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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 ...
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