Loved your video. Bar B Q is the best. I hope The Smiddy stays in business. You should have a party there (and record it) to help spread the word. I always support small businesses. Tell Smiddy that I'd love to buy some of that cherry BB Q sauce. It sounds delicious!
I live in Texas and I can tell you that it is quite proper to pick up ribs with your hands. I've never seen anyone use a fork. The BBQ looks great. Quality meat, cooked slowly until it's very very tender and smoky. I've never heard of cherry sauce. No doubt it's good but I prefer a spicy smoky sauce rather than a sweet BBQ sauce. Some of the differences in regional BBQ in the US is the sauce.
If the meat is smoked and cooked properly, it doesn't need any sauce, and certainly no thick sauce! (Thick sauce was invented up North, where they don't really know what good BBQ is.) If the meat done right a sauce is used only to compliment it - not cover it.
@@TheEternalSpiral I only use sauce to dip bread in or on a pulled pork sandwich, to offset the dryness of the bread. I do love a good dry rub(salt, pepper, smoked paprika, onion powder, garlic powder, cayenne powder and brown sugar) on pork ribs, whereas brisket or beef ribs just needs salt and pepper.
In Houston just about all ribs have spicy sauce on them. What is that orange shit on the brisket that looks like corn? They aren't eating no Texas barbecue.
Doesn't look like Texas barbecue to me. What is them Orange dots that look like corn on the brisket and them ribs don't have no barbecue sauce on them. Been in Houston All my life and cook barbecue almost every weekend. When you come to Texas, you have to come to South Texas not North Texas. They are too close to the Yankees.
@@JuarezDerrick I think the orange stuff on the brisket is because it was in contact with the mac and cheese. As for sauce, I live in San Antonio and have yet to go a BBQ place that didn't serve the sauce on the side even for the ribs. Very common here for ribs to have a dry rub instead of a sauce.
@@JuarezDerrick HAHA too close to the Yankees? Even Northern Texas is not even slightly close to the North East of the United States. Anyways - Houston is an awesome city and Texas BBQ is the best damn BBQ in the US, bar none and I'm a so-called Yankee since I live in Philadelphia haha.
Kudos to the guy for bringing Texas-style BBQ to your hometown. As a native Texan, I have to say from what I've seen he's doing it right. I have to correct him on his assumption that we all use grain-fed beef for our smoked brisket. I personally buy all my meat from a local ranch and all of it is grass-fed and grass-finished. If you are able to visit our state again, please come to Austin, my home. and have Terry Black's or Franklin bbq. They are the best and most famous in the state
Well Goldees in Fort Worth is the current #1 bbq place in Texas right now, not throwing shade at Franklin's, but you gotta give credit to other joints in the state.
Well done for him for really starting from the bottom and learning the craft of smoked meat (aka BBQ). It takes years and a lot of people pass down their recipes through generations of their own family. It really is an art!
I spent several years in central Texas; wonderful food! In the same small town, you could find 5 BBQ joints that served 'authentic' Texas ribs, but no two used the same recipe! The variations were amazing.
I think that Cameron has done an excellent job with the meat. I am curious where he learned to cook. His mac n' cheese looked spot on. Please come back to Texas, and bring Teka with you. We have so many different cuisines and scenery to show you! Happy Christmas and have a joyous and blessed Hogmany from my home in the Texas Hill country to yours. Sláinté mháth!
As a Texan I can tell you this looks pretty spot on. Not sure what kind if wood he uses (because there are several that are great and impart subtle tastes, including Cherry wood, which be banging with that sauce), but the smoke ring looks excellent, and he is definitely right about the "compartments" in a BBQ pit. It allows you to not only control the heat, but the amount of smoke (and moisture level if a product is wrapped in foil or is brushed with some type of sauce). There are probably hundreds of great BBQ spots in this state alone, so it is kind of difficult to find "bad" BBQ. If I ever am in Scotland (which I sure hope to be someday), I would definitely give this man some business. Stay safe and well, and have a Happy Christmas and New Year's!
I’m a native Texan and my wife is from Kansas City, so we’re bbq fanatics. We did our honeymoon in Edinburgh and fell in love with Scotland and it’s people! We’d love to connect with you if you come back to Dallas or Fort Worth or if we get back to Edinburgh
Oh dang, there's nothing better than good old Texas BBQ!!! While I do live in Florida, I lived in west Texas for a few years and there is just nothing better anywhere! Glad you got to experience it and so happy you can get some there. Happy Holidays.
it takes a solid product and personal commitment to the long haul to make a restaurant stick in an area, even more so when that cuisine is not native, or even neighborly. I love seeing American styles being offered up into other countries, like Scotland and Korea. Food can bridge cultural gaps, as everyone loves something that tastes delicious, even if it isn't their normal fare. Hope your plans for the upcoming year pan out, Shaun. Watching someone experience America helps to remind us of what we take for granted every day.
Saw that Texas trip back when you first posted it. Can't wait for you to make another trip back here to the Lone Star State and make another video. At least you can get a pretty good BBQ experience close to home until you're able to make another trip out here.
