Gus's Fried Chicken Recipe - The Best Duplication So Far of the Gus's Recipe




I came as close as I have gotten to duplicating the Gus's Fried Chicken recipe. Here follows the latest, updated recipe:

Gus’s Fried Chicken
#1 2020 (Your Baseline Recipe Before You Start Modifying It For Your Personal Tastes)
 24 hour marinade of the following slurry of water, cornstarch and spices. This long period in the fridge tenderizes the chicken breast(s). . Begin the day before you plan to fry the chicken.
(Increase these quantities, depending on how much chicken you plan to make)
1 lb boneless skinless chicken breast cut into three pieces (or, your standard bone-in chicken pieces like Gus’s does. I went with boneless chicken breasts for this recipe because they are a challenge and I thought this would be a good recipe starting point)
1 cup corn starch
¼ cup (4 tablespoons) all purpose flour
1 tablespoon ground black pepper
1 tablespoon sweet paprika
1 tablespoon cayenne pepper
1 teaspoon Kosher salt
1 cup water (Note: The recipe used to be for buttermilk, but I got to thinking that water might add to the crunch. Feel free to try either buttermilk or water and then decide.) (Note: 1 ½ cups is too much. On my first go, I  actually ended up with 1 ¼ cup water and poured off a little water in the morning that had gathered on top of the marinade and that is how I came up with the 1 cup measurement).

Marinade for 24 hours In the refrigerator, keeping everything refrigerated to protect against bacterial growth. Remove the chicken from the marinade/batter and if everything goes well, the batter/slurry will cling to the pieces. You may need to agitate the batter/slurry to assure that it coats the chicken pieces.

Fry at 325-350 F. Use a neutral vegetable or corn oil. I’ve become a big fan of sunflower oil as it has a high smoke point, but, yeah, vegetable, corn, peanut oils are fine if that is what you have.  I do not recommend canola oil as it smells like frying fish and adds an unpleasant fish taste to fried foods.

Note, when the exterior crust looks perfect, the interior may still be uncooked. Especially if you are doing a variation with other chicken pieces or really large chicken breasts. It is the curse of these huge chickens that they sell now. If you decided to go with a whole chicken, do your best to buy a 2.5-3 lb chicken as this will allow the interior to cook

If it isn't spicy enough, "salt" with Tony Chachere creole seasoning. Next time you make it, increase the amount of cayenne, and/or, add chopped whole serrano chiles or habanero chiles to the marinade.





The long marinade has the effect of making the chicken very moist; even the chicken breasts. Though, as we all know from Kenji Lopez-Alt's articles for Serious Eats, "brining" or long marinades will change the texture of the chicken meat, making it more homogeneous (what Mike Logan, a friend of mine, calls "hammy" in reference to the texture of smoked hams).

I still finish the chicken in the oven to assure that it is cooked throughout.

Temptation may be to make a thicker batter. But I think that for the crispiest crust, a thinner batter is the way to go. Just enough so that it clings.

I used to remove my chicken pieces from the marinade batter with tongs. But I found that this scraped away some of the batter. Now, I just spear the pieces with a fork and drop them into the hot oil.

You can test the quality of your batter by pouring some into the hot oil and frying it up crisp. Taste it and adjust seasonings. If it is too spongy tasting instead of crisp tasting, it may have been too thick and will need to be thinned slightly. 

If you've ever had really good Korean fried chicken, that is similar to the Gus's recipe.

A local Korean chicken place (Toreore) uses this brand of extra crispy batter mix for theirs. You may wish to find it online and buy some to try: Shirakiku brand Extra Crispy Tempura Batter Mix.




Here follow my previous notes, comments and riffs as I continued to work on a Gus's Fried Chicken recipe over the past several years.

But First: Comments from First Hand Experiences From  Readers" of this Blogpost:

A. "I have few "first person" notes on your recipe...
The chicken is delivered custom prebrined and drained from the processor smelling strongly of dill pickle juice (the neon green hamburger slice variety). The chicken is then rotated into large tubs, ice mixed in, and then into the walk-in cooler. The next day, that chicken is then put into a "batter tumbler" (drained but ice left in) with buttermilk and a bag of "Sophie's Mix" which is as far as I can tell, cornstarch, AP Flour, kosher salt, black and white pepper, garlic and onion powder, and lots and lots of cayenne pepper, probably some paprika for added red color. The chicken tumbles until completely coated and batter viscosity adjusted with small amounts of ice water (taking account for liquid that will purge from chicken and melted ice but also some loss from evaporation. Back into tubs into walkin for another 24hr period. The next day that chicken is then ready to fry. It's tossed with a touch more cayenne and so that all chicken is coated with batter and then fried in peanut oil at 375°F. To my memory this is the best I have for you from working at the Austin Gus' for about a year or so. The photos you posted look strikingly similar to their chicken but most people don't know about the pickle brine since it doesn't happen in house. I just always got a strong odor every morning when the chicken truck deliveries were being taken in. Hope that helps."

