All language subtitles for Man.Fire.Food.S09E05.BBQ.for.Breakfast.WEB.h264-ROBOTS_track3_eng

What happens when you combine
barbecue and breakfast?

Pure genius.

Mooking:
First, a waco, texas, pitmaster

who has been smoking meat
since he was seven years old...

If you don't have
smoky pork butts,

I mean, what are we doing?
I mean, like, really.

...Who's taking
his lifelong passion

and making the most
important meal of the day

the most delicious.

Oh, my gosh.
That is beautiful.

Next, I'm in fort worth...

Whoo-hoo!
-This is it.

...To visit a pitmaster

that's blazing a new trail
on the barbecue scene.

He's smoking some of the best
beef the state has to offer...

Mooking:
This is an american wagyu.

It's looking spectacular.

...And stuffing the tender meat
into pillowy pockets of love.

That's pretty full.
How do you wrap that thing up?

Yes, it's tough.

[ laughs ]

♪♪

reid guess smoked
his first brisket

when he was seven years old

and built his first smoker
when he was in seventh grade.

Today, his custom pits
and handcrafted 'cue

are on full display
at guess family barbecue

in waco, texas.

Yo, reid, I am loving
this smoke room, man.

This is no joke out here.
-Thanks. Appreciate it.

What?! And this is the smoker
you built in seventh grade?

Very first one,
many, many years ago.

I grew up learning how to
weld from my dad

and welding his scrap metal
all together into one piece.

One day there was
a pipe and a box.

The rest is history,
really.

It's a heavier door
than you think.

And enough space in here
to make one brisket,

two or three pork butts,
something like that?
That's right.

So this is basically
where you built up your chops.

I learned pretty much everything
I know from this thing.

So you started here,
then you graduated

to something like this,
and you built this as well?

I did. We made this so that
we could take it to events

and be able to cook on live fire
anywhere we want.

This is the wood cage where
you burn wood.
Mm-hmm.

Your coals drop down
through the grates,

plancha, grill grate.

And what do you do on this
double-rack business over here?

Everything is modular.

So you can you can mix
and match everything.

That's actually two grills
stacked on top of each other.

In the same -- you can make it
three or four or five high,

however you want.
All right.

And let me guess.
You built these, too.

That's right.

A long way
from the first design,

but these work way better.

And this is a very classic
smoker you see out in texas.

It's propane tank,
horizontal.

There's a firebox
off to the side.

All the smoke goes across
the chamber and out the chimney.

Very classic, right?

So how many gallons
is this smoker here?

So these are
1,000 gallons each.

We have three here
inside the smokehouse.

We have one outside
as well.

Okay, can we crack this open,
see what it's like?
Yeah, sure, yeah.

Oh, I like these
little horseshoe stops

that you have here.

It's handy and it's fitting,
you know?

It's kind of
what was laying around.

How many briskets can fit
on one of these trays?

Each one will hold
28 briskets.

So you're holding up
a good...

450 pounds of meat at a time,
roughly.

At least, at least.

We have brisket,
pork ribs,

baby back ribs as well,

and Sunday we do brunch.

All my guys that I have here
working for me,

we all came from austin
where brunch is a huge thing.

Pulled-pork pancakes.
What?!

That's right, and the pulled
pork is in the pancake batter.

This is a revolution
of pancake history, right here.

-We're gonna try them.
-Whoo!

So what else are we gonna
be cooking today?

So we have steak and eggs.

We use tri-tip
that we smoke on the smoker,

and then on
our live-fire table,

we roast it
directly on the coals.

All right, man.
Well, how do we start?

'cause I'm excited.

First thing we gotta do
is start a fire.

I like this guy
more by the second.

Let's start a fire.

♪♪

okay, reid, so what kind of wood
we got here, man?

Post oak,
always post oak.

We love it 'cause it doesn't
overpower the meat,

readily available.

It's our favorite wood
to cook with.