It was good to see that you had visited the Fort Worth Stockyards in the BC times (Before-Covid). Yes, the Stockyards (or "Cowtown" as we locals called it) are for real. Though it now caters to tourists, it has always been a place for the locals there. (I grew up less that 5 miles from the Stockyards on the North Side of Ft. Worth.) I know that place well. Did you visit the White Elephant Saloon? It was featured often, in the old television series, "Walker, Texas Ranger." Also, did you get a chance to eat at Riscky's BBQ? I actually went to school with Pete Riscky's children. They have a place in the Stockyards (you probably saw it, even if you didn't get a chance to eat there). I grew up on Riscky's BBQ. The original place used to be a small grocery store, where the began serving BBQ on the side. The BBQ is so good that it soon became clear that the grocery store part was in the way of what the people truly came to the place for...their BBQ. I grew up 3 blocks away from the original store. It's still open, and going strong. I'm in my 60's now, but I can remember walking there to buy lunch in summertime when school was out and I was considered old enough to walk there and back without supervision. They have a huge smoker outside of the building there, and when the wind was just right, I could get mighty hungry - if you catch my drift. There are pictures of some very famous people through the years who had visited the place and ate the BBQ, If you ever get back that way, you should check it out. I live in Florida now, but when I get a chance to go home to Ft. Worth, Riscky's is one of my MUST visit places, along with the Old South Pancake House and Mexican Inn. (My mouth is watering something fierce as I type this.) Two things I miss living here in Florida; Riscky's BBQ and homemade tamales! (I dream about them both.) I hope that I can someday journey over the pond to Scotland. I would like to try the BBQ at The Smiddy and see how close it comes to the BBQ I grew up on and still hunger for. Thank you for giving me yet another reason to go there. Love your vlogs of Scotland and your life there.
Anyone in another country (1) that can make TX-style BBQ that looks so good that I'm sitting here watching this video with a mouth watering and (2) that is endorsed by someone who has eaten BBQ in both places gets a hats off from me. I wish I could come there and try it myself! I've been enamored of Scotland since I was "a wee lad" (I hope that's the right expression) when we sang "Over the Sea to Skye" in elementary school and I heard the delightful Scottish accent in TV and movies. Cheers and blessings from the US!
I was skeptical, especially since in your email you mentioned "southern" barbecue and, Shaun, honey, Texas barbecue and North Carolina barbecue are just not the same thing. Then I started watching and was coming around until you mentioned -- Wait, did you just say they put *cherry* sauce on that brisket? Bless their hearts. But I'm still watching. Edit: okay, that meat did look really good and the smoker impressed me. Also impressed by the grass-fed beef. And now I'm really curious about that cherry sauce...hope there's some Bourbon in it!
'Wait, did you just say they put cherry sauce on that brisket? Bless their hearts." I'm from Texas and LOVE that line! lol I was wondering about the cherry sauce as well.
Oh, could you imagine? A little sweet from the cherry, deepness from the bourbon, add some hickory smoke from the meat. The port kinda throws me, not sure what I'd use for that tart, apple vinegar maybe? That stacks up to some mean goodness right there.
Hey Shaun I just remembered - I watch a delightful channel from Texas: Cowboy Kent Rollins. He is a wonderful man and he cooks some fabulous food. Check him out. :-)
The ongoing barbeque - ahem - "discussion" in the United States is something you could build an entire visit around, Shaun. And folks are REALLY passionate about it. I'm a California boy, so I have enjoyed exposure to several different regional approaches to barbecue, and I don't really have a dog in the fight. Folks from Carolina, for instance, will insist to you that the words "beef" and "barbecue" should never be uttered in the same sentence. As far as they're concerned, the cuisine is all about cuts of pork, and how best to prepare, season, and cook them. Oh, and their sauces are never that tomato catsup filled stuff you get in most of the rest of the country. Mustard is a basic building block (side note: EVERYBODY'S sauce, from whatever region, is a closely held, often family, "secret" with unique properties they consider essential). Texans, as you know, are very big on beef. Their sauces are usually much more minimalist, often with a vinegar or citrus juice base and without that thicker consistency (similar to Brown Sauce in texture) that many other regional sauces have. The Texans typically will rely much more on what happens to the meat before cooking. Marinades, dry rubs, etc. to both tenderize and season the meat before it ever sees heat. This comment is running far too long, so I'll just quickly mention Kansas City barbecue, and nod to the fact that in virtually every urban area in the Northern States there is within the black communities and neighborhoods a unique approach to barbecue which draws from several of these traditions to create dishes best suited to that urban palate.
We do lean toward pork BBQ here in the Carolinas, and the arguments are between the mustard-based fans and the others. I'm an other because it's what we have here in my area of NC. Our sauce is mainly vinegar and pepper. It's put on while the pork is cooking for twelve hours or so, and then more at the table. And Shaun, a huge Merry Christmas to you!
Texan here. You have our BBQ all wrong. Marinades are for grilling not barbecue. Brisket is king here, but no pit master worth the title will put anything other than salt, pepper, and garlic on a good brisket. The bark on the outside of the brisket is the key. The tenderness comes from how it is cooked. Clean pecan or hickory smoke at around 215 F until the bark forms and the fat cap renders to a jelly like consistency then tightly wrap in peach paper to stop the evaporative cooling that drys the brisket during the stall and it will be juicy and fall apart in your mouth after a 12-14 hour cook time. Just make sure you wrap the whole thing in foil as soon as you take it off the smoker and place it in a towel filled ice chest for 2-4 hours to rest before cutting into it.
Chris- Eighth generation Texan here. You're absolutely correct. We are meat purists here in Texas. We want to taste the meat, not a sauce, and certainly not a thick, sugery sauce. It's all about the smoking/slow cooking and seasonings, which as you stated are salt, pepper, maybe some garlic. Lawry's Seasoned Salt and black pepper are my staples. If anybody wants to eat great BarBQ, Texas is definitely the place for that. Central Texas, around Austin, has some excellent BarBQ places, BUT, if anyone is looking to eat the BEST ribs EVER, mosey on over to East Texas. Kilgore, Texas specifically. Go to the Country Tavern. Order a rib plate and prepare to be astounded. Seriously ,you won't believe it. It doesn't look like much from the outside, but once you get inside and smell that meat, you'll know you're in for a real treat. It was an old honky tonk back in the oilfield boom. They started adding BarBQ and it took off with the hungry oilfield workers. They've kept things simple there. Nothing fancy, just the best Ribs you'll ever put in your mouth. 💯🤠
@@wandasetzer1469 Having lived in VA Beach VA. closer the NC I will say i could care less for the mustard base. I always appreciated the vinegar base as the real Carolina bbq flavor that defined it.
