I might get shredded for this, but if you had to choose one - brisket or tomahawk steak - go with the brisket. My reasoning is that good brisket takes hours to days to cook, at just the right temperature, just the right seasoning, perfect smoke ring. Anyone can get a high quality steak, age it (lots of info online of how-to), and cook it fairly well at home. But you can't make a BBQ brisket without a smoker and a LOT of patience and experience.
@@occheermommy Please. Kansas City BBQ is far and away the best, particularly for brisket. This is the OG cow town, after all. Southerners are doing all kinds of weird stuff in their BBQ, like putting mustard on it, or cooking the whole pig at once, even though different cuts need different cook times and temperatures. This comment is nonsense.
The tomahawk comes from the rib section of the cow. It is a large bone-in ribeye that has been trimmed to look like a tomahawk. Yummy & delicious! And, of course it is huge. This was fun to view. Thank you for sharing.
Truffle butter is the extra special addition to a red in middle beef steak..that steak is also usually cut into two different steaks for home cooking. Quail is a small domestic bird. Tiny little breast meat but taste like dark meat.
Hey Andre, you get to America, you go to Texas, throw every diet out the window, have the tomahawk steak, and the brisket, say this to yourself, Both And..... 🔥🤟🔥💯
@@callherfoofoounderstand How many times the doctors reverse themselves, they used to say the same thing that eggs were bad for you, now they say not so, one day they say a little wine is good for you, then they say wine is not good for you. I think moderation and in everything. But every once in a while I don't think it hurts you. I still think if he comes to America he should have both 🔥🤟
My late grandfather on my mom's side used to say this: "When you are eating, you are like the emperor. Nobody gets to bother you.". Basically he said to enjoy the meal and savor it. No thoughts of calories, cholesterol and worries of the world to talk or think about. Just stick with the meal.
I LOVE tomahawk steak....you can get them anywhere in the states but they can be expensive unless you can find them on sale....quail is a little game bird....'bites' means that its in the size of one bite....there's some places with way more than 6 lanes....I love rare steak cus its so juicy & melts in your mouth....its a bone in ribeye between the 6th & 12th rib....both....truffle butter is delicious....no André I've eaten a tomahawk steak all by myself & its not alot of cholesterol lol....I love sautéed onions & mushrooms with truffle butter on my steaks....key lime pie is delicious....pie & cake are completely different things....pecan pie is delicious & definitely not too thick
You laugh but you would be surprised how satisfying it is to gnaw on a steak bone as a late snack after chowing down on the steak for dinner... And absolutely, a Tomahawk would be enough meat for a family of 4 if you each got a side dish. But they are EXPENSIVE...
I came across this video last night and I have to say, I enjoyed watching your reaction! You were so focused on that food as though you could taste it! Your responses were so genuine and I could tell you had not watched the video l previously and wanted to share your honest reactions with your viewers. I LOVED it and am eager to ŵatch more! Great job! 👏👏 You are certainly welcome to America!! 🇺🇸have a new subscriber! 🙂
Quail is a bird, sort of like pheasant, but still, different (smaller coloring is different and, imo, slightly less gamey taste.). In Columbus, we just have 3 going around Columbus 270, but that's each direction... so total of 6, yes. The Katy Freeway in Houston, Texas, USA, is the widest highway, having a total of 26 lanes in some sections, so unlucky 13 for each direction. You chose the (smoked) "Dino rib" preferably at one of the Blacks (orig, not Terry's) the folks w/ nearly 100 years of running smokers under their belt. Yes the tomahawk is generally suitable for 3 people. Try w/o sauce then try w/ the sauce... then eat the rest w/ or w/o whichever you prefer most. Key lime pie is really good, I would suggest you get 2 different desserts then ask they split them in 1/2 and your wife gets 1/2of each & you get 1/2 of each - best way.
Quail are small birds. A tomahawk steak is cut from the rib primal of a cow, which is located between the chuck and the short loin. This primal includes ribs 6 through 12.
