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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.
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
@@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
so when we get to the bbq kettle, that is the first time bbq technology took a giant step backwards towards something that doesn't work, is unsightly and is all around a pain in the butt and only fits a couple of dogs and buns
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 know this is late to the table, but wanted to add a couple of thoughts. I grew up in the Carolina foothills where there were still some old time barbecue cookers. For those guys I wouldn't toss out the French source since the only thing they barbecued was whole hog -- basically nose to tail. When they did a cook, it was the traditional pit with the hogs on steel spits directly above low coals. It wasn't smoked in the sense of a modern smoker but just what it got naturally. The only "sauce" you'd see around there was very similar to the mixture you made, but without the chunks. Mostly vinegar, red peppers, salt, pepper, and lemon juice. Plus some spices but I don't recall them. Maybe some melted butter. But that old time BBQ didn't need sauce it was so good.
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.
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.
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.
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!
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.)
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.
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.
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.
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
Here’s an idea you could do if you want, Maybe you could do a entire video about Chocolate milk, because I’m very curious about the history of milk and chocolate milk, I could just google it but you make it more entertaining and enjoyable :3
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.
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!
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.
Dude! I have watched countless of your shows. Maybe a hundred or more, today... Just now I realized that I have not ever reciprocated. And I just want to say. "Thank you" for you and all that you is that you do Maximillion!!!
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.
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.
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
There are earlier recipes for a barbeque pig or shoat with a variety of sauces which I suspect is where this recipe originates. See Hannah Glass, the Stockton papers, Richard Bradley, and of course, Mary Randolph. For 18th century southern foodways I highly recommend the work of Kay Moss.
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!
We just had the Memorial Day weekend, and many of us were camping, found ourselves wondering, what is the history of S'MORES!!! Max, we need your knowledge. . .
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.
17:24 I've been thinking and looking also...this is very much like what my Grand-dad loved. Has lots of variations, but he called it "Chow Chow". This is in southern, middle Georgia USA. A edit: I'm 64yrs, I experienced this in the early 70s.
We do Santa Maria style here on the Central Coast of California. It's really simple. Tri tip ( which we invented ) cooked over native oak on spit or over a pit with salt pepper and garlic. Serve with beans and French bread, it was originally a way for the Mexican ranch owners to feed there guys in the move
The classic Santa Maria barbecue rig in the 1970s was half an oil drum (split lengthwise to make a long shallow trough) fitted with legs and an adjustable grate that could be raised or lowered over the firebox. (A school district superintendent up that way was rumored to have arranged for the high school metal-shop class to fabricate his.) The wood was seasoned live oak and the cut of meat was - had to be - beef tri-tip. This method of cooking is much, much quicker than pit barbecue, especially when at least one eater's preference in doneness runs to "If you turned that steer back out on the range, lady, he just might recover."
@@sanguiniusonvacation1803 It was a new thing to me, but I wasn't about to argue with the results. By the late 1980s, a restaurant in Carmel whose name I can't recall had a regular summer setup at the north end of town, dispensing tri-tip and the fixin's (pink beans, salad, toasted and possibly garlicked bread) to-go from at least four well-used oil-drum grills. We'd just eaten in town, as I recall, but the smell very nearly reeled us in.
Its not the birds you need to worry about while outdoors, those are acceptable... It's the consistent lawnmower sounds from the neighbors that intrude.
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.
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
I built a large tray with a perforated false bottom in order to smoke meats in my gas grill. Granted, you'll need a mig welder and drill press (regular dill works, too), but it saved me a lot of money and space on a smoker.
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.
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’.
I live in Western North Carolina and the word barbecue means only a few things around here. I'm technically a transplant, and once called grilling hot dogs and hamburgers outdoors on the patio barbecue. Colloquially, we substitute that style of cooking and eating as having a "cook out".
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.
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.
