I'm digging these walk throughs (documentary) videos. Puts it in perspective of how much work goes into good barbecue. Cheers guys!
@chieffirewood11379 ай бұрын
Thanks for watching! We had a great time filming them. They guys are Terry Blacks are masters!
@bonbondidit19 ай бұрын
This was an AMAZING scene from a pit master! He isn't just good, he is bar non EXCELLENT at what he does! Talk about paying attention to detail. Wow!! Made my mouth instantly want, crave some BBQ.🔥🔥🔥
@chieffirewood11379 ай бұрын
Nate is incredible! The guy works his tail off and has mastered his craft. All of the guys over at Terry Blacks are top notch! Thanks for watching!
@09proudvet4 ай бұрын
Some can’t smoke a piece of meat on anything other than what they use at work. Put them on a UDS or WSM and they would ruin it.
@russellridge86234 ай бұрын
He’s full of crap. They are a tourist trap. Period. You want fantastic Que down that way head to Buda. Valentina’s destroys Terry Black.
@Zythonm4003 ай бұрын
@russellridge8623 uhh Valentinos closed down...
@Airborne762 ай бұрын
@@russellridge8623 🤡🤡🤡🤡🤡🤡😂😂😂
@TheEricheath094 ай бұрын
I used to think Texan's were overconfident on their BBQ, but then I went to Texas, specifically Terry Blacks, and then I understand. In other parts, BBQ is a delicacy. In Texas, BBQ is a religion. It's just not the same.
@ChaytonHurlow-u7n4 ай бұрын
Imagine worshipping food
@SafeEffective-ls2pl3 ай бұрын
@ChaytonHurlow-u7n imagine taking that comment literally 🤣🤣🤣
@chieffirewood11373 ай бұрын
Thanks for watching! We definitely don't play around when it comes to BBQ!
@johnmanning55683 ай бұрын
*Texans. The plural of Texan is Texans.
@joedavidzuniga19933 ай бұрын
A wise.man told me" thinking is overrated " the experience will change your perception 🎉unless you're a " vegan"😂❤
@ronnyhalvorson78694 ай бұрын
Watching anyone take passionate pride in what they do will always be great to watch/witness/view.
@chieffirewood11373 ай бұрын
Absolutely! 👊
@arfcomEdАй бұрын
This guy is the truth! The man knows his craft!
@puirYorickАй бұрын
Thanks for letting the master speak. So many guys are into projecting their own voice into the lesson for airtime. When you have a good guest like this - this crisp edit style is perfect.
@acdarc2 ай бұрын
This man's passion for his craft is something many people in our time should strive for to make the world a better place.
@manue1717172 ай бұрын
It's food. Much easier for a fat guy to have a passion for his addiction than someone who clean toiletts.
@drewwilkin99223 ай бұрын
‘if you’re not set up for success, you’re gonna have a hard time finding it’ bro’s my new life coach
@baldbd643 ай бұрын
"if you wanna be set up, you gotta set someone else up" i second this
@chieffirewood11373 ай бұрын
Nate is the man! They guys are Terry Blacks are a well oiled machine! Thank you for watching!
@BoSSLeVeLs3 ай бұрын
Team players love it
@stihl888Ай бұрын
Being outside, watching the seasons change, smoke hitting your face.... Sounds like heaven to me!
@seankester18144 ай бұрын
Really impressive and insightful on a BIG Texas BBQ operation. “Salt, pepper and love” - that makes for greatness.
@00lineredАй бұрын
Awesome that he really explains the specifics of why each step matters. Great job!
@wellmet7407Ай бұрын
That neighbourhood must smell awesome. 😋
@williamparker664921 күн бұрын
I have done many briskets and i just learned so much more. This pitmaster is a master🙏
@SouthyrnGynt2 ай бұрын
That is one of the best brisket videos I have seen. That dude is a worker and a pro! Cool to see guys working being great at what they do and enjoying it. Thanks!
@Titantrans115 күн бұрын
I have never tasted a BBQ as good as Terry Blacks... i have had it in the restaurant and i have it shipped in next day air from Austin to Phoenix. Its that good!!!
@whatsgrowingonАй бұрын
This dude is passionate about his barbecue which makes it seem like it's goin to be extremely delish..i love this episode. This pit master is a true og. Cant wait to try it on my way to Austin the next time i go.
@jarrodmcnabb3694 ай бұрын
I've never seen a better lesson on how to barbecue. You have it down to a science. I grew up in Texas. I miss it. But I love My new home Alaska.
