Texas Barbecue

Captain is from Texas where barbecue is synonymous with brisket. Living in the pulled pork region of the country, we throw a Texas barbecue each year to introduce our friends to the Texas style. Our souls are largely fed with meeting new people and making new friends, so our guest lists tends to increase each year. This year we served barbecue brisket, macaroni and cheese, Jean’s beans, watermelon and pecan pie to 55 people on our patio and carport. And, of course, there was an ample supply of Shiner Bock beer and Educated Guess wine.

Captain makes a special Shiner Bock barbecue sauce which he pours over precooked brisket (from Sam’s); ABN makes the macaroni and cheese as well as Jean’s beans. Traditionally we serve a variety of Blue Bell ice cream which most Texans will swear is the only real ice cream. Sadly Blue Bell was not an option this year due to the listeria invasion. (Good news, Texans, Blue Bell has resumed production at its Sylacauga, Alabama plant!)

At this year’s barbecue we celebrated Captains retirement as of August 1! Let the travel begin!!!

Recipes for Captain’s Shiner Bock Barbecue sauce and Jean’s Beans can be found here. 


Here is ABN’s recipe for Mac & Cheese, from a cooking class at Kitchen on the Square in Savannah, Georgia.

Luscious Mac & Cheese

Serves 8

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium Vidalia onion, diced small

3 cloves garlic minced

2 tablespoons flour

2 cups heavy cream

2 cups yellow cheddar cheese, shredded

2 cups white cheddar cheese, shredded

1 lb. elbow macaroni, cooked al dente

1 cup Panko breadcrumbs

2 teaspoons paprika (optional)

Extra Virgin Olive Oil

Salt and pepper to taste

Preparation

 Preheat oven to 400° F. In a large saucepan, sauté onions in butter and olive oil for 2-3 minutes. Add garlic and sauté for another 2 minutes.  Add flour to pan and stir until mixture is thick. Do not let it stick to bottom of pan. Slowly add cream, stirring to avoid lumps. Allow the mixture to come to a simmer.

3.    Continue simmering, stirring often to keep the bottom from burning, until mixture is thick enough to coat the back of a spoon. Remove from heat and add all of the yellow cheddar and one cup of the white cheddar. Stir to combine.  

4.    Fold in the cooked macaroni, coating each noodle. Season with salt and pepper, then transfer to a 9 x 13-inch baking dish. Spread remaining cup of white cheddar over top of macaroni. Toss together the bread crumbs, paprika, a bit more salt and pepper (if desired) and drizzle of olive oil. Spread over the top layer of cheddar.

5.    Bake until top layer of cheese is bubbly and bread crumbs are golden brown, about 15 minutes.

Enjoy!