Thank you so much for the first 3 and a half minutes the hardest laugh I've had in a loooong time. No, they aren't eating koala bears! My sides hurt from laughing - with you, of course, not AT you! You're hilarious Andre. I can't wait for you and yours to visit all your American subs. 🤣
Also, they are eating at a very fancy expensive restaurant. Its an annual special occasion type of restaurant. Yes highways have two to six lanes each way. Best steak has pink juice or else eat your leather boot. Pick the combo platter. Steak, ribs, and brisket. Not uncommon.
While steak is excellent, I would say Brisket is more of a Texas specialty. For a day in Texas, have brisket or beef ribs. Good steak houses can be found in many places. Beef chuck comes from the shoulder; it's very tough because the shoulder is a strong muscle responsible for a lot of limb movement. Ribeye and NY Strip come from the back, adjacent to the spine. The upper back / thoracic spine is ribeye, and the lower lumber spine is mostly NY Strip. The spine doesn't move much compared to the limbs, so it's much more tender. The Tomahawk and Cowboy steak is really just for show compared to a standard ribeye. Attached to the upper spine, are the back ribs. Normally these are sliced off and used as a separate cut of meat. A Cowboy steak or Tomahawk is just a ribeye with extra rib bone attached to it with the rib meat scraped off. A cowboy steak has a couple inches extra bone, a Tomahawk has the entire rib. Rack of lamb is the exact same cut with lamb. Paying $70+ for a steak is generally futile unless it's Wagyu. You're not paying for a steak, you're paying for a fancy ambiance.
I baste the steaks with butter as I grill them. Then put garlic butter pat on each as they come off the grill. Truffle butter isn’t in my refrigerator while I buy various garlics at the farmers market down the street.
You sure do have strong opinion against something you've never tried! Pecan pie is one of my favorites and it's one of the main 3 here in texas. taste of texas is up there with house of pie pecan pie in my opinion!
Yes it's expensive.. But right now ALL food is expensive.. A dinner out for 2 at a nice restaurant can easily be 200$. A meal is 35$ to 50$ for entrée, a couple of glasses if wine 15$ each, a side or desert 15$. So.. my point is a Tom. Steak shared is reasonable.
As someone who has spent most of my life in Texas, the Steak Vs Brisket thing is very down to personal tastes, BUT, I would say go with Brisket. Brisket is not really common outside of Texas, while you can still get a good steak all around the country.
You can get a decent steak in many areas of the world, but a good brisket is harder to find. Brisket is more of an art so if I could only choose one, it would be brisket. The portions you see is way too much for most people.
Key Lime pie is my favorite. I prefer it less sweet then theirs seemed to be. I'm a steak purist but a bit of that butter is good. You don' have to go to Texas for good steak. Key Lime is named for the Florida key but you can even get good ones from the grocery store freezer.
Long ago I made my preference known that for my birthday I’d much rather enjoy a fresh/real Key Lime Pie than any cake. That wondrous tart with sweet flavor is perfection incarnate. As for the tomahawk steak, I’ve been warned by chefs that it’s a pricey gimmick. You get a much better tasting (not to mention affordable) steak in a porterhouse, ribeye, or sirloin.
My dad used to hunt quail (aka bob-whites for the sound they made) and doves, which are in the same family as pigeons. Both quail and doves are wonderful to eat. My mom would fry them in a cast iron pan, then make a delicious, thick gravy from the drippings, and put it over rice. My dad also hunted squirrels, and they were also good, fixed the same way as the quail and doves. Southerners who grew up during the Great Depression, like my parents did, hunted and fished, and had large gardens. They lived off the land.
Personally, (born raised in Texas 40 years), I would cut a piece of steak and dip that piece into the sauce. Not pour it over the steak. And I agree with André... I would rather have medium well. It's difficult to say if you should get brisket or steak. Brisket is great in a sandwich with bbq sauce. Steak is great for a fancier meal. I tend to gravitate toward brisket. A special occasion is steak.
