The Chinese street food skewer I'm about to bite carries a lot more than the seasoned beef you see.

Today I'm going to talk to the owner and learn how barbecue led him to flee political persecution in China and pursue a dream of freedom.

>> [cheering] [music] >> Understanding the story of Camino Alamo is complicated, but their sourcing methodology is simple.

>> [music] >> This is Chef Duan, the owner of Camino Alamo.

And to make great barbecue, he needs to buy fresh meat and bread every [music] single day.

>> According to my revenue, I buy two, three, or four.

They have two shape, long.

>> Wow, it's hard.

>> It's a hard rock, easy to cut.

Next we [music] buy some lamb rib.

>> Do you have I had the lamb rib before from you?

>> No, no, no.

>> Can I have today?

>> Yeah, of course you can try.

>> Oh, okay.

That's great.

When did you [music] first learn about this, you know, this style of cooking?

>> I learned from the Uyghur people.

>> Duan's story is interlinked with the Uyghur people, a mostly Muslim ethnic minority in China.

>> Everyday 24's lamb, 24's beef.

Brisket.

>> Mhm.

>> Texas people know [music] brisket.

Barbecue is low and slow, but our barbecue is a high temperature and quick.

>> [music] >> We need to cut small pieces.

And you can bite easily.

Uyghur barbecue adjust a little seasoning because the meat is fresh.

Good material, just Yeah.

>> You don't need much on top.

>> Yes, yes, yeah.

You know, in Shanghai, our barbecue shop name Alamo.

>> Alamo?

>> Barbecue.

At beginning, Alimujiang Yeah, it's a Uyghur popular name.

But the police said I did this the name is [music] sensitive.

Uh not allow me.

At that time, I saw the video about Alamo war.

>> I love that you make lamb specifically because it's not very popular in Austin in general.

>> All Uyghur people cook lamb use [music] two popular seasoning, onion.

>> Mhm.

>> Another is a cumin.

>> Something about the lamb and the cumin that's like I don't know, just tastes like you're eating a piece of China almost.

This reminds me of Breaking Bad.

>> The water is important.

The meat can absorb the water.

Yeah.

Mix well.

It's important.

>> Yeah, yeah.

Makes the meat better texture and more tender.

>> Yes.

White pepper.

One pound, one egg.

10 pound, 10 eggs.

The eggs make the surface the burning >> Ah.

Protects >> Yes.

That's one Nine.

>> Oh, nine, 10 that's okay.

>> Chef, you're good you're you're glad your assistant is here today.

>> After seasoning, normally 15, 20 minutes, skewer.

>> Where'd you get this picture of me?

>> Think it's a local sign made for our Chinese customer.

Lu Chuan eating her jiu means drink beer.

La se chui niu talk something.

>> big.

>> Something like this.

In China have many many gods.

This god is money, financial god.

>> Let's go, chef.

I haven't had polao.

I haven't had the lamb ribs either.

But today that's changing.

You learned this this style of cooking from Uyghur people.

They're doing this the the metal [music] skewers, the lamb, the seasoning with the cumin.

>> Yeah.

Yes.

>> you first meet those people?

>> The Uyghur people like football and >> [music] >> at that time I'm the soccer coach in China.

They told me not easy because no job.

[music] I asked them, "Why you cannot find job?"

>> Right.

>> They told me, "Oh, in China we have many Muslim group."

>> Yeah.

>> But Uyghur people was depressed different how to say depressed?

>> Oh, yeah.

>> They were discriminated.

>> Yeah.

>> Many Uyghur restaurants in Shanghai had closed over the years, but it wasn't [music] until Duan tried to open one with his friends that he realized that wasn't coincidence, but rather [music] an organized police effort.

>> I asked them, I say, "You can do business."

They told me they cannot because the police [music] will give pressure to the owner.

At that time I told them, "I can help you.

I rent [music] the space.

I hire you."

>> No problem.

