What is your favorite Southern Dish?? If you enjoyed this video you may enjoy: BBQ in South Carolina! (ruclips.net/video/aOrNMcp1Yg4/видео.html) or "Charleston FOOD TOUR" (ruclips.net/video/iE7clEnAz8U/видео.html )
50 years ago when i visited germany i noticed there were no fried chicken places but i saw a lot of places selling roast whole chickens. We were staying with a german faminly and asked them if they had ever had fried chicken. No. So we offered to make some for them. They seemed very interested in how we made it and when they tried it they really liked it. They were so nice to have us stay in their home and it was nice that we could do something in return. The mom of the family was an amazing cook and her food was the greatest.
@Hatsross12 pulled pork tastes really good when cooked over hickory wood coals. Mouth-watering when you smell it cooking and mouth-watering when you taste it. My boyfriend cooked some pork ribs on hickory and cherry wood coals. He boiled the ribs first in a seasoned boiling water, then put a dry rub of spices on it and cooked it near the coals for 4 hours. The ribs looked almost black when he brought them in. I thought "Omg, I'm going to have to be polite and eat them, but they look slightly burnt." At first taste, wow! Better than anything I have ever tasted. Better than anything at a restaurant that specializes in BBQ. It was so good I wished I had more room to eat more. He had me make some coleslaw to go with it. His recipe, which was slightly different. I usually make mine with shredded carrots and cabbage, some mayonnaise and a bit of salt and black pepper, but he added celery seed and a small can of crushed pineapple. I made it and thought it wasn't going to be good. It was real good. Better than what I make. And the fish he cooks over hickory coals, basted with butter, garlic, and lemon juice was gorgeous in flavor. PS. He doesn't put the food directly over the coals but to the side and then covers the whole thing to hold in the heat. No burning or burnt taste.
I love watching people from other parts of the world try the best American cuisine (especially from the South) and see their mind blown reactions! Now I want to host some foreign travelers and show them some Southern Hospitality! Ha ha ha!
Same here. Many people across the globe unfortunately have a misconception about American cuisine and only associate it with fast food concepts. I haven't had a foreign friend of mine visit and eat soul food for the first time and not be blown away. Might not be the healthiest but it's so good.
@@frankyohance4625you are right, but it's not the entire world, it's just Europeans. I mentioned a few times that we have real food but they all denied and say we get our ingredients from different countries, so technically soul food is not our food. Okay in that case, pasta is Chinese not Italian, pasta was China's invention. Also the dough used to make pizza comes from Egypt.
My mom (RIP) used to cook almost everything in bacon grease. What I would do for her fried pork chops and collard greens right now. Even something simple like Mac & cheese would always get a dollop of bacon grease mixed in. SO good. Excuse me while I go grab my defibrillator... 😀
My mom was the same and would always save the bacon grease and use it for her cooking, but if we didn't have any bacon grease she would use lard. I miss her.
I miss my Mom's cooking too. She lives in a nursing home. I miss her oxtails. Hard to believe I'm never going to have her cooking again. I feel your pain. 😢
You did a great job of picking things for him to try. I grew up in the Northern U.S., and married a Southerner. I fell in love with the food and miss it a lot.
That food looks amazing. Now I want to take a trip to the south. That's the first time I've seen someone eat a pork chop with their hands. lol You 2 are so fun to watch.
A beautiful moment is watching someone eat a properly smoked and prepared piece of meat for the first time. It's life changing. I always make smoked pork ribs, and rarely beef, but seeing a person discover the joy of a beef rib or a perfectly smoked brisket...I want to go to this bbq place.
If you boil for 10 minutes your okra in a lightly salted water it will take that slimmy side away , drying it is the chore after . Orca is a must in a stew also , southern delightful adder
You overpaid for the beef rib. You can get a better one in most parts of Texas for half that price. The Carolinas, Georgia, Alabama(my home state) and Tennessee are more known for their pork BBQ, Texas is where you need to go for beef BBQ. My go to for BBQ, in my area, is pulled pork or dry rub pork ribs, collard greens and some form of potato(fried sliced potatoes, mustard based potato salad or potato casserole) with savory cornbread and banana pudding to finish it off.
If you want good beef BBQ you gotta go to Texas! In the Carolinas and the rest of the South it's pork. Here in Texas it's all about the beef,beef brisket is king in Texas and it's extremely difficult to BBQ since one end,the flat, is very lean while the other end , the Deckle ,has tons of marbling marbling. To get both ends to come out right is really tricky. My favorite is the beef rib though,it taste like brisket but it's more intense.
We fell in love with brisket, sampling it at casino buffets - I just bought a pellet smoker and started to smoke brisket- my German wife who is from Berlin has never heard of smoking or brisket can you talk a little bit about if people do this in Germany??
Soul food (Black American cuisine) and Southern food aren't interchangeable terms, all southern food isn't soul food. While they share common foods, because soul food heavily influenced southern cooking, there are distinct difference. You'll know you're in a soul food restaurant because there's lots of vegetable sides (not fried) and there's a pickled relish like chow chow served. This was a Southern food tour, not a Soul food restaurant tour.
I have to say that pulled pork came from Texas the south. If she from South Carolina. She was sheltered as a child 😄 She has never ate fried green tomatoes before. The only thing that sounds like she ever ate before was fried okra.
Having grown up in the area too it was interesting to see greenville from your point of view. I dont like broccoli but that looked good id try it. I love okra! I dont do collards tho lol and that rib OMG! yesss plsss 🤤🤤🤤 funny how Phil had a big smile the whole time he definitely was happy lol
YES YES YES! As a Texas native, it is my firm belief that you should always try the barbecue without sauce first. Sauce is great, and I love it, but the pure taste of barbecue, if done well, doesn't require it, and you might miss some of the subtlety and nuance if you just immediately drown it in sauce. I'm so glad you guys enjoyed that stuff! Southern food is beyond reproach.
It's the law: Good barbecue does not need sauce! Some sauce, per bite, is a nice added touch. I'd love to try Bobby's! If I ever make it to that part of the country.
I think it was $42. In the US I get a 3 bone beef rib from costco ~$40 so they aren't being too greedy really. 3x raw food cost at a restaurant isn't really all that expensive. The markup on their brisket by the pound is a lot more. @@planetearth1705
I cannot wait until we try some Southern Soul Food. Just watching this makes my heart happy, not so much my stomach though, you're making me hungry! This is the first video we've watched of yours and it's so well done and informative. We've subscribed 😃. Mrs H 💕
Well, hello Mrs H! Next time you come over for a visit please try the local independent restaurants, not just the fast food places. You will be happy that you did!
