WEBVTT
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[Capri] They say
everything is bigger in Texas.
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[woman] The marbling in it
is amazing.
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[Capri] And flavor it would seem
is at the very top of that list.
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This may be
the best piece of beef
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I have ever had in my life.
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[Capri] In a land where cattle
ranching defined a culture...
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[woman] Something that
the cowboys would've made
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and they are still
making it today.
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[Capri] ...and where
diverse cultures
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all add to the culinary
character of the region.
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It's like
the maguey perfume, right?
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So, you can see
it's nice and moist still.
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Beef reigns supreme.
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You came all the way to Texas
for a taco.
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-I did.
-Was it worth it?
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It was totally worth it.
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I'm Capri Cafaro
and I'm on a mission
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to uncover
the incredible stories
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of the foods we grow...
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...harvest, create...
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...and celebrate.
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Beautiful, amazing meal.
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So, I'm traveling
America's backroads
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to learn our cherished
food traditions...
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Whoa.
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...from those
who make them possible...
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Look at that.
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...and are helping
keep them alive.
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There is so much more to learn.
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Whoa!
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[Capri]
On "America the Bountiful."
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[announcer] America's farmers
have nourished us
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for generations,
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but today they face
unprecedented challenges.
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American Farmland Trust
works with farmers
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to help save the land
that sustains us.
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Together we can work
to keep America bountiful.
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[Capri] Legendary port
story cowboy culture,
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Texas is ground zero
for cattle ranching in America.
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It was the Spanish missionaries
of the 18th century
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who first brought 4,800 of the
animals to the region in 1721.
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After the Spanish
present soldiers left the area,
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cattle roamed free
and multiplied
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until the end of the Civil War.
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They were subsequently
rounded up
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and driven north
along Chisholm Trail
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to satisfy demand
for beef in Chicago
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and other eastern cities.
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That cowboy and cowgirl culture
is alive and well today
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in a state that's
long held the title
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of top beef producer
in America,
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and is today home to nearly
250,000 cattle farms
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and ranches.
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One such family-owned ranch
is Peeler Farms
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where Annabeth Peeler
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is the sixth generation
raising cattle
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and, in her case,
specializing in Texas wagyu,
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a breed known for it's high fat
marbling and rich flavor.
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Colby Jones helps the family
with animal husbandry
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and gives the animals
a low-stress environment.
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Factors given special attention
with this unique breed.
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Cattle ranching and Texas
are synonymous, I feel like.
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How did your family get started
in the ranching business?
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It started back in the 1800s
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when I had a great, great,
great grandfather Tom Peeler--
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-That's a lot of greats.
-It is.
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And he was on
the Chisholm Trail.
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So, he was a trail boss.
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And so,
that is the original Peeler
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who started with ranching.
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And his just led to my
grandfather and my father now.
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I think as consumers of beef,
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we don't necessarily realize
everything that goes into it.
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Now Colby, you have been
ranching for generations
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as well, right?
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Yes, yes.
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I'm a fourth-fifth
generation rancher as well.
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And so, you're here
and you're helping ranch
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for the wagyu.
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Yes.
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What is special about
that ranching process
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and that herding process
for what you see?
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You know, being able
to take care of them,
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the animal husbandry
that we try to practice.
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Well, I'd like to actually
go up close and personal
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and get a close eye myself.
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Would you mind taking me
out there to check it out?
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Yeah, that sounds good.
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[Capri] Cowboys
and cattle ranchers
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like to keep a close eye
on their herd,
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and there's no better
vantage point then on horseback.
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Just hours after the newborn
calves take their first steps,
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they're moved along with their
mothers to an adjacent pasture
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where they can relax and bond.
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This maternal attention,
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important to raise
a healthy animal,
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is also reflected in the quality
of the final product.
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There's a lot that goes into
this product and here it is.
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So, tell me a little bit
about these different cuts.
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Okay, so we've got our ribeye
which of course
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the glorious, the wonderful,
the one thing everybody wants.
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[Capri] Oh, yes.
04:32.700 --> 04:33.733 align:start position:12.5% line:84.67% size:77.5%
[Annabeth] Great, great choice.
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We also have a flat iron
which is a slept on cut.
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Nobody thinks about it.
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Nobody thinks about it.
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And nobody really knows
how good it is
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especially coming off
a wagyu cow.
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Well, why?
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Why is that one so good
and a bit of a sleeper?
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Because it is probably
one of the most tender cuts
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of front beef you will ever eat.
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[Capri] Really!
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And as you can see,
the marbling in it is beautiful.
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Yeah, you're right.
You're right.
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And that's what's really special
for wagyu, right?
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Yes. And so, that fat and that
meat is super, super soft.
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And it also creates that flavor
in the meat.
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And so, with it filled
like that,
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it's just going to bring out
that flavor even more.
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[Capri] That makes sense.
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And then we have our stew meat
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which is not
your traditional stew meat.
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We actually cut our stew meat
from our chuck rolls
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which is an amazing
part of the animal.
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The marbling in it is amazing.
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So, talk to me a little bit more
about the marbling.
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What do you do
that is kind of specific
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to your wagyu practices
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that makes the marbling,
the tenderness,
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such high quality?
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Yeah. So of course
that's going to be genetics.
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Genetics is really
what's going to lead that,
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but we also do
everything we can
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to try and help it out
as much as possible.
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So, the low stress.
05:43.600 --> 05:44.933 align:start position:25% line:79.33% size:52.5%
Keeping as low stress
on those animals.
05:45.066 --> 05:46.300 align:start position:37.5% line:79.33% size:27.5%
I saw that.
We talked about that.
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So definitely
that's a good key point.
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Nutrition is key.
05:49.100 --> 05:51.400 align:start position:25% line:79.33% size:52.5%
You know, making sure
they're fed the correct feed.
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And we've actually brought in
specialists for wagyu beef.
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Wow.
05:56.333 --> 05:58.333 align:start position:27.5% line:79.33% size:47.5%
To come in and help
with our rations
05:58.466 --> 05:59.666 align:start position:25% line:79.33% size:50%
on what these cattle
are getting.
05:59.800 --> 06:02.800 align:start position:27.5% line:79.33% size:45%
And you can see it
right here in the product.
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And obviously you know
all of this incredible beef
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has to end up getting cooked
and at our tables to eat.
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What are some
of your favorite ways
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to prepare some of this beef?
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Yeah.
So, we're a simple family.
06:15.066 --> 06:17.966 align:start position:12.5% line:79.33% size:77.5%
And if you look at the weather,
it's starting to get cold.
06:18.100 --> 06:20.366 align:start position:35% line:79.33% size:32.5%
So, our go-to
is that chili con carne.
06:22.000 --> 06:23.600 align:start position:22.5% line:79.33% size:57.5%
[Capri] Unlike the more
ubiquitous chili
06:23.733 --> 06:25.166 align:start position:12.5% line:84.67% size:75%
that's served across America,
06:25.300 --> 06:29.300 align:start position:10% line:79.33% size:77.5%
this version of chili con carne
originated in San Antonio
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in the 1860's
06:30.800 --> 06:33.033 align:start position:27.5% line:79.33% size:47.5%
when women called,
"The chili queens"
06:33.166 --> 06:34.800 align:start position:17.5% line:84.67% size:65%
sold it in Military Plaza
06:34.933 --> 06:37.300 align:start position:30% line:79.33% size:40%
which continued
in the early 20th century.
06:40.466 --> 06:42.466 align:start position:32.5% line:79.33% size:37.5%
Melissa Guerra
is a culinary historian
06:42.600 --> 06:44.100 align:start position:15% line:84.67% size:70%
also from a ranching family
06:44.233 --> 06:46.633 align:start position:27.5% line:79.33% size:47.5%
who makes a recipe
true to the original,
06:46.766 --> 06:48.833 align:start position:25% line:79.33% size:50%
and often serves it
with pan de campo,
06:48.966 --> 06:50.833 align:start position:15% line:84.67% size:70%
also known as cowboy bread.
06:52.966 --> 06:54.233 align:start position:17.5% line:84.67% size:65%
Is there a specific reason
06:54.366 --> 06:57.066 align:start position:35% line:79.33% size:32.5%
why this dish
came together historically?
06:57.200 --> 06:59.866 align:start position:17.5% line:79.33% size:67.5%
There's a couple of reasons
that chili con carne exists
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and why it's so popular
here in Texas.
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Dried chilis,
you don't need a refrigerator.
07:05.600 --> 07:06.633 align:start position:17.5% line:84.67% size:67.5%
You can take them anywhere.
07:06.766 --> 07:07.633 align:start position:35% line:84.67% size:30%
Makes sense.
07:07.766 --> 07:08.866 align:start position:17.5% line:84.67% size:67.5%
And the other thing is that
07:09.000 --> 07:11.400 align:start position:27.5% line:79.33% size:47.5%
the chilis actually
change the Ph in the meat,
07:11.533 --> 07:13.666 align:start position:22.5% line:79.33% size:57.5%
and so, it preserves it
a little bit more.
07:13.833 --> 07:14.866 align:start position:45% line:84.67% size:12.5%
Okay.
