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2017-Go-Time-Transcripts

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[1104.38 --> 1108.36] There's literally a place here in Houston and a street called post oak.
[1108.82 --> 1109.08] Mm-hmm.
[1109.70 --> 1110.06] Mm-hmm.
[1110.06 --> 1113.96] And then Georgia uses a lot of peach tree and stuff like that.
[1114.04 --> 1115.98] So a lot of people just use what's nearby.
[1115.98 --> 1120.10] And that availability of wood shapes the regional flavors too.
[1120.46 --> 1120.70] Mm-hmm.
[1120.86 --> 1127.26] You know, in Texas, the regional flavors are sharper because of the woods that are available.
[1127.26 --> 1131.54] In South Carolina, they're more sweet because of the woods that are available.
[1132.06 --> 1135.02] And so that's why when you travel, food tastes different.
[1135.54 --> 1135.76] Mm-hmm.
[1135.76 --> 1137.42] Especially if it's smoked in this case, right?
[1137.42 --> 1139.22] I mean, or at least barbecue tastes different.
[1139.22 --> 1143.40] Because when you come to Texas, you come for steaks and you come for barbecue.
[1143.90 --> 1144.20] Mm-hmm.
[1144.76 --> 1145.74] There's another reason to come.
[1146.36 --> 1147.12] It's a different story.
[1147.56 --> 1147.74] Yep.
[1148.34 --> 1154.06] So I think we can probably make this question more generic to also the type you like to eat.
[1154.06 --> 1157.38] So in case anybody here does not barbecue themselves.
[1157.38 --> 1160.74] What's your favorite cuts of meat in woods, Eric?
[1161.26 --> 1163.26] So I'm going to have to go with brisket.
[1163.68 --> 1164.06] Mm-hmm.
[1164.24 --> 1167.98] And I think that's just because that's like the king of barbecue.
[1168.20 --> 1170.24] Like if you can perfect that, you are...
[1170.24 --> 1171.56] Burn-ins, whiz cut.
[1172.48 --> 1173.98] Pitmaster among pitmasters.
[1174.86 --> 1177.60] Eric's brisket is to die for.
[1178.50 --> 1180.50] Some of the best I've ever, ever had.
[1181.06 --> 1182.12] I need to do another one.
[1182.28 --> 1183.24] But yeah, definitely brisket.
[1183.52 --> 1184.92] I like hickory a lot.
[1185.02 --> 1186.70] I probably cook the most with hickory.
[1187.38 --> 1188.16] Oak's good.
[1188.66 --> 1191.54] I've got like some black cherry that I'll throw in once in a while too.
[1191.86 --> 1193.70] But for the most part, it's probably hickory.
[1194.62 --> 1195.72] How about you, Carlicia?
[1196.06 --> 1197.14] Do you like eating barbecue?
[1197.88 --> 1200.14] I don't eat much meat these days.
[1201.36 --> 1203.14] But I'm also not...
[1203.78 --> 1205.88] I did in the past.
[1206.32 --> 1211.00] And in barbecue, in Brazilian barbecue, rodízio, all that kind of thing.
[1211.52 --> 1216.48] I'm not as knowledgeable as you, especially when it comes to American.
[1216.70 --> 1218.24] Cuts of meat.
[1218.66 --> 1220.38] Because in Brazil, the cuts of meat.
[1220.48 --> 1221.76] Some of the cuts of meat are different.
[1222.16 --> 1222.72] Educate us.
[1222.80 --> 1223.42] Well, tell us.
[1223.94 --> 1225.34] I don't know enough to...
[1225.34 --> 1227.46] I don't even know how you call stuff here.
[1227.46 --> 1229.86] So they're just called different, right?
[1230.22 --> 1232.66] I just know that because when Brazilians want to barbecue,
[1233.16 --> 1234.54] and they want a specific kind of meat,
[1234.60 --> 1236.54] they go to the Brazilian meat store.
[1236.74 --> 1237.10] Right.
[1237.10 --> 1238.86] Because they're going to cut the meat that way.
[1239.14 --> 1240.66] And you don't get that kind of meat.
[1241.02 --> 1243.72] We have a couple of places around here that's Brazilian.
[1244.28 --> 1249.26] And when you order, it's different than a traditional steakhouse, for example.
[1250.12 --> 1250.34] Yeah.
[1250.56 --> 1250.72] Yeah.
[1250.84 --> 1253.40] And I'm talking about Brazilians in the U.S.
[1253.56 --> 1253.74] Right.
[1253.74 --> 1254.48] Or outside of Brazil.
[1254.48 --> 1259.14] But when I did eat a lot of meat, and I'll go to Brazilian radiosios,
[1259.88 --> 1262.00] I remember I liked a lot.
[1262.10 --> 1264.18] My favorite, it was the hump.
[1264.78 --> 1265.70] Do you know what I mean?
[1266.18 --> 1266.46] Yeah.
[1266.90 --> 1270.60] Like some cows or...
[1270.60 --> 1271.20] Maybe it was rump.
[1271.34 --> 1271.66] I don't know.
[1272.30 --> 1272.82] Rump roast?
[1273.48 --> 1273.70] No.
[1273.92 --> 1276.02] The hump, like on the back of the animal.
[1276.08 --> 1276.42] Really?
[1276.94 --> 1277.38] Yeah.
[1277.70 --> 1278.48] There's meat back there?
[1278.48 --> 1278.84] Yeah.
[1279.56 --> 1280.68] It's very fatty.
[1281.16 --> 1282.42] It's very moist.
[1283.48 --> 1285.36] And it holds the...
[1285.36 --> 1289.00] It holds up the whatever marinade you put on it.
[1289.04 --> 1290.16] It holds it up pretty well.
[1290.22 --> 1292.28] For example, I would like brisket.
[1292.70 --> 1294.06] But I don't think it tastes right.
[1294.28 --> 1295.78] Every brisket tastes the same.
[1296.32 --> 1297.44] The texture changes.
[1297.56 --> 1298.48] Some are better than others.
[1299.10 --> 1299.58] Yeah.
[1299.76 --> 1302.62] So the difficulty, this is where you get into animal anatomy.
[1303.38 --> 1307.46] So up near the back aren't as much working muscles.
[1307.46 --> 1311.96] So that's like where your prime rib and all your rib eyes and all those good steaks come from.
[1312.42 --> 1316.42] But on the cow, the brisket is in like the breast area.
[1316.54 --> 1321.48] So it's a really tough muscle, like a working muscle for holding...
[1321.48 --> 1326.06] I think they say like something like 60% of the weight of the cow is supported by it.
[1326.48 --> 1326.56] Yeah.
[1326.56 --> 1328.32] So really, really tough.
[1328.90 --> 1329.52] So that's why...
[1329.52 --> 1330.10] Their heads.