I know what’s in it and subscribed. If it’s for a church/volunteer fire department fund raiser it’s chicken,chuck roast,celery,carrot,onion,potato,corn,every bean imaginable,water,and enough black pepper to make King Kong sneeze. Now if it’s your uncles and Mamaw out in the county then it’s deer,squirrel,and “never you mind it’s good” plus veggies. 😁
As a Kentuckian I thank you for recognizing Burgoo. And don’t worry, even we don’t know what’s in it half the time. It’s better to just eat it and not ask any questions
I'm a Californian who almost got a job transfer to SC, while I was disappointed i didn't get the job, I am relieved that I don't have to learn college football, or constantly ask for unsweetened tea and explain that tea can come without sugar. My cousins inlaws are from the south and yah I may have caused one to have a brain aneurysm when I didn't put sugar in my tea
Ditto. Half a bushel of oysters should feed everyone coming over, better quadruple that just to be safe. And don't get me started on frying and smoking a turkey for Thanksgiving...and my wife and I live alone.
I was literally gonna comment- as someone who was born and raised in Arkansas- we don't call it queso. We don't call it cheese dip. It's "Rotel". As in, the can of Rotel you put into the velveeta. No, it is not queso. Queso is made with goat cheese and love. Rotel is what we bring to the party when we like you enough to come, but not enough to actually put forth effort cooking.
@@RavensideHerald That's what I was fixin to say! Arkansan here and we've always said "Rotel." I don't know what queso is made of (other than cheese), but in terms of what we call it, it's not queso if it's not blanco! Rotel is slabs of Velveeta (not even real cheese!) with a can of Rotel dumped in like some kind of lazy offering to Satan.
It Always is!!! But, "In'n'out" does it better. You want grease on the fries? Go to Quebec, to Lafleurs. Bring a plastic garbage bag to place on your lap. Rumour has it that the Montreal buses change their oil there to make the fries dark brown. Bon appetit!!😁
Reminds me of ordering fries at The Hat. The entire bottom of the bag is lined with wax paper and two french fry trays. If you manage to keep the bag upright the whole car ride home, you'll end up two trays full of grease that you can use to make dippin' sauce!
My sister moved to TN after college. She always enjoyed company trips back north, when her coworkers would ask for sweet tea and be told the restaurant didn’t have any. 😂
As a Kentuckian can confirm that you should be asking what kinda meat is in every single Kentucky dish, we have a weird fascination with putting every animal we see into one meal 😂
I've had a few weird meals with my thai family. One time someone brought "sour sausage" which had pork bloody, pork skin strips, intestine casing, and a couple fermented ingredients including some kind of fermented meat. Last christmas someone brought a green curry with pork bloody jelly and chicken feet.
Yes but at least the average person can identify all the animals those meats came from. I spent 5 years in Louisiana- not only will the dish be spicy, but there's likely to be some type of meat in there from an animal some Americans have never even heard of or wouldn'tknow if they saw one. The scary thing is that this describes several meats, not just one particular critter. Louisiana- where the food will be amazing but you never want to ask too many questions. Just grab another daiquiri and a second helping.
Florida is tricky, it really depends on which part of the state you are in. In South Florida, you would get Cuban pork, yuca, and Key lime and in the northern part it would be smoked meat (any meat, we don't care as long as it is smoked), mayo based slaw (unless we can get swamp cabbage) and Sweet Potato Pie. The rum is statewide though (although in South Florida it better be smuggled Cuban Rum, none of that Puerto Rico swill)
"I don't know how to cook for less than 30 people!" There was no need to call me out like that. I live in SC, and I've always had issues with cooking in small quantities.😂
From South Carolina also, and my goodness, it's true. Can't cook small. But, I am from the northern part of South Carolina, so I don't do the coastal cooking, but the bbq war is just as strong here as it is in NC.
My departed mamaw grew up in Appalachian Kentucky. Whenever us grandkids would ask what she was cooking, no matter what it was, she’d say “MEATS”. I thought this was just my mamaw. When the ‘Kentucky Matt’ was asked what was in the stew and he said MEATS I about died!
My mom is from Appalachia ky too (pike) and growing up I had a ferret... to which my dad told me not to show my granny cause she liked to eat such things. Course I also have my family gun from the 1800s that has hunted food for my family for generations too. Oh and if you're from around the same area hello cousin.
How often in ky, do you eat anything other than beef or pork? Being accused of eating lamb ? That’s an insult…. Squirrel would be on the table before that
0:45 Vidalia onions are the only onions you can put in literally any dish! They can be used in sweet, spicy, cheesy, meaty, etc dishes, and they go with everything! They never make you cry either 😊
@johnbones5717 Vidalia?? Yea, they're grown on the outskirts, it would be a little weird to see an onion farm in the middle of town! But Vidalia isn't a big town anyway, so plenty of room! 😁
I'm a Texan. I will never forget encountering Carolina style "BBQ" sauce. IT'S JUST VINEGAR. I was taken aback. I asked the waitress for BBQ sauce and she looked at me like I was an idiot, then brought out more vinegar.
East Carolina barbecue ain't about the sauce, it's about the pig. The whole pig, snout to tail. It takes a long time to smoke the entire critter, sometimes up to 16 hours, so it is periodically based with a thin sauce that's pretty much some spices in vinegar, mostly to keep the skin from drying out. The idea is we're going through all the trouble of smoking a hog all day and night, we're going to focus on the pork. We can get you some chicken wings if what you really want to taste is yeehaw molasses ketchup. If you want a thicker, tangier sauce, head West to Lexington. Out that way they tend to smoke (relatively) smaller cuts like individual pork shoulders, usually brushed with a thicker, sweet and sour tomato-based sauce, and very likely there'll be a squeeze bottle of this sauce on the table. I would be suspicious of West Carolina barbecue if it arrived from the kitchen slathered in sauce; the pork should still be quite good on its own.
My experience was very similar. I ordered a BBQ pork sandwich and when it arrived, the meat looked to me like someone had just swept scraps off the kitchen floor. Vinegar based BBQ was not what I was expecting. But it was still good.
@@JanelleGodwin-zl8li Texas BBQ isn't really sauce based. It's the smoking and the quality of the meat. So when we hear about other states' BBQ and part of the bragging point is the sauce, then, well, we expect it to impress. First time I had Alabama white sauce, I was like, "Yeah, I get it." But, not all of them deliver.
Louisiana!!! YES! My MIL (Slovak) came over when my kiddo was maybe a year old. I’d fixed gumbo. I prepped the baby’s little bowl and spoon, then went to fix MIL’s plate. She took a bite and said, “don’t you think this is too spicy for a baby?!?” We turned our heads. Kiddo’s bowl was EMPTY. And he had a huge smile. 😂 Also props for using CRYSTAL hot sauce and not Tabasco. You all right, Matt. 🌶
I went to TN to visit family dumped a thing of liquid crab boil in the potato’s I was cooking, me standing of the pot like nothing, while everyone went running out of the house thinking I pepper sprayed them!
My father in law, a Marine from Texas, sends me a bottle of home made hot sauce, and a canning jar of texas brown gravy every year for Xmas. I hope he outlives me.
As an Arkansan, I can confirm that cheese dip (Velveeta and Rotel thrown together in a crock pot or pan on the stove) will be present at any family gathering, potluck, reunion, holiday party and so on. It is our go-to dish to bring to any occasion.
Dude, I've lived in the south. The unsweetened tea down there is sweeter than the sweet tea up here. Not that it matters; tea is still my drink of choice regardless.
As a native Georgian, thank you for pronouncing Vidalia correctly! Non southern people usually pronounce it Va-doll-ya, and we all know it’s Vi-Dale-ya. Drawing out the “dale” for as long as possible! And GO DAWGS!
@@j.alexander4948 i once saw something like that. They'd keep adding sugar to the tea until it stopped dissolving leaving a layer of granulated sugar at the bottom for someone to suck up (assuming they didnt go into a diabetic coma before they finished the tea)
This is also true of Midwestern church potluck contributors, as well as school lunch ladies who attend said churches (Lutheran and Methodist cookery at its "soul-foodiest." 😋😋).
When I started this video, I was thinking "huh, I can't think of any kind of cooking specific to Virginia". Then I saw that he didn't have time to cook because he got stuck in traffic and just got pre-prepared food instead, and it was perfect.
