Brits try real Texas BBQ for the first time Reaction!
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- Опубліковано 20 вер 2024
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American BBQ is divided into four different types. Texas being one of them. Most Texas bbq doesn’t use sauce as we use dry rub. The belief is if the meat is good then you don’t need sauce.
Facts. My Traeger has a brisket in it now. Texan.
@@rodp1984 hell yeah. Texas forever!
It’s not made with sauce but I’ve never been to a Texas bbq joint that doesn’t have sauce available. There’s even a. Texas style sauce.
@@BP-or2iu Yes, there are sauces available on the side in any BBQ but its traditionally done dry rub with the option to add sauce. I was talking about the preparation.
That's like saying if an orgasm is good you don't need a woman.
I'm a chef by profession, and a barbecue pitmaster by specialty. It would literally take me about five minutes to teach you the basics of how to do Texas barbecue, because in theory its a rather simple method of cooking. That said, after I teach you the basics, it would take you a lifetime of practice and experimentation and trial and error to perfect the technique. And there is no one "perfect" technique. Every pitmaster has their own methods built up over decades of experience. (I've been doing it now for about 35 years, and I admit I still have room to improve.)
Great way to explain it!
@@franciet99 Thank you!
You're correct. The basics are simple, the details take forever. And that's the truth. I've been at it for 30 some years and I'm still experimenting.
True. Wood selection is also much debated.
Do you have a restaurant somewhere in Texas? I live in Central Texas and absolutely love bbq lol I'll travel just about anywhere.😂
It’s absolutely hilarious watching the expressions of Brits exposed to BBQ. Gives me a deeper appreciation for the foods I grew up with.
I agree spending my youth in Lockhart Texas all of this bbq folks are interested in was just what we ate. Common as McDs for others. We would go to Kruez, smittya or chisolm trail; Blacks was for the tourists (but still good).
Peach cobbler is a dessert similar to a peach pie but better. Best when served hot with a scoop of vanilla ice cream on top.
Peach casserole then? :D
Did anyone else go "aww, poor baby " when he asked if peach cobbler was dessert? How sad that he is an adult and never had cobbler?
A cobbler is essentially a bottomless pie.
Being from upstate NY, apples, cherries, and strawberries are the natively grown fruits most often used for desserts (well, there is also pumpkin). We have apple pie and apple cobbler. In some places in the area they have a dessert similar to cobbler they call "apple grunt." Don't ask me where the name came from. I don't know. All three things are generally good, though.
I don't think I've ever had any peach pie or cobbler that wasn't pre-made and bought from a store. I'm sure I'm missing out. We do get imported peaches from down south, so maybe some time I will still get the chance to try a home made peach cobbler. Of course, there is also some chance I might travel somewhere that it's common. I've just never been that far south.
I've seen some British people on UA-cam trying something they claimed was cherry pie that just looked wrong, and they didn't care much for it. I knew as soon as they didn't really like it that it wasn't proper cherry pie. I don't think I've ever had cobbler made with cherries. It seems like it would be good, though.
@@CFWhitmantry a *blackberry* cobbler 🤤
As an ex-Brit now living in the US, I watch a lot of BBQ competitions on the Food Network, and, over the years, have been taught that BBQ is regional, and cook everything low and slow. Be prepared to smoke the meet through the night so that it's ready for the next day. Terry Black's is famous in Austin, Texas. People start queueing up at 6:00am and the food is often all sold by just after lunchtime.
While terry blacks is famous and delicious - you're thinking of Franklin's bbq where people line up at 6am~
Queuing up fer good BBQ is the only time a que is cultural for us Americans.
@@timesthree5757 Terry Black comes from Lockhart Texas. The BBQ capital of Texas, Blacks is only ONE of the 4 famous BBQ places in Lockhart :Blacks, Smittys, Kruez and Chisolm Trail BBQ). My family comes from Lockhart and have been eating this style of BBQ when it wasnt so famous. Every family reunion people bring BBQ, weddings people bring BBQ, picnic bbq, birthday BBQ, thanksgiving bbq, christmas BBQ, Its delicious. If you want to have best BBQ you go and pay a visit and homage to Lockhart Texas.
