(continuous beeping sound)
- [Narrator] The
following program is
a paid advertisement for
Texas Brew and Bar-B-Que.
- [Christie] We're
Ty and Christie,
two fun loving Texans with
a huge passion for good
Bar-B-Que, cold beer,
and lots of good times.
- [Ty] We're traveling
the state for the
best Bar-B-Que
Texas has to offer.
- [Christie] And we are
also bringing to you
some of the most authentic
craft beer known to Texas.
- [Ty] And we're gonna
show you top secret recipes
and smoking Bar-B-Que
tips from some of the most
seasoned pit masters around.
- [Christie] Together
we're going to learn
how to pair the right brew
with the best Bar-B-Que.
- [Ty] We wanna connect
you with the smokehouses
and breweries behind
the Lone Star state.
- [Ty And Christie] We love
Texas brew and Bar-B-Que.
- [Ty] Today I'm in The
Bishop Arts District in Dallas
and we're gonna visit
with Jill Bergus.
She's one of the owners
of Lockhart Smokehouse
and she's gonna give
us a lot of the history
behind the family, the
feud, and we're gonna
try some really great Bar-B-Que.
Jill?
- [Jill] Hello! You must be Ty.
- [Ty] Nice to meet you finally.
- [Jill] Nice to meet you.
Well I'm so glad you're here
and I can put you
to work so that way
you really can learn
how everything works.
I'll send you back to
the kitchen with the lady
who makes all the
magic happen here
at Lockhart Smokehouse
and makes all the meat
so mouth-wateringly
succulent, Carolina Maldonado.
So, listen if you
follow, there's a sign.
It says meat orders down
the hall right there.
- [Ty] Follow the sign.
- [Jill] You just
follow the sign and
she's gonna put you to work.
- [Ty] Perfect.
- [Jill] All right, go team.
- [Ty] Let's go cook some meat.
(upbeat music)
Jill told me to
come around here,
and we are gonna be preppin'
this bad boy right here.
- [Carolina] Yes, sir.
- [Ty] But first, tell
me you're story on how
you became the pit master here.
- [Carolina] Well I started
off here as a prep cook.
I was in the kitchen doing
all the sides and everything
and I started seeing the
meat and I thought it was
very interesting how it
was black, like burnt,
but it wasn't actually
burnt and I had never even
seen or even eaten Bar-B-Que
before so I didn't know--
- [Ty] You'd never eaten
Bar-B-Que when you came here?
Really? Aw, that's crazy.
- [Carolina] 'Cause that's
like what most people
would think, it was burnt.
Like I don't want that.
So then I started
seeing how it was cooked
and how it was
actually very yummy.
- [Ty] So how many briskets
do you go through a day here?
- [Carolina] We do
30 to 35 briskets.
- [Ty] 30 to 35 briskets a day.
- [Carolina] On an average day.
- [Ty] Oh my gosh.
- [Carolina] Busy day up to 50.
- [Ty] Good grief,
tell me about the rub.
Tell me how I can make
a rub like this at home.
- [Carolina] So this is
like mostly salt and black
pepper and a little
bit of white sugars.
But it's 80% salt and pepper.
- [Ty] 80% salt and pepper.
- [Carolina] All the rest
is just small things,
small amounts.
- [Ty] That's good to know.
- [Carolina] We get our
brisket just like we get it.
We don't trim the fat.
- [Ty] You don't trim
the fat, tell me why.
- [Carolina] Because that's
like the, the best part.
- [Ty] How long do you smoke it?
- [Carolina] These we
smoke from 14 to 16 hours.
- [Ty] 14 to 16 hours.
- [Carolina] At 250 degrees.
- [Ty] 250? Nice.
So that fat just gets in
there and renders down.
Aw man, all right
well let's put her on.
(upbeat music)
- [Ruben] Hey hey
hey, how're you doing?
- [Christie] Hey,
how are you guys?
