Lassos, boots, saddles and all will be
on display at the Briscoe this weekend
to celebrate National Day of the Cowboy,
and a local spot is providing all the grub.
Joining me is Anthony Shepherd,
owner of Shep's Place and Eater.
OK, Anthony, welcome.
Thank you. Thank you.
Thanks for being here.
All right, what are we making?
So today we're doing the version
of our Dirty Mac. Dirty Mac. Ho?
How dirty? Dirty you wanted to .
All right, I like that. Dirty M.
What? No, really. Honestly.
Why do you call it that?
So we actually didn't come up with this.
A customer did. We never heard of it before.
And so we were serving them.
They asked us if we can put
this together for them.
We did and they asked to just
stay on the menu. So we kept it.
So what's in the Mac? So in the,
so of course we use noodles of course.
And depending on catering optio,
we also do say like free as wel.
So in the Mac, we have full mil,
we have cream. And if you want,
if you want to take a pinch of that's pepper,
if you want to take like two
or three pinches of that.
And put it in there. Correct.
Is that is that enough?
Yes, Sir, that's fine.
All right, good.
And then this is, this is thyme.
This is thyme.
If you want to put like two or three pinches,
two or three in there, Okay, look at that.
That's it.
And then this is oregano,
you put that in there.
You know everybody uses time,
but what does it do
to the to the dish?
So the herbs are very aromatic.
I like using oregano,
turn this down, aromatic reasons correct,
And just brings a bunch
of flavor to the dish.
And a lot of people don't do
that with Mac and cheese.
They usually just use salt and pepper.
But I like things to be very
you like to up it a little bit, has to pop.
So we're stirring the noodles and let's
still be done. Well, not done y.
But what we can do to get ahead is if
you want to start putting some cheesy,
yeah, we put it in there.
We can put the whole thing in t.
Put the whole thing in there. Yes, Sir.
So we don't do a batch of milk,
sauce, no flour. And then.
So we have to use double the ch.
Oh, man, this is nice
and cheesy. Andrew, look
at that. No, we got another one.
You want to talk that in there s
well. Now, you were talking earlier and you,
you have a real cowboy technique
way that the Cowboys used to mae
a long time ago, right. Correct.
So basically smoking as we came,
today's novelty and what it used
to be survival. We use as pleas.
Joining for celebration. Yeah.
So you were telling me about
this is brisket, right?
Correct. You know,
we call it kind of BBQ now, rig.
But the Cowboys back in the 180,
you know, you're out in the ran.
You're going through Texas back in the day.
You smoke that meat not
just for fun, but but why
Anthony? It was for survival.
So once you made a kill,
you didn't have time to process it or
do everything right then and th.
You needed to have refrigerator
and have a refrigerator.
So usually what most would do,
you'll take any kind of debris
that you can find out there.
Any kind of dry wood.
We use wood all the time.
Just five wood.
Have your meat up up in the celr
or above and you just smoke it.
So you had to do that to keep te
other bugs the way it preserve u
so the smoke would keep the bugs away.
Also if you had salt,
that would help to preserve.
So if you had smoke and you had
salt then you were okay, it
was pretty much good to go and you can
travel for you and your friends you know
have plenty to eat and you can l
and make some money as well Barter so
so if you're on the trail and
the cookies like hey boss,
we're running low on salt.
There's problems
then. Probably there is,
but there's natural ways you can get it.
So you can go to if you're near the coast,
you can take seawater and you co
like a little shadow lake and yu
can have it dry out naturally ad
then you can have the salt starg
to form on the coast there and u
just harvested and you can sell.
And also salt used to be curren.
So what made you want to cook this way?
Everybody asked me to cook since
I can cook pretty good, you kno?
So all of my cooking is a pleas,
brings people together,
no matter where you're from,
your language, where you're fro.
And it's just, it's just fun.
I'm outside, you see everything,
you see everybody and you just get to.
You know, just be there and just just serve.
So, so, so this this year you've
got the brisket on top of the oe
Dirty Mac and cheese, right? Correct.
So normally what we do on our ps
with The Dirty Mac and cheese,
we give 12 ounces of Mac
and cheese on the bottom,
we give about 8 to 10 ounces of brisket
and then we layer about Pickles, onions.
We didn't put jalapenos today.
Can I taste it?
All right, let's see here.
That is very good, Very good.
Way to go, Anthony.
I knew it was going to be good.
All right. Real quick. Yes, Sir.
Where are you located and
how can folks find out more?
So we're completely,
100% mobile right now. We shoul,
we're hoping to look for a place soon.
We should have that probably
by August and September.
But we're going to be down at
the Bristol Art Museum for the
National Day of the Cowboy.
You can find us on Facebook,
Instagram and TikTok,
or you can give us a call and
shoot us an e-mail.
So okay.
All right. So we found out about
all the cooking coming up a
little bit later in the show.
We're going to do some crafts as well.
It's going to be a big time at the Bristol.
Museum, this weekend's gonna be Saturday,
National Day of the Cowboy.
Right there. OK. Thank you so m.
Appreciate its pleasure.
And that brisket is very,
very good as well.