he actually does a very good job of explaining the process without sounding pretentious. and he has the steady, studious type of energy that is relaxing to listen and learn from.
I have personally eaten here and it is amazing. Great Texas BBQ done well, with amazing African-inspired spice combinations/sauces that work very well. Everything I tried was very good, but highlights for me were the chicken leg quarters and the black-eyed peas.
This guy REALLY loves his craft that he has perfected over the years and it shows. If you're selling out of peanuts before your most popular item, you're doing something good.
I learned a lot watching this guy. I would love to pick his brain about the history of his culinary point of view. I love how he highlights the African influences on bbq. I want to go eat there next time I am in Austin.
I REALLY liked the attention to detail in terms of the paper. In reality it is likely a very small difference, but as he says about fine dining, details at that level are important. You see a lot of bbq guys just wrapping like 4 yards of butcher paper and just folding it under, and while I'm sure that's not going to ruin anything, it's cool to see guys really getting into the nitty gritty. Which I think you have to do in Texas (or anywhere, really) bbq, given the very high bar for something like brisket.
Man this one could've been an hour long. I feel like y'all just scratched the surface of what he's doing. Sausage? Sides? The rest of the crew? Definitely one BA food truck! I know that he will accomplish anything that he sets his mind to. Also? Your voice is EXACTLY the same as a coworker. Jesse. You two have the voice of twins. The HOUSE sausage?? How did we skip that??
I was a loyal Qstoves+ user for years but recently switched to Asmoke, and wow, what a game changer! The versatility of Asmoke is simply unmatched. The precision temperature control lets me grill, smoke, roast, and even bake with ease. I can switch from searing a steak to baking a pizza all on the same grill. But what really sets Asmoke apart is the flavor. The wood pellets add a unique smoky taste to the food that Qstoves+ just couldn't match. Plus, the convenience of the battery power and the ability to use it wirelessly has transformed my outings. No more searching for power outlets or struggling with cords. I can focus on the food and the experience. If you're on the fence about making the switch, trust me, you won't regret it. Asmoke is a game changer. #Asmoke
It's ok to get creative with your cooking food. But not to creative to the point where your doing outside of that dishes boundaries of what it is. And this chef is staying within those boundaries and it's phenomenal.
It amazes me how far food has come. From African to slaves the black culture continued to create such delicacies! Most of these dishes were considered “throw away” foods and given to the slaves. Hush puppies, crawfish, greens, corn bread, ham hocks, black eyed peas, neck bones, and many more. Gumbo spawned from this. Take what you have and make something from it. At one point lobster and crabs were deemed unfit to eat and given to the slaves as food when caught in the nets of fishermen. Now we see these as delectable! It’s just bizarre to me. Louisiana cuisine is built on a lot of these said items!
@3:09 unfortunately this BBQ chef is misinformed. All chili peppers originated in Central and South America, and were spread around the world by Spanish and Portuguese colonialists. It's not native to West Africa.
drove to austin from dallas just for distant relatives. Super AVERAGE bbq. Bland sides, brisket was terribly rendered, chicken was average. Go to interstellar and thank me later
"I am African-American, and so a lot of what we do here is inspired by, say, familial dishes or inspired by recipes or things that were eaten in family gatherings."
This man is out there breaking his back every day, sweating his ass off over those fires, giving everything he has to try to create excellent food to feed people and wants to share something special with people, something people might not otherwise get to experience. And THAT is the most intelligent thing you can come up with to say after seeing all that? Your audacity and nastiness is so vile and corrosive it could be sold as paint stripper. Crawl back into the hole you slithered out of. Society doesn’t need you.
politics race and religion have been intertwined with food since the dawn of time, and food is a portal/entryway into cultures as well as history. to truly know and understand food, race and religion among other factors are incredibly important
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he actually does a very good job of explaining the process without sounding pretentious. and he has the steady, studious type of energy that is relaxing to listen and learn from.
100%!!
Totally agree! He reminds me of the way Lucas Sin talks about food. Get this man his own bbq show pronto!
Accurate comment, I agree. 🤙🏻😤
I have personally eaten here and it is amazing. Great Texas BBQ done well, with amazing African-inspired spice combinations/sauces that work very well. Everything I tried was very good, but highlights for me were the chicken leg quarters and the black-eyed peas.
This guy REALLY loves his craft that he has perfected over the years and it shows. If you're selling out of peanuts before your most popular item, you're doing something good.