@@minigirl6379 Having family in Texas which has nothing to do with the way I feel about meat, I will agree the meat should be its own flavoring for the dish if it is a meat. If you are eating simply for survival then you will either appreciate the meat or you won't and it doesn't matter either way because you have to cook it well so you don't die. If you have to cook to survive and sauce is easy to come by then drown that meat in everything you can find. Personally if you tell someone you need to eat meat rare you have lived a comfortable life and know nothing of human suffering.
I'm from the Southern US and that food looks fantastic. The cook did a great job and you both look like you really enjoyed it. Hope you can visit again to the states soon.
I’m in Alabama and my mouth was drooling the whole video. I’ll have to grab some ribs tomorrow and I’m glad y’all found a place. Merry Christmas and sláinte.
Very nice. These guys deserve to succeed and prosper in their business. Their attitude and work ethic are superb. Americans love to see other country's adopting the quality parts of our food culture instead all the mass market, fast food trash. I will have to make some port-cherry sauce as I regularly acquire quality port wines in the 10-30 year range. Your average American franchise restaurant would make that sauce with frozen, bulk, grade C cherries and some barrels of wholesale red wine. Not The Smiddy! Shaun, if Guy Fieri can get a TV deal for $80 million for his food reviews, I sure hope you can make a couple of pounds doing what you do at his level and higher.
I love everything I'm seeing w/ this place. Starting w/ the name. Then the fact it's literally down the back alley. Reminds me of those wonderful nooks & crannies throughout the French Quarter in NOLA. Then, the bourbon warm-up shot? C'mon now, that's hospitality. Food looks great. I see the guy's got merch. Might have to look into that... thanks for the link.
I live in FT. Worth Texas and I would love to try the BBQ you had in Scotland . It looked amazing ! Come back soon to see us and I can show you some great Tex Mex food .
Oh this place looks good Shaun. He's got about a $25,000 custom smoker and somewhere along the way he's perfected his craft. The beef over there is going to be different as he said from here in Texas. But what I didn't hear him say was what kind of wood he uses as this is extremely important. Here in Texas we use mostly Post Oak, Mesquite, Hickory and Pecan so it would be interesting to know what he uses. The proper ingredients to Texas barbecue are great meat, salt, fresh ground black pepper, other seasonings, and most importantly lots of time. Those briskets smoke for 12-16 hours, pork ribs about 6 hours, huge beef ribs need at least 8 hours. His side dishes looked on point as well. I'm not so sure about the sauce but quite honestly we don't use sauce in Texas the same way they do in other regions of the south. Merry Christmas to you and Happy and Prosperous New Year! Or: Feliz Navidad y Prospero Ano Nuevo!!
Man that pitmaster is a legend! Obviously has a passion for BBQ, as an American whos tried many regions of BBQ, def looks like he does it right. Looks delicious, glad you found a local spot to calm your BBQ urges!
That looked wonderful! So happy for you that you can get some BBQ across the pond. Hope you get to come back to the US sometime. We would love to have you over here again😊😊
Shaun, your passion for America is exactly how I feel about Scotland! If you guys ever want to swap, I’m in! We are in the true heart of the Midwest in the Kansas City metro. Very well known for their bbq. We are close to my home in Iowa which is all farming life as the bread basket of the nation. Y’all got a friend here who can show ya why we say “God bless the Midwest!”
some texans believe they are in the south :) but, i am a pork ribs kind of guy. Brisket for a little variety, but pork is where all the flavor is. dry rub, sauce on the side. spicy and a little sweet. and all the fixings, of course
@@uliwehner technically they are south, but I mean the Carolina Georgia Kentucky Tennessee south.. I’ve only been to Texas for two hour layover to Hawaii and didn’t leave the airport.. even in Ohio u can find a few genuine bbq places, but the best I’ve had is my brother-in-laws from wv, he smokes his pork ribs for like 12hours, homemade rub and I like to make the homemade sauce.. mustard base..
@@Elevatedzebra96 i know what you meant, i live in Atlanta. we don't count florida as part of the south :) but yes, dry rub, pork ribs is where it is at.
This is awesome, lots of ancestral Scottish people in Texas, I've been looking into my roots a good deal lately, so it's pretty cool seeing a bit of Texas in Scotland! I hope I can visit there someday.
Make sure they cook there barbecue probably back in your home town brother!!! Has it born and raised Texas country boy but very much appreciate your assistance in this matter. Thank you and please come back whenever you get the opportunity 😍
Shaun, you're getting us all confused! We can't wait to get back to Scotland. For me, I go for your fish preparations- now, I have to find Texas BBQ too. It's all good! Thanks friend.
I appreciated his happy face as he tasted the food, just got brighter and brighter! Yeah my two fave US styles of the Que are Texas and Kansas City...that Mac&cheese looked like it was The Truth as well!
In the US, grain finish beef is common for the grocery store meats for the cities, but a lot of rural people raise their own, or commission a beef (half, quarter) from a local farmer that only grass feeds. It is more common than you think.
As an American, it is a novelty to think of an Old Country taking one of our staples and making it their own because we have done that with so many foods and traditions brought with immigrants. There are basically 3 recognized regions in the US for BBQ - Texas, Kansas, and Carolina. Texan tends to be dry and spicy with sauce on the side, Kansas BBQ is tomato-y and sticky sweet, and Carolina vinegary with mustard base sauce. I love them all, but I will drive a long way for great Texas BBQ, especially brisket.
