I've lived in South Texas most of my 74 years. There are a ton of great bbq joints in Texas. I couldn't pick just one myself. To be honest, the best bq I've ever had was in my step fathers backyard. He used a $20 pit. His method was 12 hours or a case of lonestar, whichever came first. I never was able to duplicate it. Miss you Doyle.
American BBQ varies significantly by region... you will find lamb and mutton BBQ in parts of Kentucky. Northern Alabama specializes in smoked chicken smothered in "Alabama white sauce." In the Carolinas, whole hog BBQ is common. Etc., etc.
Mr. H and Friends also went to Goldee's and did an interview. Then they did 3 videos with Al from Eat More Vegans learning how to cook like they do at Goldee's.
I went to Goldee's last year for my birthday. We got there at 10am, they open at 11am, we got to the front door at Noon and they still had their full menu available. For the 4 of us that day, It was about $130. BBQ places like Goldee's and other top tier places, sell by the pound. Most of what we got were half pound servings. So like 1/2 lb. Brisket, 1/2 lb. sausage, 1/2 lb. pork ribs, 1/2 lb. turkey, etc. The only regret I had from my trip there was they didn't have dino ribs on the menu that day. Other than that, it was the best BBQ I've ever had.
Texas monthly does a "best of" list every 4 years, Goldee's won. Anyone on the list is gonna be top tier food period. You may like one over another, but you will not have a bad meal. ALL OF THEM REQUIRE EARLY ARRIVAL ! Snow's, Franklin's, Original Black's, Goldee's will all have 2-3 hour minimum waits if you're not early af. Since they sell out fast, if you get meat, it may not what you wanted because it may be sold out by the time you get to order. People also wait in line hours and turned away. That's why Terry's is popular, especially for content creators who are not dedicated enough to do what it takes. To,some people, it's not worth it, but it's also great to get to talking to people in line, you meet some of the best people!
Just to get the Texas BBQ # 1 ranking is like winning the lottery because it requires 4 years of patience and reputation. I think every Brit YT creator goes to Terry Black's because they dont have the patience to wait out like at Goldee's which is like a pilgrimage. Kudos to Jolly guys because they did their homework. My family from Waco waited 3 hrs on a weekday which is ridiculous. NOT the weekend. and just like Terry Black's who know how to advertise, anyone can ask to see the burners and they;ll do it happily.
Yup! Got to Kruetz Market at like 1pm on our way back from South Padre and they were sold out of everything except beef shoulder and original sausage. (This was 10 years ago) and it was the best barbecue I had ever had at the time! I can still taste it if I think about it for a second. Now I live about 30 minutes from Goldee's so hopefully I can get over there soon to try it.
"Hey" from west central Florida, USA. Although lamb is eaten in the USA, it doesn't cook well in a smoker/BBQ so it isn't as popular. Duck is also eaten, but not very popular cause not a backyard cooked item. Perhaps the key to your observation is forgetting that this sorta-food meal is based upon BBQ cooking techniques ? Dunno, just guessing. Enjoy ya videos. j :)
Goldee's is located in southeast Fort Worth. If you go make sure to check their hours. I believe theyre only open Friday-Sunday 11 am - 2 or 4 pm, but theyll run out of food before then. Make sure to check that theyre open, they just took a 2 week annual vacation, and get there around 7 or 8 am to make sure you can order what you want.
Terry Blacks is popular because it is open 7 days a week for 12hrs a day. it is very high quality "convenience" BBQ readily available. Terry Blacks has the luxury most other places cannot afford, the luxury of space, time, and staff to have that many smokers to continuously be smoking meat around the clock nonstop. other top BBQ spots are only open a few days a week likely thurs-sat or fri-sun for limited hours while food supplies last. the remainder of the week is spent preparing the BBQ for the weekend operating hours. top BBQ spots will have queues beginning early in the dawn until opening at 10 or 11am. for top quality brisket it is common to spend up ot 24hrs of total time before the brisket is even served to customers. smoking the brisket for 12-14hrs, and then the resting period can be overnight another 10-12hrs kept warm in a hotbox.
The "bark" on the beef is from the rub. Brisket is rubbed (most commonly) with a combination of brown sugar, salt, pepper, paprika, garlic powder, onion powder, etc. before going on the smoker. The brown sugar and spices carmelize in the heat and smoke, but in no way is it burnt. The very long low temp cook breaks down all the fat and connective tissue to make fork tender beef. Great video, thank you!
@@AliKaiProject I am just going to correct what the guy above wrote, or at least expand on it properly. There is no caramelization. What actually happens is the meat renders some fat on the inside, sweats it out to the surface where the dry rub spices are, all that then liquefies and turns into a fatty, salty, briney sludge, and then the meat sucks that juice back into itself (taking the smoke that mixed in too) leaving a thin layer of leftover flavored fat film that the smoker dries out to a thin crust. That happens again, and again, and again until it creates a bark that is a centimeter thick or so, it is also how the meat absorbs flavor and smoke (to an extent).
NO ONE IN TEXAS PUTS SUGAR ON THEIR BEEF...PERIOD.....END OF DISCUSSION! GOLDEE'S USES MUSTARD, SALT & PEPPER...THAT IS ALL! AS IS ALL TEXAS BEEF! THIS PERSON HAS NO IDEA WHAT THEY ARE TALKING ABOUT OR IS EATING AT SOME SHADDY, SHITTY PLACES USING CHEAP ASS MEAT THAT THEY HAVE TO COVER UP!
Don't stress out ! Goldees is in Arlington, Texas (same city where the Cowboys and Rangers have their stadiums), between Dallas and Ft. Worth. The guy's hotel was probably a 10 minute drive from the bbq place. But, you don't have to choose. Terry Black has a location near downtown Dallas, about a 20-25 minute drive away. There is bbq EVERYwhere in Texas.
Look how many times Jolly has done "Texas BBQ" as content...that's how good it is! You have to get there hours and hours early, most of them are only open three days a week and sell until sold. They usually open around 11am, sell out by 1'ish. Terry's is popular because they are open 10am - 10pm. Terry's is good enough to give you an idea of what it's gonna be like. YES, it's that good. Gordon Ramsey said it's the only time he's ever taken anything home with him from a restaurant! GET Y'ALL'S ASSES TO TEXAS SO WE CAN FEED YOU ! ! ! !