07:15.000 --> 07:17.333 align:start position:15% line:79.33% size:70%
The original chili con carne
would've been dried beef
07:17.466 --> 07:20.266 align:start position:17.5% line:79.33% size:65%
that would've been pounded
together with chili powder.
07:20.400 --> 07:22.966 align:start position:25% line:79.33% size:52.5%
And so, that would've
preserved it on the long trail.
07:23.100 --> 07:24.933 align:start position:17.5% line:79.33% size:65%
Now, we don't have to have
dried beef anymore
07:25.066 --> 07:26.533 align:start position:25% line:79.33% size:50%
because we have this
gorgeous wagyu beef
07:26.666 --> 07:28.200 align:start position:17.5% line:84.67% size:67.5%
that's fresh and beautiful.
07:28.333 --> 07:29.366 align:start position:20% line:84.67% size:60%
We have to make a puree.
07:29.500 --> 07:31.233 align:start position:25% line:79.33% size:52.5%
So, I'm glad that you
separated all those out.
07:31.366 --> 07:32.433 align:start position:45% line:79.33% size:12.5%
Okay.
Sure.
07:32.566 --> 07:35.700 align:start position:22.5% line:79.33% size:57.5%
Because now we're going
to put them into some water.
07:35.833 --> 07:38.433 align:start position:17.5% line:79.33% size:67.5%
The chilis that we're using
for this chili con carne today
07:38.566 --> 07:40.300 align:start position:12.5% line:84.67% size:77.5%
is chili ancho, chili Guajillo,
07:40.433 --> 07:42.233 align:start position:22.5% line:79.33% size:55%
and we're going to add
some chili chipotle
07:42.366 --> 07:44.300 align:start position:22.5% line:79.33% size:57.5%
which you can sometimes
find them dry.
07:44.433 --> 07:46.133 align:start position:30% line:79.33% size:42.5%
You can sometimes
find them in cans.
07:46.266 --> 07:48.700 align:start position:22.5% line:79.33% size:55%
And today this is what
I found, it's in cans.
07:48.833 --> 07:51.333 align:start position:22.5% line:79.33% size:57.5%
And what kind of flavor
do these particular chilis
07:51.466 --> 07:53.466 align:start position:20% line:84.67% size:60%
add to the profile here?
07:53.600 --> 07:55.500 align:start position:32.5% line:79.33% size:35%
Chili chipotle
is a red jalapeño,
07:55.633 --> 07:57.066 align:start position:32.5% line:79.33% size:35%
and then these
have been smoked,
07:57.200 --> 07:58.700 align:start position:17.5% line:79.33% size:67.5%
so it gives it a little bit
of a smokey flavor as well.
07:58.833 --> 08:00.633 align:start position:27.5% line:79.33% size:45%
Nice little depth.
I like it. I like it.
08:00.766 --> 08:03.500 align:start position:22.5% line:79.33% size:55%
So, we're going to add
a little bit of tomato.
08:03.633 --> 08:05.200 align:start position:32.5% line:79.33% size:37.5%
So, now we have
to make this into a puree.
08:05.333 --> 08:06.200 align:start position:30% line:84.67% size:40%
[blender whirrs]
08:06.333 --> 08:07.333 align:start position:37.5% line:84.67% size:27.5%
Stand back.
08:09.833 --> 08:12.133 align:start position:20% line:79.33% size:60%
What kind of consistency
are we looking for in this?
08:12.266 --> 08:14.533 align:start position:22.5% line:79.33% size:55%
This needs to be about
the consistency of ketchup.
08:14.666 --> 08:16.400 align:start position:35% line:79.33% size:32.5%
You know that
kind of thick paste.
08:16.533 --> 08:21.900 align:start position:12.5% line:79.33% size:77.5%
I can start to smell the chilis
and the garlic together.
08:22.033 --> 08:23.166 align:start position:22.5% line:84.67% size:55%
That has a nice aroma.
08:24.133 --> 08:25.000 align:start position:35% line:84.67% size:30%
There we go.
08:25.133 --> 08:26.866 align:start position:27.5% line:79.33% size:45%
We're going to add
a little bit of oil.
08:28.333 --> 08:29.500 align:start position:27.5% line:84.67% size:45%
We're just using--
08:29.633 --> 08:30.500 align:start position:42.5% line:84.67% size:17.5%
Got it?
08:30.633 --> 08:31.866 align:start position:32.5% line:84.67% size:35%
--avocado oil.
08:35.600 --> 08:38.200 align:start position:27.5% line:79.33% size:45%
We're going to add
a little bit of onions.
08:38.333 --> 08:39.400 align:start position:25% line:79.33% size:50%
And then we're going
to put it on the fire.
08:39.533 --> 08:40.600 align:start position:35% line:84.67% size:32.5%
[Capri] Okay.
08:45.266 --> 08:46.333 align:start position:45% line:84.67% size:10%
Wow!
08:50.066 --> 08:51.133 align:start position:25% line:84.67% size:52.5%
That smells glorious.
08:51.266 --> 08:52.433 align:start position:17.5% line:79.33% size:65%
[Capri] I was going to say
that smells so good.
08:52.566 --> 08:53.633 align:start position:17.5% line:84.67% size:67.5%
Can you smell those onions?
08:53.766 --> 08:56.866 align:start position:22.5% line:79.33% size:57.5%
So, I would this maybe,
maybe about 10 minutes.
09:02.966 --> 09:04.266 align:start position:12.5% line:84.67% size:77.5%
Okay, we are ready for the lid.
09:04.400 --> 09:05.600 align:start position:32.5% line:79.33% size:35%
Capri, can you
pop that on, please?
09:05.733 --> 09:06.600 align:start position:37.5% line:84.67% size:27.5%
Absolutely.
09:06.733 --> 09:08.466 align:start position:22.5% line:79.33% size:57.5%
It looks like we've got
a nice boil.
09:08.600 --> 09:10.300 align:start position:37.5% line:79.33% size:27.5%
-Very nice.
-Okay.
09:11.000 --> 09:13.066 align:start position:27.5% line:79.33% size:47.5%
How long do we have
to let this simmer?
09:13.200 --> 09:15.033 align:start position:15% line:79.33% size:72.5%
We're going to leave it there
for about 20, 30 minutes.
09:15.166 --> 09:16.333 align:start position:45% line:79.33% size:12.5%
Okay.
All righty.
09:16.466 --> 09:17.833 align:start position:17.5% line:84.67% size:65%
We'll let that do its job.
09:17.966 --> 09:19.900 align:start position:17.5% line:79.33% size:65%
We absolutely have to make
pan de campo.
09:20.033 --> 09:21.900 align:start position:45% line:79.33% size:12.5%
Okay.
Tell me what that is.
09:22.033 --> 09:26.000 align:start position:15% line:79.33% size:70%
Pan de campo is kind of like
a really, really big biscuit.
09:26.133 --> 09:28.733 align:start position:22.5% line:79.33% size:57.5%
But it's something that
the cowboys would've made
09:28.866 --> 09:30.600 align:start position:27.5% line:79.33% size:45%
and they are still
making it today.
09:30.733 --> 09:32.133 align:start position:25% line:79.33% size:50%
It is a big favorite
in South Texas.
09:32.266 --> 09:33.833 align:start position:15% line:84.67% size:70%
Okay, so it's a big biscuit.
09:33.966 --> 09:35.033 align:start position:20% line:84.67% size:62.5%
So, we've got some flour.
09:35.166 --> 09:36.433 align:start position:12.5% line:84.67% size:75%
We're going to add some sugar.
09:36.566 --> 09:38.300 align:start position:17.5% line:79.33% size:67.5%
Can you add that little bit
of salt that's over there?
09:38.433 --> 09:39.633 align:start position:15% line:84.67% size:70%
Oh yes, I got the salt here.
09:39.766 --> 09:40.733 align:start position:42.5% line:84.67% size:15%
Great.
09:40.866 --> 09:43.400 align:start position:25% line:79.33% size:50%
And I'm going to add
pork lard because--
09:43.533 --> 09:44.466 align:start position:37.5% line:84.67% size:25%
Pork lard.
09:44.600 --> 09:45.600 align:start position:37.5% line:84.67% size:25%
I love it.
09:45.733 --> 09:47.100 align:start position:17.5% line:84.67% size:67.5%
I really do love pork lard.
09:47.233 --> 09:49.633 align:start position:20% line:79.33% size:60%
I mean, I feel like lard
makes everything better.
09:49.766 --> 09:51.200 align:start position:12.5% line:84.67% size:77.5%
Can I mix this up a little bit?
09:51.333 --> 09:54.200 align:start position:37.5% line:79.33% size:25%
Please do.
Yes, please do.
09:54.333 --> 09:55.933 align:start position:30% line:79.33% size:40%
Is that a little
baking powder I see?
09:56.066 --> 09:57.233 align:start position:20% line:84.67% size:60%
You have got that right.
09:57.366 --> 09:59.566 align:start position:15% line:79.33% size:72.5%
I'm going to add a little bit
of baking powder.
09:59.700 --> 10:01.533 align:start position:27.5% line:79.33% size:47.5%
But now we're going
to add some milk.
10:01.666 --> 10:05.333 align:start position:10% line:79.33% size:80%
So, we're not going to knead it,
we're going to just stir it up
10:05.466 --> 10:06.866 align:start position:27.5% line:79.33% size:47.5%
and then we do have
to roll it out.
