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Briquettes are the worst thing you can use for a bbq, the smell of petro chemicals coming from them and they don't burn cleanly, Lump charcoal is cleaner burning and better for flavour.
Every night before bed my 9 year old begs to watch some Tasting History. While we can't watch every night, it's still become a beloved routine watching together as a family. Great work, it's incredibly fascinating.
Your kid has good taste in RUclips content! (Pun intended 😋) I always love hearing about the various TH viewers who watch communally with their offspring, partners, elderly parents or friends... somehow it just really emphasizes the community aspect of Max's audience?
My friends talk about food a lot. I spam every relevant Tasting History video every time and have gotten a few to also watch. It's more amusing when you realize that of all of us, I am the one who doesn't cook. (Really, it's just safer to limit my kitchen use to the microwave, toaster, and hot water boiler.)
Please don't apologize for the birds! They were lovely background noise and made this episode feel so much more wholesome. Looking forward to more episodes in the back yard!
@@garytheosophilus we had a clam boil every summer at my uncle's but I knew people who did bakes and such too. I grew up in Massachusetts right on the border with Rhode Island
I am an Historical Reenactor and Educator. And I am also an Executive Chef of over 50 years experiance. Combining those two, for many years at our Historical Reenactments I ran Barbeque stand, which included cooking an average of 500 pounds beef brisket and 1000 pounds pork shoulder on an average weekend. I also spent a lot of time talking about the history and origins of Barbeque. Your presentation matched my research, so we must have consulted a lot of the same sources. And you are right, one of the most difficult - and most critical - parts of the process is temperature control of the pit. And that dark, mahogany color of your meat when it was done, that's called "Bark" and it's a sign of properly cooked Q. Now, if you'll excuse me, I think I hear a pork shoulder calling my name - time to fire up my pit . . .
I'm curious what your opinion is on the extent of the knowledge of smoking techniques by the Europeans. I would think.pretty extensive. Definitely with fish at the least
Clicking tongs is fun and obligatory, indeed, but chasing BBQ guests around your yard while clicking tongs and yelling, "Piranha!" takes it to the next level.
Gotta click the tongs. I was a chef for years and we were getting whole pigs for a short time at one place. There were definitely cooks chased with pig heads by other cooks lol.
Ideas for episodes without a kitchen: hobo cooking, great depression cooking, immigrant cooking, camp cooking of frontiersman, under dirt/oven, MRE cooking, native American cooking
I'd agree with everything but the MRE "cooking". It's just a chemical heater that you use to heat the MRE, and an MRE is just canned food in bags instead of cans. If you like MREs and their history, you should go to the expert, Steve1989. You can learn everything you want about many military rations around the world.
The best beef stew I ever made was while camping on an island in a Dutch oven over coals. I cannot replicate that meal, going on 4-5 years later, in a modern kitchen.
11:00 You know another good reason barbecue became popular in the South. Because it's FRIKKIN HOT in the summer. I seriously doubt you'd want to cook in a kitchen with an open fireplace stove when it's 110 and 98% humidity. A lot of houses had outdoor cooking areas for use in the summer just so you wouldn't die of heat stroke.
I live in Texas where just yesterday it was 100 degrees and humid enough that it felt like you were standing in front of a just done dishwasher at all times. Can confirm, slow cooking in this region is a godsend.
Tong clicking is such a universal part of using a grill. Like slapping a strapped down load and saying "yup, that's not going anywhere" or responding to your kids with "hi hungry, I'm Dad" It's a modern ritual born from one part superstition and nine parts silliness. It never fails to put a smile on my face, corny as it is. :)
In order to have a proper barbecue, you must have two Ritual Circles - The Dads of the Grill, totally unbothered by huge clouds of smoke, and the Mums of the Patio Table, checking on the potato salad.
Indeed. If they wrapped it in anything they would have used butcher or parchment paper, which is still a popular option today as it lets the smoke permeate better than the tight seal you tend to get with using foil.
You know, I've been an amateur historian and cook for pretty much my whole life. I remember falling asleep watching Good Eats and iron chef when I was single digits in age (I'm 30 now), and watching the history channel for hours on end back when it was actually history and not just aliens. It's only been the last few years that I've really started to combine the two and get into historical cooking. And I just have to say, Max and tasting history is just the absolute best. One of the best RUclipsrs on the platform, hands down. And watching this channel grow and refine over the years has been such a joy, I really just needed to share it. Keep up the amazing work Mr. Miller!
As an avid BBQ backyard grill master, yeah, expect a good smoke to take all day. Last Thanksgiving I brined a turkey for 36 hours then got up at 5am to start the grill. Smoked that sucker for 10 hours low and slow - one of the best things I’ve ever put in my mouth.
i do that every year along with a brisket. family doesnt see i put in close to 20hrs of my time for that meat as its all gone within an hour. amazing feeling to see your food disappear.
I love history, but I have always found cooking to be a chore. Your channel has given me the ability to enjoy cooking, without becoming stressed out or bored, thank you!
Hi! Did you know that “barbacoa” means something different in Mexico, particularly in the central region and especially in the state of Hidalgo? In those places barbacoa is a form of cooking meat in its own juices, and it is one of the oldest precolumbian forms of cooking. It was done by digging a hole in the ground, placing red hot firewood and stones, using a clay pot, or wet leaves or mixiote (maguey leaves’ skin) to wrap the meat, and covering the hole with more leaves, branches and/or soil. There’s a text from 1518 at the Archivo de las Indias, where the word Barbacoa was first mentioned in Spanish in reference to this way of cooking. Additionally. There’s another theory that the word might have its origins in the Mayan language and it’s derived from “Baalbak’Kaab”, which means “soil-covered meat”. Even today, barbacoa is very popular in Mexico, and it’s one of my favorite dishes.
Absolutely come across this - it's a way of steaming food and the relatively low temperatures maintain the wholesomeness. I love cats too! We have four - "Smokey", you can't get near (long haired grey Pekingese), "Purdy", her white haired, blue eyed, fluffy daughter, "Biscuit" (tortoiseshell) and "Cheese" (pale marmalade). I'm really good at massages - just saying...
@@jamesportrais3946 I also have four cats at the moment; they all have been rescued or adopted: Zelda is a classic tabby cat, but her attitude is half wildcat, lol. Albus and Cassandra are siblings, and are very fluffy domestic long-hair cats, but Albus looks a lot like a ragdoll cat, while Cassie is a gorgeous strawberry-blond and white princess. The youngest is Oz, a domestic shorthair tuxedo cat. We recently lost his sister, Morgana. She was the sweetest black cat, and I miss her terribly.
Max did film ahead, so we’ve been watching old videos while a lot of the work was happening. Having said that, I know all too well that renovations seldom stick to the timeline lol.
I really enjoyed seeing you outside, birds and all! I think you should do more outdoorsy cooking, considering we as a species cooked outside so much throughout time! Awesome video, good to see you continue to enjoy this old food!