As a Louisiana native living here in Germany, I am so happy to see Phil trying these foods I grew up loving. You do need to take him to Louisiana to try not only the Cajun and Creole foods on south Louisiana, but also the soul foods of north Louisiana.
@@LythaWausW a lot of places in south Louisiana will have seafood based dishes, but they should also have non-seafood too. North Louisiana will have a lot of soul food: beef, pork, chicken dishes. South Louisiana will have alligator and rabbit along with the beef, pork, and chicken. Does he dislike only fish, or shrimp and crab too?
I am American, Black, born in the south, raised in Chicago. I love food and I love travel. So my favorite shows feature people who explore culture and cuisine. I haven’t been to Europe yet, but have been all over these United States. I say without hesitation that the best food in America is food cooked in Louisiana! I don’t care if it’s a hot dog, burger, chicken, greens, beans, and especially seafood, it will be BETTER in Louisiana! I would pay to see the look on Phil’s face if he ever tried Louisiana seafood gumbo!
I grew up eating my grandmother's southern food. Cornbread, fried okra, collard greens, grits, it was all so good. I never understood how collards could smell so bad when cooking, and taste so good when done. Gramps was a farmer, and grandma always had wonderful fresh vegetables. I miss sitting at her table, and now have her old iced tea pitcher sitting on my shelf at home.
The wonderful thing about Soul Food is that you don't have to be from the South to love it. The other thing is that awesome Soul Food is found in every Southern State.
@@jennel802009nly difference is Soul Food is what African Americans call Southern Food. Black ppl call most things they do soul like soul music, soul food, neo-soul, etc.
@@jennel802009 Soul Food is so much more then good food. It is an expression of love. It brings people together. It nourishes the body as well as the soul. For the African American it is a source of comfort...It's home.
This is how I describe biscuits to Europeans: It's as if a scone saw a croissant and said "I will do better!" It may look like a scone on the outside but inside is much softer, fluffier, butterier, flakier.. just better in every way and suitable for both savory and sweet things. Americans can have biscuits as part of almost any meal and it will work wonderfully!
@@TheIncredible1984Dampfnodeln is more like a yeasted dinner roll. Flakey American biscuits have actual lamination like a croissant instead of a crumb structure like cake, loaf bread, scones or dampfnudeln and are not a yeasted bread. They rely on pockets of tiny pieces of cold butter throughout the dough and lamination to turn the butter to steam and create big air pockets on the inside. If an American biscuit is made with the utmost care and technique with good quality ingredients you can pull it into multiple layers with your hand with ease. I dare anyone to grab a whole scone or dampfnodeln and pull it apart in several clean horizontal layers.
@@therev2100 The biggest thing is keep your ingredients COLD until everything is ready to bake, stick the tips of your fingers in ice water and dry them before using them to crumble the butter and four together until you have tiny pea sized balls of butter/flour mix, don't over mix when you add your wet to your dry (it should be a shaggy dough), fold the dough in 3rds and roll to thickness and fold in 3rds and roll to thickness (3x of folding and rolling out to create lamination) and finally when you use your ring cutter to cut them out don't twist just press firmly straight down. These are the basic tricks for taking a biscuit from ok to amazing.
That's how we do it in NC too. Corn meal and fry it up in a pan. Simple and so good! I do my squash the same way. That batter dipped stuff is what you usually find in restaurants.
Pimento cheese is easy to make. You need Mayo (never salad dressing or miracle whip), sharp cheddar if you can find it, jarred sweet peppers, salt, and some cayenne pepper. Grate the cheese, cut the peppers up if you have to, mix it up and season to taste. I don’t really have measurements,you just kinda do it till it looks right. Let it sit over night, you can eat it soon as you make it,but it’s better if it sits.
Two types of videos that bring me joy: The people that give out money/help the homeless And people discovering southern food/bbq Thank you for bringing me some joy today. EXPLORE MORE
Living in the deep south for 20 years, my reaction to "soul food" was very much the same as Phil's. It made me feel like I grew up in an abusive home because we were never exposed to it. LOL!
He ain't ready for that, he gotta come down to the lowcountry first as a warm up before heading to Cajun country. We eat pretty much the same cuisine in the lowcountry the only difference is we use more herbs than spices. 😂
German food and Southern food have some things in common. Both like protein rich meals, both have a number of baked goods they eat on a typical basis, both like pork and beef dishes, and both like mustard and vinegar flavors. Oh yes, and beer is popular with both. Both like hearty meals. The list goes on.
Okra is the unripe fruit of a Hibiscus family species derived from some African species. It's uniquely shaped fruit appears in Pharonic temples in Eygpt. It's a vegetable that handles very hot climates so it is popular in Africa, India, and the southern US.
And it grows upside down, with the pointy end pointing to the sky! I found this out when my husband took me home to Texas to meet his parents, and Mumsy had okra growing in her garden.
Really easy plant to grow and the pale yellow flowers with a dark red eye are very attractive. Just a couple of plants will keep table full for months.
And one of its distinctive characteristics is its mucilaginous nature, what the Japanese call "neba-neba". Frying reduces the neba-neba a bit, but it also needs to be savored.
I grew up with okra in the garden. It is only good deep fried/pan fried. The inside with seeds is extremely slimy, great for bonding ingredients. I like them in my fajitas.
I love fuzzpeppers. Fried or in a stew with tomatoes. Can of tomatoes, some diced okra, salt, pepper, simmer for a while. Eat with cornbread. Cheap, filling and tasty. If you want next-level fried okra, just take your normal recipe and add about 10% powdered sugar to the breading flour/cornmeal. Then you get chick-fil-a fried okra. Because thats the cfa secret taste. 10% powdered sugar, and frying in peanut oil.
So funny. I was born and raised in Alabama and this is a meal my mom would make 3 times a month. HA. She still makes amazing fried okra and cornbread constantly. Glad you both enjoyed your meal.
I worked as a breakfast line cook and made Hollandaise sauce everyday for the eggs Benedict. That egg was hard boiled and that was the weirdest looking Hollandaise sauce I've ever seen.
