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Old 09-06-2021, 12:08 PM   #1
Ricky T
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Default Parisa

Anybody know if parisa is available in the Houston or Beaumont area? I love Hondo and Castroville, but, dang.
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Old 09-06-2021, 01:59 PM   #2
oneeye
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I can't answer your question but the stuff from Primos in Hondo is sure good!
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Old 09-06-2021, 02:01 PM   #3
panhandlehunter
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Pretty easy to make if you can’t find it.
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Old 09-06-2021, 02:07 PM   #4
Texas Grown
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I put Parisa into my search engine. And got a link to some scantly dressed, but nice looking ladies on a lingerie sight?




It does make yall's responses to this thread, questionable.
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Old 09-06-2021, 02:31 PM   #5
JohnAGarrett
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The only place I know is Dzuikís in Castroville. I had it for the first time 3 years and I still think about how good it is.


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Old 09-06-2021, 02:40 PM   #6
Gulfcoastin
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Dzuiks is the only place I know of also. It sure is goooood.
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Old 09-06-2021, 02:40 PM   #7
R.W.T
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I have my grandparents recipe if you want it, they were from D’hanis
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Old 09-06-2021, 02:41 PM   #8
HoustonHunter94
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Dzuiks here as well, only place Iíve got it from. Surely somewhere around Houston sells it.


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Old 09-06-2021, 02:43 PM   #9
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Quote:
Originally Posted by R.W.T View Post
I have my grandparents recipe if you want it, they were from Díhanis
Iíd like to have it. Even though Iím sure Iím the only one who will eat it
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Old 09-06-2021, 02:46 PM   #10
R.W.T
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Old 09-06-2021, 02:49 PM   #11
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Sounds great. Thank you!
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Old 09-06-2021, 02:54 PM   #12
eradicator
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So this is essentially ceviche on the hoof?
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Old 09-06-2021, 02:57 PM   #13
bklem
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Alamo meat market in Comfort has it but that’s no closer. Believe the folks around Needville make it at some meat market down there. They call it Dutch lunch I think?
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Old 09-06-2021, 03:01 PM   #14
TexasBob
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Tagged to save the recipe. I absolutely love the stuff
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Old 09-07-2021, 03:01 PM   #15
Ricky T
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Thanks RWT.
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Old 09-07-2021, 03:05 PM   #16
150class
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Very easy to make just make sure the meat is 100% trimmed.

Hondo's, Dhanis and Schotts is awesome. Dzuiks is meh.

Haven't seen it any closer this way then San Antonio
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Old 09-07-2021, 03:12 PM   #17
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So this is essentially ceviche on the hoof?
You got it!
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Old 09-07-2021, 03:15 PM   #18
Dale Moser
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Man I want to try this stuff!


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Old 09-07-2021, 03:19 PM   #19
Mr. Stickers
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DZUIKS in Castroville & PRIMOS' in Hondo....only two places I know of I get a couple pounds every trip to the ranch.... & then a couple pounds on the way home.

Anyone ever tried making it with WT or Axis backstrap ???
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Old 09-07-2021, 03:20 PM   #20
88 Bound
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The parisa at Primo Processing is the best I have ever had.
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Old 09-07-2021, 03:21 PM   #21
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Quote:
Originally Posted by Dale Moser View Post
Man I want to try this stuff!


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Don't do it Dale..... you'll be hooked Put it on those fire crackers form BUCEES & ice chest of cold beer is all a man needs
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Old 09-07-2021, 03:29 PM   #22
150class
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Originally Posted by Mr. Stickers View Post
DZUIKS in Castroville & PRIMOS' in Hondo....only two places I know of I get a couple pounds every trip to the ranch.... & then a couple pounds on the way home.

Anyone ever tried making it with WT or Axis backstrap ???
I have made it with Axis a bunch. Even did a taste test at the ranch once with Dzuiks and Schotts and was given the thumbs up. As mentioned just make sure its trimmed to 100% and cube the cheese and not shred it so it doesn't "mush" together much. And keep it on/around ice so it stays together firm also.
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Old 09-07-2021, 03:50 PM   #23
Mr. Stickers
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Quote:
Originally Posted by 150class View Post
I have made it with Axis a bunch. Even did a taste test at the ranch once with Dzuiks and Schotts and was given the thumbs up. As mentioned just make sure its trimmed to 100% and cube the cheese and not shred it so it doesn't "mush" together much. And keep it on/around ice so it stays together firm also.
Sounds good, I'm gonna give it a shot this year. We like to call it SOUTH TEXAS or BRUSH COUNTRY CAVIAR
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Old 09-07-2021, 04:24 PM   #24
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Made it several times the past year. I like to use uncle Chris’s steak seasoning instead of salt and pepper
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Old 09-07-2021, 04:26 PM   #25
HoustonHunter94
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We have been digging on venison tartare lately. Takes a leap of faith with raw venison and raw egg yoke but dang it's good. If you like that sort of thing, I would suggest giving it a shot. I've only used backstrap that has been well trimmed.
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Old 09-07-2021, 04:59 PM   #26
El General
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I made some once from a recipe I found online and it was okay, but I have never had the real thing from one of the meat markets that makes it or made by someone from the area. I really want a pound or two of the real thing, but I haven't been anywhere near that area for years.

