He needs all the viewers to subscribe. I want him here so badly. A friend needs to suggest that study how to keep his account banging once he gets here. I hope he gets 500K subscribers. He asks a good question. Why doesn't the UK have better food? WOW. It's sad. I hope we can help. Make sure he visits the entire state of Mississippi. Even the gas station food is good. Hurry up and get here Lewis.
I just got home from a bar that served food and you can bet i asked for a to go box for my fries at 2am. My friend got one too. Its the American way and im proud of it. That snack of fries in the morning is gonna amazing 😊
US Restaurants like to go boxes. It means you ordered too much which is good for them (more tips). Maybe restaurants in the uk don't like it because it's a little more cost for the containers.
The "secret" to Texas style BBQ is the cooking technique. 'Low and slow', so cooking it for 12+ hours at 250F (~110C). The "it melts in your mouth" thing comes from that. At a certain point the collagen, which is the stuff that holds the meat fibers together, melts. It makes the meat juicy (despite all the water having evaporated out) and it literally falls apart because the "glue" that hold it together is gone.
@@lilebb1657 It varies by area. My daughter makes it with vanilla pudding and chopped bananas, my mother in law makes it with banana pudding with no real fruit.
Banana pudding with vanilla wafer cookies.. crush cookies and put on top or bottom, even the middle. The peach cobbler serve warm and add vanilla ice cream. Can’t wait to hear you’ve made it to America to try the foods.
@@feralon9570 i make mine by throwing a couple bananas in the oven for 10 minutes to blacken up, then mixing the mushy bananas out of the oven into my vanilla pudding to give the pudding a natural banana flavor, i also add slices of banana later but the mushed banana can be mashed smooth into the pudding as a flavoring.
I love your channel and your enthusiasm. I'm a 4th generation Texan and smoking brisket is a tradition that we proudly pass down from generation to generation. The key is to smoke with a very low temperature, very slowly. Different people have preferences in the type of wood, but I prefer Post Oak. You smoke the meat with indirect heat, rather than placing the meat directly over the coals. I try to keep the pit temperature about 200 degrees F (93 degrees C). I smoke the meat until the internal temperature of the meat is about 190 - 200 degrees F. Some people wrap their brisket when the internal temp stalls at around 160 degrees, some don't. Depending on the size of the brisket and your pit, it can take 15-18 hours. You will end up with a delicious black bark on the outside of the meat. The inside of the meat will be juicy, tender, and it will have a beautiful red ring (smoke ring).
Funny enough, Arkansas cooks their meat a lot like Texas. My thing is. I prefer burnt on sauce than smoked meat dipped in sauce. That is why I will always prefer home cooked over Smokehouse Restaurants. But then again... I had the luck to have a father who was a Butcher who became a USDA Inspector. He would order a side of beef each big slaughter from his old Butcher Shop, and we always had a top of the line grill and smoker. Even would have a good propane grill for when we wanted a quick burger. My dad's BBQ is just one its own level, and I have rarely found a BBQ burnt to perfection like he did. If you don't know about burning a sauce just right, you don't know BBQ you know smoked meats. lol that last one is just something my dad likes to say. Since it's Sunday, I think I may call the old man, see what the chances of having a nice steak tonight are.
I live in Texas and there are three things you need to know!? 1. Over half our food is finger food! 2. The sides are a garnish! 3. Bring your appetite!!!!!!😅
You have to remember that the USA is HUGE. Some people that love BBQ don't even like this place let alone Texas style BBQ. You'll find famous BBQ places all over
Hell there are some people that don't even know this place exist. And then you the bunch like my family that believes you don't buy BBQ. You cook it yourself
No, it's not "jelly" in the cobbler. The peaches are baked in a sugar-based syrup with a crumbly topping. FYI, cobblers are made in several types of fruit : Apple, blueberry, cherry, etc.
Austin guy here. When you come to America, fly into Austin first for the BBQ and TEX-MEX, then spread out to San Antonio and Fort Worth for the food, culture, accents, friendly Texans, and hit a Buc-ee's in the travels. Louisiana is not too far away for all their famous foods and culture. You won't be sorry!
A pro tip for juicy Turkey. The day before you’re going to cook it, brine it in a 5 gallon bucket. One cup of kosher salt per gallon of water. Soak the turkey overnight. Rinse, put pepper on it, put butter under the skin and roast it low and slow. For about 12 hours
the pro move when making the beans is to put the briskrt \ pork sholder on the top shelf of the smoker and the bean pan under it so all the yummy meat drippings go in the beans
A brisket is cooked around 200 degryes. For 12 to 14hrs , that's how you get it so tender and To render fat, you must cook it slow at the right temperature to get it to turn from fat to almost like butter. All the flavor comes from fat. A lot of people consider barbecue to be grilling.Grilling is For hamburgers, hot dogs and steaks, barbecue is a art Form that you cook blow and slow. And good barbecue does not use charcoal You use hard woods that are still wet.Or have been Rehydrated. I could go on. And on cause like I said, barbecuing and smoking is an art form.Grilling is for your average person
I agree with most of what you say (though on an offset usually you're doing it 250-275 degrees, but splitting hairs here)... I also agree that smoking is a much more challenging thing than grilling though even grilling is an art form in an of itself. An easier one in my opinion but a lot of grilled food isn't grilled right, getting the right balance of cook but not dry or overcooked etc. Though yeah BBQ here in the use is smoking to most people, not grilling and agreed it's an art form, it takes practice and experience to know what you're looking for.
Mr H and Friends channel, out of Bristol, UK, visited Texas. They ordered a Texas smoker, and they have a video about it. BBQ is closer than you think!
I feel like, the best way to respect yourself, the others you feed, and the animal you consume; is to make the meal as delicious and enjoyable as possible. It’s something we have to do to survive, and the least we can do is make the most of everything that goes into making it.
I’m in Knoxville TN, and everyday I have to bike past Calhoun’s on the river. The smell of the brisket is torture. My favorite app there is the bacon wrapped brisket burnt ends. 10/10
There are 3 (soon to be 4) Terry Black's locations. The original is in Austin. The Dallas location is 2nd, then Lockhart (where they are), and the Waco location opens on Friday. Terry Black's was created by brothers Mike and Mark Black, and named after their father Terry. Their grand-father Edgar Black Sr, started cooking barbecue in Lockhart Texas in 1932. Black's Barbecue (not to be confused with Terry Black's Barbecue) is also in Lockhart (there is also several other locations) and is run by their uncle.
I knew there was a difference between Black's and Terry Black's. I wasn't aware they were BOTH in Lockhart. Maybe Terry Black's is a recent addition to Lockhart?
I cooked four pork butts for my great-nephew's first birthday on the first of April. It took me from 2 in the morning to 12 in the afternoon, low and slow baby. Everyone loved it. I only cook brisket for family. Now because more people know about it it's more expensive. It's a love of smoking watching the fire. Your temperature and seeing the smile on your family and friends faces worth every hour. Keep up the great work. Much love from Lawton Fort Sill Oklahoma.
God bless man. If you have a Costco Business center near you I get a 12lb brisket for $50 and pork shoulder for $1 a lb. Good man providing the meat goodness for the family!
It’s vanilla wafers cookies you layer your cookies then you put bananas layer on top you slice the banana on cookie then you put a layer of vanilla pudding on top and then you just repeat your layers till you have a pan of it everyone can make but there all different mine on the other hand is fantastic I have people come to me to make for them because I make old fashioned meaning I make my on pudding ❤is the key to a good pudding because some people make it to lose an it will get I call it watery ❤
The crumb layer is a cookie we call Nila Wafers it’s a light and crumbly vanilla cookie that goes slightly soft in a banana pudding. It’s absolutely amazing.
