(upbeat music) - It's Friday morning. First thing we do is try to
get the briskets on the smoker, get it going 'cause those will
take about 12 to 13 hours. The briskets that we get
are from Creekstone Farms. They're pretty much, about, like, the highest
quality that you can get. This one looks very nice. I just want it to have a good
amount of fat all on top, that way it's protected and it has that nice, fatty bite. Once it's cooked, I have the job of making it pretty and I can make anything look pretty. (Chuck laughing) Three pork ribs. (upbeat music continues) Half pound brisket. (upbeat music continues) (upbeat music) I'm trying to get the brisket
to be as curvy as possible. Aerodynamic, pretty much so
that way when it's on the smoker and it's being hit with dry heat, it's not going to crisp up. If you leave any corner,
pointy parts on the brisket, they will crisp up no matter what. I'm pitching into the fat so that it reveals to me how
much more I need to trim off. So it feels a little harder where there is a little more fat. And so we just wanna make sure that it's a quarter-inch
of fat all around. Anything more than that won't render. So these are ready to be seasoned. I like to season the table first and then I'll just put
'em on there directly. I think for briskets, the bottom doesn't really matter because the grate rubs it off. So I just do a light
season on at the bottom and then I would just
use some mustard water. I just want it to be wet so that the rub and the pepper sticks. Our rub is pretty special. We grind all peppers here and we use chile guajillo, chile de arbol, oregano, bay leaves, thyme. All the good stuff. It can be pretty spicy too, for a lot of people we can tone it down, like we have level five spicy
and then level one spicy. And so I'm holding the shaker
pretty high for that reason. It helps so that the
spice falls pretty evenly. The lower I do it, the more
uneven it'll fall down. Having the shaker a little higher helps have a little more control. I'm so glad that our rub is orange because of all the peppers, 'cause then I can also tell by the color, like, how much I've seasoned
or how much is enough. All right. I think I feel good
about loading these guys. (upbeat music) Alrighty. Put these on the smoker. These briskets that I have on the smoker have been on for about two hours maybe. By the size of these, they'll probably catch up
to the rest of the cook by the time we're at the 13 hour mark. And after we load them, it's like a huge relief like oh, like that's like the
most urgent important thing to do at five in the morning, that way we're not here all night. I think these two are decent. Just lay it down. We're gonna start firing up the yakitori so we can roast the poblanos and some other peppers,
tomatoes, for our salsa. So this right here, we
have a Mill Scale yakitori and we use it for our direct-heat cooks. I'm gonna put these on. And these poblanos are for, I
would say, our signature side that everyone goes a little
wild for, our green spaghet'. We'll roast all these poblanos 'til they get pretty charred all around, and then we'll peel them and add on more greens, cilantro, jalapeno. Mix it with a creamy based sauce and it'll be very much
umami, creamy, and green. (Chuck laughing) So our green spaghet' is
known as espagueti verde, you can find it in South
Texas for the most part, but only at, like, celebratory events like birthday parties, baptisms, weddings. It's like, if you see it, it's because someone's mom made it. I think it's pretty cool that like, I am able to bring
this to central Texas and sort of invite the
whole world to try it. I think everyone in the
valley actually makes green spaghetti differently, but I think my mom's is the best. And so this is my mom's recipe. Now it's funny because
she's such a good cook and now she'll taste things that I make and she'll be like, "What'd you do?" Like, she wants to know,
like, what I know now. Sort of like, the, what's that saying? The student becomes the master. I think these are pretty much good to go. And then I'll just put a lid on these by letting them sit with the hot air, it'll soften them up even more. And then, so, when I'm
ready to take off the skin, it'll remove really easily. I was born in Brownsville, Texas, the tip of South Texas, border town right next
to Matamoros, Mexico. Our menu is very much South Texas - a lot of peppers, a lot of citrus. The tip of it all, it's
all about comfort for me. Right now, the way that
things are done at Barbs, I'm still learning. Everyone's learning and
we're all figuring it out, because I'm also only 25
years old so I'm just like, "Hey, I'm learning." These are the peppers
that have been sitting that were fire roasted,
the poblano peppers. So you can smell that smoky, charred-ness. Very, very simple. It comes off pretty, pretty easily. Just getting that skin off. In a normal size blender, about two poblanos, one or two jalapeno,
half a stem of cilantro. Some dairy, make it creamy. Just all the good stuff. It sort of turned from
light green to green-green as the cilantro blends all the way. (blender whirling) (upbeat music) All right, there's that green sauce. That's it for the sauce. We'll pretty much do this 15 more times and then we have enough
for the whole weekend. (upbeat music continues) Alrighty, check these briskets. They have been on for
about five hours now, about four hours in, that's when they start sweating. And that's called when the
briskets enter the stall. So, it lasts about five hours, usually five hours of them sweating. So the pooling, if it's