- [Ruben] Good, good, awesome!
- [Christie] I'm Christie.
- [Ruben] I'm Ruben.
- [Christie] It looks
like you're Ruben.
- [Brandon] I'm Brandon.
- [Christie] Nice to meet you.
- [Brandon] Nice
to meet you, too.
- [Christie] We're so
excited to be here.
Hemisphere's Brewing
Company, yeah?
- [Ruben] Yeah.
- [Christie] All right, well
let's talk history first
because if you guys wanna
know one thing about me,
it's the fact that I really
love home-grown places,
I love breweries that come
from their own concrete,
their own foundation, and
how they bring themselves up
just from themselves.
And really interesting,
you two didn't always start
in the brewing world.
I hear that you're musicians?
- [Brandon] That is
right, I'm a drummer.
Ruben is our bass
player, guitar player.
We formed a band
together years ago
and that's pretty much how
this whole thing started.
We're both musicians,
we like to be creative.
- [Christie] Yeah.
- [Brandon] And this is
a creative outlet for us
so that's why we
started brewing.
- [Christie] So did you
start brewing while you
were in music or did you
guys just kind of become
friends and then decided
one day you were just
going to hit the
town with brewing?
- [Brandon] Actually
it's kind of both.
We were doing the band
thing but bands have
to go away sometimes,
you still wanna have that
creative outlet so we did
the band thing and then
we just started brewing
after that and it just
became a passion for us.
- [Christie] Okay, well
tell me what is this baby.
- [Ruben] That's
our Straight Dope.
- [Christie] Straight Dope.
Am I the only one having
Straight Dope right now?
- [Ruben] Yeah.
- [Christie] All right
so we're drinking #2.
What is this?
- [Ruben] Beer #2 is Shiver.
That's our Blueberry
American Wheat.
- [Christie] Okay,
I like blueberries,
I like weed, and I
like America, right?
- [Brandon] You like America.
- [Ruben] Yeah, America.
So it should be--
- [Christie] This
is really good.
This sounds like
something that you'd have
with waffles for breakfast.
Has anybody ever asked
if they could have
some with waffles?
- [Ruben] No, but we're
willing to try it.
- [Christie] Okay,
you know what?
So one Saturday
morning you should have
a brunch truck come out here.
I'm full of ideas if
you guys ever want them,
and you should have
a waffle truck.
- [Ruben] We've actually
thought about doing that.
- [Christie] I really
like that you guys have
a food truck out
there right now.
Listen, here I am, I'll
just sit here and drink
the beer and name them.
- [Brandon] Are you going to
pour the waffles or the beer?
- [Christie] The beer.
- [Brandon] All right,
I'll do the waffles.
- [Christie] You do the
waffles, is that okay?
- [Ruben] Yeah, absolutely.
- [Christie] This is
the Coffee Porter.
This is what we drink
before we mow the lawn.
- [Ruben] Exactly, that's
what you do before,
not after, before.
- [Christie] And it doesn't
matter what time, Coffee Porter.
- [Ruben] No perfect
timing, you just do it.
- [Christie] That is so good.
Now I hear you guys
have a brand new beer
that's actually launching today.
- [Brandon] So we have a Gose,
it's a Mexican-inspired gose
so it's a gose made with
pink Himalayan sea salt
and lime zest and it's
called No Way Gose.
- [Christie] No way, Gose.
Oh my gosh.
- [Brandon] Isn't that cool?
- [Christie] Yes, I
definitely taste the salt.
I definitely taste like
I should be sitting
on a beach right
now with a sombrero.
This is really good.
- [Brandon] Isn't that cool?
- [Christie] Yeah,
I really like it.
- [Brandon] It's nice, crisp,
it's tart, a little salty.
It's got lime zest,
really refreshing.
- [Christie] It's
really different.
I wanna drink all of these
beers but before we keep
drinking, I kinda wanna
go back and take a peek
at all the equipment and
everything else that goes
behind making these drinks.
