Tuesday, April 06, 2010

Texas Cookout Up For Bid Again At This Years Adventure Auction

The Adventure Auction is less than a month away! Mark your calendars for April 24 at the Hocking College Student Center. To purchase tickets and view some of the featured auction items, please visit:
www.adventureauction.org. Below is a tale of adventure from one of last year’s winners.

Susan and Fred Holmes own the Nelsonville Quilt Company  located in the Historical Square Art District of Nelsonville. At last year’s Adventure Auction, Susan won the Texas-themed BBQ at Mary Anne Flournoy’s home near Albany. It was a lovely summer day when Susan and friends moseyed on down to the Flournoy’s farm for dinner…

“The Flournoy’s had chairs set up in the yard and served lemonade and ice tea till everyone came. There were 12 people in attendance --just friends and family--people who have helped me with the quilt shop. When everyone arrived we were corralled to an upper-deck porch where we awaited the food.

“The theme was a Texas BBQ--and the menu included beef brisket, cowboy beans, cornbread, and grilled vegetables. The tables were set with all the finest fixin’s, and I remember that the table decorations were very nicely done. The brisket was excellent, and if you’ve a mind to fix it for your own kin, the recipe is included at the end of this article. For desert, there was fruit cobbler with ice cream.

“After dinner they took us on a hayride around the farm, and lake, they also had lawn games set up in the yard. We got to walk through a beautiful vegetable and wild flower garden. We also got to tour the very old – I want to say turn of the century, but it may have been older – farm house. As you can tell, we really enjoyed the event, and we’ve marked our calendars for the upcoming Adventure Auction!”

Oven Roasted Beef Brisket from the Texas Cowboy Cookbook by Tom Perini

Make a dry rub by combining the ingredients below. Season the 4 lb. raw brisket (trimmed) on both sides with the rub. Place in a roasting pan and roast, uncovered , for one hour at 350 degrees.

2 T. chili powder 1 T. sugar
2 T. salt 2 t. dry mustard
1 T. garlic powder 1 bayleaf crushed
1 T. onion powder 1 T. black pepper

After one hour, add 1 1/2 cups beef broth and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fork tender. Serves 10 people.

The Texas Picnic at the Flournoy’s will be up for auction again this year. Stay tuned to the Rambler for more tales of adventure from last year’s auction in the coming weeks. For more information and to purchase tickets to the Adventure Auction, please visit: www.adventureauction.org

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