Two swedes reacts to TERRY BLACK´s Texas BBQ! (JOLLY)
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- Опубликовано: 11 июн 2023
- It´s not fair!!!
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Video: • Brits try real Texas B...
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You should watch the other stuff they do on comfort food and southern food.
So the sides are definitely necessary unless you want a bout of diverticulitis. If you don't eat ruffage with your meat, then it can tear up your colon and intestines. So romaine lettuce, celery, cole slaw....something that contains fiber to help the digestion process is recommended. I am married to a doctor and she yelled at me all of the time when we first married because I didn't consume fiber or veggies.
Remember .. the brisket was NOT on the grill for 12 hours. It was in the smoker. The grill .. the fire .. is in on part of the cooker .. with the meat in a separate section .. the smoker. The heat and smoke is shunted away from the grill over to the smoker so the temperature is lower and that is why it can cook for hours and hours.
This is correct and also very wrong. That is not what a grill is. The grill is not the fire in a smoker.
Being Texan, everyone needs to try that, or Pinkertons, or coastal q. We all have pits at home.
Smoking a brisket is a labor of love and patience. You will hit a moment referred to as “the stall” when internal temps wont climb as fast due to intramuscular fat being rendered away. Lets just say that I had a brisket take 23 hours in the pit.
@drunkinmaster1 I just started doing bbq cook-offs in South Texas this year. Cooks maybe 6 briskets in my life. Got asked to be on the team since Im the "chef" down here. Got 4th and 5th in my first two ever. Folks on my team hate brisket, actually likes mine.
Plus we only get 18 hours to prep, cook, rest, cut, and turn in. I know the stall. Why I'm taking my pit next year
Cobblers are more than just peaches. You can have a cobbler in any one of your favorite fruits or berry varieties. I like the Blackberry Cobbler better than the peach cobbler.
I also had cherry cobbler too. Cobbler is an amazing dessert.
Blueberry cobbler and vanilla ice-cream OMG!!!
@@ironchops1814blackberry, raspberry, strawberry, cherry, apple are also among my favorite cobblers.
Once, like ten years ago, I had a strawberry pineapple cobbler and I’ve been thinking about it ever since. It was amazing.
The best cobblers I've ever had (so far) were a black cherry one with chocolate drizzle across the top as #1 and a pear one that definitely contained some bourbon in it somewhere as a close second. I saw them each just once on travels and have never seen those flavors in a cobbler since. They were killllller.
You both will know the answer to the "why cornbread?" as soon as you get to Texas and eat some. Warm cornbread with butter is beyond good, it's fantastic. You also have to try cornbread with chili.
Also try with greens
We at times would mix honey or sorghum with butter to put on our corn bread. On a cold winter day it would be a treat to have hot corn bread, pinto beans cooked with ham, turnip greens and some hot pickled peppers along with some sweet tea.
It helps that it's really super easy to make, too! :)
@@garryandjanepannell8594 ILOVE pintos with cornbread!!! And chili with cornbread. I just love cornbread!!!!
My family loves it when I add bacon, cheddar cheese and jalapenos......warm out of the oven with butter and/or honey.
As a Texan, it is a wonderful privilege getting to see people from another place in the world be interested in something we do well in our state! Thank you very much for checking this video out, and yes-
*Please, do come and get y’all some barbecue!*
Thank you, and someday we will 😁
And have not even mentioned the Tex-Mex.
Ditto, I live in SA SO Black's is our go to BBQ. We just take the leftovers home and enjoy it all the next day.
We eat cornbread so much because we usually have the beans and the cornbread is used to soak up all the juices.
The only problem with Texas BBQ is that it is so good, it's easy to get picky and you get loyal to one place. It's like being a college football fan, you can't just go anywhere for BBQ. Those folks may not know your name!
grilling and Barbeque are two ENTIRELY different cooking methods. one is done over hot coals. the other is sacred.
Are the sides necessary? For the life of me, I can’t believe you actually asked that question. Yes. Yes! YESSSSS!!!!!! They’re absolutely necessary!!
The beauty of America is you can take your leftovers home, and no one looks down on you. If you order correctly you can squeeze another meal out of it.😊😊
In fact culturally it's actually encouraged
I can never eat it all at a sit down restaurant. I always take about half of it home. I'm not one to just keep eating after full, to me it's not healthy. Probably why I'm 130 pounds even though I eat a lot of foods considered fattening in the US. I got burger king yesterday. Had three onion rings and two bites of my whooper left and stopped there. Was full so was not going to finish it.
