I got Schooled by Goldee's BBQ - the #1 BBQ in Texas
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- Опубликовано: 21 май 2024
- The secret to Goldee’s famous BBQ isn’t what you think! Texas Monthly named Goldee’s BBQ in Fort Worth Texas the #1 BBQ - and I got to spend 2 days there learning their secrets - and you get to tag along and learn with me! Watch • I Got Schooled by The ... next!
Thanks to @JIRBYBBQ and team for the hospitality and great instruction
Thanks to @ANTSBBQCOOKOUT for his gracious cameo appearance
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Welcome to the Secrets of the Masters video series from Eat More Vegans! In this series it’s my turn to learn. The best chefs and pitmasters in the world have agreed to teach me…..and you the secrets that make their food so good! You can watch the whole series here: • Secrets of the Masters...
❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos! ruclips.net/user/EatMoreVega...
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Chapters in this video:
0:00 Goldee’s BBQ - Texas Monthly’s #1 BBQ Joint
04:28 Trimming Goldee’s Ribs
06:30 Trimming Goldee’s Pork Belly
07:17 Trimming Goldee’s Brisket
12:25 Seasoning Goldee’s Ribs
13:40 Seasoning Goldee’s Pork Belly
14:31 Seasoning Goldee’s Brisket
16:11 Smoking Goldee’s Ribs
16:46 Smoking Goldee’s Pork Belly
17:23 Smoking Goldee’s Brisket
25:16 Tasting Goldee’s BBQ
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What was the most powerful secret you learned in this video? Will you be trying some of this at home like I will? Next watch I Got SCHOOLED by the OG Texas Brisket Master Barrett Black ruclips.net/video/mG79YjLp1Ns/видео.html
What temp were the ribs cooked? And how long?
The smoker was running around 275 or so. They took a little longer than 5 hours.
Le as ve the membranes
I def think running hot smoke with their true offset is the secret to a tender rib with bark...great video
Biggest Secret: It has to be Peanut Butter Tender.
Took the Goldee's class. These guys took every question and stayed until everyone had asked every question and more. Best BBQ class I've been to hands down! You know it's good stuff when almost all the people in the class owned or wanted to own a BBQ joint. I just wanted to make better BBQ. These guys had a plan and it came to gather incredibly well!
That sounds like an amazing experience!
So, worth the price tag?
@@keryobryan1450 For sure. Take notes and its cheaper now than when I took the class.
Possible for you to share their rib glaze recipe?
@larryn5516 Kraft , just put the heat to the rib at the end and walla you have carelmizations. Pork chops beef ribs is about it for carelmization on a cut of meat .
Perfect example of “Don’t over complicate things”
Like so many BBQ’rs do
Absolutely. Same message as from Black’s. Thanks for watching!
it's like In N Out. They have the SAME menu of THREE burger combos the past 70 years. Keep it simple!
The simplicity is killing this man 🤣🤣. Do it right, do it light
It really is amazing how the two best briskets I’ve tasted (Black’s and Goldee’s) are both very basic approaches.
bro blacks was the best texas brisket? ooof @@EatMoreVegans
@@derbsmcbergsThere's a different winner every year from Texas Monthly magazine.
This video just proves that sometimes keeping it simple is the best method. This was one of the best videos that I have watched in a while. Great job Al.
Thanks William!
I remember watching the documentary made on them, and im glad that theyre still such positive people.
I remember watching that. It was pretty good
Flies was killing me 😂😂
I’m just watching this video, now, but the crew in this video seemed authentic, passionate, experienced and very chill. I love that they’re being transparent with their techniques and recipes and don’t seem to be afraid that I or anyone is going to open their own Goldee’s. They just want us to be able to cook great barbecue whenever and wherever we want to.
Very well said. Amazing folks there. If you haven’t seen the latest from this series yet I think you will be similarly fond of that family - I Got Schooled by The Best New BBQ Joint in Texas - Bar-A-BBQ
ruclips.net/video/yikFjsxYyZM/видео.html
Wonderful video with wonderful folks. Thanks much.
I've seen A LOT of youtubers interview and cook with the guys from Goldee's but this has to be the best one yet. Seriously, great job in asking all those questions that us BBQ lovers want to know! And shame on them for not knowing Harry Soo's peanut butter analogy jk hahaha!
Thanks so much man. Those words mean a TON!
@@EatMoreVegans thank you! keep up the great content man. I loved all ur questions you asked.. you weren't shy at all.. i love that!
