June 13, 2025 • 15 mins
Emily is unexpectedly grilling for Friday Night Dinner, so we’re bringing BBQ expert, Brandon Hurtado, to Luke’s Diner!
Not only does Brandon know how to feed the Texas Rangers, he tells us exactly what he would serve each character.
Would fried chicken be Lorelai or Rory? What about ribs? Luke or Richard?
See omnystudio.com/listener for privacy information.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I Am all In Again.
Speaker 2 (00:09):
Let's just you Luke's Diner with Scott Patterson, an iHeartRadio podcast.
Speaker 1 (00:22):
Hey Everybody, Scott Patterson, I Am all In Podcast one
eleven productions, iHeartMedia Radio, iHeart Podcast one on one interview
Luke's Diner episode with the one and Only Brandon her
title Let Me tell you a little Bit about Brandon.
He turned a weekend barbecue hobby into one of the
Texas fastest growing barbecue brands. He launched her title Barbecue
(00:45):
with his wife in twenty eighteen, starting with pop ups
and a food truck, before opening their first restaurant in
Arlington in twenty twenty. Using his background digital marketing, Brandon
grew up, sorry, grew the brand during the pandemic and beyond. Today,
tot Oh Barbecue has four locations of partnership with the
(01:08):
Texas Rangers and serves exclusive tailor Sheridan's Four Sixes Ranch Beef,
solidifying Brandon as a rising star in the barbecue world.
All right, so we just recapped season two, episode seven,
If Gilmore Girls Like Mother, Like Daughter. But we're gearing
(01:30):
up for Father's Day, so let's talk a little bit
of barbecue. If people at Star's hollow came to her
Tato Barbecue. What would Lorelei and Rory order off of
your menu, Brandon?
Speaker 2 (01:43):
You know, probably the all hef platter that is like
the most shareable popular platter I think in Texas barbecue.
And it's got two pounds of meat, six different proteins.
It's like an amazing sampler platter, and it has everything
on it from brisket and pork ribs to port belly
burn INDs, turkey, housemaid sausage, and then it comes with
(02:04):
two sides, and I think our sides are honestly the
the unsung hero of her Toddle Barbecue.
Speaker 1 (02:11):
M that's you're killing me right now, man, I'm so great.
You opened the physical restaurant just before the pandemic. What
keep you going when the odds were stacked against new restaurants?
Speaker 2 (02:23):
You know, that's all we've ever known is is chaos
controlled chaos? I guess so. Having opened a brick and
mortar a month and a half before we had to
close our doors, we were tasked very early on with
figure it out. And the day that we opened our
brick and mortar, my wife and I actually found out
(02:46):
that we were going to have a baby together. So
that was this like deep motivation for me, not just
as an entrepreneur, but as a new father.
Speaker 1 (03:00):
You know.
Speaker 2 (03:01):
I was like, well, whatever we do, we're going to
do it for our little girl. So that's what's kept
me going as our kids and it's it's been a
huge motivating factor and everything that I do.
Speaker 1 (03:12):
Oh yeah, yeah, haven't having children changes forever. Gilmore Girls
has a lot of talk about comfort food. What's your
personal go to comfort meal? Brandon?
Speaker 2 (03:25):
Oh gosh, probably our hatch chili mac and cheese. It's
like a little bit spicy, but it's got this really
incredible cheese sauce and it has all the it just
it feels like you're getting a warm hug every time
you take a bite out of it.
Speaker 1 (03:41):
Nice all right. So I'm seeing here that you weren't
classically trained in a culinary school, but you've got a cookbook,
a stadium deal, a national following. How's that feel?
Speaker 2 (03:51):
You know? I never get used to it. I have
a passion for serving people, and I feel like what
we've done goes way beyond just the food. Everything that
we've accomplished my wife and I together has a foundation
of having kind of a servant's heart and wanting to
just take care of people. So if you see us
(04:13):
at the restaurants or at the ballpark, we're probably picking
up trash or bussing tables. We're very involved, and I
think it's just been a huge blessing for both of
us to be able to take care of people with
our restaurants every day.
