Bite of History: Barbeque, Part 5
Chef Jacques offers his mouth watering recipe for a Texas-style smoked beef brisket and demonstrates how in every smoky bite, there are hundreds and hundreds of years of history.
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Bite of History: Barbeque, Part 6
Chef Jacques traces barbecue’s journey to Texas where he makes a smoked turkey on the grill demonstrating how in every smoky bite, there are hundreds and hundreds of years of history.
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Bite of History: Barbeque, Part 7
Chef Jacques offers mouth watering recipes for barbeque from throughout its history: Memphis style ribs, a Texas smoked turkey, smoked beef brisket, Caribbean jerk tuna, and Carolina pulled pork.
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