Start with the first two
that way.

Exactly.
Perpendicular
to the openings.

That's right.

I like a lot of airflow
to be going underneath

while we're starting
the fire,

get the coals made
nice and quick.

Ah, okay.
That totally makes sense, man.

Then we go across
with these ones.
That's right.

Okay, so how do we
light this up?

Get the torch and blast it.

No kindling, no paper?
Nah, no waste.

All right, reid,
you know what time it is.

I think I do.

My favorite part of the day
right now.

Mine, too.

Light it up.
Going in.

♪♪

oh, yeah, baby!

♪♪

okay, man, I see we got
ourselves some beef.

We got some pork.
This looks like pork butts.

Okay, and what do you have here
as your rub?

For our pork rub, we use
salt, pepper in equal parts,

and then just a little bit
of brown sugar.

I like what you did there.

You took the kind of classic
texas salt-and-pepper thing.

And, you know, of course,

adding sugar to pork
is not an unusual thing,

but the brown sugar's nice.

It's that extra
caramelization, right?
That's right.

You've scored these pork butts
quite heavily

beyond the fat,
into the meat.

So that seasoning's
got to penetrate a long way,

and the smoke
'cause the smoke is like

the fourth seasoning
in this mix here.

Exactly. The most important one,
in my opinion.

If you don't have
smoky pork butts,

I mean, what are we doing?
I mean, like, really.

All right, these pork butts
are looking pretty good, right?
They look great.

They're ready to go
on the smoker.

All right, let's check out
these santa maria tri-tips.

Now, the tri-tip is a cut
that you find

in santa maria, california,
in that region of california,

and it's the bottom corner
of the sirloin, actually.

And so it's a working muscle.
It's strong with flavor.

Right. So what we're gonna do
is just season it

very simply
with salt and pepper.

All right, cool.
You start with the salt.

-All right.
-I'll start with the pepper.

Man, I like steak and eggs.

Not something
I have all the time,

but this is gonna be special,
I have a feeling.

You're gonna want this one
all the time.

Oh, man.
I'm gonna come for it.

Let's get this
in the smoker.

Let's do it.

♪♪

guess: So we're gonna start
with the pork butts

and end up
with the tri-tip.
All right.

We usually start it about
the middle of the first door

and go back from there.

Pork butts are gonna go
for eight hours.

We're gonna pull them out,
wrap them in foil,

let them go two more hours.

Looking good.

So we put the tri-tips on

fat side towards
the firebox.

-Like that?
-Just like that.

We're trying to get to
90 degrees

internal temp
on the tri-tip.

It takes about
45 minutes or so.

♪♪

all right, fully loaded.

Man, that's gonna be
delicious, man.

I never had tri-tip
steak and eggs

or pulled-pork pancakes.

I'm very, very excited
about this.

Coming up...

This is too tempting, man.
I got to taste some of this.

...Pulling the pork
for pancake perfection.

That's super delicious,
man.

I imagine it's only gonna
get better in the pancake.

I'm out here in waco, texas,
with my man reid guess

from guess family barbecue.

On sundays,
he takes all that goodness

out of the smoker
that he serves

normally during the week,

and he adapts into brunch.

That's right. We use our smoked
brisket for the brisket hash,

our tri-tip
for the steak and eggs,

and a pulled pork
for pulled-pork pancakes.

Yesterday, we loaded these
pork butts all in the smoker,

and after 10 hours,
look at this.

Beautiful bark
on the exterior like that.

So, reid, how finely
you want this broken up?

Pretty fine.
We want to make sure

it gets all the way through
the pancakes.

Gotcha.
While you're
pulling that pork,

I'm gonna get this tri-tip
directly on the coals,

get a nice sear
going on there.

He's putting it directly
on the coals, which gives it

a kind of unique crust
and extra-smoky flavor.

And there's one less pan
to clean.

This is too tempting, man.
I got to taste some of this.

