[matched_content] (upbeat music) (cleaver chops) – The barbecue scene in Fort Worth has been influenced by Austin-style barbecues but has evolved over time. People bring their own cultural backgrounds, adding flavors from their childhood to Texas-style barbecue. At our restaurant, we have a Tex-Mex twist on traditional barbecue.
Sammy is our brisket trimmer, working tirelessly three to four days a week to trim about 265 to 300 briskets. We use the trimmings to make sausages, brisket guisada, and brisket smash burgers.
Eric carefully seasons each brisket with a blend of mustard, pickle juice, coarse black pepper, kosher salt, and our homemade brisket rub. We let the flavor seep in overnight before cooking. Our goal is to ensure each slice of brisket is cooked evenly and tastes exceptional.
Ernie and I started this journey in 2014, transitioning from competition barbecue to owning our own business. We focus on quality, attention to detail, and preserving the rich history of barbecue in Fort Worth.
We pay homage to old-school barbecue by using traditional cuts of meat and simple seasonings. Our second location, Fort Worth Barbecue Company, stays true to the roots of barbecue in the area and offers affordable prices reminiscent of the past.
Our brisket elote dish, born out of a customer request, features creamed corn topped with chopped brisket, queso fresco, cilantro, lime, hot sauce, and jalapeno. It has become a popular menu item.
Angel grinds brisket scraps to make our in-house sausages, including a jalapeno cheese and beef garlic blend. We take inspiration from competition tricks, such as using liquid margarine and re-seasoning during the cooking process.
We take pride in our commitment to preserving the history and flavors of old-school barbecue while offering unique twists and flavors that appeal to a wide audience. Ultimately, our goal is to bring people together through delicious food and memorable dining experiences. (upbeat music continues)