Get the instant read thermometer that I use in my own kitchen and back yard - the ThermoPro Lightning Instant Read Thermometer - for 30% Off with Coupon Code BEHINDTHEFOOD at btf4.me/lightning Who should I film with next?
That's amazing CJ! I'm hoping to hook up with Alton when I'm down there again. InterStellar definitely has some of the best and most creative BBQ out there.
Your new shows are soooo good! I remember when you shared your video announcing you were going to do something different and I said to myself, “Ho Hum”. Shame on me… your channel is my new favorite. Congratulations and thank you!
40:00 is freaking hilarious. Only in Texas. "Don't try to give me any of that weird hipster stuff" LOL. Imma need you to send a basket of pork bellies to me here in The Woodlands.
I thought I'd drop in to see some beautiful bbq and maybe pick up some pointers (which I did). Instead, I watched the entire 59 minutes. This video is better than tv, and of course, the content is one of my passions. Nice work, and congratulations to InterStellar Bbq.
Thanks so much, Keith! Here's a fun stat - over 60% of my video views are people watching on TV. Crazy right? Anyway I really appreciate the kind words and I sincerely hope you'll watch some of my other I Got Schooled videos and stick around for the ones that are coming. We're publishing every other week now - so hopefully you can find 2 hours a month to relax and enjoy meeting the people behind the food! -Al
Well done! Love this series. Very cool to see how the lives of those of us that love to smoke meat (or cook in general) parallel each other and also how they differ. There’s a lot of effort that goes in to publishing a video like this…thanks for that!
@@BehindTheFoodTV man, it definitely intrigued me! I think I might try that for a “one off” situation….a people’s choice item one weekend or something. I can’t imagine glazing 800 of those things! They looked incredible!
This is the best one so far. As a restaurant guy that also has a BBQ business, the struggles and concerns are on point. When he’s talking, I am finishing his sentences. It is refreshing to get a REAL BBQ owner perspective that looked at the full journey from a restauranteurs perspective as opposed to a guy that cooked good BBQ at home and opened a successful business.
New to the channel. Video was crisp, sound was excellent and super professional. You should have a lot more subscribers in the near future. I also saw you literally left a comment on every single one of the 165 comments left to you. That can't happen indefinitely as you grow but it shows how much you care about this channel and your followers. Good on you sir.
Thanks for the kind words! And for taking the time to watch and comment! I do love what I do and I hope to be able to still talk to as many viewers as I can as I grow. It’s one of the best parts of my job! Hope to see you around for future shows!
First time on your channel. Absolutely amazing. Everything about it was top notch. Now I had to subscribe and start watching more. I want to thank John Bates for being so open and candid about his journey from Corpus Christi to where he evolved today. As one from Corpus and in the restaurant business I feel like you made it possible to know him and I have the utmost respect for him and staff. 👍🏻👍🏻
This is probably the best video I've ever watched on UA-cam. I grill for the love of grilling and eating and sharing with friends and family. It's not my work or profession or anything. I'm constantly online learning from all you real chef's so I can eventually achieve that right flavor or dish. My real business is a little jewelry/trinket/cultural clothing gig....... Like the stuff you see at Venice beach or festivals or whatever. AND THEN I'm an artist with daydreams of being a comic book publisher. I'm all over the place with my goals and desires. But listening to you and your honesty and candidness of your journey and your transitions and growth and reality and what you've learned from the successes and pitfalls...... And the love and dedication you've carried to each version of your business from the start to present...... It's like a culinary version of the ROCKY movies!!! But more than that..... You're expressing wisdom and maturity through the words of your business..... Ethics etc..... That can translate to anyone developing and or DOING a business! I'm gonna let this video here play a few times. Maybe regularly. It's very informative and inspiring. Big Salute, friend! I look forward to coming to Texas and patronizing your business and hopefully shaking your hand one day. RESPECT! It's on the part of your video right now where you'reb explaining when STELLAR appeared in THE TEXAS MONTHLY TOP 50!!! Bro!!! I got tears in my eyes for you guys right now!!! I could just imagine!!! 🤜🤛🤜🤛🤜🤛
I haven’t had the opportunity to try Interstellar, but would definitely love to. What a great story and much respect to Chef John for his willingness to share so much great information!
There was no shortage of money shots on this video. The food looked epic. Great doc-story on what is an Austin institution and bucket list kind of place. Always look forward to the story telling too!
The smoked scalloped potatoes might be one of the best sides in Texas. Where Goldees has amazing bread, Interstellar has amazing house made tortillas. Who doesn’t love a brisket taco? Thanks for sharing these videos for those of us who don’t live in Texas, but want to make our bbq the same way these guys do. I’m doing the Goldees/Bar A hybrid ribs this weekend!
You're absolutely right. The sides are as impressive as the meat too. Enjoy those ribs Greg - they are going to change the way you think about ribs forever!
