Just a little background on this season. This is when food Network started demanding Tony and his crew produce more Americana episodes in the series, which Tony absolutely hated! After this 2nd season, and hating working w Food Network for more domestic episodes, he got lured by travel channel for more freedom with content and destinations.. thus began, No reservations
I got REALLY tired of all his "worldly" shows especially all the asian ones that always had the SAME boring foods. His best shows were all the American shows along with Mexico.
When my family met him in Milwaukee Wisconsin, he could not have been a sweeter person! I will truly miss his candor and his humor. God bless you Anthony Bourdain!
He had the sense of humor, matched with such a sense of humanity. A natural storyteller too. So nostalgic rewatching this show. I would need a salad bar after that too! - R.I.P you incredible man.
When my wife and I got married we moved back to the East coast from Colorado and we were so poor that we couldn’t afford a honeymoon. Because we were driving back, I suggested that we do a BBQ tour, hitting KC Kansas, St. Louis, and Memphis. We had both read Kitchen Confidential and a Cook’s tour and Tony was our inspiration. The food was amazing and I still think fondly of that trip. Thanks Tony. I really miss him.
@@josephbenson4444 The ribs and pulled pork in Memphis were some of the best I’ve ever had. Definitely go and check it out. Beale Street is unbelievable. Just like New Orleans, you can get a drink to go, and just wander up and down the street. No open container laws.
as a depressed kid that never fit in and got bothered by that to the point of not pursuing my goals, Kitchen Confidential was a book that burned a fire that has kept me going since. We miss you man. Hope you're in a good place.
I did not read the book until after I retired in 2012. It took me back to my kitchen days of the mid 1980s. I knew every one of those pirates he worked with. Different names, same shenanigans. ha ha 😎
@@TitoTimTravels feel ya, worked at Chi Chis 1985...the kitchen scared the hell outta me as a 19 year old waiter, til I realized it was just "hazing"... part of growing up
“BBQ is not a cuisine. It’s an obsession.” Truer words were never spoken. I think the biggest food lesson Anthony taught is the same thing all the best chefs give; use what you have, do the best you can with it; that is all that matters.
The world is a little less brighter without him Anthony Bourdain not only was he a genuine person but a wonderful storyteller and one of the few people when he was on tv no matter how many times you may have seen him you watch him again and again and he made you feel it's truly a gift and like a old friend you haven't seen in years when I hear his voice it's like the first time I heard guns n' roses play it was just music to my ears rest well Anthony. God knows you needed it
This is almost 20 years old now. I used to watch this show religiously when it aired. I met Anthony one day in Vancouver, BC Canada. I think they were filming parts unknown in Van. He was just standing there having a smoke. I didnt want to bug him. Just said hi and that I really loved what he did. He said thanks. I said have a nice day. He said same to you. It was really pleasant. He seemed just really laid back and chill. Just having a smoke, probably waiting for the crew to show up. He was on Robson St in the korean restaurant area, so probably just getting ready to eat and shoot some film. We truly lost a legend.
I always remember something Anthony said somewhere. If you want to piss a lot of people off on a flight, bring some good barbecue on board, the smell is overwhelmingly powerful.
One bored afternoon I stumbled on parts unknown, I was so amazed by this guy's take on life and food, I binged all of your shows, always made me happy to watch your shows, r.i.p Mr Bourdain
I found Bourdain at a low point in life and his love for truthful things and genuine respect for cultures not his own made me see the light beyond my immediate surroundings. I have a great job, happily married, and I take the Triboro instead of the 59th St bridge without a second thought. I can't read or watch you anymore but thank you for showing me a taste of what's real in life Tony.
Notice all the pitmasters are genuine characters. Tony was the perfect guy to interview them. Being a KC native and a BBQ nerd I'm partial to my hometown Q but in my travels I've had great BBQ and met some of these characters. Like everybody else, I miss Tony.
