Smokin’ on the Rio

This is a busy weekend in the valley, today is the culmination of the 14th annual Smokin’ on the Rio BBQ cook off at the Livestock Showgrounds in Mercedes. Here’s the schedule of events should you wish to attend.


Admission is $5 and parking is free. You can check out their website here for lots more information.


St. Valentine’s ladies lunch

The Church on the Arroyo hosted a ladies luncheon today. This annual function is organized by the men at the church to honor their wives for St. Valentine’s day. The menu included tomato/basil soup with garlic croutons, followed by a Louisiana style shrimp boil paired with coleslaw and finished off with ice cream and chocolate sauce topped with  strawberry. Some fifty ladies attended and, by all accounts, enjoyed the fair and fellowship. Thanks to Turk and Mark for arranging and cooking, Billy and Roger for helping in the kitchen and to all the husbands who served the ladies. We all look forward to next year in anticipation of another gala occasion.


Annual ACVFD Fish Fry

A week to go; mark your calendars, tell your friends, spread the word, tie a bow on your finger, put the flyer on your fridge door, cancel your other plans and don’t forget! January 21st is the Fire Department’s annual fish fry – the best in the valley. Please join the Fire Department for their annual fish fry benefit, they have come a long way in the last year and deserve your support.


For a PDF version to send to friends, click/tap here: fishfry2017flyer

Turkey Turkey Turkey

Yesterday Bob hosted the community for the annual Church on the Arroyo Thanksgiving Feast. It was delicious. Thank you to the kitchen committee for arranging the affair – an excellent job well done! There were a number of queries about how the turkeys were cooked. Since Arroyo City News has an in with the head chef Turk, we coaxed these details from him.

raw uncooked turkey on whiteTake a 20 or so lb turkey and smother (yes smother) it with Tony Chachere’s Creole seasoning. Stuff the cavity with halved onions and oranges till no more will fit. Place breast side up in the smoker on a bare rack with the liquid/drip pan half filled with apple cider or a bottle of mojo seasoning. Set the smoker to 210 deg and smoke for 6 to 8 hours adding chips every hour. Mesquite bark is Turk’s smoke of choice, although hickory or pecan is perfectly adequate. After the 6 to 8 hour smoking, remove the turkey and place in a foil roasting pan, breast side down, and cover with foil to keep moist. Reset the smoker to 165 deg, place the covered turkey back in the smoker and let it go another 16 to 18 hours without adding any chips. It can go even longer without drying out. No need to test, it will be done. Remove, carve/shred (the meat should fall off the bones with a little coaxing) and enjoy.