Downhome And Humble Advice For Folks That Live So Far Out Yonder They Don’t Know Nothing About The World Except What They Hear At The Feed Store and The Septic Tank man
The Texan
This Texan received a letter pleading for help from Mr. Pico de’ Gallo of Bandera, Texas. Seems he is considering entering the world-famous Terlingua Chili Cookoff for the first time and is being forced to use his wife’s old family recipe, and has concerns.
Mr. Pico de’ Gallo: Mr. Texan, I’m entering the famous Terlingua Chili cook-off, and my wife, Conchita Bonita Maria, wants me to use her old Mexican family recipe. Her family is from San Antonio, and her great-great-great-grandmother was the cook for the defenders of the Alamo. Her name was Chile Conchita Madera, and history credits her for making the first batch of Chili, so the dish was named after her. She was also Davy Crockett’s girlfriend, and he and Jim Bowie got into a ruckus over her, and Davy shot off Jim Bowie’s pinkie toe with his famous rifle, Old Betsy. She and Davy were tight, but then he didn’t make it, and she left with the other women after Santa Anna won the battle. Santa Anna wanted to hire her as his personal cook, but she wouldn’t have any of it. My problem is my wife wants me to go out and get the fresh meat, the same stuff her great-great-great-grandmother used. Now I’ve got to go kill a bunch of Opossums, a few Skunks, some Rats, three or four Rattlesnakes, and a cow that got blown up by a cannonball during the fight. I’m not a hunter and don’t even own a rifle, only a .44 Magnum pistol, and I’m pretty sure if I shoot those critters with that Dirty Harry gun, it’s gonna blow them up to a pulp and won’t be of any use. And, to top it off, she also wants me to go to Marfa, Texas, and search the Chihuahuan Desert for the rare Chihuahuan Death Pepper, which grows near the mountains at the base of Cacti, and is really hard to find. I’m in a pickle here. Why can’t I just get some Wolf Brand canned chili and add some stuff to it? Help a brother out here.
The Texan: Well, Mr. de’ Gallo, I happen to be somewhat of an expert on Chili. My two son-in-laws have won the Terlingua Chili Cookoff twice in the last five years, so by osmosis and relations, they turned me into a Chili expert. I can tell right now, you don’t need to shoot all those road kill critters and blow them up, just go to HEB and get some pork, steak, ground beef, and other meats, and tell her you shot the critters. She won’t know the difference. I’ll email you my special recipe for my award-winning Chili. I use my special hot sauce, called Davy Crockett’s Colon Cannon, because it’s made with the Vietnamese Death pepper brought back to Texas from Vietnam in 1969 by my buddy, Tex Stiles, the famous BBQ Chef. He was fighting the Cong over there, and an old Mama San turned him onto the pepper. It’s the hottest one in the world, and one pepper could kill two or three folks, so you’ve got to use only one or two drops in your batch. I’ll send you some Cherry Bombs and a CD of John Wayne’s famous movie, ” The Alamo.” Your wife’s granny might be in there somewhere.
Childhood memories are like teeth; we all have good and rotten ones. If you grew up in Texas in the 1950s, you will identify with some of mine, or maybe not.
I was nine years old before I dined in a Mexican restaurant. I knew they existed because my father and mother enjoyed them, bringing home little mints and matchbooks touting the restaurant’s name. I got the mints, and my parents put the matchbooks in a jar in the kitchen. I dreamed that one day, I might visit one.
In Texas, Mexican food is part of life. It’s one of the major food groups; a boy cannot grow into a man of substance without it. Not having real Mexican food at that young age affected my evolution into a healthy young specimen. I harbored a nervous tick, stuttered sometimes, and had one leg shorter than the other. All those maladies were cured once I ate the real stuff. The medicinal qualities of Mexican food are exceptional.
For many years, I had eaten tacos at my cousin’s house, believing them to be authentic Mexican food. Sadly, they were nowhere near the real deal. Several times over the summer, my cousin Jok’s mother, Berel, would cook tacos and invite the families for a feast. Cold Beer and tongue-scorching Tacos. Pure Texas.
Berel would stand at her massive gas range, a large pot of ground beef, and a cauldron of boiling Crisco, heating the room to cooking temperature. She would drop a tortilla stuffed with meat into the witch’s cauldron, pull it out, and toss it to the pack of wild African dogs sitting around her kitchen table. The dogs, of course, were my cousins and me. My poor mother would leave the room. She could not bear to see her son eat like a feral child: growling, biting, snarling as we consumed the tacos like they were a cooked Wildebeest. That is what I consider Mexican food and proper behavior when consuming it.
Driving Northwest of downtown Fort Worth on Jacksboro Highway, right before you come to the first honkey tonk, you would find “Trashy Juanita’s” Mexican restaurant. Legendary for its tacos, frijoles, and cold Pearl Beer. It was also legendary for things my father would not mention until I was older. Gambling, shooting dice, and generally questionable behavior were part of the after-hours entertainment. It wasn’t on Jacksboro Highway for the view.
The owner of Juanita Batista, Carlita Rosanna Esposito, was not a trashy woman but a middle-aged Latin beauty with a bawdy laugh and sharp wit. The restaurant’s front yard adornments earned the name. Offended at first, she finally accepted her crown and wore it proudly.
