Brits try real Texas BBQ for the first time! (Reaction)
HTML-код
- Опубликовано: 6 май 2023
- www.youtube.com/@TheBeesleysM...
Check out our Merch! - the-beesleys-merch-shop.creat...
Support the Channel on Patreon - / beesley
If you would like to Donate VIA Paypal to our Wedding Fund - paypal.me/thebeesleyswedding?...
P.O Box -
FAO: James Beesley
The Good Egg Farmers
P.O Box 19
JERSEY
JE4 9NH
Thank you so much for watching this reaction video!
Please smash that like button and subscribe!
Discord - / discord
Twitter - / beesleyyt
Original Video - • Brits try real Texas B...
Comment below more reaction ideas or DM me on Twitter!
Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. 
Развлечения
![Kehlani - Next 2 U [Official Music Video]](http://i.ytimg.com/vi/MpI7ekFG8A0/mqdefault.jpg)
Brisket is not a tender meat. It is actually very tough. Texans perfected the art of cooking brisket. Brisket used to be a very cheap meat to buy but now it is rather expensive due to Texas BBQ
Exactly. When you have a tough cut of meat, the way to cook it to make it edible is low and slow, by smoking it or stewing it
If you don't know how to marinate and slow cook a brisket on a grill (or oven, but you won't get the smoke) for most of the day?
Don't do it.
It's tough and takes time to make tender. But, man oh man...
Actually, they didn't. Brisket is a Jewish dish and as perfected hundreds of years ago long before it got to America. Texans do make some delicious brisket though and they're ell known for it, But I've had just as good on the east coast.
@@Meriale46 like the comments said, Texas has perfected the cooking a brisket. I've had jewish-style brisket many times, and it's good. Texas brisket is great, but Terry Blacks is in a League of its own. I live in Arizona, but I would drive to Austin to have it one more time.
@@Spazzmatazzz It works very well in a slow cooker for about 10 hours also.
Sunday here in Memphis Tennessee. Weather is warm and every block has someone cooking on the BBQ
Terry Black's BBQ is no joke
They went to the right place 😊
I want to have some
You can say that again, but don't bother. I would drive all the way to Austin to have it again .. and I live in Arizona.
His family's original spot is in Lockhart.
Trueee, these guys are true competitors to Franklins BBQ
American Southern Barbecue makes EVERYONE smile!
looking at $350-400 worth of food... FYI. Beef Ribs alone probably $120+
Just watched Mr. H try Florida BBQ told him you haven't had BBQ yet. Not until you go to Texas!!!! No place else 😜
The bark is not skin, guys. It’s the hard shell of the spices and sauce they put on it. They usually cook it for 12 hours on very low heat. It gets crispy on the outside when they do that. Most restaurants serve the bbq sauce on the side.
If you've never had smoked turkey, you don't know how good turkey can be.
I love Turkey..doesn't have to be Thanksgiving for me to enjoy all year round 😊
@@shellytriantis814agree turkey will always be my preferred meat in my struggle sandwich 😂😂
turkey alone is fine. turkey smoked is REALLY good.
Amen. My dad will smoke a Turkey on thanksgiving and make a gravy with the drippings and it’s to die for
hell yes, my family switched to smoking turkeys for thanksgiving rather than oven baking it around 6 years ago.
We Texans sometimes get a little jaded with having such ready access to fantastic bbq(all across the stste) . But it's fun to see someone who's not had that experience finally get to enjoy mind blowing bbq. Like anything that gives humans pleasure, the endorphins released experiencing (yes, not just tasting but smelling, seeing, and experiencing the texture too) will make a lot of people emotional. It's an unmistakable look on their faces, lol.
There's a great little family owned BBQ joint just a few blocks from me that's been in business for over 60 years. Some days I can even smell it from my house. I wouldn't say it's jaded me, but it's definitely spoiled me.
I wouldn't say we're jaded, I'd say we're truly blessed. We can make a trip to HEB, grab a brisket, bring it home. rub it down, throw it in the smoker and something like 15 hours plus/minus later enjoy all it has to offer.
To be fair, Terry Black is on the top 3 bbq places in the U.S, no question about that.
Black's BBQ is one of Three big hitters in that town.. and its a great pick... the Beef Ribs... The Picture.. the Facees.. Does not do it justice.. Meat, Juice, Smoke, Pepper, Spices.. there is no way to not go.. mmmmmmmm.. when you bite in.. instinct takes over.. Its not just a resturant.. its not just BBQ.. Its a Legacy and a Lifestyle! God Bless Texas
Anthony Bourdain once quoted: "Only Texans and Jews know brisket".