Modern Texas BBQ is truly world-class! But for those interested, they also have to try Traditional Texas BBQ! Cooked in earthen pits with agave and burlaps. No foils, no above-ground pits.
England does have at least three Texas Style BBQ restaurants: I do not remember the names of the restaurants but you can do a google search to find one' There is the one in Bristol (probably the best not only with the taste and preparation but also Texas style portion sizes. (Check out Mr H and Friends for the name of the Bristol one.) 2. One in Manchester where The Office Bloke Daz channel went to try a Texas Style BBQ restaurant there .. 3. One in London where The Jolly Channel tried.
We've looked into the Spitfire at Bristol and watched/reacted to Mr H and Friends eating there - ua-cam.com/video/D9i1Mw7vp1I/v-deo.html. We'll likely head to Manchester in the distant future to visit friends so maybe we could swing by. The one in London is no longer there unfortunately, it stopped trading this year. :)
In regards to the queue, the line at Goldee's starts lining up HOURS before they actually open. That is because of their reputation as "The Best Texas BBQ". People will line up several hours before they open, just to make sure that they can get what they want before it runs out. Also, in regards to the lack of Lamb, we do have lamb in America, its just not as common as beef, pork, and poultry; given the way our farms and ranches developed.
Lamb isnt quite as popular over here. But you can get it and sometimes find it at a restaurant. Ive had some Lambchops at a local place. Definitely a different flavour, but done right, very soft and tasty
For Mutton BBQ you will need to go to Kentucky where it is served with a Worcestershire based Black BBQ Sauce. In Austin Texas, you can find it at Kareem El-Ghayesh's KG Barbecue which is a Middle Eastern fusion.
There many different styles of BBQ in the US. Texas is one of those styles and it focuses on beef ribs, while all the other styles focus on pork ribs. Except for Texas beef BBQ, all the other styles have something unique about their own BBQ. Each style could focus on the type of sauce they use on their ribs. For example, ketchup, mustard or vinegar. Theses sauces are not just ketchup, mustard or vinegar. Ketchup would be the main ingredient, while mustard would be the main one in the mustard sauce. And the same with vinegar. There are four main types of BBQ: Texas, Memphis, Carolina and Kansas City. Some styles use dry rubs instead of a a wet sauce. While some styles will only certain meat from the animal and the other will use all the meat of that animal. Texas is all about the beef. Memphis is in Tennessee. Carolina BBQ is in North Carolina and South Carolina and each part of those two states has a style which is a little different. Kansas City is in Missouri and the state Kansas has a Kansas City as well. Before coming to America, try to read about all the different styles of BBQ. By the way, duck is popular in NY on Long Island. Moreover, Chinese restaurants serve duck as well. Lamb can be found in areas with many Middle Eastern people. Lamb is also found in Mexican restaurants because they eat lamb, goat and other different meats. I lived in Mexico and I ate lamb and goat often.
Native Texan here! And, here is a Native Texan joke ..... Q: How do you get a Native Texan to shut-up? A: Set a plate of barbecue in front of him. Good to see that Josh has learned from the right people, about what drink goes best with barbecue. I'm 66 years old, and ever since I was a wee lad, I've always had Big Red soda with barbecue and Mexican food. Still drink it with those two food types, to this very day. Big Red is almost like a Red Cream Soda, but with a distinct flavor profile all it's own. When you come to Texas and are eating barbecue, if you want to look like you've lived here all your life, drink a Big Red with your barbecue.
Actually pork ribs on a whole are probably way more popular than beef ribs across the US! There is nothing like a rack of baby back ribs!!! YUM!!! Lamb is usually seared on a skillet - and baked in oven - not "smoked" -- we eat lamb - but it's not a popular as beef, pork and chicken -- duck too is eaten a lot - especially at Thanksgiving and Christmas!! We have roast duck for Christmas and have had Lamb for Thanksgiving (and turkey of course!!) ... but yes, we all eat duck and lamb but just not a popular....probably considered a more foo-foo food...not everyday like beef and chicken....
I live in Dallas and Goldees BBQ is 20min away from me. I went the Friday morning after they won #1 on the Texas Monthly list. I’ve eaten a lot of Texas BBQ in my 42yrs but Goldees was the best. Their ribs were the best I’d ever had. Brisket is top tier, sausage is great, turkey was juicy and smokey. Sides were pretty great not as good as the meats but very solid. Banana pudding was the only thing I wasn’t feeling as much, still good just not amazing like the meats.
Oh, Alice was all kinds of American when she said "to go" box instead of a take-away, lol! I love that Ollie preferred the BBQ. Massimo's restaurant might be #1 but sorry, I'll take simple over fancy any day. Terry Black's doesn't have a wait. Goldie's, Franklin's are the ones you have to wait for, sometimes up to 3 hours because they don't produce as much so can run out. Terry Black's as two locations and one of those supplies the other so more volume. Lamb and duck are not the go-to meats. We have them but you're right. I know I've never seen lamb or duck on a BBQ menu. It's just not a thing. This is cattle country so beef is king, lol.. Also they did have chicken but it just wasn't on their plate.
Ahhh that makes a lot more sense. If there's a lot less waiting then Terry Black's might be the better option for us. In fairness, I don't think I've ever seen duck on a BBQ menu ever.. I got a little side tracked with that one.
@@AliKaiProject lol, it's understandable. I know duck can be greasy and maybe someone has tried it but that might not be something that smokes well. Someone else would have to chime in. I'm not a fan.
Lamb is here but you may have to go to a certain store to get it. You can find duck in grocery stores usually more during our Thanksgiving and Christmas season.
Lamb is not common in the US, it does exist, but, its in places with a high population of people who eat it. Duck is common in a dish called Tur-duck-en; a turkey stuffed with duck, stuffed with chicken and cooked.
I have a lot of lamb - although ya, it's definitely not like going for ribeye or hamburger meat . . but I think we eat a lot more then people realize -- and I love Indian food w/lamb....I just try not to think about what it really is baby sheep
They're call spare ribs they're bigger than baby back. It's more than salt and pepper it's both white and brown sugar, garlic powder, paprika, chili powder and cumin to make it smokey. In the winter I make them in the oven, wrapped in foil on a tray.
