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As a Native Texan myself I will say that I’m impressed at the care given to the art of smoking. One thing I will say is that we use Mesquite wood for smoking, though not available where you guys are. That and we use what they call the Texas crutch and wrap our brisket in butchers paper after the desired level of color is achieved and we want it to be juicy. Salt and pepper is all you need because you want the meat to speak for itself when it comes to quality.
Love how they got the process down and they use foil to speed the process. Not a back yard BBQ so it helps them get the product out. I give them full Kudos on adapting it to their own flavor preferences.
Yeah Alabamian here, I've worked at a number of BBQ spots including Big Bob's. I wouldn't say this is Texas style, but this is definitely worth a seal of approval!
i'm from Amarillo. The moment i saw them wrapping the bouncy slab of meat in butcher's paper, i knew then it's gonna be perfect bbq. Happy to see people from other nation enjoying our food. A bit of lone star state cooking for ya'll. Texas approved!
I think wht he said at 5:17 is wht did it for me. The man realy understands the true meaning of bbq. Good food, and good times with family, and friends.
Being from Texas, I have to say I am VERY impressed!!! This is the way to make Texas BBQ! The ONLY thing I would do differently is let the eater put the sauce on. Texans like more the taste of the meat by itself. Otherwise, this is PERFECT!!! Koreans are MASTERS of food-cooking processes! I love these videos y'all make!
I've been researching Korean customers' response on Texas BBQ and I find that many Korean prefer more sauce with BBQ. And the speed of eating is slower than USA, sauce helps meat not to get dry. I'm happy that I can get a lot of comment from the origin country of Texas BBQ. Thank you.
Hubba hubba, I'm from Texas. Can confirm this looks amazing. Made me grin from ear to ear when they spread the chili sauce on the chicken. That looks absolutely delicious, these guys are living a dream.
I LOVE the hat! 11:39 As a Texan who lives in the "BBQ Triangle" of Texas, I can say this is EXACTLY how I do my BBQ - although I am curious what you are using in your dry rubs and sauces. It looks perfect and amazing. I am glad you get to share your passion for food with your country. Mustard as a rub is not all that common around here but has been one of my secrets for years. It cooks off the vinegar, leaving a nice crust and subtle flavors to go with the rub.
As someone who lives in south Texas (San Antonio) that smokes briskets, ribs and chicken, NICE JOB!! I would definitely love to come and try this place if I ever get a chance to visit Korea again, I have family that live in Daegu!
That place definitely for sure is gonna be expensive. Look at all that fancy packaging just for to-go orders. Insanely amazing though processes put into this place. From the location, to the architecture to the practices with the food. Really good quality given what Korea has to work with. Cool place.
Looks like they have everything down to the T! Love the tire-wood-chopping method! The juices flowing through the meat looks so delicious! This place is on my list then I go to Korea!! Man, I’m going to get fat with all these delicious eateries and restaurants!! gotta enjoy what you do, and what I do is Eat! 😂👍👍👍
If there's no time limit on how long you can stay inside, I think I could take on that tray around 11:00 AM and be finished, including sucking the juice from the bones, by around 3:30, in time to take a short nap and come back for the burgers. What a great pit and process these professionals are using, and the scenery is totally worth it. This 67 year old Texas male has a new entry on his bucket list for sure.
This entire video was a pleasure to watch and the joy of watching it again often is only tempered by the sadness of how far away it would be for me to travel to Korea. May your success bring many blessings.
I am from Texas and this is the correct way to make Texas BBQ. One thing I would say is the final product looks kinda wet. In Texas people like the meat moist but not dripping wet. The serving on a tray is also "traditional" except for putting he sauce on the meat. Customers usually like to put the sauce on themselves. Some like it without sauce.
Maybe I will be able to visit this restaurant/resort one day. it looks very inviting and calm. The appearance of the food looks amazing and the method to cook the BBQ looks like many videos I have seen on RU-vid detailing Texas-style brisket. Awesome video!
@15:25 Adding sauce onto the meat during plating is very much a St. Louis-style BBQ thing. A good Texas Beef BBQ should be juicey and flavorful enough for the meat to stand on its own without the need for additional post-cooking flavor-aids. Also, adding sauce will affect the quality of the bark on the BBQ which makes it harder to judge how good the bark formation originally was; which to me is a key indicator for how good the timing, temperature control and technique that went into making the BBQ is. The BBQ still looks good enough that if I ever find myself with a weekend to burn in South Korea with nothing better to do, I might just track this place down. So thank you very much for putting the google maps link to its location in the description.
Yummy! That was so smart to use a tire to cut those wood. Koreans are so smart they own 2 of the best smartphone companies. I always admire Korean people.
It's 6h28 morning in France now. Im watching it and i'm so hungry 🥵. I'm eating bbq this afternoon but now im gonna cook dakgangjeong, i love Korean food...
I can imagine that if this establishment is anywhere close to the U.S. Army Base in South Korea, they may have their share of homesick soldiers from Texas as customers. This looks absolutely beautiful.
I went to Famous Dave in the US and ordered the brisket dish. I got a few ounces of Brisket and paid $30 ! They filled my dish with bread and mashed potatoes ! The actual brisket was about 10% of the total dish !!
My good American friends, kindly appreciate the fact that you inspired these gentlemen with your Texas bbq, instead of being critical of how they didn't do it your way. Kindly let us appreciate variety and commend them for doing the same bbq in a slightly different way , and with good results. Your Texas bbq is still unique, and as good as it comes. I am looking from the inspiration side of things. No hard feelings whatsoever. Thank you.
they really should save the beef fat, render it on the smoker to make tallow and use it on the briskets and ribs. Makes the meat more moist and your not throwing away your money.
