Just outside Lubbock, Texas, Arnis Robbins serves some of the best barbecue in the state at Evie Mae’s, with dishes like pork ribs, green chile cheese sausage, brisket, and more.
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Producer/Director: Connor Reid
Camera: Daniel Geneen, Michael Latchman
Editor: Michael Imhoff
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Great to see good demkota beef from aberdeen sd!
don't worry dude no one's ever going to fault you for leaving Tucson 😂
looks great… but…. you are worried about the price of black pepper, yet you buy pre-cut St. Louis style ribs.. buy the full spare, trim it and use the trimming for your sausage
I remember when brisket was used for ground beef only
I'm from Central Texas and of course love our style of BBQ however I definitely wanna come out West to check out this spot. Y'all sold me at green chilies. 😋
There's BBQ in every inch of Texas. He means there aren't gentrified expensive BBQ shops in that area
I remember you couldn't even sell that meat at the butcher, they damn near gave it away. Now its as expensive as tenderloin.
LOVE seeing that green chile roll, man! Combining that with BBQ is sheer genius!!
Finally some meat that isnt raw in the middle (pink or red)
hot food in trash bag plastic, remind me to never eat there, im good on carcinogens and my grandchildren are good on the endocrine disrupters, we want to retain our sexual / gender orientation for future generations.
Why put the chillies in a plastic bag? Just use a big pot and put a lid on it, same effect…
So much unnecessary trash every day
Good cancer food 😂😋🤣💀💀💀💀
Garbage bag is not food grade.
Green chilies are wack. That’s New Mexico bbq
i love joints that sell until sold out , day is done, come early
they know their meat , grand
The gent and his team deserve all respect. They turn this job to art. Much appreciated.
do you not need to wash the chillis?
The amount of non-food grade plastics used in this process is absolutely disgusting
I never thought you could take BBQ to such a level with so many steps. The team certainly gets my respect.
I need one of those body by bbq shirts
Let’s explain all common sense because we have no personality
Living in NJ since years and never had a chance to try a single BBQ place, sometimes it feels like this state doesn't have anything else but bagels. I don't want to complain but I just paid $21 for 2 lattes and a piece of brownie with my girlfriend this afternoon at a place called Boonton Coffee CO in NJ. Like WTF is wrong with this state.
I have had their BBQ. Yet they are proud of it so can only afford it on special occasions.
Awesome brah
So traditionally bbq was a way to make unfavorable cuts of meat into tasty morsels. I’m not sure I like to see prime grade beef being used for something like this. If you want to be considered great try doing the same thing but with at most choice. Heaven forbid you c an do well with “no roll” quality meats.
Good job young man. For commercial grade… not bad. I might fancy a road trip just because. I have never thought as Lubbuck as west Texas. To me it is north.. I know, I know.. I'm from El Paso. About far West as it gets. Just like Lubbuck is north. Desert Oak, Smokin' Joe, and my friend Mr. Zaragoza.. in El Pasp
Who else is eating pizza bagels watching this mad
Did he just say 8,796 pounds of brisket will last 3 days!? Damn
So nice to see the Hatch green chiles!
No history of bbq in lubbock? Never heard of Stubbs?
I miss their food truck. They went from talking about having 4 trucks to closing in 1 year.
That looks sooooooooo good
Noone talking about the potential chemicals that Can go into the food from the heating of those plastic bags?
Great video! ✌️
So they leave the membrane on the ribs and only season the top. There is always this debate on whether or not to peel the membrane away.
God Blessed Texas..
Really well done documentary