This understated truck was a pleasant surprise
I felt like I just left. BBQ Seminar. Fantastic. You can tell he Loves his work. On my list when I hit Texas
I learned a lot watching this guy. I would love to pick his brain about the history of his culinary point of view. I love how he highlights the African influences on bbq. I want to go eat there next time I am in Austin.
Cooking chicken with the Walnut wood just gives that perfect flavor
What an amazing artist. His passion is so obvious. Hope I can eat here someday
Best video yet!! This dude deserves to be the next number 1 spot in Texas!
I REALLY liked the attention to detail in terms of the paper. In reality it is likely a very small difference, but as he says about fine dining, details at that level are important. You see a lot of bbq guys just wrapping like 4 yards of butcher paper and just folding it under, and while I'm sure that's not going to ruin anything, it's cool to see guys really getting into the nitty gritty. Which I think you have to do in Texas (or anywhere, really) bbq, given the very high bar for something like brisket.
Very impressive work! 👍👍
This is the only bbq expose that paid tribute to the African & AA origins of bbq.
Love how he sprinkles the rub on. Labor of love.
Man this one could've been an hour long. I feel like y'all just scratched the surface of what he's doing. Sausage? Sides? The rest of the crew? Definitely one BA food truck! I know that he will accomplish anything that he sets his mind to. Also? Your voice is EXACTLY the same as a coworker. Jesse. You two have the voice of twins. The HOUSE sausage?? How did we skip that??
you’re so right. there was so much missed
I super loved this dive into as he put it Slow Soul Foods are where the source flavours come from
I love this guy!
Great show 👏👏👏👏👏😊
That’s a crazy menu for a food truck. Congrats.
Homie got Saucony sneaks....I like Him already =)
I like the under side butcher paper fold. Really good information I have never thought of. Great video!
thx guys for just another great free video :)!
This was very thought provoking and cool. Thanks.
Amazingly insight. Also this man looks a lot like Felix Solis
Panther city Barbecue, Fort Worth Texas. It is Mexican inspired, please go visit!!
Came for the BBQ, stayed for the history lesson.
Great video!
I was a loyal Qstoves+ user for years but recently switched to Asmoke, and wow, what a game changer! The versatility of Asmoke is simply unmatched. The precision temperature control lets me grill, smoke, roast, and even bake with ease. I can switch from searing a steak to baking a pizza all on the same grill. But what really sets Asmoke apart is the flavor. The wood pellets add a unique smoky taste to the food that Qstoves+ just couldn't match. Plus, the convenience of the battery power and the ability to use it wirelessly has transformed my outings. No more searching for power outlets or struggling with cords. I can focus on the food and the experience. If you're on the fence about making the switch, trust me, you won't regret it. Asmoke is a game changer. #Asmoke
This is great
He looks like Ebro from hot 97😂😂😂😂😂
Lol, it's Ebro's humble brother. 🤣🤣
This guy is a scientist, he is not a chef.
3:10 Put it in a shaker... damn...
Delicious 🌮
The knowlegde this man have... love it
These chicken quarters have a great chicken flavor.. IT'S FRICKIN CHICKEN of course it does. Damn
It's ok to get creative with your cooking food. But not to creative to the point where your doing outside of that dishes boundaries of what it is. And this chef is staying within those boundaries and it's phenomenal.
I WANNA GO
Thank you for being chefy 🫡
He stated he was African American because most people probably thought he was biracial or Hispanic
mexican coke an peanuts
Damien outstanding...
God's Blessings 🙏
It amazes me how far food has come. From African to slaves the black culture continued to create such delicacies! Most of these dishes were considered “throw away” foods and given to the slaves. Hush puppies, crawfish, greens, corn bread, ham hocks, black eyed peas, neck bones, and many more. Gumbo spawned from this. Take what you have and make something from it. At one point lobster and crabs were deemed unfit to eat and given to the slaves as food when caught in the nets of fishermen. Now we see these as delectable! It’s just bizarre to me. Louisiana cuisine is built on a lot of these said items!
Yummmm
yay
It’s Ron Swanson’s younger brother.
Im gonna drive 45 minutes to go try this
🔥
@3:09 unfortunately this BBQ chef is misinformed. All chili peppers originated in Central and South America, and were spread around the world by Spanish and Portuguese colonialists. It's not native to West Africa.