I found out something interesting about the Great Depression from my grandma. Where my family is from in Eastern Kentucky, it is too hilly to grow wheat (also, farms are too small) but when my grandma was young, EVERYBODY grew corn. They grew it to feed the animals and to grind into corn meal for cornbread.
I asked her once whether her family suffered much during the Depression. They lived on a farm and her father worked as an agent for a company that supplied goods to general stores. He probably lost income during the time as he probably worked on commission, but she didn't know because parents didn't share that kind of thing with their kids in the 1930s. She did say, though, that she knew they didn't have it too hard because, "we always had biscuit for breakfast. Everybody had cornbread for supper, but you knew people were having hard times if they ate cornbread for breakfast". I thought about it for a little bit and realized that in an area where practically everyone lived on a farm, you could survive on what you could grow. But cash money could well be hard to come by if you couldn't sell crops for a good price or if you didn't have a supplementary job. Biscuits are made with flour. Nobody grows wheat in Eastern Kentucky, so to have biscuits, you had to have money to buy the flour. Most people grew corn and the miller could be paid with a portion of the corn meal, so even if you didn't have any money most people had corn meal. That's why, in a place where most people were poor even before the depression, the distinction between prosperity and hard times was whether you could afford to buy flour.
Interesting, thank you for the facts, love it 😊
My grandmother grew up on a farm during the depression. When I would ask about it she talked about how lucky they were. They took the same financial hit everyone else did, but they always had food on the table and shared as much as they could with their neighbors. House so cold there is ice forming on the inside walls? At least you had a hot meal before bed and could heat up large stones by the fire place to put under your covers.
The word barbecue in the US does not have the same meaning that it does in the UK. What the UK calls barbecue, we call grilled. Texas barbecue is not cooked over the flames. The heat comes from certain types of wood that are in a firebox connected to the side of the smoker. The wood (hickory, pecan, oak- to name a few) give the meat a unique flavor. We cook the meat at low heat for 12-18 hours. The spices combine with juice from the meat to form a crust, sealing in the juices and flavor. The meat is so tender that you don't need a knife and even a person with no teeth could eat it.
I agree 100%. That said, there are a lot of people here in the US, who do mean grilling when they say barbecue. I think mostly they just don't know the difference.
@@BlackSmokeDMax Those guys ain’t your pitmasters either, though, huh? Lmao
Amen to that!! Sweet cornbread is a no no. We eat cornbread with any bean and vegetable stew without cornbread is a no no. I love the yellow cornmeal but my mom uses white. You will find so much variety in food here on American, plus we will mix and match anything.
Yum yum 😋😋
@@BlackSmokeDMax Yes...and the one thing they all have in common is that they are not from the south.
Corn is native to the Americas so a lot of sides in BBQ are based upon local ingredients or low cost ingredients. Beans, dried pasta to make mac and cheese, cole slaw, and creamed corn and even chili are all served for different reasons using different ingredients and cuts of meat. Even the meats are more local to the areas, beef more in Texas and pork more in the Carolinas. The sausage is influenced from the German immigrants to Texas. The origins are from local things which are cheap or good and local and mastered over the years to be great. Brisket was a cheap cut as well. The sides are chosen based upon your tastes. Do you want an acid, sweetness, a bitter, a carb, vegetable, fruit, or some combination to augment or cut the flavors from protein rich meat? Its up to you. The sides were originally and sometimes are still done "family style" or one pot for each of the sides for the family or gathering to be served from...so you chose your plate at the cookout.
Nothing will beat Texas style BBQ and I've tried all 4 regions but Texas BBQ will always reign supreme. Something with the type of wood they use to cook the meat just makes it delicious.
…..and central Texas style is the king of them all!
Corn bread comes from the American Indians. It was an important food for many tribes. They had plenty of corn recipes, but corn bread was very practical because of quick prep times and being edible days after making without refrigeration. When Europeans arrived, it was shared with them by the American Indians and became important to early survival of colonists.
Actually this type of cornbread was made by enslaved Africans, it’s different than native corn breads.