If the meat is seasoned well and cooked right, there's no need for a sauce other than just to add another flavor profile. If your meat needs sauce for moisture or because it's bland, the meat isn't done right. The banana pudding has Vanilla Wafers in them. That's what you're seeing that looks like bread. I don't know if you have Vanilla Wafers in the UK, but it's kinda like a cookie. Some people mash and blend the bananas in the pudding to make a smooth pudding, other people cut the bananas in slices and layer it with the pudding and wafers. Just depends on the person making it. Peach cobbler is sliced peaches with a thick glaze, like apple pie filling, and has a cake type crumble on top. Excellent served warm with vanilla ice cream. Burnt ends are the best part of a brisket and people at backyard family BBQ have actually gotten into physical fights over the burnt ends. Potato salad varieties on who is making it, but the base is diced boiled potatoes and mayonnaise. I personally like the "Amish" (aka mustard) style, which is diced potatoes, mayonnaise, yellow mustard, diced hard boiled eggs, sweet pickle relish, diced celery, salt, pepper, and a dash of vinegar. Since they were served sliced sandwich bread, they could make a sandwich if they wanted. It's kind of custom here for meals that are heavy on meat to have some type of bread served to sop up the juices or gravy and also to help cut the richness of the meat. It's also a cheap filler item so you leave the table feeling full and have the sense that you got your money's worth.
@@jishani1 I'm from Tennessee. If coals go under the food it's a grill. If coals are indirect and only smoke gets to the food then it's a smoker. What do you call a grill?And what is a ruff...is it a roof?
There's a BBQ place in Great Britain. Go on Mr. H and Friends channel. Go on his channel. They loved the restaurant and said it's right up there with Terry Black's. They've been to Texas.
BBQ sauce is a crutch for people who cannot properly smoke meat. All that is required for world class BBQ is salt, pepper, smoke, heat, and a lifetime of experience. Also, always order the moist brisket. The fatty part is hands-down the best part. And a good beef rib will change your life.
@@BlamaMan If you put sauce on BBQ then all you taste is the sauce. So why bother spending 12 hours smoking something that is just going to end up tasting like the sauce? Save your money and eat a sloppy joe or something.
There's a small place in Southlake, off the northwest corner of DFW Airport, that doesn't use any sauces or rubs during cooking, but keeps 8 different woods to create the smoke blends for the various meats.
There is a place in Bristol called Spitfire BBQ that is supposed to have really good food. The cooks train in Texas on authentic techniques. You need to take a trip.
My peach cobbler is sugar and cinnamon based seasoning. I cook my peaches until they are soft. Then cooked in the cobbler with an oatmeal crumble. Served warm. My banana pudding is cooked in a double boiler until thick. Then it is poured over bananas and vanilla wafers, hot. Cover the top with same cookies. Refrigerate for a couple of hours.
It's not burnt. It's called bark. It's where the smoke and juices accumulate onto the seasoning and form a crust like layer of flavor. That's salty, peppery, smokey and fatty. That goes perfect with the beefy flavor.
The thing about Texas BBQ is everyone has their favorite and no one is wrong. I’ve never had Terry Black’s, but I’m sure it is as amazing as people say. I guarantee it’s expensive AF, especially with all of these videos. My favorite is Cooper’s in Llano, and for solid bbq that I didn’t have to drive out of town for, Smokey Mo’s in Cedar Park is legit. When you go to Texas, don’t worry about finding the “best” place according to the internet. Whatever town you’re in, just ask some locals where they go. And avoid major chains. Don’t forget to try the fried okra. And don’t shy away from the mac and cheese. I guarantee you’ve never had anything like the stuff you’ll get in the southern US.
dansull123, you know, there's this new thing, it was invented by the brothers Wright here in the USA, it lets you fly through the air at tremendous speed!! We call it a jet aircraft. It can get you from Providence, Rhode Island to Austin, Texas, in only 4 hours 35 minutes! ✈ 😃 (why oh why would you drive thousands of miles, dude?)
Nabisco Nilla Wafers are probably the largest main brand, but there are other brands. My Aunt Hazel made a lot of banana pudding, and she would keep a Peter Pan cookie jar on the kitchen counter full of Nilla Wafers...
There are lots of varying recipes for banana pudding. Pull up a few on Google or UA-cam and try it at home. It may not come close to Terry Black’s, but will give you an idea of how banana pudding tastes.
Jolly also did Terry Blacks BBQ as did your New Zealand family' and a couple of other UA-camrs. I've eaten there several times having grown up in Texas and none of these people are exaggerating at all. It's a mind blowing experience and one you will remember your whole life. Terry Blacks BBQ is the absolute, hands down, no contest Best BBQ in the World!
To make banana pudding, layer vanilla wafers, then sliced bananas, and the next layer is vanilla pudding. Repeat for the process 2 more times. The vanilla pudding used is instant pudding ( follow the directions on the box). Cover the banana pudding with wrap touching the top of the pudding. Refrigerate the pudding, giving time for the pudding to set and the wafers to soften.
Terry Blacks is great but if you want the best go to Goldees. The meat is smoked for so long the fat has broken down and is literally like butter. The black “skin” is actually the seasoning that creates a bark. Which seals in the juices and flavors. Also proper bbq is a labor of love depending on the size of the meat. You are looking at anywhere between 10-15 hours on a smoker then a 3-4 hours rest.
Banana pudding is vanilla pudding, very overripe bananas, whipped cream, and Vanilla Wafers (a cookie/biscuit that is a bit sweet and vanilla flavor). When you layer the vanilla pudding with the bananas, the weight smashes it up together, so it is almost a non-whipped mousse, if that's a thing? The cream is optional, but the wafers are a must. Usually also layered with the bananas and pudding, the ones in the middle get soggy (in a good way) while the outer ones stay crispy so you get some texture with the bite.
An intact vanilla wafer is stuck in the whipped cream on top of the one they have. It works kind of like the way ladyfingers or madeleines do in trifles.
To have a juicy turkey, you need to brine it for 24 hours. You can look up the proper way to brine it. After brining dry the outside put a butter compound under the skin on the breast and cover the outside with the same butter . Season the cavity with herbs and salt. Then bake low heat for hours. Do not overcook
It always amazes me when people say turkey is dry. My daughter said she would say to people why do you say turkeys are dry?! My mom has never cooked a dry turkey. No way! I’ve noticed many of you don’t cover your turkeys while cooking. That’s part of the reason that the turkey is dry. I cover mine in a roasting pan and baste it with its juices. I don’t brine. I rub it down with butter under the skin too. I season it with a rub under the skin as well.Stuff the cavity with onion,lemon. Let it sit in fridge overnight. Take out sit to room temp and roast at 350. How long depends on size.
@Kim-427 My way is basically the same way as yours. The turkey we get in the USA is usually injected with a brine solution so it isn't necessary for us to brine it. I cook mine at 325f covered until the popper pops, and my thermometer reads 165f. I let it sit in the roaster until I'm ready to make the gravy, up to an hour or more. So it can suck up some of the juice it gave off. The point I was trying to make is that if it's they don't inject. Brine in the Uk then it would benefit them to do it. Also, fresh turkeys in the USA are not always pre-brined. They are the ones in the USA, people brine.
while brining the turkey will certainly help.. i've never had a deep fried turkey be dry. hell, it's not dry out of the smoker either. the best tip for cooking turkey is don't put it in the oven.
