Back to the USA! First stop is some American BBQ! What is your favorite BBQ dish? If you enjoyed this video, you may like: Texas BBQ in Germany! (ruclips.net/video/uD4_Gp1dQHM/видео.html ) or American Food in Thailand! (ruclips.net/video/cFjZCcPnCXs/видео.html )
Greetings to both, my wife and I enjoy your videos a lot. She is from Ukraine, but spent a lot of time in Germany. She convince me to start looking at the option of moving to Germany. I was there for a couple of days and I enjoyed. Thanks for your videos!
Favorite BBQ dish is a brisket sandwich, 50-50 mix with mesquite BBQ sauce. But again - it depends where you are in the South as for BBQ. NC pork is not the same as SC/GA BBQ. Memphis ribs are different than KC. Wet vs. Dry.
That BBQ looked very underwhelming. I guess I could make ribs like that easily in my oven at home in Berlin (which I already have done and was quite happy with). You may want to choose the places you eat at a bit more thoroughly if you want to convince people. Also I think the price is also a considerable part of the deal. In that regard the US seems to have become almost unaffordable for Europeans and the food is quite often not worth the money. While there have not been many reasons left to go to the country where even small children have their own gun (if you don't have a spouse that was borne there) there are even less now. Everything has become much more expensive here, too, but not quite as expensive as in the land of the "free".
@@aperturix Mr Stefan, have you actually ever been to the USA? I read in your comments about the quality of the food. How can you judge it if you have never tried it? I also read in your comments about the gun culture in the USA. I would like to know how you ascertained that there children who own guns? Wouldn't be better to to comment on things that you actually know than what you surmise?
If cooked correctly, brisket should definitely never be dry, most of our brisket is so moist it doesn’t need sauce. I live in Texas and y’all really need to make the trip here to try our Texas barbecue 😊
I love how Phil is either completely oblivious of Deanna’s ‘bone’ jokes at the beginning with the ribs, or just completely ignoring them… either way made me laugh.
I saw Phil open that sandwich, and I’m yelling at the screen “Put sauce on it! And coleslaw!” That brisket was dry; but if it soaks up the sauce, then it’s alright. Welcome back to the land of BBQ!
Come to my hometown In Knoxville, Tennessee (right up the road from you, lol). The food scene here is pretty damn good and the Smokies are literally just over the hill! Holler at me, I'll show you around town. Great video as always!
@@Miristzuheiss is the owner the German guy that worked in bbq's in the south of the US for over a decade? because I watched a video of a German man that opened a restaurant that's done very well in Germany and he brought his skills he learned in the south of the US to his home country of Germany.
Ist hier aber völlig unnötig, bei der hier gezeigten Qualität des BBQs kannste dir auch einen Döner reinziehen. Der ist jedenfalls nicht so trocken. Und bessere Ribs als die machste dir locker im Backofen.
If you get to the Columbia area there are 2 really good BBQ places to try, both are buffet style. One is Shealy's BBQ in Batesburg-Leesville, SC and the other if Little Pigs BBQ in Columbia Northeast are. Both have huge followings. Need to check the days they are open.
Sweet potato crunch is the filling for a sweet potato pie. Or a sweet potato crumble. VERY SOUTHERN U.S. Most people outside the southern U.S. would not understand that.
I remember back in the late 60's and early 70's I was living in Wiesbaden. We were having a cookout at some German friends and we brought ribs and corn on the cob, neither of which our Germany friends had never eaten.
Deana, I’d say if you guys come to New Zealand we probably have a pretty similar level of peanut butter appreciation!!! But I agree that there’s definitely not the same love of it in the UK or Europe or probably Asia (except all the satay based things!)
If Phil enjoy ribs so much, he would feel on cloud 9/7.Himmel.🤩In Norway one of our chrismas traditional foods are ribs(Ribbe). And we have our program at chrismas, too. How you cook ribs right , called Ribs -minute by minute 😃 definitely true, no joke. Her you didn't joke with your traditions.