Love Anthony! You taught me to savor food and people and Culture, Thank You Anthony!!! you are true American Apple pie, and Rock and Roll!! RIP Good man!! Tom Eck
@@AtomicSquirrelHunter I don’t think he was allowed to be honest and say the cooks kept those a secret for themselves and their friends for a long time
Growing up an hour south of Seattle, out in the country mind you, we skipped the BBQ debate and made all kinds of BBQ: KC style ribs & brisket, Carolina style whole hog, Texas style brisket... anything and everything that sounds good. And not being from a "bbq area" gives us the freedom to learn from everybody and do anything without stigma. And heck, the south isn't going to take what we do seriously no matter what we actually do, and there's a great culinary freedom in that!
I live in Seattle. I love Seattle things. But the 'rents are originally from Texas and I lived in North Carolina for two decades. Sorry, buddy. Seattle does not have a native BBQ unless you count Chinese BBQ and for that, there's only one place: Kau Kau in The International District. Check them out!
I realize Tony wanted to do an international show, but, on the whole, getting out to some of these obscure small areas in the American flyovers was probably good for him. I note that he was impressed with the culinary sophistication of many of these folks. "Asymmetrical flavors" indeed!
There will never be another like Tony. He was truly open minded. He frequently stepped out beyond his own political beliefs, and sought humanity. More of us (especially us Americans) need to live like Tony 🤙
I've been watching these videos for 3 days now - remembering how Tony reminded me of and reinforced my Daddy's lessons about eating what there is to eat, and allowing myself to enjoy it. And be gracious to everyone you meet. I miss them Both!
@@karenjohannessen8987 that’s beautiful. I don’t take any conventional pill-form sleep aids. But I do often watch these old Anthony Bourdain videos to help me fall asleep. My other go-to vids are the original UK version of Gordon Ramsay’s Kitchen Nightmares (and trust me, I’m not a fan of most of his American content). I also watch Stobe the Hobo -a train hopping fellow who passed away some years back. And finally, the channel: Bald & Bankrupt. He has adventures in many former Soviet countries that are just magical.
There's definitely a long tradition. Eastern vs. Lexington and within those there are so many different recipes handed down generations. I remember going on a lil road trip back in the day across NC (starting in Charlotte, up the piedmont and then east) and it seemed like every area we hit, had a different "best" and every one we hit was amazing in it's own way. Maybe Texas is similar in a way (minus the long history) and KC just seems like a much smaller and newer scene. Competition brings quality.
Tony mentions in the first ep of this season that the network was pressuring him to focus more on Americana and BBQ. You can kind of tell he's resistant to it, and it's probably why he ended up leaving to start No Reservations after this. But .. ironically.. this is probably the best episode of this season 😂 I 100% prefer it when he travels the world, but the humor here is nonstop
This is such a surprise! I agree with you that this episode is probably my favorite of what I've seen thus far of the show. Each person across the different states and cities featured in the episode that Tony interacts with are so accessible, profound, and rich in character, you really can't help but wish you were there with them---even as a pescatarian myself! I'd definitely break my diet to hang out with each of these people. You also got to see Tony out of his element, and furthermore, watch him grow to love/appreciate the food and people that he was interacting with. This episode embraces the hospitality, curiosity, and love that you feel when you are "properly" introduced to something new. That's the south for you!
I wish he'd done South Carolina's mustard-based barbecue, too. I've eaten in when a friend brought some to work after a vist home. It was good, and I'd love a recipe. Wherever you are, Mr. Bourdain, I know you're eating well. Thanks
What I love the most about BBQ, it is the peoples food. This isn't snotty nosed chefs making a 14 ""course"" meal of 14 bites which costs $400-$1,000 a head after which you go out to eat a pizza or burger to fill up, this is a 14 COURSE meal after which you go shopping for a bigger size of pants. Down to earth, good folk.
I think North Florida has had its own tradition of barbecue, which starts with smoked meat and then puts on the sauce. I've not tried all those other folks' barbecue but do have a knowledge of local.
@@norrispulliam7810 when it comes down to it, yes. I believe that is all that matters. because once you're gone you leave all of this earthly stuff behind. All of it.
