Terry Black’s x Pecos

Terry Blacks BBQ is known for preserving the craft of old-school bbq techniques. Opening in 2014, Mark and Mike Black were determined to revive their grandfathers style and serve it the RIGHT way. Nine years later, they have locations in Austin, Dallas, and Lockhart.
Maintaining an efficient work environment requires tools that can last. Terry Blacks uses the Pecos Table in a couple of it’s locations to help serve their customers more efficiently.

Tri Tip Sliders

Reverse Seared Tri Tip sliders

By Jason Wilson @meat.therapy

 

Ingredients:

– 1 tri tip

– 1 TBSP avocado oil

– favorite steak seasoning

– 1 lemon squeezed

– 3 TBSP horseradish

– 2 TBSP mayonnaise

– 1 tsp salt

– 1 tsp black pepper

– slider buns

 

  1. Start with busting out your Pecos Outdoors Workstation and get to trimming up your tri tip. Coat with avocado oil as a binder. Season the meat on both sides with your favorite steak seasoning (I used Meat Church Holy Gospel).
  2. While the season is adhering, get your smoker rolling at 225°. Place the tri tip in the smoker, fat side down once your smoker temp is ready.
  3. While the smoke is rolling, make your sauce. Combine sour cream, horseradish, mayonnaise, lemon juice, salt, and pepper (I subbed with Meat Church Holy Cow). Mix well, cover, and place in the fridge.
  4. When the tri tip hits an internal temp of 110°-115° have a skillet or griddle warmed to medium high heat and sear. Flip every minute until your internal temperature reaches 133° Pull and let the meat rest for 20-30 minutes.
  5. Build the sliders. Slice up the tri tip making sure you are cutting against the grain. Spread your sauce on the bottom bun and top with a few slices of steak. Add a dollop of cream sauce to the top. Grab that delicious slider and SMASH!

 

I love using my @pecosoutdoor workstation for cooks like these. It’s perfect for the prep with all of the different attachments. The basket to hold my seasonings, the trash bag holder for trimmings and what not, and the paper towel holder ate game changers. It’s durable and portable so you will often see me using these outside of my outdoor kitchen at events.

What I used:

* @pecosoutdoor Workstation

* @traegergrills Ironwood XL & Flatrock

* @meatchurch Holy Gospel

* @meatchurchbbqsupply Holy Cow

* @spaceman_knives Kiritsuke & Slicer

* @dukes_mayonnaise

* @boarshead_official horseradish

* @swift__meats Prime Tri Tip

#sliders #tritip #horseradishsauce #recipe

A New Way to Serve Dove

We’ve partnered with Mill Scale Metalworks to bring a fresh twist to your traditional dove feasts. Tired of the standard dove poppers with jalapenos and bacon? Try these dove tostadas for a refreshing take on a classic. Gear up, heat the coals, and let’s get started!

Field to Table Dove Tostadas

Before you get started, you’ll need a shotgun and shells. Once you’ve reached your limit, it’s time to clean your kill. If you’re new to this, here’s a guide to get you through it:

  1. Remove the wings
    • Grab the bird’s body firmly with one hand and a wing with the other, pinching the socket. Fold the wing up towards the bird’s back. You’ll know you’ve dislocated the wing when you hear a pop. Twist and pull off the wing. Repeat with the other wing.
  2. Breast Plate
    • This part takes practice. Lay the dove on its back in your hand. Using your thumb, find a distinct point between the bird’s legs – the tip of the breast plate. Slip your thumb under the plate and pull the bird’s body downwards. Done correctly, you’ll hold the breast in one hand, the body in the other.
  3. Clean the Breast
    • Rinse off any remaining skin or feathers from the breast under running water. Be sure to remove any BBs lodged in the meat.
  4. De-Breast
    • If you have a knife, cut off the breasts as you would fillet a fish (run the knife alongside the bone). Without a knife, you can use your thumb to separate the meat from the bone.

The Recipe

Ingredients:

  • Dove
  • Corn Tortillas
  • Jalapenos
  • Onion
  • Green Onion
  • Cilantro

Seasoning:

Now, it’s time to fire up the grill. We used Mill Scale Metalworks’ Santa Maria Grill. Its open-fire design is perfect for in-the-field grilling, especially when mounted on the side of a smoker. Set up your Pecos Table, arrange your ingredients, and pop open a cold one.

If you prefer videos to text, check out our Dove Tostadas video.

Step 1: Grill Tortillas

  • Place tortillas directly on the grill above the coals. The goal is to dry them and give them a light char, resulting in a crisp, oil-fried texture.