I think the egg probably continued cooking in the steam of the styrofoam container while closed. Doesn’t take much from perfectly poached to what I saw.
Having lived in Germany and Georgia, I really loved how much Phil enjoyed down-home Southern food! Gotta get him some biscuits and gravy and grits next! Awesome video, y'all!
The fried green tomato reminded me of when I was little eating, well I don't know if it has a name but its fried green tomato, squash, zucchini, peppers, and onions. Was all battered except for the onions and fried in a huge cast iron skillet, put on a serving dish and topped with the un battered sauteed whole onion rings.
I grew up on fried okra in Oklahoma. My grandmother grew it in her garden and we picked it fresh whenever she made it. She cut them thin and used some sort of corn meal concoction on it. She then cooked it in a cast iron skillet so it was all nice and crispy (no slime). I'm not a fan of steamed okra, but I will eat fried okra all day long.
I grew up in Oklahoma, too, and fried okra was a pretty common side dish in elementary and middle school. I hated it (the mucilaginous goop in the middle of it was - and still is - a big ick for me), but I absolutely love throwing some fresh okra into soups, stews, or gumbos. It not only adds amazing flavor, but thickens things up, too. Now, I did have fried okra on a po' boy a friend made for me that had andouille sausage, fried okra, tomatoes, a vinegar cabbage slaw, and some kind of dressing he whipped up. So I guess that's a cheater trip for everyone like me who hates the slimy texture of fried okra: find a way to enjoy it that hides it among a bunch of other tasty things. Because it really is worth it.
@@Maria_EriasIf your fried okra is slimy, someone isn't making it right. My granny would cut it thin and cook it until the whole thing was crisp... no goo. Now, if you want to talk steamed okra, that stuff is an abomination. 😄
@@Tampahop I agree! 😆 You know, I might have to try cutting okra length-wise. Maybe doing thick matchstick cuts, then dredging them in flour or a thin batter, and frying them up almost like battered french fries. Ooo, or okra tempura!
Green tomatoes are seasoned usually with onion & garlic powders and paprika and cyanine powder - in my experience ❤ I was born in North Carolina , but raised all over the United States in a military family . But southern cooking is seasonings to foods that say love and welcome home !!❤
You ask what makes Deep Frying things so much better than the stand alone item? It's because deep frying the batter maintains the juiciness of the item inside the batter. Thus giving the whole thing so much more flavor.
My mother (from Auburn Indiana) would fry okra whole. She left the stem on so you would just eat the whole pod. The batter was cornmeal. I feel so lucky to grow up eating such delicious food.
This was so fun! I was born in Greenville, SC, now live in Raleigh, NC. Fried green tomatoes and fried okra are two of my Very favorite things! (At least he knows why southern Americans are chubby 😂)
The soul food place looked like delicious food however why did you have to pay a "convenience' fee? For what, takeout? That's ridiculous. And there isn't tipping on takeout. That's for when you sit down and have a server.. Sorry, I think the tipping and "extras" have gotten way out of hand lately. Love your food videos though.
My mother fried okra by washing it, slicing it into pieces and then dipping them into a mix of flour, cornmeal, salt and pepper (not moistened, the wet okra made the flour stick) and sautéing them in bacon grease or some kind of pork fat in a cast iron skillet. So fantastic! Occasionally she would chop up some green tomatoes and add some of that in with the okra, which just turned up the flavour dial even higher. I loved eating fried okra with a side of peas. Black eyed were OK, but I really liked the varieties the South has, like crowder, blue goose, Christmas, etc. All served with some unsweetened, coarse cornbread. So good.
My mamaw in east Texas always had the best peas , purple hulls , lady peas , field peas , all with a BIG hunk of ham cooked in for flavor. I think a lot of the flavor also came from the water , it had a lot of iron in it and the water where I live now doesn't , it has a lot of calcium instead 😢
Nice video. There is a slight difference between "soul food" and southern food. Many people put them into the same box. I glad the the title said soul food "AND" southern food.😊
Would love to see an "After" video. You never get to see anyone trying southern barbecue experiencing the effects in a few hours. I think the food coma would be hilarious, especially with these two goofballs.
Your husband made my entire day when he tried the southern food ..... His whole face lit up!!!! Those pork chops, greens, fried okra, and cheese broccoli casserole looks so good..... I fell out when he tried the BBQ, ( 😂 ), ain't nothing like some damn good BBQ ❤️🔥 I love seeing loving mature couples enjoy life and each other together ❤️
Y'all really need to try Alabama's BBQ. Pork ribs, pulled pork sandwiches, and Alabama smoked chicken with Alabama White Sauce. The variety and sauces vary by the section of the State. North Alabama is like a cross between the two Carolinas, especially the smoked/pulled pork. The smoked chicken with Alabama white sauce is fantastic. Many BBQ places serve "hush puppies" (small croquettes of fried cornbread mixed with onions) as a side bread. Central Alabama has a lot of Greek influenced BBQ, especially in the Birmingham area. The pork ribs are incredible. A good example would be the "Original Dreamland" in Tuscaloosa. South Alabama is similar to Texas BBQ. The sauce is a more thick and sweet sauce. Most all of our BBQ in Alabama is simply incredible.
I'm not shitting you Phil.... I really loved this video!! I have never BBQ'd beef ribs before, but guess what...they are on the smoker right now!!! Thanks for making us drool...❤😊
Phil's pleasure when tasting collards for the first time, then reminiscing about his grandma's kale was great. I love some collards and pork. Just up the road in Tryon, NC....
Great video of the first time trying Southern food. Great reaction. The food looked wonderful. My parents are from SC, and they made food like this and taught me and my siblings to cook like this too. I in turn, taught my daughter some of the old Southern dishes. We don't eat like this every day. Just holidays and some Sundays.
I also love sum fried okra!!! I like mine with ketchup...sacrilege!!! LOL. The part of Texas I was raised in honored parts of deep Southern food and Southwestern food traditions as well. I would not usually eat boiled okra...too slimy...but fried, YUMMY. Okra originated in the area now known as Ethiopia and came with enslaved peoples to the Americas. It is a cousin to cotton and hibiscus plants. The fresh picked seed pod is what we eat. We grew okra in our family garden. IMHO..can't have Gumbo without okra. Safe travels D&P.