If you can't get into Goldee's before they've sold out of meat I highly suggest Roy Hutchin's in Trophy Club, TX. Probably the best place that's CLOSE to Goldee's both in taste and distance. Because 2nd through 9th place are all around Austin, TX where Goldee's is in Fort Worth. The closest on the list would be Panther City Barbecue which is still in Fort Worth.
Yeah we had no idea how popular it is! We'll look into the BBQ choices but I can understand why many of the other channels go to Terry Blacks if it's more available especially when on vacation. :)
It was interesting to hear you talk about lamb. I love lamb, but it is expensive here, so we don't have it very often. I would have it much more often if it was less costly. I watch for any sales.
Do remember there was chicken on the pit, but it did not make it to their plate. Look up the fights between the ranchers and the sheep herders. The ranchers won.
You mentioned lamb, we have lamb but your watching Texas BBQ not American BBQ. The majority meats in Texas is cow. So they specialize mostly steaks and brisket. I believe the Carolinas (North/South) specializes in pork (pull pork). Maine's specialty is shell fish, especially lobster. Texas does do lamb BBQ but theirs very few who do. I think you forget that America is a content like Europe. Think of it like this if Europe was America Turkey would specialize in lamb, French would have their own unique cuisine, Britain would specialize in fish and chips, the Germans with their sausage. Every state has access to different types of foods but how it's made is a different story. I had lobster and salmon in Texas. I didn't care for it but when I went to Maine and had lobster (OMG 😮) and to Alaska I had raw salmon at a Japanese restaurant (😮OMG) the texture was like eating a steak. The most flavorful fresh fish I have ever tasted. Every time you think of America visualize it like Europe without needing a passport. I hope this helps. ❤ Hope to see you guys one day trying Texas BBQ. ❤
I haven't been to Goldee's but here in Austin I've been to #7- Franklin's, #5 Leroy & Lewis and #2 Interstellar BBQ. Interstellar is amazing and the first one we take people to when they come to visit. If you want to get in line (what you called que) the places don't open until 11am so depending on the place you need to be in line an hour before. Now Franklin's line is stupid and I'd never do it. Again. La Barbeque line is at least 2 hour early. Stiles Switch isn't bad at all. Snow's you need to be there 3-4 hours before it opens. Terry Black's is popular with UA-camr's for some reason and I'm guessing because they hardly every have a long line. It's good but not like the other places. Also..Interstellar BBQ does pulled lamb shoulder which I'm sure like everything they else they do is fantastic. Lamb isn't a big thing here. Neither is duck. Also they've had lots of pork and pork ribs to compare too.
Wow! Those queues are crazy, I guess it really does show how good they are though. I would imagine that Terry Black's is just more convenient given the other options. It sounds like Texas is bursting with BBQ restaurants! It's likely that any of them would blow our British taste buds out of the water, we're looking forward to it! :)
You could probably get the (a) Texas experience in the Dallas/Fort Worth area. Arlington, where Goldee's is, is in the middle. There are enough things to do to keep you busy for a couple of weeks. If you are staying longer, wander down to Waco, Austin, San Antonio, Johnson City, Dripping Springs, Fredericksburg, New Braunfels, King Ranch and Corpus Christi.
Goldee's very good! Thought Texas there are a lot of BBQ places that are creating and expanding their bbq menus to more fusion style dishes outside the holy trinity of bbq (brisket, pork ribs and sausage) not far from Goldee's there is 225 bbq that has mexican/Texas BBQ fusion. Also, I know places like Micklethwait Barbecue & Catering and Leroy and Lewis BBQ in Austin DO smoke lamb on their menu rotation. It is awesome
Barbecue chicken is very popular and readily available but Americans don't eat a lot of lamb. They did have pork ribs at Terry Blacks. Franklins Barbecue in Austin, not far from Terry Black's, is also top rated and people start forming the que at 5:00 AM to ensure they get food since they sell out fast.
Some places you have to get there very early. And bring a lawn chair. I avoid these places but you should try the very best while you are here. You know smoked meats are very stable for shipping . . . Just a thought.
You guys are so so much fun… I will have to say that both lamb and veal are not very popular. However, my mom who is was older did make Lamb on Easter.
Lamb meat is more expensive over here and it’s harder to find too. The only place I can find lamb meat in my town is Aldi. And that’s not always available only around certain holidays. Even beef ribs are hardly available in my town.
Lamb is difficult to find in my neck of the woods, and I've never seen mutton in my life. Sheep used to be a popular food animal until they really pushed for beef to be the main animal. of course pork right after but nowt chicken has exploded to the top these last 30 years due to the health food craze. Lamb has fallen more and more. I know there are some areas in America where it is easily available for a nice price, but where I live, I've had it maybe 4 times in my life. Duck and goose come one during Thanksgiving and Christmas. We've done Duck for Christmas dinner for the past 15 years. It's amazing. I wish it was more popular and thus less expensive.
Black’s is far above average and you would not be disappointed. Franklin’s is another spot that was top rated for a time. They’re all great and the favorite is subjective to taste. Saying “best BBQ” is like saying “best sandwich.” It just depends on your preferred levels of smoke, sweet, spice, and other flavors.
You dom't see a lot of lamb in American restauramts, duck is very rare (at least in the 4 different areas I have lived). Lamb is more widespread than it used to be, but I think I have only seen it at a bbq place once, maybe twice.
I think those would be considered specialties because it's not like a normal meat that most Americans would eat however I go to a pig and goat roast digging a hole in the ground and laying it on coals and burying it I live in Colorado so there's a lot of Greeks that live here so we have lots of Greek food so there's lamb in those restaurants
If you go to a BBQ place id suggest making an order ahead for pick up so you dont have to wait in line. Most places will require you order at least 2lbs of meat, which is easy to do if you want to try everything. A beef rib alone usually weighs over a lb. Lines can be long and things often sell out before the day is half over.
Lamb isnt popular in the states yet but its starting to gain traction, the main reason is that all BBQ originates from the slavery and hardships in american history and lamb is a 'high quality' meat here, meaning that the scraps that slave masters used to give to the slaves that created BBQ and soul food wouldnt have included it! They made the best with very little and its stuck with us southerns since!