The first time I had brisket, it was dry and I didn’t understand what the fuss was about. Then I had it again, and it was juicy, and OMG, changed my life.
Me too. I assumed I didn't like brisket because of dry one. Then I had some in Raleigh, NC years ago when on a business trip. So tasty and ate so much.
If you go to New England, Connecticut, go to New Haven and try the pizza! Modern, Pepi and Sally’s and let us know which one is your favorite. You won’t be disappointed.
I kind of feel like if the brisket is so dry it NEEDS sauce to make it edible, then yeah totally agree with you. But even if a brisket (or ribs or whatever) are done well, some people are just sauce people.
While in America you may want to try the Shady Maple Amish Smorgasbord in East Earl Pennsylvania and if you are any where near a Buc-ee's gas station you have got to try their BBQ.
The majority of BBQ joints in Texas has Pulled Pork on their menus ! Best when served as a sandwich on a Bun and topped with Cole Slaw ! Mmmmmm! So Good and so Yummy ! 😋😋😋
Phil saying… “that’s just pasta” when discussing the value based off the pulled pork bowl. I died a little inside. Americans, I think, have a deep connection to macaroni and cheese. Deep! It’s the best
Just found this channel. Living in vietnam. From the states. Its always so cool seeing people try new things. Keep eating keep discovering and keep posting. Great channel.
Yeah, that brisket looked like a travesty. Brisket is a tough cut to cook right in BBQ and lots of places mess it up if they aren't in Texas or don't specialize in it.
Hey guys... I wish that I was there with you. When I was younger (fifty plus years ago), I worked in a restaurant in San Diego where they served peanut butter cream pie. I really liked it and learned that the chef there actually created it. He sent the recipe to Good Housekeeping magazine, and that is how it became popular. Love your videos.
Texas Method of Smoking Briskets Apply a 50/50 mix of Course Salt and Black Pepper . Get the Smoker Temp up to 225-250 degrees F and place the Brisket FAT CAP UP with the point towards the fire source and the flat away from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours. Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving. Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 to 12 hours ! Never inject, marinade or sauce a Brisket !!
Well, I'd like to say thank you to you guys because after we watched this video, my wife said I want BBQ. We got some food at Sonny's BBQ. It's my wife's first time eating at Sonny's.
If you make a trip thru the South, (I can't say much about Georgia and Florida other than try the seafood) you MUST try Alabama White BBQ sauce. In Mississippi; in the south, the sea food is the best bet. In the Delta; Try to find an old Tamale stand. In the North East part of the state; Catfish and Sweet Potatoes. From there others will have to give you tips and try-outs. Welcome to the American South!!
Funny, I looked you up because I'm heading to Düsseldorf and find out that you're in SC, where most of my family live. In SC, it's all about mustard based bbq. Smoked butts are awesome. In NC it's more tomatoe based. Briskett is more TX than Carolina. While you're there I would also try the fried chicken als well as cornbread and collards for the true southern experience. I have to check if you guys were already in Asheville. Great craft beer place and lots of good hiking trails to enjoy.
