Just FYI: the fat on that brisket is not like fat on meat you're thinking of. It melts like butter when you eat it. Like. Butter. Also, if turkey is dry, it's because whoever cooked it didn't know what they were doing.
I have heard others from the UK say they don't like fat on the meat but I can say with no doubts that the fat on meat in a place like Terry Blacks is not going to be the same. The fat is juicy and adds even more beefy goodness to each bite. DO NOT SKIP THE FATTY PIECES.
be asked to leave about every state. ketchup on good bbq is a sin. fast food bbq dont matter but real bbq if u put a sauce on it u make the sauce from the drippings
I took a girl to Prom and it was at really nice Hotel in Los Angeles called the Westin Bonaventure Hotel. Her friend a girl, said what is this crap on my steak. I said this is a Filet Mignon and that is Béarnaise sauce and it is really good. She scraped it off and asked the waiter for A-1 sauce, the waiter politely said we do not have that here, she got mad and said give me something, so waiter came back with house made steak sauce. Right then I knew my date had stupid friends and that was last time we went out. That was only one thing from the night, the rest of her friends were idiots so I just knew it was bad. Sure enough 4 years later my friends went to a strip bar and she was dancing there and porking the fat old manager. They talked to her that night and said they lived with (me) then she went to my parents business and talked to my mom and my mom gave her my number! My mom said she seemed nice. I had to tell my mom she was pretty much a prostitute.
Texas native here. When are y'all coming to Texas? Go to Austin, get a car, eat BBQ and you can drive to San Antonio for the Riverwalk and Tex-Mex! Go to Ft. Worth for the Longhorns, Cowboys, Rodeo and more BBQ. Dallas nearby has the State Fair of Texas in all of October which is a great weather month along with April. It gets hot as Hell in the Summer!
Just ate there (Dallas actually), 1 beef rib, brisket, 1 sausage, Mac/cheese, green beans, slaw, and Mexican rice..( and 2 drinks); $ 125.00 WORTH IT!!!!!
My son was just there this week, and he got 2-3 meats 2 sides, and 2 desserts and it cost him around $80 US. But he said it was worth every penny. Love to watch your reactions
19:17 Terry Black's brisket is $35 a pound and that rib could be two pounds. With everything else I'll take an educated guess and say they have a tray that was about $100 to $120.
Take Fahrenheit and subtract 32, multiply by 5 then divide by 9. Overly complicated but it comes out to 47 Celsius (roughly). Love the channel and can't wait to see your own adventures!
Living in Austin and close to 15-20 amazing BBQ restaurants, including Terry Black's, the moist/fat brisket is by far the best!!! Also, the beef ribs are amazing also!!!! That platter probably cost around $150. The platter in the video by the Jolly guys easily cost at least $300, but that was a lot of food.
With the number of Brits reacting to Terry Blacks and Aaron Franklin BBQ, I cant wait to see every British YT reactor show up at Mr H's house. I can see it now, soon as the smoke from his Franklin grill starts up and the smell starts to waft just a line of reactors banging on his front door. LMAO
Mr. H is really diving into the deep end of the pool with his new smoker! He has to throw a big party along with that big thing to really show it off. Should make for a great video.
Its worth trying different places BBQ sauce even if the meat doesn't need it. Places like Terry Blacks or Franklins well most BBQ places make their own sauces so its worth tasting them. You will see when you come here just how many even store brands BBQ sauce there is with all tasting different, so many choices to find that perfect sauce for you.
When I ate there you paid for the meat by the pound. The different meats varied slightly in price but somewhere around $30 a pound. The desserts were $4 for a 5 oz countainer, up to $40+ for a gallon container. btw, you can use ketchup and you're not banned from Texas. Although you need to sit at the table with the other children.
As someone in Austin Texas if you come here we can make sure you go to a number of bbq, tex-mex and taco places that will blow your mind. Hope you make it some day.
As a Texan I can attest the sides are next level. My wife will have about 10% of her plate be meat and the rest are sides. Also, smoked turkey is amazing. You can cut it with a plastic fork and it’s like butter.
They sell the meat by the pound so count on over $100 for that. The thing about bbq sauce in a restaurant like this. They make their own sauces to compliment the flavor profile of the seasoning on the meat so when they tried it, they realized for their taste buds, it didn't add anything but at the same time didn't take away from it either. It cracks me up that every Brit channel has the same thing to say about turkey and it's amazing that nobody has seemed to figure out it's not hard to make turkey juicy, lol. One way, Instant Pot cooking. Some of the juiciest turkey you can make simply.
Texas is really a food destination. If you can imagine such a thing, people really travel hundreds of kilometers for the food in Texas. There's also amazing Mexican food there (of course) and in the Texas hill country, near Austin and San Antonio, there's also amazing German food and pastry. Pace yourselves. 😂
A few tips when you come here to Texas... DO NOT come here during the summer. It's hotter than you can imagine. October is a great time to visit. State Fair, college football, great weather, etc. There is outstanding BBQ and there is terrible BBQ. Make sure you get recommendations before you go.Just because it's in Texas doesn't mean it's a good place. The other thing that you need to check out is Tex Mex... it's equally as lifechanging. But again, get recommendations. There are bad places too. Austin is great. Lot's of amazing small towns around there too. Dallas is good too, especially during the STate Fair. They both have a Terry Black's.
They have bbq sauce n is good. Is not a matter of needing it, is a matter of tasting everything available to you so you’ll know how you like it best! You won’t find ketchup at Terry Blacks or at Blacks BBQ!
