100K FACEBOOK GIVEAWAY!!

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Hey Y’all!
You guys are so awesome that we almost have 100K followers on our Facebook Page!! Thank you so much for sticking with us! To show our appreciation for such amazing fans we are hosting a 100K FACEBOOK GIVEAWAY! When we reach 100K Facebook followers (please like our page here), we will give away 100 “Daytripper” car stickers, and ONE LUCKY WINNER will receive a box of “Daytripper” swag filled with our custom Nalgene Water Bottle, Hat, Pint Cup, 2 Koozies, Journal, T-Shirt and Car Sticker! Scroll down to enter!

SWAG2FOR A CHANCE TO WIN, FILL OUT THIS FORM AND LIKE US ON FACEBOOK!

GOOD LUCK!

Podcast 27 – “The River Don’t Care”

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It’s summertime in Texas and it’s HOT!  And just about anything with water is fair game when we are looking for ways to stay cool….rivers, lakes, the coast, retention ponds… Join us as we relive childhood memories at swimming holes and discover new ones with Jordan Breal (@jordanbreal on Twitter) and Courtney Bond (@clbond on Twitter) from Texas Monthly. The inspiration for this podcast came from their recent issue called “Splash” that is all about swimming in Texas.

Swimming spots we discuss include:

You can subscribe to the podcast on iTunes, Stitcher and the Windows store!

iTunes
Windows – Search for the Daytripper Podcast in your dedicated podcast app.
Stitcher

This endeavor is generously supported by Mighty Fine Burgers Fries Shakes.
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The ULTIMATE BBQ Belt Road Trip

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Here in Texas, nothing excites us more than the heavenly smell of meat cooking over an open pit and there is no sound more angelic than the crinkle of butcher paper wrapped around a piping hot brisket just waiting to be devoured. To fuel your love for barbecue, we’ve created the ULTIMATE BBQ Belt Road Trip that will take you through some delicious Texas barbecue joints. So wear your stretchy pants and get ready for one epic food coma as you eat your way through this meaty challenge.

Here’s the map

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DESTINATION 1: Louie Mueller Barbecue- Taylor, TX

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The first stop on your trip is a Texas barbecue icon right off Main Street in Taylor that’s been serving perfectly moist pepper-crusted brisket and beef ribs that are melt-in-your-mouth tender (and the size of your head) since 1949, Louie Mueller Barbecue. This barbecue institution is a must-stop for every Texan. Louie Mueller’s is a no frills joint, just smokey barbecue goodness served on butcher paper…which is the way it should be. And if you must use sauce (although you don’t really need it here) they’ve got multiple sauces to choose from.

DESTINATION 2: Southside Market & Barbeque – Elgin, TX

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Picture by Southside Market & Barbeque

After you’ve gotten your fill of moist brisket and dino-sized ribs, follow Highway 95 south to Elgin, where you’ll find one of the oldest barbecue joints in Texas: Southside Market & Barbeque. This local institution began as a meat market in 1882 that delivered its delicious meats all over town.  After owner William J. Moon spent most of his time traveling miles to deliver meat door-to-door, he opened a storefront where his leftovers and specialty “hot guts” spicy sausage links were served to customers at the end of the day. More than a century later, people are still trekking to this joint for a taste of their time-honored ‘cue, which over the years has grown into a full-scale restaurant with a menu that includes classics like the “1882 Sausage” and brisket, as well as unique items like lamb ribs and pork steak.

DESTINATION 3: Black’s Barbecue – Lockhart, TX

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After your feast in Elgin, you’re on to Lockhart, the “Barbecue Capital of Texas,” as named by the Texas Legislature in 1999. Follow Highway 130 south to Highway 183 where you’ll find your next three destinations, the first of which is Black’s Barbecue. Opened in 1932, Black’s was one of the first joints in town to serve brisket; 84 years and four generations later, the family is still carrying on the tradition of providing customers with this meaty perfection today. Combine that tender brisket with an extensive menu of other meats (including a fantastic jalapeno cheese sausage) and good ol’ Southern hospitality, and you’ll feel like you’re a part of the Black family, too.

DESTINATION 4: Kreuz Market – Lockhart, TX

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Feeling stuffed? Don’t worry, your next stop is only a few blocks down the road at Kreuz Market. At Kreuz (pronounced “Krites”), meat has been king since it opened in 1900, as showcased by the restaurant’s rules of “no barbecue sauce” and “no forks.” But just one bite into their juicy salt-and-pepper rubbed brisket or hand-filled and tied sausage links, and you won’t mind those rules (or your greasy hands) one bit. In honoring owner Charles Kreuz Sr.’s German heritage, sides include hot potato salad and sauerkraut.

