Texans take BBQ very seriously and are very passionate about it. This was apparent before we left the airport in Houston! On arrival at Customs and were asked the purpose of our visit, The customs officer kept us talking about BBQ for about ten minutes! We could see a lot of irritated and impatient people behind us wondering what was going on!! He explained that BBQ is either really really good done right or really bad in the wrong hands. We learned this first hand during our trip. He also gave us some tips on the best BBQ spots to visit in the city during our trip. He was spot on!
In addition to our training course, part of our mission in Houston was to try as many BBQ places as we could! That first night in Houston we were so excited to get out and try BBQ Texan style…..the thing we had come to Texas for! We both ordered different cuts and sat down to tuck in. And....it was awful!! We were so disappointed and I definitely questioned our choices. Nevermind I thought, the guy at the customs gate did warn us it can be really bad if not done right, hopefully we were just unlucky with our restaurant choice.
The next morning, we were heading off early to meet Mike and Scott from BrisketU. We had arranged for a private course covering every aspect of Texan BBQ from theory and practical operation of the rig, smoke flavours and meat pairing, butchery and procedures for different cuts of meat. We had such an amazing time! Our training took place in a traditional Texan Dive bar which added to the authenticity of the whole experience for us!
The BrisketU team were so informative and gave us a really comprehensive training. When the moment of truth came and it was time to taste the cook I was really nervous, this was it for me, if this stuff tasted anything like the food we had in the restaurant the night before I honestly think we wouldn’t be here today. Thankfully, that was not the case. Everything tasted amazing!! I definitely breathed a sigh of relief! We didn’t visit another BBQ spot that night as we were absolutely stuffed to the gills. We had learned so much in fact that we knew what had gone wrong with the cook we had sampled the night before at the restaurant - way too much mesquite wood which overpowered the food and cooked with an imbalance of charcoal:wood which created a white smoke; this results in a burnt taste.