old town market, lewisville tx.

Since 1977 the Old Town Market has been known for cutting and serving the best meat and BBQ in the city. Serving lunch daily, on Fridays and Saturdays is our famous BBQ, featured in Food Network with Bobby Flay.

48' Serving Style Meat Counters. The old town market offers a family tradition of experienced butchers and friendly customer service.

Old Town Market buys the best meat and does not try to undercut anybody. It's not about being the cheapest, its about providing a service to the customer that they can't get anywhere else.

Store Hours
Old Town Market on Facebook

Tues-Sat: 7:30am-5:00pm
Closed Sunday and Monday

lang smokers, smokin ronnie's bbq owns 1 model 60. so far...

Lang BBQ Smoker Cooker Firing, Cleaning and Seasoning Instructions
1. First time to season: spray cooking area with vegetable oil or PAM (walls, doors, grates, etc.) Every thing inside the cooker. After you have started your cooker, (pre cook in it by letting the oil sizzle and sear and pre grill for about 35 to 45 minutes or longer and then do the spray misting with water as follows.)
2. Build fire: use 4-5 pieces of split, dried hardwood (soda can diameter), leaving all doors and vents/dampers wide open initially, (also brass valve at bottom wide open with gallon bucket underneath)
3. Light fire with kindling, (charcoal, fat lightered, Wesson oil soaked paper towel, etc.) or a propane brush burner; get a large fire going and wait until black smoke bellows out; then close cooker door to "propped open" (i.e. over closed latch). When flames come out of the fire box, close fire box door to "propped open" position (i.e. over closed latch).
4. When temperature gauge reaches about 300 degrees Fahrenheit, open cooker door and spray/mist water inside on all surfaces. (This is the steaming process). Then, let fire re-heat to 300 degrees Fahrenheit again and repeat spray/mist process. Steam cleaning inside entire cooking area. Then, add a large piece or two of split wood, close chimney damper to 45 degrees and fire box vents to almost closed, and let cooker "smoke cure" which creates a hardwood smoke glaze.
5. Oiling process is only done initially. The firing mode (i.e. doors open, etc.) is done every time you fire up. The steam cleaning should be done after each cook or before, by getting the grill hot to create steam.
6. Remember: Great food comes from a clean grill; that is where the consistency comes in.

Other Information
Before each cooking, after grill is hot, spray a little water inside to clean off any dust and if you have not cleaned your cooker from the last cooking, do so now. (If you clean your grill after each cooking, It's A Snap.)
Heat is what does the cooking; the smoke does the flavoring.
Things you will need:
Stainless steel version of a wire brush for use of cleaning cooking racks and a scraping tool for scraping down drip pan.
Do These Things And You Will Have The Best BBQ In The World.
We Guarantee It!
US Highway 82 West
PO Box 547
Nahunta, GA 31553

jambo pits

"will get there pops, will get there". michael corleone

Dog, Goat Are Unlikely BFFs Great Dane, goat stick together By BRUCE FELPS

A Great Dane and a goat walk into downtown Garland … only this one’s no joke.

An animal rescuer this past weekend picked up a female Great Dane and male goat from downtown Garland, Texas. The two appear to be fast friends and inseparable.

It’s the type of interspecies buddy story that makes national headlines -- and elicits plenty of “awwws.”

The woman who took in the pair said in an e-mail message that she lives in a 30-by-30 foot condo, so, yeah, kind of difficult to keep two fairly large animals in there. She called around to various shelters, and Monday, the East Lake Pet Orphanage found room at the inn and took them in.

The dog easily jumped into the back of the van, but the goat couldn’t quite make the leap. He cried and bleated at being even a few feet from his canine buddy. Awww.

Details remain sketchy. Animal advocate Larry Powell picked up the story and said the pair now are with a foster home, which a representative with East Lake Pet Orphanage confirmed, but could offer no further information.

The goat, apparently, is fairly young and in good health. The dog, though, is described as older with a few health problems, which are being treated.

After that, the pair — as a pair — will need a home. Or, maybe their rightful owners are looking for them?

Then again, how do you lose a Great Dane and a goat?

More: If you are interested in adopting the pair, contact the East Lake Pet Orphanage.