Lamb and duck in the US are not very popular (outside of more traditional cultural dishes for some). Odds of you finding them at a BBQ are extremely slim. BBQ in America is typically beef, pork, chicken, and to a lesser extent, turkey (because few people actually get it right). You can however easily find lamb at most grocery stores, but for duck, outside of Christmas or Thanksgiving, you'd have to go to a speciality store to find it like an Asian Market or a more high end grocery.
Traditional slow cooked bbg in a wood burning pit is of limited quantity because of the time it takes to cook the meat. You need to get there early, or your going home empty handed.
US cities with the most Michelin star restaurants. 1. NYC 72 2. San Fran 38 3. Los Angeles 28 4. DC 24 5. Chicago 22 6. Miami 11 Source: Statista 2023 Note: Texas not on the list. Michelin star is an exclusive rating for fine dining.
The only place that you can get decent Burnt Ends is in Kansas City. Hell. Florida pitmasters sometimes don't even know what your talking about. At least TX knows what Burnt Ends are!
Lamb is available here but it's typically not very popular, for a number of reasons. They're hard on the land, they are nasty animals (crapping on each other, etc.), cost, not as subsidized as beef, gamey taste, etc.
One of the reasons why Beef is KING of the barbecue is because in the very beginning of the United States early settlers ate bison and when they were getting more difficult for the early settlers toget on a regular basis they brought cattle and with the incredible grazing and naturally delicious things for the cattle ro feed on they found that better and taster cows were raised by letting the cattle graze on certain grases like alphlpha and corn to fatten up the cattle before it goes to be butchered. That extra weight on the cattle makes the meat taste incredible and with the birth of smoking the meat learned from the native Americans thatra were already here. That is why you can never get really great barbeque from an English cow. It needs to be beef that have been raised in the United States. And I guarantee you that it is going to change the way that you look at food. PERIOD!!!!! Once you have eaten American barbecue it will ruin any other beef that you will ever eat again.
They have chicken....but smoked turkey is why people buy smokers..I've never heard of BBQ lamb, the cook would either be too long and the meat would turn or too fast and making it tough. There must be a reason. I have seen a leg of lamb fire roasted on spit over direct heat, not bbq'd.
Uh, you do know you can pull up the menu for most of these places online, right? There are THOUSANDS of places to get BBQ in the states, these are SOME of the best but that is subjective as a lot of politics, etc. could be involved with these small magazines proclaiming favorites, especially when based on their 'taste' alone. So many 'react' channels hinge their visits on Jolly, et al, instead of taking the opportunity to cut their own swath.
Your reaction is why American BBQ restaurants do not make it in the UK. Everyone is so comfortable with the status quo; they are not willing to try new things.
We've enlightened with all this wonderful food, and have definitely been missing out. They're slowly starting to make their way over but still not very main stream at all.
The top food cities in the US, according to most polls, are NYC, Los Angeles, San Francisco, Chicago and New Orleans Yet what I find on your channel, mostly, is Texas. There are thousands of food reviewers and tens of thousands of vids on YT featuring restaurants from these cities. If you want to grow your channel you might want to expand the number of cities you cover.
Lamb has what is called in the U.S. a gaming taste to it. Lamb does not sit well, with the American taste bud's. Americans didn't grow up eating lamb so the taste is foreign to us and not very tasty to Americans. I have eaten lamb and it was not for me.
Lamb is seen as a more "upper crust" meat because it's more expensive than beef. Also, the brisket is one of the cheapest cuts of beef. That's the point, doing the best with the worst.😊
Lamb isn't seen as "upper crust". It just exceedingly rare as very few ranchers raise sheep in the US for meat as it just doesn't bring market prices that make it very economical. US market demand just doesn't tolerate more production. Few people in the US enjoy the much stronger taste of mutton, but that's really all that's usually left over of US sheep herds once done with wool production. To top it off, wool as a clothing article has been in steady decline over the last century. I say that with some regret as I'm someone who actively seeks out good grilled lamb chops.
I've lived in South Texas most of my 74 years. There are a ton of great bbq joints in Texas. I couldn't pick just one myself. To be honest, the best bq I've ever had was in my step fathers backyard. He used a $20 pit. His method was 12 hours or a case of lonestar, whichever came first. I never was able to duplicate it. Miss you Doyle.
You can find lamb on menus in parts of North Carolina. But it’s usually prepared Mediterranean style.
American BBQ varies significantly by region... you will find lamb and mutton BBQ in parts of Kentucky. Northern Alabama specializes in smoked chicken smothered in "Alabama white sauce." In the Carolinas, whole hog BBQ is common. Etc., etc.
Yep because its one of the few areas where that was actually farmed! its a great distinction of BBQ culture
I still remember my first bite of lamb cooked in the TX barbecue style- it was 20 years ago. Just an unbelievable combination.
Ollie trying not to laugh at Josh for talking about the bark yet again at a bbq is too funny
I love the bit on the pork rib where Josh is explaining in detail and Ollie is just making satisfied eating sounds. :D
I love that 3 donkeys painting.
Mr. H and Friends also went to Goldee's and did an interview. Then they did 3 videos with Al from Eat More Vegans learning how to cook like they do at Goldee's.
I went to Goldee's last year for my birthday. We got there at 10am, they open at 11am, we got to the front door at Noon and they still had their full menu available. For the 4 of us that day, It was about $130. BBQ places like Goldee's and other top tier places, sell by the pound. Most of what we got were half pound servings. So like 1/2 lb. Brisket, 1/2 lb. sausage, 1/2 lb. pork ribs, 1/2 lb. turkey, etc. The only regret I had from my trip there was they didn't have dino ribs on the menu that day. Other than that, it was the best BBQ I've ever had.
That’s awesome! 😀
Texas monthly does a "best of" list every 4 years, Goldee's won. Anyone on the list is gonna be top tier food period. You may like one over another, but you will not have a bad meal. ALL OF THEM REQUIRE EARLY ARRIVAL ! Snow's, Franklin's, Original Black's, Goldee's will all have 2-3 hour minimum waits if you're not early af. Since they sell out fast, if you get meat, it may not what you wanted because it may be sold out by the time you get to order. People also wait in line hours and turned away. That's why Terry's is popular, especially for content creators who are not dedicated enough to do what it takes. To,some people, it's not worth it, but it's also great to get to talking to people in line, you meet some of the best people!