Ketchup...and/or mayo lol. My family had a huge garden growing up and we fried food every Friday. Squash, okra, onion rings, acorn squash, corn fritters, there was nothing Mom wouldn't try frying lol. The okra was my favourite though, I miss it. But yeah, ketchup and mayo were the condiments we used for all that greasy goodness. I rarely have it now, ever since leaving home - I miss it, but I sure don't miss all the health problems that would come with that kind of lifestyle/diet lol. Mom's family is from down it "Cajun country" (south Louisiana)
When he called it a Deep Fried Tomatoe Biscuit and you said "What is deep fried about it?" He probably wasn't wrong. The Fried Green Tomatoes can be done pan fried in shallow oil and flipped, or quicker and easier as Deep Fried (also air fried to be a bit healthier, but not as tasty that way!) and with it being made in a restaurant they more often than not use a deep frier the same as they do French fries, etc, to make them quicker and easier, save stove top space to cook other foods at the same time, and less pans to clean up, unless it's a restaurant that sticks to a passed down strictly followed family recipe and does it pan fried the way they've always done it for generations! BTW, thoroughly enjoyed this video and you guys are entertaining to watch and listen to. First video of yours that I've seen, but am now a subscriber and will be going through all the rest of them and following along!
@Linda Gibbs they originated in Jewish culture but became a staple of Southern cooking, and every single soul food restaurant I go to around here in the South has them on the menu and they're in recipes passed down through generations of black families here, so that makes it Soul Food in my book.
I hope you all get a chance to visit Charleston. The shrimp and grits at the Hominy Grill are delicious as well as the biscuits from Callie’s Hot Little Biscuit or Vicious Biscuits. And no trip to Charleston would be complete without a visit to the USS Yorktown. I would also recommend a speedboat guided tour. 👍🏻
I like when he really liked something, he kept saying bro.😂😂 The beef rib looked delectable! People should learn when u eat cornbread and greens! You have to sop the cornbread in the green juice, aka pot liquor, or bite of cornbread, bite of greens, to taste the full effect!
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What is your favorite Southern Dish?? If you enjoyed this video you may enjoy: BBQ in South Carolina! (ruclips.net/video/aOrNMcp1Yg4/видео.html) or "Charleston FOOD TOUR" (ruclips.net/video/iE7clEnAz8U/видео.html )
Go to Austin and try Franklin's (Texas style?) beef barbecue. It's pretty good.
Hmm. That's hard to pick. Along side barbecue, maybe jambalaya or chicken fried steak. Deana, you need to get this boy to New Orleans.
Beef brisket, with Mac n Cheese, some greens, and fried pickles. Coming in 2nd is low country shrimp and grits.
@@mokumboi19 Recently, I had chicken fried steak from a filipino restaurant in Kuwait. With mashed potatoes and gravy. It was sooo good
Good greens are wonderful! I like pulled pork. I think your broccoli casserole had Ritz in the crumbles. It's gives it that buttery goodness taste!
50 years ago when i visited germany i noticed there were no fried chicken places but i saw a lot of places selling roast whole chickens. We were staying with a german faminly and asked them if they had ever had fried chicken. No. So we offered to make some for them. They seemed very interested in how we made it and when they tried it they really liked it. They were so nice to have us stay in their home and it was nice that we could do something in return. The mom of the family was an amazing cook and her food was the greatest.
@Hatsross12 pulled pork tastes really good when cooked over hickory wood coals. Mouth-watering when you smell it cooking and mouth-watering when you taste it. My boyfriend cooked some pork ribs on hickory and cherry wood coals. He boiled the ribs first in a seasoned boiling water, then put a dry rub of spices on it and cooked it near the coals for 4 hours. The ribs looked almost black when he brought them in. I thought "Omg, I'm going to have to be polite and eat them, but they look slightly burnt." At first taste, wow! Better than anything I have ever tasted. Better than anything at a restaurant that specializes in BBQ. It was so good I wished I had more room to eat more. He had me make some coleslaw to go with it. His recipe, which was slightly different. I usually make mine with shredded carrots and cabbage, some mayonnaise and a bit of salt and black pepper, but he added celery seed and a small can of crushed pineapple. I made it and thought it wasn't going to be good. It was real good. Better than what I make.
And the fish he cooks over hickory coals, basted with butter, garlic, and lemon juice was gorgeous in flavor.
PS. He doesn't put the food directly over the coals but to the side and then covers the whole thing to hold in the heat. No burning or burnt taste.
@Hatsross12 We have KFC in Europe.
What are you talking about😂 backhendel is Fried chicken and its eaten since idk 200 years or more
@@royaleclan8498 well, this family said they had not tried it. Are you saying they lied?
We’re they nazis?
I love watching people from other parts of the world try the best American cuisine (especially from the South) and see their mind blown reactions! Now I want to host some foreign travelers and show them some Southern Hospitality! Ha ha ha!
Same here. Many people across the globe unfortunately have a misconception about American cuisine and only associate it with fast food concepts. I haven't had a foreign friend of mine visit and eat soul food for the first time and not be blown away. Might not be the healthiest but it's so good.
@@frankyohance4625you are right, but it's not the entire world, it's just Europeans. I mentioned a few times that we have real food but they all denied and say we get our ingredients from different countries, so technically soul food is not our food. Okay in that case, pasta is Chinese not Italian, pasta was China's invention. Also the dough used to make pizza comes from Egypt.
@@frankyohance4625 Only the sugar in the tea is unhealthy, researchers now know. :)
@@frankyohance4625 it’s Southern food.
My mom (RIP) used to cook almost everything in bacon grease. What I would do for her fried pork chops and collard greens right now. Even something simple like Mac & cheese would always get a dollop of bacon grease mixed in. SO good. Excuse me while I go grab my defibrillator... 😀
Remember that can filled with bacon grease on the stove? Liquid Heaven!!
@@vickismith4180 ha! YOU know what I’m taking about! 😄
My mom was the same and would always save the bacon grease and use it for her cooking, but if we didn't have any bacon grease she would use lard. I miss her.
I miss my Mom's cooking too. She lives in a nursing home. I miss her oxtails. Hard to believe I'm never going to have her cooking again. I feel your pain. 😢
😂😂
You did a great job of picking things for him to try. I grew up in the Northern U.S., and married a Southerner. I fell in love with the food and miss it a lot.
There really isn't much in the world better than a big old smoked beef rib or three. They take ages to cook, but man is the result worth it!
