What happens when you cross a steakhouse with a barbecue joint? This week on The Meat Show, host and professional carnivore Nick Solares visits New York City's Hill Country Barbecue, where chef Charles Grund Jr. is up to some smoky, funky experiments, to find out.
While barbecue traditionally utilizes cheaper cuts of meat — tenderizing them into the flavorful slices happily purchased by the pound — Grund swaps in high-quality Black Angus beef sourced from Creekstone Farms and aged by star butcher Pat LaFrieda. These are the same steaks that are served at fine dining establishments Minetta Taver, Porter House Bar and Grill, and The Breslin. By dry-aging the meat for 90 days before smoking it, Grund mixes steakhouse-level beef and preparations with barbecue techniques to create what might be the most expensive, high-brow barbecue in America. Is it worth it? Watch the video above to find out.
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