B.  "There's no real magic trick to their recipe. They use a batter made mostly of buttermilk, cornstarch, and assorted spices. Mainly cayenne, hot sauce, black pepper, paprika, garlic, and salt. Might be a bit of onion mixed in there. The shake mix is mostly the same stuff. They fry it in peanut oil and add the shake to it a couple times mid fry. It is definitely fried in peanut oil, no other oil will produce the same result.

But on the whole, it's a fairly straightforward process. Just a matter of paying attention to what you're doing when deep frying. Given the daily throughput, I'm assuming that they do not pre-marinade the chicken, just are careful about the batter and shake during the frying process. You could get similar or better results from soaking the chicken in a thinner version of the batter in the fridge for 24 hours, because that would soften the meat up and ensure better heat transfer.

But the main thing is to ensure consistency of the batter on the surface during the fry, checking it multiple times and adding shake for flavor, in order to keep it hot enough for long enough to ensure it's fully cooked instead of still cold inside. Basically double or triple fry with additional batter and shake each time you check it. With thin enough batter, additional batter won't over thicken it.

You also need to cook each type of piece separately. Breasts are going to take longer and somewhat more attention than drums or wings, for example. Wouldn't be surprised if they have different pre-set times and/or sections for each type of piece. - Otto M (Reddit)


C. "I went to the original Gus’s many times and I knew Gus and Terrence (Gus’s oldest son).

They most definitely cooked in peanut oil and there’s likely cayenne in it (Terrance’s chicken was hotter than Gus’s) but the mixture was strange. And they most definitely did not pre-soak the chicken - it was mixed up in a tub with the “batter.” Right before cooking.

The “batter” (if you could call it that) looked like the pink slime in the underground river from ghostbusters 2 - that’s the best way I can describe it. It dripped off the chicken with the consistency of syrup but had a pink hue.

People would try all sorts of things to try to get the recipe including calling saying they were the hospital and someone was having an allergic reaction

Gus was a no frills man and would kick you out for cussing or putting your feet on the bench across from you (which was easy to do because the booths were so small in the shack). He was an old ww2 army vet. He used to call the recipe “the grave recipe” because he was taking it to his grave and not even his sons had it.

He finally started getting older and have his two sons the recipe but Gus refused to sell it. He once told me church’s had offered him 500,000 and he turned it down because he had heard the Coronel (KFC) had gotten more and that his chicken was way better than the Colonel’s recipe.

Gus finally passed and after some time his sons franchised - the first one being downtown. They still mixed the “batter” in mason and sold it to the one downtown.

Funny thing, the one downtown was terrible when it opened. But there was a fire at the original in Mason (one of several) and while it was being repaired and brought up to code, the sons came down to the original and told the couple that ran the franchise all the things they were doing wrong (they since divorced, the wife kept the one downtown and the husband opened the one on mendenhall - the second franchised location).

Since then a company formed here in Memphis finally bought the recipe from Gus’s sons and it now sits in a vault like the original coke recipe. That company handles all franchising and sales of the “batter.”

Gus was one of a kind - I don’t think I ever saw him smile. If he wasn’t cooking he’d sit in his spot (usually the booth closest to the kitchen), in a perfectly ironed white or blue shirt sleeve shirt, hand on his cane. His hair was white and he still wore it in a same short 1950s style.

He had zero tolerance for anyone not abiding by the rules of his tiny restaurant. That was his domain. They sold 40s of 2 or three domestics and the only sides were beans, dirty rice, and white bread.

The service took forever and a day. Each son and Gus had their own chicken when they were cooking and that was their profit for the day on sales during their cooking shift.

Remember the place was very small and wide open - the “kitchen” was just a couple of fryers right behind the cash register.

After Gus passed they’d shut the restaurant down when Judge Judy was on - if you were in there you were good but the screen door would be locked and there would often be a line forming outside while everyone - wait staff (all family) and cooks alike watched.

Another fun fact - the second gus’s wasn’t the one downtown. For a short time one of Gus’s sons ran one in Jackson, TN. This was way before the franchise agreements.

Lots of memories from that place. IMHO the original will always be the best and the one downtown is as close to the original as you can get. All others are good but not great (I’ve been to a couple that should be shut down due to quality." -Benefit of Mr. Kite (also Reddit)




(Special Note to My Readers: Also, be sure to check out my other Gus's Fried Chicken postings as these have additional information on spices for this recipe) (Update August 2017: Be sure to see my more recent posts on the recipe and photos from my August 2017 visit)


Today, I came as close as I have gotten to figuring out the Gus's Fried Chicken recipe.

I started this blog back in March of 2013.