Born and bred Texan here. Cornbread, if has whole corn in it, we usually also put some diced jalapeños and call it Mexican corn bread...lol. This plate looks pretty good but Mac a little dry but it's the taste that counts. What is cherry sauce? Never heard of it. Sounds good though. I personally like sweet and spicy sauce but all over the south BBQ sauce varies to region. For me, it's the smoke and tenderness. Low and slow cook only. I am so glad you love our food. Would so love to come and taste your cuisine someday.
Mark from Texas you've nailed it man I hope you carry on I hope you get the people in your local area to buy the stuff because it's good it's the best in the world Texas barbecue is the bomb.
I live in Texas, and make smoked brisket quite a bit. I also use foil, about 3 hours into the smoke. It keeps the juices in, and the brisket continues to cook in it's own juices. Turns out fantastic! But, I take mine to about 192 degrees F. It's perfect for slicing.
Looks delicious! I could almost smell it! Glad you got a good place to eat BBQ. Did you put up a Christmas tree? I hope you and Teka have a great Christmas and Happy Hogmanay! 🎄☃️🤎
That looks so good it makes me want to leave my home in Texas, where there are at least 4 top notch BBQ places within a 30 minute drive, and travel to Scotland just to visit The Smiddy
It's always fun to watch people get a first taste (in this case, second taste) of barbecue or of chicken-fried steak. I could happily eat them every day. Shaun, did you ever get a PROPER chicken-fried steak with "cream" gravy (actually made with milk, not cream)? It's also mandatory to have both mashed potatoes and homemade buttermilk biscuits, both also with the gravy. Add a side of fried okra, and now you've got a proper artery clogging Southern US meal....
I ❤️ AMERICA! Check out some of my recent videos exploring the USA: th-cam.com/play/PLvHMy_OWSWrviN-F7h1evOt7K_Ol2QU4T.html
Loved your video. Bar B Q is the best. I hope The Smiddy stays in business. You should have a party there (and record it) to help spread the word. I always support small businesses. Tell Smiddy that I'd love to buy some of that cherry BB Q sauce. It sounds delicious!
I live in Texas and I can tell you that it is quite proper to pick up ribs with your hands. I've never seen anyone use a fork. The BBQ looks great. Quality meat, cooked slowly until it's very very tender and smoky. I've never heard of cherry sauce. No doubt it's good but I prefer a spicy smoky sauce rather than a sweet BBQ sauce. Some of the differences in regional BBQ in the US is the sauce.
And many believe if the meat is done right no sauce is needed. As a Texan I’ve never heard of a cherry sauce with any bbq but I’d try it on the side.
If the meat is smoked and cooked properly, it doesn't need any sauce, and certainly no thick sauce! (Thick sauce was invented up North, where they don't really know what good BBQ is.) If the meat done right a sauce is used only to compliment it - not cover it.
@@TheEternalSpiral I only use sauce to dip bread in or on a pulled pork sandwich, to offset the dryness of the bread. I do love a good dry rub(salt, pepper, smoked paprika, onion powder, garlic powder, cayenne powder and brown sugar) on pork ribs, whereas brisket or beef ribs just needs salt and pepper.
In Houston just about all ribs have spicy sauce on them. What is that orange shit on the brisket that looks like corn? They aren't eating no Texas barbecue.
Maybe North Texas close to the Yankees 😂
On point for Texas BBQ. Come on back over when you can, we will welcome ya with open arms. Take care y’all and have a safe holidays
Can’t wait - might be a while yet with the current situation
Doesn't look like Texas barbecue to me. What is them Orange dots that look like corn on the brisket and them ribs don't have no barbecue sauce on them. Been in Houston All my life and cook barbecue almost every weekend.
When you come to Texas, you have to come to South Texas not North Texas. They are too close to the Yankees.
@@JuarezDerrick A lot of Texas BBQ is served with sauce on the side, it's "dry".
@@JuarezDerrick I think the orange stuff on the brisket is because it was in contact with the mac and cheese. As for sauce, I live in San Antonio and have yet to go a BBQ place that didn't serve the sauce on the side even for the ribs. Very common here for ribs to have a dry rub instead of a sauce.
@@JuarezDerrick HAHA too close to the Yankees? Even Northern Texas is not even slightly close to the North East of the United States. Anyways - Houston is an awesome city and Texas BBQ is the best damn BBQ in the US, bar none and I'm a so-called Yankee since I live in Philadelphia haha.
Kudos to the guy for bringing Texas-style BBQ to your hometown. As a native Texan, I have to say from what I've seen he's doing it right. I have to correct him on his assumption that we all use grain-fed beef for our smoked brisket. I personally buy all my meat from a local ranch and all of it is grass-fed and grass-finished. If you are able to visit our state again, please come to Austin, my home. and have Terry Black's or Franklin bbq. They are the best and most famous in the state
Franklin's is the absolute bomb. The only comparable place is a hole in the wall in Missouri on old Route 66. Unfortunately, I live in Florida.
Well Goldees in Fort Worth is the current #1 bbq place in Texas right now, not throwing shade at Franklin's, but you gotta give credit to other joints in the state.
I hope The Smiddy is still there when we can finally visit Scotland. It looks absolutely on point! Take care Shaun!
Well done. Hope the locals find this place and this man can stay in business. Love briskets.
Well done for him for really starting from the bottom and learning the craft of smoked meat (aka BBQ). It takes years and a lot of people pass down their recipes through generations of their own family. It really is an art!
Some people never get it right. It is an art and a talent.
It looks legit, and the owner is very nice to show you around. I really hope people in your town try it out.
So glad you have some authentic BBQ nearby now. Life is just better with BBQ!🐝🤗❤️
I had brisket yesterday. So good. Ribs…you eat with your hands.
Brisket is amazing!!
The Smiddy looks like a great place to eat in Edinburgh. Keeping it on my list when I get to visit.
As a Texan who has had to move to another State, I'll happily give my blessing for The Smiddy to be considered an honorary Texan
As another ex-Texan, I also vote he open some locations in other US states. Good BBQ in Oregon is hard to find.
