22:25 The fact that the owner/pitmaster is cleaning a table in the background tells a lot about the kind of person and owner he is. That is someone with a lot of pride in what they do and who they are.
Your best BBQ will be found out on a county road in a shack that looks like it'll fall down if you go inside. You see a place like that with a lot of cars, you found the best Q around.
Exactly, The same as in New England. The best seafood isn't in big city restaurants, it's in weather beaten "Clam Shacks' on the waterfront or close to the beaches.
They even have smokers. On the channel, Mr. H and friends, they bought a smoker from a place in the UK that sells them. To have a good smoked meat you also need a good wood. To Me, Mesquite and Hickory are the best woods for smoking meats but people also use cherry, apple or pecan.
As a Texan, BBQ is literally everywhere, but it's not something you want to eat everyday and it's not cheap. Its heavy food, good food, but it's a lot. Most people from out of state/out of country want BBQ when they visit and rightfully so. It's friggin' good, so I would definitely recommend going when you get here because you won't regret it.
he aint ever coming to America. thats his schtick "when i come to America...." while sitting at home reacting to the internet, learning nothing from the comment section 🙄
@@-EchoesIntoEternity- He doesn't read these comments. That's why all these people giving him these long drawn out replies makes me chuckle. I've never seen him reply to one post. And he continues to react to that ridiculous Irish girl that countless people have asked him to stop reacting to. Never mentions it so I assume he doesn't see the comments.
Haven't you been earning money through your job here on the internet. I think when you finally visit maybe your ratings will drop because your focus is American's watching you and we live vicariously through your excitement because America is big and we can't get to these places and we can't watch all the shows that you can because we have to actually do work. No offense if you eventually do decide to commit to travel you better document everything cuz we want to know it all
I like Lewis, but I really do think he is lying about ever coming to America. Lewis has a lot more subscribers than many others on UA-cam and they find a way to come to America to make content. I think Lewis just says he is going to come to America to get views. Another thing that pisses me off about Lewis is he wants people to send him stuff from America, except I have only seen one video reaction on his channel of him trying stuff.
@@erichallada910 I like him too but I will say this and I honestly don't mean it in a bad way but I'm not convinced lewis has the ability to fully 100% understand what it would take for him to fly to America, rent a car, a hotel etc. all the things he would need to do before travelling to a different country. These other reactors that come here usually have studied America relentlessly so they are more prepared for their journey. Lewis rarely even pays close attention to the videos he reacts too and he just doesn't strike me as someone mature enough to figure out world travelling. In my opinion he's never coming either. I never see him preparing in any way for a journey like that.
Keep in mind , we will take a barn , and add a little paint to the bad spots , throw some hay on the floor to keep your feet comfortable and we might just just give you a bucket to sit on. But we will NEVER, compromise on the quality of our food.. it might look like we are some of the crudest people in the world.. but I make you this promise .. there will never be , anyone that leaves our kitchens that says the food was bad.. we will feed you until your hearts content , because these recipes we use , have been passed down thru the generations and now we use them to please anyone from around the world. We are just country folks that are proud of our heritage and we want you to enjoy every bite you take .. hope we see ya soon .
Native Texan here, the truth of the matter is you can go to any suburb, small town or big city in Texas and get great barbecue with A 20 minute drive. It’s just that there are a few places that are beyond great and this is one of them.
I grew up in Texas, the best BBQ I’ve ever had were at little roadside eateries that looked like the building might fall down. The pits are outback and you can smell the smoker for miles ❤
Lewis, there's always going to be a better place for food. Being the best doesn't mean it's going to be fancy. When you're THAT good, you don't have to be, lol. The fatty and lean parts of the meat can be from the same slab. It's all in how it's cut. Josh just said it... cooking low and slow with the proper coverage of seasoning is how you get that bark. that's the knuckle part of the ribs that's been cut away.
Baby speaks nothing but the truth. You couldn't have hit it better, sweetheart! This is why our food doesn't need sauce or to be swimming in sauce to be amazing! Cheap meat and cooking shortcut crimes are covered up by "great sauces".
@@Cody38Super Facts!!! I cringe when people dip their pizza in ranch...and will NOT eat it without. If the pizza is good, you don't need a dipping sauce, least of all ranch. I love ranch but if I'm ever dipping pizza, it's at least going to be a garlic sauce, lol.
you guys are confused. when these limey youtubers keep using words like DA BEST, its just clickbait. they dont actually think its the best or are questioning. theyre trying to drive up engagement for the algorithm with clickbait.
@@nullakjg767 Really??? "Limey youtubers"??? Wow. Ok 1st, nobody is confused especially since Goldee's DID win an award for being the best BBQ and 2. so what if it's clickbait? Clearly YOU were baited because you clicked as well so how about you sit down and shush.
Southern Americans are to BBQ like the Japanese are to automobiles. We may not have been the first to do it but we definitely do our absolute best to perfect it.
4th here... lol their version, the Portuguese "Russian sounding" guy - Andre on European Reacts I think it's called. HABIBI BROTHERS reacted to it already now Lewis
Lewis your highest number hits videos would be you going around the UK eating your food and displaying your total disappoint. Millions of view would follow.
@@L3WGReacts run a poll with your followers. It would be hilarious watching you describe your food. Get your partner involved and you would be as funny as the guys from Jolly.
This is the place Mr. H went to a few months ago. He also got to meet the owner of this place and got some BBQ tips from the owner during his most recent trip to America.
@@davidweiss8710 that would be great if he takes them up on it because they've been learning all the tips and tricks they can so he would at least have an idea of how good it could be.
It's 19 miles from Six Flags.On the map it does look like it's in the sticks, but that's nothing! Especially in the DFW area, you're going to drive a lot to get anywhere. ❤
Texan here. There's so many fantastic BBQ places in Texas. Every town has it's favorite. Terry Black's. Goldee's Poke-e-Joes. I could spend all day naming them all. From the Carolinas to Texas. Each state has it's own style of BBQ. And they're good in their own way. It's how they season it. But hands down. Texas has it down to a science. Low heat. Slow smoking. At least 12 hours for a brisket. When you get to the States eventually. Just ask several locals where they go for BBQ. The one they name the most is where you should go. Blessings from the Great State of Texas 🤠🇺🇸
Can I pick your brain for a good bbq restaurant? I’m going to The Woodlands for a corporate conference in September. I’m super excited because I’ve never been to Texas before. I know the closest big city to The Woodlands is Houston. Can you give me your expert opinion on a couple places to eat? I would be so grateful! 🤗
@@Musicislife477 Truth barbeque at 110 S Heights Blvd, Houston, TX 77007 was number 3 on Texas rankings in 2021 and is in Huston. I never ate there but Franklin's in Austin is amazing.