a little too much pooling then I'll dump 'em because from now on, for the next four hours, all they're doing is sweating. So I just wanna make sure that
the rub is not washing off. While it's doing that, I
can just read the briskets and like, know where
they're at in the cook. So throughout the cook they'll
shrink and they'll shrink. After every four hours, I'll move them more towards
the back, away from the fire, 'cause as they sit on the smoker, the longer they are, the more prone they are to getting crispy, so just doing everything possible to keep them nice and soft. From the beginning to the end. The briskets need so much attention. That's why I feel so attached to them. That's why we have that
saying on that t-shirt, "All these briskets is my sons" because it's a lot of touching, it's a lot of nurturing, making sure they're doing okay. From my understanding
of brisket growing up, it was cooked in a crock pot. Experiencing Texas smoked brisket for the first time was life-changing. Before opening Barbs, I
was working at Goldee's. I was there for almost three years. Very much started at the bottom with them. Jonny, Jalen, Lane, the squad, they're rockstars and I love them. The team at Goldee's, they put me on a pedestal. They were the stepping stone
of change for barbecue. Now there's more people
that can add onto the change and I'm so excited to see like, who's the next Chuck For Barbs. We're gonna start making our salsa that we use for one of
our sides, pork stew. One of our new and favorite dishes is the pork stew with calabacitas and corn that is served over rice, which we make from the
trimmings from the pork ribs. Then it's just like the
ultimate comfort dish. I didn't mess too much with it and let all these ingredients do the work, like the tomatoes and the jalapenos. The tomatoes will be
fire-roasted and smoked. So I'll put this at a lower heat and then we can go outside and start roasting those tomatoes. I don't really want these to cook much because this holds a lot of water content that is needed for the sauce. It's just like a very
quick, very quick char. You can smell like, that
the tomato taste will change because of it being charred. I feel like the smell is like, earthy, like, I don't know,
just yummy, yummy smell. (Chuck laughing) All ready. So this is the pork that we
get from trimming our pork ribs that we'll use to make
our side, the pork stew. The seasoning, just salt
and pepper for this dish. We'll sort of marinate it with it and then we will fry the pork, a very quick sear. This is Diego's first day. - [Producer] You were, you said
you were kind of starstruck, right, a little bit? - A little bit, yeah. I mean I saw like, about a year ago a bunch of videos about Goldee's, about like, you know,
Lane, Jalen and Chuck. So on Wednesday when I
interviewed I was like, "Oh God!" I think that's the first thing I said, I was like, "I'm a little nervous, I'm a little starstruck right now." (Chuck laughing) Yeah, so it's a dream come true working here and learning from Chuck, man. - Right now we're eight months in, still very much small team. Today we actually had Diego start his first day at Barbs and he's been doing really amazing. He's actually our first real hire. I'm really excited that this
moment is being captured because this is just the beginning for us. So Diego, you're going
to add the olive oil and then the pork stew and then it's gonna be like a real quick, you just want to brown it. - [Diego] Yeah. - And then if you think you need more oil, you can add on more.
- It might, I think once it starts releasing because it's pork, so it'll be fine. - If you leave it too
long then it will start releasing all those juices that you want to keep for the salsa. So this is more just like
real quick, real fast, just to get some color
and some like, fat flavor. Cilantro, onion, garlic. Now we just puree. (machine whirling) (upbeat music) Now we'll get the real salsa. This would be really good with like, chips and stuff like that. One day we'll be a
chips-and-salsa restaurant. (machine whirling) I'm just blending it, so every little piece of
cilantro is blended all the way 'cause it adds so much more flavor to it rather than having it this way, it tastes very different. There is our broth. Alrighty, now that we have the sauce, we're gonna add all that pork into here and put a lid on it and let it sit at a low
flame for two to three hours. It smells like mama's kitchen, delicious. We're gonna start on the choco pudding. So lots of milk, lots
of lots of chocolate, lots of yolks. Logan's cracking eggs right now and separating the yolks from the whites. I think most barbecue
restaurants have banana pudding and I was just like, "Enough!" So this is a classic hot chocolate tablet that people use in Mexico, South Texas, very influential. We'll put it on the stove
top and it'll dissolve. Sugar, lots of sugar. So I'll put this on the stove top and then all the other
ingredients will go in at separate times, as it's getting higher in temperature. (upbeat music) So, right now that it's
about eight hours in, I feel really good about them. You can tell if you've
had like, a high fire or a spike in temperature. Once the the leans sort
of curve up like this, then that means that
you've been hitting it too hard, too fast. And so from what I see, like, they're all like sitting down and not sort of curving up. But these look really nice. They feel really nice. It's been a good cook, so far. They're probably at the
last hour of the stall and I'm just going to try to remove all these puddles and
