On this episode of Massive Format, Zavala’s Barbecue in Grand Prairie, Texas, handles an inflow of three million vacationers visiting the city for FIFA’s 2026 World Cup by staying open for 30 days straight — a report for the small barbecue operation. With 20,000 kilos of brisket and tons of of kilos of sausage hitting the grills, the Zavala’s workforce is busy.
About 200 beef briskets are trimmed, dry-rubbed, and smoked every week. A easy spice rub of salt and pepper helps Zavala’s brisket to face out. A further 250 kilos of sausage, all made in home, are placed on the grill all through the day, beginning at 4 a.m. After they attain that excellent snappy texture the workforce soaks the hyperlinks in ice water. Lastly carnitas are grilled for hours earlier than being thrown again within the smoker in a shower of coke and oranges for an additional three hours till the meat is falling aside.
Proprietor Joe Zavala says the key to pulling off a big quantity of barbecue — unfold out throughout six people who smoke — is having everybody on the workforce be concerned in preserving the meats constant. “All people walks by the smoker, they’re trying on the temperature, they’re trying on the fireplace,” he explains. “So it’s a number of eyes on it to carry all of us accountable, as a result of it’s not only one particular person, it’s all of us.”
Watch how this barbecue spot is serving up huge quantities of smoked meats, alongside basic Texas hospitality, in the course of the World Cup on this episode of Massive Format.