That food looks amazing. Now I want to take a trip to the south. That's the first time I've seen someone eat a pork chop with their hands. lol You 2 are so fun to watch.
A beautiful moment is watching someone eat a properly smoked and prepared piece of meat for the first time. It's life changing. I always make smoked pork ribs, and rarely beef, but seeing a person discover the joy of a beef rib or a perfectly smoked brisket...I want to go to this bbq place.
If you ever get to Birmingham or Tuscaloosa Alabams, try Dreamland Ribs, slow cooked with BBQ sauce, and melt in your mouth.
If you boil for 10 minutes your okra in a lightly salted water it will take that slimmy side away , drying it is the chore after . Orca is a must in a stew also , southern delightful adder
You overpaid for the beef rib. You can get a better one in most parts of Texas for half that price. The Carolinas, Georgia, Alabama(my home state) and Tennessee are more known for their pork BBQ, Texas is where you need to go for beef BBQ.
My go to for BBQ, in my area, is pulled pork or dry rub pork ribs, collard greens and some form of potato(fried sliced potatoes, mustard based potato salad or potato casserole) with savory cornbread and banana pudding to finish it off.
This all looked so good. Love fried Ocra and collard greens...
I thought it was so funny that Phil kept on saying holy cow... while he was eating a huge beef rib.
If you want good beef BBQ you gotta go to Texas!
In the Carolinas and the rest of the South it's pork. Here in Texas it's all about the beef,beef brisket is king in Texas and it's extremely difficult to BBQ since one end,the flat, is very lean while the other end , the Deckle ,has tons of marbling marbling. To get both ends to come out right is really tricky.
My favorite is the beef rib though,it taste like brisket but it's more intense.
I love the sound of water!
That Flintstone rib, though!!😮❤🤯
My best friend moved there last year. I had no idea it was this large a city. Beautiful
Greenville SC is great. See you were at Bobby's, which is great
We fell in love with brisket, sampling it at casino buffets - I just bought a pellet smoker and started to smoke brisket- my German wife who is from Berlin has never heard of smoking or brisket can you talk a little bit about if people do this in Germany??
Hey Sis thanks for showing Germany , we got it going on too Loll!
Hoody Folks!! I am loving watching your stateside videos:). I am originally from Florida and i live eating southern:). Fun video guys.
The crunch on that pork chop was everything!!
We consider - Soul food and southern food to be the same thing - here - just some people call it by a different name - ❤️
One came before the other, by renaming it southern is a disservice to those people who actually made those dishes.
@@roybabineaux5353 Thank You
Soul food (Black American cuisine) and Southern food aren't interchangeable terms, all southern food isn't soul food. While they share common foods, because soul food heavily influenced southern cooking, there are distinct difference. You'll know you're in a soul food restaurant because there's lots of vegetable sides (not fried) and there's a pickled relish like chow chow served. This was a Southern food tour, not a Soul food restaurant tour.
Anyone who eats a cow and responds with "holy cow" is alright with me! 😊 😂
I have to say that pulled pork came from Texas the south. If she from South Carolina. She was sheltered as a child 😄 She has never ate fried green tomatoes before. The only thing that sounds like she ever ate before was fried okra.
She from Mauldin not Greeneville.
Having grown up in the area too it was interesting to see greenville from your point of view. I dont like broccoli but that looked good id try it. I love okra! I dont do collards tho lol and that rib OMG! yesss plsss 🤤🤤🤤 funny how Phil had a big smile the whole time he definitely was happy lol
I drove by Tasty yesterday. I'll have to stop and try them.
That’s the biggest & Juiciest Beef Rib I’ve ever seen . Great reaction!!! Excuse me while I mop up my drool…
Fried green tomatoes are the best thing you can deep fry. Okra and pickles are a close second for me. I’m from NC so I guess that explains it. 😂
Yes everything looks good ❤
Did we just clock you Phil on an advert for Somat? It's the major sponsor of Masterchef Australia 2023, so you are all over the tv!!!
Southerners know how to cook and how to eat the tastiest food. Glad y'all enjoyed our cuisine!
That's why we are the unhealthiest region in the nation.
So true - we do know to cook
YES YES YES! As a Texas native, it is my firm belief that you should always try the barbecue without sauce first. Sauce is great, and I love it, but the pure taste of barbecue, if done well, doesn't require it, and you might miss some of the subtlety and nuance if you just immediately drown it in sauce. I'm so glad you guys enjoyed that stuff! Southern food is beyond reproach.
Yes! Always sauce on the side!
It's the law: Good barbecue does not need sauce!
Some sauce, per bite, is a nice added touch.
I'd love to try Bobby's! If I ever make it to that part of the country.
Texas bbq was the first Q I had without sauce and whoooo Lord I didn’t know what I had been missing.
For real. The look on Phil's face when he bites into and tastes the beef rib. "I have been to the mountain!"
Deana also had that look on her face, and she's from the South, so you know this place is really good, with that kind of reaction.
Although it looks good. It’s not worth 50$ to me. 35$ yes. 50$? No.
🤣😂🤣🤣🤣
I think it was $42. In the US I get a 3 bone beef rib from costco ~$40 so they aren't being too greedy really. 3x raw food cost at a restaurant isn't really all that expensive. The markup on their brisket by the pound is a lot more. @@planetearth1705
I cannot wait until we try some Southern Soul Food. Just watching this makes my heart happy, not so much my stomach though, you're making me hungry! This is the first video we've watched of yours and it's so well done and informative. We've subscribed 😃. Mrs H 💕
Well, hello Mrs H! Next time you come over for a visit please try the local independent restaurants, not just the fast food places. You will be happy that you did!
As a Louisiana native living here in Germany, I am so happy to see Phil trying these foods I grew up loving. You do need to take him to Louisiana to try not only the Cajun and Creole foods on south Louisiana, but also the soul foods of north Louisiana.
I want to take my German husband to LA this year and eat the local food but he doesn't like seafood. Any tips?
@@LythaWausW a lot of places in south Louisiana will have seafood based dishes, but they should also have non-seafood too. North Louisiana will have a lot of soul food: beef, pork, chicken dishes. South Louisiana will have alligator and rabbit along with the beef, pork, and chicken.
Does he dislike only fish, or shrimp and crab too?
