Brit Reacts to Chinese BBQ Chef tries Texas BBQ for the First Time
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Chinese BBQ Chef tries Texas BBQ for the First Time Reaction!
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The amount of times I have seen you react to Texas BBQ! Someone get this man a flight to America, he needs to try this!
He's the type of person who needs to be here
@@daenerystargaryen9829 He'd fit in perfectly in the US, wouldn't he ? ♥ 🤍💙
Can't promise Texas BBQ, but I would be happy to host Lewis and take him to try St Louis style. Really close, and really good!
you took the words right out of my mouth
Lewis, the UK does grilling, not barbecue. Barbecue requires 14 to 16 hours. Grilling is what you do over hot coals in your backyard in 30 minutes.
💯
Thank you so much for pointing this out!! I live in north Texas and hear people from different areas say bbq when referring to grilling all the time!! It’s a totally different process with a totally different end product!!
Some call it smoking the meat.
@@christinezehnle7552
Smoking and BBQ are two different things.
The temps when smoking are extremely low while BBQing starts at around 250 degrees.
Although they're kinda close they aren't the same.
Smoking meat was a way to make it last longer when there was no refrigeration.
Jerky is a good example for smoked meat it's just carried to the extreme.
The idea is to remove the moisture in the meat so it doesnt spoil as fast.
While BBQ doesn't do a thing to avoid spoiling.
It's a common misconception.
I would guess for the most part you're right.
There's a guy that has a TH-cam channel that BBQ's on a Franklin pit and he lives in England.
And if I remember correctly he bought the pit in England somewhere. Having it shipped from the US would cost a bundle for something that heavy. Of course he paid for the shipping in a roundabout way since I bet he paid a bundle for it.
You can tell that man absolutely LOVES what he does. He’s glowing just talking about how they do it. I just love his energy, attitude humor… that’s one hell of a man.
I think that’s why Jack started speaking in a English. I’m sure he was worried about making mistakes so didn’t try too much at first. Hall way through the meal he’s suddenly speaking full sentences, looking very relaxed and smiling. I swear, this guy could put anyone at ease with his energy and warmth.
From Texas here. We love and respect the meat. We will let the meat take as long as it wants until it's done. Can't tell you how many times I've done all night smoke sessions for dinner the next night.
Also, the reaction from people taking that first bite is extremely important to us. We want to see you have a foodgasm.
I'm in Kansas City, but yes, especially brisket, low-n-slow. Then the long rest afterwards. I plan at least 20 hrs.
Wait till he tries brisket
I love this! Two chefs from different cultures and countries sharing their passion for good food.
17:45 - We call that a "grill" in the US. Grilling and BBQ are two different cooking methods.
Grilling: Cooking is short, hot, and fast, using thin cuts of meat, and no smoke.
BBQ: Cooking is long, low heat, and slow, using thick cuts of meat, and lots of smoke (from the fuel, not from the meat burning).
True but also if you are going to a barbeque, they are probably grilling.
Spitfire BBQ in Bristol UK is 2.5 hours (140 miles) from Nottingham UK. The owner trained in America and they use wood for smoke and heat.❤❤
Couple of weeks ago I sent an email and I was gonna suggest a place called Hickorys. Best part is their menu which has vegan options... Pickles or fries. I was thinking that they have gift cards we could send and maybe we could get him to try the platter for 2 and do a reaction video.
I wonder if he trained in St. LOUIS MO? It's usually looked over, Kansas City MO BBQ is usually highlighted. Both are delicious.
Lewis should contact Mr. H. He's also a TH-camr from the UK. He has made several trips to the U.S. with his family and is studying U.S. BBQ techniques. He and his wife have top-notch U.S. equipment and are cooking U.S. BBQ in their UK backyard.
I was thinking the same thing. Contact Mr. H.
That's sooo true. He should tag along with the H family and in the mean time try their experiments with the understanding, they know what they're trying to achieve.
I was thinking the same thing that he needs to contact that family.
Dude.... In the south that fat ain't chewy, in good brisket It just melts like butter.
