- hace 1 día
SUSCRIBETE PARA ESTAR AL DIA CON LOS PROGRAMAS.
Categoría
📺
TVTranscripción
00:00¡Suscríbete al canal!
00:30¡Suscríbete al canal!
01:00¡Suscríbete al canal!
01:02¡Suscríbete al canal!
01:04¡Suscríbete al canal!
01:06¡Suscríbete al canal!
01:08¡Suscríbete al canal!
01:10¡Suscríbete al canal!
01:12¡Suscríbete al canal!
01:14¡Suscríbete al canal!
01:16¡Suscríbete al canal!
01:18¡Suscríbete al canal!
01:20¡Suscríbete al canal!
01:22¡Suscríbete al canal!
01:24¡Suscríbete al canal!
01:26¡Suscríbete al canal!
01:28¡Suscríbete al canal!
01:32¡Suscríbete al canal!
01:34¡Suscríbete al canal!
01:36¡Suscríbete al canal!
01:38¡Suscríbete al canal!
01:40¡Suscríbete al canal!
01:42¡Suscríbete al canal!
01:44¡Suscríbete al canal!
01:46¡Suscríbete al canal!
01:48¡Suscríbete al canal!
01:50¡Suscríbete al canal!
01:52¡Suscríbete al canal!
01:54¡Suscríbete al canal!
01:56¡Suscríbete al canal!
01:58¡Suscríbete al canal!
02:00¡Suscríbete al canal!
02:02¡Suscríbete al canal!
02:04¡Suscríbete al canal!
02:06¡Suscríbete al canal!
02:08¡Suscríbete al canal!
02:10¡Suscríbete al canal!
02:12¡Suscríbete al canal!
02:42¡Suscríbete al canal!
03:12¡Suscríbete al canal!
03:40¡Suscríbete al canal!
03:42¡Suscríbete al canal!
03:44¡Suscríbete al canal!
04:16¡Suscríbete al canal!
04:18¡Suscríbete al canal!
04:20¡Suscríbete al canal!
04:22¡Suscríbete al canal!
04:24¡Suscríbete al canal!
04:26¡Suscríbete al canal!
04:28¡Suscríbete al canal!
04:30¡Suscríbete al canal!
04:32¡Suscríbete al canal!
04:34¡Suscríbete al canal!
04:36¡Suscríbete al canal!
04:38¡Suscríbete al canal!
04:40¡Suscríbete al canal!
04:42¡Suscríbete al canal!
04:44¡Suscríbete al canal!
04:46¡Suscríbete al canal!
04:48¡Suscríbete al canal!
04:50¡Suscríbete al canal!
04:51¡Suscríbete al canal!
04:52¡Suscríbete al canal!
04:53¡Suscríbete al canal!
04:54¡Suscríbete al canal!
04:55¡Suscríbete al canal!
04:56¡Suscríbete al canal!
04:57¡Suscríbete al canal!
04:58¡Suscríbete al canal!
04:59¡Suscríbete al canal!
05:00¡Suscríbete al canal!
05:01¡Suscríbete al canal!
05:03¡Suscríbete al canal!
05:05¡Suscríbete al canal!
05:07¡Suscríbete al canal!
05:08¡Suscríbete al canal!
05:09¡Suscríbete al canal!
05:10¡Suscríbete al canal!
05:11¡Suscríbete al canal!
05:12¡Suscríbete al canal!
05:13For lunch right now, it's it's like you said earlier man, it's low and slow all night. Yeah
05:17This is the heartbeat of Fort Worth
05:20Seeing these historic smokers making their magic and getting to smell that unforgettable scent has my stomach rumbling
05:29I'm ready to eat
05:32So these are all the briskets we pulled out this morning
05:34That's an absolute piece of artwork
05:36On the brisket you've got the point this is the back end i call this the flap there's a lot of different turns for it
05:41¡Gracias!
06:11Like a champ, man.
06:13I think you can cut this with a spoon.
06:17Okay, I've done all my chores.
06:20Now it's time to enjoy the fruits of my labor.