The best brisket I've ever had was in someone's back yard. There's really good restaurants like the above. I think the best I ever had that I paid for was at City Market in Luling Tx.
The expression on their face when they eat the brisket is one of the reasons I love making it for people.
“Bark” isn’t the skin, it’s a mixture of spices that’s been rubbed into the meat, then slow cooked, or “smoked”, until it’s incredibly tender and juicy!
You mentioned it looked like German sausage. It probably is. Germans settled central Texas. :) That's also why there are so many small breweries around Austin.
It’s probably why they barbecue sausages there. And they were the ones who adapted schnitzel into chicken fried steak.
German sausage is very tasty and meaty and it's distributed all around Texas . German immigrants around Fredericksburg make it . We use it when we BBQ . It's great smoked .
Thank goodness they didn’t put ketchup on any of it. 🙏😂
Barbecue is a weekly addiction 😋
In a different video, these two went to a Different Barbecue place somewhere in America. When I first saw the thumbnail, I thought it was Brits trying American barbecue in the UK. I’m glad to see that they are actually in America trying various American foods.
In Savannah Georgia
A true BBQ RESTAURANT would go over big in the UK.
That's a great idea in concept, but it'd be hard to duplicate without the mesquite or post oak wood found in texas and across the south. I lived in Ohio for a year and the price there for just five pounds of mesquite was so ridiculous it was hilarious. The closest I've heard of someone duplicating Texas bbq abroad is in South Korea . Ican't remember the name of the place, but according to Texas Monthly they have a guy over there who opened a bbq shop in Korea after studying with various pitmasters in Texas. He uses mesquite and post oak pellets.
There’s one in London called Prairie Fire. Jolly went there to try Super Bowl snacks and it looked authentic. Owned by a guy from Kansas.
Hi from Texas
I drive by this BBQ place almost every day. It's funny that they call the street a highway it is just an American boulevard next to a park. But the food is legit.
That is indeed Brisket, the toughest cut on a beef
It's the cut across the chest and has to be cooked low and slow.
Got to be one of the best-looking BBQ feasts I’ve ever seen. Lucky lads indeed, Josh & Ollie
Being from Texas myself I could have that every day and never get tired of it.
"Brits try REAL Southern Fried Chicken for the first time" is also another banger of a vid
The "bark" here basically refers to the crust that is formed from the spices, marinade and/or glaze coating the surface of the meat while roasting/cooking.
I've heard people use "bark" to also refer to the ring around the meat showing how far the smoke fully penetrated the surface.
@@DevanLund I've heard that too but forgot 😅
Franklin's BBQ is one of the best in the world there are times it's a 5 or 6 hour in line to get any and sometimes that wait is for nothing because they run out even tho they use 150 briskets a day not including sausage or ribs
I have a hard time eating any turkey that isn’t smoked after I spoiled myself one year for Christmas. It’s not brisket, no, but it’s definitely the best turkey I’ve ever had!
Central Texas BBQ is like no other. Done right it has no parallel
I’mi guess you are learning the difference between grilling and smoking. I always love the smell of the wood smoking at a barbecue place. All fifty states have barbecue.
The brisket was created out of poverty. It was almost a tough meat that was almost throw away but when your poor you can't. It was so tough that you really couldn't eat it and then someone figured out how to slow cook it. Once they did it became one of the greatest cuts known to the BBQ world.
The Beef Rib aka "The Flintstone" may be the only upgrade from the Brisket.
The "how do I go back to normal food" thing is a real experience, IMO. I felt it too.
This was the best looking BBQ I've seen in taste tests. Won my approval. After I watched this I had to run down to the butcher and pick up $140 of Plate Ribs to throw in my smoker. Bark is usually just a layer of seasoning that crisps up with with rendered fat and soaks up the most smoke.
Can’t blame you one bit, I was starving watching this
I just gained four pounds watching this video.
No, the novelty doesn’t wear off, EVER!!!! I’m drooling watching this and had it last night.
There’s no skin kids, bark is the seasoning, juice and smoke that forms a crust.
I'm a Texan and a citizen of an Indigenous nation. Our indigenous ancestors cooked like this a lot. There's a lot of history to tell.
Easy Southern peach cobbler
( Family recipe for i know over 70 years)
Melt half cup of butter in a cast iron skillet at 350°.
Mix well...
1 cup self-rising flour
One cup sugar
3/4 cup milk
Pour over melted butter in skillet
Take 15 oz can of peaches canned in syrup and place dollops into Skillet spoonful at a time.