Just to get the Texas BBQ # 1 ranking is like winning the lottery because it requires 4 years of patience and reputation. I think every Brit YT creator goes to Terry Black's because they dont have the patience to wait out like at Goldee's which is like a pilgrimage. Kudos to Jolly guys because they did their homework. My family from Waco waited 3 hrs on a weekday which is ridiculous. NOT the weekend. and just like Terry Black's who know how to advertise, anyone can ask to see the burners and they;ll do it happily.
Yup! Got to Kruetz Market at like 1pm on our way back from South Padre and they were sold out of everything except beef shoulder and original sausage. (This was 10 years ago) and it was the best barbecue I had ever had at the time! I can still taste it if I think about it for a second. Now I live about 30 minutes from Goldee's so hopefully I can get over there soon to try it.
"Hey" from west central Florida, USA. Although lamb is eaten in the USA, it doesn't cook well in a smoker/BBQ so it isn't as popular. Duck is also eaten, but not very popular cause not a backyard cooked item. Perhaps the key to your observation is forgetting that this sorta-food meal is based upon BBQ cooking techniques ? Dunno, just guessing.
Enjoy ya videos. j :)
Hey J. That's a fair point, I doubt duck would do well on a BBQ. Thank you for watching! :)
Goldee's is located in southeast Fort Worth. If you go make sure to check their hours. I believe theyre only open Friday-Sunday 11 am - 2 or 4 pm, but theyll run out of food before then. Make sure to check that theyre open, they just took a 2 week annual vacation, and get there around 7 or 8 am to make sure you can order what you want.
If you haven't yet, check out Mr H and Friends. They have a number of videos of restaurants they've visited (including Goldees) that are a fun watch!
Terry Blacks is popular because it is open 7 days a week for 12hrs a day. it is very high quality "convenience" BBQ readily available. Terry Blacks has the luxury most other places cannot afford, the luxury of space, time, and staff to have that many smokers to continuously be smoking meat around the clock nonstop. other top BBQ spots are only open a few days a week likely thurs-sat or fri-sun for limited hours while food supplies last. the remainder of the week is spent preparing the BBQ for the weekend operating hours. top BBQ spots will have queues beginning early in the dawn until opening at 10 or 11am. for top quality brisket it is common to spend up ot 24hrs of total time before the brisket is even served to customers. smoking the brisket for 12-14hrs, and then the resting period can be overnight another 10-12hrs kept warm in a hotbox.
The "bark" on the beef is from the rub. Brisket is rubbed (most commonly) with a combination of brown sugar, salt, pepper, paprika, garlic powder, onion powder, etc. before going on the smoker. The brown sugar and spices carmelize in the heat and smoke, but in no way is it burnt. The very long low temp cook breaks down all the fat and connective tissue to make fork tender beef. Great video, thank you!
Oh man, I bet the meat must be incredible. Just reading your description made my mouth water! ☺️
@@AliKaiProject I am just going to correct what the guy above wrote, or at least expand on it properly. There is no caramelization. What actually happens is the meat renders some fat on the inside, sweats it out to the surface where the dry rub spices are, all that then liquefies and turns into a fatty, salty, briney sludge, and then the meat sucks that juice back into itself (taking the smoke that mixed in too) leaving a thin layer of leftover flavored fat film that the smoker dries out to a thin crust. That happens again, and again, and again until it creates a bark that is a centimeter thick or so, it is also how the meat absorbs flavor and smoke (to an extent).
NO ONE IN TEXAS PUTS SUGAR ON THEIR BEEF...PERIOD.....END OF DISCUSSION!
GOLDEE'S USES MUSTARD, SALT & PEPPER...THAT IS ALL! AS IS ALL TEXAS BEEF! THIS PERSON HAS NO IDEA WHAT THEY ARE TALKING ABOUT OR IS EATING AT SOME SHADDY, SHITTY PLACES USING CHEAP ASS MEAT THAT THEY HAVE TO COVER UP!
Don't stress out ! Goldees is in Arlington, Texas (same city where the Cowboys and Rangers have their stadiums), between Dallas and Ft. Worth. The guy's hotel was probably a 10 minute drive from the bbq place. But, you don't have to choose. Terry Black has a location near downtown Dallas, about a 20-25 minute drive away. There is bbq EVERYwhere in Texas.
Look how many times Jolly has done "Texas BBQ" as content...that's how good it is! You have to get there hours and hours early, most of them are only open three days a week and sell until sold. They usually open around 11am, sell out by 1'ish. Terry's is popular because they are open 10am - 10pm. Terry's is good enough to give you an idea of what it's gonna be like. YES, it's that good. Gordon Ramsey said it's the only time he's ever taken anything home with him from a restaurant! GET Y'ALL'S ASSES TO TEXAS SO WE CAN FEED YOU ! ! ! !
Haha, we will! It all looks amazing!! :)
Modern Texas BBQ is truly world-class! But for those interested, they also have to try Traditional Texas BBQ! Cooked in earthen pits with agave and burlaps. No foils, no above-ground pits.
There is a texas style BBQ in the UK . It is texas joe's slow smoked meats in London. When i was stationed in London we went there a few times.
How did you find it in comparison to the real deal? :)
They're working all night, its.about 20 min from their hotel and you have.to.get there early because they often run out
England does have at least three Texas Style BBQ restaurants: I do not remember the names of the restaurants but you can do a google search to find one' There is the one in Bristol (probably the best not only with the taste and preparation but also Texas style portion sizes. (Check out Mr H and Friends for the name of the Bristol one.) 2. One in Manchester where The Office Bloke Daz channel went to try a Texas Style BBQ restaurant there .. 3. One in London where The Jolly Channel tried.
We've looked into the Spitfire at Bristol and watched/reacted to Mr H and Friends eating there - ua-cam.com/video/D9i1Mw7vp1I/v-deo.html. We'll likely head to Manchester in the distant future to visit friends so maybe we could swing by. The one in London is no longer there unfortunately, it stopped trading this year. :)
In regards to the queue, the line at Goldee's starts lining up HOURS before they actually open. That is because of their reputation as "The Best Texas BBQ". People will line up several hours before they open, just to make sure that they can get what they want before it runs out.
