1 00:00:01,866 --> 00:00:04,433 [Capri] They say everything is bigger in Texas. 2 00:00:05,300 --> 00:00:07,200 [woman] The marbling in it is amazing. 3 00:00:07,333 --> 00:00:11,466 [Capri] And flavor it would seem is at the very top of that list. 4 00:00:11,600 --> 00:00:12,866 This may be the best piece of beef 5 00:00:13,000 --> 00:00:14,700 I have ever had in my life. 6 00:00:14,833 --> 00:00:17,266 [Capri] In a land where cattle ranching defined a culture... 7 00:00:18,333 --> 00:00:19,933 [woman] Something that the cowboys would've made 8 00:00:20,066 --> 00:00:22,066 and they are still making it today. 9 00:00:24,066 --> 00:00:25,433 [Capri] ...and where diverse cultures 10 00:00:25,566 --> 00:00:28,633 all add to the culinary character of the region. 11 00:00:28,766 --> 00:00:31,266 It's like the maguey perfume, right? 12 00:00:31,400 --> 00:00:35,400 So, you can see it's nice and moist still. 13 00:00:35,533 --> 00:00:38,433 Beef reigns supreme. 14 00:00:38,566 --> 00:00:40,600 You came all the way to Texas for a taco. 15 00:00:40,733 --> 00:00:41,800 -I did. -Was it worth it? 16 00:00:41,933 --> 00:00:43,233 It was totally worth it. 17 00:00:48,533 --> 00:00:50,600 I'm Capri Cafaro and I'm on a mission 18 00:00:50,733 --> 00:00:52,733 to uncover the incredible stories 19 00:00:52,866 --> 00:00:54,100 of the foods we grow... 20 00:00:55,666 --> 00:00:58,066 ...harvest, create... 21 00:00:59,200 --> 00:01:00,233 ...and celebrate. 22 00:01:01,033 --> 00:01:02,733 Beautiful, amazing meal. 23 00:01:03,433 --> 00:01:05,233 So, I'm traveling America's backroads 24 00:01:05,366 --> 00:01:06,933 to learn our cherished food traditions... 25 00:01:07,066 --> 00:01:08,000 Whoa. 26 00:01:08,133 --> 00:01:09,566 ...from those who make them possible... 27 00:01:09,700 --> 00:01:10,700 Look at that. 28 00:01:10,833 --> 00:01:12,633 ...and are helping keep them alive. 29 00:01:12,766 --> 00:01:14,333 There is so much more to learn. 30 00:01:16,433 --> 00:01:18,133 Whoa! 31 00:01:18,266 --> 00:01:20,200 [Capri] On "America the Bountiful." 32 00:01:25,200 --> 00:01:26,833 [announcer] America's farmers have nourished us 33 00:01:26,966 --> 00:01:28,466 for generations, 34 00:01:28,600 --> 00:01:31,833 but today they face unprecedented challenges. 35 00:01:31,966 --> 00:01:34,366 American Farmland Trust works with farmers 36 00:01:34,500 --> 00:01:36,733 to help save the land that sustains us. 37 00:01:36,866 --> 00:01:39,866 Together we can work to keep America bountiful. 38 00:01:44,166 --> 00:01:46,566 [Capri] Legendary port story cowboy culture, 39 00:01:46,700 --> 00:01:49,666 Texas is ground zero for cattle ranching in America. 40 00:01:50,533 --> 00:01:52,933 It was the Spanish missionaries of the 18th century 41 00:01:53,066 --> 00:01:59,133 who first brought 4,800 of the animals to the region in 1721. 42 00:02:00,166 --> 00:02:02,633 After the Spanish present soldiers left the area, 43 00:02:02,766 --> 00:02:04,933 cattle roamed free and multiplied 44 00:02:05,066 --> 00:02:06,733 until the end of the Civil War. 45 00:02:06,866 --> 00:02:08,233 They were subsequently rounded up 46 00:02:08,366 --> 00:02:10,400 and driven north along Chisholm Trail 47 00:02:10,533 --> 00:02:12,700 to satisfy demand for beef in Chicago 48 00:02:12,833 --> 00:02:14,300 and other eastern cities. 49 00:02:16,100 --> 00:02:19,400 That cowboy and cowgirl culture is alive and well today 50 00:02:19,533 --> 00:02:21,666 in a state that's long held the title 51 00:02:21,800 --> 00:02:23,800 of top beef producer in America, 52 00:02:23,933 --> 00:02:28,000 and is today home to nearly 250,000 cattle farms 53 00:02:28,133 --> 00:02:29,466 and ranches. 54 00:02:29,600 --> 00:02:32,466 One such family-owned ranch is Peeler Farms 55 00:02:32,600 --> 00:02:33,866 where Annabeth Peeler 56 00:02:34,000 --> 00:02:36,366 is the sixth generation raising cattle 57 00:02:36,500 --> 00:02:39,666 and, in her case, specializing in Texas wagyu, 58 00:02:39,800 --> 00:02:43,100 a breed known for it's high fat marbling and rich flavor. 59 00:02:44,300 --> 00:02:46,966 Colby Jones helps the family with animal husbandry 60 00:02:47,100 --> 00:02:50,000 and gives the animals a low-stress environment. 61 00:02:50,133 --> 00:02:53,000 Factors given special attention with this unique breed. 62 00:02:54,600 --> 00:02:58,233 Cattle ranching and Texas are synonymous, I feel like. 63 00:02:58,366 --> 00:03:02,533 How did your family get started in the ranching business? 64 00:03:02,666 --> 00:03:04,700 It started back in the 1800s 65 00:03:04,833 --> 00:03:08,500 when I had a great, great, great grandfather Tom Peeler-- 66 00:03:08,633 --> 00:03:10,500 -That's a lot of greats. -It is. 67 00:03:10,633 --> 00:03:12,333 And he was on the Chisholm Trail. 68 00:03:12,466 --> 00:03:13,400 So, he was a trail boss. 69 00:03:13,533 --> 00:03:15,500 And so, that is the original Peeler 70 00:03:15,633 --> 00:03:17,466 who started with ranching. 71 00:03:17,600 --> 00:03:21,400 And his just led to my grandfather and my father now. 72 00:03:21,533 --> 00:03:23,633 I think as consumers of beef, 73 00:03:23,766 --> 00:03:26,666 we don't necessarily realize everything that goes into it. 74 00:03:26,800 --> 00:03:29,233 Now Colby, you have been ranching for generations 75 00:03:29,366 --> 00:03:30,400 as well, right? 76 00:03:30,533 --> 00:03:31,500 Yes, yes. 77 00:03:31,633 --> 00:03:34,100 I'm a fourth-fifth generation rancher as well. 78 00:03:34,233 --> 00:03:37,200 And so, you're here and you're helping ranch 79 00:03:37,333 --> 00:03:38,533 for the wagyu. 80 00:03:38,666 --> 00:03:39,600 Yes. 81 00:03:39,733 --> 00:03:42,400 What is special about that ranching process 82 00:03:42,533 --> 00:03:44,533 and that herding process for what you see? 83 00:03:44,666 --> 00:03:46,066 You know, being able to take care of them, 84 00:03:46,200 --> 00:03:48,866 the animal husbandry that we try to practice. 85 00:03:49,000 --> 00:03:51,833 Well, I'd like to actually go up close and personal 86 00:03:51,966 --> 00:03:53,133 and get a close eye myself. 