Original subtitles

What happens when you combine barbecue and breakfast?

Pure genius.

Mooking: First, a waco, texas, pitmaster

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

If you don't have smoky pork butts,

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

...Who's taking his lifelong passion

and making the most important meal of the day

the most delicious.

Oh, my gosh. That is beautiful.

Next, I'm in fort worth...

Whoo-hoo! -This is it.

...To visit a pitmaster

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

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

Mooking: This is an american wagyu.

It's looking spectacular.

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

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

Yes, it's tough.

[ laughs ]

♪♪

reid guess smoked his first brisket

when he was seven years old

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

Today, his custom pits and handcrafted 'cue

are on full display at guess family barbecue

in waco, texas.

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

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

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

Very first one, many, many years ago.

I grew up learning how to weld from my dad

and welding his scrap metal all together into one piece.

One day there was a pipe and a box.

The rest is history, really.

It's a heavier door than you think.

And enough space in here to make one brisket,

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

So this is basically where you built up your chops.

I learned pretty much everything I know from this thing.

So you started here, then you graduated

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

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

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

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

Your coals drop down through the grates,

plancha, grill grate.

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

Everything is modular.

So you can you can mix and match everything.

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

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

however you want. All right.

And let me guess. You built these, too.

That's right.

A long way from the first design,

but these work way better.

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

It's propane tank, horizontal.

There's a firebox off to the side.

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

Very classic, right?

So how many gallons is this smoker here?

So these are 1,000 gallons each.

We have three here inside the smokehouse.

We have one outside as well.

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

Oh, I like these little horseshoe stops

that you have here.

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

It's kind of what was laying around.

How many briskets can fit on one of these trays?

Each one will hold 28 briskets.

So you're holding up a good...

450 pounds of meat at a time, roughly.

At least, at least.

We have brisket, pork ribs,

baby back ribs as well,

and Sunday we do brunch.

All my guys that I have here working for me,

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

Pulled-pork pancakes. What?!

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

This is a revolution of pancake history, right here.

-We're gonna try them. -Whoo!

So what else are we gonna be cooking today?

So we have steak and eggs.

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

and then on our live-fire table,

we roast it directly on the coals.

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

'cause I'm excited.

First thing we gotta do is start a fire.

I like this guy more by the second.

Let's start a fire.

♪♪

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

Post oak, always post oak.

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

readily available.

It's our favorite wood to cook with.

Start with the first two that way.

Exactly. Perpendicular to the openings.

That's right.

I like a lot of airflow to be going underneath

while we're starting the fire,

get the coals made nice and quick.

Ah, okay. That totally makes sense, man.

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

Okay, so how do we light this up?

Get the torch and blast it.

No kindling, no paper? Nah, no waste.

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

I think I do.

My favorite part of the day right now.

Mine, too.

Light it up. Going in.

♪♪

oh, yeah, baby!

♪♪

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

We got some pork. This looks like pork butts.

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

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

and then just a little bit of brown sugar.

I like what you did there.

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

And, you know, of course,

adding sugar to pork is not an unusual thing,

but the brown sugar's nice.

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

You've scored these pork butts quite heavily

beyond the fat, into the meat.

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

and the smoke 'cause the smoke is like

the fourth seasoning in this mix here.

Exactly. The most important one, in my opinion.

If you don't have smoky pork butts,

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

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

They're ready to go on the smoker.

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

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

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

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

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

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

very simply with salt and pepper.

All right, cool. You start with the salt.

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

Man, I like steak and eggs.

Not something I have all the time,

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

You're gonna want this one all the time.

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

Let's get this in the smoker.

Let's do it.

♪♪

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

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

We usually start it about the middle of the first door

and go back from there.

Pork butts are gonna go for eight hours.

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

let them go two more hours.

Looking good.

So we put the tri-tips on

fat side towards the firebox.

-Like that? -Just like that.

We're trying to get to 90 degrees

internal temp on the tri-tip.

It takes about 45 minutes or so.

♪♪

all right, fully loaded.

Man, that's gonna be delicious, man.

I never had tri-tip steak and eggs

or pulled-pork pancakes.

I'm very, very excited about this.

Coming up...

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

...Pulling the pork for pancake perfection.

That's super delicious, man.

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

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

from guess family barbecue.

On sundays, he takes all that goodness

out of the smoker that he serves

normally during the week,

and he adapts into brunch.

