Tom Perini, brisket barbecue, and the full Paula
It's always fun to see a kid you have known since grade school get kissed full on the lips by Paula Deen on national television, and knowing he deserved it.
I am speaking about Tom Perini, of Abilene and Buffalo Gap, Texas. I have a black and white photo from the summer of 1955, showing a contingent of Abilene boys sitting on a diving board at Camp Rio Vista, Texas, down by Kerrville. Tom Perini and I are in the photo. I was 13, he was 12.
Tom has been in the cooking and restaurant business for 30-odd years. He is the proprietor of the Perini Ranch Steakhouse in Buffalo Gap, author of "Texas Cowboy Cooking," and a caterer of Texas-style barbecue whose business has taken him nation-wide. On the morning of 9/11, Tom and his crew were setting up on the White House lawn to do barbecue for the President and members of Congress later in the day. After what happened that day, Tom said it took him two harrowing weeks to get him, his crew and his equipment back to Abilene. It is an interesting story.
But not as interesting, this morning, anyway, as getting smacked a good one by Paula Deen. I wasn't expecting it; you can call it true serendipity. I was channel surfing Thursday night and got in right at the top of the hour for Paula Deen's one-hour tour of places offering signature versions of southern barbecue. She went to Tennessee, Kentucky, Georgia, Alabama and Texas, looking for just the right places to represent the particular style of barbecue for which each locale is noted.
In Texas, she said, it was brisket. There are probably 20,000 places in Texas she could have chosen to get her point across that nobody does brisket barbecue like Texans. Who did she choose? Tom Perini. God, I was proud. He came on-screen, wearing his familiar blue long-sleeved shirt and straw cowboy hat and I felt like Pavarotti's brother, sitting in the audience at the Met. He showed her the raw brisket, showed her how to season it, and put it in a portable pit cooker. Twenty hours later (10 seconds, in television time), he took out the brisket, sliced off a piece, and handed it to Paula. She ate it, moved in on Tom, and kissed him FULL ON THE LIPS.
The other experts on the show gave Paula that first bite, and they only got hugs or pats in return. Tom got the full Paula. I would like to say it was his personality, and he has a great personality. But Southerners and barbecue are like dogs and food. I don't care how affectionate the dog may appear, with him it is food first and people second. With Southerners, it is barbecue first and personality second. Tom earned his kiss the hard way, making perhaps the best case ever for Texas brisket as the king of barbecue.
The Food Network Website says the show is scheduled to air again at 6 p.m. Sunday, May 31. Tom's cookbook is available at amazon.com. There is one recipe in there, Jessica's Favorite Green Chile Hominy, on page 148, that is worth the price of the book. If you gave Paula a bite of that, you probably couldn't show the reaction on TV.
I am speaking about Tom Perini, of Abilene and Buffalo Gap, Texas. I have a black and white photo from the summer of 1955, showing a contingent of Abilene boys sitting on a diving board at Camp Rio Vista, Texas, down by Kerrville. Tom Perini and I are in the photo. I was 13, he was 12.
Tom has been in the cooking and restaurant business for 30-odd years. He is the proprietor of the Perini Ranch Steakhouse in Buffalo Gap, author of "Texas Cowboy Cooking," and a caterer of Texas-style barbecue whose business has taken him nation-wide. On the morning of 9/11, Tom and his crew were setting up on the White House lawn to do barbecue for the President and members of Congress later in the day. After what happened that day, Tom said it took him two harrowing weeks to get him, his crew and his equipment back to Abilene. It is an interesting story.
But not as interesting, this morning, anyway, as getting smacked a good one by Paula Deen. I wasn't expecting it; you can call it true serendipity. I was channel surfing Thursday night and got in right at the top of the hour for Paula Deen's one-hour tour of places offering signature versions of southern barbecue. She went to Tennessee, Kentucky, Georgia, Alabama and Texas, looking for just the right places to represent the particular style of barbecue for which each locale is noted.
In Texas, she said, it was brisket. There are probably 20,000 places in Texas she could have chosen to get her point across that nobody does brisket barbecue like Texans. Who did she choose? Tom Perini. God, I was proud. He came on-screen, wearing his familiar blue long-sleeved shirt and straw cowboy hat and I felt like Pavarotti's brother, sitting in the audience at the Met. He showed her the raw brisket, showed her how to season it, and put it in a portable pit cooker. Twenty hours later (10 seconds, in television time), he took out the brisket, sliced off a piece, and handed it to Paula. She ate it, moved in on Tom, and kissed him FULL ON THE LIPS.
The other experts on the show gave Paula that first bite, and they only got hugs or pats in return. Tom got the full Paula. I would like to say it was his personality, and he has a great personality. But Southerners and barbecue are like dogs and food. I don't care how affectionate the dog may appear, with him it is food first and people second. With Southerners, it is barbecue first and personality second. Tom earned his kiss the hard way, making perhaps the best case ever for Texas brisket as the king of barbecue.
The Food Network Website says the show is scheduled to air again at 6 p.m. Sunday, May 31. Tom's cookbook is available at amazon.com. There is one recipe in there, Jessica's Favorite Green Chile Hominy, on page 148, that is worth the price of the book. If you gave Paula a bite of that, you probably couldn't show the reaction on TV.
Labels: Cooking, Friends, Roots, Stretch Cooking
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