@@Musicislife477 Oooo. Depends on do you want the best ribs? Or Brisket? But for sure there's The Pit Room. Truth BBQ. And I heard Pinkertons BBQ was good but never ate there myself. The Woodlands is a pretty area and has quite a bit of cool stuff to go check out as well. Hopefully you get some fantastic BBQ and Tex-mex and have a great time. 🤠🇺🇸
Goldees sausage is a thing of dreams - it’s actually my #1, #2 beef rib and #3 turkey, But it’s all soooooo good. I am a New Yorker and still make special trips to Texas just for Goldees.
L3! I grew up literally 10 minutes drive from here and still do. The bbq is great. I do love bbq, and don’t really think you can go wrong with any bbq in Texas, Kansas City, the Carolinas, or Tennessee. I think they all do them well, each have their own unique style and taste. It’s just what each person likes the way it’s made. Me? I love them all! I have no bias. Others are just haters or jealous lol!
You literally just contradicted yourself. You said that it's just what each person likes the way it's made. And then you went on to say that basically anybody who doesn't like other types of barbecues are just haters. Make up your mind.
The BEST places are the most underwhelming in the design arena. Sometimes, they are just oozing character, like this one. America has AMAZING history❤😊
Yes we do❤.. ppl think cause we're the youngest that we just popped up here from nothing.. but natives were already here that we took a lot from including corn and spices/herbs.. then add in everyone from everywhere we have more history then anyone else really.. Corn originated here.. we are really the oldest but nobody will admit that in the lie that history tells the world.
7:00 To answer your question when you cook brisket in particular on low temperatures for long periods of time... in this case 14 hours on the smoker, the fats start to render out and become like a buttery flavor and melts in your mouth
BBQ is a freaking art. It's the wood, it's the smoke, it's the Pit Master. All have to come together with properly sourced cuts of meat to create Heaven on Earth in your mouth.
It's definitely an art.. when we got a smoker we learned quickly not to leave it all closed up to much as all the food just tasted like smoke instead of meat😂
People from everywhere will drive to Goldee's, Franklin's, and Terry Blacks. They are all great places. Its only seasoned with salt and pepper and cooked or smoked with Post Oak wood. You need to go talk to Mr H's house. He is becoming quite the grill master. He might smoke a brisket for you. Its even better the next day. Definitely , come to Texas , we will fill you up! Enjoy!❤
I'm a Californian, and the southern states cooking is on a completely different level from most of the other states The restaurant is respectfully referend to as a rib-joint or hole in wall. and yes, Americans will travel across state lines to get to their favored foods. and different regions specialize in their own style of BBQ, from Memphis to St louis to Texas to infinity and beyond. and yes, you must try them all.
@@MrYellowClydeYeah, "St. Louis style". Personally I think it's criminal trimming that much off just for aesthetics. It's literally the best, meatiest bite on the rib.
I'm 60, so fatty meat didn't have the stigma later generations gave it. Earlier generations always knew full flavor comes from meat with fat in it, and it's hard to describe how much it improves the taste. I think that's why younger generations re-discovering the taste find it so surprisingly good.
Lewis - you can do this in your own back “garden”. UA-cam! Build a smoker. Get the protein, make your own bbq! It’s not a secret! All of the recipes are out there. Do it!
100% agree. I unfortunately developed a condition about 7 years ago called idiopathic chronic pancreatitis. The doctors believe it's caused by an autoimmune condition. Because of it I have to live on an almost fat free diet which is actually unhealthy but necessary so that I don't end up in the hospital and kill my pancreas. Fat adds so much flavor. It's good for brain health and actually helps your body absorb vitamins. When you eliminate fat you really have to add a lot of seasoning and come up with tricks to coax the flavor out of food. Often the low fat products you get in stores have some pretty nasty additives. They are actually worse for you than fat. These fatty meats cooked right didn't need to be drowned in a sauce filled with sugar and additives. I'm not telling people to eat a high fat diet, because that's bad. Everything in moderation. However I am saying fat isn't the enemy most of the time in a person's diet. It's processed sugars and chemicals that are the most harmful. And they are often used as a substitute for fat.
@@catherinesearles1194 Why did you bring up Australia? He's in, Josh and Ollie are from, England. He was asking about the white dots on the pork ribs, which of course are ligament tendons....
@DSWilkes because England is part of the UK and is notorious for having tasteless and/or mediocre food at best because they don't add anything to their food to enhance the flavor like herbs and spices. Australia being a commonwealth has even worse food practices, not only do they not have a food pyramid they also do not have food health guidelines for how to cook clean or store food, nor do they use any herbs and spices to enhance their foods flavor. All of uk rush to America to eat at fast food chains, something the uk and Europe believe is the only thing america eats. Which is beyond false. They often complain they can't bite into steak because it's tough, chicken and turkey are both dry. I explain why their meat doesn't break apart with a spoon it's either they cook it too high too fast, or insist on cooking all the juice out from what they are cooking. They have gravy granules to make brown gravy but no one I know on here or ig can tell me the flavor. I'm a home cook and a really good one. I make all my gravies from scratch, along with all my meals, I may have a frozen pizza in my freezer at the moment but no frozen dinners and I don't own a microwave. I don't understand why drinking instant coffee is a thing because you can have a full pot of coffee in the same time it takes to boil water in a kettle using electricity which is essentially the same as using a microwave.
Hi. Answer to your question: All those years of expansion from the East Coast.All the farmers, the butchers, the different ways of open pit cooking, plus all the spices that grow here, the different woods, how the livestock is fed.Northern farmers had winter to contend with, the South, not so much, so, more time to cook. Barbequeing is another art form.
I so love Josh and Ollie. Ollie looked like he was going to cry with pure joy when he took that bite of brisket. On a brisket there's a portion of it that has more fat than the rest. That's why you have a fat side and a lean side. After smoking for 12-14 hours (I've heard of some people going as far as 16 hours), the fat cap melts into the meat making it very tender, juicy and flavorful. The lean side can be tricky, if it's not done right, it can get dried out and tuff. It takes a real pro to smoke a whole brisket to juicy perfection. The white inside the meat is the connective cartilage between the rib bones. They cook the slab (aka rack) of ribs whole then cut the meat between the bones before serving.
OMG!!! I just looked up at how far I am and I am closer than I thought. I'm literally close to an hour and 20 but willing to do it. I literally thought I was farther but I'm not. I'm so happy
Texas Monthly magazine has the ultimate restaurant guide for the entire state, separated by regions, so it would really help Lewis when he comes here! Those are St. Louis style pork ribs, not baby back ribs. Just from a different part of the rib cage.
A lot of German and Czech moved to Texas a looong time ago and our food still reflects it even today. I'm Hispanic but I definitely enjoy German food. Prasek's Family Smokehouse in Hillje, TX One of my favorite places to stop at growing up. The Family has always been nice to me, traditionally farmers with this store/bakery/meat market/restaurant/fuel station.
So Lewis, the reason that your meat fat in the UK is more "squidgy" and chewy compared to BBQ is because BBQ is slow-cooked to a high internal temperature (around 205 F / 96 C after resting) which renders the fat and collagen into, more or less, hot meat-fat butter. This can happen with steaks in the US if the cook doesn't properly sear the fatty side and doesn't use an oven or sous vide machine for even cooking (an example of using an oven being the reverse sear method).