Exactly. After finding out Linda Skeens lives nearby in SWVA, I make jokes that it's no surprise she won most if not all of the categories. A lot of people here tend to get something from a restaurant, pop something into the microwave, or grab something from the frozen food section. People are super busy trying to make ends meet so we grab what we can and go instead of trying to learn how to cook for hours (myself included). And, with a few rare exceptions, all sorts of sit-down restaurants open for a few months or up to a year and then close down once the novelty wears off.
This is incorrect. We’re technically the origin of North Carolina Vinegar Barbecue, Brunswick Stew, and Smithfield ham. My family has roasted a whole hog for special occasions and we do use a Vinegar-based sauce for it.
@@MatthewChenault as funny as the Five Guys joke was I thought it was a golden opportunity missed not to serve him Brunswick stew and then admit that it had squirrel meat in it.
The gravy is true. However, Texas food varies quite a bit depending on where in the State you are. Southeast Texas food incorporates a lot of that Cajun seasoning
As a Texan, I can confirm we always carry gravy, it's common law here that we have to carry gravy in our offhand holster and our gun in the other. And yes, the steak is actually wrapped in chicken and fried.
The steak is wrapped in what ⁉️🤢 I thought it was called chicken fried steak because it is seasoned like chicken, not because it is wrapped in chicken 🤔
I like to think that Matt left out Oklahoma and West Virginia because the former was swept up in a tornado again and the latter got drunk on moonshine again, wandered off into the mountains and now they can't find him.
@@DanteT6 and hot dogs with "sauce." I think WV was probably left off since it seceded from the Confederacy, that's a pretty good indicator of whether you are "south" or not
@@Irys1997 Yeah, but OK has gotta be Southern. Maybe I'm just partial bc I'm from Alabama and lived in OKC for a few yrs, but I fit right in easily like Oklahomans were long lost kinfolk. I ate a lot of chicken friend steak in OKC, makes me hungry just thinking about it. Not sure if that's their "thing" but I feel like they had it in a lot of restaurants.
My mother is from Opelousas Louisiana (now lives in Phoenix) and is quick to tell everyone that most Cajun home cooking isn’t really spicy. Meanwhile, her mother used to get boiled crawfish from a local Opelousas seafood joint that was so spicy that she had to wear gloves when handling it (otherwise it gave her blisters).
"Not that spicy" may be a cliche in its own right by now but from my experience I've found it to be completely true, and no one of any expertise (chefs, scholars, etc.) seems to be of different opinion. You find this notion that these French Canadians somehow make mouth-searingly spicy food mostly from unfamiliar outsiders and in humor routines like this video. The idea that Louisiana (Cajun or not) food is super spicy is something for those who never eat anything even moderately spicy. I don't know what sort of condition it is that leaves the tough skin of the palms vulnerable to serious injury from a substance but the delicate mucous membranes of the mouth and throat are just A-OK when applied repeatedly there; but it can't be a very common one or one that's very revealing of the effect on normal human beings.
@@salvadorromero9712she was in her late 70s at the time, so the skin on her hands was pretty thin and frail. Even so, I’m sure you’re right that it would still have been tougher than the mucosa, etc. in her mouth, nose, and throat. It probably wrecked havoc on her mouth and digestive tract, but she just didn’t care. She liked the spicy crawfish. In any case, I just thought it was a funny juxtaposition. My mom is right, of course. I’ve eaten numerous home cooked Cajun meals, and they were rarely even mildly spicy (although there was almost always a bottle of Tabasco and/or Louisiana hot sauce available).
I feel like if she got pictures from handling seafood, probably wasn't to do with it being too spicy; I feel like she was having an allergic reaction to either the seafood or the spices tbh
As a person who lives in Alabama, that Conecuh sausage bit was so accurate I was crying. Yes, those pigs should consider themselves lucky to be made into such godly sausage.
I live in Los Angeles and I don’t like the taste & quality of sausage here. One day I went to my butcher and he had a few packages of Conecuh smoke sausage. I gave it a try and WOW! So delicious! I may actually order some online now that I’m thinking of it…..
My mom would always put so much sugar in the tea that my dad would put lemon juice in it. Whenever i put lemon juice in mine, I make sure not to get much tea, as the amount of juice I put makes it orange.
As someone who lives in Tennessee, I can say that the part about all our food being brown is spot on. My mom sometimes makes fun of my brother for only eating brown food.
My Southern mom's idea of breakfast when I was growing up: Sausage (link as well as patty), eggs, scrapple, grits, hash-brown casserole, red-eye gravy, biscuits and a shitload of butter. Supper was always a LOT of meat and starches. It's a wonder I made it into puberty without suffering a massive coronary.
@@ladyagnes9430 My father's family was from Germany, my mother was raised in Tennessee. As far as I know, neither ever visited Philadelphia. And I refused to eat scrapple. It's nasty.
Haha can confirm TX was accurate. I remember being little and visiting Seattle and ordering cream gravy with my fries and the girl was so confused. She was like uhhhh I can make you some brown gravy. That’s when I realized not everyone uses cream gravy as a condiment 😝
As A Californian who has tastebuds from the 50s i asked for gravy on my fries, and was given Cream gravy, and was bewildered . I thought that stuff only goes on Biscuits of chicken fried steak.
@@hellypurcelly my grandfather started us on using the gravy at Dairy Queen as a condiment, he also added some ketchup on one side so you could double dip! At home we always had mashed potatoes with our Chicken fried steak.
😂 I’m from Louisiana and that is every friend I’ve had over for my Mom’s cooking! Like straight up! Even growing up in Louisiana I’d go to a friend’s house and everything was bland AF! 😂
@@akidafloof Dude I live in Florida and don't know any place that even has gator anything to eat. Though maybe it's just because about a third of my household dislikes seafood and I can't drive.
@@kaelanmcalpine2011 You have to go a restaurant that specializes in southern cooking, or even Publix has frozen Gatortail ,some of them not all, theyre in the little frozen freezer next to the seafood/meat departments.
Tennessee is 100% accurate. I’ll show some love to some fellow states. Mississippi, Alabama, and Arkansas also got some bomb bbq and fantastic sweet tea🤘
As a Memphian, Rendevous and Memphis BBQ (which is in Southaven, MS) are my top 2 BBQ restaurants to go to. But I am hoping to go to Alabama and try Big Bob Gibson
@@KamsPoliticalPredictions I’m a big fan of Cozy Corners about a block away from St.Jude. Also, if you’re heading over towards Alabama, if you can make a bit of a detour, head over to Scott’s BBQ in Lexington TN. They smoke the whole pig old school style. Their chopped pork is extremely tender. Definitely worth a try if you can
Everybody from Florida knows that Snapper woulda had a side of cheese grits with some bread rolls....but that Gator cup is sooooo accurate. Even growing up in South Florida we had that cup
Glad Florida was counted and well represented. So tired of hearing that it's just a piece of Long Island that broke off during the last ice age...At least everything North of Tampa is Southern.😆🐊💕👍
I am laughing so hard right now, MATT! Someone is finally understanding us Floridians! You better ask what that drink is first before you sip it! Ha ha
Grew up in AR where yes cheese dip was invented (look it up), worked at the pickle factory the summer I turned 16 and could drive to the next town and where dried pickles ruled til the dinner burnt down, and lived in most of the South so this is regionally spot on especially the BBQ . Never had Burgoo but when I googled the recipe the first line was to Brown the MEATS, yeah I'm a little scared
Never heard heard the term frogmore stew. I've only ever heard it called a Beaufort stew or crab/shrimp boil. Although usually I just take the potatoes and sausage and let other folks have the seafood. Never been a big fan of seafood.
As a Canadian who has travelled through the south, I'd say Matt is spot on. I've asked some of my hosts, "what is in this" (whatever this was), and I usually got back "never mind its good, eat up"
As a Southerner who has traveled the length and breadth of the south... this is incredibly accurate, all of it. The Cajun, Conecuh, Florida and North Carolina ones especially. Edit: And the five guys fries... the small is like a 16 ounce cup full + the bottom of a lunch bag, medium is a 32 ounce cup and the bag filled up half way, large is a 32 ounce cup and the bag filled up like 3/4 the way up. If you get and meal with a large fry you're going to be spelunking for your burgers
My father's family is from lowland South Carolina. Traditional dinner there would be fried chicken with steamed white rice smothered in a milk based chicken gravy made with the last drippings after draining off the frying fat and some of the seasoned flour used to coat the chicken before frying, along with buttered steamed okra, and buttered butter beans (lima beans), with pecan pie for dessert.