It is not the Saveur Magazine recipe and it is not the Nora Jones recipe (the two most common recipes that show up when one does a search on the Internet).

The secret is that it is a slurry. You may want to think of it as a batter, but I think slurry is almost a better description since the cornstarch doesn't really fully blend in with the buttermilk (you need to keep stirring as it does separate out if left sitting). You have to mix corn starch and buttermilk to the right consistency, and then add just the right amount of paprika, cayenne, garlic powder, salt, etc. followed by just enough Louisiana hot sauce to make it work. Too much hot sauce will affect the crispness. It needs to be a slightly thicker batter ( I would describe it as crepe batter consistency, or, a slightly thinner pancake batter). (Although: I also want to try a straight hot sauce and cornstarch experiment, an icewater and cornstarch experiment, and also a whole milk and cornstarch experiment in the future).

I switched to Canola oil for a while ("Canadian oil low acid"), ignoring my personal opinion that Canola oil gives food a fishy smell and taste. But I am back to recommending Crisco oil or peanut oil as my personal preferences. I just don't like Canola oil.
So, here is what needs to come together for this to work.

The important thing is:
Buttermilk - 1 1/4 cups buttermilk to....
Cornstarch - 1 cup corn starch to make the basic slurry
(experiment with reducing the amount of buttermilk to corn starch to make a thicker slurry)
(note: I've tried a water and corn starch slurry but wasn't pleased with the results. I haven't tried a water and egg with corn starch slurry though…the egg would add viscosity)

Update August 2017: It appears that a critical component is a 24 hour soaking in the slurry.

And then you will want to season to taste (I have specifically not given guidelines here as I want you to do your own homework; use your best judgement. Everyone's taste buds are different)

Paprika (this will help darken the chicken, giving it some color; I will usually do 1/4 tsp)
Cayenne (this will add heat; I will usually do a 1/2 tsp)
Black pepper (this will add heat; I will usually do a 1/2 tsp)
White pepper (this will add heat; I will usually do a 1/2 tsp)
Garlic powder (personally I just use a pinch because, for me, garlic powder adds an aftertaste to the chicken; but that is just a personal bias)
Salt (go easy on the salt; you can always add salt at the table)
Louisiana hot sauce (start off with 8 dashes per above buttermilk/cornstarch slurry)
MSG (most commercial chicken has some MSG in it; start off with 1/4 tsp and adjust to your preference with the next batch that you make)







Gus's Fried Chicken Recipe - "This Fellow" (GQ Article That Mentions This Blog)

Imagine my surprise to get a link and a shout out as "this fellow" in a GQ article on Gus' Fried Chicken. Yay me.

Possibly my favorite take comes from this fellowwho wants to make clear his recipe is NOT the same as the Norah Jones formula. If you read down into the comments, he’s still tweaking the recipe in search of the perfect Gus’s clone, three years after his initial post. "


www.gq.com/story/gus-fried-chicken-is-the-best-chicken


A Love Letter to Gus's, the Best Fried Chicken in the World*

This week, Lang Whitaker takes us down to Memphis, where it's maybe worth side-stepping the barbecue lines for some seriously addicting fried chicken
Every culture has their indulgences, a food that soothes the soul while eventually hardening the arteries. As a born and bred Southerner, fried chicken is my birthright. It is one of my earliest food memories, as my grandmother on her farm in Alabama used a bag of crushed potato chips to create a salty, crunchy crust on her birds. I now have my own fried chicken recipe, painstakingly developed over time, which TBH I probably will never share with you unless we become much better friends. 
All that to say, I take my fried chicken seriously. Which means I do not say this lightly: Gus’s World Famous Fried Chicken might very well be the best fried chicken in the world. 
The very best foods transport us to places. The first time my teeth cracked into a thigh at Gus’s and that boiling rush of chicken juices hit my tongue, suddenly I was no longer in Memphis—instead I was a kid again just outside Atlanta at a church potluck luncheon, where some woman had brought along a Tupperware container of her best homemade fried chicken for all of us to enjoy, bless her heart.
Since my initial visit to their downtown Memphis location one year ago, I’ve thought of Gus’s often. Sometimes daily. Even thinking of Gus’s elicits a thrumming deep in my soul. Is it excitement? Hunger? Triglycerides?
While many people spend time arguing about the best barbecue in Memphis, I am perfectly fine with letting that debate rage while I sneak over to Front Street and walk south until I hit the line snaking outside of Gus’s. (Its second location, it's worth noting.) The restaurant isn’t much—a low-slung brick building with a dining room that seats maybe 50 or so folks, with checkerboard tablecloths and laminated menus.
Gus’s bills its chicken as “hot and spicy,” which is a bit of a misnomer. Certainly it is hot and, sure, it’s spicy. But it isn’t unbearable. As Gus’s website explains, “[T]he heat is more gentle, like the touch of an old friend.” (Well, perhaps an old friend who just dipped their hand in cayenne pepper.) Either way, Gus’s is never overwhelming–there’s a reason they leave bottles of hot sauce on the table. (While I can appreciate spicy food, my stomach does not.)
What makes Gus’s chicken so perfect? It starts with the skin, which is deep-fried to the color of bourbon while remaining brittle, with the crunch of an eggshell. Then lurking below that crunch is a subterranean flesh so moist and tender that it almost defies reality. While the textural interplays are superb, the flavors are even better, as a bold saline note underlines all that amiable spice. 
A disclaimer: I can’t speak to Gus’s white meat chicken, because I’ve never had Gus’s white meat fried chicken, because nobody who truly loves fried chicken likes white meat.