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

our tri-tip for the steak and eggs,

and a pulled pork for pulled-pork pancakes.

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

and after 10 hours, look at this.

Beautiful bark on the exterior like that.

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

Pretty fine. We want to make sure

it gets all the way through the pancakes.

Gotcha. While you're pulling that pork,

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

get a nice sear going on there.

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

a kind of unique crust and extra-smoky flavor.

And there's one less pan to clean.

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

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

Mmm.

That's super delicious, man.

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

Even better.

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

It's ready. Let's do it.

So what's in that pancake batter?

It's pretty simple. We keep it real simple

with just flour, milk, eggs, baking powder.

And is that vegetable oil you got there?

This is actually beef tallow.

It's something we use here in the restaurant

because we have so much scrap from trimming briskets.

Nice. So beef tallow is just beef fat.

So how much pulled pork you want on each one?

What you have in your hand there is perfect.

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

flip it, another couple minutes, right?

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

Flipped it a few times.

Now we got to set it aside and let it rest

so all the juices can redistribute evenly.

Let's pull these pancakes. All right.

And then we can get those eggs on.

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

salt and pepper. That's it.

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

-Perfect. -Oh, my gosh.

-Right. -That is beautiful.

We're gonna finish the whole thing off

with our chimichurri.

We have herbs in here -- parsley, cilantro,

some black shallots, black garlic,

which are fermented, a little olive oil,

just a touch of chili flake, and some vinegar.

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

That's right. Yeah.

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

The same as butter complements pancakes,

whiskey complements pulled pork.

Maple syrup with pancakes.

Look how gorgeous that is.

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

I got just the spot inside.

♪♪

I'm actually a fan of pancakes,

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

if you can imagine that. I can imagine.

I hadn't either until we started making them.

Tender, flaky, but yet substantial interior.

Also very good. Get some of that butter.

Yo! What do you think?

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

It has that pancakes-with-bacon thing

without being too salty

and having a more substantial, meaty bite to it.

And 'cause the pulled pork was touching the plancha,

it gets crispy just like bacon would, you know?

Whiskey and the pulled pork -- perfect together.

It really seems like a no-brainer

that everyone should have pulled pork in their pancakes.

All right. Cut some of that steak.

Make sure I get some chimichurri.

That's necessary right there.

That's the perfect way to do it.

Mmm.

Mmm.

Everything about that plate is perfect.

You took the time to get tri-tip

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

Then you smoked it.

Get just that little bit of smoke on there

and that smoke ring,

and perfectly season and kind of bolster

the flavor a little bit.

Then you get that chimichurri,

and it cuts through some of that smoke,

the acid in there and the fresh herbs.

It's the perfect balancing act, man.

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

You got it. Thanks for coming through, man.

Really appreciate it, man.

Mooking: Next, a fort worth pitmaster

bringing big flavors to his breakfast barbecue.

You're offering the people something familiar

but stretching their boundaries a little bit.

♪♪

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

turned self-taught pitmaster who ran a barbecue food trailer

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

In 2019, he finally quit his job

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

And now he focuses on barbecue full-time.

Whoo-hoo! -This is it.

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

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

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

invested in this smokehouse, derek.

Am I right? -That's right.

I built both of these smokers right here.

This is our sausage smoker.

So this is a 500-gallon tank.

It's an old propane tank?

Propane tank. Yep.

Why do you like the vertical-style smoker?

For the density, so we can fit

a lot of smokers in a small area. Ah!

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

Gotcha. I see some bars.

You're hanging sausages in this one right here?

-That's right. -Right.

And then you got another smoker,

which is basically exactly the same.

Same design.

But there's grates in this one.

So we do briskets in here.

How many pounds of brisky you could fit here?

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

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

That's correct.

So what do you do with all this meat?

Brisket by the pound, meats by the pound.

-Very classic texas, yep. -Right.

And then we do breakfast as well.

We use our brisket.

We use hash browns, pepper jack cheese.

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

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

often has, like, jam and stuff in it.

But over time, it's kind of adapted.

People put sausage, other savory items.

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

in my body to nourish it with texas goodness?

Well, we need to load this up with brisket.

-Yep. -We need a fire going.

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

brisket and fire.

♪♪

so this is a post oak.

So post oak burns really clean.

It's everywhere in texas you can get it.