Try it out.
Some of that barbecue sauce
on there.

Mmm.

That's super delicious,
man.

I imagine it's only gonna
get better in the pancake.

Even better.

So now that this pork is ready,
we can start these pancakes.

It's ready.
Let's do it.

So what's in
that pancake batter?

It's pretty simple.
We keep it real simple

with just flour, milk,
eggs, baking powder.

And is that vegetable oil
you got there?

This is actually
beef tallow.

It's something we use here
in the restaurant

because we have so much scrap
from trimming briskets.

Nice. So beef tallow
is just beef fat.

So how much pulled pork
you want on each one?

What you have in your hand
there is perfect.

And that's gonna take
like three, four minutes,

flip it, another couple
minutes, right?

That's right.
All right, that steak's
looking great, man.

Flipped it a few times.

Now we got to set it aside
and let it rest

so all the juices
can redistribute evenly.

Let's pull these pancakes.
All right.

And then we can
get those eggs on.

I'm just gonna give the eggs
a little bit of seasoning --

salt and pepper.
That's it.

Oh, man. This thing is slicing
so beautifully right now.

-Perfect.
-Oh, my gosh.

-Right.
-That is beautiful.

We're gonna finish
the whole thing off

with our chimichurri.

We have herbs in here --
parsley, cilantro,

some black shallots,
black garlic,

which are fermented,
a little olive oil,

just a touch of chili flake,
and some vinegar.

Okay, so we gonna dress up
these pancakes, too?

That's right. Yeah.

Go ahead and put some of
the whiskey butter on top.

The same as butter
complements pancakes,

whiskey complements
pulled pork.

Maple syrup
with pancakes.

Look how gorgeous that is.

I want to sit down, relax,
and really enjoy it.

I got just the spot inside.

♪♪

I'm actually
a fan of pancakes,

and I've never had a pulled pork
in a pancake in my entire life,

if you can imagine that.
I can imagine.

I hadn't either until
we started making them.

Tender, flaky,
but yet substantial interior.

Also very good.
Get some of that butter.

Yo!
What do you think?

That's crazy.
It's good, right?

It has that
pancakes-with-bacon thing

without being too salty

and having a more
substantial, meaty bite to it.

And 'cause the pulled pork
was touching the plancha,

it gets crispy just like
bacon would, you know?

Whiskey and the pulled pork --
perfect together.

It really seems
like a no-brainer

that everyone should have
pulled pork in their pancakes.

All right.
Cut some of that steak.

Make sure I get
some chimichurri.

That's necessary
right there.

That's the perfect way
to do it.

Mmm.

Mmm.

Everything about
that plate is perfect.

You took the time
to get tri-tip

that's really well-marbled,
which is a great starting point.

Then you smoked it.

Get just that little bit
of smoke on there

and that smoke ring,

and perfectly season
and kind of bolster

the flavor a little bit.

Then you get
that chimichurri,

and it cuts through
some of that smoke,

the acid in there
and the fresh herbs.

It's the perfect
balancing act, man.

-Glad you enjoyed it.
-Thank you for having me.

You got it.
Thanks for coming through, man.

Really appreciate it, man.

Mooking:
Next, a fort worth pitmaster

bringing big flavors
to his breakfast barbecue.

You're offering the people
something familiar

but stretching their boundaries
a little bit.

♪♪

mooking: Derek allan crudgington
is an I.T. Systems engineer

turned self-taught pitmaster
who ran a barbecue food trailer

as a side business for years
in fort worth, texas.

In 2019,
he finally quit his job

and traded in the trailer
for a brick-and-mortar.

And now he focuses
on barbecue full-time.

Whoo-hoo!
-This is it.

-This is the smokehouse.
-This is the moment of truth.

Man, I'm liking the look
of this smokehouse.

I can tell that there's
a lot of blood, sweat, and tears

invested in
this smokehouse, derek.

Am I right?
-That's right.

I built both of these smokers
right here.