When it comes to properly cooked brisket, it's been cooked for so long at low temps that the fat renders into the meat. The lean end doesn't get as juicy or rich as the fatty end. Their both good but the fatty end is definitely superior and doesn't feel like you're chewing fat because the fat has all melted into the meat to make it even more delicious!
Hey kids there is alot to do and see in Texas. It is a vacation all it's own. I live in a border state Arkansas. We also have great stuff to see and do, and eat! Come on over Ya'll. You will be Blown away.😃PS all ya have to do is just be friendly and ask the LOCALS were to go! We love our states. Be Blessed.
What you keep calling the charcoal is called the bark and is the direct result of being cooked at low temp for very long times. Brisket like that easily takes 12-18hrs to cook in the smoker. That crust is jam packed with all the flavor!
Here's the miscommunication. Brits call ketchup sauce. Here it's just ketchup. Barbeque sauce is just barbeque sause and there is not a damn thing wrong with putting on smoked barbeque.
To make a turkey juicy for me. I do not stuff my turkey. I put two sticks of butter in its crest cooking basteing the turkey ever from its crest ever half hour after the first hour covered at 375F. Tender. It will melt in your mouth. My Turkey is never, ever, dry.
You must have had the same cookbook as my mom. I pretty much make it the same way, except with stuffing. But, yeah, after the first hour, baste with butter every 30 minutes for another hour, then baste with burgundy for the next hour. After that you continue to baste every 30 minutes with its juices. Remove the cover for the last hour, as well. We do a 30+ pound bird so it's a process. Lol
American Barbecue is a long cook time over low, indirect heat, typically with a wood or charcoal fueled fire. The brisket they're eating probably cooks for 12-14 hours. The fat and connective tissues break down when exposed to the heat for that long and it causes the meat to be incredibly moist and tender with a subtle smokieness. There's a lot good BBQ in Texas (my personal favorite for regional styles) but there's only a handful of great BBQ joints. Plan ahead and check where you want to go because if you want to get Franklin's, you have to be in line early and you'll have to wait for hours (It is worth every second of the wait.) Or you can go to any number of the places like Terry Black's that will be good, and you might not have to wait as long. Mac and Cheese is not the same in the United States as what you have in the United Kingdom. You will go home and be absolutely embarrassed and ashamed of your cheesy pasta and baked beans.
Mac and Cheese is one thing you cant judge by looks alone. It must be tasted. Sometimes it is ho hum, sometimes you might lose control. Several times at family gatherings ive wanted to kidnap the mac and cheese all fo myself.
Notice they are using plastic forks and knives Im happy you both make an effort to learn about the US beyond stereotypes. Lots of europeans assume every american is a fat white man eating McDonald's. Which is nonsense. The US has every food you could imagine and we all come from different backgrounds, ethnicities, and races. Also PS. Turkey is native to North America so its possible the turkey is more fresh. The US is the largest producer and exporter of Turkey
I'm in Dallas. There is no exaggeration in any of the videos reviewing it. I've yet to meet anyone who it doesn't blow away. It is expensive but it's worth splurging for at least once. Terry Black's is definitely the place to go. Don't skip on the sides or desserts either. Everything was mind blowing. Also, definitely suggest the fatty cut on the brisket. It's hard to explain until you try it and then it all makes sense.
if you come to the states the thing to do for bbq is an event called Memphis in may. its a huge bbq competitiom where people from all over the states gather to showcase their best bbq. i personally have never been its on my bucket list and i can only imagine how good it is
I like their channel, they make a lot of good content. Their earlier videos were a little weird and could make one dizzy, their more recent content has been pretty good though. From what I can gather their married and used to live in Manchester and they moved to San Diego California, even though it seems like they are rarely ever there. They travel around trying all different kinds of American foods, they even went to some place Jolly went to. They have been to Chicago, New York, Texas, Louisiana, Tennessee and probably a few other places I forgot about.
I am Irish currently living in Canada now for the last 20 years so I have had this barbeque and others and it is very good. As for dried turkey, I’ve only ever had it once in my life and that’s when I went around to a friends house. My mother and grandmother have never cooked a turkey in my entire life growing up and we used to have turkey 2 to 3 a year. If you’re reading dry turkey it’s because someone didn’t cook it right. I’ve had turkey roasted deep-fried barbecued on a spit pit cooked on lava rocks, and it was never dried. Pro tip from my great grandmother if you’re cooking a turkey in the oven, you need to break it back first do all your butter, basing and stuffing and you cook it on its side after it cooks for a bit you cook it on the other side and then you turn it onto its back. if you just cook it on its back like the vast majority of people do you will dry out the breast as the thigh and drumsticks cook slower however, if it’s on its side that high and drumsticks are the ones getting the majority of the heat and you don’t dry out the bird. now, if you guys are foodies and you want the best food in the USA, New Orleans eating Cajun and creole food without a doubt best food in America. New Orleans might be known for its barbecue, but it’s every bit as good as Texas. In fact, it’s probably one of the best kept secrets just like many states in their southern USA they like to cook their meat slowly. just like Texas barbeque they will make their beef, pork, chicken and turkey however, unlike Texas you will get crayfish lobster and shrimp barbecued. And nobody, I mean, nobody seasons food, the way cajun and creole do. The best way I can describe food in Louisiana is if all the best cuisines in the world came together and had a baby.
