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I'M G. GARVIN, BABY, AND IN THE SOUTH, WE DO THREE THINGS.
WE LIVE, WE LOVE, AND WE EAT.
(G. Garvin) HOLD ON TIGHT,
BECAUSE I'M ABOUT TO TAKE YOU ON A ROAD TRIP THROUGH HOUSTON,
WHERE WHEN IT COMES TO FOOD,
THE FLAVORS ARE AS BIG AS THE STATE OF TEXAS.
I'M TALKING ABOUT LEGENDARY EAST TEXAS BARBECUE
SERVED UP REAL FRESH
AND LIKE EVERYTHING ELSE IN TEXAS, REAL BIG.
I'M ALSO GONNA SHOW YOU MY DIY SIDE.
THEY'RE PUTTING ME TO WORK AT PITMAKER, BABY.
I'LL BE HANGING WITH THE BUILDERS
OF CUSTOM BARBECUE RIGS THAT MAKE EVEN
THE MOST SEASONED PRO SIT UP AND PAY ATTENTION.
AND TO BREAK IT UP A LITTLE BIT, WE'RE GONNA GET DOWN
WITH A TEXAS STAPLE-- THE KOLACHE.
HEY, THERE'S PLENTY OF MOUTHWATERING STOPS
ON THIS OUTING.
WE'RE GONNA GO FOR A RIDE, AND WE'LL FIND THEM TOGETHER.
HOUSTON--
NOW SOME PEOPLE LIKE TO CALL IT THE BAYOU CITY,
BECAUSE IT SITS NEXT TO THE BANKS OF THE BUFFALO BAYOU.
SOME PEOPLE LIKE TO CALL IT THE SPACE CITY,
BECAUSE IT'S ALSO HOME TO NASA's JOHNSON SPACE CENTER.
BUT GUESS WHAT?
HOUSTON, WE DO NOT HAVE A PROBLEM,
BECAUSE I KNOW EXACTLY WHERE TO GO
TO GET SOME EAST TEXAS BARBECUE THAT'S TRULY OFF THE CHAIN.
WE GOT A 20-MILE DRIVE OUTSIDE THE CITY.
TO Tin Roof B-B-Q.
WE'RE GONNA TRY THE TEXAS CHEESESTEAK SANDWICH.
BUCKLE UP.
♪♪♪
MY NAME IS RON WEBBER,
AND I OWN Tin Roof B-B-Q ALONG WITH MY WIFE NANCY.
HEY.
OUT HERE, THIS IS TEXAS BARBECUE AT ITS FINEST,
BECAUSE EVERYTHING IS MADE FRESH,
AND WHEN IT'S GONE, IT'S GONE.
SO WE SHALL SEE ABOUT THIS TEXAS CHEESESTEAK.
PHILLY, I KNOW. TEXAS, WE'LL SEE.
♪♪♪
IT'S CRAZY WALKING THROUGH THIS PLACE.
IT LOOKS LIKE A COUPLE OF DIFFERENT BUILDINGS.
(Ron) YEAH, WE'RE PRETTY MUCH THREE BUILDINGS.
WE GOT THE ORIGINAL BUILDING, WHICH IS THE BANQUET ROOM NOW...
MM-HMM.
THE MAIN BUILDING IS A COUNTER SERVICE.
WE GOT 4,000 SQUARE FEET OF DECK OUTSIDE.
AND THEN WE HAVE THIS SECTION BACK HERE,
WHICH IS OUR SMOKEHOUSE.
THIS IS WHAT CAUSES THE MAGIC.
THIS IS IT, THE SMOKE.
AND WHAT TYPE OF WOOD IS THIS?
STRICTLY RED OAK.
RED OAK BURNS SLOW. IT BURNS HOT.
AND WE JUST CHUNK IT IN.
THERE WE GO.
NOW TELL ME A LITTLE BIT ABOUT THE MENU,
LIKE, SOME THINGS THAT YOU SPECIALIZE IN.
WE COOK THINGS HERE TO RUN OUT.
IF I'M OUT OF RIBS, I'M HAPPY.
IF I'M OUT OF CHICKEN, I'M HAPPY.
WE DON'T SERVE DAY-OLD CHICKEN HERE.
RIGHT.