This is our sausage smoker.

So this is
a 500-gallon tank.

It's an old propane tank?

Propane tank. Yep.

Why do you like
the vertical-style smoker?

For the density,
so we can fit

a lot of smokers
in a small area.
Ah!

So our smokehouse
is kind of small here, so...

Gotcha.
I see some bars.

You're hanging sausages
in this one right here?

-That's right.
-Right.

And then you got
another smoker,

which is basically
exactly the same.

Same design.

But there's grates
in this one.

So we do briskets in here.

How many pounds of brisky
you could fit here?

So we can do, max,
about 40 briskets on this.

So you looking about 500, 600
pounds of meat at a time?

That's correct.

So what do you do
with all this meat?

Brisket by the pound,
meats by the pound.

-Very classic texas, yep.
-Right.

And then we do breakfast
as well.

We use our brisket.

We use hash browns,
pepper jack cheese.

And then we also do a breakfast
sausage kolache as well.

Nice. If you don't know,
kolaches are a czech pastry,

often has, like, jam
and stuff in it.

But over time,
it's kind of adapted.

People put sausage,
other savory items.

So how do we get some of that
delicious-sounding stuff

in my body to nourish it
with texas goodness?

Well, we need to load
this up with brisket.

-Yep.
-We need a fire going.

Oh, you said two of the things
I love most in the world --

brisket and fire.

♪♪

so this is a post oak.

So post oak burns
really clean.

It's everywhere in texas
you can get it.

All right, so how do you like to
lay this wood in there?

Any particular
form and fashion?

So I use
the tic-tac-toe method,

allows for the airflow
to come in,

everything to catch
on fire evenly.

Derek, you know
what time it is right now?

-It's fire time.
-It's fire time!

Derek knows what's up.

It's time
to light it up.

♪♪

♪♪

all right,
so we have some

beautiful-looking beef
in front of us here.

That's right.
So what we've got here is

our japanese black
wagyu briskets.

They take the black cattle
from japan, bring it here,

and then they cross-breed it
with angus.

Gotcha. So it's a local breed
of cattle.

But as you can see,

and what is coveted of
the wagyu beef from japan,

is that there's this awesome
inter-muscular marbling.

That's right.
So what's all this stuff
we got here for the rub?

So we start with
coarse kosher salt

and coarse black pepper.

Very texas of you.

And then we come in with
other innovative ingredients,

so we have applewood
smoked sea salt,

granulated onion
and garlic.

-Yep.
-We have cumin.

And then we have chipotle
chilies and ancho chilies.

Do you like to go heavy
or light with this?

So I like to go
about a medium-heavy

so I can see the meat
coming through.

All right, cool.
Let's get this in the smoker.

Mooking: You've trimmed
these briskets as well.

Crudgington: We leave about
1/4 inch of fat on top,

and then you have the bark
that caramelizes on top,

which gives all
the savory spice flavor.

What's the temperature
you're looking at?

So we're gonna run this
about 275 to 285.

We're gonna go
8 to 10 hours on these.

All right, we want to trap in
that smoke and that heat.

Let these brisket cook.
Ah!

Tomorrow we make kolaches

and got to load up that
other smoker with sausages.

Coming up -- when breakfast
looks like this...

That sausage.

The cheese is kind of
weaving through there.

Dang!

...You know it's gonna
be a good day.

I'm out here
in fort worth, texas,

with derek allan crudgington
from derek allan's texas bbq.

These are 500-gallon
propane tanks

that have been recycled
and repurposed

in a vertical fashion,
which is very unique.

It allows him
in this limited space

and very efficiently to cook
a lot, a lot of meat.

We've already cooked
a whole bunch of briskets.

We've now removed
all of those

and put them in
a hot holding box

so that they stay
fresh and ready.

Once they're fully rested,

we're gonna turn those brisket
into kolaches.

Now, it's
an eastern european pastry

that often has, like,
jam and stuff in it.

