A discussion on getting the most out of your travels. In particular, I strongly advise you sample the local/regional cuisines to really enjoy your travels to the fullest. Throughout this blog, you’ll hear my stories of the great finds and wonderful food that I’ve experienced during my travelling and the great pleasure and insight into each different culture that these experiences have given me.
Part of the purpose of my travels is to sample the various cuisines around this country and the rest of the world. You learn so much about the culture and the people by doing so. And, you pick up some super cooking tips along the way.
One example occurred at a stop in the Texas Hill Country in Blanco, Texas while having lunch at Riley’s B-B-Que. You were immediately drawn in by just smelling the meats smoking outside. The smell did not disappoint, as the brisket was as succulent and flavorful as I had ever had. This old-fashioned real deal, bare-bones restaurant ( interior pictured below ) concentrated on one thing, and one thing only; mouth watering bar-b-que.
After lunch, the chef showed me his setup and discussed his approach to cooking the brisket. First, the meat was marinated overnight in water with some vinegar and spices. Then the next morning a spice rub was added and it was smoked over low heat all day. The woods he used were a combination of mesquite, hickory, and pecan. The thicken marinade was brushed over the meat every time it was turned. By the end of business that day, after 12-14 hours of smoking, the meats were removed and stored, ready for use the following day. My taste buds greatly appreciated the care and attention that he paid to make his brisket special.