Hes been making amazing, unique food for years. I love the approach to bbq. IMO Interstellar is part of the new wave of Central Texas BBQ. Leading the way with the best BBQ period.
I like this guy's journey, very cool. Well Done. Paid close attention to his method and watched his attention to detail. He's a chef from the ground up, the old fashioned way; just started bworking in a kitchen from the ground up. I started as a dishwasher then salads then the line. His story is refreshing.
Love these videos! Makes me want to try some of these techniques to share at home with the family. I’d have to come up with a way to speed up the glazing of the pork belly’s 😂. I bet they are delicious though. Thank you for doing these and hopefully I’ll be able to try some of these restaurants out one day.
And for the record he’s right, there is nothing sexier than seeing your handsome guy cleaning…😂😘❤ I can’t wait to visit and try the amazing food at Interstellar!!
my hope is, John Bates continues to be, the down to earth chef whom this interview portrayed. Where you have been and what you have become is very special. If you instill half of what you have learned, into your son, you will have a legacy to be proud of. The next time I come to austin I will do my best to meet John Bates. Your BBQ looks great, and your menu can change, But never change your attitude.
Life must be tough AL! Travel America sampling and viewing all these Great BBQ places. I want to travel with you and be your “Do Boy”! Congrats…..another excellent video production from BTF TV!!
You know I’m gonna ask it Al, where’s the lamb footage ? Another brilliant look into how these guys, the teams, the venue etc operate and some of their incredible menu options
Thanks! He glazed them every 30-45 minutes and I think he put 4 coats of glaze on. But it wasn't about time or temp with him - he touched each piece and watched it jiggle and felt the glaze and knew they were done. And they were perfection.
That pork belly! Chef truly cares about the quality and more importantly the consistency of his food by sacrificing a lot of the yield. He trimmed off about 25% of that post smoked pork belly to make sure each piece was exactly the same. Then how he methodically glazed each individual piece. Definitely going to hit this place up next time I am in town.
I was so sad when they closed the sandwhich shop (Noble Pig). When Interstellar opened I was there the first week. The depth of flavor and textures are something special. Great people and amazing food.
Al, you do such an amazing job at really diving deep into the world of these barbecue restaurants. Your show should be on Netflix or Amazon. Thank you for what you do. You and Bradley AKA Chuds BBQ are channels.
58min video on any of my interests...meh, they would be lucky i would press play at all. 58min video on you covering a bbq business in your purauit of pitmaster perfection...i can't press play fast enough! Loved the story and the food and keeps me motivated in my pursuit to start my business. You rocked this one! Do you know what the ratio of SP&G is for his brisket seasoning?
Wow thanks man! I'm sorry they didn't share that with me. Best I can tell you is that it looks pepper heavy - but you can see that in the video. Appreciate your support Mike thanks for sticking around.
Woof Woof Thumbs up Everyone. Have to say " shut up Al" You are doing a great job all love and great stuff. And as always. Thanks and love to those behind the camera and computers. Ever in NorCal. Free drinks and hugs to all you and yours. I know you get the food
@ need a link to pay for these tickets of a great show. IE. Get UA-cam not to collect more than you…. After watching I felt like I owed you $10 just as admission
Al, after watching how much he cut off those brisket would recommend for us new to bbq guys that we leave some of that on? I’d rather leave it on and cut it off saving the brisket from being too dry, then to cut it off before cooking and turning it into jerky? lol.
Hey Brian! I think it really depends more on what you do with your trimmings. If you turn them into sausage and ingredients for other dishes - then you don't mind taking so much off. If you're mortal like me and couldn't possibly eat that much sausage so you end up making ground beef or throwing scraps away.....then just leave them on. I think getting the right shape and getting rid of thin portions that will overcook is all you really need to do unless your guests are going to be shocked to find a little deckle fat in their slice ;-)
Aside from the TV production level videos, I pick up something new every show. Now I gotta try worcestershire in the spritz. Oh well, guess I have to cook an other brisket.
@fromtheshackpod he didn’t give us the recipe for his, but if you scour the comments here somebody replied to a comment with the Goldee’s peach glaze - not the same but still outstanding! And thanks for the kind words!!!
Awesome as usual, but it would be more interesting to see you visit lesser known joints. Places that are crushing but under the radar. Everybody knows Goldees by now.
@@BehindTheFoodTV absolutely! Both of those were fantastic. Shameless plug, if you’re ever ever in Tennessee come by and see us. Smoked Pickle Barbecue in Knoxville, TN.
His brisket rub when on the brisket reminds me of the Harry Soo method which is more than 50/50 pepper. I would have to go back to his video. And it only looks it. I don't if he told you ratios when he told you what is in it.
