The Green Mesquite Has A Lot More Than Great Food Going For It

In my opinion, when a restaurant serves up really good food, it does not need to have a lot of other things going for it. Nevertheless, besides having an outstanding menu of great food, there are some things about Austin’s Green Mesquite restaurant which, in addition to the food, make it special.

Cooking with the local mesquite wood is no big deal in Texas, but smoking with “green” mesquite wood, which is used less than a year after being cut, is rather unique. Since it still contains quite a bit of moisture, it produces a lot of smoke and burns very slowly. As the Green Mesquite restaurant demonstrates every day for its customers, a slow cooking process and a lot of smoke make for some mighty fine barbecued meat.

The Green Mesquite is also special because it is so typical of many restaurants in Austin and the surrounding hill country, in that it is anything but modern, and that gives it a particular charm. Like something out of the past, the interior reminds me of the diners from the 1960’s, or before. Humor abounds with signs on the walls which proclaim, “Horrifying Vegetarians Since 1988,” and “Hippies Use Back Door.” An additional significant thing, is that Green Mesquite is well known for its pork ribs, uncommon in Texas, a state which is more recognized for its beef.

There are more interesting things as well. For viewers who enjoy television shows from the 1960’s and the 1970’s, there is a connection with television of that time period. Tom Davis, the owner of Green Mesquite, is the brother of Larry Hovis, an actor best known for his role of Sgt. Andrew Carter on the popular “Hogan’s Heroes” television series. Hovis also acted for many other shows, including, “The Andy Griffith Show” and “Gomer Pyle U.S.M.C.” Before he passed away in 2003, Hovis was teaching at Southwest Texas State University (now, Texas State University), in the hill country town of San Marcos.

For viewers of more recent television, Green Mesquite has been featured on the Food Network’s, “Diners, Drive-Ins and Dives,” with Guy Fieri. Guy liked place, and for what it’s worth, so did my wife and I.

Despite it being just several days after Thanksgiving, and just a few days since I finished wrangling through turkey leftovers, I opted for the PO-BOY Sandwich with two meats; turkey and beef brisket. My wife ordered a plain baked potato (I can’t take her anywhere it seems), which she said it was very good. How good can a plain baked potato be? Despite our food preferences today, her order as compared with mine, probably explains the difference in our waist lines, but I’m sure I enjoyed lunch more than she did.

I can’t say much about that baked potato, but my PO-BOY was outstanding. The beef brisket was so moist and juicy, it melted in my mouth. The turkey was moist, and flavorful, and the homemade barbecue sauce was just right.

While I may not be a television star, or, an expert on cooking with mesquite, I do know a good meal when I eat it, and I ate it today at the Green Mesquite in Austin, Texas.

Thanksgiving Day In The Hill Country

Thanksgiving Day 2009 is coming to a close in the Texas Hill Country. After a huge holiday meal, and the late afternoon nap, people are beginning to stir now, getting ready to watch the University of Texas play Texas A&M on TV.

It was a beautiful and very mild day in the hill country, and like everywhere else around the nation, families were together preparing and eating delicious Thanksgiving meals. While plenty of folks around here enjoyed the traditional turkey and ham dinner, the diversity of cultures found in the hill country meant other great food was prepared today as well.

Walking out the door early this morning, the wonderful smell of mesquite smoke had already filled the air. Despite the early hour, the chimney vents of the pit barbecues in the area were pouring out a great aroma, heralding the start of the day. The various pits were smoking turkey and beef brisket, and it made me wish that I had been invited to one of their Thanksgiving dinners.

The German influence in the hill country also meant that some homes were preparing German sausage, sauerbraten, and red cabbage. Given the Mexican influence in the region, other families were enjoying chorizo, and given the abundance of wildlife present in the state, some were enjoying wild game. I’m quite sure that more than a few homes were enjoying Texas chili and jalapeno cornbread. Vegetarians and vegans, too, celebrated with their own holiday creations of locally grown crops.

Whatever food people were enjoying today, the most important thing was that they were enjoying it along with their family and friends, and that is why Thanksgiving is so special every year.

Peace.