Speaker 1 (04:29):
Wonderful, wonderful. Tell us about the four sixes and the
relationship with Taylor Sheridan.
Speaker 2 (04:36):
Yeah, one of my buddies who I've known for several years.
He was Taylor's executive chef. He invited me to come
to a cooking event at their ranch in Weatherford, and
I drive over there one day and I'm halfway out
of my truck and He's like, Hey, I need you
to cook these rabbis, and don't screw it up. You're
cooking for Bobby Flay. I was like, I had no
(04:58):
idea what I was getting into. I just thought that
I was there to help out and lend a hand.
So I end up cooking these steaks for Bobby Flay
and all this other food. Matt Taylor we kind of
hit it off and I did a couple more caterings
for him at the Four Sixes later that year, and
he was like, Hey, I would love for you guys
to explore carrying our beef. I think he had just
(05:20):
purchased a ranch like a year or two before that,
and I think it's been a year and a half
two years now that we've carried their beef exclusively, and
we're one of the biggest users, if not the largest
user of four six is ranch beef in the world.
It's a great product and it's a great story. I
get to go there several times a year and cater
(05:41):
for the cowboys on the ranch and do different special
events there, and it's a really incredible place. There's nothing
quite like waking up at four in the morning and
drinking coffee with the cowboys.
Speaker 1 (05:57):
You get to ride with them sometimes they take you
out there.
Speaker 2 (06:01):
No, I'm not a I'm not a cowboy myself, and
I don't find myself on horseback too often, so I'm
just fine cooking for them and keeping my two feet
on the ground.
Speaker 1 (06:14):
If you had to name one menu item after a
Gilmore Girl's character, who gets what dish?
Speaker 2 (06:23):
And why, oh my gosh, what are.
Speaker 1 (06:25):
You giving Luke? What are you giving Luke, I.
Speaker 2 (06:27):
Would say, Luke's getting a b frib. You know, it's
it's like the Cadillac of Texas barbecue. It's a very
burly bite of barbecue and it's got really just all
the incredible flavor from the best part of the cow.
It's like a two and a half pound b frib
And I think Luke would be able to tackle that
(06:48):
by himself.
Speaker 1 (06:49):
Well, what about what about Kirk?
Speaker 2 (06:51):
Oh? I'd say Kirk would probably would probably order the
the slice turkey. That's like the the most underrated protein
in Texas barbecue. And the turkey we top it with
garlic butter. It's it's pretty phenomenal.
Speaker 1 (07:07):
Right. How about uh hm Logan? Mmm?
Speaker 2 (07:14):
I think Logan would probably want the the pork belly
burn ends, right. That's that's our meat candy is what
we call it. And it's got like the most savory, sweet,
subtle bite of barbecue that you can find in North Texas.
Speaker 1 (07:31):
Be bet.
Speaker 2 (07:33):
Oh, that's a tough one.
Speaker 1 (07:35):
Would have to be spicy.
Speaker 2 (07:37):
Yeah, I was gonna say our haholapinion cheddar sausage, Right,
we make all of our sausage in house, and it's
got a pretty good kick. To it.
Speaker 1 (07:44):
Boy, what a game compare compare the Killmore characters, Oh, Laura.
Speaker 2 (07:52):
Oh, probably. So we have this dish that's called our
our smoke fried half chicken.
Speaker 1 (08:00):
Wow.
Speaker 2 (08:01):
It's like one of the most popular bites amongst our
female audience, and it's smoky and a little bit spicy
and crispy. We fry it to order. I would say
that the half chickens a way to go.
Speaker 1 (08:15):
Okay, so howbuy? So you you know about TJ?
Speaker 2 (08:21):
Right a little bit?
Speaker 1 (08:22):
Yeah, what about TJ? What would he be? Oh? Michael,
Ta Luise? What would what would what would TJ? Be?