I’m from Georgia, and my husband has a friend who hosts a barbecue every summer where he roasts a whole pig in the ground for hours! All the guests bring drinks, side dishes, and desserts. It is the highlight of the summer!
Thank you so much for this video! I have Taino blood 🇵🇷 and I always tell people the word comes from my people, the pride I feel watching this video is indescribable. Thank you, I hope you do some Caribbean food history 🤞🏽(Puerto Rican would be great 😅). love watching you!
a tip if you want to do that method in the kettle style grill again, use lump charcoal. briquettes are made with a lot of other stuff, and can give some slightly off flavors. and as a bonus it's more historically accurate, since briquettes are a relatively recent thing for charcoal
Hi Max, not sure if you will see this, but I have an incredibly stressful job, and your vids really help me unwind. No drama, no bs, all food, and history, my favorite things! Thanks, Max!
I worked at a barbeque restaurant for nearly 14 years. You did a good job. Much of the tradition of slow smoking came from enslaved people. They were given cheaper cuts of meat that needed to be cooked low and slow to make them soft enough to eat.
I miss my Weber! After I retired, moved out of state and bought a house, my new property didn't have enough space for me to safely smoke meats. So I sold my Weber to a banker, who was delighted with his purchase. Anyhow, a couple of decades ago, I chose a Saturday with perfect weather and got up at 4 am. After marinating a pork shoulder with herbs and spices overnight, I started it on the smoker using mostly soaked applewood and a smaller portion of soaked hickory chips. Much later in the morning, my husband and I invited friends over for beer, cold cut sandwiches and salads and great rock music, and we all took turns watching over the smoking, adding more soaked wood chips, etc. By the time the smoking was finished, it was about 6 pm. We all had a taste of the pork shoulder, but not until after my husband posted a picture of it on Facebook. The smoke alone provided a wonderful flavor. It was too good to eat up in just one week, so I froze a big portion of the meat to use in winter stews.
I've done everything up to a pork shoulder in a Weber smokey Joe or Jumbo Joe... something like that using the charcoal snake method. I bought mine in 2020 when we bought a truck + TT combo and spent the next 20 months taking my kids around to all the grandparents that couldn't fly to come see us.
Honestly, I didn’t mind the birds at all! It added to the atmosphere. I feel like if you’re outside I would expect to hear birds and I enjoyed the change of scenery. I think it’d be fun if you did a series of outdoor recipes while your kitchen is under construction. Plus it’s summer so prime outdoor cooking season. I say go with it man!
I would like to see your video on the history of ice cream. I recently learned about Gelato from my son’s travels in Italy. He mentioned Sharbat , the Persian sherbet and the way they kept ice down in caves. If you already have a video on ice cream 😅I’ll look for it. Thanks
Max: **checks tongs with a "clack clack"** Me: HARDTACK?? I love anything barbecue/barbeque, and my family is Jamaican (whence a group of Tainos/Arawaks come), and we have our own version of this: jerk. The famous jerk chicken is a type of barbecue. But with American barbecue, both Carolinas or KC or Texas or Memphis, I'll take them all. :D Happy summer barbecuing, Max!
In the 1970s my dad had a do- it- yourself barbecue from a kit that was made with bricks shaped like Lincoln logs. You built it to look like a fireplace with a cooking grate. It lasted at least 40 years when I last saw it when the house was sold.
Were they smart enough they could've made a kinda sauce or in this case relish, if they mashed up some fruit to put on. Which wouldn't be too bad id wager, nice savory, smoky meat with nice, naturally sweet fruit relish of sorts.
I like your birds and your outdoor kitchen. Well done. I can't wait to see what else you're going to cook outside. It will be exciting. I love the birds. Keep them.
Max make mochi! There's a history book with like 1000 recipes in it that's like several 100 years old. Modern mochi doesn't need the hammer and motar. Unless you still wanna go that route.
Here in Tennessee, there's an annual fundraiser for a Catholic school in a tiny town where they sell barbecue. That stuff cooks and smokes for probably 12 or more hours and they've been making the meat and the sauce the same way since they started. They just celebrated the 170th year. Also, for what it's worth, I liked the birdsong in the background. Cool natural vibe.
When I was growing up in NC, there was a shop called Kepley's Barbeque. They are still in operation and served amazing chopped pork in a vinegar base. Amazing hushpuppies, too. Then, in about in 86, I was introduced to an eastern Carolina/Virginia pig picking where it was whole hog on a pit slow cooked over applewood, pecan, and hickory. That was 24 hours to cook and during that time, the men took little grilling mops and basted the meat with a vinegar baste that old man Brock, who provided the pig, had mixed and allowed to age in his closet for 6 months. That was nectar of the gods and I have judged all pork against that "sopping juice" since. I shall need to create this sauce and try it. It sounds tasty. Thank you for this lovely venture out into your back yard. This is a good start to summer.
Outdoor bird sounds can be great. Certainly, the birdsong you picked up is very relaxing and cheerful. I'd recommend doing more outdoor segments for that audio background alone.
As a North Carolinian, as soon as I heard "Carolina-style" I thought, "which Carolina?" Because there are two Carolinas and at least three Carolina-styles 😂 just ask any NCian about the Eastern vs Lexington war... Also, your next cookbook needs to have a title that's really really long, give away half the book, & has character. 😂
As a South Carolinian who lives 10 minutes from the NC border and regularly travels up there to get my NC bbq fix, I enjoy a rousing argument between Carolinians as to which sauce is the best sauce. My conclusion is: there's a reason I regularly travel up to random spots in NC to try out their bbq. I enjoy the mustard sauce, don't get me wrong, but there's something so magical about the sour vinegar and sweetness of the sugars combined with a perfectly smoked pull pork or a brisket. If y'all have any local spots for us Carolinians to try (and yes, this includes all the other fabulous states that smoke a good piece of meat!), recommendations are appreciated. As for SC, there's a place called Lewis BBQ, and it's worth every single penny of the rather expensive (for here anyway) prices.
Great timing, I'm having pulled pork with mashed taters/gravy and sweet corn as I watch this. I make it as a kind of cottage pie in a bowl. Don't sweat the outdoor ambiance, it just adds authenticity to your cooking. I watch a lot of bushcraft channels, and many of them include cooking a meal over an open flame or in an oven they built while snow/rain and every species of animal is caterwauling in the background, lol.
I find it interesting that the recipe for the sauce you made has both dried mustard and is vinegar based. In South Carolina Mustard based sauce tends to be more prevalent while in North Carolina (especially in the east) vinegar sauce is more popular. Maybe they both diverged from the same type of recipe with one Carolina preferring the mustard side of things and the other focusing on the vinegar.
Vinegar was *everywhere* back in those days; used often and in all kinds of things...so I'm not sure if the vinegar is where the divergence lies. Kind of bummed Max didn't go into the history of the sauce too, as I'm sure it would be fascinating learning about how all the regional variants came about and why...not to mention how they coalesced into the major sauce types we have today!