I’ve lived all over the South, and was able to relate/recognize all of this. From Tennessee’s obsession with sweet tea to the East-West NC BBQ rivalry, everything was spot on. Being a Virginia native, that was beyond perfect.
My time in VA, basically, the only square meals were 5 Guys and Papa John's. Or Rallys. Of couse Chick-fil-A. VA is almost completely devoid of a culinary identity.
I’m a native Kentuckian. I hadn’t heard of Burgoo until I was an adult. Still haven’t tried any. Your Tennessee fry fest sounds more like what I’m used to. Keep the videos coming. I really enjoy them.
As someone who is from Georgia and more specifically the Vidalia sweet onion region living by one of the biggest producers of them I can say he accurately stated how we use onions in everything and I’m proud to live by Vidalia which is known as the sweet onion city (everything including the local hotels has sweet onion in its name and we even have a sweet onion festival)
This was so funny. I thought we were in for a “Bubba from FOREST GUMP” list of how to use Vidalia onions. Seriously in a salad is the only way. You’re wasting it otherwise.
As someone who was born and raised in Arkansas I can confirm it is called cheese dip and you cannot change my mind and it’s brought to every single family dinner/ cookout
My mom was from Oklahoma. All of us kids were born and raised in Los Angeles. She still was a fantastic country cook. Our house always smelled the best in the neighborhood. Walking up the driveway to the aroma of her fried chicken...oh my goodness.
@@randomsketchystuff5572 From a country the size of South Carolina (or Ireland) it's refreshing to see the US is really a collection of states and regions and not just one amorphous blob. 🙂
I loved Florida, but you could easily do a South vs North thing with us. The Cuban food down south is amazing, as is the stuff you get throughout the rest of the state.
Years ago I travelled through Florida and decided to try some Alligator meat ( tasted like chicken) and the waitress gave everyone sweet tea without bothering to ask . Best damn tea I've ever had .
As someone from North Florida we might as well be different states. But I don’t want us to split because central and south Florida is where all the tourism is.
New York and New Jersey would just be different forms of Italian food. Pennsylvania should be two guys fighting over whose sandwich is better. As much as Philly Cheese Steaks are good, we all know that Premanti’s brothers is the superior heart attack experience.
Nothing wrong with rum. All the coastal areas of south bordering gulf use it too and even eat similar stuff to Floridians. Also who doesn't love keylime pie?
Spot on choosing burgoo for Kentucky, but you could also have had fried chicken with a side of mashed potatoes and cream gravy. By the way, that chicken doesn't need any stinkin' buttermilk brine. Just dredge it in seasoned flour (glour, salt, pepper) in a brown paper bag and fry it in a combination of lard and bacon grease. Drain off most of the grease, add some flour, brown that, add milk and watch gravy-magic happen.
It's fun seeing all of the southern things. Thanks for the channel. Best explanation for it all. I wonder if a northerner will make an "answer" to all of this southern stuff. 😂😄
It's better than most of the north. Northern city food, cuisine is cooking the same three meat in different ways. Bring a bowl of turtle soup, and a southerner will join you. Bring it up North, and they will look down on you.
As a native of Western North Carolina who went to college in Eastern North Carolina I have to say..... @Matt Mitchell YOU NAILED IT. I became a "blasphemer" in 1981 when I sat down at Bledsoe's Chicken 'n Pig in Dunn for the first time. I was hooked on Eastern style BBQ even though Lexington style was mashed up and fed to me as a baby.
My mom used to be an at-home nanny and would cook for the kids she watched over. Except she forgot that they are young kids who have never eaten her Cajun spicy cooking before. So she would stare at them confused at why they would open their mouths to try and breath in the air to cool off the spicy ness of her food 😂. And as someone who was raised on her spicy cooking, whenever someone comments on a food being spicy for them, I would always look at them confused cause it would be bland to me 🤣. God Bless Cajun cooking
Weird. I always heard it called "Frogmore Stew" when I lived in Charleston. I didn't start hearing it called "Lowcountry Boil" until after I moved away and then it was only called that on cooking shows on tv.
Lived in NC for a while. You nailed the BBQ quarrel here right on the head. Also from my limited travels, I think the sentiment of “I think this meal might kill me, but what a hell of a way to go!” is fairly common across most of the South in general. 😁
As a North Carolinian in the middle of the state, yes, that's accurate. Love that we got split. Waiting for NC, I was wondering if it was going to be eastern or Lexington style barbecue. Some of us call the western style "Lexington."
@@shawnbasil1600 We called it vegetable beef stew in our house, but it’s basically poor folks stew where you put in whatever vegetables and meat you have on hand. You’ll find fancier versions in restaurants, though.
Okay, watching this actually made me want to get the Tennessee meal. Luckily I live in Tennessee and it's a small town so I don't even have a 4 minute drive ahead of me.
I've been reading frogmore stew and didn't realize it! I think my dad just calls it a shrimp boil or something but it has the sausage, the corn, the shrimp, the old bay
I can feel these videos bringing out my inner west virginian. Sometimes when I'm talking, random southern slang will slip through unintentionally. I'm not even around my southern relatives that much. Maybe it's just from hearing it a lot as a kid.
I’m from Louisiana and it’s so true. I live in nevada now and when I have to get food for the office, I always have a look of disdain for those ordering non spicy anything. “Oh, I forgot - you’re one of THOSE “ 😅
I am so sorry that you moved from Louisiana to Nevada. The only thing more abrupt than moving from the humidity of Louisiana to the desert of Nevada is moving from the food Paradise of Louisiana to the food desert of Nevada. But you enjoyed that In and out Burger that's good.
Oh yes! I’m a Louisiana native in Czech Republic. Not near any coast. The fish here are carp. Oily and bony and nasty. And that’s what they eat for Xmas. My kiddo is fully indoctrinated, though. Shrimp and grits, blackened fish, homemade poboys…
@@brownstonecustomcabinetry5309 it was definitely a shock the first year when I didn’t see any condensation on anything! Cold water bottles just dry - no sweat. When I brought my daughters back to Louisiana recently they totally freaked out when they saw that. “Why is there water all on the outside of these bottles? “ It’s so strange
@@traceysedlakova4383 You could probably open a restaurant over there, if you wanted to do. I lived in England for a time and cooked for people and they were just amazed by the flavors. They don’t know what they’re missing. Of course I didn’t make it too spicy though .😝 you can seriously lose your audience that way. Ease them into the indoctrination of good food
Subscribe or find out what’s really in the Burgoo
Nooooo, I'm already subscribed
Noooope nope I’m good, I’ll just do without the heart attack and thru the roof cholesterol levels
I know what’s in it and subscribed. If it’s for a church/volunteer fire department fund raiser it’s chicken,chuck roast,celery,carrot,onion,potato,corn,every bean imaginable,water,and enough black pepper to make King Kong sneeze. Now if it’s your uncles and Mamaw out in the county then it’s deer,squirrel,and “never you mind it’s good” plus veggies. 😁
As a Kentuckian I thank you for recognizing Burgoo. And don’t worry, even we don’t know what’s in it half the time. It’s better to just eat it and not ask any questions
Burgoo meat is whatever is smaller than you and/or doesn't put up much of a fight and is close by... You missed Hot Brown btw.
The Eastern vs. Western North Carolina BBQ rivalry has never been better explained. Well Done!
Out of the two I definitely prefer Eastern - though I'm down in SC and prefer mustard sauce over either :).
@@neilis2405 I had mustard sauce BBQ for the first time in Charleston and it was so good. I still prefer Eastern NC, but SC is a very close second!
Lexington bbq with red slaw ❤🤤🤤
Mustard, only mustard
I live in Western NC and prefer mustard sauce myself. Guess I’m in wrong part of state 😆
"I dont know how to cook for less than 30 people" as a south carolinian i felt that in my soul.
Imagine that the 30 people are Smurfs 😂
Same! 👍😏 Lol
I'm a Californian who almost got a job transfer to SC, while I was disappointed i didn't get the job, I am relieved that I don't have to learn college football, or constantly ask for unsweetened tea and explain that tea can come without sugar. My cousins inlaws are from the south and yah I may have caused one to have a brain aneurysm when I didn't put sugar in my tea
@@dogguy8603 We have unsweet tea here... we just heavily judge anyone who gets it. 🤣
Ditto. Half a bushel of oysters should feed everyone coming over, better quadruple that just to be safe. And don't get me started on frying and smoking a turkey for Thanksgiving...and my wife and I live alone.
