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Pitmaster Damien Brockway is changing the taste of typical Central Texas barbecue. At the Distant Relatives food truck in Austin, he’s infusing spices found throughout the African diaspora. On the menu, you’ll see the Texas trinity of brisket, ribs, and sausage, seasoned with African bird’s-eye chile, allspice, pimiento, and several Caribbean peppers. Even the sides — roasted peanuts, black-eyed peas, and jumpled rice — are tied to African American family recipes.
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Credits:
Producer: Connor Reid
Director: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Michael Latchman
Editor: Josh Dion, Michael Pasquariello
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
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45 Comments
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Came for the BBQ, stayed for the history lesson.
That butter technique & the peanuts is nice!
We were doing the bbq's before enslavement on this land cause we were here BEFORE slavery. You know this cause by 1806 there were over 3,000,000 slaves in this country, BUT only around 300,000 slaves came here from West Africa, that means the rest were here already!
Most of us know this cause we all were told we had Native American in us by our elders, BUT SCHOOL told us were we wrong. Lies all day to get us to not have claim to this land, in other words NO MONEY! This is the reason why the concept of "Race" was made, in the first place, to separate people then conquer them
He's as black as rachel dolezal
This guy REALLY loves his craft that he has perfected over the years and it shows. If you're selling out of peanuts before your most popular item, you're doing something good.
Homie got Saucony sneaks….I like Him already =)
Amazingly insight. Also this man looks a lot like Felix Solis
yay
The knowlegde this man have… love it
Ăn tái mới ngon
Thank you for being chefy 🫡
Too much talking
3:10 Put it in a shaker… damn…
Im gonna drive 45 minutes to go try this
It amazes me how far food has come. From African to slaves the black culture continued to create such delicacies! Most of these dishes were considered “throw away” foods and given to the slaves. Hush puppies, crawfish, greens, corn bread, ham hocks, black eyed peas, neck bones, and many more. Gumbo spawned from this. Take what you have and make something from it. At one point lobster and crabs were deemed unfit to eat and given to the slaves as food when caught in the nets of fishermen. Now we see these as delectable! It’s just bizarre to me. Louisiana cuisine is built on a lot of these said items!
Great video!
I like the under side butcher paper fold. Really good information I have never thought of. Great video!
What's the chicken rub they use
I felt like I just left. BBQ Seminar. Fantastic. You can tell he Loves his work. On my list when I hit Texas
We get it you like Caribbean and African American roots the movie 🤦♂️
He literally been talking about it for 8 mins straight
That brisket looks horrid
This guy is a scientist, he is not a chef.
I wonder why the Heritage Bbq & Valentina’s Bbq episodes aren’t in this playlist
I learned a lot watching this guy. I would love to pick his brain about the history of his culinary point of view. I love how he highlights the African influences on bbq. I want to go eat there next time I am in Austin.
👍
I love this guy!
I REALLY liked the attention to detail in terms of the paper. In reality it is likely a very small difference, but as he says about fine dining, details at that level are important. You see a lot of bbq guys just wrapping like 4 yards of butcher paper and just folding it under, and while I'm sure that's not going to ruin anything, it's cool to see guys really getting into the nitty gritty. Which I think you have to do in Texas (or anywhere, really) bbq, given the very high bar for something like brisket.
"I am African-American, and so a lot of what we do here is inspired by, say, familial dishes or inspired by recipes or things that were eaten in family gatherings."
Getting bored with this kind of video. Thats about 4 in a row. Is there no other type of food in USA 🤣🤣
Shout-out to this gentleman for embracing his heritage without being ultra woke. Food looks great look forward to going back to Texas and trying it.
I WANNA GO
Yummmm
These chicken quarters have a great chicken flavor.. IT'S FRICKIN CHICKEN of course it does. Damn
Damien outstanding…
God's Blessings 🙏
He looks like Ebro from hot 97😂😂😂😂😂
I have personally eaten here and it is amazing. Great Texas BBQ done well, with amazing African-inspired spice combinations/sauces that work very well. Everything I tried was very good, but highlights for me were the chicken leg quarters and the black-eyed peas.
Man this one could've been an hour long. I feel like y'all just scratched the surface of what he's doing. Sausage? Sides? The rest of the crew? Definitely one BA food truck! I know that he will accomplish anything that he sets his mind to. Also? Your voice is EXACTLY the same as a coworker. Jesse. You two have the voice of twins. The HOUSE sausage?? How did we skip that??
let's keep politics, race and religion out of the video please and stick to what you're presenting which is the meat.
so pretentious, muh history, muh culture, muh heritage,
"Naheekh yahk yhak!" @9:14
What's wrong with his arms? What a weird burn
He looks like a white Fred Durst
I have to ask are those food grade plastic bottles he’s showering the meats with? #microplastics
He isn't just black..
This is great
he actually does a very good job of explaining the process without sounding pretentious. and he has the steady, studious type of energy that is relaxing to listen and learn from.