@chieffirewood11373 ай бұрын
Thanks for watching all the way from Alaska! What do yall have for BBQ up there?
@polloqpolloqАй бұрын
i grew up in Cleveland, Ohio, God forsaken frozen tundra, moved to Texas....i'd rather sweat, than F R E E Z E ..... I J S....lOl
@Weezulguy4 ай бұрын
went from loving the original Black's to Kreuz, then Smitty's, and now Terry is knocking it out of the park man, very cool and down to earth guy to talk to too
@danziegner4 ай бұрын
Be careful though, Black’s in Lockhart will try to give you the junk pieces of brisket if you’re not watching. I always order specifically and refuse the “meat for tourists”.
@blair.nichols3 ай бұрын
I ate here in April 23, the pit staff were happy to show me the process and seemed passionate about what they do. Food was amazing! The manager saw how much I was enjoying the food and came over for a chat. Im from Scotland and we have nothing like this, one day ill be back!
@chieffirewood11373 ай бұрын
That’s awesome!!!
@Cbotham4 ай бұрын
This man loves what he does that’s why the foods so good.
@chieffirewood11373 ай бұрын
You said it!
@stargazer74263 ай бұрын
Love seeing a man describe his job with such affection.
@sungazer4543 ай бұрын
Hello
@militantnormal4282 ай бұрын
The guy loves what he does and takes pride in it! Very refreshing to see!
@terryallard19184 ай бұрын
This is unbelievable. Every minute of every day. Tick tock. It’s like breathing to these guys. All of them. My hats off man. 👍🍺🇺🇸👊
@LTFC19643 ай бұрын
This guys passion for his job is just inspirational….huge respect from England!!
@chieffirewood11373 ай бұрын
Thanks for watching from Europe!
@mmcleod1114 ай бұрын
That was awesome. He seems like a great guy, knows his stuff!
@chieffirewood11373 ай бұрын
Nate is the nicest guy around! Honestly all of the guys over at Terry Blacks are incredibly talented!
@gofy8481Ай бұрын
This man has a career. He is a professional. Imagine the money his efforts generate. Millions a year. It's hard to picture that, this is an operation, no different than a successful manufacturing or technology company. Professional.
@user-od4op6ng9y4 ай бұрын
What an passionate young man. Keep rocking champ!
@brucejones18674 ай бұрын
What an informative and interesting video. I love Texas BBQ and brisket is my favorite cut. This outfit is lucky to have such a hard-working and engaged young man working for them. Terry Black's is on my wish list for my next excursion into Texas.
@HMS1Blake3 ай бұрын
Wow, there’s some passion and expertise. The grub all looked mouthwatering.
@brentasmith2 ай бұрын
Really enjoy this type of video. He is truly a master of his craft and it was cool seeing him do his thing.
@chrisjamessfsd2 ай бұрын
Very interesting!! Thanks for sharing! Went to Blacks in Austin and had some good stuff!
@dantij44 ай бұрын
Incredible job. A true behind the scenes look into real BBQ. Lots of useful information for those weekend warriors!
@jimprior57004 ай бұрын
A man who loves his work, keep it up you're a lucky guy.
@eifionwynwilliams-iffy12884 ай бұрын
The daily volumes are mind blowing. Looks amazing!
@mackadams50494 ай бұрын
What I loved was his articulation.
@uuzd4s2 ай бұрын
A BBQ place like that makes you feel like ur invited to a Pit Masters personal backyard BBQ. Amazing how well this gentleman has learned his craft. Nice Piece-o-Werk Mister ! 👍 😋
@jascollinscork2 ай бұрын
WOW looks soo impressive 🤤🤤🤤 unreal Passion 👌🏻 Credit to all involved 👏🏻👏🏻👏🏻 I’ll put this place on my to visit bucket list 😃
@ianforeman43772 ай бұрын
Seriously though. To see such pride in your work. Wow
@peterf.71124 ай бұрын
A terrific video, Nate is a natural presenter well done to everybody
@EarlstannisАй бұрын
Texas has the best bbq in the country hands down
@dougmurray76844 ай бұрын
Total commitment to what he's doing. Looks like a tough job.
@chieffirewood11373 ай бұрын
You definitely have to love it to become as good as these guys are!
@jetroar1721 күн бұрын
Amazing. So interesting that only BBQ restaurants will happily share their recipes and cooking methods.
