Why Bringing Carolina Whole Hog to Texas Is a Big Deal for Barbecue — Smoke Point
Truth BBQ is one the busiest barbecue restaurants in all of Texas. The restaurant is known for its popular brisket, but now pitmaster Leonard Botello IV is expanding his menu to bring Carolina whole hog barbecue to Houston.
Credits:
Director/Producer: Connor Reid
Camera: John Rains, Mike Kozlenko
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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real nice people !!
That hog cooker is awesome
if you dont put love on food and you dont like cooking then kitchen aint for you cooking is pure passion,art,and stressfull to be honest sometimes its fun specialy if you work with your friend or for thoose people who been working for you for long time
I want some bbq 😋
I was waiting for him to destroy the sausages like the pork…. Why did you mash up the pork like that?! You could have had BEAUTIFUL whole roll/long biscuit pork rolls, now you have mashed and shredded kfc pork… :'(
It's hard to see on screen but please keep in mind how hot and smoky these pits are. They make it look effortless.
2:20 I tapped out after a barrage of upwards inflections. Infuriating how many intelligent, grown-up men talk like this
PH: Lechon Burger
This is the RIGHT way to use hogs, their destiny is fulfilled by becoming food for people.
This serves their purpose well, with seasoning and CUTLERY!
music is super
Nice to see Houston upping the game on their bbq. 10 years ago Houston was basically a wasteland of chain restaurants and you had to drive a couple of hours to find anything decent.
What about the whole Aluminum and cooking and Alzheimer’s thing? Where does this fit into
End of life care decisions for bbq fan families? Will eater have anyone speak into
This in the future?
take it back to NC – We texas BBQ the right way
Michael never ever had a fight white
Who makes that trailer?! Love at first sight, the functionality has me immediately obsessed
They are pretty good. The shack is really good as well.
I remember growing up meat was rationed along with sugar, cooking oil, and rice. That one serving portion there probably has a person's monthly ration if not more. Obesity and heart disease were exclusively reserved for people with political connections. America is a success story. People tends to forget just how productive their industry and agriculture are.
I’m so baked and hungry.
These guys are the bros of bbq. So lame
What do they do when it rains?
I was in the culinary field in the 90's. I hate this trend of calling meat – product and protein. It just removes the consumer further away from where there food comes from and what it actually is. That's wrong on so many levels. And for those working with it, they stop seeing it as something that was living. It's just a thing. Another 'product'. Sickening really.
9:42 dude, this is full of rust
Big deal for the barbeque world ya'll yeehaw
Bros acting like barbeque is some sort of movement
I am a Eastern NC resident for since 2012.
I’ve given many BBQ places a try here, but nothing compares to Molasses based sauce with smoke. Sorry, but it’s true.
Go Big Or Go Home..
True words, there's more to be smoked than what's in your region. Not many outside of Kentucky smoked Mutton
"uhhh yes, i have an aversion to animal products?"
lelelelele