@@autumnatic Matts?
Glad the brisket was good. It is the most difficult to get right. It can too easily become shoe leather. Done right it's wonderful.
I spent several years in central Texas; wonderful food!
In the same small town, you could find 5 BBQ joints that served 'authentic' Texas ribs, but no two used the same recipe!
The variations were amazing.
I think that Cameron has done an excellent job with the meat. I am curious where he learned to cook. His mac n' cheese looked spot on. Please come back to Texas, and bring Teka with you. We have so many different cuisines and scenery to show you! Happy Christmas and have a joyous and blessed Hogmany from my home in the Texas Hill country to yours. Sláinté mháth!
Not sure but I know he’s spent time cooking in the US
@@shaunvlog definitely have to try Tex-Mex if you haven’t already. Along with everything else here. 😉
I wonder how Teka felt about the whisky? If I were younger I would come do home cooking for you! KC style BBQ is great.
As a Texan I can tell you this looks pretty spot on. Not sure what kind if wood he uses (because there are several that are great and impart subtle tastes, including Cherry wood, which be banging with that sauce), but the smoke ring looks excellent, and he is definitely right about the "compartments" in a BBQ pit. It allows you to not only control the heat, but the amount of smoke (and moisture level if a product is wrapped in foil or is brushed with some type of sauce). There are probably hundreds of great BBQ spots in this state alone, so it is kind of difficult to find "bad" BBQ. If I ever am in Scotland (which I sure hope to be someday), I would definitely give this man some business. Stay safe and well, and have a Happy Christmas and New Year's!
@@Nimbus1701 I agree with you 100%. Were I to go to Edinburgh, I would definitely go to Ca.eron's Smiddy.
I’m a native Texan and my wife is from Kansas City, so we’re bbq fanatics. We did our honeymoon in Edinburgh and fell in love with Scotland and it’s people! We’d love to connect with you if you come back to Dallas or Fort Worth or if we get back to Edinburgh
Oh dang, there's nothing better than good old Texas BBQ!!! While I do live in Florida, I lived in west Texas for a few years and there is just nothing better anywhere! Glad you got to experience it and so happy you can get some there. Happy Holidays.
it takes a solid product and personal commitment to the long haul to make a restaurant stick in an area, even more so when that cuisine is not native, or even neighborly. I love seeing American styles being offered up into other countries, like Scotland and Korea. Food can bridge cultural gaps, as everyone loves something that tastes delicious, even if it isn't their normal fare.
Hope your plans for the upcoming year pan out, Shaun. Watching someone experience America helps to remind us of what we take for granted every day.
When you taste the delicious food, I can almost taste it too! Grateful! Thrilled for you and Tekka to be enjoying life so much!!!
Saw that Texas trip back when you first posted it. Can't wait for you to make another trip back here to the Lone Star State and make another video. At least you can get a pretty good BBQ experience close to home until you're able to make another trip out here.
Fort Worth man born and raised, so happy to see people enjoy our way of life and food. Much love from the Lone Star State.
good to see that you found a Texas BBQ place there come back whenever you want
Born and raised in Fort Worth! Welcome to Funky Town. ❤
It’s a great place 🤠
Me too!
It was good to see that you had visited the Fort Worth Stockyards in the BC times (Before-Covid). Yes, the Stockyards (or "Cowtown" as we locals called it) are for real. Though it now caters to tourists, it has always been a place for the locals there. (I grew up less that 5 miles from the Stockyards on the North Side of Ft. Worth.) I know that place well. Did you visit the White Elephant Saloon? It was featured often, in the old television series, "Walker, Texas Ranger." Also, did you get a chance to eat at Riscky's BBQ? I actually went to school with Pete Riscky's children. They have a place in the Stockyards (you probably saw it, even if you didn't get a chance to eat there). I grew up on Riscky's BBQ. The original place used to be a small grocery store, where the began serving BBQ on the side. The BBQ is so good that it soon became clear that the grocery store part was in the way of what the people truly came to the place for...their BBQ. I grew up 3 blocks away from the original store. It's still open, and going strong. I'm in my 60's now, but I can remember walking there to buy lunch in summertime when school was out and I was considered old enough to walk there and back without supervision. They have a huge smoker outside of the building there, and when the wind was just right, I could get mighty hungry - if you catch my drift. There are pictures of some very famous people through the years who had visited the place and ate the BBQ, If you ever get back that way, you should check it out. I live in Florida now, but when I get a chance to go home to Ft. Worth, Riscky's is one of my MUST visit places, along with the Old South Pancake House and Mexican Inn. (My mouth is watering something fierce as I type this.) Two things I miss living here in Florida; Riscky's BBQ and homemade tamales! (I dream about them both.) I hope that I can someday journey over the pond to Scotland. I would like to try the BBQ at The Smiddy and see how close it comes to the BBQ I grew up on and still hunger for. Thank you for giving me yet another reason to go there. Love your vlogs of Scotland and your life there.
Oh damn that’s where I live! Sorry to have missed you
It’s a nice part of town 😊
I live in Indiana now but I'm from Ft. Worth. Great BBQ!!! " FT. WORTH , where the West begins!!! ❣ i grew up 6 blocks from the Stockyards.
Congrats Shaun!
You are now the official member of the Clean Plate Club!🥳🎊🎉
Anyone in another country (1) that can make TX-style BBQ that looks so good that I'm sitting here watching this video with a mouth watering and (2) that is endorsed by someone who has eaten BBQ in both places gets a hats off from me. I wish I could come there and try it myself! I've been enamored of Scotland since I was "a wee lad" (I hope that's the right expression) when we sang "Over the Sea to Skye" in elementary school and I heard the delightful Scottish accent in TV and movies. Cheers and blessings from the US!