Blacks, Chisolm trail, smittys and kruez is all in lockhart texas. Blacks bbq just expanded out to san marcos and austin to make it more accessible to people. Terry Black is doing well because of it. BBQ used to be considered low brow food. Being from lockhart this stuff is/was common as Mcdonalds is for others. now that blacks offers online boxes delivered to anywhere in the US anyone can have it.
Terry is the nephew so he had to put his 1st name in front of his to differentiate from the original.
For the uninitiated, the black on the outside is not burnt meat. It's called bark for a reason. It is fat that has come out of the meat and picked up the spices that were put on the meat before and then turned black from the smoke. It's incredible.
The bread in American barbecue is for soaking up the juices when you’re done so you don’t waste any of it.
yes, def do not eat the bread while you still have meat on the tray... bread is so filling. it's the reason i refuse to eat pulled pork sandwiches.. just give me the pork with a side of pork and top it with a brisket.
You are correct sir.... Any place that uses too much sauce is hiding something.
The original reason for adding a sauce was to help cover "off" flavors; basically, the meat was starting to go bad, so you add a sauce to help conceal it.
Then, the French learned how to make sauce, and they did what French people do best: Try every possible variation until they got bored.
I'm from Austin, where Terry Black's is. I also happen to currently live in England. I smell so much wood coming from fireplaces during the winter and for a second it reminds of bbq back home. The UK has the infrastructure to do Texas bbq so easily. The farmland and love of meat is all throughout the UK. Texas bbq is mostly about low and slow method plus salt and pepper. Exotic spices aren't really necessary. It's kind of shocking smoking meat isn't more popular here. Especially in Scotland where there is so much great beef and it is cold for so much of the year.
You could start it there.
Hmm, peat smoked brisket...🤔
I can't decide if it sound amazing, or horrible, and I'm a fan of Islay whiskey.🤣
There are several problems with trying to replicate this in the UK. Two huge problems come to mind. UK beef is extremely different from what you find in the US. Brisket would be very expensive to get in the UK. Wood is also a big problem. Properly seasoned post oak wood is also not found in the UK. You would have to import both beef and the wood to smoke it to get anything close to this
@@cats400very true. And more seasoning is needed other than salt and pepper
I’m always wanted to drop shit and move to England tbh. How was your transition?
As someone who lives in the northern states I proudly say as a country we make the best bbq. Not all our bbq is the same. Regional bbq is all different but with similar dynamics. I’m visiting Texas next month to try their beautiful bbq
Holy cow you are brave. The heat and humidity will greet you immediately. It has been 95° with similar humidity. Definitely AC weather to be indoors, shade outdoors will be a premium. I do hope you enjoy your time, just giving a heads up on the temperature shock.
We will be glad to have you to our state! One suggestion….brisket breakfast taco! Amazing!!
@@billyhndrsn4542 It's no shock. We get temps in the 90s-100s up north as well with 100% humidity days.
Winters and summers can be brutal up north, especially in the Northeast. Tho, it's only been in the 70s so far this year. A lot of rain and overcast for June. 😅
@@billyhndrsn4542 see I’m a Michigan baby. So we have the weirdest weather. Ima still be careful down there but I feel like I might be ok. Can’t wait to visit though
@@beanscollections2020 honestly I’m lucky it didn’t snow last month 😭
Michelin star is an award for highly rated restaurants. Mainly only expensive high end restaurants receive this award. You know the restaurants that give you a spoonful of fancy food they call a meal..lol.
I have been to Terry Black's several times, and it is phenomenal BBQ! If you ever come to Texas there are 4 things you are required to do! Eat authentic Texas BBQ, eat Tex-Mex, eat at a Whataburger, and visit Buc-ees! This guys did it all and loved every second!
As someone who moved from chicagoland to texas you can skip what-a-wait (whataburger), the other 3 are good though.
You forgot HEB!!
Your videos allow me to see my culture through fresh eyes. It’s actually quite beautiful. Ty
Warm peach cobbler with vanilla ice cream 🍨 the best😋
As an American, it’s wonderful seeing those from outside our country genuinely enjoying something that’s part of our culture. Blessings from Idaho.
There are four main recognized regions of BBQ styles. Texas, Memphis, Carolina, and Kansas City. They are all good, but most people prefer the style that they grew up around because it reminds them of home. So for me KC or Texas is the way to go.
