tag:blogger.com,1999:blog-3233136766970701014.post6470176510857243120..comments2024-03-15T16:58:18.866-05:00Comments on Full Custom Gospel BBQ: Dziuk's Meat Marketsmokemasteronehttp://www.blogger.com/profile/13060574775769962975noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3233136766970701014.post-11214937029622717552017-02-24T07:28:23.410-06:002017-02-24T07:28:23.410-06:00It's the best! You would love it!!!It's the best! You would love it!!!Anonymoushttps://www.blogger.com/profile/00731054481891954401noreply@blogger.comtag:blogger.com,1999:blog-3233136766970701014.post-6648331606603173642016-11-16T13:06:54.140-06:002016-11-16T13:06:54.140-06:00There are several local meat markets that make the...There are several local meat markets that make their version of Parisa. Dzuiks in Castroville still makes it & it is very tasty raw on crackers. Some folks pan fry it as well. Shotts market on Hwy 16 makes it a little more spicy. And another place on Fair Oaks parkway - something .. Corner meat market - does a really good job as well. It's all very good!!Anonymoushttps://www.blogger.com/profile/13639019753716518652noreply@blogger.comtag:blogger.com,1999:blog-3233136766970701014.post-52363125426648528142016-08-17T21:27:24.519-05:002016-08-17T21:27:24.519-05:00How long can I keep it refrigerated?How long can I keep it refrigerated?Anonymoushttps://www.blogger.com/profile/06069439096631192987noreply@blogger.comtag:blogger.com,1999:blog-3233136766970701014.post-16187160839781024502013-04-14T11:00:58.947-05:002013-04-14T11:00:58.947-05:00I am a native Texan living in NE Wisconsin. I have...I am a native Texan living in NE Wisconsin. I have never had the meat dish you are refering to here but they make a version of it here called Tiger meat. Ground lean round flavored with chopped onion and carlic with salt and black pepper eaten on saltines or rye bread. I have a feeling I would like the Parisa.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3233136766970701014.post-68597977343209994962012-09-04T01:16:27.580-05:002012-09-04T01:16:27.580-05:00I have been eating "Hot Parisa" as it...I have been eating "Hot Parisa" as it's called here in San Antonio for over a decade. It was introduced to me by our Taco guy at our local bar The Drinkery. Jose would travel to Dzuik's every Saturday to get it for us. He and his wife fell ill and doesn't bring it anymore, but every time anyone of us goes near Castroville we pick up a pound or two in memory and it never lasts a day. A true central Texas treat. - M. PetersonPete76cj7@gmail.comhttps://www.blogger.com/profile/06895737755538426250noreply@blogger.comtag:blogger.com,1999:blog-3233136766970701014.post-46761356159672858002012-08-26T20:18:55.496-05:002012-08-26T20:18:55.496-05:00That parisa looks very interesting. Kinda of an un...That parisa looks very interesting. Kinda of an unusual take on steak tartare. Gotta feeling that I'd like this and the fact that you guys demolished in in a couple of minutes, reinforces that feeling!Genehttp://fledglingsgourmet.blogspot.comnoreply@blogger.com