Hi Nick - he didn't share the ratios sorry. And when we cooked brisket in the video I made with Harry we used his bottled rubs so I can't tell you his ratio either! :-)
The Jiujitsu gym Cooper MMA I go to is across the street when we are training all I can smell is the smokers which is torture cause it smells so good .
Did he not show you how to do the lamb? Or did you edit that out? I went a couple years ago and the lamb blew me away. Ive been dying to know how they did it and thought I would finally get the answer. Could you offer any insight?
The lamb just had to be edited out because the video was already so long - sorry! Honestly it's not rocket science though - standard SPG BBQ rub, smoke for the bark, wrap and finish in the oven to pulling temp and you're 80% of the way there. I can tell you he uses a high quality American lamb, which is going to taste distinctly different than the Australian lamb you get at Costco.
I can tell you I watched him (I guess you did too) watch for exactly how much glaze he wanted on each morsel each time around. They were all uniform - because he took that kind of care. And when I put one in my mouth it was absolute perfection. So if that's how he does it I'm happy :-)
I've had a couple of people tell me that. Please stand by I reached out to them. I will come back and let you know as soon as they tell me it's fixed. Oh - and thanks for watching!
So I’m guessing the peach glaze recipe is a secret or something woulda been nice to have that to try. I found one youtube video that claims to have goldees peach glaze for their pork belly and I made that and it was very good but never had goldees to compare it. That recipe was published by them a while back apparently so they may have changed it since then too.
@@BehindTheFoodTV ok. If you think it was close to the peach glaze goldees uses and want a starting point, this is the recipe I mentioned that claimed that one of the goldees guys submitted in some Texas publication a while back. Glaze Recipe 1/4 cups lemon juice 1 1/4 cup white wine vinegar 1 cup peach preserves 1/2 cup orange juice 1 1/2 cup white sugar 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/2 tsp white pepper 1/2 tsp mustard powder 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp ginger powder 1/4 tsp turmeric 1/4 tsp cayenne 21 g (5 tsp) salt Zest from one orange Simmer to dissolve (may need to bring to boil to dissolve peach preserves)
LOL - I think he's referring to not adding a bunch of creative flavors like Goldee's with their turmeric-based rub (which is delicious BTW). But yeah no shortage of rub on those briskets!
40:08 "I don't know why..." We know. We all know, but it's ok! I just know they've been deprived. Just wait until they discover legit South Texas breakfast tacos and not the open face bs...
LOL I think he means he doesn't know why people were excited about pulled lamb after 2020 than before - but either way thanks for making me crave breakfast tacos!
You should taste it before you make that judgement - but if you don’t know what market rates are for brisket nowadays in Texas you probably don’t eat a lot of bbq lol
1st go to MLK and 11th i have been going there since 1965, Just because you enter a competition doesn't mean you are the best in Texas the sign says so good leave your teeth at home. So u call bullshit. Also, Elgins is another competition not needed and a chef is a cook Texas has so many places over 100 years. they didn't need special meats or rubs classic pit skills
@@raylee59 lots of great places. My referring to them as the #1 rated place in Austin refers to Texas Monthly‘s ranking - not mine or a competition. Elgin’s I can vouch for.
@@BehindTheFoodTV Texas Monthly only goes to locations, that fit its narrative. If they want to be Texas Monthly you should try all of Texas not only the ones with pretty builds. The MLK joint started in a House surviving all the racial tension with the Klan and other issues. If they want to be a True Magazine then seek to have inclusiveness of all the great places in Austin.
@ you can do the exact same thing with a mini pancake dispenser. A spoon does not make it taste better. Controlling the amount of sauce does. I could do that exact same thing 4 times faster with the same results. Guaranteed.
@ oh come now. Don’t need to open a whole restaurant and be on a show to simply show someone how to apply sauce 4 times faster ya silly goose. Id actually be willing to bet 8 times faster. I’ve done thousands of desserts that this technique directly applies to. A smart person especially a chef would say really? Theres a tool that can make it 4 times faster with the same result??? Show me. See that’s the thing is being coachable humble and willing to learn, knowing that there’s many people out there that know something you may not.
OK - so going forward you want to see me in tight pants and you want the soundtrack to be 80's music. Got it. I'm not sure anyone else wants to see me in tight pants but I'll work on the music ;-)
Get the instant read thermometer that I use in my own kitchen and back yard - the ThermoPro Lightning Instant Read Thermometer - for 30% Off with Coupon Code BEHINDTHEFOOD at btf4.me/lightning
Who should I film with next?
@@BehindTheFoodTV hi I clicked on your link for the Thermopro and put in the code and it says code is not applicable for this product
louis mueller
Just tried it and you’re right. I’m going to email now and come back and let you know when it’s fixed. Sorry!
Coming up in a few weeks!
@matthewford3294 they fixed it and I just tested it. You should be good to go!
Love getting to hang out with John and the crew at Interstellar. Wish I knew you were in town Al. We could've hooked up! Great job!