10:07.000 --> 10:07.900 align:start position:45% line:84.67% size:12.5%
Okay.
10:08.033 --> 10:09.666 align:start position:37.5% line:79.33% size:27.5%
So, we need
kind of a lot of flour.
10:09.800 --> 10:10.700 align:start position:35% line:84.67% size:30%
I would bet.
10:10.833 --> 10:12.533 align:start position:25% line:79.33% size:50%
And then we're going
to add our dough
10:12.666 --> 10:14.800 align:start position:12.5% line:79.33% size:75%
and I'm going to just knead it
a couple of times.
10:14.933 --> 10:16.866 align:start position:35% line:84.67% size:30%
There we go.
10:17.000 --> 10:19.500 align:start position:17.5% line:79.33% size:65%
This recipe in particular,
pan de campo,
10:19.633 --> 10:22.166 align:start position:15% line:84.67% size:72.5%
would've been a cowboy recipe
10:22.300 --> 10:25.333 align:start position:15% line:79.33% size:72.5%
because flour does not go bad
on the trail.
10:25.466 --> 10:27.866 align:start position:20% line:79.33% size:62.5%
Pork lard you can take it
for about two or three months.
10:28.000 --> 10:29.400 align:start position:10% line:84.67% size:80%
It does not go bad on the trail.
10:29.533 --> 10:31.233 align:start position:25% line:79.33% size:50%
Salt, baking powder,
all of this,
10:31.366 --> 10:35.166 align:start position:12.5% line:79.33% size:77.5%
this is very, very specifically
a cowboy dish,
10:35.300 --> 10:37.133 align:start position:25% line:84.67% size:52.5%
and it endures today.
10:37.266 --> 10:39.366 align:start position:30% line:79.33% size:40%
Let's get a fork
and we're going to treat it
10:39.500 --> 10:41.100 align:start position:17.5% line:84.67% size:65%
almost like a pizza crust.
10:41.233 --> 10:42.766 align:start position:27.5% line:79.33% size:47.5%
We're going to poke
little holes in it.
10:42.900 --> 10:44.500 align:start position:42.5% line:79.33% size:15%
-Okay.
-Very nice. Very nice.
10:44.633 --> 10:45.533 align:start position:22.5% line:84.67% size:55%
You got that one down.
10:45.666 --> 10:46.766 align:start position:45% line:79.33% size:12.5%
Okay.
Good, good, good.
10:46.900 --> 10:48.266 align:start position:37.5% line:79.33% size:27.5%
-Beautiful.
-There you go.
10:48.400 --> 10:49.966 align:start position:32.5% line:79.33% size:35%
Let's get that
into our Dutch oven.
10:50.100 --> 10:53.566 align:start position:32.5% line:79.33% size:35%
Alright, I see
this big boy down here.
10:53.700 --> 10:55.600 align:start position:35% line:79.33% size:30%
The big one.
It's a big one.
10:59.566 --> 11:01.666 align:start position:25% line:79.33% size:50%
That's going to bake
just like in a regular oven.
11:01.800 --> 11:03.533 align:start position:15% line:79.33% size:70%
And that is why they call it
a Dutch oven.
11:03.666 --> 11:05.266 align:start position:35% line:79.33% size:30%
A Dutch oven
because it's really an oven.
11:06.966 --> 11:07.966 align:start position:15% line:84.67% size:70%
So, to finish it off, Capri,
11:08.100 --> 11:10.666 align:start position:27.5% line:79.33% size:47.5%
we are going to put
some coals on the top.
11:10.800 --> 11:12.966 align:start position:12.5% line:79.33% size:75%
Ahh, so you're going to get it
double heated.
11:13.100 --> 11:14.200 align:start position:32.5% line:84.67% size:37.5%
That's correct.
11:14.333 --> 11:15.633 align:start position:12.5% line:79.33% size:77.5%
And so, you see this Dutch oven
has like a little ridge.
11:15.766 --> 11:16.733 align:start position:40% line:84.67% size:20%
Mmm-hmm.
11:16.866 --> 11:20.166 align:start position:20% line:79.33% size:62.5%
That is going to allow us
to put some coals on top
11:20.300 --> 11:25.333 align:start position:27.5% line:79.33% size:45%
and give it a nice
oven type of atmosphere.
11:25.466 --> 11:26.333 align:start position:32.5% line:84.67% size:37.5%
Are you hungry?
11:26.466 --> 11:28.333 align:start position:30% line:79.33% size:40%
I've been hungry
this whole time, Melissa.
11:28.466 --> 11:30.533 align:start position:17.5% line:79.33% size:65%
Okay, so I hope this stuff
is ready to go.
11:30.666 --> 11:32.200 align:start position:25% line:79.33% size:52.5%
So, let's get the lid
off of this.
11:32.333 --> 11:33.600 align:start position:20% line:84.67% size:60%
I love this little tool.
11:33.733 --> 11:34.666 align:start position:40% line:84.67% size:22.5%
Oh, yeah.
11:34.800 --> 11:35.933 align:start position:30% line:79.33% size:40%
It's almost like
you came prepared.
11:36.066 --> 11:38.100 align:start position:35% line:79.33% size:32.5%
I am actually
a little bit prepared.
11:38.233 --> 11:39.366 align:start position:35% line:84.67% size:32.5%
Look at this.
11:39.500 --> 11:41.400 align:start position:35% line:79.33% size:32.5%
You're right,
it's a giant biscuit.
11:41.533 --> 11:42.400 align:start position:27.5% line:84.67% size:47.5%
It is so delicious.
11:42.533 --> 11:43.833 align:start position:32.5% line:79.33% size:37.5%
-Oh, it is hot.
-It is very hot.
11:43.966 --> 11:45.900 align:start position:20% line:84.67% size:60%
Hot, hot, hot, hot, hot.
11:47.500 --> 11:49.900 align:start position:22.5% line:84.67% size:57.5%
Let's check this chili.
11:50.033 --> 11:51.200 align:start position:17.5% line:79.33% size:65%
[Capri] It better be ready
because I'm ready.
11:51.333 --> 11:52.233 align:start position:10% line:84.67% size:80%
[Melissa] It's definitely ready.
11:52.366 --> 11:53.300 align:start position:17.5% line:84.67% size:67.5%
[Capri] Oh, it's beautiful.
11:53.433 --> 11:54.533 align:start position:17.5% line:79.33% size:67.5%
[Melissa] Look how gorgeous
that is.
11:54.666 --> 11:55.633 align:start position:17.5% line:84.67% size:65%
[Capri] That is beautiful.
11:55.766 --> 11:56.833 align:start position:30% line:84.67% size:40%
Oh, my goodness.
11:56.966 --> 11:58.933 align:start position:40% line:79.33% size:20%
Alright.
So, let's serve this up.
11:59.066 --> 12:01.266 align:start position:15% line:84.67% size:72.5%
And I've got a few garnishes.
12:01.400 --> 12:02.366 align:start position:35% line:84.67% size:32.5%
[Capri] Okay.
12:07.966 --> 12:09.133 align:start position:22.5% line:84.67% size:55%
That's a little spicy.
12:09.266 --> 12:12.800 align:start position:17.5% line:79.33% size:65%
This may be, first of all,
the piece of beef
12:12.933 --> 12:13.933 align:start position:17.5% line:84.67% size:67.5%
I have ever had in my life.
12:14.100 --> 12:15.033 align:start position:35% line:84.67% size:30%
Oh, I agree.
12:15.166 --> 12:18.466 align:start position:32.5% line:79.33% size:35%
Second of all,
the little bit of kick here,
12:18.600 --> 12:22.133 align:start position:25% line:84.67% size:52.5%
that heat is perfect.
12:22.266 --> 12:24.333 align:start position:20% line:84.67% size:62.5%
It is absolutely perfect.
12:24.466 --> 12:26.833 align:start position:20% line:79.33% size:62.5%
Oh, I need to cut a piece
pan de campo for you,
12:26.966 --> 12:27.833 align:start position:25% line:84.67% size:50%
so you can kind of--
12:27.966 --> 12:28.833 align:start position:40% line:84.67% size:22.5%
Oh right.
12:28.966 --> 12:29.966 align:start position:27.5% line:84.67% size:47.5%
--sop up the gravy.
12:30.100 --> 12:31.266 align:start position:30% line:84.67% size:40%
We did all that.
12:31.400 --> 12:32.800 align:start position:22.5% line:84.67% size:55%
Can I just rip it off?
12:32.933 --> 12:33.800 align:start position:30% line:84.67% size:40%
Just rip it off.
12:33.933 --> 12:34.800 align:start position:45% line:79.33% size:12.5%
Okay.
I'm just going to rip it off.
12:34.933 --> 12:35.800 align:start position:27.5% line:84.67% size:45%
We're friends now.
12:35.933 --> 12:38.166 align:start position:30% line:79.33% size:40%
-Yeah. You know.
-We're friends, okay.
12:41.900 --> 12:44.133 align:start position:22.5% line:84.67% size:57.5%
Mmm, this is fantastic.
12:44.266 --> 12:45.266 align:start position:30% line:84.67% size:42.5%
Tastes like home.