Also, in regards to the lack of Lamb, we do have lamb in America, its just not as common as beef, pork, and poultry; given the way our farms and ranches developed.
Some Kentucky barbecue places include lamb - more specificly, mutton. Sadly, it is a bit of a dying tradition, but it is still available for now.
Lamb isnt quite as popular over here. But you can get it and sometimes find it at a restaurant. Ive had some Lambchops at a local place. Definitely a different flavour, but done right, very soft and tasty
For Mutton BBQ you will need to go to Kentucky where it is served with a Worcestershire based Black BBQ Sauce. In Austin Texas, you can find it at Kareem El-Ghayesh's KG Barbecue which is a Middle Eastern fusion.
There many different styles of BBQ in the US. Texas is one of those styles and it focuses on beef ribs, while all the other styles focus on pork ribs.
Except for Texas beef BBQ, all the other styles have something unique about their own BBQ. Each style could focus on the type of sauce they use on their ribs. For example, ketchup, mustard or vinegar. Theses sauces are not just ketchup, mustard or vinegar. Ketchup would be the main ingredient, while mustard would be the main one in the mustard sauce. And the same with vinegar. There are four main types of BBQ: Texas, Memphis, Carolina and Kansas City. Some styles use dry rubs instead of a a wet sauce. While some styles will only certain meat from the animal and the other will use all the meat of that animal. Texas is all about the beef. Memphis is in Tennessee. Carolina BBQ is in North Carolina and South Carolina and each part of those two states has a style which is a little different. Kansas City is in Missouri and the state Kansas has a Kansas City as well.
Before coming to America, try to read about all the different styles of BBQ.
By the way, duck is popular in NY on Long Island. Moreover, Chinese restaurants serve duck as well. Lamb can be found in areas with many Middle Eastern people. Lamb is also found in Mexican restaurants because they eat lamb, goat and other different meats. I lived in Mexico and I ate lamb and goat often.
Kentucky Barbeque is traditionally mutton with a Worcestershire based sauce they call "dip".
Native Texan here! And, here is a Native Texan joke .....
Q: How do you get a Native Texan to shut-up?
A: Set a plate of barbecue in front of him.
Good to see that Josh has learned from the right people, about what drink goes best with barbecue. I'm 66 years old, and ever since I was a wee lad, I've always had Big Red soda with barbecue and Mexican food. Still drink it with those two food types, to this very day. Big Red is almost like a Red Cream Soda, but with a distinct flavor profile all it's own. When you come to Texas and are eating barbecue, if you want to look like you've lived here all your life, drink a Big Red with your barbecue.
Actually pork ribs on a whole are probably way more popular than beef ribs across the US! There is nothing like a rack of baby back ribs!!! YUM!!!
Lamb is usually seared on a skillet - and baked in oven - not "smoked" -- we eat lamb - but it's not a popular as beef, pork and chicken -- duck too is eaten a lot - especially at Thanksgiving and Christmas!! We have roast duck for Christmas and have had Lamb for Thanksgiving (and turkey of course!!) ... but yes, we all eat duck and lamb but just not a popular....probably considered a more foo-foo food...not everyday like beef and chicken....
I've always wanted to have duck at Christmas but haven't gotten the chance to try it, my family usually has Prime Rib, Ham and a bunch of sides.
I live in Dallas and Goldees BBQ is 20min away from me. I went the Friday morning after they won #1 on the Texas Monthly list. I’ve eaten a lot of Texas BBQ in my 42yrs but Goldees was the best. Their ribs were the best I’d ever had. Brisket is top tier, sausage is great, turkey was juicy and smokey. Sides were pretty great not as good as the meats but very solid. Banana pudding was the only thing I wasn’t feeling as much, still good just not amazing like the meats.
Oh, Alice was all kinds of American when she said "to go" box instead of a take-away, lol! I love that Ollie preferred the BBQ. Massimo's restaurant might be #1 but sorry, I'll take simple over fancy any day. Terry Black's doesn't have a wait. Goldie's, Franklin's are the ones you have to wait for, sometimes up to 3 hours because they don't produce as much so can run out. Terry Black's as two locations and one of those supplies the other so more volume.
Lamb and duck are not the go-to meats. We have them but you're right. I know I've never seen lamb or duck on a BBQ menu. It's just not a thing. This is cattle country so beef is king, lol.. Also they did have chicken but it just wasn't on their plate.
Ahhh that makes a lot more sense. If there's a lot less waiting then Terry Black's might be the better option for us. In fairness, I don't think I've ever seen duck on a BBQ menu ever.. I got a little side tracked with that one.
@@AliKaiProject lol, it's understandable. I know duck can be greasy and maybe someone has tried it but that might not be something that smokes well. Someone else would have to chime in. I'm not a fan.
Lamb is here but you may have to go to a certain store to get it. You can find duck in grocery stores usually more during our Thanksgiving and Christmas season.
Think about reacting to the Jolly boys tour of Italy. SO interesting and looked so delicious.
Lamb is not common in the US, it does exist, but, its in places with a high population of people who eat it. Duck is common in a dish called Tur-duck-en; a turkey stuffed with duck, stuffed with chicken and cooked.
I have a lot of lamb - although ya, it's definitely not like going for ribeye or hamburger meat . . but I think we eat a lot more then people realize -- and I love Indian food w/lamb....I just try not to think about what it really is baby sheep
They're call spare ribs they're bigger than baby back. It's more than salt and pepper it's both white and brown sugar, garlic powder, paprika, chili powder and cumin to make it smokey. In the winter I make them in the oven, wrapped in foil on a tray.
I put socked wood chips in foil in with the wrapped ribs( poke a hole in chip wrap to release wood flavor )
If you can't get into Goldee's before they've sold out of meat I highly suggest Roy Hutchin's in Trophy Club, TX. Probably the best place that's CLOSE to Goldee's both in taste and distance. Because 2nd through 9th place are all around Austin, TX where Goldee's is in Fort Worth. The closest on the list would be Panther City Barbecue which is still in Fort Worth.