Can we do that?
- [Brandon] Sure.
- [Christie] Okay, let's do it.
(upbeat music)
- [Ty] What is this called?
- [Carolina] This is called
our Bleu Cheese Slaw.
- [Ty] Bleu Cheese Slaw.
I've never made cole slaw, ever.
- [Carolina] Not your
typical cole slaw.
It has a little twist to it.
- [Ty] What's the twist?
- [Carolina] That we
add bleu cheese crumble
and jalapenos since
we like a little heat.
- [Ty] How much cabbage is this?
- [Carolina] This is
like five pounds of
finely chopped cabbage.
- [Ty] Wow, so how many people
do you think this would feed?
- [Carolina] This would
feed maybe 10 to 15.
- [Ty] Wow, 10 to 15.
- [Carolina] Hm, maybe 20.
- [Ty] Maybe 20,
there's a lot here.
All right so show
me how we do this.
- [Carolina] All right
well we start of course
with the cabbage, we also
have some red cabbage here
and some carrots so we just
mix these in, just for color.
- [Ty] Oh nice.
- [Carolina] And then
we add our bleu cheese.
This is like maybe 16 ounces.
- [Ty] Okay.
- [Carolina] Just
add that on in there
and we have maybe
one cup of jalapeno.
You could do less,
you could do more.
Just depends how you like--
- [Ty] I like the heat.
- [Carolina] This is maybe
like 3 ounces of sugar.
- [Ty] Cut the heat
down a little bit.
- [Carolina] Yeah,
just a little bit.
We don't wanna cut
it down that much.
Some salt, of course, flavor.
- [Ty] So this is a
recipe that pretty much
anybody could do at home.
- [Carolina] Oh yes,
yes, very easy to make.
We add some apple cider vinegar,
put in the whole amount,
and this is just
regular mayonnaise.
I like to mix in
like half of it.
We don't wanna
overpower all the other
yummy ingredients.
- [Ty] So I get to take all
of this home today, right?
- [Carolina] Oh yes,
you're good for a week.
- [Ty] A week, a good week.
Hey guys go to
our Instagram page
at Texas Brew and Bar-B-Que
and get the recipe
for the bleu cheese
coleslaw that is made famous
by Lockhart smokehouse
and when we come back,
we are gonna be with
Jill Bergus and she's
gonna tell us her
story on how she became
the owner of one of the
hottest Bar-B-Que joints
right here in Dallas/Fort Worth.
We'll be right back.
(upbeat music)
- [Christie] So
this is where all
the goodness happens, right?
- [Ruben] This is where
the magic happens.
- [Christie] And this is inside.
- [Ruben] Yes, this is
where we started with.
- [Brandon] Our job is to
pull as much sugar as we can
from the grain depending
on what we're making,
which beer it is, what the
ABV we're shooting for,
we put grains in the mash
tub so we see a bigger
brewing system that's
basically saving that process
is three vessels.
The middle one is a mash ton,
the right side it's
called a hot liquor tank.
- [Christie] Hot liquor tank.
- [Brandon] And then this
side is the boil kettle.
So what we're doing and
which beer we're going for
with the alcoholic content
is what we're shooting for
the body, the flavor,
everything else dictates
what mash temperature
that we do it at.
- [Christie] You talked
about how you came out here,
you were mowing your
own lawns, you guys were
doing you're own work.
Like I wanna know how
all of this got started.
Like day one, you guys
finished the band and said
hey, we need to make
beer and drink beer
because we love beer.
- [Brandon] Well, yeah.
Basically we met up at
Craft and Growler one day
and we talked about
doing it for a long time.
We thought you know what
we drink some beers,
this is good, we can do this.
Let's do it.
- [Ruben] That's how
it all started, yeah.
- [Brandon] We started
looking for properties
and we went for a lot
of different cities.
