On Food & Culture
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 […]
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 […]
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 […]
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 […]
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 […]