Displaced Texan

A grinder is a hot sub sandwich. I’ve only ever heard that term being used up in eastern Ct.

Thanks, HE!! I’ll be taking you up on that!

Seriously. Sex in yo mouf seriously.

Precious cargo coming home! This has been a fun little adventure. When I picked up the pizza this morning, I got to speak to the owner of the Pizza Palace, a good Greek guy named Teddy. He opened it in 1965, His son now owns and operates the place, but Teddy is still the Master pizza man! Teddy is 86, and still makes dough and pizza every day, by hand, just like he’s done since ‘65!! I told him the story, about enjoying the clam pizza when I was stationed there years ago, and how I’d been telling my wife about this pizza for damn near 20 years! He was absolutely thrilled that his little ole pizza place was such a fond memory for me over so many years, and that I was (finally!!) going to be able to have my wife experience it too! We had a nice conversation, a few laughs, and strict instructions on how to finish cooking this pizza!! Homeward bound!

You have my full attention!! I’m gonna try that! Thanks, my friend!

Oy Vey....

I said the same thing when I was first introduced to it......one bite later, that ALL changed!

We’ve talked about bbq brisket and ribs, we’ve talked about making sausage, and dry curing meats. Now, let’s talk pizza!! Today (well, tomorrow), I get to have a very rare treat for me. For years, I was stationed in Groton, Ct at the submarine base. Back when I was a wee sea pup, we used to go to this place in Groton called simply, The Pizza Palace. They have THE BEST clam pizza I’ve ever had in my entire life. Clam pizza, you say??!! Imagine fresh, chopped clams, in an AMAZING garlic butter and wine sauce, on a pizza, with fresh grated Parmesan cheese. Holy cow.....THATS some good eats! Ive been telling Mrs Tex about this pizza for nearly 20 years, and we always meant to road trip up here for a slice of this gastronomic treat! Well, we never made it up here for one reason or another. Last Friday, I found I had to go to Providence for work, so I called the Pizza Palace. They will par-bake one, and freeze it for me!!!! I popped by and ordered a pie to be frozen, for my trip home tomorrow. I’m so excited to have Mrs Tex taste this (and me too!!), I can hardly sit still! So kids, if you’re ever up in Eastern Ct for some reason, stop by the Pizza Palace in Groton, and order a fresh clam pizza!! You’ll thank me later! Ill post pics when I get it home and finish baking it!! Woohoo!!

I have a Pelican 1700 case that I accidentally knocked down a flight of stairs in my hotel (don’t ask, I was fumbling around), my rifle didn’t even lose zero. Even after many, many trips being beaten up by airline baggage handlers, not once, has it failed me. I’ll trust Pelican.

It’s tasty done that way, but I’d rather use a brick pit to do one. Carolina style!!

Personally, I think a pig in a ground oven is overrated. It’s a PITA to dig the hole, set the fire up just right...the whole affair. If I’m going to roast a whole pig, I’d rather do it on a big brick pit.

Once day I’d like to do true jerk pork/chicken...cooked over pimento wood.

Oh god, the Houston Texans logo?? Get a Cowboys logo, for goodness sakes!

Well really, isn’t EVERY day Bourbon day?!

Isn’t it also Trumps birthday?

Hmmmmmm...maybe a nice Eagle Rare. Or Blantons (if I still have any in the stash).

Once the short ribs are done.... First, you make a roux. Then, strain the solids from the braise liquid, and make a gravy. Use a little bit of fresh thyme in the gravy to tie it all together, Then, plate it. A little gravy, garlic mashies, topped by a lovely braised short rib. Garnish with a little green onion.

When the power is out, grandmas crock pot is useless. A cast iron Dutch oven can be used in the oven, on a grill, or over a fire.

Go fire up your crock pot, grandma Zeke. Maybe you can make velveeta beer cheese soup for tomorrow’s dinner.

The Amish are hard workers, who make awesome food. I’ll take that as a compliment.

Crock pots are for your grandma.

Beef short ribs....not pig. Reading is fundamental. They were seared on a cast iron skillet, before being placed on a bed of onion, celery, and carrots. Then, 2 cups red wine, and 4 cups beef stock is poured in the Dutch oven, a few sprigs of thyme on top, and a nice rest in the oven for a few hours. My house smells amazing right now.

If you MUST boil ribs in a pot of liquid, here’s the acceptable way of doing it..in a cast iron pot. Crock pots are for your granny. In a few hours, this will be wine braised beef short ribs. I was going to serve this over polenta, but Mrs Tex overrode that decision. I will be serving it over mashed potatoes (Yukon Gold), with a gravy made from the braise liquid. I’ll post pics when it’s plated, and ready to serve.

Well, I ain’t from around here either. I call it Pork Roll because that’s what it says on the damn package. My wife (who IS from NJ) calls it Pork Roll too. @Mrs. Peel will be along shortly to ban ALL of us Pork Roll heathens.