@devinthomas48664 ай бұрын
Ate at Austin and Dallas TB's. Both fantastic. Will say easily best brisket I have had in last 30 years. Green beans are cooked in some sort of magic butter and Mermaid kisses, unbelievable how good they are. Ribs were great, chicken a home run. Place is awesome. Can't wait to go back. Devin Thomas Mutts & Butts BBQ Team, Prosper Texas
@chieffirewood11373 ай бұрын
Thanks for watching Devin!
@safeandeffectivelol4 ай бұрын
Hickory is more of a Southeast and East Texas BBQ wood. Most of the DFW BBQ joints use post oak and some use pecan or a mix.
@generalmelchett99344 ай бұрын
Nate is living my dream.... that brisket looks incredible... i'm so hungry
@Blue2crows18 күн бұрын
Loved the tip about wood species you gave.
@sg17704 ай бұрын
This guy is awesome. What a great video.
@nilshubinette493213 күн бұрын
How competent, friendly and pedagogical he is, incredible.
@tomp88714 ай бұрын
Super. Seems like he knows AND LOVES HIS WORK.
@daspolecat3 ай бұрын
When he said post oak, I knew he knew his shit. Hard to explain but he nailed it. And its the most important piece if you ask me. Man is a true pitmaster.
@chieffirewood11373 ай бұрын
Thanks for watching! All the guys at Terry Blacks put in the work!
@CiscoSZRАй бұрын
Hey you should open one in Dallas! Bbq is sad here 😢
@danem.9402Ай бұрын
Great video. Texas BBQ is the best BBQ.
@Heavyj63 ай бұрын
That guy is awesome!!!! Talk about a happy guy that loves what he does. That Brisket looked incredible. Great video. Made me sign up for your channel.
@marcinm9102Ай бұрын
It's true ! I moved here to north end Catharines ontario from Toronto I didn't know what to do with this huge back yard ,the fastest and simplest was the camp fire and.some sausages on the rood , Ma kids love it! Every time when they go to sleep (my city wife too) I'm coming back and sit put.more wood and just.look at.the fire . It is addictive!
@gregjaussaud71984 ай бұрын
Thank you for sharing and the fire management tips. Most people don't say much about tier fire and wood. You make me want to be a pit master myself even if only in my backyard.Lorenzo TX
@johnandrobinmccoy8305Ай бұрын
I ate at Terry Black's in Lockhart this summer. It was fantastic. Make the stop, you will not be disappointed. Have a Lone Star beer with your meal...perfect!
@ukman97973 ай бұрын
This guy knows his craft.
@geordiejones24 ай бұрын
Us customers have no idea how much work goes into us this perfect barbecue, thanks for all your hard work, IT IS APPECIATED 🏅🏅🏅🏅🏅 Chris.
@MultiKillzone134 ай бұрын
So , I stay in Lockhart for out of town work but I’ve always wondered the hard work them boys put in on them bbq pits … makes me appreciate the food even more now after seeing all the work that gets put in .
@38possum4 ай бұрын
I've always used Red Oak and Hickory mix and never had a problem with what you described as burping it up or tasting it all day 🤔. Just gotta know your wood and how to use it.
@MrJim52803 ай бұрын
He’s right. Post oak has a lighter smoke.
@Pigpen12022 ай бұрын
That was so cool to see how efficient they are at doing the job 🎉
@texaswaderАй бұрын
If I had ten bucks for every meal I've eaten at Black's I could buy a new Vette lol. Excellent video, excellent BBQ.
@RickStewart17764 ай бұрын
Best words I've ever heard about business, "If you're not setting yourself up for success, you'll have trouble finding it!"
@richardwoodward91604 ай бұрын
This is the best-looking setup. Give me 3 of everything😊
@Ryan-yi6suАй бұрын
You marinate your briskets? In what?
@Texas_Swift3 ай бұрын
OG Black’s in Lockhart is where I learned about this family. I love some good post oak smoked brisket.
@therealbahamutАй бұрын
D A M N, SON...I've seen some pretty briskets in my time and those were some gorgeous cuts of beef.
@jameswbennett78Ай бұрын
Wow, nailed the temperature within a 3 degree range. Impressive
@talonenriquez72443 күн бұрын
read the title and knew exactly which restaurant it was. i live about an hour from there and have never tried it unfortunately but i always hear about how good it is.
