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Rudy's was established by Rudolph Aue in Leon Springs, Texas (now a part of San Antonio, Texas) in 1929 as a combination business consisting of a filling station, automobile repair shop, and grocery store. [2] In 1989 Rudolph added barbecue to the food menu, [2] combining the grocery and new restaurant element to make a "country store" feel.
Whole Hog: 24:56: Learn the steps that go into a whole hog cook from beginning to end. Aaron walks us through the process of building a cinder block pit, learns about pig breeds and throws a party in his backyard. 4: June 11, 2015: The Pits: 24:15: Aaron takes a deep-dive into the realm of BBQ pits, as personal as they are functional.
In 1944, from the front porch of their home, the Hatcher family started selling pulled pork smoked in a hand-dug pit in the backyard over live oak and pecan coals. In 1946, they opened Lannie's.
The restaurant smokes its meats in large rectangular pits, using fast-burning mesquite wood to provide a more subtle smoky flavor than slow-smoked barbecue. [2] [3] Cooper's barbecue sauce, served on the side, [4] is a pit-smoked concoction that includes ketchup, vinegar, black pepper, Louisiana hot sauce, lard and brisket drippings. [3]
The five BBQ Pitmaster winners from this season come together to face the most difficult of BBQ challenges: the whole hog on old-fashioned cinder block pits. Only one can win the Kingsford Cup, the $100,000 prize and be named BBQ Pitmaster Grand Champion.
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Central Texas "meat market style"—which originated in the butcher shops of German and Czech immigrants to the region; West Texas "cowboy style"—involving direct cooking over mesquite and using goat and mutton as well as beef; South Texas barbacoa—in which the head of a cow is cooked (originally underground) [25] [26]
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