Speaker 2 (08:31):
Goodness? You know, I think some of our features that
we do on the weekends that aren't like on the
regular menu, right would probably you know, it'd probably uh
be what TJ would go for. So we do this
feature and it's got like a real text mex flair.
That's what we're known for, is our text Mex fusion
(08:51):
with with Central Texas Barbecue. But we have this dish
and we call it the these Smoked Carrots three Ways,
And it's not something you would normally get when you
go to a barbecue restaurant, right, It's like these massive
carrots that are braised in beef tallow and then we
we cut them up and we make like a Chipotle
(09:15):
sauce out of it, and then we also fry the
skins on top. And it's like it's very unique and
it's not something that you would get just on a
regular basis walking into a barbecue joint.
Speaker 1 (09:26):
Okay, how about we got it. We gotta do we
gotta do tailor dozie show? What is what is he?
What is he?
Speaker 2 (09:35):
Oh? Man, probably pulled pork, you know, it's not something
that no one wants pulled pork. Yeah, the pulled pork
you yeah, exactly?
Speaker 1 (09:50):
What about the town Troubadour? Oh, because that's a smooth
cat man, it's a smooth character.
Speaker 2 (10:00):
Yeah, we're running out of proteins here. I would I
would say, are you know the The one dish we
have that we're most known for is our smoked quail,
and no one does smoke quail, right, And it's a
very like neutral meat. It's not like gamey whatsoever. It's
(10:23):
a very like just unique dish. We smoke it to order,
we fry it, and it's it's really really just like
a neutral protein that you don't normally see in a
barbecue joint.
Speaker 1 (10:35):
But we have it.
Speaker 2 (10:36):
We have it every week. I love it.
Speaker 1 (10:38):
I love it.
Speaker 2 (10:39):
And you got me on the hot seat.
Speaker 1 (10:41):
Man, No, no, no, you did. You did exceedingly well.
I mean, I'm telling you, the meat comparisons are just genius.
Let's let's talk a little bit about Father's Day. Someone's
trying to cook for their dad this Father's Day, but
(11:04):
they don't have a clue where to start. What what
is your full proof, low stress recommendation for that?
Speaker 2 (11:11):
You know, most Americans, most people have a pellet grill
if they're cooking in their backyard, and it really takes
out a lot of the guesswork whenever you're trying to
cook at home. I have one in my backyard, and
you know I cook professionally for a living. You just
don't want to spend a lot of time having to
manage of fire whenever you're trying to cook in your
backyard for your family, or you don't want to set
(11:32):
your house on fire. Right, I think if you're trying
to you know, Dad's trying to cook on Father's Day,
a pork shoulder is probably the most versatile thing you
can do. But if I'm going to cook I'm and
I'm using a pellet, girl, I'm going to use I'm
going to use a brisket, right, So that's that's my
go to. I want to go to a brisk the
brisket and throw it on the smoker the night before,
(11:55):
take out all the guessing game. You wake up and
you know it's it's pretty close to wrapping and you
get to do whatever you want with it at that point.
And I'm just I'm a purist, right, I'm a Texan,
So I love cooking beef. I love cooking brisket. That's
what we're best known for. And I think if Dad's
going to cook anything on Father's Day, it's going to
be a brisket.
Speaker 1 (12:16):
Okay, your kids ever get involved in the kitchen with you?
Speaker 2 (12:19):
Oh? Yeah, My kids love it. They're eleven, eight, and four,
and they all like to do different things. So my
eight year old he runs food when we go to
the restaurant. He likes to, you know, be touching tables
and talking to folks. My four year old she wants
to actually cook, So she has a little stepping stool
and she'll get up there and cook with me sometimes.
Pretty special.
Speaker 1 (12:40):
Yeah, I cook with my boy all the time. He
loves to help me out. Here we go. If you
were to come into Luke's Diner, what would you order?
Where would you sit?
Speaker 2 (12:51):
Oh?
Speaker 1 (12:51):
My gosh, basic diner food. It's a basic diner menu.
