16 Hour Shift at Terry Black's Barbecue!
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- Опубликовано: 13 май 2023
- What's up, fam! In this video I show you guys what it's like to work in the pit room at Terry Black's. There's a lot that goes on to make sure anyone who comes to the restaurant can get smoked meats at any time during the day. Hope you guys enjoy!
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Хобби
I don't know what the trimmer is making, but he needs a raise! That is an unbelievably valuable guy to have on staff.
Yea dude was insane
Hello friends, thanks for watching! I am very well aware that we’ve passed a thousand likes. I made that comment before the big bump in new subscribers. I should’ve said 100k likes! Haha. And also, the brisket trim is not thrown away. It is used to make A LOT of sausage. Thank you all so much for your support, and please continue to LIKE this and future videos as it helps to expand the reach of this channel. Thanks again!
shame how much prime meat is thrown away.
@@Guitarista78 it’s not. They make a lot sausage.
@@knoxavebbq ok, looked like it was going in a trashcan. Thanks for clarifying.
I cook BBQ for a local brewery once every couple of months and the amount of work is crazy...and I only do about half this volume. Shout out to all the pitmasters out there making it happen everyday! We appreciate you!!
Appreciate you watching
You dont do anywhere near this volume.
@@TOMVUTHEPIMPclearly stated that
Growing up in the kitchens in the 80’s and 90’s 16 hour shifts daily was the norm- great video and content 🙌🏽🙌🏽
Hahaha that ending! The sheer JOY of that guy offering up pit tours contrasted with the exhaustion🫠 on your face is as genuine as it gets. Thanks for bringing your camera along and sharing what you love, Joe.❤ Can't wait for MY 11pm pit tour 😅.
All real emotions. Haha. Thanks for watching
Just had dinner at Terry Blacks in Dallas and it was an awesome experiece. The que was amazing. The Pit Tour was so awesome to connect with the pitmasters.
awesome. im glad to hear. thanks for watching!
that trim job was incredible!!
Amazing video MJY!!! Thank you for all you do for the BBQ industry man. 🙌
Thanks for watching!
Excellent video, Joe! Thanks for sharing the highs and the lows!
Thanks for watching!
Go, Joe! Loved this vid and subscribed to your channel. Respect for showing the hard work and graft that goes into the job!
Appreciate it. Thanks for watching!
Awesome! Lots of hard work and diligence!
Appreciate you guys watching. Just wanna give you guys the real experience
I've re-watched the trim part of this video at least 6 times. Amazing
Great video to showcase the level of actual labor that goes into real bbq. TX bbq is at another level compared to most Q in the rest of the country. I got to eat there last year and the two guys working the pits were super good at explaining what they were doing.
Appreciate you watching! Yup, a great group of guys out there.
Thanks for sharing I know everyone is always curious to see everything that goes on and the hard work y’all put in.
Definitely a lot of work but I love it
You are AWESOME! Thanks for bringing us along.
Thanks for watching
What a great video, thanks for sharing! This is my favorite all time bbq video of 2023. Can’t wait for next Sunday at Green Street!
Looking forward to it
Joe fabulous video! This really demonstrates your knowledge of the entire pitmaster process!
Thanks for watching! This kind of work is hard to forget. Haha.
Thanks for the great content Joe!
Loved this video Joe!!! What a machine that is Terry Blacks!!! Keep the vids coming!!! Cheers!!
Thanks for watching!
Dam man, that's real work. When I cook 2 briskets on my offset I really feel like I'm a pitmaster lol. You guys are next level.
Haha. We’re all basically doing the same thing. Just alot more reps
I give my smoker a workout once a month and briskets really are a lot of work. By the time I'm done, I can't even eat it because I'm sick of all the smoke.
Joe, really, really enjoy all your videos. This one was epic, visceral and gritty. The hard work was written all over your face and of the rest of the guys. My absolute respect to all blue collar workers. God bless.
Gotta be focused and take it seriously even when you’re having fun. Haha
If I had someone patient enough to teach me, a workplace like that would suit me perfectly
Something like this takes time
Awesome insights, great work!