87 00:03:53,266 --> 00:03:55,200 Would you mind taking me out there to check it out? 88 00:03:55,333 --> 00:03:56,366 Yeah, that sounds good. 89 00:03:58,266 --> 00:03:59,366 [Capri] Cowboys and cattle ranchers 90 00:03:59,500 --> 00:04:01,633 like to keep a close eye on their herd, 91 00:04:01,766 --> 00:04:05,166 and there's no better vantage point then on horseback. 92 00:04:05,300 --> 00:04:09,066 Just hours after the newborn calves take their first steps, 93 00:04:09,200 --> 00:04:11,866 they're moved along with their mothers to an adjacent pasture 94 00:04:12,000 --> 00:04:14,000 where they can relax and bond. 95 00:04:14,133 --> 00:04:15,533 This maternal attention, 96 00:04:15,666 --> 00:04:17,233 important to raise a healthy animal, 97 00:04:17,366 --> 00:04:20,000 is also reflected in the quality of the final product. 98 00:04:20,766 --> 00:04:23,333 There's a lot that goes into this product and here it is. 99 00:04:23,466 --> 00:04:25,900 So, tell me a little bit about these different cuts. 100 00:04:26,033 --> 00:04:28,233 Okay, so we've got our ribeye which of course 101 00:04:28,366 --> 00:04:31,433 the glorious, the wonderful, the one thing everybody wants. 102 00:04:31,566 --> 00:04:32,566 [Capri] Oh, yes. 103 00:04:32,700 --> 00:04:33,733 [Annabeth] Great, great choice. 104 00:04:33,866 --> 00:04:36,433 We also have a flat iron which is a slept on cut. 105 00:04:36,566 --> 00:04:37,733 Nobody thinks about it. 106 00:04:37,866 --> 00:04:39,133 Nobody thinks about it. 107 00:04:39,266 --> 00:04:41,533 And nobody really knows how good it is 108 00:04:41,666 --> 00:04:42,833 especially coming off a wagyu cow. 109 00:04:42,966 --> 00:04:43,966 Well, why? 110 00:04:44,100 --> 00:04:46,133 Why is that one so good and a bit of a sleeper? 111 00:04:46,266 --> 00:04:49,133 Because it is probably one of the most tender cuts 112 00:04:49,266 --> 00:04:50,566 of front beef you will ever eat. 113 00:04:50,700 --> 00:04:51,733 [Capri] Really! 114 00:04:51,866 --> 00:04:52,800 And as you can see, the marbling in it is beautiful. 115 00:04:52,933 --> 00:04:53,900 Yeah, you're right. You're right. 116 00:04:54,033 --> 00:04:55,433 And that's what's really special for wagyu, right? 117 00:04:55,566 --> 00:05:01,166 Yes. And so, that fat and that meat is super, super soft. 118 00:05:01,300 --> 00:05:03,200 And it also creates that flavor in the meat. 119 00:05:03,333 --> 00:05:05,433 And so, with it filled like that, 120 00:05:05,566 --> 00:05:07,300 it's just going to bring out that flavor even more. 121 00:05:07,433 --> 00:05:08,400 [Capri] That makes sense. 122 00:05:08,533 --> 00:05:09,533 And then we have our stew meat 123 00:05:09,666 --> 00:05:12,066 which is not your traditional stew meat. 124 00:05:12,200 --> 00:05:14,300 We actually cut our stew meat from our chuck rolls 125 00:05:14,433 --> 00:05:17,033 which is an amazing part of the animal. 126 00:05:17,166 --> 00:05:19,066 The marbling in it is amazing. 127 00:05:19,200 --> 00:05:21,600 So, talk to me a little bit more about the marbling. 128 00:05:21,733 --> 00:05:24,866 What do you do that is kind of specific 129 00:05:25,000 --> 00:05:26,666 to your wagyu practices 130 00:05:26,800 --> 00:05:30,400 that makes the marbling, the tenderness, 131 00:05:30,533 --> 00:05:31,900 such high quality? 132 00:05:32,033 --> 00:05:34,800 Yeah. So of course that's going to be genetics. 133 00:05:34,933 --> 00:05:36,966 Genetics is really what's going to lead that, 134 00:05:37,100 --> 00:05:38,300 but we also do everything we can 135 00:05:38,433 --> 00:05:41,233 to try and help it out as much as possible. 136 00:05:41,366 --> 00:05:43,466 So, the low stress. 137 00:05:43,600 --> 00:05:44,933 Keeping as low stress on those animals. 138 00:05:45,066 --> 00:05:46,300 I saw that. We talked about that. 139 00:05:46,433 --> 00:05:47,566 So definitely that's a good key point. 140 00:05:47,700 --> 00:05:48,966 Nutrition is key. 141 00:05:49,100 --> 00:05:51,400 You know, making sure they're fed the correct feed. 142 00:05:51,533 --> 00:05:55,133 And we've actually brought in specialists for wagyu beef. 143 00:05:55,266 --> 00:05:56,200 Wow. 144 00:05:56,333 --> 00:05:58,333 To come in and help with our rations 145 00:05:58,466 --> 00:05:59,666 on what these cattle are getting. 146 00:05:59,800 --> 00:06:02,800 And you can see it right here in the product. 147 00:06:02,933 --> 00:06:06,000 And obviously you know all of this incredible beef 148 00:06:06,133 --> 00:06:10,166 has to end up getting cooked and at our tables to eat. 149 00:06:10,300 --> 00:06:11,666 What are some of your favorite ways 150 00:06:11,800 --> 00:06:13,100 to prepare some of this beef? 151 00:06:13,233 --> 00:06:14,933 Yeah. So, we're a simple family. 152 00:06:15,066 --> 00:06:17,966 And if you look at the weather, it's starting to get cold. 153 00:06:18,100 --> 00:06:20,366 So, our go-to is that chili con carne. 154 00:06:22,000 --> 00:06:23,600 [Capri] Unlike the more ubiquitous chili 155 00:06:23,733 --> 00:06:25,166 that's served across America, 156 00:06:25,300 --> 00:06:29,300 this version of chili con carne originated in San Antonio 157 00:06:29,433 --> 00:06:30,666 in the 1860's 158 00:06:30,800 --> 00:06:33,033 when women called, "The chili queens" 159 00:06:33,166 --> 00:06:34,800 sold it in Military Plaza 160 00:06:34,933 --> 00:06:37,300 which continued in the early 20th century. 161 00:06:40,466 --> 00:06:42,466 Melissa Guerra is a culinary historian 162 00:06:42,600 --> 00:06:44,100 also from a ranching family 163 00:06:44,233 --> 00:06:46,633 who makes a recipe true to the original, 164 00:06:46,766 --> 00:06:48,833 and often serves it with pan de campo, 165 00:06:48,966 --> 00:06:50,833 also known as cowboy bread. 166 00:06:52,966 --> 00:06:54,233 Is there a specific reason 167 00:06:54,366 --> 00:06:57,066 why this dish came together historically? 168 00:06:57,200 --> 00:06:59,866 There's a couple of reasons that chili con carne exists 169 00:07:00,000 --> 00:07:02,166 and why it's so popular here in Texas. 170 00:07:02,300 --> 00:07:05,466 Dried chilis, you don't need a refrigerator. 171 00:07:05,600 --> 00:07:06,633 You can take them anywhere. 