Could This Be The Most Expensive Barbecue In The World? The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
Al
You see, the whole point of Central Texas BBQ is you take an unwanted cut of beef, the brisket and through the alchemy of rub, smoke and time transform it into an existential experience. I am a Central Texan who has been grilling, smoking and BBQ-ing since the 1960s and in the end, that is all that there is to that. You can read a book or the internet to learn what cut of meat, what rub and how long to smoke the meat. But the art comes in where the pit master uses his senses to determine when to flip, when to slow down, when to wrap and when to serve the most perfect meat that there is to be found. Dry aging? Kobe? Prime rib or sirloin? Humorous variations. But BBQ, fajitas and other poor folks dishes have been stolen and unfortunately usurped by people who proclaim how they discovered how to best prepare these dishes. Selling dry aged beef to affluent hipsters who have never tasted a slow smoked brisket, no sauce required for an exorbitant price does not represent the best of BBQ. Try visiting Lockhart, Texas and get the 7. 99 plate with two sides. The former may be nice but the later is a true life changing experience.
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You see, the whole point of Central Texas BBQ is you take an unwanted cut of beef, the brisket and through the alchemy of rub, smoke and time transform it into an existential experience. I am a Central Texan who has been grilling, smoking and BBQ-ing since the 1960s and in the end, that is all that there is to that. You can read a book or the internet to learn what cut of meat, what rub and how long to smoke the meat. But the art comes in where the pit master uses his senses to determine when to flip, when to slow down, when to wrap and when to serve the most perfect meat that there is to be found. Dry aging? Kobe? Prime rib or sirloin? Humorous variations. But BBQ, fajitas and other poor folks dishes have been stolen and unfortunately usurped by people who proclaim how they discovered how to best prepare these dishes. Selling dry aged beef to affluent hipsters who have never tasted a slow smoked brisket, no sauce required for an exorbitant price does not represent the best of BBQ. Try visiting Lockhart, Texas and get the 7. 99 plate with two sides. The former may be nice but the later is a true life changing experience.
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toukairin354
I think Nick is getting all these flaks because he's focusing solely on one theme: Meat. Very specific. And contrary with DoaD's more culinary travel theme, Nick gets down to business real quick, with laser focus on reviewing the meat. After all, meat is expensive (relative to other types of food) and to know if certain meat is out of your budget or not really fitting to your taste is very important. In a sense, it's plain logical, but because you have apples vs oranges comparison here, well, you can't avoid upsetting viewers. The only thing I can think of is by making a special mixed episode where Nick, Lucas, and Matthew meet up and eat together. Make it like Twitch or something in which we just plain see them sit together eating and chatting. That would shut some people up. Make it happen, Eater!
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I think Nick is getting all these flaks because he's focusing solely on one theme: Meat. Very specific. And contrary with DoaD's more culinary travel theme, Nick gets down to business real quick, with laser focus on reviewing the meat. After all, meat is expensive (relative to other types of food) and to know if certain meat is out of your budget or not really fitting to your taste is very important. In a sense, it's plain logical, but because you have apples vs oranges comparison here, well, you can't avoid upsetting viewers. The only thing I can think of is by making a special mixed episode where Nick, Lucas, and Matthew meet up and eat together. Make it like Twitch or something in which we just plain see them sit together eating and chatting. That would shut some people up. Make it happen, Eater!
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goodfan
Meat kept around that long stops aging, and begins to rot, that is that funky taste you described. If I had a piece meat hanging around that long in my cooler, the inspector (state) would red tag it, and force me to dispose of it. Beef is best aged hanging in full sides, and then only 21 days. Yes I am an old school trained master butcher, the man I served my apprenticeship under, co-authored the U. S. D. A graders manual, and people who learn how to cook, and think that makes them meat experts, irritate the life out of me.
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Meat kept around that long stops aging, and begins to rot, that is that funky taste you described. If I had a piece meat hanging around that long in my cooler, the inspector (state) would red tag it, and force me to dispose of it. Beef is best aged hanging in full sides, and then only 21 days. Yes I am an old school trained master butcher, the man I served my apprenticeship under, co-authored the U. S. D. A graders manual, and people who learn how to cook, and think that makes them meat experts, irritate the life out of me.