Liquid mustard contains vinegar, thus, most mustard sauces contain vinegar. Max added dried mustard though, so yeah, I could see this being the basis of either sauce
GREAT Episode - and the birds were NOT distracting - just added a little to the ambience of the show! The whole show was GREAT - I think we'd all love to see more outdoors! And I'm adding your recipe to my list!
In Virginia we have a political event called a “Shad Planking”. Shad fish are attached to cedar roofing shingles or planks, then smoked over a low fire. Also the cookbook from which you found your sauce recipe was edited by a Marion Cabell Tyree. Cabell is the surname of a prominent old Virginia family.
I'm from the Appalachian Mountains part of Virginia and I had never heard of shad planking before. But, I also didn't know chocolate gravy was a popular thing here until about 5 years ago. I'm going to look it up and learn more about it. Thanks!
I've literally never heard of people eating shad until this post... in Oklahoma we catch them with a casting net, but then use them as bait to catch blue and channel catfish
@@firefighter1c57Besides eating the shad flesh the roe is considered, if not a delicacy, desirable. Some don’t eat anything but the roe. We look forward to the spring run of shad in northeastern NC. Where you are and what you’re used to. Good luck fishin’.
Just found this channel while I was packing things to move out. I love that the main focus is history first and food second, both aspects are informative and very well researched. These videos are a good reminder of how far back our history as a species goes, I genuinely feel like I'm learning while I listen. It's interesting to see that throughout all of human history, one thing has always tended to be a unifier in every culture; good food. Very entertaining videos, glad the algorithm recommended your channel Max!
If you keep doing outside cooking recipes this month, I would stay outside and keep the birds. They provide flavor to your videos. You can't be outside cooking without hearing birds. They are an integral part of the ambience.^^
As a comment about the birds.... My other half and I didn't mind them at all. They were nice to hear and far enough in the background sound that it wasn't distracting for us. Great video! Essentially you made a brisket with pork shoulder. I can't wait to try this.
As someone who bbqs a lot, and makes a lot of pulled pork in particular, you really don't need to keep your temps that well controlled. Mine will swing pretty widely between about 225 and 325F, and it comes out great. I actually prefer using about 300F since it'll make things go a little faster, and you get a bit more char on the bark. I pair it with a less sugary rub though, so what's slowly caramelizing is the meat, juices, and spices.
I started using less sugar while cooking lately as well, instead putting a coat of brown sugar on the meat when I wrap it. Nothing less than amazing every time.
A half inch into the roast and the temps are not swinging that much, worst thing is some outside bits get burnt. I imagine the average temp is the most important thing
Errol Flynn! If ever there was a greater good with a sense of humour, here's your evidence. Errol Flynn baking pies in front of an adoring audience? He'd be apoplectic!
My opinion, for what it's worth, is that the birds added a specialness to an outdoor episode. It made it really seem like Max was actually enjoying a backyard cookout! NOTHING beats low and slow cooked piggy with or without sauce. Let the birds celebrate Tasting History and claim it's for the authenticity. Never apologise for giving your viewers a true taste of history...afterall ain't no one gonna silence the little buggers! I could almost smell the lovely BBQ smoke (then I realized my neighbor was grilling some steaks so ya I really got a lot from this episode). Max looks good in natural light....gotta add that as well.
I've had North Carolina barbecue. They traditionally do a whole hog. The meat is moderately smoky (in a good way) and the vinegar sauce cuts through some of the fattiness. It's delicious stuff.
End of November when it's parade season and every fire station is selling barbecue plates is the best time to get some really good Carolina barbecue. They literally rent out giant smokers around here, and the wood *HAS* to be hickory, apple or acorn is an acceptable alternative though.
Don't worry about the noise. You're outside. Things sound as they should. Your voice comes through very well. that's the main thing. Good recipe. I'm going to try it.
This is my first time watching you. I followed your link through a recipe search on the internet. Your outdoor episode was fantastic. I had such a good time watching it and loved learning a little bit about barbecue history. Keep up the good work!
Such a cute backyard, and the birds weren't even noticeable on my end. And now I'm about to buy a kettle smoker/grill situation because while I love the convenience of my gas grill, I really, REALLY miss that smoky goodness.
BBQ is incredible how varied it is. My mom used to make a sauce that was comprised of molasses, mustard, spices and Worcestershire sauce. It was amazing. More sweet than spicy and the smell was mouth-watering.
@@0neDoomedSpaceMarine I have no clue. She never wrote it down and never made it after 1987 or 1988. It's been a long time, lol. I just remember it being savory yet extremely sticky and sweet. She'd use it mostly for ribs and they were like candy on the outside and melt in your mouth savory inside.
It’s good they don’t write them down. It makes the memories more mysterious and better. My father made a mustard based shrimp cocktail sauce he called Goo that he would never share or even allow us to watch him make. Gone now but never forgotten. Cheers!
Great video! Don't worry about the birds as it was charming to hear them. Every golf tournament on television is filled with the sound of birds (even if it has to be edited in). In the New York tristate outdoor cooking with charcoal, from our experience, signals the beginning of summer and directly gets the attention of a rain cloud.😃
I personally like the birds in the background made me feel like I was outdoors with you, but I understand how the heat/bugs/glare could make filming outdoors a pain. I think something cool to do is go to a local family owned restaurant and ask to use their kitchen to cook one of their dishes and do a history of restaurants. Might be a bit short notice to do before your kitchen is remodeled but still a cool idea to do in the future maybe?
Honestly, I'm a fan of the birdy ambience! Every summer of my teens was spent "back yardin'" (so-called because of the old Stompin' Tom Connors song). Watching the birds and other wildlife was a delightful part of the family gathering, and their sound in the background of the video really enhances the immersion!
Temprature control; gets easier the more you use your grill and learn its tendencies. The Kamado-style grills are nice because of their insulation properties tend to hold a temp better than a plain steel grill like a Weber. Also, the wrapping of the meat at 160-165F is sometimes called the Texas Cheat and is an excellent way to preserve moisture. I like to add a couple of pats of butter to the foil-wrapped meat at that time. LASTLY: Micheal Twitty has a great history of BBQ in the US and the role of the slaves in creating the American style.
Kamado is awesome. They typically come with a built-in thermometer which takes the guesswork out of e.g. cooking chicken wings. Plus they use less fuel since you can control the burn using the vents.
I just want to mention how amazing your production quality has become. I love your channel and thank ypu so much for giving us all these delightful videos, Max, Jose and everyone else involved
Any outdoor cooking adds a whole new/lost dimension to the culinary experience. I have learned to cook fine meals on the campfire, and I have re-discovered my own humanity.
I think it's a skill that everyone who can should learn. I can cook various things over a campfire, although there's things I've never tried too, so I should work at it a lot more myself. (Hard to practice when you'd have to set up a fire on the sidewalk, I guess. A large local park used to have cooking areas, but they took out all the benches to make it unpopular so the city could justify selling it. So far it's failed afaik. And I'd need someone with a car to drive me and help haul whatever supplies I needed too, as I have asthma that acts up under pretty much any physical exertion. So it's not very practical for me, I guess.)
