Attractions
Cowboy Cuisine – Heim Craft Barbecue
By Steve Stevens
About fifteen years ago, I signed up for a bronc riding school at World Champion Saddle Bronc Rider Tom Reeves’ place in Stephenville. I came all the way from California to work with Tom. I don’t know how much I accomplished at the bronc riding school, but I learned a little about Texas barbecue that weekend. He had the event catered by Hard Eight Barbecue, which is a Texas staple. Fortunately and unfortunately I didn’t go home talking as much about bronc riding, but about barbecue.
From that day on, like many others, I have gone on the great endless adventure, down through the mud and muck to try and find the best barbecue. I have had barbecue from one side of Texas to the other at gas stations, fancy restaurants, dives and everything in between. I’ve gone to Lockhart, Texas, and walked the walk where men become men in the barbecue world. I’ve also been through Houston, Louisiana, Kansas City, Mississippi and Arkansas.
So, when I talk about barbecue, I take it very personally. These are fighting words. We argue about things like—Do you eat it with your hands or with a fork and knife? Do you need barbecue sauce? Is it traditional Texan or something else? I can’t think of a more cowboy food than barbecue. It is probably at the top of the top-ten list for cowboy favorites and definitely mine. Now we always have to keep our mind open when we are searching for legit barbecue. I always imagine a brick building with smoke blowing out of every window and crack in the bricks. Maybe it’s in the middle of nowhere with a big man that you wouldn’t want to meet in a dark alley slicing the brisket.
My next stop wasn’t found down a beautiful Texas hill country road, but in the hospital district on Magnolia Blvd. in downtown Fort Worth.
To read more pick up a copy of the December 2016 NTFR issue. Call 940-872-5922 to subscribe.
Collard greens.
Brisket.
Green chili mac and cheese.
Sign at the entrance of Heim Craft Barbecue.
On The Road With Dave Alexander
Rarely will you find an event center that includes a music venue, a steakhouse and a wildlife refuge all rolled into one.
Oak Meadow Ranch has been welcoming guests for over two decades with one thing in mind, your complete happy experience.
The Chef Dinner and Exotic Animal Experience includes a four-course meal followed by a hands-on experience with exotic animals.
You can catch up with Dave at the Birthplace of Western Swing Festival in Fort Worth, Texas on November 7, or at the Irving Symphony Orchestra in Irving, Texas on November 9. To read more about his experience at Oak Meadow Ranch, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print.
To subscribe by mail, call 940-872-5922.
By: Lindsey Monk
On Aug. 22, 2024 at 11:40 p.m., the Remington fire jumped the line in Wyoming to burn towards Montana at a high rate of speed. The fire burned 194,459 acres and over 41 miles from one end to the other in a span of two days. Livestock producers will be feeling the effects for years to come.
Pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
By: Hannah Claxton | Editor
The GO TEXAN program is a Texas Department of Agriculture initiative dedicated to showcasing and supporting Texas based busi- nesses. During the State Fair of Texas, held in Dallas each year, the program puts together the GO TEXAN pavilion. Within the pavilion, presented by Southwest Dairy Farmers, visitors have the opportunity to sample and shop Texas-based products, learn more about agriculture and participate in family-friendly activities.
In 2023, more than $1 million in revenue was generated across nearly 67,000 products sold. Businesses with products produced or processed in Texas are invited to apply to join the program, and can visit http:// www.gotexan.org/JOIN to apply.
When visiting the State Fair of Texas, make sure to visit the GO TEXAN pavilion to support businesses driving agricultural commerce and explore Texas agricultural commodities outside of North Texas.
The State Fair of Texas is held each year in the fall, and is considered to be the first of the “majors” shows for many students involved in showing livestock. Cattle, hogs, sheep, goats, rabbits, chickens, and even llamas all have a class to enter at the fair.
For those not showing livestock, over a hundred creative arts classes are available to enter. Canned goods, photography, quilts, paintings, and butter sculptures are all displayed throughout the fair’s duration. Another contest judges a variety of antique collections and keeps them on display throughout the duration of the fair.
It’s not the State Fair of Texas without world-renowned food. The Big Tex Choice Awards contest has solidified the State Fair of Texas as the top Fair for great food creations. Each year, State Fair concessionaires fry up tasty and unique foods for a chance to become a finalist in the annual Big Tex Choice Awards competition.
The 2024 Finalists in the Savory category are: Dominican Fritura Dog (by Justin Martinez), The Drowning Taquitos (by Tony & Terry Bednar), Hippie Chips (by Rose and Tom Deschenes), Hot Chick-In- Pancake Poppers (by Palmer and Amanda Fortune), Texas Fried Burnt End Bombs (by Nick and Vera Burt).
In the Sweet category, the 2024 Finalists are: Nevins Nutty Bar- Laska (by Tami Nevins Mayes & Josie Mayes), Rousso’s Cotton Candy Bacon On A Stick (by Isaac Rousso), Strawberry Pop-Tarts Beignettfle (by Justin Martinez), Texas Sugar Rush Pickles (by Heather Perkins), and Tropical Two-Step Punch (by Binh Tran).
Livestock & contests schedule of events is available in the September issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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