Tickets in the Nose-Bleed Section – Part 1

My son (Joseph) is a fan of the Texas Rangers—the ball club, not the law enforcement unit. While he might publicly support the baseball team fielded by the later, for social protection if nothin’ else; he’s all about the baseball team from Arlington, TX.

Now he isn’t a season ticket holder but he tries to see as many games as possible. My grandson (Dilin), the former DIT—he turned twenty as this was being written and is no longer worthy of the disinterested teenager title—doesn’t share as much enthusiasm as my son, he is up for a good time wherever it takes him.

Originally my son had the notion of following the Rangers on a road trip. That turned out to be prohibitively expensive so he decided to just see them play at least one road game and take in a couple of other parks along the way. The grandson was really up for this idea as he missed out on the horseback and fly fishing trip to Wyoming a year or so back—straddling his birthday I might add—primarily because school was starting at the same time. This time he wasn’t taking no for an answer.

Joe studied the schedule and devised a trip that allowed us to take in four MLB games in three cities with only three other travel days involved—pretty good work. We laid out a course, set the dates in stone and he started getting tickets; a fairly major trick at some of the parks he had picked. He went after the lowest priced tickets available—that’s where the nose bleed reference becomes effective. Ordering on-line, soon he had the tickets and now all we had to do was wait on the departure date to arrive.

Tuesday

Living in Austin, this added another travel day on each end but just for me—neither Joe nor Dilin considered this much of a drawback of course. So on the 16^th of August at 2:15 PM, I said goodbye to the pups, called the wife to leave a message (she didn’t answer) and I departed for the Grand Stadium Tour (GST).

I had a little over twelve hundred miles to Chicago, a full tank of gas, no cigarettes whatsoever, it was extremely bright outside and I had my dark glasses on, a full canister of pimento cheese and a jar of peperoncinis on ice, tickets in hand (Joe actually had ‘em): Hit it! The one drawback to the entire adventure as I saw Austin in my rear view mirror was that there would be no more Tex-Mex for the next week—Tex-Mex above the Red River just isn’t right.

Wednesday

After spending the night at my son’s house in Forney, we were ready to Hit it! By 8 AM we were making our way through the Dallas traffic and on our way to Oklahoma—not because we wanted to, but it was in our way and too far to go around. Close to 1 PM and in downtown Pryor, OK, we dug into that pimento cheese stash—the first of many times.

Right at 5 PM and moving against rush hour traffic we negotiated our way through Kansas City, MO, our first stop on the GST and 742 miles into the trip. We had made good time and were earlier than we had planned—largely because I was voted down as we drove through McAllister, OK and didn’t stop to see the Will Rogers museum.

This put us in line to make our first major decision—a no-brainer; we would just add another game to the list. The Yankees were still in town and we had time to get to the ball park (Kauffman Stadium) in time for the first pitch. In no time, we were on our way.

Ready to head in to the ballpark.

After paying our $10 parking fine (one lot from the gate) we got a couple of dogs each and found our seats. The last time I had seen the Yankees and the Royals play was in the American League Championship Series in New York (Yankee Stadium bleachers) in 1980. That game was over when George Brett hit one into the right field third deck stands.

I was hoping for some restitution this evening but even with Derek Jeter going 4 for 5, it didn’t happen—the Royals won.

Derek Jeter at bat.

Another hit for Jeter!

KC took the game by a score of 5 to 4, although being out hit by the Yanks 10 to 8. The KC winner was some guy named Chen—I had never heard of him, but he did a pretty good job. Actually I didn’t recognize many of the players on either side. Being away from a major league city has that effect on you—Austin being gobbled up with longhorn coverage and little else.

I did get me a stadium bought Royals hat and wore it to the game and again the next night. Having not counted on this opportunity, I had left my Yankee Stadium bought Yankee hat at home.

The attendance this evening was 22,435 and I felt the entire time that we were in a AAA ballpark—it just had that feel. The between inning activities: the ball under the hat game, the kiss-cam and the like was just as though we were at the Round Rock Express Dell stadium to see one of their games. It’s all in the way the management engages the fans.