This looks delicious. Watching you shred it with two forks made my mouth water. I think the “noise” in the background (which really wasn’t very noisy-your audio is easily heard) added to the ambiance of the barbecue experience. After all, in later times, the most popular critter to barbecue (usually stood on a half a can of beer) was a well fattened chicken!
Woo hoo! More Tasting History and over my favorite kind of food! I love your work Miller! You give this history nerd some great comfort! Me and my Dad watch your videos every chance we get!
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Love your content max! You're the Best! Which is your favorite thing to BBQ? Mine a brisket! 🤤🤤🤤😋😋❤❤❤❤❤
@@danielsantiagourtado3430 ribs!
You seriously have the best sponsorship lead-ins. Lol! So seamless, & you always pick the most appropriate point in your script. Bravo.
@@TastingHistory Amazing too!
Briquettes are the worst thing you can use for a bbq, the smell of petro chemicals coming from them and they don't burn cleanly, Lump charcoal is cleaner burning and better for flavour.
"Honey! The Garum Guy is in his garden again!"
"Oh lordy, no!"
🤣🤣🤣🤣🤣🤣!!
LMAO
😂
But wait! What's THAT smell?
I think we can hold off on calling the police this time.
So far...
Unless he doesn't invite us over.
so glad to see that even without the usual kitchen backdrop theres still a pokemon hidden in the background somewhere!
Lechonk is fitting but an also disturbing choice lmao, lil homie is gonna get served over some white bread with pickles D:
@@edJoeMiller The name lechonk will never not be funny. Love me some round pokemon
@@edJoeMilleri was about to say this 😂 rip lechonk
Pulled roasted juicy lechonk
Yesss
Every night before bed my 9 year old begs to watch some Tasting History. While we can't watch every night, it's still become a beloved routine watching together as a family. Great work, it's incredibly fascinating.
Your kid has good taste in RUclips content! (Pun intended 😋) I always love hearing about the various TH viewers who watch communally with their offspring, partners, elderly parents or friends... somehow it just really emphasizes the community aspect of Max's audience?
My friends talk about food a lot. I spam every relevant Tasting History video every time and have gotten a few to also watch. It's more amusing when you realize that of all of us, I am the one who doesn't cook. (Really, it's just safer to limit my kitchen use to the microwave, toaster, and hot water boiler.)
Ha! Sounds like me watching good eats with Alton Brown. I ended up going to culinary school and becoming a cook.
aw
Why can't you watch every night? Will the internet pump run dry? Will the clock run out of time and stop turning?
Please don't apologize for the birds! They were lovely background noise and made this episode feel so much more wholesome. Looking forward to more episodes in the back yard!
Not so progressive since Elon of course...
@@jamesportrais3946 ...what?
The birds were fine. I could really just slightly hear them & did not hear the plane at all. The backyard was fine.
I like the birds chirping too.
Sonny BBQ
I grew up in New England, where barbecue is a verb that means "cook outside." I now live in NC, where barbecue is a religion.
Did you “bake” in a pit dug in sand, as in lobster bake? 😊
Me too except now I find myself in Tennessee 😂 definitely serious business
@@garytheosophilus Not where I was. I'm from Bridgeport.
@@garytheosophilus we had a clam boil every summer at my uncle's but I knew people who did bakes and such too. I grew up in Massachusetts right on the border with Rhode Island
Eastern or Western? Answer carefully.
Here's to seeing more of Mr Miller cooking in the backyard. The birds just make it more bucolic.
oooh props for the underrated word "bucolic"!
Also the back garden looks beautiful...very picturesque
The birds make it really cheerful Max, we dont mind them. It matches the theme quite well
Completely agree. Keep the birds! They belong to the entourage.
Third in that agreement. It made the video feel pleasant, like a conversation was going on in the backyard.
Yes. Bird sounds were lovely.
Adding my voice, because the birds were pleasant I think
Don't worry about the birds.
I am an Historical Reenactor and Educator. And I am also an Executive Chef of over 50 years experiance. Combining those two, for many years at our Historical Reenactments I ran Barbeque stand, which included cooking an average of 500 pounds beef brisket and 1000 pounds pork shoulder on an average weekend. I also spent a lot of time talking about the history and origins of Barbeque. Your presentation matched my research, so we must have consulted a lot of the same sources. And you are right, one of the most difficult - and most critical - parts of the process is temperature control of the pit. And that dark, mahogany color of your meat when it was done, that's called "Bark" and it's a sign of properly cooked Q. Now, if you'll excuse me, I think I hear a pork shoulder calling my name - time to fire up my pit . . .
BBQ chicken
I thought that barbeque is an ancient aboriginal word for diarrhea.
BBQ
That sounds awesome.
I'm curious what your opinion is on the extent of the knowledge of smoking techniques by the Europeans. I would think.pretty extensive. Definitely with fish at the least
Thank you for the Taino shout-out. Much appreciated, and this is why I love you and your channel
Clicking tongs is fun and obligatory, indeed, but chasing BBQ guests around your yard while clicking tongs and yelling, "Piranha!" takes it to the next level.
Mr Crabs/Lobster aka Pinchy
I used to pretend the tongs were a crocodile and chase my siblings with them.
@@beowulfsrevenge4369 Crocodile does taste nice though........
This is the most dad comment I've ever read
Gotta click the tongs. I was a chef for years and we were getting whole pigs for a short time at one place. There were definitely cooks chased with pig heads by other cooks lol.
Honestly Max, couldn't tell about the birds and didn't mind them at all. It's not a bad setup for future episodes when doing outdoorsy things.
yeah, if i could hear it, it'll just add to the vibe
I want the birds, it makes the touching grass experience all the better.
Y'know I think the likes of Max are more qualified to educate our squalid stations than any terrestrial thunkery. Love & learn from this channel.
I've had to get used to parrots loudly announcing themselves over the last few years. I don't even hear birds anymore.
Ideas for episodes without a kitchen: hobo cooking, great depression cooking, immigrant cooking, camp cooking of frontiersman, under dirt/oven, MRE cooking, native American cooking
Baked beans and boot leather was basically the Great Depression starter meal kit
nomad/traveller (e.g. irish traveller) cooking!
He could also make hangi!
I'd agree with everything but the MRE "cooking". It's just a chemical heater that you use to heat the MRE, and an MRE is just canned food in bags instead of cans. If you like MREs and their history, you should go to the expert, Steve1989. You can learn everything you want about many military rations around the world.
The best beef stew I ever made was while camping on an island in a Dutch oven over coals. I cannot replicate that meal, going on 4-5 years later, in a modern kitchen.
TBH the garden suits Max and the channel quite well, wouldn't mind seeing more of it even without a thematically appropriate topic.
