How Pitmaster Daniel Castillo Brought Central Texas-Style Barbecue to LA - Smoke Point
Vložit
- čas přidán 25. 08. 2024
- When the pandemic hit, Heritage Barbecue pitmaster Daniel Castillo opened the “O.C. Smoke Kitchen”-a part of his restaurant dedicated to hosting events to serve hospitality workers who lost their jobs due to COVID-19. At this one specific event, he’ll make 800 smoked pulled pork tortas, and we’ll also see how he brought classic Central Texas barbecue dishes like brisket roulade, Texas bourbon smoked ham, red and green chorizo sausages to California. Read more about Heritage Barbecue from Eater LA: trib.al/BJ0Lr53
Credits:
Producer/Editor: Connor Reid
Director: Jimmie Armentrout III
Camera: Jimmie Armentrout III, Ricky Rose
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of ‘Smoke Point,’ click here: trib.al/Js8XAeF
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our CZcams Channel now! goo.gl/hGwtF0
Love how ego less this young man is and how he makes spaces for his coworkers and highlights tallents, I see him expanding his kindnesses and love shared and his eventual enlightenment. Pleasure watching such contents , thanks for feeding us good clean oats, not the kind that has traveled thru thru the horse already;-) Be Exceptionally Blessed , each of us. BBh
I went there this past weekend. This place is great.
So...... Nobody bringing up the fact he has "BRISKET" tatted on his Neck?
Sign me up... Down for a few slices from the Point.
I was about to comment how I love that his neck tattoo says brisket and he does smoking meats. XD lol
I'm not a big neck tattoo guy but that is some hardcore dedication and love to the almighty brisket. Respect
I love the passion they have for their products.
I'm a Texan AND I APPROVE!!!
love the way he introduces his staff. Seems like a great guy to work with
Latino Matty Matheson's killing it
Respect coming from central Texas, look delicious to me. Good job!
The best thing about BBQ is it’s capable of surviving the worst situations. It’s already made for something like COVID, most of the time it’s already in a to go box. It makes me proud to be from the BBQ capitol of Lockhart Texas
YOU COULDN'T AT LEAST CUT A SLICE OF THE CHEESECAKE!!!
This is the true definition of BBQ
If I fly across the country and it turns out half as good as it looks in the video, it will be worth it.
When Robert Plant sang Going to California with an Aching in my Heart... This is what he was talking about !!
This guys deserves an award ...no doubt
He is one out of six Orange County restaurants to be awarded the Michelin's Bib Gourmand
If anyone wants great brisket in/near Santa Cruz, California:
There is a deli that has stayed open during the virus (walk-up & take-out) two blocks from the beach and the owner smokes 2-3 briskets every day. He sells out everyday, too!👍😋
Seabright Deli on Seabright Ave. Best brisket in Santa Cruz!
Using the saw backwards through the barrel is terrifying. Instant kick-back 🤕
He has brisket tattoo on his neck, so I’m pretty sure he knows what he’s doing
@@dszgonis i dont see how one relates to the other, anyone how tattoos his neck automatically knows how to handle a bladesaw?
He doesnt even know where to put his hand.
I was watching the whole time for this.....
@@dszgonis People who know what they're doing have scars to prove it not tattoos
@@derpizzadieb It a joke dude.
I mean he's got "Brisket" tattooed on his neck... ✅
Bravo! Great job. Love to try all these in particular that Brisket Roulade and pairing it with a Cali Zinfandel! 👏🏼👏🏼👏🏼
Never seen this done with brisket before ...
The song at the end is catchy as hell...lmao.
Shouts out from Texas, this a beautiful take on the tradition, very inspiring as well.. puro pinche tejano!! 👍🏽💪🏽🙏🏽
Wow! Incredible stuff going on, there. Awesome job!!
Had to like the video just for the amount of sandwich y’all give everybody per sandwich. Those are some big mothers!
All the way from Capetown south africa God bless you guys..
You guys are totally awesome. If you are ever in Australia, you must stop by my son's place near Melbourne (SethrosBBQ). You seem to be cut from the same piece of pork!! I've never tasted his stuff but if the eyes could taste, you both would have a steady customer! Thank you for helping others during these difficult times. Good on you!
That's a hefty torta!
Central Texas Style BBQ ingredients, ready, ok salt & pepper and oak wood boom that’s it. That chorizo looked amazing tho.
WTH!
2:25 the Smoker says Hugoton Kansas, my home town.
It’s a VERY small town in the bottom left corner of Kansas. Small world we live in
Heritage BBQ is great!
That ham looked fantastic! Well...so did everything else. But that ham!
Lived in Austin (TX) for 16 years and I swear I can smell/taste your product through my 'puter screen (DROOL!) Best Wishes!
I have heard of almost everything but never barbeque cheesecake! I want to eat that ham so bad!! I can just imagine slices of that hot ham on a sandwich with sharp cheddar and a grainy mustard sauce.This is so darned impressive and unique.
Haven't made it to his B&M yet but I've been to a couple of his pop-ups and so worth the wait in line!
god bless u man be like human and help poor and needy
Y’all are doing great things for the hospitality industry! Hope to try your bbq on our food channel soon!
Try garlic too in the seasoning
um... this looks like the best place to eat in the entire USA ... that cheesecake and that butterfly brisket got me thinking profound right here and now...