I think you're right, but usually it's "Texas, AND..."the one they grew up near. I'm in VA, so we don't even have our own 😭 lol. I love Texas's and NC, but I'll happily eat ANY of them and smile the whole time.🤘😎
@@BrilligandtheSlithyToves Nahhhhh it ain't "texas and" lmao. Everyone has their favorite. Texas is my least favorite by far.
@@bigfellamike1913 fair enough. I guess it's probably more about what you're used to. 👍
There is a 5th one that never gets mentioned or even has a name but all the southwest is a Mexican style bbq. It is always lumped in as general Mexican food but when the Carne asada is spiced up and the cameron is skewed and spiced on the grill, oh that scent is heaven.
Fresh pot of beans, potato salad, corn, and Abuelita is rolling out fresh tortillas.... heaven.
Of course there will be sauce so hot your tongue is numb for a week. But so dang good.
@@kylaluv8453 yes barbacoa!! Great call!!!
I believe part of the difference is that the American settlers found so many new plants and having to make do, they weren't afraid to try new combinations. Brisket used to be the trash part of beef.
There's a reason good BBQ is located in the South- slavery. The slaves were given the garbage cuts of meat, and used long slow cooking methods from African cooking to soften the tough meat and make it good.
You can partially thank us Jews for brisket! We brought it and our shtetl techniques with it when we immigrated here, and it eventually found its way into the broader Southern American cuisine!
Barbeque came from the native americans, especially the tainos from the carribean@bodyofhope
You may have seen the sign. This is Terry Black's in Austin, Texas. When your channel earns you enough money that you can travel to taste food as Josh and Ollie are doing, this restaurant is a must. At the end of the year, Josh and Ollie did a 45-minute episode (pretty much a stream). They listed their top food experiences of the year 2023, and they said Terry Black's was number 1. All you need to know.
There's another channel I watch, "Mr. H and Friends", where he and his family vacationed in the US and, when they came back, they went to a true Texas style BBQ joint called Spitfire. The chefs at Spitfire go to Texas several times a year to be trained to BBQ. Mr. H and Family LOVED the food at Spitfire. Maybe you should go there and film your experience ❣️❣️❣️
Is that restaurant in the United Kingdom?
@@blindbookworm8019 1 Hannover Quay, Bristol BS1 5JE, United Kingdom might be this place?
I’ve been a meat cutter at atleast 6 different bbq restaurants from DC all the way to south Texas, for the past 15 years. We would get to take home any leftovers at the end of the night, completely free. I’d have trays of 9lbs of brisket, whole rack of ribs, 4lbs turkey, whole chickens, multiple links sausage, full rack of beef ribs, + sides. I’m so sick of barbecue at this point I could vomit 🤮 😂
Born and raised in Houston Texas. 4 generations of Texans, and I can tell you our rule is if it needs sauce it ain't BBQ.
Love watching Britts try American food. It feels like they are so deprived of flavor that the things we take for granted and treat as everyday meals just blow their minds.
I agree
Texas BBQ is by far my favorite!!!! I love it!!!!
If you watch Jolly Superbowl Snacks you will learn that the cows are not the same in the UK. Michelin stars are awarded to the very best restaurants, can go up to 5 stars, and is considered to be very prestigious.
Yep they are way leaner than American cows. I remember because I have rewatched it like five hundred times. Well not exactly five hundred but I watched it a lot of times that I lost count.
3 stars is max for Michelin
@@alhollywood6486 I think Olly doesn't know that or he's just trying to be funny. I can't tell half the time if he's serious or joking. But it is easy to tell when he has dad-mode on.
@@AC-ni4gtngl, I'd probably never even consider going to any restaurant/establishment that has a Michelin star.
It never looks advertising.
In fact it would probably make me reconsider if a place I was thinking about going to had one..
(I know this probably sounds contrarian, but show me any 'michelin star's meal and I'll show you something much better and probably for half the price. Seriously. ^.^)
@@mon573r6 I like places that aren't Michelin stars worthy. Simple places are more my thing.
There is a summer class that Texas A&M university offers that teaches you how to make a brisket. Its always a sold out class. It goes 6-8 weeks i believe.