THE BARBECUE SAUCE IS HOMEMADE. IT'S NANCY'S RECIPE.
NOW WE DO ABOUT 40 GALLONS A WEEK.
WOW.
THE SIDE DISHES WE MAKE FRESH EVERY DAY.
OKAY.
YOU'RE NOT GONNA GET THIS AT YOUR LOCAL CHAIN BARBECUE PLACE.
UH-HUH.
I WANT EVERYTHING TO BE AS FRESH AS WE CAN MAKE IT.
IF IT'S NOT AS GOOD AS I CAN MAKE IT,
I DON'T WANT TO HAVE NOTHING TO DO WITH IT.
YOU KEEP THE INTEGRITY OF A GOOD PRODUCT.
RIGHT.
IT'S PROBABLY WHAT MAKES YOU DIFFERENT.
EXACTLY.
SO WHAT DO YOU GOT?
WE DO A TEXAS CHEESESTEAK.
WE TAKE A SIRLOIN ROAST.
NOW THAT'S A BIG BOY.
WE'LL SEASON IT WITH OUR SEASONING MIX.
NOW I CAN TELL YOU WHAT'S IN IT,
BUT I WON'T TELL YOU HOW MUCH.
OKAY.
WE'VE GOT BROWN SUGAR...
BROWN SUGAR...
RED PEPPER...
MM-HMM.
A LITTLE WHITE PEPPER, WE'VE GOT GARLIC...
AND SOME OTHER STUFF.
AND SOME OTHER STUFF.
WE NORMALLY WOULD LET THIS SIT AND SEASON
FOR THREE OR FOUR HOURS BEFORE WE THROW IT ON.
MM-HMM.
NOW THAT WAY, IT GIVES IT A CHANCE TO KIND OF SOAK IT UP.
JUST SOAK IT IN, RIGHT, OKAY.
THIS IS GONNA COOK 14 HOURS.
HOW MANY SANDWICHES IS THIS BABY GONNA GIVE YOU?
WE'LL PROBABLY GET 160 SANDWICHES OUT OF THAT.
MAN, THAT'S A LOT OF SANDWICHES.
YEP.
ALL RIGHT, WHAT WE GOT NEXT?
LET'S GO FOR THE BRISKET.
NOW YOU KNOW, EVERYBODY SAYS THEY CAN DO A GOOD BRISKET.
EVERYBODY LIES, TOO.
DON'T THEY?
(laughs)
EVERYBODY LIES.
OKAY.
NOW ARE THESE PORK RIBS OR BEEF RIBS?
NOW THIS IS PORK RIBS. WE DON'T DO BEEF RIBS.
WE DO HEAVY RIBS. WE DON'T DO NO WIENIE RIBS.
WIENIE RIBS ARE WHERE YOU WALK IN, AND THEY THROW A BONE AT YA.
YOU'RE STILL HUNGRY.
EXACTLY.
I SHAKE, YOU BAKE.
THERE YOU GO.
LASTLY, WHAT WE'LL DO IS WE'LL DO CHICKEN.
GOTTA HAVE THE BIRD, BABY.
WE DO THE BEST CHICKEN YOU'LL EVER HAVE.
LIGHT SHAKE.
A LIGHT SHAKE. THERE YOU GO.
OKAY.
SO...
JUST GRAB A HOLD OF IT.
THEN WE'LL DO THE RIBS.
SO WE'RE GONNA PUT IT TOP SIDE DOWN.
TOP SIDE DOWN.
EACH SLAB GETS ITS OWN RACK.
YOU'RE GONNA THROW THE CHICKEN IN THE LOOSE SPOTS.
OKAY.
OKAY.
WHAT'S THE NEXT MOVE?
I'M GONNA LET MY YOUNGEST SON BRECK COME IN HERE
AND SHOW YOU HOW TO PUT THE TEXAS CHEESESTEAK TOGETHER.
I'M EXCITED.
YEAH, THAT RIGHT THERE IS NOT YOUR PHILLY CHEESESTEAK.
I FEEL LIKE I'M ROLLING THE ROYALTY.
THIS BABY'S BEEN GOING FOR 14 HOURS.
EVERYBODY LIKES TO GO WITH A HIGH FAST-PACED PROCESS.
UH-HUH.
BY DOING IT THIS WAY, YOU'RE SAVING ALL THAT FLAVOR IN.
RIGHT.
SO I'M GONNA START COOKING. DRAWN BUTTER?
YES, SIR.
NICE AND HOT.
NICE AND HOT. GET IT GOING.
PEPPERS FIRST OR ONIONS FIRST? DOES IT MATTER?
IT DOESN'T MATTER.
I ALWAYS JUST LEAVE THE MUSHROOMS FOR LAST.
OKAY.
ONIONS, JUST YELLOW ONIONS.
AND JUST THE SALT HELPS CARAMELIZE 'EM DOWN,
COOK 'EM DOWN.
OKAY.
AND WE'LL THROW IT IN THERE WITH ALL THAT MEAT,
MAKE A BIG SANDWICH.
WE'LL TAKE THE DRIPPINGS FROM THAT STEAK...
MM-HMM.
ADD A LITTLE BIT IN THERE.
WE'LL GET IT GOING.
OH, BOY.
HELP RENDER IT DOWN A LITTLE BIT.
MMM.
WE'RE GONNA TAKE THE PROVOLONE CHEESE.
WE'RE GONNA PUT SOME ON TOP THERE.
LIKE THIS?
ANYWHERE.
PUT SOME THOUSAND ISLAND DRESSING ON THAT BUN,
GIVE A LITTLE BIT OF ZEST TO IT, TO THE SANDWICH.
WE'RE GONNA LOAD THIS THING UP...
WOW.
WITH A BUNCH OF MEAT, A BUNCH OF CHEESE.
OH, BOY, OH, BOY, OH, BOY.
IT MAKES A MESSY SANDWICH, BUT IT'S SO GOOD.
THAT'S THE TEXAS CHEESESTEAK SANDWICH, RIGHT THERE.
OKAY, THIS IS MASSIVE,
BUT I'M GONNA FIGURE IT OUT.
OH, YEAH.
MMM.
UM...
MMM.
INCREDIBLE.
PHILLY AIN'T GOT NOTHING ON THIS.
OH, YEAH.
ONLY IN TEXAS.
TEXAS CHEESESTEAK
IS WHERE IT IS.
OH, YEAH.
(Ron) YOU COME HERE ON A SATURDAY NIGHT,
OF COURSE YOU'RE GONNA GET GREAT FOOD.
YOU'RE GONNA GET A FAMILY ENVIRONMENT.
YOU COULD COME IN A SUIT AND A TIE.
YOU COULD COME IN YOUR BLUE JEANS.
WHEN THE CUSTOMER WALKS THROUGH THE DOOR,
WE WANT THEM TO WALK AWAY SAYING,
"THIS IS THE BEST BARBECUE THAT I'VE EVER HAD."
THE Tin Roof B-B-Q-- YOU BETTER BRING AN APPETITE.
♪♪♪
HEY, WE'RE GONNA TAKE A BREAK FROM SOME GREAT BARBECUE,
'CAUSE YOU CAN'T COME TO HOUSTON, TEXAS,
WITHOUT TRYING THE KOLACHE.
HEY, I'M HANGIN' OUT IN H-TOWN, HOUSTON, TEXAS.
NOW YOU CAN'T COME TO HOUSTON, TEXAS,
WITHOUT TRYING THE KOLACHE.
I'M GONNA TAKE YOU TO A PLACE
THAT THE LOCALS SAY IS THE BEST--
THE ORIGINAL KOLACHE SHOPPE.
KEVIN DOWD IS THE THIRD-GENERATION OWNER,
AND ALONG WITH HIS WIFE AND BROTHER-IN-LAW,
CARRIES ON THE FAMILY TRADITION OF MAKING KOLACHES.
THE RECIPE IS, UH, THE SAME AS IT WAS BACK IN 1956.
WE HAVEN'T CHANGED ANYTHING.
I KNOW WHAT YOU'RE THINKING. WHAT IN THE WORLD IS A KOLACHE?
HANG OUT WITH YOUR BOY G. GARVIN,
AND YOU'LL SOON FIND OUT.
SO, KEVIN, AS SOON AS I SAID TO PEOPLE
I WAS COMING TO HOUSTON, THE FIRST THING THEY SAID
IS, "YOU GOTTA TRY THE KOLACHE."
OKAY.
AND I SAID, "THE WHAT?" AND THEY SAID, "THE KOLACHE,"
SO TELL ME ABOUT 'EM.
WELL, KOLACHE IS A CZECHOSLOVAKIAN PASTRY.
OKAY.
NOW MOST PEOPLE DOWN HERE,
THEY THINK OF THE SAUSAGE AND CHEESE, RIGHT?
OKAY.
UM, ACTUALLY, KOLACHES STARTED OFF AS FRUIT-FILLED PASTRIES.
THE POPPY SEED, THE SWEET CHEESE...
MM-HMM.
THE PEACH, THE APPLE, UH, THINGS LIKE THAT.
OKAY, LET'S TALK ABOUT THE DOUGH.
OKAY, WELL, THIS IS THE TRADITIONAL KOLACHE DOUGH.
IT'S LIGHT, AIRY, SLIGHTLY YEASTY,
SLIGHTLY SWEET, SLIGHTLY SALTY TYPE OF DOUGH.
I SEE YOU'VE GOT SOMETHING STARTED.
THESE ARE READY TO FILL.
THESE ARE GONNA BE THE FRUIT KOLACHES.
OKAY.
KOLACHE TIME.
OKAY, UP HERE WE HAVE
A COUPLE DIFFERENT VARIETIES OF THE FRUIT.
WE'RE GONNA GO AHEAD AND TAKE
A LITTLE BIT OF THE BLUEBERRY FILLING,
PLOP IT RIGHT IN THE MIDDLE OF THE KOLACHE.
YOU DON'T WANT TO BREAK THE BOTTOM TOO MUCH.
YOU'RE GONNA GO AHEAD AND MAKE A NICE LITTLE SPOT
FOR THE REST OF IT TO GO IN.
I'M GONNA PLOP A LITTLE BIT MORE IN THERE.
YOU WANT TO TRY ONE?
UH...
WHAT'S THIS?
IT'S THE POPPY SEED FILLING.
ALL RIGHT, SO...
THERE WE GO.
DID I GET DOWN DEEP ENOUGH?
YEAH, WE CAN GO A LITTLE BIT DEEPER,
KIND OF SPREAD IT OUT WITH YOUR FINGER AN THE SPOON.
GET OUT A LITTLE BIT MORE FILLING.
OKAY.
THIS IS DIFFICULT. DON'T BE LAUGHING AT HOME.
THERE WE GO.
OKAY.
WITH THE POPPY SEED,
WE HAD TRADITIONALLY FILLED 'EM ON THE INSIDE.
WE'LL GET A LITTLE BIT OF THE POPPY SEED FILLING,
AND THEN WE'RE GONNA GO AHEAD AND ESSENTIALLY CLOSE IT UP.
WE'RE GONNA PUT IT RIGHT BACK WHERE WE STARTED,
PUT A LITTLE BIT OF BUTTER,
A LITTLE BIT OF SUGAR...
OH, BOY.
AND A LITTLE BIT OF SPICE.
OKAY.
SEE IF I CAN GET THIS RIGHT.
ALL RIGHT.
YOU GOTTA PACK IT IN THERE.
THAT'S GONNA BE A MONSTER KOLACHE, RIGHT THERE.
ENDS IN.
MM-HMM.
MAYBE A BIT TOO MUCH.
OH, WE'RE COMING ALONG.
JUST KIND OF KNEAD IT ALL TOGETHER THERE AT THE BOTTOM,
KIND OF TWIST IT OFF.
MAKE A LITTLE PURSE.
THERE WE GO.
OHH.
YOU GOTTA REALLY SORT OF BE CAREFUL HANDLING IT.
THAT'S YOURS.
AND JUST A PINCH OF SPICE.
(chuckles)
OKAY, I REALLY WANT TO DO IT RIGHT,
SO WHAT DO YOU SUGGEST I TRY?
UH, LET'S GO AHEAD AND DO AN APPLE FILLING.
OKAY.
THIS OKAY?
YEAH, IT LOOKS GOOD.
A LITTLE BIT OF BAVARIAN CREAM OVER THERE.
OH, COME HERE, YOU.
THE SWEET CHEESE IS ONE OF MY FAVORITE KOLACHES.
PUT A LITTLE BIT OF, UH, CHEESE FILLING IN THE MIDDLE...
YEP, COOL.
AND ANY--ANY EXTRA LIQUID, WE'LL JUST KIND OF...
DRAIN IT OFF. GOTCHA.
DRAIN IT OFF, RIGHT.
SO YOU'VE ACTUALLY BEEN DOING THIS FOR HOW LONG NOW?
I STARTED IN HERE WHEN I WAS ABOUT 9 YEARS OLD.
I'VE ALWAYS ENJOYED EATING GOOD FOOD,
AND AS MY MOM ALWAYS TOLD ME, YOU LIKE TO EAT GOOD,
YOU BETTER KNOW HOW TO COOK GOOD.
YOU EVER MIX 'EM UP?
YOU EVER TAKE, LIKE, APPLE
AND PUT BAVARIAN CREAM ON TOP?
OH, YEAH, ABSOLUTELY.
YEAH, I JUST WANT TO SEE WHAT THAT'S GONNA TASTE LIKE.
KIND OF AN APPLE CREAM GOING ON THERE.
YEAH.
ALL RIGHT.
OKAY, TIME FOR THE BUTTER CRUMB TOPPING.
OKAY.
THE TRADITIONAL NAME FOR THIS IS PASIPTA.
PASIPTA.
PASIPTA.
JUST GO AHEAD AND GRAB SOME IN OUR HAND...
ALL RIGHT.
KIND OF SQUEEZE IT INTO THE--THE HARD FORM
SO IT CRUMBLES NICE.
GO AHEAD AND TOP THESE WITH A LITTLE BIT OF BUTTER CRUMB.
HOW LONG DOES IT TAKE TO COOK?
WE'RE LOOKING AT ABOUT 10 TO 15 MINUTES.
350--
350, YEP.
350. OKAY, COOL.
WE'LL CLOSE IT UP.
OFF TO KOLACHE-VILLE.
UH, ANYTHING THAT YOU ALSO MAKE HERE?
YEAH, ABSOLUTELY.
NOW THIS IS WHAT?
THIS IS A CROISSANT DOUGH.
OKAY.
WHAT'S INSIDE?
THESE DOWN HERE ARE GONNA BE OUR HAM AND CHEESE.
OKAY.
THE HAM THAT'S ON THE INSIDE OF THAT--
IT'S ACTUALLY A HAM THAT WE BAKE HERE.
IT TAKES ABOUT SIX TO SEVEN HOURS TO COOK IT NICE AND SLOW.
THE CROISSANT DOUGH THAT WE MAKE, REAL LIGHT, REAL AIRY.
THIS IS ABSOLUTELY AMAZING.
AWESOME.
IT'S AS LIGHT AS A CROISSANT,
BUT IT'S ALMOST GOT JAMAICAN PATTY FLAVORS.
RIGHT, RIGHT.
THIS IS PHENOMENAL, TRULY.
WONDERFUL. I'M GLAD YOU LIKE IT.
SO WHAT ELSE DO YOU HAVE?
UH, OVER HERE WE HAVE
THE ROAST BEEF, BACON, AND CHEESE AND JALAPEÑO.
ROAST BEEF, BACON, CHEESE...
AND JALAPEÑO.
OH, MY GOD.
(laughs)
THAT'S IT RIGHT THERE?
WOW.
IT IS UNBELIEVABLE.
AWESOME.
I MEAN, AND ALL OF THE FLAVORS JUST SORT OF POUR OUT.
YOU PUT THE WHOLE JALAPEÑO IN THERE.
ABSOLUTELY.
WHAT YOU DIDN'T TELL ME IS YOU...
THAT'S IT.
YOU TOOK IT WAY UP.
THIS IS OUTSTANDING, MAN.
AWESOME.
THERE WE GO. BRING 'EM ON DOWN HERE.
WE'RE GONNA GO AHEAD AND BUTTER THESE.
SO FRESH OUT.
FRESH OUT.
AND THIS IS HOW YOU SERVE 'EM,
STRAIGHT, FRESH, HOT, BUTTER.
ABSOLUTELY.
CHEERS.
WOW. MMM.
GOOD.
NO, IT'S DAMN GOOD.
IT'S A REALLY GREAT TEXTURE.
THE CHEESE IS PERFECTLY SWEET,
BUT NOT TOO SWEET.
