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Fried Pies

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Last week-end, I continued my quest for the holy grail of fried pies... "Bruce's Fried Pie." Anyone living in (or visiting) the Central Texas area during the 70 and 80's will mostly likely remember the small pies created by the "Bruce Fried Pie" company. I don't know were all they were sold, I just know that we use to get ours at either the U-Totem and Circle-K stores. Which were stores just like the 7-11 found around town now. For the last several years (OK eight years) I have been looking for them, not long ago during yet another Interet search I discovered that the company had closed down in the 90's and the owner moved to California. Creating a massive void in the culinary fabric of Austin\Central Texas. Yea, I know what your thinking... just get a Mrs Baird's or Dolly Madison fruit pie and get over it. Well I believe to taste a fresh Bruce's Fried Pie was a truly a blessed event. The fruit filling was abundantly adorned with fruit and su
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Pulled Pork and Cobbler Dinner

Today we had pull pork roast that was slow smoked on the BBQ smoker. It slowly cooked for just at 8 hours. The process was as follows: 1. Season with sea salt, ground pepper corns, onion powder, garlic powder, and paprika. 2. Sear over the coals 3. Moved off to the cool end of the pit for two hours 4. Place it into a paper grocery bag and wrap snuggly for the remaining time. It was so tender that no knives were needed to slice it. It is best served up using a fork (to tear off pieces). Then you place it between two slice of white bread and eat. We also had a camp-out style cherry cobbler with semi-sweet chocolate chips in the batter. We are eagerly awaiting the cobbler. :)
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Hello World

Welcome! I will be sharing my adventures in the kitchen. I will also post random reflection on various food experiences both past and present. Now the million dollar question..... Why "Gargoyles In My Kitchen"? Long ago a Drill Sargent at Fort Jackson gave me the nickname of Gargoyle. In fact he gave everyone a nickname. Some of them benign and some mean spirited. Now all these years later, I wished I would have written them all down. Some of the one I do remember are "Long Nose Zander", "New York - New York", and "Mother Beeping Frump". Another reason is that being a Gargoyle implies being watchful and attentive. Which I feel best describes my culinary evolution. I remember as a child watching my Dad making baked beans and his careful attention to all the details. My Mother cleaning and cooking of sweet breads. The down home flavors that Mom would put into the evening meals after working all day. Today I'm no longer just a "Kitchen Garg
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