How Pitmaster Damien Brockway Brought a New Spice to Austin BBQ Smoke Point
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Date: 2024-06-04
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Comments and reviews: 9
dwaynekoblitz6032
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
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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
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chickennova1470
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.
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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.
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cedricanderson2609
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.
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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.
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ArielK1987
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.
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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.
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duketogo7744
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.
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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.
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Bonzulac
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.
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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.
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TheFishSquad
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.
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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.
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eater
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
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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
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samusg32ify
If you have to state you're African American then you're not African American, nobody cares, just continue to make good food
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If you have to state you're African American then you're not African American, nobody cares, just continue to make good food
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