12:45.400 --> 12:46.933 align:start position:35% line:84.67% size:32.5%
Tastes like--
12:47.066 --> 12:51.166 align:start position:17.5% line:79.33% size:65%
Now I feel like I've spent
some time at your home.
12:51.300 --> 12:54.333 align:start position:17.5% line:79.33% size:67.5%
Have a little bit of cowboy
history here and the bread.
12:54.466 --> 12:56.633 align:start position:27.5% line:79.33% size:45%
All you're missing
are some spurs, Capri.
12:56.766 --> 12:58.466 align:start position:17.5% line:79.33% size:67.5%
I think I need a little bit
more time in Texas
12:58.600 --> 13:01.666 align:start position:30% line:84.67% size:42.5%
to earn my spurs.
13:01.800 --> 13:02.966 align:start position:25% line:84.67% size:50%
But in the meantime,
13:03.100 --> 13:06.833 align:start position:27.5% line:79.33% size:45%
what an incredible
bite of history this is.
13:06.966 --> 13:09.033 align:start position:32.5% line:79.33% size:30%
While chili
is the official state food,
13:09.166 --> 13:10.200 align:start position:20% line:84.67% size:60%
Many Texans would argue
13:10.333 --> 13:13.333 align:start position:25% line:79.33% size:52.5%
that there should be
a second, brisket.
13:13.466 --> 13:15.100 align:start position:22.5% line:79.33% size:55%
It's the star of many
barbecue competitions
13:15.233 --> 13:16.533 align:start position:17.5% line:84.67% size:67.5%
held throughout the state.
13:16.666 --> 13:19.300 align:start position:22.5% line:79.33% size:55%
Like this one held by
the South Texas CattleWomen.
13:21.366 --> 13:23.233 align:start position:20% line:79.33% size:60%
Jan Elliot is president
of the organization
13:23.366 --> 13:26.400 align:start position:22.5% line:79.33% size:55%
and helped revive the
Briscoe Ranch Barbecue Cookoff
13:26.533 --> 13:28.033 align:start position:15% line:84.67% size:70%
after learning Uvalde Texas
13:28.166 --> 13:32.066 align:start position:10% line:79.33% size:77.5%
was home to the first organized
barbecue competition in America.
13:33.000 --> 13:36.300 align:start position:22.5% line:84.67% size:57.5%
It smells so good here.
13:36.433 --> 13:37.566 align:start position:32.5% line:84.67% size:37.5%
It is fabulous.
13:37.700 --> 13:39.400 align:start position:30% line:79.33% size:42.5%
There's something
about the smoke.
13:39.533 --> 13:42.500 align:start position:20% line:79.33% size:62.5%
Tell me a little bit more
about that particularly.
13:42.633 --> 13:48.133 align:start position:15% line:79.33% size:72.5%
Like, how and why is barbecue
just such an important part
13:48.266 --> 13:51.433 align:start position:20% line:79.33% size:62.5%
of the culinary landscape
here in Texas.
13:51.566 --> 13:54.866 align:start position:12.5% line:79.33% size:75%
Mainly because of our ranching
and farming heritage.
13:55.000 --> 13:55.966 align:start position:45% line:84.67% size:12.5%
Sure.
13:56.100 --> 13:57.200 align:start position:30% line:84.67% size:40%
People did not--
13:57.333 --> 14:00.200 align:start position:22.5% line:79.33% size:57.5%
And it started with the
Native Americans.
14:00.333 --> 14:02.400 align:start position:15% line:84.67% size:70%
The Mexicans, the Spaniards,
14:02.533 --> 14:04.500 align:start position:32.5% line:79.33% size:35%
the people who
came in to discover
14:04.633 --> 14:06.233 align:start position:15% line:79.33% size:70%
and they're cooking outside,
of course.
14:06.366 --> 14:07.733 align:start position:25% line:84.67% size:52.5%
They're cooking game.
14:07.866 --> 14:09.633 align:start position:35% line:79.33% size:32.5%
And then when
the cattle came in,
14:09.766 --> 14:12.266 align:start position:27.5% line:79.33% size:45%
they knew that was
a better type of meat.
14:12.400 --> 14:14.833 align:start position:12.5% line:84.67% size:75%
And they seasoned their meats.
14:14.966 --> 14:17.033 align:start position:30% line:79.33% size:40%
But it was a mix
of all the cultures.
14:17.166 --> 14:19.933 align:start position:27.5% line:79.33% size:45%
And then everybody
kind of has their own.
14:20.066 --> 14:22.600 align:start position:12.5% line:79.33% size:77.5%
Everybody, they're not going to
tell you what their spice is.
14:22.733 --> 14:24.100 align:start position:42.5% line:79.33% size:15%
Oh no.
I bet not.
14:24.233 --> 14:25.800 align:start position:37.5% line:84.67% size:25%
I bet not.
14:25.933 --> 14:26.966 align:start position:20% line:84.67% size:62.5%
Got to keep those secrets
14:27.100 --> 14:29.066 align:start position:17.5% line:79.33% size:67.5%
because that is going to be
your competitive edge.
14:29.200 --> 14:30.600 align:start position:35% line:79.33% size:32.5%
That's right.
Absolutely.
14:30.733 --> 14:33.233 align:start position:25% line:79.33% size:52.5%
You've got to tell me
where I should go
14:33.366 --> 14:36.533 align:start position:30% line:79.33% size:42.5%
to check out some
of the top competition
14:36.666 --> 14:38.300 align:start position:25% line:84.67% size:52.5%
here at this cookoff?
14:38.433 --> 14:41.000 align:start position:25% line:79.33% size:50%
Well, you might need
to check out Jackie Milligan.
14:41.133 --> 14:42.566 align:start position:32.5% line:84.67% size:37.5%
She is on fire.
14:42.700 --> 14:43.833 align:start position:27.5% line:84.67% size:45%
She is smoking it.
14:44.600 --> 14:46.133 align:start position:22.5% line:79.33% size:57.5%
[Capri] Jackie Milligan
is a champion pit boss
14:46.266 --> 14:48.733 align:start position:25% line:79.33% size:50%
who recently earned
a perfect score
14:48.866 --> 14:50.033 align:start position:30% line:84.67% size:40%
and first place
14:50.166 --> 14:52.033 align:start position:30% line:79.33% size:40%
at the American
Royal Series of Barbecue
14:52.166 --> 14:53.366 align:start position:30% line:84.67% size:40%
in Kansas City.
14:54.400 --> 14:56.633 align:start position:35% line:79.33% size:32.5%
You have some
of your work out here.
14:56.766 --> 14:58.066 align:start position:25% line:84.67% size:52.5%
Walk me through this.
14:58.200 --> 15:02.766 align:start position:12.5% line:79.33% size:75%
Let me understand a little bit
about what these cuts are
15:02.900 --> 15:05.366 align:start position:20% line:79.33% size:62.5%
and how it plays into the
bigger picture of competition.
15:05.500 --> 15:10.500 align:start position:15% line:79.33% size:70%
Well, when you do a cookoff,
you want your best meats cooked.
15:10.633 --> 15:13.966 align:start position:25% line:79.33% size:50%
So, this is actually
a wagyu brisket.
15:14.100 --> 15:14.966 align:start position:45% line:84.67% size:10%
Wow.
15:15.100 --> 15:17.766 align:start position:30% line:79.33% size:42.5%
The wagyu brisket
has a lot more marbling.
15:17.900 --> 15:21.066 align:start position:12.5% line:84.67% size:77.5%
It's a more richer cut of meat.
15:21.200 --> 15:23.000 align:start position:15% line:84.67% size:70%
And this is a six-hour cook.
15:23.133 --> 15:24.833 align:start position:25% line:79.33% size:52.5%
Alright, I'll let you
do the honors
15:24.966 --> 15:26.066 align:start position:22.5% line:79.33% size:55%
because I have no idea
what I'm doing.
15:26.200 --> 15:27.166 align:start position:20% line:84.67% size:62.5%
This looks like a weapon.
15:29.800 --> 15:31.300 align:start position:15% line:84.67% size:72.5%
So, you just cut off the fat.
15:31.433 --> 15:32.666 align:start position:42.5% line:79.33% size:17.5%
-May I?
-Sure.
15:32.800 --> 15:34.600 align:start position:27.5% line:84.67% size:47.5%
Look at how tender.
15:38.433 --> 15:39.566 align:start position:32.5% line:84.67% size:35%
I'm in heaven.
15:43.333 --> 15:47.433 align:start position:35% line:79.33% size:32.5%
I can see why
you are a champion.
15:47.566 --> 15:49.266 align:start position:27.5% line:84.67% size:47.5%
Now, there's some--
15:49.400 --> 15:51.133 align:start position:15% line:84.67% size:70%
I taste like cracked pepper.
15:51.266 --> 15:52.333 align:start position:45% line:84.67% size:10%
Yes.
15:52.466 --> 15:54.633 align:start position:15% line:84.67% size:70%
And you see that smoke ring?
15:54.766 --> 15:56.233 align:start position:20% line:79.33% size:60%
Those are from the woods
that we use.
15:56.366 --> 16:00.500 align:start position:35% line:79.33% size:32.5%
We used a mix
of hickory and oak.