When a place like Top's-- which is considered run-of-the-mill in Memphis and about as easy to find there as a McDonald's-- would be the best BBQ sandwich in the majority of towns in America, then you've got to put it on the list. There's no other city where bbq is as ingrained in the culture and lore of an entire city as Memphis.
Try Louie Mueller in Taylor, Texas. That brisket, ribs, and sausage will convince you that you CAN fit another 3 pounds of barbecue into a single meal AFTER you gorged yourself in the first 3 pounds! I was so sorry in the drive back to San Antonio and yet, 3 months later, dang barbecue convinced me it must have been a fluke that first time! Lol! Only barbecue I've ever driven over 3 hours each way to eat.
BBQ is definitely American. I've seen references to BBQ from the early 19th century being served in saloons, the meat being cooked out the back of the establishment.
@@TokyoBlue587 Yes, I would go along with that. Also Cowboys, of sorts. Lol. But the enclosed steel slow cooker/smoker style of BBQ is definitely not a European thing, I would know about it if it was. Being half German and English and knowing about French cooking.
So cool to see a "Pits By Klose" in action. I remember I wanted a pit made by David Klose about 20 years ago, but lived in an apartment building - couldn't have live fire (charcoal or wood as fuel). It's crazy how the pit building industry/community has blown up since the early 2000's - so many great pit builders all over the US, at all sorts of price points. Many are willing to custom build whatever you want. ...And Klose is still building custom pits...
Nearly 22 years later Burns BBQ is still churning out great food.
Glad to hear that
I regret not being able to check it out while we were there last summer. We did get to try Killen’s which was one of the best meals of my life
um West Tennessee is where the pit bbq starteed and you aint changiing that fools, whole pigs . soked or hams salt cured . get out of here food chnnel
@@jimmyfumbanks6081 And yet Tennessee BBQ doesn't hold a candle to Texas BBQ. Memphis ribs are all ya'll got. And they're overrated.
i need to visit
Just a little background on this season. This is when food Network started demanding Tony and his crew produce more Americana episodes in the series, which Tony absolutely hated! After this 2nd season, and hating working w Food Network for more domestic episodes, he got lured by travel channel for more freedom with content and destinations.. thus began, No reservations
Thank the consciousness.
I got REALLY tired of all his "worldly" shows especially all the asian ones that always had the SAME boring foods. His best shows were all the American shows along with Mexico.
@@jaysantos536 Yeah? Well, that's just like your opinion man.
Mr. Heroin prefers intl travel.
@@jrcflaus How dare you?
"I didn't go 3rd grade for nothing, worst 9 years of my life" 🤣
When my family met him in Milwaukee Wisconsin, he could not have been a sweeter person! I will truly miss his candor and his humor. God bless you Anthony Bourdain!
Thanks for sharing this memory, John.
Tony..you are SO missed!!
Unbelievably so. He was a treasure
Parts umknowm
Exactly what I was thinking 😔
Big time!
I just don't get it!
He had the sense of humor, matched with such a sense of humanity. A natural storyteller too.
So nostalgic rewatching this show. I would need a salad bar after that too! - R.I.P you incredible man.
When my wife and I got married we moved back to the East coast from Colorado and we were so poor that we couldn’t afford a honeymoon. Because we were driving back, I suggested that we do a BBQ tour, hitting KC Kansas, St. Louis, and Memphis. We had both read Kitchen Confidential and a Cook’s tour and Tony was our inspiration. The food was amazing and I still think fondly of that trip. Thanks Tony. I really miss him.
@@helpfulcommenter Cute pun. It was awesome though. I recommend everyone try something like what we did. Memphis is a a magical place.
Thanks for mentioning Memphis, i feel offended it wasn't mentioned in the video.
@@josephbenson4444 The ribs and pulled pork in Memphis were some of the best I’ve ever had. Definitely go and check it out. Beale Street is unbelievable. Just like New Orleans, you can get a drink to go, and just wander up and down the street. No open container laws.