Banana pudding: line a dish with vanilla wafers(a low sugar vanilla cookie). Then make a vanilla pudding and add sliced bananas. Pour the mixture over the wafers. Let cool. Put in fridge to get cold. Option to add whipped cream to the top.
So, from my understanding, Burnt ends are not actually burnt. They are called that because of the color but the reason that they are so good is because they have a concentration of the seasonings. Or at least that is what I think I could be completely wrong.
Red potatoes, boiled with the skins on, boiled eggs, chopped onion, chopped celery, pitted olives, sweet pickle relish, mayonnaise, mustard, salt and pepper,sprinkle paprika on top ! Put in ice box ( refrigerator to you youngsters). Eat up ! Yum yum! Love Grandma Debbie
Boiled potatoes cut in chunks, hard boiled eggs, bacon, onion, Mayo, spicy mustard, splash of white vinegar, pickle, salt, pepper and a little bacon grease, served warm the first time. Refrigerate leftovers. 🤤
If your meat is chewy you are cooking at to high a temperature. 220F degrees for 2hrs per pound.. A quick and easy peach cobbler is to use a yellow cake mix using the liquid from your canned peaches, pour it in a 9X13 cake pan, spread the peaches on top and cover with a layer of brown sugar, Bake according to box mix.. Eat hot with ice cream...
@@flamingpieherman9822 Ahhh... That sounds like was we call a dump cake. you put your fruit and juice in the bottom of the pan and pour the dry cake mix on top and watch it all bubble up together and make a nice crumbly top crust.
You have to remember that the meat has been in a smoker for anywhere from 12 to 16-18 hours. We cook it slow and low. Which means a long time on low heat. For at least half to a complete day.
My husband's turkey is legendary amongst all who have eaten it. He smokes a whole turkey for a few hours, then finishes it in the barbecue. The smoking seals in all the juices. Not only does it make the turkey juicy, but it's very flavorful, too.
The key to cooking BBQ is to cook it slow and low over indirect heat. 225-250 degrees F for about 15 hours for beef brisket. The fat melts into the meat and adds so much flavor. Cooking a turkey takes about the same amount of time as a beef brisket. Different meats and different cuts take different amounts of time. You should try a whole hog cookout sometime
I seen a video about that Texas guy cowboy Kent rollin, and the way he explains and breaks it down so throughly it's wicked. The reason I say this, his recipe calls for 223 degrees F exactly for 15.5hrs. With marinations times every 3.5hrs I think
Mr H and Friends is a channel here on YT. They ordered a Franklin smoker from Austin, TX and had that 661-pound beast shipped to Bristol. The smoker itself was almost $5000, never mind the shipping cost. But, yeah. Someone DID buy one.
I think I've only ever had one time where I nearly wanted to cry from eating something so good. It was actually fairly recent too. I was at a new place called "Boshamps" & they were serving this special called pan-seared grouper & it was... spectacular. It was the fish paired with a feta cheese soufflé & a tomato jam resting on a bed of sauted spinach. And it was just... wow. Just wow.
I grew up in the Dallas/Ft. Worth area of Texas, but that was YEARS ago! We didn’t have Terry Black’s, but I can tell you that just about ANYWHERE you go in Texas? You’re going to get great barbecue!!! No sauce needed - the meat is smoked for hours - although a sauce on the side is not unusual. The sausage tends to be a specialty, and the seasoning depends on where in the State you are - very heavy German influence in Texas!
When you go to different regions in the states, the barbeque changes flavors and each of them are fantastic. Kansas City, Texas, New Orleans, Chicago, Omaha. (don't forget coleslaw to magnify the flavor, freash sweet corn in mid July to August)
The tenderness and moistness of the meat is due to the low temperature and very long cook, Typically it is cooked at between 200 F (93.33 C) and 235 (112.78 C) for between 10 to 18 hours depending on the meat. The long cook gives the meat's fat time to render down and become really soft if not totally liquified and marinates the meat. The Blacks were professional competition pitmasters winning several competitions. They opened one restaurant and now have 3 total.
Lewis, we seriously got to get you State-side! We will love to have you!❤ You should move to the States and take road trips trying out different cuisines, seeing different places, and meeting different people. If your production partners are in Texas, then that maybe the best place to set up your home base. Live near an international airport, so your lady will know her family is just a flight away.
Meat that is "Melt in you mouth" tender, is cooked "low and slow" meaning cooked or smoked at a low temperature for many hours! I 'm from Long Island, NY and I have eaten BBQ and I love it, but I can't wait to try Texas BBQ someday!!
Come and try it! You will love it! There are so many places in Texas that are barbecue restaurants. That is only one of so many kinds of gods you will be in heaven over.
You also have to remember that they continually spray the meat while it is cooking. Every hour with apple juice or something that has a sweet delicious flavor. And most preinject the meat with a season type of brine that is made to tenderize the meat.
My brother in law and sister in law are here for the weekend and I'm smoking baby back pork ribs with mustard greens, cornbread, field peas and rice, Potato salad with some sausage. Also made them some fresh banana bread. They woke this morning and I fixed them a breakfast taco with smoked brisket .
peach cobbler is basically a layered peach pie, but there is no bottom crust, and the crust is usually dusted with sugar, brown sugar, and/or cinnamon.
Cobbler is similar to a fruit pie but without the bottom pie crust and a sweeter breading on top. The fruit is poured into a larger dish and then covered with the batter (some people use biscuit) and then is baked. The juices from the fruit filling will be absorbed by the batter as it is baking.
They put vanilla flavored crisps or cookies (they are baked and then put in the pudding). In the banana pudding. You have to the soft and crispy crunch. To offset the creaminess of the pudding. It’s a texture thing. Texture is also a profile to taste and smell. Best when served with a quality rum. To round out the flavor profile. And you get a small buzz! Win, win! Hahahahah
The UK couple Mr. H And Friends just bought and set up a big American Smooker they bought in the US. Btw different wood used adds different tastes. These meats are slow cooked in the smooker for for 10 to 18 hrs. Slow cooking is how u get it juicy
@gingersnap22 if you search "UK guy brings full size Ford Truck to the UK" it should be The first video. You should see a yellow Ford F150 and him like hanging from the window. I tried sharing the video but it disappeared, I also put the link in the comment section
BBQ varies by region- Texas, North Carolina, Kansas City… It’s also a product of a lot of different cultures existing side by side. BBQ was originally a slow cooking method used by native people in the Americas. In Texas you can see African and German influences. Mac and cheese and those beans are soul food. African Americans used what they could get- basic stuff and cheap cuts of meat and made them into something wonderful. There were tons of German immigrants in Texas, so you get sausage. Tex Mex is similar. Mexican flavors and ingredients mixed with cheese and other influences from European settlers- queso etc.
The fat on brisket(if its done right) melts in your mouth.....its just more flavor. Fat is flavor...is a real saying amongst cooks, me being one. Just buy a small smoker. You smoke the meats for like 14 hours.
Bro come here! It’s amazing! The food. The culture. The people. THE FOOD! You won’t want to leave 🤣✌️you can be high in the skies on a mountain or chilin on a balmy beach. Eating bbq right now with a cold brew meeting new people. Having a great time 👍 yaaaaasss
Banana Pudding is just layers of Vanilla Pudding, Nilla Wafers(vanilla cookies), and sliced bananas, topped with some whipped cream. The Nilla wafers inside get soft. Delicious!