Stadium hats are a big thing in our family. I believe Joe has more than I do but he can no longer find his Yankee hat so I consider myself (qty no matter) in the lead still.

We did start to get fairly use to the navigation tool in my new Ford Explorer—we called the voice Lady and let me tell you one thing: you pay attention when Lady talks or you’re gonna get into trouble—Lady seems to always be right.

Thursday

Up early and down to the ½ price breakfast buffet—convinced they were gonna loose money on my plate—we were still contemplating what activity we would take on for the day until game time came around. Discussed over the meal, we decided on the Harley-Davidson factory tour to start and then see what else we might find available. Grabbing a stash of brochures as we passed out the door we trotted.

The Harley Power Train & Assembly plant was very interesting and everything was made to order. I was amazed that there was not one machine in the plant that I had not had experience with during my days managing manufacturing operations—not one. There was boring & honing, metal stamps, a paint line with power coat ability, robots welding (all over the place), a powered assembly line and managers walking the floor. I guess the only operation we saw that I haven’t managed was the laser cutting area ( I have seen them before, but not directed their operations). I felt like I fit right in.

Ready to check out the Harley-Davidson Power Train & Assembly Plant.

Photos weren't allowed inside the plant area, I did manage to get one with my button camera.

Dilin had become fascinated with taking in the $40,000,000 display at the Kansas City Region Federal Reserve so that’s where we ended up next. It wasn’t that impressive to his dad nor I as we deal with stacks of shoes in our closets or accumulated junque in our garages that are routinely worth that much.

After the Fed we headed to the nearest Kansas City BBQ restaurant, Jack Stack Barbeque in downtown Kansas City. Good eats but I can’t say much for their sauce. They had two varieties to offer: one tasted like nothing more than ketchup and the other, the spicy blend, just wasn’t that spicy. I offered to come back later and show them how to make good BBQ sauce—after the trip was finished. They didn’t seem impressed with the offer and we didn’t have time to argue the point—their loss.

KC BBQ at Jack Stack's.

Having our fill of KC BBQ, we departed on a search for crazy little women and a bottle of Kansas City wine and finally found the corner of 12^th Street and Vine. Everybody lined up to have their picture taken but I am sad to report there was not one crazy little woman in the area nor any bottles of wine—probably a good thing at least for me anyway.

Composite of the three of us at !2th Street & Vine - Just lookin' ya know!

Quickly back to our hotel to rest and clean up some then off to the ballpark.

Another $10 parking fine, a couple of dogs and we were in our seats. I forgot to mention earlier we were twelve rows up in the top (4^th) deck yesterday and today we were on the front row of the top deck—both sets were good seats with good views.

The attendance this evening was down from the previous night—even with the game closer to the weekend—20,547—you could tell that the Yankees had left town. I’m not sure but I don’t think they can get in many more than 45,000—maybe by selling SRO tickets in the outfield but not many more than that.

The game this evening was a bit different from last night as the Red Sox sent Josh Becket to the mound. He completed seven innings, got the win, gave up seven hits, three earned runs and had four strike outs. The Red Sox on top of a 4 to 3 score and Becket’s 10^th win.

Josh Becket for the Red Sox.

I always wanted to try to catch the ball in flight and finally got one.

We did have some otherwise fun watching the Red Sox new designated hitter, Ryan Lavarnway (#60), make his first four appearances at the plate. He finished the night with the same batting average that he started it with—0.000—he eventually got a hit the next evening. Actually to their website, he is no longer on the active roster—too bad he didn’t make it. He had a chance to have hit 1.000 the first time up and see the scoreboard with a perfect batting average when he came up for his second time. He also missed out on a .500 average and a .333 average—if he could have just gotten a hit—just one.

Scoreboard announcing Lavarnway's 1st ever at bat.

It just wasn't to be - a tall fly out to right.