This is the kind of food history we in central NC learned in the cradle. I live just east of the dividing line between ketchup-based (shudder) and vinegar-based BBQ sauce (heavenly, properly called "the Dip" in these parts). Your sauce recipe is interesting, but everyone here knows that mustard-based concoctions are what those benighted people in South carolina call dip, and shouldn't be caught anywhere near pork. Smoked turkey, maybe. Growing up in the 1960s I vividly remember the whole process, with my grandfather and his sons killing and dressing the hog, digging a pit in the side yard, burning the fire until midnight, raking out the bed of coals, laying the hog splayed out on a metal screen and covering it with pieces of roofing tin to hold the heat in. Then they'd stay up all night tending the coals playing music and drinking coffee or something more adult. Now there are big metal cookers instead of pits in the ground, but it's pretty much the same.
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.
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
Just going to add that William Dampier is credited with inventing the word Barbeque as an Anglicisation of the word Barbacoa. He was also explorer and was one of the first to chart the coast of Australia
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!
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!
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.)
It's always worth pointing out that BBQ in different parts of the US are *WILDLY* different, with South Carolina sauces mostly focusing on mustard-based sauces and a more on the heat. Having spent some time down in Florida, one of my favorite dishes with it of all time are "Garnet and Gold" wings, a nod to FSU's sport's team and a staple of "The Hobbit" right off the campus. A mustard BBQ and hot-sauce blend that I'd just about fight over. KC BBQ (my favorite, I'm biased having spent over half my life in the mid-west) tend to focus on sweeter sauces but more importantly "Burnt ends". usually the tips/ends of smoked briskets often incorporated as an appetizer or mixed into baked beans to give it more substance. When people think "Sweet BBQ" this is usually the style they're thinking of. Kansas City was a major site of slaughter-houses in the early 20th century so beef ribs are the big deal here but I won't turn down pulled pork. Texas tends to favor more smoky; savory with *ALOT* of German and Czech influences, while making a good smoked brisket is a long-standing rivalry with KC BBQ, Texas has alot more love for pork ribs and sausages. Memphis BBQ I've little experience with but it's alot more focused on being very slow and focuses on 'dry rubs' (Less sauce, more seasonings rubbed heavily on) and takes alot more nods to earlier cuisines focused on pork from what I remember. All are good in their own ways and it just goes to show how broad American cuisine is.
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 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.
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!
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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.
I like the birds, it’s a nice venue and makes for a good video
Loved the birds, and even the WW2 “bird.” Great video as usual!
Yay! Backyard something! 😀
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
16:26 somewhere Hank Hill is crying a single tear… that he’s going to swear is anything else.
Educational for all!❤
"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.
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.
so when we get to the bbq kettle, that is the first time bbq technology took a giant step backwards towards something that doesn't work, is unsightly and is all around a pain in the butt and only fits a couple of dogs and buns
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 think you should do the backyard again. I love the sound of the birds in the background.
Great video
20:00 I think I can speak for all of us in saying a little bit of springtime birdsong is only ever a positive addition! 🙂
I like the backyard background. Very peaceful.
I know this is late to the table, but wanted to add a couple of thoughts. I grew up in the Carolina foothills where there were still some old time barbecue cookers. For those guys I wouldn't toss out the French source since the only thing they barbecued was whole hog -- basically nose to tail. When they did a cook, it was the traditional pit with the hogs on steel spits directly above low coals. It wasn't smoked in the sense of a modern smoker but just what it got naturally. The only "sauce" you'd see around there was very similar to the mixture you made, but without the chunks. Mostly vinegar, red peppers, salt, pepper, and lemon juice. Plus some spices but I don't recall them. Maybe some melted butter. But that old time BBQ didn't need sauce it was so good.
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.
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
Very nice. Looks tasty.
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.
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!!!
9:18 if you love those old titles, you'll love modern Japanese light novels.
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
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
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.
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
I would love an outdoor BBQ series. Great job!
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.
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.
