BBQuest (2018–…): Season 1, Episode 3 - San Antonio - full transcript

Barbecue enthusiast and native Texan Kelsey Pribilski on a quest to find secret menu items and local flavors in San Antonio with the help of accomplished chef and restaurateur Johnny Hernandez.

- I'm Kelsey Pribilski,

a barbecue enthusiast and native Texan.

I'm criss-crossing the state
in search of local flavors

and secret menu items.

With the help of some renowned chefs

and prominent pitmasters,

there's no telling what we might find.

♪ Still drivin' ♪

(cool rock music)

- [Kelsey] I'm in San Antonio,
just a few hours from Mexico.

This city's mission-style
architecture pays homage

to its Latin American roots.

From fiestas to food,

San Antonio has a distinct local flavor.

I'm here with Johnny Hernandez,

accomplished chef and restaurateur.

- Kelsey, welcome to San Antonio

and to our beautiful river walk.

- Thank you.

- I grew up on the west
side of San Antonio,

and San Antonio, very much like

the neighborhood I grew up in,

is rooted in Mexican tradition
and Mexican heritage.

I think you're gonna see
that, you're gonna taste that,

and that's what makes us San Antonio,

and that's what I'm
happy to share with you.

- Cool, I'm so excited, I love it.

You're kind of like a local
celebrity here in San Antonio,

so I'm really looking forward
for you to show me around.

- We have some of the best
pitmasters in the country,

and I'm excited to show you that.

- Woo, I'm so excited
to try some barbecue.

But, what I'm really looking
for are some secret menu items,

you think you can help me with that?

- You know, I'll make a few
calls, I can set that up for us.

- Awesome, cool.
- For sure.

- Well, you ready?
- Let's do it.

- Let's go.

(western music)

For our first stop, Johnny
took me to 2M Smokehouse.

This relatively new spot was started

by two long-time friends with the dream

of opening a brick- and-mortar restaurant.

Everything from the tables
to the smokehouse itself,

they built by hand and
finished in late 2016.

- [Joe] Hey, how's it goin', Johnny?

- Hi.
- How are you doin'?

- Good to see you.
- Good to see you.

- I want to introduce you to Kelsey.

- Oh, how you doin' Kelsey, Joe Melig.

- Nice to meet you.
- Nice to meet you.

- [Johnny] So Joe's the
co-owner here at 2M.

- Cool.
- Yes.

What can we do for you?
- So let's do brisket,

we gotta try that beef chorizo.

- Absolutely.

- And let's do one of
those beautiful beef ribs.

- Dino rib?

Absolutely, we'll get you taken care of.

- Question, do you have
anything special or off the menu

that you could give to us?
- Yeah, specialty item?

Yeah, we sure do, we'll
take care of y'all.

- Cool, all right, thanks!

- Go have a seat, we'll take it to you.

Thanks, John.
- Thanks Joe, thank you.

This is where it gets exciting. (laughs)

- [Kristen] Yeah, tell
me a little bit about 2M,

what do you know about them?

- 2M is really carving a name
for themselves, you know,

not only in San Antonio,
but across the country.

You know, Esaul the pitmaster, you know,

growin' up in San Antonio
feeds, I think, his creativity.

And his passion for what he
does, it shows up in a bold way.

- What do you think the
secret menu item's gonna be?

- Well today's a special day.
- Oh yeah?

- We're gonna have barbacoa today.

It is a dish that is iconic to San Antonio

to the Hispanic heritage.

Esaul here at 2M does it in
a, in his own unique way.

And I mean, what's special about it is

you can only get it once a month,

the first Sunday of every month.

- Really?
- Here at 2M, so.

- So we just happened to
be here on the one day

that he's preparing it.
- We timed it perfectly!

- That's awesome!

- Hey, how's it goin'.
- Oh man, look at this.

This is gorgeous.
- Whoa!

- [Joe] Little spread there, some beef.

So right here we have a beef rib,

couple slices of some fatty brisket,

and then right here's some
house-made beef sausage.

- [Johnny] See, look at
that gorgeous brisket,

look at the bark on that, the color.

You know, there's a lot of
love that went into this.

- Absolutely, yes there is.

- [Johnny] And now the ribs
are one of their signatures.

I mean, these are just
unbelievably gorgeous.

- [Kelsey] I really like the
seasoning on these a lot.

- You can see a little bit
of that Mexican chorizo,

the flavor, the spices
kinda come through that.

- Hey guys.
- Hey.

- Here it is.
- There it is.

