TEXAS: 4 Legendary Spots for Real BBQ

I'd leave this brisket alone. What have you done? Uh, Italian. Of course, in order. Preserve. Direct two pieces. This is roughly an appetizer of what you'll be eating during this video. Yes, it's a strange video. Let's start from the end. I've decided to bring two Texans to the capital of Texas. Not Austin, the capital of a specific cuisine. Here are the two traveling companions. He took me there, though, after I had visited this city. So the video will start from the end and then go to the beginning. I would know this taste even on the moon. Now don't get too fancy with my credit card. This place is one of the four giants of Texas barbecue. We'll get to that thing calmly. Order them, since they're at home. This is good. Brisket We are all three surprised, Simply because that brisket kept passing in front of him. We had incredible fame, not to mention a mouthful of drool. I should add that then there was all this smoke in this room. I don't know how they can work there. And yes, you heard correctly, the sheets are the dishes. Good plates. And this is... Mamma mia. Brisket, brisket, brisket, and two sausages. Thank you. You're the best. Thank you. You must come back whenever you want. He told me that afterwards you would say not to come back anymore. She returns to Nebraska. We ate, and we exchanged views. I won't give you the audio because otherwise I'd spoil too much about what's coming next. Anyway, we got brisket and sausage to compare with the dinner I had previously prepared in the capital. Better than Terry Black's. Is black better? I don't know, I don't know why I hadn't had it for so long. But it's better than Terry Black's. Terry Black is too thin. Good old Nick, who has a channel, Nick by USA Terry Black is different from others. I'm leaving it as is because it's not one of the four giants. what you will discover shortly in the video. We ate, we laughed, we did cover rehearsals. We enjoyed it right up to the last piece of meat. Thanks, it's great to eat Texas barbecue with two Texans. A question for you. What is barbecue to you? How would you describe barbecue to a Texan? There's this one thing that keeps running through my mind whenever I think about barbecues. I try to explain it to my friends, even in Italy. And this is it. The taste that you feel of the barbecue You'd recognize it after you've lived in Texas for a few years. even if I were to go to the Moon. And even before, when we came in here from behind Indeed, it was precisely that feeling. So you understand that the barbecue for us who live in Texas It's already something that goes beyond any possible food. And then regarding Texas The barbecue is something special because Yes, we are here today, dining here at the restaurant. But the barbecue is also a family thing, A thing from Texas tradition. The barbecue is something prepared in the early hours of the day. And it is consumed not in the evening. So it's not about going out for dinner or having a barbecue dinner. It's something you eat for lunch around the table with your family. It's something that is extremely, in my opinion, deeply rooted. Well, for me, barbecuing is a ritual. I always come with my daughter, I go with my wife, We always go to the same place, good or bad. It's something we do repeatedly. So we're not talking about taking things from home and going to another barbecue, and so on. When I travel alone, on the other hand, I like to try out all the barbecues. Why, for example, do I go out with my family? And they've eaten so much of it that we can't try something else. And then we really go every single week. But a barbecue is not just what we've seen here, which is simply food. It is also precisely a moment of meeting. Having said that, I love meat. I eat brisket all the time. In the end, somewhat as Nick says, For us, the barbecue is a midday meat. You know he suffered so much from barbecue which to go to Franklin, which is kind of the most famous one in Texas, And you're in Austin, what have you been up to? No, well, I went myself to stand in line early in the morning. And then, when it was already noon, he arrived. I lived there facing that year But I had to work, so I couldn't possibly stop my work that day. So someone generously stood in line but in the last few meters, in the final kilometer of the line, let's say. So, Franklin, is the question I'm asking you worth it? So, is he promoted, failed? Well, it's a complicated question. I see it this way. It's something that's good once in a lifetime, but in my opinion, the barbecue you can also find in other locations throughout Texas, For example, Black has nothing to envy about Franklin. The meal is over; it was a special evening, and we didn't eat sweets. and I must say that this place, which is one of the four giants, By the way, what