Glad you now have a great BBQ place nearby. The food looked amazing. 😋
It was pretty great!
Cameron could easily throw some sausages on the smoker too. Great sliced for hors d'oeuvres. Just sayin’.
So great you have found a place in Scotland that has BBQ for when you get cravings!
I was skeptical, especially since in your email you mentioned "southern" barbecue and, Shaun, honey, Texas barbecue and North Carolina barbecue are just not the same thing. Then I started watching and was coming around until you mentioned --
Wait, did you just say they put *cherry* sauce on that brisket? Bless their hearts.
But I'm still watching.
Edit: okay, that meat did look really good and the smoker impressed me. Also impressed by the grass-fed beef. And now I'm really curious about that cherry sauce...hope there's some Bourbon in it!
I'm with you, girlfriend. In South Carolina the stuff they call BBQ is mustard-based. It was okay, but it wasn't BBQ to this Texas girl's palate.
He said there's Port in the cherry sauce, a LOT of Port🤣🤣🤣🤣 sounds pretty good. A good Port will add depth to a sauce.
'Wait, did you just say they put cherry sauce on that brisket? Bless their hearts." I'm from Texas and LOVE that line! lol I was wondering about the cherry sauce as well.
Oh, could you imagine? A little sweet from the cherry, deepness from the bourbon, add some hickory smoke from the meat. The port kinda throws me, not sure what I'd use for that tart, apple vinegar maybe? That stacks up to some mean goodness right there.
Thanks for watching and don’t forget to sub to my new newsletter and blog >> www.traveleatriot.com
Hey Shaun
I just remembered -
I watch a delightful channel from Texas: Cowboy Kent Rollins. He is a wonderful man and he cooks some fabulous food. Check him out. :-)
The ongoing barbeque - ahem - "discussion" in the United States is something you could build an entire visit around, Shaun. And folks are REALLY passionate about it.
I'm a California boy, so I have enjoyed exposure to several different regional approaches to barbecue, and I don't really have a dog in the fight.
Folks from Carolina, for instance, will insist to you that the words "beef" and "barbecue" should never be uttered in the same sentence. As far as they're concerned, the cuisine is all about cuts of pork, and how best to prepare, season, and cook them. Oh, and their sauces are never that tomato catsup filled stuff you get in most of the rest of the country. Mustard is a basic building block (side note: EVERYBODY'S sauce, from whatever region, is a closely held, often family, "secret" with unique properties they consider essential).
Texans, as you know, are very big on beef. Their sauces are usually much more minimalist, often with a vinegar or citrus juice base and without that thicker consistency (similar to Brown Sauce in texture) that many other regional sauces have. The Texans typically will rely much more on what happens to the meat before cooking. Marinades, dry rubs, etc. to both tenderize and season the meat before it ever sees heat.
This comment is running far too long, so I'll just quickly mention Kansas City barbecue, and nod to the fact that in virtually every urban area in the Northern States there is within the black communities and neighborhoods a unique approach to barbecue which draws from several of these traditions to create dishes best suited to that urban palate.
We do lean toward pork BBQ here in the Carolinas, and the arguments are between the mustard-based fans and the others. I'm an other because it's what we have here in my area of NC. Our sauce is mainly vinegar and pepper. It's put on while the pork is cooking for twelve hours or so, and then more at the table.
And Shaun, a huge Merry Christmas to you!
Texan here. You have our BBQ all wrong. Marinades are for grilling not barbecue. Brisket is king here, but no pit master worth the title will put anything other than salt, pepper, and garlic on a good brisket. The bark on the outside of the brisket is the key. The tenderness comes from how it is cooked. Clean pecan or hickory smoke at around 215 F until the bark forms and the fat cap renders to a jelly like consistency then tightly wrap in peach paper to stop the evaporative cooling that drys the brisket during the stall and it will be juicy and fall apart in your mouth after a 12-14 hour cook time. Just make sure you wrap the whole thing in foil as soon as you take it off the smoker and place it in a towel filled ice chest for 2-4 hours to rest before cutting into it.
Chris- Eighth generation Texan here. You're absolutely correct. We are meat purists here in Texas. We want to taste the meat, not a sauce, and certainly not a thick, sugery sauce. It's all about the smoking/slow cooking and seasonings, which as you stated are salt, pepper, maybe some garlic. Lawry's Seasoned Salt and black pepper are my staples. If anybody wants to eat great BarBQ, Texas is definitely the place for that. Central Texas, around Austin, has some excellent BarBQ places, BUT, if anyone is looking to eat the BEST ribs EVER, mosey on over to East Texas. Kilgore, Texas specifically. Go to the Country Tavern. Order a rib plate and prepare to be astounded. Seriously ,you won't believe it. It doesn't look like much from the outside, but once you get inside and smell that meat, you'll know you're in for a real treat. It was an old honky tonk back in the oilfield boom. They started adding BarBQ and it took off with the hungry oilfield workers. They've kept things simple there. Nothing fancy, just the best Ribs you'll ever put in your mouth. 💯🤠
@@wandasetzer1469 Having lived in VA Beach VA. closer the NC I will say i could care less for the mustard base. I always appreciated the vinegar base as the real Carolina bbq flavor that defined it.
@@minigirl6379 Having family in Texas which has nothing to do with the way I feel about meat, I will agree the meat should be its own flavoring for the dish if it is a meat. If you are eating simply for survival then you will either appreciate the meat or you won't and it doesn't matter either way because you have to cook it well so you don't die. If you have to cook to survive and sauce is easy to come by then drown that meat in everything you can find. Personally if you tell someone you need to eat meat rare you have lived a comfortable life and know nothing of human suffering.
I'm from the Southern US and that food looks fantastic. The cook did a great job and you both look like you really enjoyed it. Hope you can visit again to the states soon.