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

Any particular form and fashion?

So I use the tic-tac-toe method,

allows for the airflow to come in,

everything to catch on fire evenly.

Derek, you know what time it is right now?

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

Derek knows what's up.

It's time to light it up.

♪♪

♪♪

all right, so we have some

beautiful-looking beef in front of us here.

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

our japanese black wagyu briskets.

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

and then they cross-breed it with angus.

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

But as you can see,

and what is coveted of the wagyu beef from japan,

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

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

So we start with coarse kosher salt

and coarse black pepper.

Very texas of you.

And then we come in with other innovative ingredients,

so we have applewood smoked sea salt,

granulated onion and garlic.

-Yep. -We have cumin.

And then we have chipotle chilies and ancho chilies.

Do you like to go heavy or light with this?

So I like to go about a medium-heavy

so I can see the meat coming through.

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

Mooking: You've trimmed these briskets as well.

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

and then you have the bark that caramelizes on top,

which gives all the savory spice flavor.

What's the temperature you're looking at?

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

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

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

Let these brisket cook. Ah!

Tomorrow we make kolaches

and got to load up that other smoker with sausages.

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

That sausage.

The cheese is kind of weaving through there.

Dang!

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

I'm out here in fort worth, texas,

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

These are 500-gallon propane tanks

that have been recycled and repurposed

in a vertical fashion, which is very unique.

It allows him in this limited space

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

We've already cooked a whole bunch of briskets.

We've now removed all of those

and put them in a hot holding box

so that they stay fresh and ready.

Once they're fully rested,

we're gonna turn those brisket into kolaches.

Now, it's an eastern european pastry

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

And mans like derek over here

have been turning them into brisket kolaches.

But in the meantime, we got to load up

this smoker right here with these sausages.

So these are made with our wagyu chuck,

and our wagyu brisket... Yep.

...Sharp cheddar, and fresh garlic.

Man, I see little chunks of cheddar in there.

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

Start from the back and just line them up

even-spaced out so the air can circulate through.

So these are gonna cook for about one hour.

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

All right. So while these are cooking,

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

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

♪♪

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

Yeah. Let's check out the wagyu.

Oh, man, that butcher paper is moist.

It's looking juicy!

Oh, my gosh.

That is looking spectacular.

You ready for this?

Yeah, let me try that.

Check that out.

♪♪

all right, so immediately what I get

is this really creamy, silky, buttery fat

that's kind of coating the palate,

and the meat is just really very, very tender.

You get that butter.

Mm-hmm, buttery

and a more beefy flavor to it as well.

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

to get a little bit better-quality product.

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

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

and start flattening out our kolache dough.

This is prepared biscuit dough

that has enough structure to keep all the ingredients

we're gonna pack inside.

All right. So we got enough brisket here.

How's that look? That looks good.

Press it out about yea big,

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

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

So is this the same seasoning that we used

to season the brisket? It's very similar,

but we also add a hungarian paprika in there.

Gives a little more sweet spice to it.

Then we're gonna do pepper jack cheese,

fit it right there in the center.

And then next is brisket. Like that?

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

Now... Looks good.

...We need hash brown.

Hash brown!

It goes really well.

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

Yeah, it's tough.

[ laughs ]

so show me what you do.

So fold up one of the sides.

Fold the other side across. Fold the other side.

So you're kind of meeting --

all points are meeting at the center.

Right.

Okay. Voilà.

Just like that? That's it.

So we're gonna put these on 375

for about 15, 20 minutes

till they turn golden brown on top.

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

♪♪

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

How about we start with the kolaches? All right.

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

Cheers. Oh, look at the cheesiness.

Oh, dang!

Cheers, my brother.

You know what I love about this?

I've never had this exact thing before.

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

but with a texas smoky-beef slant.

I can see why you sell these like hotcakes.

People line up for them, man.

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

See? Check this out.

These are the same sausages that we smoked.

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

The smell is incredible.

Got some eggs, cheese.

♪♪

mmm. Mmm-mmm!

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

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

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

from the beef that you're using here.

The cheese is kind of weaving through there,

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

and a little creaminess to it,

you know, a little richness to it.

I've eaten a lot of barbecue,

a lot of barbecue in texas.

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

here you come from fort worth

using the best-quality products

and offering the people something familiar

but stretching their boundaries a little bit.

I really appreciate, man.