Monk: Zagat travels from New York to Lockhart, Texas to understand why post oak is so instrumental to that style of barbecue. Post oak – so named because it grows straight enough to make fence posts – is native to central Texas and in this video is referred to as “wholesomely sweet” and the “terroir of Texas barbecue.” The host even spends time with the hardworking laborers who have cut down and split it for Kreuz Market since 1975 before treating them to a meal there (a nice touch).
(h/t The Smoke Sheet)
Texas’ Hill Country is known as the center of American barbecue culture thanks to an abundance of amazing local ingredients. And while most people recognize cattle as the secret to the state’s legendary cuisine, it’s Texas Post Oak that helps put everything in motion. The wood is so popular that restaurants like New York City’s Hill Country Barbecue Market won’t use anything else, even if it means having it shipped over 1,700 miles every week. Zagat traveled to Texas’ famed Kreuz Market in Lockhart to discover what makes this regional wood a favorite amongst pitmasters – and why making that beloved brisket is a lot more dangerous than we think.