I love this video, must the thing i love the most is how The Streets is playing in the background at the place you are at lol. Amazing
To be truly Texas Bar-B-Que, you need some kind of cobbler. Blueberry or peach is the best.
Made with fresh peaches. Can't forget southern pecan pie too.
Actually, to be true to Texas, you need some frijoles with that meal. Lose the pickle and add some pickled Okra
I prefer peach.
I have zero idea what that even is 😅 I’ll need to try next time
@@shaunvlog Shaun. It is dessert. Super easy to make. Apple cobbler is my absolute favorite though. Vanilla ice cream on top amps it up too.
I’m in Alabama and my mouth was drooling the whole video. I’ll have to grab some ribs tomorrow and I’m glad y’all found a place. Merry Christmas and sláinte.
Very nice. These guys deserve to succeed and prosper in their business. Their attitude and work ethic are superb. Americans love to see other country's adopting the quality parts of our food culture instead all the mass market, fast food trash. I will have to make some port-cherry sauce as I regularly acquire quality port wines in the 10-30 year range. Your average American franchise restaurant would make that sauce with frozen, bulk, grade C cherries and some barrels of wholesale red wine. Not The Smiddy! Shaun, if Guy Fieri can get a TV deal for $80 million for his food reviews, I sure hope you can make a couple of pounds doing what you do at his level and higher.
I love everything I'm seeing w/ this place. Starting w/ the name. Then the fact it's literally down the back alley. Reminds me of those wonderful nooks & crannies throughout the French Quarter in NOLA. Then, the bourbon warm-up shot? C'mon now, that's hospitality. Food looks great. I see the guy's got merch. Might have to look into that... thanks for the link.
I live in FT. Worth Texas and I would love to try the BBQ you had in Scotland . It looked amazing ! Come back soon to see us and I can show you some great Tex Mex food .
5:20 ribs with meat falling off the bone are only meant to be eaten with hands. No utensils required.
Oh this place looks good Shaun.
He's got about a $25,000 custom smoker and somewhere along the way he's perfected his craft.
The beef over there is going to be different as he said from here in Texas. But what I didn't hear him say was what kind of wood he uses as this is extremely important.
Here in Texas we use mostly Post Oak, Mesquite, Hickory and Pecan so it would be interesting to know what he uses.
The proper ingredients to Texas barbecue are great meat, salt, fresh ground black pepper, other seasonings, and most importantly lots of time.
Those briskets smoke for 12-16 hours, pork ribs about 6 hours, huge beef ribs need at least 8 hours.
His side dishes looked on point as well.
I'm not so sure about the sauce but quite honestly we don't use sauce in Texas the same way they do in other regions of the south.
Merry Christmas to you and Happy and Prosperous New Year!
Or:
Feliz Navidad y Prospero Ano Nuevo!!
I used to live about 100 yards from a small BBQ joint like this. by the time I woke up saturday morning, the neighborhood smelled incredible!
You did the ribs right by using your hands. 🤤
Oh yeah… pretty messy though 😅
@@shaunvlog I’m still drooling!! I’m going to have to get me some BBQ this week!!
Ribs are a finger food.
@@clutchpedalreturnsprg7710 I would literally make a comment if one of my friends ate ribs with a knife and fork lol
Thats the point! Messy can be fun bbq is fun. Eating messy bbq with friends and family is unrivaled.
AWESOME! This Yank's heart is swelling to see y'all enjoying our BBQ. Glad to see somebody over there bringing our traditions to your shores. Cheers!
I'm in Texas and haven't had cornbread in too long a time. That meal looked awesome!
Jalapeño peppers cut up (no seeds) is great cooked in cornbread too.
Gosh, I hope that Smiddy's will be there when I make my next trip to Edinburgh. Totally made this KC BBQ lover drool watching this video.
My home town! Glad you enjoyed our Cowtown BBQ. Never seen cornbread with BBQ however. 😳
Man that pitmaster is a legend! Obviously has a passion for BBQ, as an American whos tried many regions of BBQ, def looks like he does it right. Looks delicious, glad you found a local spot to calm your BBQ urges!
That looked wonderful! So happy for you that you can get some BBQ across the pond. Hope you get to come back to the US sometime. We would love to have you over here again😊😊
Shaun, your passion for America is exactly how I feel about Scotland! If you guys ever want to swap, I’m in! We are in the true heart of the Midwest in the Kansas City metro. Very well known for their bbq. We are close to my home in Iowa which is all farming life as the bread basket of the nation. Y’all got a friend here who can show ya why we say “God bless the Midwest!”
Looks like the owner knows how to do it.. props to him.. I’ve never had bbq in Texas, but in the southern states they also do it well..
some texans believe they are in the south :) but, i am a pork ribs kind of guy. Brisket for a little variety, but pork is where all the flavor is. dry rub, sauce on the side. spicy and a little sweet. and all the fixings, of course
@@uliwehner technically they are south, but I mean the Carolina Georgia Kentucky Tennessee south.. I’ve only been to Texas for two hour layover to Hawaii and didn’t leave the airport.. even in Ohio u can find a few genuine bbq places, but the best I’ve had is my brother-in-laws from wv, he smokes his pork ribs for like 12hours, homemade rub and I like to make the homemade sauce.. mustard base..
@@Elevatedzebra96 i know what you meant, i live in Atlanta. we don't count florida as part of the south :) but yes, dry rub, pork ribs is where it is at.
Yep, jump in with your hands when eating ribs! We hope to visit the Smiddy next year!
I live in Arlington and can tell you that BBQ you got in Scotland looks pretty authentic.
100% and you can really tell the guy loves his job. Good sense of humor too.
A scottish man cookin proper bbq, makin my country proud. From America with love.
It's such a pleasure to see you enjoying these American foods and culture so much (and even in the UK, as you present here). May that continue!