Speaker 2 (12:55):
I'm a sucker for a burger, I really am. I
like a good old fashioned burger.
Speaker 1 (13:00):
Where would you sit?
Speaker 2 (13:01):
Probably next to you, man, so we can sit there
and chop it up.
Speaker 1 (13:04):
Would you sit up at the counter?
Speaker 2 (13:06):
Yeah?
Speaker 1 (13:06):
Yeah, there you go. All right? Tell us about your
your locations. Where are they?
Speaker 2 (13:13):
So we started out underneath an umbrella looking out of
my backyard, and we graduated to a food trailer about
a year later. Did that for a year in the
sweltering Texas heat, and now we have four locations across
North Texas, six if you include the ballpark where the
Rangers play, So we're the official barbecue the Texas Rangers.
(13:34):
We have two locations inside Gwell black Field, and then
we have a location in Arlington that's the original, one
in downtown Fort Worth, one in downtown Dallas that just opened,
and one in Mansfield, which is just south of Arlington.
Speaker 1 (13:49):
You're busy. You're busy, aren't You're putting in long hours
aren't you.
Speaker 2 (13:54):
We're out numbered now my wife and I are so good.
Speaker 1 (13:57):
Well, look these are good problems to have, you know,
it's so great. Well, congratulations on all your success. I
love to talk to people that have these stories of
you know, we started in our backyard and then now
look at you know you're you're, you're a national brand.
Continued success and appreciate the time. Brandon Hurtado, all the
(14:23):
best to you and your family. You know. Also, I'd
like to mention that Brandon Hurtado Haw's a cookbook too.
It's founder of Hurtado Barbecue. Brandon created Barbica, the first
ever cookbook dedicated to text mechs and Mexican smoke cooked barbecue.
Barbaricoa features everything from smoking meats and flame grilled tacos
(14:46):
though I love tacos. A lot of great recipes in there,
Maria tacos, pulled pork, carneitas, all kinds of stuff. You
got to check it out. The cookbook is available now
and we will see you next time on Luke's Diner.
Remember where you lead, we will follow. Stay safe everyone,
(15:07):
do hey, everybody talk forgues. Follow us on Instagram at
(15:35):
I Am all In podcast and email us at Gilmore
at iHeartRadio dot com
I Am all In Again.
Speaker 2 (00:09):
Let's just you Luke's Diner with Scott Patterson, an iHeartRadio podcast.
Speaker 1 (00:22):
Hey Everybody, Scott Patterson, I Am all In Podcast one
eleven productions, iHeartMedia Radio, iHeart Podcast one on one interview
Luke's Diner episode with the one and Only Brandon her
title Let Me tell you a little Bit about Brandon.
He turned a weekend barbecue hobby into one of the
Texas fastest growing barbecue brands. He launched her title Barbecue
(00:45):
with his wife in twenty eighteen, starting with pop ups
and a food truck, before opening their first restaurant in
Arlington in twenty twenty. Using his background digital marketing, Brandon
grew up, sorry, grew the brand during the pandemic and beyond. Today,
tot Oh Barbecue has four locations of partnership with the
(01:08):
Texas Rangers and serves exclusive tailor Sheridan's Four Sixes Ranch Beef,
solidifying Brandon as a rising star in the barbecue world.
All right, so we just recapped season two, episode seven,
If Gilmore Girls Like Mother, Like Daughter. But we're gearing
(01:30):
up for Father's Day, so let's talk a little bit
of barbecue. If people at Star's hollow came to her
Tato Barbecue. What would Lorelei and Rory order off of
your menu, Brandon?
Speaker 2 (01:43):
You know, probably the all hef platter that is like
the most shareable popular platter I think in Texas barbecue.
And it's got two pounds of meat, six different proteins.
It's like an amazing sampler platter, and it has everything
on it from brisket and pork ribs to port belly
burn INDs, turkey, housemaid sausage, and then it comes with
(02:04):
two sides, and I think our sides are honestly the
the unsung hero of her Toddle Barbecue.