gus-fried-chicken-02.jpg
Lang Whitaker
As a home chef, part of the allure of Gus’s was trying to reverse-engineer the chicken once I got home. Thanks to this video from the Food Network, we know there’s a liquid batter involved, but that’s really all we know. How long is it marinated? What’s in the marinade? What is the crisping agent? Is the oil seasoned? I have performed many Gus’s deep dives on the internet, and found a simplistic version from Saveur, as well as, randomly, an attempt at Gus’s recipe from jazz crooner Norah Jones.
Possibly my favorite take comes from this fellow who wants to make clear his recipe is NOT the same as the Norah Jones formula. If you read down into the comments, he’s still tweaking the recipe in search of the perfect Gus’s clone, three years after his initial post.
The more I thought about it, though, the more I realized I don’t want to know how it’s done. There’s something magical about Gus’s chicken, the way all these elements are expertly balanced in a way nobody can decode. There’s also the context: When I make fried chicken, it’s event cooking, requiring gallons of oil and extended time in the kitchen overlooking the vat of flammable fat bubbling furiously on the stove; at Gus’s, I can just sit and eat and smile and get free refills of sweet tea and go home fat and happy.
I was willing to consider that since my first visit, absence may have made my tongue grow fonder—because I can’t eat at Gus’s weekly or monthly, I probably value it even more. (If Gus’s doesn’t come to you, you must go to Gus’s.) Although Gus’s is expanding aggressively, my current home of New York City doesn’t seem to be in their plans anytime soon. 
There may be better fried chicken out there somewhere, but I have not found it. Doesn’t mean I’m gonna stop looking, though.

Picnics - Fried Chicken Picnics in 2023

















I am thinking about taking a break from posting this calendar. I've been doing it for many years now. But it really isn't something that people have been using to find the church picnics every year. And so, I am recommending that you subscribe to PolkaBeat's newsletter that will list the picnics as they occur, along with postings for great music and festivals in 2023. Here then, follows, a PolkaBeat typical email from February of this year, in order to give you an idea of this great website and email.

February 3 Polka Weekend


An ad and music listing for the Spring Czech Music Festival in Corpus Christi on March 11 listed an incorrect time. The correct time is noon to 6 p.m.

Monthly Calendar
Weekend Lineup

Thursday, February 2


AUSTIN: Sean Orr & Texas Gold at Little Longhorn Saloon (5434 Burnet Rd.), 6-8 p.m. Call (512) 524-1291 for more information.


Friday, February 3


NEW BRAUNFELS: Jesse Stratton Trio at Krause’s Cafe (148 S. Castell), 6-9 p.m. Call (830) 625-2807 for more information.


LA GRANGE: Cory Bosley at Mullins Prairie Store near La Grange (7408 Mullins Prairie Loop), 8 p.m. to 11 p.m.


EAGLE LAKE: Boogie Allen Band at Eagle Lake Community Center (100 W. Walnut), 7:30-10:30 p.m. For more information call (979) 234-2903 or email supak@att.net.


HOUSTON: Mollie B & Squeezebox at SPJST Lodge 88, Chandelier Ballroom (1435 Beall Street, Houston, TX 77088). Admission $20 per person in advance, $25 at the door. Teens 13-17 are $15 each, 12 and under free. Tickets available at www.lodge88.org. For more info, call 713-869-5767 or e-mail entertainment.lodge88@gmail.com.


NEW BRAUNFELS: Full menu dinner and western dance benefitting special needs kids. NB Elks Lodge #2279 (353 S. Seguin Ave). Doors open at 5:30 pm for Elks members and guests, food service from 6-8 p.m. Music by Rick Rice starting at 7 p.m.


AUSTIN: Sean Orr & Big John Mills at Shore Raw Bar & Grill (8665 W. SH 71, Suite 100), 7-10 p.m. Call (512) 618-6400 for more information.


Saturday, February 4


NEW BRAUNFELS: Tiffiny Dawn at Krause’s Cafe (148 S. Castell), 10 a.m.-2 p.m., Cari Hutson 6-9 p.m. Call (830) 625-2807 for more information.