Malagueta or melegueta?
Articulate fellow- looks tasty! 🙏🏻
Okay good history lesson. I think he need 2 purchase some shakers for seasoning the food, so he can stop sticking his fingers in the seasonings.
👍
Ăn tái mới ngon
Trying to tie this to slavery is CRAZY 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Shout-out to this gentleman for embracing his heritage without being ultra woke. Food looks great look forward to going back to Texas and trying it.
He embraced a portion of his heritage, he's probably 65% white.
@@tweakypoppy He maybe %65 white but you are definitely %100 HATER
🤣
What's the chicken rub they use
Newspaper
👍🏿
I don't know why I got a Rachel Dolezal vibes...
PORK WAS TOUCHED N TRIMMED..SAME GLOVES😂. ALSO USED TO PINCH INTO THE SALT..CROSS CONTAMINATION
drove to austin from dallas just for distant relatives. Super AVERAGE bbq. Bland sides, brisket was terribly rendered, chicken was average. Go to interstellar and thank me later
Been to interstellar when I was in Austin and it was amazing
@butteredbread100 best in Austin for sure !
You can tell from the video alone…
They talk the talk but can't walk the walk
Well a white black guy prolly fakes the BBQ too. 😜
👏💎🍽️🥃🍻👏
Too much talking
Getting bored with this kind of video. Thats about 4 in a row. Is there no other type of food in USA 🤣🤣
The series is called Smoke Point? It's literally dedicated to BBQ.
@@TMBRKS yes i know and its all the same with maybe different seasoning.
Check out some of the other series on the channel. This was a season of Smoke Point in Texas!
@@TMBRKSwhat country are you from???
dude is yapping
just like you, only difference is he isn't some random nobody on the internet like you.
He looks like a white Fred Durst
We get it you like Caribbean and African American roots the movie 🤦♂️
He literally been talking about it for 8 mins straight
"I am African-American, and so a lot of what we do here is inspired by, say, familial dishes or inspired by recipes or things that were eaten in family gatherings."
i will never understand the current obsession with racial identity. its the least interesting thing about a person
@@etf42 it fits the agenda nowadays lol
@@etf42 is not racial; is cultural.
@@anothertarnishedone5960 he said nothing personal about his culture. He’s basically an avatar. It’s boring
@@etf42 Well said my guy.
He isn't just black..
This man is out there breaking his back every day, sweating his ass off over those fires, giving everything he has to try to create excellent food to feed people and wants to share something special with people, something people might not otherwise get to experience.
And THAT is the most intelligent thing you can come up with to say after seeing all that? Your audacity and nastiness is so vile and corrosive it could be sold as paint stripper.
Crawl back into the hole you slithered out of. Society doesn’t need you.
Half breed
omw
That brisket looks horrid
California has te best BBQ hands down
Where?
Come to Houston if you want real diverse food culture. Definitely not Austin. Austin has been and always will be lame. Dudes BBQ looks good though…
let's keep politics, race and religion out of the video please and stick to what you're presenting which is the meat.
politics race and religion have been intertwined with food since the dawn of time, and food is a portal/entryway into cultures as well as history. to truly know and understand food, race and religion among other factors are incredibly important
Race and religion (no politics were mentioned) are inherently connected to food and you've gotta be a bit dumb to not understand that.
And who exactly are you to tell someone else what to do?
Calm down entitled Voldemort, it’s not that serious. Sheesh
the current obsession with racial identity is sickening...
@@etf42 is sickening for racists, of course
"Naheekh yahk yhak!" @9:14
Buying bulk pre packaged ribs is a no from me.
Wtf do you think everyone else uses? Lol. Creekstone is a bulk package, as well.
If you’re cooking for restaurant or for competition then that’s all you’re going to find.
Yep. Let me just go down to the butcher shop and ask for 100 pounds of ribs. 🤡🤡🤡
Going to the butcher is great for home cooks but actual restaurants aren’t going to buy from a butcher. It’s all pre packaged.
@@king_ltc_😂😂😂😂😂😂😂😂😂
I have to ask are those food grade plastic bottles he’s showering the meats with? #microplastics
What, you want him to use food grade squeezable glass bottles or something?
Great, great video.
What's wrong with his arms? What a weird burn
Tattoo
@@panda-monium69 He doesn't look Scottish. You saying he plays bag pipes?