Speaker 1 (02:11):
M that's you're killing me right now, man, I'm so great.
You opened the physical restaurant just before the pandemic. What
keep you going when the odds were stacked against new restaurants?
Speaker 2 (02:23):
You know, that's all we've ever known is is chaos
controlled chaos? I guess so. Having opened a brick and
mortar a month and a half before we had to
close our doors, we were tasked very early on with
figure it out. And the day that we opened our
brick and mortar, my wife and I actually found out
(02:46):
that we were going to have a baby together. So
that was this like deep motivation for me, not just
as an entrepreneur, but as a new father.
Speaker 1 (03:00):
You know.
Speaker 2 (03:01):
I was like, well, whatever we do, we're going to
do it for our little girl. So that's what's kept
me going as our kids and it's it's been a
huge motivating factor and everything that I do.
Speaker 1 (03:12):
Oh yeah, yeah, haven't having children changes forever. Gilmore Girls
has a lot of talk about comfort food. What's your
personal go to comfort meal? Brandon?
Speaker 2 (03:25):
Oh gosh, probably our hatch chili mac and cheese. It's
like a little bit spicy, but it's got this really
incredible cheese sauce and it has all the it just
it feels like you're getting a warm hug every time
you take a bite out of it.
Speaker 1 (03:41):
Nice all right. So I'm seeing here that you weren't
classically trained in a culinary school, but you've got a cookbook,
a stadium deal, a national following. How's that feel?
Speaker 2 (03:51):
You know? I never get used to it. I have
a passion for serving people, and I feel like what
we've done goes way beyond just the food. Everything that
we've accomplished my wife and I together has a foundation
of having kind of a servant's heart and wanting to
just take care of people. So if you see us
(04:13):
at the restaurants or at the ballpark, we're probably picking
up trash or bussing tables. We're very involved, and I
think it's just been a huge blessing for both of
us to be able to take care of people with
our restaurants every day.
Speaker 1 (04:29):
Wonderful, wonderful. Tell us about the four sixes and the
relationship with Taylor Sheridan.
Speaker 2 (04:36):
Yeah, one of my buddies who I've known for several years.
He was Taylor's executive chef. He invited me to come
to a cooking event at their ranch in Weatherford, and
I drive over there one day and I'm halfway out
of my truck and He's like, Hey, I need you
to cook these rabbis, and don't screw it up. You're
cooking for Bobby Flay. I was like, I had no
(04:58):
idea what I was getting into. I just thought that
I was there to help out and lend a hand.
So I end up cooking these steaks for Bobby Flay
and all this other food. Matt Taylor we kind of
hit it off and I did a couple more caterings
for him at the Four Sixes later that year, and
he was like, Hey, I would love for you guys
to explore carrying our beef. I think he had just
(05:20):
purchased a ranch like a year or two before that,
and I think it's been a year and a half
two years now that we've carried their beef exclusively, and
we're one of the biggest users, if not the largest
user of four six is ranch beef in the world.
It's a great product and it's a great story. I
get to go there several times a year and cater
(05:41):
for the cowboys on the ranch and do different special
events there, and it's a really incredible place. There's nothing
quite like waking up at four in the morning and
drinking coffee with the cowboys.
Speaker 1 (05:57):
You get to ride with them sometimes they take you
out there.
Speaker 2 (06:01):
No, I'm not a I'm not a cowboy myself, and
I don't find myself on horseback too often, so I'm
just fine cooking for them and keeping my two feet
on the ground.
Speaker 1 (06:14):
If you had to name one menu item after a
Gilmore Girl's character, who gets what dish?
Speaker 2 (06:23):
And why, oh my gosh, what are.
Speaker 1 (06:25):
You giving Luke? What are you giving Luke, I.
Speaker 2 (06:27):
Would say, Luke's getting a b frib. You know, it's
it's like the Cadillac of Texas barbecue. It's a very
burly bite of barbecue and it's got really just all
the incredible flavor from the best part of the cow.
It's like a two and a half pound b frib
And I think Luke would be able to tackle that
(06:48):
by himself.