Texas Monthly is a published magazine that discovers all things Texas. From college football (A&M /Tex rivalry) to places to visit, and much more, including best BBQ places in Texas.
I watched this vid when it came out. This place is less than an hour from my house. They're only open Fri, Sat and, Sun. I'm smoking a roast tomorrow but, next weekend, I'm there. ❤💯👍
TELL HIM! These people are putting their money INTO THE FOOD, not the frills. Exactly the way I want to see it. It's like the NYC pizza equivalent. When you see a place with the red and white tablecloth, the oregano, a guy flipping pies wearing a "wifebeater shirt", and a line down the block, you have found THE SPOT. Same with southern BBQ. My local place is like that. Zero frills and the place is PACKED by 11:45 for lunch. Miss it by 10 minutes and you'll wait half an hour in line.
As someone from Tennessee, I'm jealous of Texans for having this place. I don't really have a bucket list, but this place is certainly on it, and every time i have brisket, i think of this place.
The more beat down a place looks the better in my opinion. Can’t judge a book by its cover, that’s why it’s kind of disappointing that all the UK I follow only go to chain and popular restaurants on their visits but I also understand why it happens.
The end of pork ribs is the tip with grizzle. (Those white bits you didn’t know what it was) Many places cut the tips off before serving or cook it separately. People actually purchase rib tips . Usually a bit fatty and lean. This place has the full rib, and serve the full rib or ribs without the tips. This place looks fabulous. I live in Chicago and we have the best of the best variety of foods here. Honestly I just ate and am full and this is making me hungry too. Love your videos
Talk to a local butcher about making up a batch of jalapeño/cheese sausage for you. It would likely turn in to a good product for their shop, as well. It's just a matter of throwing in some chopped cheese and peppers with the usual pork mix.
So, I'm from California and I live in Texas and I tell you what Texas got the Barbecue seen sold up!! It is out of this world how good Black Terry is!!
Agreed. I felt bad for myself when all these commie Californianans came to SWFL but TX is really getting it! Illegals and all these CA transplants bringing their liberal ideology to another state even after leaving CA because of the same things they voted for there. Lmao.
A whole brisket has a lean end, with less fat, and a thick point end, with more fat. After listening to Mr H talk briskets with a pitmaster, it sounds to me like UK briskets may be trimmed differently.
Texas monthly, with no disrespect, believed Terry Blacks became touristy. I'm glad you finally found this. By doing a little research before your visit, this will stop you from picking places just because you heard the name. If you don't want to do the research., ask the hotel. Ask the locals. Most hometown people are proud to share those places with people that come to visit. Good luck with your travels.
It’s great seeing people experience things like this for the first time. We usually don’t think about the food being the “best,” and just grab stuff like this to eat on the fly. Plenty of barbecue places around me that I can just grab food from and carry on about my day. It seems like a ceremony to these guys. Loving it lmao
Fat in our meat is the BEST part! It’s like melt in your mouth juicy punch of flavor! The white things inside the ribs are cartilage. Some people eat them but I personally don’t. Also as far as getting sick of it daily. I was on keto for a year or so and that is pretty much all I ate (in moderation) and I did get sick of it. But I still do love it occasionally.
My family is from the same country as the owner. As someone who's SE Asian, we cook very differently! Try different types of Asian food in America as they've been tweaked from original.
I mean, the flavor and texture of the fat vastly depends on how it's seasoned and cooked. Salt makes spices and flavors penetrate into the fat. A long, slow cook in dry heat softens and caramelizes the fat. This gives you crispy, juicy fat that isn't chewy or bland.
A brisket has 2 sections, the fatty and the lean. Some people have a preference of one over the other. Mostly, it's a texture thing. Fatty brisket is often described as "melting."
6:55 yes. I’ve had ribs/brisket/steaks that you can pull the fat off and take your finger and literally smear it like butter😅 12:05 cartilage:) 16:40 please make sure if you do come try our food, go to Texas first. Best bbq plus Tex Mex food. Other barbecues and Mexican foods are good. But even as an Oklahoman I got to admit Texas got it. 22:20 😅 sausage is great! But you just don’t know😭 23:27 yes and no. With something that good it’s always gonna be good, but you can tell a difference for sure. 23:50 point proved😅 it’s that good! Sorry for all the comments! Just really like the videos and they make me audibly respond to what you’re saying😂😅
This is how you know Texas BBQ is good…. between the places I’ve been to, and the places I’ve seen on UA-cam, I have never seen a Texas BBQ place with anything but a bare bones basic interior. I’m not sure what this says but I’m guessing it’s either: 1. Our food is so good we don’t need to have a nice place to attract diners. 2. Our food is so good it’s been known to cause fits of rage from people waiting for their orders and we need affordable tables and chairs for when they get damaged in food rage brawls.
I thought he meant that at first too but maybe he means the little black specs that he is calling bumps cuz that would probably be seasoning otherwise the big bumps are yes the ribs lol
Every Texas town has their own BBQ joints. The Texas Hill Country Is full of BBQ joints each slightly different than the others. We get what we call meat sweats a condition brought on by eating to much BBQ.
The cuisine doesn’t matter either. American, Chinese, fried chicken, Mexican, doesn’t matter. The places look run down, but that’s because they focus all their effort on the kitchen.
Beef fat, when rendered down, is soft like butter. Actually, if you capture the ended day juices and let them solidify, you get tallow, one of the healthiest fats you can get in your diet. That flavor explosion Jolly is mentioning? That's from the fat.
your face when they are talking about the tender meat! that's pure gold! come over the pond anytime and we will fire up the smoker and my kids can teach you how to prepare amazing meats and cheeses
here is some of prices for the different type of meat . Here are some prices from Goldee's Barbecue's menu as of May 2024: Brisket: 1.5 lbs for $54 Sausage: 1 link for $7 Pork ribs: 0.5 lbs for $15 Peri peri chicken: 0.25 lbs for $8 Potato salad: 1 large for $18 Brisket pinto beans: 1 large for $18
Here in the U.S. theres a saying, the saying is "Fat equals flavor", the seasonings are definately great for presentation, everyone has a recipe that they swear by, I myself go with a simple seasoning of Salt, Pepper, and Garlic Powder. There is ansecret to making the meat fall off the bone tender, the secret is cook it low and slow, meaning low temp in the oven/grill/smoker and leave it in longer, thats why they were out smoking meat at 7AM, the pork belly is essentially unsliced bacon, thats where the bacon comes from. I consider myself a bit of a foodie so if you ever need a recipe/advise or just have questions about American food, I'd be happy to help
You need to go watch Mr. H and friends their newest one of them actually cooking in a smoker and inside of a pellet grill and watch how they make the brisket and watch how they make the beef rib. It’ll give you the layout of everything that’s done.
My son was just given a smoker, I told him to watch Mr H's videos to learn what to do as well, watching the H's learn from the best is very informative!
