This BBQ Joint says FORK YOU to a 1-Star Review!
What happens when the granddaughter of Edgar Schmidt of Kreuz Market fame, decides to bring that legacy of BBQ to Dallas? You’re about to find out! If you missed last week when I got to taste all of their food, check it out here!
Welcome to Behind The Food TV! On this channel I document my journey to become a better cook. I travel to meet chefs and pitmasters at the top of their game – and somehow convince them to teach me the techniques that make their food special. I enjoy getting to know them, their families, and their communities – and I hope you enjoy it all just as much! Make sure you subscribe and turn on that notification bell so you know when new videos drop!
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Welcome to the I Got Schooled video series from Behind The Food TV (formerly Eat More Vegans Carnivore BBQ)! In this series it’s my turn to learn. The best chefs and pitmasters in the world have agreed to teach me…..and you the secrets that make their food so good! You can watch the whole series here:
🔴 If you liked this video, you’re going to LOVE these!:
🎥 I Got SCHOOLED by The Most Interesting Man in Texas BBQ
🎥 I Got Schooled by the #1 Rated BBQ in Austin Texas
🎥 I Got Schooled by the Best BBQ Joint in East Texas
🎥 I Got Schooled by the Most Misunderstood Man in BBQ
🎥 I Got Schooled by The Best New BBQ Joint in Texas – Bar-A-BBQ
🎥 I Got Schooled by the Coal Miner Pioneering Eastern KY BBQ
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Chapters in this video:
0:00 The Kreuz Market Family Legacy
7:15 The A. N. Bewley Smoker
9:59 Cook: Prime Rib Trim, Deviled Eggs,
14:57 The early years
19:58 Cook: Chicken Brine, Prime Rib Seasoning,
25:30 Opening Day and Early Challenges
34:20 Cook: Piping and Smoking Eggs, Smoking Prime Rib and Chicken
37:42 Things start to come together
40:30 Tasting: Eggs, Chicken, Prime Rib
45:15 Modern Day, Making a Difference in the Community
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Hahaa they think a newspaper had any power as if anyone reads them
They’re set up like Dickeys BBQ with ovens not smokers, that’s not a smoker it’s 100% an oven. They’re white collar restaurant owners in a blue collar pit master world.
7:24 Damm she has an annoying voice. Like nails down a chalkboard haha
I really enjoy and appreciate this channel. This is so helpful. I’m trying to learn the business and improve my skills.
So sorry I am late to the party here. Life has kept me busy but I am catching up with your stories. Wonderful as always. Such a unique variety of preparation for various dishes. Definitely want to take a shot at the deviled eggs! Thank you!
Great video Al. I am blown away by the stories behind the BBQ. Thanks for another great insight.
Great job all of your videos are so insightfulnand informative🙏
the level of progression of this channel is such a gift to watch. the level of cinematography , narration, audio and story telling just combine in such a beautiful way and just draws me in. im a son of texas and my grandpa showed me how to smoke meat on this huge egg smoker he hauled from south east asia that weighed 300 lbs :). i will forever cherish those memories and you showcase what bbq love is all about by telling us the stories of the humans behind the craft. the labor of love and dedication is just unparalleled. thank you so much for bringing us all on a ride.
Great episode! It's very inspirational for my BBQ journey.
I just watched a guy take a bite of deviled egg filling, and put the dirty spoon right in the mixing bowl with the other food. lol food safety I guess.
I honeslty think a Good Restaurant should advertise the following.
ZERO Michelin Stars
ZERO BBQ SAUCE AWARDS
ZERO BBQ COMP AWARDS
I serve food that is good and you can afford and eat.
All these owners trade in a hard job for a harder job…. But love it!
Great video! This shows the world that there was great BBQ before: Texas monthly, foil boats, tallow, rubs, camping out over night, etc. As grateful as I am for the "new kids on the block", understanding where it all came from cannot be left out. As a kid growing up in GA and later sent to Texas while serving in the Air Force, I got to experience some great, "hole in the wall" BBQ places. From Two Brothers in Ball Ground, GA to Black's in Lockhart – there were no tricks, no gimmicks and nobody writing about them. It was just: temperature, time and tenderness. If you want to make good q at home, start with the very basics – then, layer flavors to your liking. If you start with a Goldee's foil boat tallow perfectionist, yada yada, you risk never knowing how to coax the most flavor possible from the meat with salt, pepper and smoke. The good news is – you can still experience the original, real deal. And you Sir are showing new generations where it all began. Great video (well – they all are actually)!!!
Thank you for this video
Food critics are failed chefs, most can’t boil water.THOSE THAT CAN DO. THOSE THAT CAN’T, BECOME CRITICS.
Nice job beating a rigged system and a personal agenda.
This show deserves and Emmy. Maybe do Leroy & Lewis sometime. Haven’t but heard good things.
Great video. Well told stories. I want to try this place now.
Fantastic!!
sounds like you're hating on Franklins BBQ, he's just matching the demand for outstanding BBQ.
Yankees eat deviled eggs too. (we don't smoke it) I have to say, like the octopus I didn't see this coming. Oregano. Cinnamon.
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Hello again from Michigan.
Is there a link or info on how we (us bbq-ers metro detroit area) find a way to contribute to meat fight?
Those deviled eggs and prime rib look amazing! Mouth watering for sure! Thanks Al and crew!
How this channel has not blown up I will never understand. The best long format videos that make us viewers care
This was a great and well produced video that I'm so happy to have seen. I have quite an overlap with the history here: I've eaten at Kruez and Blacks and Chisolm Trail and Smittys in Lockhart back in the 80's and 90's. I went to Lockharts in Plano (I've even been to Hill Country BBQ in New York). I've enjoyed it all, but I want to bring up one thing perhaps folks can think about. My wife is allergic to soy. She had a reaction when we ate at Lockharts 10-ish years ago. We never thought to ask since soy is not part of historical bbq. I really enjoyed the shoulder clod, but I can't take my wife back there. I hate allergies, but they're a real thing for some folks.
why did you wipe some seasoning off prime rib right before putting it in the smoker? 36:19
Lockhart Smokehouse IS The BEST BBQ in Texas regardless of who Texas Monthly claims. Texas Monthly is Pay To Play.
Another great episode, thank you.
Franklins is overrated
Such an interesting story on how people get into BBQing. Going from fashion designer to a star BBQ joint with a lot of hot ideas to up the BBQ menu. I going to definitely do the eggs, chicken and prime rib for Christmas dinner. Do you remember about how long the prime rib took and how many pounds of meat there was? Did you want horseradish for the inner cuts of that prime rib or did you have some garlic rub for it? I would also like to understand what they were doing the first couple of years that didn't go over with the food taster and how they changed the game?
Great Video. Looks Great. But. The Meat is a little too red for me 😢.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Another great video, thanks for sharing
What an awesome testimony for family and perseverance. I'll be scheduling an extra 2 hours on my next trip thru Dallas.
Mothers Day menu… prime rib, chicken and develed eggs. 😋
The meat fight is such a great idea. I've done the MS bike ride from Houston-Austin four times, it's a fun adventure for a great cause.
What a compelling story of perseverance and the food just looks amazing. I could eat that whole pan of eggs and that prime rib smoked roasted garlic is amazing. Definitely deserving of the word royalty! It's neat how they have evolved and tried many things. My sister has MS, so I'm going to tell her about Meat Fight! Another place added to my bucket list. All the best to this amazing couple and their team!