Appreciate you watching.
Videos like this really make me wish I could go and experience that myself, no better way to learn more about something you love then to go hands on. Can’t wait to see more of these Joe!
Thanks. Idk how many more videos like this I’ll do. Haha. I’m just happy they allowed me to do it… twice! Haha
Just ask every bbq joint around you that serves even somewhat decent bbq if you can come shadow or even work for free for a day too see how they cook their bbq I bet if you ask 10 places at least one will say yes
@@ashtonsummers9648 don’t worry. I have a list.
Great video Joe thanks for making it!💪🙏
Appreciate you watching!
You killed it. And you filmed it. Bravo
Appreciate it. Haha. Yup. No production team in the background. Can’t afford it. 😂
This was pretty cool to see. I really enjoyed this. Cheers! 👍👍✌️
just wow, that was fire and we appreciate the hard work! new suscriber here and loving the video's.
I bet they were all delici oso!
Appreciate it!
That was crazy enjoyable. You’re nuts but dedicated. Thank you
I used it do it Friday and Saturdays for a couple months. Nothing new. Haha.
Thank you for this awesome video!
Appreciate it. Thanks for watching
Great video Joe! Reminds me of when I worked in a steak house many, many years ago.
Thanks for watching!
Just hit the bell cause I keep missing the premiers! 16 hour shift. That's wild 🙈
I used to do it twice a week. It was hard, but glad I did it.
Awesome man
Great Video Joe!
Appreciate you watching!
Big fan Joe. Love your content. Please don't stop.
Appreciate it! Means a lot with so much bbq content out there. Haha.
Great video, lot of hard work! Would be an amazing experience.
It was great even if it was just for the day.
Video is really cool! Love the content. 24 hour shift!?!?!! This man is committed to the grind 😂
Haha. I mean, I used to do these hours without a camera. I wanted to show ppl what it’s really like.
Great video. You learn a whole lot from shadowing. I know I did with my buddy's bbq place before I got in the rotation
It was fun to be back.
These guys are all legit pit masters
They sure are. It’s hard to do it on a regular basis.
Great behind the scenes look. I went to Terry Black’s in Dallas for Father’s Day and it was excellent. Staff was super nice and let me and my son get pics by the pits.
Glad to hear!
The real behind the scenes. Love it Joe!
Yessir
This video is great more types of these videos please!
Haha. We’ll see. It’s a lot of work and a lot to ask other places to do this.
Hey Joe great video... I've came across you through the MadScientist.. Your guys tour of the Austin Texas area couldn't have been done at a better time.. I will be on vacation in Austin area and now I will be visiting Terry Blacks.. Great video bud!! Can't wait to get out there this Monday.
My Favorite Barbecue Restaurants in Texas!
ruclips.net/video/RUuU_geJWt0/видео.html
Check out my list of other places.
I have had mines for 2 yrs a fan makes a world of difference when starting it up. Without the fan it took nearly an hr to get up to temp, with my fireboard & fan it takes 20-30mins.
That trim was insane!
He’s a beast
Fascinating. That is hard work.
It is. That’s why I tell not to quit their day job to do bbq.
@@knoxavebbq Just wondering, how hot does it get in the pit room during the summer heat?
@@CoolJay77 hard to say, the digital thermostat on the walls usually stop working. Haha. But probably around 125
Cool video. Always like the behind the scene stuff. I can only imagine if someone and multiple someone’s call out of work short notice how much of a pain it must cause
It happens sometimes, but we manage. Haha
We just had a Texas BBQ joint open up near us in SoCal, but they only have one 500 gal pit and have to play “Tetris” with the meats. Seeing you work this volume is impressive. The coordination of it all is fascinating, and I imagine a pretty big job to keep it all running smoothly. Is there a shift manager keeping track of everything who has the final call? Terry Black’s looks delicious- Thanks for the pit tour!
Yea. It takes time to learn how to how to maximize space, but the process is fun.