- [Esaul] Got some
barbacoa here for you all.

- Hi, I'm Kelsey.
- Hell, Esaul Ramos.

- So nice to meet you.
- Good day chef, how you doin?

- Hey Esaul, good to see
you, man, it looks gorgeous.


- [Kelsey] Please tell me about this dish.

- [Esaul] Yeah so, so these
are, this is barbacoa,

this is beef cheeks.
- Okay.

- [Esaul] It's normally
cooked in the ground.

We can't do that here, so
I just try to recreate it

as best as possible inside of the smoker.

So I'll go ahead and wrap
it up in banana leaves

and it gets kinda just
cooked in its own juices.

- [Johnny] This is a, a, a,
an iconic dish of San Antonio.

It's been the food that our people eat.

You know, I don't think
there is a Hispanic kid

in the city of San Antonio
that has not woken up

to Saturday morning barbacoa, okay?

- Yeah, yeah.
- Oh, I love it!

- And this is how we eat it, in a taco.

- Okay, okay.
- So that's for you.

- Look at that.
- How did you guys meet?

- Met in high school, actually.

- [Esaul] We just became buddies and then,

we just never stopped being buddies,

so then it just went from there.

- Who came up with the
idea to start a restaurant?

- It was kinda both of us,
like, growin' up as a Texan

well you, you know, you barbecue a lot.

And then also, growin' up as a Mexican,

we always have parties every weekend,

so you just put those two together

and it was always really nice.

- It's a barbecue party
all the time! (laughs)

- And then, I don't know, we just kinda,

one day we were just like, "Hey, you know,

"it would be nice to, you
know, own a restaurant,

"you know, we should open
up a barbecue joint."

- So, I know that opening up a restaurant

is incredibly difficult,

what was the process like for you guys,

how did you get started?

- Well Esaul and I would
just put our pennies together

with what we had, we didn't
come from deep pockets.

- If you're willing to put
in the elbow grease yourself,

you can definitely stretch it. (laughs)

- The time equity is big.
- Yeah, yeah.

- Time is big.
- That's true.

It's huge.

- [Kelsey] Speaking of time
equity, I've heard a rumor.

Do you guys sleep here
to tend to the brisket?

- For the first year we
would get here on Wednesday,

Wednesday morning at
like 4:00 in the morning,

and we wouldn't see
our wives until Sunday,

7 o'clock at night.

- That is a commitment.
- Yeah, yeah.

- [Johnny] I mean, you can
taste it, you can see it.

- How do you think the
menu kind of reflects

the traditions and your
personality and your upbringing?

- [Esaul] So it's like, you know,

instead of doing pickled red onions,

we do pickled bell peppers.

It brings back those days when
we make fajitas and stuff.

It's those little things
that we kinda just

bring whatever it is that we grew up with,

we try to put 'em on our menu.

- Well thanks for talkin'
to us, and this is delicious

and very different from anything
else I've tasted so far.

- Thank you, thank you.
- Thank you.

- Yeah, and Chef, and Joe,
just for your success,

congratulations but thank you
for staying in San Antonio.

- Oh yeah.
- It's good to be here.

- But also just, you know, you know,

putting that unique San Antonio, you know,

in what you do and you love every day,

and it shows in the food.

- Thank you.
- Oh, thank you, thank you.

- Thank you very much,
well, we gotta get back to,

gotta get back to the grind.
- Yeah, and we will continue.

- Thank you for comin'
by, we appreciate it.

- So nice meeting you.
- Thank you so much.

- So nice meeting you.
- Chef.

- Gracias.

- Right, this is my favorite part.

Johnny and I headed just out of town

to check out Natural Bridge Caverns,

one of the largest cave systems in Texas.

This awe-inspiring natural wonder

is equally stunning as it is mysterious.

Explorations are still
ongoing as new passageways

are actually being discovered each year.

Plus there's tons more to do here

outside of exploring the caves.

It's just... (laughs)

It's so pretty.
- It is.

- Hey, y'all.
- Hey.

- Hi, my name is Matt,
I'll be your tour guide.

Yeah, nice to meet you Kelsey.

- Johnny.
- Johnny nice to meet you too.

So I guess you figured out

why we're called Natural Bridge Caverns.

- Yes, definitely. (laughs)
- Yeah, yeah.

You guys ready to see it?
- So ready, let's go.

- All right, let's get down there.

Let me tell ya a couple of things

about how the cave was discovered.

Natural Bridge Caverns, up
until 1960, was a ranch.