@bryanh114211 күн бұрын
“Tallow and apple cider vinegar”…. What is the ratio? Is it a mix that’s mopped on? Or tallow first, vinegar as a spray?? How?? I must try that
@ChrisShortyAllen2 ай бұрын
Wish I could visit. Looks unbelievable.
@debbieblakley97612 ай бұрын
My hubs wants to know what kind of knife the guy was using that was trimming the brisket in this video? He'd like to have one of those and our anniversary is coming up. Please reply soon! Many Thanks! Debbie
@leefu20002 ай бұрын
The one in the video is a twelve inch Dexter russell with serrated edge. Also check out the victorinox fibrox twelve inch with granton edge. If you want to go crazy with it, check out the wusthof gourmet fourteen inch hollow edge .
@MrGenenmi2 ай бұрын
There's nothing like an American BBQ. I remember my first experience during the holidays over in the US.
@thedoor54424 ай бұрын
This guy knows his stuff! now i'm hungry!
@annehajdu86544 ай бұрын
Me too.
@daviddaniels82843 ай бұрын
Made respect for your passion
@Bugnetblue4 ай бұрын
Great show. Thank you.
@andrewcargile28904 ай бұрын
I’m from west Texas I think I will plan a brisket vacation to Lochhart
@larryvaughn2567Ай бұрын
Now you done made me hungry !!!!!!!!!!!!!!!!!!!!!!!!!!
@terrytytula4 ай бұрын
One of the things I've always wondered is has anybody tried insulating a barbecue? I've never barbecued but I use an insulated rocket stove to camp with and the difference is amazing.
@ratrod19624 ай бұрын
I didn’t realize how much time things sit in the steamer. Boxes, I’ve never eaten at any of these places, but they all talk about the old days, old days never had steamer boxes to relax and hold temp, so is it better then old days ? Or they just need to , to keep up with demand and this is the new style bbq
@Mike__B2 ай бұрын
I wonder why the wood is kept in those metal cages, is it just a nice clean way to store your wood versus a big wood pile? Or is it because people stealing their wood?
@Mikewg732 ай бұрын
clean wood and probably rain
@gabelemus86072 ай бұрын
Learned alot on this video keep up the great work
@JeepBigEАй бұрын
Very interesting interview.
@brisketwizard80049 ай бұрын
At the start he says the briskets have been marinating about 12 hours. What are they marinating in? A wet marinade or does he mean dry rub seasoned ahead of time? Need more info !
@nathancancel9 ай бұрын
It’s equal parts kosher salt, black pepper (16 mesh), and Lawry’s season salt 1:1:1 Slathered with one part mustard one part white vinegar.
@ericf18434 ай бұрын
@@nathancancel Dude, great job explaining everything. Thank you.
@Cray2TheZ3 ай бұрын
Awesome! Truly inspiring!
@chieffirewood11373 ай бұрын
Thanks so much!
@Cray2TheZ3 ай бұрын
@@chieffirewood1137 My pleasure! Thank you!
@rfitzgerald20044 ай бұрын
I love a good brisket and those look amazing! I'm not from the US but some day hope to visit a place like yours 🥲
@gregggd91683 күн бұрын
this man is so happy!!
@johngreen2650Ай бұрын
Do you cut the deckle out when trimming?
@sylvariatzakaАй бұрын
Looks incredible. I don't like the food safety of dangling cleaning solutions above the meat at 8:46:00 unless that's just stuff to literally spray on the meat.
@ntxmike3705Ай бұрын
Where do you get your beef?
@KhanIlkara2 ай бұрын
It's funny to think about but I do a lot of the same thing while cooking steaks. Rotate frequently, usually the middle is the most efficient. He's absolutely right. It does become a family crest.
@littlepils41874 ай бұрын
great breakdown of how you do it. 300 briskets,,, wow. im hungry now
@HaydnPNАй бұрын
Vegans will dislike this video... I will add it to my favorites and eat while watching. ❤
@426superbee4Ай бұрын
2 i use the most is Oak, and Mesquite wood, some times Apple, Peach, or Pecan > Hickory is bitter tasting good on ham and some things but don't use it much
@ovritphew96753 ай бұрын
Awesome! What is the temp range you cook them at? Great video.
@Mikewg732 ай бұрын
probably 225
@tonyo99254 ай бұрын
Wow. Simply, awesome.
@davidgoldsen85043 ай бұрын
Smoke only needs to be added in the beginning process. After wrapped it basically going in to an oven for controlling temps.
@oldgreen168844 ай бұрын
Fascinating, mouth watering
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