Yes, almost everything the Native Americans made was from nixtamalizated corn (hominy). Tortillas, grits, and tamales all use masa (ground hominy). And whole hominy in soups. They invented popcorn which uses regular corn. 🌽🌽🌽 😀
@@marquis8787 not everything comes from africanas Negras
I grew up on beans and cornbread, and my mom NEVER put sugar in her cornbread. She made it in a cast iron skillet, which she put in the oven to bake it. You then either ate it like a biscuit with butter, or crumbled on your plate and ladled cooked pinto beans with ham hocks and onion over the top. Yummy!
@@user-fb8eq7yi4x we would also eat it with collard and turnip greens as well.
The sides are always needed, it cuts through the strong meat flavors and then you get to enjoy the next meat bite all over again.
The rare spices we use in Texas is Salt and Pepper. Thats all on the brisket and beef ribs.
Sides are important. It is the combination taste of the meat and the sides .. yummm
As one of your viewers who lives here in Austin Texas let me say that Terry Black's is one of a bunch of great BBQ places. The spices on brisket is SPG usually (Salt, Pepper, Garlic) or just (Salt and Pepper) is my guess so I'm pretty sure you've had it. The Post Oak smoke they use is what gives it a lot of the flavor. Cornbread is just amazing. Try it with butter or honey butter. If you come here to Austin we will take you to some great bbq places to try.
The corn goes back to the Native Americans. Corn (maize) is native to the Americas, and it was common throughout the lands for Natives to have a diet based on corn, beans, and squash, and they taught the European colonists to grow corn. Natives would probably have made corn tortillas, but the colonists used corn to make bread. The US still grows vast amounts of corn (mostly for animal feed and ethanol, but still plenty to eat). So corn has always been a staple, and Southerners have more commonly continued to eat cornbread.
Yes sides are necessary or you get meat sweats way too soon. We fix potato salad, baked beans and deviled eggs. We also fix mushrooms, sweet peppers and jalapenos stuffed with cream cheese then wrapped in bacon and wrap big onions in foil with butter, lemon and spices that we throw on the pit as well.
You can make cobbler with pretty much any kind of fruit.
Blackberry cobbler is one of my favorites.
we have a saying here in the US
BBQ is low and slow and Grilling is high and fast
BBQ is cooked at 200-250 F for 12+ hours
Grilling is cooked at 350+ F for 5-20 minutes
The important thing with barbecue is the smoke. In the US we buy bags of wood chips, usually hickory or mesquite, for the barbecue. While you're getting the coals ready, soak a handful of wood chips in a bowl of water. When the coals are ready, drain the water off the chips and drop them onto the coals.
They grabbed Peach Cobbler 😊 and Mac-N-Cheese, Cole Slaw, Baked Beans .. etc.
Apple Cobbler is another option (if not Peach).
If you try cornbread for the first time, PLEASE try it with honeybutter (just honey mixed into butter). I rarely eat cornbread without honeybutter or at least butter. Biscuits are great with it too
For me it depends on who makes it whether I add butter. Some of my relatives make it to where it’s not dry.
11:07 the side dishes/"sides" are ABSOLUTELY necessary. you can NOT have Q without them. otherwise you would get a case of the meat sweats way too early and couldn't eat more meat.
cornbread and/or corn muffins, chili, beans, baked beans, potato salad, roasted potato wedges, coleslaw, toast, macaroni salad, pickles/pickled veg, fried okra, pralines, churros, pies (pecan pie!), hot peppers (pickled and fresh)... the list goes on.
Meat sweats... some beautifully terrifying memories. Maybe some day they'll get to experience it.
8:45 You're envious, not jealous. Jealousy is fear of losing something (or someone) you have to someone else. Envy is wanting something (or someone) that someone else has.
Love cornbread! I served it as a side for chili, soup/stew, or had it all by itself warmed with butter and a drizzle of honey for breakfast.
When you have leftovers they bring you out a carryout container to take it home with you then can eat it later on or even share it with your pets.
They got the family order that feeds like 5 to 6 people. They got to feed the crew. The sides are great and a must. Baked beans and potato salad with a piece of cornbread or bread roll. Cold glass iced tea or cold bottle of beer. Then a side of dessert. Terry Blacks BBQ is the best in the great State of Texas!
@mimiv3088...As another Texan, I must comment that Terry Black's BBQ is one of many great BBQ places in Texas. I grew up in Central Texas, where Terry Black got his start. He has now branched out and has several locations. My personal favorite is Kreutz Market in Taylor, TX. The current Texas Monthly Magazine top rated BBQ restaurant is Goldee's in Ft. Worth.