172 00:07:06,766 --> 00:07:07,633 Makes sense. 173 00:07:07,766 --> 00:07:08,866 And the other thing is that 174 00:07:09,000 --> 00:07:11,400 the chilis actually change the Ph in the meat, 175 00:07:11,533 --> 00:07:13,666 and so, it preserves it a little bit more. 176 00:07:13,833 --> 00:07:14,866 Okay. 177 00:07:15,000 --> 00:07:17,333 The original chili con carne would've been dried beef 178 00:07:17,466 --> 00:07:20,266 that would've been pounded together with chili powder. 179 00:07:20,400 --> 00:07:22,966 And so, that would've preserved it on the long trail. 180 00:07:23,100 --> 00:07:24,933 Now, we don't have to have dried beef anymore 181 00:07:25,066 --> 00:07:26,533 because we have this gorgeous wagyu beef 182 00:07:26,666 --> 00:07:28,200 that's fresh and beautiful. 183 00:07:28,333 --> 00:07:29,366 We have to make a puree. 184 00:07:29,500 --> 00:07:31,233 So, I'm glad that you separated all those out. 185 00:07:31,366 --> 00:07:32,433 Okay. Sure. 186 00:07:32,566 --> 00:07:35,700 Because now we're going to put them into some water. 187 00:07:35,833 --> 00:07:38,433 The chilis that we're using for this chili con carne today 188 00:07:38,566 --> 00:07:40,300 is chili ancho, chili Guajillo, 189 00:07:40,433 --> 00:07:42,233 and we're going to add some chili chipotle 190 00:07:42,366 --> 00:07:44,300 which you can sometimes find them dry. 191 00:07:44,433 --> 00:07:46,133 You can sometimes find them in cans. 192 00:07:46,266 --> 00:07:48,700 And today this is what I found, it's in cans. 193 00:07:48,833 --> 00:07:51,333 And what kind of flavor do these particular chilis 194 00:07:51,466 --> 00:07:53,466 add to the profile here? 195 00:07:53,600 --> 00:07:55,500 Chili chipotle is a red jalapeño, 196 00:07:55,633 --> 00:07:57,066 and then these have been smoked, 197 00:07:57,200 --> 00:07:58,700 so it gives it a little bit of a smokey flavor as well. 198 00:07:58,833 --> 00:08:00,633 Nice little depth. I like it. I like it. 199 00:08:00,766 --> 00:08:03,500 So, we're going to add a little bit of tomato. 200 00:08:03,633 --> 00:08:05,200 So, now we have to make this into a puree. 201 00:08:05,333 --> 00:08:06,200 [blender whirrs] 202 00:08:06,333 --> 00:08:07,333 Stand back. 203 00:08:09,833 --> 00:08:12,133 What kind of consistency are we looking for in this? 204 00:08:12,266 --> 00:08:14,533 This needs to be about the consistency of ketchup. 205 00:08:14,666 --> 00:08:16,400 You know that kind of thick paste. 206 00:08:16,533 --> 00:08:21,900 I can start to smell the chilis and the garlic together. 207 00:08:22,033 --> 00:08:23,166 That has a nice aroma. 208 00:08:24,133 --> 00:08:25,000 There we go. 209 00:08:25,133 --> 00:08:26,866 We're going to add a little bit of oil. 210 00:08:28,333 --> 00:08:29,500 We're just using-- 211 00:08:29,633 --> 00:08:30,500 Got it? 212 00:08:30,633 --> 00:08:31,866 --avocado oil. 213 00:08:35,600 --> 00:08:38,200 We're going to add a little bit of onions. 214 00:08:38,333 --> 00:08:39,400 And then we're going to put it on the fire. 215 00:08:39,533 --> 00:08:40,600 [Capri] Okay. 216 00:08:45,266 --> 00:08:46,333 Wow! 217 00:08:50,066 --> 00:08:51,133 That smells glorious. 218 00:08:51,266 --> 00:08:52,433 [Capri] I was going to say that smells so good. 219 00:08:52,566 --> 00:08:53,633 Can you smell those onions? 220 00:08:53,766 --> 00:08:56,866 So, I would this maybe, maybe about 10 minutes. 221 00:09:02,966 --> 00:09:04,266 Okay, we are ready for the lid. 222 00:09:04,400 --> 00:09:05,600 Capri, can you pop that on, please? 223 00:09:05,733 --> 00:09:06,600 Absolutely. 224 00:09:06,733 --> 00:09:08,466 It looks like we've got a nice boil. 225 00:09:08,600 --> 00:09:10,300 -Very nice. -Okay. 226 00:09:11,000 --> 00:09:13,066 How long do we have to let this simmer? 227 00:09:13,200 --> 00:09:15,033 We're going to leave it there for about 20, 30 minutes. 228 00:09:15,166 --> 00:09:16,333 Okay. All righty. 229 00:09:16,466 --> 00:09:17,833 We'll let that do its job. 230 00:09:17,966 --> 00:09:19,900 We absolutely have to make pan de campo. 231 00:09:20,033 --> 00:09:21,900 Okay. Tell me what that is. 232 00:09:22,033 --> 00:09:26,000 Pan de campo is kind of like a really, really big biscuit. 233 00:09:26,133 --> 00:09:28,733 But it's something that the cowboys would've made 234 00:09:28,866 --> 00:09:30,600 and they are still making it today. 235 00:09:30,733 --> 00:09:32,133 It is a big favorite in South Texas. 236 00:09:32,266 --> 00:09:33,833 Okay, so it's a big biscuit. 237 00:09:33,966 --> 00:09:35,033 So, we've got some flour. 238 00:09:35,166 --> 00:09:36,433 We're going to add some sugar. 239 00:09:36,566 --> 00:09:38,300 Can you add that little bit of salt that's over there? 240 00:09:38,433 --> 00:09:39,633 Oh yes, I got the salt here. 241 00:09:39,766 --> 00:09:40,733 Great. 242 00:09:40,866 --> 00:09:43,400 And I'm going to add pork lard because-- 243 00:09:43,533 --> 00:09:44,466 Pork lard. 244 00:09:44,600 --> 00:09:45,600 I love it. 245 00:09:45,733 --> 00:09:47,100 I really do love pork lard. 246 00:09:47,233 --> 00:09:49,633 I mean, I feel like lard makes everything better. 247 00:09:49,766 --> 00:09:51,200 Can I mix this up a little bit? 248 00:09:51,333 --> 00:09:54,200 Please do. Yes, please do. 249 00:09:54,333 --> 00:09:55,933 Is that a little baking powder I see? 250 00:09:56,066 --> 00:09:57,233 You have got that right. 251 00:09:57,366 --> 00:09:59,566 I'm going to add a little bit of baking powder. 252 00:09:59,700 --> 00:10:01,533 But now we're going to add some milk. 253 00:10:01,666 --> 00:10:05,333 So, we're not going to knead it, we're going to just stir it up 254 00:10:05,466 --> 00:10:06,866 and then we do have to roll it out. 255 00:10:07,000 --> 00:10:07,900 Okay. 256 00:10:08,033 --> 00:10:09,666 So, we need kind of a lot of flour. 257 00:10:09,800 --> 00:10:10,700 I would bet. 258 00:10:10,833 --> 00:10:12,533 And then we're going to add our dough 259 00:10:12,666 --> 00:10:14,800 and I'm going to just knead it a couple of times. 