The Leader • Saturday, June 29, 2019 • Page 1B
Backyard BBQ: Area grilling enthusiast shares secrets Zarah Parker Managing Editor
There’s nothing like getting in the backyard and grilling or smoking meat to take William Bibb’s mind off his job in the oil and gas industry. Bibb and his wife, Cherie, who live in Oak Forest, were raised in the south. Bibb grew up in Baytown and his wife is from Louisiana, which for them meant food played a central part in fellowship with friends and family. “Pretty much everything we grew up doing revolved around not only great food but preparing that good food with the ones you love and enjoy being around,� Bibb said. “That being said, I love entertaining and grilling for our friends and family because I feel like I’ve taken that tradition and kept it going.� The running family joke is that Cherie married him because her father and Bibb are just alike when it comes to going over the top when they cook for others. They both have a lot of tools -- or “toys� as Bibb calls them – and always cook much more than is needed. “Him and I have the same fear when hosting people, not having enough of anything for our guests,� Bibb said. “The
result is that we always cook way too much but our guests get to go home with a lot of leftovers.� For Bibb, part of cherishing that tradition of building memories around food is being able to pass on grilling knowledge to other people. Bibb said the more people he has hovering around the pit bonding and taking notes while he cooks, the better. “I love it when I’m cooking for a group of people and they ask questions on what I’m doing and trying to learn the how and why of the process,� Bibb said. “It’s even better when they send you (pictures) of what they put together with your advice at their own homes.� Anytime of the year is a good time to get the backyard and grill, according to Bibb. It doesn’t need to be a holiday such as the Fourth of July. “There are a lot of Fridays where all the neighbors have had a grueling week and we all gather at our house to grill good food, have a cocktail and watch the Astros on the patio,� Bibb said. “Just a couple of weeks ago was one of our neighbor’s birthday and she is a fan of my smoked baby back ribs, so we had several neighbors over and had a Sunday dinner to celebrate her birthday.� An avid hunter, Bibb’s favorite type of meat to grill or smoke is wild game. He
Contributed photo Oak Forest resident and grilling enthusiast William Bibb grills chicken to perfection.
loves having people over that may be wary of trying certain meats, such as white-tailed deer, duck, geese, Sandhill crane or whatever else he might have in his freezer at that time, and then watching their reaction when they try it for the first time and end up loving it. Bibb said a close second to wild game is grilling steak. Over the years he’s discovered new techniques to get a better result. The first technique is to go to your local meat market and ask them to cut a 3- to 4-pound piece of prime loin and trim it. Then season the meat with fresh-cracked salt and pepper and let it rest and warm up until it’s close to room temperature. Get your grill as hot as you can and sear
the steak, rotating it to get all sides. Once the salt and pepper develop a crust, put the steak on a cooler part of grill for the remainder of the cooking time. Once the steak gets to about 118 degrees, take it off and let it rest for about 10 minutes before handling. “You will have the perfect medium rare filet and because it’s prime grade it melts in your mouth,� Bibb said. The second technique that Bibb has is similar to how many steakhouses cook steaks. First, buy the cut you prefer of prime-grade individual steaks and let them rest to room temperature, then season them with fresh-cracked salt and pepper. Next, on an outdoor burner heat a black cast iron skillet as hot as you can and place butter and a sprig of
fresh rosemary in it. Once the butter is hot, place the steaks in the skillet and leave it alone for 3-4 minutes depending on their thickness. Then flip the steaks to the other side and, while cooking, use a spoon to baste steaks with the butter mixture for 3-4 minutes. Cook it to medium rare and then pull it off the heat and let the steak rest 10 minutes. “This process of using a blazing-hot skillet sears the steak to trap the juices into the meat and the butter adds a lot of flavor,� Bibb said. The type of grill or smoker he uses depends on how he wants to cook that day. For easy or quick grilling, he’ll use a standard six-burner propane grill he got from Lowe’s that has a sear station. “My charcoal Weber is used when I have time to get the coals right and all because I think everything tastes better cooked on charcoal compared to propane,� Bibb said. When he has all day and is cooking a lot of meat, he’ll use his large custom smoker. This summer he has plans to have people over and cook a whole pig in it. In that smoker, which cooks by an offset fire box, Bibb prefers fruit woods like apple or cherry mixed with oak or hickory. “Then for days like today, when the wife and I want to sit on the patio to watch the Astros and relax, I have a Masterbuilt electric smoker,� Bibb