It helps u sop up the juices left on the plate after eating the meats
3:33 i once had a doctor tell me that if i kept eating spicy food it was going to kill me.
i replied, _"Doc, if I ever quit eating spicy food then I would _*_WANT_*_ to die."_
🤣🤣
Thanks for another reaction video! The only thing I hate about those guys is the fact that they can eat anything and not gain an ounce! That BBQ made me want some so bad!!
Right!!? Im so jealous! I gained weight just by watching 🤣
They may intermittently fast. I have done it my entire life (not by choice, but rather my natural eating habits) I eat a small meal for the first time each day in the late afternoon, then have a big dinner each day. I never eat breakfast and don't feel hungry until about 2pm.
It can be very healthy way to eat and controls your weight. I know it wouldn't be easy for most not eating until 1-4pm in the afternoon, but your body will adjust with time.
10:14 carol... recky... this is why we often say that a person is _"ears-deep"_ in their dinner.
The cornbread isn't common for bbq unless you have red beans (pinto beans). Most Texans eat regular cornbread not the sweetened kind.
False
Sweetened cornbread is cake. I grew up eating cornbread with no sugar.
My favorite is jalapeño cornbread with shredded cheddar cheese and creamed corn baked in.
Regular cornbread is just as good with a pot of beans.
@@Mona.555 Agreed, my Mom makes real cornbread too! That's Mexican cornbread, which is my favorite!😋
@@timothyreel716 I like plain cornbread too but it’s still without sugar.
I grew up eating fried fish and other seafood like shrimp and oysters. Those we’re fried in cornmeal also.
Oh man I wish I had some right now.
BBQ is where "Texas toast" comes in.
I live in Texas (Houston area), and I have eaten Terry Black's BBQ. It is amazing! Cornbread is eaten at BBQs to help counteract all the Fatty Richness of the meat. Typical sides at BBQ places are Mac & Cheese, Cole Slaw, Cornbread, and typically Beans. Some places do Kidney Beans, but Pinto Beans tend to be what are used in a lot of places here in Texas.
Also, Grilling, and BBQ are NOT the same thing! BBQ is slow smoked, and not on direct heat. The cookers you saw there have a big box at the end that has the fire, and the Smoke Stack is on the other end, so All of that smoke travels through the whole cooker penetrating the meat, and adding lots of great flavor. Grilling is using Direct Heat under the meat, and cooking it fast. A BBQ cooker takes HOURS to slowly smoke the meat with low heat. Brisket is usually 12-16 hours. Pork Ribs will be from 2-6 hours (depends on the thickness). Chicken is 2-4 hours. I smoked a Turkey for Christmas one year, and I had it on the Smoker for 6.5 hours which it ended up perfect!
Grilling vs actual BBQ is a completely different process, great reaction
Yes, the sides are important. They introduce a change to your palette, when you go back to the meat you get the same experience as the first bite.
Yes the sides are necessary, and also amazing! Potato salad, baked or bbq beans, mac n cheese, cole slaw, corn bread, mashed potatoes, corn on the cob or corn casserole......all classic sides to have with BBQ/Smoked meat! Once you have tried it you will understand! Also, this meat is all smoked, not just grilled. It's in the smoker for 12 hours on low heat, so low and slow. That's the key to tender, juicy meat.
Thanks for the giggles. If I'm having a shit day and have a few minutes I look for you two. Never fail to brighten my day.❤
Aaw, hope you feel better soon ♥️
Carol you and Recky need to get a sponsor so you can come to the United States and try all the crazy foods! Jolly are lots of fun! Watch them having high tea with clotted creams and scones at Josh’s mom‘s house… Also watch them making cotton candy out of all kinds of candies! I love your BBQ reaction!!
Thank you 😁
No, here in Texas we don't do "light" sides. And, yes, you WANT sides. Corn on the cob, potato salad, slaw, baked beans. We even like "loaded" baked potatoes with butter, sour cream, chives, and chopped brisket. Please visit and taste for yourself. We would love to sit you down for a bbq meal topped off with peach cobbler with a scoop of Blue Bell vanilla ice cream. Yummmm 😛
Recky: we just eat beef… and chicken… and parakeet
Carol: 👀
🤣🤣
@@reckyNcarol don't knock it, till you've tried it....👀
Corn bread is a thing because when this country started there wasnt alot to eat in the way of wheat etc.they got the corn from the Natives and started making things from that. Also you have to go to the areas where they actually do good barbeque because not all barbecue places are equal. I was just in Texas a month ago and didnt find any that equalled this, ours was very average and maybe on the dry side so just because your in Texas dont automatically think your going to get what they got at this restaurant.
