22:25 The fact that the owner/pitmaster is cleaning a table in the background tells a lot about the kind of person and owner he is. That is someone with a lot of pride in what they do and who they are.
They even have smokers. On the channel, Mr. H and friends, they bought a smoker from a place in the UK that sells them. To have a good smoked meat you also need a good wood. To Me, Mesquite and Hickory are the best woods for smoking meats but people also use cherry, apple or pecan.
Your best BBQ will be found out on a county road in a shack that looks like it'll fall down if you go inside. You see a place like that with a lot of cars, you found the best Q around.
Exactly, The same as in New England. The best seafood isn't in big city restaurants, it's in weather beaten "Clam Shacks' on the waterfront or close to the beaches.
Keep in mind , we will take a barn , and add a little paint to the bad spots , throw some hay on the floor to keep your feet comfortable and we might just just give you a bucket to sit on. But we will NEVER, compromise on the quality of our food.. it might look like we are some of the crudest people in the world.. but I make you this promise .. there will never be , anyone that leaves our kitchens that says the food was bad.. we will feed you until your hearts content , because these recipes we use , have been passed down thru the generations and now we use them to please anyone from around the world. We are just country folks that are proud of our heritage and we want you to enjoy every bite you take .. hope we see ya soon .
he aint ever coming to America. thats his schtick "when i come to America...." while sitting at home reacting to the internet, learning nothing from the comment section 🙄
@@-EchoesIntoEternity- He doesn't read these comments. That's why all these people giving him these long drawn out replies makes me chuckle. I've never seen him reply to one post. And he continues to react to that ridiculous Irish girl that countless people have asked him to stop reacting to. Never mentions it so I assume he doesn't see the comments.
Haven't you been earning money through your job here on the internet. I think when you finally visit maybe your ratings will drop because your focus is American's watching you and we live vicariously through your excitement because America is big and we can't get to these places and we can't watch all the shows that you can because we have to actually do work. No offense if you eventually do decide to commit to travel you better document everything cuz we want to know it all
I like Lewis, but I really do think he is lying about ever coming to America. Lewis has a lot more subscribers than many others on TH-cam and they find a way to come to America to make content. I think Lewis just says he is going to come to America to get views. Another thing that pisses me off about Lewis is he wants people to send him stuff from America, except I have only seen one video reaction on his channel of him trying stuff.
@@erichallada910 I like him too but I will say this and I honestly don't mean it in a bad way but I'm not convinced lewis has the ability to fully 100% understand what it would take for him to fly to America, rent a car, a hotel etc. all the things he would need to do before travelling to a different country. These other reactors that come here usually have studied America relentlessly so they are more prepared for their journey. Lewis rarely even pays close attention to the videos he reacts too and he just doesn't strike me as someone mature enough to figure out world travelling. In my opinion he's never coming either. I never see him preparing in any way for a journey like that.
As a Texan, BBQ is literally everywhere, but it's not something you want to eat everyday and it's not cheap. Its heavy food, good food, but it's a lot. Most people from out of state/out of country want BBQ when they visit and rightfully so. It's friggin' good, so I would definitely recommend going when you get here because you won't regret it.
Lewis, there's always going to be a better place for food. Being the best doesn't mean it's going to be fancy. When you're THAT good, you don't have to be, lol. The fatty and lean parts of the meat can be from the same slab. It's all in how it's cut. Josh just said it... cooking low and slow with the proper coverage of seasoning is how you get that bark. that's the knuckle part of the ribs that's been cut away.
Baby speaks nothing but the truth. You couldn't have hit it better, sweetheart! This is why our food doesn't need sauce or to be swimming in sauce to be amazing! Cheap meat and cooking shortcut crimes are covered up by "great sauces".
@@Cody38Super Facts!!! I cringe when people dip their pizza in ranch...and will NOT eat it without. If the pizza is good, you don't need a dipping sauce, least of all ranch. I love ranch but if I'm ever dipping pizza, it's at least going to be a garlic sauce, lol.
you guys are confused. when these limey youtubers keep using words like DA BEST, its just clickbait. they dont actually think its the best or are questioning. theyre trying to drive up engagement for the algorithm with clickbait.
@@nullakjg767 Really??? "Limey youtubers"??? Wow. Ok 1st, nobody is confused especially since Goldee's DID win an award for being the best BBQ and 2. so what if it's clickbait? Clearly YOU were baited because you clicked as well so how about you sit down and shush.
Southern Americans are to BBQ like the Japanese are to automobiles. We may not have been the first to do it but we definitely do our absolute best to perfect it.
I grew up in Texas, the best BBQ I’ve ever had were at little roadside eateries that looked like the building might fall down. The pits are outback and you can smell the smoker for miles ❤
4th here... lol their version, the Portuguese "Russian sounding" guy - Andre on European Reacts I think it's called. HABIBI BROTHERS reacted to it already now Lewis
This is the place Mr. H went to a few months ago. He also got to meet the owner of this place and got some BBQ tips from the owner during his most recent trip to America.
@@davidweiss8710 that would be great if he takes them up on it because they've been learning all the tips and tricks they can so he would at least have an idea of how good it could be.
It's 19 miles from Six Flags.On the map it does look like it's in the sticks, but that's nothing! Especially in the DFW area, you're going to drive a lot to get anywhere. ❤
Lewis your highest number hits videos would be you going around the UK eating your food and displaying your total disappoint. Millions of view would follow.
@@L3WGReacts run a poll with your followers. It would be hilarious watching you describe your food. Get your partner involved and you would be as funny as the guys from Jolly.
Native Texan here, the truth of the matter is you can go to any suburb, small town or big city in Texas and get great barbecue with A 20 minute drive. It’s just that there are a few places that are beyond great and this is one of them.
Texan here. There's so many fantastic BBQ places in Texas. Every town has it's favorite. Terry Black's. Goldee's Poke-e-Joes. I could spend all day naming them all. From the Carolinas to Texas. Each state has it's own style of BBQ. And they're good in their own way. It's how they season it. But hands down. Texas has it down to a science. Low heat. Slow smoking. At least 12 hours for a brisket. When you get to the States eventually. Just ask several locals where they go for BBQ. The one they name the most is where you should go. Blessings from the Great State of Texas 🤠🇺🇸
Can I pick your brain for a good bbq restaurant? I’m going to The Woodlands for a corporate conference in September. I’m super excited because I’ve never been to Texas before. I know the closest big city to The Woodlands is Houston. Can you give me your expert opinion on a couple places to eat? I would be so grateful! 🤗
@@Musicislife477 Truth barbeque at 110 S Heights Blvd, Houston, TX 77007 was number 3 on Texas rankings in 2021 and is in Huston. I never ate there but Franklin's in Austin is amazing.
@@Musicislife477 Oooo. Depends on do you want the best ribs? Or Brisket? But for sure there's The Pit Room. Truth BBQ. And I heard Pinkertons BBQ was good but never ate there myself. The Woodlands is a pretty area and has quite a bit of cool stuff to go check out as well. Hopefully you get some fantastic BBQ and Tex-mex and have a great time. 🤠🇺🇸
L3! I grew up literally 10 minutes drive from here and still do. The bbq is great. I do love bbq, and don’t really think you can go wrong with any bbq in Texas, Kansas City, the Carolinas, or Tennessee. I think they all do them well, each have their own unique style and taste. It’s just what each person likes the way it’s made. Me? I love them all! I have no bias. Others are just haters or jealous lol!
