Growing up in Texas comes with many perks, none of which are equal to the best BBQ in the nation. Yes, we have great weather, booming metropolis areas with international ports of call and world trade centers, vast ranchlands larger than some states, and SeaWorld of San Antonio. Some might argue that other locations have the best BBQ, like Tennessee, Kansas, North Carolina, Missouri, or maybe even New York. But none of those locations are home to New Braunfels, a small, quaint German community smack dab in the middle of Texas Hill Country.
So what is so special about New Braunfels?
*It is home to Gruene Hall, built in 1878; the hall is the oldest continually running dance hall in Texas, and is the birthplace to many famous singer/songwriters including George Strait.
*It is home to Schlitterbahn Waterpark Resort – voted the World’s Best Waterpark 9 years running! With over 3 miles of tubing adventures, 7 children’s water playgrounds,17 water slides, the world’s first surfing machine, and 3 uphill water coasters, you must plan on about 3 days at the park to take it all in.
*It is home to Natural Bridge Caverns, designated as a National Natural Landmark.
*It is home to 26 river outfitters offering tubing, rafting, kayaking, canoing, and other river sports adventure on the Guadalupe River.
*It is where the New Braunfels Smoker became famous. A few years back Char-Broil acquired New Braunfel’s Smokers, but they still make the same, high quality units.
I own the Bandera model that costs around $200. This model has 1,220 square inches of cooking area with four porcelain cooking grills. The vertical chamber expands to 4,148 square inches and also includes two hanging rods for sausage, one rib rack, and a porcelain enamel water pan. You can also purchase a cover to keep the outside unit from rusting during high-humidity months.
I don’t think a weekend has gone by, that we have not fired up the smoker and caused many a neighbor to wander by, walking their dog and stop for a chat. In every case, during that chat, people want to know our secret recipe that fills the air with the smell of seasoned, dry-rubbed meat, smoking beside a red hot pit of pecan wood. It is more than the senses can handle. Unfortunately, the senses must endure for about 14 hours, which is how long it takes to smoke a 10-15 pound brisket. Then, there is Thanksgiving, when we smoke the turkey over a bottle of beer after injecting it with seasonings, and we smoke the ham over a pan of pineapple, brown sugar, and honey sauce used to glaze the meat during cooking. mmmmmm, mmmmmmm, mmmmmmm!
Most people have their own recipes for BBQ, dry rubs, smoking sauces, and seasonings for grilling, but I will share one of our favorite dry rubs with you just in case you want to try something from Texas for the Memorial Day weekend kick-off to summer. This recipe comes from Texas Home Cooking – so, from our house to yours: HAPPY SMOKING!
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup Gebhard’s chili powder
1/4 cup salt
1/4 cup sugar
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon ground cayenne pepper
Mix all ingredients in a bowl (extra can be stored in a sealed container in the refrigerator.)
Rub brisket slightly with mustard using a basting brush. This allows dry rub seasonings to stay on the meat while cooking. The mustard evaporates while cooking, so you won’t taste it later.
Pat the brisket with the dry rub mixture. Cover with foil and refrigerate overnight.
Smoke the brisket at 250 degrees, allowing at least one hour per pound.
For better tasting brisket, do not place meat in smoker while wood is still smoking. Wait until all the smoke has cleared the chimney and then place meat on rack.
For more smoking tips and recipes, you can Ask Smoky at http://www.barbecuen.com/ask.htm.