Two rust-eaten pick-up trucks, one painted blue and the other yellow, sat abandoned in the front yard behind a cyclone fence. Pots of flowers decorated the fenders while the beds overflowed with vines and small flowering trees. Fifty or more chickens strutted and pecked around the yard, giving the place a barnyard atmosphere. Some saw a work of art, while others called it a junkyard that happened to serve great food. In an interview in the Fort Worth Star-Telegram, Juanita claimed to be related to General Santa Anna, Pancho Villa, and the Cisco Kid, making her royalty in Mexico. The people of Fort Worth loved her, and she was considered a local character of some importance. She often dined with Ben Hogan and the Leonard brothers at Colonial Country Club.
Trashy Juanita’s was my first introduction to authentic Mexican food and all that comes with it.
My father sold one of his many fiddles to a buddy, and with the profit, he took the whole family to dine at Trashy Juanita’s on the Fourth of July, 1958.
Juanita had gone “whole hog” on this holiday. American flags hung from the front porch and draped the cyclone fence. Two small children sat in the front yard shooting bottle rockets at the cars driving on Jacksboro Highway, and the chickens were wrapped in red-white-and-blue crepe paper streamers. Very patriotic and also very redneck Texas.
A jovial Juanita escorted us to a large table beside the kitchen doorway. A waiter delivered tortillas, chips, salsa, and two Pearl beers for my father and grandfather along with large, frosty glasses of sweet iced tea for the rest of us. There was no menu; it was Tacos or nothing at all.
The unfamiliar aroma of exotic food floated on a misty cloud from the kitchen, filling my young nostrils and activating my developing saliva glands. A torrent of spit dripped from my mouth onto the front of my new sear-sucker shirt. My mother cleaned me up and wrapped a napkin around my neck. I was ready: I had my eating clothes on. We decided the family would dine on a medley of beef and chicken Tacos, frijoles and rice, and guacamole ala Juanita. The waiter rushed our order to the kitchen.
The evening was turning out great. My father was telling jokes, the cold beer flowed, and a waiter walked past our table into the kitchen. Under each arm was one of the patriotically wrapped chickens from the front yard. My grandfather must have forgotten that two young children were at the table and remarked, “There goes our Tacos, can’t get any fresher than that.”
His remark went unnoticed until I asked my father, ” Dad, are we going to eat the pet chickens from the front yard?” He didn’t offer an answer. I got a big lump in my throat, and my eyes got misty. My sister whimpered and cried like a baby, and my grandmother, seeing her grandchildren in such distress, shed tears in support. Mother gave the two adult men the worst evil eye ever. The mood at the table went from happy to crappy in a minute or less. So much for a joyous family celebration. We might as well be eating Old Yeller for supper.
There was a ruckus in the kitchen, yelling, pots and pans clashing, and the two chickens, still wearing their streamers, half-flew, and half-ran through the dining room and out the front door. The cook was right behind them but tripped over a man’s foot, knocking himself out as he hit the floor.
Standing in the middle of the dining room, Juanita announced that there would only be beef Tacos tonight. The two doomed birds had escaped the pan, and my sister and I were happy again. My father breathed a sigh of relief that the night was saved, and my grandfather bent down and polished the new scuff on his size 10 wingtip.
Not my mother, but the Tupperware and the fridge look about right. Ain’t AI fun!
It takes guts to admit to a phobia. I have more than one, but this one will do for now. I can’t stand to touch plastic ware, mainly Tupperware or any brand that resembles that sturdy piece of American culture from the 1950s.
My mother, rest her sainted soul and bless her heart, was a Tupperware lady. During those years, she hosted numerous parties in our and her friends’ homes.
It wasn’t until years later I learned the truth about these parties. They were a front for gossip and cocktails. In her old age, she admitted it was a sham, and the girls used it as a front to get away from us kids and husbands for a few hours and get sloshed on Manhattans and Gin and Tonics. It was the perfect set-up. She made a small amount of money, had some good hi-balls, and caught up on the neighborhood gossip. They were the forerunner to ” girls night out,” which started in the 90s. I sometimes wandered into the room hoping to find a little finger sandwich or a Vienna sausage on a toothpick. Instead, I found a pack of “big-haired” gals holding a cocktail glass in one hand and a cigarette in the other. My mother was a world champion smoker and would have a ciggie in hand and one perched in her ashtray. Mothers back then were tough gals.
Our kitchen was stuffed to the point of bursting with the plastic-ware. It filled every drawer and cabinet and was neatly stacked to the ceiling on top of the ice-box. We ate on paper plates and drank from aluminum glasses. There was no room for real dishes or glassware; It was all Tupperware everywhere. The ice box was neatly arranged, with meals sealed in Tupperware. We didn’t call them “leftovers” in our home; they were called “future pre-prepared dinners.” Some of those dinners were on-call for a year or more. That’s the beauty of Tupperware: if properly sealed per the manufacturer’s instructions, the food will last for years.
Now, the explanation of the phobia. It’s complex and involves many layers of childhood anxiety. My therapist said it started with an incident when I was five years old. I don’t remember what I did, but it was severe enough for a butt-whooping from my mother. While trying to escape, she grabbed one arm, a classic move that only mothers use, and wielded the nearest object she could find, which was an 8×10 Tupperware slimline cake storage container. I had no idea plastic ware could hurt so damn much. The impression of the insignia on the bottom of the container lingered on my butt for days. Of course, I showed it to all my buddies, and they were pretty impressed and worried because their mothers owned the same Tupperware containers.
After that incident, I couldn’t bring myself to touch plastic ware in any form. That brought more punishment because when helping with the dishes, I would retreat from the kitchen sink when a dirty piece of Tupperware was to be washed. There was nothing that could make me touch that vile object. That plastic dish scared me as much as the monster under my bed. My father realized that his only son was becoming a child neurotic and stepped in to help my mother with the dishes, thus allowing me to enjoy a somewhat normal childhood.
