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The new kids of Texas BBQ

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  • davejoachim
    Club Member
    • Aug 2017
    • 2

    The new kids of Texas BBQ

    Texas BBQ rubbed with Japanese togarashi? Slathered in Korean gochujang? Smoked sausage stuffed with Mexican Oaxaca cheese and serrano chiles? Here's a taste of the new Texas BBQ in town. What do you think? http://ow.ly/I54e50w4KMh
  • FireMan
    Charter Member
    • Jul 2015
    • 6584
    • Bottom of Winnebago

    #2
    My kinda Q! It’ll take some time to learn how to pronounce the names, but the eclectic combo of cultures behind it all sounds fabulous! Very cool!

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Oaxaca- wuh-ha-ku

      I know folks from there. My witness protection program name is Jose Boudreaux from Oaxaca.

    • FireMan
      FireMan commented
      Editing a comment
      OK Jose!

    • Huskee
      Huskee commented
      Editing a comment
      No way, Jose?
  • Ahumadora
    Club Member
    • Oct 2015
    • 1541
    • Pilar Buenos Aires, Argentina

    #3
    BBQ is dynamic!! Always changing .. I am doing the same cow here smokin up alll the cow guts n stuff.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 6275
      • Republic of Texallence

      • OUTDOOR COOKERS
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        JA Henckels 15 piece Stainless Knife Set
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      #4
      Mention of Harlem Road BBQ. It's a little joint near my house, ok but not fantastic. The guy does do some exotic stuff, I do like his lamb.

      I've heard of Blood Bros. in Bellaire but not been there. I'll have to make the journey for lunch and report back. Thanks for the article David, those are joints literally in my backyard !!!

      Comment


      • nvgraham
        nvgraham commented
        Editing a comment
        I've been to Blood Brothers several times and I absolutely love what those guys are doing with BBQ right now. Creative, delicious and super high quality while still knocking it out of the park with the traditional stuff - brisket, etc.

      • Troutman
        Troutman commented
        Editing a comment
        Awesome, look forward to going there soon. It's about 15 mins from my office in Greenway !!
    • josh_karpf
      Club Member
      • Aug 2019
      • 42
      • Brooklyn, NY; Long Beach Island, NJ
      • Master Forge 2-door propane water smoker, Weber Genesis II grill (summertime only)

      #5
      Fantastic that the newer-immigrant flavors are working their way into Texas restaurant 'cue. Mashups like these already exist in home cooking. But the hurdle is high for acceptance by professional chefs, who won't see any point in becoming influencers for it if the dining-out market isn't interested.

      I remember an article around twenty years ago about Asian Americans in Texas routinely adding bacon to stir-fries. I showed it to a vegetarian friend who didn't get the point. To her, meat was meat.

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1784
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #6
        Since traditional BBQ is a mish mash of cultural traditions, I think it's pretty cool that continues to evolve with new to America flavors and immigrants. If it truly is the original American cuisine, shouldn't it reflect the nation as it is, in perpetual evolution? Yes, say I.

        But folks in Texas thought college me was "interesting," which I learned in my sophomore year was more of an insult than a compliment.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 6275
          • Republic of Texallence

          • OUTDOOR COOKERS
            22" Weber Kettle - Red Premium Limited Edition
            6 Burner Weber Summit Gasser
            22" and 18" Weber WSM Smoker
            18” Jumbo Joe
            36" double door Lyfe Tyme offset stick burner (SOLD !)
            Pitts & Spitts Pellet Pro 2436
            BBQ ACCESSORIES
            Classic Thermopen
            Thermoworks SMOKE
            Fireboard Pro with Pit Viper fan
            Grill Grates
            SNS for the 22" Weber kettle
            A-MAZE-N Smoker 12" Tube & Tray
            Weber stainless veggie basket
            Weber stainless fish basket
            Weber stainless rib rack
            Phat Mat cooking mats
            Barbestar BBQ Cooking Gloves
            WOOD & PELLET PREFERENCES
            For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
            For Chicken & other fowl = competition blend, cherry/oak/hickory
            For Turkey = 100% hickory or competition blend
            For Pork Shoulder = mesquite, oak or hickory
            For Pork Chops or Ribs = 100% applewood
            SOUS VIDE
            Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
            INDOOR COOKWARE
            Generic Calphalon non-stick cookware set of pots and pans
            12" & 14" All-Clad Stainless skillets
            Cast Iron 12" skillet by Victoria
            La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
            La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
            Old Revere Wear Copper & Stainless Pots (handed down)

            JA Henckels 15 piece Stainless Knife Set
            Victorinox 12" Fibrox Pro Slicing Knive
            Victorinox 6" Curved Boning Knife
            Set of Dalstrong Japanese Steak Knives

          #7
          Realizing Blood Bros. was only 15 minutes from work I ventured there for lunch. It's in a traditional strip center, kind of unassuming. Rough wood walls and cedar tables, rusty corrugated tin ceiling, you get the picture. Looks and feels like a traditional bbq place but as mentioned it's more, I'd say fusion plus contemporary.

          It's in an inner city suburb called Bellaire which has seen a lot of changes of over the years. Quite a few Asians now live there and the largest Chinatown is located not too far away. So definitely an Asian/Viet influence on this bbq. I looked at the traditional stuff, looked good, but I wanted something a little more cutting edge, show me your wares !!!

          Had as a starter the sausage of the day. They call it a gyros sausage. Said it was primarily beef with some lamb and feta cheese. Came with a side of tzatziki mayo. Very tasty, definitely had a gyro flavor component....

          Click image for larger version

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          For my second choice I had one of the other off menu items of the day, Asian steamed buns. Instead of the traditional pork belly in this sandwich, these "buns" came with brisket burnt ends. Two of the three again were really tasty, the third had hard charred pieces only barely edible. The buns were traditional Asian in flavor so a very interesting combo....

          Click image for larger version

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          I really like what these guys are doing. Houston is becoming a food mecca of sorts and this is part of the reason why. Taking traditional Asian foods and fusing them with Texas barbecue, and doing it quite well, is part of the reason why.

          I'd give this place a B+ for overall food quality, a B- for overall bang for the buck ($20 for what you see + drink) and A+ for uniqueness and inventive fare. I'll go back again, it's close enough to me. Try their traditional stuff next time.

          Comment


          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            Nice report Troutman. Look forward to your follow on.
        • jfmorris
          Club Member
          • Nov 2017
          • 2021
          • Huntsville, Alabama
          • Jim Morris

            Cookers
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            • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
            • Lodge L8D03 5 quart dutch oven
            • Lodge L10SK3 12" skillet
            • Anova
            Thermometers
            • Thermoworks Smoke w/ Wifi Gateway
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            • Thermoworks Thermapen Classic
            • Thermoworks RT600C
            Beverages
            • Whatever I brewed and have on tap!

          #8
          Originally posted by davejoachim View Post
          Texas BBQ rubbed with Japanese togarashi? Slathered in Korean gochujang? Smoked sausage stuffed with Mexican Oaxaca cheese and serrano chiles? Here's a taste of the new Texas BBQ in town. What do you think? http://ow.ly/I54e50w4KMh
          I love Korean and other Asian flavors mixed with my BBQ. I first heard here about a recipe for Korean pulled pork, from over at the Barbecue Bible, and it is now one of my favorite recipes. In fact, I just bought some more gochujang for making that, and Korean fried chicken wings.

          Comment

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