You can google "Terry Black's" and look at their menu and prices! Banana pudding is a vanilla custard with vanilla wafers and banana slices! You make it in layers! Vanilla wafers on the bottom then slices of banana on each vanilla wafer, then a layer of custard and repeat finishing with custard on top. Top it with whipped cream or meringue!
I have traveled most of the 50 United States and what I do is take a little notebook for each state I visit. It lists each city I visit and where I ate and what I ordered at each place. That way I can go back to places I enjoyed. Order things I liked and maybe try something new I haven't had before.
Correct answer; just commenting to share my lazy conversion between degrees Celsius and Fahrenheit: °F = °C * 2 + 32 or °C = (°F - 32) / 2 Works well enough for me. Using this lazy math, my answer would have been °C = (117 - 32) / 2 °C = 85 / 2 °C = 42.5° F ............ meh, close enough. Anyone have a favorite method? I could really use one for kmmiles and gramsounces.
Redbird BBQ in Port Neches, Texas is amazing. BTW most of the tomato based sauces have ketchup in it, so you can put that on it and technically still use ketchup. 😊
the Sauce thing may be generally right, But there are those of us that are BBQ Sauce Lovers! sure ill try it without sauce, but you can be dam sure, if the sauce is good, im eating the majority of it with Tons of Sauce!!! I love BBQ sauce! even crave it! Hush you Sauce Hater! Lol
Dry turkey at home is from people who don't know how to make it properly. I make it every year and it's never been dry. Not even the wingtips. Learned from my mom.
Southern Banana Pudding is made in layers. Assuming they made it similarly, the "mouse" is actually a homemade custard, and the topping that they refer to ad "cream" is typically a maringue that is browned on top The topping there doesn't look to be maringue.
From a family of native Texans who go back generations, I have NEVER heard of putting meringue on banana pudding. Using the same recipe handed down (we make it from scratch, except for the vanilla wafers) and we usually ate it unadulterated or with whipped cream offered on the side.
I’ve been doing Q for decades. Never been to Texas, though. I’m in Florida, and aside from Texas and MAYBE one or two other states, you can’t find beef ribs anywhere near that size. Either in a restaurant, or butcher, to cook yourself. I don’t even think butchers in Texas sell them that big (Texans, can you chime in?), so I suspect that Terry Black’s has the cows specially butchered like that from their supplier. OR… They buy complete whole/half cow carcasses and butcher it in a special way.
I live in San Antonio and most butchers will have it and the regional grocery store, HEB, would have it. You might need to plan ahead, especially for holiday weekends as it may sell out.
@@Ira88881 Usually just call them Dino Ribs, at the store today and says right on the package....lol. They are from the "Plate" ribs from the cow. Dino Ribs are really just uncut beef short ribs and normally sold in 3-Rib racks. If you want to try and can't find them, go to a butcher that sells short ribs and tell him not to crosscut them down into smaller pieces. It is definitely worth the effort, especially since you already have Q experience.
Last October my wife and I flew from North Carolina to Austin for the F1 race. The best thing about that weekend was trying Terry Blacks. F1 racing blows ass, BBQ better than I can make it kicks ass.
Barbecue sauce is occasionally necessary when eating large portions of meat. Don’t drown it, give it a drizzle or a dip; you don’t want the monotony of meat flavor
As for how much, I’ll get a lot less than they got here. About 3/4 pounds of meat - usually a half pound of brisket and another meat - sausage link or a slice of ham or Turkey or chicken poppers or something. Only side I’ll eat is a side of beans or slaw. Definitely no dessert for me. That’s plenty, that fills me the rest of the day. That would cost $20 - $25. The UA-camrs always show themselves getting way too much, you notice they don’t eat it all.
Dry turkey means it was overcooked. If you go by the skin, when the skin gets brown you've overcooked it. You have to base the skin in butter or some use wine every so often as you check on it so the skin browns early when the meat is still juicy but cooked.
There are tons of great BBQ in Texas and other states. All the influences always talk about Terry Blacks, which is great, but understand there are many others that are just as good or better. Don't lock yourself into just Terry Blacks. Check out Texas monthly for their list of the best BBQ.
I'm sad I missed them coming to Austin, Tx. We actually have better BBQ places that Terry's. After this video I took my wife to Terry's, it was fairly costly and the food was pretty much on par with what I can make at home for way cheaper. There are some spots around Austin that have a dish I am not capable of replicating like: Rudy's Lean and Moist Brisket, Hottie sausage, Cole Slaw, Banana (or for brits: Buh Nahhhhnaaaaaah) puddin. Potato Salad or Cream of Corn, all 10/10 best food I know around. Now Southside Market in Elgin has a different sausage that is a beast of a meal on its own. Not feeling BBQ? Then you can head over to my boy's place called Ramen Tatsuya. I never thought I'd go out for ramen.... I had an intervention with my roommate that we were going too often and both had noticeable weight gain issues. As far as hype places I'd say aren't worth the money it would include Salt Lick, Blacks or Terry Blacks. Another BBQ place i'd fully recommend is a slightly different take on the normal BBQ would be Slab. The must trys at Slab: BCBC (brown chicken brown cow) is what I get every time I go. Sometimes i'll even split a loaded nachos with the wife. Their food is what I consider TX BBQ to be. As far as a simple Hamburger, the best around was Fuddruckers, tho the pandemic pretty much killed them. But if ytou are in the Austin area, there is still a Fuddruckers open in south Austin just off Lamar, tho its a little different due to the pandemic. I'f you are looking for a simple sandwitch I can say our Local Thunder Cloud Subs will deliver the best cold cut sammich you EVER had. If you prefer a hot and toasty variety then I can say Which Witch has the market cornered, none of that Subway over burnt attempt at a toast excuse of a charred loaf of saddness. Also around Austin area (Round Rock) you have some good options for breakfast from Round Rock Doughnuts to the best mexican breakfast you can have at Tio Dan's (You basically adopt a mexican grandma to make you the best authentic breakfast that she got up at 2am to make you). If you find yourself drunk at 4am, you should head over to Waffle House, they will understand what you need/want and take care of you like no other nurse or mother has. Almost forgot to mention 2nd place best food I know. Pho Saigon just off Lamar and Baker in north Austin. I recently tried a local pho place and was completely let down by their version of pho (tho the kung pao shrimp was good) I have also tried Pho Thai San and a few other pho places. So far nobody can come close to Pho Sai Gon. I don't know why but it is just "Hearty" "Rich" "Smooth" "Home" like if my mom ever made it that is what hits the spot and brings me comfort. I could go on, feel free to hit me up for any questions or other suggestinos
For the love of God and all that is holy, do not come over here and eat barbecue with a knife and fork. It is rude over here. We eat barbecue with our hands. It is a finger food now eating the sides with a knife and fork that’s fine, but barbecue is a finger food.