You literally just contradicted yourself. You said that it's just what each person likes the way it's made. And then you went on to say that basically anybody who doesn't like other types of barbecues are just haters. Make up your mind.
Goldees sausage is a thing of dreams - it’s actually my #1, #2 beef rib and #3 turkey, But it’s all soooooo good. I am a New Yorker and still make special trips to Texas just for Goldees.
The BEST places are the most underwhelming in the design arena. Sometimes, they are just oozing character, like this one. America has AMAZING history❤😊
Yes we do❤.. ppl think cause we're the youngest that we just popped up here from nothing.. but natives were already here that we took a lot from including corn and spices/herbs.. then add in everyone from everywhere we have more history then anyone else really.. Corn originated here.. we are really the oldest but nobody will admit that in the lie that history tells the world.
BBQ is a freaking art. It's the wood, it's the smoke, it's the Pit Master. All have to come together with properly sourced cuts of meat to create Heaven on Earth in your mouth.
It's definitely an art.. when we got a smoker we learned quickly not to leave it all closed up to much as all the food just tasted like smoke instead of meat😂
I'm 60, so fatty meat didn't have the stigma later generations gave it. Earlier generations always knew full flavor comes from meat with fat in it, and it's hard to describe how much it improves the taste. I think that's why younger generations re-discovering the taste find it so surprisingly good.
Lewis - you can do this in your own back “garden”. TH-cam! Build a smoker. Get the protein, make your own bbq! It’s not a secret! All of the recipes are out there. Do it!
100% agree. I unfortunately developed a condition about 7 years ago called idiopathic chronic pancreatitis. The doctors believe it's caused by an autoimmune condition. Because of it I have to live on an almost fat free diet which is actually unhealthy but necessary so that I don't end up in the hospital and kill my pancreas. Fat adds so much flavor. It's good for brain health and actually helps your body absorb vitamins. When you eliminate fat you really have to add a lot of seasoning and come up with tricks to coax the flavor out of food. Often the low fat products you get in stores have some pretty nasty additives. They are actually worse for you than fat. These fatty meats cooked right didn't need to be drowned in a sauce filled with sugar and additives. I'm not telling people to eat a high fat diet, because that's bad. Everything in moderation. However I am saying fat isn't the enemy most of the time in a person's diet. It's processed sugars and chemicals that are the most harmful. And they are often used as a substitute for fat.
People from everywhere will drive to Goldee's, Franklin's, and Terry Blacks. They are all great places. Its only seasoned with salt and pepper and cooked or smoked with Post Oak wood. You need to go talk to Mr H's house. He is becoming quite the grill master. He might smoke a brisket for you. Its even better the next day. Definitely , come to Texas , we will fill you up! Enjoy!❤
@@MrYellowClydeYeah, "St. Louis style". Personally I think it's criminal trimming that much off just for aesthetics. It's literally the best, meatiest bite on the rib.
@@catherinesearles1194 Why did you bring up Australia? He's in, Josh and Ollie are from, England. He was asking about the white dots on the pork ribs, which of course are ligament tendons....
@DSWilkes because England is part of the UK and is notorious for having tasteless and/or mediocre food at best because they don't add anything to their food to enhance the flavor like herbs and spices. Australia being a commonwealth has even worse food practices, not only do they not have a food pyramid they also do not have food health guidelines for how to cook clean or store food, nor do they use any herbs and spices to enhance their foods flavor. All of uk rush to America to eat at fast food chains, something the uk and Europe believe is the only thing america eats. Which is beyond false. They often complain they can't bite into steak because it's tough, chicken and turkey are both dry. I explain why their meat doesn't break apart with a spoon it's either they cook it too high too fast, or insist on cooking all the juice out from what they are cooking. They have gravy granules to make brown gravy but no one I know on here or ig can tell me the flavor. I'm a home cook and a really good one. I make all my gravies from scratch, along with all my meals, I may have a frozen pizza in my freezer at the moment but no frozen dinners and I don't own a microwave. I don't understand why drinking instant coffee is a thing because you can have a full pot of coffee in the same time it takes to boil water in a kettle using electricity which is essentially the same as using a microwave.
Texas Monthly is a published magazine that discovers all things Texas. From college football (A&M /Tex rivalry) to places to visit, and much more, including best BBQ places in Texas.
I so love Josh and Ollie. Ollie looked like he was going to cry with pure joy when he took that bite of brisket. On a brisket there's a portion of it that has more fat than the rest. That's why you have a fat side and a lean side. After smoking for 12-14 hours (I've heard of some people going as far as 16 hours), the fat cap melts into the meat making it very tender, juicy and flavorful. The lean side can be tricky, if it's not done right, it can get dried out and tuff. It takes a real pro to smoke a whole brisket to juicy perfection. The white inside the meat is the connective cartilage between the rib bones. They cook the slab (aka rack) of ribs whole then cut the meat between the bones before serving.
7:00 To answer your question when you cook brisket in particular on low temperatures for long periods of time... in this case 14 hours on the smoker, the fats start to render out and become like a buttery flavor and melts in your mouth
Hi. Answer to your question: All those years of expansion from the East Coast.All the farmers, the butchers, the different ways of open pit cooking, plus all the spices that grow here, the different woods, how the livestock is fed.Northern farmers had winter to contend with, the South, not so much, so, more time to cook. Barbequeing is another art form.
A lot of German and Czech moved to Texas a looong time ago and our food still reflects it even today. I'm Hispanic but I definitely enjoy German food. Prasek's Family Smokehouse in Hillje, TX One of my favorite places to stop at growing up. The Family has always been nice to me, traditionally farmers with this store/bakery/meat market/restaurant/fuel station.
So Lewis, the reason that your meat fat in the UK is more "squidgy" and chewy compared to BBQ is because BBQ is slow-cooked to a high internal temperature (around 205 F / 96 C after resting) which renders the fat and collagen into, more or less, hot meat-fat butter. This can happen with steaks in the US if the cook doesn't properly sear the fatty side and doesn't use an oven or sous vide machine for even cooking (an example of using an oven being the reverse sear method).
So, I'm from California and I live in Texas and I tell you what Texas got the Barbecue seen sold up!! It is out of this world how good Black Terry is!!
Agreed. I felt bad for myself when all these commie Californianans came to SWFL but TX is really getting it! Illegals and all these CA transplants bringing their liberal ideology to another state even after leaving CA because of the same things they voted for there. Lmao.
I watched this vid when it came out. This place is less than an hour from my house. They're only open Fri, Sat and, Sun. I'm smoking a roast tomorrow but, next weekend, I'm there. ❤💯👍
TELL HIM! These people are putting their money INTO THE FOOD, not the frills. Exactly the way I want to see it. It's like the NYC pizza equivalent. When you see a place with the red and white tablecloth, the oregano, a guy flipping pies wearing a "wifebeater shirt", and a line down the block, you have found THE SPOT. Same with southern BBQ. My local place is like that. Zero frills and the place is PACKED by 11:45 for lunch. Miss it by 10 minutes and you'll wait half an hour in line.