There is a video on the garden on Jose’s channel Ketchup with Max and Jose
Floyd used to cook outside all the time - cock it up half the time too, but nobody cared, he was a great entertainer. A man of great character.
Hear hear!
BBQ ribs
11:00 You know another good reason barbecue became popular in the South. Because it's FRIKKIN HOT in the summer. I seriously doubt you'd want to cook in a kitchen with an open fireplace stove when it's 110 and 98% humidity. A lot of houses had outdoor cooking areas for use in the summer just so you wouldn't die of heat stroke.
The outdoor kitchen was an also a safety thing. If your kitchen is on fire it is important that your kitchen is not your house.
A lot of houses even in Canada had "summer kitchens " because putting on a wood stove in the house in summer was making the house unliveable .
Salad? 😉
I live in Texas where just yesterday it was 100 degrees and humid enough that it felt like you were standing in front of a just done dishwasher at all times. Can confirm, slow cooking in this region is a godsend.
@nerfherder4284 HERESY!!!
History of Lodge cast iron and a recipe with the Dutch oven over coals would be a cool video. Perfect for camping season
Tong clicking is such a universal part of using a grill. Like slapping a strapped down load and saying "yup, that's not going anywhere" or responding to your kids with "hi hungry, I'm Dad" It's a modern ritual born from one part superstition and nine parts silliness. It never fails to put a smile on my face, corny as it is. :)
Typical British reply with blood running down your face: "I think this could do with a few more minutes!"
In order to have a proper barbecue, you must have two Ritual Circles - The Dads of the Grill, totally unbothered by huge clouds of smoke, and the Mums of the Patio Table, checking on the potato salad.
Or like when he makes a video and hard tack comes up for the glorious clack-clack!
Also pulling the trigger twice on a drill before using it
BBQ
For what it's worth, I like the bird sounds in the background. It lets us know you really are cooking in your backyard. Good for the ambience.
Don't over do it - good for the ambulance!
Mad Max
Considering how much love Jose pours into the backyard I think you should film there again. The BBQ looked delicious!
"That packs a punch" voice cracks tears up 🤣
I'm guessing the reason the 1839 cookbook skipped the step of wrapping the pork in foil was that aluminum foil wasn't invented until the early 1900s.
Suprise suprise..
Aluminum was even scarce during that time.
Indeed. If they wrapped it in anything they would have used butcher or parchment paper, which is still a popular option today as it lets the smoke permeate better than the tight seal you tend to get with using foil.
giant palm fronds possibly if they had them I would wager@@ARabidPie
Once Hollywood makes a movie about the history of bbq, you can bet your ass foil will be involved
You know, I've been an amateur historian and cook for pretty much my whole life. I remember falling asleep watching Good Eats and iron chef when I was single digits in age (I'm 30 now), and watching the history channel for hours on end back when it was actually history and not just aliens. It's only been the last few years that I've really started to combine the two and get into historical cooking. And I just have to say, Max and tasting history is just the absolute best. One of the best RUclipsrs on the platform, hands down. And watching this channel grow and refine over the years has been such a joy, I really just needed to share it. Keep up the amazing work Mr. Miller!
I appreciate you taking the effort to click the tongs at the same rhythm and speed you do the hard-tack.
As an avid BBQ backyard grill master, yeah, expect a good smoke to take all day. Last Thanksgiving I brined a turkey for 36 hours then got up at 5am to start the grill. Smoked that sucker for 10 hours low and slow - one of the best things I’ve ever put in my mouth.
I love smoked turkey, ESPECIALLY for thanksgiving and Christmas and New Year's !!!
And that was the day, no other turkey could satisfy you ever again.
Yeah, my husband smokes pork shoulder overnight at 190 F.
I will Always brine turkeys and definitely smoke them. Just did that recently for a cookout
i do that every year along with a brisket. family doesnt see i put in close to 20hrs of my time for that meat as its all gone within an hour. amazing feeling to see your food disappear.
I love history, but I have always found cooking to be a chore. Your channel has given me the ability to enjoy cooking, without becoming stressed out or bored, thank you!
Hi! Did you know that “barbacoa” means something different in Mexico, particularly in the central region and especially in the state of Hidalgo? In those places barbacoa is a form of cooking meat in its own juices, and it is one of the oldest precolumbian forms of cooking. It was done by digging a hole in the ground, placing red hot firewood and stones, using a clay pot, or wet leaves or mixiote (maguey leaves’ skin) to wrap the meat, and covering the hole with more leaves, branches and/or soil.
There’s a text from 1518 at the Archivo de las Indias, where the word Barbacoa was first mentioned in Spanish in reference to this way of cooking. Additionally. There’s another theory that the word might have its origins in the Mayan language and it’s derived from “Baalbak’Kaab”, which means “soil-covered meat”.
Even today, barbacoa is very popular in Mexico, and it’s one of my favorite dishes.
Absolutely come across this - it's a way of steaming food and the relatively low temperatures maintain the wholesomeness.
I love cats too! We have four - "Smokey", you can't get near (long haired grey Pekingese), "Purdy", her white haired, blue eyed, fluffy daughter, "Biscuit" (tortoiseshell) and "Cheese" (pale marmalade).
I'm really good at massages - just saying...
It seems like the Hawaiians had the same idea with kalua pork.
@@jamesportrais3946 I also have four cats at the moment; they all have been rescued or adopted: Zelda is a classic tabby cat, but her attitude is half wildcat, lol. Albus and Cassandra are siblings, and are very fluffy domestic long-hair cats, but Albus looks a lot like a ragdoll cat, while Cassie is a gorgeous strawberry-blond and white princess. The youngest is Oz, a domestic shorthair tuxedo cat. We recently lost his sister, Morgana. She was the sweetest black cat, and I miss her terribly.
that sounds rather similar to the berber tajine
as a Texan I appreciate this clarification. That's what I recognize as barbacoa too
It's adorable how he seems to believe his kitchen will actually be finished in a month.
Underrated comment.
My first thought....
Max did film ahead, so we’ve been watching old videos while a lot of the work was happening. Having said that, I know all too well that renovations seldom stick to the timeline lol.
I mean, my Dad needed one put in his side of the duplex/dual-living home that we're renovating and that took just under a month from start to finish.
Contractors 🙄, oy.
I really enjoyed seeing you outside, birds and all! I think you should do more outdoorsy cooking, considering we as a species cooked outside so much throughout time! Awesome video, good to see you continue to enjoy this old food!
😂 "It packs a punch" you can definitely tell he did not expect that. Made me giggle.
It may mellow out if you leave it for a few weeks. Also, they do not mention cooking it which surprises me.
BBQ chicken
The recipe didn't specify jalapeño as the type of pepper. I imagine that makes a bit of a difference.
@@mrdanforth3744 It's a basic pickle, so the acid from the vinegar essentially cooks/breaks down the onions and chillies :-)
Missed opportunity to rinse the pork off with the garden hose 😄 Or, in keeping with the historical theme, in a bucket of water!