Well Joe, it's only been 18 hours since posting and you're already past a thousand, lol. This video was awesome bro, I really enjoyed it. I wouldn't be surprised if you hit 10k likes by this time next week. Keep it up!
Awesome vlog Joe! Ronald is a Beast 56 sec to trim a whole packer
Yea. He’s a beast. Haha
That was amazing!
so cool thanks for sharing..
Thanks for watching.
I’ve been to the Terry blacks in Dallas, Texas, and I got to say that some of the best barbecue I’ve ever had in my life
Glad you enjoyed it. It’s good stuff.
Just watched this one all the way through and yeah, it looks like you hit your 1k likes (almost x 3)! Nice job.
Haha. Honestly didn’t expect it. I’ll see what my old bosses say. Thanks so much for watching!
Do more different areas and places, it would be nice to see if they let you work there for day. Thanks for letting us follow you along.
We’ll see if anyone will let me. Haha
Dope vlog!
Thanks for watching!
That’s really hard work
It sure is.
Good video bro
Thanks for watching!
Awesome
Appreciate it
Awesome video! I really enjoyed it. Crazy how much hard work goes into making good bbq. Really makes you understand why its not cheap to buy either. Much longer process than just dropping something in a deep fryer. Great job!
Definitely and which is why I tell ppl not to quit their day job to work in bbq, unless you really really love it.
Amazing behind the scenes look at cooking at a bbq restaurant! Crazy how you worked a camera at the same time. I wonder how many pairs of gloves you went through 🤔 😂
Not many. With these type of videos I set up my camera and I capture what I capture. I’m not gonna slow other ppl or the job down just to get a shot. But planning the shot before is important. Haha.
Our little glimpse of fame lol we were there at the restaurant as this video is being filmed minute 3:35🎉
We have always wanted to go there and we finally did after our trip to Vegas we had just landed at the Austin airport and we finally tried Terry’s Black BBQ 😊
Food is amazing 😋
Ha! That’s awesome! Well, I hope you also came in to get a pit tour. Lol
So cool to see how it all happens at a commercial level. Thanks for the . . . dare I say it? . . . pit tour. 😆
Lalalalalala!!!! I can’t hear you!
I think this is super cool providing a unique perspective that not many will ever see! When/why in the cook do they switch from worcestershire spritz to ACV?
Worcestershire can add flavor and color, but too much can get the food too dark.
Looked like fun MJY.
Thanks for watching!
Great video Joe. What scrubber were you talking about cleaning?
Scrubber is the machine up top that turns the smoke into steam.
@@knoxavebbq interesting. Must be an EPA requirement?
@@SmokinJoesPitBBQ The surrounding neighbors sued the restaurant because the constant smoke and forced them to instal the scrubbers.
Nice Clean Show, Thumbs Up & Like
Appreciate you watching
Hi Joe. I have a question for you. If given the opportunity, would or have you considered opening your own Texas BBQ PIT STOP? Please explain? Have you considered offering a catering service? Thanks.
I remember seeing the first video. The second one was just as or more entertaining. I wish you went around and did this at all or any willingly bbq joints and chronicle them - that would be cool for YT.
I agree. I don’t really wanna do it at every place, but there are a few places that I think would be really cool
Love itttt
appreciate you watching!
Those pit tours would’ve gotten on my nerves real quick!!🤣
Teaching for years before this helped prepare me.
New sub! found you through Chud. Checking your video's out now.
Thanks for subbing
🐷We Laying Extra Smokey At Terry Black Barbecue Just The Way Joe Like 🍽️
Joe, great video. What is your main job?
Making videos for you guys!
Love the song what's the name
Great video, nice job Joe. When you’re feeling the brisket for doneness, can you describe what you’re looking for feel wise?
check out this video. i go through my entire brisket process. more details about the feel towards the end.
ruclips.net/video/4DaKqawORVg/видео.html&lc=UgxEYONSX9D5hbhOSHx4AaABAg
@@knoxavebbq Thanks! I figured you probably had a video, I haven’t gotten through to much of your back catalog yet. I did do a rotisserie chicken though, it was awesome!