"You gotta come back.. I don't know how to cook for less than 30 ppl!"
I felt this iny Southern soul 😭💀
amen brother
As a southerner with a huge family I have never related to anything more
As a texan living in Arkansas, I really appreciate you addressing the cheese dip/queso thing. The struggle is real. 😂
I'm an Arkansasen and I bet it wasn't Arkansas or Texas.
I bet it was someone in South America. But who really knows
I was literally gonna comment- as someone who was born and raised in Arkansas- we don't call it queso. We don't call it cheese dip. It's "Rotel". As in, the can of Rotel you put into the velveeta.
No, it is not queso. Queso is made with goat cheese and love. Rotel is what we bring to the party when we like you enough to come, but not enough to actually put forth effort cooking.
Sorry to break it to you but you are sadly misinformed about what queso is and this is coming from a Mexican/Texan @@RavensideHerald
@@RavensideHerald That's what I was fixin to say! Arkansan here and we've always said "Rotel." I don't know what queso is made of (other than cheese), but in terms of what we call it, it's not queso if it's not blanco! Rotel is slabs of Velveeta (not even real cheese!) with a can of Rotel dumped in like some kind of lazy offering to Satan.
Arkansan here and I've never called it "Rotel", it's always been "cheese dip" for me.
The 5 guys fry bag should have been soaked in grease
Gotta love those fries, the container never seems to empty.
Gotta admit though... those fries are amazing, especially the seasoned ones.
It Always is!!! But, "In'n'out" does it better. You want grease on the fries?
Go to Quebec, to Lafleurs. Bring a plastic garbage bag to place on your lap. Rumour has it that the Montreal buses change their oil there to make the fries dark brown. Bon appetit!!😁
Yup straight drippin
Reminds me of ordering fries at The Hat. The entire bottom of the bag is lined with wax paper and two french fry trays. If you manage to keep the bag upright the whole car ride home, you'll end up two trays full of grease that you can use to make dippin' sauce!
As a Tennesseean I died when he pulled out the tea. Just got back from an extended trip to the UK and the lack of iced tea just about killed me.
Only a Tennesseean would say iced tea and mean sweet tea
Kentucky makes the better iced tea.
My sister moved to TN after college. She always enjoyed company trips back north, when her coworkers would ask for sweet tea and be told the restaurant didn’t have any. 😂
I'm no Southerner nor a tea drinker, however, that's reason enough to liberate those poor folks!
Iced tea doesn't have any sugar, that's kinda the point
As a Kentuckian can confirm that you should be asking what kinda meat is in every single Kentucky dish, we have a weird fascination with putting every animal we see into one meal 😂
Could be worse. My relatives in West Virginia are not above rescuing meat from the road. 🤢🤮
@@thomashauguel6811😫😫😫
I've had a few weird meals with my thai family. One time someone brought "sour sausage" which had pork bloody, pork skin strips, intestine casing, and a couple fermented ingredients including some kind of fermented meat. Last christmas someone brought a green curry with pork bloody jelly and chicken feet.
Yes but at least the average person can identify all the animals those meats came from. I spent 5 years in Louisiana- not only will the dish be spicy, but there's likely to be some type of meat in there from an animal some Americans have never even heard of or wouldn'tknow if they saw one. The scary thing is that this describes several meats, not just one particular critter. Louisiana- where the food will be amazing but you never want to ask too many questions. Just grab another daiquiri and a second helping.
😂 oh my literal God, no just no 😱🤔😂
As a Floridian, I feel like ya done us proud - especially cuz there’s at least 20 different ways you coulda handled it and been spot on 🤣
I know right
As a South Floridian, I didn’t expect to feel represented by this video. Until he told us what’s inside the Gators Tervis.
@@CJ-ot1jc the nonchalant rum filled Florida gator tumbler was perfection
Florida is tricky, it really depends on which part of the state you are in. In South Florida, you would get Cuban pork, yuca, and Key lime and in the northern part it would be smoked meat (any meat, we don't care as long as it is smoked), mayo based slaw (unless we can get swamp cabbage) and Sweet Potato Pie. The rum is statewide though (although in South Florida it better be smuggled Cuban Rum, none of that Puerto Rico swill)
Yup, people do love their rum here ngl. Also THE SEAFOOD , and so much of it to catch yourself 🤤
"I don't know how to cook for less than 30 people!" There was no need to call me out like that. I live in SC, and I've always had issues with cooking in small quantities.😂
Howdy, neighbor! I'm surprised he didn't use chicken bog...
I think that's a southern thing in general. Lol
They call it meal prep nowadays. We call it lunch.
From South Carolina also, and my goodness, it's true. Can't cook small. But, I am from the northern part of South Carolina, so I don't do the coastal cooking, but the bbq war is just as strong here as it is in NC.
@crystalparker2542 Marlboro County here, and agreed.
My departed mamaw grew up in Appalachian Kentucky. Whenever us grandkids would ask what she was cooking, no matter what it was, she’d say “MEATS”. I thought this was just my mamaw. When the ‘Kentucky Matt’ was asked what was in the stew and he said MEATS I about died!
May God rest her soul...my Memaw's from KY too :D
@@13thvarebel16 I lost my mamaw when I was 14 and I’m 42 now. Still miss her. Treasure your sweet meemaw. ❤️ sending her love.
@@JennRighter Thanks
My mom is from Appalachia ky too (pike) and growing up I had a ferret... to which my dad told me not to show my granny cause she liked to eat such things. Course I also have my family gun from the 1800s that has hunted food for my family for generations too.
Oh and if you're from around the same area hello cousin.
How often in ky, do you eat anything other than beef or pork? Being accused of eating lamb ? That’s an insult…. Squirrel would be on the table before that
0:45 Vidalia onions are the only onions you can put in literally any dish! They can be used in sweet, spicy, cheesy, meaty, etc dishes, and they go with everything! They never make you cry either 😊
Yea I love this city but onions are strange especially since they don't even grow in the city
@johnbones5717 Vidalia?? Yea, they're grown on the outskirts, it would be a little weird to see an onion farm in the middle of town! But Vidalia isn't a big town anyway, so plenty of room! 😁
Nah you can put other onions on anything! Might not taste good though... Now excuse me whilst I drink my yellow onion milk.
@@ericromano7703 yummy 😄
0:45 Walla Wallas are better and i'm willing to die on this hill
I'm a Texan. I will never forget encountering Carolina style "BBQ" sauce. IT'S JUST VINEGAR.
I was taken aback. I asked the waitress for BBQ sauce and she looked at me like I was an idiot, then brought out more vinegar.
East Carolina barbecue ain't about the sauce, it's about the pig. The whole pig, snout to tail. It takes a long time to smoke the entire critter, sometimes up to 16 hours, so it is periodically based with a thin sauce that's pretty much some spices in vinegar, mostly to keep the skin from drying out. The idea is we're going through all the trouble of smoking a hog all day and night, we're going to focus on the pork. We can get you some chicken wings if what you really want to taste is yeehaw molasses ketchup.
If you want a thicker, tangier sauce, head West to Lexington. Out that way they tend to smoke (relatively) smaller cuts like individual pork shoulders, usually brushed with a thicker, sweet and sour tomato-based sauce, and very likely there'll be a squeeze bottle of this sauce on the table. I would be suspicious of West Carolina barbecue if it arrived from the kitchen slathered in sauce; the pork should still be quite good on its own.
Ditto😂😂
My experience was very similar. I ordered a BBQ pork sandwich and when it arrived, the meat looked to me like someone had just swept scraps off the kitchen floor. Vinegar based BBQ was not what I was expecting. But it was still good.
No just no. Khakiyaki sauce is vinegar+ hot sauce 😋 Boo to Texas for that 👎
@@JanelleGodwin-zl8li Texas BBQ isn't really sauce based. It's the smoking and the quality of the meat. So when we hear about other states' BBQ and part of the bragging point is the sauce, then, well, we expect it to impress. First time I had Alabama white sauce, I was like, "Yeah, I get it." But, not all of them deliver.