said. “(It’s) pretty much a set it and forget it smoker that burns real, not pellets, wood chips.� And once a year, in the spirit of bringing people together with a table of good food, Bibb and three friends host a “Wild Game Meat Sweats� cookout. They do this to clean their freezers out prior to the upcoming fall hunting season. Around 75-125 people will come to the cookout to catch up and enjoy the food. While Bibb doesn’t compete in any formal competitions, because he worries it might take the fun out of it, he has taken part in friendly cookoffs with friends. One of them was a venison chili cook-off that had 10 teams participate. There was a judging system, but Bibb said everyone was distracted by having so much fun that they didn’t worry about voting, so a winner was never picked. “The first time I boiled crawfish for Cherie’s family wasn’t a completion but it felt like it was,� Bibb said. “I was boiling for born-and-bred Louisiana natives that have boiled all their life and I had only been boiling for a couple of years. Cherie loves my crawfish, but I knew I had to impress my in-laws. It almost felt like a test of whether I was worthy or not. The outcome was thankfully really good and I really do enjoy boiling for them now.�
Options aplenty when buying grills Types of
By Zarah Parker zarah@theleadernews.com
Looking for a grill to buy is a lot like buying a new car. You go in having an idea of what you want, but can leave with something completely different. And just like cars, there are lots of grills from which to choose as you prepare took cook outside for the Fourth of July or a Saturday afternoon. Two area businesses, BBQ Pits by Klose and Tru-Lite Gas Products, specialize in grills and smokers. With so many options, all grills generally fall into five different categorizes. The most prominent is gas grills. Since this type of grill is quick to reach optimal heat temperatures, quick to cool off and easier to clean, it tends to be most popular with the causal outdoor cooker. There are also a few variations of the gas grill. The freestanding gas grill can be easily transported, making it a more convenient option. A built-in gas grill is smaller, making it ideal for those who might not have the space for a standard grill. Plus, its flexibility in design is best for people putting together an outdoor kitchen. Then there are natural gas grills, which are usually powered by the same gas line from inside your home. But the efficiency of gas grills comes with a price. While they heat up quicker, they don’t get as hot as charcoal grills, and the meat will carry less of the smoky flavor that many people enjoy in a grilled meat or vegetable. There also are charcoal grills. They are ideal for people with more time, because the coals should be allowed to burn for about 30 minutes. But a little more time, along with added wood chips to burn with the coals, will give the meat the smoky flavor you find in barbecue. Just like with the gas grills, there are a few variations of charcoal grills. A charcoal kettle grill is smaller and easier to transport, making it a good choice for
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44% Charcoal 64% Gas Percentages represent types of grill ownership among 1,145 U.S. consumers in 2017. Total exceeds 100 percent because some respondents owned multiple types. Sources: Hearth, Patio & Barbecue Association, statista.com
on-the-go cookouts. A Kamado grill is a modern version of the Japanese cooking urn that is versatile. It can used to grill or to bake pizza and breads. Kamado grills can also be included in the ceramic grill group. These are good for retaining heat because the air flow is limited, which tends to make the meat juicer. However, ceramic grills can be pricey and usually weigh more. A Big Green Egg (BGE) is a ceramic grill with a variety of uses. You can grill, smoke, roast and bake with it. “We are BGE enthusiasts,� area resident Ashley Miller said. “We love BGE because we have the ability to control the temperature high, low without having to continually monitor.� Electric grills are typically simple to use as long as you have a power outlet nearby. This type of grill is for anyone without the space to operate a gas or charcoal grill, such as an apartment dweller or people who don’t want to deal with much upkeep.
Wood-fire grills are another group. Some of these are sold as open grills with no hood. They’re a favorite among people who love using different types of wood. From oak, hickory and maple to pecan, apple and cherry, the smoke from the wood will seep into your food. A favorite of area resident Brooke Jackson is peach wood, especially if it’s used for smoking. “It really puts a sweet smoky flavor and is good on any meat,� Jackson said. Local resident Matthew Finnegan is a fan of this style of grill and has a Santa Maria grill, which is usually sold as a charcoal grill, but is customized to be a woodfire grill. If you are looking for a grill to make your backyard the hot spot of the summer, remember that the best grill for you is one that will fit your lifestyle -- just like a car. If you have a big family, you probably want an SUV instead of a sports car.