There are in fact plenty of average and disappointing bbq places as well as good ones. And places that might be good or bad any given day. Not every place is a Blacks or Kreuz or Salt Lick or Hard 8.
I live in Austin, so I've been to all the best BBQ places. Your questions about the side, just depends on the place. They all have different sides, and some sides are better than others. But you should at least get the potato salad or beans. Some carbs will help with the meat overload. I think you have a little bit of a misconception about the spices that go into Texas BBQ. In a lot of places it's just salt and pepper. Some places may use lawry's seasoned salt, or yellow mustard as a binder. But really it's about the cooking process more than the spices.
When you cook over fire, its called “grilling”. Thats what you do with hamburgers and hotdogs. But BBQ means slow cooking with fire. People often get them confused.
Here is my recipe for a barbeque/smoker rub you can use on chicken and pork that isn't too spicy. And honestly, if you cant grill or smoke, you can still use this seasoning on your meat and bake it in the oven. Mix this up and store in a glass jar.....
1/4 cup packed dark brown sugar
1 tablespoon coarse Himalayan pink sea salt
2 teaspoons EACH
Smoked Paprika
Garlic powder
Onion powder
Coarse ground black
pepper
1 teaspoon mustard powder
1/4 - 1/2 teaspoon chipotle powder
A cobbler is a free form pie but instead of a bottom crust it has strips of doughy dumplings inside with a lattice type crust on top that is sprinkled with sugar and at times with cinnamon also. One of my favorites my mom made is black and blue berry together.
And with vanilla ice cream. Yum.
I love peach and apple cobbler.
That Jiffy cornbread mix y'all got is really good. Best to make them in a muffin pan. The best cornbread though is made in a cast iron skillet. A lot of places in the South will have small squares of cornbread that are even in size but I love my dad's cornbread in the cast iron skillet served with some butter. My mother-in-law will sometimes add jalapenos to her cornbread mix to give it a kick.
Yum 😋
@@reckyNcarol ...I think he was being nice, and I think recky can tell you that jiffy bread is not kosher! Jiffy has a lot of flour in their mixture, too much really!
3:09 Traditionally, Texas BBQ only uses Salt & Pepper as the spices in the rub on a brisket. You can use other spices in the rub depending on personal taste but then it’s not true Texas BBQ.
If y’all really want to eat some good BBQ (for FREE), y’all need to come to Texas during festival season and hit up a bunch of the BBQ cookoff competitions! You can sign up to be judges for categories like brisket, sausage, ribs, chicken, gumbo, Bloody Marys, and shrimp. We have a cookoff in my hometown every year where there’s 150 teams that compete. If they win, it helps them get to go to the Houston Livestock Show & Rodeo BBQ Cookoff, which is the biggest one you can do (and is a HUUGE party)!
Carol & Recky at a Las Vegas Buffet or
Weekend Brunch would be a Fun Event.
-
BTW, the Pork Rib is like a Meat Popsicle.
==
I like the Sides. Shown in video:
Cole Slaw, Mac-n-Cheese, Mexican Rice, Baked Beans, maybe a Creamed Corn.
Having Corn on Cob (in season) is outstanding.
Food coma incoming 🤣
😂😅Recky and his dietary opinions! Who cares! I'm eating it!
You just need to get to the US to eat!!
🤣
Cornbread is so important to BBQ because its cheap, easy to make and delicious. Its basically corn meal, flour, salt, sugar, and baking powder - plus whatever you want to add to it - green onion, cream corn, brunoised jalapeños, maple syrup/honey - whatever. It was easy to make, quick to bake and filling. So it became a staple of southern cuisine and eventually BBQ cuisine which largely grew out of southern cuisine. Cornbread is a uniquely American food and I encourage you to try it.
It probably goes good with lutefisk as well lol.
Bread (corn or otherwise) helps with the grease. There are many different types of cobbler Peach is just a southern fruit. I once made Apple cobbler and it was heavenly. There are as many different recipes as there are pies. Some use pastry like a pie crust others use sweet bread. Cherry, blueberry, apple, or any fruit you want to use can be in it. Some have more than one.