There’s more to come—please stand by.

Disclaimer – I don’t own a button camera.

Quality BBQ – 2 - 11 Jul 11

Back on the trail of Quality BBQ this past weekend, we found ourselves, wife, son and I, in Llano at Cooper’s Old Time Bar-B-Que. You can find Cooper’s on Hy 29 West, crossing Hy 71. easy to get there, only about an hour out of Austin.

This is different from the Lockhart BBQ I reported on a few weeks ago—real different. Oh, you still pay by the pound all right, but their method is not the smoking method utilized down in Lockhart or over in Taylor. These guy cook BBQ like my Dad taught me some fifty-five years or so ago.

The first difference you will notice prior to ever getting inside the establishment—you don’t. The pit is outside and that’s where the line forms also. There is some sixty feet of covered area for the line to snake around on days when it’s real busy. We were lucky and hit there mid-afternoon and didn’t have to wait long at all. Like Smitty’s in Lockhart, you order from the guy currently cooking—that’s the last similarity to Lockhart.

There was the usual selection: beef ribs, pork loin, sausage and chicken. The main difference here was the thickest and biggest pork chop I have ever seen—affectionately known as the Big Chop. If you go for pork, who wouldn’t in their right mind, and believe you brought at least enough family members to cove a baseball field—a basketball team will not do the trick—the pork chop is the way to go. Upon making your selection, the cook will ask if you want it sauce dipped—I recommend fully that you take this option.

While I am a stickler for sauce and I far prefer my own, Cooper’s was better than most commercial I have had at these establishments. On a scale of 1 to 5 with 5 being the best: Cooper’s comes in at a sound 4 while Smitty’s places at a high 2 and maybe a low 3 at best. I take my recipe from my Dad and it still remains the only solid 5 I have ever tasted.

BBQ sauce should be stick-to-your-ribs thick. That’s right. It should drip off like water when you dip a rib, a piece of brisket, or even, if you happen to lean toward the yard bird fancy, a piece of chicken in it. I was brought up in a Southern family and gravy was always part of the meal. BBQ sauce should be like thickening gravy. It has to have the viscosity of 60 weight motor oil and old 60 weight motor oil at that.

My Dad taught my Mom to make his recipe not long, I am told, after they were married. He had picked it up in the late 1920s while working at a pig stand in south east Oklahoma. I stole it from watching her make it. I had to steal it as I wasn’t allowed in the house much at all when the pit was fired. It actually took me several years of passing through and stealing glances while she was putting it together before I ever decided I could make it on my own. But I got it after a while.

If its not a gravy, don’t call it BBQ sauce. I don’t know what it should be called, but it’s not BBQ sauce. If you have a name for it, leave me a comment.

The desert selection was better than Smitty’s also. That bowl of blackberry cobbler was outta this world—just like my Mom used to make.

Before I forget it; the pickles, bread and beans were free—that’s right, free. And beside that, they were good and you could go back for as many seconds as you could consume.

Our choices consisted of: two inch section of pork loin, 8 beef ribs, 4 sausage rounds, ½ chicken (somebody snuck it in, I didn’t notice it) and some slices of brisket (I don’t remember how many).

Because the meat is cooked over mesquite and the rubs they use are different than those in smoking BBQ, I enjoyed the flavors better at Cooper’s than the Lockhart versions. This is the way BBQ is supposed to be done—over a wood fire.

As a side note: that guy that didn’t like the plastic used in Lockhart will be glad to know that there were real silverware although the silver content was about as low as I have ever seen—but silverware nonetheless.

The Lockhart BBQs take their place near the top rung of Texas BBQ as much for the quantity of establishments located there as for the quality of their product and longevity. I have sampled two of the top three in Lockhart and do plan to finish off my third in the near future.

If I remember right, I gave Smitty’s a rating of 8.9 on a scale of 10. I would have to say that Cooper’s comes in just above that, somewhere around a 9.3 maybe.

