It's hard to get tired of beautifully shot barbecue. The video is up for the Fire Smoke & BBQ Tour featuring Top Chef cheftestants (and brothers) Michael and Bryan Voltaggio.
The brothers Voltaggio were in Kansas City back in February as part of a four-city barbecue tour sponsored by Williams & Sonoma, and they crammed in Danny Edwards and Oklahoma Joe's into a single belly-stretching day of shooting (the video is after the jump).
The best part of the video (about the 1:40 mark) might be the peek at Edwards' smoker and fire box. He has moved to a modern smoker with thermostats helping regulate the temperature and amount of smoke. Incredibly, he tells the brothers Voltaggio that the gas-fired smoker uses only five to six pieces of hickory a day, as opposed to the traditional smoker that used 150 pounds of hickory per day. But while the process might be more efficient, Edwards still barbecues the proper way, saying that the brisket still takes 13 to 16 hours to be ready.
"Somebody's probably getting yelled at the first time that was made and know they're probably getting yelled at when they run out of it," Michael Voltaggio says of his plate of burnt ends.
The second stop for the brothers is Oklahoma Joe's, where Bryan Voltaggio demonstrates a bit of familiarity with Kansas City barbecue by understanding that his brisket sandwich has to be on white bread. His brother, Michael, is a man after my own heart. When the counter guy asks if he'd like a side with his Z-Man, Michael Voltaggio asks him to "throw in a slab of ribs, too."
"We pulled in to get a tank of gas," Michael says to Oklahoma Joe's Director of Marketing Doug Worgul. "We walked out full, that's for sure."