For the second year in a row, I’ve been privileged to be invited by the Texas Beef Council to help tell the world about the wonders of Texas Beef through recipes. Though I’m incredibly honored to be a part of this campaign again this year it is an unfortunately bittersweet kind of pride as well, as this will be the last year that I am able to be a part of it.
In just a bit over a month my wife and I will be leaving Texas. I on my way to California and she on her way to Turkey. For me it’s a homecoming. For her it’s a new part of the adventure of being in the Air Force. While neither of us are looking forward to being apart, we are both doing what needs to be done and trying to make the best of a somewhat bad situation.
Considering her destination, I decided that the Moroccan-Style Beef I was invited to make sounded fitting. After all, she’ll have no limit on the kabobs she can get her hands on in the 15 months she’s gone and since I’d never cooked with bulgar before, it seemed to be a fitting last entry for my Texas Beef Council involvement. Challenges are always good.
So tag along on a journey that spans continents. Beef from Texas, spices from Morocco and the Orient, bamboo skewers from California and a grill from Illinois were all involved in the making of this dish. There were smiles, there were tears, there will be retribution and perhaps even a sequel…
But you’ll never know if you don’t read part one:
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