All the way home, my son just kept saying: "That was good stuff." Over and over he repeated' "Good stuff."

There you have it. If you have a suggestion for an establishment you would like to see rated, please leave me a comment. If you don’t agree with the ratings recorded her; please provide your feedback. I would love to discuss them with you.

Quality BBQ - 17 Jun 11

Just what is it that makes quality BBQ? Why is one better than the other? I have some lengthy experience in this matter and I’m just gonna tell you.

I had an invite to join some people for dinner in one of Lockhart’s fine BBQ establishments yesterday evening. The wife took off early to be able to trip down there with the rest of us.

My just turned 74 first cousin and his new wife of almost 5 months got lost trying to find my house and this put us behind just a little bit – the BBQ place’s web site says they close at 6 PM during the work week. We were headed to meet up with two long time, but not quite as infirmed, friends of my cousin there. They were coming from the western side of South Austin. The wife had some concern when the cuz didn’t show at the appointed time. I wisely said to just hold on and we’ll see. Cuz’s wife eventually called and I gave her instructions from their current station to our abode.

While I was waiting, I took a look at the Lockhart websites of the four real BBQ establishments. Just Google “Lockhart Texas BBQ places” and you will find them prominently displayed along with fifteen to twenty reviews on each. In an attempt to stay away from any legal battle that might arise, I will not mention any names. The review screen looks like you are ask to rate the establishment from one to five starts. From the comments, I believe they should have included a zero star option—you’ll see what I mean.

Here’s some direct quotes:

1. **** “Went to all 4 BBQ restaurants in Lockhart. XXXXX's was best.”

2. ***** “Can you say Hatfields and McKoys?” XXXXX's got the pit and WWWWW got the ashes when the family parted ways. BBBBBB in Luling and XXXXX's in Lockhart. Best BBQ I've had south of the Colorado River.”

3. * “Nothing worse than eating off of paper, and no table waitress. I live in lockhart and i do not eat out here much. I want to be pampered when i go out. The choices are limited at all the BBq places in Lockhart. I want my food and plate hot. Not paper and plastic forks. Thanks,”

4. * “The ribs were super. The side choices are limted. Once again no floor staff and eating off paper and using plastic. No Thanks,”

5. * “Another paper, plastic, no floor staff restaurant. No Thanks,”

6. * “Nothing worse than eating with plastic and off paper. No waitress. The meat was fatty. Thanks,”

7. * “I want to like this place because the food tastes ok, but the food was COLD...our meat was cold, our sides were cold and we were the only ones eating there at the time, My chopped beef had pieces of sausage in it, so THATS where they put their scraps...YUK It also gives me the TURKEY TROTS everytime I go”

8. * “I agree with Dawn. Lousy service unless they are servicing your men. A good place to go to find homewreckers serving up std's.”

9. * “The food is ok but the service is horrible. The only thing the girls there want to service is your husbands.... BEWARE!!!”

I do appreciate #2 giving my family name a mention.

As you might imagine #s 3, 4, 5 & 6 were written by the same (initials only) anonymous reviewer. The guy lives there and kept going until he had had practically the same experience at every establishment. Some people just never learn.

My question to the reviewer in #7 is: Why keep going back if EVERYTIME you go you get the turkey trots?

Boy, what’s up with #9? What’s this all about? I bet there’s more to the story here than what made it to the review screen! But wait there’s more; # 10 was about the same tone. But since these are anonymous, it is quite possible the same person may be jousting with windmills here. This is when I decided that the review screen had no choice less than one (1) star.

There were far and above many more REAL good reviews of all four establishments than there were these bad comments. I merely portray those that managed to catch my eye.

* * * *

My cuz and his wife finally arrived just after 4 PM and we were soon on our way. Actually we arrived at the appointed place in plenty of time; some 30 minutes before the missing other couple.

We decided that there was time for a beverage while we were awaiting our chums. I got a Shiner Bock and my cousin took one of those frou-frou Bud Lites. I had to share half of mine with the wife; she never wants one, but is extremely willing to take half (sometimes more) of mine.