16:00.633 --> 16:03.666 align:start position:27.5% line:79.33% size:45%
And the wood smoke
is kind of like perfume.
16:03.800 --> 16:05.766 align:start position:30% line:79.33% size:42.5%
You don't want it
overpowering.
16:05.900 --> 16:06.766 align:start position:35% line:84.67% size:32.5%
You're right.
16:06.900 --> 16:08.200 align:start position:35% line:79.33% size:30%
It's subtle,
but it's absolutely there.
16:08.333 --> 16:09.500 align:start position:35% line:79.33% size:30%
It's subtle,
but it's in there.
16:09.633 --> 16:12.266 align:start position:15% line:84.67% size:72.5%
This is absolutely fantastic.
16:12.400 --> 16:14.233 align:start position:35% line:79.33% size:30%
Now, I mean,
I'm no professional judge,
16:14.366 --> 16:15.700 align:start position:25% line:79.33% size:50%
but I would give you
a 10 out of 10.
16:15.833 --> 16:17.266 align:start position:10% line:84.67% size:80%
What are the judges looking for?
16:17.400 --> 16:19.200 align:start position:30% line:79.33% size:40%
They are looking
for the appearance.
16:19.333 --> 16:22.433 align:start position:12.5% line:84.67% size:77.5%
They want that taste to be bold
16:22.566 --> 16:25.166 align:start position:25% line:79.33% size:52.5%
but not overpowering,
and the texture.
16:25.300 --> 16:26.733 align:start position:27.5% line:84.67% size:45%
It can't be tight.
16:26.866 --> 16:28.366 align:start position:22.5% line:84.67% size:55%
It can't be too chewy.
16:28.500 --> 16:30.333 align:start position:22.5% line:84.67% size:55%
It can't be dried out.
16:30.466 --> 16:32.300 align:start position:22.5% line:84.67% size:55%
It's very, very moist.
16:32.433 --> 16:34.466 align:start position:37.5% line:84.67% size:25%
Thank you.
16:34.600 --> 16:39.033 align:start position:17.5% line:79.33% size:65%
I have thoroughly enjoyed,
and now I'm just--
16:39.166 --> 16:40.400 align:start position:22.5% line:84.67% size:57.5%
Can I just keep eating?
16:40.533 --> 16:41.700 align:start position:45% line:84.67% size:12.5%
Sure.
16:43.433 --> 16:45.600 align:start position:12.5% line:79.33% size:77.5%
[Capri] The practice of cooking
beef at a low temperature
16:45.733 --> 16:47.266 align:start position:15% line:84.67% size:70%
for a longer period of time
16:47.400 --> 16:50.433 align:start position:15% line:79.33% size:70%
is a technique that's found
in many different cultures.
16:50.566 --> 16:54.900 align:start position:10% line:79.33% size:77.5%
Barbacoa refers originally to a
wood burning hole in the ground
16:55.033 --> 16:58.533 align:start position:17.5% line:79.33% size:67.5%
or earth oven used to cook
a variety of meats.
16:58.666 --> 17:00.933 align:start position:15% line:79.33% size:72.5%
It's a cooking method that's
believed to have originated
17:01.066 --> 17:02.333 align:start position:27.5% line:84.67% size:45%
in the Caribbean,
17:02.466 --> 17:05.033 align:start position:25% line:79.33% size:50%
but one that became
very popular across Mexico
17:05.166 --> 17:08.166 align:start position:17.5% line:79.33% size:67.5%
where it is often utilized
to cook the head of a bull.
17:09.266 --> 17:11.533 align:start position:30% line:79.33% size:42.5%
Adrian Davila is
a third-generation pit master
17:11.666 --> 17:12.733 align:start position:27.5% line:84.67% size:45%
and restauranteur
17:12.866 --> 17:16.066 align:start position:17.5% line:79.33% size:65%
at his family's acclaimed
Davila's BBQ in Seguin.
17:17.266 --> 17:19.266 align:start position:22.5% line:79.33% size:57.5%
I don't even know where
to start but that's why I'm here
17:19.400 --> 17:21.600 align:start position:10% line:79.33% size:80%
because I feel like you're going
to be able to guide me through
17:21.733 --> 17:26.566 align:start position:20% line:79.33% size:62.5%
step-by-step about what a
barbacoa is and how it's made.
17:26.700 --> 17:27.633 align:start position:20% line:84.67% size:62.5%
So where are we starting?
17:27.766 --> 17:30.766 align:start position:25% line:84.67% size:52.5%
[speaking in Spanish]
17:30.900 --> 17:33.466 align:start position:22.5% line:79.33% size:57.5%
Which is, the beef head
cooked in a hole.
17:33.600 --> 17:34.466 align:start position:30% line:84.67% size:42.5%
Cooked in a hole.
17:34.600 --> 17:36.533 align:start position:15% line:79.33% size:70%
That's what the tradition is
in Mexico.
17:36.666 --> 17:39.933 align:start position:12.5% line:79.33% size:77.5%
When you hear barbacoa en pozo,
get at it
17:40.066 --> 17:41.233 align:start position:20% line:79.33% size:60%
because you can't get it
around here.
17:41.366 --> 17:42.366 align:start position:37.5% line:84.67% size:25%
Get at it.
17:42.500 --> 17:43.366 align:start position:30% line:79.33% size:42.5%
Well, we're going
to get at it.
17:43.500 --> 17:44.500 align:start position:32.5% line:84.67% size:37.5%
Yes, get at it.
17:44.633 --> 17:45.700 align:start position:20% line:84.67% size:60%
Let's, let's start this.
17:45.833 --> 17:47.666 align:start position:27.5% line:79.33% size:45%
So, you've already
made the adobo.
17:47.833 --> 17:48.700 align:start position:45% line:84.67% size:12.5%
Yeah.
17:48.833 --> 17:49.866 align:start position:20% line:84.67% size:60%
And how did you do that?
17:50.000 --> 17:51.800 align:start position:17.5% line:79.33% size:67.5%
Yeah, so what you have here
is the representation
17:51.933 --> 17:55.900 align:start position:10% line:79.33% size:80%
of what the adobo is after like,
we rehydrate all these things
17:56.033 --> 17:57.800 align:start position:20% line:79.33% size:62.5%
and we chop the tomatoes,
garlic, onion.
17:57.933 --> 18:00.333 align:start position:32.5% line:79.33% size:37.5%
Add the cloves,
all the other spices, oregano.
18:00.466 --> 18:01.833 align:start position:20% line:79.33% size:60%
Got a lot of good things
going on here.
18:01.966 --> 18:03.366 align:start position:32.5% line:84.67% size:37.5%
To the blender.
18:03.500 --> 18:04.500 align:start position:25% line:79.33% size:52.5%
All right so you said
let's get at it.
18:04.633 --> 18:05.500 align:start position:30% line:84.67% size:40%
Let's get at it.
18:05.633 --> 18:07.366 align:start position:20% line:84.67% size:60%
Where is this beef head?
18:07.500 --> 18:09.200 align:start position:30% line:79.33% size:42.5%
So, the beef head
is right here.
18:09.333 --> 18:10.300 align:start position:30% line:84.67% size:40%
I'm sourcing it.
18:10.433 --> 18:11.600 align:start position:22.5% line:79.33% size:55%
It can be a little bit
of a challenge.
18:11.733 --> 18:13.033 align:start position:30% line:79.33% size:40%
I was just going
to ask that question.
18:13.166 --> 18:14.266 align:start position:32.5% line:79.33% size:35%
But sometimes,
I know a few people--
18:14.400 --> 18:15.433 align:start position:20% line:84.67% size:60%
Where does one find one?
18:15.566 --> 18:16.666 align:start position:15% line:84.67% size:72.5%
We're going to look that way.
18:16.800 --> 18:17.900 align:start position:32.5% line:79.33% size:37.5%
We're not going
to talk about that.
18:18.033 --> 18:19.000 align:start position:45% line:84.67% size:12.5%
Okay.
18:19.133 --> 18:20.666 align:start position:32.5% line:79.33% size:35%
But, you know,
if you get your butcher,
18:20.800 --> 18:22.333 align:start position:20% line:84.67% size:62.5%
give him a good heads up.
18:22.466 --> 18:23.466 align:start position:17.5% line:84.67% size:65%
They can find one for you.
18:23.600 --> 18:24.566 align:start position:35% line:84.67% size:32.5%
[Capri] Whoa.
18:24.700 --> 18:26.366 align:start position:15% line:84.67% size:72.5%
And you want the whole thing.
18:26.500 --> 18:27.533 align:start position:20% line:84.67% size:60%
That is the whole thing.
18:27.666 --> 18:28.566 align:start position:22.5% line:84.67% size:57.5%
That's the whole thing.
18:28.700 --> 18:30.400 align:start position:40% line:79.33% size:22.5%
The eyes.
It's looking at me.
18:30.533 --> 18:31.466 align:start position:45% line:84.67% size:10%
Yes.
18:31.600 --> 18:32.500 align:start position:30% line:79.33% size:40%
I don't know how
I feel about this,
18:32.633 --> 18:33.766 align:start position:27.5% line:84.67% size:45%
but you know what?
