Some cosmetic changes in preparation for larger site changes in the works.

Close
KC_

Texas Barbacoa

Veteran Member
426 posts
Joined: Dec 24, 2005

Options

Posted to Thread #694 at 12:41 pm on Feb 5, 2006

TEXAS BARBACOA AT 9:00 P.M.
At the completion of the formal dining, guests will receive a
traditional cowboy hat or bonnet and will be treated to a wagon
train ride over the prairie lands which flank Southfork. Wild
Indians will force the wagon train into a circle around the
barbacoa pit and chuck wagon. The tantalizing aroma of roasting
meat on mesquite stimulates the senses.

Roast beef and vegetables will be served at the back of the
chuck wagon on red, white and blue speckled enamel coated
tinware. The serving area will be adorned with a bouquet of
Texas Bluebonnets, Indian Paintbrush, phlox, Indian blankets,
wild primroses, wild sage brush and Cedar branches. Servers
will be dressed in true Texas cowboy attire.

Set around numerous small campfires will be split-log tables
covered in pieced quilts with napkins fashioned from bandannas.
Lanterns and oil lamps will be strategically placed to provide
atmosphere and lighting. While barbecue is being devoured,
Willie Nelson, a native of West, Texas, provides entertainment.
A sawdust dance floor will encourage our guests to show their
skills in the Texas Two-step and in following the calls of Square
Dancing.


BARBACOA ROAST BEEF
(Indian - Texas Derivation)

A beef roast roasted in a traditional pit for hours over slow
heat is derived from the Cheyenne and other native Indian
methods of cooking native game. We have updated ours by
barbecueing over a large pit containing the hot coal and
Mesquite wood. More coals are kept hot and ready in a
nearby campfire to replenish the pit.

Season large beef roast with kosher salt and pepper mix and
allow to set for 1 hour before grilling. Place over hot coals.
Cook slowly for 3-4 hours depending on the size of the roast.

During cooking, brush both sides of the meat with the sauce
(see below) every 15 minutes. To turn the meat use a pair of
tongs, not a fork. It is very important that the meat is not
punctured, you want all the juices to remain inside. Continue
basting every 15 minutes until it is time to serve.

Sauce:
2 quarts vegetable oil
2 quarts vinegar
juice of 6 lemons
6 chopped onions
small bottle of Worcestershire sauce
1/2 bottle of A-1 Sauce
2 bottles of catsup (14 ounce)
1/2 pound butter, melted

Combine all ingredients except catsup and butter to create
the initial sauce. Baste the meat with this sauce every 15
minutes until approximately 1 hour prior to serving.

Add catsup and melted butter to the initial sauce mix.
Continue basting meat every 15 minutes until served.
Do not allow coals to get too hot during the basting
period to prevent scorching of the sauce.


MEDLEY of FARM FRESH VEGETABLES

Corn on the Cob, cut into 3 inch lengths
Sweet potatoe chunks
Tomatoes
Carrots
Sweet 1015 onions, cut into wedges
Sweet Peppers, yellow, green and red, large pieces
Peppers, assorted hot, left whole

Place assorted vegetables in ollas (clay pots) which have been
pre-soaked in cold water, Place ollas into barbacoa (not
directly onto coals) for 30 minutes or until potatoes
are tender.


SOUTHERN BEATEN BISCUITS with MESQUITE HONEY
(Confederacy)

Before the Civil war when kitchen workers in the South
consisted of slaves or other labor that was easy to come by,
beaten biscuits were part of the southern food legacy.
Leavening agents that we take for granted today were not
available and thus these biscuits were born. Pity the poor
person who was the cook, and mind this task was not given over
to anyone but the best in the kitchen.

The recipe here is for the old fashioned beaten version;
modern day beaten biscuits are made by passing the dough
through the coarse blade of a food grinder several times
until the dough blisters.


3 cups flour
3/4 teaspoons sugar
1/2 teaspoon salt
1/3 cup soft butter or other shortening
2/3 to 3/4 cup milk

Sift flour, sugar and salt. Cut in butter until mixture
resembles small peas. Add just enough milk to make a stiff
dough. Knead on a floured board for about 10 minutes until
dough becomes soft and pliable.

Beat dough with a potato masher or wooden mallet between 150
and 300 times. More if the biscuits are for company less for
just family, but never less than 150 times. The dough must be
beaten until blisters begin to form on the dough. The purpose
of beating the dough is to incorporate air into the batter since
there is no leavening in the batter. Keep turning the edges of
the dough into the center.

When properly beaten, roll dough to 1/2 inch thick and cut with
small biscuit cutter.. Prick all over with a fork. Bake in a
preheated oven, 350F (175C) for about 30 minutes. Biscuits
should be a delicate ivory color. Makes about 1 1/2 dozen.

Serve with fresh-churned butter and Mesquite honey.


CHIMAYO COCKTAILS

The eastern part of the state of New Mexico was once part of the
land claimed by the Republic of Texas; in keeping with the
theme of our party, we have chosen to honor this neighboring
state by serving the cocktail which originated there.

1 1/2 ounces tequila
1 ounce apple cider
1/4 ounce lemon juice
1/4 ounce creme de cassis

Combine in shaker with cracked ice and serve.

LONE STAR BEER
Brewed in San Antonia, Texas!


Other messages in this thread: