Tip:
Highlight text to annotate it
X
(Roger) TODAY, WE MEET UP WITH TWO TEXAN CHEFS
WHO TAKE THE HEAT OUT OF THE KITCHEN
AND INTO THE OUTDOORS.
FIRST, IT'S A TASTE OF ARGENTINA IN AUSTIN
WHERE CHEF TOM SPAULDING INTRODUCES ME
TO PARRILLA GRILLING WITH ALL THE FIXINGS.
I FEEL LIKE I'M ON AN EPISODE OF "THE FLINTSTONES" RIGHT NOW.
THEN WE'RE OFF TO DALLAS WHERE CHEF TIM BYRES
BRINGS THE FLAVORS OF MEXICO
TO NOT ONE BUT TWO FIRE-COOKED FAVORITES--
LAMB BARBACOA AND PORK CARNITAS.
VERY TENDER. LOOK AT THAT.
IT JUST SHREDS AWAY.
MMM.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
EVERYTHING IS BIG IN TEXAS, ESPECIALLY THEIR BARBECUE.
EVEN ON A RESIDENTIAL STREET LIKE THIS,
YOU CAN FIND A GOOD OLD CLASSIC TEXAS BARBECUE,
AND WE FOUND IT AT LIVE OAK.
THIS RELATIVE NEWCOMER TO THE AUSTIN DINING SCENE
HAS BEEN WOWING CUSTOMERS
WITH ITS CLASSIC TEXAS-STYLE MEAT
BY THE POUND...
ALL COURTESY OF PIT BOSS TOM SPAULDING.
BUT TOM'S TALENTS AREN'T CONFINED TO THE RESTAURANT.
TODAY, HE'S OFF THE CLOCK,
AND WE'RE MEETING UP TO COOK FOR FAMILY AND FRIENDS.
(laughs)
WHAT IS THIS PLACE, MAN? THIS IS NUTS.
IT'S GIGANTIC.
YEAH, WELL, IF YOU'RE GONNA BUILD A BIG FIRE
AND EAT A LOT OF MEAT, YOU NEED A LOT OF ROOM.
TOM IS GONNA TEACH ME HOW TO BUILD A PARRILLA,
AN ARGENTINE-INSPIRED GRILL
PERFECT FOR COOKING THE LARGE HUNKS OF MEAT
WE'RE GONNA SERVE LATER AT AN IMPROMPTU PARTY.
OKAY, SO WHAT'S THE-- WHAT'S THE GOAL HERE?
THE GOAL HERE--
THE GOAL HERE IS TO BUILD SIX LEGS
FOR THAT PIECE OF SHEET METAL TO SIT ON.
(Tom) THE PARRILLA THAT I TEND TO BUILD
IS ON SIX CINDER BLOCK LEGS.
I STACK 'EM THREE HIGH.
THAT'S JUST BECAUSE I'M TALL,
AND I LIKE A COMFORTABLE WORKING HEIGHT.
THE SHEET METAL, IT'S 4 FEET WIDE
AND ABOUT 8 FEET DEEP, AND THAT'S WHAT MAKES THE BASE
THAT I PUT USUALLY SIX OR EIGHT MORE CINDER BLOCKS ON,
AND THEN I'LL PUT A SHEET OF EXPANDED METAL--
IT'S KIND OF A GRATE--THAT'LL GO ON TOP OF THOSE BLOCKS,
AND THAT'S WHAT THE MEAT GOES ON TOP OF.
THAT'S IT?
THAT'S YOUR PARRILLA GRILL?
THE GRILL IS IN PLACE,
BUT YOU KNOW I'M HERE FOR THE FIRE.
ALL RIGHT, THIS IS ACTUALLY A FIRE RACK.
SO WHAT WE'RE GONNA DO NOW
OKAY.
SO I GET WHAT'S HAPPENING HERE.
MM-HMM.
YEP, YOU GOT IT.
SO HELP ME GATHER THIS LITTLE WOOD HERE.
ALL THAT STUFF RIGHT THERE.
YEP, YOU GOT IT.
YEAH, NO, YOU'RE DOING GREAT.
YEAH.
BECAUSE IF IT'S TOO WET AND MOIST,
RIGHT.
BUT AT THE SAME TIME, IF YOU GOT A LITTLE BIT OF OIL,
YEAH.
UM, THAT'LL STOP IT FROM BURNING TOO FAST.
WHICH MEANS IT'LL CATCH MORE ON FIRE,
LIKE, IT WON'T JUST BE IN A POOF.
SO THIS WOOD IS PERFECTLY BALANCED?
I THINK THAT WOOD IS FANTASTIC.
A NICE BIG *** OF NEWSPAPER.
ALL RIGHT, NOW JUST STACK ALL THIS STUFF AROUND OUR NEWSPAPER.
A LITTLE TEPEE.
NOW IT'S TIME TO LIGHT THE FIRE.
YOU'RE WORKING YOUR WAY UP TO BURNING LOGS
THAT ARE PROBABLY ABOUT 6 OR 8 INCHES IN DIAMETER.
SO WHAT KIND OF WOOD DO YOU USE FOR THIS SETUP HERE?
GOOD OLD POST OAK.
GOOD OLD POST OAK. IT'S REAL DENSE.
IT GIVES YOU SUCH GREAT COALS WHEN YOU BURN IT DOWN.
WE'VE GOT THE FIRE. NOW IT'S TIME FOR THE MEAT.
SO, TOM, THIS IS QUITE A FEAST OF MEAT.
IT LOOKS LIKE WE'RE ABOUT TO PUT SOME PEOPLE IN A COMA.
WE'RE GONNA TRY.
OUR MAGNIFICENT MEAT BUFFET OFFERS RIB EYE,
PORK CHOPS, SHORT RIBS,
PORK BUTT, BEEF AND SAGE SAUSAGE,
AND TO ROUND IT OUT, SOME WHOLE CHICKENS.
ACROSS THESE "MAN FIRE FOOD" ADVENTURES,
I'VE SEEN PEOPLE INJECT THINGS, RUB IT WITH DRY RUBS,
HERBS, BUTTER, ALL KINDS OF STUFF.
WHAT TRICK DO YOU HAVE UP YOUR SLEEVE?
THE TRICK I HAVE UP MY SLEEVE--
SALT.
THAT'S IT.
YEAH.
SO WHEN YOUR MEAT HITS THE GRILL,
YES.
GETTING RID OF THAT SURFACE MOISTURE,
GOTCHA.
AND THEN AS IT COOKS THROUGH, BECAUSE IT'S ONE-SIDED,
THE WATER GOES OUT THE TOP, YOU'RE TURNING EVERYTHING,
YOU'RE LEFT WITH A GREAT CRUST ALL OVER IT.
WITH SO MUCH MEAT,
TOM AND I ARE GONNA DIVIDE AND CONQUER.
WHILE HE SEASONS THE RIB ROAST, I'M GONNA TEND THE FIRE
AND LAYER THE COALS ONTO THE PARRILLA.
WELL, THESE COALS ARE NOT ONLY LOOKING NICE AND HOT,
BUT THEY FEEL NICE AND HOT.
I'M A GOOD 5 FEET AWAY FROM IT,
AND IT'S REALLY, UH, IT'S REALLY SOMETHING TO DEAL WITH HERE.
YOU SEE, THESE TOP PIECES HERE ARE STARTING TO BREAK DOWN,
SO BEFORE THOSE FALL THROUGH,
I WANT TO MAKE SURE I GET THESE ON THE FIRE.
♪♪
ONE MORE GOOD SCOOP.
ALL RIGHT, COMING AT YOU WITH THE RIB ROAST.
(sizzling)
OOH, YOU CAN ALREADY HEAR A LITTLE BIT OF SIZZLE
GOING ON THAT.
YEAH, YEAH.
YEP.
TIME TO SALT THE REST OF THE MEAT
AND GET IT ON THE GRILL.
OUR RIB ROASTS WILL GO PROBABLY ABOUT FIVE HOURS.
OUR SHORT RIBS WILL PROBABLY GO ABOUT FOUR.
OUR CHICKENS AND OUR PORK STEAK AND OUR PORK LOIN
WILL GO TWO AND A HALF TO THREE.
OUR FLANK STEAK AND OUR SAUSAGE
WILL GO PROBABLY ONLY ABOUT AN HOUR.
(Roger) WE'RE STARTING TO GET A SEAR AND A SIZZLE
FROM THE NEW STUFF WE PUT DOWN.
A LOT OF BEAUTIFUL SMOKE HAPPENING HERE, BUT IT'S JUST
KIND OF GENTLY KISSING AND GOING THROUGH THE MEAT.
IT'S A LOT OF MEAT, MAN.
I'VE NEVER SEEN THAT MUCH MEAT ON ONE GRILL
AT ONE TIME LIKE THIS.
I'M EXCITED. I'VE NEVER DONE THIS BEFORE.
FIRST TIME FOR EVERYTHING.
COMING UP, WE MAKE THE PERFECT TOPPING
TO ENHANCE OUR MOUNTAIN OF MEAT.
MMM, THAT'S GOOD.
(laughs)
I'M A FAN OF THAT.
AND LATER, WE BID FAREWELL TO PARRILLA PERFECTION
AND WELCOME THE BOLD FLAVORS OF MEXICAN BARBECUE.
♪♪
I'M DOWN IN AUSTIN, TEXAS,
WHERE I'VE BEEN HELPING PIT BOSS TOM SPAULDING
GET HIS GRILL ON, ARGENTINE-STYLE,
USING A TRADITIONAL SOUTH AMERICAN PARRILLA.
AND IT'S ABOUT TO GET JUICY.
MM-HMM.
IS IT'S ALWAYS SERVED WITH A CHIMICHURRI, YEAH?
THAT'S RIGHT. THAT'S RIGHT.
CHIMICHURRI IS A LIGHT AND HERBACEOUS SAUCE
THAT BEGINS WITH CHOPPED OREGANO, PARSLEY,
AND GARLIC.
♪♪
HOW SPICY DO YOU WANT IT?
I LIKE SPICY.
OKAY, WHAT ELSE?
YEAH.
(laughs)
WE'RE GONNA START WITH SOME OLIVE OIL.
BALANCE THAT, SHARPEN IT UP,
A LITTLE RED WINE VINEGAR, NICE ACID,
CUT THE HERBS DOWN A LITTLE BIT
BUT NOT STOMP ALL OVER 'EM, YOU KNOW.
SO I NOTICED, TOM, THAT YOU HAVEN'T SEASONED THIS AT ALL
NO, NOT YET. WE'RE GONNA HIT THAT RIGHT NOW.
OH.
SALTWATER--
THE SALT'S DISSOLVED, IT MIXES BETTER.
IT ALSO HELPS BRING THE LIQUID UP,
YOU KNOW, SO YOU CAN POUR IT AND SPREAD IT A LITTLE EASIER
BUT WITHOUT GETTING TOO CRAZY ONE WAY OR THE OTHER
THAT'S COOL, MAN. THAT'S CHIMICHURRI RIGHT THERE.
WE'VE GOT THE CHIMICHURRI.
NOW LET'S TWO-STEP TO THE PARTY.
OUR RIB ROAST HAS A BEAUTIFUL CHAR.
THE CHICKEN IS GOLDEN BROWN AND CRISPY,
AND OUR PORK IS PERFECTION.
IT'S LOOKING GOOD, GOOD ENOUGH TO SERVE.
(laughs) YEAH.
YEAH.
HERE, HAVE THAT-- TRY THAT GUY.
YEAH.
OH, THANK YOU, THANKS.
OH, SHE'S LOADED ME UP WITH QUITE A LOT OF CHIMICHURRI.
CHECK IT OUT, MAN.
THANK YOU VERY MUCH. LOOK AT THAT BITE.
MMM.
THE MEAT IS REALLY, REALLY TENDER,
VERY SWEET.
THE SMOKE HAS JUST GENTLY KISSED IT.
YEAH, I KNOW.
WHICH IS NICE, I CAN TASTE THE MEAT.
AND THE CHIMICHURRI JUST KIND OF CUTS THROUGH, REALLY BRIGHT,
FRESH BUT ALSO REALLY DEEP FLAVOR, MAN.
OKAY, I GOTTA TELL YOU,
I'M A LITTLE BIT INTIMIDATED BY THIS THING.
DO YOU JUST KIND OF SHAVE THIS OFF,
NO, NO, YOU GET A RIB.
YOU GET A WHOLE RIB.
OH, MY GOD, CHECK THIS THING OUT. THIS THING'S A MONSTER.
I AM NOT.
THAT'S, LIKE, 2 POUNDS RIGHT THERE.
HERE'S MY AVERAGE.
OKAY, I GOTTA TELL YOU, I'LL BE HONEST WITH YOU,
I HAVE A REALLY BIG HEAD.
THIS THING IS WIDER THAN MY HEAD.
LOOK AT THAT.
IT'S CRAZY.
I FEEL LIKE, UH,
I'M ON AN EPISODE OF "THE FLINTSTONES" RIGHT NOW.
MMM.
I LIKE IT.
(laughs)
I'M A FAN OF THAT.
(Roger) MY MAN, TOM, REALLY HOOKED IT UP.
WE DID SOME ARGENTINEAN-STYLE PARRILLA.
NOW IF THIS IS HOW THEY GET DOWN IN ARGENTINA,
I THINK I KNOW WHERE MY NEXT TRIP IS GONNA BE.
COMING UP, IT'S MEATY MEXICAN BARBECUE
IN THE HEART OF DALLAS.
I GOTTA TELL YA, THAT LOOKS BEAUTIFUL, MAN,
ALL THE CONTRASTING COLORS, IT'S A PICTURE.
♪♪
IN DALLAS, TEXAS, THE NAME TIM BYRES
IS SYNONYMOUS WITH BARBECUE.
BESIDES HIS BEHEMOTH BARBECUE RESTAURANT SMOKE,
HIS LATEST VENTURE, CHICKEN SCRATCH,
KEEPS LOCALS ROLLING IN CHICKEN.
BUT HIS TRUE PASSION--
BACKYARD BONFIRES WITH A TWIST.
(Tim) IT BRINGS THAT SPIRIT OF HOSPITALITY.
YOU KNOW, YOU INVITE SOMEBODY OVER TO YOUR YARD.
EVERYBODY JUST GETS IN THE MIX, AND THAT, I THINK,
IS THE BEST PART.
TIM'S GOT THE DAY OFF TODAY,
SO I'M GONNA HELP HIM PREP A MEXICAN LAMB BARBACOA
IN THE BACKYARD.
WHOA, CHECK THAT OUT.
I NEVER WALKED THROUGH A GARDEN BEFORE
YEAH? WELL, HERE WE GO, MAN.
WHAT WE HAVE HERE IS WE HAVE KIND OF AN EARTH OVEN.
SO THIS IS LIKE A TYPICAL BARBACOA HOLE.
THE BARBACOA HOLE IS A 3-FOOT-DEEP EARTHEN OVEN
LINED WITH BRICKS AND FILLED WITH WOOD COALS.
SO WHAT ARE THESE BIG LEAVES INSIDE OF THIS PIT?
YEAH.
AND THESE REALLY DELIVER THIS, LIKE,
ROASTED KIND OF TEQUILA SMELL AND FLAVOR.
OH, IT'S REALLY HOT.
THE INSIDES OF THESE STEAM
AND HELP TO--THIS STUFF, LIKE, RIGHT IN HERE,
THIS WILL REALLY IMPAIR THIS ALMOST, LIKE,
MESCAL FLAVOR INTO THE MEAT.
OKAY, SO WHAT DO WE GOTTA DO TO GET THIS THING GOING?
ALL RIGHT, WELL, LET'S WORK ON MARINATING THE LAMB LEG,
I'M EXCITED, MAN.
I'M WANT DIG ONE OF THESE AT HOME,
YEAH.
CAN ALWAYS BURY IT BACK.
TIM'S LAMB BARBACOA FEATURES A SPICED LAMB LEG
THAT WILL COOK ON A GRATE
OVER A POT OF CALDO OR SOUP.
SO, TIM, I GOTTA TELL YOU, I'M REALLY EXCITED
FOR THIS LAMB BARBACOA, BECAUSE I'M A HUGE FAN OF LAMB.
RIGHT ON.
SO THIS IS KIND OF A DRY RUB, SO THIS WILL BE KIND OF LIKE
A ONE-STOP SEASONING FOR THE MEAT,
SO JUST RUB IT ALL AROUND.
THE DRY RUB IS A COMBINATION OF SUGAR AND SPICE--
CORIANDER, CUMIN, CURRY SALT, AND BROWN SUGAR.
SO WE GOT A SAUCE OVER HERE WITH SOME TOMATILLO,
SOME MOLASSES, ROASTED PEPPERS, AND PASILLAS,
YEAH.
SO GO AHEAD AND RUB THAT THING UP.
NOW THIS HAS A REALLY, REALLY DEEP, SMOKY CHILI AROMA
YEAH, IT'S PRETTY AWESOME.
WHAT'S GONNA HAPPEN, THAT THING'S GONNA
GO ON TOP OF THIS POT, AND IT'S GONNA DRIP DOWN INTO THIS,
AND WE'RE GONNA END UP WITH THIS REALLY SMOKY, AWESOME,
KIND OF A LAMB CALDO DISH HERE, WHICH WE'LL USE AS A SAUCE.
OH, MAN, THAT SOUNDS GOOD.
WELL, LET'S JUST FINISH CHOPPING UP THIS STUFF,
THROWING IT IN THE POT,
I'M GONNA CONTINUE TO RUB MY MEAT HERE,
ALL RIGHT, MAN.
SOME CLASSIC MIREPOIX ELEMENTS IN THERE
BUT ALSO SOME REALLY GREAT AROMATICS--
HERBS, CHILIES, SMOKE-- IT'S GOOD.
WE ADD TO OUR MIX OF LOCAL VEGGIES
WITH SOME LOCAL BEER.
WHAT I LOVE ABOUT LOCAL BEER IS IT'S JUST--IT'S LOCAL.
YOU KNOW, IT'S LIKE EVERYTHING ELSE.
YEAH, IT'S LOCAL. YOU PUT THAT ONE IN THERE, BOSS.
SO WE'RE JUST GONNA FINISH THIS THING OFF WITH SOME WATER
JUST SO IT'S JUST NOT ALL BEER,
A LITTLE BIT MORE ABOUT CHILIES AND HERBS AND STUFF.
BUT IF YOU WANT TO THROW A HANDFUL
SPICE MIX.
WE DROP THE POT LIKE IT'S HOT INTO THE PIT,
THEN TOP IT WITH A METAL GRATE AND OUR SAUCY LAMB LEG,
AND THE WHOLE THING GETS INSULATED WITH MAGUEY LEAVES.
(Tim) ALL RIGHT, LOOKING GOOD.
YEAH, WELL...
YEAH.
(laughs)
WE'RE GONNA PUT A SHEET OF METAL ACROSS THIS.
WE'RE GONNA COVER IT WITH DIRT TO INSULATE IT, AND THAT'S IT.
THE LAMB WILL COOK FOR EIGHT TO TEN HOURS
UNDER THE DIRT AND STEEL SIDING.
PRETTY COOL FOR A HOLE IN THE GARDEN.
I COULD KEEP GOING,
(laughs)
ALL RIGHT.
GOOD JOB, MAN.
COMING UP, WE TAKE THE FIRE TOPSIDE
WITH SOME MELT-IN-YOUR-MOUTH PORK CARNITAS.
FOR MORE HEAT, GO TO...
♪♪
I'M DOWN IN DALLAS, TEXAS,
WHERE LOCAL CHEF TIM BYRES IS TEACHING ME ABOUT BARBACOA
AND BACKYARD BARBECUING.
WE ALREADY HAVE A LAMB LEG ROASTING AWAY UNDERGROUND,
AND NOW TIM IS GONNA TAKE THIS FIRE TO THE NEXT LEVEL
WITH AN OUTDOOR COOKTOP
BUILT RIGHT ON THE CORRUGATED METAL.
WOOD COALS, BURNING LOGS, AND A CAST-IRON POT
ARE ALL IT TAKES,
AND WE'RE READY TO WHIP UP SOME CAMPFIRE CARNITAS.
SO THIS IS A PORK SHOULDER.
AND WE'RE GONNA GO AHEAD AND SEAR IT OFF.
SO WHAT IS ON THERE RIGHT NOW?
IT'S KIND OF A MIX OF DIFFERENT SEASONINGS.
YEAH.
SMOKED PAPRIKA,
A LITTLE TOUCH OF CURRY POWDER, SOME CHILI POWDERS.
YEAH, IT'S GOOD.
IT'S THAT MYSTERY THING. NOBODY SEES IT COMING.
RIGHT.
BUT I GOTTA TELL YOU WHAT I'M REALLY IMPRESSED WITH
WHAT'S THAT?
RIGHT.
RIGHT.
WE GOT OUR SAUCE UNDER THE LAMB BARBACOA.
WE GOT THE LAMB KIND OF SMOKING AND ROASTING AWAY
RIGHT.
UNDERNEATH THIS METAL,
AND THEN YOU GOT ANOTHER FIRE ON TOP OF THE METAL,
YEAH.
ALL RIGHT.
YEAH, AND IT'S ALL--
YOU SHOULD HAVE BEEN A CAVEMAN.
NOW THE MEAT'S NICE AND SEARED.
THE CITRUS.
OKAY.
ADD SOME ACIDITY TO THIS.
YOU NEED A BEER.
IN GOES THE BEER.
I THINK I CAN FIND A PLACE FOR THAT OTHER BEER
YEAH, THAT ONE MIGHT BE YOURS.
NEXT GOES SOME ORANGE JUICE.
VERY TRADITIONAL.
SO I ALSO WANT TO ADD SOME SLICED ORANGES.
REALLY GONNA GIVE IT THAT SWEET ORANGE BITTER THING.
FRESH OREGANO.
WE FINISH IT OFF WITH SHALLOTS AND GARLIC,
THEN LEAVE IT TO COOK FOR THREE HOURS.
♪♪
OKAY, SO THIS STUFF'S BEEN COOKING AWAY
ABOUT EIGHT HOURS UNDERGROUND,
AND ON TOP HERE, OUR CARNITAS,
YEAH, OH, YEAH.
I THINK WE'RE RIGHT IN THERE. OUR COALS ARE DOWN TO...
OH, HO HO, LOOK AT THAT. THAT'S SO GOOD.
WHOO-WHEE.
VERY TENDER.
LOOK AT THAT.
IT JUST SHREDS AWAY.
MMM.
TIM'S FRIENDS ARE ON THEIR WAY OVER,
SO IT'S TIME TO DIG UP THE LAMB BARBACOA
AND GET READY TO DIG IN.
OKAY, SO THIS IS THE FINAL RECKONING.
ALL THAT LAMB BARBACOA THAT'S BEEN COOKING DOWN
IS ALL SITTING RIGHT HERE INSIDE OF--
YEAH, YEAH, YEAH.
WHAT'S THIS CONTRAPTION ALL ABOUT?
THIS THING IS-- THEY CALL IT A SUADERO.
THIS IS SOMETHING WE MADE, BUT THIS IS A WOK
THAT IS WELDED INTO THIS TRAY.
THE INVERTED WOK HEATS THE TORTILLAS
WHILE THE MEAT BUBBLES AWAY AROUND IT.
ALL RIGHT, SO WE HAVE THE PORK HERE.
LAMB'S COOKING AWAY ON THIS SIDE.
ALL RIGHT, THERE IT IS.
(laughs)
THANK YOU, MAN.
LET'S TRY THIS PORK BAD BOY FIRST.
MMM.
THAT'S TASTY, TIM. I LIKE THAT ONE A LOT.
I'M GONNA HAVE ANOTHER BITE. MMM.
SO IT'S TIME TO SAVE THE BEST FOR LAST FOR ME.
I LOVE LAMB, SO IT'S NOT A HARD SELL.
WOW.
THAT IS GREAT.
SO MUCH FLAVOR.
I GET THIS LITTLE HINT OF THAT CURRY POWDER IN THERE,
THE MASALA, ALL THOSE SPICES, AND THAT RUB.
A LITTLE BIT OF THAT SMOKE.
THAT'S REALLY DELICIOUS, MAN.
ALL RIGHT.
WE TOOK ONE OF THE BEST CHEFS IN DALLAS
AND UNEARTHED HIS SECRET PASSION FOR BACKYARD BARBECUE.
(Roger) WE COOKED SOME LAMB BARBACOA.
WE COOKED SOME PORK CARNITAS.
WE FOUND A MAN, WE FOUND A FIRE,
AND OF COURSE, WE GOT THE FOOD.
♪♪