How Houston Pitmaster Quy Hoang Is Bringing Asian Flavors to Texas Barbecue — Smoke Point

for our goji jiang ribs we use a st louis cut we just like the way they cook cook a little faster than whole spares so we have a goji jang rub here that we'll put on the ribs consist of sesame seeds brown sugar salt black pepper goji garu which is a red chili flake i'm vietnamese i was born in vietnam came over here when i was like two years old i like to look at us as using traditional cuts of meat traditional cooking methods but with just flavors that we grew up eating flavor profile is probably going to be on the sweeter side does have a hint of spice but nothing that's going to overwhelm you or anything like that so these ribs they'll cook for about three to four hours we normally like to check them at the three hour mark because sometimes if you have dinner ribs they'll cook a lot faster they'll go to about 9 30 10 o'clock and then when we pull them out we'll glaze them up so this is gonna be our goji jean sauce we start with goji jam paste which is a korean fermented chili paste soy sauce and we got sesame oil and a ton of sugar and then we use a ginger ale this kind of helps dilute it down a little bit you saw how thick that goji jam paste is korean barbecue is one thing my friends my family we would always go try so after a while we were like hey we got the texas trinity down now let's have some fun so these ribs have been on the smoker for about three three and a half hours we're just gonna check in on them and see where they are you want them to kind of bend but don't break you can also probe it with a toothpick if it goes in real smooth you'll know it's done so this one kind of bend in at 90 degrees without breaking so it should be good to go let them rest about 10-15 minutes and then we're going to glaze them up with our goji jet glaze gold gj is like the perfect condiment i just like the umami flavor you know it's kind of earthy so once we glaze it up we just top it with some sesame seeds and some green onions [Music] so here we got our prime black angus brisket we're going to trim it up today there's a certain point off the point side of the brisket that we use for our burnt ends and our burning steam buns growing up i love pecan duck so you know that's typically eaten with the bows so we just wanted to do something utilizing that you know people don't really do burnt ends as like where they trim it up and specifically make burnt ends it typically comes from like after you smoke it so we trim this this piece off so we'll season this just like our brisket it'll get in the smoker and then when it's done we cube it up sauce it with a hoisin barbecue sauce cook it a little more until it's tender and then we'll put that in our steamed buns you know we just try to trim off as much of the fat cap as we can and then just clean up any like jagged edges or real thin edges that are gonna burn so we're gonna season these briskets and this little burnt end piece here i like to lay a little bit of olive oil down just kind of help the rub stick a little bit do a salt and pepper mix top it off with our beef rub mix it like garlic powder onion powder you know we like to spice everything up so there's a little bit of cayenne in there so i'm loading these briskets i tend to put the flat towards the back this particular model of this jnr is the little red smokehouse it actually uses a convection fan the heat's pretty even i mean there are still hot spots in here during the cook i will rotate this one time and then when i wrap i'll also find some of the larger briskets and and put them in the in the hot spots does it assist you a little bit yes you know i like to compare it to a baker you know everyone has an oven but not every breaker is the same all right this prep here is going to be for our charisi pork belly uh fried baobins i love pork belly it's uh basically what bacon's made from it has a good fat to meat ratio so we're just going to rub this down with our spice blend it consists of brown sugar salt and chinese five spice you know it's something we always grew up eating all the different flavors we get that saltiness that umami just goes really well with pork you know after school me and the boys we would go to the local asian supermarket and you could buy sharsi you know keep it up and eat it with a bowl of rice it was delicious so this isn't one another one of those dishes that is inspired from our you know upbringing and growing on so now this is going to go on the smoker for probably about six hours and then once we pull it off the smoker i have a shark seal glaze that we'll glaze it up with i think we've built one of the greatest teams in the city we run a small crew everyone's invested in you know what we do here the flavors that we do crystal bao anyone comes up with a dish we'll bounce ideas off of each other so this is called aung choi it's also known as the chinese water spinach today we like to pickle it's uh one of the components for the fire bow right now we're about to shop these anchors so they could be more vibrant more green and it just makes it more pretty it does kind of help with the texture as well the thing is though you don't want to go over otherwise it'll be like mush now i'm just going to start mixing all the ingredients for the brine start out with sugar rice vinegar we got apple cider vinegar as well and water let's give that a little stir we're going to bring this to a boil and now we're going to shock them to stop the cooking process so you can see it's more darker more green more vibrant compared to like one as well so just gotta drain them and one thing that's real nice with this recipe is like once you pick them they'll hold for a while the pickling brine is finished boiling simply pour it over the ank choy with the pickle angel you get your acid uh it's nice and sweet a little sour and it works well with the pork belly because you know it's very fatty