I Got Schooled by the Best Texas Brisket Cook Outside of TX

[@BehindTheFoodTV]

Go to PorterRoad.com/BehindTheFood to save 15% on your first order from Porter Road - the farm-to-fork online butcher specializing in US pasture-raised, dry-aged beef and forested pork that prioritizes farmers and flavor. And watch kzbin.info/www/bejne/gnLKZHugoNx0has next!

[@Dampfgoodbbq]

Thanks so much for telling our story Al!!

[@BehindTheFoodTV]

I'm honored to be able to tell your and Kimmy's story - not to mention to show off your bbq skills! Thanks for welcoming us into your lives Nick!

[@dennisschickling2249]

Well Done. Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@absoz]

@dampfgoodbbq that’s a wonderful story, congrats and well done on your journey Cheers from the land down under

[@themeatstall9001]

Say brother how have you guys been. This is Rick from the Windy City Smokeout. We were a booth over from you guys. We were cooking the ribs. Its great to hear yall story and what an inspiriation.

[@peterjohnson2181]

Keep going great story

[@commishg]

Al, you keep raising the bar. Thank you for an uplifting story of how faith, hard work, and persistence have created one of the hottest BBQ joints in America. And for learning BBQ tricks of the trade, this is the kind of video you could watch 20 times and learn something every time you watch it. God bless this wonderful family.

[@The1davidb]

What I love about this episode and really Thatchers BBQ as well is, it’s not competition BBQ. It’s just GREAT people cooking good food that people love. The creativity and the tenacity to hang in there and work hard together, husband and wife, risk together stay together, is total inspiration. Good luck to you!!!

[@BehindTheFoodTV]

Well said!

[@inmyopinion651]

What a great family and story. One thing I love about your travels is you see how nice people in the BBQ business are or at least the successful ones anyway are.

[@syncere2u]

We absolutely love Dampf! We’re about 45 minutes away and wish we were closer. The documentary was also well put together and well done. Bravo!

[@syncere2u]

Best BBQ in CAROLINA!

[@Mrhandfriends]

Your story telling is simply fabulous Al / Nick and team !!! ❤

[@BehindTheFoodTV]

Thanks so much man. I think you know this is my favorite part of the job!

[@SmokingDadBBQ]

What a great story beautifully told

[@perryl5150]

I'm really loving this channel! A full hour of what is behind the BBQ. This is America and you do a great job exploring it. The personal aspect not just highlights of the food. Really.... BBQ is a community event...... Even at a restaurant, roadside food truck or a backyard. Top notch production and it beats anything that a high budget television production could ever achieve. Know why??? Because it's close to your heart. You don't get that anywhere else! Funny how so many of these story's are from family's that were from unconventional urban cities that found solitude in down-home BBQ. This guy I admire, he sacrifices everything because not only that it makes him happy but..... I know he gets the most satisfaction from pleasing his patrons! Who makes everything homemade anymore? Guys that succeed that's who! Great job!

[@BehindTheFoodTV]

Thanks for the kind words, Perry. They mean so much to me and the whole team. And thanks for the ongoing support!

[@robertjason6885]

Love this series! So perfectly paced, and wonderfully edited. Nick faced his decision to move on from a successful career to a more rewarding life. This sort of story Never gets old.

[@BehindTheFoodTV]

Thanks Robert! I might love making this series more than I love making BBQ - and that’s saying a lot. There are so many truly amazing folks in this field and Nick is no exception.

[@robertjason6885]

@@BehindTheFoodTVNick mentioned is olfactory senses not working well…(couldn’t smell the pork steak well?). What’s his issue? I also must have missed the vids announcing your move to NC. Visit Hendersonville when you get a chance. Enjoy.

[@thomaskloszewski]

Thankyou PORTER ROAD for this video showing us this beautiful Christian FAMILY and how wonderful it truly is to live in AMERICA. It's companies like yours that showcase how wonderful the American dream can truly be. TO YOU PORTER ROAD AND YOUR FAMILIES AND ALL THE PEOPLE IN THIS VIDEO, GOD BLESS YOU AND GOD BLESS AMERICA.