A good Texas steak should be able to stand on its own without sauce. I especially agree that your first taste should be sauceless. I think you’d probably like your steaks cooked Medium. I like to get mine cooked that way because they usually don’t over cook it, and if it’s undercooked, then I’d rather it be closer to medium-rare than rare.
Andre, the standard American highway lane is 12 ft wide. The European standard is 9 ft. So wider lanes allows for bigger, wider vehicles. The average vehicle built for the American market has quite a bit of extra space between the seats, sometimes enough room for a 3rd person.
Qual is a small game bird. Wild Qual are abundant in the U.S. Their eggs are excellent and the birds themselves are little more than a couple of bites but delicious.
If you get to get in to it, Texas has its own style of barbecue. It's called Texas style barbecue. The thing that makes Texas style barbecue is they make it without sauce because Texans believe the meat should be able to stand on its own. The sauce comes with the plate, but not already on the meat.
those steaks are a perfect medium rare. a place like that doing the volume of steak they do likely uses the sous vide cooking technique (bringing to temp in a vacuum sealed bag submerged in temperature controlled, circulating water and then searing off after it's already at the perfect temp) so the amount of grey gradient is minimal which is why the majority of the inside of the steak is that perfect mid rare pink.
Most steakhouses have combo plates so you can get a smaller steak & a half order of Bar B Q ribs in one dinner. Portions are often huge & most people take home leftovers, however, there are smaller cuts of steak. For example, you might order a Delmonico/Ribeye steak & you could order an 8oz, 12oz, or 16oz. Restaurants vary, but all steaks are humongous like these guys ordered.
Remember my friend, it’s expected that you will take home whatever you haven’t eaten. It’s a huge steak that you can take home the leftovers for 2 or 3 more meals. 😁👍
Cholesterol is real in Texas, it’s one of the most overweight states in the country. Steaks like that are not daily events. They’re expensive so they usually are for special events in my experience.
🤣 I'm with you. I like my steak and all meat medium well, that's cooked just enough to where there is no pink at all. That's why there's so many options from rare to well done, every one has their preference. I watch Jolly all the time, LOVE them. One day you will be able to try them all and not have to choose you can have them all. BTW over here even in fancy restaurants they have take home/doggie bags. So nothing wasted if you don't want to.
You've seen stuff telling you that boxing up leftovers isn't frowned on in the USA, and is often recommended. Just remember that it's better to split a steak than doggie-bag it. Steak just doesn't reheat well, at least not in your hotel room.
I'm a Texan. I don't care for steak, and certainly wouldn't eat it this raw if I did. So I highly recommend brisket if you find the right place. Locals will guide you. You want tender (fall off the fork tender), juicy, and well-seasoned. And you're absolutely correct in saying at least the first bite should be of the meat itself without sauce. How can you judge the flavor of something that's slathered in something else? Once you palate is accustomed to the taste, THEN you spice it up with a sauce.
We can buy Tomahawks in our Sam's store. Grille 'em myself. Awesome. 6 lanes in each direction in TX. You win on choice either way. A 2 lb steak too much? Nah. It incorporates much of the same as the rib eye. It's premium beef. Key lime pie is divine. You haven't lived til you've had pecan pie.
The town I come from in the Texas Panhandle sells a 72oz (2kg) steak challenge. Finish it and all the trimmings (salad, sides, drink, everything) in an hour and you eat for free. It's Goooooood eats and I've seen a 32 year old mother of 2 that was smaller than me take it down.
Andre, it ain’t a koala, it’s quail. Quail is a small game bird that you can hunt. But I think in that restaurant’s case they get them farm raised. I’ve got picked quail eggs in my fridge, and they are good with a beer.