Bruce Felps owns and operates East Dallas Times, an online community news outlet serving the White Rock Lake area. He can’t help but wonder is the goat is housetrained.

Scrambled Egg Whites with Smoked Salmon... Roasted Potatoes With Onions

Recipe from Sipango, 4513 Travis, Dallas.

12 eggs, whites only
2 tablespoons fresh herb mix (basil, oregano, and tarragon,) finely chopped
2 tablespoons light vegetable oil
4 Roma tomatoes, seeded and diced (1-inch squares)
4 ounces smoked salmon, thinly cut into 4 2-ounce slices, for garnish
1 bunch fresh chives, finely chopped chive flowers, if available for garnish

Whisk together egg whites and fresh herbs in mixing bowl. Warm vegetable oil in omelet pan, add egg whites, tomatoes, and strips of salmon and cook over medium heat, stirring constantly, until eggs set.

Put eggs on large dinner plate and lay slices of salmon over them. Arrange roasted potatoes (see recipe below) on same plate and sprinkle all with chopped chives. Tie knots in stems of chive flowers and use to decorate.



Roasted Potatoes With Onions

3 ounces olive oil
1 pound Bermuda onions, peeled and sliced into matchstick strips
1 pound yellow onions, peeled and sliced into matchstick strips
2 ounces red wine vinegar
16 very small red-skinned potatoes (approximately 2 pounds)
4 ounces olive oil
4 ounces light vegetable oil
1 teaspoon fresh rosemary, finely chopped
3 teaspoons salt
1 teaspoon black pepper
1 tablespoon garlic, finely chopped

Preheat oven to 350 degrees.

Heat olive oil in thick-bottomed saute pan, add onions, and cook over low heat, stirring constantly, until onions are soft. Then raise heat and brown slowly. Add vinegar and reduce until dry.

Cut potatoes in half and toss with olive oil, vegetable oil, rosemary, salt, and pepper. Place all ingredients on thick cookie sheet and roast for 20 minutes, until potatoes are fully cooked and well browned.

Add onions to potatoes and roast for about 5 more minutes. Remove from oven and drain excess oil. Add chopped garlic and mix well. Serves 4

july 4th weather 2010...

Mixed Vegetable Grill with Balsamic-Honey Marinade...

Recipe from Chris Lilly
'Big Bob Gibson's BBQ Book'

Mixed Vegetable Grill with Balsamic-Honey Marinade

Serves 8 as an entree, 16 as a side dish

Marinade

¾ cup balsamic vinegar

¾ cup vegetable oil

¾ cup honey

1 tablespoon salt

2 teaspoons black pepper

Vegetables

2 yellow summer squash

2 zucchini

1 eggplant

1 red, yellow and green bell pepper

1 red onion

4 Roma tomatoes

1 pound button mushrooms

3 tablespoons chopped flat leaf parsley

1. Combine marinade ingredients.

2. Quarter the squash, zucchini and eggplant lengthwise, then cut in half. Quarter the peppers, discarding seeds and stems. Slice the onion thickly. Cut tomatoes in half. Place all the vegetables, including the mushrooms, in a large bowl. Toss with marinade, cover and chill for 2-3 hours.

3. Build a charcoal or wood fire for direct grilling. Drain vegetables and grill, using a grill basket, for 3-5 minutes per side. Transfer to a serving platter, add parsley and toss gently.

— Chris Lilly, "Big Bob Gibson's BBQ Book" (Clarkson Potter, 256 pp, $24.99)

kool stuff...

Old Town Market Lewisville tx.

sat morning pik up/
2 pork shoulders. $ 1.99 lb.
2 packer briskets. $ 2. 69 lb.

A trio of new barbecue books adds sizzle to the grill

It's summer time and the living — or at least the entertaining — is definitely easy. After all, what could be easier than hosting a barbecue for the Fourth of July when you can fire up the grill, dry rub the steaks and whip up some side dishes, slathers and slops, with a little help from our towering pile of new barbecue cookbooks.

This season's crop of BBQ cookbooks features expertise from Southern grill masters and pork devotees, as well as Spike Mendelsohn of "Top Chef" fame and world champion pitmaster Chris Lilly, culinary consultant for Oakland's Kingsford Charcoal.