[@BehindTheFoodTV]

Well said sir. Thank you.

[@woodmarketing]

Very inspirational Al! I don't have to tell you how I could relate the push from tech sales and the Pull of more tangible work, like my distillery It's real and I 110% admire this young man for his life decisions and his wife for likely taking the load with the kids. I also like his tips with Brisket, you can tell he is a smart dude and applies his learnings quickly to his craft. This new video format is really well-produced and engaging. Thanks for doing it!

[@BehindTheFoodTV]

Thanks, Corey. I'm sure you will find a way to follow your passion just like Nick did. And you're going to see that dream following passion again in tomorrow's video. I hope you're well.

[@KarnivoreKaren]

Decided on their dream, then worked together to make it come true by supporting and uplifting each other. 🎉Congratulations🎉 Nick and Kimmy. Al and Nick...thank you for finding another awesome Family to teach me how to 'UP' my BBQ game. First up is the BBQ beef sandwich‼️

[@BehindTheFoodTV]

These folks really are an inspiration Karen. Thanks for all of your support too!

[@TWC6724]

Excellent video. I moved from Texas to the mountains of NC in 2020. I’ll definitely have to make a trip out to try this guys BBQ. Well done guys.

[@THESUNDAYDINNERCHEF-uw1qh]

Al, I`m enjoying this channel. Very well produced and the story line is fantastic. The story behind it is what is all about! The Italian beef was great. As a retired Chef, the passion is still there, I now re-live it through good videos! Excellent!

[@JohnJohnson-dj3fi]

What a great story, what a great inspirational young family! They're putting it all on the line out of love, ..for their small family and for their dream!

[@THutch556]

I don’t comment much, but got to say, this series is great and this video was fantastic. Love the way you get the whole story. Looks like great people and BBQ. I will visit when I get the chance to visit NC. Looking forward to you recreating the beef, as I’m from Chicago as well and love that food being represented.

[@georgekelnerjr4436]

Man, your videos are awesome. Always look forward to them.

[@BehindTheFoodTV]

Thanks George! Next one is the first Friday in October!

[@scottboyer8990]

AL……you have outdone yourself with this video. AWESOME JOB!!!!! How could you not root for Nick and Kimmy! How courageous they were and are to this day! You have your hands full recreating that Q and that Italian Beef! Can’t wait to see that video! Scott

[@BehindTheFoodTV]

Thanks, Scott! You totally get it. These folks are the real deal.

[@markfowler5577]

Wow! I mean - Wow! Good behavior drives good results and Nick persevered through all the challenges, kept doing the good behavior and now look. I’m driving over there later this week to try what Daniel Vaughn says is the best. Oh yeah and trying the beef juicy!

[@BehindTheFoodTV]

Well said sir! Maybe I'll see you over there - I think I'm going Thursday or Friday for lunch!

[@heatherl9247]

Can’t wait to try the Italian beef, it all looks amazing. Great job telling their story baby!!

[@BehindTheFoodTV]

I’m having a really hard time not making a joke about you trying the Kosher beef……….love you sweetheart!

[@footsandersen]

Best video you've done yet. Please keep them coming!!

[@BehindTheFoodTV]

Thanks - and I promise to! Next one drops on October 4th!

[@kevinwalsh6234]

Excellent video!! I really like that Centex smoker. Thanks for the awesome content!

[@jasonsatchell3938]

As a guy that spends his time tracking from Kansas City to Raleigh a lot, this is by far the best bbq in NC and it’s not even close. Looking forward to seeing them have a restaurant space.

[@BehindTheFoodTV]

Thanks for chiming in, Jason! It's really hard to describe how much better the food is here - I'm glad you get to enjoy it!

[@Gunzby]

What an amazing story. They truly deserve every bit of good coming there way. I'm already making plans to come out that way as I'm only two hours away in western NC

[@mikewheaton9549]

Great video, I will be checking them out when they reopen.