Louisiana!!! YES! My MIL (Slovak) came over when my kiddo was maybe a year old. I’d fixed gumbo. I prepped the baby’s little bowl and spoon, then went to fix MIL’s plate. She took a bite and said, “don’t you think this is too spicy for a baby?!?” We turned our heads. Kiddo’s bowl was EMPTY. And he had a huge smile. 😂 Also props for using CRYSTAL hot sauce and not Tabasco. You all right, Matt. 🌶
Can confirm Crystal shows you did some research.
Tabasco is water. 😂
Nooo Tabasco is life and I’m from New Orleans lol.
I went to TN to visit family dumped a thing of liquid crab boil in the potato’s I was cooking, me standing of the pot like nothing, while everyone went running out of the house thinking I pepper sprayed them!
My MIL (Ukrainian) once about started cooking with my andouille and I had to swap it out with a kielbasa real fast 😆
My babies love gumbo, too.
As a Texan, I can confirm that we do carry gravy with us everywhere we go.
You never know when you might need it.
Do you keep it on your belt next your can of emergency WD-40?
Or Louisiana hot sauce lol
My father in law, a Marine from Texas, sends me a bottle of home made hot sauce, and a canning jar of texas brown gravy every year for Xmas.
I hope he outlives me.
I agree. No need to heat it up… Leave it in your car.
We like gravy in Kentucky, too, but it should be in close proximity to biscuits and fried chicken.
As Tennessean the sentiment of "I think this meal is gonna kill me" is a sentiment all of us Tennesseans have felt on multiple occasions
they forgot FRIED OKRA !
@@hanskloss1331 just feel blessed he brought the sweet tea 😂
We call those occasions "breakfast", "lunch", and "dinner".
If youre not eating like this then why even be alive?
As an Arkansan, I can confirm that cheese dip (Velveeta and Rotel thrown together in a crock pot or pan on the stove) will be present at any family gathering, potluck, reunion, holiday party and so on. It is our go-to dish to bring to any occasion.
^^^
Please tell me you've elevated to adding a pound of browned ground beef or sausage. And maybe another cheese or two?
My dad is from Mississippi and he does the same thing. I don't care for Rotel dip.
Queso
- A Texan
Definitely Queso---Texan
As a North Carolinian, I appreciate that you gave us two separate parts. That split is strong 😮💨
Albeit there are some of us that like both, especially when you live in between both parts
@@lourdeswhitener9713 I'll never turn my nose up at Western style, but you can't beat vinegar based. It's just too dang good.
Yes
I was born and raised, 39 years in North Carolina. I didn't even know Western NC had a different barbecue 😂
No mention of the super special honey, though.
As a Floridian, I can say that the giant cup of rum checks out. I was afraid it was going to be unsweet tea and that was going to be a problem.
Yep some us Floridians take pride in our sweet tea as well we ain't no Northerners
why does every floridian dump an entire 4lb bag of sugar in a gallon of tea and still have the audacity to call it anything but brown sugar water?
Dude, I've lived in the south. The unsweetened tea down there is sweeter than the sweet tea up here.
Not that it matters; tea is still my drink of choice regardless.
The FL man is really accurate. Sweet tea is also a main drink but we love our rum!
@@juggnautbitch because it tastes good
As a native Georgian, thank you for pronouncing Vidalia correctly! Non southern people usually pronounce it Va-doll-ya, and we all know it’s Vi-Dale-ya. Drawing out the “dale” for as long as possible! And GO DAWGS!
All he was missing was some peach cobbler lol. Hi fellow Georgian!
We in Maine agree with you Vil-DALE-ia.
Raise Hell and Praise Va-Dale- Ya?
It's impressive that you did not need an insulin shot after Tennessee handed you that ice tea.
Blasphemy!
No kiddin 😂 They'll put the whole bag of sugar in 1 pitcher
@@j.alexander4948 i once saw something like that. They'd keep adding sugar to the tea until it stopped dissolving leaving a layer of granulated sugar at the bottom for someone to suck up (assuming they didnt go into a diabetic coma before they finished the tea)
HERASY *BLAM*
sweeter the better ! "get me another glass of HOUSE WINE" 😊
As a born and raised Texan, I nearly died laughing at the queso part. That is so spot on it hurts.😂😂😂😂
Same.
I'll call it fondue before I call it "cheese dip"
@@seanembry6438 if 80% of the restaurant staff can speak Spanish that queso is about to be fire.
Plus the way he says Texan. Yes, we Arkansans really do have an irrational hatred of Texans. I don't know why. Stop asking. What are you, TEXAN!?
@@tubebubereboot6873 cause yall aint got the DIP
"I don't know how to cook for less than 30 people!" HAHAHAHAHAHAHAHAHA! As someone who regularly makes gumbo, I can confirm.😂😂😂😂😂
OMG, yes! My kid is a math nerd so I make him cut family recipes down to small sizes. Louisiana and Italian family. Small pots do not exist. 😂
That could've been said for all south
Grew up in a family of eight and most of us were big eaters. I have no clue how to prepare a small portion of rice.
@@heywardhollis1160 .... That EXISTS? You make rice and then make it work into dishes for a week like normal folks! 😅
This is also true of Midwestern church potluck contributors, as well as school lunch ladies who attend said churches (Lutheran and Methodist cookery at its "soul-foodiest." 😋😋).
When I started this video, I was thinking "huh, I can't think of any kind of cooking specific to Virginia". Then I saw that he didn't have time to cook because he got stuck in traffic and just got pre-prepared food instead, and it was perfect.
Exactly. After finding out Linda Skeens lives nearby in SWVA, I make jokes that it's no surprise she won most if not all of the categories. A lot of people here tend to get something from a restaurant, pop something into the microwave, or grab something from the frozen food section. People are super busy trying to make ends meet so we grab what we can and go instead of trying to learn how to cook for hours (myself included). And, with a few rare exceptions, all sorts of sit-down restaurants open for a few months or up to a year and then close down once the novelty wears off.
This is incorrect.
We’re technically the origin of North Carolina Vinegar Barbecue, Brunswick Stew, and Smithfield ham.
My family has roasted a whole hog for special occasions and we do use a Vinegar-based sauce for it.
Or like picked up a honey ham 😂
@@MatthewChenault as funny as the Five Guys joke was I thought it was a golden opportunity missed not to serve him Brunswick stew and then admit that it had squirrel meat in it.
@@MatthewChenaultyup, I live in Virginia also and it’s vinegar bbq all the way with the slaw on the bun.
Being from Tennessee, I have to say you nailed it, also we put meat in the beans too. 🤣🤣🤣
As a Texan I can confirm we carry gravy with us everywhere
The gravy is true. However, Texas food varies quite a bit depending on where in the State you are. Southeast Texas food incorporates a lot of that Cajun seasoning
yep i can agree
Fellow Texan here.
I just refilled my gravy tank this morning.
Got to ask: What kind of gravy?
I thought that you would go tex mex for texas. Yes chicken fried steak is good, but so is tex Mex and kolaches.
As a Georgia native, I can confirm that we put Vidalias on almost everything. There's even a Vidalia steak sauce.
Also, Vidalia salad dressing to put on the onion in the salad.
Don’t forget the onion hot sauce. Has anyone ever made Vidalia onion ice cream?
@@PBBoogie99 if not I will attempt this. It must be done.
Up here in Maryland too!
I live I'm S. Carolina and agree that Vidalias are the best. My favorite way to eat them is in cucumber salad but will gladly eat them anyway offered.
As a Texan, I can confirm we always carry gravy, it's common law here that we have to carry gravy in our offhand holster and our gun in the other. And yes, the steak is actually wrapped in chicken and fried.
But do y'all also then wrap the chicken-wrapped steak in bacon? Cause that does sound like a good way to eat the entire barnyard in one go.
@@JinghisKhan First time hearing about that, but I can see that taking top spot at the State Fair.
@@JinghisKhan 😂 I can't stop 😂
The steak is wrapped in what ⁉️🤢 I thought it was called chicken fried steak because it is seasoned like chicken, not because it is wrapped in chicken 🤔
@@JanelleGodwin-zl8li Nah, it's exactly as you said, just joking along with the video my brother.
As a Mississippian, almost all family gatherings end up looking like what Tennessee brought to the table
first time i tried sweet tea someone from Mississippi made i was surprised they hadnt had a foot amputated already. First sip melted my fillings.
I like to think that Matt left out Oklahoma and West Virginia because the former was swept up in a tornado again and the latter got drunk on moonshine again, wandered off into the mountains and now they can't find him.