The 5 major regional BBQ styles in the USA explained: 1) Texas BBQ: Beef is more common than pork. Texas actually has 4 unique styles depending on which part you're in. In most of Texas brisket reigns supreme. Central Texas (where it all began) is lightly salted and peppered and cooked low and slow over oak and sauce is frowned upon. Eastern Texas is smoked over hickory and is accompanied by plenty of sauce. South Texas BBQ has a lot of Mexican influence and is slow cooked in a pit in the ground and has a sweet molasses based sauce. Texas hill country has a big Czech and German influence with a lot of chicken, sausage, and chops smoked over mesquite. 2) Memphis BBQ: Whole hog, pork ribs and pulled pork are the stars of this style of BBQ, rubbed with paprika and savory herbs and spices then mopped with a thin vinegar, tomato and spices blend (mop sauce) while it cooks. 3) Kansas City BBQ: As a historical meat packing city, no meat is off limits in Kansas City. Burnt ends are the specialty here but really you will find everything from beef, pork, chicken to sausage. Kansas City BBQ is known for sweet and spicy rubs and a thick sweet tomato based sauce that the rest of the world commonly thinks of when thinking BBQ sauce. 4) North Carolina BBQ: There are two types of BBQ in North Caroline. In parts BBQ simply and only means BBQ whole hog that has then been deboned and chopped up. In other parts it means BBQ pork ribs and pulled pork from pork shoulders. Either way it has a sweet and spicy rub and is mopped with a thin vinegar and pepper based sauce. 5) South Carolina BBQ: Much like North Carolina, South Carolina loves it's BBQ pulled pork (be it whole hog or shoulder) but they also love to BBQ sausages. The rub of dry mustard and savory spices as well as the vinegar and mustard based sauce are what make it truly unique.
There are many regional specialties in barbecue all through the South and up into Missouri, but my absolute favorite is one of the lesser known ones: western Kentucky smoked mutton.
I don't know if you'll have time, or if you'll be going anywhere near it, but Shady Maple Smorgasbord in the Lancaster PA area is the largest breakfast buffet in America, and serves up classic Pennsylvania Dutch (Deutch) foods. Owned and (mostly) operated by Mennonites and very near to Amish country!
Nice! Some people say “dry” bbq os bad, well, there is dry, and then then is “dry”. The second layer of that is bad, the first layer is by design. For a reason. And can be amazing. I’ll take a dry to normal rib anyday, but not a “dry” rib. Or meat. Especially if dry rubbed, and meant tk be that way. But is slow vooked the right way and falls off the bone
Just a comment on the ribs at the beginning. In the US the farmers use growth hormone. That is the reason why there is so much meat on the ribs. This is banned in Europe, as we in Europe consider growth hormone a major health hazard.
@@LythaWausW From the FDA: "Since the 1950s, the Food and Drug Administration (FDA) has approved a number of steroid hormone drugs for use in beef cattle and sheep, including natural estrogen, progesterone, testosterone, and their synthetic versions. These drugs increase the animals’ growth rate and the efficiency by which they convert the feed they eat into meat."
We have Pigskins BBQ and it has fried meatloaf on Fridays. We always go there on Friday because has excellent baked meatloaf. They also have a great fried pie.
The differences are Beef vs. Pork. Mustard vs. Tomato (even ketchup) based sauce. Sweet (brown sugar?) vs. Sour (vinegar). Tomato-based sauces can be sweet or sour. Mustard sauces are almost always vinegar'd, so it's a sour sauce. And Sour sauces are almost always for pork, sometimes chicken.
We were in München last Sept/Oct and love the German culture. The public transportation system is THE best ever. We walked everywhere and didn't even miss driving at all. Actually this was the first trip we all lost weight, even with all the good food and beer we drank.
Takes me back to a trip to eastern North Carolina. Right off the highway. Nothing fancy. brisket, bread, cole slaw, mac and cheese. Mouth is watering. I am a bit of a mac and cheese snob. You cant just throw overcooked pasta in some shredded cheese and bake it.
I like to add dill pickles and onion to my brisket sandwiches. Brisket should not be dry. If Brisket is dry they either cooked it on too high of a heat or they over cooked it time wise.
Next time yall are in the US. Bring Phil up to Columbus NC to Mountain View Bbq for brisket. Order the family pack. You get 2 sides hushpuppies and a pound of brisket for around 35 bucks.
I've lived in the South my entire life and here's the thing about "Carolina" style BBQ: The sauces are vinegar based. The rest of the South (outside of Texas, which is a different thing), the sauces are tomato based. No vinegar. Also, outside of Texas, Southern BBQ is primarily pork. In Texas, it's mostly beef. I don't like Carolina-style sauce. The vinegar isn't good to me. But I lived in Georgia so what do I know...