am I referring to? Well then, now we're getting there; let's start from scratch. This is one of the giants, this is not one of the giants. This is the place where we were. Today's video is about the capital of barbecue. You don't believe me? In a little while, I'll reveal everything to you. Consider how much wood is burned every day to smoke the meat. Here I am in the most important city for barbecue, in the United States of America, in Texas. And it's a place that truly looks like the 1800s. There are 15,000 inhabitants here. It could be one of those places where they say, Fixed in time, but here it's not accidental—here they want to remain fixed in time. Because we are in Real Texas, for one reason only. The reason is practically culture itself; in fact, I go even further. It's truly religion in this place. Let's proceed in order. 15,000 inhabitants who do everything they can to keep living this way, to protect this authentic Texas, as if living in the 1800s at a slow pace, but driven by something, by what I was just telling you a religion, and this religion is called barbecue. Hi, I'm Chris. Welcome, welcome to this new video. I am in Texas, in the city of Lockhart. Now I'll explain everything to you—I couldn't wait to make this video. And thanks also to all of you who follow me on Instagram, Chris Galbiati. A few weeks ago I asked you what represents Texas the most to you And practically 80% of them wrote "barbecue." And so, here we are. Who, and I mean in this city, not in this place, I used it only and exclusively for this clip because I liked it, Meat is eaten with the hands, often without utensils and on kitchen paper. Of course without sauces, assuming that the oak smoke has done its job At least for 12 hours, at least. In this 19th-century city, countless people really do come here. just an extravagant craving to obviously gorge on barbecue And you can also do the tour of the four giants, that is, of the four most important, most famous, most recognized, most excellent names, I already have a mouthful of drool just mentioning them to you, Regarding Texas barbecue. I'm not the one saying this, nor is it some food influencer who's saying it, but the fact is that in 1999 the Parliament proclaimed, Anzi, Occard was sentenced as the barbecue capital of Texas. We're not exactly talking about how good this smash burger here is. Now let's talk about the four giants. Well, I'll take advantage of that, I'll check how much houses at Occard cost. 830,000 dollars, 440,000 dollars in four rooms, Let's say with 250, 280, 225, I can't show it to you precisely because it's inside it—I hadn't noticed that one from the agency. But with 200,000 dollars, you could buy a two-bedroom house in Occard. We were talking about the four giants. Meanwhile, let's call this guy a genius since his name is Big Bob's. It's not just Bob who's the genius, and obviously if you haven't figured it out, it's hard to explain. But there's also the Glory Roll, guys—there's genius here. The first of the giants is Black's Barbecue at Occard, as well as in other locations. As you can see, the figure of what we would call the chef is extremely important. The Pit Master, the most historic one since 1932, even in their sign you can find it. the oldest in Texas with the same family, but then we get to the concept of family, Afterward, I'll tell you a few interesting things about the family barbecue connection. Another characteristic feature is that they are open eight days a week, according to them. It's a clear message saying never close down; their specialty is brisket. Why this thing about never closing? Why are so many barbecue places, even famous ones, Among them, Franklin and Dustin end up closing quickly, meaning they run out. And this is something that is liked, disliked, or sometimes not chosen. Another thing I'll tell you about in the second giant is when the barbecue is eaten. The second giant is this one here—Smitty's Market Barbecue. Well, the location has been somewhat transformed; you can see it behind me, a bit more modernized. They probably expanded it, remodeled it. Anyway, all the wood is right here, it amuses me quite a bit to see all this wood that they end up burning. Attention! Well, though, this stuff is cool. Let's go give the pitmaster a hard time. Hey, how are you doing? Can I take a clip? Can I take a video? Great, thank you. $100? I only have $99, is that okay? Sorry, I have a YouTube channel; I'm Italian. Are you from Italy or what? I'm Italian, I'm here because I live here, not in Texas; I live in Florida. Ah, man! Super nice! Not too bad. Are you from here? Yes, sir. Yeah? Lockhart? Yes, sir. Wow. And then I got my son working here, and then I got my younger brother. Ah, okay, okay. Not too bad. Every day, every single day. Yes, sir. Good job. Be careful. So, are you