LA GRANGE: Cody Ray Henry Band at Mullins Prairie Store near La Grange (7408 Mullins Prairie Loop), 8 p.m. to midnight.


SWEET HOME: 43rd Annual Chili Supper at Sweet Home Hall (348 CR 391), benefitting the Sweet Home School PTO. Meal tickets $10, raffle tickets $5. Serving from 4:30-6:30 p.m. Acoustic performance by Dawson DeBord and Colby Blahuta of the band Southpaw.


CISTERN: Midnight Wranglers at Cistern Country Store (12604 State Hwy 95, Flatonia, TX 78941), 8 p.m. to midnight. Visit https://cisternstore-bar.com/index.html for more information.


MOULTON: Lavaca County Line with Kenneth Kristynik at Pavlas Tavern (114 Main St., Moulton, TX 77975), music starts at 7:30 p.m.


SEALY: Lions Sealy Dance Club presents Blue Denim at Sealy American Legion Hall (1630 Meyer St.), 7:30-11 p.m. Guests are welcome.


DIME BOX: Texas Unlimited Band at Diamond I Venue in Dimebox (Formerly Dime Box SPJST Lodge 13 - 1081 CR 425), 8 p.m.-midnight. Doors and kitchen open at 7 p.m. Tickets $12.


BRENHAM: Battle Dance 2023 at Silver Wings Ballroom (4100 Highway 105) with music by Jeff Woolsey & The Dance Hall Kings and Rocky King Band. Admission $25. Doors open at 6 p.m., dance from 7 p.m. to midnight. Cash only. BYOB with $5 cork fee. Beer, setups and food available. No reservations. RVs welcome for dry camping only.


Sunday, February 5


NEW BRAUNFELS: Cactus Country at Krause’s Cafe (148 S. Castell), 11 a.m.-2 p.m., Elysha LeMaster and Dierks Canada 3-6 p.m. Call (830) 625-2807 for more information.


SWEET HOME: Al Sulak and Country Sounds at Sweet Home Hall (43 CR 391), 2-6 p.m. Call (254) 723-8853 for more information.


CYCLONE: Mollie B & Squeezebox at SPJST Lodge #24 (411 FM 964, Burlington, TX 76519) For more info: (254) 985-2258 or emailing lmwilde@embarqmail.com. Doors, kitchen, and bar open at noon. 


EL CAMPO: 36th Annual El Campo Polka Fest at Taiton Community Center (14221 FM 961). Music by The Red Ravens from 1-2 p.m. and 4:30-5:20 p.m., The Czechaholics from 2-3 p.m. and 5:20-6:10 p.m., and Leo Majek Orchestra from 3-4 p.m. and 6:10-7 p.m. Three Band Concert from 4-4:30 p.m. All-day admission only $10. BBQ sandwiches, fried gizzards and noodle soup available. Hall opens at 11 p.m. For more information call Lawrence Svetlik at (979) 543-6557.


HOUSTON: Heartland Texas Band at Waverly VFW Post #10352 (16035 Waverly Dr., Houston, TX 77032), 2-5:30 p.m.

Visit Our Website

Monday, February 6


MISSION: Mollie B & Squeezebox at Fiesta Village (205 South Stewart Rd, Mission, TX 78572) 7 PM Show, (approximately two hours in length with one intermission). Doors open at 6 PM. For info, contact Barbara Hovde at (507) 259-7160 or bhovde60@gmail.com, or visit fiestavillage-tx.com


Tuesday, February 7


PHARR: Mollie B & Squeezebox at Tip O’ Texas (101 E. Sioux Road, Pharr, TX 78577) 7 PM Show, (approximately two hours in length with one intermission). Doors open at 6 PM. For info, contact the activities office at (956) 787-6461 or e-mail tipotexasactivities@rvresorts.com. Tickets are $15.00 in advance, $17.00 at the door. There will be food available, but carry-in’s are allowed for food and beverages.


Wednesday, February 8


NEW BRAUNFELS: Austin Polka Band at Krause’s Cafe (148 S. Castell), 6-9 p.m. Call (830) 625-2807 for more information.


Thursday, February 9


HALLETTSVILLE: Mollie B & Squeezebox at the Hallettsville KC Hall. Advance tickets $20 per person. Kids 12 & under get in free. Tickets at the door $25 if available. Doors open at 5 p.m. Music 6:30-10 p.m. Limited tickets available. Tickets go on sale November 30, 2022 at the Hallettsville KC Hall.


Friday, February 10


NEW BRAUNFELS: Shadow Band at Krause’s Cafe (148 S. Castell), 6-9 p.m. Call (830) 625-2807 for more information.