Really enjoyed your reaction to their reaction of Terry Black's BBQ! I went out to Terry Black's for lunch last week. Living in Austin there are about 15-20 different BBQ restaurants that serve some of the best BBQ you will ever have. Again, great reaction!!!
Dang, I envy you for living close to Terry Black's. I'm in Galveston and while we make outstanding po'boys we don't have bbq at your level.
Please give you reccomendations, we haven’t found one we like here yet between not being able to afford it on a regular basis & bad experiences the first few times. We’re from the San Antonio region btw
@keviecjl9879 I you want to go to ones that are open all day, I recommend Terry Black's, Stiles Switch, Lambert's, Cooper's, and Black's (different part of the same family). Great food trucks are Mickelwaite's, Leroy and Lewis, and Valentina's. Great indoor that close early La Barbecue, Interstellar, and Louis Mueller's in Taylor. Franklin's is one of the most popular in the U.S., but the line starts at 7:00 a.m. every morning. It opens at 11 but if you're not there by 10 you won't get in. ALL of the locations mentioned here are among the best BBQ in the U.S. They all serve most meats, but brisket is king at all. You mentioned price. You can get a two-meat plate with sides at any of these locations for around $20. But for those places that serve beef ribs (which is the king of meats), those run at minimum around $32 a pound but usually cost more cause of the size. Brisket by the pound will cost more than a plate with sides. The Salt Lick out by Driftwood use to be one of the best in Austin 20 years ago, but with the huge growth of BBQ in Texas and Austin, all these other places have set themselves apart. Having said that, the Salt Lick is still a really good experience.
And if you go 50 miles away in any location, it is always slightly different. Slow down as you eat it, and not the burnt ends and sometimes not the sausage. Yes to the sliced brisket 1. and the turkey 2. and the beef ribs 3. and the 4.pork ribs. The sauce is in a small bowl to the side; dip some pieces in it for to moisten the bread.
American and Texas BBQ is legit af and is orgasmic!!! You eat it then want to go into a coma.
The Brits did another episode where they had super bowl snacks in Britain. The owner who is from US said that the UK beef is not a good bbq beef compared to the US beef due to the amount of natural fat in the meat. Excluding the beef, US like the UK also tried to reduce the amount of fat that an animal will have in their meat. Many groups condemned the beef industry for not following. However, the last few years they have found that especially the pork and chicken has become LESS healthy to eat after they have been bred for less fat. This is the exact reason my Grandfather who was a rancher also refused to breed for less fat. Fat is flavor and juice!
Fat is also good for brain health. When our prehistoric ancestors starting eating meat, their brains developed more quickly.
When I was in the UK some time ago, the beef was totally disgusting. It had some weird undertaste like offal. My kid cried real tears when I forced him to eat a burger at a BBQ. Until I tried it and spit it out. We only at at a Greek store for that two week soccer vacation. Even the McDonalds had the same weird taste EWWWWWWW. They did have a PIG ROAST that tasted normal and we appreciated.
Texas BBQ is by far the best BBQ in the states! It’s so good the restaurants don’t need to bother with things such as comfortable seating or silverware. The best BBQ I had outside Austin you just ordered your meet by kind and quantity, they wrapped it up in paper and sent you to the next room to grab sides, drinks, and to pay. The place was massive and it was packed! I need to get back to Texas to pack on 10+ pounds eating BBQ.
Lewis, your reactions are priceless, truly. “It’s criminal”. The shift from pure longing, to a shade of frustration/anger to rationalizing “why can’t we import?”. I have to say that you made me laugh, just with you over the injustice. This vid is 11 months old, I’m very surprised that several families haven’t offered you a place yet!
Michelin stars are awarded to the "best" restaurants. For instance, Gordon Ramsay has I think close to 20, but they are split up among his various restaurants.
Most ribs you see in restaurants worldwide are pork ribs. That there is the rib from a STEER. a beef rib. Three times the size. Texas BBQ is very beef-centric.
And you are not alone, watching them is just KILLING me. ;) Right now I would eat beef ribs and brisket until I actually expire. And I am in Texas. ;)
Yeah i could literally drive an hour and be at terry blacks, and i might just do that. Not today though.
Being from Texas, I love your reaction to our delicious BBQ. I also love their reactions after trying those different flavors! Hope you have a chance to get to Texas sometime so you can enjoy all of our eateries!