It’s great seeing people experience things like this for the first time. We usually don’t think about the food being the “best,” and just grab stuff like this to eat on the fly. Plenty of barbecue places around me that I can just grab food from and carry on about my day. It seems like a ceremony to these guys. Loving it lmao
Texas Monthly magazine has the ultimate restaurant guide for the entire state, separated by regions, so it would really help Lewis when he comes here! Those are St. Louis style pork ribs, not baby back ribs. Just from a different part of the rib cage.
The more beat down a place looks the better in my opinion. Can’t judge a book by its cover, that’s why it’s kind of disappointing that all the UK I follow only go to chain and popular restaurants on their visits but I also understand why it happens.
As someone from Tennessee, I'm jealous of Texans for having this place. I don't really have a bucket list, but this place is certainly on it, and every time i have brisket, i think of this place.
The end of pork ribs is the tip with grizzle. (Those white bits you didn’t know what it was) Many places cut the tips off before serving or cook it separately. People actually purchase rib tips . Usually a bit fatty and lean. This place has the full rib, and serve the full rib or ribs without the tips. This place looks fabulous. I live in Chicago and we have the best of the best variety of foods here. Honestly I just ate and am full and this is making me hungry too. Love your videos
A whole brisket has a lean end, with less fat, and a thick point end, with more fat. After listening to Mr H talk briskets with a pitmaster, it sounds to me like UK briskets may be trimmed differently.
My family is from the same country as the owner. As someone who's SE Asian, we cook very differently! Try different types of Asian food in America as they've been tweaked from original.
Talk to a local butcher about making up a batch of jalapeño/cheese sausage for you. It would likely turn in to a good product for their shop, as well. It's just a matter of throwing in some chopped cheese and peppers with the usual pork mix.
I mean, the flavor and texture of the fat vastly depends on how it's seasoned and cooked. Salt makes spices and flavors penetrate into the fat. A long, slow cook in dry heat softens and caramelizes the fat. This gives you crispy, juicy fat that isn't chewy or bland.
your face when they are talking about the tender meat! that's pure gold! come over the pond anytime and we will fire up the smoker and my kids can teach you how to prepare amazing meats and cheeses
Texas monthly, with no disrespect, believed Terry Blacks became touristy. I'm glad you finally found this. By doing a little research before your visit, this will stop you from picking places just because you heard the name. If you don't want to do the research., ask the hotel. Ask the locals. Most hometown people are proud to share those places with people that come to visit. Good luck with your travels.
This is how you know Texas BBQ is good…. between the places I’ve been to, and the places I’ve seen on TH-cam, I have never seen a Texas BBQ place with anything but a bare bones basic interior. I’m not sure what this says but I’m guessing it’s either: 1. Our food is so good we don’t need to have a nice place to attract diners. 2. Our food is so good it’s been known to cause fits of rage from people waiting for their orders and we need affordable tables and chairs for when they get damaged in food rage brawls.
I have been trucking across America for 17 years, and I have been to every corner in America and all the bits in between. One thing I learned is that you will find some of the best food in the most places where you might think twice before you walk in,but you walk in anyway and have yours taste buds blown away.
Hey Lewis, the lean meat is the beef brisket, and the fatty meat is pork belly. Pork belly is very similar to the fat in bacon. There's no gristle, and the fat is cooked for hours in the pit. It has seasoning and developed a great bark. If one does not like fat, they usually like this...
The point side of the brisket is called the fatty brisket and the flat side is also called the lean brisket. So “point and flat” or “fatty and lean” have the same meaning when ordering brisket.
Incorrect as point out above. Brisket is two muscle groups. The point (pectoralis minor) it's fattier and connects the sternum to the legs. The flat (pectoralis major) is much leaner and attaches the sternum to the ribs
I thought he meant that at first too but maybe he means the little black specs that he is calling bumps cuz that would probably be seasoning otherwise the big bumps are yes the ribs lol
OMG!!! I just looked up at how far I am and I am closer than I thought. I'm literally close to an hour and 20 but willing to do it. I literally thought I was farther but I'm not. I'm so happy
A brisket has 2 sections, the fatty and the lean. Some people have a preference of one over the other. Mostly, it's a texture thing. Fatty brisket is often described as "melting."
The cuisine doesn’t matter either. American, Chinese, fried chicken, Mexican, doesn’t matter. The places look run down, but that’s because they focus all their effort on the kitchen.
Fat in our meat is the BEST part! It’s like melt in your mouth juicy punch of flavor! The white things inside the ribs are cartilage. Some people eat them but I personally don’t. Also as far as getting sick of it daily. I was on keto for a year or so and that is pretty much all I ate (in moderation) and I did get sick of it. But I still do love it occasionally.
I live about 15 minutes away from there and we go every once in a while as a treat. Everything I've tried has been amazing. I can even order a shredded brisket sandwich(with their sauce on it) and later on, the leftovers won't have soggy, wet bread. It's nice watching others be able to enjoy things that you love.
Texas bbq beef ribs or brisket will never taste the same made in the UK. You can use the same seasonings, slow cook it in the same style wood burning ovens, low and slow and it still won't be the same. It's the American beef that's the key. No matter how good the UK butcher shop is, no matter the quality of the meat, it's still from UK cattle raised on UK farms. They may not even be the same breed of cattle or fed the same kind of feed. I've often heard UK tasters on TH-cam say "it tastes so much meatier" or so much "beefier". It's American beef that makes the difference.
Southerners wouldn't trust any posh (or even just decent looking) BBQ place. It has to be some place that your Grandparents built back in the depression (or appears to be), and they struggled to feed the family. The slices of white bread usually served with a meal is so you can soak up all the juice and small pieces left over. My grandparents and parents lived through the depression, often not having enough food.
@@Rose-z4h6k I saw the side porch (maybe 2?) but it looks like just a bunch of smokers on one side and picnic tables on the other. I don't think it would ruin their BBQ integrity too much if they had a professional sign made. It can still be country but even I have a hard time reading the name.
Beef fat, when rendered down, is soft like butter. Actually, if you capture the ended day juices and let them solidify, you get tallow, one of the healthiest fats you can get in your diet. That flavor explosion Jolly is mentioning? That's from the fat.
I love this rabbit hole of TH-cam I’m in where I’m reacting to a reaction to a reaction to food I’ll probably never try.😂😂😂 I should probably go outside…tomorrow lol
You need to go watch Mr. H and friends their newest one of them actually cooking in a smoker and inside of a pellet grill and watch how they make the brisket and watch how they make the beef rib. It’ll give you the layout of everything that’s done.
My son was just given a smoker, I told him to watch Mr H's videos to learn what to do as well, watching the H's learn from the best is very informative!
"Is this it?!?" - The best BBQ joints in the world usually look like the absolute jankiest place you've ever thought about setting foot in. If it looks terrible (which this doesn't.. this just looks like a restaurant to me) and everyone in town is suggesting you go there. Go there. Nevermind the jankiness.