Love a medium rare / rare steak that is perfectly dry aged .Well, it was seared on both sides, really, and still bloody. Everything is better with butter and bacon also.
If you go to a steak house get steak. If you go to a BBQ restaurant get brisket.
“Is that too much for one person”?
Sir, I don’t need that kind of negativity in my life.
Baked potato is optional, and not usually missed.
That's probably 2 meals for me. Although, I can put away some steak. Looks delicious!
Whenever I see tomahawk steak I think it reminds me of the large ribs that were in the Flintstones cartoons.
Quail is a bird that people go and hunt for all the time it's pretty tasty kind of like mini chicken or pheasant
He literally looked it up in the video dude.....
I must admit I prefer farm raised quail because I have bitten into a piece of buckshot every time my brothers or dad hunted successfully.
@@wandapease-gi8yoSame, I was always afraid of breathing a tooth on bird shot. Same with grouse.
@@wandapease-gi8yo
Buckshot to kill a quail? 😳
I find quail disappointing. Mainly because it’s this huge bird, but by the time you pluck it, you realize you need two of them for a meal…😁
I might get shredded for this, but if you had to choose one - brisket or tomahawk steak - go with the brisket. My reasoning is that good brisket takes hours to days to cook, at just the right temperature, just the right seasoning, perfect smoke ring. Anyone can get a high quality steak, age it (lots of info online of how-to), and cook it fairly well at home. But you can't make a BBQ brisket without a smoker and a LOT of patience and experience.
I'll take brisket over steak, and them putting butter on a steak no
@@TexArizocan Truffle butter, not just butter.
Yes , 100%
I agree that you are more likely to find a great steak many places. You are only going to get really great brisket in the south.
@@occheermommy Please. Kansas City BBQ is far and away the best, particularly for brisket. This is the OG cow town, after all. Southerners are doing all kinds of weird stuff in their BBQ, like putting mustard on it, or cooking the whole pig at once, even though different cuts need different cook times and temperatures. This comment is nonsense.
Remember you can always take it with you
do they not let you take leftovers home in europe? or do they just give you such little food that there are never any leftovers?
@@nullakjg767 kinda both, small portions and apparently it's "embarrassing" for them to ask for some reason I'm not sure I understand 😅
The tomahawk comes from the rib section of the cow. It is a large bone-in ribeye that has been trimmed to look like a tomahawk. Yummy & delicious! And, of course it is huge. This was fun to view. Thank you for sharing.
And the cowboy is from the exact same cut of meat, just minus the bone.
In my opinion, have brisket for breakfast, tomahawk for lunch, and a porterhouse for dinner.
As always, loving your reactions.
Truffle butter is the extra special addition to a red in middle beef steak..that steak is also usually cut into two different steaks for home cooking. Quail is a small domestic bird. Tiny little breast meat but taste like dark meat.
Hey Andre, you get to America, you go to Texas, throw every diet out the window, have the tomahawk steak, and the brisket, say this to yourself, Both And..... 🔥🤟🔥💯
He talking about Cholesterol like No sir don't do that. Enjoy the food😂
@@callherfoofoounderstand How many times the doctors reverse themselves, they used to say the same thing that eggs were bad for you, now they say not so, one day they say a little wine is good for you, then they say wine is not good for you. I think moderation and in everything. But every once in a while I don't think it hurts you. I still think if he comes to America he should have both 🔥🤟
My late grandfather on my mom's side used to say this: "When you are eating, you are like the emperor. Nobody gets to bother you.". Basically he said to enjoy the meal and savor it. No thoughts of calories, cholesterol and worries of the world to talk or think about. Just stick with the meal.
Koala bites 😂😂😂
If you only have one night, go with the barbeque, with brisket and ribs. Cholesterol is true everywhere, including Texas.