Not much has changed in 65 years; I can’t touch the stuff. My wife, Momo, loves her some Tupperware. She has a beautiful assortment of colored containers that, when soiled, she puts in the dishwasher. That is another layer of my anxiety. I cannot take them from the rack. I use a set of tongues to grab the cursed piece and then lay it on the counter for her to put away. I don’t care to know where she hides this stuff as long as I don’t come into contact with it.
My therapist is a cheeky fellow. He told me that being spanked with a Tupperware dish and all the problems it caused me could have been worse. My mother could have grabbed a PYREX dish.
Tex Styles grilling in the backyard of his Fort Worth, Texas home
After sixteen-year-old Tex Styles is inducted into “The Sons Of The Alamo Lodge,” and gets his big write-up in the Fort Worth Press and a shout-out on the Bobbi Wygant Television show. His status as a “wonder kid” champion griller is increased by ten-fold. So, naturally, everybody wants a piece of Tex, or at least a plate full of his Brisket and sausage.
His face is on the cover of Bonn Appetite magazine and Sports Illustrated, thanks to Dan Jenkins. The Michelin Travel Guide lists him as the top meat griller in America and gives him a five-star rating. Julia Childs is fuming mad.
Queen Elizabeth and Prince Philip are Texas BBQ fans from way back. So, they send Tex an invite to prepare a meat feast at Buckingham Palace; the boy lives in high cotton and cold beer and has not yet graduated high school.
Upon his graduation from Pascal High School in 1968, the Army drafts Tex and sends him to Viet Nam for a visit. His captain happens to be a Fort Worth boy who knows Tex’s hometown celebrity status, which, in turn, gets Tex a gig as the top generals’ chef. He won’t hold a rifle or fire a shot for his two-years tour. Instead, a smoker grill large enough for thirty steaks and ten briskets is his weapon. A color photograph of his boyhood grill instead of the usual Playboy fold-out hangs next to his cot. The general tells his men that he “loves the smell of smoking brisket in the morning.” Tex is an immediate rock star.
Tex used his time in Vietnam wisely by learning exotic cooking techniques from the locals.
For example, a shriveled up old Mama-San educated him on using “Vietnamese Death Peppers,” the hottest pepper in the world. If a man ate one whole, death would occur within twenty minutes, or so the Mama-San said. Tex nibbled a small end piece and was on fire for two days, unable to leave the barracks bathroom, so he figured she wasn’t bullshitting him.
A month of experimentation’s with the “Death Pepper” resulted in an edible and survivable pepper sauce. Tex called it “Davy Crockett’s Ass Canon,” since he is a “Son Of The Alamo” and all that.
He found a local business in Saigon to bottle the product, and a local artist produced an excellent illustrated label for the bottle. It pictures Davy Crockett with his buckskin pants around his ankles, torching Mexican soldiers with a massive fiery flame shooting from his buttocks. In addition, the label said it’s a marinade, a pepper sauce, a medicinal elixir, and a hemorrhoid eradicator. All of this is true, so it’s bound to be a huge hit.
In June 1972, Miss Piddle Sonjair was a nineteen-year-old winner of the “Miss Chigger Bayou Louisiana” contest. Although she is not the prettiest girl entered, she is the only one with a full set of straight white teeth, no baby bump, and doesn’t have a snot-nose kid hanging off her hip, making her the popular winner via unanimous decision.
Piddle holding her Chigger Bayou trophy and a plate of Tex’s brisket
As the newly crowned “Miss Chigger Bayou,” Piddle Sonjair makes her appearance at the “Shreveport Annual Crayfish, Sausage and Meat Smoking Festival,” where she meets handsome Tex Styles as she awards him the winner’s trophy.
She is bug-eyed- shaky-legged enamored with his triple-crusty-peppered Angus brisket and his ten-alarm jalapeno wild boar sausage smothered in his secret chipmunk sauce.
Marriage follows a few months later, then two sons and two daughters round out the Styles family. So naturally, all the kids take to grilling and smoking, just like dear old Dad.
Tex, Piddle, and the children travel the country in their two custom tour bus’s, pulling a 30-foot smoker and grill for the next twenty years. They smoke, grill, and serve the best meats in the south, winning competitions and elevating Tex to legendary status in the grilling world.
His Fort Worth boyhood home, listed in the state historic register, is a traffic-jamming tourist attraction. His first Weber grill is cast in bronze and displayed at Will Rogers Auditorium during the “Fat Stock Show.” Men worldwide come and pay homage to “the masters,” sacred covenant. It’s a moving sight to see grown-assed men weep while kneeling and touching the small grill. It’s one of the top tourist attractions in the south.
Tex is now seventy-two and retired from competitive cooking. The only folks that get a Styles brisket and fixin’s are his select clientele of fifty-plus years and Father Frank, the priest at Our Lady of Perpetual Repentance church of which Tex and Piddle are members in good standing. He has more money than King Faruk, a large home on Lake Granbury, and a cabin in Ruidoso, New Mexico, so he’s in the cooking game for fun.
Ten days before Christmas, Tex gets a call from his old pal Willie “the Red Headed Stranger,” Nelson.
Willie, his family, his band, their families, and numerous relatives and hangers-on have planned a “Santa Claus Pick’in and Grinn’in Christmas” shin-dig at Willies Dripping Springs ranch. Willie has a hankering for a Tex Styles holiday meat feast with all of Miss Piddle’s fancy fixins’.
Tex and Willie exchange the usual howd’ys, and then Willie drops his order.