Pacific islander here. I lived in TX for 3 years. I now live in NC. I prefer TX style bbq over NC.
I'm am lucky enough to live in Texas (Houston area), and have actually had BBQ from many, many places across the state. Terry Black's is probably my favorite. Salt Lick, and Franklin's are pretty damn good as well. The best BBQ in Texas is around Austin. BBQ is a Regional thing in the South. There is Texas style which is focused on Beef, and a Dry Rub rather than a Sauce. Memphis Tennessee is well known for their Pork Ribs, and is kind of the little brother of Texas BBQ. St. Louis Missouri also is famous for their Pork Ribs, but personally I'm not a fan of that style....maybe because it isn't really The South LOL. Alabama is known for it's Chicken with White Sauce, which is a Tangy, Creamy sauce. North Carolina actually has 2 styles of BBQ. Lexington does Pork Shoulder BBQ, and their Sauce is Tomato, and Vinegar based. Eastern style uses the Whole Hog, and the sauce is vinegar based without tomato. I am not a fan of the vinegar based sauces myself. That is a basic run down of the BBQ styles in The South. Granted you can get a variety of styles in any region, but those are the typical ones, and what each area is well known for.
I'm born and raised in Houston too. I have been to Salt Lick and it was great. Most recently I've been to The Pit Room off Richmond and it was damn good too. Looking to try Pinkerton's on the North side of Houston next! 🇨🇱❤️
I wasn't a fan of vinegar-based sauces till I got older. Like the sweet sauces when I was young. Still undecided about mustard-based sauces.
You Brit's dreamed up the Magna Carta don't feel bad about not having good BBQ.
Btw, Terry Black just won second place Michelin Star in BBQ in America.
Except they've given their rights up now.
I’m Texan been in the north for many years. Nothing compares to the BBQ there or the Texas-Mex Yum!!
In Britain, for a short period of time, seasonings were for the rich only, but due to the spice trade, the cost plummeted so the poor people could afford it and since the peasants were using them the rich stopped which caused a ripple to the point nobody used them and it hasn't changed since
Cobbler is a fruit desert made with dumplings and backed. During the baking the dumplings rise to the top and make a browned crust....any fruit can be used...my favorites are blueberry and blackberry....
that beef rib IS huge... truly!! - even big for all of America!! its the 12-24 hour " low & slow" cooking that retains the moisture...and wrapping it in a brown bag helps A LOT
I have a spare room!! lol. My husband and I retired early and we told our children (all grown and gone) that we were spending their inheritance. They all said okay, so my husband and I traveled the USA for 5 years we hit every state and the barbeque place these guy are eating at we were able to eat there twice. Surprisingly small but you can smell it from a mile away🤑 I would love to take you to a college football game we would have a blast.
I live in Texas and have had tons of barbecue, but never have seen a rib quite that big!
We do love our cornbread! Traditionally, it was made with no sugar.
Sides are usually Mac & cheese, potato salad, beans...
And, yes...we grow great fruit in Texas, too! Peach Cobbler is amazing--enjoy it warm & top it with a scoop of vanilla bean Blue Bell Ice Cream, tho!
As a southerner, I feel like I should explain our sausage. You can only get that sausage in the southern US. It is less ground than other sausages, so larger meat pieces, there are red pepper flakes in it, a natural casing and it is smoked. Then we either smoke it until fully cooked, or fried until fully cooked. When I lived in Ohio, I would fill a cooler with 10 or15 pounds of sausage to take home with me anytime I visited home so I had some in my freezer when I wanted it. Also my mom and my aunt had a couple of bbq restaurants and the secret to the juicy meat is to continually spray it down with a water/vinegar mixture as it cooks. They had built in smokers, big doors opened up to the smoker racks and the fire was underneath the whole thing. My dad designed it to be more of an upright smoker, not offset, but the heat didn’t get very high. We soaked pecan wood logs in buckets of water and just tossed them onto the fire, so they smoked at a low heat.
