Three big exams, one graduation, way too many nights of celebrating our achievements and I'm finally finished the three longs months of Fire Recruit Academy. I'll just get it out of the way: It's was totally worth it.
The Captains, Instructors and even Chiefs went above and beyond for us. The Laredo Fire Department taught us like their own cadets and we're all better for it. So, thank you Captain Perez, Instructor Meyers, Ins. Rojas, Ins. Edwards, Cap. Manning, Cap. Sherwood, Chiefs Gonzalez and Hughes, Cap. Morales, Ins. Rodriguez & Ins. Lopez. I am fortunate to have met you and I've learned more than I could imagine. Eh!
The final exams for TEEX, ProBoard and The Texas Commission were all varying in difficulty but I managed to score well on each. 91.7% on the TEEX final exam. 88.5% on the ProBoard which is often considered the most difficult of the three. 93.75% on the Texas Commission which is supposed to be easy but I didn't find it that much easier than the ProBoard. Even though I did get my grades for these tests, they are ultimately a pass or fail (70%) grade resulting in certification. So I'm CERTIFIED! It feels good, real good.
A few of us celebrated in Austin on Thursday night, certified-style. You can't argue with $3 drinks, so we didn't. It was a great send off.
Before we hit Austin though I was appointed Barbecue Tour Director and my task was to find the best barbecue Texas had to offer between Laredo and Austin. Fortunately for me, three of the top five are all right around there in Luling and Lockhart. We almost went to City Market in Luling but the Program Coordinator at TEEX caught wind of this and flat out told me "You're making a damn mistake." They don't mince words down in Texas, especially when they're talking about barbecue. He redirected us to Kreuz Market, Lockhart, TX.
Kreuz Market is known for their Shoulder Clod (like a lean brisket) and defiant position on barbecue sauce - there is none, and don't ask for it. Their meat doesn't need it - oh yeah? Well, they're right. Rudy's being the benchmark, I'd say this brisket was superior. Best ever? It was. They use oak instead of mesquite, which gives it a much more mellow taste. They're gentle on the rub (salt and pepper I think, that's it) and the meat is truly tender and moist without sauce. Their Jalapeño cheese sausage was the best I've ever tasted. This place is huge, I mean it'll seat 300 people if need be. You actually order from the pit itself. Barbecue heaven.So that's that, it's been a long journey that is far from over but this part is done. It was an experience and I highly recommend it.