Expecting around two-hundred-seventy-five people and assorted animals at the shin-dig, Willie needs enough food to satisfy a herd with possible pot munchies and other self-induced disorders.
Willie’s list is a booger bear, and Tex isn’t sure if he and Piddle can fulfill it in time, so he calls in his two sons and a couple of grandkids for backup.
Willie needs 38 each of Tex’s 30-pound “Goodnight Irene Ranch Briskets,” 45 each of West Texas spoon-fed bacon wrapped-beer can pork butts, 35 pounds of San Saba wild pig sausage, and 59 educated and certified free-range smoked chickens, with documentation attached.
All of the sides and fixin’s, are Piddles forte’, and will consist of 175 pounds of “Jacksboro Highway Red Skinned Tater Salad”, 175 pounds of “O.B. Jauns Canobi-Oil Mexican Macaroni Salad”, 120 pounds of high octane Shiner Bock Ranch Style beans, 235 pounds of Piddles special “Nanner Pudding,” 50 gallons of Tex’s secret sweet n’ spicy Chipmunk sauce, and one bottle of ” Davy Crocketts Ass Cannon” hot sauce.
Finally, to wash’er down, 135 gallons of Tex’s unique Dr. Pepper CBD oil-infused sweet tea and 5 commercial coffee urns of Dunkin Donuts Breakfast Blend coffee. The order is too big to ship, so Tex’s fifth grandson and granddaughter will deliver it to the ranch in the Styles family food truck. Money is not a worry for Willie, so he doesn’t discuss cost, which rounds out to be about $18,000 without taxes and tips.
Tex fires up his 30-foot trailer-mounted smoker and three custom-made “Styles Grills.” The next morning. Grandson number 3 unloads a pickup bed full of Mesquite, Peach, and Oak firewood purchased from the “Little Bobs” wood co-op in Eastwood, Texas. Tex won’t use wood or charcoal that doesn’t come from West of Fort Worth; if he suspects it may have come from Dallas or anywhere East of there, he throws it out. He is a Fort Worth boy to a fault.
At midnight, Tex pulls a tester brisket and carts it into the kitchen for a “slice and chew,” checking for tenderness, aroma, and flavor.
When he pulls back the foil wrap, he gasps and stumbles a few steps backward. Piddle hears this and bolts to the kitchen, where she finds a “white as a ghost” Tex sitting in a chair. Thinking he is having “the big one,” she dials 911, but Tex stops the call, assuring her he is alright.
He asks Piddle to join him next to the Brisket, telling her to describe what she sees. After a few seconds, she lets out a hound-dog yelp and crosses herself.
There, on the kitchen counter, resting in a tin-foil boat of succulent juices, sits a 20-pound brisket perfectly shaped like the Virgin Mary holding her baby Jesus. The contour of the torso, the flowing robe, her angelic face, and the little baby in her arms look as if a great master had carved that hunk of beef. Piddle gets all weepy-eyed and announces that this is a “Christmas Miracle Brisket.” Tex takes a picture with his phone and sends it to Father Frank, telling him to get over here now; we may have a miracle on our hands.
An hour later, Father Frank and two Nuns from the rectory view the miracle meat in the kitchen.
Father Frank is skeptical; these things usually happen in Latin America and tend to be the face of Jesus on a tortilla or a piece of burnt toast, not a 20-pound hunk of beef brisket.
The two Nuns intensely study the Brisket for a good thirty minutes. Then, finally, sister Mary and Sister Madgealyn, renowned experts in miracles of all things holy, inform Father Frank that this is the real deal and he should contact the Vatican, stat. So Father Frank dials the Popes’ secure red phone hotline. The Holy Father answers.
The conversation is in Latin and lasts for a few minutes. Then, finally, a bit shook, the good Father hangs up and tells Tex that the Vatican’s special investigation team will arrive tomorrow afternoon and to please hire armed guards to protect the miracle meat. Tex agrees.
Father Frank asks Tex if he might take a tiny slice of the useless burned fat home for religious reasons. Tex cuts a sliver from the back of the meat and wraps it in foil. The nuns, Father Frank, and the miracle sliver depart.
The following day is Sunday, and Tex and Piddle are too busy cooking to attend services. Then, around 1 PM, Father Frank calls Tex and tells him that “we have got a problem.”
Seems that the good Father couldn’t resist a tiny taste of the burned miracle fat before bedtime; he said it was the most Heavenly thing he had ever put into his mouth.
When Father Frank stared into the bathroom mirror this morning, he thought he had died and gone to Heaven. But he was still here, and, instead of a 70-year-old white-haired man in the mirror, a younger version of himself with thick jet black hair and perfect white teeth stared back. His hemorrhoids are gone, his gout is healed, his vision is excellent, his knee’s and hips don’t hurt, he took a dump like a big dog, his skin is as smooth as a baby’s bald head, and he has a woody so hard a cat couldn’t scratch it. This miracle brisket is the real deal for sure. But, Tex senses there is more to the Father’s explanation. So, he presses him for the rest.
Father Frank comes clean and begins to weep like a teenage girl having her period, telling Tex that the experience is a flat-out-miracle, and he was compelled by the all-mighty to share it with his congregation during mass this morning. So, he told them the whole beautiful story. Tex murmured, sum-bitch, and hung up the phone.
Before Tex can get really good and pissed at the good Father, his buddy down the street, Mooch, calls and tells Tex to check his front lawn. “It ain’t good little buddy,” was all Mooch said. News travels like wildfire in a small town, especially if it involves religion.
A hundred or more people sit, lay, stand or take up space in wheelchairs, hospital gurneys, and walkers on the front lawn. The overflow takes up his neighbors front yard.
