Hi from New Mexico

[Garry Howard]

I am visiting with Sandy Savage and his wife Louise in Placitas, NM. Some of you may remember Sandy. He was on the list for a long time. He competed together with Dave Frary as the Night Train Smokers BBQ team. He has a beautiful place here. We're supposed to get together with Bill Ackerman in Santa Fe sometime this weekend.

 

I'll post some pictures when I get back home.

 

Garry

 

[Frank Boyer]

Say hello to him and Bill for me.

Frank

[Erv Crain]

Ah, New Mexico! Beautiful country. Growing up in El
Paso, I've trekked, camped, fished, all over the Land
of Enchantment. My dad lives in Farmington--which is
not so beautiful as Placitas and surrounding area!

Hope you're really getting to try some of the local
cuisine. Are they roasting Hatch chiles anywhere
around yet? Santa Fe is one of the most delightful
and delicious food sub-cultures in the country.

Have a great time, Garry!

Erv in Indy

[Bruce Cook]

Tell Ackerman hi. I'm sure he will have a feast for you. I can't think of
anyone else in the country I would rather have a meal with. Bill takes his
cooking seriously.

Bruce
mailto:br...@bdbbq.com

[THEBB...@aol.com]

Garry,

 

Hope you find the time to get over to the Bob Cat Cafe when you're in Santa Fe.  They're renowned for their Green Chile Burgers.  I've yet to try them myself, yet.  But I plan to the next time I'm driving through the area...

 

Rock 

---

Get a sneak peek of the all-new AOL.com.

[Garry Howard]

We didn't make it to the Bobcat but I'm sure we'll have plenty of opportunity once we get to spend time there.

 

Garry

---

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of THEBB...@aol.com
Sent: Sunday, August 26, 2007 12:09 AM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: Hi from New Mexico

[Garry Howard]

Didn't get a Bill Ackerman meal on this trip but hope to in the future.

Garry

> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of Bruce Cook
> Sent: Saturday, August 25, 2007 12:28 PM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: Hi from New Mexico
>
>

[Garry Howard]

I had Mexican or New Mexican food every day. The first day we ate in a
little dumpy place filled with locals called The Red Enchilada. I had carne
adovada and it was great. Sure missed those flavors. Yes they were roasting
chiles around town. You could also buy a burlap bag full of fresh chiles in
Albertson's. It's still early in the season though.

Garry

> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of Erv Crain
> Sent: Saturday, August 25, 2007 9:44 AM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: Hi from New Mexico
>
>

[THEBB...@aol.com]

In a message dated 8/29/2007 8:10:56 P.M. Mountain Daylight Time, ga...@garryhoward.com writes:

We didn't make it to the Bobcat but I'm sure we'll have plenty of opportunity once we get to spend time there.

 

Garry

 

After reading your menu, I doubt if you could have done any better... <G><

 

Rock

[Erv Crain]

--- Garry Howard <ga...@garryhoward.com> wrote:

> I had Mexican or New Mexican food every day.

Growing up in the Lower Rio Grande Valley and later El
Paso, "Mexican food" was something we ate often. What
we got in El Paso, however — due to the huge influence
of New Mexico chiles — was very different from
south/central Texas. But we still called it "Mexican
food" because it was enchiladas, chile rellenos, etc.
Oh, and the sopapillas! Yumm!!!

What's really changed is that the creative chefs in
Santa Fe have developed a uniquely New Mexican cuisine
based (of course) on indigenous ingregients (including
but not limited to chiles). Your Carne Adovada is a
good example:

www.santafeschoolofcooking.com/Recipes/Carne_Adovada

Interesting that New Mexicans and west Texans like
their food to be downright incendiary! I understand
Mark Miller's Coyote Cafe (Santa Fe) that he started
in Austin failed, in part due to the fact that central
Texans are not used to that level of heat.

> Yes they were roasting
> chiles around town.

That aroma is absolutely amazing!

Erv in Indy

[John Tomas]

yes, i many places there is also a chile roaster, in El Paso there
many be five or six, out front and a store employee will roast that
sack for you. the smell outside the grocery this time of year is
wonderful. :)
john

John Tomas
Ruidoso, NM

[John Tomas]

yes, i many places there is also a chile roaster, in El Paso there
many be five or six, out front and a store employee will roast that
sack for you. the smell outside the grocery this time of year is
wonderful. :)
john

John Tomas
Ruidoso, NM

At 10:18 PM -0400 8/29/07, Garry Howard wrote:

[Garry Howard]

When I was a kid we lived in Alamogordo for awhile. We used to go up to
Ruidoso for picnics. It would be around 100 degrees in Alamogordo and we
would be cold when we got to Ruidoso. A beautiful place. Danny Gaulden has a
cabin up there.

