Back to the USA! First stop is some American BBQ! What is your favorite BBQ dish? If you enjoyed this video, you may like: Texas BBQ in Germany! (th-cam.com/video/uD4_Gp1dQHM/w-d-xo.html ) or American Food in Thailand! (th-cam.com/video/cFjZCcPnCXs/w-d-xo.html )
Greetings to both, my wife and I enjoy your videos a lot. She is from Ukraine, but spent a lot of time in Germany. She convince me to start looking at the option of moving to Germany. I was there for a couple of days and I enjoyed. Thanks for your videos!
Favorite BBQ dish is a brisket sandwich, 50-50 mix with mesquite BBQ sauce. But again - it depends where you are in the South as for BBQ. NC pork is not the same as SC/GA BBQ. Memphis ribs are different than KC. Wet vs. Dry.
That BBQ looked very underwhelming. I guess I could make ribs like that easily in my oven at home in Berlin (which I already have done and was quite happy with). You may want to choose the places you eat at a bit more thoroughly if you want to convince people. Also I think the price is also a considerable part of the deal. In that regard the US seems to have become almost unaffordable for Europeans and the food is quite often not worth the money. While there have not been many reasons left to go to the country where even small children have their own gun (if you don't have a spouse that was borne there) there are even less now. Everything has become much more expensive here, too, but not quite as expensive as in the land of the "free".
@@aperturix Mr Stefan, have you actually ever been to the USA? I read in your comments about the quality of the food. How can you judge it if you have never tried it? I also read in your comments about the gun culture in the USA. I would like to know how you ascertained that there children who own guns? Wouldn't be better to to comment on things that you actually know than what you surmise?
If cooked correctly, brisket should definitely never be dry, most of our brisket is so moist it doesn’t need sauce. I live in Texas and y’all really need to make the trip here to try our Texas barbecue 😊
I saw Phil open that sandwich, and I’m yelling at the screen “Put sauce on it! And coleslaw!” That brisket was dry; but if it soaks up the sauce, then it’s alright. Welcome back to the land of BBQ!
I love how Phil is either completely oblivious of Deanna’s ‘bone’ jokes at the beginning with the ribs, or just completely ignoring them… either way made me laugh.
I remember back in the late 60's and early 70's I was living in Wiesbaden. We were having a cookout at some German friends and we brought ribs and corn on the cob, neither of which our Germany friends had never eaten.
Ist hier aber völlig unnötig, bei der hier gezeigten Qualität des BBQs kannste dir auch einen Döner reinziehen. Der ist jedenfalls nicht so trocken. Und bessere Ribs als die machste dir locker im Backofen.
Come to my hometown In Knoxville, Tennessee (right up the road from you, lol). The food scene here is pretty damn good and the Smokies are literally just over the hill! Holler at me, I'll show you around town. Great video as always!
If Phil enjoy ribs so much, he would feel on cloud 9/7.Himmel.🤩In Norway one of our chrismas traditional foods are ribs(Ribbe). And we have our program at chrismas, too. How you cook ribs right , called Ribs -minute by minute 😃 definitely true, no joke. Her you didn't joke with your traditions.
Deana, I’d say if you guys come to New Zealand we probably have a pretty similar level of peanut butter appreciation!!! But I agree that there’s definitely not the same love of it in the UK or Europe or probably Asia (except all the satay based things!)
The first time I had brisket, it was dry and I didn’t understand what the fuss was about. Then I had it again, and it was juicy, and OMG, changed my life.
Me too. I assumed I didn't like brisket because of dry one. Then I had some in Raleigh, NC years ago when on a business trip. So tasty and ate so much.
@@Miristzuheiss is the owner the German guy that worked in bbq's in the south of the US for over a decade? because I watched a video of a German man that opened a restaurant that's done very well in Germany and he brought his skills he learned in the south of the US to his home country of Germany.
Hey guys... I wish that I was there with you. When I was younger (fifty plus years ago), I worked in a restaurant in San Diego where they served peanut butter cream pie. I really liked it and learned that the chef there actually created it. He sent the recipe to Good Housekeeping magazine, and that is how it became popular. Love your videos.
If you get to the Columbia area there are 2 really good BBQ places to try, both are buffet style. One is Shealy's BBQ in Batesburg-Leesville, SC and the other if Little Pigs BBQ in Columbia Northeast are. Both have huge followings. Need to check the days they are open.
