All posts by Nate

Nate is the Techie / Barbecue-y half of the House of Annie team. Born in Hawaii, his favorite hobby is surfing...WEB surfing that is. Visit my Google+ Profile
Texas

Cabela’s (Buda, TX)

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During our trip to Texas, we were planning on going out to Fredericksberg and the Texas Hill Country but the weather had other plans. It was just too rainy to be frolicking in the wildflowers. So we turned around. Then an idea hit me.

One of our friends suggested we take the kids to Cabela’s in Buda (south of Austin) to see the big aquarium. Even though it was raining outside, it was nice inside. I’ve never been in such a wonderful place before. The kids loved the aquarium and all the stuffed animals, while I drooled over all the outdoor stuff. We even had a turn at the shooting game upstairs (I got a perfect score heheheh :D).

Lunch at the cafe was beef chili with beans in a bread bowl for Annie and a buffalo burger with Provolone cheese and all the fixins for me. Both were good, although my burger was a bit more well done than I like.

Thanks, Kat for the suggestion. We thoroughly enjoyed ourselves at Cabela’s. Maybe one day we’ll go out to the hill country (and Cooper’s in Llano ) when the weather’s better.

Aloha, Nate

Mexican, Poultry, Tomatoes, Vegetables

Musgovian Salad

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I’m one of those people that doesn’t like to have leftover stuff sitting and getting old in the fridge and freezer. So every so often I go in there, look at what’s available, and try to figure out how to make a dish with what I’ve got. I call this type of cooking “Musgovian” for “must-go”.

Here’s a Musgovian salad consisting of rotisserie chicken, romaine lettuce, napa cabbage, celery, green onions, cilantro, blanched beans, steamed corn, tomatoes and avocado. Dressing was made with lime juice, honey, garlic, olive oil, s&p.
 

I think it leans Mexican, but whatever it was, it was good!

Aloha, Nate

Barbecue, Pork

Ribs on the WSM

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I smoked 4 slabs of pork spares WSM International Smoke Day. I used salt, fresh ground black pepper, sugar, granulated garlic, onion powder, and paprika in the rub. For smoke, I used pecan chunks and also oak and hickory chips.

I let it go for 3.5 hours, then pulled them, foiled them, and put them in a cooler for one more hour. I think this was one of my better batches as far as flavor and texture.

The next day, I added in a little celery seed into the rub, but used just pecan chunks with the mesquite charcoal, and only cooked ’em for 3 hrs before foiling in the cooler. Getting better, I think, but still a ways to go from Williams‘ perfection.

I made a video talking about tips for making barbecue spareribs on YouTube

Aloha, Nate

Asian, Fruit, Indonesian

Es Campur

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What do you think of eating or drinking on a hot day? A tall glass of iced tea? Some ice cream? In Hawaii, we do shave ice – I like mine with ice cream on the bottom.

The countries of Southeast Asia have taken cold treats to the next level. Aside from ais kacang and cendol from Malaysia, you also have halo halo from the Philippines and es campur from Indonesia.

This dessert contains palm fruit, jackfruit, syrup, young coconut, avocado, condensed milk and ice. Very nice, very cooling, and very quickly eaten!

Aloha, Nate