Speaker 1 (06:49):
Well, what about what about Kirk?
Speaker 2 (06:51):
Oh? I'd say Kirk would probably would probably order the
the slice turkey. That's like the the most underrated protein
in Texas barbecue. And the turkey we top it with
garlic butter. It's it's pretty phenomenal.
Speaker 1 (07:07):
Right. How about uh hm Logan? Mmm?
Speaker 2 (07:14):
I think Logan would probably want the the pork belly
burn ends, right. That's that's our meat candy is what
we call it. And it's got like the most savory, sweet,
subtle bite of barbecue that you can find in North Texas.
Speaker 1 (07:31):
Be bet.
Speaker 2 (07:33):
Oh, that's a tough one.
Speaker 1 (07:35):
Would have to be spicy.
Speaker 2 (07:37):
Yeah, I was gonna say our haholapinion cheddar sausage, Right,
we make all of our sausage in house, and it's
got a pretty good kick. To it.
Speaker 1 (07:44):
Boy, what a game compare compare the Killmore characters, Oh, Laura.
Speaker 2 (07:52):
Oh, probably. So we have this dish that's called our
our smoke fried half chicken.
Speaker 1 (08:00):
Wow.
Speaker 2 (08:01):
It's like one of the most popular bites amongst our
female audience, and it's smoky and a little bit spicy
and crispy. We fry it to order. I would say
that the half chickens a way to go.
Speaker 1 (08:15):
Okay, so howbuy? So you you know about TJ?
Speaker 2 (08:21):
Right a little bit?
Speaker 1 (08:22):
Yeah, what about TJ? What would he be? Oh? Michael,
Ta Luise? What would what would what would TJ? Be?
Speaker 2 (08:31):
Goodness? You know, I think some of our features that
we do on the weekends that aren't like on the
regular menu, right would probably you know, it'd probably uh
be what TJ would go for. So we do this
feature and it's got like a real text mex flair.
That's what we're known for, is our text Mex fusion
(08:51):
with with Central Texas Barbecue. But we have this dish
and we call it the these Smoked Carrots three Ways,
And it's not something you would normally get when you
go to a barbecue restaurant, right, It's like these massive
carrots that are braised in beef tallow and then we
we cut them up and we make like a Chipotle
(09:15):
sauce out of it, and then we also fry the
skins on top. And it's like it's very unique and
it's not something that you would get just on a
regular basis walking into a barbecue joint.
Speaker 1 (09:26):
Okay, how about we got it. We gotta do we
gotta do tailor dozie show? What is what is he?
What is he?
Speaker 2 (09:35):
Oh? Man, probably pulled pork, you know, it's not something
that no one wants pulled pork. Yeah, the pulled pork
you yeah, exactly?
Speaker 1 (09:50):
What about the town Troubadour? Oh, because that's a smooth
cat man, it's a smooth character.
Speaker 2 (10:00):
Yeah, we're running out of proteins here. I would I
would say, are you know the The one dish we
have that we're most known for is our smoked quail,
and no one does smoke quail, right, And it's a
very like neutral meat. It's not like gamey whatsoever. It's
(10:23):
a very like just unique dish. We smoke it to order,
we fry it, and it's it's really really just like
a neutral protein that you don't normally see in a
barbecue joint.
Speaker 1 (10:35):
But we have it.
Speaker 2 (10:36):
We have it every week. I love it.
Speaker 1 (10:38):
I love it.
Speaker 2 (10:39):
And you got me on the hot seat.
Speaker 1 (10:41):
Man, No, no, no, you did. You did exceedingly well.
I mean, I'm telling you, the meat comparisons are just genius.
Let's let's talk a little bit about Father's Day. Someone's
trying to cook for their dad this Father's Day, but
(11:04):
they don't have a clue where to start. What what
is your full proof, low stress recommendation for that?