Bake 350° for 35 to 40
Serve. My favorite way is slightly warm with vanilla ice cream.
* Can use any kind of fresh berries sprinkled with a little sugar and mashed up instead of canned fruit.
Those Beef & Pork Ribs Looked Absolutely Delicious Beyond Words!!
The Beesleys and Jolly are my two Brit channels! I love to see them get together. What a way to officially celebrate the coronation...Texas BBQ!
They arent really on the same level fame wise or in the same social class. Apparently the jolly boys are big enough in britain to meet their monarch so its like comparing popular peasants to popular nobles.
@@nullakjg767 I enjoy both channels. That is the only comparison I care about.
@@horseshoe2blah201 Im just saying they certainly arent in the same circles. Kabir considers is more realistic.
As a Texan with Terry Black’s (this BBQ joint) just 2 miles from my house, your statement of “the novelty wears off” rang so true 😂 I think the main reason I watch videos like these is because it makes me realize how much we take for granted how incredible our food is. This meal is like a Tuesday to me. I’ve traveled a lot in my years, and it makes me recognize I’m most excited to go home and eat our food again. If y’all get a chance to come to Texas, don’t skip on this place! The best BBQ I’ve ever had. It’s in Austin and Dallas. 🫶🏼
In Dallas? I didn’t know this. 😲💙
curious if you've been to Franklin's? doubt will ever get to go there but it is supposed to be righteous cue.
@@dayeti6794 Yes! In Deep Ellum.
@@kl8455 I don’t think I’ve been to Franklin’s. I’ve been to a couple popular BBQ places in Austin, but I definitely have never committed to that long queue line they’re famous for. So if I have, it was on a slower day.
Im from California but visited some friends in Austin this past summer and I still talk about Terry Blacks DAILY. Its THAT good !
My husband is a backyard smoker. He has done brisket, pastrami, turkey and I deboned a duck and we prepared duck pastrami. It is a long process but well worth it. The whole neighborhood could smell the meats smoking. He also does a mean deep fried turkey. We find it fun to experiment with lots of meats. He has also done venison sausage, Italian style, breakfast sausage and just smoked sausage.
You're making me hungry just reading your post. I'm coming to your house for dinner. hahahaha
Is your husband able to make roast beef like Arby’s? I hate thick roast beef but love how thin Arby’s roast beef is. A friend said they also brine it, which must be why I love it’s taste so much? Can you or your husband brine beef?
@@RLucas3000 The only beef we have ever brined is making corned beef or pastrami.
I do the same. Brisket is like an overnight process. So much fun.
As a Texan who travels all over the state just to go to BBQ joints with my daughter, trust me, it never gets old. Its goooood.
As a Louisiana boy born and raised in the South, I like proper Bar-B-Que and have eaten it all over the country. When in Texas I like Soul Man's in the Dallas/Ft. Worth area.
El Mirage, Arizona
As someone from Massachusetts and traveled all over...true BBQ can only be found in the South. Texas = brisket, Southeast = pulled pork....I could go on and on
Barbeque was discovered by the Spanish when they came to the New World; they found the natives slow cooking meats over an open fire. They were also drying fish for consumption out of season.
Americans call grilling "bar-b-que", but unless they spend 10 or more hours at it, it's just grilling. By definition barbeque requires long, slow cooking and may include smoking.
Ive always said, there is no bbq anywhere that compares to Texas bbq. Try it once and youre hooked for life!!
Had to come back and rewatch this after you two had actually been there lol
The beef rib is $50 a bone and weighs a lil over 1kg
One of the most important thing to use is oak wood. We have lots of live oak trees in Texas. It gives it a different flavor. So if you don't have the wood it won't come out the same.
There'd no skin on Brisket. The bark is the outer portion of ot. By being smoked over a long period, it's just a wonderful piece of brisket.
Cobblers are very simple to make. Great with blueberry, peach, apple or strawberry
Can't wait until y'all react to their Texas rodeo adventures 😊❤
Where I'm from in the states most families buy a half a cow or a whole pig and have it butchered. Then there is venison and turkey from hunting. You store that in a freezer and when it's nice out you cook the BBQ cuts and invite friends over. Sometimes you trade cuts. I have a friend that really likes pork ribs so I trade him for rabbit. Rabbit stew maybe the greatest meal you can have.
When eating true BBQ, the only thing better than peach cobbler is peach cobbler with a scoop of vanilla ice cream on top.
I spent all day Saturday, Derby Day here in Louisville Kentucky, smoking a Ham, 2 racks of ribs, Salmon and brats, grilled hamburgers and a batch of ribeyes. So yummy.