Some cave explorers got
permission from the landowners

to look around and this
is what they found.

- [Kelsey] Oh my gosh.

- So this room is called the
Hall of the Mountain King,

and it's the largest room
in Natural Bridge Caverns.

It's really big, it's about roughly

the size of a football field.

- What?
- Yeah.

You guys can imagine, you know, in 1960,

they didn't have really bright
lights like we do today.

They couldn't even see the
walls and ceiling of it,

they just were in this giant black space.

It's only later on, you
know, that they realized

how big the room was
that they had discovered.

- This has been so cool.

- [Johnny] I know, I love
that you can just escape

and experience something
so unique as the caves.

- Definitely.
- Yeah.

- All right.
- So.

- Let's get back to the city.
- Let's do it.


- [Kelsey] Next, we headed into Southtown

to check out local
institution, B&D Icehouse.

Once used as an actual icehouse,

this building was converted
into a bar in the early 60s,

but since closed.

In 2014, they reopened and
began selling barbecue.


- Johnny!
- Hey, Laura.

- Hey!
- Thank you for meeting us.

- No problem.
- Thank you.

Hey, and I wanted to
introduce you to Kelsey.

- Hi, Kelsey.
- Hi.

- I'm Laura.
- Nice to meet you.

- It's nice to meet you too.

- So Laura is the pitmaster,

and she has been an integral
part of the opening of this.

She's a woman in a really
male-dominated industry.

It's not only restaurants,
but just think about it,

pitmasters, how many women
pitmasters do you know?

- You're the first one.
- Man. (laughs)

- Should we take a seat?
- Yes.

You know, icehouses have
been a part of Texas culture,

and there are just a handful
of 'em left in San Antonio.

This happens to be one that's
just closest to downtown

in King William and, and now
it has some great barbecue.

- Yeah, good.

- That's awesome.

- Well, do y'all want a cold beer?

- Yes!
- All right, hey, Vinny.

Can we grab some beers?
- Sure, sure.

- This is Vinny.
- Vinny, nice to meet you.

- Kelsey.
- Vinny, nice to meet you.

- He helped open B&D as well.

- Ready for some Texas beer?
- Yes, please.

- Yeah, let's get you set up.

- Thank you.
- No problem.

- [Kelsey] Vinny, what can you tell me

about the history of this place?

- [Vinny] It's from 1961, that's
when they first opened up.

It was Bruno and Diane's, so
that's what the B&D stands for.

Now it stands for Barbecue and Draft.

They kept as much of the
building as they possibly could,

they did, of course,
modernize portions of it,

in order to get the draft system in here.

There used to be ice blocks,
back a long time ago,

when that was still a thing?

You can fake this look,
but it's hard to do.

- You can't fake this!
- All this-(laughs)

- There's even a garage
door, okay, look at this.

- Yeah, this is incredible.
- Awesome place.

- Y'all ready for some Texas barbecue?

- Yes!
- Yes!

- Yeah?

All right, all right.

- I think we wanna try the Frito pie

and the Southtown Slammer.

- And is there like a special,
unique item that you could...

- Sure, I'll bring something out.

- All right.
- For sure.

- [Vinny] Okay, sounds good,
let's get you all set up.

I'll get that out to
ya, I'll be right back.

- All right, sounds good.
- You're welcome.

- It is so beautiful in this neighborhood.

- This is San Antonio's
first neighborhood,

it's King William, which
is part of Southtown.

It's, you know, peppered with
beautiful Victorian homes,

old buildings, it is gorgeous.

Yeah, so.

Oh, here it is!
- Here we go.

What you've been waiting for.

All right, there's a Frito pie.

- All right, look at that.
- And the Southtown Slammer.

- [Johnny] Just love that, love it.

- Oh my gosh, that looks incredible.

Please tell me about
these dishes right here.

- Well this is our Southtown Slammer,

it's one of our sandwiches we offer here.

Has a couple of beef sausages on there.

And then we get one of
our jalapeno poppers,

it's basically a jalapeno
stuffed with cream cheese

wrapped in bacon, set for a couple hours,

so it gives it a little bit of spice.

And then we just throw on
some potato chips on top,

and the idea is to kinda slam it down

to get that nice potato chip crunch.

And then this is our choppy Frito pie,

it's basically chopped brisket
smothered in our house sauce.

We top it off with some cheese,
some sour cream, tomatoes,

and some of our Shiner Espresso
Molasses Barbecue Sauce.

- All right.
- I will get back to these.

What is the secret menu item?
- That's our Cheesy Chop.