It took us about a year
to find a good property
and we found this place,
contacted the landlord,
he let us come see
it and we're like
"Great, this is it"
but it was in really
bad shape so it took us
four years, three and
a half, four years
- [Ruben] Three and a half
- [Brandon] Just to get
this place open like this.
- [Christie] Well
it looks fantastic.
- [Brandon] We got into this
because we're passionate
about beer, bottom line is that.
I mean you come in
here, it's not a huge,
elaborate brewery, it's
chill, it's relaxed,
it's comfortable and we
want people to come in
and just hang out with
their friends and have
some beer and just
have a good time.
- [Ruben] Yeah,
just be yourself.
Enjoy what we try to do for you.
- [Christie] I feel like
you should tell them
that here at Hemisphere,
come in and just
be yourself, right?
- [Ruben] Exactly, be yourself.
That's all we ask.
- [Brandon] And enjoy
what we do every day.
(bubbling sound)
(upbeat music)
- [Ty] So Jill, you come
from Bar-B-Que royalty.
Tell me your story.
- [Jill] I do actually,
that's how we get
the Lockhart Smokehouse name.
Because my grandfather
ran Kreuz Market
for many, many years.
Papa Schmidt bought it
from the Kreuz family
in the 40's, I wanna say
'48 but then I'll mess
that up so yeah
somewhere in the 40's
bought it from the Kreuz family
and you know, the history
of Texas Bar-B-Que
is you use what you have
so it was really a market
and the meat they had that
wasn't selling right off,
you'd smoke and sell
that to the customers
and they could take it
home for dinner or whatever
and you used cattle
a lot because that's
what Texas has but my
grandfather shut down
the market side of it and
just it became Bar-B-Que.
- [Ty] Wow.
- [Jill] And so yeah
over 115 years going down
in Lockhart, Texas.
And Dallas didn't have
anything like what
I had grown up on so
the recession hit.
I was not always in
the Bar-B-Que industry.
I actually started
out in television.
- [Ty] I heard about that.
- [Jill] Yeah, no I started
out answering the phones
for the Sally
Jessy Raphael show.
- [Ty] Really?
- [Jill] Really, oh yeah.
- [Ty] You didn't tell
me that, that's cool.
- [Jill] So you learn a
lot about human nature
from talk shows.
- [Ty] Right.
- [Jill] Yeah, not always
what you wanna know.
Anyway and from there, I
ended up at CNN in New York
but my husband and I
are both from Texas
and we really missed
home and New York City
is not Texas, although you
never become more Texan
than when you're somewhere else.
- [Ty] And this was your
first location, right?
- [Jill] This is our
first location, yes.
- [Ty] Why did you
choose Bishop Arts?
- [Jill] Bishop Arts
is, it was just a really
cool neighborhood.
We were lucky enough to get
in before it really blew up.
Like this before was an
auto shop, somebody told us.
- [Ty] Oh, wow.
- [Jill] Yeah and then
went through several,
I mean the whole Bishop
Arts went through
several iterations and it's
one of the most historical
little nooks that nobody
knows about in Dallas,
or at least they didn't.
They all know about it now.
- [Ty] Every body knows
about Bishop Arts now.
- [Jill] We're lucky now.
- [Ty] Thank you for taking the
time, telling me your story.
- [Jill] Oh sure, well
now you can't leave yet.
- [Ty] I can't leave.
- [Jill] No, your
baby is in the smoker.
- [Ty] That's right.
- [Jill] So we need to
feed you a little bit
so you can taste the
fruits of your labor.
- [Ty] We have to.
- [Jill] Right,
yeah it's mandatory.
Sorry, you can't, no
I'm gonna let you leave.
You come to work but
we're not gonna feed you.
- [Ty] All right, can't wait.
- [Jill] I'll go do that.
(upbeat music)
So here's the best part.
It's like a meaty
Christmas present.
You get to unwrap it.
- [Ty] I get to unwrap this?
