Noshing Out – Texas Hospitality

                After slurping oysters and chomping chicken on a stick, I wandered the grounds of St. Mary’s University for more Oyster Bake fun. I was called out because of the backpack I had won from spinning a wheel at the Wing Stop booth. I got to talking to the group that had called me over and got some advice on how to spend my time at the event. About two hours later, I hear my name called. Sure enough, it’s the same group of people heading toward the Kevin Fowler concert, asking me to join. I tag along. In short order, we are waving beers in air to Texan-style country music. In between songs, I get to know the group and before you know it, I have an invitation to a barbeque at their house the next day.

                Beers in hand, I’m met by Joe out front and am welcomed into Jody’s home. The cylindrical smoker is already housing ribs and brisket as Joe’s bright orange lamb ribs enter its depths. An educated guess on my part revealed Joe’s secret rub, blended barbeque chips. The three of us, along with the rest of the party, gather around the island in the kitchen while Jody’s wife takes out one of her wedding presents, a family recipe book. A recipe from her youth, she constructs a homemade guacamole, using a stick blender to combine the avocado, lime, salt, chilies, and other ingredients. The creamy dip is immediately adorning everyone’s chips, the slight tart lemon juice elevating the buttery flavors of the avocado, its smoothness contrasting with the crunchy tortilla chips.

                After another round of beers and shooting at cans with a BB gun the back yard, the meat was taken off the smoker and carved. Charred ends were prized bites, densely flavored crunchy bits of meat dangerously picked from the cutting board while the rest of the brisket was sliced. The dry rub had scorched onto the meat, each knife stroke causing an audible crack. As each slice was separated, it perfumed the kitchen with carnivorous aromas. Both brisket and ribs were succulent and moist, the meat pulling apart yet maintaining its integrity. Smokey flavors from the wood permeated every bite, with crisp or soft textures depending on where you sank your teeth in.

                Not long after, Joe’s lamb ribs were brought in. Each “lolichop” had a slightly sweet flavor on the surface from the BBQ chips. The sometimes gaminess of lamb was not present at all, the tender meat yielding from the bone with each bite. The third animal of the evening, the meat’s texture was more of a single cut rather than something to be pulled apart. Flavors were layered from succulent meat to smoky char to sweet BBQ, the mélange blending wonderfully.

                The night wound down with a final round of beers and a game of Cards Against Humanity, both new and old friends calling each other out for their raunchy contributions. As my last weekend in San Antonio with my work, I can’t think of a better way to punctuate the travel, and I can’t thank my gracious hosts and new friends enough for their Texas-size hearted hospitality.