The block is a traffic jam, and two news trucks from Fort Worth are parked in his driveway, antenna raised and going live. Last night, the two Nuns accompanying Father Frank are now standing on Tex’s front porch, signing autographs and giving fake communion using Goldfish crackers and Sunny Delite grape drink instead of sacraments. The healing circus just hit town.
Two police officers show up. They demand to see Tex’s permit for a gathering of over fifty people and organizing an outside church service. Tex explains there is no church service, but the two nuns giving fake communion show otherwise. The cops write Tex a few tickets and leave.
As soon as the cops depart, the Vatican Special Forces arrive.
Five burly boys in black Georgio Armani suits wearing mirrored aviator sunglasses and sporty Italian Fedoras force themselves into the house. So, naturally, they want the miracle meat. Two black limos with fender flags are parked in front of Tex’s house. The news folks go apocalyptic. Father Frank is curbside giving a live interview to Vatican Television News. It has officially hit the fan.
The main burly boy produces a document printed on expensive Vatican parchment saying that “All Miracles involving God, Jesus, The Virgin Mary, or any relative or likeness thereof on an article of food is the sole property of the Pope and the Catholic Church LLC.” It’s signed by the Pope and has a small picture of him glued next to his signature.
Tex claims bullshit and tells the Pope’s boys to hit the road. Piddle stands in the kitchen doorway, 9mm in hand. Her look says, “don’t mess with a Coon-Ass gal this Brisket ain’t leaving Granbury, Texas.”
The Vatican boys, muttering select Italian curse words, leave in a huff. Tex knows what he is meant to do with the Miracle Brisket.
Willie Nelson sees the news coverage down in Austin and calls Tex on his cell phone. ” I sure could use some of that Miracle Brisket when you deliver my order. The old lumbago and prostate cancer has been acting up and it hurts so bad I can hardly roll a joint or pack my pipe. I’ll be glad to donate a couple of hundred grand to any charity you choose.” Tex says he will send a piece if there is any left. Willie’s word is as good as gold.
Father Frank rushes into the house, arms waving, screaming like a fainting goat. ” What in God’s name have you done you backwoods cow cooking toothless hillbilly? I’m ruined!”
It seems the good Father made a sleazy back door deal with the His Popeness for a secret trip to the Vatican and a fancy appointment to some committee if he delivered the Miracle Brisket to Rome. So, Tex tells the good Father, in a non to gentle way, that the meat is staying in Granbury and will do whatever good it can here at home.
Father Frank yells, ” you double dog crossing sum-bitch,” grabs the two nuns, and they are history. Tex tells them, “don’t let the door hit you in the butt.” He had a feeling that Father Frank was never as holy as he pretended to be, and the nuns were a little flakey.
Tex goes to the kitchen, lays the meat on a cutting board, and slices the Miracle Brisket into tiny slivers, wrapping each morsel in a square of tin foil. He and Piddle then distribute the bites to every person in their front yard that is ill or has an apparent medical condition. He also gives a nibble to his fifteen-year-old dog, McMurtry.
Tex then sends his two sons, his two daughters, grandsons, and granddaughters along with himself and Piddle to every nursing home, mission, physician’s office, memory care facility, hospice, veterinary clinic, and hospital in town with pieces of the Miracle Brisket.
The old Chief Sniffer should have been a dime novel author.
“My uncle was eaten by cannibals on the island of New Guinea” is his latest contribution to his resume of fantastical yarns. That could have certainly happened; the tribes in New Guinea are renowned for their culinary skills. Now, come to find out, it’s a whopper of a lie. He was fact-checked in-depth and has told this one before. His poor uncle perished in a plane crash near New Guinea in WW2: And why would Sniffer tell a group of United Steel Workers this story? The fun begins when this guy goes off script or loses a notecard; that’s when he fancies himself to be good old Will Rogers from Scranton, PA.
Behavior like this is quite normal for folks with Dementia or drunk authors. I should know: my two late uncles were masterful spinners of incredible yarns and a few lies here and there. My cousins tell me I am afflicted with the same virus.
Hemmingway never wrote a line without the accompaniment of liquor, and Edger Poe didn’t draw a sober breath for decades: a serious conversation with a Raven made him famous.
President Sniffer is no Hemmingway or Poe, just a mentally ill old man that folks feel sorry for while he destroys our Republic. Maybe Jill should publish his yarns? You know it would be a New York Times bestseller.
This Tall Tale is from 2021. With the anniversary of the final battle of The Alamo upon us, I figured a re-visit might be welcomed.
Tex R. Styles learned the art of grilling at a young age. His father, an expert, medal-winning griller, and smoker, proudly and meticulously teaches six-year-old Tex the art of cooking everything from burgers to ribs on his cast-iron Leonard Brothers charcoal grill. The family lineage of grilling over an open flame can be traced back to the British Isles and their ancestral home of Scotland, where a Styles family member cooked meat for Celtic warriors, the King of England, and Mary, Queen of Scots.
When Tex turns eleven, his father conducts a tiki-torch-lighted ceremony in their backyard and passes the sacred grilling tools to his only child. Father Frank, the local priest, attends the party and lays down a righteous blessing on Tex and the family grill.
When young Tex fires up the charcoal on summer evenings, the neighborhood gathers in his backyard to watch the boy genius at work. Once he has entered his “Zen-cooking zone,” he serves up a better T-Bone than Cattlemen’s, and his burgers are known to bring tears to a grown man’s eyes. Around Fort Worth, the word is out that some little kid over on Ryan Ave is a “grilling Jesse.”
