European Stars And Stripes (Newspaper) - July 23, 1978, Darmstadt, Hesse                                Seasoning sprinkled Over it and the Tomato Sweet but also from the i must be non oily used in the i houses around Dallas and fort produces a Sharp Edge of flavor that can be unpleasantly Cinalia too in used in the Austin is sweeter and Mesquite is said to produce the sharpest flavor of Mih Pecan somewhere in a 78yearold landmark that is both Butcher and Barbecue is owned by Edgar More popularly known As and his sonic and Iii amid his Yard full of dried Post Oak y explained that the of which he used 120 i each must be Cut in Winter when sap is in the if the sap rises into the the Wood will he All is and the focus is on the oven in which is barbecued the widest variety of cuts of but also Chuck one of the est and most boned and rolled prime rib personal Short ribs and Flats of pork loin and homemade ring just a x soft with were also ii classic the meat i diced onto Pink Butch to which is added a plastic Fork and Bolce of Standard spongy american while bread and a Serveton Asru selection of sled h Sweet Cucumber tickles or fiery Jalapa Hugh there is a somewhat Bright but institutional up s dining the real action is the High Cei d old Slaughter House that is now the smoking is Best to forget the plastic knives and to slice off is of meat with the knives chained at intervals chipped and scarred Wood no sauce is d at Kreus to mar the delicate Bee smoke flavor Lute the meats own in another direction is the town of at s Steak and the Peppe sausage almost in the manner of italian Pepper Are also f e have a lot of bohemians in this and they like sausage said the Fred dont use any filler at idlers is an essential Stop in any Barbecue tour for reasons the tenderness of the meat achieved by Ping it in sturdy paper while and the sheer a sauce flecked with onion and sparkled with plenty ick though the above were the essential highlights along Austin Barbecue two other places Are Worth Honing As out 45 minutes from Austin in a tiny virtual ghost called Coupland is the old Coupland its a Darkwood restaurant with red and White Gingham Ted curtains and oilcloth table covers that is set in store that dates Back to with Many of the old bottles and implements on in brisket Barbecue is if not the and the were the interesting thing though is that ice Here is family with an fatally Oswant As nent of Cole very Good potato and a pleasant sauce and awful White bread Rolls and you can have seconds or even thirds of any i on d if you Are in Austin without you can ii get a fair idea of what Barbecue is All about at e pit where a Ferris wheel Grill turns out Espe Aljy flavorful Chuck cuts of though the authentic Texas Barbecue can be Duple Al Only in a pit oven dug into the or in one of the tic ovens used in the it can be approx in the drum shaped smok Barbecue Cook n available in the Barbecue depart is of Many allow the Basic directions that come with the Gnu Cook n cajun instructions Call for the use of n created by water poured into the drip e Texas style Barbecue will be approximated More Ely without the use of so use the pan to catch dripping but do not fill it with this will increase the required cooking time by about a five Pound brisket cooked in such a smoke Barbecue Grill without water took five and a half hours before it was Well which is Thelt Ripper Way to serve Texas a full strip of pork spareribs took three hours in the same Grill and a three Pound pork loin with the Bone took three and a half a somewhat More complicated but slightly More authentic method combines rutting with to do this the meat Munct be Wal tested Over White Tot charcoal in the trader of the the Naif cooked meat is then finished with when the meat is or More remove it and the Grid top and refill Brazier with Char when White Ash forms on the additional add place drum Over insert Racks to hold meat As described in instructions and cover and continue to when searing meat on drippings will cause flames and in that Way the meat will this should take about 10 minutes on both Chicken Fried Steak having tried several variations on the flour and milk coating for this Texas i came to the conclusion that such a method can Only result in Steak coated with what approximates Library the recipe below is based on Carlin majors description of the Chicken Fried served at Virginias cafe in Austin and is the Best version i have 1 slice round Steak Cut Between on Quarter Inch and one half Inch weight about five ounces Salt and Pepper floor or dredging 2 to 3 Tablespoons fresh lard or vegetable shortening 1 Teaspoon Streaky Salt optional to 1 cup milk French Fried or mashed optional Steak should be pounded with a Mallet or Hammer until fibres Are but the surface of the meat should not be the Butcher can do that or you can do it with barbecues can take Many shapes and any Flat surfaced meat Sprinkle both sides of meat tightly with Salt and generously with Black if you Are going to use Salt use very Little Salt on the Cut slice of meat in place some flour in a add meat and shake until it is thoroughly tap off excess heat enough lard preferably or vegetable shorten tenderness of muellers meat is achieved by wrapping it in sturdy paper while july 1978 add floured Steak to hot reduce heat and Fry slowly until first Side is Golden and when second Side begins to Brown add about on Quarter cup Hal cover the pan with a lid and reduce Fry loosely covered for about eight turn meat and Fry for about eight minutes add a few drops of water if needed to keep meat lightly braising instead of frying meat is done when it is completely tender if pierced with a remove to a heated pour off excess there should be quite a bit of browned flour sticking to the if add a Little flour about one Teaspoon and Brown in a Little of the excess pour in on half cup bring to a slow boil and with a wooden Spatula scrape in All coagulated bits of flour sticking to add More milk As needed and let simmer three or four minutes until you have a medi Mbrown just a Little thicker than heavy Sweet add a few of the leaner bits of Salt pork to the Gravy it you adjust and spoon Over half of the Chicken Fried fans i met like theirs with Trench Fried potatoes the other half prefer mashed which would also be my yield i Barbecue sauce the recipe below is about As close As i could come to the onion flecked Barbecue sauce at Louie muellers which was my i bottle Tomato Chili sauce cup Tomato Puree i cup Worcestershire sauce z to 4 Tablespoons cider vinegar cup Light vegetable Oil 1 medium sized Cut up in chunks 1 Large Clove peeled and lightly crushed 1lvi Teaspoons powdered Mustard i Teaspoon Black Pepper 2 to 4 Tablespoons Brown sugar Salt to taste pour Chili sauce into a Oneto  heavy fill bottle with water and shake Well to free All Chili sauce from stir water into stir in Tomato add All remaining begin Ning with two Tablespoons each of vinegar and these amounts can be depending upon whether you prefer the sauce More Sweet or bring to a boil and simmer loosely covered for 45 minutes adding water As needed if sauce becomes too the final result should be something like a thin pea if you proper a thick sauce that is More let it reduce to the desired thickness but do not let it adjust adding Salt if sauce should be served warm and on the Side so it can be ladled Over meat after it is yield about 4 enough for a 45 Pound brisket if used the stars and stripes Page 11