LA GRANGE: Briana Adams at Mullins Prairie Store near La Grange (7408 Mullins Prairie Loop), 8 p.m. to 11 p.m.


ROUND TOP: Mollie B & Squeezebox at Round Top Rifle Hall (710 FM 1457, Round Top, TX 78954) Doors open at 4:30 p.m., music starts at 6 p.m. Tickets $20 in advance or $25 at the door. Reserved tables for 8 available for $160. Kids 12 and under free. For more information visit www.roundtoprifle.com or call (979) 966-7375 or (979) 249-7335.


NEW BRAUNFELS: Full menu dinner and Valentines dance benefitting Elks building fund. NB Elks Lodge #2279 (353 S. Seguin Ave). Doors open at 5:30 p.m. for Elks members and guests, food service from 6-8 p.m. Music by The Percolators starting at 7 p.m.


SEATON: Jerry Haisler Trio at Sefcik Hall in Seaton (800 Seaton Rd., Temple, TX 76501), 8-11 p.m. Downstairs, no cover.


MORAVIA: Darrel Appelt at Moravia Store (11501 FM 957, Schulenburg, Texas 78956), show starts at 7:30 p.m.


Saturday, February 11


NEW BRAUNFELS: Jesse Stratton Father & Son Duo at Krause’s Cafe (148 S. Castell), 10 a.m.-2 p.m., Suburban Beat 6-9 p.m. Call (830) 625-2807 for more information.


LA GRANGE: Texas Czech Heritage and Cultural Center presents its Annual Valentine’s Dinner and Concert at the TCHCC Hanslik Banquet Hall (250 W. Fairgrounds Rd.). Social at 4 p.m., dinner at 6 p.m. Concert by pianist John Dujka at 7 p.m. Donation of $80 per person. Advance tickets by Feb. 6. Formal evening attire requested. Visit www.czechtexas.org or call (888) 785-4500 for more information.


LA GRANGE: Bigfoot Wallace Band at Mullins Prairie Store near La Grange (7408 Mullins Prairie Loop), 8 p.m. to midnight.


WALLIS: Happy Cousins Dance Club presents Texas Sound Check at the Wallis American Legion (330 Legion Rd.), 8-11:30 p.m. Call (281) 232-3531.


BRAZORIA: Mollie B & Squeezebox at Brazoria Knights of Columbus Hall (20632 TX-36, Brazoria, TX 77422) Performance 6:30-10 PM. Doors open at 5:30 PM. Food, drink, and set-ups are available to purchase. Large wooden dance floor. Contact Lisa or Tammy for tickets: (979) 215-0109.


CISTERN: Keen Country at Cistern Country Store (12604 State Hwy 95, Flatonia, TX 78941), 8 p.m. to midnight. Visit https://cisternstore-bar.com/index.html for more information.


HALLETTSVILLE: Valentine’s Dance at Blase’s Hall near Hallettsville (4223 US Hwy. 90-A W), music by Broken Alibi 8 p.m. to midnight. Call (361) 772-4329 for more information.


CLEVELAND: Heartland Texas Band at Cleveland VFW Post #1839 (18 County Rd. 396, Cleveland, TX 77328), 7-11 p.m. No Smoking.


Sunday, February 12


NEW BRAUNFELS: Walt Harfmann Duo at Krause’s Cafe (148 S. Castell), 11 a.m.-2 p.m. Call (830) 625-2807 for more information.


SWEET HOME: Nathan Colt Young at Sweet Home Hall (43 CR 391), 2-6 p.m. Call (254) 723-8853 for more information.


BRENHAM: Robert Zientek and Friends at Brenham American Legion Hall (903 Park St.), 2-5 p.m.


COLUMBUS: Second Annual Valentine’s Dance with Blue Denim at Columbus Hall (3845 I-10, Columbus, TX 78934), 2-5:30 p.m.


DIME BOX: Midnight Wrangler Band at Diamond I Venue in Dimebox (Formerly Dime Box SPJST Lodge 13 - 1081 CR 425), 1-5 p.m. Doors and kitchen open at 11:30 a.m. Happy hour noon-1 p.m. Tickets $12.


YORKTOWN: Yorktown Country Opry beginning at 3 p.m. at Aunt Di's Kountry Kitchen (606 E. Main St.). $10 donation is requested. Music by The Almost Famous Band, Jessie Mapes, Vickie Cross, Shane Lala, Toby Ricks, Billy Fischer, William Potcinske, Marty Cline Pieprzica, Jimmy Simmons, Cordell Moore. Proceeds to fund Yorktown's 175th Anniversary on June 17, 2023. For more information visit yorktowntx.com or call (361) 214-2548.


ELGIN: Dujka Brothers at Elgin SPJST #18 (702 Highway 95 S.), 3-7 p.m.