I am American, Black, born in the south, raised in Chicago. I love food and I love travel. So my favorite shows feature people who explore culture and cuisine. I haven’t been to Europe yet, but have been all over these United States. I say without hesitation that the best food in America is food cooked in Louisiana! I don’t care if it’s a hot dog, burger, chicken, greens, beans, and especially seafood, it will be BETTER in Louisiana! I would pay to see the look on Phil’s face if he ever tried Louisiana seafood gumbo!
@@netplayer23,
Texas gumbo is scrumptious as well. I acquaintance in Louisiana, but I always wanted to go visit. I would like to call it Eating Vacay🥳
Some andouille and boudin balls…..
I grew up eating my grandmother's southern food. Cornbread, fried okra, collard greens, grits, it was all so good. I never understood how collards could smell so bad when cooking, and taste so good when done. Gramps was a farmer, and grandma always had wonderful fresh vegetables. I miss sitting at her table, and now have her old iced tea pitcher sitting on my shelf at home.
You should use the pitcher.
@@bobbyavery1434 sweet memories
Your husband is such a pleasant gentleman. Y'all are a beautiful couple. As a Southern I enjoyed his reactions.
The wonderful thing about Soul Food is that you don't have to be from the South to love it. The other thing is that awesome Soul Food is found in every Southern State.
Soul food in NYC is horrible 🤷🏾♀️
@@towannataylor1105 6 minutes in and I came to the comments. I'm from Louisiana. That first place they went is confused me.
Soul Food/Southern homecooking is the same thing pretty much
@@jennel802009nly difference is
Soul Food is what African Americans call Southern Food.
Black ppl call most things they do soul like soul music, soul food, neo-soul, etc.
@@jennel802009 Soul Food is so much more then good food. It is an expression of love. It brings people together. It nourishes the body as well as the soul. For the African American it is a source of comfort...It's home.
This is how I describe biscuits to Europeans: It's as if a scone saw a croissant and said "I will do better!" It may look like a scone on the outside but inside is much softer, fluffier, butterier, flakier.. just better in every way and suitable for both savory and sweet things. Americans can have biscuits as part of almost any meal and it will work wonderfully!
in my imagination it is similar to the german dish Dampfnudeln....they can also be eaten sweet or savory
@@TheIncredible1984Dampfnodeln is more like a yeasted dinner roll. Flakey American biscuits have actual lamination like a croissant instead of a crumb structure like cake, loaf bread, scones or dampfnudeln and are not a yeasted bread. They rely on pockets of tiny pieces of cold butter throughout the dough and lamination to turn the butter to steam and create big air pockets on the inside. If an American biscuit is made with the utmost care and technique with good quality ingredients you can pull it into multiple layers with your hand with ease. I dare anyone to grab a whole scone or dampfnodeln and pull it apart in several clean horizontal layers.
Well said dude!👑✨👍Those on its own or with gravy or other combination. So addictiveAF!
@@jasonlebeau1288 teach me biscuit master.
@@therev2100 The biggest thing is keep your ingredients COLD until everything is ready to bake, stick the tips of your fingers in ice water and dry them before using them to crumble the butter and four together until you have tiny pea sized balls of butter/flour mix, don't over mix when you add your wet to your dry (it should be a shaggy dough), fold the dough in 3rds and roll to thickness and fold in 3rds and roll to thickness (3x of folding and rolling out to create lamination) and finally when you use your ring cutter to cut them out don't twist just press firmly straight down. These are the basic tricks for taking a biscuit from ok to amazing.
Using two hands to eat a fried pork chop. You were actually using proper food etiquette at this point. No joke, love it.
The tastiest food in the USA comes definitely from the south. Millions of heavyset southerners can't be wrong
And soul food
You really need to stop doing the reverse eating shots. They are disgusting. Otherwise great video
This is some of the best food we've had in a while! Ughh I've missed fried okra and corn bread! 🤤😍🍽
banana pudding has Nilla Wafers in as one of the layers
I like putting Texas Pete hot sauce on my fried okra. 😊
@@MioRaem she got so pretty i bet by eating lots of okras!
Broccoli casserole looked like cornbread dressing!
I had fried okra and cornbread yesterday, and let me tell you it was delicious.
We make our Okra different in MS. With cornmeal. It's just amazing. Along with fried squash & eggplant
Mississippi does okra like Georgia!
Exactly
That sounds wonderful, I live where this video was shot.
That's how we do it in NC too. Corn meal and fry it up in a pan. Simple and so good! I do my squash the same way. That batter dipped stuff is what you usually find in restaurants.
I miss sweet tea and pimento cheese 😭
Pimento cheese is easy to make. You need Mayo (never salad dressing or miracle whip), sharp cheddar if you can find it, jarred sweet peppers, salt, and some cayenne pepper. Grate the cheese, cut the peppers up if you have to, mix it up and season to taste. I don’t really have measurements,you just kinda do it till it looks right. Let it sit over night, you can eat it soon as you make it,but it’s better if it sits.
@@tranurse thank you but what are sweet peppers ? Bell peppers?
@@pinkhope84 yes
@@tranurse Isn't there some mustard in it too?
@@catherinelw9365 I’ve never put any in it. But I have had it with some cream cheese. Jalapeños are good too
I love seeing how much people enjoy our food. Food is love here in the South!
Two types of videos that bring me joy:
The people that give out money/help the homeless
And people discovering southern food/bbq
Thank you for bringing me some joy today. EXPLORE MORE
just gotta avoid the racism
Living in the deep south for 20 years, my reaction to "soul food" was very much the same as Phil's. It made me feel like I grew up in an abusive home because we were never exposed to it. LOL!
Phil,You should try Cajun cooking next !
He ain't ready for that, he gotta come down to the lowcountry first as a warm up before heading to Cajun country. We eat pretty much the same cuisine in the lowcountry the only difference is we use more herbs than spices. 😂
Yep, Phil's head would explode here in New Orleans or in Acadiana.
Yessss
That's soul food to. Just renamed for yall just like Southern food
German food and Southern food have some things in common. Both like protein rich meals, both have a number of baked goods they eat on a typical basis, both like pork and beef dishes, and both like mustard and vinegar flavors. Oh yes, and beer is popular with both. Both like hearty meals. The list goes on.
Okra is the unripe fruit of a Hibiscus family species derived from some African species. It's uniquely shaped fruit appears in Pharonic temples in Eygpt. It's a vegetable that handles very hot climates so it is popular in Africa, India, and the southern US.
