Robert Rodriguez's 10-Minute Cooking School: Texas BBQ

Scott Roberts August 14, 2011 at 7:56 pm food video Digg this ArticleDigg Share via FacebookShare    

If you've paid close attention to my blog the past couple of years, you know I'm a fan of filmmaker Robert Rodriguez and his clever 10-Minute Cooking School series that appear in the bonus features of his DVD and Blu-Ray flicks. I loved his recipes covering his delectable Puerco Pibil and spicy Sin City Breakfast Tacos.

This latest installment is from the latest special edition of his Planet Terror release: Texas BBQ. Thank the Lord...Rodriguez doesn't screw it up! Although I disagree with them about a few minor things - his disdain of pork ribs; his way-too-basic beef rub (Nine parts black pepper and one part salt? Is that all?) - but he demonstrates some very accurate rudimentary knowledge of how to smoke low n' slow some brisket and beef ribs. Watch this and you'll see one of the best and all-around coolest writer/directors in the entertainment biz who honestly knows a thing or two about food:





     Comments
Comment JAC's Tailgaters
2011-08-15 07:34:00
Ok I neer new about his cooking video's that was pretty darn awesome. I once was told that true Texas BBQ was to only use salt and pepper on your brisket. Wonder if that really is true?
Comment Scott Roberts
2011-08-15 08:14:25
Tracy, I don't know but I would prefer a few more things in my brisket rub, like paprika, garlic, thyme, onion powder and maybe a little brown sugar (but not too much - you can't make beef too sweet). I know that the "King of Ribs" and Texas native Johnny Trigg likes only salt and pepper when he personally eats ribs.
Comment Fabiano
2011-11-29 14:20:50
Well, meat lovers will mostly tell you that a good barbecue is in the preparation of the meat and not the spices it uses... Brazilian style BBQ, for instance, has only one basic condiment: rock salt. Argentinian/Uruguayan BBQ basically uses refined salt... and a good american steak at, say, Peter Luger in Brooklyn, NY, only takes salt and black pepper.

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