And mans like
derek over here

have been turning them
into brisket kolaches.

But in the meantime,
we got to load up

this smoker right here
with these sausages.

So these are made
with our wagyu chuck,

and our wagyu brisket...
Yep.

...Sharp cheddar,
and fresh garlic.

Man, I see little chunks
of cheddar in there.

There's bits of fat in there.
Nice. That's awesome, man.

Start from the back
and just line them up

even-spaced out so the air
can circulate through.

So these are gonna cook
for about one hour.

They're gonna reach about
155, 160 internal temp.

All right.
So while these are cooking,

maybe we can play with that
brisket and make some kolaches.

-Let's do it.
-Let's do it, man.

♪♪

all right, it's time to make
kolaches. You ready?

Yeah.
Let's check out the wagyu.

Oh, man, that butcher paper
is moist.

It's looking juicy!

Oh, my gosh.

That is looking
spectacular.

You ready for this?

Yeah, let me try that.

Check that out.

♪♪

all right, so immediately
what I get

is this really creamy,
silky, buttery fat

that's kind of
coating the palate,

and the meat is just really
very, very tender.

You get that butter.

Mm-hmm, buttery

and a more beefy flavor
to it as well.

I see why you choose to spend
a little bit more money

to get a little bit
better-quality product.

So we got to chop some of
this brisket for kolaches?

Yeah, we're gonna chop it up
into some fine pieces

and start flattening out
our kolache dough.

This is prepared
biscuit dough

that has enough structure
to keep all the ingredients

we're gonna pack inside.

All right.
So we got enough brisket here.

How's that look?
That looks good.

Press it out
about yea big,

kind of, like, to match
your palm, yeah?

Yeah, that's good.
Put some of your spice on there.

So is this the same seasoning
that we used

to season the brisket?
It's very similar,

but we also add
a hungarian paprika in there.

Gives a little more
sweet spice to it.

Then we're gonna do
pepper jack cheese,

fit it right there
in the center.

And then next is brisket.
Like that?

That's good. You want
to pack them pretty dense.

Now...
Looks good.

...We need hash brown.

Hash brown!

It goes really well.

That's pretty full.
How do you wrap that thing up?

Yeah, it's tough.

[ laughs ]

so show me what you do.

So fold up
one of the sides.

Fold the other side across.
Fold the other side.

So you're kind of
meeting --

all points are meeting
at the center.

Right.

Okay. Voilà.

Just like that?
That's it.

So we're gonna
put these on 375

for about 15, 20 minutes

till they turn
golden brown on top.

Well, let's finish this up, man,
get these in the oven.

♪♪

mooking: All right, man.
This looks really good.

How about we start
with the kolaches?
All right.

All right, you get in there,
kolache it up, smack.

Cheers.
Oh, look at the cheesiness.

Oh, dang!

Cheers, my brother.

You know what I love
about this?

I've never had
this exact thing before.

It reminds me of eating, like,
chinese barbecue pork buns,

but with a texas
smoky-beef slant.

I can see why you sell
these like hotcakes.

People line up
for them, man.

All right, man. Let's check out
this sausage taco.

See? Check this out.

These are the same sausages
that we smoked.

And you can see right there
the color of that sausage.

The smell is incredible.

Got some eggs, cheese.

♪♪

mmm. Mmm-mmm!

This has more smoke than
the brisket on it, for sure...
Yeah.

...Flavor-wise,
but it's not overpowering,

you know, 'cause there's
a good amount of fat

from the beef
that you're using here.

The cheese is kind of
weaving through there,

kind of helping to lace it
and make it nice and silky,

and a little creaminess to it,

you know,
a little richness to it.

I've eaten a lot of barbecue,

a lot of barbecue in texas.

And just when I thought
I've seen it all,

here you come
from fort worth

using the best-quality
products

and offering the people
something familiar

but stretching their boundaries
a little bit.

I really appreciate, man.