I cannot over emphasize how lucky I am to be a Texan… and a citizen of the greatest nation on earth, or that it’s ever seen… oh my Sweet Lord, the BBQ, is just hands down the best in the World!!!! No joke! And so is all the other foods we have here in the south and west!!!! 😀
Hi Beesleys, just a heads up, we have many BBQ spots all over the US but I can say that this place, Terry Blacks, is just one of the best examples of truly great BBQ anywhere.
As another Texan here, I can confirm that Colleen is 100% right. We're spoiled for choice in Texas for really good BBQ. Austin, San Antonio Corpus, Dallas, ft worth, Houston and PLENTY of little towns that are barely a blip on the map all have great BBQ restaurants. And remember that in Texas, a 2 hr trip is a relatively short drive. So you'll meet a lot of Texans who have enjoyed bbq at spots all across the state, not just in their backyard. But, even saying all that, on a scale of 1 to 10 I've tried more than a few places that are a solid 9/10, but Black's in Austin is my only 11. It will make you emotional how good it is.
@@R.Sanchez-- Thats crazy. And I totally believe you. Nothing like that up here in the Seattle area. I'm so jealous too. ♣
@@a00141799 idk this for sure, but in my opinion, our slow smoked bbq traditions owe a lot to the trees that naturally grow here. I read somewhere a long time ago that 3/4 of the mesquite trees in the US are found in Texas, plus we have a lot of oak and post oak. All three are fantastic at creating a very hot and slow burning fire.
I don't think a British person can truly appreciate how much better this BBQ is than the BBQ Jolly had in their other American BBQ video. It's like the difference between cafeteria food and Michelin star food. This BBQ is simply on another level.
Here in West TX, we smoke our brisket with mostly Mesquite wood and sometimes some pecan wood. The rub I use is typically salt, pepper, and paprika. That's it. A lot of folks will put too many spices on the brisket and kill the taste. It is true that brisket is typically tough since it does come from the shoulder area of the cow. Also, when prepping the meat a lot times you have trim quite a bit of fat from the meat. Now whenever I do smoke a brisket at home and have some burnt ends on the brisket; I'll save them and add them into a beef stew. I cook my beef stew in a crockpot so the dried out burnt ends become so soft that they will actually melt in your mouth. The seasoning on the brisket is called the bark and the seasoning on the burnt ends of the brisket seasons my beef stew also.
Peach cobbler direct from the oven made with fruit just off the peach tree in the backyard with vanilla ice cream or real whipped cream...heavenly
Brisket is delicious enough by itself but man put it between two slices of bread with some onions and pickles. Sandwich is absolutely delicious.
🤠 If you every try Wild Turkey, you'll never eat another store bought Turkey, ever again! Not only isn't the taste even comparable, but - depending upon what wood you choose to smoke it with - the flavor of the meat can be totally different in taste! Barbecue really is an "Art Form" unto itself! 🐷🍷
Grilling and bbq are completely different things. High fast heat compared to low and slow. Oddly enough, the act of grilling is often used interchangeably with bbq and that's where the confusion comes from, as grilling is never mistaken for bbq.
I picked up BBQing during my time in Texas and Texas BBQ is just unbeatable. I smoked Turkeys for thanksgiving and jalapeno poppers to ribs and everything inbetween on the weekends and its just the best. Highly recommend trying it
The turkey is smoked too. It may not be in the same league as the beef or pork flavor wise, but it’s not supermarket sandwich slices.
Texas has the best food in the whole nation, and has the best retail sale homes, and has the best cities like Dallas, has the best people Texas is the right place to visit if you want to go to the United States 🇺🇸
Oh and a fruit crisp like apple crisp generally has a mix of oats, flour, butter and sugar.... A crumble leaves out the oats and a cobbler is basically biscuit dough dropped onto the warm fruit and baked along with it which does change slightly the texture of the American biscuit
Texan here... I went to Black's a couple of months ago and it was the first time I had tried the dino rib. I usually just get the brisket and pork ribs, but yeah it was delicious.
Now that's some real Texas BBQ right there glad y'all enjoyed the video I'm hungry now I'm going to go cook something😎
Now you know why Texans are so friendly....we have happy tummies.
Y’all need to come to Texas. We would show you all the great food.
I’m in Texas, between this video and my neighbors bbq smoker they got going a bit ago I am drooling 🤤 lol
Every single day, Beesleys. Every single day.
