Houston, we have a problem…
The bbq at Stiles Switch in Austin (around the corner from our house) is just too damned good to resist.
And our daughter has become addicted to their chopped beef.
The folks at Stiles Switch use chopped beef and beans to finish their Frito pie: a pan-Southern dish typically made with Fritos topped with chili and shredded cheese (in Texas, it’s generally made with classic Texan “chili con carne,” which doesn’t claim beans as one of its ingredients).
When I chided the pit master this week about why Stiles Switch adds the designation “Texas” to its “Frito pie,” he noted that it’s “Texas” because of the fact that they use chopped beef (instead of chili).
Well, I’m not one to split hairs about such things… ;)
We paired the Texas Frito pie (yes, there are Fritos underneath that mess of beans, chopped beef, pickled jalapeños, and cheese) with bright, fresh, slightly chilled Schiava by Laimburg.
The wine is so focused and pure, so refreshing and its alcohol so well balanced by the brilliant fruit and acidity, that the next day, even Mrs. B aka “nanna” (who doesn’t care much for red wine) couldn’t stop talking about how good it was.
It’s such a great metric for the quality of wine, no? When you’re still talking about it the day after, it must have been outstanding.
Don’t mess with Texas bbq! And don’t get between a girl and her chopped beef!
Frito pie would be a bit overwhelming for little Georgia P. But a heaping helping of Stiles Switch chopped beef with a side of mac and cheese was just right.
Buona domenica (happy Sunday), yall!