@@johnbalk6091 I live in Memphis. Thanks for the praise, we only get bad press most the time.
@@josephbenson4444 its just inferior bbq... but its all inferior to Either of the NC styles.
as a depressed kid that never fit in and got bothered by that to the point of not pursuing my goals, Kitchen Confidential was a book that burned a fire that has kept me going since.
We miss you man. Hope you're in a good place.
Same... When I read it when I was 17, it made me pursue cooking and in turn the restaurant industry..
I did not read the book until after I retired in 2012. It took me back to my kitchen days of the mid 1980s. I knew every one of those pirates he worked with. Different names, same shenanigans. ha ha 😎
@@TitoTimTravels feel ya, worked at Chi Chis 1985...the kitchen scared the hell outta me as a 19 year old waiter, til I realized it was just "hazing"... part of growing up
@@andrefecteau Chi Chis wasnt a "restaurant", it was worse garbage food than Taco Bell.
@@jaysantos536so what's your point? You run a multi million dollar food enterprise? What's it called "Imfullofbullshit"?
Barbecue, it’s all ours. Even the French can’t do it.
- Anthony Bourdain
“BBQ is not a cuisine. It’s an obsession.” Truer words were never spoken.
I think the biggest food lesson Anthony taught is the same thing all the best chefs give; use what you have, do the best you can with it; that is all that matters.
The world is a little less brighter without him Anthony Bourdain not only was he a genuine person but a wonderful storyteller and one of the few people when he was on tv no matter how many times you may have seen him you watch him again and again and he made you feel it's truly a gift and like a old friend you haven't seen in years when I hear his voice it's like the first time I heard guns n' roses play it was just music to my ears rest well Anthony. God knows you needed it
As a born and raised Texan... We're just built different. Miss you Tony!
This is almost 20 years old now. I used to watch this show religiously when it aired. I met Anthony one day in Vancouver, BC Canada. I think they were filming parts unknown in Van. He was just standing there having a smoke. I didnt want to bug him. Just said hi and that I really loved what he did. He said thanks. I said have a nice day. He said same to you. It was really pleasant. He seemed just really laid back and chill. Just having a smoke, probably waiting for the crew to show up. He was on Robson St in the korean restaurant area, so probably just getting ready to eat and shoot some film. We truly lost a legend.
he may be gone, but he keeps on giving! Thanks Tony.
I always remember something Anthony said somewhere. If you want to piss a lot of people off on a flight, bring some good barbecue on board, the smell is overwhelmingly powerful.
Leaving Rome I opened my porchetta sandwich, Italian BBQ, people got up and started nosing in.
One bored afternoon I stumbled on parts unknown, I was so amazed by this guy's take on life and food, I binged all of your shows, always made me happy to watch your shows, r.i.p Mr Bourdain
Read or listen to his two books to get a better insight.
I love that when I met Chef Bourdain in 1999 he insisted that he was just a line cook.
I found Bourdain at a low point in life and his love for truthful things and genuine respect for cultures not his own made me see the light beyond my immediate surroundings. I have a great job, happily married, and I take the Triboro instead of the 59th St bridge without a second thought. I can't read or watch you anymore but thank you for showing me a taste of what's real in life Tony.
Anthony was so real. Miss him.
watched him every chance i got. missing you from TX. RIP A.B.
You never get enough of this guy!!!
Notice all the pitmasters are genuine characters. Tony was the perfect guy to interview them. Being a KC native and a BBQ nerd I'm partial to my hometown Q but in my travels I've had great BBQ and met some of these characters. Like everybody else, I miss Tony.
Mr.Bourdain was so damn good at what he did. I admired and respected him greatly.
RIP legend . Miss this guy 😌
I didn't end up a cook but, what tony taught me about life in the book, made me want to do better.
The Dude Dave Klose is pure Houston. Great sense of humor. Proud to be living in H-town.
