While a student at Georgia Tech back in . . . the day, my fraternity, Sigma Omega Beta, perfected an easy margarita mix. Here it is.
- 1 can frozen limeade
- 1-1/2 cans tequila
- 1/2 can triple sec
- 1 to 2 cans water or ice, to taste*
- 2 whole limes, washed and halved
Add the frozen limeade to a pitcher, and add the tequila, triple sec, and water, and mix well. Squeeze in the juice from the limes, and drop them in the pitcher.
Serve over ice in a salted glass.
My comments on this is that you don’t have to use top shelf tequila, but do buy a good limeade mix. Having said that, I find that Wal-Mart’s brand has a great flavor, although it’s a little more concentrated than others, so the original can is smaller, so you need to adjust the tequila and triple sec. But you can also adjust all this to suit your taste.
* If you want frozen margaritas, add only 1 can of water, then pour it into a blender full of ice and mix until slushy.
Wow, I can’t believe how long it’s been since I posted.
Okay, so today it’s a Boston butt rubbed with a mix of salt, pepper, brown sugar, garlic salt, chili powder, and a bit of paprika.
Of course, brats on for the first 50 minutes.
Today I used some really big wood chunks and it seems to work better than the smaller pieces. I guess I learn something all the time.
I know it’s been long time since I’ve posted here. Believe me it’s not because I’ve lost my taste for good barbecue. Rather, other things have seemed to take over my life.
Rather than go into all of that, it’s probably best that I just change, and get back to sharing with you all the joys of my meat world.
So here goes.
Look for these coming up in the near future:
Tweaks and experimentation
Tying up the week:
I was out and about in Marietta, Georgia, and came up a back alley way, behind a well known barbecue joint. This was the sight. They are glad I was not in my pickup. (Which is why I redacted the photo – I don’t trust yall either.)
Look who is adding on:
Speaking of which, someone who lives in the apartment building across the street from Franklin’s has a Twitter account and website that will soon sport a live web cam.
I cannot lie:
Recently I’ve started reading more barbecue blogs and following more barbecue people on the Twitters, and today I came across a great post – Essential Barbecue Tours In Austin And Central Texas, at the Brisket Man blog.
While I’ve eaten at a few barbecue joints in Austin, this article lists quite a few good places I haven’t been – yet.
Check it out.
The title of this post comes from Habit 2 of Stephen R. Covey’s 7 Habits of Highly Effective People, a book I probably read first 20 years ago. I know this probably isn’t what Mr. Covey had been in mind, but for me, it means that I began cooking Thanksgiving dinner this year by making the dessert first.
As I always have, I used an old family recipe passed down from generation to generation on the back of the Karo syrup bottle. As usual the results look wonderful. I can’t wait to taste it.
Happy Thanksgiving to everyone!
I just discovered the Tumblr site for the new book Prophets of Smoked Meat.
Go. It’s okay to look.
This week, a collection of cooking methods for the barbecue nerds.
First, the open pit at Salt Lick in Austin, via Slap Yo’ Daddy BBQ blog.
Another Salt Lick view from foodgps.com
Next, the smoker at Bar-B-Q Heaven in Austin, again from Slap Yo’ Daddy:
Next the smoker at Franklin’s in Austin:
Of course, we can’t leave it just to smokers. Here’s the product:
Finally, a demonstration of barbecue stubbornness, sent to me on Twitter by Johnny Bravo, @gt24880a. Bravo indeed!