I'm from California and I say texas bbq best bbq I have ever had. And i've driven across the south east for all of their bbq. Love you guys and gals! Can't say the same for my ex though. She now lives in Texas and hates it. haha. Maybe that's why she's my ex.
The lean end of the brisket is the top of it and the fattier end is the bottom. The grain of the meat runs in the opposite direction and you can separate with your hand if it's cooked right. That's definitely cooked right. My dad participated in BBQ competitions my whole life. He has a BBQ pit that the cooking area is 8' by 4'. You get the smoke ring by cooking a brisket 12 to 14 hours at a lower temperature to create more smoke rather than a higher temp which just makes the pit quit the smoking. The bumps are definitely seasoning.
The "bumps" are a dry rub of seasonings :) The fat in Barbecued meats are incredibly tender and soak up a lot of the juices and flavors. Also I may've said it before, but baked beans in the USA often include brown sugar, hickory or maple flavor, and/or bacon pieces. They are incredibly sweet and are a common side at southern barbecues and picnics, along with potato salad and coleslaw. Sausages are made when ground up meat and seasonings are put into a casing. They use the leftover beef from the day to fill the sausage casings, and mix in cheese and jalapeno peppers before filling.
Everytime you ask about the bumps had me giggling 😊 the bump are the bones in the ribs. The fat renders down and the meat shrinks down round them. 🤦♀️ 😂
Fun fact: they cut a lot of the fat off the brisket, they cook the fat down in a crockpot to develop their own tallow (aka melted beef fat), and then they add the beef tallow in to the beef brisket while the wrap it with the foil. The fat from the beef destributes back into the brisket... Science baby! It's amazing!
You need to learn some biology. On a rack of pork ribs the bones run across the rack like piano keys and the white cartilage runs along the rack holding the bones in place. Yes, those are baked beans in a mild BBQ sauce and a bowl of coleslaw.
Every Texas town has their own BBQ joints. The Texas Hill Country Is full of BBQ joints each slightly different than the others. We get what we call meat sweats a condition brought on by eating to much BBQ.
I've been in the food and beverage industry (resaurants) for over 20 years and have always thought about coming to Europe to give a taste of American culinary. Tell me Lewis, what cuisine would sell the best? American burgers? BBQ? Biscuit and Gravy? Something else?
@@johnfryberger9849 Oklahoma barbecue is similar in style to Texas barbecue, though we're more known for barbecue pork, where y'all are more known for barbecue beef.
22:25 The fact that the owner/pitmaster is cleaning a table in the background tells a lot about the kind of person and owner he is. That is someone with a lot of pride in what they do and who they are.
There are 4 Owners and all 4 plus a young lady are Pitmasters. They have known each other since junior high.
@@boballen818 He was the only one in the shot at the time. That's why I didn't mention the others.
@@boballen818 actually 5 Owners of Goldee's
4 owners or 5, I feel like they all respect and enjoy their careers. Not working a day in their lives
@@xXRJXx13 They also just opened a Rib spot, called: Ribbee's
Best line- “What are we doing wrong? We have cows. We have trees. We have salt.”
They even have smokers. On the channel, Mr. H and friends, they bought a smoker from a place in the UK that sells them.
To have a good smoked meat you also need a good wood. To Me, Mesquite and Hickory are the best woods for smoking meats but people also use cherry, apple or pecan.
You forgot time
Good bbq can't be rushed. That's the key: low and slow = succulent. Whereas, high and quick = bbq flavored chewing gum.
Your best BBQ will be found out on a county road in a shack that looks like it'll fall down if you go inside. You see a place like that with a lot of cars, you found the best Q around.
Exactly, The same as in New England. The best seafood isn't in big city restaurants, it's in weather beaten "Clam Shacks' on the waterfront or close to the beaches.
In my state we have a place literally called "The Shed" and it's a collection of ramshackle buildings and they serve some of the best barbecue around.
Im 20 min for this place. It literally is a hole in the wall in middle of nothing. Cant wait to try it!
And have the bbq wrapped in butcher paper. That would be the best bbq.
exactly. the shittier the building and more busy it is the better it all is
only a brit would be baffled by the "bumps" of seasoning on food 🤣🤣🤣🤣
Man has never seen pepper before 😂
Keep in mind , we will take a barn , and add a little paint to the bad spots , throw some hay on the floor to keep your feet comfortable and we might just just give you a bucket to sit on. But we will NEVER, compromise on the quality of our food.. it might look like we are some of the crudest people in the world.. but I make you this promise .. there will never be , anyone that leaves our kitchens that says the food was bad.. we will feed you until your hearts content , because these recipes we use , have been passed down thru the generations and now we use them to please anyone from around the world. We are just country folks that are proud of our heritage and we want you to enjoy every bite you take .. hope we see ya soon .
❤❤❤great comment!!
You are so right, That is just it the recipes that were passed down through the generations .
That's the key to why our food is sooo Damn good! 😋😋
Barbecue in a barn? I wouldn't even think twice about it! lol
When they brought out that beef rib my brain flatlined....😮
Actually thats how you know if someone either hates you or is running a tight budget. If the the food is bad or no real effort then you know.
The number of times you have said, “When I come to America, I am going here for sure,” you will be here for a couple of years at least.
he aint ever coming to America. thats his schtick "when i come to America...." while sitting at home reacting to the internet, learning nothing from the comment section 🙄
@@-EchoesIntoEternity- He doesn't read these comments. That's why all these people giving him these long drawn out replies makes me chuckle. I've never seen him reply to one post. And he continues to react to that ridiculous Irish girl that countless people have asked him to stop reacting to. Never mentions it so I assume he doesn't see the comments.
Haven't you been earning money through your job here on the internet. I think when you finally visit maybe your ratings will drop because your focus is American's watching you and we live vicariously through your excitement because America is big and we can't get to these places and we can't watch all the shows that you can because we have to actually do work. No offense if you eventually do decide to commit to travel you better document everything cuz we want to know it all
I like Lewis, but I really do think he is lying about ever coming to America. Lewis has a lot more subscribers than many others on TH-cam and they find a way to come to America to make content. I think Lewis just says he is going to come to America to get views. Another thing that pisses me off about Lewis is he wants people to send him stuff from America, except I have only seen one video reaction on his channel of him trying stuff.
@@erichallada910 I like him too but I will say this and I honestly don't mean it in a bad way but I'm not convinced lewis has the ability to fully 100% understand what it would take for him to fly to America, rent a car, a hotel etc. all the things he would need to do before travelling to a different country. These other reactors that come here usually have studied America relentlessly so they are more prepared for their journey. Lewis rarely even pays close attention to the videos he reacts too and he just doesn't strike me as someone mature enough to figure out world travelling. In my opinion he's never coming either. I never see him preparing in any way for a journey like that.
As a Texan, BBQ is literally everywhere, but it's not something you want to eat everyday and it's not cheap. Its heavy food, good food, but it's a lot. Most people from out of state/out of country want BBQ when they visit and rightfully so. It's friggin' good, so I would definitely recommend going when you get here because you won't regret it.
Another awesome fact about Goldee's BBQ is the fact that the owners and Pitmasters have all been friends since Junior High and are all so young.
Hell, they were even smoking meat and barbecuing in their backyards growing up through high school.
