Wednesday, August 18, 2010
Texas Wagyu World Championship Contest
Waaaaayyy Cool contest coming up and I will be there competing and doing PR for the BBQ Pitmasters show!
http://www.texaswagyuassociation.org/new-releases/world-chapionship-wagyu-brisket-and-steak-cookoff
http://www.texaswagyuassociation.org/new-releases/world-chapionship-wagyu-brisket-and-steak-cookoff
Monday, August 16, 2010
Check this very cool Column out
If you want to read a fun piece on the show read Meatheads link below.
Friday, August 13, 2010
Reality TV
Well now that the cat is out of the bag and everyone knows I got my tail kicked it is time dish dirt. Reality TV is not something I would go way out of my way to do again, but when a situation like cooking for $100,000 presents itself I think most would go for it. The Vegas attraction to do shows with a hook like the BBQ Pitmasters is alluring and can be fun if the right attitude towards TV is acquired.
I found myself super frustrated at the time it took in real time for the TV crew to get CAMERA READY. For example: on the pork turn in I was chosen first to present to the judges that night, which is a plus, but my plated pork sat out in 50 degree weather congealing. Not good if you want to get a high score!!! I do agree with the show in the fact I should not have cooked smoked catfish even though it was cooked perfectly and tasty. Hard to believe I lost to slaw, but everything counts and this was one thing I should have focused on a little bit more. It did not compare to a lump crab dish nor a corn salsa side dish. My fried catfish was overlooked even though it was raved about in REAL time!! I naively thought the show was judging us on the items they gave us and did not realize until end of the show that a whole PLATE of extra sides weighed so heavily into being a winner. It should have been called Southern BBQ Plate contest!!!!
I am appreciative to the TLC folks who got the humor in my audition tape which required me holding guns and talking Texas Trash. All this is still a little fresh and licking my wounds as well as checking my pocketbook for money out the window to do the show, but I think it will be a good memory in a month or so.
If I made the audience laugh or inspired them to grill until it gets cold then I have done well. Thank you for watching.
A big thanks to Spradley Hats in Alpine TX for making a beautiful hat and the Gage Hotel White Buffalo Bar Rockmount shirt for helping to look stylish. Thanks to my new friend Holly Jivin for cooking with me and being an awesome team mate. Also thank you to Chris Lilly who taught me some things about BBQ as well as Paul Kirk, Myron Mixon, and my dad. It helps to have great mentors and people who care about food.
Keep on cookin'
Cowgirl
I found myself super frustrated at the time it took in real time for the TV crew to get CAMERA READY. For example: on the pork turn in I was chosen first to present to the judges that night, which is a plus, but my plated pork sat out in 50 degree weather congealing. Not good if you want to get a high score!!! I do agree with the show in the fact I should not have cooked smoked catfish even though it was cooked perfectly and tasty. Hard to believe I lost to slaw, but everything counts and this was one thing I should have focused on a little bit more. It did not compare to a lump crab dish nor a corn salsa side dish. My fried catfish was overlooked even though it was raved about in REAL time!! I naively thought the show was judging us on the items they gave us and did not realize until end of the show that a whole PLATE of extra sides weighed so heavily into being a winner. It should have been called Southern BBQ Plate contest!!!!
I am appreciative to the TLC folks who got the humor in my audition tape which required me holding guns and talking Texas Trash. All this is still a little fresh and licking my wounds as well as checking my pocketbook for money out the window to do the show, but I think it will be a good memory in a month or so.
If I made the audience laugh or inspired them to grill until it gets cold then I have done well. Thank you for watching.
A big thanks to Spradley Hats in Alpine TX for making a beautiful hat and the Gage Hotel White Buffalo Bar Rockmount shirt for helping to look stylish. Thanks to my new friend Holly Jivin for cooking with me and being an awesome team mate. Also thank you to Chris Lilly who taught me some things about BBQ as well as Paul Kirk, Myron Mixon, and my dad. It helps to have great mentors and people who care about food.