06:22Or should I say, the meats of my labor.
06:26Oh, my goodness.
06:27All right, bro, we fixed you up good.
06:28He said you had to take it easy because you had more stops to make.
06:32How do you take it easy when you come to here?
06:34You can't take it easy.
06:35You just got to go all in, all the way.
06:37All right, talk to me.
06:37What do we got here?
06:38We got your ribs.
06:39That's that brisket.
06:40You actually cut this brisket.
06:41We got jalapeno sausage, regular sausage, mac and cheese.
06:45And that's an armadillo egg.
06:46That's a jalapeno pepper stuffed with brisket and cheddar cheese wrapped in bacon.
06:51Dig in, bro.
06:51Thank you, sir.
06:52You bet.
06:52Oh, my.
06:54I'm going right into the brisket right off the get.
06:56Let's try it without the barbecue sauce first.
06:58Smackdown is in Fort Worth, Texas, and you better believe I had to check out some barbecue.
07:16My first stop, the famous Angelo's Barbecue.
07:20Look how tender that is.
07:21Yeah.
07:21I saw where they smoke it.
07:24Oh, my.
07:24Look at those bad boys in there.
07:26Learn how they carve it.
07:28Now I get to eat it.
07:30The only question is, does it live up to the hype?
07:34Wow.
07:40I mean, you talk about tender.
07:43Literally just absolutely melts in your mouth.
07:45Really get the hickory.
07:46Unbelievably tender, juicy.
07:48Textbook 101, Texas frickin' brisket.
07:51I'm going in right into this sausage next.
07:55Mmm.
07:56Mmm.
07:57Mmm.
07:57Mmm.
07:57Mmm.
07:57Mmm.
07:58Mmm.
07:58Mmm.
07:58Mmm.
07:58That would be no sausage.
07:59Got a great little bite to it.
08:03Huh.
08:06Move on to these ribs.
08:08And you can see it's been smoked all the way straight to the bone.
08:11I mean, you can't get any more smoke into these.
08:16Mmm.
08:17Textbook rib.
08:18And nothing better than I have to take to wash it down.
08:20And an ice cold beer.
08:23Initial thoughts.
08:24The proof is in the pudding.
08:26You want to eat the heartbeat of Fort Worth, Texas?
08:28You come to Angelo's and you get the brisket.
08:31Tell them the monster sent you.
08:32And for now, I'm going to shut up and I'm going to pig out on the rest of this.
08:36That's why I want this crispy piece.
08:39Mmm.
08:41I tell you what, I got this fancy new cowboy hat.
08:45It's definitely getting tipped to this meal right here.
08:47What?
08:51Don't laugh.
08:54It's no wonder this place has been an institution for so long.
08:58They have mastered their craft.
09:01You don't need a bunch of sauces or a crispy dry rub.
09:04They have quality meat cooked perfectly that just works every time.
09:09And despite wanting seconds, this city isn't just about barbecue anymore.
09:14There's a lot more to see.
09:16And more importantly, eat.
09:18All right, we're still in the heart of Texas, Fort Worth.
09:24Y'all are going to want to check this out.
09:25Follow me in.
09:29We're at Wishbone and Flint.
09:31More specifically, inside the hidden gem, the Amber Room.
09:35A secret speakeasy discreetly tucked behind the restaurant.
09:40Manager Lerite Lorenz is here to show me the ropes.
09:43Ron Strowman, very nice to meet you.
09:45Very nice to meet you.
09:45Thank you so much for having me.
09:47First off, wow.
09:48We love the Amber Room here, our speakeasy at Wishbone and Flint.
09:51And our restaurant, we are all about flavor.
09:54It's chef-inspired by our own Jorge Olvera.
09:57It's all about his sauces and everything, and he puts his twist on it.
10:02Hearing you say that has got my taste buds tantalized, so I would love to get in here and get my eyes on this menu.
10:07I'd take this cocktail to go.
10:08Absolutely.
10:09Maybe I'll have another one.
10:10We'll see.
