With Respect To Barbecue, You Can’t Always Trust What The Sign Says

Despite the fact that it markets itself on the restaurant signs as having the “Worst Bar-B-Q in Texas,” there is absolutely no doubt that Rudy’s “Country Store” and Bar-B-Q has anything but that. Rudy’s tongue in cheek marketing is, of course, playful and very much insincere. Rudy’s knows the quality of its food, and it’s darn good.

While Rudy’s has a few locations in Oklahoma and New Mexico, most of its places are in Texas. And, while some people may think that a chain restaurant could not possibly have the quality of barbecue that is found at a small family operation, at least with respect to Rudy’s, those people would be wrong.

Like eating at most great barbecue places, the experience begins before you even enter the door. The smell of the burning wood and smoking meat welcomes the visitor the minute the car door swings open in the parking lot. Unlike a lot of hill country barbecue joints, Rudy’s uses oak, and not mesquite, to cook its meat. Without debating the merits of what cooking wood is best, I will say that Rudy’s uses the oak to its advantage in producing high quality meats to serve. That point is not subject to debate at all.

With respect to the meats offered, Rudy’s seemingly has all the correct choices for a barbecue restaurant in the hill country. Offering brisket, chicken, chopped beef, pork loin, pork ribs, sausage, and turkey, Rudy’s covers it all. The meats are complimented with excellent sides, which, like the meats, are always fresh. Beans, cole slaw, cream corn, and potatoes are just but a few of them. And, of course, for dessert lovers, there are many choices, including, banana pudding.

Eating at Rudy’s, however, is not just about the good barbecue and sides. Equally important, is the experience of dining at a Rudy’s. Ordering the food, and eating it on the premises, is as delightful as savoring the delicious food.

After moving through an extremely fast moving line which wraps around ice chests filled with ice, beer, soft drinks and water, you come face to face with a refrigerated display case with little packets of cheese, servings of cole slaw, and desserts. If you want any of those, you need to grab them quick, because what comes next is the row of ordering and paying stations. “Next in line, please,” is what you’ll hear, and that is quickly followed by a “have you ever been to Rudy’s before?” If not, your personal cashier will explain to you how the ordering process works, and, of course, will patiently answer any questions you may have.

The ordering station is the place to order your meats and hot sides. With respect to the brisket, for example, you order it by the half pound. So you need to determine the appetite of your eating companions before you order. If in doubt, the cashier will help you sort it all out. During the ordering process, your cashier will throw in a half a loaf, or whole loaf of bread, depending upon the size of your party and a sheet of white butcher paper for each person. There are no plates at Rudy’s, so, in traditional fashion, you eat everything off the paper, sides included.

Once you’ve collected your order and paid for it, you visit the condiment station for onions, pickles, mustard, and plastic table service. Then, you head to either an indoor or outdoor picnic table to enjoy your meal. On the table is the “Bar-B-Q Sause,” as it is called at Rudy’s. All that’s left after sitting down at a table is spreading the butcher paper out, shoveling the food onto it, then devouring it. It’s always a lot of fun, especially when bringing guests who have never visited a Rudy’s before.

If you happen to be passing by a Rudy’s in Texas, Oklahoma or New Mexico, and see that sign which reads, “Worst Bar-B-Q in Texas,” don’t believe a word of it. As Rudy’s loyal employees and everyone else who has ever eaten there know full well, it’s exactly the opposite.

Cacahuates Or Barbacoa For Lunch?

As I pulled into just one more of those increasing number of Texas hill country gasoline stations with the very small covenience store or a market attached to it today, I really only intended to pick up a bag or two of cacahuates, or what y’all call peanuts. I’ve become a fan of the chili pepper flavored cacahuates lately, and thought I’d grab some small bags for lunch. Once I stepped out of the car, however, I smelled something which changed my mind. Inside, and at the back of the convenience store was a lady cooking some mighty fine looking Mexican food. Immediately, I forgot about the bags of nuts, and ordered the barbacoa plate.