And it grows upside down, with the pointy end pointing to the sky! I found this out when my husband took me home to Texas to meet his parents, and Mumsy had okra growing in her garden.
Really easy plant to grow and the pale yellow flowers with a dark red eye are very attractive. Just a couple of plants will keep table full for months.
And one of its distinctive characteristics is its mucilaginous nature, what the Japanese call "neba-neba". Frying reduces the neba-neba a bit, but it also needs to be savored.
I grew up with okra in the garden. It is only good deep fried/pan fried. The inside with seeds is extremely slimy, great for bonding ingredients. I like them in my fajitas.
I love fuzzpeppers. Fried or in a stew with tomatoes. Can of tomatoes, some diced okra, salt, pepper, simmer for a while. Eat with cornbread. Cheap, filling and tasty.
If you want next-level fried okra, just take your normal recipe and add about 10% powdered sugar to the breading flour/cornmeal.
Then you get chick-fil-a fried okra. Because thats the cfa secret taste. 10% powdered sugar, and frying in peanut oil.
So funny. I was born and raised in Alabama and this is a meal my mom would make 3 times a month. HA. She still makes amazing fried okra and cornbread constantly. Glad you both enjoyed your meal.
That's how we eat here in the Midwest as well the Chicago Land area most or all our family is from the south
@@rj42074 midwest is south 2: electric boogaloo confirmed
I worked as a breakfast line cook and made Hollandaise sauce everyday for the eggs Benedict. That egg was hard boiled and that was the weirdest looking Hollandaise sauce I've ever seen.
That was Southern style hollandaise sauce
I think the egg probably continued cooking in the steam of the styrofoam container while closed. Doesn’t take much from perfectly poached to what I saw.
@@MCP920it takes more than a little to overcook an egg like that. This food should have been sent back.
That beef rib got my mouth watering 🤤
Having lived in Germany and Georgia, I really loved how much Phil enjoyed down-home Southern food! Gotta get him some biscuits and gravy and grits next! Awesome video, y'all!
Nothing will ever beat good old American biscuits and gravy!
Sausage gravy, some people don't understand that unless you say it.
Mmmm shrimp and grits… I love southern food. Wish we had it up north more.
The fried green tomato reminded me of when I was little eating, well I don't know if it has a name but its fried green tomato, squash, zucchini, peppers, and onions. Was all battered except for the onions and fried in a huge cast iron skillet, put on a serving dish and topped with the un battered sauteed whole onion rings.
Okay we like watching your videos, really fun to follow. But stop with the reversed food out of mouth clips , actually disgusting 😢
From the way he was looking at the rib I felt like I needed to say “get a room”. 😂😂😂
I grew up on fried okra in Oklahoma. My grandmother grew it in her garden and we picked it fresh whenever she made it. She cut them thin and used some sort of corn meal concoction on it. She then cooked it in a cast iron skillet so it was all nice and crispy (no slime). I'm not a fan of steamed okra, but I will eat fried okra all day long.
I grew up in Oklahoma, too, and fried okra was a pretty common side dish in elementary and middle school. I hated it (the mucilaginous goop in the middle of it was - and still is - a big ick for me), but I absolutely love throwing some fresh okra into soups, stews, or gumbos. It not only adds amazing flavor, but thickens things up, too. Now, I did have fried okra on a po' boy a friend made for me that had andouille sausage, fried okra, tomatoes, a vinegar cabbage slaw, and some kind of dressing he whipped up. So I guess that's a cheater trip for everyone like me who hates the slimy texture of fried okra: find a way to enjoy it that hides it among a bunch of other tasty things. Because it really is worth it.
@@Maria_EriasIf your fried okra is slimy, someone isn't making it right. My granny would cut it thin and cook it until the whole thing was crisp... no goo. Now, if you want to talk steamed okra, that stuff is an abomination. 😄
@@Tampahop I agree! 😆 You know, I might have to try cutting okra length-wise. Maybe doing thick matchstick cuts, then dredging them in flour or a thin batter, and frying them up almost like battered french fries. Ooo, or okra tempura!
@@Tampahop then churches chicken have it on the menu and Popeyes chicken have if you are in an urban area OK or black area we eat it fried 😋
Green tomatoes are seasoned usually with onion & garlic powders and paprika and cyanine powder - in my experience ❤ I was born in North Carolina , but raised all over the United States in a military family . But southern cooking is seasonings to foods that say love and welcome home !!❤
You ask what makes Deep Frying things so much better than the stand alone item? It's because deep frying the batter maintains the juiciness of the item inside the batter. Thus giving the whole thing so much more flavor.
My mother (from Auburn Indiana) would fry okra whole. She left the stem on so you would just eat the whole pod. The batter was cornmeal. I feel so lucky to grow up eating such delicious food.
Was in Greenville two years ago loved the park you are walking in. Loved the fried okra, never ate okra like that before.
This was so fun! I was born in Greenville, SC, now live in Raleigh, NC. Fried green tomatoes and fried okra are two of my Very favorite things! (At least he knows why southern Americans are chubby 😂)
I love you guys and seeing your travels and food. But please, please stop the reverse eating shots? I just can't 🤢
Phil is looks like a kid in a southern candy store 😂
Love that he enjoyed those dishes, however that is NOT soul food. Lol it’s southern styled cooked food. There is a difference. FYI 😂
That's what I said.
The soul food place looked like delicious food however why did you have to pay a "convenience' fee? For what, takeout? That's ridiculous. And there isn't tipping on takeout. That's for when you sit down and have a server.. Sorry, I think the tipping and "extras" have gotten way out of hand lately. Love your food videos though.
My mother fried okra by washing it, slicing it into pieces and then dipping them into a mix of flour, cornmeal, salt and pepper (not moistened, the wet okra made the flour stick) and sautéing them in bacon grease or some kind of pork fat in a cast iron skillet. So fantastic! Occasionally she would chop up some green tomatoes and add some of that in with the okra, which just turned up the flavour dial even higher. I loved eating fried okra with a side of peas. Black eyed were OK, but I really liked the varieties the South has, like crowder, blue goose, Christmas, etc. All served with some unsweetened, coarse cornbread. So good.