Hey man I just sent you a DM on IG
Got to go there last year with my brother Alton the dawgfatha himself! Best bbq I’ve ever had! Love these episodes Al! Keep’em coming!
That's amazing CJ! I'm hoping to hook up with Alton when I'm down there again. InterStellar definitely has some of the best and most creative BBQ out there.
Best video on your channel, great job ,tnx for sharing,
Wait what? Arnie I didn't even know you watched my channel! Dude thanks!!!!!!
@@BehindTheFoodTV you do a great job amigo, and so does John, he's such a cool guy.
Your new shows are soooo good! I remember when you shared your video announcing you were going to do something different and I said to myself, “Ho Hum”. Shame on me… your channel is my new favorite. Congratulations and thank you!
I really appreciate your support - means a lot Ross! Thanks for sticking around even if it didn’t sound exciting!
40:00 is freaking hilarious. Only in Texas. "Don't try to give me any of that weird hipster stuff" LOL. Imma need you to send a basket of pork bellies to me here in The Woodlands.
LOL right? The video you'll see in 4 weeks is the exact opposite - 100% old school TX BBQ.
This is just a straight, genuine, heartwarming story. Makes you just feel so proud for them
Right? They are really an inspiration!
I thought I'd drop in to see some beautiful bbq and maybe pick up some pointers (which I did). Instead, I watched the entire 59 minutes. This video is better than tv, and of course, the content is one of my passions. Nice work, and congratulations to InterStellar Bbq.
Thanks so much, Keith! Here's a fun stat - over 60% of my video views are people watching on TV. Crazy right? Anyway I really appreciate the kind words and I sincerely hope you'll watch some of my other I Got Schooled videos and stick around for the ones that are coming. We're publishing every other week now - so hopefully you can find 2 hours a month to relax and enjoy meeting the people behind the food! -Al
Your best show yet! John's story is a great watch. He refuses to skip steps to feed the masses. Something you just don't see very often.
Thanks! Yes he's an amazing chef and restaurateur - super impressive guy!
Well done! Love this series. Very cool to see how the lives of those of us that love to smoke meat (or cook in general) parallel each other and also how they differ. There’s a lot of effort that goes in to publishing a video like this…thanks for that!
Thanks Grumpy! I've finally found my calling - I love doing these!
I just watched your pork belly burnt ends video - great stuff! So are you going to try it John's way? They were so good! But also so much work!
@@BehindTheFoodTV man, it definitely intrigued me! I think I might try that for a “one off” situation….a people’s choice item one weekend or something. I can’t imagine glazing 800 of those things! They looked incredible!
@@BehindTheFoodTV and thanks for the kind words about my video!
This is the best one so far. As a restaurant guy that also has a BBQ business, the struggles and concerns are on point. When he’s talking, I am finishing his sentences. It is refreshing to get a REAL BBQ owner perspective that looked at the full journey from a restauranteurs perspective as opposed to a guy that cooked good BBQ at home and opened a successful business.
New to the channel. Video was crisp, sound was excellent and super professional. You should have a lot more subscribers in the near future. I also saw you literally left a comment on every single one of the 165 comments left to you. That can't happen indefinitely as you grow but it shows how much you care about this channel and your followers. Good on you sir.
Thanks for the kind words! And for taking the time to watch and comment! I do love what I do and I hope to be able to still talk to as many viewers as I can as I grow. It’s one of the best parts of my job! Hope to see you around for future shows!
Yes!! Al & his Crew produce content with love, heart & soul.
One of your best videos Al. The presentation is first class, I was glued to the video thru the whole hour.
Thanks so much Jay!
Love John and their team! Been there 20+ times and always take visiting family and friends there. So happy they got the Michelin star.
OK now I'm jealous, Jacob! 20+ times! What was your favorite special (other than the pork belly lol)?
Wow, best video on this new series/format so far! Congratulations, Al and team!
Thanks Allan! We're working hard to get better and better!
Love the new channel/branding change. I’m digging watching you learn from the pros while I learn from both of you.
Thanks so much Ray! It’s humbling to work with folks like this that are so much better than me - probably good for me right?
Fantastic job telling this story, and thanks for your efforts!!!!
Thanks Jarod!
Great video! I think it is the best episode I have seen yet on this channel! Thanks for sharing!
Thanks! Just dropped another one you should check out - but be forewarned it’s a tear jerker!
These latest videos are really well-done and the interviews are very good. Continue to improve!
Thanks so much - for watching and for the kind words!
First time on your channel. Absolutely amazing. Everything about it was top notch. Now I had to subscribe and start watching more. I want to thank John Bates for being so open and candid about his journey from Corpus Christi to where he evolved today. As one from Corpus and in the restaurant business I feel like you made it possible to know him and I have the utmost respect for him and staff. 👍🏻👍🏻
Thanks so much and welcome to the family Tom! John really is amazing and he was so great with my whole crew. Everyone there was really.
