Dave Parker
Warning: If you are hungry, do not read this article!
The Robson Ranch BBQ Pitmasters – Smokers and Grillers met at the home of Dr. Pat Lewis and Dr. Larry Lewis (doctorate in education and BBQ). An appetizer of smoked candied bacon crackers was served prior to the main course. The bacon was seasoned with a smokehouse maple rub and brown sugar and then smoked. Larry smoked some Cornish game hens that were out of this world! He used grapeseed oil inside and stuffed the hens with apples and peaches. He then seasoned the hens with a Traeger poultry rub and smoked them with Traeger Competition wood. Larry added to the feast with fresh cabbage and smoked turkey in an iron kettle!
Paul Dorwaldt added a side of smoked bacon and cheese green beans. Paul used his favorite Bill’s seasoning with Spicewood Bourbon Worcestershire sauce and smoked the side with mesquite wood. Cory Raynor added another outstanding side of grilled corn and avocado salad. After grilling the corn, he removed the corn from the husk and added olive oil, salt, tomatoes, onion, basil, lime juice, garlic, and red pepper for a kick.
For dessert, a smoked caramel and bacon sea salt brownie was served with smoked vanilla Blue Bell ice cream. The brownies and ice cream were both smoked with a combination wood of hickory, oak, maple, and cherry wood.
We had two missing members who were traveling, John McNemar and Bob Riley.
The Pitmasters meet for a gourmet Texas BBQ every other month. “BBQ you can’t find or buy anywhere!”