HowToBBQRight Smoked Camel Tenderloin & Trimming Brisket 101
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May 16, 2025 The hosts share their BBQ adventures from Texas, including an intriguing camel tenderloin cook that surprises with its tenderness. They delve into the art of trimming brisket, discussing techniques for the best results. Creative uses for chuck roast and bacon-wrapped snacks add flavor to their culinary talks. The excitement for upcoming food events, like Memphis in May, highlights their camaraderie in the BBQ community. Plus, they ponder the possibilities of smoked boiled peanuts, ensuring there's always room for new culinary experiments!
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Tyler's Texas BBQ Trip
- Tyler enjoyed a Texas trip, experiencing cities like San Antonio and Austin with their distinct barbecue culture.
- He noted Texas Hill Country's valleys and elevation for the first time.
Pinkerton's Brisket and Sides Review
- Tyler tried Pinkerton's in San Antonio and praised their brisket as perhaps the best he ever had in a restaurant.
- He enjoyed side dishes like jalapeño slaw and rosemary mac and cheese, although the rosemary was off-putting to him.
Malcolm's Camel Tenderloin Experience
- Malcolm Reed cooked camel tenderloin and was surprised by how soft and tender the meat was compared to beef or venison.
- The flavor was milder than expected, lacking the strong gamey taste often associated with lamb or wild meats.