It's an inspiring, overwhelming array. So we enlisted the help of a few foodie friends and started plowing through the books, testing recipes, tossing aside anything that required digging pits, roasting whole pigs or expending 14 hours on a single meal.

When all was said and done, we were left clutching just a few, sauce-spattered books, whose interpretations of sliders, slabs and sides knocked our socks off. Here's what we're serving at our next barbecue.

When Spike Mendelsohn first appeared on Bravo-TV's "Top Chef" with his signature pork pie hat and larger-than-life personality, he was riding high as the chef de cuisine of New York City's Mai House, the critically acclaimed Vietnamese restaurant run by prolific restaurateur Michael Bao Huynh (who is slated to open an Oakland eatery later this year). But these days, Mendelsohn is all about comfort
food as the chef-owner of Washington, D.C.'s Good Stuff Eatery, a burgers and shakes joint frequented by the Obamas.

His "Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges and More" (John Wiley & Sons, $24.95, 256 pages) may not be a barbecue book per se, but everything in it will wow guests at your next grill fest. And each flavorful component does double duty in other dishes. For example, the homemade chipotle barbecue sauce you use to top his Colletti's Smokehouse Burger, which we served as sliders, adds sizzle to Big B's Baked Beans, an incendiary bacon, molasses and chipotle-spiked side dish. And the zesty pickled carrots and daikon that top his Vietnamese-inspired Blazin' Barn slider give a neon-hued, mint-flecked Red Cabbage Slaw unbelievable pop. You may never make traditional coleslaw again.

Chris Lilly, executive chef of Alabama's Big Bob Gibson's Bar-B-Q and holder of 10 world barbecue championships, takes a more traditional approach with his "Big Bob Gibson's BBQ Book" (Clarkson Potter, $24.99, 256 pages). We took a pass on his recipe for whole pig (it takes 14 hours and serves 70), and we groaned over the number of ingredients required for his Memphis-Style Championship Red Sauce. While we're still not convinced that you need 23, the resulting sauce is sweet and zesty and gave our grilled baby back ribs a glossy, succulent shine.

Lilly may be a Southern gentleman, but he's got Bay Area connections, too, as spokesman for Oakland's famous charcoal company and an instructor at "Kingsford University," the company's barbecue school. And Lilly's suggestions for honey-balsamic-glazed grilled vegetables and a layered chopped salad that evokes everyone's favorite Seven-Layer Dip would be at home at any California barbecue, especially if you add some chopped romaine to the layers of cornbread, salsa and beans.

Florida grillmaster and Food Network regular Ray "Dr. BBQ" Lampe has condensed 20 years of barbecue know-how into "Ribs, Chops, Steaks & Wings" (Chronicle Books, $19.95, 132 pages), a tidy little hardcover with tasty photos by San Francisco photographer Leigh Beisch. We eyed Lampe's recipe for Peanut Butter and Jelly Chicken Wings with something akin to horror. But his instructions for chili-rubbed rib eye steaks with cilantro butter and barbecued ribs are clear winners. And you can use his Rib Rub #99 on just about anything.

By Jackie Burrell
Contra Costa Times

july 1

this pic was took the sunday before july 4th.
looks like it will be cloudy for a day or so.
hurricane alex is headin in to the coast just in time for the weekend. great.
will cook inside the garage if need be. oh well. s h.
pik up meat from lewisville sat morning.

Ms DivaQBBQ on the Today Show!!!

click on the header to go to the "Today's Show DivaQ" link.
she has been a great friend, and a super big help to my bbq cookin.
and she will forever be in my debt. sr

here is her Today Show Recipe...


As seen on the Today Show Diva Q Sweet n Sassy Chicken Lollipops
June 29th, 2010
Recipe: Diva Q sweet and sassy chicken lollipops with jalapeno bacon cheese dip
Ingredients

* FOR MEAT: 2 lbs. chicken drummettes
* 1/8 cup Butcher
* 1/8 cup Smokey Mountain Smoker
* FOR GLAZE: 1/2 cup Sriracha Hot Chili Sauce
* 1/2 cup Sweet Baby Ray Hickory & Brown Sugar BBQ Sauce
* FOR DIP: 2 packages cream cheese (16 oz)
* 1 cup shredded aged old cheddar
* 1 cup shredded pepper jack cheese
* 1/2 cup finely minced smoked bacon
* 1/4 cup finely minced chives
* 1 tsp Sriracha Hot Chili Sauce
* 1 tsp Smokey Mountain Smoker
* 1/2 tsp. black pepper
* 3 jalapenos seeded membrane removed finely diced

Baking Directions

With a paring knife, cut around the thin tip of each chicken drummette. Separate the skin and tendons attached to the narrow end of the drummette and push the meat down towards the thick end. You now have a “lollipop.” Repeat procedure for the rest of the drummettes.