IT'S LIKE A DANISH
IN A HOMEMADE, REALLY GREAT LIGHT DOUGH.
THERE WE GO.
NOW REMEMBER, G., YOU MADE THE BAVARIAN CREAM APPLE, SO...
MM-HMM.
OKAY, SO...
MMM.
HEY, NOT TOO BAD.
I'M GONNA HAVE TO START MAKING THIS ONE.
WE'RE GONNA HAVE TO CALL THIS THE APPLE G. KOLACHE.
KEV, YOU'RE A GOOD MAN. THANK YOU.
THANK YOU SO MUCH.
HEY, SO NOW THAT YOU HAD YOUR KOLACHE FIX,
IT'S TIME TO GET BACK TO BARBECUE MODE.
WE'RE GONNA GO TO PITMAKER.
THEY DO CUSTOM BARBECUE RIGS LIKE NOBODY'S BUSINESS.
THEY'RE PUTTING ME TO WORK AT PITMAKER, BABY.
NOW YOU CAN GO ALMOST ANYWHERE IN TEXAS
AND GET SERVED GREAT BARBECUE,
AND EVERY JOINT SEEMS TO PUT THEIR OWN SPIN ON IT,
BUT HOUSTON HAS A MASSIVE BARBECUE COMMUNITY
OF PEOPLE WHO PREFER TO SMOKE THEIR OWN.
THERE'S EVEN A COMPETITION CIRCUIT,
AND IT'S TAKEN VERY SERIOUSLY BY ITS MEMBERS.
HEY, WE'RE HEADED ABOUT 20 MILES NORTH OF HOUSTON, TEXAS,
TO HUMBLE, TEXAS.
WE'RE GONNA GO TO THE PITMAKER, THE BIG BOY CUSTOM RIG MAKERS.
THE BOYS OVER AT PITMAKER-- THEY DO CUSTOM BARBECUE RIGS
LIKE NOBODY'S BUSINESS.
LET'S GO.
GEORGE SHORE, VICTOR HUGO HOWARD,
AND JULIO HOWARD STARTED PITMAKER ONLY THREE YEARS AGO,
BUT HAVE EARNED THE RESPECT OF BARBECUE LOVERS NATIONWIDE.
VICTOR IS ESPECIALLY PROUD OF HIS AWARD-WINNING BRISKET.
(George) PEOPLE IN TEXAS TAKE BARBECUE REALLY SERIOUSLY.
WE DESIGN AND BUILD CUSTOM BARBECUE PITS AND TRAILERS.
ONE OF THE THINGS I BELIEVE SETS US APART
IS THAT WE ACTUALLY GET OUT AND COMPETE
AND USE OUR PRODUCTS IN THE WORLD OF COMPETITIVE BARBECUE,
WHICH, I FEEL, IS THE ULTIMATE PROVING GROUND FOR OUR PRODUCT.
OKAY, SO, GEORGE,
YOU'VE TAKEN THE WHOLE SMOKING MECHANISM IDEA
AND PIMPED IT. WALK ME THROUGH IT.
THIS RIG RIGHT HERE IS CUSTOMIZED FOR TAILGATING
AND FOR COMPETITIVE COOKING.
SO WHAT'S THIS?
THAT IS A HIGH-PRESSURE MULTIJET BURNER.
YOU CAN CRANK IT DOWN REAL LOW TO DO BEANS,
FIRE IT UP HIGH AND BOIL THE CRAWFISH
OR FRY A TURKEY.
THIS IS OUR GRILL-MEISTER.
SLIDE OUT SO, YOU KNOW, YOU'RE NOT REACHING INTO THE PIT
IF YOU GOTTA PULL SOMETHING OUT, NOT BURNING YOURSELF.
OKAY, AND THEN THIS DOWN HERE?
THAT'S YOUR FIRE GRATE SYSTEM.
QUICK SEAR.
THE LOWER YOU GET, THE SLOWER IT GETS.
THAT'S RIGHT.
THIS IS A STAINLESS STEEL PREP TABLE.
THERE'S LOCKABLE STORAGE UNDERNEATH.
SO YOU PUT YOUR CHAIRS--
THESE ARE CHAIRS FOR TAILGATING. THAT'S--THAT'S, UH...