savory so our charsio belly has been on for about six hours so let's go ahead and check on it oh yeah that's nice the tenderness of it it's just great so when it comes out hot we take the charcoal sauce and just kind of glaze it on there it's important to put the glaze on when it's hot i think it makes it stick better especially sometimes if you have a real thick sauce like this one it just kind of helps thin it out we'll cool this one down and then we'll cut it into the strips and we'll pan serum the order so this is crystal she's going to walk us through assembly i start with the bow buns and i will fry these for i want to say not even a minute so once these are nice and dark i'll transfer them over to the bowl and we make a honey syrup so we'll toss them in the syrup get a nice coat on them so now i'll pry up the belly get a nice char on it on each side once these have a nice color to them we'll glaze them with our char sous sauce when we glaze it it's going to give it that nice caramelization yeah this is one of our more popular dishes i think then we hit it with some chinese mustard and that's when we top it with the aung choi that we pickle in-house and that's it they'll go out next up we're going to do our thai red curry and chili sausage i always start off with the pork butt we like to experiment a lot with all kinds of crazy sausages it's a pretty open vessel you could get real creative with it so we do rotating specialty sausages twice a week we just want to have fun you know i don't want to be stuck cooking the same three or four items forever double check my recipe real quick don't want to really mess anything up i really love thai food i love curry i was like why not just mix it all together and put in a sausage i know some people will make the curry paste from scratch it's just so time consuming so we just get it we're gonna go with some coconut milk some fish sauce so just mix it up real good one thing with sausage when you do grind it you want the equipment and the meat to be super cold i just actually uh grind it through once we use a pretty coarse uh grind to the pork we're gonna add there's garlic powder in here black pepper uh some ginger powder and then all the fresh herbs we have fresh shallots lemongrass cilantro and i love the heat so a lot of fresh thai chilies so we're going to let this mix until the meat mixture is nice and tacky you don't want to over mix because then that'll break down a lot of the fat you want that nice fat rendering when you're actually smoking it yeah so you can see this is kind of tacky one good test i always do is well on the palm of your hand like that and it's kind of sticks there and falls off so now we will grab the stuff or we'll link them all up so this is a port casing we we use the 32 to 35 millimeter casings you know some people will use all beef casing beef casings tend to be a little bit tougher pop any little air bubbles you see these sausages are gonna go on here about 180 for probably about three hours over that time we'll we'll slowly crank up the heat maybe ending around like 2 25 until they hit temp so when we make our sausage we do a two part smoking process just to give it that extra snappy casing when we get the nice color it hits the temp we want we'll take it out chill it down real quick in a ice bath let the flavors develop overnight and then for service we will re-cook them at a higher temp these sausages are pretty much the last thing we're waiting on uh i mean it's almost time for service so once these come off we'll be ready to rock and roll [Music] steam bonds for here we smoked off that flap we cut from the point of the brisket cubed them up now we're going to sauce it up with a hoisin barbecue sauce it consists of fresh minced garlic hoisin soy sauce a little bit of fish sauce now we have these nice cubes of fatty meat crunchy on the outside so these will go in our steamed buns that's topped with more hoisin barbecue sauce pickled jicama green onions and cucumber yes sir what else for you we didn't want to be those oh these are the asian guys doing asian barbecue we like to actually call it now houston barbecue houston's such a melting pot there's guys all over the city that are taking their heritage and putting it into barbecue and it's working on the ribs you want the regular ribs or the goji jig what kind of dude this is these are goji jeans oh yeah i like it i think now we've built up that trust within our customer base where our regulars are trying new items you know before when they first come in it's ah just give me the brisket ribs and sausage now our regulars and even some new people you know what they read about us they they don't want to try the normal stuff the regular stuff they go straight for the our featured items i consider myself kind of a perfectionist and i want to challenge myself barbecue's challenging sometimes it's frustrating but if you nail it it's the most gratifying thing you know you nail it brisket you get those perfect slices it's like man i hit it you know there are some people that will look at what we're doing and say it's not barbecue you know you got to open your mind to it like who can define what barbecue is sir what can we get for you come in here with an open mind try some of the stuff that you probably won't see on another barbecue restaurant's menu [Music]

Channel: Eater

Views: 1,514,544

Keywords: Barbecue, asian barbecue, brisket, texas barbecue, bbq, texas brisket, smoked brisket, bbq brisket, korean barbecue, texas bbq, texas style brisket, barbecue brisket, how to smoke brisket, chef, foodie, best barbecue, eater, eater.com, ribs, barbecue sauce, smoked barbecue, texas, best barbecue texas, houston barbecue, best barbecue in houston, Blood Bros, Blood Bros bbq, smoke point, eater smoke point, smoke point eater, pitmaster, best pitmaster, best texas bbq, texas bbq ribs

Id: u7MocwxUg5U

Length: 12min 35sec (755 seconds)

Published: Wed Feb 16 2022