DESTINATION 5: Smitty’s Market – Lockhart, TX

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Still in Lockhart, your next stop is Smitty’s Market, a barbecue dream for every Texan that all started with a little family feud between the owners of Kreuz Market and their sister, Nina, who owned the building. The brothers eventually moved Kreuz down the street and Nina opened Smitty’s Market in her building in 1999. The thing to get here is the fatty brisket and the sausage which has just the right amount of juiciness. And for a twist on your normal barbecue habits, pair your meat with the fresh avocados served on the side.

DESTINATION 6: Luling City Market – Luling, TX

city3By now, your pants are no doubt feeling tighter and you’re probably almost on your way to a meat-induced slumber, but you’ve only got one more destination. Follow Highway 183 south all the way to Luling, where your final stop is the Luling City Market.  You order your meats in the same room where it’s cooking on the pit – a tradition, along with the rule of “no forks,” that’s been around since it first opened 50 years ago. And to compliment the already fantastic meat is the sauce…oh, the glorious sauce! Served in little bottles on each table, it’s praised by Texans near and far, and is quite addictive. Just remember, you can’t take it with you…but you can buy your own bottle.

FINALLY, give yourself a high-five, and take that much-needed nap. You have completed the ULTIMATE BBQ Belt Road Trip!

BEHIND THE SCENES in TAYLOR, TX!

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Hey y’all, we are already filming for Season 8 of The Daytripper! We recently filmed an episode in Taylor, TX where we ate TONS of BBQ and met alot of awesome people! Watch the video below for a BEHIND-THE-SCENES look at our trip!

Podcast 26 – Talkin’ Texas June 2016

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Join us this episode as the crew gathers around and shares some of our favorite stories from around the Lone Star State and talk about what we’ve been up to. We also answer your questions and share some viewer feedback. Tune in to this podcast to hear what’s going on in Texas!

If you have questions or feedback you’d like us to address or topics you’d like us to feature, email us at: podcast@thedaytripper.com

In our Texas Music minute, Bree Wagner from KJ 97 in San Antonio and KVET 98.1 in Austin, features the “Hold My Beer and Watch This” tour with Wade Bowen and Randy Rogers.

You can subscribe to the podcast on iTunes, Stitcher and the Windows store!

iTunes
Windows – Search for the Daytripper Podcast in your dedicated podcast app.
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This endeavor is generously supported by Mighty Fine Burgers Fries Shakes.
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Podcast 25 – We Cheated in North Carolina

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So the crew and I have had the privilege of going “Bucket Trippin” with Best Western and taking trips across the US that everyone should experience before they die.

So for one of them, we left the beefy brisket of Texas behind and headed to North Carolina to sample “whole hog” BBQ.  So how was it? And how does it compare to Texas style?  Listen and find out!

You can subscribe to the podcast on iTunes, Stitcher and the Windows store!

iTunes
Windows – Search for the Daytripper Podcast in your dedicated podcast app.
Stitcher

This endeavor is generously supported by Mighty Fine Burgers Fries Shakes.
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Wandering through Waco

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The town of Waco has been beckoning us to revisit for quite a while. True, we’ve been there before, but we never tire of the classic spots around town. As we’ve journeyed past Waco on Interstate 35 to other day trips, we’ve noticed two iconic silos far in the distance enticing us to take a peek. So, when we found ourselves with a free day, we decided to wander through Waco and see where our adventure led us.

Of course, our trip through town started the way everyone’s must: with a tour of the Dr Pepper Museum, set in the original 1891 bottling plant where Texas’s favorite soft drink was first bottled. Across the three floors of the museum are tons of facts and pictures that would turn anyone into a “Pepper.”

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Here’s a fun fact from the museum: In 1958 Dr Pepper was heated to 180 degrees and served with a lemon as “Hot Dr Pepper.” Who knew that accidentally leaving a DP in your car on a Texas summer day was once a specialty? Our favorite part was sipping a Dr Pepper float on bar stools at the old fashioned Frosty’s Soda Shop after our tour.

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As we left the museum, we noticed a line of cars headed down the street towards large silos in the distance that could only be Magnolia Market, a home decor store opened in 2014 by HGTV’s Chip and Joanna Gaines. Even though our stomachs were growling for lunch, we were too intrigued by the silos to heed them. Near the market grounds, the traffic was gridlocked as people parked on either side of the street for blocks. We finally found the free (and hard to find) parking lot by following the gravel driveway on the left of the market to a lot in the back.