I'm from Nebraska, USA, and I really enjoyed watching your very entertaining reactions to this video! I've had Texas BBQ many times before, and it is undeniably among the best offered here in America. Other cities (like New Orleans, Kansas City, Nashville, etc.) all make the same claims, and they too can entice you to try and enjoy their fantastic offerings; so, my suggestion to you is to try them ALL and judge for yourself. Otherwise, the very best of luck to you in finding your way to Texas (and elsewhere in 'BBQ America'), as I am quite certain you will ultimately drown your tastebuds (many, many times over) in 'outrageously delicious' Texas (and other Southern-styled) BBQs. Enjoy them ALL!!!
I love Josh and Ollie's channel JOLLY! Ollie looks and acts like a human version of Olaf the goofy Snowmanfrom the cartoon "Frozen" LOL! Ollie has been told he looks like that as well as looking like other people and characters! Josh and Ollie are serious when they talk about BBQ because they both know Korean style BBQ which is very different but still great style of bbq!
1) The first “no clue” was I think potato salad; the second was baked beans.
2) Brisket tends to be on the dry side so I like ribs better.
3) The meat is “dry rubbed” with a combination of spices before smoking.
4) A very American way to eat BBQ’d meat on a sandwich is to put it on a bun with coleslaw.
5) At about 14 minutes, that’s a cornbread muffin (made with cornmeal instead of flour).
6) Peach cobbler is dessert, but they forgot the ice cream.
Aw man. What I wouldn't give for some Texas BBQ and a ice cold bottle of Shiner beer right now. I wish I could Uber you some to the UK from Texas right now. You just need to hop a plane and go to Austin Texas and do your own reaction tasting all the BBQ and tex mex food you can find. And Austin has the best of both worlds. Not to mention the German immigrant brewed beers. It's to die for.
A Michelen start is the most prestigious award in the culinary award
My husband is a pitmaster. He grills and smokes all year. He smokes our turkey for Thanksgiving and we usually have briaket for Christmas dinner.
They've got about $400 of bbq in front of them. The beef ribs are $53 each. Maybe that will make them look less appetizing. 😊
Nope, actually I wanna eat 3 now
@@hankthecowdog4803 Same here. I have made that drive from Alabama to Terry Blacks just for the beef ribs.
Michelin is a pretty old company (for America), probably best known for tires. They started publishing travel guides, for people who wanted to tool around the US (presumably on Michelin tires). They started rating eateries for those travelers. The top rating is three stars. Now a Michelin star is incredibly prestigious, and a guarantee of top quality food.
I would imagine the main reason for not having TX style in the UK is the wood. TX BBQ uses Post/Live Oak. It burns long and hot and the flavor added from the smoke is what takes it to another level.
They don't even have smokers. A few restaurants that import them, and a tiny number of very rich hobbyists.
They have good heritage breeds of cattle, so yes... it's the wood, and the machinery to use the wood.
you didn't mention Mesquite 😑
UK has six different kinds of oak trees.
Low and slow BBQ over mesquite wood smoke, 6 hours at least. The meat doesn't cook. It melts.
Texan here. Terry Black's BBQ is on another level. That place has some great BBQ. Enjoy.
Low and slow cooking smoked brisket generally 1 hour per pound. Pre smoking prep with spices and cooking time is a long day.
What people don’t understand is it all starts with the livestock. The cattle, hogs, and fowl are raised by the best livestock farmers in the world.
I've tried bbq in other places but Texas has the best. Coming back to Texas, i learned early how to cook these things.
I would agree IF the Carolina's didn't exist.
@Xiphos0311 That's what makes this world turn, everyone has their own opinion. Moving around I learned how to cook from different cultures. But I love my brisket.
I’ve been in Connecticut for the past month, and while I love New Haven pizza, if I eat any more pasta or smell any more garlic, I’m gonna be sick. Can’t wait to be back in Texas and eat some good BBQ and tacos 😩😩😩🤤
So....here's the thing. There are regional differences in BBQ styles. Whether the sauces are vinegar, molases, or mustard based. A few other little twists and turns. Some places are better than others. But in *ANY* town in the south/south east/south west that has at least 50,000 people, there will be at least ONE good BBQ place. No matter where you go, ask the locals to find out where they eat and go there. Because even the places that are 7/10....are stilll REALLY good. In the same way that the guy who comes in 7th in a 100m dash is still kinda fast.
I'm a pitmaster out here in Tennessee, love the video, also heard that little bit about having all that sauce. Any pitmaster I've met out here says the same thing: if you do it right you don't need sauce.
