Brits try real Texas BBQ for the first time! (Reaction)
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- Опубликовано: 7 фев 2025
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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.
Sunday here in Memphis Tennessee. Weather is warm and every block has someone cooking on the BBQ
American Southern Barbecue makes EVERYONE smile!
The expression on their face when they eat the brisket is one of the reasons I love making it for people.
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 .
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.
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.
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
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
Just watched Mr. H try Florida BBQ told him you haven't had BBQ yet. Not until you go to Texas!!!! No place else 😜
Got to be one of the best-looking BBQ feasts I’ve ever seen. Lucky lads indeed, Josh & Ollie
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.
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.
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.
Being from Texas myself I could have that every day and never get tired of it.
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.
Y’all need to come to Texas. We would show you all the great food.
Barbecue is a weekly addiction 😋
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 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.
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 😅
No, the novelty doesn’t wear off, EVER!!!! I’m drooling watching this and had it last night.
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!
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
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.
"Brits try REAL Southern Fried Chicken for the first time" is also another banger of a vid
Those Beef & Pork Ribs Looked Absolutely Delicious Beyond Words!!
Hi from Texas
Central Texas BBQ is like no other. Done right it has no parallel
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.
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.
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.
Brisket is delicious enough by itself but man put it between two slices of bread with some onions and pickles. Sandwich is absolutely delicious.
Cobblers are very simple to make. Great with blueberry, peach, apple or strawberry
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
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.
“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!
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.
Had to come back and rewatch this after you two had actually been there lol
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
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
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
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😎
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.
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.
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.
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.
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
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.
Pork “candy” sounds sooooo good!!
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.
Thank goodness they didn’t put ketchup on any of it. 🙏😂
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 !
looking at $350-400 worth of food... FYI. Beef Ribs alone probably $120+
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.
Congrats! You guys finally got to try this food. I am so jealous.
I’m in Texas, between this video and my neighbors bbq smoker they got going a bit ago I am drooling 🤤 lol
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.
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.
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
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!!!
Now I'm craving Texas BBQ. Thank you very much! Lol.
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.
I love the respect you both have when you're watching any reaction video.... It's obvious you're both open minded and not quick to judge. I'm binge watching all of your videos.... Keep up the good work guys! 💯
Ive always said, there is no bbq anywhere that compares to Texas bbq. Try it once and youre hooked for life!!
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!!!! 😀
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.
There’s no skin kids, bark is the seasoning, juice and smoke that forms a crust.
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 .
I love me some Texas style bbq 😋
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.
I hope you guys will be able to come over to Texas and the few other places just to try our food.
Can't wait until y'all react to their Texas rodeo adventures 😊❤
We have Brisket sandwiches every week. I live in San Angelo, Texas and We never get tired of good Brisket!
🤠 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! 🐷🍷
The beef rib is $50 a bone and weighs a lil over 1kg
When eating true BBQ, the only thing better than peach cobbler is peach cobbler with a scoop of vanilla ice cream on top.
Omg looks so goooood.❤
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.
You have to remember that the original cowboys or frontier communities might roast a whole beef side. They figured out how long to cook each part to make it good. That’s how it all started and how they played around with different woods…spices…different meats…some many years later they perfected it to specific cuts of meat and techniques. KC and Memphis style ribs were a bit thing over 40 years ago and now it’s a whole list of regional variations.
That's actually not how it started in Central Texas. Central Texas BBQ is the result of German immigrants (many Jewish, which is a big reason in why Central Texas BBQ is beef focused rather than pork) who opened butcher shops. To make their meat last longer they would smoke it. This practice of smoking meat to preserve it is what became what we call Central Texas BBQ. Perhaps your theory works for West Texas BBQ (which is cooked much more quickly over Mesquite wood rather than Oak, cowboys can't sit around for 16 hours to prepare food), but not Central Texas, which this BBQ definitely is.
Every single day, Beesleys. Every single day.
The visit to Buc-ees by Jolly is next up. It will make you look at petrol stations in a different light.
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
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.
Don’t go just anywhere! This is one of the best.
Smoked chicken and turkey are my favorite because it puts them so far above what they are like normally.
Steak and pork are basically always good unless you screw up, poultry isn't "bad" but it's usually not "great" either and smoked poultry (when done correctly) is amazing, and if the right rub is used it melds with the more subtle flavors of chicken or turkey so well.
Texans are proud of their brisket (and rightfully so) but pork and chicken are much moreso Staples of the southeast's barbecue scene. My cousin does pulled pork and pulled chicken for his catering company (Tennessee Rebel BBQ if anyone is interested) and his rub is great on pork, no question, but it does something divine to chicken and turkey. It's his own mixture that he came up with and it's just amazing.
Now you know why Texans are so friendly....we have happy tummies.
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.
Great video guys. As a Texan I can say there are some amazing BBQ places here, and all of them do things a bit different. Terry Black's is one on my list to try. Can't wait for y'all to visit and leave stuffed and happy! 😊
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.
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.
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
The beef ribs at Terry Black's are no joke. Life changing. Also, Central Texas BBQ style is sauce-less, so good intuition!
Traditionally, no sauce. Just salt, pepper, and post oak smoke. Served with sliced raw onions, sliced hamburger pickles, and plain ol’ sliced white bread.
The novelty NEVER wears off…but I only have bbq maybe twice a week.
What Josh calls bark is the crust.
We call it the bark here in central Texas. Josh has been properly educated.
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.
there is no skin. the bark is the spices and smoke only
I've had a few Brit and Wuro friends comment on how meat centric American food seems to be, with an unspoken scolding implied... until they try this.
Then I laugh at them and dare them to do better.
Living in Austin is pretty awesome with all the BBQ and tacos
Sometimes with a real big brisket, the overnight cook is viable. And you're right, it'll char instantly if the temp is too high. The temp in a smoker should never get high enough to burn something black and hard. The 220-275 degrees F (104-135 c) range is where you usually want to sit for a big piece of meat.