Turkey, like good brisket, has to be allowed to rest after being cooked. A good brisket BBQ is low temp and slow, 10 to 12 hours, then wrapped and kept in a 120 degree oven or warming box for at least 5 or 6 hours but preferably 8 to 10 hours. The resting period allows the meat to finish cooking, and it makes the meat very tender.
The bark (skin) is the best part and you can always tell good BBQ by the way you can cut it. If it can be cut with a plastic spoon/fork, you are in the right place. Texas is waiting for you.
Banana pudding is made by layering the pudding, then the cookies then another layer of pudding and then whipped cream on top. You can either mash the bananas or slice them and fold them into a vanilla pudding
the best chefs in the UK moved to America. The key to a nice juicy brisket is LOW and SLOW should take you almost 10+ hours to cook it at 225 degrees F you want to cook it til it's about 190 internal temp wrap it in some butcher paper and continue the process until the internal temp is 205 degrees F, the only seasoning you need on the brisket is yellow mustard to make the Salt Pepper and Garlic stick to the outside. Some notable joints for BBQ to visit are B & C Barbeque of Wichita Ks, Terry Blacks in Dallas Tx, Joe’s Kansas City Bar-B-Que in Kansas City, Jo-Bawb’s BBQ in Oklahoma, Rodney Scott’s BBQ in South Carolina. I am telling you when you come for your first visit skip the touristy bull, and do a BBQ run start in Texas head north to Oklahoma further north to Kansas then turn east to South Carolina. You will not regret this trip man.
Terry Blacks is the BEST BBQ on the planet. I ate there about 6 years ago when I was down in Texas and I still dream about it. That is exactly what BBQ should look like and the fat melts in your mouth. 🤤 It’s dry rubbed and slow smoked until it’s melts in your mouth and fat is the best part. It’s incredible, I’m from Oklahoma and it’s unbelievable. The the reason why the meat doesn’t melt in your mouth is bc Brit’s eat there beef well done. Gross. Beef should be mid rare and that’s what you get there.
Sons bought me Goldee's BBQ (#1 BBQ in Texas) for my birthday this past December. Spent over $600 for a variety of meats, veggies and desserts and we ate like Gods for a week with leftovers. When you come to Texas, let me know and we will treat you to some Goldee's!
Texas has some of the best BBQ restaurants. They don't even need a knife, a properly smoked brisket falls apart, and generally is smoked for 12 or more hours.
22:30 peach cobbler is like a peach pie that has no bottom crust but has usually extra crunchy stuff in the top crust and then they just kind of scoop it out of the pan and into the bowl.
The anticipation to see Lewis in America is REAL. Can’t wait!!
He better bring some stretchy pants!
He's an every day streamer. He doesn't leave his house
He needs all the viewers to subscribe. I want him here so badly. A friend needs to suggest that study how to keep his account banging once he gets here. I hope he gets 500K subscribers. He asks a good question. Why doesn't the UK have better food? WOW. It's sad. I hope we can help. Make sure he visits the entire state of Mississippi. Even the gas station food is good. Hurry up and get here Lewis.
Americans are not afraid to ask for a to go box. I love to have so much food and take it home so I can enjoy it the next day.
It's truly the perk to our large portion sizes.
I just got home from a bar that served food and you can bet i asked for a to go box for my fries at 2am. My friend got one too. Its the American way and im proud of it. That snack of fries in the morning is gonna amazing 😊
US Restaurants like to go boxes. It means you ordered too much which is good for them (more tips). Maybe restaurants in the uk don't like it because it's a little more cost for the containers.
Yep. That my second meal for tomorrow 😂 🤷🏽♀️
Or later that same day, lol!
The British built their empire on sailing the world trading spices.... and it NEVER occurred to them to put the spices ON the food.
😂😂😂
😂😂😂
The Fat Electrician said that exact thing on his Jake McNasty video.
Right they just traded them.
The "secret" to Texas style BBQ is the cooking technique. 'Low and slow', so cooking it for 12+ hours at 250F (~110C). The "it melts in your mouth" thing comes from that. At a certain point the collagen, which is the stuff that holds the meat fibers together, melts. It makes the meat juicy (despite all the water having evaporated out) and it literally falls apart because the "glue" that hold it together is gone.
Low slow & mesquite
YEAH! Science bitch!!! 😬🤘🏼❤️🔥🤘🏼
Dead right! Low and slow!
@@gaffords2631for a lot of these top bbq joints use “post oak” wood
Don't forget the rubs. Gotta use the right rubs to bring out it's natural flavor with a kick!
First purpose of breads is to sop up the juices left on the plate
Yep this
Beat me to it😂
💯 love my sopping bread
One of my favorite parts of having a steak the bread to sop up the juice afterwords
Lewis, do you know how to sop with bread? Is it an English word in the UK? I wish we could send you that whole meal.❤
That's vanilla wafers (a light cookie) in the banana pudding. The wafers soften in the pudding.
I thought it was vanilla pudding like on the vanilla wafer box. You put the bananas in the pudding. Dallas Texas
@@lilebb1657That’s how I had it growing up, but I think it depends on whomever is making it
@@lilebb1657 It varies by area. My daughter makes it with vanilla pudding and chopped bananas, my mother in law makes it with banana pudding with no real fruit.
Banana pudding with vanilla wafer cookies.. crush cookies and put on top or bottom, even the middle. The peach cobbler serve warm and add vanilla ice cream. Can’t wait to hear you’ve made it to America to try the foods.
@@feralon9570 i make mine by throwing a couple bananas in the oven for 10 minutes to blacken up, then mixing the mushy bananas out of the oven into my vanilla pudding to give the pudding a natural banana flavor, i also add slices of banana later but the mushed banana can be mashed smooth into the pudding as a flavoring.
You have no freaking idea how good the smell is. It's just one of those things you have to experience in real time
I love your channel and your enthusiasm. I'm a 4th generation Texan and smoking brisket is a tradition that we proudly pass down from generation to generation. The key is to smoke with a very low temperature, very slowly. Different people have preferences in the type of wood, but I prefer Post Oak. You smoke the meat with indirect heat, rather than placing the meat directly over the coals. I try to keep the pit temperature about 200 degrees F (93 degrees C). I smoke the meat until the internal temperature of the meat is about 190 - 200 degrees F. Some people wrap their brisket when the internal temp stalls at around 160 degrees, some don't. Depending on the size of the brisket and your pit, it can take 15-18 hours. You will end up with a delicious black bark on the outside of the meat. The inside of the meat will be juicy, tender, and it will have a beautiful red ring (smoke ring).
And the smoke ring has an iridescent shimmer to it, it's really beautiful...
Love Texans, much respect brother and keep the tradition going. Some of the best people and food in the world.
One of the reasons texas bbq is so good is because texas has some of the best cattle ranchers in the world. We have REALLY good quality beef
Legendary ranchers of the past include Burk Burnett, W.T. Waggoner, Herring, Goodnight, and King ranches, among others...
To be fair, Australian beef is generally better than American beef, but we know how to smoke it property in Texas.
Both are vastly inferior to Japanese cattle.
Tbf that's now, historically we have always had better beef. And small farms tend to have better cattle. Factory farms are ruining or rep fr.
Funny enough, Arkansas cooks their meat a lot like Texas. My thing is. I prefer burnt on sauce than smoked meat dipped in sauce. That is why I will always prefer home cooked over Smokehouse Restaurants. But then again... I had the luck to have a father who was a Butcher who became a USDA Inspector. He would order a side of beef each big slaughter from his old Butcher Shop, and we always had a top of the line grill and smoker. Even would have a good propane grill for when we wanted a quick burger. My dad's BBQ is just one its own level, and I have rarely found a BBQ burnt to perfection like he did. If you don't know about burning a sauce just right, you don't know BBQ you know smoked meats. lol that last one is just something my dad likes to say. Since it's Sunday, I think I may call the old man, see what the chances of having a nice steak tonight are.