Anybody Houston guys that are in Castroville or Hondo and wants to pick me up a pound of it to try, let me know and I will be happy to reimburse you cost plus.
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Old 09-07-2021, 05:59 PM   #27
wickll
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Looks pretty simple to make. Gonna have to try making some.
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Old 09-07-2021, 07:26 PM   #28
Geezy Rider
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I’ve got some backstrap that needs to be eaten and this sounds like a new way to eat it.
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Old 09-07-2021, 07:43 PM   #29
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Tried some from Alamo in Comfort. It wasn’t my cup of tea. Scrambled it in some eggs and it made fantastic breakfast tacos.
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Old 09-07-2021, 07:51 PM   #30
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Quote:
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Tried some from Alamo in Comfort. It wasnít my cup of tea. Scrambled it in some eggs and it made fantastic breakfast tacos.
So you cooked it? 🙄
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Old 09-07-2021, 08:09 PM   #31
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**** right I did. I’ll give you that it’s probably fantastic on some crackers after about 4-6 beers though!
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Old 09-07-2021, 08:22 PM   #32
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Quote:
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**** right I did. Iíll give you that itís probably fantastic on some crackers after about 4-6 beers though!
I always buy 2lbs from Alamo to take to the lease. Whatever is left over Sunday morning gets cooked with the eggs. Dang good eats!
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Old 09-07-2021, 08:42 PM   #33
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Quote:
Originally Posted by Geezy Rider View Post
Iíve got some backstrap that needs to be eaten and this sounds like a new way to eat it.
For those of you starting with a whole piece of meat, I highly recommend taking the time to chop the meat (finely) by hand. Putting the meat through the grinder alters not only the texture but the flavor as well.

Chop your meat finely, season it with whatever you want to, form it into a puck-like shape, make a divot in the center of the puck with your thumb, and, to finish, place the raw yolk of one egg in the center.

Thereís no finer dining than that!
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Old 09-07-2021, 08:50 PM   #34
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Originally Posted by ThisLadyHunts View Post
For those of you starting with a whole piece of meat, I highly recommend taking the time to chop the meat (finely) by hand. Putting the meat through the grinder alters not only the texture but the flavor as well.

Chop your meat finely, season it with whatever you want to, form it into a puck-like shape, make a divot in the center of the puck with your thumb, and, to finish, place the raw yolk of one egg in the center.

Thereís no finer dining than that!
Iíll do that, thanks.

When I went to the hockey games in Germany, there were vendors that sold steak tare tartare like that and put in a hollowed out Kaiser roll. None of my buddies would eat it but I loved it.
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Old 09-07-2021, 09:03 PM   #35
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Originally Posted by bklem View Post
Alamo meat market in Comfort has it but thatís no closer. Believe the folks around Needville make it at some meat market down there. They call it Dutch lunch I think?

Name of place in needville?


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Old 09-07-2021, 09:12 PM   #36
ThisLadyHunts
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Quote:
Originally Posted by Geezy Rider View Post
Iíll do that, thanks.

When I went to the hockey games in Germany, there were vendors that sold steak tare tartare like that and put in a hollowed out Kaiser roll. None of my buddies would eat it but I loved it.

My dad used to make this for us when I was a kid (but only when my mom was away!). Heíd mix ground hamburger meat with salt and pepper, spread it on a cracker, then eat it.

Imagine my surprise to find out that this really a thingÖthat it has a name! Canít wait to tell him.
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Old 09-07-2021, 09:17 PM   #37
Jason Slocum
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I use a container of H-E-B jalapeŮo pimento cheese, a pound of backstrap (cubed up into small pieces half a pea or smaller), a small can of the pickled jalapeŮos with carrots (all cut up in similar size to the backstrap), one juiced lime (just for flavor) it wonít cook the meat like civiche does, youíre eating raw meat. Add salt/pepper to taste. Mix it up and Put that on a cracker dude! Or tortilla chip and serve with cold beer!