Banana pudding or peach cobbler? The age old debate. As they said, the correct response is, "Yes." Bring a friend and get both. Not that there aren't people who will do it all themselves.
Brisket 2 sided and dessert with beverage. Ribs 2 sided and dessert with beverage. Turkey 2 desert and beverage. They had it all because they were sampling for a video
And on sauces....not always ture to cover up. I actually have about 5 different ways I cook pork ribs. 2 are cooked with sauce on them as part of the whole process. Smoked for 4-6 hours prior to sauce. Then time on the smoker with sauce (no artificial smoke in my sauce....)
Bet you'd change your mind with your first mouthful from the point . The "flat" is the lean end of a brisket. The "Point" is the"fat" end but it's not really fatty, certainly not like Kobe beef. It takes a certain amount of extra time o properly cook a point because it's thicker, but an earmark aspect central Texas of the "long and slow" smoking/ roasting of a brisket is melting the fat without drying the meat. I was fortunate to grow up in the epicenter of this cooking from the earliest blend of immigrant peoples in a 60 mile radius of Austin from the 1850s onward that in every small town there are usually at least two "joints" where you can enjoy. That "burnt end" isn't really a burnt end but the heel end from the flat and it's my favorinte because it's naturally the smokiest, often halfway to jerky.
![We Try TERRY BLACKS BBQ Finally! - Moving To America [Episode 43]](http://i.ytimg.com/vi/4N6isdb0s3U/mqdefault.jpg)
Just FYI: the fat on that brisket is not like fat on meat you're thinking of. It melts like butter when you eat it. Like. Butter.
Also, if turkey is dry, it's because whoever cooked it didn't know what they were doing.
I have heard others from the UK say they don't like fat on the meat but I can say with no doubts that the fat on meat in a place like Terry Blacks is not going to be the same. The fat is juicy and adds even more beefy goodness to each bite. DO NOT SKIP THE FATTY PIECES.
If fat means flavor! I'm delicious !
Nothing wrong with trying BBQ sauce. However for everything that is holy don't you even think about putting ketchup on it.
If you put ketchup on our barbecue we will politely ask you to leave our state😂
Oh my God!!! No ketchup on BBQ!!!
Politely, but firmly ask them to leave like Hank Hill said
be asked to leave about every state. ketchup on good bbq is a sin. fast food bbq dont matter but real bbq if u put a sauce on it u make the sauce from the drippings
Disrespecting BBQ with ketchup is criminal and you should be deported and thrown in jail in Somalia
I took a girl to Prom and it was at really nice Hotel in Los Angeles called the Westin Bonaventure Hotel. Her friend a girl, said what is this crap on my steak. I said this is a Filet Mignon and that is Béarnaise sauce and it is really good. She scraped it off and asked the waiter for A-1 sauce, the waiter politely said we do not have that here, she got mad and said give me something, so waiter came back with house made steak sauce. Right then I knew my date had stupid friends and that was last time we went out. That was only one thing from the night, the rest of her friends were idiots so I just knew it was bad. Sure enough 4 years later my friends went to a strip bar and she was dancing there and porking the fat old manager. They talked to her that night and said they lived with (me) then she went to my parents business and talked to my mom and my mom gave her my number! My mom said she seemed nice. I had to tell my mom she was pretty much a prostitute.
Texas native here. When are y'all coming to Texas? Go to Austin, get a car, eat BBQ and you can drive to San Antonio for the Riverwalk and Tex-Mex! Go to Ft. Worth for the Longhorns, Cowboys, Rodeo and more BBQ. Dallas nearby has the State Fair of Texas in all of October which is a great weather month along with April. It gets hot as Hell in the Summer!
Sage advice
Just ate there (Dallas actually), 1 beef rib, brisket, 1 sausage, Mac/cheese, green beans, slaw, and Mexican rice..( and 2 drinks); $ 125.00 WORTH IT!!!!!
I would definitely spend that. Was there any left over to take home??
@@Instantphojoa little bit, yeah.
My son was just there this week, and he got 2-3 meats 2 sides, and 2 desserts and it cost him around $80 US. But he said it was worth every penny. Love to watch your reactions
19:17 Terry Black's brisket is $35 a pound and that rib could be two pounds. With everything else I'll take an educated guess and say they have a tray that was about $100 to $120.
