They made it through week two on the Food Network’s The Great Food Truck Wars. Cast as the underdog, the Austin Daily Press trailer rolls on to (almost) home turf, Fort Worth.
Cory Nunez and Amy Hildenbrand got the call from the Food Network and had four days to get to Los Angeles. Only one problem. They didn’t have a truck to tow their rig. A few calls later, a family member got them a loaner truck and they were off. Tune in next week and see if they can make it through Texas. Or better yet, go see them in person. They are feeding the drunk masses at 9th & Red River, next to Club Deville (the show was shot months ago).
Austin Daily Press : “As Toasted As You Are” : 9th & Red River : (512) 644-2959
Memorial day is about grilling. It’s the one thing that stands between us and the savages. Our ability to flame broil boutique local charcuterie and wash it down with barley and hops is our god given right. Let me introduce the players: Dai Due Boudin Blanc (meat magic), caramelized yellow onions (the sweetness), grilled yellow squash and red bell peppers (the tart and crunch). It’s like magic (and I don’t even use a rabbit).
This hoagie nearly took me down. It was a monster. Crusty whole wheat roll, mustard, mayo and minced dill pickle relish rounded out the party. Could this sandwich heal the world? Maybe. Could we repair the BP well in the Gulf if we shot 200 of them into the wellhead (along with golf balls)? I guarantee it.
John Wayne once said, “they can take my grill when they pry it from my cold, dead, western wear clad hands”. John Wayne was a brave man with a keen style sense. But, he probably would have taken issue with my grilling attire.
I grilled two different cuts of beef, tenderloin and sirloin flap. My lady friend is a fan of the softer cuts and I like the beefier flavor of sirloin. The meal ended up being His and Hers fajitas. His: sirloin, caramelized onions, grilled peppers, cheddar cheese and sour cream (pictured above). Hers: tenderloin, grilled zucchini, caramelized onions, grilled peppers, cheddar and salsa. Obviously, mine were better. I don’t eat foods with the letter ‘z’ in them. That end of the alphabet frightens me.
I was secretly attacked by a terrorist lump of coal while grilling. Sneaky bastard. Cooking is a dangerous game, my friend. Will that stop me? No. Will I abandon grilling? No. Was I happy that I was wearing shoes at all? Absolutely.
Don’t have a luxury fire pit? Not a problem. Crank up the grill. Sure, it’s a little hillbilly. So what. Fire is cool. So is B & B Charcoal. Big, barbaric chunks of Oak. It’s the best I have found. Central Market sells it.
Protein of choice: Chicken legs and thighs. The JV error of backyard cooks it too high heat. The outside gets all perfect and the inside is still raw. Nothing like watching a guest’s face turn to horror when they realize they have a mouthful of raw chicken. I like a nice, mellow fire. Plus, it gives you plenty of time to drink beer.
This is what we are looking for. A nice char on the skin, and, hopefully, cooked all the way through. I promptly ate everything I grilled before walking away from the grill. Life is good.
The old, gray lady shimmied her way down to Austin and took a look around. And, I must say, she pretty much hit the nail on the head. Food visits included the Salt Lick (standard operating procedure for out of town guests), the food trailers in South Austin (everybody needs a little 78704) and Justine’s (representing on the East Side). What?! No love for SoBur? You know, Top Notch isn’t going to be open for ever.
New York Times 36 Hours in Austin
Salt Lick : 18300 FM 1826, Driftwood, TX : (512) 858-4959
Justine’s : 4710 E 5th St Austin, TX : (512) 385-2900
Top Notch : 7525 Burnet Rd Austin, TX : (512) 452-2181
Austin Food Carts
What a run we had this year. We were hot and spicy and had enough fuel to last till the end of the game. Football team did pretty good , too. This past weekend marked the last home game of the University of Texas Tailgating Season. And, what was the cool BBQ find of the day? I’m going to have to go with La Caja China Roasting Box. Doesn’t sound like it’s locally made. Should have been, though. What else screams Redneck Microwave more than this!
Jay, the owner, explained to me that La Caja cooks meat in a sealed 350 degree environment, with indirect heat (from above). When I stopped by, twelve turkeys were about ready to pop out. He was also taking advantage off all that top heat by simmering some beans. I’m worried that might void his warranty.
What else did I learn? If it’s been raining (it had) and you will be tailgating (you will), go out in the barn and get some hay to bring with you. It helps you from sinking into the mud. Pretty smart.
La Caja China Box : Hay not included
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