Buttered cornbread is just really, really good. It's pretty easy to get cornbread muffins right. I like mine a little browner than golden brown. Cornbread also pairs well with a wide variety of foods. In the US it's a classic with chili, BBQ, fried chicken, catfish, gumbo, and soul food. It's a picnic and potluck staple in many places.
The Texans do fantastic BBQ❤
The smoker has a pan of water in it (in a tray under the grill) to regulate temperature and prevent it from drying out. The actual temperature inside an offset smoker is around 110 to 120 Celsius, so it's truly "slow food." It cooks for 12 hours but It's not going to burn.
These guys ordered the whole menu - enough food for ten people at least! I guess they wanted to try everything and don't mind taking some leftovers home.
My grandparents would crumble up leftover cornbread in a bowl then pour warm milk over it for breakfast. You don't let good cornbread go to waste. You even scrape and pour the crumbs from the pan over your plate.
My grandparents loved leftover cornbread in milk also. Something I had long ago, but I remember loving it
I am usually very vegan when I BBQ, I almost exclusively cook animals that only eat vegatation and you are what you eat so!!!😂 Corn bread is common in america because in some areas corn is much more common than wheat, and you used what was available back in the day. Peace.
Thank you guys I love watching Jolly. You guys need to get some bibs. Lol! That's ok I was drooling too.
I love their videos too! Their Texas Rodeo was so fun.
Thank you 🤣😅
The sweetness of the cornbread balances the savory of the BBQ and resets the pallet for the next flavor.
The sides are important. From someone born and raised in Texas. 1 green, 1 bread, 1 refreshing something whether it's cole slaw or whatever, and 1 carb(potatoes, mac n cheese, etc.) that's you're full meal.
YAY🎶 I'm so happy you guys enjoy the whole show🎶
someone send them some shrink wrapped Texas barbque in dry ice
"That's not fair" is my favorite comment ever on this channel.
Amazingly, Central Texas BBQ brisket is traditionally seasoned with only salt and pepper, in equal amounts. The oak wood smoke is what gives it the amazing flavor. It’s truly mind-boggling how much flavor is attained by wood smoke over a long period of time.
Some people slow cook on a lower temp for over 24 hours
Recky and Carol,
need to check out another style of BBQ from Lexington,North Carolina. cornbread must always be cooked in a seasoned cast iron skillet, you won't regret eating cornbread. cornbread is mostly a Southern US meal.
Will check it out! We don have an cast iron skillet tho 😅
I bet if you slow cooked reindeer in a smoker for 16 hours, it would be the best reindeer ever
I'm a Texan, born and raised here in the San Antonio area. A "typical" BBQ feast around here usually includes brisket, beef ribs, potato salad, cole slaw, and pinto beans. Sometimes, we smoke chickens, but rarely pork (Pork is considered a fare of Southern BBQ). Texas is beef country! You will see the brisket either sliced or chopped (To make a chopped BBQ sandwich). The potato salad is usually a "Mustard Potato Salad," as opposed to a "Homestyle Potato Salad" which is made with either mayonnaise, or Miracle Whip Salad Dressing (Sometimes we add both). The pinto beans usually include fatback or bacon, along with Cumin (aka. Ground Comino), ground Black Pepper, Chili Powder, and other spices. Some BBQ joints reserve, and chop, some of the more blackened pieces of brisket, to help season their pinto beans. That way, you also get some of the smokey flavor in the beans. If you would like to mail order some genuine Texas spices for barbecuing, San Antonio has our own seasoning manufacturer that has been around since forever. They are called Bolner's "Fiesta Brand" Seasonings. I personally vouch for their Brisket Rub, Rib Rub, Fajita Seasoning, and Pinto Bean Seasoning. www.fiestaspices.com/ I don't get anything by recommending them, I'm just loyal to the brand. I tried coming up with my own spices and seasonings for years, but then decided that, with Bolner's "Fiesta Brand" being local, there was no reason to try and reinvent the wheel. BTW, you can spell it BBQ, Bar-B-Q, or Barbecue ..... All three are correct. Jolly is correct in saying "It would almost be criminal to put a sauce on that." Great Texas BBQ doesn't need sauce! If you see a BBQ joint, with sauce on the table, RUN! Sauce's only use is to cover up bad BBQ.
