Fire, wood, smoker and flesh equals Smoking Houston, and smoking I have done with and for family and friends while sitting in the backyard at 2408 Cortlandt. A favorite has been pork belly marinated in apple cider, brown sugar, honey, molasses and herbs seasonings.
Smoking the inner organs of animals like this cow heart brings blood and fiber, flesh and muscle together with apple wood for sacred explorations of the fire burning below.
Oh yes, and pork belly again. Pounds and pounds of pork belly.
Smoking mussels probed quite the treat, adding a deep, smoky taste to the briny little creatures–much like drinking a Laphroaig.
Fish, fish, fish. I’ve enjoyed smoking the water garden of the Gulf Coast: bass, catfish, flounder, red snapper, trout stuffing the little beasties with oregano, sage and thyme.
Cow tongue tastes wonderful after a brine for a few days then hours over a slow fire resulting in a golden brown color with the taste of smoky, roast beef.
At the other end from the pig’s head waits a tail that when smoked with many other tails becomes a crisp, fatty snack perfect to eat while watching anxiety-producing Liverpool football games. Paired with a good English Brown Ale of course.
Smoking Houston means a lifestyle has been chosen, an art of living requiring patience, a good chair, and the bourbon, mezcal, rum or scotch of your choice.
Smoking Houston requires friends with cigars as with this Trinidadian friend for many years who came by for “the Truth” and some smoking.
Of course, Smoking Houston requires fire, lots of fire. I love fire. Striking the match, watching wood flame into orange and yellow. Fire as Heraclitus reminds us through lightning moves the world. Fire.
A ring of fire. Bon Appétit!
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