I love that each of the guys has a specialty!! ❤
Great Video. The Goldees folks are just top notch all around. Took a few classes from them, absolutely the best money you could spend on BBQ education. The were totally transparent and answered any question you had. They don't keep secrets and teach you everything they know. Cannot wait for their new rib joint, Ribbee's, to open. It is going to be a great success just like Goldees. Jonny was one of the first guys to break all the BBQ myths that many of the BBQ royalty were afraid to say. Everything from only salt and pepper to clean smoke is the only way. He has taken a lot of flack for saying these things, but when some of the other "RUclips Elite" start saying it no one remembered Jonny was saying it long before them.
Well said. And you’re right on about Jonny.
Did they share the rib glaze recipe?
These guys keeps on giving and giving. So nice learning from the best. Thx for that video sir and congrats on 30k sub.
You’re right - I’m really impressed with them. And thanks!
When I made my first brisket I educated myself with almost 2 years of watching RUclips barbecue channels.
1. Choosing quality meat.
2. Trimming the meat.
3. Seasoning and rubs.
4. Choosing the right firewood.
5. Fire management.
6. Hours of cook time.
7. Foil wrap or paper.
8. Let the meat rest.
9. Barbecue sauce or not.
10. Enjoy.😇
This is top shelf BBQ content! Great job with the interviews and the video overall.
Thanks!
Excellent vid. One of the best Ive seen. Very informative!!!!!!!!
I have watched many of the videos documenting Goldees way of BBQ. It's amazing how they are up front that it's not magic but more of caring about the way you cook. It's not simple but it is basic and they excel at understanding the process.
well said, Steve
Great informational video…the guys at goldees rock…thanks so much!
You bet!
The way this video is broken down is top tier, I like the format 👍🏾
Thanks for the kind words!
This helps me so much thanks for all the tips
Glad I could help!
Great content dude!!
Awesome video!!! Highly informative…..much much thanks. Thinking about taking class!
I’ve been several times and it’s always on point. It’s really something special, and North Texas is lucky to have them. Great video sir.
Thanks Jay. I agree!
Honestly, I was about to cut you from the subscribe list of mine, but after seeing this vid... its 100% your best vid to date. Real questions asked, real responses given, no usless youtuber crap. 30 mins well worth watching. More vids with this type of theme work plz!
Thanks for sticking around! These are my favorite style videos to do. I hope to do several more in the coming months. Anyone you’d like to see me learn from? Also, do you mind sharing why you were planning to unsubscribe? The more I understand the better I can do making videos folks want to watch.
The you tube bbq scene has really taken off over the past 3 years, but it has also been met with too many clickbait nonsense titles (mad Scientist) and complete copycat, cringe AF! guys such as Harry the horse bbq. Some of your past vids were creeping up to these 2 examples in combination of what I found to be not so useful info vids like cooking super high steak. If you look back the vids that you put out with the really high views, are all really informational base. The Goldees vid had info and it felt real, case in point the Jirby scene. Make the change like Ant's bbq did, whom saw a very noticeable spike in numbers and I'm sure RUclips payout. More content like this/ documentary style work and you're good to go in my books!@@EatMoreVegans
@Jay7878. Thanks 🙏
Great video. Thank you
Congratulations on hitting 30k subs. Great content as always 😆
Thanks and thanks!
These young men are brilliant. They used logic and theory to master BBQ. Respect 💯
Well said!
and most of the staff were HIGH SCHOOL FRIENDS who just did it. The original Zhou youtube doc interview stated it. Only open 3 days a week and they kill it with sales.
What a humble guy, to openly admit these guys are great. That's respectable.
Thanks. They are clearly worthy of our respect.
On my bucket list. Really nice video!
I am grateful for the goldees team showing us how to learn to relax and not take it so seriously while having tender loving care in all the right places to make great bbq. I hope to visit one of these days hopefully!
Well said!
It is so awesome to see young men take this art of cooking and carry it into our future. I wish I were closer to you guys. I would love to visit. Keep it up young men!
I made the trip from Raleigh. Totally worth it!
Jonny is a way nice guy!!! He’s a great cook & loves to teach how he does what he does!!!
They were all really nice to us when we visited!
First time I caught one of your videos, nicely done!
Welcome aboard! And thanks!
I used to skate with his brother growing up and he was super quiet. it's cool to see him doing his thing these days.
So cool! Which one of the guys?
@@EatMoreVegans Jonny!
