Tag: San Antonio Texas

Posted on

Ask A Texan: Do These Truck Tires Make My Butt Look Too Big?


Classic Advice For Folks That Have Never Been To Texas…

The Texan

This Texan received an email from a Mr. Charles “Chunk” Fromage, who lives in Velveeta, Wisconsin. He and his wife visited Waco recently for a wedding and are puzzled by why everyone in Waco drives a giant pickup truck.

Mr. Fromage: Mr. Texan, the folks around Velveeta call me “Chunk,” that’s my nickname because I am a taddy on the chunky side. I saw your article in the back of the Pioneer Woman Monthly Cook Book that my wife, Nora Pat, bought at Walmart while we were in Waco, Texas, to attend the wedding of her cousin’s ninth marriage. I didn’t want to go because I was forced to attend the other eight. The last two lasted a few weeks at best, so I can’t see wasting time and fancy money on this one either. These JetBlue airplane tickets are spendy, but that’s another story I’ll write you about later.

Back home, in Velveeta, I drive a “oh fer cute” perky little pickup truck—a 1995 Ford with Michlen snow tires and only 55K original miles, kept in a heated garage in the winter. She’s a real beaut, and all the boys down at the Moose Lodge have been trying to get their hands on her for years. So, when we were at Walmart in our Avis rent-a-car, picking up a wedding present for the wife’s cousin, we both said, “Holy Moley” — the entire parking lot was full of these ginormous pickups with tires the size of a Dairy Cow. So, I’m telling Nora Pat that a man would need a ladder to get in and out of these rigs. I was right. One fella parked in the handicap space was using a hydraulic hoist installed in the bed of his giant truck to lift his hefty wife into the passenger seat because the truck was at least ten feet off the asphalt. Geez Louise! What is going on down in Texas with your pickup trucks?

The Texan: Well, Mr. Chunk, everyone in the south knows that everything is bigger in Texas, that includes our pickup trucks, our tires, Stetson hats, houses, bass boats, and our wives’ hair. The fascination with big wheels on our pickup trucks started at the Alamo back in 1836. I know the inside skinny on this because I am a member of the Sons Of The Alamo Lodge, and we keep up on our history.

When the Mexicans were advancing on the Alamo mission in San Antonio, Colonel Travis instructed his men to roll their cannons up dirt ramps to improve their accuracy. It was muddy, and the small, solid wooden wheels became stuck, and so did the cannon. One clever Texan took the large wooden spoked wheels off of an old wagon and rigged it up on the cannon, and bingo, the problem was solved, plus the cannon looked pretty darn sharp all jacked up off the ground. After firing a few shots at the Mexicans hanging out on the riverbank singing and doing shots of Tequilia, the boys noticed the cannon jumped around a bit too much when fired, so the same Texan removed the bed springs from Jim Bowie’s sick bed, which really pissed him off, and rigged them up on the cannon frame, allowing the firearm to resist the recoil of the explosion. The custom cannon was so accurate that the Texans obliterated the Mexican army’s Food Wagons (early versions of the Food Trucks), which pissed off Santa Anna because the men didn’t have their breakfast tacos and refused to attack until they were adequately fed. Even though the Texans lost the battle, the Mexicans were impressed by the captured cannon and began building their own the same way. Within a few months, the Texans got their hands on the Mexican cannons when they whooped their butt at San Jacinto, and pretty soon, all the wagons and buggies in Texas had big wheels and springs, jacking them up in the air so they would clear the rocks and rough roads. As pickup trucks grew bigger, Texans took that same technology and started jacking up their trucks and adding large wheels and tires so they could drive around the deer lease without a problem. Then they added roll bars and bright lights, loud stereo speakers, campers, and a hoist so they could get that freshly shot Buck into the back of the truck bed. Now, most of the pickups here in Texas have big wheels and handy little step ladders that fold out so we can get into our trucks. So, all of the fancy pickups and big wheels started at the Alamo. Betcha didn’t know any of that. By the way, why do you folks wear those blocks of cheese hats to your football games? I’m sending you a CD copy of John Wayne’s movie The Alamo and a box of cherry bombs you can use to blast an ice-fishing hole in your frozen lake.