Hey Lewis, the lean meat is the beef brisket, and the fatty meat is pork belly. Pork belly is very similar to the fat in bacon. There's no gristle, and the fat is cooked for hours in the pit. It has seasoning and developed a great bark. If one does not like fat, they usually like this...
The point side of the brisket is called the fatty brisket and the flat side is also called the lean brisket. So “point and flat” or “fatty and lean” have the same meaning when ordering brisket.
Incorrect as point out above. Brisket is two muscle groups. The point (pectoralis minor) it's fattier and connects the sternum to the legs. The flat (pectoralis major) is much leaner and attaches the sternum to the ribs
BBQ reheats well, if you do it right. Brisket in tacos and burritos is fairly common in Texas. When I go out for BBQ, I always get extra for the next couple meals. The turkey from Goldee's does make amazing sandwiches. As some folks have already pointed out in the comments, BBQ comes in many regional forms. Best has much to do with personal taste. When you come here, you will find many good types of BBQ through out the US, not just Texas. Pulled pork in the Carolinas is wonderful. BBQ lamb in Kentucky is very good. It goes on an on. There is good BBQ anyplace in the States where folks have had to learn to make less that prime cuts of meat tender and tasty.
Southerners wouldn't trust any posh (or even just decent looking) BBQ place. It has to be some place that your Grandparents built back in the depression (or appears to be), and they struggled to feed the family. The slices of white bread usually served with a meal is so you can soak up all the juice and small pieces left over. My grandparents and parents lived through the depression, often not having enough food.
@@Rose-z4h6k I saw the side porch (maybe 2?) but it looks like just a bunch of smokers on one side and picnic tables on the other. I don't think it would ruin their BBQ integrity too much if they had a professional sign made. It can still be country but even I have a hard time reading the name.
Texas bbq beef ribs or brisket will never taste the same made in the UK. You can use the same seasonings, slow cook it in the same style wood burning ovens, low and slow and it still won't be the same. It's the American beef that's the key. No matter how good the UK butcher shop is, no matter the quality of the meat, it's still from UK cattle raised on UK farms. They may not even be the same breed of cattle or fed the same kind of feed. I've often heard UK tasters on UA-cam say "it tastes so much meatier" or so much "beefier". It's American beef that makes the difference.
22:25 The fact that the owner/pitmaster is cleaning a table in the background tells a lot about the kind of person and owner he is. That is someone with a lot of pride in what they do and who they are.
There are 4 Owners and all 4 plus a young lady are Pitmasters. They have known each other since junior high.
@@boballen818 He was the only one in the shot at the time. That's why I didn't mention the others.
@@boballen818 actually 5 Owners of Goldee's
4 owners or 5, I feel like they all respect and enjoy their careers. Not working a day in their lives
@@xXRJXx13 They also just opened a Rib spot, called: Ribbee's
Your best BBQ will be found out on a county road in a shack that looks like it'll fall down if you go inside. You see a place like that with a lot of cars, you found the best Q around.
Exactly, The same as in New England. The best seafood isn't in big city restaurants, it's in weather beaten "Clam Shacks' on the waterfront or close to the beaches.
In my state we have a place literally called "The Shed" and it's a collection of ramshackle buildings and they serve some of the best barbecue around.
Im 20 min for this place. It literally is a hole in the wall in middle of nothing. Cant wait to try it!
And have the bbq wrapped in butcher paper. That would be the best bbq.
exactly. the shittier the building and more busy it is the better it all is
Best line- “What are we doing wrong? We have cows. We have trees. We have salt.”
They even have smokers. On the channel, Mr. H and friends, they bought a smoker from a place in the UK that sells them.
To have a good smoked meat you also need a good wood. To Me, Mesquite and Hickory are the best woods for smoking meats but people also use cherry, apple or pecan.
You forgot time
Good bbq can't be rushed. That's the key: low and slow = succulent. Whereas, high and quick = bbq flavored chewing gum.
@@mildredpierce4506 agreed, the wood can make or break a good meal
only a brit would be baffled by the "bumps" of seasoning on food 🤣🤣🤣🤣
Man has never seen pepper before 😂
😂😂😂
Another awesome fact about Goldee's BBQ is the fact that the owners and Pitmasters have all been friends since Junior High and are all so young.
Hell, they were even smoking meat and barbecuing in their backyards growing up through high school.
As a Texan, BBQ is literally everywhere, but it's not something you want to eat everyday and it's not cheap. Its heavy food, good food, but it's a lot. Most people from out of state/out of country want BBQ when they visit and rightfully so. It's friggin' good, so I would definitely recommend going when you get here because you won't regret it.
The number of times you have said, “When I come to America, I am going here for sure,” you will be here for a couple of years at least.
he aint ever coming to America. thats his schtick "when i come to America...." while sitting at home reacting to the internet, learning nothing from the comment section 🙄
@@-EchoesIntoEternity- He doesn't read these comments. That's why all these people giving him these long drawn out replies makes me chuckle. I've never seen him reply to one post. And he continues to react to that ridiculous Irish girl that countless people have asked him to stop reacting to. Never mentions it so I assume he doesn't see the comments.
Haven't you been earning money through your job here on the internet. I think when you finally visit maybe your ratings will drop because your focus is American's watching you and we live vicariously through your excitement because America is big and we can't get to these places and we can't watch all the shows that you can because we have to actually do work. No offense if you eventually do decide to commit to travel you better document everything cuz we want to know it all
I like Lewis, but I really do think he is lying about ever coming to America. Lewis has a lot more subscribers than many others on UA-cam and they find a way to come to America to make content. I think Lewis just says he is going to come to America to get views. Another thing that pisses me off about Lewis is he wants people to send him stuff from America, except I have only seen one video reaction on his channel of him trying stuff.
@@erichallada910 I like him too but I will say this and I honestly don't mean it in a bad way but I'm not convinced lewis has the ability to fully 100% understand what it would take for him to fly to America, rent a car, a hotel etc. all the things he would need to do before travelling to a different country. These other reactors that come here usually have studied America relentlessly so they are more prepared for their journey. Lewis rarely even pays close attention to the videos he reacts too and he just doesn't strike me as someone mature enough to figure out world travelling. In my opinion he's never coming either. I never see him preparing in any way for a journey like that.
Keep in mind , we will take a barn , and add a little paint to the bad spots , throw some hay on the floor to keep your feet comfortable and we might just just give you a bucket to sit on. But we will NEVER, compromise on the quality of our food.. it might look like we are some of the crudest people in the world.. but I make you this promise .. there will never be , anyone that leaves our kitchens that says the food was bad.. we will feed you until your hearts content , because these recipes we use , have been passed down thru the generations and now we use them to please anyone from around the world. We are just country folks that are proud of our heritage and we want you to enjoy every bite you take .. hope we see ya soon .
❤❤❤great comment!!
You are so right, That is just it the recipes that were passed down through the generations .
