Here’s Why Wood is the Unsung Hero of Texas Barbecue – Zagat Documentaries, Episode 34

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Texas’ Hill Country is known as the center of American barbecue culture thanks to an abundance of amazing local ingredients. And while most people recognize cattle as the secret to the state’s legendary cuisine, it’s Texas Post Oak that helps put everything in motion. The wood is so popular that restaurants like New York City’s Hill Country Barbecue Market won’t use anything else, even if it means having it shipped over 1,700 miles every week. Zagat traveled to Texas’ famed Kreuz Market in Lockhart to discover what makes this regional wood a favorite amongst pitmasters – and why making that beloved brisket is a lot more dangerous than we think.

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Original on Youtube

28 thoughts on “Here’s Why Wood is the Unsung Hero of Texas Barbecue – Zagat Documentaries, Episode 34”

  1. Get this absolute chrome dome out of here.. and back into the steakhouses, I respect him as a city boy, but not no country boy. He's similar to robotnik actually. I really respect him.

  2. As someone who teaches forestry, I am utterly horrified by you and your friends chainsaw use. There is absolutely no excuse for not using – at a minimum – some hearing protection.

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