[@ouijahttr3311]

Dampf BBQ has the best BBQ I've ever had. The briskett and beef rib are amazing. Glad I live 5 mins from this place. Placing your order online before everything sells out is key!

[@BehindTheFoodTV]

You can say that again! And howdy neighbor!

[@ouijahttr3311]

@@BehindTheFoodTV 👋🏾 Eating here inspired me to learn smoking. Been learning and practicing multiple times a week since April.

[@BehindTheFoodTV]

@ouijahttr3311 that’s amazing!

[@williamwilson2624]

You guys did an awesome job on this one! All the food looked top notch. I thought is was cool that they had Italian beef on the menu.

[@BehindTheFoodTV]

Thanks William! If you ever make it out this way, you should definitely try his smoked Italian Beef!

[@Mrhandfriends]

Love seeing different ways of trimming brisket / and you don’t suck at trimming Al !!!

[@BehindTheFoodTV]

LOL Thanks Mr. H - and it's all about perspective I guess!

[@1718BBQ]

Nick and the crew are salt of the earth! And welcome to NC!!

[@dennyo7798]

@Dampfgoodbbq When I'm back into North Carolina I'll stop again!! You are on a journey that I wish to support.

[@OKIEBBQ]

Outstanding video! These guys are heads above most bbq restaurants anywhere!

[@BehindTheFoodTV]

@@OKIEBBQ thanks Kevin! Nick is really an inspiration. I feel a little guilty not working as hard as he does!

[@Cooking_therapy_everyday]

Love this new format! Thank you!

[@Skywanker69]

Excellent video and an amazing story!

[@BehindTheFoodTV]

I truly appreciate your kind words! It's always great to hear that the effort put into the video resonates with viewers like you!

[@roberttillotson6861]

What a story. This husband and wife show what it takes not to give up

[@brian2359]

What an amazing story!! Not many people would go to these lengths to make BBQ!

[@BehindTheFoodTV]

It really is quite incredible - I've never seen anyone put more care into bbq than Nick Dampf and it shows in the finished product.

[@winstonmcgill6667]

Excellent!!!! I really enjoyed this. Im going to make a road trip from DC

[@BehindTheFoodTV]

Thanks! Definitely come - and when you get there tell them Al sent ya!

[@Keith80027]

I really do love all the information on the back stories and their lives. I really get why he wanted to get out of high tech that I spent my life in. I got to try those pork steaks, never had one, but they look good. I like the idea of 1/2 salt to pepper ratio as I think my meat is too salty using the 1 to 1 ratio that seems to be standard. Thanks Al for your details on what you taste in what you're eating that's different than others cook. It hard to really understand how difficult it was for them to start a BBQ business during Covid and the years since. When you sell the house, you are in it and willing to work for the 18 hour or more, This is really what it is like to own your own business, you sacrifice everything in order to make it. These videos of people working really hard is so refreshing from some YT videos of people complaining about having to go to work for 8 hours and not working from home. There is nothing easy about running your own business, you take all the risks for trying to have fun make a business profitable. All these videos shows that each joint has their own technique that has been honed with years of trying and experimenting with small changes that makes each it own taste. Some guys go by feel and smell and others go by time and probes, but each is a great taste. Looking forward to see what you learned and watch you feel out the meat. Wrapping in plastic over the paper is different than paper or foil for the long rest . The sides are another difference between joints in what they offer and how they make it. Some of the guys hit it out of the park with different sides and tastes. Thanks for all the details in the ingredients they use making their rubs and sauces. I going to make a list of all these joints you visited to visit on up coming trips. Its something you needed and didn't know that you needed! So true.

[@BehindTheFoodTV]

Thanks for all of this, Keith. You are of course spot on. The thing you can't really capture on film is the work ethic - I'm really glad that it came through!

[@Jonbob836]

I can assure you, it's worth the wait in line!