Generously sprinkle the drummettes with Butchers BBQ Honey Rub and Smokey Mountain Smoker’s Chipotle Rub.

For a gas or charcoal grill: On medium high heat (approx. 400 F) grill the chicken wings for 15 minutes, turning often. Glaze the wings with the Sriracha hot chili sauce. Return to grill for an additional 5 minutes to set the sauce. Close lid. Then Glaze the wings with Sweet Baby Rays Hickory & Brown Sugar BBQ sauce. Return to grill for additional 5 minutes to set the sauce. Close lid. Remove from grill. Internal temperature of the wings should be at minimum 165 F.

For the dip:Mix all ingredients in a disposable aluminum pan. Place on the grill on medium low heat stirring often until the cheese is melting bubbling and hot. Serve with chicken lollipops.

***************************************************************************************

Recipe: Grilled BBQ Cornish game hens, California style
Chef: Jeff Henderson
Ingredients

* 1 cup cilantro
* 1/4 cup parsley, coarsely chopped
* 1 small jalapeño, seeded and finely chopped
* 2 tablespoons fresh garlic, finely chopped
* 1 cup extra-virgin olive oil
* Juice from one lemon
* 4 small Cornish game hens
* 4 tablespoons unsalted butter
* 1/2 cup yellow onion, finely chopped
* 1 1/3 cups ketchup
* 1 tablespoon Worcestershire sauce
* 1 cup (packed) light dark brown sugar
* 1/4 cup molasses
* 1/2 cup of orange juice
* 1 teaspoon liquid smoke
* 1/2 cup apple cider vinegar
* 1 tablespoon of Tabasco sauce
* Kosher salt and freshly ground pepper to taste

Baking Directions

In a large bowl, combine the cilantro, parsley, jalapeño pepper, one tablespoon of garlic, olive oil, and lemon juice (for the pesto rub). Stir well and set aside.

Place hens on a wire rack with a drip pan underneath. Rub hens thoroughly with pesto rub. Cover with plastic wrap and place in the refrigerator for 2 hours. Preheat your grill for 275 F.

In a large saucepan, add butter and stir until melted. Add onions, one tablespoon of garlic and sauté until tender. Add ketchup, Worcestershire sauce, brown sugar, molasses, orange juice and liquid smoke. Let simmer for 20 to 25 minutes, stirring occasionally. Once glaze has slightly thickened, remove from heat. Add apple cider vinegar and Tabasco sauce. Season with salt and pepper to taste.

Remove hens from the refrigerator. Place hens on grill skin side down. Cover grill and cook for 30-35 minutes. Turn the hens over and grill for 15 to 20 minutes or until hens are golden brown or test done about 175 F.

Using a sauce brush, start brushing the hens with barbecue glaze. Remove hens from grill and place on a serving platter. Let rest 5 minutes before serving.

***************************************************************************************

Recipe: Hickory-smoked pulled pork sandwich topped with Southern-style coleslaw
Chef: Deac Tiley
Ingredients

* Coleslaw
* FOR COLESLAW: 1 medium green cabbage, cored and sliced very thin
* 1 small carrot, shredded fine
* 3 tablespoons of diced bread-and-butter pickles
* Dressing
* FOR DRESSING: 1/2 cup mayonnaise
* 3 tablespoons honey mustard dressing
* 1 tablespoon cider vinegar
* Salt and pepper to taste
* Sandwich
* FOR MEAT: 1 boneless pork butt ( 7 to 9 lbs. average)

Baking Directions

For coleslaw: Combine ingredients in bowl and mix with dressing.

For meat: Place in smoker (fat side up) and rub outside of butt generously with dry rub.