That's what I was thinking....many folks in 1837 wouldn't have had running water lol
@@laddibuggone to pump the handle, one to rinse the meat. Two person job
I’m from Georgia, and my husband has a friend who hosts a barbecue every summer where he roasts a whole pig in the ground for hours! All the guests bring drinks, side dishes, and desserts. It is the highlight of the summer!
Use your backyard, Max. Weather permitting, of course! The birds are not a distraction. It's a lovely setting. Makes the whole process more appealing.
agreed. Adds character and is less.... sterile
Luckily he's in Southern California so the weather is often permitting and inviting.
Thank you so much for this video! I have Taino blood 🇵🇷 and I always tell people the word comes from my people, the pride I feel watching this video is indescribable. Thank you, I hope you do some Caribbean food history 🤞🏽(Puerto Rican would be great 😅). love watching you!
Yes indeed! Do listen to this fine lady Max, and do a video on Puerto Rican cooking! Marshall in Oklahoma
Diné cook our corn cakes (and meat of course) underground. I’d have to ask for the word, but BBQ is unquestionably Indigenous!
a tip if you want to do that method in the kettle style grill again, use lump charcoal. briquettes are made with a lot of other stuff, and can give some slightly off flavors. and as a bonus it's more historically accurate, since briquettes are a relatively recent thing for charcoal
I was wondering what potentially strange flavors the liquid accelerant and non-wood components of the briquettes might add!
@@anna_in_aotearoa3166if one wishes you can go the next step and make your own charcoal
@anna_in_aotearoa3166 Not really much, especially the lighter fluid, because that should be burned off way before anything goes on the grill.
truth
I thought the audio was just fine! The garden is so beautiful.
Hi Max, not sure if you will see this, but I have an incredibly stressful job, and your vids really help me unwind. No drama, no bs, all food, and history, my favorite things! Thanks, Max!
Max & TWF (The Why Files) top of the line - I make time for them. Way beyond terrestrial megabuck corp TV, really enjoyable.
I like the backyard background. Very peaceful.
I worked at a barbeque restaurant for nearly 14 years. You did a good job. Much of the tradition of slow smoking came from enslaved people. They were given cheaper cuts of meat that needed to be cooked low and slow to make them soft enough to eat.
I miss my Weber! After I retired, moved out of state and bought a house, my new property didn't have enough space for me to safely smoke meats. So I sold my Weber to a banker, who was delighted with his purchase. Anyhow, a couple of decades ago, I chose a Saturday with perfect weather and got up at 4 am. After marinating a pork shoulder with herbs and spices overnight, I started it on the smoker using mostly soaked applewood and a smaller portion of soaked hickory chips. Much later in the morning, my husband and I invited friends over for beer, cold cut sandwiches and salads and great rock music, and we all took turns watching over the smoking, adding more soaked wood chips, etc. By the time the smoking was finished, it was about 6 pm. We all had a taste of the pork shoulder, but not until after my husband posted a picture of it on Facebook. The smoke alone provided a wonderful flavor. It was too good to eat up in just one week, so I froze a big portion of the meat to use in winter stews.
I've done everything up to a pork shoulder in a Weber smokey Joe or Jumbo Joe... something like that using the charcoal snake method. I bought mine in 2020 when we bought a truck + TT combo and spent the next 20 months taking my kids around to all the grandparents that couldn't fly to come see us.
Max had that grin that he sometimes gets that says this dish will not live to see the morning.
Honestly, I didn’t mind the birds at all! It added to the atmosphere. I feel like if you’re outside I would expect to hear birds and I enjoyed the change of scenery. I think it’d be fun if you did a series of outdoor recipes while your kitchen is under construction. Plus it’s summer so prime outdoor cooking season. I say go with it man!
First gift we got as a wedding present almost 30 years ago was a Weber grill. We still use it. Those things were built to LAST!
I would like to see your video on the history of ice cream. I recently learned about Gelato from my son’s travels in Italy. He mentioned Sharbat , the Persian sherbet and the way they kept ice down in caves.
If you already have a video on ice cream 😅I’ll look for it. Thanks
Max: **checks tongs with a "clack clack"**
Me: HARDTACK??
I love anything barbecue/barbeque, and my family is Jamaican (whence a group of Tainos/Arawaks come), and we have our own version of this: jerk. The famous jerk chicken is a type of barbecue. But with American barbecue, both Carolinas or KC or Texas or Memphis, I'll take them all. :D
Happy summer barbecuing, Max!
Max should try a jerk chicken episode!!!
Barbecue tongs are like hard tacks al fresco.😄
I love Jamaican food. I miss my papa and his cooking so much. ♥️
Please make the tongs the next hard tack. Click, click
Ting those Tongs! 😁
Max! You need to do a video on some Maryland crab cuisine! It's also crab season, and I'd love to know the history of the crab feast
In the 1970s my dad had a do- it- yourself barbecue from a kit that was made with bricks shaped like Lincoln logs. You built it to look like a fireplace with a cooking grate. It lasted at least 40 years when I last saw it when the house was sold.
I love the background in this video. I hope sitting there was more comfortable than at your old island.
Caveman one: OOG! *gestures at meat cooking by the fire*
Caveman two: Yeah, but do you have any barbeque sauce?
AND THATS HOW THAT HAPPENED
Comedy!
hehe i love this!! reminds me of that simpsons episode where homer becomes a caveman and invents the first sandwich! :)
caveman 3 arrived already drunk with a big pot of ale and started hitting the drums i suppose
Were they smart enough they could've made a kinda sauce or in this case relish, if they mashed up some fruit to put on. Which wouldn't be too bad id wager, nice savory, smoky meat with nice, naturally sweet fruit relish of sorts.
@@cardboard2night No, that's pretty much what happened.
I like your birds and your outdoor kitchen. Well done. I can't wait to see what else you're going to cook outside. It will be exciting. I love the birds. Keep them.
I actually enjoyed listening to the birds. They didn't take away from any content and actually made me smile while listening on my drive home.
Max make mochi! There's a history book with like 1000 recipes in it that's like several 100 years old. Modern mochi doesn't need the hammer and motar. Unless you still wanna go that route.
What history book?? That sounds so interesting!
Yes, please tell us which book! We love mochi!
Here in Tennessee, there's an annual fundraiser for a Catholic school in a tiny town where they sell barbecue. That stuff cooks and smokes for probably 12 or more hours and they've been making the meat and the sauce the same way since they started. They just celebrated the 170th year. Also, for what it's worth, I liked the birdsong in the background. Cool natural vibe.
When I was growing up in NC, there was a shop called Kepley's Barbeque. They are still in operation and served amazing chopped pork in a vinegar base. Amazing hushpuppies, too. Then, in about in 86, I was introduced to an eastern Carolina/Virginia pig picking where it was whole hog on a pit slow cooked over applewood, pecan, and hickory. That was 24 hours to cook and during that time, the men took little grilling mops and basted the meat with a vinegar baste that old man Brock, who provided the pig, had mixed and allowed to age in his closet for 6 months. That was nectar of the gods and I have judged all pork against that "sopping juice" since. I shall need to create this sauce and try it. It sounds tasty. Thank you for this lovely venture out into your back yard. This is a good start to summer.