18:33.900 --> 18:34.766 align:start position:40% line:79.33% size:22.5%
This is--
Yeah, I know.
18:34.900 --> 18:35.766 align:start position:22.5% line:84.67% size:57.5%
You don't necessarily--
18:35.900 --> 18:37.066 align:start position:22.5% line:84.67% size:55%
But I am a beef eater.
18:37.200 --> 18:39.400 align:start position:15% line:79.33% size:70%
So, you know, and this is an
important cultural tradition.
18:39.533 --> 18:40.500 align:start position:42.5% line:84.67% size:15%
It is.
18:40.633 --> 18:41.666 align:start position:12.5% line:84.67% size:77.5%
So, I'm here to learn about it.
18:41.800 --> 18:43.166 align:start position:27.5% line:79.33% size:45%
And it's something
that's really interesting to me
18:43.300 --> 18:45.733 align:start position:25% line:79.33% size:50%
because you have all
of these beautiful spices
18:45.866 --> 18:46.933 align:start position:22.5% line:84.67% size:57.5%
that go into the adobo,
18:47.066 --> 18:51.100 align:start position:22.5% line:79.33% size:55%
but then you have this
maybe more Texan, so to speak.
18:51.233 --> 18:52.333 align:start position:45% line:84.67% size:10%
Yes.
18:52.466 --> 18:54.100 align:start position:30% line:79.33% size:40%
Barbecue culture
coming together.
18:54.233 --> 18:56.166 align:start position:17.5% line:79.33% size:67.5%
Absolutely because in Texas
it's all about beef.
18:56.300 --> 18:57.466 align:start position:42.5% line:84.67% size:15%
Right.
18:57.600 --> 18:59.266 align:start position:32.5% line:79.33% size:35%
A lot of times
traditionally in Mexico
18:59.400 --> 19:00.766 align:start position:30% line:79.33% size:42.5%
you'll find lamb,
[speaking in Spanish].
19:00.900 --> 19:01.900 align:start position:35% line:84.67% size:30%
Right, okay.
19:02.033 --> 19:03.166 align:start position:20% line:84.67% size:60%
We like to do that also.
19:03.300 --> 19:04.800 align:start position:25% line:79.33% size:50%
Alright, so now that
we have the beef head,
19:04.933 --> 19:08.066 align:start position:25% line:79.33% size:52.5%
how do we get started
to get it prepped for,
19:08.200 --> 19:10.700 align:start position:17.5% line:79.33% size:67.5%
I guess you said it's going
to be cooked in a hole.
19:10.833 --> 19:11.833 align:start position:40% line:84.67% size:22.5%
For sure.
19:11.966 --> 19:14.400 align:start position:20% line:79.33% size:62.5%
So, this huge cut of meat
needs a lot of seasoning.
19:14.533 --> 19:15.400 align:start position:25% line:84.67% size:52.5%
Needs a lot of depth.
19:15.533 --> 19:16.533 align:start position:27.5% line:79.33% size:47.5%
It's got the bones.
It's got the meat.
19:16.666 --> 19:17.800 align:start position:25% line:79.33% size:52.5%
You've got the cheek.
You've got the tongue.
19:17.933 --> 19:19.500 align:start position:25% line:79.33% size:52.5%
A lot of salt, pepper
and some cayenne
19:19.633 --> 19:20.900 align:start position:32.5% line:79.33% size:37.5%
to give it just
a little more kick
19:21.033 --> 19:22.433 align:start position:25% line:79.33% size:52.5%
because that's what's
in our rub at our restaurant.
19:22.566 --> 19:23.700 align:start position:42.5% line:84.67% size:17.5%
Got it.
19:23.833 --> 19:25.833 align:start position:15% line:79.33% size:72.5%
And then we're going to bathe
it with a wonderful adobo.
19:25.966 --> 19:27.166 align:start position:25% line:79.33% size:50%
So, here's some salt
and pepper.
19:27.300 --> 19:28.566 align:start position:25% line:84.67% size:52.5%
And it's all natural.
19:28.700 --> 19:31.133 align:start position:17.5% line:79.33% size:67.5%
So, pepper, salt and again,
we're going to do plenty
19:31.266 --> 19:32.800 align:start position:35% line:79.33% size:32.5%
so it's going
to maybe look like a lot,
19:32.933 --> 19:34.200 align:start position:30% line:84.67% size:40%
but in the end--
19:34.333 --> 19:35.366 align:start position:32.5% line:79.33% size:37.5%
This is a whole
bunch of salt.
19:35.500 --> 19:37.366 align:start position:40% line:79.33% size:20%
Show me.
Come on.
19:37.500 --> 19:39.066 align:start position:22.5% line:84.67% size:57.5%
We can rub it in there.
19:39.200 --> 19:41.033 align:start position:25% line:84.67% size:52.5%
Get it on the tongue.
19:41.166 --> 19:42.366 align:start position:45% line:84.67% size:12.5%
Ahhh.
19:42.500 --> 19:44.300 align:start position:25% line:84.67% size:52.5%
Even that needs love.
19:44.433 --> 19:46.400 align:start position:27.5% line:79.33% size:45%
I hear that's part
of the delicacy of all of this.
19:46.533 --> 19:47.533 align:start position:42.5% line:84.67% size:15%
It is.
19:47.666 --> 19:50.033 align:start position:30% line:79.33% size:40%
So, the cinnamon
and that is oregano.
19:50.166 --> 19:51.100 align:start position:32.5% line:84.67% size:37.5%
That's oregano.
19:51.233 --> 19:52.433 align:start position:20% line:84.67% size:60%
I don't see the cayenne.
19:52.566 --> 19:54.100 align:start position:12.5% line:79.33% size:75%
So a little bit of cinnamon is
going to give us a little more--
19:54.233 --> 19:55.600 align:start position:27.5% line:84.67% size:47.5%
That's interesting.
19:55.733 --> 19:56.733 align:start position:22.5% line:84.67% size:55%
--a little more depth.
19:56.866 --> 19:59.500 align:start position:22.5% line:79.33% size:55%
Now, is this something
that you grew up doing?
19:59.633 --> 20:03.033 align:start position:27.5% line:79.33% size:47.5%
I grew up seeing my
grandfather cook barbacoa.
20:03.166 --> 20:05.200 align:start position:35% line:79.33% size:32.5%
But he did it
more of the TexMex way.
20:05.333 --> 20:06.966 align:start position:25% line:79.33% size:50%
Which a lot of times
didn't include
20:07.100 --> 20:09.500 align:start position:15% line:79.33% size:70%
a lot of the wonderful adobo
and all the spices.
20:09.633 --> 20:10.900 align:start position:17.5% line:79.33% size:65%
Which is more of a Mexican
tradition, yeah.
20:11.033 --> 20:12.133 align:start position:27.5% line:84.67% size:45%
Mexican tradition.
20:12.266 --> 20:13.433 align:start position:20% line:84.67% size:62.5%
So, I wanted to make sure
20:13.566 --> 20:15.366 align:start position:25% line:79.33% size:52.5%
that I was respecting
those traditions.
20:15.500 --> 20:18.300 align:start position:22.5% line:79.33% size:55%
The way I prepared it,
I kind of merged both worlds
20:18.433 --> 20:19.633 align:start position:30% line:84.67% size:42.5%
like the TexMex--
20:19.766 --> 20:20.866 align:start position:25% line:84.67% size:50%
Well, that's, again,
20:21.000 --> 20:24.400 align:start position:22.5% line:79.33% size:57.5%
it's telling that story
of people like yourself
20:24.533 --> 20:27.300 align:start position:20% line:79.33% size:60%
here in Texas that share
both of those cultures.
20:27.433 --> 20:29.800 align:start position:20% line:79.33% size:60%
Yes, because our culture
is actually called the Tajanos.
20:29.933 --> 20:33.333 align:start position:22.5% line:79.33% size:55%
Right so, it's a whole
different thing.
20:33.466 --> 20:35.633 align:start position:25% line:79.33% size:52.5%
It's another episode,
but the Tajanos
20:35.766 --> 20:38.566 align:start position:25% line:79.33% size:52.5%
were definitely a mix
of the two cultures and worlds.
20:38.700 --> 20:39.566 align:start position:42.5% line:84.67% size:15%
Right.
20:39.700 --> 20:40.900 align:start position:30% line:79.33% size:40%
And those things
are even evident today.
20:41.033 --> 20:42.966 align:start position:32.5% line:79.33% size:35%
Well, and it's
evident in the barbacoa.
20:45.933 --> 20:48.833 align:start position:20% line:79.33% size:60%
And you really want this
to marinate overnight.
20:48.966 --> 20:51.866 align:start position:22.5% line:79.33% size:55%
to really make sure it
gets deep and imparts itself,
20:52.000 --> 20:54.300 align:start position:27.5% line:84.67% size:45%
and says I'm here.
20:54.433 --> 20:55.533 align:start position:40% line:84.67% size:22.5%
I'm here.
20:55.666 --> 20:59.833 align:start position:25% line:79.33% size:52.5%
And so, you are then,
you're prepping this.