- [Jill] You do and here look,
through the magic of
television, we have a
couple other goodies.
- [Ty] Uh oh.
- [Jill] Oh yeah,
bleu cheese coleslaw
made by your very hands.
One of my favorites,
brisket deviled eggs.
- [Ty] Oh my gosh.
- [Jill] That's
desert, bread pudding.
And you know all the
fixings you might need here.
Got some pickles, some
onions, some jalapenos
'cause I heard you
were a spicy guy.
- [Ty] Oh yeah, love the spice.
- [Jill] And then if you
need it, we have sauce.
We didn't when we first
opened but we did--
- [Ty] I'm not a sauce guy.
- [Jill] You are?
You're a purist?
- [Ty] I'm a purist.
- [Jill] That's really smart.
Now when we first opened,
we did not have sauce.
True to the Lockhart tradition,
we did not have sauce
or forks because
sauce is for, I
can't repeat that,
and forks you have at
the end of your hands.
- [Ty] Aw man, well I
can't wait to unwrap this.
(crinkling sounds)
Oooh.
- [Jill] And this goes back
to the market tradition,
the butcher paper,
because it was a grocery
store meat market,
it is served on butcher paper
and our counter order
style also hearkens back to
the Lockhart Kreuz
market where you walk up
and say I want a
pound of that, I want
a little less of that, you know.
- [Ty] Wrap it up in
paper and hand it over.
- [Jill] Wrap it up
in paper and let's go.
- [Ty] Look at that.
That's some of the best
brisket I've ever eaten.
- [Jill] You're not
just saying that because
you rubbed some of them.
- [Ty] No, no.
- [Jill] And here we go,
here's some of the original
Kreuz market sausage, over
115 year old family recipe.
- [Ty] Okay, so I know that
there's a lot of history
behind the Bar-B-Que and
I know there's a feud.
- [Jill] Well, yes, yes.
Families sometimes can
argue occasionally.
Yeah, there's a lot of history.
So, you know, it's 115
year old family business
and when my grandfather
died, his sons had bought
the business out but he left
the building to his daughter
hoping that yay everyone
would be happy and get along.
- [Ty] Continue, right, right.
- [Jill] Sadly the daughter
raised the rent so they
moved down the street and
they built a beautiful
new facility and it was lovely.
They actually did a nice
ceremonial walk of the coals
down the street to
the new Kreuz location
and then my aunt opened
up a place in honor
of my grandfather
called Smitty's,
which is the original
Kreuz's market building,
which is just amazing.
- [Ty] So they were
like right down
the street from each other.
- [Jill] Pretty much,
I mean it's Lockhart.
So yeah, you've got a
little bit more room
but in essence, yes.
But the Kreuz market, Smitty's
now, has this beautiful
fire pit that you walk in
and you just feel the heat
coming off because, you
were talking earlier,
I heard you with Carolina
about trimming the fat.
You know each Bar-B-Que
restaurant has something
different, in Lockhart they
actually go a lot harder
and faster than we do
because they have brick pits
that are built in and so
yeah here we have to use
something that's a little
more enclosed so we go
lower and slower but when
you walk into that original
Kreuz building, that fire
is what's feeding the pit
and I used to threaten to
throw my sister in there
when we were little.
And the other great
thing they had,
they had, it was
a market at first
so you didn't have any
utensils so they had steak
knives chained to the tables.
This long, wooden smoky
hallway where you could sit
and eat in no air
conditioning and you had steak
knives chained to the table.
I believe the Board of
Health made them take them
out in the 90's.
- [Ty] Wow.
- [Jill] Oh yeah, and you
just, the history seeps in.
So now I'm related to
literally all the great
Bar-B-Que places in
Lockhart because I've got
my cousin running Kreuz,
my aunt Nina runs Smitty's.
- [Ty] It's that
Bar-B-Que royalty.