Yeah we had no idea how popular it is! We'll look into the BBQ choices but I can understand why many of the other channels go to Terry Blacks if it's more available especially when on vacation. :)
U definitely have to try brisket when u go to Texas
It was interesting to hear you talk about lamb. I love lamb, but it is expensive here, so we don't have it very often. I would have it much more often if it was less costly. I watch for any sales.
That platter of food would probably be 300 dollars or more.
Fly 😂
Damn bugs! :)
Do remember there was chicken on the pit, but it did not make it to their plate. Look up the fights between the ranchers and the sheep herders. The ranchers won.
Oh that's actually a thing? :)
You mentioned lamb, we have lamb but your watching Texas BBQ not American BBQ. The majority meats in Texas is cow. So they specialize mostly steaks and brisket. I believe the Carolinas (North/South) specializes in pork (pull pork). Maine's specialty is shell fish, especially lobster. Texas does do lamb BBQ but theirs very few who do. I think you forget that America is a content like Europe. Think of it like this if Europe was America Turkey would specialize in lamb, French would have their own unique cuisine, Britain would specialize in fish and chips, the Germans with their sausage. Every state has access to different types of foods but how it's made is a different story. I had lobster and salmon in Texas. I didn't care for it but when I went to Maine and had lobster (OMG 😮) and to Alaska I had raw salmon at a Japanese restaurant (😮OMG) the texture was like eating a steak. The most flavorful fresh fish I have ever tasted. Every time you think of America visualize it like Europe without needing a passport. I hope this helps. ❤ Hope to see you guys one day trying Texas BBQ. ❤
I love Pork ribs. To me they are number 1.
I haven't been to Goldee's but here in Austin I've been to #7- Franklin's, #5 Leroy & Lewis and #2 Interstellar BBQ. Interstellar is amazing and the first one we take people to when they come to visit. If you want to get in line (what you called que) the places don't open until 11am so depending on the place you need to be in line an hour before. Now Franklin's line is stupid and I'd never do it. Again. La Barbeque line is at least 2 hour early. Stiles Switch isn't bad at all. Snow's you need to be there 3-4 hours before it opens. Terry Black's is popular with UA-camr's for some reason and I'm guessing because they hardly every have a long line. It's good but not like the other places. Also..Interstellar BBQ does pulled lamb shoulder which I'm sure like everything they else they do is fantastic. Lamb isn't a big thing here. Neither is duck. Also they've had lots of pork and pork ribs to compare too.
Wow! Those queues are crazy, I guess it really does show how good they are though. I would imagine that Terry Black's is just more convenient given the other options. It sounds like Texas is bursting with BBQ restaurants! It's likely that any of them would blow our British taste buds out of the water, we're looking forward to it! :)
You could probably get the (a) Texas experience in the Dallas/Fort Worth area. Arlington, where Goldee's is, is in the middle. There are enough things to do to keep you busy for a couple of weeks. If you are staying longer, wander down to Waco, Austin, San Antonio, Johnson City, Dripping Springs, Fredericksburg, New Braunfels, King Ranch and Corpus Christi.
Goldee's is in Kennedale, Texas.
Goldee's very good! Thought Texas there are a lot of BBQ places that are creating and expanding their bbq menus to more fusion style dishes outside the holy trinity of bbq (brisket, pork ribs and sausage) not far from Goldee's there is 225 bbq that has mexican/Texas BBQ fusion. Also, I know places like Micklethwait Barbecue & Catering and Leroy and Lewis BBQ in Austin DO smoke lamb on their menu rotation. It is awesome
Goodies is very very very GOOD!!!!
Someone needs to go to Cooper's BBQ in Mason, TX. BBQ Cabrito (little goat) is sometimes on their menu. It is epic.
I don’t think I’ve ever tried goat before, I’ve definitely seen curried goat on some menus but never went for it. 😀
Barbecue chicken is very popular and readily available but Americans don't eat a lot of lamb. They did have pork ribs at Terry Blacks. Franklins Barbecue in Austin, not far from Terry Black's, is also top rated and people start forming the que at 5:00 AM to ensure they get food since they sell out fast.
...05:00 AM?! OMG.
Some places you have to get there very early. And bring a lawn chair. I avoid these places but you should try the very best while you are here. You know smoked meats are very stable for shipping . . . Just a thought.
You guys are so so much fun… I will have to say that both lamb and veal are not very popular. However, my mom who is was older did make Lamb on Easter.
They had pork ribs at Terry Black. I remember Josh pulling the bone out of his mouth. Don't see that often.
Texas style BBQ...Spitfire BBQ London...you should do a review...
Lamb meat is more expensive over here and it’s harder to find too. The only place I can find lamb meat in my town is Aldi. And that’s not always available only around certain holidays. Even beef ribs are hardly available in my town.
you can get lamb over here but its not that big compared to beef, pork and chicken. lamb and duck are more for occasions
Goldees is in Fort Worth - you definitely want to get there early!
Lamb is difficult to find in my neck of the woods, and I've never seen mutton in my life. Sheep used to be a popular food animal until they really pushed for beef to be the main animal. of course pork right after but nowt chicken has exploded to the top these last 30 years due to the health food craze. Lamb has fallen more and more. I know there are some areas in America where it is easily available for a nice price, but where I live, I've had it maybe 4 times in my life.
Duck and goose come one during Thanksgiving and Christmas. We've done Duck for Christmas dinner for the past 15 years. It's amazing. I wish it was more popular and thus less expensive.
Some places do lamb legs and shoulders
Yummy! :)
The best pork is whole hog pulled pork , from the rooter to the tooter all blended together with a nice sauce and coleslaw on a sandwich aghhhh
Black’s is far above average and you would not be disappointed. Franklin’s is another spot that was top rated for a time. They’re all great and the favorite is subjective to taste. Saying “best BBQ” is like saying “best sandwich.” It just depends on your preferred levels of smoke, sweet, spice, and other flavors.
You need to look into American window screens, too.
La Barbeque in Austin is The best! Yes theres a waiting list
I live in Nevada and hate texas, but love the food
You dom't see a lot of lamb in American restauramts, duck is very rare (at least in the 4 different areas I have lived). Lamb is more widespread than it used to be, but I think I have only seen it at a bbq place once, maybe twice.