Same in KC and the Lou
There's two types of fat on a brisket. One that will melt away and one that won't,it's tough as hell and you'd never get it to melt. The only option is to cut it off.
Love this video 😊 peace from Central Texas.
"Hey" from the Tampa Bay area of Florida. Hope all is well.
Earlier in life, I'm 68 soon to be 69 years old, I did a HUGE amount of business travel in the USA. Part of my travels took me through 48 of the 50 states and one of the pleasures of traveling in the south was it's BBQ BBQ, unlike grilling, has many methods, styles and tastes. It is amazing and smoking/cooking with wood makes all the difference in the world. Sincerely.
There's Texas BBQ that is mostly with beef and Angus Beef seems to be the the choice of most Pitmasters. Southern BBQ tends to use more pork and the styles and methods are very, very abundant depending upon residency. Memphis style BBQ from the Memphis TN. area of our country is famous for dry and wet BBQ pork. I love both styles and they are distinctively different. Carolina BBQ is another style of BBQ that tends to use beef and pork. Carolina BBQ is also known for it's mustard flavored hash, along with a tomato flavored sauce based hash has, has yet another very distinct taste.
Not claiming to be an expert, cause I ain't, but I do feel confident enough to pass along some BBQ experience.
Here's a recent Video from "Jolly" that I am suggesting ya may wanna view. Here is link:
th-cam.com/video/ncqQphcsDWw/w-d-xo.html
Have fun and be safe.
Just watched this video yesterday and was hoping you’d do this one. You should also do a video of the reverse one. The Texas BBQ chef tries Chinese BBQ.
You need to get a hold of Mr. H on TH-cam. He lives in England and has bought a smoker from Texas.
I have never been to Texas, but I guarantee there are 12 other Texas BBQ places nearby. You HAVE TO have great food, you HAVE TO have great service, you HAVE TO have an awesome atmosphere, or people WILL GO elsewhere, and you are out of business. There are so many options for everything in the U.S. that you HAVE TO stand out to succeed.
That was adorable how he described a charcoal grill , as if we didn’t know what that was. 😂
The slow cooking actually induces chemical reactions in the meat that causes it to break down and become more tender. The smoke makes it taste great.👌
Thats called the Maillard effect.
Google it...I dont feel like posting a novel 😁
Next time you open a tin of beans to cook on the stove, add a heaping tablespoon of brown sugar, a dash or two of Worcestershire sauce, some finely chopped onions and a dash of liquid smoke...you'll happily eat them all alone!!!
And a hit of mustard.
UK baked beans are beans in a tomato sauce. US baked beans are beans in a bbq and molasses or brown sugar sauce.
Unless it's pork and beans where it's tomato in USA as unless it's BBQ or curried beans in the UK
I've been making Texas BBQ going on 40 years now and I'm still learning new things.
Thats one of the things I love about BBQing!!! There's always room for improvement or new technics.
Although those twenty four hour smokes are getting a bit more difficult as I get older.
I've gotten to where I load up the firebox and get the vents set properly and take a one hour nap occasionally.
Just turned 60 and I'm dreading the day I can no longer eat whatever I want.
You know the saying about owning a swimming pool? Well, sometimes owning a smoker is like owning a pool. It's good to own one, but it is often better to be invited over by someone who owns one! haha!
@@spaceshiplewis
Well I do own a swimming pool and you're right.
I couldnt tell you the last I got in the damn thing and that goes for the attached Hot Tub as well. It reminds me of the old saying....A pool is just a hole in the ground you throw money into.
But to your point....I was a member of a BBQ Cook off team for around 4 years and got tired of all the work related to it.
I just started showing up and tossing $50 bucks into the tip jar eating a bit of BBQ and drinking beer.Thats a much better way to go!!!
But I still enjoy firing up the Pit and doing some BBQing several times a year.
Especially when you see the price for a BBQ plate at a restaurant.
Food is the one thing that can bring people from different cultures together. I'm sure he could make some amazing food from his country as well.