NOW YOU'RE COMFORTABLE.
THIS IS OUR CLAIM TO FAME. THIS IS THE BARBECUE VAULT.
THE VAULT.
OH, MAN.
CHICKEN ON THE BOTTOM. YOU GOT STEAK FOR THE BIG BOYS.
SAUSAGE.
YOU GOT THE FISH AND THE VEGETARIAN FOR THOSE.
THAT'S RIGHT, 5 22x25-INCH RACKS.
I DON'T WANT TO SMELL LIKE SMOKE ALL DAY,
AND I'M--I'M NOT FEELING THAT.
THAT'S ONE OF THE REASONS WE CALL IT THE BARBECUE VAULT,
'CAUSE IT LOCKS IN YOUR FLAVOR.
OH, YEAH.
THIS RIGHT THERE. THAT'S WHAT'S UP, MAN.
YOU HOLLA.
YOU CAN'T HAVE THE TAILGATE WITHOUT THE GAME.
WHOA, WHOA, NO!
WOW.
47-INCH LCD FLAT SCREEN TV,
REMOTE CONTROLLED LIFT SYSTEM.
THAT'S WHAT'S UP.
THERE'S NOTHING MISSING.
OKAY, GEORGE, SO I CAN COME IN
ALMOST SORT OF LIKE BUILDING MY KITCHEN AT HOME,
AND YOU CAN ACTUALLY DESIGN MY PIT.
THAT'S EXACTLY RIGHT, G.
OKAY.
WE CAN CUSTOM-DESIGN THE LAYOUT
TO SUIT YOUR PARTICULAR COOKING NEEDS AND STYLE.
SO YOU'RE GONNA WALK ME AROUND AND--
WE'RE GONNA PUT YOU TO WORK.
OH, WOW.
YOU'RE GONNA GET OUT THERE
AND HELP US MAKE IT.
LIKE THAT?
THIS IS JULIO HOWARD, MASTER FABRICATOR,
PITMAKER.
GOOD TO MEET YOU.
THIS IS LIKE A BIG PAPER CUTTER FOR STEEL.
YOU GET THE DIMENSIONS YOU WANT,
YOU SAID, LIKE, 21, AND YOU JUST GO OVER.
OKAY.
YE-AH!
OHH. (laughs)
WHAT'S UP?
UH, YEAH, I WILL MASTER THIS.
(laughing)
NOT QUITE AS EASY AS IT LOOKS.
SO WE CUT IT,
WE TRY TO WELD IT,
AND THEN YOU BRING IT OVER HERE.
FOR THE GRINDING AND FINISHING.
WE TAKE IT DOWN TO THIS FINISH,
AND WE DO A THINNER WASH
BEFORE WE PUT THE PRIMER ON, THE EPOXY PRIMER.
THERE YOU GO.
ALL RIGHT.
HOW'D I DO?
THAT'S NOT BAD AT ALL.
IF THE CHEF THING DON'T WORK OUT, MAN,
YOU GOT A SPOT HERE AT PITMAKER AS A GRINDER.
THIS IS THE LAST STOP OF THE PROCESS, PAINTING.
LAST STOP.
MY PARTNER VICTOR HOWARD, ONE OF THE CO-OWNERS OF PITMAKER.
WHAT'S UP, MAN?
ARE THERE LIMITS TO THE COLOR?
IS IT RED, WHITE, BLUE?
THERE ARE NO LIMITS.
ANYTHING IN YOUR IMAGINATION,
PITMAKER HAS THE CAPABILITY TO DO IT.
THERE YOU GO. YOU WANT TO COVER ALL THE PRIMER.
ALL THE WAY TO THE TOP. I DON'T WANT IT TOO HEAVY,
'CAUSE I DON'T WANT THE PAINT RUNNING.
YOU'RE DEFINITELY A BETTER PAINTER THAN A WELDER.
THERE YOU GO.
(laughs)
WHY DON'T WE GO PUT ONE OF THESE PITS TO WORK?
LET'S GO TO THE GRILL.
BEST BRISKET IN TEXAS.
THIS IS HOW A CHAMPIONSHIP BRISKET IS SUPPOSED TO LOOK.
THIS RIGHT HERE IS HOW YOU DO BRISKET.
