Knox Ave Barbecue

Finally made it out to ! The food was fantastic. Some of the highlights for me were the green beans, stracciatella, carrot risotto and the lamb saddle. And finishing the meal with the two different desserts was perfect. Definitely want to go back to try some other dishes. Thank you .flamm and his team for an awesome dinner!

New video is up! posted the first of many videos we made together yesterday, so make sure to check it out! It was such a privilege to work with them not only from the content creating perspective but also for the cooking. They didn’t want a shortened, just the basics video. They were curious and as invested in the cooking process as I was. It’s always a humbling experience being able to share what I know with so many great cooks. It only challenges me to want to learn more. Shoutout to the team! Check out the last video to get the Behind The Scenes of what went down!

New video is up! I did another BBQ Film Breakdown on . I had a lot of fun with this one. Even though it’s not a bbq channel, it might be one of the best brisket videos on the internet. I give restaurant tips and also suggestions for both beginners and bbq veterans. Hope you guys enjoy it!

The food truck is OFFICIALLY CLOSED! I got to chat with about why they decided to do so, the struggles of operating a food truck, and what exciting new things they have going on at the restaurant. So if you guys need your fix of new school barbecue, make sure to go to the new restaurant to get the items you’ve had before and more!

The truck is REALLY CLOSED!!! I was truly surprised by the news, but after seeing and working in the new restaurant,I trust that it’s for the best. The truck was something inspirational to me when I visited the first time in 2017 before I moved to Texas. And by some magical, unexplainable luck was able to work in one of the most iconic spots in modern barbecue history. It was probably the spot I ate at the most, and the fact that they let me step in the truck, meet so many great ppl, and eventually work there… 🤯 But even with all the fond memories it was without a doubt one of the hardest jobs I’ve had. The logistics of running a food truck with the type of food that was being made is absurd to think about. All good things much come to an end and I’m just happy that was able to have and experience a piece of it. Thanks for the memories! See y’all at the restaurant with AC! 💙💛

New Video Is Live! Always a good time . Shoutout to all the old and new friends I got to meet!

New video is live! If you’re looking to spice up your 4th of July check out this recipe for merguez! Burgers and hot dogs are great, but this is a banger!

New video is live! I’m a big fan of videos, and he 100% knows more about cooking than I do. So it’s with all humility that I do my next BBQ Film Breakdown with his brisket video. A lot of good tips for anyone who is just starting their brisket cooking journey!

NEW VIDEO IS LIVE! Like many of you, I first got into cooking barbecue from watching YouTube videos. I’ve seen pretty much all of them, but I don’t think there’s one that made as big of an impact as this 24 hour shift at Franklin Barbecue.

I used to watch barbecue videos like I was breaking down film as a football coach, and I wanted to share how I break down these videos as well as share my experiences working in restaurants. Shoutout to ! It’s crazy when you’re actually able to meet people you’ve only seen in videos and have them make an impact in your life.

Last week I cooked some briskets for my buddy Charles of . Today’s video is a detailed brisket cook with tips on how to cook when dealing with more than one brisket (we did 9). And then we head over to Umamicue to show you some of the food! Hope you guys enjoy. Link to my YT channel is in my bio!

We’re making moves! Thanks everyone for watching. It’s been pretty cool.

Hey y'all! Hope you had a great weekend. As many of us start getting into the BBQ season and are looking for tips on cooking the best Brisket, I will be sharing multiple reels about tips that I think are important in Cooking Brisket Like a Pro! Some of you may have seem them before, but I haven't posted them on Facebook yet. This page doesn't have the biggest reach, so if you are willing, I would love it if you guys could share it with your other bbq friends to help grow this page! Thanks, have a great week!

Chili Crisp Grilled Shrimp! 🌶️ 🦐 New Video Is Live! Go check it out and impress your loved ones this summer grill season.

Wow. 11 years ago. It’s always good to take time to remember the journey. All the hours spent trying to make something that I’ve never actually tasted before. All the hours spent watching YouTube videos getting the wrong information. All the hours spent cooking bad barbecue. Starting the Knox Ave Barbecue pop ups in the backyard, even though I had no idea what I was doing. The few trips to Texas that made me want to move, not because of the food but because of the people. Being able to work in amazing restaurants with amazing people. And now having the opportunities to make my own videos that have done the same for some people is such a humbling, full circle experience. It hasn’t always been easy. Quite honestly there were a lot of hard times I think I just choose not to remember, but it was worth it.

It’s pretty dang wild and the best part is the journey continues! Not sure what’s in store, but I’m just gonna keep going until I know. 6 years ago before I left for Texas, my parents told me to do things with prayers. I just remember having a feeling that when I’m 32 or 33 something will happen. Well, I’ll be 32 in a few months so I’m eagerly waiting to see what God has in store. Haha. Appreciate all of you for being part of it.