- [Jill] Well and then
I'm related through my
grandmother to Black's,
which I didn't know
until we started doing
events and talking to,
you know, fourth
generation Barrett Black,
that's now do it.
I'm like hey we're
like cousins somehow.
So anyway it's really neat.
- [Ty] It's in the blood.
- [Jill] The Bar-B-Que
place is such a cool,
wonderful place of camaraderie.
- [Ty] Yeah, I love
the Bar-B-Que world,
I love meeting all
the new people that
are associated with
Bar-B-Que, it's like a family.
- [Jill] Well and Bar-B-Que,
the history of Bar-B-Que,
Bar-B-Que's changed so much,
just since we've come on
in the last eight years,
there's been a complete
renaissance of Texas Bar-B-Que.
You know since Aaron
Franklin, it kind of
become much more citified
almost craft form.
But the nice thing
is, by that, it's also
brought a lot of attention
back to the good old places,
you know, Luling City
Market, Lockhart, Kreuz,
all that stuff.
- [Ty] Exactly, what
are some tips that you
would give a backyard
Bar-B-Que person like myself?
You know what do they
need to know about--
- [Jill] Well the
one thing I do know
is before you start
smoking, you always
want to bring your
meat to room temp
even though that
kind of freaks us out
as germaphoebes in general
and I struggle with that,
but bringing it to room
temp lets the smoke
really permeate and
the salt because
you're going to put
your rub on it and let
it rest a little bit and
bring that to room temp
and that really helps you get
a better finished project.
- [Ty] Now, when
you say room temp,
if the room temp is 72
degrees, are you gonna
leave it out until the
meat is 72 degrees?
- [Jill] Well you know,
so it's not like fresh
out of the refrigerator.
- [Ty] Right.
- [Jill] Gage it
where you feel--
- [Ty] Some people
have taken that,
and I was at a class with
a mutual friend of ours
and they asked him room
temp is like 72 degrees
and he was like "Just take it
out, let it sit for a bit".
- [Jill] Right, exactly.
Just kinda get it there where
you feel like you need to.
That and I know when you're
done, you've gotta look
for the jiggle.
Like you gotta slap it around.
- [Ty] The brisket jiggle.
- [Jill] The brisket jiggle,
that's when you know it's done.
- [Ty] Thank you, Jill,
for having us here.
- [Jill] My pleasure.
- [Ty] And thanks for letting
me, putting me to work,
making some cole slaw and
guys, if anybody is in
Bishop Arts, even if
you're close, you have
to come to Lockhart.
This is so good,
come check it out.
I think I have meat in my tooth.
I think I got it.
Come check out Lockhart
Smokehouse, it is amazing.
(upbeat music)
- [Christie] So I just
found out you guys have
a secret, secret menu
and on that secret menu
is this golden gem, and
this is the Beer Rita,
made solely with which beer?
- [Ruben] We use our Pilsner,
we use our No Way Gose,
we use our stir mix.
- [Christie] It's like they
were made for each other.
- [Ruben] It works
really, really well.
And on a hot day,
again, like today
or when you're mowing
your yard at six o'clock
in the morning or
something, you're not
going to drink a Super
Fleek, that is an
amazing thing to drink.
- [Christie] So since this
is on the secret menu,
you just have to be a
constant comer of Hemisphere
to really know that
this is there or do you
just see someone walk in
and be like they could
really use this Beer Rita?
- [Ruben] I mean that's
one way to put it
I guess, yeah, because
unless you come here,
yeah you don't know
we have it, exactly.
- [Brandon] I love to see,
I love to see the expression
on people's faces
when they try it.
There's a lot of hard work
that goes into every pour
that we have and it
shows when you constantly
have those customers that
are, first impression
is everything, because you
know we've had customers
that come to us, we went
to so-and-so brewery
and they said oh you know
it's supposed to taste
different every time, that's
what craft beer is all about.
No, you know craft beer, to
us, it's about consistency.