Deana do you geek out when you meet another Carolinian? I’m playing tennis here in CA and I hear an accent walking by…. Totally stopped playing, looked over and yelled, SOUTH CAROLINA? (She had on a sweater that looked like the outline of our state. Love it!
Back to the USA! First stop is some American BBQ! What is your favorite BBQ dish? If you enjoyed this video, you may like: Texas BBQ in Germany! (ruclips.net/video/uD4_Gp1dQHM/видео.html ) or American Food in Thailand! (ruclips.net/video/cFjZCcPnCXs/видео.html )
Greetings to both, my wife and I enjoy your videos a lot. She is from Ukraine, but spent a lot of time in Germany. She convince me to start looking at the option of moving to Germany. I was there for a couple of days and I enjoyed. Thanks for your videos!
Favorite BBQ dish is a brisket sandwich, 50-50 mix with mesquite BBQ sauce. But again - it depends where you are in the South as for BBQ. NC pork is not the same as SC/GA BBQ. Memphis ribs are different than KC. Wet vs. Dry.
That BBQ looked very underwhelming. I guess I could make ribs like that easily in my oven at home in Berlin (which I already have done and was quite happy with). You may want to choose the places you eat at a bit more thoroughly if you want to convince people. Also I think the price is also a considerable part of the deal. In that regard the US seems to have become almost unaffordable for Europeans and the food is quite often not worth the money. While there have not been many reasons left to go to the country where even small children have their own gun (if you don't have a spouse that was borne there) there are even less now. Everything has become much more expensive here, too, but not quite as expensive as in the land of the "free".
Carolina barbecue has that mustard base... not a big fan..
@@aperturix Mr Stefan, have you actually ever been to the USA? I read in your comments about the quality of the food. How can you judge it if you have never tried it? I also read in your comments about the gun culture in the USA. I would like to know how you ascertained that there children who own guns? Wouldn't be better to to comment on things that you actually know than what you surmise?
If cooked correctly, brisket should definitely never be dry, most of our brisket is so moist it doesn’t need sauce. I live in Texas and y’all really need to make the trip here to try our Texas barbecue 😊
Send out that recipe!
sauce isn't necessarily meant to moisten it's mostly for extra flavor but yeah...
@@kevinprzy4539 Agreed, I prefer dry rubs and no sauce on my meats
If you need sauce, you dun f'ed up
A good brisket even if you cook it longer it only gets better.
I love how Phil is either completely oblivious of Deanna’s ‘bone’ jokes at the beginning with the ribs, or just completely ignoring them… either way made me laugh.
I saw Phil open that sandwich, and I’m yelling at the screen “Put sauce on it! And coleslaw!” That brisket was dry; but if it soaks up the sauce, then it’s alright. Welcome back to the land of BBQ!
Some people believe that you shouldn't put sauce on bbq that way you taste the meat and not the sauce.
The tragedy of dry ribs 😢
@@helphelp9400 I'm talented I can taste the meat AND the sauce
If you have to drown it in sauce it must be really dry and definitely not worth the money they are asking for.
They’re so right…. Even a not great rib is still a great rib.
Deana cracking "Juicy Bone" jokes and "shove it in your mouth" while Phil is completely oblivious to it, was gold 😂
Don't forget she likes her meat wet.
Also, "your bone is curved!" 😂
alot of great bbq come from small mom and pop places. cant wait to see more from you guys.
True! We are trying to try it all!
A lot. Two words.
A lot. Two words.
Come to my hometown In Knoxville, Tennessee (right up the road from you, lol). The food scene here is pretty damn good and the Smokies are literally just over the hill! Holler at me, I'll show you around town. Great video as always!
We were actually thinking of going to Knoxville or Nashville to try the local food. But we might not able to make it this time around. :(
@@DeanaandPhil Awesome! If plans change, K-towns' definitely worth it! Safe travels!
in netherlands its so common. ITS SO GOOD
I'm in Aachen now. I miss my Texas brisket. Hopefully going to Duesseldorf soon to try some.