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Old 09-07-2021, 09:18 PM   #38
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Quote:
Originally Posted by Mr. Stickers View Post
DZUIKS in Castroville & PRIMOS' in Hondo....only two places I know of I get a couple pounds every trip to the ranch.... & then a couple pounds on the way home.

Anyone ever tried making it with WT or Axis backstrap ???

Iíve never had it from Primosí but get it from Dzuiks every time I go thru Castroville. We love it!

Ricky T, Iíll let you know next time we go.
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Old 09-07-2021, 09:23 PM   #39
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Quote:
Originally Posted by Jason Slocum View Post
I use a container of H-E-B jalapeŮo pimento cheese, a pound of backstrap (cubed up into small pieces half a pea or smaller), a small can of the pickled jalapeŮos with carrots (all cut up in similar size to the backstrap), one juiced lime (just for flavor) it wonít cook the meat like civiche does, youíre eating raw meat. Add salt/pepper to taste. Mix it up and Put that on a cracker dude! Or tortilla chip and serve with cold beer!

Jason Slocum
Looks like a winner
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Old 09-07-2021, 09:44 PM   #40
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.
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Old 09-07-2021, 10:09 PM   #41
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Mind blown. Ceviche on the hoof…says it all.

Im game. I reckon the lime juice kills most of the potentially harmful microbes and chemically breaks down the meat. Whereas properly handled and chilled meat shouldnt have a deadly microbe population to start with.

Thanks for bringing this up MrT!
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Old 09-07-2021, 10:32 PM   #42
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No help on outside of San Antonio, but for folks around or passing through San Antonio need to try Tri County Meat Market's parisa in Boerne (now a location in SA as well) too. Fantastic parisa.
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Old 09-07-2021, 10:56 PM   #43
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Make venison parisa a couple times every year, but only out of deer that I have butchered and kept clean and cold myself. Iíve gone through pounds of it in a day! Venison is preferable to beef because itís so lean; raw, cold, chewy beef fat is no bueno in parisa.


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Old 09-07-2021, 11:00 PM   #44
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The next time I head to Houston I can bring a big load of a few of yíall want to get together on it. Message me if you are interested!


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Old 09-07-2021, 11:01 PM   #45
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I often make it when I go on public hunts. I cut a piece of venison off when I skin the deer and chop with knife. Just make sure itís a clean muscle cut. No fat or membrane. This is the basic recipe to start with. Add and adjust as you see fit but this basic recipe tastes pretty amazing all on its own. It lets the meat shine and not cover it up with spices. Keep everything ice cold. I prefer it much more with venison over beef.


1 pound very lean ground beef
8 ounces grated American cheese
8 ounces very finely chopped onion
3 finely chopped serrano peppers
salt and pepper to taste
juice of one lime
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Old 09-08-2021, 05:44 AM   #46
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Ok, Iím going to try this!


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Old 09-08-2021, 06:26 AM   #47
Man
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Quote:
Originally Posted by Mjjust View Post
I often make it when I go on public hunts. I cut a piece of venison off when I skin the deer and chop with knife. Just make sure itís a clean muscle cut. No fat or membrane. This is the basic recipe to start with. Add and adjust as you see fit but this basic recipe tastes pretty amazing all on its own. It lets the meat shine and not cover it up with spices. Keep everything ice cold. I prefer it much more with venison over beef.


1 pound very lean ground beef
8 ounces grated American cheese
8 ounces very finely chopped onion
3 finely chopped serrano peppers
salt and pepper to taste
juice of one lime

1 lime can cure 1 lb of ground beef? How long do you you let it sit before eating?
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Old 09-08-2021, 06:48 AM   #48
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This thread reminds me that one of my clients was supposed to bring me back some Primos parrisa this past weekend.
I need to give him a call.


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Old 09-08-2021, 07:53 AM   #49
gander
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Quote:
Originally Posted by Ricky T View Post
Anybody know if parisa is available in the Houston or Beaumont area? I love Hondo and Castroville, but, dang.
I haven't been able to find anyone around here that does it. I asked my processor in Gilbert Woods/Fannett two years ago if he could do it and he looked at me like I was crazy. Seeing these recipes on here I'm going to have to give it a try myself this year.

Also another thing that I love but can't seem to find down here is dried sausage. I have never seen it offered in a processor or even in a gas station like you'll see in the Hill Country. I always just take a few links of my smoked sausage and put it in my dehydrator for about 24 hours or so.
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Old 09-08-2021, 08:14 AM   #50
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Kinda sounds like a beef ceviche, lol
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