That's the key to why our food is sooo Damn good! 😋😋
Barbecue in a barn? I wouldn't even think twice about it! lol
When they brought out that beef rib my brain flatlined....😮
Actually thats how you know if someone either hates you or is running a tight budget. If the the food is bad or no real effort then you know.
Native Texan here, the truth of the matter is you can go to any suburb, small town or big city in Texas and get great barbecue with A 20 minute drive. It’s just that there are a few places that are beyond great and this is one of them.
I grew up in Texas, the best BBQ I’ve ever had were at little roadside eateries that looked like the building might fall down. The pits are outback and you can smell the smoker for miles ❤
Lewis, there's always going to be a better place for food. Being the best doesn't mean it's going to be fancy. When you're THAT good, you don't have to be, lol.
The fatty and lean parts of the meat can be from the same slab. It's all in how it's cut. Josh just said it... cooking low and slow with the proper coverage of seasoning is how you get that bark. that's the knuckle part of the ribs that's been cut away.
Baby speaks nothing but the truth. You couldn't have hit it better, sweetheart! This is why our food doesn't need sauce or to be swimming in sauce to be amazing! Cheap meat and cooking shortcut crimes are covered up by "great sauces".
@@Cody38Super Facts!!! I cringe when people dip their pizza in ranch...and will NOT eat it without. If the pizza is good, you don't need a dipping sauce, least of all ranch. I love ranch but if I'm ever dipping pizza, it's at least going to be a garlic sauce, lol.
you guys are confused. when these limey youtubers keep using words like DA BEST, its just clickbait. they dont actually think its the best or are questioning. theyre trying to drive up engagement for the algorithm with clickbait.
@@nullakjg767 Really??? "Limey youtubers"??? Wow. Ok 1st, nobody is confused especially since Goldee's DID win an award for being the best BBQ and 2. so what if it's clickbait? Clearly YOU were baited because you clicked as well so how about you sit down and shush.
@@tinahairston6383 Garlic butter sauce - just NOT "Papa John's" ;)
Southern Americans are to BBQ like the Japanese are to automobiles. We may not have been the first to do it but we definitely do our absolute best to perfect it.
To answer your question, brisket is amazing as leftovers. A good tortilla, making a brisket and egg breakfast taco the next morning is stellar.
Breakfast of the Gods
Yessssss!
I’m watching this Jolly episode for the second time. Their version and now through your eyes!
I do this too. Am I really watching people review another review of food? Someone call a sociologist. Does Oprah know about this? Luv!
4th here... lol their version, the Portuguese "Russian sounding" guy - Andre on European Reacts I think it's called. HABIBI BROTHERS reacted to it already now Lewis
Me 2
As always ks
@@KTKacer - OMG, now I have more videos to go watch. I may need to start my own channel! 🤣
i bet it still makes you hungry!
This place is like 10 minutes from my house!! When he said “rural Arlington” it made me laugh 😂😂
Lewis your highest number hits videos would be you going around the UK eating your food and displaying your total disappoint. Millions of view would follow.
would you enjoy that???
@@L3WGReacts run a poll with your followers. It would be hilarious watching you describe your food. Get your partner involved and you would be as funny as the guys from Jolly.
@@L3WGReactsYes. Do it post haste.
@@trophybuckle3235post haste😂
Yes!! I totally agree. Being American, I am so curious about what British food is like 👍
This is the place Mr. H went to a few months ago. He also got to meet the owner of this place and got some BBQ tips from the owner during his most recent trip to America.
If you missed it, they did a video with Eat More Vegans where they smoked brisket with Goldee's seasoning.
Mr. H said that L3WG could contact him and he'd have him over to try brisket and ribs. Will have to see if that collab happens.
@@davidweiss8710 that would be great if he takes them up on it because they've been learning all the tips and tricks they can so he would at least have an idea of how good it could be.
LOL..."it's in the middle of nowhere and not many people get to it". Understand that in Texas a drive of 2 hours is not unusual.
It's 19 miles from Six Flags.On the map it does look like it's in the sticks, but that's nothing! Especially in the DFW area, you're going to drive a lot to get anywhere. ❤
@@sherryjoiner396 same with Houston
Texan here. There's so many fantastic BBQ places in Texas. Every town has it's favorite. Terry Black's. Goldee's Poke-e-Joes. I could spend all day naming them all. From the Carolinas to Texas. Each state has it's own style of BBQ. And they're good in their own way. It's how they season it. But hands down. Texas has it down to a science. Low heat. Slow smoking. At least 12 hours for a brisket. When you get to the States eventually. Just ask several locals where they go for BBQ. The one they name the most is where you should go.
Blessings from the Great State of Texas 🤠🇺🇸
I am from GA and follow Texas recipe's when I do brisket and dino ribs
Can I pick your brain for a good bbq restaurant? I’m going to The Woodlands for a corporate conference in September. I’m super excited because I’ve never been to Texas before. I know the closest big city to The Woodlands is Houston. Can you give me your expert opinion on a couple places to eat? I would be so grateful! 🤗
@@Musicislife477 Truth barbeque at 110 S Heights Blvd, Houston, TX 77007 was number 3 on Texas rankings in 2021 and is in Huston. I never ate there but Franklin's in Austin is amazing.
@@Musicislife477
Oooo. Depends on do you want the best ribs? Or Brisket? But for sure there's The Pit Room. Truth BBQ. And I heard Pinkertons BBQ was good but never ate there myself. The Woodlands is a pretty area and has quite a bit of cool stuff to go check out as well. Hopefully you get some fantastic BBQ and Tex-mex and have a great time. 🤠🇺🇸
@@JamesSowell-cb2uzThank you so much!!😃
“What are those bumps there in the meat?” 😂 There ribs MAYNE
The 'bumps' he was referring to is the texture (aka seasoning) not the ribs themselves.
LMAOOO
No bc I was litteraly screaming at my phone. THE BONE😭!!
Goldees sausage is a thing of dreams - it’s actually my #1, #2 beef rib and #3 turkey, But it’s all soooooo good. I am a New Yorker and still make special trips to Texas just for Goldees.
L3! I grew up literally 10 minutes drive from here and still do. The bbq is great. I do love bbq, and don’t really think you can go wrong with any bbq in Texas, Kansas City, the Carolinas, or Tennessee. I think they all do them well, each have their own unique style and taste. It’s just what each person likes the way it’s made. Me? I love them all! I have no bias. Others are just haters or jealous lol!
So true..I like spicy but also like sweet.. so both are just as nice to me.
Very well said JC! If you love Q, you love Q. All Q. I’m in NC, but I love it all!
I like it all, but if I had to choose I do prefer a mustard base in my sauce.
And spicy🤤
You literally just contradicted yourself. You said that it's just what each person likes the way it's made. And then you went on to say that basically anybody who doesn't like other types of barbecues are just haters. Make up your mind.
The BEST places are the most underwhelming in the design arena. Sometimes, they are just oozing character, like this one. America has AMAZING history❤😊
Yes we do❤.. ppl think cause we're the youngest that we just popped up here from nothing.. but natives were already here that we took a lot from including corn and spices/herbs.. then add in everyone from everywhere we have more history then anyone else really..
