On this weeks episode of Lets Eat In, Cathy Erway is joined in the studio by Daniel Delaney of VendrTV and the new barbecue workshop, Brisketlab. Back in Austin, Daniel bought an eighteen foot barbecue smoker, and hes brought it to New York City to make some succulent barbecue brisket. Tune in to hear why Daniel decided to stop talking about food and start making it! Learn more about brisket, and what about the meat makes it a difficult cut to barbecue. Learn more about the goals of Brisketlab, and how the project grew so rapidly that it has become difficult to get a taste of Brisketlabs barbecue. Fire up your smoker, grab a little salt and pepper, and tune into this episode of Lets Eat In! This program has been sponsored by Tekserve. The craft of making barbecue is much more related to being a butcher or something like a cheesemonger than it is like being a chef. Its much less about innovation, and its more about execution and refining a craft. The problem with barbecue that doesnt exist with other foods is that the iteration is super slow...How do you really refine it? --Daniel Delaney on Lets Eat In
On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Daniel Delaney of VendrTV and the new barbecue workshop, Brisketlab. Back in Austin, Daniel bought an eighteen foot barbecue smoker, and he’s brought it to New York City to make some succulent barbecue brisket. Tune in to hear why Daniel decided to stop talking about food and start making it! Learn more about brisket, and what about the meat makes it a difficult cut to barbecue. Learn more about the goals of Brisketlab, and how the project grew so rapidly that it has become difficult to get a taste of Brisketlab’s barbecue. Fire up your smoker, grab a little salt and pepper, and tune into this episode of Let’s Eat In! This program has been sponsored by Tekserve.
“The problem with barbecue that doesn’t exist with other foods is that the iteration is super slow…How do you really refine it?” —Daniel Delaney on Let’s Eat In