Im from south texas so cone in down yall .we live sharing our expertise love of awesome food great drinks fun commerdrie and new ppl..chow diwn y'all..amen
This is quite a spread but BBQ is an accessible feast for regular folks.Baskets and plates are one person meals served with a chosen meat,sides and bread of some sort.A basket will probably be fries and a meat ,maybe with Texas Toast or something ordered on the side.If you ever get to the US and want BBQ make sure to eat where the locals eat,avoid the plastic corporate palaces.Southern Sweet Cornbread (there are more savory types)is delicious.Savory is usually dunked in meaty Pinto Beans while the sweet kind is eaten as bread with butter or crumbled and served with milk poured on it for breakfast.Hush Puppies is a specific fried cornbread eaten with fried fish.These are made with corn meal,self raising flour or salt and baking powder mixed in flour.They may be made with sweet milk or buttermilk and sugared or flavored with cheese and/or green chilis to various degrees then either baked in a quick oven,deep-fried in the fish frying oil or cooked as pancakes called Johnny cakes.
My favorite place to eat ribs is The Country Tavern in Kilgore, Tx. Small town but famous for this BBQ and the oil boom in the 1930s. Their ribs are so juicy and messy that they bring you a heated, damp hand towel with the check to clean your fingers on top of all the paper napkins you use while you dine.
A lot of Texas bbq is rubbed with just salt and pepper to let the meat shine instead of covering it with over powering flavours
As good as it looks, it tastes exponentially better.
It cannot be overhyped.
All styles are fantastic, but Texas is the best.
Jolly did a video on BBQ that wasn't clear at first that it was IN THE UK, it looked like an American joint. When you see the food you'll know the owner/chef did his homework to make authentic American BBQ. It's in the UK, though I don't know where. Find it!
Prairie Fire in London. Owner is American (Kansan).
@@catherinelw9365 Prairie Fire in London! That's the one. The boys really, really seemed to like it, and I could see the owner/chef recreated authentic American BBQ (quite the feat since many food items aren't readily available in the UK).
Geography Now UK is out
He'll do it for sure
Note: we don't say our meat is "soft"...it's "TENDER!"
Happy to host you in Texas. I’m a native Texan who is plenty familiar with Britain, so I know full well how you’re missing out on the absolute best food in the world. Everything is bigger in Texas! Be brave and come home with the armadillo!
Also a Michellin Star is a rating/award system for the world's best restaurants.
To give him a point of reference, Gordon Ramsey has several Michelin Stars.
Texas barbecue beef brisket and Jewish pastrami which is corned and smoked brisket (and made into incredibly good sandwiches) are both iconic American foods and incredibly delicious.
There really is a lot to the technique of smoking meats. These are typically brined, so there is more water content, salt and flavor that goes into the meat fiber before cooking. When its smoked, its at a very low temperature for a much longer amount of time, this doesn't rapidly evaporate all the liquid from the meat either. You get more flavor penetration and more tender meat, but the trade off is a significant amount of time in the preparation of the meat before/during cooking.
The correct name for an English barbeque is called a cookout. The Americans have cookouts, barbeques, and seafood boils during the spring/ summer/ beginning of fall.
Sauce goes on the side for dipping or glazed over it before serving some cook it on but not always needed
Travel to Bristol, the Spit Fire grill does Texas style barbecue and sides. Their chefs travel to Texas several times a year to further their skills.
you just need a food tour of the South, from chopped BBQ sandwich with slaw in North Carolina, all the way to Texas BBQ.
Go to Prairie Fire in London. Michael, the owner, is from Kansas and ships their beef from the US. 👍
To make cobbler just take a slightly undercooked fruit pie and mix it up with a large spoon. Serve it warm with scoop of vanilla ice cream.
Peach cobbler is similar to your apple crisp. You slice the fruit, add spices and top with a dense biscuit dough and bake it. It is delicious and better than peach pie.
People are used to seeing pork ribs. Beef ribs are just way bigger because the animal is so much bigger.
LOL! Us Texans enjoy our BBQ as much as those guys were! Beef is king!
Genuine Texas BBQ is served with the bbq sauce ON THE SIDE--NOT COVERING THE MEAT. If it's done right, you don't NEED sauce!
