Danielle heads south to Lockhart, the birthplace of Texas BBQ. First up, is Smitty’s Market, a beloved old building that serves up traditional German-style BBQ, which means smoked sausage. After that, Danielle hits up the famous Kreuz Market. Everything about this place is massive - the dining room, the BBQ pits and the portions of pork spare ribs, beans, German potato salad, sauerkraut, and their kickin' new jalapeno cheese sausage. At Kreuz, sauce is not allowed. They believe the meat should stand on it’s own, and it sure does. Next up is Black's BBQ, the oldest family-owned BBQ joint in Texas. They claim to be the first BBQ joint to put brisket on the menu, but these days they are getting buzz for the giant beef ribs which is what Danielle is here to try. Lastly, it's time to leave Lockhart and dip a bit further south where the roots of Texas BBQ are Spanish. Danielle and her old friend, Robert Danielle and Robert take apart a cow head and separate the meat used for Barbacoa. Robert samples the cow's less desirable pieces like the eyeballs and tongue. Danielle sticks to her favourites - crispy beef, tacos, carnitas and of course...the cow cheek meat used for Barbacoa.
BBQ Crawl was broadcast on SBS ONE at Thursday 28 May 2020, 16:30. This episode was initially placed on Tuesday 15 October 2019.