN WE’VE GOT A RACK OF BEEF RIBS. TELL ME ABOUT THIS RUB. IT A SALT AND PEPPER RUB. WE SMOKE IT ON DRIED POST OAK WOOD FOR SOMEWHERE BETWEEN 12 AND 14 HOURS. THERE’S NOT REALLY A SET TIME YOU COOK THEM UNTIL THEY’RE READY. AND IS THE SAUCE YOUR OWN? YES, IT IS. EVERYTHING WE HAVE AT RACKLES, WE MAKE FROM SCRATCH. SO YOU COME BUY A BOTTLE. YES. AND THEN we CAN PASS OFF AS MY OWN. THAT’S ALL we NEED TO KNOW. TELL US ABOUT THIS. THAT’S A TEXAS CAVIAR, OR we GUESS OUR REDNECK SALAD THERE. BLACK-EYED PEAS, BLACK BEANS,

source ⦿ http://www.click2houston.com/news/houston-barbecue-festival-cooks-at-kprc-for-go-texan-day/31517768

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