As a West Virginian, we'd just force feed him pepperoni rolls, roadkill, and Tudor's biscuts.
As an Oklahoman this thing would of gone off the rails because we would just curse Texas the entire time
@@DanteT6 and hot dogs with "sauce." I think WV was probably left off since it seceded from the Confederacy, that's a pretty good indicator of whether you are "south" or not
@@Irys1997
Yeah, but OK has gotta be Southern. Maybe I'm just partial bc I'm from Alabama and lived in OKC for a few yrs, but I fit right in easily like Oklahomans were long lost kinfolk. I ate a lot of chicken friend steak in OKC, makes me hungry just thinking about it. Not sure if that's their "thing" but I feel like they had it in a lot of restaurants.
@@Ihchkciyiyhgifuofyr555 yes actually lol chicken fried steak is known in Oklahoma my mom us to make it once a week
My mother is from Opelousas Louisiana (now lives in Phoenix) and is quick to tell everyone that most Cajun home cooking isn’t really spicy. Meanwhile, her mother used to get boiled crawfish from a local Opelousas seafood joint that was so spicy that she had to wear gloves when handling it (otherwise it gave her blisters).
"Not that spicy" may be a cliche in its own right by now but from my experience I've found it to be completely true, and no one of any expertise (chefs, scholars, etc.) seems to be of different opinion. You find this notion that these French Canadians somehow make mouth-searingly spicy food mostly from unfamiliar outsiders and in humor routines like this video. The idea that Louisiana (Cajun or not) food is super spicy is something for those who never eat anything even moderately spicy.
I don't know what sort of condition it is that leaves the tough skin of the palms vulnerable to serious injury from a substance but the delicate mucous membranes of the mouth and throat are just A-OK when applied repeatedly there; but it can't be a very common one or one that's very revealing of the effect on normal human beings.
@@salvadorromero9712she was in her late 70s at the time, so the skin on her hands was pretty thin and frail. Even so, I’m sure you’re right that it would still have been tougher than the mucosa, etc. in her mouth, nose, and throat.
It probably wrecked havoc on her mouth and digestive tract, but she just didn’t care. She liked the spicy crawfish.
In any case, I just thought it was a funny juxtaposition. My mom is right, of course. I’ve eaten numerous home cooked Cajun meals, and they were rarely even mildly spicy (although there was almost always a bottle of Tabasco and/or Louisiana hot sauce available).
@@dbackscott crawfish is a whole other thing tbh. Crawfish boil is usually very spicy, but nothing else is too bad imo
I feel like if she got pictures from handling seafood, probably wasn't to do with it being too spicy; I feel like she was having an allergic reaction to either the seafood or the spices tbh
If my mother handed you a plate and said “it’s a little spicy”, that should be translated as “hot enough to melt glass.” 😂
“Pfft, I thought I smelled BLASPHEMY!”
my favorite line 😂
As a Louisianan, the accuracy 🤣. We do live on spicy food 😂
As a person who lives in Alabama, that Conecuh sausage bit was so accurate I was crying. Yes, those pigs should consider themselves lucky to be made into such godly sausage.
That sausage is the best sausage I've ever had the pleasure of tasting 🫡
I live in Los Angeles and I don’t like the taste & quality of sausage here. One day I went to my butcher and he had a few packages of Conecuh smoke sausage. I gave it a try and WOW! So delicious! I may actually order some online now that I’m thinking of it…..
He didn't mention Kelly's sausage lol
On god my familly puts it in everything we can. Goes great in some red beans and rice!
Damn, I wish I could try it since my mom's side is from down there; shame I can't eat pork :(
As someone from TN, I was like “yeah okay, that’s accurate I guess” and then he brought out the sweet tea and I was like “yep there it is, damn”.
My mom would always put so much sugar in the tea that my dad would put lemon juice in it. Whenever i put lemon juice in mine, I make sure not to get much tea, as the amount of juice I put makes it orange.
Every shade of brown…
Yep.
Only sweetened tea, not tea flavored syrup.
Yo, Louisiana is so accurate to us. It’s not spicy at all, but everyone else can’t take the slightest bit of spice.
lol 🤣🤣🤣
As someone who lives in Tennessee, I can say that the part about all our food being brown is spot on. My mom sometimes makes fun of my brother for only eating brown food.
As a tennessee man, I have only just realized that.
My Southern mom's idea of breakfast when I was growing up: Sausage (link as well as patty), eggs, scrapple, grits, hash-brown casserole, red-eye gravy, biscuits and a shitload of butter. Supper was always a LOT of meat and starches. It's a wonder I made it into puberty without suffering a massive coronary.
Scrapple?
I thought that was only a Philly thing?
@@ladyagnes9430 - Yeah. Same here. I grew up in Philly and we had scrapple a lot!
@@vegasrenie I'm in the North Side of Pittsburgh and scrapple is eaten here, as well. I actually ate some scrapple before I went to bed last night.
Thanks, now I'm hungry.
@@ladyagnes9430 My father's family was from Germany, my mother was raised in Tennessee. As far as I know, neither ever visited Philadelphia. And I refused to eat scrapple. It's nasty.
Haha can confirm TX was accurate. I remember being little and visiting Seattle and ordering cream gravy with my fries and the girl was so confused. She was like uhhhh I can make you some brown gravy. That’s when I realized not everyone uses cream gravy as a condiment 😝
As A Californian who has tastebuds from the 50s i asked for gravy on my fries, and was given Cream gravy, and was bewildered . I thought that stuff only goes on Biscuits of chicken fried steak.
That’s funny, I grew up in Texas in the 80’s/90’s and we never had gravy on fries until I visited Vancouver BC
@@hellypurcelly my grandfather started us on using the gravy at Dairy Queen as a condiment, he also added some ketchup on one side so you could double dip! At home we always had mashed potatoes with our Chicken fried steak.
Wait you went to Seattle?? You didn't need to leave the country 😂 😂
Ma'am. Gravy is a beverage.
"I thought I smelled blasphemy"😂😂😂😂
😂 I’m from Louisiana and that is every friend I’ve had over for my Mom’s cooking! Like straight up! Even growing up in Louisiana I’d go to a friend’s house and everything was bland AF! 😂
as a floridian im disappointed you didnt include gator nuggets in the sampler, that "tea" made me laugh so hard
I'm a Pennsylvanian, I heard "Gator Nuggets" and now I want to fly over to Florida and get some because damn I'm hungry
@@akidafloof Dude I live in Florida and don't know any place that even has gator anything to eat. Though maybe it's just because about a third of my household dislikes seafood and I can't drive.
@@kaelanmcalpine2011 You have to go a restaurant that specializes in southern cooking, or even Publix has frozen Gatortail ,some of them not all, theyre in the little frozen freezer next to the seafood/meat departments.
Tennessee is 100% accurate. I’ll show some love to some fellow states. Mississippi, Alabama, and Arkansas also got some bomb bbq and fantastic sweet tea🤘
As a Memphian, Rendevous and Memphis BBQ (which is in Southaven, MS) are my top 2 BBQ restaurants to go to.
But I am hoping to go to Alabama and try Big Bob Gibson
@@KamsPoliticalPredictions I’m a big fan of Cozy Corners about a block away from St.Jude.
Also, if you’re heading over towards Alabama, if you can make a bit of a detour, head over to Scott’s BBQ in Lexington TN. They smoke the whole pig old school style. Their chopped pork is extremely tender. Definitely worth a try if you can
@@KamsPoliticalPredictions Big Bob Gibson, worth the trip!
Yeah I’m from northwest Georgia and we are more in line with Tennessee on this one.
@@AAblade7 we are in Chatsworth GA. Yep, we do love our sweet tea and bbq!
This is too funny, love the East NC vs. West NC BBQ comparison. You may be confusing Virginia with Northern Virginia, they aren't the same :)
The bag of five guys fries is legit!
My family of 4 can split a LARGE at the restaurant and still have enough to bring home for later 😂🤣😂
Everybody from Florida knows that Snapper woulda had a side of cheese grits with some bread rolls....but that Gator cup is sooooo accurate. Even growing up in South Florida we had that cup
That set up was so good! I literally LOL'd when he said, "rum." More appropriate, though, might be if he said, "bath salts."
Hush puppies instead of bread but yeah
From Florida, definitely would not have a side of cheese grits. Roasted red potatoes are the go-to.
Gator bites, Grouper & blacked mackerel. With tomato & cucumber salad, red potatoes or rice & key lime pie.