They give it their best.
Recky you are a whole mood😂😂 I’m with you; I’m eating it anyway lol
🤣
Meat is rich, so you get beef ribs, brisket, pork ribs, pulled pork. You usually get coleslaw and bbq baked beans...and potatoes salad. Desert, pecan pie, peach cobbler or banana pudding.
Most common BBQ sides (at least in Texas) are mac n cheese, greens, green beans, charro beans, pork n beans, coleslaw, pickles.
Cornbread is just a common food in the South. The enslaved Africans and European colonists learned to make it from the Native Americans and then added their own spins, like the Europeans adding pig fat to it.
Doing God's work, lol. That's a great video and a great reaction...thanks!
Thank you 😁
You two are the most wholesome couple ever! I'm surprised or embassy in Sweden hasn't picked up on your channel yet in reached out. Being pro American and all. I'm gonna write her and find out why.
Haha thank you 😁
Cornbread and barbecue sauce pair well together. Cornbread done right is sweet, savory, moist and absolutely delicious. The flavor is unlike anything else...
Really enjoyed your reaction!!! Living in Austin we are fortunate to have Terry Black's BBQ and another 15-20 BBQ restaurants here that are equally phenomenal!! The beef ribs are amazing with so much flavor, and the meat is so tender. The brisket is also amazing. The cornbread is a food that is passed down over time from the Native Americans and Mexican heritage here in Texas. Some restaurants here bring you skillets of cornbread with butter to add to it. Again enjoyed your reaction!!!!
I looked up Terry Black's menu to see what this cost when Jolly released this. The price has come down some since then but those ribs were in the 42 to $45.00 range per rib. A tray with 3 meats and a few sides was $180.00. A family sized tray with meats and sides (excluding the ribs) was 280.00. This is probably a 300 to 500.00 meal. I'm sure they got enough to feed the other guys. The sides are sold by volume so you can easily spend a fortune on sides if you aren't careful. About southern cornbread. It isn't sweet. That's a hill most southerners will die on. It goes well with beans and chili. Bbq always has beans served with it. I assume that's why you serve cornbread with it on occasion. Honestly, most bbq joints usually serve just plain white bread.
Jeez, thats a lot of money, but also a lot of food 😁
When I watch Jolly's video I was honestly shocked by their prices. Food looks good but DANG as much as I like BBQ...not sure I'd like to spend that much money on "a meal".
There is a roadside cafe in Dickens, Texas that consistently gets named to the top 10 list in Texas Highways: The Ponderosa. It serves barbecue at prices that won't shock your wallet. It doesn't serve ribs, but its brisket is fabulous!
Died a hipster death. RIP. Brisket used to be so cheap, now too popular.
Come to the U.S get some REAL authentic BBQ and you'll understand😊😊👍👍
That would be great! 😍
It is melt in your mouth good, rivaling best steak. The sides are usually potato salad, baked beans, texas toast style bread, mac and cheese. A large coke is in order to help you digest😂
The entire South loves corn bread with their barbecue. It just goes well together.
Good drop. Enjoyed. BTW, spices, smoke, cut of meat are all very important to the end flavor. But widely over looked is the type of wood used. In Texas BBQ, most use Post Oak, a few use Mesquite. Every wood species imparts a different flavor. I think Terry Black uses Post Oak. Hickory is popular in North Texas. Mesquite in the south central valley. White and Red Oak are also widely used. FYI, a pound of sliced brisket at Terry Blacks is about $32.00. That tray of meat and sides that the Jolly boys enjoyed was likely $300.00 worth of food. It ain't cheap. The recent trend in artisenal bbq has jacked prices up. Used to be inexpensive and a common lunch plate (brisket sandwich with two sides for $7) no longer.
Oh jeez 😅
Better to limit yourself to the beef ribs (the Rolls-Royce of BBQ!) and the mac and cheese and cornbread for sides. The "best of" deal!
No Slap yo Mamma is out of Ville Platte Louisuana.
I truly believe, Texas BBQ is something I don’t think you’ll ever forget. Yes it’s terry black.
Corn Bread is very common in all of the Southern USA. Its mostly a savory bread made with butter milk, egg and cornmeal mix. In the Northern States, sugar is added to make it more cake like.