Yeah.

>> The first day we open >> The police come here.

>> First day?

>> First day the police [music] ask me, "Who is owner?"

I told "I'm owner."

>> Me.

Yeah.

>> The Uyghur people cannot work here.

>> Mhm.

>> I say, "Why?"

He just told me, "If you you want to do business, you must obey >> the police.

>> Yes.

Yes.

I told them, "Okay.

Okay."

I let the Uyghur brother they prepare the skewer >> [music] >> in home.

>> But then it's just you.

And that's the first time you were manning the grill, right?

>> Yes.

But after 1 [music] month later I feel tired.

>> Mhm.

>> I got sick.

So, I still need let them back.

>> So, you said what's worse?

Bring them back or hard to tell what I'm working.

Yeah.

>> 3 days later the police [music] "Why you let them back?"

At last I surrender because no money to lose.

>> Uh I refund the money to the >> Uyghur.

Yeah.

>> Because the Uyghur brother [music] also invest some money.

But I have dream sooner or later you can find [music] job.

>> There were no public announcements of discrimination, but rather an out-of-sight policy of police harassment.

[music] >> That's why I have the name Alamo barbecue.

>> Because you hope for freedom.

>> It's more like freedom.

I think it's a weaker freedom.

>> Yeah, for sure.

He's giving me the honors.

>> [music] >> Okay, now it's ready.

>> The first dish we're having is his lamb skewers.

I like mine with a little extra spice.

Little pieces of meaty fatty lamb covered in cumin and pepper.

[music] Oh my god.

With the lamb you get these little pieces that are kind of craggling off.

Simplicity at its finest.

Chicken wings [music] and beef skewers.

I'm going to go for the beef first.

Little morsels of fatty beef.

He's like a little magician back there.

He alternates the more [music] meaty and the more fatty pieces so you think you got one thing and then you get the fatty piece and you're like, "Oh my god."

Got chicken tongue.

The chicken wings.

They're a little bit sweet.

Instead of a crispy fried wing you're feeling rendered fat.

Fantastic stuff.

Up next we have the pork bones.

They are extremely tender, have much more of a Texas [music] barbecue texture.

Oh my god.

It's my favorite thing to do.

Some of this non-bread.

Bunch of melty fatty pork on crispy seasoned bread.

[music] Today chef made special plov and typically the cook is started with the fat from the meat.

There's little bits of it here.

It's got kind of that bouillon chicken noodle flavor.

Today we have a dish I've never actually had before.

These are their lamb ribs.

Oh my god.

This lamb is extremely fresh.

We got it today at the market.

>> That's perfect.

>> Lots of fat.

I don't have anything new to say besides really good meat that's fresh, well seasoned, and put over charcoal is great every time.

>> It's 2 years later, COVID-19.

I stay apartment 72 [music] days.

>> 72 days you were in your apartment?

>> that time, Europe, American [music] open already, right?

>> Yeah.

>> I make decision.

I apply the visa >> for the USA, yes.

>> At that time, I just make a living.

>> I just want to be able to do what I want to do.

So, any job is good in America.

>> Yeah.

I don't like food time.

I don't want lose my freedom again, you know?

One day I can >> [music] >> go back my son in Shanghai.

>> Your son?

>> Yes, yes.

Before leaving, I asked my son, the police, [music] right or not?

>> I have the right to hire the weaker people.

>> Yeah.

>> They are citizens, Chinese citizens.

Right?

My son say, "Oh, you are right."

[music] So, he encouraged me >> to go.

>> I told him, "I will go to American to [music] open the barbecue."

>> Chef Duan's dream can be found in the name of his business.

Like those who fought for freedom at the Alamo, he will tell the weaker story through barbecue and fight for their freedom.

Chef, I want you to be busy every day.

Thank you for letting us film today.

>> Yeah, yeah.

>> For telling us your story and for making us great food as always.

Thank you, Chef.