So, yeah, basically, it's again,

it's our brisket simmered
in our house sauce.

And then we pair it with our
house-made mac and cheese

and we kind of do add some green chilies

to the mac and cheese, so it
gives it a little bit of heat,

but nothing too crazy.
- Wow.

- Laura, tell us about the brisket.

I mean, walk us through, you
know, where do you start,

how does it end, what makes it unique?

- Well the briskets here,
we rub them in gochujang,

which is like a chili paste.

Then we rub it down with
equal parts salt and pepper.

Then we'll smoke 'em for about 12 hours,

let 'em rest for, you
know, about six hours,

and then we slice 'em for service.

- [Kelsey] So, Laura,
you are a rare breed.

You are a female pitmaster.

What is it like in this industry for you?

- Well it is a very
male-dominated industry,

but I was just kind of like, dove right in

and I'm just intrigued
by the whole process,

there's no gauges, there's
no set it and forget it,

no timers, it's all,
you control the smoke,

you control the heat, it's all up to you.

- Now Laura, now on the brisket,
I mean, I taste a lot of,

you know, you taste the
spiciness, the pepperiness of,

on the rub, but I love the sweetness.

You know, the sweetness of the sauce

that really kinda cuts in place with that

and it goes killer with that mac.

- That is bomb.
- You can have the macaroni,

I'm gonna dig in to the Frito pie.

This takes me back to
when I was a little kid.

They cut the top off the Frito pie package

and then they pour the
chili, they put the cheese,

the cream, the salsa.

- Did you grow up around
barbecue in your life?

- Growing up, I never really
got into barbecue or anything.

My dad didn't really, you
know, he would grill, you know,

hamburgers, stuff like
that, but never, you know,

brisket or really ribs, so.

- [Johnny] Well, pitmasters are rare.

And it takes true
commitment and it's like,

as chefs, you do a lot
of different things,

but as a pitmaster,

you're dedicated to that style of cooking,

and you have to passionately love it.

- You do.
- Or you will get nowhere.

- Oh yeah, you have to love it,

you have to embrace the smoke,
you have to embrace the heat,

like, people, they'll be like,
"Oh my god, aren't you hot?"

Like, but it's like, when I'm
at work, it doesn't bother me.

- Totally.
- Right?

- I don't mind sweating
from open to close.

- Well, your dedication
shows through the food.

I'm diggin' it, lovin' it.
- I agree.

- All right guys, well,

unfortunately I gotta get back to it, so.

It was very nice meeting you.
- Thank you.

- [Kelsey] So nice meeting you.

- And it's always great seeing you, okay?

- Gracias, thank you, so much.

- Dude, this macaroni with
brisket is from another world.

- Mm-hm.

- Steal my macaroni!

Johnny and I rode down
the Mission Ridge Trail,

which winds along the river
to the San Antonio missions.

This eight mile trail starts
at the most well-known mission,

the Alamo, and provides a
seamless path from the city center

to each of the sites.

The missions were built
by Spanish colonizers

in the 17th century and declared

a national historical park in 1983.

Today, they are active museums

which preserve historical architecture

and some still serve as
active church parishes.

So where are we?

Tell me a little bit about the history.

- All right, so we're at Mission San Jose.

It's referred to as kind of
the queen of the missions

'cause it's the largest
of the five missions.

A couple years ago, UNESCO
accepted our missions

as world heritage sites.

The only one in Texas.
- Oh, wow.

- So it's quite special, but
it's also a huge recognition

that now helps the preservation

of our missions moving forward.

- What do you think life
was like back in the day

when this was more of an active mission?

- [Johnny] This mission was their home.

Within the mission walls, they
taught the Native Americans

a lot of their crafts, right?

Stoneworking, then
ceramics, you know, the art.

And that's what the
Spanish brought, you know,

to this part of the country.

One of the exciting accomplishments

of our food community recently was

the acceptance into UNESCO
as a city of gastronomy.

The UNESCO only picks one
country every two years.

- Really, I didn't know that.
- So a huge accomplishment.

And I mean, this is a great
example of that heritage, right?

It's, it's those 300 years
of history of Spanish

that have melded with the indigenous,

with the south Texas culture,

and have made our local
cuisine very unique.

- [Kelsey] I love it.


The Pearl District is a culinary
and cultural destination

with world-class restaurants, boutiques,

and the historic Hotel Emma building.

This always-bustling
sustainable neighborhood

embraces a communal philosophy,

making it a popular hangout day or night.

I love how many people are
outside, this is so cool.