Our food is so good because of our diversity, we take all the best stuff from all the cultures and ta da GOODNESS!🎉
Yep like how fried chicken came from Scotland, and now the South has perfected it.
Vanilla pudding with vanilla wafers and banana. Sometimes the banana is sliced
same as Canada, our food is good in Montreal because of the diversity as well.
I live in Texas and there are three things you need to know!?
1. Over half our food is finger food!
2. The sides are a garnish!
3. Bring your appetite!!!!!!😅
You have to remember that the USA is HUGE. Some people that love BBQ don't even like this place let alone Texas style BBQ. You'll find famous BBQ places all over
I live in the town that says "home of the oldest BBQ festival", and I live in Tennessee.
Hell there are some people that don't even know this place exist. And then you the bunch like my family that believes you don't buy BBQ. You cook it yourself
Second this. I'm sure Terry Black's is great (never had it myself) but I far prefer Memphis BBQ over Texas
No, it's not "jelly" in the cobbler. The peaches are baked in a sugar-based syrup with a crumbly topping. FYI, cobblers are made in several types of fruit : Apple, blueberry, cherry, etc.
Yes. The fact that L3WG thinks peach cobbler is some sort of cold peach jello concoction makes me sad. He has no concept of what it actually is
Austin guy here. When you come to America, fly into Austin first for the BBQ and TEX-MEX, then spread out to San Antonio and Fort Worth for the food, culture, accents, friendly Texans, and hit a Buc-ee's in the travels. Louisiana is not too far away for all their famous foods and culture. You won't be sorry!
Really great itinerary this!
You forgot Galveston for seafood 😋
If you're in Ft Worth, you might as well check out Dallas!
I moved to DFW in 2020 and I still need to drive down and explore Austin
@saburton001 there are So many awesome places to visit near you. Austin will still be great when you get there! Texas is the best!
There is a massive amount BBQ places you do have have to decide which you like ❤
A pro tip for juicy Turkey. The day before you’re going to cook it, brine it in a 5 gallon bucket. One cup of kosher salt per gallon of water. Soak the turkey overnight. Rinse, put pepper on it, put butter under the skin and roast it low and slow. For about 12 hours
the pro move when making the beans is to put the briskrt \ pork sholder on the top shelf of the smoker and the bean pan under it so all the yummy meat drippings go in the beans
Nicola was killing me with the knofe and fork.
Proper etiquette: K & F
Southern etiquette: use your hands
It definitely tastes better hands on! 👍🏼
@@dgonz565it’s definitely messier using your hands.
Correct... we use our fingers! Lol my index finger is the fork and my thumb is the knife!
A brisket is cooked around 200 degryes. For 12 to 14hrs , that's how you get it so tender and To render fat, you must cook it slow at the right temperature to get it to turn from fat to almost like butter. All the flavor comes from fat. A lot of people consider barbecue to be grilling.Grilling is For hamburgers, hot dogs and steaks, barbecue is a art Form that you cook blow and slow. And good barbecue does not use charcoal You use hard woods that are still wet.Or have been Rehydrated. I could go on.
And on cause like I said, barbecuing and smoking is an art form.Grilling is for your average person
I agree with most of what you say (though on an offset usually you're doing it 250-275 degrees, but splitting hairs here)... I also agree that smoking is a much more challenging thing than grilling though even grilling is an art form in an of itself. An easier one in my opinion but a lot of grilled food isn't grilled right, getting the right balance of cook but not dry or overcooked etc. Though yeah BBQ here in the use is smoking to most people, not grilling and agreed it's an art form, it takes practice and experience to know what you're looking for.
The beautiful part of this kind of brisket, is take some home, mix it with your jalapenos and eggs the next morning for your breakfast tacos.
The edges around the meat is called bark. It's the seasoning
It's also the smoke ring on the outside of meat.....
@@princessl651 The smoke ring is just beneath the bark on the inside.
Mr H and Friends channel, out of Bristol, UK, visited Texas. They ordered a Texas smoker, and they have a video about it. BBQ is closer than you think!
Yah, he should ring them up. I’m sure Mr. H is down for a smoker weekend!
Haha I was about to say this.
Yeah and it also cost 2-3 grand in the US so don’t know how much they paid to have it shipped to them but it will definitely pay it self off
OMG, I totally agree that he needs to hook up with the H family!!! That would be a great collaboration.
I feel like, the best way to respect yourself, the others you feed, and the animal you consume; is to make the meal as delicious and enjoyable as possible. It’s something we have to do to survive, and the least we can do is make the most of everything that goes into making it.
I’m in Knoxville TN, and everyday I have to bike past Calhoun’s on the river. The smell of the brisket is torture. My favorite app there is the bacon wrapped brisket burnt ends. 10/10
There are 3 (soon to be 4) Terry Black's locations. The original is in Austin. The Dallas location is 2nd, then Lockhart (where they are), and the Waco location opens on Friday. Terry Black's was created by brothers Mike and Mark Black, and named after their father Terry. Their grand-father Edgar Black Sr, started cooking barbecue in Lockhart Texas in 1932. Black's Barbecue (not to be confused with Terry Black's Barbecue) is also in Lockhart (there is also several other locations) and is run by their uncle.
Potato salad is a cold salad they use cooked Idaho potatoes, cut into squares and drowning in mayonnaise and seasonings. Mostly served at lunchtime.😮
Good to know, cuz in June I'll be in Waco.
I knew there was a difference between Black's and Terry Black's. I wasn't aware they were BOTH in Lockhart. Maybe Terry Black's is a recent addition to Lockhart?
I'm headed down to San Antonio beginning of June and will plan a trip to Terry Black's Lockhart location. I'm sure it will be amazing!
They need to come to NY
I cooked four pork butts for my great-nephew's first birthday on the first of April. It took me from 2 in the morning to 12 in the afternoon, low and slow baby. Everyone loved it. I only cook brisket for family. Now because more people know about it it's more expensive. It's a love of smoking watching the fire. Your temperature and seeing the smile on your family and friends faces worth every hour. Keep up the great work. Much love from Lawton Fort Sill Oklahoma.
Will you adopt me? Lol
God bless man. If you have a Costco Business center near you I get a 12lb brisket for $50 and pork shoulder for $1 a lb. Good man providing the meat goodness for the family!
It’s vanilla wafers cookies you layer your cookies then you put bananas layer on top you slice the banana on cookie then you put a layer of vanilla pudding on top and then you just repeat your layers till you have a pan of it everyone can make but there all different mine on the other hand is fantastic I have people come to me to make for them because I make old fashioned meaning I make my on pudding ❤is the key to a good pudding because some people make it to lose an it will get I call it watery ❤
The crumb layer is a cookie we call Nila Wafers it’s a light and crumbly vanilla cookie that goes slightly soft in a banana pudding. It’s absolutely amazing.
If the meat is seasoned well and cooked right, there's no need for a sauce other than just to add another flavor profile. If your meat needs sauce for moisture or because it's bland, the meat isn't done right.
The banana pudding has Vanilla Wafers in them. That's what you're seeing that looks like bread. I don't know if you have Vanilla Wafers in the UK, but it's kinda like a cookie. Some people mash and blend the bananas in the pudding to make a smooth pudding, other people cut the bananas in slices and layer it with the pudding and wafers. Just depends on the person making it.