10:10All right, it's my size door.
10:14Oh, yes.
10:17Walking into the actual restaurant, it's easy to see why people are drawn here.
10:21Wishbone and Flint is all about seasonal, chef-driven dishes made with fresh, locally sourced ingredients.
10:28And with a menu this bold and packed with options, I want to talk to the people enjoying it to see what's good.
10:35Gentlemen, what's going on over here?
10:37Everybody told me this is the new up-and-coming hot spot for the foodies in Fort Worth.
10:41You have to start out with the PB&J wings.
10:43I'm getting the chicken lasagna.
10:45We're going to power that one down.
10:47I think the short ribs is the best thing on the menu.
10:49I've probably ordered it six times.
10:51Love this place.
10:52Everything on the menu is great.
10:58You need to try the fried pork sausage.
11:02They're amazing.
11:02Fried pork sausage?
11:03Yeah, they're delightful.
11:04Also, the bone-in pork chop, it comes with this delicious sweet potato mash.
11:10Wow.
11:10How y'all doing this afternoon?
11:13I love your hat.
11:14Thank you.
11:14I just got it today.
11:15So you've been here before?
11:17Yeah.
11:17What about you?
11:18You got spaghetti and meatballs?
11:20Brilliant.
11:21It's brilliant.
11:22It's wagging.
11:23That's amazing.
11:24I know Chef Jorge's known for taking your normal comfort foods and taking them outside the box.
11:28It's outside the box.
11:29And that's lasagna?
11:30Lasagna.
11:32Y'all aren't making my mind up any easier.
11:34Just do one of each.
11:35Yeah, just do one of each.
11:36You're a big guy.
11:36You need your protein.
11:37That sounds about what I like to do.
11:39That's amazing.
11:39Should I just order everything on the menu?
11:41What are you doing on stage?
11:48I knew coming to Fort Worth, Texas for SmackDown would enable me to get these hands on some delicious barbecue.
11:56So these ribs, they are literally falling off the bone tender right there.
11:59And the smell of hickory is still embedded in my new hat.
12:03Oh, my.
12:05But I don't think I was prepared for a place like Wishbone and Flint.
12:09A restaurant that elevates comfort food with new and exciting flavors you probably haven't paired up before.
12:17After chatting to some of the folks here.
12:19You have to start out with the PB&J wings.
12:21Everything on the menu is great.
12:22I think it's time to sit down and get this party started.
12:28How are you doing?
12:29My name is Josie.
12:30Nice to meet you.
12:31I'm Braun.
12:32Holy cow, this menu is unbelievable.
12:34You got any suggestions?
12:35My personal preference would be of our PB&J wings, of course.
12:38I saw those right off the rip.
12:40Smoked red fish meat rolls, very different.
12:42Look, I'm going to be honest with you.
12:45Okay.
12:45I want everything on the menu.
12:47One of each?
12:48One of each.
12:49One of each.
12:49To fully understand what Wishbone and Flint is all about, I've ordered everything on the menu.
12:55Today, that's about 20 items.
12:58The PB&J chicken wings are a local favorite.
13:02The short rib and venison tenderloin come highly recommended.
13:06But the pan-seared sea scallops caught my eye right away.
13:09The only way I'll be able to pick a favorite here is to try them all.
13:16I think I'm just going to bust it in the kitchen on Chef Jorge and see what's up.
13:21Chef Jorge Alvera is known as the sauce master.
13:25He's dedicated his life to the culinary arts, experimenting with different flavors,
13:30creating his own unique mixtures that will make your taste buds dance.
13:34I want to see where his inspiration comes from and get a taste of what I can expect today.
13:40So I can make sure I can fit it here.
13:41Yeah, yeah.
13:42Have a month throw.
13:43I know.
13:45Hello, how are y'all?
13:47Good, good.
13:47Thank you for having me in your home.
13:49What makes you think outside the box?
13:51Because I see everything is like your normal comfort foods, but you put such a spin on it to make it your own.
13:56Yes, yes.
