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In Texas, everything is bigger--the golf and the food! A self-professed “hunter-gatherer”, Austin Country Club Executive Chef Bob Burns has dedicated his life to culinary—after 42 years in the private club industry, he develops Austin’s enhanced menu with prime beef, direct-sourced seafood, wild game, and premium vegetables. Host and Executive Chef Michael Ponzio, uncover the life of culinary in club fare as Chef Bob Burns, flexes his culinary creativity, as he introduces us to his Asian-inspired Texas Brisket with Korean Quinoa, Fried Brown Rice, Goujang, & Duck Egg. Later, Chef Ponzio rolls up his sleeves and takes to the streets of one of Austin’s barbecue landmarks at Louie Mueller Barbecue, together with 3rd Generation Pitmaster, Wayne Mueller—as they build one of the iconic platters—his dinosaur bone in short rib, beef brisket, and pork sausage.