Review: Good Dog cooks up great take on American classic By Zarah Parker zarah@theleadernews.com
Good Dog Houston serves gourmet hot dogs in a little house in the Heights on Studewood Street, which is charming in and of itself. The dachshund might be its mascot on the logo, but walking up the front porch steps of Good Dog, I was met with a tabby cat lazing about. I didn’t mind having to walk by it to get to the door. The cat never moved an inch. Inside the tables were full of people already enjoying their hot dogs and even the bar seating was half taken. There was more room on the front porch and back patios and, luckily, it wasn’t raining. Now I had never had a fancy hot dog. Actually, I don’t think I had ever even ordered a hot dog from a restaurant. When I saw how many op-
8am - 12pm p
Photo by Zarah Parker The Guac-A-Dog is a unique and tasty option at Good Dog Houston.
tions Good Dog had, I was at a loss over what to choose. They all sounded interesting, with toppings I never would have thought to put on a hot dog. The menu also had more than hot dog options. It included a chicken sandwich, salads and soups.
But you don’t go to Good Dog for anything other than a hot dog, at least not on your first visit. So I walked up to the ordering counter and asked the cashier what the most popular dogs were. She turned out See Good Dog, P. 2B
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Page 2B • Saturday, June 29, 2019 • The Leader
Chefs play key roles in TC’s authenticity For The Leader Since 1978, Taco Cabana has grown to reach a wide range of communities across Texas, bringing Mexican-inspired food made fresh by hand and high quality ingredients that reflect its Hispanic heritage. Providing fresh and flavorful menu options has elevated Taco Cabana and allowed for some of its key employees to bring their own unique tastes to the table. This includes Chef Connie Gutierrez, who has been with TC since the beginning. Chef Connie played a significant role in the creation of many original recipes and menu items, such as the fan-favorite Salsa de Fuego. Through her hard work and commitment to the brand, Chef Connie has had a crucial role in maintaining TC’s Hispanic heritage and tradition over the past 40 years. Following her footsteps, Chef Ro-
Taco Cabana Chef Roberto ‘Pepe’ Lopez
Taco Cabana Chef Connie Gutierrez
berto “Pepe” Lopez joined Taco Cabana in 2018 as Vice President of Culinary Design. Chef Pepe works closely with the Taco Cabana Operations, Marketing and Training depart-
ments to further enhance and develop TC’s authentic Mexican-inspired menu and service model. His unique and creative ideas have brought several new flavors to the menu, such
as TC’s new Buffalo Chicken that launched in May 2019, as well as the upcoming Carnitas street tacos, bowls and quesadillas launching July 1, 2019. Between Chef Connie and Chef Pepe, Taco Cabana’s menu is inspired by a balance of forward-thinking innovation and deep-rooted cultural tradition. And as the menu continues to expand, so does Taco Cabana’s footprint. TC now operates 165 company-owned restaurants across Texas, but it still honors its authentic Mexican heritage through the handmade recipes and fresh ingredients that it serves day in and day out. There are several Taco Cabana restaurants throughout the Houston area where fans can come and enjoy the delicious food and beverages made by its passionate chefs, including TC’s new location on 6522 Westheimer Rd. (Westheimer/
Voss), which features live music every Wednesday from 7-9 pm. This July, TC will launch its new Carnitas Street Tacos and Sip Into Summer Sweepstakes, where guests will have a chance to win various prizes, like a trip to Mexico! The entire Houston community is invited to join the fun and try out all the new things in store for TC this summer.
6522 Westheimer Rd.
This article is part of the Leader Experts series, where companies pay for editorial space on topics important to the community. If you’d like to be a Leader Expert, contact us at (713) 6868494.
Good Dog, from P. 1B to be super helpful, and later I was glad to have asked for her suggestions. The two most popular choices, she said, are the Ol’ Zapata and the Guac-A-Dog. I chose the latter, which came with avocado, fresh jalapeno, tomato, onion, roasted garlic aloli, cilantro, cumin and lime. I got onion rings for a side and the Fried Pickle Jar for an extra snack. After settling in at a picnic table on the back patio, the food came out quickly and the server was attentive, asking if more ketchup or anything else would be required. The onion rings were thickly sliced and only lightly battered. I had to wait a few minutes before picking one up because they were so hot. The breading fell off easily and didn’t have much of a flavor. I dipped a piece into the housemade ranch that came with the basket, but wasn’t a fan of the combination. The Fried Pickle Jar was a small basket of fried pickles that were very thinly sliced in long strips and thickly breaded. But I realized that it was thickly breaded only after biting into it and was pleasantly surprised. The thin strips of pickle with the breading had
Photo by Zarah Parker The Fried Pickle Jar is an enjoyable appetizer at Good Dog Houston.