Truly loved ❤
We miss you Anthony 😢
Love Anthony! You taught me to savor food and people and Culture, Thank You Anthony!!! you are true American Apple pie, and Rock and Roll!! RIP Good man!! Tom Eck
He's the only famous person I truly miss. A loss to the world with that humor. I hope he cooks and drinks at beer a clock on a nice place somewhere.
Yes but k miss Chris Cornell too. The world is a bit less joyful without them .
Dang, I truly miss AB. He was one of a kind, and he really opened the world to food exploration.
They THREW AWAY the burnt ends?
Yeah, no, the chefs just ate em
Nobody believes that. All over America people at least put that in baked beans. Wasting food is a sin.
@@AtomicSquirrelHunter I don’t think he was allowed to be honest and say the cooks kept those a secret for themselves and their friends for a long time
''I haven't seen a vegetable in like 3-4 days'' 😂
19:54 absolutely golden Tony humor and I love seeing him with the salt of the earth southern folks like me
Growing up an hour south of Seattle, out in the country mind you, we skipped the BBQ debate and made all kinds of BBQ: KC style ribs & brisket, Carolina style whole hog, Texas style brisket... anything and everything that sounds good.
And not being from a "bbq area" gives us the freedom to learn from everybody and do anything without stigma. And heck, the south isn't going to take what we do seriously no matter what we actually do, and there's a great culinary freedom in that!
I live in Seattle. I love Seattle things.
But the 'rents are originally from Texas and I lived in North Carolina for two decades.
Sorry, buddy. Seattle does not have a native BBQ unless you count Chinese BBQ and for that, there's only one place: Kau Kau in The International District. Check them out!
I realize Tony wanted to do an international show, but, on the whole, getting out to some of these obscure small areas in the American flyovers was probably good for him. I note that he was impressed with the culinary sophistication of many of these folks. "Asymmetrical flavors" indeed!
Nearly 22 years later Burns BBQ is still churning out great food.. I love all his shows! He is definitely missed..
His picture hangs in my kitchen.... one where he’s making that “really?” Facial expression. Keeps me straight . Damn I miss him.
There will never be another like Tony. He was truly open minded. He frequently stepped out beyond his own political beliefs, and sought humanity. More of us (especially us Americans) need to live like Tony 🤙
I've been watching these videos for 3 days now - remembering how Tony reminded me of and reinforced my Daddy's lessons about eating what there is to eat, and allowing myself to enjoy it.
And be gracious to everyone you meet.
I miss them Both!
@@karenjohannessen8987 that’s beautiful. I don’t take any conventional pill-form sleep aids. But I do often watch these old Anthony Bourdain videos to help me fall asleep. My other go-to vids are the original UK version of Gordon Ramsay’s Kitchen Nightmares (and trust me, I’m not a fan of most of his American content). I also watch Stobe the Hobo -a train hopping fellow who passed away some years back. And finally, the channel: Bald & Bankrupt. He has adventures in many former Soviet countries that are just magical.
Anthony Bourdain was a gift to foodies everywhere. Losing him was a huge loss.
I blame Asia Argento. She drove him to kill himself.
He was murdered.
@@Prosecute-fauci Actually, he was murdered by a certain politician.
North Carolina has the best BBQ! Thanks for showing the world Mr. Bourdain. We miss ya!
Kansas City has the best.
There's definitely a long tradition. Eastern vs. Lexington and within those there are so many different recipes handed down generations. I remember going on a lil road trip back in the day across NC (starting in Charlotte, up the piedmont and then east) and it seemed like every area we hit, had a different "best" and every one we hit was amazing in it's own way. Maybe Texas is similar in a way (minus the long history) and KC just seems like a much smaller and newer scene. Competition brings quality.
Tony mentions in the first ep of this season that the network was pressuring him to focus more on Americana and BBQ. You can kind of tell he's resistant to it, and it's probably why he ended up leaving to start No Reservations after this. But .. ironically.. this is probably the best episode of this season 😂 I 100% prefer it when he travels the world, but the humor here is nonstop
"It's a knife not a saw." Ha !