Smoke BBQ here at Düsseldorf, is really the best place.😋
@@Miristzuheiss it looks great
@@Miristzuheiss is the owner the German guy that worked in bbq's in the south of the US for over a decade? because I watched a video of a German man that opened a restaurant that's done very well in Germany and he brought his skills he learned in the south of the US to his home country of Germany.
@@kevinprzy4539 iam not sure. I see only, the family does it in second generation. Strange this website is only in german
Phil! Welcome Brother! That amazing lady you are with is the prefect guide. Hi Deana! Welcome home!
That cake was divine! 🤠
Warum bekomme ich immer Hunger, wenn ich eure Videos anschaue😋
Ist hier aber völlig unnötig, bei der hier gezeigten Qualität des BBQs kannste dir auch einen Döner reinziehen. Der ist jedenfalls nicht so trocken. Und bessere Ribs als die machste dir locker im Backofen.
This was a hard video to get all the way through…made me too homesick! 😍 Ahhh I need me some BBQ! Looks amazing 😃
Looked dry and average at best. Just my opinion watching this in Berlin. Wouldn't visit the land of the Klan for THAT.
If it's not too sweet, is it really sweet tea
Good question! Also, what about unsweetened? Is that unsweetened sweet tea or just unsweetened tea?
When you’re back in Düsseldorf, you should try Raphs BBQ in Cologne.
If you get to the Columbia area there are 2 really good BBQ places to try, both are buffet style. One is Shealy's BBQ in Batesburg-Leesville, SC and the other if Little Pigs BBQ in Columbia Northeast are. Both have huge followings. Need to check the days they are open.
They're different, but both are really good. I haven't had either in a long time.
Sweet potato crunch is the filling for a sweet potato pie. Or a sweet potato crumble. VERY SOUTHERN U.S. Most people outside the southern U.S. would not understand that.
I remember back in the late 60's and early 70's I was living in Wiesbaden. We were having a cookout at some German friends and we brought ribs and corn on the cob, neither of which our Germany friends had never eaten.
Deana, I’d say if you guys come to New Zealand we probably have a pretty similar level of peanut butter appreciation!!! But I agree that there’s definitely not the same love of it in the UK or Europe or probably Asia (except all the satay based things!)
Peanut butter pie is a southern thing.
If Phil enjoy ribs so much, he would feel on cloud 9/7.Himmel.🤩In Norway one of our chrismas traditional foods are ribs(Ribbe). And we have our program at chrismas, too. How you cook ribs right , called Ribs -minute by minute 😃 definitely true, no joke. Her you didn't joke with your traditions.
The first time I had brisket, it was dry and I didn’t understand what the fuss was about. Then I had it again, and it was juicy, and OMG, changed my life.
Me too. I assumed I didn't like brisket because of dry one. Then I had some in Raleigh, NC years ago when on a business trip. So tasty and ate so much.
I am so glad I found you two, brightens my day. Thank you for the amazing videos.
If you happen to get up to Virginia I suggest you try Virginia Diner in Wakefield. They serve a peanut pie and a carrot soufflé that are worth a try.
Every time I watch your Videos I get hungry ! Can you Tell me why that ist? 😂😂😂
If you go to New England, Connecticut, go to New Haven and try the pizza! Modern, Pepi and Sally’s and let us know which one is your favorite. You won’t be disappointed.
If a brisket needs sauce, then it's not a good brisket...
I kind of feel like if the brisket is so dry it NEEDS sauce to make it edible, then yeah totally agree with you. But even if a brisket (or ribs or whatever) are done well, some people are just sauce people.
@@TheCJtheCregg I agree - but it should still be able to stand on its own and be fully edible.
I absolutely love watching you two, you always seem so happy together (and the puns) 😂😂
The sexual innuendo is hilarious! 3:09 Deanna, "Yeah, lick that bone dry" LOL Have a great journey guys.
