Leon County Cook: Country Cousins Barbecue-Rusty Teston

Rusty Teston is a master at the barbecue grill. Sherry's Shots If you happen to be driving down Highway 7 at Centerville, just before I-45, chances are you will catch a whiff of the wonderful aroma of beef being barbecued. The source of this enticing scent is several large barbecue grills cooking brisket or ribs for Country Cousins Barbecue.

Owned and operated by Roy Russell (Rusty) Teston, Country Cousins is one of the most popular barbecue establishments in the county. Not only can you get your fill at the place of business on Highway 7, Teston, his fiance' Linda and other helpers cater events, large and small, across the state and even into Louisiana.

Rusty grew up in Houston and moved to Leon County in 1981 when he partnered with Dudley Wood who owns Woody's, across the street from Country Cousins. The partnership lasted about one year and Teston worked at various jobs until he opened Country Cousins in 1986 in the old Texaco station at the corner of Highway 7 and I45. In 2000 he moved to his current location.

Plans for a new restaurant are underway and the menu will remain limited but good. Country Cousins' restaurant menu is currently barbecue beef, sausage, turkey breast and ribs, along with trimmings. However, the catering menu is unlimited, depending upon what the customer wants.

Teston's first catering customer was Congressman Joe Barton, who introduced him to other politicians who use his services on a regular basis. The oil field has employed Country Cousins extensively the past few years and Teston and his crew are regulars at wedding receptions and school reunions.

Rusty wasn't about to share his "secret" recipes so this week our recipes come from the "Friends of Fort Boggy State Park Treasured Recipes 2001" and have nothing to do with barbecue. Mama's Meat Loaf 1 ½ lb ground beef 2 c bread crumbs 1 egg, beaten 1 ½ c milk 4 tbsp minced onion 2 tsp salt ¼ tsp pepper ¼ tsp dry mustard (optional) Pinch of sage (optional) Mix the above ingredients thoroughly. Pack into greased loaf pan. Bake at 350 degrees for 1 ½ hours. Unmold. Serve hot. Yield: 8 servings Spanish green beans 2 strips lean bacon, chopped ¼ cup onion, chopped 2 tbsp green peppers, chopped 1 tbsp flour 2 cups canned tomatoes 1 can green beans Sauté first 3 ingredients until done and add flour. Stir and add tomatoes and beans. Season to taste. Place in casserole dish. Bake at 350 degrees for 30 minutes. Sad Cake 1 tsp flavoring ( your choice, almond extract is mine) 1 lb. brown sugar (2 1/3 cups packed) 4 eggs 2 cups Bisquick 1 cup nuts (optional) Mix all ingredients together. Bake in a 9X13 pan for 30 minutes at 350 degrees.