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How Barbs B Q Became Texas's Hottest New BBQ Spot — Smoke Point

Eater・2 minutes read

Briskets from Creekstone Farms are cooked for 12-13 hours with a special rub, while green spaghet' with a creamy poblano sauce is a South Texas specialty at Barbs. Chuck's journey from Brownsville emphasizes comfort food, with dishes like pork stew and chocolate pudding, all prepared and served by 10:00 AM daily.

Insights

  • Briskets at Barbs are sourced from Creekstone Farms, meticulously trimmed for fat content, and seasoned with a special rub including chile guajillo, chile de arbol, and more, ensuring optimal rendering and flavor.
  • Chuck's journey from Brownsville to Barbs highlights a focus on comfort food with South Texas influences, with dishes like green spaghet' and pork stew with calabacitas and corn, emphasizing the team's commitment to quality and tradition in their culinary offerings.

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Recent questions

  • How are briskets prepared at Barbs?

    Briskets are sourced from Creekstone Farms, trimmed with a good amount of fat, seasoned with a special rub, and seasoned with mustard water for optimal rendering.

  • What is green spaghet' at Barbs?

    Green spaghet' is a South Texas specialty dish made with a creamy, umami sauce prepared by roasting poblanos and blending them with cilantro, jalapeno, and a creamy base.

  • What is Chuck's journey at Barbs?

    Chuck's journey at Barbs involves learning from Goldee's team and emphasizing comfort food with South Texas influence.

  • How is pork stew prepared at Barbs?

    Pork stew at Barbs is made from pork rib trimmings, seasoned with salt and pepper, seared for ultimate comfort, and served with calabacitas and corn.

  • How is chocolate pudding prepared at Barbs?

    Chocolate pudding at Barbs is made with milk, chocolate, yolks, a classic hot chocolate tablet, and sugar added gradually while cooking on the stove.

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Summary

00:00

"South Texas Comfort Food at Barbs"

  • Briskets are put on the smoker first thing in the morning, needing 12 to 13 hours to cook, sourced from Creekstone Farms for high quality.
  • Briskets are trimmed to have a good amount of fat for protection and flavor, then seasoned with a special rub containing chile guajillo, chile de arbol, oregano, bay leaves, thyme, and more.
  • The briskets are seasoned with mustard water to help the rub stick, ensuring a quarter-inch fat layer all around for optimal rendering.
  • Green spaghet' is prepared by roasting poblanos for a creamy, umami sauce mixed with cilantro, jalapeno, and a creamy base, a South Texas specialty.
  • The green sauce for the spaghet' is made by blending fire-roasted poblanos, jalapeno, cilantro, and dairy until it turns from light green to green-green.
  • Briskets enter the stall after about four hours, sweating for five hours, requiring attention to prevent crisping, moving them away from the fire as they shrink.
  • Chuck's journey from Brownsville, Texas, to Barbs, learning from Goldee's team, emphasizes comfort food with South Texas influence.
  • Pork stew with calabacitas and corn is a favorite dish, made from pork rib trimmings, seasoned with salt and pepper, then seared for ultimate comfort.
  • Diego joins the team at Barbs, starting his first day, learning from Chuck and contributing to the small team's growth.
  • Chocolate pudding is prepared with milk, chocolate, yolks, and a classic hot chocolate tablet, cooked on the stove with sugar added gradually as it heats up.

14:24

Meats and pasta prep for service.

  • All meats need to be prepared by 10:00 AM for service, including briskets, pork ribs, turkeys, lamb chops, and sausage.
  • Turkeys are wrapped with butter and seasoning to cool down before service.
  • Lamb chops are seasoned with herby spice and cooked hot and fast.
  • Pasta is strained, oiled, and cooked al dente to maintain perfect texture for service, mixed with green sauce per order to prevent clumping.
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