[@gregory2709]

Weber Smokey Mountain can be used for pork steaks pretty effectively

[@BehindTheFoodTV]

Nice! Probably easier than rigging a kamado too!

[@tranceformer110]

Came here to say this. Remove the water pan and the meat is pretty much perfect distance from the coals

[@Trinifood]

I enjoyed this story, it was well-told and heartwarming.

[@BehindTheFoodTV]

Thanks so much!

[@frankmumann8955]

If you'll ever get across the ocean to Europe, I'd be grateful to show you a (very special style) of German BBQ. Love your videos. Videos. Wow. I'm getting old.

[@BehindTheFoodTV]

I don't come over very often but I used to spend quite a bit of time in Boeblingen/Stuttgart and Frankfurt. Where are you over there?

[@frankmumann8955]

@@BehindTheFoodTV a good bit in the north , somewhere between Dortmund and Hannover (I love to say hangover....)..…

[@EddyVinck]

I'll definitely go here when I'm in Raleigh in October. Flying in from Europe for a tech conference.

[@mike_adams]

A man who did his research by investing in a Centex smoker, absolutely the best. Great story .. congratulations and good luck!

[@BehindTheFoodTV]

It’s amazing to me how much the real pros love their Cen-Tex smokers. Maybe some day I will have one of my own!

[@cliffbrown8992]

Just wow! Such an incredible story about incredible people! Amazing! And so many interesting new ideas for smoking! Good luck replicating rhis one! Somehow I have the feeling he has too many individual talents to make this one easy, not that any of them are! Thank you so much for sharing their story.

[@BehindTheFoodTV]

Thanks, Cliff. He definitely put more into this than anyone else I've met - and it really pays off!

[@smokingtarheel3003]

Road trip time for me. I've been wanting to get some of that Dampf Good BBQ for a long time now. I was wondering if you were going to visit there soon and you did! I really like your new direction too! Nick and Kimie's personal story almost had me in tears. Awesome!

[@BehindTheFoodTV]

Yay and thanks! I will humbly admit that you will get better bbq at Dampf than in my back yard - but hopefully you will visit both when you come!

[@smokingtarheel3003]

@@BehindTheFoodTV I gotta do this! For sure.

[@adamsmith9505]

This was excellent!

[@BehindTheFoodTV]

Thanks, Adam!

[@ikon8275]

Wow, they sold their house, and the truck gets repossessed during service. What an incredible story. I'm glad they made it!

[@jenson1896]

Dampf Good BBQ has to expand to Germany asap 🤤

[@BehindTheFoodTV]

How cool would that be!

[@coryfox8148]

People like to eat ❤️❤️❤️

[@BenFeldman-kz7gt]

Al, Incredible story! How many people have a wife that would sit through selling the house and losing a truck to build a bbq business. Of course, this makes the Aaron Franklin story so amazing since Aaron has said that he never believed in going into to debt to run a business. Can't wait to see you recreate this on your smoker! Once cooking question. Do you think that the foil caps made famous by Terry Blacks would accomplish the same thing as Dampf's spritzing? How does Goldee's get away with non of this? Is it because of the trim variations, smoker specifics, and trimming variations? Keep up the great work!

[@BehindTheFoodTV]

Thanks, Ben - you're spot on that Kimmy is a big part of the key to all of this. That's why we felt we had to give her such a prominent spot on the show. On your cooking question......I hesitate to say this because I hold Nick in such high regard......but I don't think the spritzing really does much. I don't think it hurts - but if you're not moving that brisket around on the smoker the seasoning will moisten back up when the fat and collagen renders. If you go back and watch the video I did on tallow vs no tallow with Mr. H & Friends a few months ago this was actually a topic. One of these days I'll have to do a side-by-side comparison - but I'll have to borrow someone's Cen-Tex to do it on right?

[@ourlifeinwyoming4654]

He was born to do this. Terrific video!

[@BehindTheFoodTV]

You're absolutely right - and it shows!