Peach cobbler is sliced peaches with a thick glaze, like apple pie filling, and has a cake type crumble on top. Excellent served warm with vanilla ice cream.
Burnt ends are the best part of a brisket and people at backyard family BBQ have actually gotten into physical fights over the burnt ends.
Potato salad varieties on who is making it, but the base is diced boiled potatoes and mayonnaise. I personally like the "Amish" (aka mustard) style, which is diced potatoes, mayonnaise, yellow mustard, diced hard boiled eggs, sweet pickle relish, diced celery, salt, pepper, and a dash of vinegar.
Since they were served sliced sandwich bread, they could make a sandwich if they wanted. It's kind of custom here for meals that are heavy on meat to have some type of bread served to sop up the juices or gravy and also to help cut the richness of the meat. It's also a cheap filler item so you leave the table feeling full and have the sense that you got your money's worth.
Mr. H and friends channel are English that bought a Texas grill and made it so you should check that out.
I saw that! It was great! Love Grandma Debbie
they bought a smoker recently... after the grill😉🥰
it's like nails on a chalkboard when someone calls it a grill
@@jishani1 I'm from Tennessee. If coals go under the food it's a grill. If coals are indirect and only smoke gets to the food then it's a smoker. What do you call a grill?And what is a ruff...is it a roof?
There's a BBQ place in Great Britain. Go on Mr. H and
Friends channel. Go on his channel. They loved the restaurant and said it's right up there with Terry Black's. They've been to Texas.
Its a treat watching you all enjoy the food
The banana pudding has vanilla wafer cookies, banana pudding, whipped cream , banana slices and you layer it sort of like a trifle.
BBQ sauce is a crutch for people who cannot properly smoke meat. All that is required for world class BBQ is salt, pepper, smoke, heat, and a lifetime of experience.
Also, always order the moist brisket. The fatty part is hands-down the best part. And a good beef rib will change your life.
It's literally called bbq sauce. Nobody likes a puritan policing their palate geez😂
@@BlamaMan If you put sauce on BBQ then all you taste is the sauce. So why bother spending 12 hours smoking something that is just going to end up tasting like the sauce?
Save your money and eat a sloppy joe or something.
I've had great BBQ without sauce but sauce added has taken that same BBQ over the tip so it's optional bo need to knock BBQ sauce at all
There's a small place in Southlake, off the northwest corner of DFW Airport, that doesn't use any sauces or rubs during cooking, but keeps 8 different woods to create the smoke blends for the various meats.
There is a place in Bristol called Spitfire BBQ that is supposed to have really good food. The cooks train in Texas on authentic techniques. You need to take a trip.
I've seen how their food looks and it doesn't seem like the techniques stuck lol
Yes, make a road trip there and share it with us!
@@Howard0Chris Agreed. It all looked incredibly dry!
The cooking method to produce meat like this is in the DNA of Texans. I can cook this. Brits come to Texas. We can make this every day😊😊
My peach cobbler is sugar and cinnamon based seasoning. I cook my peaches until they are soft. Then cooked in the cobbler with an oatmeal crumble. Served warm. My banana pudding is cooked in a double boiler until thick. Then it is poured over bananas and vanilla wafers, hot. Cover the top with same cookies. Refrigerate for a couple of hours.
I have family in Georgia and they would 100% come over for this. Sounds amazing!
It's not burnt. It's called bark. It's where the smoke and juices accumulate onto the seasoning and form a crust like layer of flavor. That's salty, peppery, smokey and fatty. That goes perfect with the beefy flavor.
Yes. Yes it does.
Spot on, thank you for pointing this out. It's the one thing people don't understand.
Nicola and Andrew now reside in San Diego, California. They are having an amazing time eating American cuisine.
I live in San Diego I wonder if I will run into them.. Lol..
The thing about Texas BBQ is everyone has their favorite and no one is wrong. I’ve never had Terry Black’s, but I’m sure it is as amazing as people say. I guarantee it’s expensive AF, especially with all of these videos. My favorite is Cooper’s in Llano, and for solid bbq that I didn’t have to drive out of town for, Smokey Mo’s in Cedar Park is legit. When you go to Texas, don’t worry about finding the “best” place according to the internet. Whatever town you’re in, just ask some locals where they go. And avoid major chains. Don’t forget to try the fried okra. And don’t shy away from the mac and cheese. I guarantee you’ve never had anything like the stuff you’ll get in the southern US.
You dump the icecream on top of the warm cobbler and then the icecream gets kinda melty. It's SOOOOOO good.
L3WG this is the PINNACLE of BBQ. Most of us in the US will never get to experience this. This restaurant is a 29 hour drive from Rhode Island.
Go to rays bbq in upstate ny. It’s not Texas bbq but it’s awesome. ❤
Try Chester’s in CT.
It's only a day away😊
dansull123, you know, there's this new thing, it was invented by the brothers Wright here in the USA, it lets you fly through the air at tremendous speed!! We call it a jet aircraft.
It can get you from Providence, Rhode Island to Austin, Texas, in only 4 hours 35 minutes! ✈ 😃
(why oh why would you drive thousands of miles, dude?)
@@neutrino78x Orville and Wilbur invented jet aircraft?
The white bread is to be used for soaking up the juices and sauce from the meat drippings!
The bread is served either to make a sandwich or you can sop the barbecue sauce up with the bread. Your facial expressions are unreal LEWIS.😂😂😂
L3WG, the bread-like stuff in the banana pudding were vanilla wafers.
Nabisco Nilla Wafers are probably the largest main brand, but there are other brands. My Aunt Hazel made a lot of banana pudding, and she would keep a Peter Pan cookie jar on the kitchen counter full of Nilla Wafers...
There are lots of varying recipes for banana pudding. Pull up a few on Google or UA-cam and try it at home. It may not come close to Terry Black’s, but will give you an idea of how banana pudding tastes.
Jolly also did Terry Blacks BBQ as did your New Zealand family' and a couple of other UA-camrs. I've eaten there several times having grown up in Texas and none of these people are exaggerating at all. It's a mind blowing experience and one you will remember your whole life. Terry Blacks BBQ is the absolute, hands down, no contest Best BBQ in the World!
I love watching it, it's so fun to see them enjoying our food.
To make banana pudding, layer vanilla wafers, then sliced bananas, and the next layer is vanilla pudding. Repeat for the process 2 more times. The vanilla pudding used is instant pudding ( follow the directions on the box). Cover the banana pudding with wrap touching the top of the pudding. Refrigerate the pudding, giving time for the pudding to set and the wafers to soften.
Sorry, I will have to respectfully disagree. NOT instant pudding!!! That’s my opinion and I’m sticking to it.
Add a whipped cream layer in between in the cycle 10/10
Terry Blacks is great but if you want the best go to Goldees. The meat is smoked for so long the fat has broken down and is literally like butter. The black “skin” is actually the seasoning that creates a bark. Which seals in the juices and flavors.
Also proper bbq is a labor of love depending on the size of the meat. You are looking at anywhere between 10-15 hours on a smoker then a 3-4 hours rest.
Banana pudding is vanilla pudding, very overripe bananas, whipped cream, and Vanilla Wafers (a cookie/biscuit that is a bit sweet and vanilla flavor). When you layer the vanilla pudding with the bananas, the weight smashes it up together, so it is almost a non-whipped mousse, if that's a thing? The cream is optional, but the wafers are a must. Usually also layered with the bananas and pudding, the ones in the middle get soggy (in a good way) while the outer ones stay crispy so you get some texture with the bite.