13:56I always try to make something like, try to plane around with different flavors, try to make like different combinations.
14:03That way you get some different flavors.
14:05That's kind of how when I'm cooking at home, like I don't think I ever make the same thing twice.
14:09I just start throwing stuff in, tasting, oh, I need a little more of this, a little more of that.
14:12Every time I make a sauce and I was like, ah, it's perfect like that.
14:15Nobody may complain, but I want something better.
14:18Well, you can't change the food culture in Fort Worth if you're not willing to push the envelope.
14:22So that's what you're doing.
14:23So thank you, my friend.
14:23You are literally like the sauce boss.
14:26Like you're outside the thing, that's your specialty and stuff.
14:29So what other crazy sauces do you do?
14:31We make some kind of glaze for scallops.
14:34So I got some over here.
14:36All right.
14:36You can taste it.
14:37It's like, try it and let me know what you think and I'll tell you what is on it.
14:41All right.
14:46What do you think?
14:47Apple?
14:48Peaches.
14:49Peaches.
14:50It's white peaches.
14:51This one is, we call ancho glaze.
14:53Ancho chili.
14:55But I just got a secret on it.
15:00Ooh, it's got a nice little spice.
15:02Bourbon.
15:02So you are the sauce boss, because I'm usually really good at guessing what's in these things,
15:06and you have completely tricked my taste buds.
15:08Yeah.
15:08Shep, you're killing me.
15:10I'm dying.
15:10I've got to get out there and get ready to eat something.
15:12Okay.
15:12This is unbelievable.
15:13You have fired the machine up, and I am ready to eat.
15:16There's only one thing left for me to do.
15:26It's time to sit down and eat.
15:31Pork belly sopes.
15:32Pork belly sopes.
15:34Oh, those are beautiful.
15:37Grilled baby octopus.
15:39That's the redfish egg rolls.
15:41Yep.
15:42That's beautiful.
15:42And our pony is called chomp.
15:43With the mashed sweet potatoes.
15:46Can't wait.
15:47We're going right in front of these little baby octopuses.
15:51Mmm.
15:52Mmm-hmm.
15:53Oh, my God.
15:57Non-traditional shrimp and grits.
15:59Non-traditional shrimp and grits.
16:02Butchers cut some egg.
16:04And venison.
16:05You said venison?
16:05That's the venison.
16:06Oh, bone marrow.
16:08The bone marrow.
16:09With a creamy roasted red pepper.
16:13Scallops, my favorite.
16:14Put that one close.
16:15Scallops are near and dear to my heart.
16:17Look at that.
16:18Brought off the grill.
16:19There's no way to finish all that.
16:21Watch.
16:27They say Texas does everything bigger.
16:29And from what I can see, that's absolutely true.
16:33From the sold-out arena for SmackDown,
16:35to the mouth-watering barbecue at Angelo's,
16:38to the exciting and elevated Wishbone and Flint,
16:41just like everything else in Texas,
16:44these dishes are big.
16:46And they're still rolling out.
16:48I'm ready to dive in.
16:49And first on my list are the impossibly good-sounding
16:52PB&J wings.
16:54Your wings.
16:55Oh, you know, I'm supposed to make a favor to this.
16:57Chef Jorge is not going to make that an easy task.
17:00All right, let's get over here, PB&J wings.
17:04Oh, my God.
17:12What an outside-the-box take on an American tradition.
17:15Chicken wings.
17:16That peanut butter and jelly sauce that's on top of it.
17:19Holy cow.
17:20Right there is a prime example of this culinary genius
17:24coming to fruition right in front of us.
17:26This is a smoked redfish egg roll.
17:29Looks like it has sweet Thai chili sauce on top of it.
17:32You can see some cream cheese in there.
17:33Thank you so much.
17:34Extra napkin just in case.
17:38Mmm.
17:41Think crab ragoon, but 100 times better.
17:45Amazing appetizer.
17:50Oh, Southern classic shrimp and grits.
17:53I can only imagine what kind of amazing reduction sauce
17:55is done.
