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