Garry

> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of John Tomas
> Sent: Friday, August 31, 2007 10:20 AM
> To: SmokeR...@googlegroups.com
> Cc: SmokeR...@googlegroups.com
> Subject: [BBQ] Hi from New Mexico
>
>

[Erv Crain]

Hey, John. I grew up in El Paso. Married and moved
away many millennia ago. My mother-in-law still lives
there. Nothing finer than New Mexico Green Chiles.
So different than Mexican food elsewhere in Texas.
Unfortunately, all we get here in Indiana is Anaheims.
Better than nothing! Roasted some on the grill just
yesterday....

Erv in Indy

[Erv Crain]

Oh, forgot to mention that we camped out around
Cloudcroft countless weekends. Beautiful country,
Lincoln National forest!

Erv in Indy

--- John Tomas <sa...@beyondbb.com> wrote:

[bigjim]

Yep not too far from Cloudcroft. I got gas in Cloudcroft and the went on to
Danny's cabin. Real nice place at 8000'.
James A. "Big Jim" Whitten
big...@wildblue.net
www.lazyq.com

[John Tomas]

a good jalapeno can correct a less than stellar sandwich, that's for
sure. army, FTA by the way, sent me back to the states in '69 and i
landed at Fort Bliss. Stayed in El Paso for 33 yrs. Grew to love the
place in spite of its many foibles.
john

John Tomas
Ruidoso, NM

[John Tomas]

a good jalapeno can correct a less than stellar sandwich, that's for
sure. army, FTA by the way, sent me back to the states in '69 and i
landed at Fort Bliss. Stayed in El Paso for 33 yrs. Grew to love the
place in spite of its many foibles.

john

John Tomas
Ruidoso, NM

[=Mark]

Indiana only has Anahiem chiles? Heck, that's the home of Jim Campbell (AKA
Reverend Jim), proprieter of Mild to Wild Pepper and Herb Company. He grows
dozens of types of chiles, and supplies peppers and mash to many of the
national hotsauce and salsa companies. He is one of the few growers licensed
to grow Red Savina Habanero Chiles.

This year marks the 7th annual "Open Fields" extravaganza, where chileheads
from across the country spend a weekend in his fields gathering as many chiles
as they can handle... For free.

http://wildpepper.com/

On Fri, 31 Aug 2007 07:34:10 -0700 (PDT), Erv Crain wrote

--
=Mark

http://www.exit109.com/~mstevens

[John Tomas]

we live about 30 miles north of there in Ruidoso, nit crowed up here
but the heat index is 'cool'. :)
john

John Tomas
Ruidoso, NM

[John Tomas]

we live about 30 miles north of there in Ruidoso, nit crowed up here

but the heat index is 'cool'. :)
john

John Tomas
Ruidoso, NM

[John Tomas]

SSSHHHHHHHHHH........... way to many Texans are finding that out.
We're here wish we could close the gate. :)
john

John Tomas
Ruidoso, NM

[Garry Howard]

We went to Cloudcroft more often than Ruidoso. Also a great place.

[Erv Crain]

I lived in El Paso, 1960-'73, when I graduated from
UTEP, got married and moved away. Interesting place.
Even though I hope to live in Texas again, I don't
think I'd want to live in El Paso today, however.

[John Tomas]

geez....... learn to spell or watch the flying fingers. nit = bit
and crowed = crowded
john

[Erv Crain]

--- =Mark <mste...@exit109.com> wrote:
>
> Indiana only has Anahiem chiles?

Ah, well, no. Let's start over. I was referencing a
specific type of New Mexico Chile, the Anaheim M,
which is the mildest and no doubt is what is shipped
from all over the southwest where New Mexico chiles
are grown (i.e., New Mexico, California, Arizona, and
Texas) to places like Indiana. I can tell they're M's
(or some variant) because they are so mild, which is
what mid-westerners would expect.

I prefer something hotter, like the New Mexico 6-4's
or NuMex Joe E. Parker that are of medium heat level.
That's what I meant when I said Indiana only has
Anaheims (mild New Mexico Green Chiles) something I
took for granted John would understand, since he's
lived in the southwest for so long. Sorry for my not
being clear.

Erv in Indy