260 00:10:14,933 --> 00:10:16,866 There we go. 261 00:10:17,000 --> 00:10:19,500 This recipe in particular, pan de campo, 262 00:10:19,633 --> 00:10:22,166 would've been a cowboy recipe 263 00:10:22,300 --> 00:10:25,333 because flour does not go bad on the trail. 264 00:10:25,466 --> 00:10:27,866 Pork lard you can take it for about two or three months. 265 00:10:28,000 --> 00:10:29,400 It does not go bad on the trail. 266 00:10:29,533 --> 00:10:31,233 Salt, baking powder, all of this, 267 00:10:31,366 --> 00:10:35,166 this is very, very specifically a cowboy dish, 268 00:10:35,300 --> 00:10:37,133 and it endures today. 269 00:10:37,266 --> 00:10:39,366 Let's get a fork and we're going to treat it 270 00:10:39,500 --> 00:10:41,100 almost like a pizza crust. 271 00:10:41,233 --> 00:10:42,766 We're going to poke little holes in it. 272 00:10:42,900 --> 00:10:44,500 -Okay. -Very nice. Very nice. 273 00:10:44,633 --> 00:10:45,533 You got that one down. 274 00:10:45,666 --> 00:10:46,766 Okay. Good, good, good. 275 00:10:46,900 --> 00:10:48,266 -Beautiful. -There you go. 276 00:10:48,400 --> 00:10:49,966 Let's get that into our Dutch oven. 277 00:10:50,100 --> 00:10:53,566 Alright, I see this big boy down here. 278 00:10:53,700 --> 00:10:55,600 The big one. It's a big one. 279 00:10:59,566 --> 00:11:01,666 That's going to bake just like in a regular oven. 280 00:11:01,800 --> 00:11:03,533 And that is why they call it a Dutch oven. 281 00:11:03,666 --> 00:11:05,266 A Dutch oven because it's really an oven. 282 00:11:06,966 --> 00:11:07,966 So, to finish it off, Capri, 283 00:11:08,100 --> 00:11:10,666 we are going to put some coals on the top. 284 00:11:10,800 --> 00:11:12,966 Ahh, so you're going to get it double heated. 285 00:11:13,100 --> 00:11:14,200 That's correct. 286 00:11:14,333 --> 00:11:15,633 And so, you see this Dutch oven has like a little ridge. 287 00:11:15,766 --> 00:11:16,733 Mmm-hmm. 288 00:11:16,866 --> 00:11:20,166 That is going to allow us to put some coals on top 289 00:11:20,300 --> 00:11:25,333 and give it a nice oven type of atmosphere. 290 00:11:25,466 --> 00:11:26,333 Are you hungry? 291 00:11:26,466 --> 00:11:28,333 I've been hungry this whole time, Melissa. 292 00:11:28,466 --> 00:11:30,533 Okay, so I hope this stuff is ready to go. 293 00:11:30,666 --> 00:11:32,200 So, let's get the lid off of this. 294 00:11:32,333 --> 00:11:33,600 I love this little tool. 295 00:11:33,733 --> 00:11:34,666 Oh, yeah. 296 00:11:34,800 --> 00:11:35,933 It's almost like you came prepared. 297 00:11:36,066 --> 00:11:38,100 I am actually a little bit prepared. 298 00:11:38,233 --> 00:11:39,366 Look at this. 299 00:11:39,500 --> 00:11:41,400 You're right, it's a giant biscuit. 300 00:11:41,533 --> 00:11:42,400 It is so delicious. 301 00:11:42,533 --> 00:11:43,833 -Oh, it is hot. -It is very hot. 302 00:11:43,966 --> 00:11:45,900 Hot, hot, hot, hot, hot. 303 00:11:47,500 --> 00:11:49,900 Let's check this chili. 304 00:11:50,033 --> 00:11:51,200 [Capri] It better be ready because I'm ready. 305 00:11:51,333 --> 00:11:52,233 [Melissa] It's definitely ready. 306 00:11:52,366 --> 00:11:53,300 [Capri] Oh, it's beautiful. 307 00:11:53,433 --> 00:11:54,533 [Melissa] Look how gorgeous that is. 308 00:11:54,666 --> 00:11:55,633 [Capri] That is beautiful. 309 00:11:55,766 --> 00:11:56,833 Oh, my goodness. 310 00:11:56,966 --> 00:11:58,933 Alright. So, let's serve this up. 311 00:11:59,066 --> 00:12:01,266 And I've got a few garnishes. 312 00:12:01,400 --> 00:12:02,366 [Capri] Okay. 313 00:12:07,966 --> 00:12:09,133 That's a little spicy. 314 00:12:09,266 --> 00:12:12,800 This may be, first of all, the piece of beef 315 00:12:12,933 --> 00:12:13,933 I have ever had in my life. 316 00:12:14,100 --> 00:12:15,033 Oh, I agree. 317 00:12:15,166 --> 00:12:18,466 Second of all, the little bit of kick here, 318 00:12:18,600 --> 00:12:22,133 that heat is perfect. 319 00:12:22,266 --> 00:12:24,333 It is absolutely perfect. 320 00:12:24,466 --> 00:12:26,833 Oh, I need to cut a piece pan de campo for you, 321 00:12:26,966 --> 00:12:27,833 so you can kind of-- 322 00:12:27,966 --> 00:12:28,833 Oh right. 323 00:12:28,966 --> 00:12:29,966 --sop up the gravy. 324 00:12:30,100 --> 00:12:31,266 We did all that. 325 00:12:31,400 --> 00:12:32,800 Can I just rip it off? 326 00:12:32,933 --> 00:12:33,800 Just rip it off. 327 00:12:33,933 --> 00:12:34,800 Okay. I'm just going to rip it off. 328 00:12:34,933 --> 00:12:35,800 We're friends now. 329 00:12:35,933 --> 00:12:38,166 -Yeah. You know. -We're friends, okay. 330 00:12:41,900 --> 00:12:44,133 Mmm, this is fantastic. 331 00:12:44,266 --> 00:12:45,266 Tastes like home. 332 00:12:45,400 --> 00:12:46,933 Tastes like-- 333 00:12:47,066 --> 00:12:51,166 Now I feel like I've spent some time at your home. 334 00:12:51,300 --> 00:12:54,333 Have a little bit of cowboy history here and the bread. 335 00:12:54,466 --> 00:12:56,633 All you're missing are some spurs, Capri. 336 00:12:56,766 --> 00:12:58,466 I think I need a little bit more time in Texas 337 00:12:58,600 --> 00:13:01,666 to earn my spurs. 338 00:13:01,800 --> 00:13:02,966 But in the meantime, 339 00:13:03,100 --> 00:13:06,833 what an incredible bite of history this is. 340 00:13:06,966 --> 00:13:09,033 While chili is the official state food, 341 00:13:09,166 --> 00:13:10,200 Many Texans would argue 342 00:13:10,333 --> 00:13:13,333 that there should be a second, brisket. 343 00:13:13,466 --> 00:13:15,100 It's the star of many barbecue competitions 344 00:13:15,233 --> 00:13:16,533 held throughout the state. 345 00:13:16,666 --> 00:13:19,300 Like this one held by the South Texas CattleWomen. 346 00:13:21,366 --> 00:13:23,233 Jan Elliot is president of the organization 347 00:13:23,366 --> 00:13:26,400 and helped revive the Briscoe Ranch Barbecue Cookoff 348 00:13:26,533 --> 00:13:28,033 after learning Uvalde Texas 349 00:13:28,166 --> 00:13:32,066 was home to the first organized barbecue competition in America. 350 00:13:33,000 --> 00:13:36,300 It smells so good here. 351 00:13:36,433 --> 00:13:37,566 It is fabulous. 352 00:13:37,700 --> 00:13:39,400 There's something about the smoke. 353 00:13:39,533 --> 00:13:42,500 Tell me a little bit more about that particularly. 