[@alwilson1019]

Great story, great presentation and professional production. Congrats to Nick and Kimmie. @dampfgoodbbq, continue to stepping through those doors that God opens for you with faith.

[@shonhatley541]

At 7:52 he sliced brisket with a plastic fork... Come on...! I've got to take a trip for this...

[@BehindTheFoodTV]

@@shonhatley541 it will blow your mind it’s so good! Tell them I say hi when you go!

[@brian2359]

220, 221 whatever it takes!! Mr. Mom. Love it!

[@BehindTheFoodTV]

I can't believe you're the only one to catch that!

[@brian2359]

@@BehindTheFoodTV What really got me laughing is that you said it, and it went right over his head!! I was literally laughing out loud!! Don’t worry Al, I got you!

[@BehindTheFoodTV]

@@brian2359 these kids today #amiright?

[@theoriginaljoshuashane]

Yes!!! @brian2359, I had to check the comments before I said anything. Glad to see someone else caught that. Mr.Mom is a classic 😂😂

[@CoffeeAndSmoke23]

I live in STL and love that pork steaks are getting attention in the bbq world because they really can be an amazing cut if cooked right..They're traditionally cooked over direct heat like he does in this video and they are great like that,but I started tryimg something different,almost like a reverse sear but for pork steak with some smoke added..I like to get about an inch thick PS and put them on the offset for an hour or so with a "cold smoke" between 180°-200° then wrap them in foil and put them back on until 180ish then finish them off over direct heat..So you get the smoke,the tenderness and the fat drip flavor..Best pork steak hands down !

[@charliecalzadilla6028]

Great Story, great story telling!

[@BehindTheFoodTV]

Thanks, Charlie!

[@MeatNGreetBBQ]

Well done 👏🏽

[@BehindTheFoodTV]

Thanks, man! I can't tell you how much I love making these videos!

[@DorseyJames-k9f]

Pork steaks!!! Are you kidding me!!! I’m so hungry right now. Additionally, truly inspirational story.

[@davidhalldurham]

I live only about 10 minutes from Dampf Good BBQ and can confirm it's some of the best Texas-style BBQ I've ever had, certainly the best I've had in North Carolina. Their smoked Italian beef sandwich is amazing.

[@BehindTheFoodTV]

Howdy neighbor! I'm also about 10 minutes away off of McCrimmon!

[@lettingthebearout7528]

Pepper, kosher salt then seasoned salt with low salt. Any notion as to recipe for the low salt seasoned salt ?

[@BehindTheFoodTV]

@@lettingthebearout7528 this is the seasoned salt: amzn.to/4d7hdQQ

[@fonte935]

Tim Allen learns how to cook

[@BehindTheFoodTV]

LOL you wouldn't be the first person to call me that!

[@Maplecook]

One lifetime isn't long enough, for all the BBQ I would like to eat.

[@buffysheffield1328]

Sounds like he may have been schooled by a specialist from Argentina.. Thermal technology tracking is the back up cameras of the new vehicles, leads to laziness and yeah so careful to remember how those less than technical not only brought us here but survived stuff we can only hope we can should things go sideways on us. Seriously, when the power goes out these days, it goes out for days more often than not.

[@stevenjohnson9855]

I’m Luving this

[@Bushlore1]

Eating over the communal plate is akin to taking a crap in the movie theater. Spitting food in the communal plate while talking is the icing on the cake. Still love the show. Still gunna thumbs up. Just throwing my food foible phobias at the internet.

[@BehindTheFoodTV]

Well I'm glad you still love the show :-). I know some don't love the communal plate concept and I get it. I hope you'll forgive those of us who enjoy that kind of sharing.

[@Bushlore1]

@@BehindTheFoodTV I would guess it could just be thinly veiled jealousy, I still would of eaten it. ;p I just draw the line at biting "over" the plate with my party plates. I gets farticles all over the place. lol PS we love watching you share what you love

[@marreogreenlee3150]

What was the season (salt) all that he used?