New video is live! If you wanna get rid of all your brisket trim, look no further than this all brisket sausage recipe. You won’t be sorry. If you’re also new to sausage making, this video is filled with tips. What do you usually do with your brisket trim?

If you wanna see what we really do when not in front of the camera, well I captured it with a camera. Haha. New video is up! Shoutout to and for having me and my Canadian roommate . It was a good time, eh.

A two meat plate from . This is probably one of the most unique plates of barbecue you can find. Sliced flat iron, beef chorizo sausage, miso carrots, and a grain salad. There’s so much that goes into this plate that simply calling a two meat plate doesn’t do it justice. If you have a chance, go experience it for yourself. If you want to see more about the restaurant and how some of the food is made go and what it was like to open up the restaurant, go check out my YouTube channel.

Did you know that has two burgers on their menu? The famous smoked beef burger and now the smash pork burger! It’s surprisingly light and refreshing compared to the beef. If you’re worried about the line, these burgers and other items can be ordered at the bar if you’re in a hurry!

New video is live! After 2 weeks we’re starting to dial it in. We’re not where we want to be quite yet, but we’ll get there soon enough. Hope you guys have been enjoy these videos. If you guys are let me know in the comments what your favorite moments have been.

Check out what it was like during the first real week at the new restaurant. And if you haven’t yet, also check out the previous video of getting open! Link to my YouTube channel will be in my bio.

New video is up! I show you how to make these cubes of perfectly cooked burnt ends, but it’s not about the burnt ends. They’re just a component in my brisket burnt end chili! Link to my YouTube channel is in my bio. Hope you enjoy!

Second Video of The Soup Series is Live! We tackle the classic French Onion Soup. The 2 most important steps is caramelizing your onions correctly and having a bomb beef stock as the base. In this case, it’s a smoked beef stock. I show you my favorite way to make it. It’s sure to elevate any dish that requires a sticky, lips smacking stock. Let me know what you guys thinks! Link to my YouTube channel is in my bio.

I’m currently in Texas, and it’s been much colder than expected. I wish I had a bowl of this smoked tomato soup that I’ve made a few weeks back. If you haven’t seen the video yet, go check it out on my YouTube channel! Link is in my bio.

New video is live! When making tomato soup this is probably not what most people expect. But if you’re looking to add some smoke and depth of flavor using minimal ingredients, look no further. This soup is simple but packs a punch.

New video is up! Which is better, lump or briquettes? Which team are you on?

New video is up! I do a little bit of an unboxing from some generous friends of mine. I also share some of my favorite moments from last year and where I plan on taking it all next year. Thank you for all who watched and supported me. It was in all honesty, very difficult but I learned a lot. If you’re thinking about going isn’t content creation, I would go into teaching instead, just kidding. Anyway, I definitely feel more equipped going into this new year. I’m excited for it because I feel like I know what I’m doing for the first time in 12 months. Lol! Thank you all!

New video is live! I think Beef Wellington is one of the most impressive looking foods, but it was never my favorite. In this video I change just a few things that I think would make it better. For example, that’s not a tenderloin. Hope you guys check it out! Let me know what you think.

Smoked Rack of Lamb, Fennel Tzatziki Salad and Pita (I did not make pita. Hahaha) Impress your friends and family with this one.

Since I recently made a video using pork shoulder I thought I’d share this post I made in 2019 when finishing an afternoon shift at Truth. I’ve always been thinking about what’s next. Hope you enjoy the deep thoughts of a bbq nerd.

The humble pork steak. While it may not be the most popular way the prepare the pork shoulder I argue that it is a better way to eat this cut than pulled pork.

The different muscle groups within the shoulder are held together by the bone. They all have their own texture, levels of “porkiness”, and fat content. Those elements cannot be enjoyed in the same way when cooking in the traditional pulled pork. I think one of the things I enjoy most about it is the way the fat cooks and tastes. There’s a level of sweetness that gets lost when cooked till it shreds. There’s a borderline crunchiness to the fat that is satisfying when biting through all the textured of the different cuts.

By no means am I bashing on pulled pork. I think it’s delicious, but looking at the pork steak makes me think about what else can be explored and re-evaluated in the world of barbecue.

I love brisket, ribs, sausage and pulled pork, but I’m trying to look beyond the standards to see what hidden gems there are in the margins when it comes to preparation, cooking methods, and the best way to present and eat something. What’s the next brisket, pastrami or barbacoa? Maybe the next thing isn’t even meat! Who knows, but I can’t wait to experiment and explore to be part of the next wave of exciting barbecue.

New video is live! If you want a main course for the upcoming holiday feast that’s low cost but has maximum flavor, look no further!