We pride ourselves
in consistency.
We will not pour you anything
less than how it tasted
the first time we made it
when we said you know what,
this beer, this is it.
Sometimes, even to make
a recipe, that Shiver,
it took us 152 times to
finally get it right.
- [Christie] Oh
my God, 152 times.
- [Brandon] Yeah, the IPA
was just about as much.
It's a lot of time and
effort and creativity.
We're not afraid to dump a
batch of beer if it's bad.
We're not afraid to.
- [Christie] And that's
a true craft master,
I feel like, to hear
you guys say that.
You're right, you
don't wanna come in,
you don't just wanna serve
whatever batch you made
because if it's
awful, it's awful.
But when you hold yourself
to a really high level
and a really high standard
of working and you
really appreciate your
customers and they want
to consistently constantly
have that same fill,
I think that's when
you get so many people
willing to come in and
your returning customers
and you just create
the entire atmosphere
that's just wonderful
all the way around.
So when you find a
brewery that obviously
is family friendly, I mean
there's so many people
here tonight and so
many people have kids,
they have young kids,
they have a little bit
older kids, and they
can just come hang out,
and you guys have food
trucks that come outside
occasionally and you can
just come and just be,
you don't have to worry
about if it's an adult place,
you can just come out and
have fun at certain times
I feel like you can bring
your family and have dinner,
you can play games, I also
feel like outside there's
a lot of cool stuff happening
for us to do outside, too.
- [Ruben] Do you
like Frisbee golf?
- [Christie] I
love Frisbee golf.
I'm not any good
at Frisbee golf but
I absolutely love Frisbee golf
so I feel like we
should go outside
and see what we have
outside for activities, too.
- [Ruben] Oh yeah, there's
a lot of good stuff.
- [Christie] Let's do it.
- [Ruben] You
wanna come outside?
- [Christie] Yeah, let's go.
(upbeat music)
So not only do we have
all this cool stuff
going on indoors.
- [Brandon] So we have this
area that you can play games
and stuff in too and you
have that whole lot next
to us as well that we can
utilize for events, as well.
- [Christie] That's awesome.
I feel like you should
have potato sack races.
You have the yard for it.
- [Ruben] Yeah.
- [Christie] Okay.
- [Ruben] What about
adult Slip-N-Slide?
- [Christie] What is adult?
- [Ruben] I don't even know,
let's not even say that.
- [Christie] Well let's think
about adult Slip-N-Slide.
- [Ruben] Just thinking
outside the box, all right?
- [Christie] Let's so
who the real champion
of Frisbee golf is.
- [Ruben] You have three?
- [Christie] I have three.
- [Ruben] So you
have to go first.
- [Christie] No, I go last.
I have to see what
my competition is.
- [Ruben] I feel like
I'm gonna hit him.
- [Christie] That's okay.
- [Ruben] That sucks.
- [Christie] Oh, do we shoot
all three at the same time?
No, let's one on one.
Let's give us chances.
- [Ruben] Whatever.
- [Brandon] Bam.
- [Ruben] God, I
didn't even touch it.
- [Christie] All right
so here at Hemisphere,
you can come and have
fun, you can drink
all the good beer.
- [Brandon] Why did you skip me?
- [Christie] Oh, that
one didn't count.
And you can play Frisbee golf.
- [Ruben] You didn't
even touch it,
every time one over.
- [Christie] And always
ask to play with Brandon
because he's not very good.
- [Brandon] I'm horrible at
this. I'm horrible at this.
- [Christie] All
right Ruben, together.
One, two, three.
- [Ruben] Hey, we crossed paths.
- [Christie] Thank you
guys for having us.
- [Ruben] Almost missed.
- [Christie] Thank you
guys for having us.
Texas Brew and Bar-B-Que
is ending today
at Hemisphere Brewing
Company in Rockwall, Texas.