This is probably the best video I've ever watched on UA-cam.
I grill for the love of grilling and eating and sharing with friends and family. It's not my work or profession or anything. I'm constantly online learning from all you real chef's so I can eventually achieve that right flavor or dish.
My real business is a little jewelry/trinket/cultural clothing gig....... Like the stuff you see at Venice beach or festivals or whatever.
AND THEN I'm an artist with daydreams of being a comic book publisher.
I'm all over the place with my goals and desires.
But listening to you and your honesty and candidness of your journey and your transitions and growth and reality and what you've learned from the successes and pitfalls...... And the love and dedication you've carried to each version of your business from the start to present......
It's like a culinary version of the ROCKY movies!!!
But more than that..... You're expressing wisdom and maturity through the words of your business..... Ethics etc..... That can translate to anyone developing and or DOING a business!
I'm gonna let this video here play a few times. Maybe regularly. It's very informative and inspiring.
Big Salute, friend! I look forward to coming to Texas and patronizing your business and hopefully shaking your hand one day.
RESPECT!
It's on the part of your video right now where you'reb explaining when STELLAR appeared in THE TEXAS MONTHLY TOP 50!!! Bro!!! I got tears in my eyes for you guys right now!!! I could just imagine!!! 🤜🤛🤜🤛🤜🤛
I’m so glad you’re getting all of this from our video. John really is an inspiration.
Excellent video thanks again. Keep them coming . Always learning from this pitmasters
Thanks Juan Carlos! I love this so much I will keep doing them as long as they keep letting me!
OUTSTANDING! CAN'T WAIT FOR THE NEXT ONE. THANKS GUYS!
Thanks so much@
Another great story and thank you for the series!
Care comes not from being a chef but its from the heart. Salute!
Thank you for sharing your journey!!!!
Thanks for watching!
I haven’t had the opportunity to try Interstellar, but would definitely love to. What a great story and much respect to Chef John for his willingness to share so much great information!
You're missing out! Thanks for the kind words. Now get over there Jim!
Another fantastic interview that gives us the history, recipes and success of their craft!
Thanks for sticking around, Brook. I'm blessed to be able to do this!
Outstanding video and story. Al your content tops everything on UA-cam. Thanks for what you do and looking forward to the next one.
Much appreciated! The next one is going to be epic…..especially if you like sausage!
Amazing work once again. Y'all are killing it. Looking forward to more.
Thanks, Keith! The next one drops on January 25th!
There was no shortage of money shots on this video. The food looked epic. Great doc-story on what is an Austin institution and bucket list kind of place. Always look forward to the story telling too!
Thanks so much, Lee!
Great interview, great story....again. If this pit master journey doesn't work out, you have a future in journalism for sure!
Thanks man! Fingers crossed it works out because I’m having a blast!
Damn fine job Al ! I enjoyed the heck out of this. Loved the format and lay out ! Excellent video Sir !
Thanks man! I really enjoy making these so much!
The quality of this video is of the hook. Thanks so much
Thanks Juan Carlos! Appreciate your taking the time to stop and say something nice!
Great show! Sorry I am late seeing it. Very different than past offerings, but extremely well done none the less. Thank you!
@BehindTheFoodTV I loved this episode. My favorite part was when they realized they were number 2 and said their in trouble lol 😂
Thanks man! Yeah as each of them told the story I felt like I was there - terrified with them!
You guys did it again!! Loved the style and the shots.
Thanks so much!
The smoked scalloped potatoes might be one of the best sides in Texas. Where Goldees has amazing bread, Interstellar has amazing house made tortillas. Who doesn’t love a brisket taco? Thanks for sharing these videos for those of us who don’t live in Texas, but want to make our bbq the same way these guys do. I’m doing the Goldees/Bar A hybrid ribs this weekend!
You're absolutely right. The sides are as impressive as the meat too. Enjoy those ribs Greg - they are going to change the way you think about ribs forever!
Another great video as always!
Thanks Robert!
In my last trip to Austin, I hit Interstellar. It was definitely the highlight of this trip. Delicious food and excellent service.
I'm glad you had such a great experience there! I'm not surprised at all - they are a real class act.
Great video! Love the story and documentary style filming. Nice work.🤠🤜🤛
Thanks so much!
Hes been making amazing, unique food for years. I love the approach to bbq. IMO Interstellar is part of the new wave of Central Texas BBQ. Leading the way with the best BBQ period.
Well said. He's a clas act and so is everyone on his team.
I like this guy's journey, very cool. Well Done. Paid close attention to his method and watched his attention to detail. He's a chef from the ground up, the old fashioned way; just started bworking in a kitchen from the ground up. I started as a dishwasher then salads then the line. His story is refreshing.