Lewis, there's always going to be a better place for food. Being the best doesn't mean it's going to be fancy. When you're THAT good, you don't have to be, lol.
The fatty and lean parts of the meat can be from the same slab. It's all in how it's cut. Josh just said it... cooking low and slow with the proper coverage of seasoning is how you get that bark. that's the knuckle part of the ribs that's been cut away.
Baby speaks nothing but the truth. You couldn't have hit it better, sweetheart! This is why our food doesn't need sauce or to be swimming in sauce to be amazing! Cheap meat and cooking shortcut crimes are covered up by "great sauces".
@@Cody38Super Facts!!! I cringe when people dip their pizza in ranch...and will NOT eat it without. If the pizza is good, you don't need a dipping sauce, least of all ranch. I love ranch but if I'm ever dipping pizza, it's at least going to be a garlic sauce, lol.
you guys are confused. when these limey youtubers keep using words like DA BEST, its just clickbait. they dont actually think its the best or are questioning. theyre trying to drive up engagement for the algorithm with clickbait.
@@nullakjg767 Really??? "Limey youtubers"??? Wow. Ok 1st, nobody is confused especially since Goldee's DID win an award for being the best BBQ and 2. so what if it's clickbait? Clearly YOU were baited because you clicked as well so how about you sit down and shush.
@@tinahairston6383 Garlic butter sauce - just NOT "Papa John's" ;)
Southern Americans are to BBQ like the Japanese are to automobiles. We may not have been the first to do it but we definitely do our absolute best to perfect it.
I grew up in Texas, the best BBQ I’ve ever had were at little roadside eateries that looked like the building might fall down. The pits are outback and you can smell the smoker for miles ❤
This place is like 10 minutes from my house!! When he said “rural Arlington” it made me laugh 😂😂
I’m watching this Jolly episode for the second time. Their version and now through your eyes!
I do this too. Am I really watching people review another review of food? Someone call a sociologist. Does Oprah know about this? Luv!
4th here... lol their version, the Portuguese "Russian sounding" guy - Andre on European Reacts I think it's called. HABIBI BROTHERS reacted to it already now Lewis
Me 2
As always ks
@@KTKacer - OMG, now I have more videos to go watch. I may need to start my own channel! 🤣
i bet it still makes you hungry!
“What are those bumps there in the meat?” 😂 There ribs MAYNE
The 'bumps' he was referring to is the texture (aka seasoning) not the ribs themselves.
LMAOOO
No bc I was litteraly screaming at my phone. THE BONE😭!!
This is the place Mr. H went to a few months ago. He also got to meet the owner of this place and got some BBQ tips from the owner during his most recent trip to America.
If you missed it, they did a video with Eat More Vegans where they smoked brisket with Goldee's seasoning.
Mr. H said that L3WG could contact him and he'd have him over to try brisket and ribs. Will have to see if that collab happens.
@@davidweiss8710 that would be great if he takes them up on it because they've been learning all the tips and tricks they can so he would at least have an idea of how good it could be.
LOL..."it's in the middle of nowhere and not many people get to it". Understand that in Texas a drive of 2 hours is not unusual.
It's 19 miles from Six Flags.On the map it does look like it's in the sticks, but that's nothing! Especially in the DFW area, you're going to drive a lot to get anywhere. ❤
Lewis your highest number hits videos would be you going around the UK eating your food and displaying your total disappoint. Millions of view would follow.
would you enjoy that???
@@L3WGReacts run a poll with your followers. It would be hilarious watching you describe your food. Get your partner involved and you would be as funny as the guys from Jolly.
@@L3WGReactsYes. Do it post haste.
@@trophybuckle3235post haste😂
Yes!! I totally agree. Being American, I am so curious about what British food is like 👍
To answer your question, brisket is amazing as leftovers. A good tortilla, making a brisket and egg breakfast taco the next morning is stellar.
Breakfast of the Gods
Yessssss!
Native Texan here, the truth of the matter is you can go to any suburb, small town or big city in Texas and get great barbecue with A 20 minute drive. It’s just that there are a few places that are beyond great and this is one of them.
Texan here. There's so many fantastic BBQ places in Texas. Every town has it's favorite. Terry Black's. Goldee's Poke-e-Joes. I could spend all day naming them all. From the Carolinas to Texas. Each state has it's own style of BBQ. And they're good in their own way. It's how they season it. But hands down. Texas has it down to a science. Low heat. Slow smoking. At least 12 hours for a brisket. When you get to the States eventually. Just ask several locals where they go for BBQ. The one they name the most is where you should go.
Blessings from the Great State of Texas 🤠🇺🇸
I am from GA and follow Texas recipe's when I do brisket and dino ribs
Can I pick your brain for a good bbq restaurant? I’m going to The Woodlands for a corporate conference in September. I’m super excited because I’ve never been to Texas before. I know the closest big city to The Woodlands is Houston. Can you give me your expert opinion on a couple places to eat? I would be so grateful! 🤗
@@Musicislife477 Truth barbeque at 110 S Heights Blvd, Houston, TX 77007 was number 3 on Texas rankings in 2021 and is in Huston. I never ate there but Franklin's in Austin is amazing.
@@Musicislife477
Oooo. Depends on do you want the best ribs? Or Brisket? But for sure there's The Pit Room. Truth BBQ. And I heard Pinkertons BBQ was good but never ate there myself. The Woodlands is a pretty area and has quite a bit of cool stuff to go check out as well. Hopefully you get some fantastic BBQ and Tex-mex and have a great time. 🤠🇺🇸
@@JamesSowell-cb2uzThank you so much!!😃
L3! I grew up literally 10 minutes drive from here and still do. The bbq is great. I do love bbq, and don’t really think you can go wrong with any bbq in Texas, Kansas City, the Carolinas, or Tennessee. I think they all do them well, each have their own unique style and taste. It’s just what each person likes the way it’s made. Me? I love them all! I have no bias. Others are just haters or jealous lol!
So true..I like spicy but also like sweet.. so both are just as nice to me.
Very well said JC! If you love Q, you love Q. All Q. I’m in NC, but I love it all!
I like it all, but if I had to choose I do prefer a mustard base in my sauce.
And spicy🤤
You literally just contradicted yourself. You said that it's just what each person likes the way it's made. And then you went on to say that basically anybody who doesn't like other types of barbecues are just haters. Make up your mind.
Goldees sausage is a thing of dreams - it’s actually my #1, #2 beef rib and #3 turkey, But it’s all soooooo good. I am a New Yorker and still make special trips to Texas just for Goldees.
The BEST places are the most underwhelming in the design arena. Sometimes, they are just oozing character, like this one. America has AMAZING history❤😊
Yes we do❤.. ppl think cause we're the youngest that we just popped up here from nothing.. but natives were already here that we took a lot from including corn and spices/herbs.. then add in everyone from everywhere we have more history then anyone else really..
Corn originated here.. we are really the oldest but nobody will admit that in the lie that history tells the world.
@@virginiarobbins7539 💯
It's my mom's birthday today and we just had some Texas bbq. You really won't know how good it is until you try it. I love all the styles of bbq
BBQ is a freaking art. It's the wood, it's the smoke, it's the Pit Master. All have to come together with properly sourced cuts of meat to create Heaven on Earth in your mouth.