What was beeped when he was talking about the ham?
Probably the complete description about the ham they were cooking. Its their recipe, they might lose business in these trying times.
I really want to eat it
It looks really delicious
The Best BBQ. All the best to you guys with your new resturant.
Much respect brother. Love the passion in his craft.
I used to be a KC BBQ Judge and now live in LA. I want to check this out
I have noticed your comment from a while back. Did you get to try Heritage BBQ? If so, what are your thoughts?
Amazing, would be awesome to have this stuff in Portugal
Absolutely Fantastic.
Shout out to Kelly's Korner Tavern! Not bbq, but one of the best sports bar and craft beer spot around the OC!!!
Seeing the Thumbnail I thought it was Brendon Frazier 😂
🤣🤣🤣🤣
Great job Daniel! Where are the other Pitmasters?
This guys is amazing 👍✌️One of the best chefs and first one of the best people ✊🏻Keep Work and everything will be GOOD👏🏻Good Luck Guys
Why bleep out the name of the Virginia ham?
3:50 jesus christ check out that sick keyboard solo
Looks so good
Great sound
That brisket roulade looks peng!
Omg, looks so good.
That Cheesecake was not slice!! I was waiting for it.
The dude look like the vocalist from falloutboy 😎
Kia Ora from Auckland, New Zealand…
More like brought it to SoCal not LA. Orange County ain’t LA. Would love to try this tho
Exactly.
His que ain't central Texas either.
@@sirbigpappy it's hipster douche bbq
@@sirbigpappy Being in San Antonio, I can 100% vouch for this statement.
This ain’t central Texas style I’m sorry, it’s just not.
such a nice guy 💪
40 pork butts?!
Okay fine, but what is everyone else going to eat?! 😜
Bro😁👍 You *REALLY* do have a Passion for Food!👍✌ I guess I do too cuz I see ya in almost every food channel 😁👍✌👋 Cheers
@@Timenow1 bruh 😂
Very nice!
South Central Texas stand up!
Good ppl doing good work 👍
Epic video
Whatttr your bbq at Kelly’s Korner and I haven’t seen you guys yet!!!? That’s in Placentia/Yorba Linda bar next to Rembrandt
It was a one-time location for a special event. Their brick and mortar is in San Juan Capistrano.
Good guys!
2:28. That's California, us and our code.....
I would say the guy with BRISKET tatooed on his neck knows his barbecue
hell yeah brother
Hi there I love all the videos
I wonder what the green chorizo sausage and the smoked cheese cake is gonna taste like
I've been looking for good green chorizo everywhere down here in San Diego... Any suggestions?
Come to NorCal
Reading these comments and discovering all these pissed off texans was worth it. Everyone chill the hell out, and remember the Cowboys will still suck this year.😉
Someone does well for themselves and all the sensitive people gotta hate.
I didn't see one element of that que that screamed Centex.
I wonder what you do with all the time you save from abbreviating
He looks like an American Jamie oliver
*How much barbecue is there?*
Wow~ so cool~^^
Where do you get that Califas white oak?
100% lads and lasses,
That avacado plays no roll lmao
How do you sterilize the tops, inside, etc., of the bourbon barrel after the raw meet hits the sides, both before and after each leg?
They don't- the barrel was used only once.
Hello Karen
Now it’s time for our sausage party
If that marinade was acidic. he shouldn't be wrapping the meat in aluminum later...
nice music cues lately Eater!
Exactly, butcher paper would be better
To Orange County!
1:17 made me moan outloud
Oven cooked a massive pork shoulder yesterday and it almost came out this tender
Sub is huge but how the hell am I supposed to eat it lol look great though
Chef Danny should wear a mask
3:20 OH GOD WHY
I can hear every Texan crying
Shout out to FatStack Smokers! ✊🏾
When you see a guy with brisket tattooed on his neck, you know it's gonna be good! or weird...
Nah... he's just a hipster
inkd42088 their prices are definitely hipster
Try his food, and be the judge for yourself.
I respect what hes doing, but he should be wearing a mask when interacting with so many other people
That Saw and the barrel gave me a headache
Texas style my ass
Since when is Orange County considered "LA"
When you aren't from so cal everything down there is LA foo
Arthur Soto but the fact is, everything ain’t LA foo. That’s like saying Palmdale is LA. When it’s in the desert.
Salvaje
What is a pitmaster tho
who ever is in charge of the pit
@@georgecram Also, one who has developped a mastery behind the pit. You can become a pitmaster in your backyard, in the competition circuit or running pits
at restaurants.
Meat shortage? 🤔
I love the passion, but you guys realize the barrel is a gimmick right? The medium through which the flavors (oils)would "transfer" their flavors to the meat is largely air. Whiskey ages in a barrel because it comes in full contact with the oak and penetrates it over MANY years.
Bourbon barrel...from Texas. What?
Bourbon is from KY
@@flatsix245 Not necessarily. It's defined by ingredients, not location.
@@flatsix245 Wikipedia: On May 4, 1964, the United States Congress recognized bourbon whiskey as a "distinctive product of the United States" by concurrent resolution. Bourbon may be produced anywhere in the United States where it is legal to distill spirits, but most brands are produced in Kentucky, where bourbon production has a strong historical association
It’s not it LA it’s in Orange County!
The OC is not LA....