22:39 absolutely. Just the other day I tried a new spot and the manager was so friendly and engaging. We ordered a pesto dish and when he found out it was our first time there he went and got two little spoonfuls of the pesto base for us to try before we ordered. Food was bomb and his attitude just made the place even better and I’ll def be going back
Yeah in the US we smoke for hours and not many other cultures do
Yes you can buy a smoker and grills with smokers and such
All about low and slow ( low temp sub 300F)
Yes we do, do this alot as ppl
The smoker that someone mentioned earlier in the Home Depot video is what you’ll want to do this at home.
That, and a great recipe!
11:23 the chewy bit is called grissle here in the usa, fat is soft and melts like butter
My Chef always impressed upon me that every plate that came out of my kitchen had my name on it. We take tremendous pride in our food, including presentation.
There is a place in London called Spitfire. Also you should get with Mr H and Friends as he has his own smoker that they have been learning how to Texas BBQ.
The fatty part of meat is what makes it juicy. I don't eat the fat, but I cook it with the fat.
Love this video!
Not all beef fat is the same. I find some good. Not all
@Justiceincorporated. Absolutely correct. I'm a butcher, in Texas, and I buy specific fat, oxtail fat, so I can render it down and make beef tallow. The fat cap off of ribeyes and brisket works just as well.
@@aaslt175 prime rib seems to have a different kind of fat. I don’t make tallow but guess it would work.
Yep, a little bit of gristle on a steak is good. 🥩 😋
You can do barbecue at home on a Weber grill- gotta make sure your heat source is on one side meat and ventilation are on the other, keep airflow low but circulating. Getting a charcoal reservoir is a good idea. I’d recommend a beginner starting with pork ribs as they’re fairly forgiving.
This is the right answer. The Weber kettle will do everything and is much cheaper than most smokers. Some of my best BBQ has been on the Weber Kettle. Plus, you can get all kinds of cool accessories for the Kettle such as Rotisserie and Santa Maria style attachments. it's a great way to learn how to smoke and make amazing food.
The biggest thing about using a kettle type pit is using some wood chunks with your charcoal.
You can get a pretty close approximation of pit BBQ that way. Soaking your wood also helps with the smoke but you have to be careful not to over do it. When BBQing in a pit you want clear blue smoke not billowing white smoke. That white smoke will make your BBQ bitter.
It wont be perfect but it'll still be decent.
Oh....chicken is another good meat for beginners.
It's hard to screw up chicken,just put a temp probe in the breast and you can put one in the thigh as well.
They sell wireless probes that work well.
You know pit bbq was originally cooked in a pit in the ground with the heat coming from the top and bottom for days
@@christinezehnle7552
Still indirect heat.
And smoke wasnt a major factor like it is today.
I've BBQing for 40 years and cooked in many BBQ cook offs so I think I have a pretty good idea on how it works.
@@TrulyUnfortunateexcellent tip about watching the smoke color; that billowing white smoke always gets me off my ass to check on things because I know somethings off.
Doing Chinese bbq isn’t easy either. The problem is that the smoke source is very wet and it doesn’t work very well. We tend to use wet tea leaves over wood which somehow creates a mess of ashes that are just sticky and nasty. A Peking duck is the pinnacle of Chinese bbq as it takes so long to do. Although the wood tends to be peach or pear which aren’t very good woods to begin with as they don’t last. American Chinese bbq chefs are however adapting to harder woods like post oak. I myself made Peking duck a couple of times for holidays but only for holidays because it takes forever to do.
I truly hope you get to try American/Texas BBQ soon, Lewis! But BBQ is made all over the USA. You must try Cajun food in Louisiana, all the Southern foods, the Italian foods (including pizza), Hawaiian BBQ, the array of seafood, and so much more!
You need to hook up with Jolly! Since Josh is taking off time to be a new daddy, you should pitch an idea to Ollie! Maybe you can be Ollie's temporary sidekick, and he can show you around his favorite stops in America! Isn't that a great idea? ❤
Glad to see your comment. I suggested last week that he contact Jolly to accompany them to the U.S.
Don't sleep on Chinese BBQ either, it's straight fire!