It's definitely an art.. when we got a smoker we learned quickly not to leave it all closed up to much as all the food just tasted like smoke instead of meat😂
guys lmao the "bumps" hes talking about is the bark of the bbq which is the dry seasoning they put on that gets crunchy like a bark
I thought he was talking about the bones and cartilage
I'm 60, so fatty meat didn't have the stigma later generations gave it. Earlier generations always knew full flavor comes from meat with fat in it, and it's hard to describe how much it improves the taste. I think that's why younger generations re-discovering the taste find it so surprisingly good.
Lewis - you can do this in your own back “garden”. TH-cam! Build a smoker. Get the protein, make your own bbq! It’s not a secret! All of the recipes are out there. Do it!
100% agree. I unfortunately developed a condition about 7 years ago called idiopathic chronic pancreatitis. The doctors believe it's caused by an autoimmune condition. Because of it I have to live on an almost fat free diet which is actually unhealthy but necessary so that I don't end up in the hospital and kill my pancreas. Fat adds so much flavor. It's good for brain health and actually helps your body absorb vitamins. When you eliminate fat you really have to add a lot of seasoning and come up with tricks to coax the flavor out of food. Often the low fat products you get in stores have some pretty nasty additives. They are actually worse for you than fat. These fatty meats cooked right didn't need to be drowned in a sauce filled with sugar and additives. I'm not telling people to eat a high fat diet, because that's bad. Everything in moderation. However I am saying fat isn't the enemy most of the time in a person's diet. It's processed sugars and chemicals that are the most harmful. And they are often used as a substitute for fat.
Sad what the seed oil industry did to the American public. Sacrificed both flavor and health for ill gained profits.
I am 65 and I agree with you completely.
You really gotta link up with Mr H. He’s been learning how to use his smoker properly, it might be your best shot at trying all this 😂
Mr. H needs to do a U.K. cookout episode with the other YT channels around him.
Brits learning to cook southern and bbq dishes, I’d love to see it!
@@chazfu seriously that would be so cool! But as an American I don’t want to hear anything about driving being an issue 😂😂
@@Benzy670 I'm a Texan, so any drive under 10 hours is a day trip to me. 😄
The best foods ALWAYS come from hole in the wall, out of the way, and even old run down kind of places!
People from everywhere will drive to Goldee's, Franklin's, and Terry Blacks. They are all great places. Its only seasoned with salt and pepper and cooked or smoked with Post Oak wood. You need to go talk to Mr H's house. He is becoming quite the grill master. He might smoke a brisket for you. Its even better the next day. Definitely , come to Texas , we will fill you up!
Enjoy!❤
British Try just came out with a video today and they are trying 3 BBQ places in Kansas City. It's a good video too. Thanks Lewis.
White stuff in pork rib is cartilage.
I was thinking, has he ever "actually" eaten ribs before because....
@@Banyo__ those are full spare ribs. Most places trim that top portion of the ribs so he may have never seen that cut.
@@MrYellowClydeYeah, "St. Louis style". Personally I think it's criminal trimming that much off just for aesthetics. It's literally the best, meatiest bite on the rib.
"Is that the burnt end?" Bro thats the best part
The "bumps" are the ribs. 😋
He was talking about the smaller ones in another frame which is the seasoning sadly something they don't have or in Australia
@@catherinesearles1194 Why did you bring up Australia? He's in, Josh and Ollie are from, England. He was asking about the white dots on the pork ribs, which of course are ligament tendons....
@DSWilkes because England is part of the UK and is notorious for having tasteless and/or mediocre food at best because they don't add anything to their food to enhance the flavor like herbs and spices. Australia being a commonwealth has even worse food practices, not only do they not have a food pyramid they also do not have food health guidelines for how to cook clean or store food, nor do they use any herbs and spices to enhance their foods flavor. All of uk rush to America to eat at fast food chains, something the uk and Europe believe is the only thing america eats. Which is beyond false. They often complain they can't bite into steak because it's tough, chicken and turkey are both dry. I explain why their meat doesn't break apart with a spoon it's either they cook it too high too fast, or insist on cooking all the juice out from what they are cooking. They have gravy granules to make brown gravy but no one I know on here or ig can tell me the flavor. I'm a home cook and a really good one. I make all my gravies from scratch, along with all my meals, I may have a frozen pizza in my freezer at the moment but no frozen dinners and I don't own a microwave. I don't understand why drinking instant coffee is a thing because you can have a full pot of coffee in the same time it takes to boil water in a kettle using electricity which is essentially the same as using a microwave.
ohhhhhhh lmaoooo
@@DSWilkesprobably because the commenter is from australia.
Texas Monthly is a published magazine that discovers all things Texas. From college football (A&M /Tex rivalry) to places to visit, and much more, including best BBQ places in Texas.
I so love Josh and Ollie. Ollie looked like he was going to cry with pure joy when he took that bite of brisket.
On a brisket there's a portion of it that has more fat than the rest. That's why you have a fat side and a lean side. After smoking for 12-14 hours (I've heard of some people going as far as 16 hours), the fat cap melts into the meat making it very tender, juicy and flavorful. The lean side can be tricky, if it's not done right, it can get dried out and tuff. It takes a real pro to smoke a whole brisket to juicy perfection.
The white inside the meat is the connective cartilage between the rib bones. They cook the slab (aka rack) of ribs whole then cut the meat between the bones before serving.
7:00 To answer your question when you cook brisket in particular on low temperatures for long periods of time... in this case 14 hours on the smoker, the fats start to render out and become like a buttery flavor and melts in your mouth
Hi. Answer to your question: All those years of expansion from the East Coast.All the farmers, the butchers, the different ways of open pit cooking, plus all the spices that grow here, the different woods, how the livestock is fed.Northern farmers had winter to contend with, the South, not so much, so, more time to cook. Barbequeing is another art form.
A lot of German and Czech moved to Texas a looong time ago and our food still reflects it even today. I'm Hispanic but I definitely enjoy German food.
Prasek's Family Smokehouse in Hillje, TX
One of my favorite places to stop at growing up. The Family has always been nice to me, traditionally farmers with this store/bakery/meat market/restaurant/fuel station.
So Lewis, the reason that your meat fat in the UK is more "squidgy" and chewy compared to BBQ is because BBQ is slow-cooked to a high internal temperature (around 205 F / 96 C after resting) which renders the fat and collagen into, more or less, hot meat-fat butter. This can happen with steaks in the US if the cook doesn't properly sear the fatty side and doesn't use an oven or sous vide machine for even cooking (an example of using an oven being the reverse sear method).
I live 22 minutes away and never tried it now it’s on my list to visit this year with my parents
True, but the quality of the animal and how it's been raised plays a roll too.
The texture is all about how the heat breaks down the tssues. There is an art to it's perfection.
Friends of mine were on the list a few years ago. Stanley's Bar-B-Q in Tyler Texas.