This was a dope video. Loved every second of it. I rewinded a lot. lol. Didn’t want to miss a word (or secret). 😅
Thanks!
Great interview, great people and GREAT BBQ 👍🏾🔥🔥🔥
Love love love this video ! Goldee’s is something else !!!
Thanks! How cool that you just got to eat there and now you get to see how it's all made, right? LMK next time you come across the pond - we'll hit up another BBQ joint!
@@EatMoreVegans that would be awesome !!!!
@@EatMoreVegans PS - That’s my girl ruclips.net/user/shortsoz-7T_jbbC0?si=kqxiT0LCo4fyU8TE
😆
OMG she's adorable! Almost as beautiful as that slice of brisket in her mouth! OK She's more beautiful but ya know.......... B-)
Never heard of your channel before but solid content and looked like a great time with the Goldees crew!
Thanks, and welcome!
WOW, Ants BBQ! Cool ❤
One of my favorite BBQ places in Texas is Snows, only open on Saturdays 😂
Running into him was very cool. I'm a big fan myself! And as for Snows........that's my dream "I Got Schooled"........ I'm working on it Karen!
@EatMoreVegans let me know and I'll come help out with the episode 👍😊
Excellent video. They got a great thing going there.
Thanks. I agree!
These guys are "on point" and know what it takes to BECOME #1!!! Kudos to YOU and YOUR team!!!! :)-
Agreed!
I’ve eaten there and can say they are truly the best out there. And the ribs were absolutely amazing!
You’re so right Steve. Really impressive group of young men!
Hey Al, Thanks for the video. I really sucked at smoking brisket till I tried the goldees method and I did rest it for about six hours ,couldn't wait much longer it smell so good. It was the best brisket ever.
Hi Artur thanks for watching! I’ve heard a lot of feedback that people have had great experiences with long rests - so you know me that means another test video!
When he said my first brisket sucked, my millionth brisket ruled. I felt that in my soul.
His mom told him 10,000 times not to exaggerate lol. But seriously he’s a master and his experience is insane - he knows his stuff.
Funkytown represent glad my boys are number one im born and raised here they are the best
They really amazing guys as well as amazing cooks. #madrespect
Finally someone came up with that idea with using that 90 degree pipe full of smoke. Good idea
lots of good questions ,, best bbq info vid so far .....
Wow thanks John - that says a lot!
It looks amazing!
It was!
I thoroughly enjoyed this video. My takeaway: Like Franklins, Goldies is way over analyzed. You hit them with all the big questions and the secret seems to be: Relax and enjoy. I'm sure they're stunned by how much scientific analysis goes into their food, when in fact they just try to keep it simple and fun. You're amazing - love your videos and the positive spirit that's in your heart comes thru in all these videos. Life's short; have fun and eat good food. God bless you!
Thanks so much for the kind words! I appreciate you taking the time to watch and comment so often!
I love how nonchalant they are. They keep it simple and it’s better than our chemical experiments we make at home. I love it! Great content. They’re so chill
Well said!
TX BBQ is salt, pepper, smoke. Some people add garlic.
@@SafeEffective-ls2pl 14:50 says otherwise. It seems most places get secretly creative with the salt/pepper.
Good show thanks man 💯💯
Thanks!
This looks perfect. Ever done Big Bob Gibson Bar-B-Q in Alabama? They're probably the best i've had, they have some white-sauce that keeps cleaning up at competitions for almost 2 decades.
This video was awesome!
Thanks.
Awesome job guys I am humbled by these young men and their knowledge. This video literally has me wanting to leave my job and fire up my grill RIGHT NOW 😂😂😂
Awesome video Al! Very well done.
Thanks, Steve. You should come with me for one of these!
I'm down to clown
Really good video Mr Al, those fellas are definitely top notch. You were definitely shigging without shame.
LOL yes they are! And I'm not ashamed to admit that I had to google "Shigging" :-). Seriously, one thing I've found about texas pitmasters is that they aren't afraid to open the kimono - and these guys were no exception. A group of very talented young men that I'm proud to know!
@@EatMoreVegans wish I knew the proportions of ingredients in the rib sauce with cumin in it. Might you have shigged it?😅
@danielploy9143 lol I didn’t - and that would have been shady since they sell it. Here’s what I do with commercial products I want to replicate - I buy a couple of bottles and start with the ingredients list which at least tells you the order (first ingredient is the highest %, etc) - and I go from there. If you don’t have a palate developed well enough to be able to determine “not enough paprika” or “too much sugar”, start with cutting up a chicken breast into strips and seasoning each strip with a separate ingredient then cooking it. You can train your tongue to recognize herbs and spices blindfolded. Then you can recreate whatever you want!
