Listen to this guy, he's pre-med.
In a market that is very near peak saturation, everyone is looking for a way to differentiate their brand. Evan has found a way. His beef cheek is one of the very best bites of barbeque I've ever had. His brisket is finominal too, but everyone cooks brisket. Not everyone cooks beef cheek. And NOBODY cooks its as well as Evan does. It's that good. His sides and his dish presentation are very chef-ey, but it all fits together in a cohesive manner.
I agree with that. The phrase "bacon makes everything better" isn't really intended as a directive to add bacon to everything. In my kitchen, bacon is added to the collard greens and wrapped on top of the meatloaf. That's it. I don't regularly serve the bacon-bleu cheese potato salad because too many people find bleu cheese offensive. But the bacon content in it is slight, and the bacon is cooked to crunchy and then finely crumbled.
The southern style pot salad that is always on the menu is very simple and very tasty. Red potatoes, heavy mayo, light on the mustard (for color and acidity), salt, pepper, granulated garlic, and a metric fuckton of diced dill pickle. A 20 lb batch of potatoes gets 2 lbs of diced pickle.
Pro tip: boil your potatoes whole then mash them with your hands once they have cooled down (you'll add all your ingredients before mashing).
Evan has that beef cheek dialed in so well that he doesn't need to cook brisket every day. And he just made the top spot on the Texas Monthly Top 25 New and Improved list. If you are in Austin and haven't been to see him yet, you really should. Dude is a fantastic cook.
https://www.texasmonthly.com/bbq/top-25-new-barbecue-joints-texas/?fbclid=IwAR2cKe8Fbl3G8pZQmNDZpUymrczUtLt6sytGpJcsGbNlwoK1Xr7DV3ot_28
For sure, man! Was nice to meet you and chat a bit. Sorry I had to run off, was a tad busy yesterday. Glad you enjoyed the grub. Post up that pic you took when you get a chance...that was a sexy platter.
I have a different mac recipe that I use, but I don't make it that often. Making the bechamel takes time (something I don't have much of) and it's difficult to hold the mac at temp during the day without it drying up.
From this morning: Pepper down, no spray After spraying it down I don’t remember if this is before or after. It was a couple hours ago and I’ve already done a bunch of other proteins. This is what a 14lber looks like after losing 3lbs during trim.
You just made the list, pal. Also hate the term pitmaster. Nobody “masters” a pit. That bitch does what she wants most days. All you can do is finesse her into doing what you want
I trim very aggressively, so a great deal of that surface moisture gets trimmed off. And what little remains gets absorbed by the kosher when I lay that down. So there is very little moisture left for the pepper to adhere to and it requires a “spritz” (fucking hate that word). And I use a lot of pepper. If I didn’t hit it with moisture again, it would fall off. But yeah, the mustard/then spritz shit is retarded
Yes. After I trim I spray em down with 1:1 water:acv to help the salt and pepper adhere to the surface. Then I hit them again to make the pepper lay down. Don’t know that it has any affect on taste, but its my process. And it works.