354 00:13:42,633 --> 00:13:48,133 Like, how and why is barbecue just such an important part 355 00:13:48,266 --> 00:13:51,433 of the culinary landscape here in Texas. 356 00:13:51,566 --> 00:13:54,866 Mainly because of our ranching and farming heritage. 357 00:13:55,000 --> 00:13:55,966 Sure. 358 00:13:56,100 --> 00:13:57,200 People did not-- 359 00:13:57,333 --> 00:14:00,200 And it started with the Native Americans. 360 00:14:00,333 --> 00:14:02,400 The Mexicans, the Spaniards, 361 00:14:02,533 --> 00:14:04,500 the people who came in to discover 362 00:14:04,633 --> 00:14:06,233 and they're cooking outside, of course. 363 00:14:06,366 --> 00:14:07,733 They're cooking game. 364 00:14:07,866 --> 00:14:09,633 And then when the cattle came in, 365 00:14:09,766 --> 00:14:12,266 they knew that was a better type of meat. 366 00:14:12,400 --> 00:14:14,833 And they seasoned their meats. 367 00:14:14,966 --> 00:14:17,033 But it was a mix of all the cultures. 368 00:14:17,166 --> 00:14:19,933 And then everybody kind of has their own. 369 00:14:20,066 --> 00:14:22,600 Everybody, they're not going to tell you what their spice is. 370 00:14:22,733 --> 00:14:24,100 Oh no. I bet not. 371 00:14:24,233 --> 00:14:25,800 I bet not. 372 00:14:25,933 --> 00:14:26,966 Got to keep those secrets 373 00:14:27,100 --> 00:14:29,066 because that is going to be your competitive edge. 374 00:14:29,200 --> 00:14:30,600 That's right. Absolutely. 375 00:14:30,733 --> 00:14:33,233 You've got to tell me where I should go 376 00:14:33,366 --> 00:14:36,533 to check out some of the top competition 377 00:14:36,666 --> 00:14:38,300 here at this cookoff? 378 00:14:38,433 --> 00:14:41,000 Well, you might need to check out Jackie Milligan. 379 00:14:41,133 --> 00:14:42,566 She is on fire. 380 00:14:42,700 --> 00:14:43,833 She is smoking it. 381 00:14:44,600 --> 00:14:46,133 [Capri] Jackie Milligan is a champion pit boss 382 00:14:46,266 --> 00:14:48,733 who recently earned a perfect score 383 00:14:48,866 --> 00:14:50,033 and first place 384 00:14:50,166 --> 00:14:52,033 at the American Royal Series of Barbecue 385 00:14:52,166 --> 00:14:53,366 in Kansas City. 386 00:14:54,400 --> 00:14:56,633 You have some of your work out here. 387 00:14:56,766 --> 00:14:58,066 Walk me through this. 388 00:14:58,200 --> 00:15:02,766 Let me understand a little bit about what these cuts are 389 00:15:02,900 --> 00:15:05,366 and how it plays into the bigger picture of competition. 390 00:15:05,500 --> 00:15:10,500 Well, when you do a cookoff, you want your best meats cooked. 391 00:15:10,633 --> 00:15:13,966 So, this is actually a wagyu brisket. 392 00:15:14,100 --> 00:15:14,966 Wow. 393 00:15:15,100 --> 00:15:17,766 The wagyu brisket has a lot more marbling. 394 00:15:17,900 --> 00:15:21,066 It's a more richer cut of meat. 395 00:15:21,200 --> 00:15:23,000 And this is a six-hour cook. 396 00:15:23,133 --> 00:15:24,833 Alright, I'll let you do the honors 397 00:15:24,966 --> 00:15:26,066 because I have no idea what I'm doing. 398 00:15:26,200 --> 00:15:27,166 This looks like a weapon. 399 00:15:29,800 --> 00:15:31,300 So, you just cut off the fat. 400 00:15:31,433 --> 00:15:32,666 -May I? -Sure. 401 00:15:32,800 --> 00:15:34,600 Look at how tender. 402 00:15:38,433 --> 00:15:39,566 I'm in heaven. 403 00:15:43,333 --> 00:15:47,433 I can see why you are a champion. 404 00:15:47,566 --> 00:15:49,266 Now, there's some-- 405 00:15:49,400 --> 00:15:51,133 I taste like cracked pepper. 406 00:15:51,266 --> 00:15:52,333 Yes. 407 00:15:52,466 --> 00:15:54,633 And you see that smoke ring? 408 00:15:54,766 --> 00:15:56,233 Those are from the woods that we use. 409 00:15:56,366 --> 00:16:00,500 We used a mix of hickory and oak. 410 00:16:00,633 --> 00:16:03,666 And the wood smoke is kind of like perfume. 411 00:16:03,800 --> 00:16:05,766 You don't want it overpowering. 412 00:16:05,900 --> 00:16:06,766 You're right. 413 00:16:06,900 --> 00:16:08,200 It's subtle, but it's absolutely there. 414 00:16:08,333 --> 00:16:09,500 It's subtle, but it's in there. 415 00:16:09,633 --> 00:16:12,266 This is absolutely fantastic. 416 00:16:12,400 --> 00:16:14,233 Now, I mean, I'm no professional judge, 417 00:16:14,366 --> 00:16:15,700 but I would give you a 10 out of 10. 418 00:16:15,833 --> 00:16:17,266 What are the judges looking for? 419 00:16:17,400 --> 00:16:19,200 They are looking for the appearance. 420 00:16:19,333 --> 00:16:22,433 They want that taste to be bold 421 00:16:22,566 --> 00:16:25,166 but not overpowering, and the texture. 422 00:16:25,300 --> 00:16:26,733 It can't be tight. 423 00:16:26,866 --> 00:16:28,366 It can't be too chewy. 424 00:16:28,500 --> 00:16:30,333 It can't be dried out. 425 00:16:30,466 --> 00:16:32,300 It's very, very moist. 426 00:16:32,433 --> 00:16:34,466 Thank you. 427 00:16:34,600 --> 00:16:39,033 I have thoroughly enjoyed, and now I'm just-- 428 00:16:39,166 --> 00:16:40,400 Can I just keep eating? 429 00:16:40,533 --> 00:16:41,700 Sure. 430 00:16:43,433 --> 00:16:45,600 [Capri] The practice of cooking beef at a low temperature 431 00:16:45,733 --> 00:16:47,266 for a longer period of time 432 00:16:47,400 --> 00:16:50,433 is a technique that's found in many different cultures. 433 00:16:50,566 --> 00:16:54,900 Barbacoa refers originally to a wood burning hole in the ground 434 00:16:55,033 --> 00:16:58,533 or earth oven used to cook a variety of meats. 435 00:16:58,666 --> 00:17:00,933 It's a cooking method that's believed to have originated 436 00:17:01,066 --> 00:17:02,333 in the Caribbean, 437 00:17:02,466 --> 00:17:05,033 but one that became very popular across Mexico 438 00:17:05,166 --> 00:17:08,166 where it is often utilized to cook the head of a bull. 439 00:17:09,266 --> 00:17:11,533 Adrian Davila is a third-generation pit master 440 00:17:11,666 --> 00:17:12,733 and restauranteur 441 00:17:12,866 --> 00:17:16,066 at his family's acclaimed Davila's BBQ in Seguin. 442 00:17:17,266 --> 00:17:19,266 I don't even know where to start but that's why I'm here 443 00:17:19,400 --> 00:17:21,600 because I feel like you're going to be able to guide me through 444 00:17:21,733 --> 00:17:26,566 step-by-step about what a barbacoa is and how it's made. 445 00:17:26,700 --> 00:17:27,633 So where are we starting? 