Stanley's is amazing i go for the brother in law or turkey sandwich but you cant go wrong with anything from their menu
So, I'm from California and I live in Texas and I tell you what Texas got the Barbecue seen sold up!! It is out of this world how good Black Terry is!!
its you people that will make our bbq gay
@@Bakarostbro it’s not that deep
@Bakarost As a Texans chill out it's food dude🙄🤦♀️🙄
Agreed. I felt bad for myself when all these commie Californianans came to SWFL but TX is really getting it! Illegals and all these CA transplants bringing their liberal ideology to another state even after leaving CA because of the same things they voted for there. Lmao.
@@Bakarost You have no idea so fall back clown
“Is there bones in that rib?” 😂😂
I watched this vid when it came out. This place is less than an hour from my house. They're only open Fri, Sat and, Sun. I'm smoking a roast tomorrow but, next weekend, I'm there. ❤💯👍
More run down the restaurant the better the BBQ
I can vouch 👍🏻
Best barbecue I ever had was in a restaurant made of a converted double wide 😂
Usually😂..a place here in Fl yrs back got caught feeding ppl dog meat at one of these.
TELL HIM! These people are putting their money INTO THE FOOD, not the frills. Exactly the way I want to see it. It's like the NYC pizza equivalent. When you see a place with the red and white tablecloth, the oregano, a guy flipping pies wearing a "wifebeater shirt", and a line down the block, you have found THE SPOT. Same with southern BBQ. My local place is like that. Zero frills and the place is PACKED by 11:45 for lunch. Miss it by 10 minutes and you'll wait half an hour in line.
Mostly true... There is a limit though.
It’s great seeing people experience things like this for the first time. We usually don’t think about the food being the “best,” and just grab stuff like this to eat on the fly. Plenty of barbecue places around me that I can just grab food from and carry on about my day. It seems like a ceremony to these guys. Loving it lmao
Texas Monthly magazine has the ultimate restaurant guide for the entire state, separated by regions, so it would really help Lewis when he comes here! Those are St. Louis style pork ribs, not baby back ribs. Just from a different part of the rib cage.
The more beat down a place looks the better in my opinion. Can’t judge a book by its cover, that’s why it’s kind of disappointing that all the UK I follow only go to chain and popular restaurants on their visits but I also understand why it happens.
As someone from Tennessee, I'm jealous of Texans for having this place. I don't really have a bucket list, but this place is certainly on it, and every time i have brisket, i think of this place.
Watching him in bewilderment of what a barbecue rib is, is almost heart wrenching! Lbvs 😂
The end of pork ribs is the tip with grizzle. (Those white bits you didn’t know what it was) Many places cut the tips off before serving or cook it separately. People actually purchase rib tips . Usually a bit fatty and lean. This place has the full rib, and serve the full rib or ribs without the tips. This place looks fabulous. I live in Chicago and we have the best of the best variety of foods here. Honestly I just ate and am full and this is making me hungry too. Love your videos
If you fly to Dallas TX, Goldee’s is only about 30 miles from DFW airport
A whole brisket has a lean end, with less fat, and a thick point end, with more fat. After listening to Mr H talk briskets with a pitmaster, it sounds to me like UK briskets may be trimmed differently.
Remember, many places will vacuum pack their products and ship them to you, air freight.
All you have to do is open them up and pop it in the oven.
I couldn't find Goldee's way to do this, but did find the Orig. Black's BBQ who definitely does.
I looked into shipping frozen food to Britain and it's not usually accepted.
In my humble observation, once my husband began to smoke our ribs using hickory wood, the flavor pretty much took care of itself.
I like hickory smoke flavor, much better than mesquite.
Right?! It tastes so good!@@sherryjoiner396
Yep been at Goldies great food all of it. Great people that work there. Love it. ❤❤❤❤
It’s probably one of the most seasoned things ever absolutely delicious ❤❤
Lewis…..the camera guy (who took his hat off) is not Josh’s brother. They are good friends and have known each other for years.
My family is from the same country as the owner. As someone who's SE Asian, we cook very differently! Try different types of Asian food in America as they've been tweaked from original.
Talk to a local butcher about making up a batch of jalapeño/cheese sausage for you. It would likely turn in to a good product for their shop, as well. It's just a matter of throwing in some chopped cheese and peppers with the usual pork mix.
I mean, the flavor and texture of the fat vastly depends on how it's seasoned and cooked. Salt makes spices and flavors penetrate into the fat. A long, slow cook in dry heat softens and caramelizes the fat. This gives you crispy, juicy fat that isn't chewy or bland.
your face when they are talking about the tender meat! that's pure gold! come over the pond anytime and we will fire up the smoker and my kids can teach you how to prepare amazing meats and cheeses
Texas monthly, with no disrespect, believed Terry Blacks became touristy.
I'm glad you finally found this. By doing a little research before your visit, this will stop you from picking places just because you heard the name.
If you don't want to do the research., ask the hotel. Ask the locals. Most hometown people are proud to share those places with people that come to visit. Good luck with your travels.
This is how you know Texas BBQ is good…. between the places I’ve been to, and the places I’ve seen on TH-cam, I have never seen a Texas BBQ place with anything but a bare bones basic interior. I’m not sure what this says but I’m guessing it’s either:
1. Our food is so good we don’t need to have a nice place to attract diners.
2. Our food is so good it’s been known to cause fits of rage from people waiting for their orders and we need affordable tables and chairs for when they get damaged in food rage brawls.
when you cook low n slow like that the fat will render down into juice and gets as soft as butter. the fat has the most flavor in it
I have been trucking across America for 17 years, and I have been to every corner in America and all the bits in between. One thing I learned is that you will find some of the best food in the most places where you might think twice before you walk in,but you walk in anyway and have yours taste buds blown away.
Hey Lewis, the lean meat is the beef brisket, and the fatty meat is pork belly. Pork belly is very similar to the fat in bacon. There's no gristle, and the fat is cooked for hours in the pit. It has seasoning and developed a great bark. If one does not like fat, they usually like this...
The point side of the brisket is called the fatty brisket and the flat side is also called the lean brisket.
So “point and flat” or “fatty and lean” have the same meaning when ordering brisket.
They have the lean and fatty parts of the brisket
Incorrect as point out above.
Brisket is two muscle groups.
The point (pectoralis minor) it's fattier and connects the sternum to the legs.
The flat (pectoralis major) is much leaner and attaches the sternum to the ribs
Nah, there was fatty brisket and lean brist.
This dude said this with so much confidence and couldn't be more wrong 😂😂
The bumps are the rib bones. Haven’t you ever eaten ribs?
Not good ones in the UK. I lived there the food is god awful.
Forrgive him, hes English😭
I thought he meant that at first too but maybe he means the little black specs that he is calling bumps cuz that would probably be seasoning otherwise the big bumps are yes the ribs lol
😂😂
Oh, yes. Smoked turkey, with ham and Swiss Cheese topped with honey mustard on a baguette.
OMG!!! I just looked up at how far I am and I am closer than I thought. I'm literally close to an hour and 20 but willing to do it. I literally thought I was farther but I'm not. I'm so happy
A brisket has 2 sections, the fatty and the lean. Some people have a preference of one over the other. Mostly, it's a texture thing. Fatty brisket is often described as "melting."
The little hole in the wall cafés and restaurants that don't look like much are some of the best!