I LOVE tomahawk steak....you can get them anywhere in the states but they can be expensive unless you can find them on sale....quail is a little game bird....'bites' means that its in the size of one bite....there's some places with way more than 6 lanes....I love rare steak cus its so juicy & melts in your mouth....its a bone in ribeye between the 6th & 12th rib....both....truffle butter is delicious....no André I've eaten a tomahawk steak all by myself & its not alot of cholesterol lol....I love sautéed onions & mushrooms with truffle butter on my steaks....key lime pie is delicious....pie & cake are completely different things....pecan pie is delicious & definitely not too thick
Ditto!
At Taste of Texas, the Tomahawk is $102 and the Cowboy is $84,
What? Yeah no 😂
He will be getting the experience too, and it’s not as tho he has to leave any of it. ☮️
What we do is go to Sam's Club or Costco and buy one for $40-$50 and grill/blackstone it yourself!😊🤠🥩
who don't love meat........lol
Key limes are smaller and more acidic than regular limes. Named after the Florida Keys. Key lime pie is the best! ❤❤
Love key lime pie 🤤
Yes it is! 😃❤
Quail is a game bird
You laugh but you would be surprised how satisfying it is to gnaw on a steak bone as a late snack after chowing down on the steak for dinner... And absolutely, a Tomahawk would be enough meat for a family of 4 if you each got a side dish. But they are EXPENSIVE...
Tomahawk steak is incredibly expensive. In my city, usually at least $135. So definitely share it if you order!
It's the exact same steak. Both ribeyes. One on the bone, one no bone.
In the places where I buy steaks, a Cowboy is a bone-in ribeye, usually thicker but the bone is cut short unlike the long bone of the Tomahawk.
Cooked to perfection.
Six lanes one way. That would be a 12 lane highways
However wide the highways are, somehow, it’s rarely wide ENOUGH.
If you HAVE to choose only 1 while in Texas, do the BBQ/Brisket it's an entire flavor profile you won't want to miss out on.
@European Reacts Definitely go for the brisket BURNT ENDS! It's sinfully good. Spectacular taste; NEVER disappoints. YUM! ❤❤❤
I came across this video last night and I have to say, I enjoyed watching your reaction! You were so focused on that food as though you could taste it! Your responses were so genuine and I could tell you had not watched the video l previously and wanted to share your honest reactions with your viewers. I LOVED it and am eager to ŵatch more! Great job! 👏👏 You are certainly welcome to America!! 🇺🇸have a new subscriber! 🙂
It's probably western grade beef. Can't even get that here in Massachusetts. I seriously doubt you can get that quality in Portugal.
yeah not all cattle is created equal. try having A5 beef in japan. they shouldnt even be considered the same food.
Quail is a bird, sort of like pheasant, but still, different (smaller coloring is different and, imo, slightly less gamey taste.).
In Columbus, we just have 3 going around Columbus 270, but that's each direction... so total of 6, yes. The Katy Freeway in Houston, Texas, USA, is the widest highway, having a total of 26 lanes in some sections, so unlucky 13 for each direction.
You chose the (smoked) "Dino rib" preferably at one of the Blacks (orig, not Terry's) the folks w/ nearly 100 years of running smokers under their belt.
Yes the tomahawk is generally suitable for 3 people.
Try w/o sauce then try w/ the sauce... then eat the rest w/ or w/o whichever you prefer most.
Key lime pie is really good, I would suggest you get 2 different desserts then ask they split them in 1/2 and your wife gets 1/2of each & you get 1/2 of each - best way.
Quail are small birds. A tomahawk steak is cut from the rib primal of a cow, which is located between the chuck and the short loin. This primal includes ribs 6 through 12.
Thank you so much for the first 3 and a half minutes the hardest laugh I've had in a loooong time. No, they aren't eating koala bears! My sides hurt from laughing - with you, of course, not AT you! You're hilarious Andre. I can't wait for you and yours to visit all your American subs. 🤣
He ordered the steak "medium rare". That's why it's pink. When you come to Texas, order your steak "medium", it won't be as pink.