an interesting flavor that was light on the pickle taste. I dipped it into the ranch and liked it, but liked it better without. When it came to the hot dog, my first thought was, “How am I supposed to eat this?” The contents were stuffed inside fluffy and toasted bread, which was larger than my mouth. When I tried to pick it up, the avocado chunks threatened to fall out. Finally, I just went for it by taking a bite out of the side. My second thought was, “This is really good.” The hot dog had a nice smoky flavor and was easy to chew. One of my pet peeves about store-bought hot dogs is they tend to taste a little rubbery. Good Dog’s dog was full of flavor, which with the addition of the toppings made me forget I was even eating a hot
dog. And the toppings complimented the hot dog completely. I loved the chunks of avocado, garlic aloli and cumin flavors the most. Especially the cumin, which I think is because I didn’t expect to appreciate that spice on my hot dog so much. After eating my first gourmet hot dog, I’m not sure I can go back to eating any other ones. Move over Oscar Mayer, Good Dog is here. Good Dog Houston Address: 903 Studewood Hours: 11 a.m.–10 p.m. Tuesday–Thursday and Sunday, 11 a.m.–11 p.m. Friday– Saturday Pricing: $6-$15 Kid-friendly: Yes Alcohol: Yes Healthy options: Yes Star of the show: GuacA-Dog
9200 Hempstead Road • Suite 150 • Houston TX 77008
The Leader • Saturday, June 29, 2019 • Page 3B
Art Valet: Sorry Charlie? Hardwick still making music after loss of vision Mitch Cohen Art Columnist
Almost three-and-a-half years ago, I interviewed Charlie Hardwick, who described his art as “unapologetically digital.” “You look at my work, and it’s not trying to be a painting. It’s not trying to be a handdrawing. It is clearly done by a guy that used a program and computer to make it,” Hardwick said in 2016. “I really try to embrace the new technology and things that come out now to produce.” Unapologetic is a good word to describe Hardwick’s attitude about life, and that’s why I circled back to chat with him and see what he is up to now. “Uncle Charlie” was the moniker Hardwick used to
identify his iconic artwork, most notably his poster art for festivals and performances for music producers like Live Nation and House of Blues. I noted in my first interview that Hardwick had been legally blind for 10 years knew he eventually would lose his eyesight completely. Over the past two years, that’s exactly what happened. Hardwick transitioned from visual artist to visually impaired artist almost overnight. The former poster artist to the music industry is now himself a full-time singer, songwriter and guitar player going by the name “Blind Uncle Charlie.” In a recent conversation I had with Hardwick, he reminded me he was a musician first, playing guitar in the Houston punk band Dresden 45 in the 1980s. He continued performing for a while after leaving the band but eventually put down his guitar to focus on his graphic design career. Hardwick kept a finger on the pulse of the music scene
Photo by Ana Guzman Former visual artist Charlie Hardwick is back to playing guitar.
through his music poster art, but it was through discussions on long drives and at art shows with friend Greg Henkel, a violinist, that brought Hardwick to pick up his guitar again. Henkel guided Hardwick back into the music scene and even coined the name “Blind Uncle Charlie.” After performing together and even collaborating on music projects, Hardwick has struck it out on his own. Hardwick said music has given him a new meaning to
life. He is growing, his brain is firing up in new directions and the learning process has him fired up. With today’s technology, he said he’s able to continue doing many familiar things. Apps like Seeing AI speak any text in front of his camera phone and the Moovit app is the best way to get around with public transportation. He said everyone should use that app. It’s his home-school variety music lessons that have Hardwick really excited. From
learning all the notes on the guitar neck, scales, song construction, music theory and music lingo that had me crossing my eyes, Hardwick is in heaven. He said much of his instruction comes from online videos, which had me asking how he follows along? He said almost all video lessons outline every move verbally, ensuring he misses nothing. And he’s right. What seems painfully obvious while watching is perfect for Hardwick while listening. Does he miss visual art? “Art in many ways was driving me instead of me driving it,” Hardwick said. “Music has my brain growing again.” I’ve had the privilege to ride along as an observer for much of Hardwick’s transition from visual to music artist. I have a collection of fabulous seasonal market posters Hardwick created for my First Saturday Arts Market dating back to the summer of 2015. Today he performs regularly at my markets to a growing
fan base. I would describe his music as a mix of Americana, rock and blues with a dash of punk and, lately, instrumentals. I know now those instrumentals are from his hours of practicing scales and all that other stuff I couldn’t understand. Hardwick also can be found performing at more venues this fall. Look for him at Siphon Coffee, Shoeshine Charley’s Big Top Lounge and The Americana. Follow him on Facebook at Blind Uncle Charlie. I am certain that Charlie Hardwick’s name will become every bit as familiar to music lovers as did his artwork, if not more. I had to ask if he was going to keep using the name Blind Uncle Charlie, thinking it might be demeaning. “I’m keeping it. I earned it!” Hardwick said unapologetically. Cohen is an artist and founder of First Saturday Arts Market and the Market at Sawyer Yards. Find him at ArtValet.com.