My mamaw in east Texas always had the best peas , purple hulls , lady peas , field peas , all with a BIG hunk of ham cooked in for flavor. I think a lot of the flavor also came from the water , it had a lot of iron in it and the water where I live now doesn't , it has a lot of calcium instead 😢
@@debbyparker5431 well I hope you’re still able to get your hands on decent cornmeal. My Mother was always partial to Martha White😊
Zipper peas, or butter beans (the little ones)
I was really trying to resist the temptation to go get carry out and stay on budget. The budget is officially out the window now. 😛🍖🥦😂
How fun i have been to Greenville! I have a friend living there ❤i am from Hamburg
Ahh Very Cool! Small World! 💜
@@DeanaandPhil it would be even smaller if you knew frances 😅
Mac 'n Cheese is always a good way to tell how the rest of your BBQ is going to be! An indicator. If they do it well, you know they pay attention!!!
Nice video. There is a slight difference between "soul food" and southern food. Many people put them into the same box. I glad the the title said soul food "AND" southern food.😊
Would love to see an "After" video. You never get to see anyone trying southern barbecue experiencing the effects in a few hours. I think the food coma would be hilarious, especially with these two goofballs.
Your husband made my entire day when he tried the southern food ..... His whole face lit up!!!!
Those pork chops, greens, fried okra, and cheese broccoli casserole looks so good..... I fell out when he tried the BBQ, ( 😂 ), ain't nothing like some damn good BBQ ❤️🔥
I love seeing loving mature couples enjoy life and each other together ❤️
I love RAW Okra. I grew so much Okra last year, I filled all my neighbors freezers. Just planted some again. I can't help myself.
I love pickled okra with a salad or by itself.
You Guys Is Fun To Watch 😂😋
Keep Up The Good Work 😎👊
Y'all really need to try Alabama's BBQ. Pork ribs, pulled pork sandwiches, and Alabama smoked chicken with Alabama White Sauce. The variety and sauces vary by the section of the State. North Alabama is like a cross between the two Carolinas, especially the smoked/pulled pork. The smoked chicken with Alabama white sauce is fantastic. Many BBQ places serve "hush puppies" (small croquettes of fried cornbread mixed with onions) as a side bread. Central Alabama has a lot of Greek influenced BBQ, especially in the Birmingham area. The pork ribs are incredible. A good example would be the "Original Dreamland" in Tuscaloosa. South Alabama is similar to Texas BBQ. The sauce is a more thick and sweet sauce. Most all of our BBQ in Alabama is simply incredible.
I'm not shitting you Phil.... I really loved this video!! I have never BBQ'd beef ribs before, but guess what...they are on the smoker right now!!! Thanks for making us drool...❤😊
Phil's pleasure when tasting collards for the first time, then reminiscing about his grandma's kale was great. I love some collards and pork. Just up the road in Tryon, NC....
I want the Flintstones rib!
Great video of the first time trying Southern food. Great reaction. The food looked wonderful. My parents are from SC, and they made food like this and taught me and my siblings to cook like this too. I in turn, taught my daughter some of the old Southern dishes. We don't eat like this every day. Just holidays and some Sundays.
Go to Memphis, Tennessee for the barbecue. Very Good.
That battered pork chop looks amazing. Hello from San Francisco California
In Alabama we call this everyday! Love seeing people eat soul/southern foods!
I also love sum fried okra!!! I like mine with ketchup...sacrilege!!! LOL. The part of Texas I was raised in honored parts of deep Southern food and Southwestern food traditions as well. I would not usually eat boiled okra...too slimy...but fried, YUMMY. Okra originated in the area now known as Ethiopia and came with enslaved peoples to the Americas. It is a cousin to cotton and hibiscus plants. The fresh picked seed pod is what we eat. We grew okra in our family garden. IMHO..can't have Gumbo without okra. Safe travels D&P.
Ketchup...and/or mayo lol. My family had a huge garden growing up and we fried food every Friday. Squash, okra, onion rings, acorn squash, corn fritters, there was nothing Mom wouldn't try frying lol. The okra was my favourite though, I miss it. But yeah, ketchup and mayo were the condiments we used for all that greasy goodness. I rarely have it now, ever since leaving home - I miss it, but I sure don't miss all the health problems that would come with that kind of lifestyle/diet lol. Mom's family is from down it "Cajun country" (south Louisiana)
Being from the south the food is awesome. Born in Texas and lived in Mississippi growing up awesome food.
please stoppppppp that reverse eating!
Take phil to new Orleans for some cajun seafood!
I love okra, fried really well done! Back when I was a kid a lot of older people wouldn't eat okra because they thought is was only fit for hog feed.
4:19
A lot of Southerners would simply say, " It Tastes Like Home"
When he called it a Deep Fried Tomatoe Biscuit and you said "What is deep fried about it?" He probably wasn't wrong. The Fried Green Tomatoes can be done pan fried in shallow oil and flipped, or quicker and easier as Deep Fried (also air fried to be a bit healthier, but not as tasty that way!) and with it being made in a restaurant they more often than not use a deep frier the same as they do French fries, etc, to make them quicker and easier, save stove top space to cook other foods at the same time, and less pans to clean up, unless it's a restaurant that sticks to a passed down strictly followed family recipe and does it pan fried the way they've always done it for generations!
BTW, thoroughly enjoyed this video and you guys are entertaining to watch and listen to. First video of yours that I've seen, but am now a subscriber and will be going through all the rest of them and following along!
Not soul food
@Linda Gibbs they originated in Jewish culture but became a staple of Southern cooking, and every single soul food restaurant I go to around here in the South has them on the menu and they're in recipes passed down through generations of black families here, so that makes it Soul Food in my book.
Damn those ribs and Mac and cheese looked like they SLAPPED!! 🙌🏽
As a SC native greenville is a cool place for good food and downtown fun. But the best food is in the country/rural parts of the city ❤️.
Pulled pork is the way to go
I hope you all get a chance to visit Charleston. The shrimp and grits at the Hominy Grill are delicious as well as the biscuits from Callie’s Hot Little Biscuit or Vicious Biscuits. And no trip to Charleston would be complete without a visit to the USS Yorktown. I would also recommend a speedboat guided tour. 👍🏻
I have been recommending Bobby's to everyone I meet since he opened...the Brisket and beef rib are truly amazing.
I haven't heard of it, where is it located, I don't recognize that road.
I like when he really liked something, he kept saying bro.😂😂 The beef rib looked delectable! People should learn when u eat cornbread and greens! You have to sop the cornbread in the green juice, aka pot liquor, or bite of cornbread, bite of greens, to taste the full effect!