Corn originated here.. we are really the oldest but nobody will admit that in the lie that history tells the world.
@@virginiarobbins7539 💯
7:00 To answer your question when you cook brisket in particular on low temperatures for long periods of time... in this case 14 hours on the smoker, the fats start to render out and become like a buttery flavor and melts in your mouth
The best foods ALWAYS come from hole in the wall, out of the way, and even old run down kind of places!
BBQ is a freaking art. It's the wood, it's the smoke, it's the Pit Master. All have to come together with properly sourced cuts of meat to create Heaven on Earth in your mouth.
It's definitely an art.. when we got a smoker we learned quickly not to leave it all closed up to much as all the food just tasted like smoke instead of meat😂
guys lmao the "bumps" hes talking about is the bark of the bbq which is the dry seasoning they put on that gets crunchy like a bark
I thought he was talking about the bones and cartilage
You really gotta link up with Mr H. He’s been learning how to use his smoker properly, it might be your best shot at trying all this 😂
Mr. H needs to do a U.K. cookout episode with the other YT channels around him.
Brits learning to cook southern and bbq dishes, I’d love to see it!
@@chazfu seriously that would be so cool! But as an American I don’t want to hear anything about driving being an issue 😂😂
@@Benzy670 I'm a Texan, so any drive under 10 hours is a day trip to me. 😄
People from everywhere will drive to Goldee's, Franklin's, and Terry Blacks. They are all great places. Its only seasoned with salt and pepper and cooked or smoked with Post Oak wood. You need to go talk to Mr H's house. He is becoming quite the grill master. He might smoke a brisket for you. Its even better the next day. Definitely , come to Texas , we will fill you up!
Enjoy!❤
I'm a Californian, and the southern states cooking is on a completely different level from most of the other states The restaurant is respectfully referend to as a rib-joint or hole in wall. and yes, Americans will travel across state lines to get to their favored foods. and different regions specialize in their own style of BBQ, from Memphis to St louis to Texas to infinity and beyond. and yes, you must try them all.
It's my mom's birthday today and we just had some Texas bbq. You really won't know how good it is until you try it. I love all the styles of bbq
White stuff in pork rib is cartilage.
I was thinking, has he ever "actually" eaten ribs before because....
@@Banyo__ those are full spare ribs. Most places trim that top portion of the ribs so he may have never seen that cut.
@@MrYellowClydeYeah, "St. Louis style". Personally I think it's criminal trimming that much off just for aesthetics. It's literally the best, meatiest bite on the rib.
"Is that the burnt end?" Bro thats the best part
Friends of mine were on the list a few years ago. Stanley's Bar-B-Q in Tyler Texas.
Stanley's is amazing i go for the brother in law or turkey sandwich but you cant go wrong with anything from their menu
I'm 60, so fatty meat didn't have the stigma later generations gave it. Earlier generations always knew full flavor comes from meat with fat in it, and it's hard to describe how much it improves the taste. I think that's why younger generations re-discovering the taste find it so surprisingly good.
Lewis - you can do this in your own back “garden”. UA-cam! Build a smoker. Get the protein, make your own bbq! It’s not a secret! All of the recipes are out there. Do it!
100% agree. I unfortunately developed a condition about 7 years ago called idiopathic chronic pancreatitis. The doctors believe it's caused by an autoimmune condition. Because of it I have to live on an almost fat free diet which is actually unhealthy but necessary so that I don't end up in the hospital and kill my pancreas. Fat adds so much flavor. It's good for brain health and actually helps your body absorb vitamins. When you eliminate fat you really have to add a lot of seasoning and come up with tricks to coax the flavor out of food. Often the low fat products you get in stores have some pretty nasty additives. They are actually worse for you than fat. These fatty meats cooked right didn't need to be drowned in a sauce filled with sugar and additives. I'm not telling people to eat a high fat diet, because that's bad. Everything in moderation. However I am saying fat isn't the enemy most of the time in a person's diet. It's processed sugars and chemicals that are the most harmful. And they are often used as a substitute for fat.
Sad what the seed oil industry did to the American public. Sacrificed both flavor and health for ill gained profits.
I am 65 and I agree with you completely.
The "bumps" are the ribs. 😋
He was talking about the smaller ones in another frame which is the seasoning sadly something they don't have or in Australia
@@catherinesearles1194 Why did you bring up Australia? He's in, Josh and Ollie are from, England. He was asking about the white dots on the pork ribs, which of course are ligament tendons....
@DSWilkes because England is part of the UK and is notorious for having tasteless and/or mediocre food at best because they don't add anything to their food to enhance the flavor like herbs and spices. Australia being a commonwealth has even worse food practices, not only do they not have a food pyramid they also do not have food health guidelines for how to cook clean or store food, nor do they use any herbs and spices to enhance their foods flavor. All of uk rush to America to eat at fast food chains, something the uk and Europe believe is the only thing america eats. Which is beyond false. They often complain they can't bite into steak because it's tough, chicken and turkey are both dry. I explain why their meat doesn't break apart with a spoon it's either they cook it too high too fast, or insist on cooking all the juice out from what they are cooking. They have gravy granules to make brown gravy but no one I know on here or ig can tell me the flavor. I'm a home cook and a really good one. I make all my gravies from scratch, along with all my meals, I may have a frozen pizza in my freezer at the moment but no frozen dinners and I don't own a microwave. I don't understand why drinking instant coffee is a thing because you can have a full pot of coffee in the same time it takes to boil water in a kettle using electricity which is essentially the same as using a microwave.
ohhhhhhh lmaoooo
@@DSWilkesprobably because the commenter is from australia.
Hi. Answer to your question: All those years of expansion from the East Coast.All the farmers, the butchers, the different ways of open pit cooking, plus all the spices that grow here, the different woods, how the livestock is fed.Northern farmers had winter to contend with, the South, not so much, so, more time to cook. Barbequeing is another art form.
British Try just came out with a video today and they are trying 3 BBQ places in Kansas City. It's a good video too. Thanks Lewis.
Yep been at Goldies great food all of it. Great people that work there. Love it. ❤❤❤❤
I so love Josh and Ollie. Ollie looked like he was going to cry with pure joy when he took that bite of brisket.
On a brisket there's a portion of it that has more fat than the rest. That's why you have a fat side and a lean side. After smoking for 12-14 hours (I've heard of some people going as far as 16 hours), the fat cap melts into the meat making it very tender, juicy and flavorful. The lean side can be tricky, if it's not done right, it can get dried out and tuff. It takes a real pro to smoke a whole brisket to juicy perfection.
The white inside the meat is the connective cartilage between the rib bones. They cook the slab (aka rack) of ribs whole then cut the meat between the bones before serving.