Facts
But if it was south Florida it would have been blackened grouper sandwich with fries coleslaw and half&half tea half tea half whiskey
As a Floridian, I can't be mad, that was 100% on point 🤣 You can come to the fish fry.
Yeah, that was kinda hard to argue.
Glad Florida was counted and well represented. So tired of hearing that it's just a piece of Long Island that broke off during the last ice age...At least everything North of Tampa is Southern.😆🐊💕👍
@@greatmusicfan57 Lol, Georgians will fight you for less.
Don't mess with Florida Man
The rum was a fantastic ending. Lol
I am laughing so hard right now, MATT! Someone is finally understanding us Floridians! You better ask what that drink is first before you sip it! Ha ha
Grew up in AR where yes cheese dip was invented (look it up), worked at the pickle factory the summer I turned 16 and could drive to the next town and where dried pickles ruled til the dinner burnt down, and lived in most of the South so this is regionally spot on especially the BBQ . Never had Burgoo but when I googled the recipe the first line was to Brown the MEATS, yeah I'm a little scared
Frogmore stew is not always called that here in SC. Lowcountry boil and Beaufort stew are also acceptable names. The 30 people thing is on point.
Thank you for that. I was wondering if I should be ashamed of myself for not knowing wtf frogmore was
Never heard heard the term frogmore stew. I've only ever heard it called a Beaufort stew or crab/shrimp boil. Although usually I just take the potatoes and sausage and let other folks have the seafood. Never been a big fan of seafood.
What goes in it?
Ahhhh, thank you for the clarification. I was only familiar with lowcountry boil
ohhh, they were talking about lowcountry boil! and here I was thinking we were being misrepresented
As a Canadian who has travelled through the south, I'd say Matt is spot on. I've asked some of my hosts, "what is in this" (whatever this was), and I usually got back "never mind its good, eat up"
In Kentucky with the Burgoo, you'd come more getting an answer if you ask What's not in it?.
As a Southerner who has traveled the length and breadth of the south... this is incredibly accurate, all of it.
The Cajun, Conecuh, Florida and North Carolina ones especially.
Edit: And the five guys fries... the small is like a 16 ounce cup full + the bottom of a lunch bag, medium is a 32 ounce cup and the bag filled up half way, large is a 32 ounce cup and the bag filled up like 3/4 the way up. If you get and meal with a large fry you're going to be spelunking for your burgers
As a proud native of the South, I can attest that he ain’t lying😉 (Love your videos and wish you much success!!!)
My father's family is from lowland South Carolina. Traditional dinner there would be fried chicken with steamed white rice smothered in a milk based chicken gravy made with the last drippings after draining off the frying fat and some of the seasoned flour used to coat the chicken before frying, along with buttered steamed okra, and buttered butter beans (lima beans), with pecan pie for dessert.
Tennessee 100% accurate. 🤣😂🤣😂.
Ribs are a side dish here basically.
I could eat ribs for breakfast!
And mac & cheese is a vegetable dish
Then give the babies the rib bones to teeth on.
Almost every good food that comes out of Tennessee is brown, and I am about that. Even Nashville Hot Chicken is brown if it's hot enough.
Ribs are life 🐖
I’ve lived all over the South, and was able to relate/recognize all of this. From Tennessee’s obsession with sweet tea to the East-West NC BBQ rivalry, everything was spot on.
Being a Virginia native, that was beyond perfect.
Same here, down to being from VA too lol. To this day I hate driving through NoVa and Fredericksburg to get back down to Hampton lol
The "I got stuck in traffic" was perfect.
My time in VA, basically, the only square meals were 5 Guys and Papa John's. Or Rallys. Of couse Chick-fil-A.
VA is almost completely devoid of a culinary identity.
@@dpwellman We have a culinary identity, but you have to know where to look.
@@samanthamyers4267 Besides hams and peanut brittle?
I’m a native Kentuckian. I hadn’t heard of Burgoo until I was an adult. Still haven’t tried any. Your Tennessee fry fest sounds more like what I’m used to. Keep the videos coming. I really enjoy them.
As a Kentuckian, same. Kentucky and Tennessee are so similar. Billy Ray Cyrus has a song called Tenntucky for a reason
The South Carolina guy should have gotten into an argument with the Georgia guy: It's Frogmore Stew! - No it ain't! It's Lowcountry Boil!
Give Matt all the Oscars
Amen
Yes 😂 every single one
Let’s start with a towel for all that sweat
Lol, including Best Costume Design. That took quite a bit of time. Great job Matt!
#TRUEWORDS
#FACTS
"I don't know how to cook for less than 30 people" my wife loved that part and it's very accurate
Born and raised in Tx and moved to Florida about 20 years ago and I approve this message.
I love frogmore stew!! It’s so much fun, especially when the rest of the family doesn’t expect it
I’m a native Floridian and I literally almost fell on the floor laughing at the rum
Same it really do be like that a perfectly normal meal washed down with straight alcohol
@@A_Terrible_Person, but bro, where tf was the gator stew/chowder at?
I like rum and I like Florida. Need to try to go next year.
I was surprised there wasn't at least 1 Cuban dish involved though
Jax here, they nailed it.
As someone who is from Georgia and more specifically the Vidalia sweet onion region living by one of the biggest producers of them I can say he accurately stated how we use onions in everything and I’m proud to live by Vidalia which is known as the sweet onion city (everything including the local hotels has sweet onion in its name and we even have a sweet onion festival)
I MUST MAKE A PILGRIMAGE!
I love them Vidalia onions! 🧅 😁
I tell my kids: that's just a sweet onion...THIS? THIS is a VIDALIA ONION. There's a difference 😂
Greetings from Mississippi
And he pronounced Vidalia correctly!
"Heh, they have an onion festival."
'We have a GARLIC festival an hour away.'
"True."
This was so funny. I thought we were in for a “Bubba from FOREST GUMP” list of how to use Vidalia onions. Seriously in a salad is the only way. You’re wasting it otherwise.
Im from GA, but my grandma on my dad's side's family is from Conecuh County, AL. I'm just glad to hear the proper reverence placed on that delicacy.
As someone who was born and raised in Arkansas I can confirm it is called cheese dip and you cannot change my mind and it’s brought to every single family dinner/ cookout
My mom was from Oklahoma. All of us kids were born and raised in Los Angeles. She still was a fantastic country cook. Our house always smelled the best in the neighborhood. Walking up the driveway to the aroma of her fried chicken...oh my goodness.
Oklahoma cooking is its own style.
@@janitorhoseph9449 I lived in Alabama. It's pretty similar.
I was sad when he didn't cover Oklahoma but it's basically Texas so it's not totally unrepresented lol
@@randomsketchystuff5572 From a country the size of South Carolina (or Ireland) it's refreshing to see the US is really a collection of states and regions and not just one amorphous blob. 🙂
@@randomsketchystuff5572 please don't ever say that again oklahoma been tea bagging texas since 1907
I loved Florida, but you could easily do a South vs North thing with us. The Cuban food down south is amazing, as is the stuff you get throughout the rest of the state.
Agreed! The more south you go in Florida it turns into north Cuba😂
Florida, the only state where the more north you go, the more southern it gets ❤
Years ago I travelled through Florida and decided to try some Alligator meat ( tasted like chicken) and the waitress gave everyone sweet tea without bothering to ask . Best damn tea I've ever had .
As someone from North Florida we might as well be different states. But I don’t want us to split because central and south Florida is where all the tourism is.
@@masonpyle5929 I like to stay up north when I go th FL. Pensacola and Destin are my happy places.
New York and New Jersey would just be different forms of Italian food. Pennsylvania should be two guys fighting over whose sandwich is better. As much as Philly Cheese Steaks are good, we all know that Premanti’s brothers is the superior heart attack experience.
Thanks for doing a TN supper justice.. the Tea! Love it
As a very good Southern Virginian cook I can certify we ain’t being recognized accurately here! 😂😂😉 lol
As a Louisiana native, I feel very called out, because I have drank hot sauce from the bottle, and I do prefer my food on the spicy side
It's not properly spicy until the cook needs HAZMAT gear to handle it! 😁
Well I mean in the South hot sauce is a beverage. Just like ketchup is, and...really any sauce is.