A lot of guys (like me) make a few good things and they have the stupid idea they should do it professionally... granted hardly any BBQ joint is a 24/7 operation like Terry Black's but there is SO MUCH WORK that goes into this as you just showed!
Yup. I want ppl to see the reality of it, and there’s so much of the business that’s not shown also. It’s not all about cooking
Great Video and Great Work Joe! You Still got it! When the guy is trimming the brisket, does he throw the meat away or is he putting it on the side for sausage?
It’ll go into sausage grind. They make a lot of sausage.
@@knoxavebbq I was going to say, that’s a lot of waste!
Awesome video Joe! Do they hold the briskets/ribs for a certain time while they wait for the dining room to open? Do they use a warming oven if they do?
Yes. We hold them till tomorrow.
@@knoxavebbq do you recall the approximate time of the hold and what equipment they use to hold them?
This is super interesting, i walked past this place and it seemed like there was maybe a 4 hour line to get in!!
It’s long, but it moves quicker than you think. They have 4 cutting blocks
Mad man, you eat that link
You got that 1k likes fast sir
Yea. That was unexpected. Haha
Lots of hard work. I wonder, are the average salaries for these guys above min wage? I sure hope so.
What is the average shift length?
Great video btw, thanks for sharing.
I believe they are. The owners take care of their employees better than most. Thanks so much for watching!
What about those huge beef ribs did you make any of them? Great video by the way love the grind 💪
We had them scattered in each pit.
the ending omg hahah
Lol
I need to make the 5 hour drive and check that place out.
There’s a lot of other get bbq places around them too. Make it a bbq trip. Haha
I never hear much about the details of pepper. Mesh size, brands and usage. Does Texas generally use #16 or is it pit master specific?
Most ppl use 16 mesh
I realized that I fart around to much trimming a brisket, lol. That trimming was amazing, obviously has a lot of practice.
Definitely a lot of practice. Just gotta get the reps in. Haha
Joe do you like cooking on the Mobergs or Primitive? I heard the both of them are like night and day which do you like better?
I prefer a primitive. A slower draw, and I’m personally not a fan of an insulated firebox
does the briskets go into holding oven and long are they in the oven?
Yes. Until service the next day
Texas has best BBQ simple
👍
Wow, that's a lot of meat to smoke! How in the world do you clean all the grates? Do you do it after the place is closed?
No. Usually on Mondays (the slowest day) we have 2-3 guys that clean grates. Very lucky to have ppl like them.
what do you spritz the briskets with?
Worcestershire/apple cider vinegar
That trimming video made me feel real silly. Takes me forever!
You’ll get better with practice.
Had Terry blacks this weekend and their ribs were red all the way through and had a hammy flavor. You think it’s from the long smoke or something in the rub? It wasn’t bad but different
They are a bit hammy. Yes, when they can they cold smoke them.
Haha looks like you’re gonna hit 1k likes soon. 24 hr shift sounds so tiring!
We’ll see if they’ll let me. Haha
What was the spritz you were using. It had a dark color to it. Also where did the brisket trimmings go?
Also interested
Worcestershire sauce. I don’t think it’s necessary though.
love This Video its a wish of mine to do this as a job but im from the UK and theres nothing like this here , My Life would be complete if there was :D
You can do it at home.
@@knoxavebbq yeah man I do , I’m a chef of 12 years but bored of kitchens wanna do something I love doing as hobby as a career, I loved fine dining but after Covid watching yours , Chuds & Evan bbq vids made me love this style so thank you haha 😂
@mightyjoeyim Well above the 1k mark
“24hrs at Terry Blacks coming up”- in Brad(Chud) voice
How do they go about resting and serving the briskets?
Warmers
Have you ever smoked a brisket without preheat the smoker to temp?
yea because i was running behind. i know that people like to put meat on when it's still smoky to get more smoke on their food. but i'd rather just get all the smokiness i need from managing the fire throughout the cook. it's already a long cook. i dont like adding more time to a lengthy process.