The majority of BBQ joints in Texas has Pulled Pork on their menus ! Best when served as a sandwich on a Bun and topped with Cole Slaw ! Mmmmmm! So Good and so Yummy ! 😋😋😋
While in America you may want to try the Shady Maple Amish Smorgasbord in East Earl Pennsylvania and if you are any where near a Buc-ee's gas station you have got to try their BBQ.
Well, I'd like to say thank you to you guys because after we watched this video, my wife said I want BBQ. We got some food at Sonny's BBQ. It's my wife's first time eating at Sonny's.
Sweet potato crunch is the filling for a sweet potato pie. Or a sweet potato crumble. VERY SOUTHERN U.S. Most people outside the southern U.S. would not understand that.
Phil saying… “that’s just pasta” when discussing the value based off the pulled pork bowl. I died a little inside. Americans, I think, have a deep connection to macaroni and cheese. Deep! It’s the best
If you go to New England, Connecticut, go to New Haven and try the pizza! Modern, Pepi and Sally’s and let us know which one is your favorite. You won’t be disappointed.
There are many regional specialties in barbecue all through the South and up into Missouri, but my absolute favorite is one of the lesser known ones: western Kentucky smoked mutton.
Yeah, that brisket looked like a travesty. Brisket is a tough cut to cook right in BBQ and lots of places mess it up if they aren't in Texas or don't specialize in it.
Funny, I looked you up because I'm heading to Düsseldorf and find out that you're in SC, where most of my family live. In SC, it's all about mustard based bbq. Smoked butts are awesome. In NC it's more tomatoe based. Briskett is more TX than Carolina. While you're there I would also try the fried chicken als well as cornbread and collards for the true southern experience. I have to check if you guys were already in Asheville. Great craft beer place and lots of good hiking trails to enjoy.
We have Pigskins BBQ and it has fried meatloaf on Fridays. We always go there on Friday because has excellent baked meatloaf. They also have a great fried pie.
If you make a trip thru the South, (I can't say much about Georgia and Florida other than try the seafood) you MUST try Alabama White BBQ sauce. In Mississippi; in the south, the sea food is the best bet. In the Delta; Try to find an old Tamale stand. In the North East part of the state; Catfish and Sweet Potatoes. From there others will have to give you tips and try-outs. Welcome to the American South!!
The 5 major regional BBQ styles in the USA explained: 1) Texas BBQ: Beef is more common than pork. Texas actually has 4 unique styles depending on which part you're in. In most of Texas brisket reigns supreme. Central Texas (where it all began) is lightly salted and peppered and cooked low and slow over oak and sauce is frowned upon. Eastern Texas is smoked over hickory and is accompanied by plenty of sauce. South Texas BBQ has a lot of Mexican influence and is slow cooked in a pit in the ground and has a sweet molasses based sauce. Texas hill country has a big Czech and German influence with a lot of chicken, sausage, and chops smoked over mesquite. 2) Memphis BBQ: Whole hog, pork ribs and pulled pork are the stars of this style of BBQ, rubbed with paprika and savory herbs and spices then mopped with a thin vinegar, tomato and spices blend (mop sauce) while it cooks. 3) Kansas City BBQ: As a historical meat packing city, no meat is off limits in Kansas City. Burnt ends are the specialty here but really you will find everything from beef, pork, chicken to sausage. Kansas City BBQ is known for sweet and spicy rubs and a thick sweet tomato based sauce that the rest of the world commonly thinks of when thinking BBQ sauce. 4) North Carolina BBQ: There are two types of BBQ in North Caroline. In parts BBQ simply and only means BBQ whole hog that has then been deboned and chopped up. In other parts it means BBQ pork ribs and pulled pork from pork shoulders. Either way it has a sweet and spicy rub and is mopped with a thin vinegar and pepper based sauce. 5) South Carolina BBQ: Much like North Carolina, South Carolina loves it's BBQ pulled pork (be it whole hog or shoulder) but they also love to BBQ sausages. The rub of dry mustard and savory spices as well as the vinegar and mustard based sauce are what make it truly unique.
I don't know if you'll have time, or if you'll be going anywhere near it, but Shady Maple Smorgasbord in the Lancaster PA area is the largest breakfast buffet in America, and serves up classic Pennsylvania Dutch (Deutch) foods. Owned and (mostly) operated by Mennonites and very near to Amish country!