This is such a surprise! I agree with you that this episode is probably my favorite of what I've seen thus far of the show. Each person across the different states and cities featured in the episode that Tony interacts with are so accessible, profound, and rich in character, you really can't help but wish you were there with them---even as a pescatarian myself! I'd definitely break my diet to hang out with each of these people. You also got to see Tony out of his element, and furthermore, watch him grow to love/appreciate the food and people that he was interacting with. This episode embraces the hospitality, curiosity, and love that you feel when you are "properly" introduced to something new. That's the south for you!
Miss this man.. . Passion, charisma and intelligence... the only shows I'd watch.. life as its meant to be...
I may not ever meet you my friend but thanks for giving me a passion for food
I love all his shows! He is definitely missed.
If he could send us a message I bet he’d be pissed at himself for one night of giving in to stupidity.
RIP, Tony Bourdain! We miss you!!!
Thanks for everything you gave the world Tony.
So nice to find these videos. His shows are missed. And the BBQ episode is clearly a winner.
I hope Tony is enjoying that pig buffet and relaxing on a beach somewhere
he passed away
@@ChickenMcThiccken yeah I know do you want me to put heaven in there?
Nope, sadly, he is in hell suffering for all his choices in this lfe.
@@billyjoe415 so will you and everyone if such a place exist
What make you think you are special enough for heaven? You got free will ain't ya?
@@billyjoe415 I'm guessing Abba is on a continuous tape loop.
I sure miss this guy... his writing was incredible
We miss Mr. Bourdain so much.
Can’t stop watching these... miss this guy
Advice of a wise large man...
Should I try it with the sauce?
“Try one wit the sawce one widout da sawce”
Heartbreaking. I hope Tony found that famous pig bar buffet in heaven. Godspeed, Tony.
Talking to a world class chef: " thats what they there call asymmetric flavors."
Tony: yeah.these guys are smart." So humble.
asymmetrical flavors are the foundation to balanced tasting food.
I have hauled garbage for most of my working life, yet I found comfort in being a so,so good cook. Watching Anthony makes me soòo JEALOUS. Miss him .
Thank you for all you do as a cook. Thanks for watching!
I wish he'd done South Carolina's mustard-based barbecue, too. I've eaten in when a friend brought some to work after a vist home. It was good, and I'd love a recipe. Wherever you are, Mr. Bourdain, I know you're eating well. Thanks
As a North Carolinian, I call this slander and heresy lol
My favorite type of BBQ…
On his show No Reservations, he did it at Sweatman’s BBQ in Holly Hill SC
You will be missed my friend love watching your shows
Thank you for these! No one can do it like Anthony Bourdain!
What I love the most about BBQ, it is the peoples food.
This isn't snotty nosed chefs making a 14 ""course"" meal of 14 bites which costs $400-$1,000 a head after which you go out to eat a pizza or burger to fill up, this is a 14 COURSE meal after which you go shopping for a bigger size of pants.
Down to earth, good folk.
Best line ever when Anthony says "This should be illegal somewhere."
you bastard my heart still hurts that youre gone :( r.i.p tony
Kickin' it with Anthony Bourdain in your back yard BBQin! Gold!
Miss him so much , I don't think he knew how amazing he was , RIP fantastic Man
I hope Tony's at the buffet in heaven right now!! I'll be there in 50 or 60 years my dude, I've got a lot of weed to grow before I go.
Miss this guy.
Excellent stuff. Sorry he's gone.
What a great episode...I hadn't seen this in years....guy was a genius
I think North Florida has had its own tradition of barbecue, which starts with smoked meat and then puts on the sauce. I've not tried all those other folks' barbecue but do have a knowledge of local.
RIP Tony! I’ve had BBQ 🍖 in KC & Texas...but never NC, Memphis or St. Louis! After watching AB’s vid I’m so ready to hit the road to MO, NC & TN!! 😋
Even nc has different styles thur the state. But eastern nc bbq with slaw is all you will ever dream of!
There will only be one Tony. EVER. Nobody will ever narrate a food/travel show like he did ever again.
there are no shows like his
Remembering the 00's as I watch this video. America misses Tony. Gone too soon.