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We entered Magnolia Market and realized that this was so much more than a store. The famed home decor shop is in a warehouse to the right of the entrance. However, below the towering silos is a luscious green field set up with free lawn games for children, a colorful garden rests on the back acre of the property and all around the site are picnic tables — and this is where we spent most of our time.

As our need for food grew unbearable, we followed the mouth-watering smells wafting from the back of the property where food trucks were lined up along the fence and hungry wanderers gathered for a bite to eat.

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There was no shortage of choices; the food trucks ranged from sweet and savory crepes to handmade biscuit sandwiches. We opted for The Cheddar Box (because gourmet grilled cheese is always the answer) and it was heavenly. We feasted on the “Sweet Granny,” a grilled cheese with apples, honey, cream cheese and cinnamon on sweet potato bread as we enjoyed the sunshine at a picnic table.

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After gorging ourselves on grilled cheese and taking in all the sun we could handle, it was time to hit up another Waco classic on our way out of town: The Waco Suspension Bridge. This architectural beauty has been around since 1870 and was actually the world’s longest single-pass suspension bridge when it was built. It used to provide wagons with a way to cross the Brazos River, but now it’s a pedestrian bridge providing photographers with inspiration and tourists with a place to take in Downtown Waco. And that’s exactly what we did.

Though we just skimmed the surface, our impromptu trip through Waco reminded us of the wanders awaiting in this timeless town. From laying out in the lush green fields at Magnolia Market to enjoying a frosty Dr Pepper in an old fashioned soda shop, there is tons to do in Waco and it definitely needs to be on your summer trippin’ list.

Let’s Salsa! …And Make Some Too!!

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If there’s one thing that applies to every Texan, it’s that we love to have a good time and we love to eat delicious food! So, here on “The Daytripper” blog, we’re on a mission to provide you with recipes that’ll accomplish both!  Chet has already given you the greatest dessert recipe: his famous Texas Sheet Cake recipe that gave us all the best kind of sugar highs, so I’m continuing our Texas recipes with my favorite salsa (although my mama calls it hot sauce…)

Now, if your family is anything like mine, salsa is a crucial part of any meal (Tex-Mex or not). Growing up in Texas, I learned salsa is not a garnish…a Texan uses salsa like gravy or ranch dressing…on EVERYTHING. I first fell in love with this salsa at a college friend’s family gathering in West Texas, and immediately knew it would meet the high-held salsa standards of my family, so I grabbed the recipe and ran. It is now a beloved member of every family gathering.

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And the best part? Not only will it make you look like a pro chef at every gathering, but it’s extremely easy. All you need are these ingredients and a food processor or blender. It’s super customizable so you can tweak the spice level to what you like.

Ingredients

First, cut one-fourth of a medium onion in 1/4′s and add to the food processor. Then cut a jalapeno into fourths and add to the processor as well. Since some members of my family can only handle a little heat, we use one medium jalapeno and remove the seeds. However, if you’d like a lot more fire in your salsa, get a bigger pepper and use the seeds. Or if you would like to completely burn off your taste buds like Chet likes to, add 2 or more peppers into the processor to kick things up.

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While making this in college, I absentmindedly rubbed my nose after cutting the jalapeno and it BURNED like crazy. I had to rub butter in my nose to quell the burn and it was an altogether awkward moment for my roommates and I…so now, to avoid unpleasant burning and butter-usage, I use the produce bag to hold the pepper as I cut it and I suggest you do the same.

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You can use a blender, but my family likes our salsa more chunky so we use the food processor. You’re only going to pulse it maybe 3 or 4 times at this point, just enough to lightly chop the jalapenos and onions.

Next add both cans of tomatoes to the food processor and then add the garlic salt, cumin, sugar and a dash of salt. You can substitute one roughly chopped garlic clove instead of garlic salt or add fresh cilantro into your salsa if you want.

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Pulse the food processor a few times and check the salsa occasionally to see if it’s at the consistency you want. It chops up pretty quickly, so be sure to keep checking to see where it’s at.  Once it’s at the consistency you want, taste it to check the spiciness…and try not to eat it all right there, you do want to share it with others don’t you?