Nice! Some people say “dry” bbq os bad, well, there is dry, and then then is “dry”. The second layer of that is bad, the first layer is by design. For a reason. And can be amazing. I’ll take a dry to normal rib anyday, but not a “dry” rib. Or meat. Especially if dry rubbed, and meant tk be that way. But is slow vooked the right way and falls off the bone
I kind of feel like if the brisket is so dry it NEEDS sauce to make it edible, then yeah totally agree with you. But even if a brisket (or ribs or whatever) are done well, some people are just sauce people.
Texas Method of Smoking Briskets Apply a 50/50 mix of Course Salt and Black Pepper . Get the Smoker Temp up to 225-250 degrees F and place the Brisket FAT CAP UP with the point towards the fire source and the flat away from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours. Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving. Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 to 12 hours ! Never inject, marinade or sauce a Brisket !!
Takes me back to a trip to eastern North Carolina. Right off the highway. Nothing fancy. brisket, bread, cole slaw, mac and cheese. Mouth is watering. I am a bit of a mac and cheese snob. You cant just throw overcooked pasta in some shredded cheese and bake it.
We were in München last Sept/Oct and love the German culture. The public transportation system is THE best ever. We walked everywhere and didn't even miss driving at all. Actually this was the first trip we all lost weight, even with all the good food and beer we drank.
The differences are Beef vs. Pork. Mustard vs. Tomato (even ketchup) based sauce. Sweet (brown sugar?) vs. Sour (vinegar). Tomato-based sauces can be sweet or sour. Mustard sauces are almost always vinegar'd, so it's a sour sauce. And Sour sauces are almost always for pork, sometimes chicken.
I like to add dill pickles and onion to my brisket sandwiches. Brisket should not be dry. If Brisket is dry they either cooked it on too high of a heat or they over cooked it time wise.
Next time yall are in the US. Bring Phil up to Columbus NC to Mountain View Bbq for brisket. Order the family pack. You get 2 sides hushpuppies and a pound of brisket for around 35 bucks.
The biggest difference I noticed in between the US and Europe was that there are open bathrooms AKA toilets all over the us that you can use and not so much in Europe.
I've lived in the South my entire life and here's the thing about "Carolina" style BBQ: The sauces are vinegar based. The rest of the South (outside of Texas, which is a different thing), the sauces are tomato based. No vinegar. Also, outside of Texas, Southern BBQ is primarily pork. In Texas, it's mostly beef. I don't like Carolina-style sauce. The vinegar isn't good to me. But I lived in Georgia so what do I know...
North & South Carolina BBQ is mostly about the Pork and Vinegar based sauces , whereas Texas BBQ is most about the BEEF and Non-Vinegar based sauces !!
In my personal opinion, pork ribs are the best. I have never had vinegar based sauce, our sauce in Oklahoma is ketchup based, and basically sweet, but can be sweet and spicy.
Deana do you geek out when you meet another Carolinian? I’m playing tennis here in CA and I hear an accent walking by…. Totally stopped playing, looked over and yelled, SOUTH CAROLINA? (She had on a sweater that looked like the outline of our state. Love it!
OMG I adore you guys. I am from Germany Rhineland Pfalz but live in Colorado. I so enjoy watching you guys and I get Homesick every time. Enjoy those awesome Ribs. Verdamt jetzt habe ich hunger
Just a comment on the ribs at the beginning. In the US the farmers use growth hormone. That is the reason why there is so much meat on the ribs. This is banned in Europe, as we in Europe consider growth hormone a major health hazard.
@@LythaWausW From the FDA: "Since the 1950s, the Food and Drug Administration (FDA) has approved a number of steroid hormone drugs for use in beef cattle and sheep, including natural estrogen, progesterone, testosterone, and their synthetic versions. These drugs increase the animals’ growth rate and the efficiency by which they convert the feed they eat into meat."
