It always bothers me when I come across a recipe  video that is presumably teaching me something, when really it’s simply let me watch some “chef” mix a bunch of stuff in a pan. Here is a classic example of what NOT to do in a “how to” recipe video. Chef Diane Dimeo gives no baseline ingredient quantities, and therefore no baseline recipe on which to “riff” in subsequent efforts. Note also the complete lack of description of the regional aspect of the particular sauce. BarbecueNation LogoFrom the cans and bottles it appears to be a KC style sauce, but you would expect an informed chef to be considerably more articulate about the subject. This video is actually entertaining… as a demonstration of uselessness. But that’s about it.

Here’s the video, do with it what you will:

All the best to all y’all.

“Where there’s smoke, there’s meat!”
– Clarence “Porkchop” Dupree

BarbecueNation LogoThis morning I had the good fortune to purchase a pork shoulder steak from South Texas Heritage Pork, at the Pearl Farmers Market in San Antonio. Never tried it before but after consulting with co-owner of STHP Kelley Escobedo on prep and cooking technique, I resolved to give it a try.

On Kelley’s recommendation I wandered over to see Sally Drew at the HGD Foods booth and picked up a bottle of HGD’s Mango Chipotle Sauce. Marinated the shoulder steak in it  for several hours, fired up the Hasty-Bake with a solid quantity of Stubb’s lump and a few pecan logs, and brought it up to full grilling’ mode. Hot,hot, hot!

The steak was about an inch thick, so I seared it about two and half minutes a side with the hood closed to ramp up the smoke.

Whoa! This ain’t your grocery store pork. This is pasture raised pork finished with a blend of hay and peanuts, and the flavor of this meat is very unique, special and delicious. Not like any pork I’ve tasted before.The Mango Chipotle marinade put just the right amount of sweet and heat on the meat. I’ll be cooking this again, fo’ sho’!

Thought y’all would enjoy these links to South Texas Heritage Pork and to Big Picture Agriculture for more info:

http://www.southtexasheritagepork.com
http://www.bigpictureagriculture.com/2011/03/twelve-heritage-pig-breeds.html

Enjoy!

Please note that Dupree’s Red Pig is NOT a breed at all! It is the Porkchop’s cooking’ and therefore a delicacy to be consumed.
All the best to all y’all.

“Where there’s smoke, there’s meat!”
– Clarence “Porkchop” Dupree

Great Homage to One of the Great Pitmasters

This is a fine article from the good folks at Texas Monthly. Fred Fountaine was long gone before the Porkchop’s time, but his style way of cooking and the influences of his flavor profiles have spread across Texas in ways I am certain he could never have imagined. A trip to Louie Mueller’s in Taylor, TX is mandatory for those with a hunger for the best and with an appreciation of the legacy of one of the best pitmasters ever.

All the best to all y’all.
“Where there’s smoke, there’s meat!
– Clarence “Porkchop” Dupree