Ep 10. Meat Me in Texas

In this episode of Man, Fire, Food, host Roger Mooking heads down to Texas to explore their rich meat culture. Texas is known for its high-quality meats, from juicy brisket to succulent sausages, and Roger is eager to sink his teeth into all of it.

Roger's first stop is Black's BBQ, a family-owned establishment that has been serving up traditional Texas barbecue for over 80 years. Owner and pitmaster Barrett Black takes Roger through the entire process of making their famous brisket, from trimming and seasoning to slow smoking it for 15 hours. Roger is blown away by the tender and flavorful meat, and can't help but go back for seconds.

Next, Roger heads over to Kreuz Market, a legendary barbecue joint in Lockhart that has been serving customers since 1900. Kreuz Market is known for their robust and smoky sausages, made from high-quality beef and pork. Roger watches as pitmaster Roy Perez grinds and seasons the meats, then stuffs them into natural casings before smoking them over post oak wood. Roger samples the different types of sausages, including a jalapeno cheese variety that leaves him sweating yet satisfied.

Roger's final stop is at Lonesome Dove Western Bistro in Fort Worth, a restaurant that takes Texas meat culture to new heights. Executive chef Tim Love is known for his inventive and bold flavors, and Roger can't wait to see what he has in store. Chef Love prepares a beef short rib that has been dry aged for 90 days, then braised in beer and spices for eight hours. The resulting meat is incredibly tender and bursting with flavor.

Throughout the episode, Roger explores the various techniques and traditions that make Texas meat so special. From slow smoking over wood to dry aging, there is an art to preparing meat in Texas that has been passed down for generations. Roger is in awe of the passion and dedication that the pitmasters and chefs bring to their craft, and is grateful for the opportunity to sample some of the best meat in the world.

Overall, Meat Me in Texas is a mouth-watering episode that showcases the best of Texas meat culture. Roger's enthusiasm and appreciation for the food is infectious, and viewers will be left hungry for more.