The way you said "that packs a punch " almost made me lose it 😂 great video as always!
Outdoor bird sounds can be great. Certainly, the birdsong you picked up is very relaxing and cheerful. I'd recommend doing more outdoor segments for that audio background alone.
As a North Carolinian, as soon as I heard "Carolina-style" I thought, "which Carolina?" Because there are two Carolinas and at least three Carolina-styles 😂 just ask any NCian about the Eastern vs Lexington war...
Also, your next cookbook needs to have a title that's really really long, give away half the book, & has character. 😂
Carolina Gold is the GOAT!!!
@@turnereddie That's right!
Don't forget South Carolina style mustard sauce!
Same here. This is definitely closer to Eastern NC Sauce.
As a South Carolinian who lives 10 minutes from the NC border and regularly travels up there to get my NC bbq fix, I enjoy a rousing argument between Carolinians as to which sauce is the best sauce. My conclusion is: there's a reason I regularly travel up to random spots in NC to try out their bbq. I enjoy the mustard sauce, don't get me wrong, but there's something so magical about the sour vinegar and sweetness of the sugars combined with a perfectly smoked pull pork or a brisket. If y'all have any local spots for us Carolinians to try (and yes, this includes all the other fabulous states that smoke a good piece of meat!), recommendations are appreciated. As for SC, there's a place called Lewis BBQ, and it's worth every single penny of the rather expensive (for here anyway) prices.
Great timing, I'm having pulled pork with mashed taters/gravy and sweet corn as I watch this. I make it as a kind of cottage pie in a bowl.
Don't sweat the outdoor ambiance, it just adds authenticity to your cooking. I watch a lot of bushcraft channels, and many of them include cooking a meal over an open flame or in an oven they built while snow/rain and every species of animal is caterwauling in the background, lol.
I like the outdoor setup! It gives a nice summer vibe, and the birds add to the ambiance (they really weren't loud at all)
BBQ: low and slow, Grilling: hot and fast. This is the official definition Texas.
But Texas isn't north Carolina, and thus has no authority to speak on the matter of barbecue.
Texas does real BBQ that doesn't use sauce to cover it up
@@Nanook128Bro, Texas knows BBQ. You should take notes. The rest of the US does.
@@NightmareShadows13 why would I take notes on people who know nothing about true BBQ?
I like it
Max taking the next step into becoming your typical suburban dad and I’m here for it.
Hope he adopts one rather than going Dave Rubens route. Lot of useful kids. Not sure I have the balls to be a dad, but he certainly has the money.
That looked incredible! And that sauce sounded interesting too...
*Max:* As I trace the origins of barbecue, this time... on Ace Combat! _~sends disgruntled stare upwards at dogfighting planes and birds~_
Long Caster: Missile Alert! Nevermind, that was my oven timer.
*choral Latin begins to play*
@@blazewardog
>
Introduce yourself, Princess.
Y E S.
I find it interesting that the recipe for the sauce you made has both dried mustard and is vinegar based. In South Carolina Mustard based sauce tends to be more prevalent while in North Carolina (especially in the east) vinegar sauce is more popular. Maybe they both diverged from the same type of recipe with one Carolina preferring the mustard side of things and the other focusing on the vinegar.
Vinegar is a major ingredient of the gold sauce! Also, vinegar based is quite prevalent on the coastal areas of SC.
Vinegar was *everywhere* back in those days; used often and in all kinds of things...so I'm not sure if the vinegar is where the divergence lies. Kind of bummed Max didn't go into the history of the sauce too, as I'm sure it would be fascinating learning about how all the regional variants came about and why...not to mention how they coalesced into the major sauce types we have today!
Liquid mustard contains vinegar, thus, most mustard sauces contain vinegar. Max added dried mustard though, so yeah, I could see this being the basis of either sauce
GREAT Episode - and the birds were NOT distracting - just added a little to the ambience of the show! The whole show was GREAT - I think we'd all love to see more outdoors!
And I'm adding your recipe to my list!
In Virginia we have a political event called a “Shad Planking”. Shad fish are attached to cedar roofing shingles or planks, then smoked over a low fire. Also the cookbook from which you found your sauce recipe was edited by a Marion Cabell Tyree. Cabell is the surname of a prominent old Virginia family.
I miss shad. I haven't found it in Georgia.
I'm from the Appalachian Mountains part of Virginia and I had never heard of shad planking before. But, I also didn't know chocolate gravy was a popular thing here until about 5 years ago. I'm going to look it up and learn more about it. Thanks!
@@thenovicenovelist it’s held in the town of Wakefield near Surry, Virginia.
I've literally never heard of people eating shad until this post... in Oklahoma we catch them with a casting net, but then use them as bait to catch blue and channel catfish
@@firefighter1c57Besides eating the shad flesh the roe is considered, if not a delicacy, desirable. Some don’t eat anything but the roe. We look forward to the spring run of shad in northeastern NC. Where you are and what you’re used to. Good luck fishin’.
Just found this channel while I was packing things to move out. I love that the main focus is history first and food second, both aspects are informative and very well researched. These videos are a good reminder of how far back our history as a species goes, I genuinely feel like I'm learning while I listen. It's interesting to see that throughout all of human history, one thing has always tended to be a unifier in every culture; good food. Very entertaining videos, glad the algorithm recommended your channel Max!
If you keep doing outside cooking recipes this month, I would stay outside and keep the birds. They provide flavor to your videos. You can't be outside cooking without hearing birds. They are an integral part of the ambience.^^
Don't worry Max, we love the birds! It adds to the ambiance when you're outside.
As a comment about the birds.... My other half and I didn't mind them at all. They were nice to hear and far enough in the background sound that it wasn't distracting for us. Great video! Essentially you made a brisket with pork shoulder. I can't wait to try this.
As someone who bbqs a lot, and makes a lot of pulled pork in particular, you really don't need to keep your temps that well controlled. Mine will swing pretty widely between about 225 and 325F, and it comes out great. I actually prefer using about 300F since it'll make things go a little faster, and you get a bit more char on the bark. I pair it with a less sugary rub though, so what's slowly caramelizing is the meat, juices, and spices.
Meats tends tk be very forgiving on that regard right? It's more based on cooking time, not temp?
@@MalWave it's very forgiving. The trick is just cooking it long enough that the internal temp gets up to about 200-205F.
I started using less sugar while cooking lately as well, instead putting a coat of brown sugar on the meat when I wrap it. Nothing less than amazing every time.
Pork maybe that forgiving, but beef brisket is not!
A half inch into the roast and the temps are not swinging that much, worst thing is some outside bits get burnt. I imagine the average temp is the most important thing
The outdoor filming was absolutely fine -- didn't distract or compromise quality in any way
Errol Flynn! If ever there was a greater good with a sense of humour, here's your evidence. Errol Flynn baking pies in front of an adoring audience? He'd be apoplectic!