Hell yeah it is. I know a place in ATL. It's to die for. Yes, I won't mention them because it's like a fishing spot.
Nothings better than barbecue cat. Just as the haitians in ohio.
@@njd4291 gatekeeping is crazy. I tell everyone to try my favorite bbq place here in Dallas. Hutchins 😋 everything’s great but what sets them apart is no matter what you get. You get unlimited peach cobbler, ice cream and either banana or vanilla pudding. I’ve waited an hour in that line before. Worth it.
@DansBuddhaBodega you are an idiot. I'd put money down that if you heard of a random homeless person eating a cat, you wouldn't blink an eye. Oh wait, the media wouldnt cover something like that because it doesn't fit their agenda.Why aren't you referencing the dude from Cali that was spotted walking down the street gnawing on a human leg.
Both Chinese and Korean. I prefer Korean and all their sides. 🔥
Hospitality and Owners Greeting repeat customers are KEY in US Restaurants. At least it is for me.
You need a smoker, not a grill for barbecue.
Grills are good for burgers, steaks, veggies, hot dogs... that type of stuff.
For brisket, ribs, high quality sausages...you need the smoker, low and slow, start it in the early morning and you get to have it either in the afternoon or evening, depending on when you get them on the smoker.
It is an expensive addition, good ones for homes, are often $400-$800 here in the USA. Not sure what the prices for the UK are.
@@WolfsDE you can certainly barbecue on most setups designed for grilling. It just requires some fiddlin and knowing how fire, air, and smoke interact.
There are cheaper and do-it-yourself smokers that work well enough. You don't necessarily need to invest in a super great smoker just to try it out.
Traeger smoker will be smokin all types of meat this weekend. Chicken wings, chicken breasts, brisket, burgers, and sausages. Nephews have a sandlot ball game this weekend. I already have things in the works. Going to start cooking the brisket tomorrow evening. Gonna be a long night. Well worth it for the kids.
Lewis, if you slow cook it correctly in its own juices, the fat is the tastiest part of the meat, and yes, it cuts like butter. So yummy. If a meat is smoked well enough, you dont need dressing to cover it up. It's perfect on its own.
American cooks and chefs take a special kind of pride in the food we put out. Chefs always maintain certain flavors and techniques. Home cooks will always try to one up themselves when possible.
15 years ago brisket was cheap relative to other beef cuts. It was cheap because it's not nice. The serious process, the binder, the rub, slowly smoking for so many hours. That's how much work it takes to make brisket good. It does work.
It was cheap because the economy was better. Brisket is fine cut
@@christinezehnle7552
Not really.
As long as you cook it properly sure but it requires low heat and a lot of time to get it right.
Back in the day they damn near gave it away.
The Ranchers gave it to the ranch hands because it was big enough to feed a lot of people and it didnt sell well because it was so tough when not cooked properly.
This is one of those things that really shows of a cook/chef's skill. Anyone can make filet mignon taste good. It takes a great skill to make a shank, a brisket, or chuck come out juicy and tender.
@@benjaminkeller4314
No doubt.
It takes experience to smoke a brisket but it's not really all that difficult,it just takes time.
@@TrulyUnfortunate most things in life aren't difficult if you know how to do them. But to say smoking a brisket isn't difficult is a bit of an injustice to the skill required. Trimming of the proper amount of fat cap, getting the right ambient temperature, what, where, and how to cut the finished product require the skill and knowledge to do so. Not difficult is following directions on a box of Mac and cheese.
Well, this made me hungry, thank God I live in Texas, BBQ TIME
you can tell this man takes pride in his craft
Same I think I could live on both Mexican and Texas BBQ! ✌️
If you have to fight your meat, it wasn't properly cooked...
My family BBQ pit is made from a thick metal pipe. It's 8 feet long and 4 feet diameter and 3/4 inch thick to better retain the heat. It has 2 layers racks, one above the other the whole length with an offset smoker.... We smoke brisket for 18 hours at 250* F....
Barbecue and Mexican food!
Agreed. The best.
