Chef's Table: BBQ on Netflix, Coming 9/2/20
- Thread starter Chris Allingham
- Start date
Watched the Tootsie and Lennox episodes last night. Enjoyed both. My biggest regret is that when we visited Snow's BBQ in October 2015, we did not know to try the pork steak. Darn.
Yes, it's on my list, too. I know Harry Soo is doing an homage to Snow's BBQ right now on his YouTube channel that includes pork steak; I'm going to try it using Daniel Vaughn's Texas Monthly article on the subject.
MikeLucky
TVWBB Pro
I finished all 4 episodes today. Wow. What a beautiful series. All 4 episodes were just amazing and certainly hit me more than I thought they would.
Grilling, especially over charcoal fire has been a part of my entire life. Some of my first memories are my Dad grilling steaks and BBQ chicken on a hibachi over charcoal.
My early adult years were my propane grill years, until my mid 30s when I began smoking meats and found my way back to charcoal via my first Weber Kettle. It was an instant reminder that there is something mystical to me about cooking over burning coals and/or wood. It definitely reignited (sorry for the pun) in me a love and a passion for grilling and smoking.
This series truly exemplified that feeling for me. Tootsie talks about how it's what kept her life going and meaningful after her husband and son passed. Lennox is an absolute disciple of fire and reveres it like few others. Rodney talks about how his affair with BBQ has changed his entire life and path. And, the Mayan lady's story might have been the most meaningful talking about how the food and how it's cooked is one of last remaining connections to her heritage and way of life.
This series really touched me and all the stories were amazing. And, they also helped me realize that my love of this cooking over fire stuff may be more ingrained into my DNA than I ever really considered.
Your results may vary, but clearly I enjoyed it very much. Lol
Grilling, especially over charcoal fire has been a part of my entire life. Some of my first memories are my Dad grilling steaks and BBQ chicken on a hibachi over charcoal.
My early adult years were my propane grill years, until my mid 30s when I began smoking meats and found my way back to charcoal via my first Weber Kettle. It was an instant reminder that there is something mystical to me about cooking over burning coals and/or wood. It definitely reignited (sorry for the pun) in me a love and a passion for grilling and smoking.
This series truly exemplified that feeling for me. Tootsie talks about how it's what kept her life going and meaningful after her husband and son passed. Lennox is an absolute disciple of fire and reveres it like few others. Rodney talks about how his affair with BBQ has changed his entire life and path. And, the Mayan lady's story might have been the most meaningful talking about how the food and how it's cooked is one of last remaining connections to her heritage and way of life.
This series really touched me and all the stories were amazing. And, they also helped me realize that my love of this cooking over fire stuff may be more ingrained into my DNA than I ever really considered.
Your results may vary, but clearly I enjoyed it very much. Lol
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Mark Foreman
TVWBB All-Star
Chris
Thanks for the heads up. Watch all the episodes any really liked then.
Thanks for the heads up. Watch all the episodes any really liked then.
Doug Selman
TVWBB Super Fan
Watched all 4 episodes on Sunday. All of the episodes are well worth taking the time to watch. Each story has a way of connecting with an individual on one level or another.
After watching the Rodney Scott episode, I really want to try some of that whole hog. 
timothy
TVWBB 1-Star Olympian
That's the one thing I appreciated from his slot in that episode.
The man is taking cooking over fire into an art form. I couldn't believe how many times he was using his bare hands over hot fire,
BFletcher
TVWBB Platinum Member
My Son helps occasionally on a hog farm; after watching Rodney on Saturday I asked if he could try to hook me up with a suckling pigAfter watching the Rodney Scott episode, I really want to try some of that whole hog.
Did anyone notice that in the Lennox episode, he's using custom made stainless steel mesh grilling baskets, while Rosalia was using an electric fan blade cover as a grilling basket? You've heard the phrase, "It's not the pit, it's the pitmaster?" Well, "It's not the grill basket, it's the grill master!"
![IMG_0921[1].JPG](https://tvwbb.com/data/attachments/13/13634-3edf1e9ef55639f93faea6aa8ac015aa.jpg "IMG_0921[1].JPG")
![IMG_0922[1].JPG](https://tvwbb.com/data/attachments/13/13635-d21b42457123bba03c16309df21d96cc.jpg "IMG_0922[1].JPG")
![IMG_0920[1].JPG](https://tvwbb.com/data/attachments/13/13636-0457d8da5d523f750cc1a7d8739a5916.jpg "IMG_0920[1].JPG")
Rosalia said herself in her episode that she was floored by the range of equipment and utensils she saw in Redzepi's restaurant. For her, she uses what she has...if an electric fan blade cover gets the job done, so be it.
Bob Correll
R.I.P. 3/31/2022
My attention span must be getting short in my old age.
I'm part way through the Lennox episode, and have also started watching Ugly Delicious and Salt Fat Acid Heat.
All 3 are enjoyable even though they make me hungry.
I'm part way through the Lennox episode, and have also started watching Ugly Delicious and Salt Fat Acid Heat.
All 3 are enjoyable even though they make me hungry.
Mark Foreman
TVWBB All-Star
Have done a few whole hogs in my day. everyone was cooked differently... 1 at Dillon beach, 1 in a cinderblock homemade pit, 1 in a Chargriller outlaw.... all were a blast. come to think of it, may be time to do another. BTW, biggest was 120 lbs. took 24 hours.After watching the Rodney Scott episode, I really want to try some of that whole hog.
MikeLucky
TVWBB Pro
Me and a few of my buddies have done 3 full hogs. We have a big 4th party every year and for 2017, 2018, and 2019 we did a hog. Each one was 40-50ish pounds. We inherited a makeshift frankenstein pit cover made from parts of different smokers and grills. We built a cinder block base with some deliberate air flow openings and one opening for adding coals with a shovel.
Each time we brined the hog for at least 2 days, or more, prior in an ice water brine.
We made our own rub and got it all over those bad boys, and planned on a slow smoke type cook, but didn't anticipate how quickly they would cook. Each one went for about 5 hours before we pulled them from the pit.
Every year it ended with us all standing around the hog table just pulling meat from all over the hog and devouring it. It was some of the juiciest, most flavorful pork I've ever eaten. Way more of a forgiving cook than I expected. The hams were absolutely amazing. Oh and the cheek meat almost caused some fights. Lol
Oh, and a bonus pic of our typical pyrotechnics for the holiday.
Oh, and 'Murica!
Disclaimer: that is not me. Lol. My buddy goes all out.
JimK
TVWBB 1-Star Olympian
Just enjoyed episode 1 of Salt Fat Acid Heat. Thanks for sharing, Bob.
Kevin Hardwick
New member
I just tried the recipe and technique as described in Vaughn's article. 1 1/4" thick pork steaks with 60/40 salt/pepper. about half a mini-chimney of Weber briqs lit and poured over a ring full of lump mixed with some leftover briquettes and a couple chunks of pecan and cherry. 18" WSM with no water pan. used my DigiQ to keep temp around 260-270 ish. Where Vaughn says Tootsie takes 4-5 hours, this took less than 2 hours to hit 145* internal. Granted, Snows' pits are 30 inches between coals and grate, and a stock WSM is only about 16", and the recipe calls for 2 inch thick steaks. I used the mop recipe (divided by 4 - I didn't need a gallon of it). Seared at the end. We were quite happy with the dinner - I have been asked to put this in the rotation...
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