...currently discussing the US presidential election campaign until Inauguration Day.
Monday, February 28, 2011
El Tejano Texas BBQ en Baires!
Such a GREAT barbecue! Perfect weather, tremendous good company, an ever-charming host Barry Floch, and deelicious barbecued pork and beef from the Master of Salsas El Tejano Larry Rogers himself!
Like the blog, enjoyed the video - looks like a good time. I do have to say one thing: I saw a lot of grilled meat, but I didn't see any Texas BBQ. I spend a lot of time explaining the difference to Argentinos, and here you go posting this. I have my work cut out for me. And to El Tejano: Let's talk smokers.
It's gittin' on hog killin' time ...so I gotta put up my SMOKEHOUSE!
I'll be sharing my plans and the plans that have inspired me ...along with lots of fotos of the work in progress!
It will be big in "smoker" terms ...but small in "smokehouse" terms. Lots of room for sausages, bacons, hams, and jalapenos on their way to become chipotles. I also want to make some space for something I'm sure I'm forgetting.
I'll be posting as soon as I get my compu back from the shop!
6 comments:
Love the video Mike! Thanks for all the work, creativity and more than anything, the appetite. See you for round#2
We will see you there, again, Larry!
And next time, all the people that missed out will be there in force!
Everybody that missed it is cryin'!
Muac!
Mike
Shame I missed it...first day of school! Will there be a repeat?
You bet! Plans are for another around the end of April.
I'll keep you posted,
Mike
Like the blog, enjoyed the video - looks like a good time. I do have to say one thing: I saw a lot of grilled meat, but I didn't see any Texas BBQ. I spend a lot of time explaining the difference to Argentinos, and here you go posting this. I have my work cut out for me. And to El Tejano: Let's talk smokers.
Let's talk smokers, indeed, Mr. Wineguy!!!
It's gittin' on hog killin' time ...so I gotta put up my SMOKEHOUSE!
I'll be sharing my plans and the plans that have inspired me ...along with lots of fotos of the work in progress!
It will be big in "smoker" terms ...but small in "smokehouse" terms. Lots of room for sausages, bacons, hams, and jalapenos on their way to become chipotles. I also want to make some space for something I'm sure I'm forgetting.
I'll be posting as soon as I get my compu back from the shop!
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