I like the birds, it’s a nice venue and makes for a good video
It's a bird. It's a plane. No, it's Max Miller, our favourite food Historian.
Bum ba da Bah!
I have it on good authority that Max routinely wears his underpants over his trousers.
*_TADA!_*
thank you and thank you jose for the subtitles! it makes me so happy when new videos have manmade subtitles, it shows the creators really care
16:26 somewhere Hank Hill is crying a single tear… that he’s going to swear is anything else.
Oh man! Your reaction to the “not bbq sauce” was great! Way to keep it together, I would have died coughing.
My opinion, for what it's worth, is that the birds added a specialness to an outdoor episode. It made it really seem like Max was actually enjoying a backyard cookout! NOTHING beats low and slow cooked piggy with or without sauce. Let the birds celebrate Tasting History and claim it's for the authenticity. Never apologise for giving your viewers a true taste of history...afterall ain't no one gonna silence the little buggers! I could almost smell the lovely BBQ smoke (then I realized my neighbor was grilling some steaks so ya I really got a lot from this episode).
Max looks good in natural light....gotta add that as well.
I loved this video. Being a Boomer and growing up in Texas, BBQ is part of our heritage. My favorite grill is still the Weber. Enjoy!
I've had North Carolina barbecue. They traditionally do a whole hog. The meat is moderately smoky (in a good way) and the vinegar sauce cuts through some of the fattiness. It's delicious stuff.
End of November when it's parade season and every fire station is selling barbecue plates is the best time to get some really good Carolina barbecue. They literally rent out giant smokers around here, and the wood *HAS* to be hickory, apple or acorn is an acceptable alternative though.
@@nobodyspecial115 You mean oak, or they actually burn acorns?
Don't worry about the noise. You're outside. Things sound as they should. Your voice comes through very well. that's the main thing. Good recipe. I'm going to try it.
This is my first time watching you. I followed your link through a recipe search on the internet. Your outdoor episode was fantastic. I had such a good time watching it and loved learning a little bit about barbecue history. Keep up the good work!
I think if you could set up a sort of outdoor kitchen you could do a picnic/garden party/camping series. I love your temporary “set”.
Always enjoy seeing what matching pokeplush will be in the background
I was totally expecting Charizard.
SAME!
@@Justanotherconsumer Same, but lechonk is a nice surprise aswell
Such a cute backyard, and the birds weren't even noticeable on my end. And now I'm about to buy a kettle smoker/grill situation because while I love the convenience of my gas grill, I really, REALLY miss that smoky goodness.
BBQ is incredible how varied it is. My mom used to make a sauce that was comprised of molasses, mustard, spices and Worcestershire sauce. It was amazing. More sweet than spicy and the smell was mouth-watering.
That sounds good, what were the other spices?
Got a recipe?!!!
@@frasersgirl4383 sadly, nope. She never wrote it down.
@@0neDoomedSpaceMarine I have no clue. She never wrote it down and never made it after 1987 or 1988. It's been a long time, lol. I just remember it being savory yet extremely sticky and sweet. She'd use it mostly for ribs and they were like candy on the outside and melt in your mouth savory inside.
It’s good they don’t write them down. It makes the memories more mysterious and better. My father made a mustard based shrimp cocktail sauce he called Goo that he would never share or even allow us to watch him make. Gone now but never forgotten. Cheers!
Great video! Don't worry about the birds as it was charming to hear them. Every golf tournament on television is filled with the sound of birds (even if it has to be edited in). In the New York tristate outdoor cooking with charcoal, from our experience, signals the beginning of summer and directly gets the attention of a rain cloud.😃
Loved the birds, and even the WW2 “bird.” Great video as usual!
The backyard is lovely and the tong clicks satiated my desire for hard tack clicks.
I personally like the birds in the background made me feel like I was outdoors with you, but I understand how the heat/bugs/glare could make filming outdoors a pain. I think something cool to do is go to a local family owned restaurant and ask to use their kitchen to cook one of their dishes and do a history of restaurants. Might be a bit short notice to do before your kitchen is remodeled but still a cool idea to do in the future maybe?
Honestly, I'm a fan of the birdy ambience! Every summer of my teens was spent "back yardin'" (so-called because of the old Stompin' Tom Connors song). Watching the birds and other wildlife was a delightful part of the family gathering, and their sound in the background of the video really enhances the immersion!
Temprature control; gets easier the more you use your grill and learn its tendencies. The Kamado-style grills are nice because of their insulation properties tend to hold a temp better than a plain steel grill like a Weber. Also, the wrapping of the meat at 160-165F is sometimes called the Texas Cheat and is an excellent way to preserve moisture. I like to add a couple of pats of butter to the foil-wrapped meat at that time. LASTLY: Micheal Twitty has a great history of BBQ in the US and the role of the slaves in creating the American style.
Kamado is awesome. They typically come with a built-in thermometer which takes the guesswork out of e.g. cooking chicken wings. Plus they use less fuel since you can control the burn using the vents.
Don't worry about the birds... very background songs.. fits B-B-Q perfectly
I think you should do the backyard again. I love the sound of the birds in the background.
The birds are actually a nice touch! Background music!🐦🎶
I just want to mention how amazing your production quality has become. I love your channel and thank ypu so much for giving us all these delightful videos, Max, Jose and everyone else involved
Any outdoor cooking adds a whole new/lost dimension to the culinary experience. I have learned to cook fine meals on the campfire, and I have re-discovered my own humanity.
I think it's a skill that everyone who can should learn. I can cook various things over a campfire, although there's things I've never tried too, so I should work at it a lot more myself. (Hard to practice when you'd have to set up a fire on the sidewalk, I guess. A large local park used to have cooking areas, but they took out all the benches to make it unpopular so the city could justify selling it. So far it's failed afaik. And I'd need someone with a car to drive me and help haul whatever supplies I needed too, as I have asthma that acts up under pretty much any physical exertion. So it's not very practical for me, I guess.)
Max is the only GOAT that can keep the show running without a kitchen! Bravo! 👏👏👏👏👏👏
16:14
Hank Hill crying and clutching his chest and throwing up.
BWAAAAAHHH!
Remember when Hank had an existential crisis when he realized that Khan's burgers, cooked on a charcoal grill tasted better than his?
@@sovietcanuckistanian That added aroma of charcoal smoke is just special.
@@sovietcanuckistanian Taste the meat, and the heat.
This looks delicious. Watching you shred it with two forks made my mouth water.
I think the “noise” in the background (which really wasn’t very noisy-your audio is easily heard) added to the ambiance of the barbecue experience. After all, in later times, the most popular critter to barbecue (usually stood on a half a can of beer) was a well fattened chicken!
Woo hoo! More Tasting History and over my favorite kind of food!
I love your work Miller! You give this history nerd some great comfort! Me and my Dad watch your videos every chance we get!