20:59.966 --> 21:01.500 align:start position:22.5% line:84.67% size:55%
Why is this cooked in,
21:01.633 --> 21:06.133 align:start position:25% line:79.33% size:52.5%
basically in a ground
oven in a hole
21:06.266 --> 21:09.733 align:start position:32.5% line:79.33% size:35%
as opposed to,
I don't know, in a smoker
21:09.866 --> 21:11.133 align:start position:15% line:84.67% size:70%
or some other kind of thing?
21:11.266 --> 21:12.466 align:start position:12.5% line:84.67% size:75%
What's the significance there?
21:12.600 --> 21:15.933 align:start position:27.5% line:79.33% size:45%
I think when I did
my per se research
21:16.066 --> 21:17.766 align:start position:30% line:79.33% size:42.5%
and looking back,
it kind of boils down
21:17.900 --> 21:19.266 align:start position:17.5% line:84.67% size:67.5%
to what's available, right?
21:19.400 --> 21:21.966 align:start position:20% line:79.33% size:62.5%
What chilis, what salsas,
what animals,
21:22.100 --> 21:26.200 align:start position:20% line:79.33% size:62.5%
what things, what vessels
can we cook with?
21:26.333 --> 21:29.133 align:start position:15% line:79.33% size:70%
And if you-- there's a place
you can dig a hole anywhere.
21:29.266 --> 21:30.133 align:start position:32.5% line:84.67% size:35%
[Capri] Right.
21:30.266 --> 21:32.133 align:start position:35% line:79.33% size:30%
But it takes
a communal effort.
21:32.266 --> 21:36.200 align:start position:15% line:79.33% size:72.5%
So, a lot of times these were
reserved for special events.
21:36.333 --> 21:37.766 align:start position:17.5% line:84.67% size:67.5%
You know people that gather
21:37.900 --> 21:39.166 align:start position:17.5% line:79.33% size:65%
because it takes more than
one person to do it.
21:39.300 --> 21:40.333 align:start position:42.5% line:84.67% size:15%
Right.
21:40.466 --> 21:42.266 align:start position:17.5% line:79.33% size:65%
So, it's always a communal
gathering and in the end,
21:42.400 --> 21:44.466 align:start position:20% line:79.33% size:60%
after all the hard work,
it's like, yay.
21:44.600 --> 21:45.466 align:start position:27.5% line:84.67% size:47.5%
It's a celebration.
21:45.600 --> 21:46.466 align:start position:35% line:84.67% size:30%
Celebration.
21:46.600 --> 21:47.533 align:start position:25% line:84.67% size:50%
Now, do we have to--
21:47.666 --> 21:50.366 align:start position:25% line:79.33% size:52.5%
You said these leaves
are part of the picture.
21:50.500 --> 21:51.833 align:start position:35% line:79.33% size:30%
So how do we
make that happen now?
21:51.966 --> 21:54.266 align:start position:17.5% line:79.33% size:67.5%
So, before they'd make this
huge bed of the maguey leaves,
21:54.400 --> 21:56.633 align:start position:15% line:79.33% size:70%
dig that [speaking Spanish],
put it in there, wrap it up.
21:56.766 --> 21:58.933 align:start position:27.5% line:79.33% size:47.5%
We're going to take
a minor short cut.
21:59.066 --> 22:01.066 align:start position:25% line:79.33% size:52.5%
We're going to put it
in one of our big hoyas
22:01.200 --> 22:02.066 align:start position:25% line:84.67% size:50%
from the restaurant.
22:02.200 --> 22:03.066 align:start position:45% line:84.67% size:12.5%
Okay.
22:03.200 --> 22:04.166 align:start position:40% line:79.33% size:22.5%
Put those
maguey leaves in there
22:04.300 --> 22:05.500 align:start position:30% line:79.33% size:42.5%
and make a little
bed for this head
22:05.633 --> 22:08.200 align:start position:22.5% line:79.33% size:55%
and put it in our pit,
8 hours.
22:08.333 --> 22:09.400 align:start position:27.5% line:79.33% size:45%
This needs to cook
for 8-hours.
22:09.533 --> 22:10.433 align:start position:27.5% line:84.67% size:47.5%
So, am I moving in?
22:10.566 --> 22:11.733 align:start position:20% line:79.33% size:62.5%
You're putting me to work
here on the ranch.
22:11.866 --> 22:12.966 align:start position:27.5% line:84.67% size:47.5%
That would be nice,
22:13.100 --> 22:15.166 align:start position:22.5% line:79.33% size:57.5%
but I actually have one
that we've already got ready.
22:15.300 --> 22:16.300 align:start position:22.5% line:84.67% size:55%
Let's go get that one.
22:17.166 --> 22:19.766 align:start position:25% line:79.33% size:52.5%
You know there's this
little technique to this.
22:19.900 --> 22:21.200 align:start position:25% line:84.67% size:50%
We want to make sure
22:21.333 --> 22:23.200 align:start position:30% line:79.33% size:42.5%
that we don't get
any of the dirt in there.
22:23.333 --> 22:24.266 align:start position:42.5% line:84.67% size:17.5%
Oh see.
22:24.400 --> 22:25.400 align:start position:35% line:84.67% size:32.5%
Look at that.
22:25.533 --> 22:28.366 align:start position:15% line:79.33% size:70%
And so, start in the center.
Move away.
22:28.500 --> 22:33.166 align:start position:10% line:79.33% size:80%
So, this would be something that
would be taught in Mexico.
22:33.300 --> 22:34.600 align:start position:12.5% line:84.67% size:75%
But the more I talk to people,
22:34.733 --> 22:37.500 align:start position:22.5% line:79.33% size:57.5%
the more it seems to be
remembered in South Texas.
22:37.633 --> 22:38.933 align:start position:20% line:84.67% size:60%
You're telling me here--
22:39.066 --> 22:40.266 align:start position:20% line:84.67% size:62.5%
It's a South Texas thing.
22:40.400 --> 22:41.633 align:start position:20% line:84.67% size:62.5%
It's a South Texas thing.
22:41.766 --> 22:43.000 align:start position:20% line:84.67% size:62.5%
It's a South Texas thing.
22:43.133 --> 22:44.600 align:start position:32.5% line:79.33% size:37.5%
So, we got this
metal plate here.
22:44.733 --> 22:45.833 align:start position:37.5% line:79.33% size:27.5%
So, you see
the steam coming out?
22:45.966 --> 22:46.900 align:start position:45% line:84.67% size:12.5%
I do.
22:47.033 --> 22:47.966 align:start position:15% line:84.67% size:70%
Now that you uncovered that.
22:48.133 --> 22:51.133 align:start position:30% line:79.33% size:40%
So, we dug about
a five-foot hole in the ground
22:51.266 --> 22:53.200 align:start position:12.5% line:84.67% size:77.5%
and we stuck an oil-filled pipe
22:53.333 --> 22:54.866 align:start position:32.5% line:79.33% size:37.5%
because you can
find those in Texas.
22:55.000 --> 22:55.900 align:start position:35% line:84.67% size:30%
There we go.
22:56.033 --> 22:57.666 align:start position:27.5% line:84.67% size:47.5%
Which is cast iron.
22:57.800 --> 22:58.933 align:start position:25% line:84.67% size:50%
Put that cast iron--
22:59.066 --> 23:00.933 align:start position:20% line:79.33% size:62.5%
So, it's like almost like
a giant, enormous Dutch oven.
23:01.066 --> 23:03.100 align:start position:15% line:79.33% size:70%
So, it's like a barbecue pit
on the south side
23:03.233 --> 23:04.100 align:start position:25% line:84.67% size:50%
and put in the hole.
23:04.233 --> 23:05.233 align:start position:40% line:84.67% size:22.5%
I got it.
23:10.966 --> 23:12.366 align:start position:45% line:84.67% size:12.5%
Okay.
23:12.500 --> 23:13.366 align:start position:32.5% line:84.67% size:37.5%
See that steam?
23:13.500 --> 23:14.466 align:start position:25% line:84.67% size:50%
See how hot that is?
23:14.600 --> 23:15.800 align:start position:40% line:84.67% size:20%
Alright.
23:15.933 --> 23:17.066 align:start position:27.5% line:84.67% size:47.5%
Alright here we go.
23:17.200 --> 23:18.366 align:start position:25% line:79.33% size:50%
I see a little steam
coming out.
23:18.500 --> 23:20.166 align:start position:45% line:84.67% size:10%
Yay.
23:20.300 --> 23:23.033 align:start position:37.5% line:79.33% size:27.5%
I feel like
I smell the leaves.
23:23.166 --> 23:24.933 align:start position:10% line:84.67% size:80%
I feel like that's what I smell.
23:25.066 --> 23:28.133 align:start position:12.5% line:84.67% size:77.5%
It's the maguey perfume, right?
23:28.266 --> 23:31.300 align:start position:32.5% line:79.33% size:37.5%
So, you can see
it's nice and moist still.
23:31.433 --> 23:32.300 align:start position:40% line:84.67% size:20%
Oh, wow.
23:32.433 --> 23:34.100 align:start position:40% line:79.33% size:22.5%
See that.
See that cheek.
23:34.233 --> 23:35.133 align:start position:15% line:84.67% size:72.5%
How are we going to eat this?
23:35.266 --> 23:36.900 align:start position:25% line:79.33% size:52.5%
-You need a tortilla.
-Okay.
