Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1240 Restaurant Reviews, More Than 12,300 Visitor Comments…And Counting!
For many of us barbecue is a noun as in “a social gathering at which barbecued food is eaten.” For others it’s a verb (to roast or smoke food over wood using smoke at low temperatures over a long cooking time). For the most passionate and devoted, barbecue is a way of life…even a religion. That religion is practiced by
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As a spindly teenager who hadn’t yet metamorphosed into my (then) scrawny 6’1″ stature, I had grand delusions of someday playing basketball for the University of New Mexico (UNM) Lobos. There could be no greater aspiration for a twelve-year old from the mountains than to wear the cherry, silver and turquoise and play for UNM Coach Norm Ellenberger. Back then
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Thank you, Mighty Mike! Thank you for restoring our faith in barbecue just one day after my Kim declared “I don’t want to have barbecue for a long time.” Readers might find it hard to believe, but we uncovered a barbecue restaurant so bad our one visit risked turning us both off barbecue completely (and no, I won’t be reviewing
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The Wikipedia article on Eastern New Mexico describes the region as “mostly characterized by flat featureless terrain,” even likening it to West Texas: “Like much of the Llano Estacado region, Eastern New Mexico is largely agricultural and resembles West Texas in geography, culture, economy, and demographics.” While Eastern New Mexico may not be back-dropped by spectacular mountain ranges or bisected
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London-based restaurant critic Jay Rayner makes barbecue sound a bit like a scientific process: “the long, virtuous interplay of fire, smoke and time on cow and pig muscle fibre; who sees only joyous caramelisation and the deep flavours gifted by the Maillard reaction, when heat says hello to amino acids and natural sugars and they all get along famously.” He’s
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