TasteRemember that as it sets, the flavors will combine and the spice will heat up. If it’s too spicy, add salt to cut it down. I find that it tastes best if you make it a day or two before you want to serve it, so the ingredients have time to meld. It will last two weeks, but let’s be honest, it never lasts more than two days in my family.

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Enjoy the salsa with your favorite chips and your favorite people!

Daisy

DISCLAIMER: Daisy did not have salsa on her chip!

 

LINSEY’S SALSA

Ingredients

1 med. jalapeno (seeded and chopped)
1/4 med. yellow onion (chopped)
1 can Rotel tomatoes (10 oz.)
1 can whole peeled tomatoes (14.5 oz.) – do not use diced tomatoes
3/4 tsp. garlic salt
1/2 tsp. cumin
1/4 tsp. sugar
Dash of salt

Instructions

1. Chop the jalapeno and onion into fourths and add to the food processor.  Pulse 3-4 times to lightly chop.

2. Next add the rest of the ingredients to the food processor.

3. Pulse ingredients together, occasionally checking salsa, until it reaches the desired consistency.  We like ours chunky. Add more salt or spices to taste.

4. Pour into a large jar and cover. Chill salsa until served. Refrigerate leftovers (if there are any…) Makes about 3 cups.

Enjoy!

The ULTIMATE Swimmin’ Holes Road Trip!!

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Texas is HOT no matter the season, but especially in the summer. It’s a fact that every Texan must come to accept. Thankfully, God had the great foresight to give us the perfect remedy for scorching heat: the swimmin’ hole. That’s right, when the sun gets to sweltering, us Texans get to swimmin’. So to make sure you get your fill of cool, natural waters this summer, we’ve created the ULTIMATE Texas Swimmin’ Holes Road Trip. Grab your swimsuits, pack your sack lunch and get to splashing in these Hill Country hot spots!

HERE’S THE MAP

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1. Barton Springs Pool – Austin, TX

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Now, your first stop will be in Austin, TX and though there’s alot you could do in this town to “Keep Austin Weird,” we’re really only concerned with keeping you cooled off. Right in the middle of this city is an urban oasis at Barton Springs Pool with refreshingly cold waters of 68 degrees year round. And while you’re here, be sure to say “hello” to the endangered Barton Springs Salamander swimming around your ankles. Click here to see our video about Barton Springs.

2. Blue Hole – Wimberley, TX

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When you’ve had your fill of city fun, head southwest to Blue Hole in Wimberley, TX, a quaint swimmin’ hole that’s part of Cypress Creek. This swimmin’ hole is surrounded by towering trees which make for some awesome rope swinging. You could definitely spend the rest of your day just hanging around Blue Hole, but when you’re ready for more Texas-style summer fun, pack up and head to one of the most picturesque swimmin’ holes in Texas. Click here for our video at Blue Hole.

3. Hamilton Pool – Dripping Springs, TX

Hamilton Pool in Dripping Springs, TX

At this point, you may be a little weary of the sun beating down on you, which is why the next stop is Hamilton Pool in Dripping Springs, TX. This pool is partially covered by a massive limestone grotto making it a great place to float in the shade and get drenched by the waterfalls cascading off the cliffs –  all while taking tons of pictures to make all your non-roadtrippin’ friends jealous. Sit back with your sack lunch and enjoy a picnic on the shores of Hamilton Pool because this awesome road trip is only halfway through. To see our video of Hamilton Pool, click here.

4. Krause Springs – Spicewood, TX

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The fourth stop on your road trip is Krause Springs in Spicewood, TX, which is Texas beauty at it’s best. Underneath a canopy of luscious green trees, you’ll find a refreshing pool fed by 32 natural springs keeping the waters cold and you happily soaked. And you can take your pick between man-made, spring-fed pool or natural swimmin’ hole. There are even caves and waterfalls for exploring along the banks and an awesome rope swing to keep you entertained. Click here to see our video at Krause Springs.

5. Devil’s Waterhole – Burnet, TX

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After you’ve floated all you can float, head to Inks Lake State Park in Burnet, TX for a more adventurous swimmin’ hole, the Devil’s Waterhole. It’s easy to see that the spot’s nickname came from the pink granite cliffs that tower over the lake, inviting those who are brave enough to take the plunge into the cold waters 40 feet below. And if jumping from daring heights ain’t your thing, no worries — there’s still plenty of fresh water for floating and relaxing down below. Click here to see our video at the Devil’s Waterhole.