OMG!!! I just looked up at how far I am and I am closer than I thought. I'm literally close to an hour and 20 but willing to do it. I literally thought I was farther but I'm not. I'm so happy
Texas Monthly magazine has the ultimate restaurant guide for the entire state, separated by regions, so it would really help Lewis when he comes here! Those are St. Louis style pork ribs, not baby back ribs. Just from a different part of the rib cage.
A lot of German and Czech moved to Texas a looong time ago and our food still reflects it even today. I'm Hispanic but I definitely enjoy German food.
Prasek's Family Smokehouse in Hillje, TX
One of my favorite places to stop at growing up. The Family has always been nice to me, traditionally farmers with this store/bakery/meat market/restaurant/fuel station.
So Lewis, the reason that your meat fat in the UK is more "squidgy" and chewy compared to BBQ is because BBQ is slow-cooked to a high internal temperature (around 205 F / 96 C after resting) which renders the fat and collagen into, more or less, hot meat-fat butter. This can happen with steaks in the US if the cook doesn't properly sear the fatty side and doesn't use an oven or sous vide machine for even cooking (an example of using an oven being the reverse sear method).
I live 22 minutes away and never tried it now it’s on my list to visit this year with my parents
True, but the quality of the animal and how it's been raised plays a roll too.
Texas Monthly is a published magazine that discovers all things Texas. From college football (A&M /Tex rivalry) to places to visit, and much more, including best BBQ places in Texas.
Josh an Ollie are so funny they have a great channel
I watched this vid when it came out. This place is less than an hour from my house. They're only open Fri, Sat and, Sun. I'm smoking a roast tomorrow but, next weekend, I'm there. ❤💯👍
More run down the restaurant the better the BBQ
I can vouch 👍🏻
Best barbecue I ever had was in a restaurant made of a converted double wide 😂
Usually😂..a place here in Fl yrs back got caught feeding ppl dog meat at one of these.
TELL HIM! These people are putting their money INTO THE FOOD, not the frills. Exactly the way I want to see it. It's like the NYC pizza equivalent. When you see a place with the red and white tablecloth, the oregano, a guy flipping pies wearing a "wifebeater shirt", and a line down the block, you have found THE SPOT. Same with southern BBQ. My local place is like that. Zero frills and the place is PACKED by 11:45 for lunch. Miss it by 10 minutes and you'll wait half an hour in line.
Mostly true... There is a limit though.
As someone from Tennessee, I'm jealous of Texans for having this place. I don't really have a bucket list, but this place is certainly on it, and every time i have brisket, i think of this place.
The more beat down a place looks the better in my opinion. Can’t judge a book by its cover, that’s why it’s kind of disappointing that all the UK I follow only go to chain and popular restaurants on their visits but I also understand why it happens.
The texture is all about how the heat breaks down the tssues. There is an art to it's perfection.
The end of pork ribs is the tip with grizzle. (Those white bits you didn’t know what it was) Many places cut the tips off before serving or cook it separately. People actually purchase rib tips . Usually a bit fatty and lean. This place has the full rib, and serve the full rib or ribs without the tips. This place looks fabulous. I live in Chicago and we have the best of the best variety of foods here. Honestly I just ate and am full and this is making me hungry too. Love your videos
"What are all the bumps?" Those would be the bones... its ribs... lol. Watching you drool over these two drooling over food is always so fun!
Talk to a local butcher about making up a batch of jalapeño/cheese sausage for you. It would likely turn in to a good product for their shop, as well. It's just a matter of throwing in some chopped cheese and peppers with the usual pork mix.
Their making me hungry too.I haven't had good BBQ in a while.
It’s probably one of the most seasoned things ever absolutely delicious ❤❤
Had to cook up some bacon halfway through and pause this. Had just eaten a hour previously
“Is there bones in that rib?” 😂😂
So, I'm from California and I live in Texas and I tell you what Texas got the Barbecue seen sold up!! It is out of this world how good Black Terry is!!
its you people that will make our bbq gay
@@Bakarostbro it’s not that deep
@Bakarost As a Texans chill out it's food dude🙄🤦♀️🙄
Agreed. I felt bad for myself when all these commie Californianans came to SWFL but TX is really getting it! Illegals and all these CA transplants bringing their liberal ideology to another state even after leaving CA because of the same things they voted for there. Lmao.
@@Bakarost You have no idea so fall back clown
Watching him in bewilderment of what a barbecue rib is, is almost heart wrenching! Lbvs 😂
I live in Fort Worth where Goldie’s is located. I hadn’t heard of them until this video. I’ll be visiting them soon.
Remember, many places will vacuum pack their products and ship them to you, air freight.
All you have to do is open them up and pop it in the oven.
I couldn't find Goldee's way to do this, but did find the Orig. Black's BBQ who definitely does.
I looked into shipping frozen food to Britain and it's not usually accepted.
The little hole in the wall cafés and restaurants that don't look like much are some of the best!
A whole brisket has a lean end, with less fat, and a thick point end, with more fat. After listening to Mr H talk briskets with a pitmaster, it sounds to me like UK briskets may be trimmed differently.
I'm in Dallas, Texas.Their locations are not that far away and I plan on going! yum
when you cook low n slow like that the fat will render down into juice and gets as soft as butter. the fat has the most flavor in it
I was visiting in Texas, 3 months ago, and I love the Brisket! ❤🎉🎉
✌️
Texas monthly, with no disrespect, believed Terry Blacks became touristy.
I'm glad you finally found this. By doing a little research before your visit, this will stop you from picking places just because you heard the name.
If you don't want to do the research., ask the hotel. Ask the locals. Most hometown people are proud to share those places with people that come to visit. Good luck with your travels.
They put a dry rub mix on their meats. That's what makes the delicious crust on the outside. Yum!
It’s great seeing people experience things like this for the first time. We usually don’t think about the food being the “best,” and just grab stuff like this to eat on the fly. Plenty of barbecue places around me that I can just grab food from and carry on about my day. It seems like a ceremony to these guys. Loving it lmao
Fat in our meat is the BEST part! It’s like melt in your mouth juicy punch of flavor! The white things inside the ribs are cartilage. Some people eat them but I personally don’t. Also as far as getting sick of it daily. I was on keto for a year or so and that is pretty much all I ate (in moderation) and I did get sick of it. But I still do love it occasionally.
I hate to tell you this, but the best bbq comes from a guys backyard on a side road in East of Jesus nowhere. This is just best of famous bbq.
Preach
My family is from the same country as the owner. As someone who's SE Asian, we cook very differently! Try different types of Asian food in America as they've been tweaked from original.
They kept saying salt and pepper as if that's the only seasoning😂
The meat fat is where the flavor is at! I can't wait for you to come to the US and try the BBQ!!
Lewis…..the camera guy (who took his hat off) is not Josh’s brother. They are good friends and have known each other for years.
I mean, the flavor and texture of the fat vastly depends on how it's seasoned and cooked. Salt makes spices and flavors penetrate into the fat. A long, slow cook in dry heat softens and caramelizes the fat. This gives you crispy, juicy fat that isn't chewy or bland.