Barbacoa is barbecued food originating in Mexico, and is popular in Texas, and other border states. Barbacoa can be either pork or beef, but beef is more prevalent here in Texas. And, barbacoa is not just prepared from any beef; it is prepared from the meat in the head of the cow. This meat is cooked slowly (traditionally, but rarely these days, in a pit) and can be flavored very simply, with garlic, salt, and pepper. Some people choose to add additional spices beyond the basic ingredients, and those spices usually include chili powder and oregano. Most barbacoa is not very spicy, and in my opinion, fewer spices are better.

Once the meat is cooked, it is served with onions, cilantro, and either corn or flour tortillas. In South Texas, along the Rio Grande, barbacoa is often eaten on Sunday mornings, but of course, is available on other days as well.

Once having picked up my take-out barbacoa plate, I walked up to the cashier at the front of the store to pay. Once I handed the cashier the check, I said, “Wait,” and then doubled back to an aisle to pick up a couple of bags of cacahuates. I’ve got barbacoa today, I reasoned, but tomorrow, well, that’s another day.

Pastel de Tres Leches (Three Milk Cake)

Three milk cake, or in Spanish, pastel de tres leches, is a delicious treat found in abundance in Texas. In fact, it is so good, that many countries are fighting about where it originated. Everyone, it seems, claims to be an expert on the matter. According to most so-called “experts,” the top two contenders for this honor are Mexico and Nicaragua. But others stridently disagree, asserting the cake’s origin is in Costa Rica, Cuba, or a lot of other Central and South American countries.

Since no one really knows, and anyone can be a self-professed “expert,” I would think that Fargo, North Dakota, or, Baraga, Michigan may want to chime in and claim credit. In fact, any village, town, city, county, or state hoping to increase tourism should claim credit. Think of the additional visitors the Upper Peninsula of Michigan would get for being famous for both this milk cake and the pasty. If you don’t know what a pasty is, you need to check out a blog site of someone extolling the virtues of great food in the Copper Country of Michigan’s Upper Peninsula. I would give you an overview of the pasty myself, but I’m a little busy with this blog here in Texas.

All kidding aside, there is no doubt that the cake had its beginning south of the United States border. But beyond that, all bets are off. I prefer to favor Mexico, because it is close, and Texas is heavily populated with wonderful Mexican-Americans. But, just like all the other “experts” who weigh in on this important subject matter, I have no proof to support my opinion.

Whatever its origins, everyone can agree that this is one outstanding cake. I’m a great cook, in my “expert” opinion, but I’m not a baker by any means, so I’m going to simplify things just a bit, well okay, quite a bit. I’m talking about radical cake making directions here. Bake a sponge cake, punch holes in it gently with a fork or tooth-pick, and then pour three types of milk into it so it soaks through the cake. The types of milk must include a mixture of condensed milk, evaporated milk, and heavy cream. Refrigerate it, then frost the cake with a mixture of whipped cream, sugar, and vanilla. Then, place some cherries or strawberries on top. I can see professional bakers rolling their eyes (repeatedly). Do yourself a favor and get a detailed recipe or find a store selling these cakes. In either case, it’s worth the effort and expense.

When all is said and done, once this cake is thoroughly chilled, it is wonderfully milky, creamy, moist, sweet, and satisfying. It is no wonder so many countries south of the border want to claim a piece of this “pie.” Well, maybe it's not a pie, but it is a cake, and an excellent one indeed!

Breakfast Tacos

Tacos are found everywhere across the country. But, the breakfast taco is just one more thing that seems to be unique to Texas.

The popular and inexpensive breakfast taco is found everywhere in and around the hill country, and consists of a soft tortilla, either corn or flour, filled with a variety of fillings. At many places, if you don’t see the breakfast taco you want, you can custom order one with the fillings that will make you happy.

A breakfast taco’s fillings normally include egg, cheese, and some form of meat. The meat is often Mexican chorizo (a pork sausage seasoned with garlic, chilies, and other spices), but bacon is common as well. Beyond the basic ingredients, there are a whole host of things you can include as fillings, depending on what the vendor has on hand. Onion, potato, cilantro, beans, rice, ham, tomato, and jalapeno peppers can be added to the basic mix. There are even places that add mashed potatoes. Salsa is often served as a side.