I mention the following a lot on other channels where non-Americans try American food and always find them very tasty, etc etc, and i think perhaps the reason American food comes off as being so tasty to the non-American pallette is for a couple reasons. One, because with a country of almost 350 million people from literally all over the world, restaurants have to cater to so many different food pallettes that they are almost always have to improve their food to compete with other restaurants and food manufacturers. The words "Improved Taste" are often plastered on the boxes, containers of food items in stores. And that's due to comstant experimentation with the recipes and ingredients. And two, because there's so many people here, with different tastes, there's a lot more people contributing to the crafting of food flavors, textures, etc than you'd get in say a European country or homogeneous country from anywhere else in the world. Diversity is where that comes from. Even in the BBQ Market, flavor profiles differ by whatever region you're in. For example, you got Kansas City style, Texan style, Carolina Style, Memphus style, and everything in between. Even my little hometown in southern Illinois had its ownn unique BBQ sauces that aren't sold sny where else. One of its famous BBQ sauces was called Johnson's BBQ sauce, that originated from a small roadside BBQ stand. The sauce was a light brown spicy vinegar-based sauce that was awesome on pulled pork sandwiches. It was a thin runny sauce, but had the right flavor for pulled pork sandwiches. Gave it a kick. As the sauce would soak into the bun a bit. Edit: ah yes, that Johnson's BBQ sauce would probably have gone well with that dry briscuit.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
Back to the USA! First stop is some American BBQ! What is your favorite BBQ dish? If you enjoyed this video, you may like: Texas BBQ in Germany! (th-cam.com/video/uD4_Gp1dQHM/w-d-xo.html ) or American Food in Thailand! (th-cam.com/video/cFjZCcPnCXs/w-d-xo.html )
Greetings to both, my wife and I enjoy your videos a lot. She is from Ukraine, but spent a lot of time in Germany. She convince me to start looking at the option of moving to Germany. I was there for a couple of days and I enjoyed. Thanks for your videos!
Favorite BBQ dish is a brisket sandwich, 50-50 mix with mesquite BBQ sauce. But again - it depends where you are in the South as for BBQ. NC pork is not the same as SC/GA BBQ. Memphis ribs are different than KC. Wet vs. Dry.
That BBQ looked very underwhelming. I guess I could make ribs like that easily in my oven at home in Berlin (which I already have done and was quite happy with). You may want to choose the places you eat at a bit more thoroughly if you want to convince people. Also I think the price is also a considerable part of the deal. In that regard the US seems to have become almost unaffordable for Europeans and the food is quite often not worth the money. While there have not been many reasons left to go to the country where even small children have their own gun (if you don't have a spouse that was borne there) there are even less now. Everything has become much more expensive here, too, but not quite as expensive as in the land of the "free".
Carolina barbecue has that mustard base... not a big fan..
@@aperturix Mr Stefan, have you actually ever been to the USA? I read in your comments about the quality of the food. How can you judge it if you have never tried it? I also read in your comments about the gun culture in the USA. I would like to know how you ascertained that there children who own guns? Wouldn't be better to to comment on things that you actually know than what you surmise?
If cooked correctly, brisket should definitely never be dry, most of our brisket is so moist it doesn’t need sauce. I live in Texas and y’all really need to make the trip here to try our Texas barbecue 😊
Send out that recipe!
sauce isn't necessarily meant to moisten it's mostly for extra flavor but yeah...
@@kevinprzy4539 Agreed, I prefer dry rubs and no sauce on my meats
If you need sauce, you dun f'ed up
A good brisket even if you cook it longer it only gets better.
I saw Phil open that sandwich, and I’m yelling at the screen “Put sauce on it! And coleslaw!” That brisket was dry; but if it soaks up the sauce, then it’s alright. Welcome back to the land of BBQ!
Some people believe that you shouldn't put sauce on bbq that way you taste the meat and not the sauce.
The tragedy of dry ribs 😢
@@helphelp9400 I'm talented I can taste the meat AND the sauce
If you have to drown it in sauce it must be really dry and definitely not worth the money they are asking for.
They’re so right…. Even a not great rib is still a great rib.
I love how Phil is either completely oblivious of Deanna’s ‘bone’ jokes at the beginning with the ribs, or just completely ignoring them… either way made me laugh.
I remember back in the late 60's and early 70's I was living in Wiesbaden. We were having a cookout at some German friends and we brought ribs and corn on the cob, neither of which our Germany friends had never eaten.
Deana cracking "Juicy Bone" jokes and "shove it in your mouth" while Phil is completely oblivious to it, was gold 😂
Don't forget she likes her meat wet.
Also, "your bone is curved!" 😂
Warum bekomme ich immer Hunger, wenn ich eure Videos anschaue😋
Ist hier aber völlig unnötig, bei der hier gezeigten Qualität des BBQs kannste dir auch einen Döner reinziehen. Der ist jedenfalls nicht so trocken. Und bessere Ribs als die machste dir locker im Backofen.
alot of great bbq come from small mom and pop places. cant wait to see more from you guys.
True! We are trying to try it all!