Speaker 2 (11:11):
You know, most Americans, most people have a pellet grill
if they're cooking in their backyard, and it really takes
out a lot of the guesswork whenever you're trying to
cook at home. I have one in my backyard, and
you know I cook professionally for a living. You just
don't want to spend a lot of time having to
manage of fire whenever you're trying to cook in your
backyard for your family, or you don't want to set
(11:32):
your house on fire. Right, I think if you're trying
to you know, Dad's trying to cook on Father's Day,
a pork shoulder is probably the most versatile thing you
can do. But if I'm going to cook I'm and
I'm using a pellet, girl, I'm going to use I'm
going to use a brisket, right, So that's that's my
go to. I want to go to a brisk the
brisket and throw it on the smoker the night before,
(11:55):
take out all the guessing game. You wake up and
you know it's it's pretty close to wrapping and you
get to do whatever you want with it at that point.
And I'm just I'm a purist, right, I'm a Texan,
So I love cooking beef. I love cooking brisket. That's
what we're best known for. And I think if Dad's
going to cook anything on Father's Day, it's going to
be a brisket.
Speaker 1 (12:16):
Okay, your kids ever get involved in the kitchen with you?
Speaker 2 (12:19):
Oh? Yeah, My kids love it. They're eleven, eight, and four,
and they all like to do different things. So my
eight year old he runs food when we go to
the restaurant. He likes to, you know, be touching tables
and talking to folks. My four year old she wants
to actually cook, So she has a little stepping stool
and she'll get up there and cook with me sometimes.
Pretty special.
Speaker 1 (12:40):
Yeah, I cook with my boy all the time. He
loves to help me out. Here we go. If you
were to come into Luke's Diner, what would you order?
Where would you sit?
Speaker 2 (12:51):
Oh?
Speaker 1 (12:51):
My gosh, basic diner food. It's a basic diner menu.
Speaker 2 (12:55):
I'm a sucker for a burger, I really am. I
like a good old fashioned burger.
Speaker 1 (13:00):
Where would you sit?
Speaker 2 (13:01):
Probably next to you, man, so we can sit there
and chop it up.
Speaker 1 (13:04):
Would you sit up at the counter?
Speaker 2 (13:06):
Yeah?
Speaker 1 (13:06):
Yeah, there you go. All right? Tell us about your
your locations. Where are they?
Speaker 2 (13:13):
So we started out underneath an umbrella looking out of
my backyard, and we graduated to a food trailer about
a year later. Did that for a year in the
sweltering Texas heat, and now we have four locations across
North Texas, six if you include the ballpark where the
Rangers play, So we're the official barbecue the Texas Rangers.
(13:34):
We have two locations inside Gwell black Field, and then
we have a location in Arlington that's the original, one
in downtown Fort Worth, one in downtown Dallas that just opened,
and one in Mansfield, which is just south of Arlington.
Speaker 1 (13:49):
You're busy. You're busy, aren't You're putting in long hours
aren't you.
Speaker 2 (13:54):
We're out numbered now my wife and I are so good.
Speaker 1 (13:57):
Well, look these are good problems to have, you know,
it's so great. Well, congratulations on all your success. I
love to talk to people that have these stories of
you know, we started in our backyard and then now
look at you know you're you're, you're a national brand.
Continued success and appreciate the time. Brandon Hurtado, all the
(14:23):
best to you and your family. You know. Also, I'd
like to mention that Brandon Hurtado Haw's a cookbook too.
It's founder of Hurtado Barbecue. Brandon created Barbica, the first
ever cookbook dedicated to text mechs and Mexican smoke cooked barbecue.
Barbaricoa features everything from smoking meats and flame grilled tacos
(14:46):
though I love tacos. A lot of great recipes in there,
Maria tacos, pulled pork, carneitas, all kinds of stuff. You
got to check it out. The cookbook is available now
and we will see you next time on Luke's Diner.
Remember where you lead, we will follow. Stay safe everyone,
(15:07):
do hey, everybody talk forgues. Follow us on Instagram at
(15:35):
I Am all In podcast and email us at Gilmore
at iHeartRadio dot com
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