Keep on cookin'
Cowgirl
Wednesday, August 11, 2010
Newspaper columnist Rick smith
Publicity or recognition in any form is scary, burly favorite columnist Rick Smith interviewed me and the link below is column today. Thank you Rick for making me laugh and writing about characters.
http://m.gosanangelo.com/news/2010/aug/10/west-texas-cowgirl-shoots-for-reality-show-prize/
http://m.gosanangelo.com/news/2010/aug/10/west-texas-cowgirl-shoots-for-reality-show-prize/
Tuesday, August 10, 2010
HS reunion and a Tribute to Lucky
http://www.classcreator.com/Iraan-TX-1977-1989/class_index.cfm>
http://www.classcreator.com/Iraan-TX-1977-1989/class_index.cfm.
http://www.classcreator.com/Iraan-TX-1977-1989/class_index.cfm.
Who is betting on this episode?
HOT OFF THE GRILL – ‘BBQ PITMASTERS’ IS BACK ON AUGUST 12!
TLC premieres all-new season with BBQ’s biggest prize ever - $100,000
Los Angeles, CA – A hot new season of BBQ PITMASTERS has been cooked up and will be served starting August 12 at 10pm, following the all new AMERICAN CHOPPER: Senior vs. Junior. Featuring a brand new format – TLC has created its own BBQ competition – the season’s first five episodes have a winner move to the finale, where one will walk away with the largest prize ever awarded in competitive barbecue: $100,000.
Featuring the previously-announced panel of judges – celebrity chef Art Smith, BBQ champion Myron Mixon, and Superbowl winner Warren Sapp, and hosted by chef Kevin Roberts, each episode brings together four BBQ teams to face off in a series of challenges that reveal who has the best mastery of meat, with a twist: While the episodes focus on a popular protein – from ribs to brisket – the contestants will also face a “Pit Fire Challenge,” a more exotic meat (alligator, rattlesnake, etc.) that will test their culinary skills and will send one team home early.
From cooking non-stop for 10+ hours to facing unexpected challenges, all with the goal of satisfying the picky palates of the judging panel and taking home the $100,000 prize, these cooks are facing the biggest competition of their lives in the new season of BBQ PITMASTERS.
TLC premieres all-new season with BBQ’s biggest prize ever - $100,000
Los Angeles, CA – A hot new season of BBQ PITMASTERS has been cooked up and will be served starting August 12 at 10pm, following the all new AMERICAN CHOPPER: Senior vs. Junior. Featuring a brand new format – TLC has created its own BBQ competition – the season’s first five episodes have a winner move to the finale, where one will walk away with the largest prize ever awarded in competitive barbecue: $100,000.
Featuring the previously-announced panel of judges – celebrity chef Art Smith, BBQ champion Myron Mixon, and Superbowl winner Warren Sapp, and hosted by chef Kevin Roberts, each episode brings together four BBQ teams to face off in a series of challenges that reveal who has the best mastery of meat, with a twist: While the episodes focus on a popular protein – from ribs to brisket – the contestants will also face a “Pit Fire Challenge,” a more exotic meat (alligator, rattlesnake, etc.) that will test their culinary skills and will send one team home early.
From cooking non-stop for 10+ hours to facing unexpected challenges, all with the goal of satisfying the picky palates of the judging panel and taking home the $100,000 prize, these cooks are facing the biggest competition of their lives in the new season of BBQ PITMASTERS.
Sunday, August 8, 2010
Pulled Pork Sliders in Midland Tx
Prepping bone in pork butts at 3am tonight to serve tomorrow at Peyton's bike shop in Midland Tx. Look for white tent and one of my favorite smokers by KLOSE called Elwood.
I will be promoting the show and serving Pulled pork sliders for $4.00 for "THE TESTER" and if you want the full slider lunch you can go for more!
Huge fan of the Peyton's bike shop and since I ride my Cannondale just so I can eat more BBQ it is the perfect place to be on a Monday.
I will be promoting the show and serving Pulled pork sliders for $4.00 for "THE TESTER" and if you want the full slider lunch you can go for more!
Huge fan of the Peyton's bike shop and since I ride my Cannondale just so I can eat more BBQ it is the perfect place to be on a Monday.
Saturday, August 7, 2010
BBQ Pitmastsers on TLC August 12th 9PM EST
Watch a very stylish cowgirl in her custom Spradley Hat and Gage Buffalo shirt this upcoming week cook on TV show! T'aint the Sauce team joins the world of reality TV in hopes of winning $100,000.
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