While the rest of you around the country are grabbing a quick cup of coffee in the morning, a bowl of cold cereal, fruit, or an early "something" from one of those fast-food chains before running off to work, down here in Texas we’re enjoying a real hearty breakfast.

Good Morning, and sorry about your luck.

The Simplicity of Texas Chili

Every part of the country, it seems, claims to have “the best chili.” I’m not going to take sides in the dispute, because it is, after all, a matter of personal taste. One thing that is rarely disputed, however, is the fact that chili originated in Texas in the 1800’s.

A lot of popular chili around the country is loaded up with beans, tomatoes, onions, and all kinds of other good things. In the Cincinnati area, it is served over noodles and covered with a mound of shredded cheese. In my opinion, there is no such thing as a bad chili, except maybe something that comes out of a can.

What I like about Texas chili, is the simplicity of it. The earliest Texas chili was composed of beef, cayenne or some kind of pepper, a few other spices including salt, and perhaps some masa flour. The Texas chili of today probably adds a few more items, but it is still fairly simple. Beef, spices, and water are the main ingredients. In no case does true Texas chili, then or now, have beans. This early chili recipe evolved from convenience for those preparing it and from what foods were available at the time. It is as simple as that.

Add a slice of warm cornbread with a little butter, and you’ve got something really special to enjoy. Add an orange twist garnish, and you have one fancy lunch!

Oktoberfest And Football

This is the season of the Oktoberfest celebrations around the world, including quite a few here in the Texas Hill Country.

St. Mary Our Lady of the Lake Catholic Church in Lago Vista held its annual Oktoberfest today on the parish grounds during a beautiful cool fall day with temperatures in the mid-70's. For well over twenty years, St. Mary’s has hosted the event, with all proceeds, as you would expect, going to local charities.

The “Kid’s Carnival” provided a host of fun rides and games for the younger ones, including a climbing wall and the Wiggle Worm Train. But there were plenty of things for adults as well. A garage sale, country store, silent auction, and raffle were all available for the older folks.

A food court provided hot dogs, hamburgers, and wraps during the day. Soft drinks, snow cones, and beer (for the adults) were also available. Around dinner time, a traditional German dinner was served.

In addition to being the season of Oktoberfest celebrations, it is also football season. And, the organizers of this Oktoberfest knew what they were doing. To make sure that local football fans were present during the day’s Oktoberfest festivities, a large screen TV was available so the faithful could watch Texas beat Oklahoma, 16-13.

Now, pass the beer and Hook ‘em Horns!

Taking My Parents To The Blue Bonnet Cafe

No visit to the Texas Hill Country would be complete without a stop in Marble Falls. And, no stop in Marble Falls would be complete without enjoying a meal at the Blue Bonnet Cafe. Since 1929, the Blue Bonnet Cafe has been serving both locals and tourists with great food and service.

Since my parents are visiting this week, we decided to drive them over to Marble Falls and treat them to a Blue Bonnet lunch. As it turned out, we did drive them over today, but they ended up treating us to the lunch.

In my mind, there are several reasons why the Blue Bonnet has been around so long and why it has received all the well-deserved notoriety.

First, the wide variety of food means that there is always something for everyone, it’s all delicious, and the portions shall we say, are extremely generous. The Blue Bonnet has eggs, omelettes, plate size hot cakes, grits, hash browns, sausage, salads, hamburgers, sandwiches, steaks, chicken and chicken livers, catfish, Mexican food, pot roast, ribs, a whole bunch of excellent side dishes, and homemade hot rolls and cornbread. The cafe is also famous for its huge pies which you can purchase by the slice, the whole pie, or both. They even have a “Pie Happy Hour.” If you're a pie lover, you have to love a place like that.

Next, the owners and employees are extremely friendly, courteous, and provide quick service even when the place is crowded, and it nearly always is.