Rules of buffets are your never going to see these people again so go ahead and make a gluttoness embarrassment out of yourself, works for me
3:30 begins a string of the most American statements I've heard in a while. It's bringin' a tear to my eye.
Brisket is a really really tough piece of meat, but when it is smoked for hours at a low temperature, it is so soft, tender and moist that it nearly falls apart just picking it up.
You must be on a seafood diet you see food and you eat it
Tell us your old without telling us your old!!! Lmao I haven't heard anyone use that since elementary!!! 🤣
Side dishes are MANDATORY. You need the variety of flavors and textures to highlight the meat! Side dishes you need with your barbecue: mac & cheese, green beans cooked with bacon or a hamhock (leg bone from a pig), corn on the cob drenched in butter, redskin potatoes drowning in butter, spicy baked beans for heat, cornbread or biscuits (not that plain old sliced white bread they serve in Texas!), a cup of burgoo a.k.a. Brunswick stew (a stew made with a mix of brisket, pulled pork, and smoked chicken with tomatoes and vegetables), and fried green tomatoes with a spicy remoulade sauce for dipping.
For dessert, the only answer is a warm cobbler, either peach, blackberry, or cherry with a big scoop of vanilla ice cream. To drink? Beer! Or if not beer, then sweet iced tea or lemonade. This is the key to American barbecue!
You apparently didn't watch the video. The white bread was just an option, along with corn bread and homemade rolls. Some people like the plain white bread because it doesn't have a flavor and helps clean the palate.
@@stischer47 I love plain white bread with my ribs. Just makes a great flavor combo, but I love bread😂
That's okay, Recky 😄 You can look up the recipe for apple cobbler or blueberry cobbler.
😁
Carol is so sweet and Recky is too hilarious! He said I dont care about lactose intolerance i am eating my ice cream lmaooooo
Why is is cornbread a part of the meal?? Because it is delicious. And it should not be sweet. I call sweet cornbread yankee cornbread
Absolutely! No sugar in my cornbread!
Hey! My Dad was a Yank and he made savory cornbread with bacon crumbles!
@@catherinelw9365 was he a “yank”. Or a “yankee”. Two different things.
Two main reasons that we eat cornbread with meals like this is because the bread is very dense (to soak up the juice and sauces) and cornbread is sweeter; It can best be paired with the salty flavors of the BBQ. Take a bite of pork ribs, a bite of baked beans and a little piece of cornbread all in one mouthful. Yummy!!!!!!!!!!!!!!!!!
Yum! 😋
American Barbeque involves smoking meat at low temperature (250-325 degrees) for 6-14 hours. The combination of temperature and time breaks down connective tissue within the meat and renders fat. It's why there's a magical level of moisture and tenderness in a smoked brisket, when it's typically one of the toughest cuts of beef. All of traditional BBQ, meats and side dishes like corn bread, are based in inexpensive, accessible recipes for food developed to make what you could afford delicious.
Grew up in Texas, Dad and I built 8 foot pits, he was a pipe Fitter and would weld them on trailers for people and would smoke our briskets 12-16 hours every time.
Ms Carol, a nice way to add moist to the Jiffy cornbread is to follow the box instructions and add 1/2 cup of sour cream or if you do not have the sour cream you can use 1/2 cup of mayonnaise per box. It will not be a dry cornbread. You can still add a dab of butter at the time of serving it. Another tip is if you would like to add a tablespoon of corn to the mix, mm mm mm is such a cool surprise to find corn in the cornbread. Anyway enjoy it.
Yum, thank you for the tip 😋😁
Texas bbq is good, but Carolina bbq is better! And cornbread should be without sugar. Traditionally, it was the bread eaten every day except Sunday. Cornmeal is easier to keep and less expensive than wheat flour. And you can use strawberries (or other berries) or even sweet potatoes in a cobbler.
Bite your tongue! That's blasphemy!
@@horseshoe2blah201 LOL; not in South Carolina.
Our sides are deviled eggs, Macaroni, Mexican rice, potato salad, Cole slaw and anything else that shows up on the table. Cobbler is also made with cherries, blueberries, blackberries and lemon seen even chocolate cobblers.
Time for u two to get to Texas to this restaurant and try this Texas BBQ for yourselves, it's a must do for you guys
A dream come True! 😁
@@reckyNcarol it's not that hard as long as u can afford it
@@mikeciboroski3849 that is the hard part, but someday 😁
@@reckyNcarol I can understand but we'll worth it