This is awesome, lots of ancestral Scottish people in Texas, I've been looking into my roots a good deal lately, so it's pretty cool seeing a bit of Texas in Scotland! I hope I can visit there someday.
hey my brother lives there, its a great place. glad you enjoyed it!
Not from texas but from the U.S. Glad you enjoyed your visit and got to see the Lone Star State.
Shaun, glad you found you bbq happy in Edinburgh
I am happy you got a good BBQ place to go to at your home.... to hold you until you return to Texas. We will keep a light on for you!
TX bbq, or just about any bbq is pretty amazing. If you are ever in Fort Worth TX I can recommend some eats that will blow your mind.
The sequel I begged for in my heart.
Shaun’s 2022 Meat Sweatin’ BBQ Tour of Texas! 🙌🏻 We’re just waiting on you to get here! 😘
A lot of love goes in American BBQ. By making it you learn that there are a lot of variables that come into play.
OMG, Texas BBQ in Edinburgh! - I'm in Texas now but a trip to Scotland sounds like fun!
Shout out for the wood Ford reserve on the door shelf. Sweet stuff. I prefer knob creek rye but that is a good one.
I'm from Fort Worth and I recognize Cooper's BBQ anywhere. It is amazing. That's high praise.
My mouth is watering! BBQ is great and always hard to choose. As for sauce- they’re all good. Which one to choose depends upon your mood.
Every part of America has it's own sauces and side's for BBQ. You have to try them all. 😁
I spent a lovely week in New Town a while back... Glad to see them branching out into BBQ!
That spread in the tray looks amazing!
Make sure they cook there barbecue probably back in your home town brother!!!
Has it born and raised Texas country boy but very much appreciate your assistance in this matter.
Thank you and please come back whenever you get the opportunity 😍
I'm so old I remember when Edinburgh got coffee espresso stands..dang now you'all got bbq! Nice one
Looks solid Shaun! I added ANOTHER place to eat in Edinburgh next visit. Keep them coming
Looks pretty good. Nice to see you can get a bit of Texas without the long plane ride. 😎
Shaun, you're getting us all confused! We can't wait to get back to Scotland. For me, I go for your fish preparations- now, I have to find Texas BBQ too. It's all good! Thanks friend.
I appreciated his happy face as he tasted the food, just got brighter and brighter! Yeah my two fave US styles of the Que are Texas and Kansas City...that Mac&cheese looked like it was The Truth as well!
We don't ever care how messy we get when we're eating delicious BBQ. Much love from Indiana 💚
Good to know I can find some good ribs and barbecue when I take my dream vacation to Scotland! thanks.
In the US, grain finish beef is common for the grocery store meats for the cities, but a lot of rural people raise their own, or commission a beef (half, quarter) from a local farmer that only grass feeds. It is more common than you think.
Well done by you and the gentleman at The Smiddy"!
The Smiddy needs to make peach or blueberry cobbler. Cobbler is a great traditional ending to the perfect BB-Q meal.
My wife and I would someday love to go to Scotland. If we ever do get to go we are definitely going to Edinburgh to eat here.
Hope to visit Scotland again someday - will look for the Smiddy!!!
Your face when eating those ribs is the same face all non-Texans have when eating Texas BBQ.
BTW that whiskey is amazing!
As an American, it is a novelty to think of an Old Country taking one of our staples and making it their own because we have done that with so many foods and traditions brought with immigrants. There are basically 3 recognized regions in the US for BBQ - Texas, Kansas, and Carolina. Texan tends to be dry and spicy with sauce on the side, Kansas BBQ is tomato-y and sticky sweet, and Carolina vinegary with mustard base sauce. I love them all, but I will drive a long way for great Texas BBQ, especially brisket.
Born and bred Texan here. Cornbread, if has whole corn in it, we usually also put some diced jalapeños and call it Mexican corn bread...lol. This plate looks pretty good but Mac a little dry but it's the taste that counts. What is cherry sauce? Never heard of it. Sounds good though. I personally like sweet and spicy sauce but all over the south BBQ sauce varies to region. For me, it's the smoke and tenderness. Low and slow cook only. I am so glad you love our food. Would so love to come and taste your cuisine someday.
We plan on visiting Scotland next year and I hope this place is open.
Mark from Texas you've nailed it man I hope you carry on I hope you get the people in your local area to buy the stuff because it's good it's the best in the world Texas barbecue is the bomb.
Shaun, with the cornbread. Try with butter, also break it up and put in a glass, the cover it with milk and eat with a spoon.
I live in Texas, and make smoked brisket quite a bit. I also use foil, about 3 hours into the smoke. It keeps the juices in, and the brisket continues to cook in it's own juices. Turns out fantastic! But, I take mine to about 192 degrees F. It's perfect for slicing.
Ahh, the Stockyards. My old stomping grounds. I live in Canada now, but I miss Fort Worth every single day.
Looks delicious! I could almost smell it! Glad you got a good place to eat BBQ. Did you put up a Christmas tree? I hope you and Teka have a great Christmas and Happy Hogmanay! 🎄☃️🤎
The meat prepping precision 👏
That looks so good it makes me want to leave my home in Texas, where there are at least 4 top notch BBQ places within a 30 minute drive, and travel to Scotland just to visit The Smiddy
It's always fun to watch people get a first taste (in this case, second taste) of barbecue or of chicken-fried steak. I could happily eat them every day.
Shaun, did you ever get a PROPER chicken-fried steak with "cream" gravy (actually made with milk, not cream)? It's also mandatory to have both mashed potatoes and homemade buttermilk biscuits, both also with the gravy. Add a side of fried okra, and now you've got a proper artery clogging Southern US meal....
Every bbq joint needs a customer appreciation bottle of bourbon on the counter! This is an idea that needs to go viral.
Well Done! BBQ is an Art, and having it there in Edinburgh is exactly perfect.