Posted on

Prayers, Repentance, Wishes and Begging


Once, many years ago, I remember being in a San Antonio hotel bar and conversing with an older man who claimed to be beholden of holy powers, extraordinary visions, and able to see the future and to change the present.

I was in town for business for one day and night, then back to Dallas. My project was in Eagle Pass, Texas, a forgetful border town full of crime and drug cartels. My superintendent carried a sidearm and counted the minutes until the Lowes store was completed.

I was drinking an almost flat beer, and the fellow seated next to me was somewhere around his second or fourth round of expensive neat scotch. The bartender had removed it from the top shelf with a stool and a set of tongs and dusted the bottle before she poured it; it was obviously an expensive vintage from merry old Scotland. She gave him less than a full shot, but he didn’t notice, maybe didn’t care. Four drinks of scotch would significantly affect my speaking ability, but not his. Without introduction, he started a conversation.

He was a credible orator with a mellifluous voice like a hypnotist, an NPR radio host, or a con man might use. He was the main speaker of a soiree that would gather in the hotel’s small ballroom within the hour and was well on his way to being a drunken hot mess, but who am I to warn him off. This could be his method before speaking; fire water gives the weak courage to make a fool of themselves.

In our conversation, the words preacher and minister came up a few times, as did divinity school and exorcisms. Billy Graham was a fishing buddy; he had lunch with the Pope and was a regular guest on late-night radio shows. I assumed he was a man of God, but with the amount of alcohol he had consumed, it was questionable. Jesus and his disciples drank wine, but this guy was a certified sot.

Middle-aged men in lightweight suits and women in colorful summer dresses floated through the bar on their way to the ballroom. A few stopped to pick up a white wine or a cocktail. I was his captive for a while longer; being the only empty seat at the bar, I had claimed it as mine. The man and his story came with the territory.

This balding, pudgy, bespectacled fellow reminded me of Mr. Toad of the children’s books. I christened him “Toady.” He was convinced and said to be believed by thousands that if you think about a situation hard enough and long, you can change the physical nature of that situation to your advantage by creating an ectoplasmic event, changing the outcome of nature or God’s will. I asked him if that meant returning the deceased or healing the lame and sick? He had yet produced no one from their final rest, but he and his believers had cured a few people of minor illnesses. They were so close to returning the departed; it could happen any day now. I listened for a while longer, bought him another round of house scotch, and formed an opinion that his belief was the spoutings of a mad-hatter conferee, a half-assed self-educated preacher that believed his own self-absorbed rantings. He wouldn’t admit to being a Believer or even a papered man of God, but he knew how to captivate and emulate as one did. He was a beggar of alms from the poor fools who believed in him. He didn’t possess the stature or the hair to be a TV preacher, so this was his gig. He was good at his trade. As I unseated to leave, “Toady” grabbed my arm and said,

” I beg of you to try my method; believe in the power of the mind.”

“No thanks,” I replied, ” I only believe in the power of God and the Holy Spirit; anything more than that is new-age crap.”

That said, I moved on to a table to eat supper and left him to his fifth scotch and his followers awaiting in the ballroom.

I have been watching videos of Pastor Greg Laurie, the now older man who played a significant part in the Jesus Revolution in the late sixties. One particular video addressed the right and wrong way to pray and repentance. Watching the video reminded me of the encounter with a fellow in the hotel bar.

I can stare at the cedar trees in my backyard for twenty-four hours straight without blinking and drink Irish Whiskey until I see holy visions, but my prayers, repentance, wishes, and yes, some begging will not bring my son back to this earth, death is final, and there is no return.

Posted on

“Come And Take It” The Story of The Alamo Brisket


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.