We have a Big Green Egg. Ceramic grills make it easier to regulate temp. Maybe you could do an episode comparing different types of grills
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
A month for a kitchen remodel?
OPTIMIST!!!! 🤣
Best of luck!
Likely a year 😢
That's what I thought...
Both of you!
That looked incredible! And that sauce sounded interesting too...
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
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
Max Miller does BBQ - great vid as always. The sauce almost looks like chowchow which is everywhere where I’m from.
Tong Clicks or hardtack taps, which is better... you decide!
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
Here’s an idea you could do if you want, Maybe you could do a entire video about Chocolate milk, because I’m very curious about the history of milk and chocolate milk, I could just google it but you make it more entertaining and enjoyable :3
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.
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!
hope the refit goes well and quickly
"That packs a punch" voice cracks tears up 🤣
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.
Dude! I have watched countless of your shows. Maybe a hundred or more, today... Just now I realized that I have not ever reciprocated. And I just want to say. "Thank you" for you and all that you is that you do Maximillion!!!
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.
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.
Binging Max's videos for the weekend 😊
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.
😂 "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 :-)
There are earlier recipes for a barbeque pig or shoat with a variety of sauces which I suspect is where this recipe originates. See Hannah Glass, the Stockton papers, Richard Bradley, and of course, Mary Randolph. For 18th century southern foodways I highly recommend the work of Kay Moss.
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.
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!
We just had the Memorial Day weekend, and many of us were camping, found ourselves wondering, what is the history of S'MORES!!! Max, we need your knowledge. . .
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
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.
17:24 I've been thinking and looking also...this is very much like what my Grand-dad loved. Has lots of variations, but he called it "Chow Chow". This is in southern, middle Georgia USA. A edit: I'm 64yrs, I experienced this in the early 70s.
We do Santa Maria style here on the Central Coast of California. It's really simple. Tri tip ( which we invented ) cooked over native oak on spit or over a pit with salt pepper and garlic. Serve with beans and French bread, it was originally a way for the Mexican ranch owners to feed there guys in the move
The classic Santa Maria barbecue rig in the 1970s was half an oil drum (split lengthwise to make a long shallow trough) fitted with legs and an adjustable grate that could be raised or lowered over the firebox. (A school district superintendent up that way was rumored to have arranged for the high school metal-shop class to fabricate his.) The wood was seasoned live oak and the cut of meat was - had to be - beef tri-tip. This method of cooking is much, much quicker than pit barbecue, especially when at least one eater's preference in doneness runs to "If you turned that steer back out on the range, lady, he just might recover."
@@ArchaicAnglist you know I've had it all my life but never had it that way.
@@sanguiniusonvacation1803 It was a new thing to me, but I wasn't about to argue with the results.
By the late 1980s, a restaurant in Carmel whose name I can't recall had a regular summer setup at the north end of town, dispensing tri-tip and the fixin's (pink beans, salad, toasted and possibly garlicked bread) to-go from at least four well-used oil-drum grills. We'd just eaten in town, as I recall, but the smell very nearly reeled us in.
@@ArchaicAnglist Sounds delightful, but what are pink beans? Marshall in Oklahoma
Tri-tip is one of the best cuts. Blows my mind that Easterners have no idea what it is!
Its not the birds you need to worry about while outdoors, those are acceptable... It's the consistent lawnmower sounds from the neighbors that intrude.
Can we get a video on the rabbit stew from shogun?
I didn't find the birds at all distracting. Great video!!
I appreciate you taking the effort to click the tongs at the same rhythm and speed you do the hard-tack.
Max oh Max ... the birds weren't a problem in this video at all. 🙂
That's a relief.
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!
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!
I just appreciate how fast Max chews.
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
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
You made a BBQ relish. A North Carolina Chow Chow type thing.
Yeh I bought a BBQ meat pack from the supermarket and yeh (looks out window) it's an English summer.