They had pork rib at Terry Black's
I think those would be considered specialties because it's not like a normal meat that most Americans would eat however I go to a pig and goat roast digging a hole in the ground and laying it on coals and burying it I live in Colorado so there's a lot of Greeks that live here so we have lots of Greek food so there's lamb in those restaurants
If you go to a BBQ place id suggest making an order ahead for pick up so you dont have to wait in line. Most places will require you order at least 2lbs of meat, which is easy to do if you want to try everything. A beef rib alone usually weighs over a lb. Lines can be long and things often sell out before the day is half over.
WE HAVE LAMB,DUCK,CHICKEN,ELK,BUFFALO! DEPENDS WHERE GO IN AMERICA!🎉🎉🎉❤❤❤
Lamb isnt popular in the states yet but its starting to gain traction, the main reason is that all BBQ originates from the slavery and hardships in american history and lamb is a 'high quality' meat here, meaning that the scraps that slave masters used to give to the slaves that created BBQ and soul food wouldnt have included it! They made the best with very little and its stuck with us southerns since!
Lamb and duck in the US are not very popular (outside of more traditional cultural dishes for some). Odds of you finding them at a BBQ are extremely slim. BBQ in America is typically beef, pork, chicken, and to a lesser extent, turkey (because few people actually get it right). You can however easily find lamb at most grocery stores, but for duck, outside of Christmas or Thanksgiving, you'd have to go to a speciality store to find it like an Asian Market or a more high end grocery.
And poof, the price just went up $25 a plate. Lol
😂
Traditional slow cooked bbg in a wood burning pit is of limited quantity because of the time it takes to cook the meat. You need to get there early, or your going home empty handed.
Makes sense, it looks delicious though! 😋
US cities with the most Michelin star restaurants.
1. NYC 72
2. San Fran 38
3. Los Angeles 28
4. DC 24
5. Chicago 22
6. Miami 11
Source: Statista 2023
Note: Texas not on the list.
Michelin star is an exclusive rating for fine dining.
Hahaha, we don't need a French chef to tell us how great our BBQ is.
A door net? J mean a screen door? We sonr eat lamb....lambs belongbin the field growing wool
The only place that you can get decent Burnt Ends is in Kansas City. Hell. Florida pitmasters sometimes don't even know what your talking about. At least TX knows what Burnt Ends are!
We don't really eat lamb in the states and duck is usually only at asian restaurants.
Ah good to know! I guess with all that amazing beef, why would you? :)
Apparently they're only open 3 days a week
Lamb is available here but it's typically not very popular, for a number of reasons. They're hard on the land, they are nasty animals (crapping on each other, etc.), cost, not as subsidized as beef, gamey taste, etc.
I think the beef rib is about $40. That platter may be $200
Quite pricey, but the food looks immense so more than likely worth it! :)
@@AliKaiProject I've been to blacks in Lockhart. Amazing. You would never order that much food as a single person.
Those beef ribs are about $65.
One of the reasons why Beef is KING of the barbecue is because in the very beginning of the United States early settlers ate bison and when they were getting more difficult for the early settlers toget on a regular basis they brought cattle and with the incredible grazing and naturally delicious things for the cattle ro feed on they found that better and taster cows were raised by letting the cattle graze on certain grases like alphlpha and corn to fatten up the cattle before it goes to be butchered. That extra weight on the cattle makes the meat taste incredible and with the birth of smoking the meat learned from the native Americans thatra were already here. That is why you can never get really great barbeque from an English cow. It needs to be beef that have been raised in the United States. And I guarantee you that it is going to change the way that you look at food. PERIOD!!!!! Once you have eaten American barbecue it will ruin any other beef that you will ever eat again.
Turkey in Texas is extremely good compared to the UK.
It's practically a different galaxy.
Genuinely looking forward to experiencing it! :)
Memphis has the best BBQ imo.
They have chicken....but smoked turkey is why people buy smokers..I've never heard of BBQ lamb, the cook would either be too long and the meat would turn or too fast and making it tough. There must be a reason. I have seen a leg of lamb fire roasted on spit over direct heat, not bbq'd.
Uh, you do know you can pull up the menu for most of these places online, right? There are THOUSANDS of places to get BBQ in the states, these are SOME of the best but that is subjective as a lot of politics, etc. could be involved with these small magazines proclaiming favorites, especially when based on their 'taste' alone. So many 'react' channels hinge their visits on Jolly, et al, instead of taking the opportunity to cut their own swath.
I wish I hey bring the wife's
If you've had corned beef you've.had brisket.
Your reaction is why American BBQ restaurants do not make it in the UK. Everyone is so comfortable with the status quo; they are not willing to try new things.
We've enlightened with all this wonderful food, and have definitely been missing out. They're slowly starting to make their way over but still not very main stream at all.
I feel weird reacting to reactors reacting to reactors who are reacting to meat.
Try saying that 5 times after a few beers. 😅
The top food cities in the US, according to most polls, are NYC, Los Angeles, San Francisco, Chicago and New Orleans
Yet what I find on your channel, mostly, is Texas.
There are thousands of food reviewers and tens of thousands of vids on YT featuring restaurants from these cities. If you want to grow your channel you might want to expand the number of cities you cover.
Lamb is not really BBQ beef pork
Duck would not be bbq'd to much drippings would cause issues
Lamb has what is called in the U.S. a gaming taste to it. Lamb does not sit well, with the American taste bud's. Americans didn't grow up eating lamb so the taste is foreign to us and not very tasty to Americans. I have eaten lamb and it was not for me.
Lamb is seen as a more "upper crust" meat because it's more expensive than beef. Also, the brisket is one of the cheapest cuts of beef. That's the point, doing the best with the worst.😊
Lamb isn't seen as "upper crust". It just exceedingly rare as very few ranchers raise sheep in the US for meat as it just doesn't bring market prices that make it very economical. US market demand just doesn't tolerate more production. Few people in the US enjoy the much stronger taste of mutton, but that's really all that's usually left over of US sheep herds once done with wool production. To top it off, wool as a clothing article has been in steady decline over the last century. I say that with some regret as I'm someone who actively seeks out good grilled lamb chops.
Lamb is not good to barbecue with