A lot. Two words.
A lot. Two words.
Phil! Welcome Brother! That amazing lady you are with is the prefect guide. Hi Deana! Welcome home!
Come to my hometown In Knoxville, Tennessee (right up the road from you, lol). The food scene here is pretty damn good and the Smokies are literally just over the hill! Holler at me, I'll show you around town. Great video as always!
We were actually thinking of going to Knoxville or Nashville to try the local food. But we might not able to make it this time around. :(
@@DeanaandPhil Awesome! If plans change, K-towns' definitely worth it! Safe travels!
That cake was divine! 🤠
If Phil enjoy ribs so much, he would feel on cloud 9/7.Himmel.🤩In Norway one of our chrismas traditional foods are ribs(Ribbe). And we have our program at chrismas, too. How you cook ribs right , called Ribs -minute by minute 😃 definitely true, no joke. Her you didn't joke with your traditions.
This was a hard video to get all the way through…made me too homesick! 😍 Ahhh I need me some BBQ! Looks amazing 😃
Looked dry and average at best. Just my opinion watching this in Berlin. Wouldn't visit the land of the Klan for THAT.
Deana, I’d say if you guys come to New Zealand we probably have a pretty similar level of peanut butter appreciation!!! But I agree that there’s definitely not the same love of it in the UK or Europe or probably Asia (except all the satay based things!)
The first time I had brisket, it was dry and I didn’t understand what the fuss was about. Then I had it again, and it was juicy, and OMG, changed my life.
Me too. I assumed I didn't like brisket because of dry one. Then I had some in Raleigh, NC years ago when on a business trip. So tasty and ate so much.
I am so glad I found you two, brightens my day. Thank you for the amazing videos.
When you’re back in Düsseldorf, you should try Raphs BBQ in Cologne.
I'm in Aachen now. I miss my Texas brisket. Hopefully going to Duesseldorf soon to try some.
Smoke BBQ here at Düsseldorf, is really the best place.😋
@@Miristzuheiss it looks great
@@Miristzuheiss is the owner the German guy that worked in bbq's in the south of the US for over a decade? because I watched a video of a German man that opened a restaurant that's done very well in Germany and he brought his skills he learned in the south of the US to his home country of Germany.
@@kevinprzy4539 iam not sure. I see only, the family does it in second generation. Strange this website is only in german
Hey guys... I wish that I was there with you. When I was younger (fifty plus years ago), I worked in a restaurant in San Diego where they served peanut butter cream pie. I really liked it and learned that the chef there actually created it. He sent the recipe to Good Housekeeping magazine, and that is how it became popular. Love your videos.
in netherlands its so common. ITS SO GOOD
Made me hungry yet again, one of the things I miss about the USA
I absolutely love watching you two, you always seem so happy together (and the puns) 😂😂
If you get to the Columbia area there are 2 really good BBQ places to try, both are buffet style. One is Shealy's BBQ in Batesburg-Leesville, SC and the other if Little Pigs BBQ in Columbia Northeast are. Both have huge followings. Need to check the days they are open.
They're different, but both are really good. I haven't had either in a long time.
The majority of BBQ joints in Texas has Pulled Pork on their menus ! Best when served as a sandwich on a Bun and topped with Cole Slaw ! Mmmmmm! So Good and so Yummy ! 😋😋😋
If you happen to get up to Virginia I suggest you try Virginia Diner in Wakefield. They serve a peanut pie and a carrot soufflé that are worth a try.
My husband is from South Carolina, he loves Lexington style barbecue which is more of a vinegar base and we always have to get brisket.
While in America you may want to try the Shady Maple Amish Smorgasbord in East Earl Pennsylvania and if you are any where near a Buc-ee's gas station you have got to try their BBQ.
Buccee's may be better than BBQ in a places like OH or WI, but they're usually located in states where the local stuff is better.
Well, I'd like to say thank you to you guys because after we watched this video, my wife said I want BBQ. We got some food at Sonny's BBQ. It's my wife's first time eating at Sonny's.
Sweet potato crunch is the filling for a sweet potato pie. Or a sweet potato crumble. VERY SOUTHERN U.S. Most people outside the southern U.S. would not understand that.
Looks like a fun evening - peanut butter pie and a spoon
Phil saying… “that’s just pasta” when discussing the value based off the pulled pork bowl. I died a little inside. Americans, I think, have a deep connection to macaroni and cheese. Deep! It’s the best
If you go to New England, Connecticut, go to New Haven and try the pizza! Modern, Pepi and Sally’s and let us know which one is your favorite. You won’t be disappointed.
