Video: Vencil Mares/Taylor Cafe (Vencil Lives Here) - Notice the brisket resting process

Cool clip. Thanks for sharing. If you are in the area, stop by to meet Vencil. He's a "real deal" old Texas Q man. That being said, if you don't like a bar room feel (cigar and cig smoke stronger than the wood smoke) and inconsistent meat (not a consistent enough sell through rate IMO) then head up the road to Louie Mueller. This is just my opinion and worth no more than the $0.02 that it might cost you.

MilitantSquatter said:

If you know the name Vencil Mares and Taylor Cafe, you will like this video clip

Notice the brisket resting process in butcher paper & cooler (start at 3:00 mark)

http://vimeo.com/42787761

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I will watch the video in a sec...but a funny story about taylor that came up
yesterday. My mom has an aunt thats getting up in years. I am half-listening to
her yesterday and she is saying "I really would like you to drive me up to see
her one day." and I am thinking, yeah right, like I have the time.

Then she mumbles, "I haven't been to Taylor I bet in 20 years." And with that I
thought

S H OO T!... I was in Taylor at a BBQ Pageant long ago when I competed and did
quite well.

Anyway....I have wanted to see Vencil more than get another trophy so I was
like... sure mom... I sort of have a relative too.

So I bet we are going soon, now.

Okay, Ill watch the video.

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Okay I saw it... well FARK! You know... I've been on here for years making videos and purposely NEVER once mentioned that long rest in any of my videos I think. I think.... I have always waited for someone to call me on it....

The funniest part was when I was showing how I did my Hot and Fast BBQ back when not many would listen, and people were asking me how the hell it got so tender. Now in my videos it is implied and a few times I am sure I have mentioned it.... but the process is much longer than the "on the grill" time. I know one place that claims 24 hours... and it is... if you consider sitting in an icechest for 18 hours cooking (which I kind of do).

Also...there is another one of the group that came along later - Aaron Franklin... I remember an interview where someone asked if the briskets were "rested." He smiled and said something like, "oh, they are rested alright," they coyly went on with the interview.

So.... yes.... resting is the key. I always got tickled by those who took their meat off in front of their company. Brisket is always done at least 6 hours before go time. LOL

God Bless and Hot and Fast Y'all....

Pack those chests and Cambros

Very nice, thanks.

Well, I didn't know the name or the place, but that was really good. Thanks!

Loved it!

Point-4.5 hour nap.

What a juicy delicious mess

He was very generous with his time and knowledge when I stopped by. He even invited me back into his office for a lengthy sit down chat about brisket and his time in the service.

HeSmellsLikeSmoke said:

He was very generous with his time and knowledge when I stopped by. He even invited me back into his office for a lengthy sit down chat about brisket and his time in the service.

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Wow! Lots of knowledge and history right there. Mr. Mares has more than earned the respect he deserves. Would love to hang out there all day. Lots of really good people. Thanks for sharing that link, Vinny!

Bob

A little side note.

Did you notice the cash on his desk? He was totally trusting of me when he invited me back to his office. One of his crew kept checking in to make sure he was alright. He was totally relaxed and comfortable. Says a lot about the man.

The Undertaker Finds Pitmaster T - http://youtu.be/lJSTLDDFUKw

Thanks for posting! I enjoyed that!

Thanks for the vid, it was interesting to watch. Just a little slice of history, no pun intended.

That was awesome. That's the kind of place I can dig.

MilitantSquatter said:

How do you get that in your yard?? .... FAST !!!!...

BTW, thanks for the Vanessa Marcil clip from that Prince movie...

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She haunts me, Vince

Great video - thanks for putting that up.

How many restaurants rest overnight like this? Do they rest pork that long as well? Great video, thanks for sharing.

militantsquatter said:

all fun below.. But just think of this at a general level..

Been in operation since 1949 = 64 years

assuming only cooking 5 briskets/day x 5/days week x 50 weeks/yr x 64 years =

80,000 briskets = experience !!!!!

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amazing!!!