Slow smoke over hickory wood at 210 F for 8 to 10 hours. Let cool. Pull apart, discarding all visible fat. Portion onto roll, drizzle with BBQ sauce and top with coleslaw.

havin fun...

leo's son zeus...

looks just like his dad.

north carolina pig stickin dippin/ sweet & spicy #4/ chipotle/ and south carolina mustard sauce...

ready for next weekend's july 4th block party cookout.

everybody do luv stickers...

"Leon" 062710

Grilled Chops with Apple-Cranberry Maple Glaze...

Brine

1 1/2 cups apple cider
1 1/2 cups water
3 1/2 tbs kosher salt
1 tbs sugar
1 tbs cracked black pepper
1/2 tbs dried thyme
1/2 tsp dried minced garlic
6 dried allspice berries
1/2 bay leaf

Glaze

1/2 cup pure maple syrup
1/2 cup cranberry sauce
1/2 cup applesauce
2 tbs spicy brown mustard
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/16 tsp cayenne pepper

combine brine ingredients and stir well.
place chops in a resealable plastic bag and pour in brine.
fridge for 12 to 24 hours, turning once or twice.

combine glaze ingredients, heat over medium until warm.

grill chops for 8 minutes ea side.
during last 3 minutes of cooking, baste both sides of chops with glaze.
drizzle last of glaze over chops at table and chow down.
best chops i ever had.

livevideo.com/FIVE

Create your own slideshow now!

what can i say.
finger lickin good. sr

Memphis Style Sweet Sauce...

1 1/4 cup heinz ketchup
1 cup water
3/4 cup apple cider vinegar
3/4 cup tomato paste
3/4 cup dark brown sugar
2/3 cup corn syrup
1/2 cup pure maple syrup
4 tbs honey
3 tbs molasses
4 tsp kosher salt
4 tsp worcestershire sauce
1 tbs applesauce
1 1/2 tsp soy sauce
1 1/2 tsp liquid smoke
1 tsp onion powder
3/4 tsp cornstarch
1/2 tsp dried mustard powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp garlic powder
1/8 tsp ground white pepper
1/8 tsp celery seed
1/8 tsp ground cumin

if you prefer a less sweet sauce, reduce the honey and molasses by two tbs ea.

Memphis Style dry rib-rub...

2 tbs dark brown sugar
1 tbs sweet paprika
1 1/2 tsp kosher salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/4 tsp celery salt
1/2 tsp cayenne pepper
1/2 tsp fresh ground cumin

Big Bob Gibson's Peach Pork Shoulder dry rub & injection/ my favorite...

woods/ hickory-peach-pecan

dry rub

1 tbs dark brown sugar
1 tbs raw sugar
1 tbs sweet paprika
2 1/4 tsp kosher salt
1 tsp garlic salt
1 tsp ground black pepper
3/4 tsp chili powder
1/4 tsp celery salt
1/4 tsp ground cumin
1/4 tsp sweet cayenne pepper

injection

3/4 cup peach juice
1/4 cup granulated sugar
2 tbs salt
1 tbs worcestershire sauce
combine all injection ingredients and heat in sauce pan until sugar dissolves.

Mustard Sauce/ Derrick Riches, About.com

If you haven't tried a mustard based barbecue sauce then you are really missing out on something. This sauce works well with almost anything, but particularly pork.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes about 2 cups
Ingredients:

* 1 cup prepared yellow mustard
* 1/2 cup balsamic vinegar
* 1/3 cup brown sugar
* 2 tablespoons butter
* 1 tablespoon Worcestershire sauce
* 1 tablespoon lemon juice
* 1 teaspoon cayenne

Preparation:
Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.

Copycat/ Chili's Baby Back Rib Sauce... with a little twist from me...

SAUCE RECIPE

* 3/4 cup water
* 1 cup apple cider vinegar
* 1/2 cup tomato paste
* 1/2 cup heinz ketchup
* 1 tablespoon yellow mustard
* 2/3 cup domino dark brown sugar
* 1 teaspoon liquid smoke
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon onion powder
* 1/4 teaspoon garlic powder/ or fresh chopped garlic
* 1/4 teaspoon sweet paprika
* 1/4 cup fresh squeezed lemmon juice

Directions

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.

When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.