Tex receives a bright green Weber grill for his thirteenth birthday and a professional cooking apron with his name embroidered across the front. The Star-Telegram newspaper takes his picture and writes a glowing article that appears in the Sunday food section. Over on Channel 5, Bobbie Wygant mentions him on her television show and sends him a congratulations card. He is now a local celebrity. Dan Jenkins, the hot-shot sports writer at the Telegram, does a piece on Tex for Sports Illustrated, and just like that, young Tex is officially a “big deal.”
When Tex turns sixteen, like his father and grandfather, he is inducted into the “Sons Of The Alamo” Masonic Lodge. To become a member, your family tree must include one direct family member who fought and died at the Alamo. Tex’s great-great-great-grandfather was a defender and was killed in the siege. He was also the head cook and griller for the Texian Army and a rowdy drinking buddy of Jim Bowie and Colonel Travis.
New members must speak before the lodge elders, recounting the siege from their family’s history. Since childhood, Tex had heard this family story a hundred times and can repeat it word for word, but tonight, he is drawing a blank on some critical details and decides to wing it a bit. In the mind of a sixteen-year-old, his modernized recount of the battle makes perfect sense.
He stands in front of the assembled elders, leans into the microphone, and begins; “In late 1835, my great-great-great-grandfather, Angus Styles, traveled from the Smokey mountains of Tennessee to the dangerous plains of Texas with David Crockett and his band of long-rifle toting buckskin-clad rabble-rousers. Angus was in the dog house with his wife most of the time, so he figured a year or two in the wilds of Texas would smooth everything out with the Mrs.
Before immigrating to America, Angus was the chief griller and top dog chef for the Duke and Duchess of Edinburg in Europe. David Crockett knew Angus was a master griller and wanted him to travel with his men so they would eat well. Crockett and the men killed the meat, and Angus grilled it to perfection.
Arriving in Texas, Crockett tells Angus they are making a stop-over for a few days at a mission called The Alamo in San Antonio De Bexar. A buddy needs help fighting off a few Mexican soldiers; it shouldn’t take more than two days.
Once at the Alamo, arriving in the dark, entering via the back gate, Angus realizes Crockett was wrong in his evaluation. The rag-tag Army behind the walls would be no match for the thousands of Mexican soldiers sitting on a riverbank a few hundred yards away, eating tortilla wraps and polishing their long bayonets. Mariachi music floating on the breeze gave the scene a weird party-like atmosphere.
Angus locates and converts an old Adobe oven to a smoker griller, working on some chow for the Texians. Brisket, ribs, and sausage, along with his secret sauce, will be on the supper menu.
A young pioneer woman from northern Texas is there with her father, a volunteer. Veronica Baird is busy baking bread and cinnamon rolls in another adobe oven and lends Angus a hand stoking his fire. A prominent German fellow, Gustav Shiner, wanders over and offers Angus a mug of his homebrew beer. It’s looking like the Army will eat and drink well tonight.
A chilly March wind is blowing toward the Mexican Army camp, and the troops smell the delightful aroma of cooking meat and baking bread. Having marched 1500 miles with little food, they are famished, and the wafting perfume makes them salivate like an old hound dog.
General Santa Anna and his officers also smell the same heavenly aroma and, having not much to eat in the past few days, hatch a scheme to get their hands on that meat and freshly baked bread. Santa Anna sends a white flag rider with a note to the gates of the Alamo.
Standing in the courtyard, surrounded by hundred-plus fighters, Travis reads the letter, ” Dear Sirs and Scurrilous Rebels, on behalf of our large and overpowering Mexican Army and of course, myself, General Santa Anna, we would be willing to offer you a general surrender of sorts if you would share your delicious meat and bread with my troops. Looking forward to a good meal. Yours until death, General Santa Anna.”
The men, in unison, yell, “hell no,” we are not sharing our chow. Being a bit smart-ass, Travis orders two 20-pound cannons to fire a rebuke into the Mexican camp.
The first cannonball destroys the Mexican’s chuck wagon and what beans and flour the troops have left. The second cannonball blows up the cantina wagon, vaporizing numerous cases of tequila and wine. Now, the officers and troops have no food and no hooch. Santa Anna is as mad as a rabid raccoon and screams, “that’s it boys, we are taking the mission pronto.”
The battle started that evening, and as we all know, it didn’t turn out well for the Texians. Veronica Baird survived the massacre and said that Angus Styles and Gustav Shiner fought off the advancing soldiers with carving knives, a keg tap, and her sizeable wooden baker’s Peel. They fought to their death.
As the women and children of the Alamo were escorted out of the mission, Veronica Baird spots Santa Anna, sitting on his black horse, about to take a bite from one of her captured Baird Cinnamon rolls. She chunks a rock and knocks it out of his hand. General Santa Anna’s Great Dane dog, Mucho Perro, gobbles it down before it hits the ground. Sweet revenge.
She later wrote a book about the battle, which sold pretty well here in Texas. Not only is the Alamo our sacred national treasure, but it was also the first BBQ joint in Texas. Thank you, and I hope you enjoyed the story of my grandfather Angus dying at the Alamo.” And with that, Tex takes a seat next to his stunned father.
A good friend is an avid hunter of deer and other edible wildlife. His domain is Texas, so this story is about him. The names have been changed to protect the guilty.
The San Saba, Texas plains and rocky hills are as rough and desolate as any place in the state. The Great White Hunter prefers them that way. This harsh country is home to the skittish and elusive Texas white-tail deer, his favored game. He has taken many in the twenty years he has hunted this land, and the best are mounted on the walls of his private trophy room. Four walls of antlered Deer, all with a startled look on their faces.
