BLACK'S BARBECUE | Lockhart,Texas BBQ Tour |

100 ancient Chinese secret they're in there oh my God queen of Texas we just unloaded and then we first we cook them low and slow watch his stuff Hello friends welcome back thank you for tuning in again another episode of the backyard Warrior I'm here in the blacks Barbecue Lockhart Texas in the back of the store can't the owner invited me to go in and do a little bit of a tour show me the pits a little bit a little bit of history about blacks barbecue here at the original blacks barbecue you know we've been here since 1932 for the oldest Barbie joint in Texas always on about the same family and in Texas you know we spell barbecue b-e-e-f Over Georgia Mississippi they spell barbecue p-o-r or cattle Texas monthly Barbecue Festival right here in Lockhart the barbecue capital of Texas we always have people here at the original blacks from all over the United States all over the world and it's going to be a fun day you know we've been on about 30 TV shows uh over the last 10 or 15 years and I didn't know but those the food show the Food Channel the Travel Channel all of that it goes all over the world a few months ago we started having a lot of people eating with us from the Philippines welcome how'd you hear about us I said we saw you on the internet or we saw you on TV so we've been very blessed to be here five generations and uh you know my my grandfather taught me my dad taught me it's all about brisket in Texas and we use certified Angus beef we cook low and slow 12 15 hours we cook the same way we did back in 1950 choose yeah my business plan is real simple it's three words don't change anything [Music] else [Music] yeah that's cooked four or five hours a lot of Norma Jeans ancient Chinese secret they're in there and then we got sweet potatoes we used to sell them just in homemade glaze that we make every day oh the marshmallows melted on top uh this this is Spanish rice man this is as good or better than any Spanish rice United States this is Rachel's grandmother's recipe from Mexico mac and cheese yeah mac and cheese is one of the famous nice creamy mac and cheese research we've got some Peach cover which is the number one seller right we got apple crisp and then we've got these beautiful pecan pie by slices and oh man I did some other stuff yeah there's that giant what do you feel about as always fries certified agency it's the top 50 percent of choice we found the prime is too fast this is our homemade sausage right here we make it right here at house you've been sausage for 90 years we still make it the same way and I'm going to take this right here and this is a loose pack this is a beef sauce and then we it's the ends are tied with into cotton strings right here on each end and this is a knot here this is a not right not right there and uh we we made 7 000 of these a week sell a beer and ship them all over the country and I'm going to show you right here it's my favorite bite right here oh my God right right next to the uh right now these all beef sausage it's nine percent beef ten percent pour it a little snap right here man and this is a natural pork tasting not artificial oh my God after breakfast after breakfast in Lockhart Texas well Mango's gonna cut you a little bite of our brisket there around okay thank you brother yeah that's gonna be the lean in right there getting my fatty slice too you know here at blacks and get it lean or with a little fat on it now he's going to cut you this marble fatty Peach right here that you're you're gonna love man cut that in half for him yeah yeah I wanted to try some of that you know the briskets are great for the meat is kind of like Colleen my favorite and it's got a fatty one and each one uh yeah wow that's funny yeah that is wow thank you thank you and in here let me show you this is a picture of my mother who's 91 years old and we we had a band playing and that's she and I dancing my mother-in-lama jeans like my mother yeah it's still the big boss she's the queen the queen of Texas barbecue nobody's been in the barbecue business longer than her nobody in the whole world right there man and then look at a beautiful block here showing the baby back ribs yeah foreign and uh ready to go got our jalapeno cheddar sauce right here it's got cheese in it and jalapenos this is our original I got a great time beautiful brisk gizzard we got a little fat on the top man [Music] so this works yeah yeah I'm gonna show you on the other side we got wood fire that's where all this heat comes from and this Butcher Block it's put together uh there's no Nails in this it's all it's an oh yep and this is a from an old company in Chicago that uh [Music] every year we'll have to level it out a little bit and we lose about a half inch every year so I think we got another 15 problems yeah hello how are you is the first fire this this is a giant pit it's shaped like an ale oh wow two fire boxes on this kit here's one of them and then we come down here and this is the the brick chimney that goes 20 feet up above the building and then this is this is the original one yeah the other part of it it's not going to be much on it right now because we just