a pitmaster? You can call it that if you want, but I am everything. You gotta work, you gotta make money, you know what I mean? Yeah? Yes, sir. Take care, have a good one. Thank you. Fantastic. I'm not telling him that he messed up everything, but it's fine with that brush there. Anyway, let's get back to us. Smitty Markets is, so to speak, us who are online, or whoever is involved in food, anyway. He would say it's the most iconic. I mean, inside it's obviously a barbecue museum, you know. That's the difference with the others. Now, the third giant is this one behind me. This is the third giant; we had to take the car simply because it's a bit outside the city center. About one and a half kilometers, therefore distant from the other three. We're missing one now; we'll see it shortly. This is considered the locals' barbecue, for several reasons. First of all, it's outside the tourist area, so like many locals, it's pleasant to go to places where there are no tourists. It has a drive-thru, and then it's not just barbecue—it does a bit of everything. Now, fourth giant, then we're going to eat something. He's a giant, Cruise Market. The fourth, of course, in random order. Actually, if I'm being completely honest, for many he's the best of Lockhart. But we're not here for that; I'll tell you about all four of them. Here we talk about sausage, both hot and cold, and beef shoulders. These are the strengths from 1900, and as a particular feature, the interior has this enormous hall. Of course, don't even dare to ask for the cutlery here. Before going to eat something at one of the places I'll randomly choose, I will draw lots by chance among the four giants, I wanted to tell you what I mentioned at the beginning, barbecue and family. Indeed, in this city there have been many connections, many interlocking elements, Many changes, including shifts in companies and families formed around these four giants. I imagine children, grandchildren, relatives who have married, separated, and entered into partnerships with others. Well, things will go as they should, now the companies have stabilized, But one thing has had important results, and that is the final outcome. Why this intersection of best practices on the concept of barbecue It then gave each one particular features, improvements And who benefits? Us, who come to eat the barbecue. We agree? Yes. Now, I'm serious—please subscribe to the channel if you haven't already. I also have a second channel called Secondo Chris Galbiati, where I talk about a variety of topics. And then follow me on Instagram, Chris Galbiati. Now let's go eat. They're knocking the wind out of me, they're knocking the wind out of me. Just kidding. Random draw. The note in my pocket says... And he says... Black's. Let's go to Black's. So, you know that... I have butterflies in my stomach; I'm excited. I'm extremely excited. I mean, obviously there are a lot of expectations. Hi, how are you? Well, how are you? Good, thanks. How does it work? Yes, that's fine. Ok, I'll go with her. Do you want a grain on top? Yes, why not? I'd like to try the brisket. Alright, Tree? Yes, that's fine. Yes? While you're family. Mac & Cheese $3.50 Pure $3.50 Brisket $23 The sausage $4.95 The drink is included. Taxes and tip $43. I'd say I'll start with the sausage. I cut it because I'm always from Milan. It's very good. I really like it. Mac and Cheese? I could have just as well not taken it. Mac & Cheese doesn't drive me crazy. It doesn't drive me crazy, not this Mac & Cheese. The Mac & Cheese in general. Let's go back to eating the sausage; it's much tastier. A fine del mondo. It's very good. High-level puree. The moment has arrived. I even took two little pieces. I feel like crying. Absolutely an exceptional brisket. Quite flavorful, perhaps from the outside. Now, I won't even tell you to dissolve. Why then is the brisket's role. There is both the wet part and the slightly drier part. How strongly you taste it. And then the incredibly flavorful crust, which is also slightly crunchy. Special. I even eat flies, look. So, can I tell you something? I did well to take three slices. Why does the center melt so completely in the mouth? It feels almost as if you're not eating anything. And so you go to look for the crust a bit Why it gives you that urge to crunch on it. I recommend the brisket; we already knew that. Mashed potatoes with gravy. There was white gravy, but it didn't convince me. There were a lot of appetizers. Mac and cheese, forget it. But conceptually, just according to me, unless you're fans. Three slices are fine. I didn't take the bread because, you know what I tell you. It was indeed a beautiful day. I'm glad I brought this video to the channel. I have eaten well. I was fine. Thanks to Black's. It was a wonderful experience. See you in the next video. Hello.