446 00:17:27,766 --> 00:17:30,766 [speaking in Spanish] 447 00:17:30,900 --> 00:17:33,466 Which is, the beef head cooked in a hole. 448 00:17:33,600 --> 00:17:34,466 Cooked in a hole. 449 00:17:34,600 --> 00:17:36,533 That's what the tradition is in Mexico. 450 00:17:36,666 --> 00:17:39,933 When you hear barbacoa en pozo, get at it 451 00:17:40,066 --> 00:17:41,233 because you can't get it around here. 452 00:17:41,366 --> 00:17:42,366 Get at it. 453 00:17:42,500 --> 00:17:43,366 Well, we're going to get at it. 454 00:17:43,500 --> 00:17:44,500 Yes, get at it. 455 00:17:44,633 --> 00:17:45,700 Let's, let's start this. 456 00:17:45,833 --> 00:17:47,666 So, you've already made the adobo. 457 00:17:47,833 --> 00:17:48,700 Yeah. 458 00:17:48,833 --> 00:17:49,866 And how did you do that? 459 00:17:50,000 --> 00:17:51,800 Yeah, so what you have here is the representation 460 00:17:51,933 --> 00:17:55,900 of what the adobo is after like, we rehydrate all these things 461 00:17:56,033 --> 00:17:57,800 and we chop the tomatoes, garlic, onion. 462 00:17:57,933 --> 00:18:00,333 Add the cloves, all the other spices, oregano. 463 00:18:00,466 --> 00:18:01,833 Got a lot of good things going on here. 464 00:18:01,966 --> 00:18:03,366 To the blender. 465 00:18:03,500 --> 00:18:04,500 All right so you said let's get at it. 466 00:18:04,633 --> 00:18:05,500 Let's get at it. 467 00:18:05,633 --> 00:18:07,366 Where is this beef head? 468 00:18:07,500 --> 00:18:09,200 So, the beef head is right here. 469 00:18:09,333 --> 00:18:10,300 I'm sourcing it. 470 00:18:10,433 --> 00:18:11,600 It can be a little bit of a challenge. 471 00:18:11,733 --> 00:18:13,033 I was just going to ask that question. 472 00:18:13,166 --> 00:18:14,266 But sometimes, I know a few people-- 473 00:18:14,400 --> 00:18:15,433 Where does one find one? 474 00:18:15,566 --> 00:18:16,666 We're going to look that way. 475 00:18:16,800 --> 00:18:17,900 We're not going to talk about that. 476 00:18:18,033 --> 00:18:19,000 Okay. 477 00:18:19,133 --> 00:18:20,666 But, you know, if you get your butcher, 478 00:18:20,800 --> 00:18:22,333 give him a good heads up. 479 00:18:22,466 --> 00:18:23,466 They can find one for you. 480 00:18:23,600 --> 00:18:24,566 [Capri] Whoa. 481 00:18:24,700 --> 00:18:26,366 And you want the whole thing. 482 00:18:26,500 --> 00:18:27,533 That is the whole thing. 483 00:18:27,666 --> 00:18:28,566 That's the whole thing. 484 00:18:28,700 --> 00:18:30,400 The eyes. It's looking at me. 485 00:18:30,533 --> 00:18:31,466 Yes. 486 00:18:31,600 --> 00:18:32,500 I don't know how I feel about this, 487 00:18:32,633 --> 00:18:33,766 but you know what? 488 00:18:33,900 --> 00:18:34,766 This is-- Yeah, I know. 489 00:18:34,900 --> 00:18:35,766 You don't necessarily-- 490 00:18:35,900 --> 00:18:37,066 But I am a beef eater. 491 00:18:37,200 --> 00:18:39,400 So, you know, and this is an important cultural tradition. 492 00:18:39,533 --> 00:18:40,500 It is. 493 00:18:40,633 --> 00:18:41,666 So, I'm here to learn about it. 494 00:18:41,800 --> 00:18:43,166 And it's something that's really interesting to me 495 00:18:43,300 --> 00:18:45,733 because you have all of these beautiful spices 496 00:18:45,866 --> 00:18:46,933 that go into the adobo, 497 00:18:47,066 --> 00:18:51,100 but then you have this maybe more Texan, so to speak. 498 00:18:51,233 --> 00:18:52,333 Yes. 499 00:18:52,466 --> 00:18:54,100 Barbecue culture coming together. 500 00:18:54,233 --> 00:18:56,166 Absolutely because in Texas it's all about beef. 501 00:18:56,300 --> 00:18:57,466 Right. 502 00:18:57,600 --> 00:18:59,266 A lot of times traditionally in Mexico 503 00:18:59,400 --> 00:19:00,766 you'll find lamb, [speaking in Spanish]. 504 00:19:00,900 --> 00:19:01,900 Right, okay. 505 00:19:02,033 --> 00:19:03,166 We like to do that also. 506 00:19:03,300 --> 00:19:04,800 Alright, so now that we have the beef head, 507 00:19:04,933 --> 00:19:08,066 how do we get started to get it prepped for, 508 00:19:08,200 --> 00:19:10,700 I guess you said it's going to be cooked in a hole. 509 00:19:10,833 --> 00:19:11,833 For sure. 510 00:19:11,966 --> 00:19:14,400 So, this huge cut of meat needs a lot of seasoning. 511 00:19:14,533 --> 00:19:15,400 Needs a lot of depth. 512 00:19:15,533 --> 00:19:16,533 It's got the bones. It's got the meat. 513 00:19:16,666 --> 00:19:17,800 You've got the cheek. You've got the tongue. 514 00:19:17,933 --> 00:19:19,500 A lot of salt, pepper and some cayenne 515 00:19:19,633 --> 00:19:20,900 to give it just a little more kick 516 00:19:21,033 --> 00:19:22,433 because that's what's in our rub at our restaurant. 517 00:19:22,566 --> 00:19:23,700 Got it. 518 00:19:23,833 --> 00:19:25,833 And then we're going to bathe it with a wonderful adobo. 519 00:19:25,966 --> 00:19:27,166 So, here's some salt and pepper. 520 00:19:27,300 --> 00:19:28,566 And it's all natural. 521 00:19:28,700 --> 00:19:31,133 So, pepper, salt and again, we're going to do plenty 522 00:19:31,266 --> 00:19:32,800 so it's going to maybe look like a lot, 523 00:19:32,933 --> 00:19:34,200 but in the end-- 524 00:19:34,333 --> 00:19:35,366 This is a whole bunch of salt. 525 00:19:35,500 --> 00:19:37,366 Show me. Come on. 526 00:19:37,500 --> 00:19:39,066 We can rub it in there. 527 00:19:39,200 --> 00:19:41,033 Get it on the tongue. 528 00:19:41,166 --> 00:19:42,366 Ahhh. 529 00:19:42,500 --> 00:19:44,300 Even that needs love. 530 00:19:44,433 --> 00:19:46,400 I hear that's part of the delicacy of all of this. 531 00:19:46,533 --> 00:19:47,533 It is. 532 00:19:47,666 --> 00:19:50,033 So, the cinnamon and that is oregano. 533 00:19:50,166 --> 00:19:51,100 That's oregano. 534 00:19:51,233 --> 00:19:52,433 I don't see the cayenne. 535 00:19:52,566 --> 00:19:54,100 So a little bit of cinnamon is going to give us a little more-- 536 00:19:54,233 --> 00:19:55,600 That's interesting. 537 00:19:55,733 --> 00:19:56,733 --a little more depth. 