Greetings from Austin, Texas!! Yes, Terry Black's is very good. But for BBQ here in Austin, we also have Franklin's, La Barbecue, Interstellar, Stiles Switch, Lambert's, Cooper's, Black's, Mickelwaite's, Leroy and Lewis, Valentina's and many more. Aaron Franklin perfected the slow cook method for barbecue here in Austin years ago, now everybody knows how to do it here. And they are all fantastic!!!
What Josh calls bark is the crust.
We call it the bark here in central Texas. Josh has been properly educated.
A bit of a history lesson, the Taino Indians in the Caribbean created BBQ. They roasted meat over an open fire on wooden grates, so low 'n slow was necessary to keep the grate from burning. They were also cannibals.
Peach cobbler is super easy. If you want a recipe I can give you one.
The barbecue Mecca’s across America were born from where the major stockyards met the train tracks. The poorer and tougher cuts of meat were mostly only purchase by the lowest class and they perfected processes through human ingenuity to create some of the most amazing foods
Texas bbq is Always slowly smoked in an offset grill
The fire box is off to the side , so the meat is never over direct heat.
Idk if any other South Texans have had this experience, but when I meet someone who's new to the state(or just visiting) and who's unfamiliar with Texas style bbq , I find it very funny if they tell me how much they truly enjoyed Bill Miller BBQ. They'll say how oh how delicious it was and how they don't have anything like that "back home". I lol. No disrespect to Bill Miller's (a bbq chain of restaurants found across San Antonio, Austin, and Corpus Christi) but even on its best day, Bill's tops out at about a 5-6 on a scale of 1-10. I always think to myself, my God, just wait until you experience bbq at the 9-10 level because your head just might explode.
Pork “candy” sounds sooooo good!!
The videographer and sound guy are looking at them like “you guys suck …you know that, right?🤨
You each have an entire platter, and you tease/mock us with tiny tidbits?! Y’all need to give us a raise, because we are NOT getting paid enough to sit here drooling while watching you two gorge yourselves!” 🥺
When you have amazing BBQ near you, you don't really think about it until you have a craving. Once that craving hits nothing but amazing BBQ will do. The saddest part of that is if you move away and get a BBQ craving you're screwed cause nowhere else lives up to your expectations.
The beef rib comes from the rib cage and it is one of the most tender and flavorful primals. The brisket is a very stringy, sinewy slab of meat that has muscle grain in two directions. By cooking a brisket at 180 F for 12 hours, all of the collagen and sinew liquefies and becomes gelatin. It makes it extremely tender and the gelatinous tissue retains juices. I love to smoke brisket in my Bradley digital 4 rack smoker.
there is no skin. the bark is the spices and smoke only
I love me some Texas style bbq 😋
The native Americans of the Caribbean islands gifted us with the art of barbecue.
The novelty NEVER wears off…but I only have bbq maybe twice a week.
Texas has the best BBQ.
The visit to Buc-ees by Jolly is next up. It will make you look at petrol stations in a different light.
Texas BBQ varies from place to place . North Texas hickory is used and around Huston pecan wood and on the borderlands mesquite wood . They are all good .
Now I'm craving Texas BBQ. Thank you very much! Lol.
Congrats! You guys finally got to try this food. I am so jealous.
The bark is created from the hours and hours of the meat smoking. It's not crispy skin, and it's not over an open flame. It's the heat from the smoke that cooks the meat. I think!! Cheers
BBQ is a North American Indian method of cooking over indirect heat, truly burying meat in a pit with hot coals originally. The Spanish explorers learned this method. They call it barbacoa which you may be familiar with.
Super tender, super flavorful, super delicious. If you ever do get to try it, don't forget to try it with sauces.
My brother cooks his brisket on a smoker with for 12 hours at between 200 and 225. But he has to sit with it all night and check the temperature periodically to see whether he needs to add wood to it to keep it above 200 degrees.
But a lot of the flavor also depends on either the rub or the sauce you use. Seasoning is everything.
Going to Terry Black's is like a religious pilgrimage. You can get good to great barbecue almost anywhere in Texas, but yeah... these guys do it right.
Have to drive past Terry Black's to get to work everyday. Food is great, so is Franklin's
Living in Austin is pretty awesome with all the BBQ and tacos
One point I would make about barbecue, as a Texan: you actually do want to go in for that big bite. It’s something about the texture and feel, it’s part of the “whole package” experience. That beef rib is intended to be eaten like you’re an absolutely savage cave man, and if you don’t you lose that little bit extra.
Don’t go just anywhere! This is one of the best.
3:30 I had to travel to Kansas City for work back around 2006. I had a side dish called burnt ends which was brisket slow cooked and super-seared. They popped with juices when you bit into them - bite sized heaven. One of the best things I've ever eaten.