Jalen and the guys (and gals) are top notch. I live in SLC, UT and have been to Goldee's twice....and I plan on one more trip because....it's just so crazy good.
You're correct on all counts! Safe travels!
Great great video Al!!! My guess and ember I cook using gas! lol is that they are cooking till done, then allowing the glaze or tall to be absorbed into the meat as it cools. I ca not believe how easy they made this look!
They really did Brian. And you’ve got it 100% right. If it’s really this easy it’s going to change the game!
Did you ever try to recreate the rib glaze? Loved this video!!! Great job!
Thanks! When I made their ribs I used their sauce mixed with water and ACV. It was great - but not quite their glaze. You can see it here: Goldee's Ribs & Pork Belly: From Goldee's BBQ to My Backyard!
ruclips.net/video/ZwJFtgma5qQ/видео.html
Heck yeah I got to get to Goldies!!!
Heck yeah you do!
Awesome sharing 😊😊
Stay connected
Thanks Aditi!
Man its like EVERYTHING I learned about bbq ing on youtube was in vain! Every "procedure"" is like "nah you dont have to do that" from the seasoning the sides, membranes, mustard binder, 3.2.1. :its like unconventional comventional!! This os great!!!
Edit: I forgot to ad: at 1 point I thought these guys were trolling to keep their "secret method" a secret.but I really believe this. Gonna do the ribs this weekend.
In the past I held my briskets 2-4 hours. When I started holding them 10-12 hours at 160 it made a huge difference in the moisture content. I'll stick with long holds
Man 2 hours is REALLY short, was it eatable? I can imagine that being tough.
They should remind people, it's heavy tin foil. Not the dollar store special.
That's correct. I'll have to drop a link to the foil I use in future videos.
Great video 👍🏾👍🏾👍🏾
Thanks!
Im blown away wow
Thanks!
That meat looks yummy! These guys are awesome.
Yes and yes!
I absolutely love that they just confirmed that I don't have to do my least favorite parts about BBQ. I hate taking the membrane off of ribs and hate seasoning the sides of briskets.
Totally agree on the membranes! But watch this before you stop seasoning the sides.......ruclips.net/video/jmcT9jvUCMw/видео.html
I've used similar cooking techniques for my ribs, briskets and lamb shoulders. I've gotten into arguments with friends that claim one should pull the membrane off the back and season the sides of the Brisket. Now my technique has been authenticated. Kudos to the chef...~~!!
Most of these are great techniques. You should watch this one though before arguing with your friends about the sides…….Goldee's vs Chud's: Who's Right about Brisket Seasoning?
ruclips.net/video/jmcT9jvUCMw/видео.html
Ohhhh man..looked good
It WAS!
When the ribs were finished and wrapped, were they put in a warming oven or just set out in ambient room temperature? Great video. Learned a lot.
Hi Ron - I know I answered you on FB as well, but for those who might be reading comments......they were in a 140 warmer for an hour before we opened and tasted them.
Try 4 corners in Highlands between Houston & Baytown...... very very good. Nice people!!
Looks soooo damn good 🤤
It was!
In Finland waiting for a hour is not a problem. You have right equipments -like a big case of cold export beer.
Great attitude!
Great video! Gotta new subscriber
Welcome aboard!
Sweet!
Nice work Al
Thanks James!
1.Klasse! Super Video
Thanks!!!!
Jirby is awesome. Always.
I certainly enjoyed my time with him!
Great video! How long did the ribs cook?
Thanks! About 5 hours.
Smoke that fly already! 😂😂
I know right?
Awesome video AL!! For the ribs did Jaylin put them in the warmer after he wrapped them? And i might have missed it did cook the ribs to a certain temp or was it color?
Thanks Mark! They did go in the warmer, but only for an hour or so waiting for service. And none of these guys care about temp for anything other than poultry - it's all about color and texture. Cooper Abercrombie actually explains it a little better in the video I made at Bar-A-BBQ - if you haven't seen it, check it out! ruclips.net/video/yikFjsxYyZM/видео.html
I’m trying this rib cook this weekend on the workhorse. I’ll be curious to see how yours turn out also.
