The Secret to This BBQ Joint's Chicken is Butter — Smoke Point

Byamazingfoodstv


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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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For more episodes of ‘Smoke Point’, click here:

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45 Comments

  2. 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

  14. 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!

  23. 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.

  26. 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.

  35. 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.

  36. 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??

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