Finally, the other older couple made their appearance and we moved to the serving line; leaving behind the currently most infirmed to guard the table and purses—like she could have really run off a fifth grader.

Most went for the beef ribs. Cuz ordered two pounds (took home one lb); the other ordered a pound of ribs and several slices of brisket. My wife had a pound of ribs (leaving several to take home later). I went for six slices of brisket and two rings of sausage. I was not allowed to finish off all of mine (two slices and one sausage ring went home for today’s lunch). I did manage to wipe out the bowl of red beans and most of the block of cheese before I was told “No more!” I will say that my wife managed to switch the two glasses of tea: mine sweet and hers un-sweet. Mine didn’t have enough ice—I’m not sure whose fault that was. Now I know good iced tea when I come across it. Being of the southern variety, I was handed a glass of iced tea by a nurse in the delivery room when I was born and have been drinkin’ it ever since—don’t try to pass off low quality iced tea on me.

It was a very pleasant drive back to the house. I constantly had to wake up the others with a poignant comment every now and then.

But what makes good BBQ? I’ve had this long-running argument with many others about just what it is that determines the quality of BBQ. Well, Ima gonna get to that but I must first establish my credentials.

First (maybe not foremost), I have been eating for a good long time and know what I like. Unlike my cuz and his same age friend, I do not yet collect social security. This, I hope helps you understand that I am no way as old as his just –turned-74. I’m a long way from that; but I do understand his generation very well—they just don’t hear much of what I’ve gotta say.

Second, I learned at the foot of one of the best BBQ people in the world; my Dad. I have documented evidence that he had a long career in the field. The 1930 census form lists him as a cook in a BBQ pig stand. There you go. I can remember from the time that I was about eight having to help with the fixin’s: wood, charcoal, pit prep, fire watch, meat prep, etc. Those were some HOT Texas summer days workin’ around the pit. Oh, I must mention that he did use propane, but just to get the fire started and evenly distributed.

Third, After managing to get the BBQ prepared; I helped serve it up and then I helped eat it. No matter whether it was beef, pork, goat, mutton or even some chicken for the females attending the feast—I don’t much go for that chicken, especially when there are far superior meats available.

Forth, If you have sweated over the cooking, you are far in away the better judge of the quality. Most likely you have sampled so much meat by the time that the finish line has come over the horizon that you would rather just sit and watch everybody else chow down.

I can remember as a boy, my dad telling me, the server, to switch up what I told those in line. We usually placed the beef first and followed it with the pork, goat and mutton respectively. When the guests started passing over the goat and mutton, I was told to mix up the species and they never knew the difference. This happen more times than I can tell you. Good BBQ is Good BBQ.

Oh yah, so what’s the real qualifier determining good, better and best. It’s not the fact than one uses only wood. It’s not the fact that hickory is better than mesquite. It’s not that charcoal is better than gas. It has nothing to do with whether the meat was seared over an open fire on a spit that constantly turned by some little buckaroo

That was detailed just that job for the day. Actually none of that matters.

So what does matter?

Let me tell you my friends. There are only two factors that have anything to do with the quality of BBQ. I fully believe that if you think about my criteria you will be won over to my side and become a lifetime qualified reviewer of good BBQ.

Qualifier #1 is the quality of the beverage being imbibed. It doesn’t matter if you prefer beer, wine, hard alcohol, water or iced tea. As long as its good beer, wine, hard alcohol, water or iced tea; that’s all that matters. Come to think about it, in my example above my tea didn’t pass muster. This is why I have modified my criteria over time. As long as you are a master reviewer (you make this determination your self) you can over rule criteria #1 as long as criteria #2 passes the acid test.

Qualifier #2 is the quality of the company one has when devouring the BBQ. If the company is good and a good time is had by all; you have consumed good BBQ. That’s all that it actually takes—nothing else matters.

Woops, I see my iced tea pitcher is way low. I gotta make a new one.