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13:15
Why LeRoy & Lewis Is The Most Creative Barbecue in Austin — Smoke Point
At LeRoy & Lewis barbecue truck in Austin, chefs and owners Evan LeRoy and Sawyer Lewis use different cuts of meat to stand ...
16:16
How Goldee's BBQ Earned Its Spot at No. 1 in Texas — Smoke Point
Presented by Ozarka® 100% Natural Spring Water. Proudly sourced from natural springs in the heart of Texas. Customers line up ...
17:51
The Secret to This BBQ Joint's Chicken is Butter — Smoke Point
Presented by Ozarka® 100% Natural Spring Water. Proudly sourced from natural springs in the heart of Texas. Pitmaster Damien ...
14:51
How Texas Pitmaster Miguel Vidal Perfected the Brisket Taco — Smoke Point
At Valentina's Tex Mex BBQ food trailer, pitmaster Miguel Vidal combines the flavors from his Tejano and Chicano upbringing with ...
11:45
How Chef Hillary Sterling Runs Her 120-Seat NYC Restaurant Using Live-Fire – Smoke Point
NYC's Ci Siamo is an Italian restaurant that operates a live-fire grill. Chef Hillary Sterling and her team use that grill to make a ...
10:59
How a Nashville Chef Uses Open Fire to Create Modern Barbecue Masterpieces — Smoke Point
Utilizing seasonal vegetables, local meats, and a wood-burning hearth, the chefs at Nashville's Pelican and Pig cook and grill ...
11:03
How a Master Chef Built an Entire Restaurant Out of Aged Wagyu Beef and Open Fire — Smoke Point
At San Francisco's Gozu, chef Marc Zimmerman has curated a wagyu beef tasting menu where chefs work through the entire ...
13:40
How Pitmaster Arnis Robbins Built One of the Best BBQ Spots in West Texas — Smoke Point
Just outside Lubbock, Texas, Arnis Robbins serves some of the best barbecue in the state at Evie Mae's, with dishes like pork ribs, ...
12:16
How Beach Hill Smokehouse Brought Texas Barbecue to Canada — Smoke Point
At Beach Hill Smokehouse, pitmaster Darien List prides himself on bringing meat with the flavors, spices, and fall-off-the-bone ...
27:03
What It Takes to Win the World's Largest BBQ Competition — Smoke Point: The Competition
Over 500 pitmasters compete at the American Royal World Series of Barbecue in Kansas City, Kansas, in hopes of becoming the ...
20:13
How Barbs B Q Became Texas's Hottest New BBQ Spot — Smoke Point
Presented by Ozarka® 100% Natural Spring Water. Proudly sourced from natural springs in the heart of Texas. 25-year-old Chuck ...
11:02
How Grill Master Tom Ellis Uses Fire and a "Little Hell" to Cook a Feast — Smoke Point
Swell Party grill master Tom Ellis considers himself an event planner before a chef. Using his skills as a trained actor and caterer, ...
12:16
How One of Australia’s Best Restaurants Relies Entirely on Live-Fire Cooking — Smoke Point
At Firedoor, one of Sydney, Australia's busiest restaurants, chef and owner Lennox Hastie uses wood-fired grills and ovens on a ...
11:28
How Slab Barbecue Makes Smoked Brisket Burgers — Smoke Point
Burt Bakman at Slab Barbecue believes that LA's barbecue scene is at its infancy, which is why he's taken it upon his restaurant to ...
14:59
The Ultimate Aussie Barbecue is on the Jersey Shore — Smoke Point
At Wildwoods BBQ in New Jersey, chefs David Gill and Joel Romano bring the flavors and cooking techniques of their home ...
9:45
How Tournant’s Chefs Mastered the Art of Open Fire Cooking — Smoke Point
Chefs Jaret Foster and Mona Johnson combine their love of seasonal ingredients, open fire cooking, and nature with their roving ...
11:44
Pastrami Beef Ribs are Interstellar’s Spin on Classic Texas Barbecue — Smoke Point
At Austin's Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a "War Dog," put a spin on ...
14:00
How Laser Wolf Perfected the Brisket Kebab In NYC — Smoke Point
At Laser Wolf in Williamsburg, Brooklyn, executive chef Andrew Henshaw and his team use Marabu charcoal to create the perfect ...
According to your search query Eater smoke point, we found a popular video on this topic. After watching the video we recommend you to watch online Why LeRoy & Lewis Is The Most Creative Barbecue in Austin — Smoke Point free and in good quality, which was uploaded by the user Eater 01 January 1970 with a duration of 13 hours 15 minute second, he has 27 thousand views and 3 million likes.