I'm not a big fan of fat either but when you have it done properly with brisket it's a whole different experience. It's simply mouthwatering.
The fat on the meat you see there is rendered fat. It's not what you are thinking. It's delicious.
Second this!
100%!
You got that right. Sweet....melt in your mouth fat.
I still don't like fat
Their friends and fellow culinry alumni have a video where they do that it is that they do say, that marbling, oh marbling, innit, innit, innit.
1:00 BANANA PUDDING SUPREMACY LET'S FREAKIN' GOOOOOOOO
Peach cobbler with ice cream is a 10/10 for sure
Take Fahrenheit and subtract 32, multiply by 5 then divide by 9. Overly complicated but it comes out to 47 Celsius (roughly).
Love the channel and can't wait to see your own adventures!
Living in Austin and close to 15-20 amazing BBQ restaurants, including Terry Black's, the moist/fat brisket is by far the best!!! Also, the beef ribs are amazing also!!!! That platter probably cost around $150. The platter in the video by the Jolly guys easily cost at least $300, but that was a lot of food.
With the number of Brits reacting to Terry Blacks and Aaron Franklin BBQ, I cant wait to see every British YT reactor show up at Mr H's house. I can see it now, soon as the smoke from his Franklin grill starts up and the smell starts to waft just a line of reactors banging on his front door. LMAO
Mr. H is really diving into the deep end of the pool with his new smoker!
He has to throw a big party along with that big thing to really show it off. Should make for a great video.
117° ferinhet is what he was referring to. Or 47° Celsius.
Its worth trying different places BBQ sauce even if the meat doesn't need it. Places like Terry Blacks or Franklins well most BBQ places make their own sauces so its worth tasting them. You will see when you come here just how many even store brands BBQ sauce there is with all tasting different, so many choices to find that perfect sauce for you.
When I ate there you paid for the meat by the pound. The different meats varied slightly in price but somewhere around $30 a pound.
The desserts were $4 for a 5 oz countainer, up to $40+ for a gallon container.
btw, you can use ketchup and you're not banned from Texas. Although you need to sit at the table with the other children.
Lol "you sit at the kids table"
Oh they did miss one important thing the pork ribs which are absolutely amazeballs there
Did she just say do you just season it with salt and pepper no there is a rub that goes on that 😂😂😂
As someone in Austin Texas if you come here we can make sure you go to a number of bbq, tex-mex and taco places that will blow your mind. Hope you make it some day.
Lol dude the majority of those places went under.
NOW...NOW..You KNOW why we threw the TEA into the HARBOR...'MERICA❤❤❤❤
I use the sauce and the brisket and the macaroni and the beans with the bread into a delicious sandwich 🤤🤤🥪
Who cant wait to see Fats eating her heart❤ out in the States? 🙋🏻♀
Most definitely
As a Texan I can attest the sides are next level. My wife will have about 10% of her plate be meat and the rest are sides. Also, smoked turkey is amazing. You can cut it with a plastic fork and it’s like butter.
With the mac and cheese it's the cheese they use real cheese.
They sell the meat by the pound so count on over $100 for that. The thing about bbq sauce in a restaurant like this. They make their own sauces to compliment the flavor profile of the seasoning on the meat so when they tried it, they realized for their taste buds, it didn't add anything but at the same time didn't take away from it either.
It cracks me up that every Brit channel has the same thing to say about turkey and it's amazing that nobody has seemed to figure out it's not hard to make turkey juicy, lol. One way, Instant Pot cooking. Some of the juiciest turkey you can make simply.
As far as sides go, creamed corn is a must have.
Texas is really a food destination. If you can imagine such a thing, people really travel hundreds of kilometers for the food in Texas. There's also amazing Mexican food there (of course) and in the Texas hill country, near Austin and San Antonio, there's also amazing German food and pastry. Pace yourselves. 😂
A few tips when you come here to Texas... DO NOT come here during the summer. It's hotter than you can imagine. October is a great time to visit. State Fair, college football, great weather, etc. There is outstanding BBQ and there is terrible BBQ. Make sure you get recommendations before you go.Just because it's in Texas doesn't mean it's a good place. The other thing that you need to check out is Tex Mex... it's equally as lifechanging. But again, get recommendations. There are bad places too. Austin is great. Lot's of amazing small towns around there too. Dallas is good too, especially during the STate Fair. They both have a Terry Black's.
They have bbq sauce n is good. Is not a matter of needing it, is a matter of tasting everything available to you so you’ll know how you like it best! You won’t find ketchup at Terry Blacks or at Blacks BBQ!
When it comes to properly cooked brisket, it's been cooked for so long at low temps that the fat renders into the meat. The lean end doesn't get as juicy or rich as the fatty end. Their both good but the fatty end is definitely superior and doesn't feel like you're chewing fat because the fat has all melted into the meat to make it even more delicious!
fat is what gives meat flavour.
Hey kids there is alot to do and see in Texas. It is a vacation all it's own. I live in a border state Arkansas. We also have great stuff to see and do, and eat! Come on over Ya'll. You will be Blown away.😃PS all ya have to do is just be friendly and ask the LOCALS were to go! We love our states. Be Blessed.
What you keep calling the charcoal is called the bark and is the direct result of being cooked at low temp for very long times. Brisket like that easily takes 12-18hrs to cook in the smoker. That crust is jam packed with all the flavor!
It’s called bark.
@@catherinelw9365 you're right I was thinking faster than I was typing and it just got put in there wrong but I'll edit it now thanks.