From my experience, Texas has the best brisket with a chili based red bbq sauce. Carolina has the best pulled pork with the mustard based bbq sauce.
Looks like a fun evening - peanut butter pie and a spoon
Workout and McDonald's that's the right order of doing things. 😂
While in America you may want to try the Shady Maple Amish Smorgasbord in East Earl Pennsylvania and if you are any where near a Buc-ee's gas station you have got to try their BBQ.
Buccee's may be better than BBQ in a places like OH or WI, but they're usually located in states where the local stuff is better.
Deana not wanting to say anything negative when she tried the brisket. Good thing the peanut butter pie was next.
Those looked like baby back ribs which are tender, meaty, but usually dry. If you want a juicier more flavorful rib go for the St. Louis cut.
The majority of BBQ joints in Texas has Pulled Pork on their menus ! Best when served as a sandwich on a Bun and topped with Cole Slaw ! Mmmmmm! So Good and so Yummy ! 😋😋😋
Phil saying… “that’s just pasta” when discussing the value based off the pulled pork bowl. I died a little inside. Americans, I think, have a deep connection to macaroni and cheese. Deep! It’s the best
Made me hungry yet again, one of the things I miss about the USA
Hello again ❤
Hi 👋🏻
@@daykibaran9668 Hello 👋
Morgen eet ik spareribs 🤤🤤
Like how you came prepared with real silverware
Just found this channel. Living in vietnam. From the states.
Its always so cool seeing people try new things.
Keep eating keep discovering and keep posting.
Great channel.
Yeah, that brisket looked like a travesty. Brisket is a tough cut to cook right in BBQ and lots of places mess it up if they aren't in Texas or don't specialize in it.
Best brisket I’ve ever had is in Massachusetts. BT’s in Sturbridge. Sorry, Texans, but anyone can make great brisket if they learn how.
Great video guys!! Love southern bbq
I would like to see you try some vegetarian or vegan food which we don't have in Germany. :) assuming there is such a thing :D
The Americans don't look like they do because they eat healthy food. It's there but it's not part of the food culture.
@@aperturix there's definitely vegan food it's just shit and bland
@@kevinprzy4539 Sure, I guess you don't know and don't care why people eat vegan food. I won't overstrain your brains with more information.
Hey guys... I wish that I was there with you. When I was younger (fifty plus years ago), I worked in a restaurant in San Diego where they served peanut butter cream pie. I really liked it and learned that the chef there actually created it. He sent the recipe to Good Housekeeping magazine, and that is how it became popular. Love your videos.
My husband is from South Carolina, he loves Lexington style barbecue which is more of a vinegar base and we always have to get brisket.
Love your content, humor all while honestly judging how good the food is!!
I’d like to see Phils reaction to Blenheim Ginger Ale.
Texas Method of Smoking Briskets
Apply a 50/50 mix of Course Salt and Black Pepper .
Get the Smoker Temp up to 225-250 degrees F and place the Brisket
FAT CAP UP with the point towards the fire source and the flat away
from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours.
Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving.
Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 to 12 hours ! Never inject, marinade or sauce a Brisket !!
Well, I'd like to say thank you to you guys because after we watched this video, my wife said I want BBQ. We got some food at Sonny's BBQ. It's my wife's first time eating at Sonny's.
Her sense of humor is A+.
So we're the portions in fact double+ the portions of the BBQ joint in Thailand (I think it was)? Lol. How do they compare now?
Classic juicy bone jokes 😂 as always. Bitte mehr davon 👍
These people are not afraid of trying their food as they take the biggest bites I've ever seen! Good for you.
I haven't had breakfast yet and now I'm watching your mouthwatering video. Not the best decision.
Same for me 🤪
You guys are a super cute when it comes to food reviews!