But medium rare is better. If you're at a nice place there's no reason with going for medium over medium rare.
brisket is king BUT our steaks are insanely good too! you've gotta have both !
Truffle butter is bomb, kudos to brits for trying some flavor
Widest freeway in CA is the 1-5/1-405 exchange. At its widest, it is 26 lanes.
Also, they are eating at a very fancy expensive restaurant. Its an annual special occasion type of restaurant. Yes highways have two to six lanes each way. Best steak has pink juice or else eat your leather boot. Pick the combo platter. Steak, ribs, and brisket. Not uncommon.
Oh yeah, and you are correct in saying that's too much food for two people THEIR SIZE! hahaha
Key Lime Pie is my favorite pie. Not too sweet but oh so refreshing.
You can get your steak cooked as you like it in any restaurant. Whether you like it rare or well done, it's up to you.😊
While steak is excellent, I would say Brisket is more of a Texas specialty. For a day in Texas, have brisket or beef ribs. Good steak houses can be found in many places.
Beef chuck comes from the shoulder; it's very tough because the shoulder is a strong muscle responsible for a lot of limb movement. Ribeye and NY Strip come from the back, adjacent to the spine. The upper back / thoracic spine is ribeye, and the lower lumber spine is mostly NY Strip. The spine doesn't move much compared to the limbs, so it's much more tender.
The Tomahawk and Cowboy steak is really just for show compared to a standard ribeye. Attached to the upper spine, are the back ribs. Normally these are sliced off and used as a separate cut of meat. A Cowboy steak or Tomahawk is just a ribeye with extra rib bone attached to it with the rib meat scraped off. A cowboy steak has a couple inches extra bone, a Tomahawk has the entire rib. Rack of lamb is the exact same cut with lamb.
Paying $70+ for a steak is generally futile unless it's Wagyu. You're not paying for a steak, you're paying for a fancy ambiance.
i love your videos hahahah you always make me laugh with your reactions. so genuine
Nope, you're wrong.... The Truffle Butter ABSOLUTELY should be put all over the steak.
Couldn’t agree more, that butter makes it taste so good.
I baste the steaks with butter as I grill them. Then put garlic butter pat on each as they come off the grill. Truffle butter isn’t in my refrigerator while I buy various garlics at the farmers market down the street.
This guy shouldn't be allowed in a steak house.
A good steak should need no sauce. No truffle butter, no ketchup, no A1. A great steak definitely not
@@wandapease-gi8yobut not put on after the steak is cooked
LOL quail is a very small Bird
I like my steak cooked just enough where a good Vet could bring it back to life.. Pecan pie is THE BOMB!
You sure do have strong opinion against something you've never tried! Pecan pie is one of my favorites and it's one of the main 3 here in texas. taste of texas is up there with house of pie pecan pie in my opinion!
Quail is a small bird like a Cornish hen.
Yes it's expensive.. But right now ALL food is expensive.. A dinner out for 2 at a nice restaurant can easily be 200$. A meal is 35$ to 50$ for entrée, a couple of glasses if wine 15$ each, a side or desert 15$. So.. my point is a Tom. Steak shared is reasonable.
As someone who has spent most of my life in Texas, the Steak Vs Brisket thing is very down to personal tastes, BUT, I would say go with Brisket. Brisket is not really common outside of Texas, while you can still get a good steak all around the country.
You can get a decent steak in many areas of the world, but a good brisket is harder to find. Brisket is more of an art so if I could only choose one, it would be brisket. The portions you see is way too much for most people.
I would pick the pecan pie.I just love it
Key Lime pie is my favorite. I prefer it less sweet then theirs seemed to be. I'm a steak purist but a bit of that butter is good.
You don' have to go to Texas for good steak. Key Lime is named for the Florida key but you can even get good ones from the grocery store freezer.
Quail= small field birds
EVERYTHING is bigger in Texas!! I've lived in Texas over 50 years! Wasn't born here, but got here as fast as I could!!