Black's is hands down the best spot in Texas for brisket. They definitely picked the right place to try bbq for this visit.
I’m from Florida, but I did live in North Texas for four years. Just got back in 2022 and we have bullshit barbecue restaurants in South Florida. But when we moved to Texas, oh my God, I’m not kidding you. I literally gained 20 pounds within a month. there is nothing better than a wet piece of brisket!
I live in Texas and can’t even get beef ribs like that in my part of the state. This place it one of the top places in Texas.
There isn’t sauce on it but there is a dry rub on it. Which is basically a dry “sauce”. The entire thing is coated in dry spices.
As an Austin TX native born n raised, i can honestly say that although yes, terry black bbq is awesome. It is most definitely an overpriced tourist trap that locals like me kinda avoid. There are many small businesses here that have just as good tasting bbq but literally half the price.
If yall are ever in Austin, definitely go to Black's but definitely explore around, theres many hole in the wall places and food trucks scattered throughout the city.
Pulled pork is pretty easy to do (although time consuming), especially Texas style. All you really need is a smoker (offset type preferred) and oak wood (post oak preferred). Coat the outside of the pork butt with Kosher Salt and Course-Ground Pepper and smoke for half a day. You can improve on that but perfection isn't necessarily enough better than "wonderful" to put in the extra effort.
As I think I've said before, come to Texas! You'll never want beans on toast again!
Every US state has its own flag, and mascot, and motto. Like "dont mess with texas" and here " youve got a friend in Pennsylvania" or Massachusetts "live free or die". Its usually on the car license plates.
Bear in mind, this is not a normal order you would get at a BBQ joint. They gave them everything to try. Typically you get a 1-3 meat plate with two sides and white bread slices are mandatory.
Oh and that guy saying his 14-year-old daughter can eat what he said she could eat is either lying-we Texans are BIG on bragadocia and oneupsmanship-or she might need to go see a doctor.
Don't feel too bad. Most of America doesn't have anything like this either. This is like a 3-7 day drive away from most parts in the States to get something of this quality. That's why so many of us have big yards with smokers and grills.
I love Texas style bbq - just tender smoked deliciousness. As far as saucy bbq, I like the sweet Kansas City style
I grew up in OK and if someone says "barbeque" in TX or OK it normally is beef but where I have lived recently in TN and KY if someone says "barbeque" here it is normally pork. And there are different kind of barbeque sauces in the US from KC style to mustard based to vinegar based to the non-sauce dry rubs.
There's a restaurant near me here in Texas that started out as a food truck but went brick and mortar after their success. Won't say the name but I will say people would stand in line at five o'clock in the morning hoping to get bbq before the truck ran out of what they started the day before. Incredible bbq.
But I have to say, bbq sauce takes it a whole nother level. The rub and smoking are key but add a really good sauce and you can feel that the world is good.
American bacon, applewood smoked, is the best way to start the morning.
Sauce is still used in some forms of BBQ, or as a "dip" (though this is equivalent of dousing a steak in A1 or Heinz 57). Like I'll glaze pork ribs or loin cuts with BBQ sauce. Beef's strictly dry seasoned.
There's a variety of ways to do a smoker setup. You can even do it with a simple firepit and tripod grill. Just have the grate a little higher over the pit (about 1 - 1.2m) and tent it with foil so that it's the smoke rising that's cooking the meat, not the heat from the coals themselves.
But I do understand why it's different there. You have to remember that our BBQ comes from the fact that we have an abundance of access to these meats, because the US is just that big. So the availability lets us experiment and get to a point that we just create these masterpieces of backyard culinary delight.
Could you imagine opening an Authentic Texas BBQ restaurant in the UK? You'd likely become filthy rich. Time to import some authentic regional american foods. Texas BBQ & Southern menus.
I'm from Dallas TX and i try to eat at that restaurant regularly. I promise those guys are not over reacting
I put a brisket in the smoker an hour ago. Texan here.
Also a Texan here, currently living in Pasadena near where USS Texas was docked.
@@USMC-Goforth glad to see a fellow Texan. Round Rock here.
I'm so happy that I live only 7 miles from Terry Black's!!! That place is amazing. There are plenty of other good BBQ places near, too. Need a couch to crash on, bro? Lol, hit me up.