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Jamie
It's a lightly hot smoked steak, not BBQ. And this is coming from a Brit - even we know the difference. The whole concept of BBQ is low and slow to gently allow the collagen to render and keep everything super succulent. That is totally the opposite of what you want to do with steak, which is ensure its cooked to a medium rare and then rested appropriately. An animal died to give me that awesome steak - if some fcker murdered it again by BBQing it. i'd kill em.
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It's a lightly hot smoked steak, not BBQ. And this is coming from a Brit - even we know the difference. The whole concept of BBQ is low and slow to gently allow the collagen to render and keep everything super succulent. That is totally the opposite of what you want to do with steak, which is ensure its cooked to a medium rare and then rested appropriately. An animal died to give me that awesome steak - if some fcker murdered it again by BBQing it. i'd kill em.
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drakore244
Why is dry ageing so good? I'm from a rural northern Canadian town, the nearest place with dry aged meat is 1700km away, can some one please explain what is so good about dry aged meat? I get hanging a cow or a deer for a few days, but what is so great about dry aged aside from this funk is there some mix of flavours that might be comparable? I will dry dry aged one day, just its a bit of a trip for an unknown.
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Why is dry ageing so good? I'm from a rural northern Canadian town, the nearest place with dry aged meat is 1700km away, can some one please explain what is so good about dry aged meat? I get hanging a cow or a deer for a few days, but what is so great about dry aged aside from this funk is there some mix of flavours that might be comparable? I will dry dry aged one day, just its a bit of a trip for an unknown.
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Mike
So. How much? If he was saying 150-200 at any other sit-down steak joint in NYC. what's this? 3-500? Kind of like wearing a Timex vs. a Rolex. They both say the time - but one's purpose is to show everyone you can light cigars with 100 bills. So what! I'll stick with traditional smokehouse down south where people aren't snobby.
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So. How much? If he was saying 150-200 at any other sit-down steak joint in NYC. what's this? 3-500? Kind of like wearing a Timex vs. a Rolex. They both say the time - but one's purpose is to show everyone you can light cigars with 100 bills. So what! I'll stick with traditional smokehouse down south where people aren't snobby.
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D-Money
This guy doesnt deserve to use the Hill Country in his restaurants name. This is not BBQ. He is grilling dry aged beef with wood. Here in the Hill Country, we call that wood grilled! Id be impressed if he was a New Yorker that dry aged a brisket and then smoked it for 16 hours on Post Oak!
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This guy doesnt deserve to use the Hill Country in his restaurants name. This is not BBQ. He is grilling dry aged beef with wood. Here in the Hill Country, we call that wood grilled! Id be impressed if he was a New Yorker that dry aged a brisket and then smoked it for 16 hours on Post Oak!
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Michael
From looking at the meat, I would say that it was smoked, but I'm not sure I'd call it barbecue. Barbecue is about long cooking at low heat, but that steak looked medium-rare, which means it couldn't have spent all that much time in that smoker.
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From looking at the meat, I would say that it was smoked, but I'm not sure I'd call it barbecue. Barbecue is about long cooking at low heat, but that steak looked medium-rare, which means it couldn't have spent all that much time in that smoker.
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Soffs
btw guys an anthracite is a hard, compact variety of coal that has a submetallic luster. It has the highest carbon content, the fewest impurities, and the highest calorific content of all types of coal except for graphite.
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btw guys an anthracite is a hard, compact variety of coal that has a submetallic luster. It has the highest carbon content, the fewest impurities, and the highest calorific content of all types of coal except for graphite.
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jimmyhats
oddly enough i can go to a number of real bbq joints down the block (or within a couple miles) and get like 3 meats and 3 sides cooked proper in a couple southern styles for like 25. and i live in the northeast.
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oddly enough i can go to a number of real bbq joints down the block (or within a couple miles) and get like 3 meats and 3 sides cooked proper in a couple southern styles for like 25. and i live in the northeast.
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