Step 2: Saute the Veggies

  • Oil your Mill Scale Chapa or any available skillet. Add jalapenos and white onions (hold the green onions for now). Cook until lightly charred, then add the green onions.
  • Flip the tortillas once one side is nicely charred.

Step 3: Cook the Meat

  • Add the dove breasts to the skillet with the veggies. Cook quickly, seasoning with Meat Church Holy Voodoo for some heat. Once the other side of your tortillas is crispy, remove them from the grill and place on your Pecos Richlite cutting board.

Step 4: Assemble

  • When the dove is fully cooked, pair it with the veggies on the tostadas, top with cilantro and hot sauce.

Step 5: Enjoy

  • Congratulations, you’ve discovered a new way to enjoy dove. Pair with a Lonestar or two, light a fire, and relish your Dove Tostadas.

Invaders in the Landscape: Hunting Aoudad in West Texas

 

Born of the deserts of Northern Africa and transplanted into the arid landscapes of the Lone Star state in the 1940s and 50s, the Aoudad, or Barbary sheep, has claimed the vast terrains of Texas as its own. A wanderer that knows no fences, the Aoudad has stretched its territory from the starkly beautiful Chinati Mountains of West Texas to the undulating hill country of Central Texas. Bearing the label of an ‘exotic game species’ due to its non-native origin, these intriguing creatures present a year-round hunting opportunity.

Having embarked on numerous Aoudad expeditions across Texas, we can confidently claim that spot-and-stalk hunting of an Aoudad in its prime habitat offers an unparalleled hunting challenge in Texas. Akin to their distant cousins, the Bighorn Sheep, Aoudads relish dry, rugged, and elevated terrains. Our mountains, which can peak as high as 8,700 feet, are unlike the verdant mountains of the Rockies. Littered with obstacles such as Choya, Ocotillo, Cactus, Rattlesnakes, and Sharp Rocks, they present a minefield of potential hazards. A single encounter with the unforgiving Choya, with its barbed spines, can quickly turn a thrilling hunt into a painful ordeal. To negotiate these trials, we recommend the robust protection offered by Listo Provisions’ Brush Cruisers. The dramatic weather shifts from freezing nights to sweltering days, alongside the scarcity of water and shade, only add to the adventure.

Your first venture into West Texas, particularly in spring, promises an experience of unrivaled beauty. The springs of 2022 and 2023 have draped this usually austere landscape in an unusually lush tapestry of greenery, a rarity that’s a sight to behold. Any Texan, whose gaze has roamed over the majesty of the Davis Mountains, Elephant Mtn, or the grandeur of Palo Duro Canyon, will vouch for the unrivaled aesthetic appeal of West Texas. The sprawling landscapes, the captivating sunsets, the resurgence of life in spring, and the resonant clash of horns echoing through the bluffs will leave you spellbound. Irrespective of the success of your hunt, you will depart with unforgettable memories and a newfound respect for this landscape, although perhaps a touch of soreness from the demanding trek.

These goats, with their uncanny ability to blend into their surroundings, are a sight to behold. Glassing from a camp and looking up at the face of a mountain can often be an exercise in futility. The Aoudad, especially the rams, shed their reddish juvenile hides and acquire a grey/orange tone, rendering them almost invisible amidst the rocky shadows where they bed down during the day. This elusive quality has earned them the nickname ‘The Grey Ghost.’ The most formidable challenge of hunting Aoudad lies in evading their keen vision. Their remarkable alertness and group instincts—traveling in groups called angers—make it extremely unlikely for a hunter to approach close enough for a shot. It’s not unusual for angers to range from as few as 4-5 to as many as 100. The larger the anger, the more vigilant observers there are to spot you. These agile creatures’ abilities are nothing short of miraculous, capable of scaling 50-foot bluffs in a blink. We’ve witnessed this incredible feat firsthand.

If the idea of immersing yourself in these awe-inspiring landscapes and testing your physical endurance in the form of hunting intrigues you, we wholeheartedly recommend booking a hunt with Stephen West. A lifelong Texan and an experienced hunter, Stephen’s travels have taken him across the globe, guiding hunts and hosting his hunting show, West of Texas, aired on the Sportsman Channel. With a keen eye for Aoudad and a spirit as untamed as the mountain goats he hunts, Stephen epitomizes the rugged, independent ethos of a true Texan outdoorsman.

His hunts promise an authentic experience, the real deal as we like to say. One thing is certain: you won’t find another hunting adventure like this in Texas, or perhaps even beyond. Prepare to challenge yourself, to push your limits, and to discover the raw beauty of West Texas, all while in pursuit of the elusive ‘Grey Ghost’ of these hills. Embarking on this journey is not just about the hunt, it’s about embracing a slice of the indomitable Texan spirit, and savoring the rich tapestry of experiences this land offers.