Yall are my favorite people. Great video
If you make a trip thru the South, (I can't say much about Georgia and Florida other than try the seafood) you MUST try Alabama White BBQ sauce. In Mississippi; in the south, the sea food is the best bet. In the Delta; Try to find an old Tamale stand. In the North East part of the state; Catfish and Sweet Potatoes. From there others will have to give you tips and try-outs. Welcome to the American South!!
Try the American cold potato salads! Mayo based some with mustard , lots of egg. And cold pasta salads ! The “ Go To “ sides for American Cookouts!
Funny, I looked you up because I'm heading to Düsseldorf and find out that you're in SC, where most of my family live. In SC, it's all about mustard based bbq. Smoked butts are awesome. In NC it's more tomatoe based. Briskett is more TX than Carolina. While you're there I would also try the fried chicken als well as cornbread and collards for the true southern experience. I have to check if you guys were already in Asheville. Great craft beer place and lots of good hiking trails to enjoy.
Thanks!
Thank YOU, Barry!
YOU MUST visit BESSINGERS BBQ in Charleston.
German loving pork, while wife makes innuendos. That’s the news report title.
Yes, I agree years ago now we took our daughter home to Texas and it had been years. And I had Barbecue Breakfast, Lunch, and Dinner.
The 5 major regional BBQ styles in the USA explained:
1) Texas BBQ: Beef is more common than pork. Texas actually has 4 unique styles depending on which part you're in. In most of Texas brisket reigns supreme. Central Texas (where it all began) is lightly salted and peppered and cooked low and slow over oak and sauce is frowned upon. Eastern Texas is smoked over hickory and is accompanied by plenty of sauce. South Texas BBQ has a lot of Mexican influence and is slow cooked in a pit in the ground and has a sweet molasses based sauce. Texas hill country has a big Czech and German influence with a lot of chicken, sausage, and chops smoked over mesquite.
2) Memphis BBQ: Whole hog, pork ribs and pulled pork are the stars of this style of BBQ, rubbed with paprika and savory herbs and spices then mopped with a thin vinegar, tomato and spices blend (mop sauce) while it cooks.
3) Kansas City BBQ: As a historical meat packing city, no meat is off limits in Kansas City. Burnt ends are the specialty here but really you will find everything from beef, pork, chicken to sausage. Kansas City BBQ is known for sweet and spicy rubs and a thick sweet tomato based sauce that the rest of the world commonly thinks of when thinking BBQ sauce.
4) North Carolina BBQ: There are two types of BBQ in North Caroline. In parts BBQ simply and only means BBQ whole hog that has then been deboned and chopped up. In other parts it means BBQ pork ribs and pulled pork from pork shoulders. Either way it has a sweet and spicy rub and is mopped with a thin vinegar and pepper based sauce.
5) South Carolina BBQ: Much like North Carolina, South Carolina loves it's BBQ pulled pork (be it whole hog or shoulder) but they also love to BBQ sausages. The rub of dry mustard and savory spices as well as the vinegar and mustard based sauce are what make it truly unique.
There are many regional specialties in barbecue all through the South and up into Missouri, but my absolute favorite is one of the lesser known ones: western Kentucky smoked mutton.
Please go to Houston. Try the brisket. Try the Cajun seafood. Try Mexican food.
I don't know if you'll have time, or if you'll be going anywhere near it, but Shady Maple Smorgasbord in the Lancaster PA area is the largest breakfast buffet in America, and serves up classic Pennsylvania Dutch (Deutch) foods. Owned and (mostly) operated by Mennonites and very near to Amish country!
Nice! Some people say “dry” bbq os bad, well, there is dry, and then then is “dry”. The second layer of that is bad, the first layer is by design. For a reason. And can be amazing. I’ll take a dry to normal rib anyday, but not a “dry” rib. Or meat. Especially if dry rubbed, and meant tk be that way. But is slow vooked the right way and falls off the bone
Just a comment on the ribs at the beginning. In the US the farmers use growth hormone. That is the reason why there is so much meat on the ribs. This is banned in Europe, as we in Europe consider growth hormone a major health hazard.