We had a really good
time and you guys should
definitely add this
to your bucket list,
your places to travel
to, or your places to
just come hang out.
Hemisphere Brewing
Company, Rockwall, Texas.
Come party with Ruben
and Brandon and have
a really good time.
- [Crowd] Texas
Brew and Bar-B-Que!
(cheering)
(bubbling noises)
- [Ty] We had such a
great time today on Texas
Brew and Bar-B-Que.
I know Christie had a blast
at Hemisphere Brewing Company
out in Rockwall.
Be sure to go check
those guys out.
I learned a lot today
about the family and how
to cook a really mean Texas
brisket at Lockhart Smokehouse.
Go check out one of
their locations as well.
So right now I'm gonna get
the chargriller eight corn,
tomato styled grill fired
up and I'm gonna apply
a lot of the tips and tricks
that I learned today at
Lockhart to this brisket.
All right now that you know
what we're gonna cook this on,
let me show you what
we're gonna cook.
We have a 15 pound
brisket right here.
Now this is a brisket
that you can get at
your local grocery store,
full brisket, untrimmed,
and what we're gonna
do today is we're gonna
trim it up a little bit, we're
gonna throw some rub on it,
then we're gonna get it
in the smoker and we're
gonna let it go
for 12 to 13 hours.
One thing I love about
the Chargriller Acorn
is the versatility.
With the smokin' stone,
you turn this grill
into an indirect smoker.
The steel design makes
it very fuel efficient
and we all know for
a long brisket cook,
slow and steady is the
way to go and you don't
wanna babysit this thing
for a full 13 hours.
Once you get everything
trimmed up the way you want it,
it's to your liking, I know
there's a lot of different
ways to do it and like I
said I am a backyard guy.
I am not a pit master at
all, this is the way I was
taught and this is kinda
the way I like to do it.
So you can leave it on,
you can take it off.
Totally up to you.
I prefer taking a lot of
the fat off, especially
that big hard chunk.
Now if you look right here,
you're supposed to cut
a brisket, what I was told,
you're supposed to cut
a brisket against the
grain. As you can see the
grain is going this way.
Once you get rub and everything
on this brisket, you're not
gonna be able to see the grain.
So how do you know
which way to cut it
or how do you remember which
way the grain is going.
Probably not 13 hours
later so usually I come
to the tip right here
and I know my grain
is going this way so I'm
gonna slice against it.
I'm not gonna slice with it,
I'm gonna slice against it.
So I'm gonna cut a little
piece off right here
and this is gonna tell
me this is the way
I need to slice after
everything is nice and cooked
because it's going to be black.
The reason I wrap
this thing in oil
is usually with a brisket,
you will hit a plateau
usually around 160 so when
you put the foil on it,
the foil will actually
help it cook, get you
over that hump, get
you to the 205 mark
plus it gathers some juices
in here so there's some
moisture kind of built
into this brisket.
Now that we're done here,
I'm gonna wrap it back up
and I'm gonna stick it
in a cooler and I'm gonna
let it rest for about an hour
then we're gonna slice it up.
- [Christie] Cheers, you guys.
Another day at Texas
Brew and Bar-B-Que.
Best team ever.
- [Ty] Thanks guys
for tuning in.
Texas Brew and Bar-B-Que.
If you want any of these
recipes that you've
seen on the show,
go follow us on Instagram
at Texas Brew and Bar-B-Que.
- [Christie] Also on Facebook
at Texas Brew and Bar-B-Que.
We actually like to post a
lot of recipes and behind
the scene footage
on our Facebook page
and Instagram page.
- [Ty] Look at this
brisket, it just falls.
- [Christie] You can
probably see a closer video
of Ty's video falling
apart if you want.
- [Ty] If I don't
eat it all first.
We've got about 10 pounds left.
- [Christie] I
think that's a wrap.
- [Narrator] The preceding
program was a paid
advertisement for Texas
Brew and Bar-B-Que.
