The Texas BBQ Forum

So, Mrs. Boots asked me (or mebbe it was more like demanded) to put some meat on the table Sunday night to celebrate Boots Jr. gettin' home from Astronomy Camp in the AZ, he was up on Mt. Graham and Kitt Peak eyeballing the stars - and under strict instructions not to be pointing the billion dollar telescopes at the sorority houses over at the U of A. I did that 'cause I knew what I probably would have pulled at his age (16). It's a wonder me and my friends survived to get old.

Anyway, I figured not to be told twice, so I ambled down to Local Yocal and smacked my face up to the glass case like the kid at the candy store. Sure 'nough, meat candy was there in abundance. Made off with some bistros and a really purty piece of flank. Rubbed 'em up and threw 'em in the Tin Man (Traeger) on super low for about 30 minutes with some Spearagus.

Didn't need a billion dollar telescope to see the stars here, I throw 'em out here for your critical review.

On a related note, I just have wondered, what would an astronomer ever do if he / she was eyeballing a far away planet and up pops up some googly eyed Alien in the lens - talk about yer heart attacks.

<Double Click Photos to Enlarge>

- Boots

Nice Plate, Boots, and as always a fun post and read

Speaking of aliens...

Great post as usual Boots


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Boots, how to you cook your s'paregus those look larapin

'Parts, I found me a cast iron La Plancha online for like 30 bucks, and I seasoned it up and put it in the Traeger to act as a sort of griddle if I wanner blacken something or do a pan sear. It's an Argentive device with handles and three taller sides and one clear side so you can use a flipper on it. So I put the Spearagus in a plastic container with olive oil, fresh garlic, basil, oregano, kosher salt, and some cracked pepper, and I toss it and roll it around off in there until the greens are just soaking all in it. Thinking about it now, some red pepper flakes would be a good add, will try that next time. Then I let it rest in the fridge for an hour or so and then set it on the counter til it gets to about room temp. Then I dump it off in the pre-heated La Plancha and slam the lid down in the Traeger (every time I do this, I still hear my old neighbor, Erwin Skidmoore, wimpering off in the far distance in envy 'cause he knows I'm cookin' again, and all he's gettin is Hamburger Whelper from his wife, the no-longer-glamorous former rubber boot model for True Value). Give it 15-20 minutes at about 275, or shorter if yer temp is higher, and its...

WINNER WINNER CHICKEN DINNER !!!

Excellent - exactly what a carnivore astronomer would order

thanks, Boots, I may have to get them a try

Great lookin' plate and as always, a good read!