From my experience, Texas has the best brisket with a chili based red bbq sauce. Carolina has the best pulled pork with the mustard based bbq sauce.
There are many regional specialties in barbecue all through the South and up into Missouri, but my absolute favorite is one of the lesser known ones: western Kentucky smoked mutton.
Great video guys!! Love southern bbq
Those looked like baby back ribs which are tender, meaty, but usually dry. If you want a juicier more flavorful rib go for the St. Louis cut.
Yeah, that brisket looked like a travesty. Brisket is a tough cut to cook right in BBQ and lots of places mess it up if they aren't in Texas or don't specialize in it.
Best brisket I’ve ever had is in Massachusetts. BT’s in Sturbridge. Sorry, Texans, but anyone can make great brisket if they learn how.
Every time I watch your Videos I get hungry ! Can you Tell me why that ist? 😂😂😂
Funny, I looked you up because I'm heading to Düsseldorf and find out that you're in SC, where most of my family live. In SC, it's all about mustard based bbq. Smoked butts are awesome. In NC it's more tomatoe based. Briskett is more TX than Carolina. While you're there I would also try the fried chicken als well as cornbread and collards for the true southern experience. I have to check if you guys were already in Asheville. Great craft beer place and lots of good hiking trails to enjoy.
Her sense of humor is A+.
Deana not wanting to say anything negative when she tried the brisket. Good thing the peanut butter pie was next.
These people are not afraid of trying their food as they take the biggest bites I've ever seen! Good for you.
Love your content, humor all while honestly judging how good the food is!!
The sexual innuendo is hilarious! 3:09 Deanna, "Yeah, lick that bone dry" LOL Have a great journey guys.
We have Pigskins BBQ and it has fried meatloaf on Fridays. We always go there on Friday because has excellent baked meatloaf. They also have a great fried pie.
Classic juicy bone jokes 😂 as always. Bitte mehr davon 👍
Try the American cold potato salads! Mayo based some with mustard , lots of egg. And cold pasta salads ! The “ Go To “ sides for American Cookouts!
If you make a trip thru the South, (I can't say much about Georgia and Florida other than try the seafood) you MUST try Alabama White BBQ sauce. In Mississippi; in the south, the sea food is the best bet. In the Delta; Try to find an old Tamale stand. In the North East part of the state; Catfish and Sweet Potatoes. From there others will have to give you tips and try-outs. Welcome to the American South!!
I’d like to see Phils reaction to Blenheim Ginger Ale.
If it's not too sweet, is it really sweet tea
Good question! Also, what about unsweetened? Is that unsweetened sweet tea or just unsweetened tea?
The 5 major regional BBQ styles in the USA explained:
1) Texas BBQ: Beef is more common than pork. Texas actually has 4 unique styles depending on which part you're in. In most of Texas brisket reigns supreme. Central Texas (where it all began) is lightly salted and peppered and cooked low and slow over oak and sauce is frowned upon. Eastern Texas is smoked over hickory and is accompanied by plenty of sauce. South Texas BBQ has a lot of Mexican influence and is slow cooked in a pit in the ground and has a sweet molasses based sauce. Texas hill country has a big Czech and German influence with a lot of chicken, sausage, and chops smoked over mesquite.
2) Memphis BBQ: Whole hog, pork ribs and pulled pork are the stars of this style of BBQ, rubbed with paprika and savory herbs and spices then mopped with a thin vinegar, tomato and spices blend (mop sauce) while it cooks.
3) Kansas City BBQ: As a historical meat packing city, no meat is off limits in Kansas City. Burnt ends are the specialty here but really you will find everything from beef, pork, chicken to sausage. Kansas City BBQ is known for sweet and spicy rubs and a thick sweet tomato based sauce that the rest of the world commonly thinks of when thinking BBQ sauce.
4) North Carolina BBQ: There are two types of BBQ in North Caroline. In parts BBQ simply and only means BBQ whole hog that has then been deboned and chopped up. In other parts it means BBQ pork ribs and pulled pork from pork shoulders. Either way it has a sweet and spicy rub and is mopped with a thin vinegar and pepper based sauce.
5) South Carolina BBQ: Much like North Carolina, South Carolina loves it's BBQ pulled pork (be it whole hog or shoulder) but they also love to BBQ sausages. The rub of dry mustard and savory spices as well as the vinegar and mustard based sauce are what make it truly unique.
