Chef, American Live Fire
Lockhart, Texas
Fourth generation of German and Czech farm butchers on the Lockhart square, which is where Central Texas barbecue actually comes from: salt, coarse pepper, post oak, no sauce, sold off butcher paper. Left at twenty-two to learn the rest of the American map as a guest in other people's traditions, Carolina to Memphis to Kansas City to East Texas, and has named the house ever since. Ran his own joint outside Austin for eleven years and sold it because managing two hundred pounds of brisket a night is not cooking. Wanted the version that feeds one table.
2 recipes
Slower and cooler through the pit, hard and fast on the flattop, salt and a moderate hand of coarse pepper built into the bark from the start
Potatoes and carrots ride the pit with the burgers before they hit the flattop, corn stays whole on the fire, salt and a moderate hand of pepper build the batch together
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