In this episode of the Black Smoke Barbecue Podcast, Brandon, Tee and Alton discuss a variety of topics including their Super Bowl experiences, the food they prepared for the game, and the Dallas Mavericks' recent controversies. They also speculate on the future of the Spurs in Austin and the vibrant barbecue culture in the city. In this engaging conversation, the hosts delve into the vibrant barbecue scene in Austin, discussing their favorite spots and the abundance of great barbecue options available. They share insights on new cooking equipment, particularly a versatile kettle grill, and explore the often-overlooked pork tenderloin, highlighting its potential when cooked properly. The discussion shifts to the brisket debate, with one host praising another's brisket-making skills. They also touch on the importance of feedback in cooking, particularly regarding a delicious mac and cheese dish. The conversation wraps up with innovative cooking techniques, including beer can chicken and the idea of smoking and frying a whole bird, showcasing their creativity in the kitchen.
Chapters
00:00 Introduction to the Black Smoke Barbecue Podcast
01:55 Super Bowl Reflections and Team Performances
08:54 Super Bowl Cooking Highlights
13:42 Dallas Mavericks Controversy and Fan Reactions
19:00 Kobe vs. Shaq: The Lakers Dilemma
20:02 Luka Doncic: Talent and Controversy
21:46 The Future of the Mavericks: Speculations and Strategies
25:05 Austin Spurs: The Potential Move
27:30 Austin's Growing Sports Scene
29:32 Barbecue Culture in Austin
32:37 New Cooking Equipment and Techniques
35:58 Pork Tenderloin: An Overlooked Gem
41:14 BBQ Adventures and Recommendations
43:38 The Rise of Tri-Tip and Other Cuts
46:42 Brisket vs. Other Meats: A Personal Preference
49:49 Mac and Cheese: The Perfect BBQ Side
50:41 Innovative Cooking Techniques and Tools
53:33 Flavor Enhancements: Marinades and Injectables
58:07 Creative Cooking Ideas and Future Plans
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