- I know, this is amazing development.

Pearl has become such a
special gathering place

for San Antonio, and about 10
years ago this market started.

We also have our third campus from

the Culinary Institute of America,

so it's our world-renowned
culinary school.

- Here?
- Here in San Antonio.

- Wow!

That's awesome!

- [Johnny] It just continue has to grow

the culinary talent of our city,

so we're really proud of
how Pearl has developed.

- Cool, well let's go check out some more!

- Let's do it.

- [Kelsey] Johnny and
I walk to the Granary,

which is located in the Pearl District.

This restaurant and brewery serves up

traditional cuts during lunch,

but also presents a progressive
seasonal dinner menu,

always made from scratch.

- Yeah, isn't it cool?

- This place is a little bit more upscale

than the other places we've been.

- It is, it is, I love the
way they've restored the,

this beautiful home and
repurposed it into a restaurant.

- I mean, I'm not a fancy girl,

but I can appreciate some fancy food.

- Well, I know that what
chef Tim Rattray's doing here

is progressive, he's out there
in terms of his creativity,

but I mean, he's a chef and a pitmaster,

and he's brought those
two skills together.

- Welcome.
- Hi!

- Hey.
- How we doing, guys?

- What's goin' on?
- Great.

Well, thank you.

- I've got some beers for you here.

- Hi, I'm Kelsey.
- I'm Tim.

- Nice to meet you.
- Nice to have you in.

Thanks for comin' by.

- What do we have here?
- We've got some brown ale

that we make here in house for you.

- Now I have to mention my favorite quote

from Esquire magazine, "I have
seen the future of barbecue,

"and his name is Tim Rattray."

So, I mean that's a powerful statement.

I mean, it says a lot about
his style, his progressiveness.

- Well cool, I'm excited
to try some stuff,

what do you think?

- Oh well, let's try that brisket ramen.

- Totally.

- And then a little bit of Texas Toast,

a little barbecue butter.

- Barbecue butter shouldn't be missed.

I'll be right back.

- Well make sure you come
back and join us, chef.

- Cool.
- Yep.

- So I wanna hear a little
bit about your experience

with the Culinary Institute.

- [Johnny] I mean, Pearl as a development

wanted to bring culinary
education to San Antonio,

who better than the Culinary
Institute of America?

What they initiated was

the Center for Foods at the Americas.

So the Center for Foods
at the Americas is,

not only Mexican food,
Texas regional food,

but foods of all the Americas.

So it's helped build what you see,

and it's been the foundation,
I believe, for Pearl.

- [Tim] All right.

- [Johnny] Gorgeous.

- [Tim] Okay, so we've
got brisket ramen for you.

The brown ale that
you're actually drinking

is what we use to make the noodles.

The broth is a smoke show you brought,

so we actually smoke the bones on the pit

before making the ramen broth.

There's some burnt ends, 'cue shallots,

a little onsen egg and
a crispy collard green.

So it kinda, ramen but translating it

into our world of barbecue.

And then off to the side
we've got our Texas Toast.

So this is our buttermilk bread

that we make fresh every day.

Cut it thick, and then we
actually griddle it in beef tallow

and then off to the side is
our heralded barbecue butter.

So we take drippings from the smoker,

whip that into a cultured
butter with some herb ash

and finish with a little
cracked white pepper.

- Wow, this looks great!
- Chef, please, have a seat.

- Thanks.
- I'd love for you to-

- Thank you, don't let me keep
you, you guys should dig in.

- If you could share with Kelsey
just a little bit more of,

you know, what you,
what you've built here.

- What kind of made you
want to restore this place

and make it your own?

- The first inspiration
was it was available.


And like there's so much history here,

this house was built by the
chief cooper for the brewery.

Back in about 1908 is when, I think.

And so, when you're thinking
about a cuisine like barbecue,

you think about communal dining,

like family recipes, family gatherings.

And so this house was in the same family

for about three generations,
which provides a lot of history

and warmth and hospitality
to the building.

- [Kelsey] Are you dipping
your Texas Toast in your ramen?


- There is no wrong way to eat this,

or you know, enjoy my ramen. (laughs)

- [Kelsey] I agree.

I'm into it, I think
I'm gonna try it myself.

- That looks awesome.

- Yeah, chef, I mean, we,
we know that, you know,

your progressive style that you've had

and you've been blazing the trail doin',

you know, a lot of creative things.

- I love what I do because
you can always learn something

while still honoring tradition and like,

the past traditions of barbecue.