A hot November day of hunting in the rocks and brush has yielded no Deer, but The Great White Hunter did bag three Squirrels, a Chipmunk, a Cottontail Rabbit, a large Rattlesnake, and four Blue Catfish from a sparkling creek. Supper tonight will be tasty. Maurice, his faithful guide, armorer, and camp cook, knows how to prepare wild game perfectly. Squirrel on a Mesquite stick is his signature dish. Add some fire-grilled Catfish, corn on the cob, pan-fried taters, and cold Lone Star beer, and it’s a campsite dish that would make Martha Stewart’s mouth water.
Maurice comes from East Africa, and it’s common to refer to a white man hunter as “Bwana,” a term for a boss or an important fellow. The hunter cringes when Maurice uses this address; it reminds him of a Bob Hope and Bing Crosby movie. He prefers “The Great White Hunter.” His fellow members of The Sons of The Alamo Lodge gave him this name decades ago because of the hundreds of pounds of venison he donated to the lodge’s food bank.
After the scrumptious supper, The Great White Hunter takes a constitutional stroll away from camp. Dressed in a tee shirt, safari shorts, and ankle boots, he walks a narrow, dry wash, enjoying the serenity of the Texas dusk. His rifle is left at the campsite, leaning against a Mesquite tree; his Colt pistol rests on a backpack near the fire; he has a Barlow pocket knife in his pant pocket for whittling and cleaning his fingernails. He is, for once, unarmed.
He rounds a bend and comes to a halt. Standing ten feet away is a feral boar. He estimates the size of the porker to be around three- hundred pounds. His tusks are formidable and likely razor-sharp. The pig is in a foul mood and looking for a scrap. There is an Oak tree close enough to climb, but making it to the tree before the pig is doubtful. He pulls the pocket knife from his pants, opens the two-inch blade, and waits for the attack. He stares the porcine monster straight in the eyes; the unafraid boar meets his star, doesn’t flinch, and scrapes the rocky ground with its hind feet. Slobber drips from its mouth; the stench of the animal is overwhelming and smells of death.
The hunter has been in perilous predicaments, but never a scrap as one-sided as this. The pig has a natural advantage; he knows the loser will probably be him and hopes the injuries will be minimal and Maurice can get him to the hospital in San Saba in time. It will be a fight to the death. He chastises himself for leaving his weapon at the camp, which is too far away to call for help.
The peccary makes its move and charges the hunter, but the hunter is swift, jumps straight up, and uses the back of the porker as a springboard to propel himself into a forward somersault, landing behind the pig. The boar turns, gravel and dirt flying as it makes a second frontal assault. The hunter jumps on the back of the hog and rides it like a pony, stabbing it with his pocket knife as the hog runs for the brush. The pig makes it to the brush, and the hunter is dismounted by a low limb. The hog races to the safety of its companions before it expires. The bloodied and torn hunter walks into the camp, where Maurice patches his wounds and offers praise for his bravery. Three shots of George Dickel whiskey help ease the pain. Sitting around the campfire late into the night, Maurice grins and says, ” Bwana did well today, very brave fellow.”
I am not a food critic or a reviewer, so forgive me if this sounds a bit over the top; true accounts usually do.
Some years back, I was tinkering around making a hot sauce or a salsa for my consumption and gastronomic distress. A buddy of mine who served in Vietnam suggested I use one of the peppers he smuggled back to the States in 1970 and has, for decades, grown them in his backyard garden. Sure thing, I would love to use them. He warned me they are the hottest peppers on earth, and a grown man would die within twenty minutes if he ate a whole pepper. He saw a chicken eat one, and the poor bird exploded into a mass of feathers and guts within a few minutes.
A few days ago, he brought me one small pepper and said it was all I would need. It was triple-wrapped in foil, double-bagged in heavy-duty Ziploc bags, and transported in a soft-walled Yeti cooler.
“Why all the elaborate precautions?” I asked.
” He looked a bit nervous as he handed me the bag and said, ” These babies are so damn hot that even breathing or smelling them will singe your lungs, destroy your sense of smell, and might make you blind.” Now I’m scared.
Written on the baggie is the name of the pepper, “Vietnamese Death Pepper.” The name alone is enough to scare the liver out of me, but being a man and not wanting to disappoint my buddy and look like a pansy-ass, I proceeded on.
The cute little Vietnamese Death Pepper
I gingerly removed the foil-wrapped pepper from the baggies, took it to the back patio, positioned myself upwind, and unwrapped the foil cacoon. There it lay, a small, harmless-looking red pepper about the size of my pinky toe. It was quite beautiful in its own way. My buddy said to wear gloves when handling the little demon and to use only a tiny sliver in your recipe, or you might die in agony. I put on leather gloves, a scuba mask, and a triple filter breathing device, shaved a tiny sliver into a Tupperware container, then wrapped the pepper up and stored it in the bottom drawer of my fridge. I figure to use this in my salsa or hot sauce that’s cooking on the range.
Even with Jalapenos, hot cajun onions, and ghost peppers, my hot pepper sauce is too mild, so I put the sliver into the boiling mix, letting the brew steep for a few hours, and I shuffled off to watch cooking videos.