6. Blue Hole – Georgetown, TX

A photo posted by Chet Garner (@chettripper) on

The last swimming spot on your road trip is the Blue Hole in Georgetown, TX. While the swimming hole is still inside city limits, this town’s got a laid back pace, making it the perfect way to end your day. Take a dip in the San Gabriel River or just layout on the grassy banks and watch as the sun sets above you, letting your summer day slowly come to an end.  And if you start getting hungry again, we suggest that you travel on up the hill to the Monument Cafe for a warm home-cooked meal and a slice of pie that will definitely hit the spot after a day of fun.

Congratulations, you’ve officially swam, splashed and sun-bathed your way through the ULTIMATE Swimmin’ Holes Road Trip…now wake up and repeat for an epic summer!

The Greatest Texas Sheet Cake EVER! Recipe included…

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Let’s be honest, one of the best things about Texas is the FOOD!  So we’re gonna try something new here on the blog and that’s to share some of the most Texan recipes of all time and our experience preparing them.  It may be one of our family favorites, or it may be something we’ve never attempted before.  We may succeed, or we may fail miserably.  Either way, we hope it makes you appreciate the rich food culture of Texas and makes you hungry for some Texas cuisine.

To kick things off, we’re skipping past the main course and jumping straight to dessert.  One of the most decadent, delectable, and desirable desserts of all time –  TEXAS SHEET CAKE!!!!

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It’s that delicious, chocolaty, fudgy cake smothered with that insanely rich chocolate icing and pecans…oh, the pecans!  You know it and you love it.  

For as long as I can remember, my family has called it “Grandma’s Chocolate Cake.”  It’s been at every family holiday, every birthday, and every graduation party since the beginning of Chet (which is to say – as long as I can remember).  My wife’s family calls it “Groom’s Cake” and, yes, it was served as the groom’s cake at our wedding.

Recently my wife and I set out to compare a few recipes and try to pin down the perfect one.  We started with 4 similar, but slightly different recipes – my family recipe, Laura’s family recipe, Pioneer Woman‘s recipe, and Texas Monthlys recipe.  Turns out, it isn’t the easiest recipe!  

Recipes

Ingredients

But after reading, testing, tweaking, and eating – we think we finally figured it out.  So, Texas Sheet Cake has 3 main parts (dry mix, wet mix, icing mix),  and each of these parts has its own recipe.  

Bowls

You essentially dump all the “dry mix” ingredients into the mixer and turn it on.  It’s easy to do by hand, if you don’t have a froo-froo pink mixer like my wife.  

Blender

For the “wet mix” ingredients, you melt the butter, boil the water and then add them all together.  

Butter

Once you have those two major components done, you ever so gently, mix the wet mix into the dry mix.  

 

You stir it up.  Taste test some with your finger (of course) and then pour it all into an ungreased sheet cake pan.  

Chocolate Pour

You bake it at 400 degrees for 20 minutes.  While that’s happening, you prep the icing.  Once the cake is baked, you’re ready for the best moment of all (other than the first bite).  It’s the moment when you pour the icing over the warm gooey cake.  

 

NOTE: We have some people in our home who don’t like pecans in sweets – I call it crazy, but anyway – instead of putting the pecans in the icing for even distribution, we cover half the cake with the pecans and pour the icing on top.  It keeps them separate and keeps my family happy.  

Once that’s all done, you eat it!  Enough said.  We didn’t get pictures of eating the finished product, because we were too busy devouring it to pause and take pictures.  Trust me, it was amazing.

Finished Cake

Enjoy, here’s the full recipe.

 

RECIPE

DRY MIX
2 cups sugar
2 cups flour
1 tsp soda
1 tsp cinnamon (this is critical to add a dash of Mexican spice and a truly “Texan” flair)
1/2 tsp salt

Blend all these together in a mixer if you’ve got one, but mixing by hand works too.

 

WET MIX
2 sticks butter (unsalted)
1 cup boiling water
2 eggs
4 Tbsp cocoa powder
1/2 cup buttermilk
1 tsp vanilla

Melt the butter, then add the water and cocoa powder.  Mix the other ingredients separately and then add them to the butter mixture. When this “wet mix” is done, add it to the “dry mix.”  You can then stir it up and pop it in the oven for 20 minutes at 400 degrees.

 

ICING
1 stick margarine
4 Tbsp cocoa powder
6 Tbsp milk
1 box powdered sugar
1 cup chopped pecans
1 tsp vanilla

While the cake is baking, melt the margarine and then add the other ingredients.  When the cake comes out, pour the icing over the cake while it’s still warm.

FINALLY, ENJOY!