You dont have to go to Texas for Barbecue (maybe for the beef ribs), but there many barbecue restaurants across the US.
The Jolly version was around $274. That one around $80.
Here's the miscommunication. Brits call ketchup sauce. Here it's just ketchup. Barbeque sauce is just barbeque sause and there is not a damn thing wrong with putting on smoked barbeque.
This food? Yes please. And thank you. Now I can die.
To make a turkey juicy for me. I do not stuff my turkey. I put two sticks of butter in its crest cooking basteing the turkey ever from its crest ever half hour after the first hour covered at 375F. Tender. It will melt in your mouth. My Turkey is never, ever, dry.
You must have had the same cookbook as my mom. I pretty much make it the same way, except with stuffing. But, yeah, after the first hour, baste with butter every 30 minutes for another hour, then baste with burgundy for the next hour. After that you continue to baste every 30 minutes with its juices. Remove the cover for the last hour, as well. We do a 30+ pound bird so it's a process. Lol
Can't wait, can't wait, can't wait to watch ur visit to the USA and the reactions to all the foods!! I'm so excited 4 u both!
You 100% know the food is really good when the reaction is laughter.
If you play an on going during the summer, just realize the average temperature is going to be around 38 degrees celsius, sometimes a little bit more.
The great thing about this is that central and west Texas is covered with bbq places every bit as good.
American Barbecue is a long cook time over low, indirect heat, typically with a wood or charcoal fueled fire. The brisket they're eating probably cooks for 12-14 hours. The fat and connective tissues break down when exposed to the heat for that long and it causes the meat to be incredibly moist and tender with a subtle smokieness. There's a lot good BBQ in Texas (my personal favorite for regional styles) but there's only a handful of great BBQ joints. Plan ahead and check where you want to go because if you want to get Franklin's, you have to be in line early and you'll have to wait for hours (It is worth every second of the wait.) Or you can go to any number of the places like Terry Black's that will be good, and you might not have to wait as long. Mac and Cheese is not the same in the United States as what you have in the United Kingdom. You will go home and be absolutely embarrassed and ashamed of your cheesy pasta and baked beans.
Mac and Cheese is one thing you cant judge by looks alone. It must be tasted. Sometimes it is ho hum, sometimes you might lose control. Several times at family gatherings ive wanted to kidnap the mac and cheese all fo myself.
Notice they are using plastic forks and knives
Im happy you both make an effort to learn about the US beyond stereotypes. Lots of europeans assume every american is a fat white man eating McDonald's. Which is nonsense. The US has every food you could imagine and we all come from different backgrounds, ethnicities, and races.
Also PS. Turkey is native to North America so its possible the turkey is more fresh. The US is the largest producer and exporter of Turkey
So fyi - the fat is what gives meat its flavor. The more the better.
I'm in Dallas. There is no exaggeration in any of the videos reviewing it. I've yet to meet anyone who it doesn't blow away. It is expensive but it's worth splurging for at least once. Terry Black's is definitely the place to go. Don't skip on the sides or desserts either. Everything was mind blowing. Also, definitely suggest the fatty cut on the brisket. It's hard to explain until you try it and then it all makes sense.
The secret of cooking juicy turkey or juicy any meat for that matter cook it on low heat for a long time. It’s that simple.
Don't mix the mac and cheese with the beans... Don't.
if you come to the states the thing to do for bbq is an event called Memphis in may. its a huge bbq competitiom where people from all over the states gather to showcase their best bbq. i personally have never been its on my bucket list and i can only imagine how good it is
I like their channel, they make a lot of good content. Their earlier videos were a little weird and could make one dizzy, their more recent content has been pretty good though. From what I can gather their married and used to live in Manchester and they moved to San Diego California, even though it seems like they are rarely ever there. They travel around trying all different kinds of American foods, they even went to some place Jolly went to. They have been to Chicago, New York, Texas, Louisiana, Tennessee and probably a few other places I forgot about.
If you tell them you have a youtube channel they might give you a free sample of everything,They love the advertising
I am Irish currently living in Canada now for the last 20 years so I have had this barbeque and others and it is very good. As for dried turkey, I’ve only ever had it once in my life and that’s when I went around to a friends house. My mother and grandmother have never cooked a turkey in my entire life growing up and we used to have turkey 2 to 3 a year. If you’re reading dry turkey it’s because someone didn’t cook it right. I’ve had turkey roasted deep-fried barbecued on a spit pit cooked on lava rocks, and it was never dried. Pro tip from my great grandmother if you’re cooking a turkey in the oven, you need to break it back first do all your butter, basing and stuffing and you cook it on its side after it cooks for a bit you cook it on the other side and then you turn it onto its back. if you just cook it on its back like the vast majority of people do you will dry out the breast as the thigh and drumsticks cook slower however, if it’s on its side that high and drumsticks are the ones getting the majority of the heat and you don’t dry out the bird. now, if you guys are foodies and you want the best food in the USA, New Orleans eating Cajun and creole food without a doubt best food in America. New Orleans might be known for its barbecue, but it’s every bit as good as Texas. In fact, it’s probably one of the best kept secrets just like many states in their southern USA they like to cook their meat slowly. just like Texas barbeque they will make their beef, pork, chicken and turkey however, unlike Texas you will get crayfish lobster and shrimp barbecued. And nobody, I mean, nobody seasons food, the way cajun and creole do. The best way I can describe food in Louisiana is if all the best cuisines in the world came together and had a baby.
also, ketchup is disgusting unless it's homemade, The fact that you need ketchup for your food says a lot about British cuisine lol
Go to Texas during the fall or winter unless you like the hot / humid weather!