I had him autograph his knot tying guide for me. What a great day
Como extraño estos programas antony mas cuando tengo hambre RIP antony latinoamerica y el mundo te extrañamos
Will always rewatch this dudes videos! Absolute GOLD!!! love the adventures!
He lived a hell of a life
And that's really all that matters isn't it?
@@norrispulliam7810 when it comes down to it, yes. I believe that is all that matters. because once you're gone you leave all of this earthly stuff behind. All of it.
Tony you are so missed. I have been a fan from you very first show. See you in heaven my friend
Iconic show from an iconic guy
The man could take a subject as overrun by the run-of-the-mill as BBQ and elevate it to a captivating tale of 3 states.
I am so happy to see Anthony highlighted Burn's! Best BBQ in Houston!
Coolest chef/traveler/human. R.I.P.
Memphis has always been my favorite style/area for barbecue. Texas is a close second.
I agree. I tried eastern North Carolina when I was 18 and all I could taste was that dang vinegar.
When a place like Top's-- which is considered run-of-the-mill in Memphis and about as easy to find there as a McDonald's-- would be the best BBQ sandwich in the majority of towns in America, then you've got to put it on the list. There's no other city where bbq is as ingrained in the culture and lore of an entire city as Memphis.
I miss you, Tony.❤
Well'y'all, I wanna live in North Carolina..!! Preferably in Wilson County!!
BBQ is one of finest God blessed creations!!!
God bless y'all!!!
I truly miss Anthony Bourdain.
Fantastic episode.
Great episode!! I'm a fan of the vinegar style sauce , but I think I would like it with the beef shoulder 🤤
Learning from the best,is the best way to go
I've been to Burns BBQ in 2020 and it is amazing. Still haven't had better BBQ
Try Louie Mueller in Taylor, Texas. That brisket, ribs, and sausage will convince you that you CAN fit another 3 pounds of barbecue into a single meal AFTER you gorged yourself in the first 3 pounds! I was so sorry in the drive back to San Antonio and yet, 3 months later, dang barbecue convinced me it must have been a fluke that first time! Lol! Only barbecue I've ever driven over 3 hours each way to eat.
Taken out for speaking truth to power, man....I miss this guy.
BBQ is definitely American. I've seen references to BBQ from the early 19th century being served in saloons, the meat being cooked out the back of the establishment.
Didn’t the Mongolians essentially invent barbeque?
@@TokyoBlue587 Yes, I would go along with that. Also Cowboys, of sorts. Lol. But the enclosed steel slow cooker/smoker style of BBQ is definitely not a European thing, I would know about it if it was. Being half German and English and knowing about French cooking.
"I'll try anything, risk everything, I have nothing to lose."
LOVE YOU TONY
Miss you Anthony Bourdain. You were a troubled soul, searching for answers. You got them!
🙏🏼 legends never die
omg i miss him so much i can't sleep and i can't eat because he was a famous chef and i miss him so much RIP Anthony
why'd you have to go man, this world seems all the more darker and emptier since your passing, missing you!
I miss Anthony
Darker and emptier ??? Seek professional help
@@paulnhbtx713 just because you have a lousy channel?
@@eugkam8726 seek professional help. The world is beautiful
If I pull up to a BBQ place and it looks like a dilapidated shack, I know I've come to the right place.
Rest in love Tony
So cool to see a "Pits By Klose" in action. I remember I wanted a pit made by David Klose about 20 years ago, but lived in an apartment building - couldn't have live fire (charcoal or wood as fuel). It's crazy how the pit building industry/community has blown up since the early 2000's - so many great pit builders all over the US, at all sorts of price points. Many are willing to custom build whatever you want. ...And Klose is still building custom pits...
Please post more of these amazing videos more frequently!
I enjoy watching them, and would like to thank you for uploading these great episodes :)
Favorite menu item at first kansas City restaurant was a north carolina sandwich and the restaurant has Oklahoma in its title