How a Nashville Chef Uses Open Fire to Create Modern Barbecue Masterpieces — Smoke Point

What the name of this place?

He realllllly needs to get a proper hanger for his spit instead of the fire sprinkler line. If that think breaks it will be a bad day.

I get it but why everything needs to be cooked before "grilling with fire"?

This is awesome, finally a place on this series that I’ve actually been to already. This place is legitimately fantastic and I was shocked at how little recognition it had when I went two years ago.

Putting a bar on the ansul system o_O

Chicken looks burnt

Neat place, would love to try this.

if chef cut his beard off he would be a lot cooler.

That porkchop looks amazing

Cool restaurant and loved the sound of the food. Only critique I have was when he hung a cross pole for the chicken and had it balance on the right angle of the ansul fire system. You really shouldn’t be playing with those or taking a chance with them. It’s not likely it’ll break or go off from what he’s doing but still I’d come up with another system for the chicken.

Give me that pork chop, I'll take a side of string chicken hold the veg.

I couldnt imagine a place thats not "work" but just doing what you love with like minded people and putting out a mean product

“why are you guys so quiet? it’s like you have cameras in front of your face” 😂

Man I was there the week before covid closure happened you guys do a phenomenal job keep doing what you doing Chef, I'm a Chef too

Eater knows how to find the best restaurants.

koji is barley not rice

I didn’t know Chris Stapleton started his roots in bbq! I gotta get back on social media.

I can watch these videos all day long!

Very cool. I would to eat here. If only I lived in your state!

Damn that's my sort of food... Pitty I'm so the way in the UK and can't go there!!

S O O V E E bath

the chef and his friend from childhood just reunited on this video's comment section now that's wholesome lol

wood fire is the best

I could see Brad from bon appetite having a time of his life here with the cooking and experiments.

It's awesome how he hangs that chicken right from Ansul line. Oof

He sounds like Nick Offerman. Than I realized he also looks like Nick Offerman.

I pray for anyone who goes there and eats the pork 🤢 Pork has to have an internal temperature of 75*C for 2 minutes to kill any parasites. There is absolutely no way that was anywhere close to 75.

Yes! Load the landfill with more plastic!!

this guy is an absolute madman. im going to make him hire when i move to Nash.

Since it was only a decade ago that the FDA lowered the cooking temp of pork to 145F along with more modern techniques such as sous vide, I believe there are whole generations that have not had a pork chop that isn't dry. I wouldn't be surprised if pork chops became more popular and given the same level of attention as steaks, especially considering how expensive beef is rn.

Looks fantastic

Ok, nobodies going to comment on numb nuts hanging his chicken off the fire suppression system? Make some hanging points and leave the sprinklers alone🤦‍♂️

Go To Indonesia, almost every Sate Shop use Rotan Fans. Nothing new for us

A real Argentine "parilla" goes up and down for temp control. You can do heat management manually (construction workers often do it that way on Fri/Sat).

Trev needs to work on his eating skills. What the hell was that???

They're not skimping on the protein on those dishes, are they? But really cool and makes your mouth water...

Koji is a rice inoculated with a spore

I live in the Nashville area and haven’t been here yet. Need to make some time to go.

Love how they pull techniques, ingredients and tools from all difference places in the world to make something that is truly unique and very their identity

Dude really said his family's pork chops were "dry and overcooked"? Take it he didn't invited over for Christmas.

Smokey flavour ! 👌🏽👊🏽

I'll take the ribeye medium rare and the chicken along with a baked potato with butter and a healthy side of a double pork chop, please.

Man those pork chops looked incredible.

I didn't know David Harbour owned a restaurant in Nashville, TN. Interesting.

You guys need to cover Fox And Pearl Located in the West Side neighborhood in Kansas City! I worked there and this reminded me so much of there! Please check it out!

Why does he like saying unctous? is it his word of the day? Because it makes no sense why he would call his food excessively oily lol

I have got to quit watching these when im hungry and can't get something like this late at night.

South Africans: wood fire braai (barbeque) is what we do every other day 🤷🏻‍♀️

Fot a second i thought the thumbnail was a guy trying to take the temperature of fire

I want that seasoning he throws on the pork chops and steaks....