Ep. 60 : Where Barbecue and Sports Intersect

In this episode of the Black Smoke Barbecue Podcast, Brandon, Tee and Alton discuss a variety of topics including their Super Bowl experiences, the food they prepared for the game, and the Dallas Mavericks' recent controversies. They also speculate on the future of the Spurs in Austin and the vibrant barbecue culture in the city. In this engaging conversation, the hosts delve into the vibrant barbecue scene in Austin, discussing their favorite spots and the abundance of great barbecue options available. They share insights on new cooking equipment, particularly a versatile kettle grill, and explore the often-overlooked pork tenderloin, highlighting its potential when cooked properly. The discussion shifts to the brisket debate, with one host praising another's brisket-making skills. They also touch on the importance of feedback in cooking, particularly regarding a delicious mac and cheese dish. The conversation wraps up with innovative cooking techniques, including beer can chicken and the idea of smoking and frying a whole bird, showcasing their creativity in the kitchen.Chapters00:00 Introduction to the Black Smoke Barbecue Podcast01:55 Super Bowl Reflections and Team Performances08:54 Super Bowl Cooking Highlights13:42 Dallas Mavericks Controversy and Fan Reactions19:00 Kobe vs. Shaq: The Lakers Dilemma20:02 Luka Doncic: Talent and Controversy21:46 The Future of the Mavericks: Speculations and Strategies25:05 Austin Spurs: The Potential Move27:30 Austin's Growing Sports Scene29:32 Barbecue Culture in Austin32:37 New Cooking Equipment and Techniques35:58 Pork Tenderloin: An Overlooked Gem41:14 BBQ Adventures and Recommendations43:38 The Rise of Tri-Tip and Other Cuts46:42 Brisket vs. Other Meats: A Personal Preference49:49 Mac and Cheese: The Perfect BBQ Side50:41 Innovative Cooking Techniques and Tools53:33 Flavor Enhancements: Marinades and Injectables58:07 Creative Cooking Ideas and Future Plans