You can get a small smoker, but know that you'll have to really watch the temperature on those smaller smokers. Also know that British butcher meat is very expensive. Also, also know that you'll have to wake up early and go until dinner time. One of your fellow Brits React channels "Mr H and Friends" got a smoker and he finds out that it is a lot of hard work early in the morning and it takes time and patience and lots of practice.
Here’s my husband’s recipe for ribs
On bone side, remove the “silver” tender. This help hold ribs together so you want to get rid of it. Rub with mustard and spices (I can send you some or see if you have bbq spice). Cook on grill (medium heat) for 2hrs. Remove and soak in apple cider for 15mins then put back on grill for 2hrs. After that, turn grill to smoke and smoke for another 2-3hrs. Ribs will pull off the bone
You'll have to send the cider, too, because cider here is not the same as cider there.
You shouldn't use charcoal in a smoker. Wood is what belongs in a smoker. Charcoal is for grilling.
Charcoal is a great way to get your wood burning.
Having coals from the get go makes it way easier to get that wood burning properly.
your question about the fatty part: that's what the pitmaster means when he said , "it wont render down". Fat that "renders down" just means that it slowly melts into a jello-like texture (that's why it jiggles) that is full of amazingly savory beef flavor. The flavor and juiciness of any meat is in it's fat. When the fat is tough and chewy it's because either the meat was not trimmed properly, or it wasn't allowed the time to render down... cooked too fast. or both.
The slower you cook it. The more tender it is. My dad was the brisket king. He smoked it for a couple hours then cooked it over low heat. It would melt in your mouth. Btw we’re Texans.
At home i have a charcoal bbq, gas bbq, blackstone griddle and a wood smoker. They are all pretty compact (not the smallest versions, but not huge). We also have a large toaster oven, a double air fryer and an instant pot in our backyard setup. I want a wood pizza oven.
You can also use a oven at 275F or I believe that 135C for you. . You can use a bbq sauce you like . Meats are best if cooked slow.
2 1/2 - 3 hours. Just line the pan with foil and wrap the meat in foil.
After baking unwrap and put on sauce, cook another hour or so uncovered till the meat is tender.
It's easy and smells so good while cooking. ..
So where are you getting your smoke profile?
If you're not using wood you aint BBQing!!!
You're just slow roasting.
I will admit to cheating if I dont feel like managing a Pit for 12 hours when making a big Brisket, you start it on the Pit for around four hours and finish it in the oven.
You really cant tell between a long smoked piece of meat or one smoked for four hours and finished in the oven.
But thats only for a Brisket. Chicken and ribs can easily be done in four hours on the pit.
The only meat that’s only good when cooked fast, is 🥩 steak. It must be done right or you ruin the meat.
@@MelNel5
Yep....I wouldnt make a Wagyu steak over low heat EVER!!
I want that fire as hot as I can get it!!
It shouldnt take more than 5 minutes per side on say an inch and a half thick Wagyu steak.
@TrulyUnfortunate sounds like you're lucky to have a place to do so. I now live in apartments where we can't have bbqs or pits in California. I don't miss the smoke. I no longer drive, so I do it in the oven. No one complains, when they visit and I love it's easy..It always disappears quickly.
@@27lynn
Yeah....I've been there myself.
I never did any BBQ when I lived in an apartment hell I hadnt started BBQing yet.
The only way I could even grill something would be to drag my small Weber downstairs and back my truck up enough to fit the Weber in front of it to grill a few steaks. Yeah, I dont miss living in an apartment.
You should react to “ The Brits” trying Kansas City style bbq.. you’ll enjoy it
I'm with you thats the best. Since moving back here i have no BBQ place I can get to . However they had a Kanas BBQ at the store to put in the oven. The problem is they go so fast it's hard to get. Now they switched to St. LOUISE . I tried it once but sticking to Kansas. Hoping they bring the kansas back.
In the meantime I make do making shredded pork in the slow cooker for BBQ pork sandwiches...
.
I can't wait for you to try US BBQ baked beans. An entirely different critter to what you're used to.
