For years Richard Adams was the BBQ master for the small Texas town of Medina and the Medina Childrens’ Home. When the community held an event he would lead the effort to ensure there was ample food for the people. The children’s home frequently called on him to cook the brisket, sausage, etc for appreciation dinners and fund raising. His ability to slow cook the meat with just the right amount of consistent heat (no small thing when you are cooking hundreds of briskets) with his secret mop sauce created melt in your mouth delicacy that had a unique flavor without equal.
I was fortunate to serve as a helper on several occasions and will cherish the memory of sleepy mornings, oak smoke wafting from the coal fires, the feel of the long handled shovel as I transfered coals at the time and place Mr. Adams dictated, and the taste of cabrito cooked for the helpers. When Mr. Adams passed away his widow graciously provided the instructions he held so close while he lived. Read more →