538 00:19:56,866 --> 00:19:59,500 Now, is this something that you grew up doing? 539 00:19:59,633 --> 00:20:03,033 I grew up seeing my grandfather cook barbacoa. 540 00:20:03,166 --> 00:20:05,200 But he did it more of the TexMex way. 541 00:20:05,333 --> 00:20:06,966 Which a lot of times didn't include 542 00:20:07,100 --> 00:20:09,500 a lot of the wonderful adobo and all the spices. 543 00:20:09,633 --> 00:20:10,900 Which is more of a Mexican tradition, yeah. 544 00:20:11,033 --> 00:20:12,133 Mexican tradition. 545 00:20:12,266 --> 00:20:13,433 So, I wanted to make sure 546 00:20:13,566 --> 00:20:15,366 that I was respecting those traditions. 547 00:20:15,500 --> 00:20:18,300 The way I prepared it, I kind of merged both worlds 548 00:20:18,433 --> 00:20:19,633 like the TexMex-- 549 00:20:19,766 --> 00:20:20,866 Well, that's, again, 550 00:20:21,000 --> 00:20:24,400 it's telling that story of people like yourself 551 00:20:24,533 --> 00:20:27,300 here in Texas that share both of those cultures. 552 00:20:27,433 --> 00:20:29,800 Yes, because our culture is actually called the Tajanos. 553 00:20:29,933 --> 00:20:33,333 Right so, it's a whole different thing. 554 00:20:33,466 --> 00:20:35,633 It's another episode, but the Tajanos 555 00:20:35,766 --> 00:20:38,566 were definitely a mix of the two cultures and worlds. 556 00:20:38,700 --> 00:20:39,566 Right. 557 00:20:39,700 --> 00:20:40,900 And those things are even evident today. 558 00:20:41,033 --> 00:20:42,966 Well, and it's evident in the barbacoa. 559 00:20:45,933 --> 00:20:48,833 And you really want this to marinate overnight. 560 00:20:48,966 --> 00:20:51,866 to really make sure it gets deep and imparts itself, 561 00:20:52,000 --> 00:20:54,300 and says I'm here. 562 00:20:54,433 --> 00:20:55,533 I'm here. 563 00:20:55,666 --> 00:20:59,833 And so, you are then, you're prepping this. 564 00:20:59,966 --> 00:21:01,500 Why is this cooked in, 565 00:21:01,633 --> 00:21:06,133 basically in a ground oven in a hole 566 00:21:06,266 --> 00:21:09,733 as opposed to, I don't know, in a smoker 567 00:21:09,866 --> 00:21:11,133 or some other kind of thing? 568 00:21:11,266 --> 00:21:12,466 What's the significance there? 569 00:21:12,600 --> 00:21:15,933 I think when I did my per se research 570 00:21:16,066 --> 00:21:17,766 and looking back, it kind of boils down 571 00:21:17,900 --> 00:21:19,266 to what's available, right? 572 00:21:19,400 --> 00:21:21,966 What chilis, what salsas, what animals, 573 00:21:22,100 --> 00:21:26,200 what things, what vessels can we cook with? 574 00:21:26,333 --> 00:21:29,133 And if you-- there's a place you can dig a hole anywhere. 575 00:21:29,266 --> 00:21:30,133 [Capri] Right. 576 00:21:30,266 --> 00:21:32,133 But it takes a communal effort. 577 00:21:32,266 --> 00:21:36,200 So, a lot of times these were reserved for special events. 578 00:21:36,333 --> 00:21:37,766 You know people that gather 579 00:21:37,900 --> 00:21:39,166 because it takes more than one person to do it. 580 00:21:39,300 --> 00:21:40,333 Right. 581 00:21:40,466 --> 00:21:42,266 So, it's always a communal gathering and in the end, 582 00:21:42,400 --> 00:21:44,466 after all the hard work, it's like, yay. 583 00:21:44,600 --> 00:21:45,466 It's a celebration. 584 00:21:45,600 --> 00:21:46,466 Celebration. 585 00:21:46,600 --> 00:21:47,533 Now, do we have to-- 586 00:21:47,666 --> 00:21:50,366 You said these leaves are part of the picture. 587 00:21:50,500 --> 00:21:51,833 So how do we make that happen now? 588 00:21:51,966 --> 00:21:54,266 So, before they'd make this huge bed of the maguey leaves, 589 00:21:54,400 --> 00:21:56,633 dig that [speaking Spanish], put it in there, wrap it up. 590 00:21:56,766 --> 00:21:58,933 We're going to take a minor short cut. 591 00:21:59,066 --> 00:22:01,066 We're going to put it in one of our big hoyas 592 00:22:01,200 --> 00:22:02,066 from the restaurant. 593 00:22:02,200 --> 00:22:03,066 Okay. 594 00:22:03,200 --> 00:22:04,166 Put those maguey leaves in there 595 00:22:04,300 --> 00:22:05,500 and make a little bed for this head 596 00:22:05,633 --> 00:22:08,200 and put it in our pit, 8 hours. 597 00:22:08,333 --> 00:22:09,400 This needs to cook for 8-hours. 598 00:22:09,533 --> 00:22:10,433 So, am I moving in? 599 00:22:10,566 --> 00:22:11,733 You're putting me to work here on the ranch. 600 00:22:11,866 --> 00:22:12,966 That would be nice, 601 00:22:13,100 --> 00:22:15,166 but I actually have one that we've already got ready. 602 00:22:15,300 --> 00:22:16,300 Let's go get that one. 603 00:22:17,166 --> 00:22:19,766 You know there's this little technique to this. 604 00:22:19,900 --> 00:22:21,200 We want to make sure 605 00:22:21,333 --> 00:22:23,200 that we don't get any of the dirt in there. 606 00:22:23,333 --> 00:22:24,266 Oh see. 607 00:22:24,400 --> 00:22:25,400 Look at that. 608 00:22:25,533 --> 00:22:28,366 And so, start in the center. Move away. 609 00:22:28,500 --> 00:22:33,166 So, this would be something that would be taught in Mexico. 610 00:22:33,300 --> 00:22:34,600 But the more I talk to people, 611 00:22:34,733 --> 00:22:37,500 the more it seems to be remembered in South Texas. 612 00:22:37,633 --> 00:22:38,933 You're telling me here-- 613 00:22:39,066 --> 00:22:40,266 It's a South Texas thing. 614 00:22:40,400 --> 00:22:41,633 It's a South Texas thing. 615 00:22:41,766 --> 00:22:43,000 It's a South Texas thing. 616 00:22:43,133 --> 00:22:44,600 So, we got this metal plate here. 617 00:22:44,733 --> 00:22:45,833 So, you see the steam coming out? 618 00:22:45,966 --> 00:22:46,900 I do. 619 00:22:47,033 --> 00:22:47,966 Now that you uncovered that. 620 00:22:48,133 --> 00:22:51,133 So, we dug about a five-foot hole in the ground 621 00:22:51,266 --> 00:22:53,200 and we stuck an oil-filled pipe 622 00:22:53,333 --> 00:22:54,866 because you can find those in Texas. 623 00:22:55,000 --> 00:22:55,900 There we go. 624 00:22:56,033 --> 00:22:57,666 Which is cast iron. 625 00:22:57,800 --> 00:22:58,933 Put that cast iron-- 626 00:22:59,066 --> 00:23:00,933 So, it's like almost like a giant, enormous Dutch oven. 627 00:23:01,066 --> 00:23:03,100 So, it's like a barbecue pit on the south side 628 00:23:03,233 --> 00:23:04,100 and put in the hole. 629 00:23:04,233 --> 00:23:05,233 I got it. 630 00:23:10,966 --> 00:23:12,366 Okay. 631 00:23:12,500 --> 00:23:13,366 See that steam? 