One thing you gotta know is that the best food in America comes from holes in the wall restaurants
The cuisine doesn’t matter either. American, Chinese, fried chicken, Mexican, doesn’t matter. The places look run down, but that’s because they focus all their effort on the kitchen.
Fat in our meat is the BEST part! It’s like melt in your mouth juicy punch of flavor! The white things inside the ribs are cartilage. Some people eat them but I personally don’t. Also as far as getting sick of it daily. I was on keto for a year or so and that is pretty much all I ate (in moderation) and I did get sick of it. But I still do love it occasionally.
I live just right down the road from here
I live about 15 minutes away from there and we go every once in a while as a treat. Everything I've tried has been amazing. I can even order a shredded brisket sandwich(with their sauce on it) and later on, the leftovers won't have soggy, wet bread.
It's nice watching others be able to enjoy things that you love.
Texas bbq beef ribs or brisket will never taste the same made in the UK. You can use the same seasonings, slow cook it in the same style wood burning ovens, low and slow and it still won't be the same. It's the American beef that's the key. No matter how good the UK butcher shop is, no matter the quality of the meat, it's still from UK cattle raised on UK farms. They may not even be the same breed of cattle or fed the same kind of feed. I've often heard UK tasters on TH-cam say "it tastes so much meatier" or so much "beefier". It's American beef that makes the difference.
"What are all the bumps?" Those would be the bones... its ribs... lol. Watching you drool over these two drooling over food is always so fun!
Southerners wouldn't trust any posh (or even just decent looking) BBQ place. It has to be some place that your Grandparents built back in the depression (or appears to be), and they struggled to feed the family. The slices of white bread usually served with a meal is so you can soak up all the juice and small pieces left over. My grandparents and parents lived through the depression, often not having enough food.
Goldee's does have the shack amongst the horse barns and hay sellers vibe going, lol.
@@Rose-z4h6k I saw the side porch (maybe 2?) but it looks like just a bunch of smokers on one side and picnic tables on the other. I don't think it would ruin their BBQ integrity too much if they had a professional sign made. It can still be country but even I have a hard time reading the name.
Dude is like, let's take the biggest bite possible.
😂🤣
They always take huge bites! 😊
Beef fat, when rendered down, is soft like butter. Actually, if you capture the ended day juices and let them solidify, you get tallow, one of the healthiest fats you can get in your diet. That flavor explosion Jolly is mentioning? That's from the fat.
I love this rabbit hole of TH-cam I’m in where I’m reacting to a reaction to a reaction to food I’ll probably never try.😂😂😂 I should probably go outside…tomorrow lol
You need to go watch Mr. H and friends their newest one of them actually cooking in a smoker and inside of a pellet grill and watch how they make the brisket and watch how they make the beef rib. It’ll give you the layout of everything that’s done.
My son was just given a smoker, I told him to watch Mr H's videos to learn what to do as well, watching the H's learn from the best is very informative!
A simple bark rub is cracked pepper, kosher salt... and sometimes garlic powder.
"Is this it?!?" - The best BBQ joints in the world usually look like the absolute jankiest place you've ever thought about setting foot in. If it looks terrible (which this doesn't.. this just looks like a restaurant to me) and everyone in town is suggesting you go there. Go there. Nevermind the jankiness.
They put a dry rub mix on their meats. That's what makes the delicious crust on the outside. Yum!
Don't mind me y'all. Just a Texan here looking forward to reading all the Texas haters comments!
lol dude I'm from Alabama. Fear my redneck wrath :D
Shoot I'm from Tennessee neighbor, I would have no problem bellying up to some of y'all's BBQ! Hope you have a goodin!
Greetings from Chiefs Kingdom! Dak aint worth it but Jerry will pay! Wait, I think Kelce and Tay Tay are at my door! Be well, friend :)
@@andyloy7809 Hey we love Tennessee down here, y'all are crazy. In a good way.
I'm from California and I say texas bbq best bbq I have ever had. And i've driven across the south east for all of their bbq. Love you guys and gals! Can't say the same for my ex though. She now lives in Texas and hates it. haha. Maybe that's why she's my ex.
The lean end of the brisket is the top of it and the fattier end is the bottom. The grain of the meat runs in the opposite direction and you can separate with your hand if it's cooked right. That's definitely cooked right. My dad participated in BBQ competitions my whole life. He has a BBQ pit that the cooking area is 8' by 4'. You get the smoke ring by cooking a brisket 12 to 14 hours at a lower temperature to create more smoke rather than a higher temp which just makes the pit quit the smoking. The bumps are definitely seasoning.
After listening to you about your beef. I truly believe that American cows are much different. Then the UK cows.
The "bumps" are a dry rub of seasonings :)
The fat in Barbecued meats are incredibly tender and soak up a lot of the juices and flavors.
Also I may've said it before, but baked beans in the USA often include brown sugar, hickory or maple flavor, and/or bacon pieces. They are incredibly sweet and are a common side at southern barbecues and picnics, along with potato salad and coleslaw.
Sausages are made when ground up meat and seasonings are put into a casing. They use the leftover beef from the day to fill the sausage casings, and mix in cheese and jalapeno peppers before filling.
But in Texas a lot of BBQ places serve ranch beans, pinto beans, or charro/boracho beans instead of the sweet baked beans.
I hate to tell you this, but the best bbq comes from a guys backyard on a side road in East of Jesus nowhere. This is just best of famous bbq.
Preach
Everytime you ask about the bumps had me giggling 😊 the bump are the bones in the ribs. The fat renders down and the meat shrinks down round them. 🤦♀️ 😂
Mr. H and Friends bought a big American smoker
Fun fact: they cut a lot of the fat off the brisket, they cook the fat down in a crockpot to develop their own tallow (aka melted beef fat), and then they add the beef tallow in to the beef brisket while the wrap it with the foil. The fat from the beef destributes back into the brisket... Science baby! It's amazing!
You need to learn some biology. On a rack of pork ribs the bones run across the rack like piano keys and the white cartilage runs along the rack holding the bones in place. Yes, those are baked beans in a mild BBQ sauce and a bowl of coleslaw.
Every Texas town has their own BBQ joints.
The Texas Hill Country Is full of BBQ joints each slightly different than the others.
We get what we call meat sweats a condition brought on by eating to much BBQ.
I've been in the food and beverage industry (resaurants) for over 20 years and have always thought about coming to Europe to give a taste of American culinary. Tell me Lewis, what cuisine would sell the best? American burgers? BBQ? Biscuit and Gravy? Something else?
Every time, I think about how successful a good Southern cook would be over there. Between visiting Americans and the Brits discovering *flavor* 😄
Had to cook up some bacon halfway through and pause this. Had just eaten a hour previously
Oklahoma makes some awesome BBQ too!! 😉
not even close to Texas
They border each other, sir. 😜😆
@@Raynabobayna1 Haha! No joke. We are pretty close to Texas LOL!
@@johnfryberger9849 Oklahoma barbecue is similar in style to Texas barbecue, though we're more known for barbecue pork, where y'all are more known for barbecue beef.
@@OkieJay 😉😆👍
“What are we doing wrong?! We have beef. We have wood…”😂