He's the real deal. I haven't met anyone like him in the BBQ world. Thanks for watching and taking the time to comment. It means a lot.
Great video. Visited Austin last weekend and went to InterStellar on Saturday. It was all delicious!
Love these videos! Makes me want to try some of these techniques to share at home with the family. I’d have to come up with a way to speed up the glazing of the pork belly’s 😂. I bet they are delicious though. Thank you for doing these and hopefully I’ll be able to try some of these restaurants out one day.
Great stuff as always Al!!!
Thanks!
And for the record he’s right, there is nothing sexier than seeing your handsome guy cleaning…😂😘❤
I can’t wait to visit and try the amazing food at Interstellar!!
Ummmmmmmm 🤣🤣🤣😉😉😉
my hope is, John Bates continues to be, the down to earth chef whom this interview portrayed. Where you have been and what you have become is very special. If you instill half of what you have learned, into your son, you will have a legacy to be proud of. The next time I come to austin I will do my best to meet John Bates. Your BBQ looks great, and your menu can change, But never change your attitude.
You are correct on all counts. And I'm sure he will continue to be the humble man that I met.
Life must be tough AL! Travel America sampling and viewing all these Great BBQ places. I want to travel with you and be your “Do Boy”! Congrats…..another excellent video production from BTF TV!!
LOL it's tough work but someone has to do it right? Thanks for the kind words Scott, and for all of your continued support and enthusiasm!
You know I’m gonna ask it Al, where’s the lamb footage ?
Another brilliant look into how these guys, the teams, the venue etc operate and some of their incredible menu options
Sorry Andrew! We had to cut the lamb to keep it under an hour. But don’t worry I will still teach you how they do it!
Amazing video, thanks for making it.
Proud of you John. Looking forward to visiting your bbq joint soon. Wish you and your staff continued success.
I'm proud of him too!
Amazing vid Al! How long did John cook the pork belly for on the 2nd cook please? I want to try this recipe at home! Thanks
Thanks! He glazed them every 30-45 minutes and I think he put 4 coats of glaze on. But it wasn't about time or temp with him - he touched each piece and watched it jiggle and felt the glaze and knew they were done. And they were perfection.
@ thanks for the response. Love what you do mate. Keep up the incredible content!
The man is an artist of his trade: he pays great attention to detail.
You're absolutely right.
That pork belly! Chef truly cares about the quality and more importantly the consistency of his food by sacrificing a lot of the yield. He trimmed off about 25% of that post smoked pork belly to make sure each piece was exactly the same. Then how he methodically glazed each individual piece. Definitely going to hit this place up next time I am in town.
You get it. I've never seen anyone in the BBQ community take such care with each step as the team at InterStellar. It's inspiring.
I was so sad when they closed the sandwhich shop (Noble Pig). When Interstellar opened I was there the first week. The depth of flavor and textures are something special. Great people and amazing food.
So cool you've been around to see it all evolve. I agree with you - great people and amazing food.
Thanks for this video! Interstellar has some amazing food!!!
Thanks for watching! Come back and let me know what you think after you finish!
great story, I've added it to our list.
Al, you do such an amazing job at really diving deep into the world of these barbecue restaurants. Your show should be on Netflix or Amazon. Thank you for what you do. You and Bradley AKA Chuds BBQ are channels.
Thanks Sebastian! Bradley's fantastic I'm a big fan of his. Did you see the episode when he taught me how to make sausage?
@BehindTheFoodTV Ya, I did. You guys did a great job. I couldn't stop laughing at the sausage innuendos. Lol.
58min video on any of my interests...meh, they would be lucky i would press play at all.
58min video on you covering a bbq business in your purauit of pitmaster perfection...i can't press play fast enough!
Loved the story and the food and keeps me motivated in my pursuit to start my business. You rocked this one!
Do you know what the ratio of SP&G is for his brisket seasoning?
Wow thanks man! I'm sorry they didn't share that with me. Best I can tell you is that it looks pepper heavy - but you can see that in the video. Appreciate your support Mike thanks for sticking around.
Woof Woof Thumbs up Everyone. Have to say " shut up Al" You are doing a great job all love and great stuff. And as always. Thanks and love to those behind the camera and computers.
Ever in NorCal. Free drinks and hugs to all you and yours. I know you get the food
Thanks dog! OK I'll shut up now :-)
@ need a link to pay for these tickets of a great show. IE. Get UA-cam not to collect more than you…. After watching I felt like I owed you $10 just as admission
That pork belly looks amazing!
I assure you - it's divine!
What was the glaze for the pork?
He makes a peach tea glaze that's out of this world. Unfortunately he doesn't share that recipe!
That dude has a great Rush T-shirt. Great taste man.
LOL right?
Would love to see the recreation of the peach tea pork belly at home.
I'm definitely going to try!
