20lbs of heritage pork bones from Legend Meats prior to their denouement via an 18 hour session over a good hot flame.

Making pork stock from scratch is in our blood but this is the first time we’d used Legend Meats out of Gorman Texas to source our bones via the good men at Salt and Time Butcher Shop.

Knocked out.

It ain’t tonkotsu but our most popular recipe we ever wrote was a formula for pork stock http://www.scrumptiouschef.com/food/2010/3/4/How-To-Make-Pork-Stock

We took inspiration from Sun Noodle’s Ramen Lab for our Smiling Tiger pop up restaurant event. Hidehito Uki, founded Sun Noodle in Hawaii in 1981 but it wasn’t until 2012 that the Ramen Lab was founded.

In the lab, determined cooks experiment with a wide variety of styles, all relating to ramen and its consumption.

We’re introducing Texas Hot Beef (Wagyu fr.Heartbrand in Yoakum) sausage ramen into the canon tonight. We’re calling it the perfect marriage of Japanese cuisine and the Texas barbecue tradition.

Be part of history tonight Sat April 13th at Tamale House East http://www.scrumptiouschef.com/food/2013/4/11/Smiling-Tiger-Restaurant-Pop-Up-10-Farm-To-Turntable

Alumni of Uchiko and Chilantro BBQ have opened Oyama food truck, a ’63 Ford vending sous vide-fired Japanese/Mexican-influenced fusion cuisine.

Luncheon finds them at Velvet Ends Salon just south of Star Seeds Cafe, a stone’s throw from People Community Health while evening service is at The Belmont on West 6th Street.

We stumbled upon the 2 chefs shortly after eating at Michi Ramen so we had no room for more chow, but were intrigued by beer-dashi braised carnitas, chicken yakitori, and soba noodles.

As near as we can tell this is the only Japanese/Mexican food truck in Travis County, Texas.

They’re on Twitter https://twitter.com/oyama512

Part of the lifeblood of any die hard Texas barbecue lover has to be barbacoa. I’ll never forget my first taco way back in the early 90s when I ventured up to a little barbacoa cart on North Lamar near where T&S Seafood is now.

My life has not been the same since.

An altered existence via one taco. Austin is now awash in good head-meat from a variety of animals. There’s sheep barbacoa, goat barbacoa, pig barbacoa and of course the king daddy: cow barbacoa.

Rifling through some old backfiles I stumbled upon this picture of a barbacoa taco from El Tacorrido doused with their killer green sauce.

Are you a barbacoa lover? Then, by all means http://chowpapi.com/wordpress/wordpress-2.8.6/wordpress/category/the-state-of-barbacoa-in-austin-texas/

Texas’ only Basque gastronomic society recently held Txoko Number 12 in an ongoing series of food orgies held quarterly in the Austin metro area. A few notes on the food and wine enjoyed by the gastronomes present Upon entry: F. Ricart Cava Brut
2011

Wakame Salad w/ Ajitama Bone dry Riesling
P. Sparr Riesling
2009

Yakitori chicken w/ Riesling
Valckenberg
Undone Riesling
2010

Pingpong balls of doom – Foie
Gras wrapped in sushi rice,
panko, deep-fried Spatlese / Alsace
Graf Urz-Wurz
Spatlese 2006 –

Leek and Bacon Tart Bordeaux Blanc
Ch. Jacquet Blanc
2010

Surryano Ham and Idiazabal
Cheese stuffed Popovers
w/Pinot Noir /
Bordeaux / Cab
Racines de la
Terres Bordeaux
2009

Brown Butter Ice Cream with
Walnut Brittle and Candied
Bacon
Lacuesta
w/Vermouth
Martinez Lacuesta
Vermouth Reserve

Tunnel of fudge cake Texas Port Lite
Dry Comal Creek
Port Lite 2009

Plus numerous bottles of vermouth & port and the occasional beer like the RU-55 from Jester King.

previously http://www.scrumptiouschef.com/food/Txoko-A-Basque-Tradition

Probably sold out. We clicked on the purchase tickets button on the website of Foodways Texas like we were playing Defender at Lost World Arcade and were met with naught.

Apparently plenty folks in Austin have an extra $280 for barbecue symposiums.

Wonder how tough their door staff will be? It’s been a good while since we gorilla rolled a doorman to get into a hot venue.

Might be worth it.

Partial list of meat-y luminaries to be doing symposium stuff: Aaron Franklin, Franklin’s Barbecue, Austin

Bryan Caswell, Reef, Houston

David Uyger, Lucia, Dallas

Greg Gatlin, Gatlin’s BBQ, Houston

Hugo Ortega, Hugo’s, Houston

Jesse Griffiths, Dai Due, Austin

Justin Fourton, Pecan Lodge, Dallas

Levi Goode, Goode Company, Houston

Patrick Martin, Martin’s Bar-B-Que Joint, Nolensville, Tenn.

Any high rollers reading? Please pen a field report and get back to us.

The food always tastes better if you have to cross a set of railroad tracks to get at it. One of our all time favorite barbecue houses was in Leeds, Alabama, and to even think about getting there you had to motor down gravel roads and cross at least 3 sets of railroad tracks. RIP: Bear’s Barbecue

In spite of Austin being a semi-major metropolis, there are still a few gravel lanes you can travel down when it’s eating time, and echoes of the old Missouri Pacific railway cross Austin to this day.

We take special pleasure sitting out back at Tamale House on the ad-hoc patio a stone’s throw from MetroRail, the high dollar boondoggle that a handful of Austinites use on the occasional whimsy.

We go here for huevos rancheros, crispy tacos and one of the better plates of carne guisada in Austin. If you act right you can get an order of chips and salsa, and unlike their Airport Blvd counterpart, they bang out tamales on a daily basis.

Interestingly, Tamale House has turned into ground zero for Austin’s burgeoning pop up restaurant scene with traveling chefs taking over the kitchen and dedicating menus to Peru, Texas, Spain, Thailand and a host of other country’s cuisines.

Information regarding their next event:

Smiling Tiger Restaurant Pop Up #10

Sat April 13th 2013

7pm

A plump, sustainably raised chuck steak from Salt and Time in East Austin. New Bull In The Pen. Salt And Time Ushers In New Meat Culture Appreciation Era In East Austin link

Austin Daily Photo: Bryan Butler At Salt And Time Butchershop and Salumeria link

Once you’ve had real meat you will never go back to factory farmed, hormone and antibiotic-laden franken-foods.