HEY, IT'S YOUR MAN G. GARVIN.
I'M HANGIN' OUT IN HOUSTON, TEXAS, WITH THE PITMAKERS.
THEY PUT ME TO WORK
CUTTING, WELDING, GRINDING, AND PAINTING
ONE OF THEIR KICKIN' BARBECUE RIGS,
AND NOW IT'S TIME TO PUT ONE OF THESE BABIES TO THE TEST.
WHAT I'M LOOKIN' AT IS
THE PART WE CUT, RIGHT?
MM-HMM.
FINISHED PRODUCT, READY TO TEST IT.
SO CAN WE MAKE SOME FOOD?
WELL, I'M GONNA THROW SOME VEGGIES ON HERE.
IF YOU CAN SHARE SOME OF THE OIL ON THE BREAST,
THAT WOULD BE GREAT.
YOU GOT THE PORK, THE T-BONES.
I'M GONNA THROW THIS WHOLE SALMON
ON THE GRILL.
(sizzling)
HEAR THE SOUND, THE SIZZLING?
I HEAR THE SOUND OF SIZZLE.
(sizzling)
I REALLY HAVE A WHOLE NEW RESPECT
FOR BARBECUE NOW.
COOKING IS--YOU HAVE TO DO IT WITH RESPECT, YOU KNOW,
BECAUSE YOU'RE ALWAYS COOKING FOR SOMEBODY YOU LOVE,
SOMEBODY THAT YOU CARE ABOUT.
RIGHT.
YOU KNOW, BARBECUING IS PRETTY OLD.
I MEAN, IT'S BEEN FOR HUNDREDS OF YEARS.
THE CONVENIENCE OF THIS BARBECUE PIT
IS ACTUALLY, YOU CAN SLIDE IT OUT,
DON'T BURN YOUR ARM.
OKAY.
LET'S CHECK OUT THE BRISKET.
ALL RIGHT, LET'S TAKE A LOOK AT THAT.
THIS IS HOW A CHAMPIONSHIP BRISKET IS SUPPOSED TO LOOK.
YOU CAN SEE ALL THE CRUST OF THE SPICES ON TOP,
BROWN MAHOGANY COLOR.
OH, WOW.
WELL, YOU KNOW WHAT'S GREAT
IS EVEN THOUGH THIS IS, LIKE, WINNING ALL THESE PRIZES,
IT SEEMS VERY SIMPLE
FOR SOMEONE WHO'S COOKING IT AT HOME,
AS LONG AS THEY GOT THE RIGHT GRILL.
SEE THE TEXTURE? LOOK AT THE SMOKE RING.
SO WHEN YOU SAY SMOKE RING,
EXACTLY WHAT ARE YOU TALKING ABOUT?
THE SMOKE RING FORMATION IS ALL AROUND THE EDGE.
IT'S IMPORTANT ALWAYS TO PUT THE SALT AND PEPPER
AS THE FIRST LAYER.
YOU CAN COME UP WITH SOME CAYENNE PEPPER ON TOP,
AND THEN BY THE END, YOU GET THE BEEFY FLAVOR.
IT'LL TAKE YOU AROUND FIVE HOURS.
UNBELIEVABLE.
SO SHALL WE GIVE THESE GUYS SOME?
THERE YOU GO, GUYS.
OH-HO, YEAH.
I'M GONNA GIVE YOU A LITTLE TASTE OF THE SHRIMP.
YOU CAN EAT THE SHELL, MAN. THAT'S ONE OF THE GREAT THINGS
ABOUT THAT.
IT'S PRETTY GOOD, MAN.
THIS RIGHT HERE IS HOW YOU DO BRISKET.
YOU WANT TO GET YOUR GRILL GAME UP--PITMAKER.
THE FLAVOR FROM THIS GRILL
IS ABSOLUTELY INCREDIBLE.
MAN, IT'S BEEN REAL, MY BROTHER.
IT'S A PLEASURE, MAN.
HEY, BUT LISTEN, YOU GOTTA HOOK ME UP.
WHAT YOU GOT IN MIND?
HEY, IT'S YOUR BOY G. GARVIN,
AND THEY DO IT REAL BIG IN TEXAS, BABY,
SO UNTIL WE MEET AGAIN, I'LL SEE YOU ON THE ROAD.
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