After a mini break, moving, adjusting, a new gig, I am BACK IN ACTION! As anyone on the gulf coast can tell you, if there is a tropical storm or hurricane en route, it’s time for a barbecue. Hurricane parties are a longstanding tradition on the coast, as there is a lot of waiting around, the potential for no power, and lots of rain. I think the barbecue is foreshadowing what is to come. If/ when your power goes out, it is followed by your freezer going out. You are then left with a rack of defrosted ribs, a whole deer, pounds of fajitas, sausage, and nowhere for them to go, but in your belly. As the rain came in, my spidey senses ignited and I waited out the rain alongside smoking meats. The weather was amazing that day, the wind kicked-up, and the temperature finally broke from 90 to a cool 70 degrees. It was a great day to be outdoors and an even better day for a barbecue. I have gotten the temperature under control with the help of mesquite logs. The logs burn at a higher heat level than the charcoal and have raised the overall cooking temperature of the grill. I had an even temperature throughout the cooking process and the higher heat gave me crispier chicken (YUM)! I finally feel like I am coming into my own on the grill; I fearlessly marinated, cooked, and ate the spoils of my labor. One of the major factors contributing to this was finding the right playlist to accompany the process. My father listens to tejano music - LOUD - while he barbecues. You can hear him barbecuing when you turn into the neighborhood from the main road. He times the cooking of his meat based on the number of songs he listens to. I’m not that methodical about music, but I do think it a factor for success. I’ve tried a couple of different genres, but settled into a playlist I listen to it while traveling to the Rio Grande Valley. It’s a Spanish rock mix with reggae and tejano influences. I think the second thing that made this barbecue stand out was that I didn’t stress about any of it. I just enjoyed the weather and the process. Everything timed right and I even made rice and beans to go with it. Usually this would be a to-do, but it wasn’t. I didn’t have enough cooked beans to make a full pot, so I just threw them in with the rice. In the past, I’ve put in chickpeas, corn, carrots, etc., but never beans. It came out RIDICULOUSLY DELICIOUS! Why I have never done this before I do not know, but it will be my go to for barbecues from here on out. Happy BBQ’ing! Below find a selection of songs from our BBQ playlists: Dad's Playlist: Guacamole by Texas Tornados, Las Nubes by Little Joe & La Familia, Que Chulos Ojos by Latin Breed Crystal's Playlist: Subeme La Radio by Enrique, Fuego by Bomba Estereo, & Escapate Conmigo by Wisin
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AuthorThird generation southern Texas barbecuer diving into the world of BBQ! #eatmeatrepeat Archives
September 2018
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