Can’t wait to see your bbq video from Texas!
You can google "Terry Black's" and look at their menu and prices! Banana pudding is a vanilla custard with vanilla wafers and banana slices! You make it in layers! Vanilla wafers on the bottom then slices of banana on each vanilla wafer, then a layer of custard and repeat finishing with custard on top. Top it with whipped cream or meringue!
One thing we do in Texas is put the brisket on toast with onions, pickles, and bbq sauce even grilled or pickled jalapeño if you like spicy
I have traveled most of the 50 United States and what I do is take a little notebook for each state I visit. It lists each city I visit and where I ate and what I ordered at each place. That way I can go back to places I enjoyed. Order things I liked and maybe try something new I haven't had before.
117F to 42.7C, that's like Arizona heat. It's 114 F here today.
Correct answer; just commenting to share my lazy conversion between degrees Celsius and Fahrenheit:
°F = °C * 2 + 32
or
°C = (°F - 32) / 2
Works well enough for me. Using this lazy math, my answer would have been
°C = (117 - 32) / 2
°C = 85 / 2
°C = 42.5° F ............ meh, close enough.
Anyone have a favorite method? I could really use one for kmmiles and gramsounces.
Smoking uses INDERECT HEAT
Good mac & cheese is made with 3 - 4 different complimentary cheeses. Make sure you go early, lunchtime, don't be surprised if there is a line.
Ketchup is an insult in Texas 😮
Redbird BBQ in Port Neches, Texas is amazing. BTW most of the tomato based sauces have ketchup in it, so you can put that on it and technically still use ketchup. 😊
the Sauce thing may be generally right, But there are those of us that are BBQ Sauce Lovers!
sure ill try it without sauce, but you can be dam sure, if the sauce is good, im eating the majority of it with Tons of Sauce!!!
I love BBQ sauce! even crave it!
Hush you Sauce Hater! Lol
Brisket fat, when smoked, is like butter in your mouth. Absolutely delicious and makes the meat juicy.
Nothing better than proper smoked beef rib. The king of 🇺🇸 BBQ IMO. Love it!! 👍🏼👍🏼
We might get dry Turkey if someone roasts it at home. But at a decent bbq joint, the Turkey will have more like the texture and juiciness of good ham.
Dry turkey at home is from people who don't know how to make it properly. I make it every year and it's never been dry. Not even the wingtips. Learned from my mom.
To me pudding and mousse are different textures. You will absolutely LOVE banana pudding !
Do not waste your time on the lean brisket... the "fatty" isn't really fatty like a ribeye because the fat renders.
Fatts is one of the most beautiful women ever ❤
Peach cobbler is very easy to make. Watch a few videos and give it a try. Enjoy!
Southern Banana Pudding is made in layers. Assuming they made it similarly, the "mouse" is actually a homemade custard, and the topping that they refer to ad "cream" is typically a maringue that is browned on top The topping there doesn't look to be maringue.
From a family of native Texans who go back generations, I have NEVER heard of putting meringue on banana pudding. Using the same recipe handed down (we make it from scratch, except for the vanilla wafers) and we usually ate it unadulterated or with whipped cream offered on the side.
I’ve been doing Q for decades. Never been to Texas, though.
I’m in Florida, and aside from Texas and MAYBE one or two other states, you can’t find beef ribs anywhere near that size. Either in a restaurant, or butcher, to cook yourself.
I don’t even think butchers in Texas sell them that big (Texans, can you chime in?), so I suspect that Terry Black’s has the cows specially butchered like that from their supplier.
OR…
They buy complete whole/half cow carcasses and butcher it in a special way.
I live in San Antonio and most butchers will have it and the regional grocery store, HEB, would have it. You might need to plan ahead, especially for holiday weekends as it may sell out.
@@Roadtrip635 Thanks for replying! I was always curious about this.
Is there a special name for them?
@@Ira88881 Usually just call them Dino Ribs, at the store today and says right on the package....lol. They are from the "Plate" ribs from the cow. Dino Ribs are really just uncut beef short ribs and normally sold in 3-Rib racks. If you want to try and can't find them, go to a butcher that sells short ribs and tell him not to crosscut them down into smaller pieces. It is definitely worth the effort, especially since you already have Q experience.
@@Roadtrip635 Thanks for the advice!
Last October my wife and I flew from North Carolina to Austin for the F1 race. The best thing about that weekend was trying Terry Blacks. F1 racing blows ass, BBQ better than I can make it kicks ass.
You need to check out their videos from Chicago. They do Chicago style hotdogs, Chicago style pizza and the Italian beef sandwich.
Can't wait for you guys to try some good Texas BBQ
Barbecue sauce is occasionally necessary when eating large portions of meat. Don’t drown it, give it a drizzle or a dip; you don’t want the monotony of meat flavor
Cole Slaw, Baked Beans, Potato Salad, Macaroni and Cheese.
As for how much, I’ll get a lot less than they got here. About 3/4 pounds of meat - usually a half pound of brisket and another meat - sausage link or a slice of ham or Turkey or chicken poppers or something. Only side I’ll eat is a side of beans or slaw. Definitely no dessert for me. That’s plenty, that fills me the rest of the day. That would cost $20 - $25. The UA-camrs always show themselves getting way too much, you notice they don’t eat it all.