Tuesday, February 14


BRENHAM: Valentine’s Country Music Show at the Brenham Sons of Herman Hall (304 E. Germania St.) featuring Bill Mock and Allison’s Tribute Band, Becca and Rusty, Ken Brothers along with Doyle Hayslip and MC Tracy Pitcox. $25 meal and show. Doors open at 5:30 p.m. with meal at 6:15 p.m., show to follow. Call or text (979) 277-5768 to reserve a spot.


Wednesday, February 15


NEW BRAUNFELS: Full menu dinner benefitting Elks building fund. NB Elks Lodge #2279 (353 S. Seguin Ave). Doors open at 5:30 p.m. for Elks members and guests, food service from 6-8 p.m. Music by The Wyatt & Charley Show starting at 6 p.m.


NEW BRAUNFELS: San Antonio Dutchmen at Krause’s Cafe (148 S. Castell), 6-9 p.m. Call (830) 625-2807 for more information.


SCHULENBURG: Dinner show with Season Ammons at Sengelmann Hall (531 N. Main St.), 6-9 p.m.


Thursday, February 16


NEW BRAUNFELS: Rick Cavender Band at Krause’s Cafe (148 S. Castell), 6-9 p.m. Call (830) 625-2807 for more information.


CONROE: Mike Gest and The Night Session at Carriage Inn (750 Longmire Rd, Conroe, TX 77304), 11 a.m.-1 p.m. Free dance and complimentary lunch. call (936) 760-1966.


BRENHAM: Friends of Bluebonnet Opry presents the Famous Bluebonnet Opry House Band at Silver Wings Ballroom (4100 Hwy. 105). Doors open at 5:30 p.m., show starts at 7 p.m. Tickets $8. Grill will be open. For more information call (936) 870-8189 or visit www.friendsofbluebonnetopry.com.


Friday, February 17


NEW BRAUNFELS: Squeezebox Jeaux & The Cajun Cowboys at Krause’s Cafe (148 S. Castell), 6-9 p.m. Call (830) 625-2807 for more information.


LA GRANGE: Ronnie Ramirez and Larry Waddell at Mullins Prairie Store near La Grange (7408 Mullins Prairie Loop), 8 p.m. to 11 p.m.


ENNIS: Ennis Czech Music Festival Pre-Party at the Sokol Ennis Clubroom (2622 E. Hwy. 34), music by Legend Oaks Polka Band 7-11 p.m. Doors open at 5 p.m.


NEW BRAUNFELS: Western dinner and dance benefitting special needs Kids. NB Elks Lodge #2279 (353 S. Seguin Ave). Doors open at 5:30 p.m. for Elks members and guests, Full menu dinner from 6:00-8:00 p.m. Music by Cactus Country starting at 7 p.m.


TEMPLE: Jerry Haisler Trio at Ratibor Country Store (10226 FM 2086, Temple, TX 76501), 7-10 p.m. No cover.


Saturday, February 18


NEW BRAUNFELS: Tony Taylor at Krause’s Cafe (148 S. Castell), 10 a.m.-2 p.m., Culture Jam 6-9 p.m. Call (830) 625-2807 for more information.


LA GRANGE: Midnight Wranglers at Mullins Prairie Store near La Grange (7408 Mullins Prairie Loop), 8 p.m. to midnight.


ENNIS: 16th Annual Ennis Czech Music Festival at the Sokol Hall in Ennis. Music by The Moravians, Ennis Czech Boys, Jodie Mikula Orchestra and Czech and Then Some. Doors open at noon. Admission $10 for adults, kids 12 and under are free. Fried catfish dinner served 4-7 p.m., plates $12 each. Visit www.ennisczechmusicfestival.com for more information, or call (972) 878-4748.


CISTERN: Larry Waddell & Ronnie Ramirez at Cistern Country Store (12604 State Hwy 95, Flatonia, TX 78941), 8 p.m. to midnight. Visit https://cisternstore-bar.com/index.html for more information.


AUSTIN: Saengerrunde Anniversary Party and Dance at Austin Saengerrunde (1607 San Jacinto Blvd.), music by Czech Melody Masters 6-10 p.m.


CALMAR, IA: 17th Annual Masopust (Czech Mardi Gras) at Pivo Brewery (101 Huber Dr.). Doors open at noon. Celebration begins at 1 p.m. with music by Malek’s Fishermen Band. Czech-style meal served at 5:30 p.m. Tickets $40, advance sales only. Contact Audrey Lensing at (563) 380-3015 audnovak87@gmail.com or Ken & Lois Zajicek at (563) 379-4100 klzcheck@gmail.com or Eileen Tlusty (641) 229-6049 elt52154@hotmail.com.


CORPUS CHRISTI: The Majek Orchestra at Moravian Hall (5601 Kostoryz), 4-7 p.m.