Al, after watching how much he cut off those brisket would recommend for us new to bbq guys that we leave some of that on? I’d rather leave it on and cut it off saving the brisket from being too dry, then to cut it off before cooking and turning it into jerky? lol.
Hey Brian! I think it really depends more on what you do with your trimmings. If you turn them into sausage and ingredients for other dishes - then you don't mind taking so much off. If you're mortal like me and couldn't possibly eat that much sausage so you end up making ground beef or throwing scraps away.....then just leave them on. I think getting the right shape and getting rid of thin portions that will overcook is all you really need to do unless your guests are going to be shocked to find a little deckle fat in their slice ;-)
That Frito Pie Sausage is one of the best things I have eaten. I need him to share the recipe.
If I had known about it I would have asked! You're going to enjoy the video that drops in 2 weeks though - trust me tune in on 1/25!
Aside from the TV production level videos, I pick up something new every show. Now I gotta try worcestershire in the spritz. Oh well, guess I have to cook an other brisket.
Thanks for taking one for the team, Mark!
What temp do they cook there brisket at
Great video
Thanks. Like many places, they vary the temperature throughout the cook, starting low and building over time.
Dang, this show is off planet good
lol I see what you did there!
With the pork belly, after the 2nd cook, how would they hold them through service? just keep them i a warmer?
@fromtheshackpod yup. All bbq joints use a 140-145 degree warmer for holding meat. It actually helps the meat to get and stay tender.
@ Thankyou. I assumed so, the glaze looks insane. Any recipes for a peach glaze? Love your work btw 🤘🏼🤘🏼
@fromtheshackpod he didn’t give us the recipe for his, but if you scour the comments here somebody replied to a comment with the Goldee’s peach glaze - not the same but still outstanding! And thanks for the kind words!!!
@ Thankyou brother. If you ever want to pop on a little uk bbq podcast. Let me know buddy, we’d love to have you on
Got to meet these guys last year and I promise you that pork belly is better than it looks 🏆
Right? And it looks amazing but you're right - it's even better than that!
Awesome as usual, but it would be more interesting to see you visit lesser known joints. Places that are crushing but under the radar. Everybody knows Goldees by now.
Thanks! We have some more of those on the schedule. Have you seen the Riverport and Thatchers videos? I’ve got a few more of those coming soon!
@@BehindTheFoodTV absolutely! Both of those were fantastic. Shameless plug, if you’re ever ever in Tennessee come by and see us. Smoked Pickle Barbecue in Knoxville, TN.
@@epickleuva Agreed and Noted. ;-) More coming soon.
I missed it if they said what temp and how long in the hotbox after smoking the brisket?
The hold overnight - probably 12 hours-ish.
His brisket rub when on the brisket reminds me of the Harry Soo method which is more than 50/50 pepper. I would have to go back to his video. And it only looks it. I don't if he told you ratios when he told you what is in it.
Hi Nick - he didn't share the ratios sorry. And when we cooked brisket in the video I made with Harry we used his bottled rubs so I can't tell you his ratio either! :-)
Al, after visiting several different BBQ communities now, does it ever make you want to move to a different area of the country?
What a great question! I spend a lot of time in Texas but I like lots of this great land. Not moving for a while :-)
sheesh heart brand on the brisket
gotta keep the creekstonies short ribs
Sup Jose! That Heart Brand stuff is really special. Thanks for watching man!
The Jiujitsu gym Cooper MMA I go to is across the street when we are training all I can smell is the smokers which is torture cause it smells so good .
Did he not show you how to do the lamb? Or did you edit that out?
I went a couple years ago and the lamb blew me away. Ive been dying to know how they did it and thought I would finally get the answer. Could you offer any insight?
The lamb just had to be edited out because the video was already so long - sorry! Honestly it's not rocket science though - standard SPG BBQ rub, smoke for the bark, wrap and finish in the oven to pulling temp and you're 80% of the way there. I can tell you he uses a high quality American lamb, which is going to taste distinctly different than the Australian lamb you get at Costco.
@@BehindTheFoodTV Did he divulge what was was in the liquid he poured over the meat once it was pulled? I saw the small clip of it
I don't trust cooks that aren't ready and willing to wash dishes. Everyone starts somewhere...
Honest to goodness when we arrived and walked into the kitchen there he was up to his elbows in water and sanitizer. I've got mad respect for him.
I’m curious as to why he doesn’t just dip the pork belly burnt ends. You’d get a beautiful sheen, and it’d be quicker while still touching each piece
I can tell you I watched him (I guess you did too) watch for exactly how much glaze he wanted on each morsel each time around. They were all uniform - because he took that kind of care. And when I put one in my mouth it was absolute perfection. So if that's how he does it I'm happy :-)
Have you ever came up to Ontario and seen our amazing BBQ. Camp 31 in Paris Ontario is the best around. Cheers!!!