23:37.033 --> 23:38.766 align:start position:20% line:84.67% size:62.5%
Luckily, I brought these.
23:38.900 --> 23:40.100 align:start position:22.5% line:79.33% size:55%
And I'm going to start
pulling that meat
23:40.233 --> 23:41.233 align:start position:25% line:84.67% size:50%
to make you a tacos.
23:41.366 --> 23:42.733 align:start position:15% line:84.67% size:70%
Got salsa [speaking Spanish]
23:42.866 --> 23:46.500 align:start position:27.5% line:79.33% size:47.5%
But are you a cheek
or cheek and tongue guy?
23:46.633 --> 23:50.733 align:start position:35% line:79.33% size:32.5%
Well, I mean,
at this point I'm not either.
23:50.866 --> 23:52.400 align:start position:30% line:79.33% size:40%
Let's start with
the cheek, I guess.
23:52.533 --> 23:53.833 align:start position:37.5% line:84.67% size:25%
The cheek.
23:53.966 --> 23:57.033 align:start position:25% line:79.33% size:52.5%
So, people usually go
for the cheek or the tongue.
23:57.166 --> 23:58.833 align:start position:15% line:79.33% size:70%
If you're really adventurous
you go for the brain,
23:58.966 --> 24:00.133 align:start position:30% line:84.67% size:42.5%
but I don't know.
24:00.266 --> 24:03.566 align:start position:27.5% line:79.33% size:45%
That is definitely
a bridge too far for me.
24:03.700 --> 24:04.566 align:start position:27.5% line:84.67% size:45%
This is the cheek?
24:04.700 --> 24:05.866 align:start position:20% line:84.67% size:60%
Cheek [speaking Spanish]
24:06.000 --> 24:06.866 align:start position:45% line:84.67% size:12.5%
Okay.
24:07.000 --> 24:08.033 align:start position:20% line:84.67% size:60%
Here we add salsa verde.
24:08.166 --> 24:09.166 align:start position:27.5% line:84.67% size:47.5%
I love salsa verde.
24:09.300 --> 24:11.000 align:start position:27.5% line:79.33% size:45%
[speaking Spanish]
Has to be a little bit spicy.
24:11.133 --> 24:12.966 align:start position:40% line:79.33% size:20%
Hold on.
Lemon.
24:13.333 --> 24:14.300 align:start position:45% line:84.67% size:12.5%
Whoo.
24:17.366 --> 24:20.666 align:start position:22.5% line:84.67% size:57.5%
Wow, this is fantastic.
24:20.800 --> 24:21.733 align:start position:20% line:84.67% size:60%
So, what do you pick up?
24:21.866 --> 24:23.933 align:start position:20% line:84.67% size:60%
Is there a flavor, salt?
24:24.066 --> 24:25.333 align:start position:30% line:84.67% size:42.5%
I mean, the heat.
24:25.466 --> 24:26.433 align:start position:45% line:84.67% size:12.5%
Yeah.
24:26.566 --> 24:28.400 align:start position:25% line:84.67% size:52.5%
And then it's tender.
24:28.533 --> 24:30.500 align:start position:32.5% line:79.33% size:35%
I mean, it's--
And then the corn tortilla.
24:30.633 --> 24:34.500 align:start position:25% line:79.33% size:52.5%
I mean, you're right,
the lemon allows
24:34.633 --> 24:38.633 align:start position:12.5% line:79.33% size:75%
for the fattiness of the cheek
which is super tender,
24:38.766 --> 24:39.933 align:start position:25% line:84.67% size:50%
comes right through.
24:40.066 --> 24:43.533 align:start position:15% line:79.33% size:72.5%
But having that heat and then
that marinate of the adobo.
24:43.666 --> 24:44.866 align:start position:17.5% line:84.67% size:65%
I can also taste that too.
24:45.000 --> 24:48.266 align:start position:15% line:79.33% size:70%
I feel like it's really been
like totally integrated.
24:48.400 --> 24:49.500 align:start position:22.5% line:84.67% size:55%
It's music to my ears.
24:49.633 --> 24:50.900 align:start position:15% line:79.33% size:70%
Oh yeah, you said you can do
the cheek with the tongue,
24:51.033 --> 24:52.100 align:start position:20% line:84.67% size:60%
so let's maybe try that.
24:52.233 --> 24:53.933 align:start position:30% line:79.33% size:42.5%
Yeah. It's called
the tongue and cheek taco.
24:54.066 --> 24:56.866 align:start position:25% line:84.67% size:52.5%
Oh, little dad jokes.
24:57.000 --> 24:58.500 align:start position:17.5% line:79.33% size:67.5%
Yeah, that's why I'm a cook
and not a comedian.
24:58.633 --> 24:59.633 align:start position:27.5% line:84.67% size:47.5%
There you go, okay.
24:59.766 --> 25:03.300 align:start position:25% line:79.33% size:52.5%
So, this is actually,
it doesn't look quite--
25:03.433 --> 25:04.766 align:start position:12.5% line:84.67% size:77.5%
It's got a little more fibrous.
25:04.900 --> 25:05.833 align:start position:45% line:84.67% size:12.5%
Yeah.
25:05.966 --> 25:06.966 align:start position:32.5% line:79.33% size:37.5%
It doesn't have
the fat content.
25:07.100 --> 25:08.633 align:start position:42.5% line:79.33% size:17.5%
Got it.
But it's equally as good.
25:08.766 --> 25:09.700 align:start position:45% line:84.67% size:12.5%
Okay.
25:09.833 --> 25:11.066 align:start position:27.5% line:79.33% size:47.5%
You got to have it.
You got to have it.
25:11.200 --> 25:12.100 align:start position:45% line:84.67% size:12.5%
I do.
25:12.233 --> 25:13.200 align:start position:37.5% line:84.67% size:27.5%
We're here.
25:15.266 --> 25:16.566 align:start position:45% line:84.67% size:10%
Yay.
25:16.700 --> 25:17.900 align:start position:37.5% line:79.33% size:27.5%
The texture
is a little bit different.
25:18.033 --> 25:19.166 align:start position:45% line:84.67% size:10%
Yes.
25:19.300 --> 25:21.300 align:start position:17.5% line:79.33% size:65%
You know, it doesn't taste
quite as different
25:21.433 --> 25:23.766 align:start position:15% line:84.67% size:72.5%
maybe as I would've expected.
25:23.900 --> 25:25.600 align:start position:25% line:79.33% size:50%
You came all the way
to Texas for a taco.
25:25.733 --> 25:27.066 align:start position:42.5% line:79.33% size:17.5%
-I did.
-Was it worth it?
25:27.200 --> 25:28.333 align:start position:20% line:84.67% size:60%
It was totally worth it.
25:28.466 --> 25:30.033 align:start position:22.5% line:79.33% size:57.5%
Tender, tender, tender.
Thank you.
25:30.166 --> 25:31.300 align:start position:40% line:79.33% size:20%
-Cheers.
-Cheers.
25:31.433 --> 25:32.366 align:start position:30% line:84.67% size:40%
Here's to tacos.
25:32.500 --> 25:34.933 align:start position:25% line:79.33% size:47.5%
[Capri] The cowboys
and cowgirls of Texas
25:35.066 --> 25:36.566 align:start position:20% line:84.67% size:62.5%
like to share a blessing
25:36.700 --> 25:39.733 align:start position:20% line:79.33% size:62.5%
befitting of this rugged
and welcoming state.
25:39.866 --> 25:43.066 align:start position:12.5% line:79.33% size:75%
May your belly never grumble,
may your heart never ache,
25:43.200 --> 25:46.933 align:start position:12.5% line:79.33% size:75%
may your horse never stumble,
may your cinch never break.
25:47.066 --> 25:48.833 align:start position:15% line:84.67% size:70%
To be blessed the Texan way
25:48.966 --> 25:51.666 align:start position:22.5% line:10% size:55%
with a down-home meal
and a warm smile
25:51.800 --> 25:55.700 align:start position:22.5% line:10% size:55%
all you have to do is
swing on through for a visit.
25:55.833 --> 25:57.200 align:start position:15% line:10% size:72.5%
But why take my word for it,
25:57.333 --> 25:59.533 align:start position:10% line:10% size:77.5%
when you can come experience it
for yourself.
26:00.700 --> 26:04.866 align:start position:22.5% line:10% size:55%
America The Bountiful
is waiting for you and me.
26:06.300 --> 26:09.300 align:start position:17.5% line:10% size:67.5%
For more information visit
Americathebountifulshow.com.
26:14.166 --> 26:15.833 align:start position:15% line:79.33% size:72.5%
[announcer] America's farmers
have nourished us
26:15.966 --> 26:17.366 align:start position:30% line:84.67% size:42.5%
for generations,
26:17.500 --> 26:19.600 align:start position:25% line:79.33% size:50%
but today they face
unprecedented challenges.
26:20.900 --> 26:23.066 align:start position:20% line:79.33% size:60%
American Farmland Trust
works with farmers
26:23.200 --> 26:25.733 align:start position:22.5% line:79.33% size:55%
to help save the land
that sustains us.
26:25.866 --> 26:28.500 align:start position:25% line:10% size:52.5%
Together we can work
to keep America bountiful.