I bottled the mix into a clean Jameson Irish Whiskey bottle and corked it shut. Then completed my salsa and added one drop of the hot sauce to the mix. My wife, MoMo, stood on our patio while I Facetimed her the procedure. It’s now or never. I dipped a sacrificed corn chip into the salsa, raised it to my quivering lips, and popped it into my mouth. Dang, now that’s some good stuff. About two minutes later, my guts churned, my belly swelled like a dead whale, I had trouble breathing, and my vision blurred; then my legs gave out, and I went down for the count. MoMo rushed in and began resuscitation; she was sure I was a goner. I saw visions and was going to the light, but the ghost of Chef Anthony Bourdain told me to go back and “not use so much of that little pepper,” he also called me a moron as he floated back to his personal cloud. I spent the next three days in the bathroom or confined to my bed, but I made a full recovery and never felt better. My gut is cleaned out, my vision is better, I can smell a fly’s fart, and my skin rash has healed, and my teeth are gleaming white. This stuff might be a miracle elixir. I cooked a new brew and used a minuscule dot of the killer pepper. The new batch turned out perfect; just enough heat and flavor, but none of the life-threatening side effects.
I’m working on a label, and the name of my new hot pepper sauce is “Davey Crockett’s Ass Cannon.” A nod to my buddies over at “The Sons of The Alamo” lodge, of which I am a member. It’s guaranteed to blow out your colon, incinerate those pesky hemorrhoids, make the lame walk, the mute talk, turn your hair from gray to its natural color, and remove wrinkles. Pictured above is what’s left of my second batch of salsa using my hot pepper sauce.
I don’t have a current picture of myself, but this resembles my classic Wild Bill Cody look these days, only my hair is much longer and whiter, my teeth sparkle like a jewel, and I walk with a cane thanks to botched back surgery. At times, I carry a sidearm Colt 44, just in case things go south, as they often do here in Texas. It’s too hot to wear buckskin, so shorts and Tee Shirts make up my Western clothes.
So much for boycotts generated by the LGBQRSTUVWXYZ clothing. We Drove by Walmart this morning at 8:30 AM; the parking lot was full. Same driving by a Target in Fort Worth a few days ago, and full lot. I guess we Texans ain’t as tough as we put on to be. I did read that a father went berserk in a local Target and tore down the display and its sign, scattering those cute little grooming duds all over the aisle. He’ll likely get six or more years in the same prison the J-6th killers are housed in. The local Walmart is having its tax-free weekend and they are running a special; any gang of looters with 8 or more in the group gets to steal an additional 30 percent of goods; while supplies last. Just for giggles, the greeter may or may not be armed with a hidden 44 magnum. Could be a Dirty Harry moment.
This weekend is Tax-free shopping and free looting for gangs of 8 or more
I’ve found that grocery shopping at 8 AM is the way I prefer. There are no old ladies to bump you with their carts, very few shoppers and everyone is nice at that time of the day. I do miss not being able to whack people with my walking cane when they bump me, but hey, I can adjust. If you have never shopped at H.E.B. you are missing out on a great store. You might want to consider relocating to Texas so you can save money on your food and gasoline.
Ensure goes well with wine
Two weeks ago, our 4-year-old Whirlpool microwave bit the dust. Then a few days later, the 4-year-old Whirlpool oven did the same, then the 4-year-old Hot Tub took a dump. We replaced the microwave with a nice hood and purchased a small microwave that rest on the counter. The hood is a beast that has enough CFM to suck a Tomcat to the grill. Now we are buying a new oven and the hot tub repair is scheduled for June 6th. I’m praying the television or the fridge doesn’t go to La-La land. Oh yeah, all the appliances were made in America, so that has me worried that we are going backward with our manufacturing and China is leaving us in the dust. Wait a minute! Isn’t that what our past president said? Condolences and best wishes from Texas, and God Bless The Alamo.
My wife had a small grocery list of a few things we forgot last week. So I accompanied her to our local Texas H.E.B. superstore here in Granbury, Texas, the “Best Historic Small Town” in the United States for the third straight year. Hell yeah! We bad-ass.
1883 filmed here for a week, and then around the countryside along the beautiful Brazos River and close to my house at the base of Comanche Peak. I could hear the gunfire and Indians whooping it up from my patio. I will never forgive Taylor Sheridan for killing off Elsa and Shea. Who does that kind of shit? I may never recover or be the same.
The shopping excursion was fruitful. Twenty-minuets of checking the list and dropping items into our “small basket.” The prices were up from last week, no doubt because of the cost of diesel fuel. I notice a few older folks buying dog food and powdered milk. Tears ran down their cheeks as they passed up the favorite foods and the Shiner beer. A young woman dressed in workout clothes looking like a Kardashian breezed by with a cart full of expensive meats and a case or two of wine. She paused to take a selfie in front of the flower aisle.
We arrive at the checkout. I’m thinking the few items in the basket might add up to 30 bucks, maybe a few more. Nothing special, just some veggies, milk, bread, a piece of meat.
Our effervescent checker scans everything with a smile. She is a teenager in high school with no real grasp of the reality of our world. She works and makes $15.00 bucks an hour. Good for her; at least she is working instead of mooching and bitching. I watch the screen, blah..blah…blah… it all adds up. Total bill; $ 74.00. The booty fills two cloth bags. I ask her to please check again. She does. The same amount flashes on the screen.
My wife says this is a good deal. I think we are now living in the Twilight Zone. Thirty minutes earlier, I paid $ 4.09. ( Beach Boy gas ) for regular fuel, and now this. I know the poor folks in Ukraine have it worse than we can ever imagine, but shit-fire folks. Did we move into an alternate universe when I was sleeping? I could be experiencing a continuing 1960s L.S.D. Flashback.
A year ago, before the “thing from the swamp” was sworn in, a large basket full of groceries could be had for $125 smackers.
The hunched-over old lady behind us is digging through her small change purse, hoping she has enough to cover the few items she has purchased.
Notes From The Cactus Patch 