Zuvie’s Brews: Beer to go feels like dream come true It’s all cause for celebration at Holler Brewing, located a 2206 Edwards St. in Sawyer Yards. Although it is in production size to smaller Adam similar brewpubs that already were allowed Zuvanich to sell to-go beer in cans, bottles or jugs, its proximity to a school forces it Editor to operate as a manufacturing brewery that was not allowed to sell beer to go. Many of Houston’s larger craft brewers are in the latter category, including 8th Wonder Brewery, Buffalo had caught up and with almost no Bayou Brewing Co. and Saint Arnold time to spare. It was like Holler and Brewing Company. Beginning in September, they’ll all his beer-drinking buddies had busted through the bar door and placed their be equal under a law that allows them orders only a few seconds before last all to sell up to 5,000 barrels per year from their taprooms – whether that call. In late May, just a few days before beer is consumed on- or off-site. “There’s a lot of possibilities that the 140-day legislative session drew to a close, lawmakers passed House we’re going to be exploring. They Bill 1545, a sweeping alcohol-related range from a nice, new thing to have measure that included the beer-to-go as part of our business all the way provision. Gov. Greg Abbott signed up to something that could really the bill June 15, meaning it will be- transform our business,” said Holler, whose 2-year-old brewery will concome law Sept. 1.
931 Nashua, $800s Alex Berry, 713.480.2213
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Back in January, barely a week after Texas lawmakers convened in Austin for the start of the state’s biennial legislative session, I wrote about identical bills that could affect the way craft beer is consumed and sold in Houston and beyond. Their aim was to bring Texas up to speed with the rest of the United States and allow all breweries to sell their product to go. Many craft brewers already could, so it seemed like a slam dunk from a common-sense standpoint. Frankly, though, I never thought it would happen. Neither did Holler Brewing Co. founder John Holler, a Florida native who has been in Texas long enough to know it’s a conservative state with especially conservative alcohol laws. “We’re like the dog that was chasing the car down the road,” he said of the state’s breweries. “We never really thought we would catch it.” Four months later, however, they
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sider canning its product for the first time. “I don’t’ know. We’re going to kind of dip our toe into the water in September and see how people react and go from there. It’s a good thing, for sure.” Holler, who is a board member for the Austin-based Texas Craft Brewers Guild and made multiple trips to the state capitol during the Texas Legislature, said that organization was among many that made beer to go a reality. He also credited beer drinkers who petitioned online and lobbied their state lawmakers as well as Austin-area state representatives Dawn Buckingham and Eddie Gonzalez, who sponsored beer-to-go bills at the beginning of the legislative session. The craft brewers guild first came to an agreement with the Beer Alliance of Texas, one of two powerful lobbying groups that represent wholesale distributors such as Houston’s Silver Eagle. Holler said the brewers guild agreed to limit to-go
sales to 576 ounces per person per day in exchange for the promise that the brewers would pursue no other beer-related law changes for a period of 12 years. After the beer-to-go idea made it through the Texas House, the brewers guild secured the support of the other lobbying group. The Wholesale Beer Distributors of Texas agreed to back the legislation if brewers agreed to limit to-go sales to 288 ounces per person per day, which is what eventually passed. Holler said both were reasonable compromises and necessary to ensure that the dream in January would become reality by September. “It’s amazing. It’s unbelievable,” he said. “There were so many reasons it shouldn’t have happened. The odds were so against us on this, and we were staring down the possibility of having to continue to slog for another two years. The fact that it happened, it’s just marvelous.”
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Page 4B • Saturday, June 29, 2019 • The Leader
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