A brisket has 2 sections, the fatty and the lean. Some people have a preference of one over the other. Mostly, it's a texture thing. Fatty brisket is often described as "melting."
6:55 yes. I’ve had ribs/brisket/steaks that you can pull the fat off and take your finger and literally smear it like butter😅
12:05 cartilage:)
16:40 please make sure if you do come try our food, go to Texas first. Best bbq plus Tex Mex food. Other barbecues and Mexican foods are good. But even as an Oklahoman I got to admit Texas got it.
22:20 😅 sausage is great! But you just don’t know😭
23:27 yes and no. With something that good it’s always gonna be good, but you can tell a difference for sure.
23:50 point proved😅 it’s that good!
Sorry for all the comments! Just really like the videos and they make me audibly respond to what you’re saying😂😅
I live just right down the road from here
In my humble observation, once my husband began to smoke our ribs using hickory wood, the flavor pretty much took care of itself.
I like hickory smoke flavor, much better than mesquite.
Right?! It tastes so good!@@sherryjoiner396
This is how you know Texas BBQ is good…. between the places I’ve been to, and the places I’ve seen on UA-cam, I have never seen a Texas BBQ place with anything but a bare bones basic interior. I’m not sure what this says but I’m guessing it’s either:
1. Our food is so good we don’t need to have a nice place to attract diners.
2. Our food is so good it’s been known to cause fits of rage from people waiting for their orders and we need affordable tables and chairs for when they get damaged in food rage brawls.
I wanna open a BBQ place an have a plate of all the meats an call it the barn yard experience 😂😂😂😂
Oh, yes. Smoked turkey, with ham and Swiss Cheese topped with honey mustard on a baguette.
The bumps are the rib bones. Haven’t you ever eaten ribs?
Not good ones in the UK. I lived there the food is god awful.
Forrgive him, hes English😭
I thought he meant that at first too but maybe he means the little black specs that he is calling bumps cuz that would probably be seasoning otherwise the big bumps are yes the ribs lol
😂😂
Every Texas town has their own BBQ joints.
The Texas Hill Country Is full of BBQ joints each slightly different than the others.
We get what we call meat sweats a condition brought on by eating to much BBQ.
One thing you gotta know is that the best food in America comes from holes in the wall restaurants
The cuisine doesn’t matter either. American, Chinese, fried chicken, Mexican, doesn’t matter. The places look run down, but that’s because they focus all their effort on the kitchen.
I used to get barbecue once a week. It was awesome.
Beef fat, when rendered down, is soft like butter. Actually, if you capture the ended day juices and let them solidify, you get tallow, one of the healthiest fats you can get in your diet. That flavor explosion Jolly is mentioning? That's from the fat.
your face when they are talking about the tender meat! that's pure gold! come over the pond anytime and we will fire up the smoker and my kids can teach you how to prepare amazing meats and cheeses
Keep in mind, that is probably about a $200 platter of BBQ right there
here is some of prices for the different type of meat . Here are some prices from Goldee's Barbecue's menu as of May 2024:
Brisket: 1.5 lbs for $54
Sausage: 1 link for $7
Pork ribs: 0.5 lbs for $15
Peri peri chicken: 0.25 lbs for $8
Potato salad: 1 large for $18
Brisket pinto beans: 1 large for $18
I was born and raised in Texas and I have never had a beef BBQ rib. I got to try one.
😮
I don't think I have either. I've had them braised in liquid, but not smoked. It looked really good, too.❤
Here in the U.S. theres a saying, the saying is "Fat equals flavor", the seasonings are definately great for presentation, everyone has a recipe that they swear by, I myself go with a simple seasoning of Salt, Pepper, and Garlic Powder. There is ansecret to making the meat fall off the bone tender, the secret is cook it low and slow, meaning low temp in the oven/grill/smoker and leave it in longer, thats why they were out smoking meat at 7AM, the pork belly is essentially unsliced bacon, thats where the bacon comes from. I consider myself a bit of a foodie so if you ever need a recipe/advise or just have questions about American food, I'd be happy to help
You need to go watch Mr. H and friends their newest one of them actually cooking in a smoker and inside of a pellet grill and watch how they make the brisket and watch how they make the beef rib. It’ll give you the layout of everything that’s done.
My son was just given a smoker, I told him to watch Mr H's videos to learn what to do as well, watching the H's learn from the best is very informative!
Dude is like, let's take the biggest bite possible.
😂🤣
They always take huge bites! 😊
Hey Lewis, the lean meat is the beef brisket, and the fatty meat is pork belly. Pork belly is very similar to the fat in bacon. There's no gristle, and the fat is cooked for hours in the pit. It has seasoning and developed a great bark. If one does not like fat, they usually like this...
The point side of the brisket is called the fatty brisket and the flat side is also called the lean brisket.
So “point and flat” or “fatty and lean” have the same meaning when ordering brisket.
They have the lean and fatty parts of the brisket
Incorrect as point out above.
Brisket is two muscle groups.
The point (pectoralis minor) it's fattier and connects the sternum to the legs.
The flat (pectoralis major) is much leaner and attaches the sternum to the ribs
Nah, there was fatty brisket and lean brist.
This dude said this with so much confidence and couldn't be more wrong 😂😂
BBQ reheats well, if you do it right. Brisket in tacos and burritos is fairly common in Texas. When I go out for BBQ, I always get extra for the next couple meals. The turkey from Goldee's does make amazing sandwiches.
As some folks have already pointed out in the comments, BBQ comes in many regional forms. Best has much to do with personal taste. When you come here, you will find many good types of BBQ through out the US, not just Texas. Pulled pork in the Carolinas is wonderful. BBQ lamb in Kentucky is very good. It goes on an on. There is good BBQ anyplace in the States where folks have had to learn to make less that prime cuts of meat tender and tasty.
Southerners wouldn't trust any posh (or even just decent looking) BBQ place. It has to be some place that your Grandparents built back in the depression (or appears to be), and they struggled to feed the family. The slices of white bread usually served with a meal is so you can soak up all the juice and small pieces left over. My grandparents and parents lived through the depression, often not having enough food.
Goldee's does have the shack amongst the horse barns and hay sellers vibe going, lol.
@@Rose-z4h6k I saw the side porch (maybe 2?) but it looks like just a bunch of smokers on one side and picnic tables on the other. I don't think it would ruin their BBQ integrity too much if they had a professional sign made. It can still be country but even I have a hard time reading the name.
Defintely film your trip if coming to America. Also you should show us uk's bbq.
Texas bbq beef ribs or brisket will never taste the same made in the UK. You can use the same seasonings, slow cook it in the same style wood burning ovens, low and slow and it still won't be the same. It's the American beef that's the key. No matter how good the UK butcher shop is, no matter the quality of the meat, it's still from UK cattle raised on UK farms. They may not even be the same breed of cattle or fed the same kind of feed. I've often heard UK tasters on UA-cam say "it tastes so much meatier" or so much "beefier". It's American beef that makes the difference.