Guy Fieri Eats "Unbelievable" Texas BBQ Brisket Sandwich | Diners, Drive-Ins and Dives Food Network

Here in Dallas, Texas, love this city, great food. But when I roll into town, I want barbecue. Now, there's Texas barbecue, then there's joints that do Texas, Kansas City, Carolina barbecue. But I hear about this place where the chef is kind of putting the world of food together inside a barbecue and cheffing it up. This is Slow Bone. Two Chickalicious tenders, please. If you really want the best barbecue in Texas, look for the big orange building, the different layers of texture and flavor. Reminds me of some of the fine dining experiences I've had. Bollie bacon on the grill. He has mastered his craft, cooking a variety of things. The chef, Jeffrey Hobbs, has certainly been around the butcher block, working in all kinds of kitchens before smoking the competition here. Tell me about this, top 50 barbecue joints. We made the list back in 2021. The meats are at the top, right? That's what they focus on. All right, what are we making today? Our Texas nail. That sounds appetizing. We nailed it on some, we went. He'll be here all week. I got one Texas nail. It's everything you want in a Texas sandwich. It's got the brisket on it, it's got the chilies on it. Smoked mushrooms, caramelized onions, beer, cheese. It's an explosion. So we're here to trim the brisket. All right, just salt? Yep, and now we're ready to make our rub. Roasted coffee, black pepper, granulated garlic, chipotle powder, granulated onion. So it's basically getting a dry brine. Yep. Post oak and hickory. 325 for about four to six hours. Okay. And that's when we take them off and that's where the brisket magic happens. Brisket who? Brisket magic. Is that a show in Vegas? It used to be. We brought it here though. Take those trimmings, smoke them. I've never seen this technique. We're gonna take this smoked fat trimmings. Continue to render them out by transferring them into a pot and putting it onto a low flame. Hit this with an immersion blender. Then strain it, add butter, brisket rub, and some salt. Lay down a bed of it and drop the brisket on top? Right on top, back to the smoke. Now we brought the temperature down? 160, 165. Next up. We're making our melty cheese. Beer, sodium citrate, which acts as the emulsifier. Look what's showing off, you're a barbecue guy. I started off in the fine dining business. Sprinkling Vermont sharp white cheddar. Once the cheese is blended, put it onto a Silpat mat, spread it out, and then we chill it before we slice it. And what do we have here? These are our smoked mushrooms. Liquid aminos and some salt. Okay. Gosh, that's delicious. So we have our fully smoked brisket here. Been resting overnight. Look at the smoke ring on that bad boy. Mushroom duxelles. Buns got toasted on both side and that's also done in brisket magic. And also gets a little bit of Duke's mayo on there too. Good night. Cheese, our brisket, and smoked mushroom. Caramelized onion, green chili, red onion, lime crema. One last slice of cheese on top and then we melt everything together. And what is this little concoction we have here? This is our jalapeno barbecue sauce. Smoked jalapenos with a poblano tomatillo for about an hour and a half. Put that in the blender with some cilantro, granulated garlic, salt, water, and rice wine vinegar. Okay. Need like a smock. This is hillbilly beef wellington. You've got the crust. You have the duxelle. The brisket is so unbelievably tender. The creaminess of the cheese. It's so succulent, juicy, unctuous. It's a gourmet meal disguised as a brisket barbecue sandwich. Nailed it. I got a Texas nail. It's got the sweetness, the heat to it. It's just so juicy. Kind of just melts in your mouth. In the world of Texas brisket, it's like. Primo. How'd you find the joint? I've known Jeffrey for a long time. Jeff, who do you not know? The friendliness of the people here is unmatched. And then I love the cafeteria style. Come in, order it up, get your meat on a tray, get your sides out the door. We sell it till we're out. Conveniently, my gym is right down the street. Spend an hour there and then spend an hour here. Life balance. Sloppy shroom for Justin. He definitely has unique flavors. Porkaholic. I had the porkaholic and it is going to be my new staple. It's pulled pork, pork belly, the apple slaw. It makes a big Texas sandwich. So we're gonna start off what we call our whole hog rub. Let's do it. Oregano, fresh ground black pepper, granulated garlic. Put your ground black pepper. Rub sage. Okay. Bone in butt, boneless pork belly. Start off with the bottom, flip it over. And on the rib, pepper. It's already been seasoned. A little bit of salt and sugar. How long are the ribs on? What temp? Everything that we smoke initially is at 325. Pork butt's going for about five to six hours. Wrap it, we'll hold it overnight. Okay. We are into our Bali bacon. We spent some time in Bali and was just completely blown away by how they roast pork there. Ginger, galangal, garlic, turmeric. All the things you find in a barbecue restaurant, folks. Salad, candle nuts, Thai chili, water, oil. Hit it. This is our pork belly here. We're gonna smear this on 24 hours on the smoker for four hours. Chill it down at that point. And then we slice it. All right, what else do we have left to do? We're making the pork water. Pork water? We boil water with bacon, onions, granulated garlic, black pepper, chili flake, and salt. Then we puree it and add a little bit of rice wine vinegar. Next up. Eve loaf. From the Adam and Eve thing with the rib. Yeah, that is correct. Okay. Ground pork butt, garlic here, potato starch, sugar, eggs, salt, black pepper, baking soda, chicken base, dry sherry, light soy sauce, pork water we made earlier, and the oyster sauce. A little bit of ice. Fold in our rib meat, green onion, and we portion these out. Straight into the fryer. Can we build a sandwich? We can build a sandwich. We have our pulled pork right here. Make it nice and flat so that way you don't have to open up your mouth too wide. Eve loaf. Yeah, you don't wanna open up too wide. Cheese, and then this gets melted. Bacon gets toasted, and it will go right on top. Mustard aioli. Apple slaw. All right. The collards are ridiculous. The bacon's whacked out. Tons of flavor. Tons of that ginger and that garlic coming through. The patty doesn't know if it's bologna or a sausage. Pulled pork, delicious. And of course the cheese. And that slaw. You have a license to thrill, my friend. One porkaholic for Rottena. Texture's great, flavor's amazing. That slaw opens up, gives you a little crunch for the bite. The fact that it's just all piled on a bun is a beautiful thing. Barbecue's got its lane, and he's driving a hard right into another world. Definitely. I got a Chickalicious and I got a mini. Everything here is great. It's just a very well-rounded menu. It is outstanding. I gotta create a new state inside of Flavortown. Meet your congressman.