Answering your question on what we smoke BBQ at home on, I have a pit boss pellet grill smoker, an Oklahoma Joe offset stick burner, a charcoal grill and a portable ninja woodfire oven. I've used all of them multiple times to cook all kinds of barbecue. No matter what you're using barbecue all comes down to managing heat and air/ smoke flow. Anybody can get into it if they have enough free time to practice and humble enough to make mistakes and learn. That, and a good wireless thermometer setup.
I've got a MAC Two Star General pellet pooper and it does okay.
Still doesnt compare to real pit BBQ but it's decent.
The best thing I can say about it is you dont have to manage your fire all night.
Lewis, what you’re talking about with a grill and charcoal is called “grilling” in America. When we say barbecue, we mean smoked meat like in this video.
To be fair many Americans outside of the south mix up grilling and barbecue as well. 🙄
It's not called grilling everywhere in America. What Texas calls bbq some call slow cook smoked. Soooo
@@lucydotgAnd the south mixes up smoking with bbq
@@christinezehnle7552 isn’t smoking more of a preservative technique for like, salmon or jerky? Like something you’re going to eat a couple months later, not feeding the tailgate hot.
You can buy a small smoke box for your charcoal grill. Then get some good mesquite, apple or cherry wood to wet & put in it. Close the grill lid with a fewer coals so you can cook it longer. Add coals as needed to keep the heat around 300.
My smoker is a 30 gallon barrel with a firebox attached, made it myself.
I know that there's an American barbeque restaurant in London. I think I saw it in a Jolly video. I make tender pork ribs at home in my oven. You cook them at about 300 to 325 degrees in a foil covered pyrex casserole dish for about 1 1/2 to 2 hours. The ribs are seasoned first with a simple dry rub and the dish has about an inch of water and red wine vinegar in it. Afterwards, you can grill the ribs or just cover with barbeque sauce for 1/2 hour at 425 degrees.
You Should Try Spitfire BBQ RESTAURANT IN ENGLAND LIKE MR H AND FRIENDS DID THE PITMASTER TRAINED IN TEXAS BBQ RESTAURANTS DO YOURSELF AND YOUR VIEWERS A FAVOR AND TRY IT ON CAMERA FOR US TO WATCH...... PLEASE
We have a grill/smoker it’s a two set where the smoke box is detachable. It was about $200 4 years ago. The size of a propane grill but it’s great for charcoal grilling and/or smoking foods. It’s called: Char-Griller Pro Offset Grill and Smoker
See if you can get one when you move. It’s not the top of the line but it works great especially for those who are still kind of beginners.
I lived in Texas for about 5 years. It has the best bbq in the world. I now live in Florida. Not nearly as good. IMO. So come to TX and enjoy. Everyone is very nice in the South in America.
Food is a universal language that we all speak !
Anytime my family gathers , lots of food soon follows 😂
You are right about mixing things. I like cole slaw, but cole slaw is really good when it is mixed with the meat, especially the pulled pork. Take a bite of pulled pork with cole slaw on top and it is a perfect mix.
6:59 I had visions of a breaking bad sort of thing; where the expert cook of Texas is brought into the UK to show them how to cook their product properly.
Yes you can buy a small smoker!! Webber grill makes one, the thing about cooking BBQ you have to cook it low heat and slow. So with the home smokers the wood goes on one side and meat in the other so the wood burning heats the meat from the side.. it hard to explain but you cane google it
The smoker my family uses is just a big steel barrel with some vents and holes for racks to hang stuff. Get some hot charcoals at the bottom of the barrel and add some chunks of hardwood (cherry, apple, mesquite, etc). Hang your meat near the top and put the lid in to choke the fire out (not enough air in the barrel for the wood to combust so it produces a lot of smoke). We try to keep the ambient temperature around 260-290 degrees F and slow cook like that for several hrs. Often times we need to heat up another batch of coals... and after the smoke has done a good enough job we paper wrap the meat and put it back on the rack to finish. The meat is done when it's internal temperature reaches about 202 degree's F.
