Transcript for How a New York Pitmaster Tackles Texas BBQ
What we do in New York -- is important to import a lot of things just not just barbecue at the culture which is -- We didn't set out to recreate what we've thought about finishing -- We set out to recreate what we love can be barbecue season. Texas in the. In other places that we admire. Mark -- business based in Brooklyn I was looking to. Big barbecue that I wanted to -- Because they never works department -- New York City. -- really understand what the standard was. One night that -- few things. What are the places that are -- like we do our best not in the -- to just -- from one region of barbecue specifically look at the barbecue. Especially in in terms and how we prepare. We -- outdoors. News narrow gaps. You know electric charcoal lighter. Robert -- -- have. And by the stalkers reverse case we wouldn't -- there's. Really decide -- there's not much different from what the -- being taxed and what. Try and do everyday here.
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