While at Thousand Trails Colorado River Ed and I along with our RV friends AJ and Rick Binns and Janice and Dave Evans went on a tour of the beautiful Painted Churches in the small communities around Schulenburg. Rick and AJ took their truck so we all could fit in one vehicle. Thanks again you two we really appreciate it. Our day started out early and a quick breakfast of kolaches and blueberry sweet rolls at a quaint little bakery in town. Then we stopped by the Chamber of Commence for some maps and info on the churches that were built back in the 1800’s.
Now off to the first church St Mary’s Catholic church in the High Hill community.
Onto the second church on the list we had to travel down a narrow road and cross a one vehicle bridge called the Piano Bridge (1885). Some say it's named after it's musical sound as you drive over it, while bridge aficionados say it is technically a "piano-wire truss."
On the other side of this bridge was the St Cyril and Methodius Catholic Church. 1856.On the way back to the truck we spotted this sign.
Boy am I glad we didn’t see this sign BEFORE we crossed that bridge…
We continued on to the 3rd church on the tour of the beautiful Painted Churches to St John the Baptist Catholic Church in Ammannsville Community 1890.
The 4th church on the list was the United Evangelical Lutheran Church.
The 5th on our stop was the Freyburg United Methodist Church in the Freyburg Community. A very simply yet elegant church.
Last but not least on our tour was the Assumption of the Blessed Virgin Mary Catholic Church in the Praha Community.
I can not tell you how BEAUTIFUL these churches are, the pictures do not do them justice. If your ever in the area and have the opportunity to take this tour PLEASE do it is so worth it.
Later in the day we headed back to the camp ground and decided to stop for an early dinner at the Old Smokehouse café for some BBQ and they had a buffet… just what we needed, LoL
The smell inside was incredible and this stop is the inspiration for todays recipe…
Crockpot Brisket Barbecue
brisket 3-4 lb
18 oz barbecue sauce
2 tsp chili powder
2 tsp garlic powder
1 tsp ground cumin
1 tsp onion powder
1/3 cup brown sugar
pinch of cinnamon
salt and pepper
OR use your favorite Rub
Directions Leave the fat on while cooking, it will easily come away from the meat after it's done.The fat will help to keep the meat moist while cooking. Sprinkle brisket generously with salt and pepper. Mix together other dry ingredients and rub into meat. For more flavor, wrap in plastic wrap store in fridge overnight. Make your own barbecue sauce or grab your favorite bottled sauce. Place brisket (fat side up) in a crockpot or slow cooker and pour half of sauce over meat. Cook on low for 9-10 hours. If meat seems to be drying out, mix together a little sauce and water to the crock. You can tell that meat is done when it's fork tender. Then pull meat out of the crock and remove any excess fat. Using two forks shred meat, add the remaining barbecue sauce and return to crock and to keep warm. Happy Cooking!