Growth hormones are not allowed in the US for poultry and pork.
@@LythaWausW From the FDA: "Since the 1950s, the Food and Drug Administration (FDA) has approved a number of steroid hormone drugs for use in beef cattle and sheep, including natural estrogen, progesterone, testosterone, and their synthetic versions. These drugs increase the animals’ growth rate and the efficiency by which they convert the feed they eat into meat."
@@Harald. This is why I specified pork and poultry.
"We're out here in the middle of no where!" with all the ticks and chiggers lol.
We have Pigskins BBQ and it has fried meatloaf on Fridays. We always go there on Friday because has excellent baked meatloaf. They also have a great fried pie.
That looks great...
It's cinnamon & nutmeg in the sweet potatoes with brown sugar that's y it's dark. Simple ingredients. Hope u all make it when you are back home
Welcome back to the USA we Can’t wait to see more food videos.
Welcome back ❤
If you're in North Carolina, swing by Johnny B's in Winston-Salem and try their grilled salmon! Ask for extra lemon butter sauce.
Chile...the way you put that brisket sandwich back down. 😂
You need to take a road trip to Texas to try genuine Texas barbecue. ✌️
The differences are Beef vs. Pork. Mustard vs. Tomato (even ketchup) based sauce. Sweet (brown sugar?) vs. Sour (vinegar). Tomato-based sauces can be sweet or sour. Mustard sauces are almost always vinegar'd, so it's a sour sauce. And Sour sauces are almost always for pork, sometimes chicken.
We were in München last Sept/Oct and love the German culture. The public transportation system is THE best ever. We walked everywhere and didn't even miss driving at all. Actually this was the first trip we all lost weight, even with all the good food and beer we drank.
I couldn't wait to drive by the time I left and the amount of people packed into a country like Germany made me feel like a can of sardines lmfao
Brisket is a southern thing. And in Northeast we eat T-bone steaks, porterhouse steaks, filet mignons, New York strips, prime-rib Etc
That brisket was a crime against food. You know the pie is good when you both make love sounds.
Here in rural Oregon can go to town on Pherd Horse.
Takes me back to a trip to eastern North Carolina. Right off the highway. Nothing fancy. brisket, bread, cole slaw, mac and cheese. Mouth is watering. I am a bit of a mac and cheese snob. You cant just throw overcooked pasta in some shredded cheese and bake it.
God bless the both of y'all always and safe travels. 🙏
Great video, as always!
Come to Dallas and we’ll get you some real brisket 😊
I like to add dill pickles and onion to my brisket sandwiches. Brisket should not be dry. If Brisket is dry they either cooked it on too high of a heat or they over cooked it time wise.
Super fun video especially you guys at the end sitting in the back of the car
Next time yall are in the US. Bring Phil up to Columbus NC to Mountain View Bbq for brisket. Order the family pack. You get 2 sides hushpuppies and a pound of brisket for around 35 bucks.
❤😂 The bone jokes …… PRICELESS ! ….👌🏼🤤✌🏼
Silly Phil....😂😂😂😂🤣🤣🤣🤣
I hope to see you in South Carolina. Are you planning to visit Columbia?
I've heard great things about Terry Black's BBQ in Texas.
Getting hungry!!
I've lived in the South my entire life and here's the thing about "Carolina" style BBQ: The sauces are vinegar based. The rest of the South (outside of Texas, which is a different thing), the sauces are tomato based. No vinegar. Also, outside of Texas, Southern BBQ is primarily pork. In Texas, it's mostly beef. I don't like Carolina-style sauce. The vinegar isn't good to me. But I lived in Georgia so what do I know...
Welcome back to the USA! Have fun!.
Deana do you geek out when you meet another Carolinian? I’m playing tennis here in CA and I hear an accent walking by…. Totally stopped playing, looked over and yelled, SOUTH CAROLINA? (She had on a sweater that looked like the outline of our state. Love it!
I miss you two Deana and Phil.