Everybody For first we feast, I'm Sean Evans come unnatural from Fletcher's barbecue and Beautiful Guan is Brooklyn, where I'm joined by Barbara Dunkelman and Bernie Burns, Barbara and Bernie, or two of the visionaries behind the wildly popular YouTube channel Rooster Teeth for a week over week.

Catch fresh episodes of Red versus Blue.

Oh, that was amazing, always open and so much Maur, Barbara and Bernie guys just got off the plane from Rooster Teeth H Q.

In Austin, Texas, fertile hunting ground for some of the best barbecue in the United States.

We're here to see if New York's burgeoning barbecue renaissance could match up to the old guard.

And Bernie, I want to start with you because I've seen your barbecue vlogs.

You think perfect combination of wood smoke and it just it smells so good in here.

When I say New York barbecue, what are the things bouncing around in your brain right now?

Well, barbecues one of those things.

It's almost like a religion.

If you go to different parts of the world, it means different things.

But for in Texas, barbecue means beef.

It means beef brisket, beef ribs, I'm coming in.

I gotta admit, as a skeptic, I really am.

I can't imagine will hold up, But we'll see.

We'll see.

We'll see.

And Barbara, you're from Canada.

Anjali, can you talk to me about your introduction to Texas barbecue?

What's it like?

The culture there as a Canadian, experiencing barbecue in Texas was like meeting God for the first time.

Really?

Yeah, it was a very strange feeling, but, um, they do it right.

You know what they're doing.

But the dish to me always comes down to brisket.

That's always the standard.

Like if I go to a new pizza place, I have to try just the cheese slice to see if they got that right for me.

It's brisket.

Well, you know, we love a good segue way.

At first we feast.

So thank you very much.

Bernie, we're gonna have some brisket here in just a second.

But first, an awkward throw to the kitchen to figure out what the hell were eating for lunch.

My name is Matt Fisher.

I'm the executive chef and pit master, a Fletcher for From Barbecue in Brooklyn, New York At Fletcher's, we cook what we call Brooklyn barbecue, which is a combination of the techniques and traditions that you find in America's historic barbecue cultures.

Amped up through the international cuisine of New York City.

A little more smoke, a little more spice, little more collision of flavors.

My love of barbecue started when I was about five years old, and as I got older and learn more about cooking, I really began to appreciate the time and the craft and the culture behind all of barbecue and through years and years of trial and error started creating a style that we call in New York style of barbecue when you have people come in from North Carolina, Memphis, Texas, wherever and they go, man, that's good barbecue.

It doesn't matter.

I don't think that's good Texas barbecue.

They say.

That's good barbecue, that that's everything.

So here we are with Fletcher's brisket, which, as Bernie mentioned, it's the cornerstone of Great Texas barbecue.

Chef Matt calls this a blend between Texas and Kansas City styles.

It's smoked over red oak and sugar maple for about 18 hours, and the rub includes international flavors like chipotle ancho chilies and Indian spices like That's good smoky.

So it's definitely a very unique smokiness that you wouldn't find.

There's always a choice when you're eating brisket, you know to get either a moist cut or get a leaner cut.

And I would have trouble bouncing that.

This is great because it feels like it's right in between that nice layer of fat on it and the rubs like right there, that is there a part of you that thinks we're over complicating things over here in New York?

Thanks.

But with brisket, if you add a little bit, it adds a lot, right, because traditionally the brisket that we have in Texas, it's brisket and then just rubbed with salt and pepper.

And that's it.

It smoker.

That's it.

There are places in Texas where they will not give you sauce, and if you ask for it, they ask you to leave.

They consider to be insulting.

Is brisket a thing?

In Canada?

It is, but it's actually technically smoked meat as well.

So we have Ah, one.

My favorite place in the world is actually Schwartzes, which is in Montreal, and I do smoke sandwiches there.

But it's definitely not what you would think.

Brisket is like here It's completely different.

Can't have a barbecue video with some people from Austin without mentioning Franklin's, which is iconic one of the great barbecue spots in the country.

People line up for 24 sometimes six hours for a meal.

So on this brisket, how long would you wait?

I don't normally wait in any lines.

Like I've never waited in the six hour frank in line.

There are actually people who make a living waiting in that line for other people say you paid to do that, but this is great.

Um, this would be a definite place.

I would line up around the block four.

And that's a good thing for me because I don't get lines that long.

Usually saying a lot for Bernie.

Barbara.

Yeah.

Not typically someone to wait in line.

I have very little patience, but I would wait a good three hours from Whoa.

I think so.

All right, so now we have beef ribs.

Look at this park right here.

So my guess is there's gonna be a lot to pick up here.

Oh, man, this is an incredible amount of flavor in the moist.

This is crazy.

It's so soft.

So this secret here is that you have a barbecue sauce, mustard blanket, and then it all gets brought together with the dry rub, which just keeps all that moisture in.

And that's why you just have this succulent fall off.

The bone melts in your mouth.

Meat of fact on the beef ribs.

Good.

Like I feel like this, I should just I'm done up.

It's dedicated to just bring it out the best flavor in the meat itself.

It's just just this approach to making out how moist it is.

You can tell that everyone is on board with that tomb because nobody has reached for the barbecue sauce.

Everyone is just eating it as it was served did not even realize that without a cherry sauce, How does it compare to some of the best beef ribs that you've had in Texas?

I've forgotten about all beef ribs in Texas.

I, uh, my favorite B for have been Texas is from style Switch in Austin and this to me.

So far, of the two dishes we've had feels the most like home most like Texas barbecue, and they nailed it like this Beef rib is incredible, absolutely incredible So we've had beef rib.

We've had breasts.

Get those air staples in Texas barbecue.

But here we're going a little bit off the beaten path of Char shu pork.

The chart shows a Chinese inspired pork shoulder that has cut into steaks marinated in ginger and soy, then smoked for six hours.

This dish, it's all about the sauce.

Fermented bean paste, rice wine, ginger, soy, Sichuan peppercorn sugar.

Five spice closest thing I've had to.

This should be like a pork loin for, you know, a pork chop.

But some of the places that specialize in that I love Ginger and that sauce has a really awesome ginger flavor to it.

But here's the elephant in the room where I think that it would be New York calling people from Austin, Texas, barbecue snobs, right?

I think if this was on the menu at a Texas barbecue place, I think that you would literally hear someone in line say that where they go.

Wow, fancy that.

No, that would be the one comment, you know, and people would definitely be skeptical, and you'd get a lot of naysayers saying you can't have this kind of a dish in a traditional Texas barbecue place.

But someone will try it and love it, and then we'll go back to that place will be known for it.

They met Austin know they have a lot of very eclectic food, and a lot of it's like very different the rest of Texas.

Like if anywhere, it would work in the Austin.

So when you guys have had this dish, I wonder which side of the coin are you on?

Is this the new wave or is it sacrilege?

Should barbecue cross pollinate or should it stay in its lane?

I think ever since becoming a full fledged Texan that I've become a bit of a barbecue snow honestly, like you mentioned before, where I like it the way it is barbecues, a religion like pizza.

You know, you could do lots of cool things with pizza, but you're always gonna go back to the classic style.

I think so.

It's always great to have the new things into Bill, try different stuff.

But yeah, I think I would always gravitate back towards the traditional South.

Well, if you heard it from people who got off the plane from Boston, you know it's gospel when it comes to barbecue.

Barbara.

Bernie, thank you so much.

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First, beefy Shaun Evans.

You already know otherwise you wouldn't be here.

Hope you have the best Tuesday of all time.