17:56Let's see what this sauce is all about.
18:02We joked around in the back about Chef Jorge
18:05and the sauce boss.
18:06I'm not kidding.
18:07Holy cow.
18:09Mmm.
18:11Simple Southern soul food with Chef Jorge's twist on it
18:15that's bringing it outside the box.
18:16Mmm.
18:19All right, we're going to go into the butcher's cut of the day.
18:21Oh, my God.
18:25You don't even need teeth to eat this.
18:27What I'm really excited about,
18:28these pan-seared scallops
18:29with this white peach chutney on it,
18:31I'm drooling all over myself.
18:38Oh.
18:40The perfect pan-searedness of the scallop.
18:43Everything pairs so well together.
18:44The sweet, the salty, the crunch, the salt.
18:46This has moved into first place.
18:47All right, we're going to go back
18:49to one of the shareable appetizers,
18:50and that's the pork belly sopas.
18:52Less talky-talky, more eat-eat-eat-eat.
18:56Mmm.
18:57That's a lot going on in that dish.
18:59It's got a spicy sauce on it
19:01that's not overpowering,
19:02but it's just enough to tickle
19:03the back of your taste,
19:04but I make my nose a little tingly.
19:06All right, moving into the Italian-style chicken.
19:08It has the chicken reduction demi-glaze on it.
19:12Mmm-hmm.
19:15So it's the chorizo marinated.
19:17You get all those Mexican spices right off the get-go.
19:19The chicken demi-glaze ties it all together.
19:22Bone marrow, let's see what we got here.
19:25Ooh.
19:27That's like a sun-dried tomato garlic whipped cream.
19:31Nice roasted bone marrow
19:32versus toasted bread.
19:37Mmm.
19:39Such a rich, buttery flavor with that bone marrow,
19:42and it's just loaded and packed
19:44full of unbelievable beef flavor.
19:46I honestly don't know how I'm going to pick a favorite.
19:48It's overwhelming how amazing everything is.
19:51Mmm-hmm.
19:54Just when I thought things couldn't get any better,
19:56I put another bite in my mouth,
19:57and here we are.
19:58Mmm.
19:59Mmm-hmm.
20:01Unbelievable dish.
20:02Unbelievable dish.
20:03Decisions, decisions, decisions.
20:05So we have the venison sirloin.
20:07Sometimes it has a gamey taste,
20:08so you need to cook it right.
20:09I'm going to go out on a limb
20:11and say Chef Jorge cooked it right.
20:13Let's see.
20:17Mmm-hmm.
20:18Mmm-hmm.
20:18What a beautiful cut of meat
20:20with that ancho chili sauce on top of it.
20:24All right.
20:25Man, I know I need to make a decision
20:28what I think the best is.
20:30I'm going to narrow it down.
20:31I'm going to tell you right now.
20:32I was very, very surprised and impressed
20:34with the venison.
20:35I'm a snob when it comes to it.
20:36You need to be able to cook it right,
20:38and right here is my pick for the number one dish.
20:41Chef Jorge, you are an absolute mastermind.
20:44You are the sauce boss.
20:45So why don't y'all go get a cocktail,
20:47and I'm going to wolf the rest of this beautiful food down.
20:50Thank y'all.
20:50Fort Worth, you're a damn masterpiece.
20:55You gave me barbecue so good
20:57it made me question my life choices,
20:59plus a place that serves world-class venison
21:02right alongside PB&J wings.
21:05This city's got the soul of a cowboy
21:07and the palate of a chef.
21:09I'm up to your chest.
21:10I'm not a tall guy.
21:11You're really tall, bro.
21:12Now, if y'all will excuse me,
21:15I've got a meat coming in.
Recomendada
44:39
|
Próximamente
46:45
43:46
21:06
21:25
34:47
43:00
44:37
44:09
43:04
29:20
54:59
1:08:30
1:03:02
43:54
3:29:38
26:04
2:05:32
41:31
2:45:28
55:02
1:06:38
56:35
Sé la primera persona en añadir un comentario