Finally, the atmosphere you find is what you would expect from a traditional cafe. It’s unpretentious, and the diners and employees alike are always enjoying themselves. Despite its success, it has not ruined the charm that made it what it is. It’s always fun to go there.

We arrived at the beginning of the noon hour, and despite the number of cars in the parking lot, we were immediately seated at a booth. Making a food choice with all the available selections is always a daunting task, even though I must admit, I only go through the motions of being interested in something other than my usual order; eight ounces of chicken fried steak. Each dinner comes with three sides, and I took pinto beans, green beans, and something new today, macaroni and cheese vegetable soup. My Dad also decided on the chicken fried steak, my Mom ordered a hamburger, and my wife got a sirloin steak.

Despite his usual comment that he ate too much, after we finished lunch, my Dad ordered a whole lemon meringue pie to go. My Mom had asked him if he wanted a slice of pie, and he said, “No, I want the whole pie.” Apparently, the pie cabinet near the entrance had not gone unnoticed by his keen eye as we walked in. I don’t know what he’ll be having for dinner tonight, but I am absolutely certain I know what his dessert will be.

Kolaches

You can’t talk about the history, culture, food, and music of the Texas Hill Country without mentioning the waves of German and Czech settlers during the 19th century. Those early settlers left a legacy which still reverberates throughout the hill country today.

One of the legacies which I appreciate is the food. Before moving to Texas, I had never heard of Kolaches. Now, I can’t believe I haven’t been enjoying them my entire life.

The Kolache is a Czech food, and the traditional Kolache is cooked bread-dough filled with various sweet fruits, poppy seeds, or cheese. Americans, being who we are, have expanded beyond the "traditional" fillings to include all kinds of things. And that’s a good thing, because I’m not really wild about sweet foods, although, I do like cheese.

In Texas, Kolaches seem particularly popular for breakfast. I don’t know why that is. The Kolache choices are seemingly endless. I’m going to disregard writing about the “sweet” Kolaches. Sorry, but if you want to find out more about the sweet Kolaches, you’ll have to come to Texas. The same is true with respect to eggs. I’ve just never appreciated the egg in any way, shape, or form, including, inside a Kolache.

My kind of Kolache is filled with meats, cheeses, and potatoes. Bacon, sausage, Polish sausage, meatball, chicken, pepperoni, cheddar cheese, and cream cheese; these are the fillings which excite me. Being a non-traditionalist in more ways than one today, I decided to have two non-sweet Kolaches at a time other than breakfast. My lunch choice today was a warm Philly Cheese Steak Kolache and a hot Sausage Gravy Kolache.

At this point, after eating my two Kolaches, I don’t know what more to say, except maybe to thank the early Czech settlers for their delicious contribution to the hill country.

Texas Hill Country Comfort Food

We all have tough days, and on difficult days when I lived in the Midwest, I could always count on getting my mind back in the game by dropping by the nearest Frisch’s ® restaurant for the Super Big Boy ® Platter. The platter meant devouring an extra large double-decker cheeseburger with the choice of any two sides. And hey, if you need “comfort,” there is nothing wrong with making both sides macaroni and cheese.

When I moved to Texas, I faced a problem. There are no Frisch’s, and I did not discover anything that approximates the platter. I needed to find a replacement, a Texas replacement.

Finding great food is not hard in the Texas Hill Country. You’ve got barbecue beef brisket, chicken, sausage, catfish, kolaches and all kinds of Tex-Mex, to name just a few. But, great food is one thing, comfort food is another.

It wasn’t long before I found what I was looking for. As it turns out, my new comfort food is a staple in hill country: chicken fried steak. A round steak hammered paper thin, coated in seasoned batter and fried, then covered in white gravy. Normally offered in two portions, 4 ounce or 8 ounce, it’s found nearly everywhere, and it always fills the bill. If you’re not in the mood for beef, chicken fried chicken is a great substitute.

And what sides will go with that? Why, two sides of macaroni and cheese, of course. It works every time.