I will be doing that pork belly and I need to come up with a peach glaze recipe since Interstellar didn't give it out! lol
If you read through the many comments someone posted the Goldee’s peach glaze recipe - that’s a good place to start!
@@BehindTheFoodTV Thank you
I couldn’t get the promo code to work. Please advise…
I've had a couple of people tell me that. Please stand by I reached out to them. I will come back and let you know as soon as they tell me it's fixed. Oh - and thanks for watching!
Hey @jonathangibson2729 they fixed it now. I just tried it and it works. Enjoy!
Subbed!
Welcome!
amazing
Well said!
So I’m guessing the peach glaze recipe is a secret or something woulda been nice to have that to try.
I found one youtube video that claims to have goldees peach glaze for their pork belly and I made that and it was very good but never had goldees to compare it. That recipe was published by them a while back apparently so they may have changed it since then too.
Yeah sorry man - that wasn't a recipe he shared with me. But you bet your $#%! I'm going to try to recreate it myself!
@@BehindTheFoodTV ok. If you think it was close to the peach glaze goldees uses and want a starting point, this is the recipe I mentioned that claimed that one of the goldees guys submitted in some Texas publication a while back.
Glaze Recipe
1/4 cups lemon juice
1 1/4 cup white wine vinegar
1 cup peach preserves
1/2 cup orange juice
1 1/2 cup white sugar
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tsp white pepper
1/2 tsp mustard powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp ginger powder
1/4 tsp turmeric
1/4 tsp cayenne
21 g (5 tsp) salt
Zest from one orange
Simmer to dissolve (may need to bring to boil to dissolve peach preserves)
@reltius2993 awesome thanks!!!!
Amazing
Nice Video.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks, Dennis!
Is the other channel dead?
It’s always towards your Buddy not your body in knife skills.
LOL I must like my buddies better than you do LOL
The American dream!
When he said he lets the meat shine on the brisket I wasn't expecting him to then put more seasoning than I have ever seen anyone put on brisket. 😂
LOL - I think he's referring to not adding a bunch of creative flavors like Goldee's with their turmeric-based rub (which is delicious BTW). But yeah no shortage of rub on those briskets!
Pricing too high!!!!
40:08 "I don't know why..." We know. We all know, but it's ok! I just know they've been deprived. Just wait until they discover legit South Texas breakfast tacos and not the open face bs...
LOL I think he means he doesn't know why people were excited about pulled lamb after 2020 than before - but either way thanks for making me crave breakfast tacos!
$18.00 for 8oz. of meat? This Texan will eat Lobster instead! Ain't NO brisket worth that!!!
You should taste it before you make that judgement - but if you don’t know what market rates are for brisket nowadays in Texas you probably don’t eat a lot of bbq lol
@@BehindTheFoodTV Don't laugh out of pride! I smoked brisket when it was .99 /lb. If people are willing to pay that, then so be it. I'll smoke my own!
@@edwinallison3799 do I get an invitation? 😂
1st go to MLK and 11th i have been going there since 1965, Just because you enter a competition doesn't mean you are the best in Texas the sign says so good leave your teeth at home. So u call bullshit. Also, Elgins is another competition not needed and a chef is a cook Texas has so many places over 100 years. they didn't need special meats or rubs classic pit skills
@@raylee59 lots of great places. My referring to them as the #1 rated place in Austin refers to Texas Monthly‘s ranking - not mine or a competition. Elgin’s I can vouch for.
@@BehindTheFoodTV Texas Monthly only goes to locations, that fit its narrative. If they want to be Texas Monthly you should try all of Texas not only the ones with pretty builds. The MLK joint started in a House surviving all the racial tension with the Klan and other issues. If they want to be a True Magazine then seek to have inclusiveness of all the great places in Austin.
dude...... you kidding me with the spoon sauce on belly?? cripes get a pancake dispenser at the very least.
Fred if Chef says spoon drizzling is the best way to glaze these, after tasting them I'm not going to question. Seriously these things were amazing.
@ you can do the exact same thing with a mini pancake dispenser. A spoon does not make it taste better. Controlling the amount of sauce does. I could do that exact same thing 4 times faster with the same results. Guaranteed.
Then open your own restaurant and get show us how its’s done
@ oh come now. Don’t need to open a whole restaurant and be on a show to simply show someone how to apply sauce 4 times faster ya silly goose. Id actually be willing to bet 8 times faster. I’ve done thousands of desserts that this technique directly applies to. A smart person especially a chef would say really? Theres a tool that can make it 4 times faster with the same result??? Show me. See that’s the thing is being coachable humble and willing to learn, knowing that there’s many people out there that know something you may not.
Let’s all stop using “Journey”, unless we’re talking about tight pants and 80 s music, m’kay?
OK - so going forward you want to see me in tight pants and you want the soundtrack to be 80's music. Got it. I'm not sure anyone else wants to see me in tight pants but I'll work on the music ;-)