From Food Insider’s YouTube channel:
Terry Black’s Barbecue in Austin, Texas is known for serving giant beef ribs that are larger than your face. Each day, the restaurant cooks nearly 130 briskets “low and slow” for hours. In addition to the massive beef ribs, you can get an assortment of side dishes all made by hand.
From the description on Vimeo:
This fun, 9 min short-film chronicles 24 hours of preparation by Dr. Howard Conyers, rocket scientist and BBQ Pitt Master as he roasts a whole cow for his Gumbo Jubilee celebration.
Gumbo Jubilee was a community-wide celebration of African-American culinary heritage and foodways, hosted by Dr. Conyers as a part of the 300th commemoration of the city of New Orleans. The event was held on Saturday, October 20th. Many notable African-American chefs, historians and food writers traveled to New Orleans to support the event.
Dr. Conyers, a South Carolina native, has received national attention for his whole pig roasts and lectures on black foodways. However, this was the first time he ever endeavored to roast a 300-pound cow–and it has not been done in the city of New Orleans in over a century.
See science, technology, engineering and great taste collide on a hot plate of fabulous eats from across the Diaspora!
Matthew Odam, food critic for the Austin Statesman, joins House to talk all things Austin food including his latest best Austin restaurants list, tacos, and of course barbecue. The barbecue starts at around the 29:00 mark and includes talk of the inventive stuff LeRoy & Lewis are doing at their trailer, the barbecue/Mexican hybrid at Valentina’s, and of course, Franklin Barbecue.
The folks at Redneck BBQ Lab in Benson, NC – Jerry Stephenson and his sister Roxanne Manley – don’t strictly adhere to eastern or western NC barbecue disciplines and instead pull from all barbecue cultures. Bob Garner visited for North Carolina Weekend on UNC-TV.