unloaded we just unload it if you see all the smoke and heat coming through here no no flame underneath the meat it's an offset cooker indirect indirect my dad built this in the 1940s after he came back this is a bread pit inside our building a fight with a fire on each end you'll never see a pit like this anywhere because this fire goes out no no it was the last time you started this bike this is uh this is uh this is a great Post Oak Wood right okay do you season the water right now we we buy it when it's uh fresh and then we age it here uh for six months to a year before we burn it look at look how black this is on the end that's from agent if you buy green wood it's going to be yellow on here and you want to age it and then then oh hell this is a tiny piece you know how heavy that is you know yeah yeah and then you know you detect this wood and you put it on this fire here and see how steady and slow that burns oh yeah between because we age this it's all the water out of it yeah all the impurities out of it it's probably less than 20 percent moisture in there RR even less yeah yeah I keep UH 60 quarts of wood here at all times oh wow and we're aging it all the time how many chords do you go through let's say a week oh which is probably at least one but because this pit is real efficient it doesn't waste the heat right this pit is got double brick wall on it here double fire brick and so it's like an oven once you get it hot it stays hot and then we have a metal half inch metal plate in the inside of it it's yeah so once it gets hot and you can kind of hey my voice changes when I get down there inside a bit yeah a little Echo chamber get a Little Smoke on me but the you know the girls like that smell on you you know all your people out I agree get that smoke on anything ladies will say you smell good you know I know I wish I could yeah let me show you this lid this lid weighs about 300 pounds listen to when it closes right there that's that's 300 pounds we got this these uh airplane cables here that go back to counterbalances over there so even I'm not a real strong guy but with that 300 pound counterweight it's easy to open and close this this took weeks to build these pits uh back in the 1940s wow and and they're there's this is this is the same pitch we always use there it's it's it's beautiful it smells good it's real efficient and uh it makes make some people some barbecue that people just love this and duplicate it yeah and then so you can find some little little little leftover pieces yeah brother I'm gonna split this with you here here we go oh my god let's look for some more wow they're in another piece yeah oh look at this one I like this one yeah wow oh my God that's that's a whole nother level right there yeah it's wow that's awesome my mother Norma Jean black who's been in the bar been in the barbecue business longer than any woman in the whole world she's been in the business over 70 years wow she's 91 years young she's coming down here today we actually celebrating my dad's birthday today he would have been 97 years old so we're gonna have free cake for all the guests that come in today we do this we do this every year around the first week of November and we celebrate his birthday and she's a great cook man leave my glasses Omar man look at that can y'all smell that everybody watching it can you smell that we need a subtle vision of this camera smell it smell oh Vision yeah let me get a spoon here real quick so Ken how long these beans been cooking for oh these cooked five or six hours we cook them low and slow and slow right yeah look at that wow that's not no watery no look at that look at that the sauce is thick look at that beef gravy yeah yeah pinto beans Norma Jean blacks secret recipe pinto beans we have been serving this side for almost 100 years right here that's Monday right there yeah sight to behold man and smells the smell of that too man oh man it's a pinto bean like you've never tasted before no money right here Kim there you go there's some beautiful music over here gentlemen from cap but here at the sea Kent all right all right all right well uh let me wrap this up I know yeah yeah thank you for the hospitality thank you for shopping around oh my God you have fun enjoy the weekend all right I see you around thank you very much hey everybody out there you gotta watch Backyard Barbecue with Omar this man knows his Q he's been around the block and he's a real treasure watch his stuff he knows what he's talking about

Channel: Backyard Warrior

Views: 34,444

Keywords: #pitmaster, #texasbbq, #TXBBQ, #fire, #backyard, #stickburner, #workhorsepits, #picanha, #barbecue, #livefirecooking, #pkgrills, #merguez, #wagyu, #tagine, #burntends, #brisket, #beefcheeks, #bbqtiktok, #bbqszn, #bbqchicken, #offsetsmoker, #grilling, #dinoribs, #reversear, #lamb, #chudsbbq, #madscientistbbq, #beef, #weberkettle, #recteq, #millscale, #lockhart, #texmex, #spg, #guga, #howtobbqright, #snowbbq, aaronfranklinbbq, #smokedmeat, #bbqlife, #meatlover, #asado, #carneasada, #foodstagram, #pork, #steakhouse, #bbqporn, #churrasco, #ribs

Id: Zpn64VZckgg

Length: 15min 47sec (947 seconds)

Published: Wed Dec 21 2022