I don't know if you'll have time, or if you'll be going anywhere near it, but Shady Maple Smorgasbord in the Lancaster PA area is the largest breakfast buffet in America, and serves up classic Pennsylvania Dutch (Deutch) foods. Owned and (mostly) operated by Mennonites and very near to Amish country!
Welcome back to the USA we Can’t wait to see more food videos.
Nice! Some people say “dry” bbq os bad, well, there is dry, and then then is “dry”. The second layer of that is bad, the first layer is by design. For a reason. And can be amazing. I’ll take a dry to normal rib anyday, but not a “dry” rib. Or meat. Especially if dry rubbed, and meant tk be that way. But is slow vooked the right way and falls off the bone
YOU MUST visit BESSINGERS BBQ in Charleston.
If a brisket needs sauce, then it's not a good brisket...
I kind of feel like if the brisket is so dry it NEEDS sauce to make it edible, then yeah totally agree with you. But even if a brisket (or ribs or whatever) are done well, some people are just sauce people.
@@TheCJtheCregg I agree - but it should still be able to stand on its own and be fully edible.
Welcome back ❤
Texas Method of Smoking Briskets
Apply a 50/50 mix of Course Salt and Black Pepper .
Get the Smoker Temp up to 225-250 degrees F and place the Brisket
FAT CAP UP with the point towards the fire source and the flat away
from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours.
Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving.
Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 to 12 hours ! Never inject, marinade or sauce a Brisket !!
Peanut butter pie is a southern thing.
Workout and McDonald's that's the right order of doing things. 😂
Like how you came prepared with real silverware
It's cinnamon & nutmeg in the sweet potatoes with brown sugar that's y it's dark. Simple ingredients. Hope u all make it when you are back home
Yall are my favorite people. Great video
Yes, I agree years ago now we took our daughter home to Texas and it had been years. And I had Barbecue Breakfast, Lunch, and Dinner.
Great video, as always!
Come to Dallas and we’ll get you some real brisket 😊
If you're in North Carolina, swing by Johnny B's in Winston-Salem and try their grilled salmon! Ask for extra lemon butter sauce.
Takes me back to a trip to eastern North Carolina. Right off the highway. Nothing fancy. brisket, bread, cole slaw, mac and cheese. Mouth is watering. I am a bit of a mac and cheese snob. You cant just throw overcooked pasta in some shredded cheese and bake it.
Morgen eet ik spareribs 🤤🤤
Will now I know what I am having for dinner tonight
We were in München last Sept/Oct and love the German culture. The public transportation system is THE best ever. We walked everywhere and didn't even miss driving at all. Actually this was the first trip we all lost weight, even with all the good food and beer we drank.
I couldn't wait to drive by the time I left and the amount of people packed into a country like Germany made me feel like a can of sardines lmfao
I haven't had breakfast yet and now I'm watching your mouthwatering video. Not the best decision.
Same for me 🤪
Please go to Houston. Try the brisket. Try the Cajun seafood. Try Mexican food.
Brisket is a southern thing. And in Northeast we eat T-bone steaks, porterhouse steaks, filet mignons, New York strips, prime-rib Etc
Chile...the way you put that brisket sandwich back down. 😂
"We're out here in the middle of no where!" with all the ticks and chiggers lol.
Here in rural Oregon can go to town on Pherd Horse.
The differences are Beef vs. Pork. Mustard vs. Tomato (even ketchup) based sauce. Sweet (brown sugar?) vs. Sour (vinegar). Tomato-based sauces can be sweet or sour. Mustard sauces are almost always vinegar'd, so it's a sour sauce. And Sour sauces are almost always for pork, sometimes chicken.
That brisket was a crime against food. You know the pie is good when you both make love sounds.
I like to add dill pickles and onion to my brisket sandwiches. Brisket should not be dry. If Brisket is dry they either cooked it on too high of a heat or they over cooked it time wise.
Super fun video especially you guys at the end sitting in the back of the car
If you guys are ever in New Orleans try walkers barbecue and the joint barbecue. They are both good.
I would like to see you try some vegetarian or vegan food which we don't have in Germany. :) assuming there is such a thing :D
The Americans don't look like they do because they eat healthy food. It's there but it's not part of the food culture.