Good description!
An intact vanilla wafer is stuck in the whipped cream on top of the one they have. It works kind of like the way ladyfingers or madeleines do in trifles.
To have a juicy turkey, you need to brine it for 24 hours. You can look up the proper way to brine it. After brining dry the outside put a butter compound under the skin on the breast and cover the outside with the same butter . Season the cavity with herbs and salt. Then bake low heat for hours. Do not overcook
It always amazes me when people say turkey is dry. My daughter said she would say to people why do you say turkeys are dry?! My mom has never cooked a dry turkey. No way! I’ve noticed many of you don’t cover your turkeys while cooking. That’s part of the reason that the turkey is dry. I cover mine in a roasting pan and baste it with its juices. I don’t brine. I rub it down with butter under the skin too. I season it with a rub under the skin as well.Stuff the cavity with onion,lemon. Let it sit in fridge overnight. Take out sit to room temp and roast at 350. How long depends on size.
This in spades. I wasn't a turkey fan until I learned the secret of brine. wet brine or dry brine (my preference). Juicy and tender to the core.
@Kim-427 My way is basically the same way as yours. The turkey we get in the USA is usually injected with a brine solution so it isn't necessary for us to brine it. I cook mine at 325f covered until the popper pops, and my thermometer reads 165f. I let it sit in the roaster until I'm ready to make the gravy, up to an hour or more. So it can suck up some of the juice it gave off. The point I was trying to make is that if it's they don't inject. Brine in the Uk then it would benefit them to do it. Also, fresh turkeys in the USA are not always pre-brined. They are the ones in the USA, people brine.
while brining the turkey will certainly help.. i've never had a deep fried turkey be dry. hell, it's not dry out of the smoker either. the best tip for cooking turkey is don't put it in the oven.
Exactly! My mom introduced me to brining and I could never eat turkey without doing that now.
Banana pudding: line a dish with vanilla wafers(a low sugar vanilla cookie). Then make a vanilla pudding and add sliced bananas. Pour the mixture over the wafers. Let cool. Put in fridge to get cold. Option to add whipped cream to the top.
So, from my understanding, Burnt ends are not actually burnt. They are called that because of the color but the reason that they are so good is because they have a concentration of the seasonings. Or at least that is what I think I could be completely wrong.
Red potatoes, boiled with the skins on, boiled eggs, chopped onion, chopped celery, pitted olives, sweet pickle relish, mayonnaise, mustard, salt and pepper,sprinkle paprika on top ! Put in ice box ( refrigerator to you youngsters). Eat up ! Yum yum! Love Grandma Debbie
Everything except nasty olives! :)
You forgot the celery salt.
Boiled potatoes cut in chunks, hard boiled eggs, bacon, onion, Mayo, spicy mustard, splash of white vinegar, pickle, salt, pepper and a little bacon grease, served warm the first time. Refrigerate leftovers. 🤤
If your meat is chewy you are cooking at to high a temperature. 220F degrees for 2hrs per pound..
A quick and easy peach cobbler is to use a yellow cake mix using the liquid from your canned peaches, pour it in a 9X13 cake pan, spread the peaches on top and cover with a layer of brown sugar, Bake according to box mix..
Eat hot with ice cream...
I think it's better to make a batter than to use a cake mix... And the key is to not stir it just to pour it all on top of each other...
@@flamingpieherman9822 Ahhh... That sounds like was we call a dump cake. you put your fruit and juice in the bottom of the pan and pour the dry cake mix on top and watch it all bubble up together and make a nice crumbly top crust.
@@christiroseify sort of Yes.... You put melted butter in first of course... And I always say a generous helping of cinnamon is an absolute must!
@@flamingpieherman9822 Let me know when its done, I'll bring the ice cream... lol
God bless
@@christiroseifyWell now you've got me wanting peach cobbler! I think we both need some lol
A cobbler is a cake with peaches and a crumbly topping usually made with brown sugar and flour and butter.
You have to remember that the meat has been in a smoker for anywhere from 12 to 16-18 hours. We cook it slow and low. Which means a long time on low heat. For at least half to a complete day.
My husband's turkey is legendary amongst all who have eaten it. He smokes a whole turkey for a few hours, then finishes it in the barbecue. The smoking seals in all the juices. Not only does it make the turkey juicy, but it's very flavorful, too.
The key to cooking BBQ is to cook it slow and low over indirect heat. 225-250 degrees F for about 15 hours for beef brisket. The fat melts into the meat and adds so much flavor. Cooking a turkey takes about the same amount of time as a beef brisket. Different meats and different cuts take different amounts of time. You should try a whole hog cookout sometime
I would love to see Lewis pull up to a cookout in the south 😂
@@ant111_He'd definitely love the food and learn what we mean when we say you will experience a food coma😂
I seen a video about that Texas guy cowboy Kent rollin, and the way he explains and breaks it down so throughly it's wicked. The reason I say this, his recipe calls for 223 degrees F exactly for 15.5hrs. With marinations times every 3.5hrs I think
It should be 225 tops in the offset not in the cooking area.
I try to keep the temperature at 220 F. If it gets to 250 then I vent some heat out.
Banana pudding on the bottom fresh sliced bananas in the middle banana pudding ontop. top off with Crumbled vanilla wafer cookies and whip cream
The expression on his face when he bit into that rib tells the whole story.
Mr H and Friends is a channel here on YT. They ordered a Franklin smoker from Austin, TX and had that 661-pound beast shipped to Bristol. The smoker itself was almost $5000, never mind the shipping cost. But, yeah. Someone DID buy one.
I just want to add, I enjoyed watching this couple. This was a beautiful moment they shared, and they shared it with all of us 🥰
I think I've only ever had one time where I nearly wanted to cry from eating something so good.
It was actually fairly recent too. I was at a new place called "Boshamps" & they were serving this special called pan-seared grouper & it was... spectacular. It was the fish paired with a feta cheese soufflé & a tomato jam resting on a bed of sauted spinach. And it was just... wow. Just wow.
I grew up in the Dallas/Ft. Worth area of Texas, but that was YEARS ago! We didn’t have Terry Black’s, but I can tell you that just about ANYWHERE you go in Texas? You’re going to get great barbecue!!! No sauce needed - the meat is smoked for hours - although a sauce on the side is not unusual.
The sausage tends to be a specialty, and the seasoning depends on where in the State you are - very heavy German influence in Texas!
When you go to different regions in the states, the barbeque changes flavors and each of them are fantastic. Kansas City, Texas, New Orleans, Chicago, Omaha. (don't forget coleslaw to magnify the flavor, freash sweet corn in mid July to August)
I've eaten there many times and I can tell you that these folks are not exaggerating.
Terry Blacks is the Best BBQ place ever in the world!
American to UK translation: pudding is a thick cream patisserie, usually thickened with starch and flavored and colored.
Pudding here is like a custard.
The tenderness and moistness of the meat is due to the low temperature and very long cook, Typically it is cooked at between 200 F (93.33 C) and 235 (112.78 C) for between 10 to 18 hours depending on the meat. The long cook gives the meat's fat time to render down and become really soft if not totally liquified and marinates the meat. The Blacks were professional competition pitmasters winning several competitions. They opened one restaurant and now have 3 total.
Lewis, we seriously got to get you State-side! We will love to have you!❤
You should move to the States and take road trips trying out different cuisines, seeing different places, and meeting different people. If your production partners are in Texas, then that maybe the best place to set up your home base. Live near an international airport, so your lady will know her family is just a flight away.
