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.

Chapters

00:00 Introduction to the Black Smoke Barbecue Podcast

01:55 Super Bowl Reflections and Team Performances

08:54 Super Bowl Cooking Highlights

13:42 Dallas Mavericks Controversy and Fan Reactions

19:00 Kobe vs. Shaq: The Lakers Dilemma

20:02 Luka Doncic: Talent and Controversy

21:46 The Future of the Mavericks: Speculations and Strategies

25:05 Austin Spurs: The Potential Move

27:30 Austin's Growing Sports Scene

29:32 Barbecue Culture in Austin

32:37 New Cooking Equipment and Techniques

35:58 Pork Tenderloin: An Overlooked Gem

41:14 BBQ Adventures and Recommendations

43:38 The Rise of Tri-Tip and Other Cuts

46:42 Brisket vs. Other Meats: A Personal Preference

49:49 Mac and Cheese: The Perfect BBQ Side

50:41 Innovative Cooking Techniques and Tools

53:33 Flavor Enhancements: Marinades and Injectables

58:07 Creative Cooking Ideas and Future Plans