Ep 10. Texas Beef Barbecue

In episode 10 of season 2 of Cook's Country, the crew heads to Texas to learn about the art of beef barbecue. Host Christopher Kimball and food editor Julia Collin Davison begin the episode by explaining the importance of the right cut of meat and the perfect blend of seasonings to create a delicious barbecue.

The episode features three segments where the crew visits different Texan pitmasters and learns their techniques and recipes. First up is pitmaster Ronnie Wade, who specializes in beef brisket. His key to the perfect brisket is the low and slow cooking method that takes up to 14 hours. He seasons his brisket with a blend of salt, black pepper, and cayenne pepper, and smokes it over oak wood. Kimball and Davison observe as Wade expertly slices the brisket, revealing the perfect smoke ring and tender, juicy meat inside.

Next up, the crew heads to Gonzales to visit pitmaster Lynn Szybist at her family's barbecue restaurant. She shares her recipe for beef ribs, another Texan barbecue staple. Szybist seasons her ribs with a blend of garlic powder, onion powder, paprika, and cumin, and smokes them for four to six hours over mesquite wood. She also shares her secret sauce recipe, which features a blend of ketchup, molasses, Worcestershire sauce, and apple cider vinegar. Kimball and Davison sample the perfectly cooked ribs and are blown away by the tender meat and bold flavor.

The last segment features pitmaster John Lewis, who opened his own barbecue restaurant in Charleston, South Carolina, after years of perfecting his Texas-style barbecue techniques. Lewis specializes in beef short ribs, a cut of meat that requires a longer cooking time and careful attention to maintain its tenderness. He seasons his short ribs with salt, black pepper, and a homemade rub featuring paprika, cumin, and brown sugar. After smoking the meat for several hours, he wraps it in foil to keep it moist and tender. Kimball and Davison are thrilled with the melt-in-your-mouth texture and rich, smoky flavor of the short ribs.

Throughout the episode, Kimball and Davison offer tips and tricks for home cooks to recreate these delicious Texas-style beef barbecue dishes. They explain the importance of using the right wood for smoking, which varies depending on the type of meat being cooked. They also recommend using a meat thermometer to ensure proper cooking and seasoning the meat generously to achieve the perfect flavor.

Overall, Cook's Country season 2 episode 10 is a mouth-watering tribute to the art of Texas-style beef barbecue. The crew visits expert pitmasters who share their secrets and techniques for creating the perfect brisket, ribs, and short ribs. Home cooks will love the advice and recipes from Kimball and Davison, who offer expert tips for mastering this delicious cuisine.