push 'em back once again. And then they probably have about four or five more hours to go. These are looking pretty good. It looks like they're just
about coming out of the stall, so we only have a couple more hours to go and we'll wrap them and let 'em rest and we'll see them tomorrow. We are all done with prep, I'm all stuttering because
it's been a long day. But that's it for today, and we'll be back early morning tomorrow. (birds chirping) (pot sizzling) It's Saturday morning and
right now it's 8:00 AM and everyone is sort of taking
on their different tasks to get us ready for service. In the morning we all have about, like, four things going on at the same time and then once 10:00 AM
comes it's like, all right, like, everything needs to be done by then. (upbeat music) Last night we finished the briskets, we finished pork ribs pretty late at night and now we are doing all the short cooks, turkeys, lamb chops, sausage, and then we'll be ready for service. Turkeys are almost done
or some of them are done. We're gonna let 'em cool
down a little bit more and then we'll wrap 'em with a little bit of butter,
a little bit of seasoning. Now we're gonna load the
lamb chops and the sausage. So these lamb chops, it's a
very hot and fast short cook. They are seasoned with our herby spice. So right now, I mean, we
only have three racks on, we're still small guys, but eventually I can see this
pit loaded with lamb racks that I'm just treasuring
the moment right now where I can really fine
tune and get these perfect. (Chuck chuckling) I think a year from now, it's going going to be so different where instead of having a three
or four person team, it's going to be like eight or 10. Cool, so now we're wrapping the turkeys with a little bit of butter
and some of our herby spice. Just let it sit on there and
then it'll melt and we'll, it'll sit on a water bath,
a butter bath actually. The butter sort of helps it keep moist and not cook while it's
sitting in the warmer, and then while the spice sort of adds on just a little more flavor, flavor blast. Now we are definitely
running a little behind. No it's just like, so stressful. Weird things happen every time, it's like, okay, what if the sauce tastes a little bit more bitter today without, I don't know, uncontrollable
factors come into play. (upbeat music) Hold on, hold on. (upbeat music continues) We just strained 11 pounds of pasta. Jovi's gonna go oil it, so
that way it prevents clumping. We cooked it till al dente so that by the time service comes, it's still just like that
perfect spaghetti bite. The green sauce will get mixed
with the noodles per order. That helps out by keeping the
sauce saucy and not clumpy, and a labor of love very much. This is our most selling
side, so we make a lot of it. We don't really wanna run out and we wanna have it the whole day because it is a fan favorite. People get like, quarts of it, even if it's just, they'll get it like some
for here, some for later. (upbeat music continues) We just got the turkeys off. We got the lamb chops on. We're about to put sausage on. We're a little bit behind,
but we got it, we're moving. Our sausage is a three-day process. We cold-smoke them on Thursday. Today we're cooking them for service and they are our fajita sausage. So when you bite into it, it's almost like a stuffed-crust sausage. This is the last thing
that goes on the smoker right before our service starts, almost the last of everything. We still got just a few more things to do and then pretty much ready for service. And I think we have a
line forming already. (upbeat music) Hello, hello. How are y'all doing today? - Good. - Pretty good. Are y'all gonna be eating here? Heck yeah. Let's start with brisket. How much brisket are you thinking? I think most people that
come to Barbs right now that sort of, are seeking and wanting to come here on their own will and then like when they try the food, they're just like even more blown away. It feels so special knowing
that they are ready, come in with so much love. All right, hey y'all. How we doing today? - All right.
- Nice. Very good, thanks for coming out. When we put the sauce
with the ribs, the flavor, we call them Molotov ribs, not because of the spiciness of it, but because it's moreso
an explosion of flavor. When we actually cut them to serve, we slice them, we zest them on top to give it that brightness and sort of cut down
on the fattiness of it. So they become very addicting
once you bite into them, almost like hot Cheetos. (upbeat music continues) Two links of sausage and then
two Ozarka waters, fabulous. All right, your total is $88.21. I think what we're doing with
Barb's is pretty significant. What more than to do that in a town that already has so much
history with barbecue? So Lockhart is the capital
of barbecue in the world. For us to bring Barbs here
and add onto that history, it feels really good to be
here and to be welcomed. That's a perfect order right there. 1.1, is that okay?
- Yeah. That's fine.
- Cool. (upbeat music continues) Whenever people get a tray at Barbs, I want them to experience
this journey of flavors. 'Cause often times that when you go to eat at a barbecue restaurant, most things start tasting
the same, a little bit. Full house and then three lamb chops. Like, a pork rib will
always taste sweet, savory, and then like, most meats
will have the same seasoning. And so with our meats, we make it a huge effort
for every single bite that you take at Barbs is
different and wows you, when you bite into something at at Barb's, I want you to feel like... (Chuck laughing) (upbeat music continues)