[@BehindTheFoodTV]

This is it: amzn.to/4dwY1vJ

[@LILMANBBQ]

Love there story

[@neilbailey1139]

Another great video. But I’d be interested in HOW he got into pop-ups. There are soooooooo many rules and regulations. You don’t just wake up one day and say, think I’ll do a pop-up today. The biggest impediment is finding a commercial, permitted kitchen that is willing to rent you not just kitchen time but cooler space. How did he navigate that process and can he give a guy in southern NJ - where there aren’t a lot of commissary type kitchens that one can use - for following in his footsteps

[@donhgr]

Where I live trailers and food trucks have less rules like storage and prep areas. They go to commercial kitchen (Commissary) but all they need to do is plug into shore power and everything can be done onsite in there trailer or truck unlike my hotdog cart where all my food storage and prep must be done inside the commissary All they really are after I’ve found is that you’re not preparing at home where no inspection can be done.

[@BehindTheFoodTV]

Thanks, Neil. That's a great question - I will ask Nick next time I see him!

[@caymanmedina436]

Another great video.

[@BehindTheFoodTV]

Thank you! I'm glad you enjoyed it. Your support means a lot!

[@dennisschickling2249]

Great Video. Well Done. Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@tpharo34]

From Texas, 👍

[@BehindTheFoodTV]

Thanks! I'll be back in your state filming more episodes in 2 weeks! (Shhhhh it's a secret!)

[@mgp-bct7723]

Wow 🤯 wow 😊😊😊❤❤🎉🎉🎉🎉

[@BehindTheFoodTV]

Thank you for watching! Your enthusiasm means a lot to me.

[@Djm9393]

Bro please/you gotta visit Chuck from Barbs B Q in Lockhart, Tx ty

[@BehindTheFoodTV]

I promise - she's on the list!

[@Djm9393]

Full send bro 😏 🤙 never lift mobbin deep 🙌 yaeeyaae 🫡 appreciate yeah brotha have a good weekend/enjoy nfl wk 1

[@BehindTheFoodTV]

@@Djm9393 NFL week 1 - have the cowboys been eliminated yet? Lmao 😂 thanks for watching man.

[@GvillBoy]

Sheesh.

[@SchoolHardKnocks]

Born in St. Louis but show a picture wearing a Cubs shirt?? Not cool! However love the passion and approach to your bbq.

[@BehindTheFoodTV]

LOL keep watching - you'll see the Chicago connection I promise!

[@SchoolHardKnocks]

No I get it… born in St. Louis, moved up to Chicago, then to NC. Cardinal baseball, like you know, is imprinted into the DNA of native St. Louisans. Just hard to see. But again, great story, great video, well done. And I am glad the pork steak is getting some love. There are five staples in St. Louis: Ted Drews, Toasted Ravioli, Gooey Butter Cake, Pork Steaks, and Red Hot Riplets 😊

[@Dampfgoodbbq]

@@SchoolHardKnocks don’t worry I’m a cardinals fan! My wife is a Cubs fan so I wore it in support of her :)

[@lancedean5987]

I love a good pork steak

[@BehindTheFoodTV]

I didn't know how much I liked pork steak until I tasted Nick's!

[@VisualAFMedia]

I knew the former title would have to get changed. Branding wasn't gonna fly

[@BehindTheFoodTV]

So what did you think of the video?

[@thatcherbarbecuecompany]

Another great video Al!! Everyone like this video and subscribe to the channel there’s some real cool stuff going on here!!

[@BehindTheFoodTV]

Thanks Shawn! I know you and Nick will be friends when you finally meet!

[@thatcherbarbecuecompany]

@@BehindTheFoodTVlooking forward too it!!

[@letscheckitout1985]

So you think he’s hott? A bit personal no?

[@BehindTheFoodTV]

@@letscheckitout1985 I mean……. Not hot like me!

[@KeekNorwood-yx2nm]

I love bar bq

[@BehindTheFoodTV]

Me too :-)

[@TomRil]

Man keep em coming