Long ago I made my preference known that for my birthday I’d much rather enjoy a fresh/real Key Lime Pie than any cake. That wondrous tart with sweet flavor is perfection incarnate.
As for the tomahawk steak, I’ve been warned by chefs that it’s a pricey gimmick. You get a much better tasting (not to mention affordable) steak in a porterhouse, ribeye, or sirloin.
I hate cheesecake 😅. I love a custard or a fruit pie over cheesecake anyday. But yes. Southerners will always love Pee-can pie.
My dad used to hunt quail (aka bob-whites for the sound they made) and doves, which are in the same family as pigeons. Both quail and doves are wonderful to eat. My mom would fry them in a cast iron pan, then make a delicious, thick gravy from the drippings, and put it over rice. My dad also hunted squirrels, and they were also good, fixed the same way as the quail and doves. Southerners who grew up during the Great Depression, like my parents did, hunted and fished, and had large gardens. They lived off the land.
6:19 That is just about the perfect level of cooking for that steak.
Personally, (born raised in Texas 40 years), I would cut a piece of steak and dip that piece into the sauce. Not pour it over the steak.
And I agree with André... I would rather have medium well.
It's difficult to say if you should get brisket or steak.
Brisket is great in a sandwich with bbq sauce. Steak is great for a fancier meal.
I tend to gravitate toward brisket. A special occasion is steak.
Quail is a small wild bird kind of looks like a tiny chicken
European Reacts, no, no, a quail is a bird! 🙂 I could never eat a koala bear, they are too cute! 🙂 lol 😂🤣😂
If it's perfectly cooked no butter is needed. Medium rare is perfect.
Quail is a wild bird, lol. Overcooking a great steak makes it tougher. That steak is cooked perfectly!
A good Texas steak should be able to stand on its own without sauce. I especially agree that your first taste should be sauceless. I think you’d probably like your steaks cooked Medium. I like to get mine cooked that way because they usually don’t over cook it, and if it’s undercooked, then I’d rather it be closer to medium-rare than rare.
Key limes are a special type of lime. It’s different than lime. It’s like comparing an orange with a tangerine, different flavors.
Andre, the standard American highway lane is 12 ft wide. The European standard is 9 ft. So wider lanes allows for bigger, wider vehicles. The average vehicle built for the American market has quite a bit of extra space between the seats, sometimes enough room for a 3rd person.
Qual is a small game bird. Wild Qual are abundant in the U.S. Their eggs are excellent and the birds themselves are little more than a couple of bites but delicious.
If you get to get in to it, Texas has its own style of barbecue. It's called Texas style barbecue. The thing that makes Texas style barbecue is they make it without sauce because Texans believe the meat should be able to stand on its own. The sauce comes with the plate, but not already on the meat.
butter on steak is fantastic!
Quail is a small galliform wild bird. They are prized for their delicate flavor, and their small delicious eggs.
I would think a restaurant will guides you with your concern about how to mix and match.
Yeah Steak with butter, especially Truffle butter is the best. A touch of lemon pepper takes it even further.
We have 6 lanes per side in a lot of places, so 12 total, plus two lanes once you exit so 16 total if you count those.
those steaks are a perfect medium rare. a place like that doing the volume of steak they do likely uses the sous vide cooking technique (bringing to temp in a vacuum sealed bag submerged in temperature controlled, circulating water and then searing off after it's already at the perfect temp) so the amount of grey gradient is minimal which is why the majority of the inside of the steak is that perfect mid rare pink.
You get steak for you brisket for your wife and then share with each other.
Cheesecake is like number one especially New York cheesecake❤
Most steakhouses have combo plates so you can get a smaller steak & a half order of Bar B Q ribs in one dinner. Portions are often huge & most people take home leftovers, however, there are smaller cuts of steak. For example, you might order a Delmonico/Ribeye steak & you could order an 8oz, 12oz, or 16oz. Restaurants vary, but all steaks are humongous like these guys ordered.