I didn’t even catch the hot sauce first time around 🤣 I guess it’s just the normal thing for me 🤠👍
Same
Born and raised in Louisiana hot sauce
For once, he got Florida spot on… “that’s rum 😬”
Nothing wrong with rum. All the coastal areas of south bordering gulf use it too and even eat similar stuff to Floridians. Also who doesn't love keylime pie?
When he said about Florida, "You can't all be crazy, right?" I was thinking "Bless your heart."
@joelgray4403 a little crazy keeps it interesting and fun 😬😬
Which sort of explains Florida in general... 🤣
They're not all crazy
just alcoholics
Edit as someone from Louisiana we have drive thru daiquiri shops. So I can't really say anything
I’m glad you recognized the TRUE barbecue of NC - eastern style!😂
Matt Mitchell is making me laugh every day & I appreciate it!!!
The hog sacrifice for Conecuh 😂 (but also 100% accurate)
"I have some water." my absolute favorite line so far, Matt! Yes, of course I'm from Louisiana. Thanks!
Same lmao
Spot on choosing burgoo for Kentucky, but you could also have had fried chicken with a side of mashed potatoes and cream gravy. By the way, that chicken doesn't need any stinkin' buttermilk brine. Just dredge it in seasoned flour (glour, salt, pepper) in a brown paper bag and fry it in a combination of lard and bacon grease. Drain off most of the grease, add some flour, brown that, add milk and watch gravy-magic happen.
It's fun seeing all of the southern things. Thanks for the channel. Best explanation for it all. I wonder if a northerner will make an "answer" to all of this southern stuff. 😂😄
As a Virginian, I’m shocked at the accuracy. Side note, the fry bag wasn’t big enough. 😂
Or greasy enough
Those fry bags because of the grease. Can be used to heat the house for days.
You know VA has been world famous for ham for 400 years, right?
@@VAspeed3 I'd believe it. We have some big hog farms and the amount of recipes for ham/pork..... mainstay of Southern Cooking
@@VAspeed3 yes, but when you've been stuck in I-95 traffic for 27 hours, all you've got time for is stopping at 5 Guys.
God, I hate Springfield...
As a south east asian, i would really love to do a culinary trip around southern NA. They seem to have a lot of personality in their recipees.
Bring some Pepto and an AED.
Also try the Asian food as it is Americanized for American tastes so it looks and tastes different. It fascinates me.
Hopefully one day you can, each state down here really does have its own distinct personality and pallete
It's better than most of the north. Northern city food, cuisine is cooking the same three meat in different ways. Bring a bowl of turtle soup, and a southerner will join you. Bring it up North, and they will look down on you.
Beware of Texas tea. It's essentially diabetes.
As a native of Western North Carolina who went to college in Eastern North Carolina I have to say..... @Matt Mitchell YOU NAILED IT. I became a "blasphemer" in 1981 when I sat down at Bledsoe's Chicken 'n Pig in Dunn for the first time. I was hooked on Eastern style BBQ even though Lexington style was mashed up and fed to me as a baby.
I love your work!
As a Louisianian who doesn't like spicy foods, yes, this is true to life down here. My husband has no tastebuds left. I am sure of this.
nah, just passed his heat threshold to notice other flavors behind the spice. Take him to a place called Pepper Palace, you can sample ALL the sauces.
@@sessy01 He can sample. I can watch and probably still feel the spice. I'm such a spice wimp. Lol!
I said it before, I'll say it again: one person's mild is another's HAZMAT! 🤣
My mom used to be an at-home nanny and would cook for the kids she watched over. Except she forgot that they are young kids who have never eaten her Cajun spicy cooking before. So she would stare at them confused at why they would open their mouths to try and breath in the air to cool off the spicy ness of her food 😂. And as someone who was raised on her spicy cooking, whenever someone comments on a food being spicy for them, I would always look at them confused cause it would be bland to me 🤣. God Bless Cajun cooking
As a native South Carolinian, we call it Lowcountry Boil and your fingers will smell like shrimp and seasoning for daysss but it’s a classic
Well in Beaufort, it is called Frogmore Stew
Well, in the midlands we call it Beaufort Stew 😂
Weird. I always heard it called "Frogmore Stew" when I lived in Charleston. I didn't start hearing it called "Lowcountry Boil" until after I moved away and then it was only called that on cooking shows on tv.
We do it in coastal GA too. Best summer nights
Low Country boil in the Savannah area too. Pretty sure you just throw every sea creature that isn't a fish into the pot.
Way to nail that ending too! Great job!
🎉 greetings from coastal Mississippi. As a Cajun, I know how to cook ,serve and eat😂
The fact you used Crystal hot sauce for Louisiana brings me as a native so much joy.
I'll take Tennessee's supper, thanks.
Lived in NC for a while. You nailed the BBQ quarrel here right on the head.
Also from my limited travels, I think the sentiment of “I think this meal might kill me, but what a hell of a way to go!” is fairly common across most of the South in general. 😁
Appreciate the fact you represented Florida in Gator colors and Albert on the tumbler! GO GATORS!!
As a North Carolinian in the middle of the state, yes, that's accurate. Love that we got split. Waiting for NC, I was wondering if it was going to be eastern or Lexington style barbecue. Some of us call the western style "Lexington."
Just went to Lexington to visit my Grandparents. The bbq was solid but I dont care for that red slaw.
Yeah I use "Lexington."
Was raised north of Charlotte, migrated to Raleigh for school and now live in Durham. I am a rarity in NC. I like both styles.
@@retiredump7038 Same dude, both styles are great and i don't even hate the mustard based stuff they make in SC.
@@kaminsod4077 as a native Alabamian, the mustard based stuff is great, and that’s what we generally think of over here as “Carolina style” BBQ.
As a Louisianan, I can confirm we are not human.
I eat everything with hotsauce lmao
SC, here. Corn muffins, pork chops, collard greens, maccaroni and cheese. Jalapeno pepper juice and peppers. BlackBerry dumplings. Sweet tea.
How have i not see your video's before??? your hilarious!!!!!!!
Burgoo! 😋 I figured you’d either mention burgoo or make a squirrel meat joke for us. Turns out you did both! 😂
Fried squirrel is tasty.
that's talent 😉
I grew up in Kentucky from birth to 18. I've never heard of burgoo. Is it some sort of Lexington or Louisville concoction?
@@shawnbasil1600 We called it vegetable beef stew in our house, but it’s basically poor folks stew where you put in whatever vegetables and meat you have on hand. You’ll find fancier versions in restaurants, though.
@@shawnbasil1600 Western Kentucky. Owensboro, basically.
Okay, watching this actually made me want to get the Tennessee meal. Luckily I live in Tennessee and it's a small town so I don't even have a 4 minute drive ahead of me.
I've been reading frogmore stew and didn't realize it! I think my dad just calls it a shrimp boil or something but it has the sausage, the corn, the shrimp, the old bay
I can feel these videos bringing out my inner west virginian. Sometimes when I'm talking, random southern slang will slip through unintentionally. I'm not even around my southern relatives that much. Maybe it's just from hearing it a lot as a kid.
I’m from Louisiana and it’s so true. I live in nevada now and when I have to get food for the office, I always have a look of disdain for those ordering non spicy anything. “Oh, I forgot - you’re one of THOSE “ 😅
The part where his shirt is covered in sweat is also true .
I am so sorry that you moved from Louisiana to Nevada. The only thing more abrupt than moving from the humidity of Louisiana to the desert of Nevada is moving from the food Paradise of Louisiana to the food desert of Nevada. But you enjoyed that In and out Burger that's good.
Oh yes! I’m a Louisiana native in Czech Republic. Not near any coast. The fish here are carp. Oily and bony and nasty. And that’s what they eat for Xmas. My kiddo is fully indoctrinated, though. Shrimp and grits, blackened fish, homemade poboys…
@@brownstonecustomcabinetry5309 it was definitely a shock the first year when I didn’t see any condensation on anything! Cold water bottles just dry - no sweat. When I brought my daughters back to Louisiana recently they totally freaked out when they saw that. “Why is there water all on the outside of these bottles? “ It’s so strange
@@traceysedlakova4383 You could probably open a restaurant over there, if you wanted to do. I lived in England for a time and cooked for people and they were just amazed by the flavors. They don’t know what they’re missing. Of course I didn’t make it too spicy though .😝 you can seriously lose your audience that way. Ease them into the indoctrination of good food
Your delivery of “It’s rum” was perfect!
Holy crap! I live in Jacksonville Beach, FL and LOST IT when you got to the end of Florida!