Meat that is "Melt in you mouth" tender, is cooked "low and slow" meaning cooked or smoked at a low temperature for many hours! I 'm from Long Island, NY and I have eaten BBQ and I love it, but I can't wait to try Texas BBQ someday!!
Come and try it! You will love it! There are so many places in Texas that are barbecue restaurants. That is only one of so many kinds of gods you will be in heaven over.
You also have to remember that they continually spray the meat while it is cooking. Every hour with apple juice or something that has a sweet delicious flavor. And most preinject the meat with a season type of brine that is made to tenderize the meat.
My brother in law and sister in law are here for the weekend and I'm smoking baby back pork ribs with mustard greens, cornbread, field peas and rice, Potato salad with some sausage. Also made them some fresh banana bread. They woke this morning and I fixed them a breakfast taco with smoked brisket .
You don't need teeff to eat our beef.
😂😂 so true
You made me snork out loud with a laugh. You snuck that in. Lol
That's a slogan painted on the outside of the Sam's Barbecue building on East 12th St in Austin.
peach cobbler is basically a layered peach pie, but there is no bottom crust, and the crust is usually dusted with sugar, brown sugar, and/or cinnamon.
Cobbler is similar to a fruit pie but without the bottom pie crust and a sweeter breading on top. The fruit is poured into a larger dish and then covered with the batter (some people use biscuit) and then is baked. The juices from the fruit filling will be absorbed by the batter as it is baking.
They put vanilla flavored crisps or cookies (they are baked and then put in the pudding). In the banana pudding. You have to the soft and crispy crunch. To offset the creaminess of the pudding. It’s a texture thing. Texture is also a profile to taste and smell. Best when served with a quality rum. To round out the flavor profile. And you get a small buzz! Win, win! Hahahahah
The UK couple Mr. H And Friends just bought and set up a big American Smooker they bought in the US. Btw different wood used adds different tastes. These meats are slow cooked in the smooker for for 10 to 18 hrs. Slow cooking is how u get it juicy
I'm subscribed to them too. Love that fam! It was so funny to see them trying to fit the smoker into their yard. Lol
@@gingersnap22 you see the video of the UK guy that brought a full size American Ford to the UK to see how it would work? Lol
@@patrioticz2858 Oh lord, how many people did he run off their tiny roads? Lol
@gingersnap22 if you search "UK guy brings full size Ford Truck to the UK" it should be The first video. You should see a yellow Ford F150 and him like hanging from the window. I tried sharing the video but it disappeared, I also put the link in the comment section
@@patrioticz2858 Ty! I'm going to check him out. Lol
❤️ Terry Black's!!!
Wear comfy shoes. You may be standing in line for a WHILE. SOOOOOOOOOO worth the wait!!!
Banana pudding is normally made with vanilla wafers. They crushed the wafers to layer in the cup.
BBQ varies by region- Texas, North Carolina, Kansas City… It’s also a product of a lot of different cultures existing side by side. BBQ was originally a slow cooking method used by native people in the Americas. In Texas you can see African and German influences. Mac and cheese and those beans are soul food. African Americans used what they could get- basic stuff and cheap cuts of meat and made them into something wonderful. There were tons of German immigrants in Texas, so you get sausage. Tex Mex is similar. Mexican flavors and ingredients mixed with cheese and other influences from European settlers- queso etc.
Honey, just get a barbecue/smoker and try it! It’ll tickle your tummy! Love Grandma Debbie
The fat on brisket(if its done right) melts in your mouth.....its just more flavor.
Fat is flavor...is a real saying amongst cooks, me being one.
Just buy a small smoker. You smoke the meats for like 14 hours.
Bro come here! It’s amazing! The food. The culture. The people. THE FOOD! You won’t want to leave 🤣✌️you can be high in the skies on a mountain or chilin on a balmy beach. Eating bbq right now with a cold brew meeting new people. Having a great time 👍 yaaaaasss
Banana Pudding is just layers of Vanilla Pudding, Nilla Wafers(vanilla cookies), and sliced bananas, topped with some whipped cream. The Nilla wafers inside get soft. Delicious!
The Austin location has 13-14 thousand reviews with an average of 4.7 stars…YES it’s that good…and the quality shows for it…amazing BBQ
Turkey, like good brisket, has to be allowed to rest after being cooked. A good brisket BBQ is low temp and slow, 10 to 12 hours, then wrapped and kept in a 120 degree oven or warming box for at least 5 or 6 hours but preferably 8 to 10 hours. The resting period allows the meat to finish cooking, and it makes the meat very tender.
I really wish you could experience the smell. You leave smelling Like a Campfire. Love it. Nostalgia
Thanks for the video reaction! It is great to see folks enjoying the food i grew up on and appreciate it. Come visit anytime.
I've been following you awhile on UA-cam and I've been following them recently. Terry Black's BBQ is legendary. Texas has the best BBQ 😊
Mr H and Friends Tried Texas BBQ in England at a Place Called Spitfire
The bark (skin) is the best part and you can always tell good BBQ by the way you can cut it. If it can be cut with a plastic spoon/fork, you are in the right place. Texas is waiting for you.
Banana pudding is made by layering the pudding, then the cookies then another layer of pudding and then whipped cream on top. You can either mash the bananas or slice them and fold them into a vanilla pudding
the best chefs in the UK moved to America. The key to a nice juicy brisket is LOW and SLOW should take you almost 10+ hours to cook it at 225 degrees F you want to cook it til it's about 190 internal temp wrap it in some butcher paper and continue the process until the internal temp is 205 degrees F, the only seasoning you need on the brisket is yellow mustard to make the Salt Pepper and Garlic stick to the outside. Some notable joints for BBQ to visit are B & C Barbeque of Wichita Ks, Terry Blacks in Dallas Tx, Joe’s Kansas City Bar-B-Que in Kansas City, Jo-Bawb’s BBQ in Oklahoma, Rodney Scott’s BBQ in South Carolina. I am telling you when you come for your first visit skip the touristy bull, and do a BBQ run start in Texas head north to Oklahoma further north to Kansas then turn east to South Carolina. You will not regret this trip man.
I love terry blacks. I have not had a bad meal since going there. Great thing is we in the usa can order and have it shipped to our home.
The cookie on top of the banana pudding is a Vanilla Wafer. They are also used as the crust.
Banana pudding with caramel drizzle is good too
Terry Blacks is the BEST BBQ on the planet. I ate there about 6 years ago when I was down in Texas and I still dream about it. That is exactly what BBQ should look like and the fat melts in your mouth. 🤤
It’s dry rubbed and slow smoked until it’s melts in your mouth and fat is the best part. It’s incredible, I’m from Oklahoma and it’s unbelievable.
The the reason why the meat doesn’t melt in your mouth is bc Brit’s eat there beef well done. Gross. Beef should be mid rare and that’s what you get there.
Probably my favorite part of being American is seeing everyone come and try our food
Sons bought me Goldee's BBQ (#1 BBQ in Texas) for my birthday this past December. Spent over $600 for a variety of meats, veggies and desserts and we ate like Gods for a week with leftovers. When you come to Texas, let me know and we will treat you to some Goldee's!
Texas has some of the best BBQ restaurants. They don't even need a knife, a properly smoked brisket falls apart, and generally is smoked for 12 or more hours.
22:30 peach cobbler is like a peach pie that has no bottom crust but has usually extra crunchy stuff in the top crust and then they just kind of scoop it out of the pan and into the bowl.