WALL: Wall Dance Club presents The Czehaholics at St. Ambrose Catholic Church Parish Hall (8602 Old Hwy. 87, Wall, TX 76957), 7-11 p.m. Open to the public.


SWEET HOME: Shiner’s 2nd Wind at Sweet Home Hall (43 CR 391), 5-9 p.m. Call (254) 723-8853 for more information.


Sunday, February 19


NEW BRAUNFELS: Shawn Hart at Krause’s Cafe (148 S. Castell), 11 a.m.-2 p.m., Terry Cavanagh 3-6 p.m. Call (830) 625-2807 for more information.


SWEET HOME: Blue Denim at Sweet Home Hall (43 CR 391), 2-6 p.m. Call (254) 723-8853 for more information.


SEATON: Jerry Haisler and Melody 5 at Sefcik Hall in Seaton (800 Seaton Rd., Temple, TX 76501), 6-9 p.m.


HOUSTON: KC Council 2917 Ladies Auxiliary and North Side Columbus Club presents Mardi Gras with Mark Halata & Texavia at the KC Hall (607 E. Whitney St.), doors open at 12:30 a.m., music from 1:30 to 5:30 p.m. Admission $12. For more information contact Kathy at (281) 356-3535.


GERONIMO: The Czechaholics at Geronimo VFW (6808 Texas Hwy 123, Seguin, TX 78155), 3-6:30 p.m.

See the Schedule
Polka on the Airwaves

Don't miss out on your favorite polka music. Tune in to the following radio shows:

KMIL 105.1 FM in Cameron - Alfred Vrazel's Polka Show on Sundays noon to 2:30 p.m.

KHBR 1560 AM in Hillsboro – The American Czech Hour with David Kolar, Sundays 1:30 to 3 p.m.

KRXT 98.5 FM in Rockdale – Michael Craig's Polka Show, Mon.-Fri. 11 a.m. to noon, Sunday from 1:15 to 6 p.m.

KBEC 1390 AM in Ennis – Polka Party with Danny Zapletal, Sundays 10 a.m. to noon

KULP 1390 in El Campo – Dance Time with John Dujka, 10 a.m. to noon.

KULM 98.3 FM in Columbus – Polka Party Time Show with Ricky Canik, Monday-Friday 5:15-7 p.m. and Saturday’s 7-9 a.m.

Polka Jammer Network - Polka music from your computer 24 hours a day, polkajammernetwork.org.

Polka Music 24/7 - Your favorite music and shows online at 247polkaheaven.com.
Contact Us

Contact emails/phone numbers are listed below:

Advertising: Kim Macik Jobb  kim@texaspolkanews.com Deadline for ads in the Texas Polka News is the 10th day of the month before the next issue.

Editorial and dance schedules: 
Andy Behlen andy@texaspolkanews.com and 
Gary E. McKee fayetteishome@gmail.com.

Subscription management: info@czechtexas.org or (888) 785-4500


Visit texaspolkanews.com to see latest issue.
Subscribe Today!

Photo Gallery 

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Alex Meixner Band at the Taiton Community Center. Click image to see more photos by Julie Matus and Gary E. McKee.

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Shiner's 2nd Wind had them rocking at the Sweet Home Community Center. Click to see more images by Karen Kurtz.

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El Campo Rustic Chandelier Hall hosted the Kieth Junot benefit with musicians abounding. Click image to see more photos by Troy Broussard and Gary E. McKee.

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Mike Stroup and Annie Rost provided music to work iron with at the Blacksmithing Conference at the TCHCC in La Grange. Click image to see more photos by Gary E. McKee.

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Riverside Hall in East Bernard ;hosted the final show there after beginning their in 1960.. 1000+ folks rocked the hall to say good bye to the band, who was given a Certificate of Appreciation from the State Of Texas for keeping the music alive for 63 years. Click to see more photos by Gary E. McKee.

FEATURED VIDEO

Check out this clip from the Vrazel's retirement concert at the East Bernard Kolache Klobase Festival in 2008.



WEEKLY LAUGH

There were two hunters walking in the wilderness when one spots a giant hole.


"Holy guacamole, look out for that hole!" he says to the other hunter.


Noticing it, the second hunter has an idea. "I wonder how deep it is." he says, picking up a rusty anvil sitting on the ground and dropping it in.


The hunters wait there a few seconds and never hear anything. Suddenly, they notice a baby goat running incredibly fast toward the hole and falling right in!


Dazed and confused, the hunters see a farmers coming toward them calling for someone frantically. "Becky! Becky!"


The farmer, defeated, walks up to the hunters and asks them if they have seen Becky, his baby goat around there.


"Yeah, man," the first hunter says, "just a moment ago it was running like 100 miles per hour and fell straight down this hole!" He points at the hole.


The farmer glares at him, confused.


"That's impossible! I had her tied to an anvil!"


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