@@aperturix there's definitely vegan food it's just shit and bland
@@kevinprzy4539 Sure, I guess you don't know and don't care why people eat vegan food. I won't overstrain your brains with more information.
Next time yall are in the US. Bring Phil up to Columbus NC to Mountain View Bbq for brisket. Order the family pack. You get 2 sides hushpuppies and a pound of brisket for around 35 bucks.
The biggest difference I noticed in between the US and Europe was that there are open bathrooms AKA toilets all over the us that you can use and not so much in Europe.
I've heard great things about Terry Black's BBQ in Texas.
I've lived in the South my entire life and here's the thing about "Carolina" style BBQ: The sauces are vinegar based. The rest of the South (outside of Texas, which is a different thing), the sauces are tomato based. No vinegar. Also, outside of Texas, Southern BBQ is primarily pork. In Texas, it's mostly beef. I don't like Carolina-style sauce. The vinegar isn't good to me. But I lived in Georgia so what do I know...
North & South Carolina BBQ is mostly about the Pork and Vinegar based sauces , whereas Texas BBQ is most about the BEEF and Non-Vinegar based sauces !!
Deana - You need to take Phil to the Big Green Egg Culinary Academy in Atlanta. Did that 15 years ago and still think about it. WELL worth the trip!
Welcome back to the USA! Have fun!.
In my personal opinion, pork ribs are the best. I have never had vinegar based sauce, our sauce in Oklahoma is ketchup based, and basically sweet, but can be sweet and spicy.
Deana do you geek out when you meet another Carolinian? I’m playing tennis here in CA and I hear an accent walking by…. Totally stopped playing, looked over and yelled, SOUTH CAROLINA? (She had on a sweater that looked like the outline of our state. Love it!
God bless the both of y'all always and safe travels. 🙏
OMG I adore you guys. I am from Germany Rhineland Pfalz but live in Colorado. I so enjoy watching you guys and I get Homesick every time. Enjoy those awesome Ribs. Verdamt jetzt habe ich hunger
Just a comment on the ribs at the beginning. In the US the farmers use growth hormone. That is the reason why there is so much meat on the ribs. This is banned in Europe, as we in Europe consider growth hormone a major health hazard.
Growth hormones are not allowed in the US for poultry and pork.
@@LythaWausW From the FDA: "Since the 1950s, the Food and Drug Administration (FDA) has approved a number of steroid hormone drugs for use in beef cattle and sheep, including natural estrogen, progesterone, testosterone, and their synthetic versions. These drugs increase the animals’ growth rate and the efficiency by which they convert the feed they eat into meat."
@@Harald. This is why I specified pork and poultry.
I mention the following a lot on other channels where non-Americans try American food and always find them very tasty, etc etc, and i think perhaps the reason American food comes off as being so tasty to the non-American pallette is for a couple reasons. One, because with a country of almost 350 million people from literally all over the world, restaurants have to cater to so many different food pallettes that they are almost always have to improve their food to compete with other restaurants and food manufacturers. The words "Improved Taste" are often plastered on the boxes, containers of food items in stores. And that's due to comstant experimentation with the recipes and ingredients. And two, because there's so many people here, with different tastes, there's a lot more people contributing to the crafting of food flavors, textures, etc than you'd get in say a European country or homogeneous country from anywhere else in the world. Diversity is where that comes from. Even in the BBQ Market, flavor profiles differ by whatever region you're in. For example, you got Kansas City style, Texan style, Carolina Style, Memphus style, and everything in between. Even my little hometown in southern Illinois had its ownn unique BBQ sauces that aren't sold sny where else. One of its famous BBQ sauces was called Johnson's BBQ sauce, that originated from a small roadside BBQ stand. The sauce was a light brown spicy vinegar-based sauce that was awesome on pulled pork sandwiches. It was a thin runny sauce, but had the right flavor for pulled pork sandwiches. Gave it a kick. As the sauce would soak into the bun a bit.
Edit: ah yes, that Johnson's BBQ sauce would probably have gone well with that dry briscuit.
So we're the portions in fact double+ the portions of the BBQ joint in Thailand (I think it was)? Lol. How do they compare now?
❤😂 The bone jokes …… PRICELESS ! ….👌🏼🤤✌🏼
You need to take a road trip to Texas to try genuine Texas barbecue. ✌️
Candied yams are more difficult to find, but much bhettervthan sweet potatoes.
If ribs are not common in Germany, what is done with the ribs when they butcher a pig in Germany?