My late mom used to make ribs every once in a great while. They were fun for me, as a kid, to eat, because it wasn't a breach of etiquette to pick up the rib with my hands and gnaw the meat off the bone. They were delicious. We never used any sauce other than the spices she seasoned the ribs with before baking it.
Here in america we can buy grills with smoker attachments. Or you can go big and buy a straight up backyard smoker. When you smoke any meat here in the u.s. it can take 8 to 15 hours to smoke depending on the size of the meat, what type of meat, and the cut........ the fat is the best part depending on the cut.....when slowly cooked in a smoker, you get the flavor from the rub and the wood thats burning......the fat instead of hardening, turns into butter.....when you take a bite with fat on the edge, all the flavor absorbs into the fat and once the fat is in your mouth, swear to god, it melts in your mouth.
We BBQ brisket all the time at home. It takes 14 hours. I was bragging about how good my husband's brisket is, and my friend Mike knocked us down a peg. He smokes his brisket for 24 hours and it was so freaking delicious!!!
If you’re a mixer, gotta throw the coleslaw on a pulled pork sandwich with bbq sauce. That physically hurts me to say because Kansas City and the south have a never-ending bbq feud. They’re heavy on the vinegar but we like intermingling brown sugar and smoked meat here. Think smoked brisket sandwich with sauce, onion rings, and a pickle (unless you don’t f with pickles like myself). Okie Joe’s even throws a little sweet on the fries and it’s 🔥
Lewis, you make me want to go to England and start a Texas barbecue restaurant because that’s where I’m from. I bet it would be big.
When he refers to it like butter, he means it melts like butter In your mouth.
that's how tender the meat is. It's not the fat, it's the meat. It's so tender
There was a Kansas City style barbecue restaurant in London, but it closed earlier this year. They didn’t get enough customers to cover their expenses.
There are other American style barbecue restaurants in the UK.
Nothing more hilarious and American to me than a chinese Texan speaking Mandarin with a heavy Texan accent.
All you need really is a Webber kettle grill and a good wireless temperature thermostat and wood and charcoal
Mr. H and Friends, now Mr. H and Family, is from the UK. He bought a Franklin Smoker and had it shipped to the UK to his house. You should check out his vids of him learning how to smoke meats.
I just bought a Pit Boss Smoker for $650 usd and you can make any of this just as good. I just got done smoking a 19lb Brisket took 30 hours!!!!!!!!!!
Lewis, the way you're describing eating the beef & fat in the UK is breaking my heart. Dude, you have to come to the US and try this.
In order to smoke meats, you should get a barrel grill that has a firebox that is attached. If you don't have access to wood, you could substitute charcoal but it won't have as good of a taste. Mr. H bought a really nice smoker.
I'm gonna say it. I don't care. I think black people are the masters of BBQ. They're always the ones cooking! There's a little eatery here that sells southern style food with jerk chicken. He cooks it on a grill outside, and when you drive past it always smells soooooo good! When I was a kid in the projects, there was this guy that used to BBQ. I must've been about 4 years old and he offered me some catfish he was cooking on the grill. I still remember after 60 years how effin good that was! I think he was smoking it and I've never heard of anyone else smoking catfish.
Americans like the guy explaining the barbecue to them make me proud. Especially this guy because he is also Texan. It makes me feel good to see a fellow American who not only loves their job but are also passionate about it. He is nice, hospitable and welcoming. He is a good representation of Texans! Seeing people, visiting America, being blown away about how nice my fellow Texans can be is heartwarming and fills me with pride! 👏🏻🥹
Houston here! I feel the same. To me, he acted like most Texans I’ve ever met…super friendly. 😁
@@MelNel5 HELL YEAH! We are, *_without a doubt,_* the BEST STATE!!
They need to fly that Texas BBQ chef out to visit that Chinese BBQ chef's restaurant.