- Because of your style, I mean,

I know you had probably
anticipated, you know,

maybe a little pushback, but, I mean,

did it play out the way you thought?

- We definitely had some
people that were like,

"Oh, like this isn't really barbecue."

But then we, we, we had
more people that were like,

"Wow, this is really cool."

So as long as you're cooking
with soul in your food,

whether it's on a white tablecloth

or whether it's in a brown paper bag,

like, that's gonna come through.

- Mm-hmm.

- [Johnny] Your restaurant
has kinda found its place then

in San Antonio, and you see
our barbecue culture evolving

and you've been a big part of that.

- This is phenomenal
and it's very different

from anything we've had so far.

- Thanks.

- I do have a question, though.

- Yeah.

- Do you have any sort of like,

special menu items that you could show us

or anything that you
really enjoy on your menu?

- Yeah, I think we can
go back to the kitchen

and put something together.

- Are you inviting me to the kitchen?

- Yeah, totally.
- Oh my gosh!

Nobody has let me come
into the kitchen yet,

I am so excited.
- Let's go, let's do it.

- Let's go, man.
- I'm ready.

- Alrighty guys, welcome
to the back of the house.

- Cool.

- This is where everything's
prepared, made, and sent out.

Let's put a plate together, sound good?

- Yeah!
- Yes, chef.

- Cool, let's get some stuff out of here.

- [Johnny] Lead the way.

- [Tim] So what's cool about this plate

that we're gonna make
is that when we opened,

it was only about one or two
other places in the country

that I knew of that were
smoking beef shoulders,

which they sometimes call clod.

And so this, to me, is like,
kind of the heart and soul

of what we do, which would be
called progressive barbecue.

This whole plate's based around the idea

of barbecue sauce and pickles.

The first thing that we'll
put on the plate is cornbread,

but not your average cornbread.

- I've never seen that.
- And then for our pickles,

we take a celery baton
and compress these guys

in a pickling liquid.

One thing that's kinda sacrilege

to talk about in Texas
is barbecue sauce, but

for this plate, I feel
like it's really important.

On the plate here, it's
that nice ruby red color.

- [Kelsey] That is gorgeous.

- [Tim] That's gonna give a nice kinda

sweet and sour effect.

- [Kelsey] Oh, that's a beautiful color.

- [Tim] And then our clod.

So you can see right here,
all those different muscles.

- [Johnny] How long did
you smoke that, chef?

- [Tim] This would be
about 12 hours on this guy.

So we've got some powdered mushroom,

and we just sprinkle
that right on the beef.

- Powdered mushroom.
- I've never seen that!

- Wow, we're way out.
- And then lastly,

a lot of people use
coffee in their barbecue,

like in their rubs or in their sauce,

so we actually cook quinoa in the coffee

and then we dry it out and flash-fry it

to make like a crisp textural contrast.

And we call this coffee Quinoa Crunch.

- [Kelsey] Wow.

- And so that-
- Love it.

- [Tim] Is our beef clod plate.

- Maybe you should-
- Almost too pretty to eat.

- Yeah, presentation, the sauce.

- [Tim] Dig in there.

- [Johnny] That's a
beautiful-looking plate, chef.

- [Kelsey] I think more than
anything about this dish,

what I really like is that
every single item on the plate

has a completely different texture.

- Yeah, those textures
really kinda break that up

and help keep it a
dynamic eating experience.

- Thank you so much for
inviting us back in the kitchen,

I love watching you prepare this,

it was so good meeting you.
- Thank you so much.

- Chef, thank you.

- Always a pleasure.
- Gracias.

- [Tim] See you soon.

- Let's dig in to the rest of this, man!

San Antonio has been so good to us,

we've had some incredible barbecue

and found some great secret
menu items along the way.

We had the barbacoa at 2M, the
Cheesy Chop at B&D Icehouse,

and a smoked beef clod at the Granary.

Chef, thank you so much, I've had a blast,

I really appreciate you showing us around.

- Well, it's been my sincere
pleasure to host you,

share with you the history of our city,

and this emerging food
scene that's exploding, so.

Muchisimas gracias.
- Thanks.

See you next time.

I'm here with John Tesar.

- Welcome to DFW and the Metroplex.

We still are the epicenter
for steak barbecue.

I brought you here because
I wanted to show you

a restaurant that was famous
for its Kansas City barbecue.

- I've never seen anything like this.

- [John] I think it's
some of the best barbecue

in the state of Texas.

This steak, when you
take a bite out of it?

You're gonna know you're eating a steak.