632 00:23:13,500 --> 00:23:14,466 See how hot that is? 633 00:23:14,600 --> 00:23:15,800 Alright. 634 00:23:15,933 --> 00:23:17,066 Alright here we go. 635 00:23:17,200 --> 00:23:18,366 I see a little steam coming out. 636 00:23:18,500 --> 00:23:20,166 Yay. 637 00:23:20,300 --> 00:23:23,033 I feel like I smell the leaves. 638 00:23:23,166 --> 00:23:24,933 I feel like that's what I smell. 639 00:23:25,066 --> 00:23:28,133 It's the maguey perfume, right? 640 00:23:28,266 --> 00:23:31,300 So, you can see it's nice and moist still. 641 00:23:31,433 --> 00:23:32,300 Oh, wow. 642 00:23:32,433 --> 00:23:34,100 See that. See that cheek. 643 00:23:34,233 --> 00:23:35,133 How are we going to eat this? 644 00:23:35,266 --> 00:23:36,900 -You need a tortilla. -Okay. 645 00:23:37,033 --> 00:23:38,766 Luckily, I brought these. 646 00:23:38,900 --> 00:23:40,100 And I'm going to start pulling that meat 647 00:23:40,233 --> 00:23:41,233 to make you a tacos. 648 00:23:41,366 --> 00:23:42,733 Got salsa [speaking Spanish] 649 00:23:42,866 --> 00:23:46,500 But are you a cheek or cheek and tongue guy? 650 00:23:46,633 --> 00:23:50,733 Well, I mean, at this point I'm not either. 651 00:23:50,866 --> 00:23:52,400 Let's start with the cheek, I guess. 652 00:23:52,533 --> 00:23:53,833 The cheek. 653 00:23:53,966 --> 00:23:57,033 So, people usually go for the cheek or the tongue. 654 00:23:57,166 --> 00:23:58,833 If you're really adventurous you go for the brain, 655 00:23:58,966 --> 00:24:00,133 but I don't know. 656 00:24:00,266 --> 00:24:03,566 That is definitely a bridge too far for me. 657 00:24:03,700 --> 00:24:04,566 This is the cheek? 658 00:24:04,700 --> 00:24:05,866 Cheek [speaking Spanish] 659 00:24:06,000 --> 00:24:06,866 Okay. 660 00:24:07,000 --> 00:24:08,033 Here we add salsa verde. 661 00:24:08,166 --> 00:24:09,166 I love salsa verde. 662 00:24:09,300 --> 00:24:11,000 [speaking Spanish] Has to be a little bit spicy. 663 00:24:11,133 --> 00:24:12,966 Hold on. Lemon. 664 00:24:13,333 --> 00:24:14,300 Whoo. 665 00:24:17,366 --> 00:24:20,666 Wow, this is fantastic. 666 00:24:20,800 --> 00:24:21,733 So, what do you pick up? 667 00:24:21,866 --> 00:24:23,933 Is there a flavor, salt? 668 00:24:24,066 --> 00:24:25,333 I mean, the heat. 669 00:24:25,466 --> 00:24:26,433 Yeah. 670 00:24:26,566 --> 00:24:28,400 And then it's tender. 671 00:24:28,533 --> 00:24:30,500 I mean, it's-- And then the corn tortilla. 672 00:24:30,633 --> 00:24:34,500 I mean, you're right, the lemon allows 673 00:24:34,633 --> 00:24:38,633 for the fattiness of the cheek which is super tender, 674 00:24:38,766 --> 00:24:39,933 comes right through. 675 00:24:40,066 --> 00:24:43,533 But having that heat and then that marinate of the adobo. 676 00:24:43,666 --> 00:24:44,866 I can also taste that too. 677 00:24:45,000 --> 00:24:48,266 I feel like it's really been like totally integrated. 678 00:24:48,400 --> 00:24:49,500 It's music to my ears. 679 00:24:49,633 --> 00:24:50,900 Oh yeah, you said you can do the cheek with the tongue, 680 00:24:51,033 --> 00:24:52,100 so let's maybe try that. 681 00:24:52,233 --> 00:24:53,933 Yeah. It's called the tongue and cheek taco. 682 00:24:54,066 --> 00:24:56,866 Oh, little dad jokes. 683 00:24:57,000 --> 00:24:58,500 Yeah, that's why I'm a cook and not a comedian. 684 00:24:58,633 --> 00:24:59,633 There you go, okay. 685 00:24:59,766 --> 00:25:03,300 So, this is actually, it doesn't look quite-- 686 00:25:03,433 --> 00:25:04,766 It's got a little more fibrous. 687 00:25:04,900 --> 00:25:05,833 Yeah. 688 00:25:05,966 --> 00:25:06,966 It doesn't have the fat content. 689 00:25:07,100 --> 00:25:08,633 Got it. But it's equally as good. 690 00:25:08,766 --> 00:25:09,700 Okay. 691 00:25:09,833 --> 00:25:11,066 You got to have it. You got to have it. 692 00:25:11,200 --> 00:25:12,100 I do. 693 00:25:12,233 --> 00:25:13,200 We're here. 694 00:25:15,266 --> 00:25:16,566 Yay. 695 00:25:16,700 --> 00:25:17,900 The texture is a little bit different. 696 00:25:18,033 --> 00:25:19,166 Yes. 697 00:25:19,300 --> 00:25:21,300 You know, it doesn't taste quite as different 698 00:25:21,433 --> 00:25:23,766 maybe as I would've expected. 699 00:25:23,900 --> 00:25:25,600 You came all the way to Texas for a taco. 700 00:25:25,733 --> 00:25:27,066 -I did. -Was it worth it? 701 00:25:27,200 --> 00:25:28,333 It was totally worth it. 702 00:25:28,466 --> 00:25:30,033 Tender, tender, tender. Thank you. 703 00:25:30,166 --> 00:25:31,300 -Cheers. -Cheers. 704 00:25:31,433 --> 00:25:32,366 Here's to tacos. 705 00:25:32,500 --> 00:25:34,933 [Capri] The cowboys and cowgirls of Texas 706 00:25:35,066 --> 00:25:36,566 like to share a blessing 707 00:25:36,700 --> 00:25:39,733 befitting of this rugged and welcoming state. 708 00:25:39,866 --> 00:25:43,066 May your belly never grumble, may your heart never ache, 709 00:25:43,200 --> 00:25:46,933 may your horse never stumble, may your cinch never break. 710 00:25:47,066 --> 00:25:48,833 To be blessed the Texan way 711 00:25:48,966 --> 00:25:51,666 with a down-home meal and a warm smile 712 00:25:51,800 --> 00:25:55,700 all you have to do is swing on through for a visit. 713 00:25:55,833 --> 00:25:57,200 But why take my word for it, 714 00:25:57,333 --> 00:25:59,533 when you can come experience it for yourself. 715 00:26:00,700 --> 00:26:04,866 America The Bountiful is waiting for you and me. 716 00:26:06,300 --> 00:26:09,300 For more information visit Americathebountifulshow.com. 717 00:26:14,166 --> 00:26:15,833 [announcer] America's farmers have nourished us 718 00:26:15,966 --> 00:26:17,366 for generations, 719 00:26:17,500 --> 00:26:19,600 but today they face unprecedented challenges. 720 00:26:20,900 --> 00:26:23,066 American Farmland Trust works with farmers 721 00:26:23,200 --> 00:26:25,733 to help save the land that sustains us. 722 00:26:25,866 --> 00:26:28,500 Together we can work to keep America bountiful.