Texan taste is a spicy hit
MOST reality television foodies will remember Robert Louis Murphy and his daughter Lynzey from My Kitchen Rules.
Better known as the Texan cowboy, Murphy stole the spotlight for his love of big, bold flavours and barbecue often with a side of hot and spicy sauce.
Murphy is back in the limelight with the release of his first book, Texan BBQ, showcasing easy ways Aussies can embrace American-style barbecue.
Raised in Breckenridge Texas, Murphy says his motherland is home to more barbecue restaurants than anywhere in the world.
“Texas has an endless array of outdoor cooking set-ups (barbecue pits) and people there have refined these cooking methods to an art form,’’ he says.
Murphy says Texans often barbecue with wood and smoke on low heat and over a longer period of time.
“The spices in the Texan barbecue are pretty much the same as any Aussie ones but I’ve noticed that people here don’t seem to tolerate much heat in their food. Texan people put jalapeño peppers in everything.’’
Apart from great flavours, Murphy says Aussies will love Texan methods of cooking because most of it is done outdoors.
“Food prepared outdoors seems to taste better … everyone seems to be in a better mood with a party atmosphere. I was lucky enough to be raised in a place where cooking outdoors is a way of life.”
Murphy, who settled in Australia in 1992, previously worked in Mt Druitt and now calls the Blue Mountains home, says his first cooking attempt was at the age of eight with rabbit.
“It came from watching the Westerns on television (they would cook a rabbit on a stick over the campfire).
“My first bite, I can still remember thinking that tastes absolutely horrible but ate it anyway ... I was taught not to waste food.”
Many recipes in Texan BBQ have been handed down from Murphy’s cattleranching ancestors.
These include sticky, luscious ribs, juicy steaks, tender brisket or his personal favourite, Dr Pepper Ribs – using Dr Pepper soda as a marinade.
Murphy says MKR gave him the platform he needed to launch a food career.
“It was a steep learning curve with everything you cook done three times faster than how you normally cook. It’s cooking under extreme duress. I am also enjoying meeting people and learning about their food journey.’’
Texan BBQ from New Holland Publishers is out now. $45
Texas cowboy Robert Louis Murphy enjoys a barbecue.