How Pitmaster Daniel Castillo Brought Central Texas-Style Barbecue to LA — Smoke Point

When the pandemic hit, Heritage Barbecue pitmaster Daniel Castillo opened the “O.C. Smoke Kitchen”—a part of his restaurant dedicated to hosting events to serve hospitality workers who lost their jobs due to COVID-19. At this one specific event, he’ll make 800 smoked pulled pork tortas, and we’ll also see how he brought classic Central Texas barbecue dishes like brisket roulade, Texas bourbon smoked ham, red and green chorizo sausages to California. Read more about Heritage Barbecue from Eater LA: https://trib.al/BJ0Lr53

Credits:
Producer/Editor: Connor Reid
Director: Jimmie Armentrout III
Camera: Jimmie Armentrout III, Ricky Rose

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of ‘Smoke Point,’ click here: https://trib.al/Js8XAeF

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

Видео How Pitmaster Daniel Castillo Brought Central Texas-Style Barbecue to LA — Smoke Point канала Eater