What time's dinner Jim?
prolly around 6:30ish. Have you made jerky yet on your channel and using a smoker don’t remember seeing a video of that yet
Great video Al. This video just proves what im always saying, the only bbq rule is there are no rules. Ask a wonderful Italian or Jewish grandmother what thier secret to great food is and they will tell you its love. Put in the time, do the cooks, make logs of your results and enjoy wgat your doing. It's not hard. But it's not instint success. Have a great day.
Thanks Victor. Well said my friend.
Great presentation Al. Some great tips . Which tasted better, the fingers or the pork belly? 25:42 ;)
Thanks, Jay! It's hard to say - they were so different. If I had to take a tray from Goldee's and choose which of the 3 meats to not have on it.......I would throw a temper tantrum and make them give me all 3!
I do enjoy using a hot sauce binder to add some kick. In particular, I use a homemade chocolate habanero sauce that a coworker made; it adds just the right amount of burn to ribs.
I don’t believe you. You will have to send me some of that homemade chocolate habanero sauce to do my own test!
@EatMoreVegans I just got a resupply. Can send some out if you want to put it in a vid.
@@TheDuganater dm me on IG please! @eatmorevegans
The fly was the real star of the show
He was union. Cost us a fortune.
I knew a Karen would show up.
Great video. Did you know the temp he used for the ribs? And where he knew was done?
We cooked at an average of 275 the whole way. And he knew they were done by the feel/look of the bark and the bend in the ribs. You can see my attempt to recreate the ribs and pork belly here: ruclips.net/video/ZwJFtgma5qQ/видео.html - and my attempt to recreate the brisket drops at 9am ET tomorrow.
Well, if cooking bbq is actually this simple, (and Goldies is #1) maybe I've been doing it all wrong trying to mimic all these utubers who are making things sooooooo complicated.
That's the takeaway I think. I'm going to be trying to replicate this in my back yard, but I'm pretty confident that it's going to work. I might try combining it with the Black's 2-stage method - both because I liked that flavor punch and because it's so much easier to not have to do a single 12+ hour cook - but if simplicity works I'm going for it.
I wonder what temps they let the meats get to before slapping them on the smoker. I have had good luck with letting ribs go straight from the fridge to the smoker, but brisket I let warm up for a little bit.
That wasn’t really a thing there. It was pretty much out of the refrigerator, trim, season, and on the smoker. I think the o of time it really matters is with short cooks like steaks where there isn’t time for temps to reach equilibrium.
got it, thank you for the info. @@EatMoreVegans
The smoker design sounds great on paper, but i built one years ago with pipe to smoker and you have to build such hot fire to get smoker hot it burns your fire box out!!
The fire we ran was pretty standard - I wonder if they somehow reinforced it?
The thing I always wonder is if you can get similar bark on an electric smoker or a pellet. For an amateur I think the fire management Is the biggest obstacle into getting into BBQ and electric and pellet smoking solves that, but I don't think the bark is comparable to an offset.
Good question - and you’re right. But that doesn’t mean you can’t get good results, they just won’t be comparable. So don’t let that stop you from trying!
Still like the Johnny Trigg method for ribs. But I might try this.
You should try it. Johnny Trigg basically makes 3-2-1 ribs which were in style for a while but have now been pretty much abandoned in all but competition cooking (cooking to KCBS standards, not cooking to make the best ribs for eating). Here's my more detailed attempt at Goldee's ribs: ruclips.net/video/ZwJFtgma5qQ/видео.html - and I'll tell you I will never go back to wrapping ribs while they are still cooking!
Give these young men credit. They learned from some of the best. And they took BBQ to the next level. Like Jonny said. If you troll me... because I am successful. Then of course he's going to respond. The teacher is tell you what to do. Keep it simple. And be a better cook.
Well said!
As a vegan the name got me rolling. Entertaining video
Putting water (or ice cubes) when making bread (or overall baking) is something that has been done for quite some time. The water expands and more evenly distributes the heat, also makes the crust faster. Putting it while smoking doesn't seem to be such a weird thing. It could help the crust forming and heating up the smoker faster.
Nice observation. Not only does water stabilize the temperature, but smoke adheres to moisture - so keeping the air humid does in fact increase the amount of smoke adhering to the meat.
Al you did a great job! What temp was the offset at?
Thanks! We ran at 275 (give or take - it’s an offset) the whole time.
Now that a mouth "FULL" is the best BBQ joint in the state of Texas and he said the world. I just have to check this place out for myself.
Yes you do. I wasn't kidding about literally everything I tasted being top of their game. These boys are on to something here!
SO what Temp do they recommend??
The The guys from Goldee's are the best
They are pretty special indeed.