Buy a smoker theres different kinds but they usually have some type of box on the end because you dont smoke on direct heat you burn the wood in the box and you put the meat on the bigger side you smoke on low heat overnight you keep it simple with the seasoning salt, pepper, garlic powder
So I have a BBQ Grill/Smoker combo. On one side I do all my grilling, I even have burners for pots. On the other side there is room to do slow cooking, smoking. Now it's not massive. But I can smoke a nice sized brisket in there. Start it up at midnight, have it ready for suppertime next day. They just sell these grills/smokers, or even JUST the smoker in the US in most home improvement stores.
Dude, after watching so many videos of yours, i want you to experience all of America more than i want to experience all of America.
The foods so good it Made his English better....lmao
Beach Hill Smokehouse is in Toronto, but he cooks Central Texas style BBQ which is to die for.
The Beesley’s went to a UK American style barbecue restaurant. They also bought themselves a smoker, and have several videos of themselves smoking meat American style.
P.S. I got the families wrong, it’s Mr. H. Channel.
Barbecue is another funny English word. It describes a sauce, a cuisine (that may or may not include the sauce), and social gathering that more often involves grilling instead of smoking BBQ.
Remember when that NZ couple was in Home Depot looking at the grills that had chimneys? That was a smoker
I feel like there was probably a video of him trying the Chinese chefs food as well, based on the comment about the soy ginger sauce. I'd love to see you react to that one also!
Lol I feel kind of dumb now...it's obviously suggested at the end. Lew you gotta watch that one too now!
I lived in SE Alaska for 16 years and when you weren't working, Fishin was the Mission. I spent more time in my boat than in my truck. The wife had experience w/ a commercial "Smoke House" where all they did was Smoked Salmon. For me personally, Coho Salmon (Silver Salmon) smoked the best followed by Chinook (King), Steelhead (a sea run Trout) & Sockeye (Red Salmon). Also, we used a very simple "curing" method that would take 24 hrs in a brine w/ a particular ratio of sweet to salty & a few spices mixed in . With Salmon, choosing the right wood to smoke with after the brining process is Everything, and the cooler the better to where some Smoking processes would go up to 36 hours. 24 hrs was ideal but you could get an Excellent product in as little as 14 to 16 hrs.
If you want to do a home cooked Brisket or other Smoked meats, a decent Pellet Grill will do the job beautifully.
IM HERE AT THE 1hr upload 🤣 a miracle
From Texas here. When I was growing up if you put sauce on brisket and steak meant that it wasn’t good and it needed the sauce. That’s how I was raised tho😅
If you haven't had Texas BBQ ...you haven't had BBQ!!!
TFS!! Austin TX USA
Stop it! Ever been to KC or the Lou or Georgia and Tennessee. Dude f ing TeXAS I swear
There was a fellow on here that said KC has “the best BBQ. Period.” There are many different places that serve bbq (including my state of Texas), and each style is good, they just have different spices and flavors. A person should try them all, and see that they’re all different, and each tastes great. Let’s broaden our pallets!
@@christinezehnle7552 Lighten up. It's for fun!!!
you don't have to get a super expensive smoker; you can literally use your charcoal grill and use woodchips instead of charcoal. idk if you can get them in your local Walmart like we can but you can order woodchips online too. the key is trimming tougher parts off, like he said, and cooking it slow and low for...long enough to forget about it for a few hours and then run outside to make sure a fire hasn't started.
There was a BBQ place in London that closed a few months ago. There is currently a BBQ place in Bristol.
A good point is made about production costs, because the classic 'low and slow' method does burn a lot of wood. The last time I had a brisket sandwich with a side it was close to $20. At a place I worked at the food was cheaper, but I think nothing was cooked for more than 6 hours (and honestly it was just average bbq).
Man when you talked about going to a place purely for the service is almost the majority reason ill revisit a place even if the food is mediocre 😅
Again, lots of bbq sauce and dry rubs are used in US. Amazon has them, Bass Pro is where we get some favorites. Even Lowe’s and Home Depot sell them.
If you like BBQ and Mexican food, then you'll love Barbacoa and Birria. Birria is a form of Barbacoa, but it's a style specific to West Mexico. We've got a local joint that uses it in Ramen and on Pizza (along with their burritos, tacos, quesadillas, and all the other wonderful Mexican dishes you can and can't think of.)