Dry turkey means it was overcooked. If you go by the skin, when the skin gets brown you've overcooked it. You have to base the skin in butter or some use wine every so often as you check on it so the skin browns early when the meat is still juicy but cooked.
Pretty sure this is Turkey Breast with no skin.
When you guys go there try the meat plain first then put barbecue sauce on it.
There are tons of great BBQ in Texas and other states. All the influences always talk about Terry Blacks, which is great, but understand there are many others that are just as good or better. Don't lock yourself into just Terry Blacks. Check out Texas monthly for their list of the best BBQ.
You 2 are going to have a Great time when you visit
I'm sad I missed them coming to Austin, Tx. We actually have better BBQ places that Terry's. After this video I took my wife to Terry's, it was fairly costly and the food was pretty much on par with what I can make at home for way cheaper. There are some spots around Austin that have a dish I am not capable of replicating like: Rudy's Lean and Moist Brisket, Hottie sausage, Cole Slaw, Banana (or for brits: Buh Nahhhhnaaaaaah) puddin. Potato Salad or Cream of Corn, all 10/10 best food I know around. Now Southside Market in Elgin has a different sausage that is a beast of a meal on its own. Not feeling BBQ? Then you can head over to my boy's place called Ramen Tatsuya. I never thought I'd go out for ramen.... I had an intervention with my roommate that we were going too often and both had noticeable weight gain issues. As far as hype places I'd say aren't worth the money it would include Salt Lick, Blacks or Terry Blacks. Another BBQ place i'd fully recommend is a slightly different take on the normal BBQ would be Slab. The must trys at Slab: BCBC (brown chicken brown cow) is what I get every time I go. Sometimes i'll even split a loaded nachos with the wife. Their food is what I consider TX BBQ to be. As far as a simple Hamburger, the best around was Fuddruckers, tho the pandemic pretty much killed them. But if ytou are in the Austin area, there is still a Fuddruckers open in south Austin just off Lamar, tho its a little different due to the pandemic. I'f you are looking for a simple sandwitch I can say our Local Thunder Cloud Subs will deliver the best cold cut sammich you EVER had. If you prefer a hot and toasty variety then I can say Which Witch has the market cornered, none of that Subway over burnt attempt at a toast excuse of a charred loaf of saddness. Also around Austin area (Round Rock) you have some good options for breakfast from Round Rock Doughnuts to the best mexican breakfast you can have at Tio Dan's (You basically adopt a mexican grandma to make you the best authentic breakfast that she got up at 2am to make you). If you find yourself drunk at 4am, you should head over to Waffle House, they will understand what you need/want and take care of you like no other nurse or mother has. Almost forgot to mention 2nd place best food I know. Pho Saigon just off Lamar and Baker in north Austin. I recently tried a local pho place and was completely let down by their version of pho (tho the kung pao shrimp was good) I have also tried Pho Thai San and a few other pho places. So far nobody can come close to Pho Sai Gon. I don't know why but it is just "Hearty" "Rich" "Smooth" "Home" like if my mom ever made it that is what hits the spot and brings me comfort. I could go on, feel free to hit me up for any questions or other suggestinos
For the love of God and all that is holy, do not come over here and eat barbecue with a knife and fork. It is rude over here. We eat barbecue with our hands. It is a finger food now eating the sides with a knife and fork that’s fine, but barbecue is a finger food.
😂😂😂😂😂😂😂😂 I thought of the same thing n I’m not even Texan
@@Jalapenioman8049 if you don’t have barbecue sauce on your face and on your shirt, then you’re not a real barbecue eater. …………
The reason why some UA-camrs eat with a knife and fork is because they can't manage the camera with BBQ covered fingers.
NC whole hog pulled port BBQ is underated. West of the Appalachian Mountains it is all beef
Banana pudding or peach cobbler? The age old debate. As they said, the correct response is, "Yes." Bring a friend and get both. Not that there aren't people who will do it all themselves.
At the end you called it a stick. That's the rib bone the meat is attached to.
No ketchup
Brisket 2 sided and dessert with beverage. Ribs 2 sided and dessert with beverage. Turkey 2 desert and beverage. They had it all because they were sampling for a video
Low and slow....keeps a LOT more moisture in the meat. No real secret, Smoking below 200 for HOUR works magic
And on sauces....not always ture to cover up. I actually have about 5 different ways I cook pork ribs. 2 are cooked with sauce on them as part of the whole process.
Smoked for 4-6 hours prior to sauce. Then time on the smoker with sauce (no artificial smoke in my sauce....)
You guys have a Texas style BBQ place in London it's called Spitfire BBQ
Bet you'd change your mind with your first mouthful from the point . The "flat" is the lean end of a brisket. The "Point" is the"fat" end but it's not really fatty, certainly not like Kobe beef. It takes a certain amount of extra time o properly cook a point because it's thicker, but an earmark aspect central Texas of the "long and slow" smoking/ roasting of a brisket is melting the fat without drying the meat. I was fortunate to grow up in the epicenter of this cooking from the earliest blend of immigrant peoples in a 60 mile radius of Austin from the 1850s onward that in every small town there are usually at least two "joints" where you can enjoy. That "burnt end" isn't really a burnt end but the heel end from the flat and it's my favorinte because it's naturally the smokiest, often halfway to jerky.
I hope you trip goes well!
even if the meat doesn't need it , i love me a good barbecue sauce. preferably less sweet but as long as its good.
It actually depends on the sauce. I prefer a spicy sauce for a little extra kick. The key is to not "drown" the meat in sauce.
I never realized the "B" in Cardi B stood for British 😂