I'm watching my garden in Scotland slowly become a rain soaked bog, complete with frogs. It is SO damp! No BBQ for us!
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
I built a large tray with a perforated false bottom in order to smoke meats in my gas grill. Granted, you'll need a mig welder and drill press (regular dill works, too), but it saved me a lot of money and space on a smoker.
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?
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’.
I live in Western North Carolina and the word barbecue means only a few things around here. I'm technically a transplant, and once called grilling hot dogs and hamburgers outdoors on the patio barbecue. Colloquially, we substitute that style of cooking and eating as having a "cook out".
*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 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.
I love how relatable that 4th of July BBQ story is.
I didn't know Ford and Edison were pals, but I'm not surprised to find out.
Ford and Edison were neighbors at their winter houses in Fort Myers Beach, FL.
Ford started out working for Edison at the Detroit Edison electric company before he left to go into the auto industry.
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 literally never heard a bird so I think your sound is good. We can hang out in the backyard for a few weeks, I think thats cool.
This is the kind of food history we in central NC learned in the cradle. I live just east of the dividing line between ketchup-based (shudder) and vinegar-based BBQ sauce (heavenly, properly called "the Dip" in these parts). Your sauce recipe is interesting, but everyone here knows that mustard-based concoctions are what those benighted people in South carolina call dip, and shouldn't be caught anywhere near pork. Smoked turkey, maybe. Growing up in the 1960s I vividly remember the whole process, with my grandfather and his sons killing and dressing the hog, digging a pit in the side yard, burning the fire until midnight, raking out the bed of coals, laying the hog splayed out on a metal screen and covering it with pieces of roofing tin to hold the heat in. Then they'd stay up all night tending the coals playing music and drinking coffee or something more adult. Now there are big metal cookers instead of pits in the ground, but it's pretty much the same.
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.
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
2:15 "let it cool". Could that be a mistake for "let it cook slowly for several hours" ?
And as always, great Show, Max !
Just going to add that William Dampier is credited with inventing the word Barbeque as an Anglicisation of the word Barbacoa. He was also explorer and was one of the first to chart the coast of Australia
The birds were not an issue and made it perfect for your BBQ theme
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!
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! 😁
This is good content ❤
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.)
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!_*
It's always worth pointing out that BBQ in different parts of the US are *WILDLY* different, with South Carolina sauces mostly focusing on mustard-based sauces and a more on the heat. Having spent some time down in Florida, one of my favorite dishes with it of all time are "Garnet and Gold" wings, a nod to FSU's sport's team and a staple of "The Hobbit" right off the campus. A mustard BBQ and hot-sauce blend that I'd just about fight over.
KC BBQ (my favorite, I'm biased having spent over half my life in the mid-west) tend to focus on sweeter sauces but more importantly "Burnt ends". usually the tips/ends of smoked briskets often incorporated as an appetizer or mixed into baked beans to give it more substance. When people think "Sweet BBQ" this is usually the style they're thinking of. Kansas City was a major site of slaughter-houses in the early 20th century so beef ribs are the big deal here but I won't turn down pulled pork.
Texas tends to favor more smoky; savory with *ALOT* of German and Czech influences, while making a good smoked brisket is a long-standing rivalry with KC BBQ, Texas has alot more love for pork ribs and sausages.
Memphis BBQ I've little experience with but it's alot more focused on being very slow and focuses on 'dry rubs' (Less sauce, more seasonings rubbed heavily on) and takes alot more nods to earlier cuisines focused on pork from what I remember.
All are good in their own ways and it just goes to show how broad American cuisine is.
The way you said "that packs a punch " almost made me lose it 😂 great video as always!
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 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.
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!
The backyard is lovely and the tong clicks satiated my desire for hard tack clicks.
I LOVE the sound of birds, as long as they aren't providing their unwanted effluent. The aircraft I can live without.
Max had that grin that he sometimes gets that says this dish will not live to see the morning.