Texan flavours ‘en­gi­neered’ to add ex­tra spice for Baak­ens Val­ley visi­tors

Weekend Post (South Africa) - - EAT, DRINK & BE MERRY -

SUC­CESS at the re­cent Good­night Mar­ket has Gary Cor­ing ea­ger to share his Bubba’s Texas BBQ with pa­trons of the monthly Val­ley Mar­ket this morn­ing. He will in­tro­duce the taste of Texas to the SPAR Eastern Cape-spon­sored mar­ket with his slow-cooked and gen­tly smoked beef briskets, which he’ll proudly serve wear­ing the hats of founder, owner and chef.

Cor­ing, who lived in the United States for the last 18 years and worked as an en­gi­neer in the oil and gas in­dus­try, re­turned to his roots and de­cided to share his pas­sion for the pop­u­lar cut of meat with his fel­low cit­i­zens.

“South Africans love their meat and ev­ery­one has seen it on TV,” he said. “All my friends asked about it so I de­cided, in­stead of just mak­ing it for them, I’d bring it to other peo­ple too.”

He turned his pas­sion into a pro­fes­sion more than a decade ago, and has been per­fect­ing his craft ever since.

He ex­plained the lo­cally sourced beef was cooked for 14 to 16 hours us­ing a tra­di­tional Texan style of smok­ing.

“The spices are lo­cally sourced from PE and are blended to­gether into a rub. I coat that onto the brisket and leave it for about four hours,” he said.

“It’s then cooked at low tem­per­a­tures in my cus­tom-made smoker.”

Af­ter a warm re­cep­tion at the re­cent TOPS at SPAR Good­night Mar­ket, Cor­ing said he was ea­ger to in­tro­duce the flavour­ful dish to an even wider au­di­ence.

“Peo­ple will be able to sam­ple our sliced or chopped brisket on a roll. There will also be some tra­di­tional Texan sides, which in­clude coleslaw and baked beans.”

Although the busi­ness is only one month old, it’s been well re­ceived, with many peo­ple “com­ing back for thirds”, Cor­ing said.

The good re­views ex­tended to more than just mar­ket­go­ers and Cor­ing said he had re­ceived high praise from a num­ber of well­known names in the Port El­iza- beth res­tau­rant in­dus­try.

In ad­di­tion to brisket, the Bubba’s Texas BBQ name also adorns his bot­tles of BBQ sauce.

“I of­fer an orig­i­nal and slightly spicier flavour. I also plan to bring out a Texas heat op­tion in about two weeks, which will make you sweat,” he said.

Plans for the fu­ture do not stop there and the mar­ried fa­ther of two said he hoped to ex­pand the Amer­i­can taste into South African house­holds coun­try­wide.

“I can see it be­ing big for spe- cific oc­ca­sions,” Cor­ing said.

“In­stead of hav­ing a braai for 20 to 30 peo­ple, I would be smok­ing off site and bring it to fin­ish up the cook­ing at their house as a ca­ter­ing pos­si­bil­ity.”

Visi­tors to to­day’s mar­ket can also work up an ap­petite at the Val­ley Run, a 5km event through Set­tlers Val­ley that starts at 8am from the Tramways Build­ing.

The regis­tra­tion fee of R20 in­cludes en­try to the mar­ket and a free cof­fee.

MAR­VEL­LOUS MEAT: Af­ter a warm re­cep­tion at the TOPS at SPAR Good­night Mar­ket, Gary Cor­ing is ea­ger to in­tro­duce Bubba’s Texas BBQ at the Val­ley Mar­ket on Satur­day

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