I love Key Lime pie and cheesecake, but Pecan pie is my all time favorite pie!
Remember my friend, it’s expected that you will take home whatever you haven’t eaten. It’s a huge steak that you can take home the leftovers for 2 or 3 more meals. 😁👍
There is a restaurant in the North tip of Texas on highway 40 called The Tall Texan. It is the home of the 72 ounce steak...check it out
Rivets is from the same cut as a standing rib roast just sliced into steaks...one of the best cuts of beef!
A lot of Americans a steak is just their meal. That's it. Just the steak.
Howdy from Houston. I have wild quail on my property, the coyotes and hawks eat most of them.
Cholesterol is real in Texas, it’s one of the most overweight states in the country. Steaks like that are not daily events. They’re expensive so they usually are for special events in my experience.
It's key lime pie, my favorite. Key lime is a different kind of lime.
Brisket, however comparing the two is like asking if you would prefer diamonds or gold
🤣 I'm with you. I like my steak and all meat medium well, that's cooked just enough to where there is no pink at all. That's why there's so many options from rare to well done, every one has their preference. I watch Jolly all the time, LOVE them. One day you will be able to try them all and not have to choose you can have them all. BTW over here even in fancy restaurants they have take home/doggie bags. So nothing wasted if you don't want to.
If you are at a steak house you get steak. If it is a Barbeque Restaurant you get Brisket, ribs, and pulled pork etc.
The Katy Freeway in Texas is 26 lanes wide.
Quail is a bird. So, essentially, they are eating chicken nuggets that used to fly.
Steak and cheesecake, my favorite meal. Before my heart attack.😂😂😂. Quail are delicious little birds.
the tomahawk i keep seeing that cut at the store my gosh so tempting.
I like this video it shows you that America has lots of very nice restaurants many thousands of them❤
You've seen stuff telling you that boxing up leftovers isn't frowned on in the USA, and is often recommended. Just remember that it's better to split a steak than doggie-bag it. Steak just doesn't reheat well, at least not in your hotel room.
I'm a Texan. I don't care for steak, and certainly wouldn't eat it this raw if I did. So I highly recommend brisket if you find the right place. Locals will guide you. You want tender (fall off the fork tender), juicy, and well-seasoned. And you're absolutely correct in saying at least the first bite should be of the meat itself without sauce. How can you judge the flavor of something that's slathered in something else? Once you palate is accustomed to the taste, THEN you spice it up with a sauce.
We can buy Tomahawks in our Sam's store. Grille 'em myself. Awesome. 6 lanes in each direction in TX. You win on choice either way. A 2 lb steak too much? Nah. It incorporates much of the same as the rib eye. It's premium beef. Key lime pie is divine. You haven't lived til you've had pecan pie.
My state too. You can also order them in a lot of the steakhouses. Some people seem to think they are exclusive to Texas.
@@emmef7970 Mine don't cost nearly what they said theirs did. Everything's bigger in Texas......including prices.
@@tvdroid22 Same here. :)
Texans only care about cholesterol when the doctor says they are about to die from it😂
The town I come from in the Texas Panhandle sells a 72oz (2kg) steak challenge. Finish it and all the trimmings (salad, sides, drink, everything) in an hour and you eat for free. It's Goooooood eats and I've seen a 32 year old mother of 2 that was smaller than me take it down.
In the city of Atlanta Georgia we have 11 or 12 lanes .
Look up the Rattlesnake Round up in Big Spring Texas!
Andre, it ain’t a koala, it’s quail. Quail is a small game bird that you can hunt. But I think in that restaurant’s case they get them farm raised. I’ve got picked quail eggs in my fridge, and they are good with a beer.
Love a medium rare / rare steak that is perfectly dry aged .Well, it was seared on both sides, really, and still bloody. Everything is better with butter and bacon also.