Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker. Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat. Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. There's no need to put well rendered fat aside. If it's not cooked long enough, the fat remains gelatinous and unsavory. Cook it too fast and the fat is absent from the meat creating dryness. Rendered - The process of cooking fat until it literally melts into the meat. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. Parboiled - A process in which ribs are boiled before being grilled or smoked. This is affectionately known as meat snot. Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. BBQ Book Review - Cooking the Cowboy WayĬrust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor.If you can get beyond the spotty service by the not so knowledgeable staff, the high prices, and the far away location, you'll be able to enjoy great food in huge portions. Lines can be long here given the limited seating, but we had no trouble at 3:00 in the afternoon. LOCO COYOTE FULLBanana pudding that could serve three was served in Mason jar, and was full of banana slices and still firm Nilla wafers. A huge dish of sweet blackberry cobbler came with a crumbly crust and a scoop of (not Blue Bell) ice cream. Sides were not memorable, but the desserts were great homemade versions of Texas classics. It may have just paled next to the superior options on the plate. The crust was well formed on the firm meat with layers of nicely rendered fat throughout the meat. The meat took some effort to get off the bone, but it was worth it. The giant spare ribs were even bigger, and three of them were piled on top. A robust beefyness melded well with the smokiness and the salty rub. The slices from the flat cut were all tender with a nice line of rendered fat along the edge. The brisket was sliced so thick each slice must have weighed in at 1/2 lb each. The meats are smoked over a mixture of mesquite and pecan, and they're left on long enough to soak up plenty of smoke flavor. "Do we have (blank)!" After our choices were narrowed we settled on blackberry cobbler, banana pudding, and a $16 combo plate (the only combo option) of brisket, ribs and sausage. The floor is dirt covered in sawdust, seating is at picnic tables, and nose powdering is done in an outhouse.Įach dessert order was followed by an inquisitive yell from our less than polished server to his cohorts in the corner. The Loco Coyote is definitely out of the way, and it has some out of the way accommodations as well. I just didn't know what kind of portions I'd be up against. I, of course, was planning to order a combo plate all along. On a rainy day, the family headed out to BFE with some friends to get some dessert after feasting at Hammond's in downtown Glen Rose.
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