From NC myself. Vinegar is not specific to SC. Mustard BBQ sauce is specific to SC: NC is unique in which it has a western NC style and eastern. The eastern NC style is purely vinegar based, while the west has tomato in the vinegar. Personally, I think the vinegar only sauce is the best sauce for pulled pork. I missed it so much after moving out of state, that I bought a smoker. People who try my BBQ also seem to agree vinegar sauce is great with pulled pork (that I have a particular dry rub and mixture of hickory and apple wood).
From NC - When the waitress asks me whether I want it cooked eastern or western, I order eastern and then add some of the western that's in a bottle on the table. Sweet and sour.
This is not correct. South Carolina is split just like North Carolina into 3 distinct bands. Vinegar based along the coast, mustard in the Midlands and ketchup in the upstate. Charleston is an anomaly. You can't get "real" vinegar based anywhere here and have to go to other countries to find it. Even the most popular "bbq" places use a Texas style sauce on pulled pork to appease the tourists. If that hog isn't soaking in vinegar, it's not real bbq.
Growing up in Berkeley County (next to Charleston), my daddy would make a red vinegar (sweet and tart) sauce and cook a whole hog over coals pulled from a fire barrel. Later, in Moncks Corner, the Brown family opened a barbecue joint in an old gas station. They used only vinegar, we called it Kingstree/ Hemingway style (Rodney Scott). It was wonderful. Tangy pork chased with cooked down sweet potatoes… They’ve since closed, but they will always be my favorite.
Funny that you say brisket is the main reason people love barbecue in America; just an FYI, but most regional American barbecue styles don't prepare brisket at all - pork is the BBQ king. Now that BBQ has become a national pheonomon, all the new 'hip' BBQ shops will have their iteration, but brisket is pretty traditionally a Texas staple (where beef is more prevalent than other regions, traditionally).
One correction: brisket is a recent thing in places like the Carolinas. You couldn't find much brisket outside Texas and Oklahoma 20 years ago. It was all pork.
The rub also makes a difference. Those ribs look great. It doesn't fall off the bone. Put it pulls clean. That brisket bark looks great. Brisket is a cut that is adored around the US. In NYC, they use it for corned beef and pastrami.
I'm from The Upstate of SC, and here we enjoy molasses-based and mustard-based BBQ more than vinegar. (Vinegar-based BBQ is found more in the low part of the state near Charleston and the sandhills.) I've had vinegar-based BBQ at family reunions east of Sumter, and it definitely took me a while to acquire a taste for it as a kid.
If you’re in Charleston, do yourself a favor and try Rodney Scott barbecue. You mentioned the meat is similar around the country and generally you’re right. But the way Rodney Scott cooks the whole hog ends up being a little different and SO damn tasty!
I am from slightly inland South Carolina and our BBQ is totally different. Pulled pork and hash over rice are the main staples. The sauce here locally is also different and a bit sweeter. I never even heard of brisket until I was grown.
I'm from Charleston and I grew up in West Ashley, Bessinger"s is alright. But for just some good down south soul food. Go to Hannibal"s Kitchen on Blake St.😋😋😋
There are three distinct styles in the Carolinas. In the Lexington, NC area they cook pork shoulders and chop the meat. The sauce is vinegar and ketchup based. The slaw is red slaw (ketchup and vinegar). Chopped meat and slaw is often eaten on a sandwich.
If you like vinegary sauce if you are ever in Macon, GA you have to try the barbeque at Finchers! The original place on Houston Ave is a dumpy run down looking place but the pulled pork is great and you have to try the brunswick stew....its awesome. When I was a kid back in the 50's the place was always so crowded you would drive around the parking lot waiting for a spot to open up so you could order. Awesome food and the vinegary base sauce will be right up your alley
I played Football with one of the Bessinger Boys. We would go there for team meals sometimes. My business is about 3 blocks from Bessingers. The sauce you like is HONEY MUSTARD, not Vinegar. Eastern North Carolina has VINEGAR sauce, it's very different. Shaun, I hope you enjoyed my Hometown. I certainly enjoyed watching you see it for the first time. Good luck and y'all travel safe and come back and visit again real soon. Rick Charleston SC
Want to head to around Johnsonville and Hemingway SC looking for Kenny's BBQ and Scott's BBQ they by far are the best and Kenny's use to drive to D.C. to cater the yearly congressional pig picking and I've waited in like for over an hr to get some Scott's BBQ many times can't go wrong with either
Thanks for breaking down the taste of the BBQ sauce. I was in North Carolina recently but didn't get a chance to try their BBQ. Going to have to put Bessinger's on my to eat list for the next time I'm on the east coast. Safe travels and looking forward to the Halloween videos.
I live in SC but the best ribs I ever had were in Memphis! Best pulled pork South Carolina, best brisket Texas best all around Kansas City, with an honorable mention for North Carolina! I have lived in all these places, and it was all good. I have not had Alabama white sauce though I hope to try it soon!
This shows how BBQ styles in the US have started to merge. A couple of decades ago, you would never see beef in a Virginia/Carolina BBQ place and, growing up in Texas, I saw lots of beef but don't remember seeing pulled pork until a while ago. I must say putting vinegar sauce on brisket is a crime against humanity. Don't ever do that again, Shaun. 🤣
I used to work there, there are three sauces; the regular which is just a normal mustard base, spicy which is just the mustard one with hot sauce in it, and the ketchup or more tomato’y one
Having grown up in Charleston South Carolina I'm partial to mustard-based Sauce. Living in West ashley, I used to eat at Bessinger's all the time but I'd be lying if I didn't say I also love vinegar-based sauce. Anyone who has ever had Rodney Scott's BBQ would agree. 🙂
I live in Charleston. Lewis BBQ has the best brisket I've had. I've never been to TX to compare, but it's fun just going there and seeing people try the brisket for the first time, always a wow reaction.
I've been told Ridgeville has a great bbq spot that's only open 2-3 days out of the week. A military buddy mentioned it. We're always looking for good eats when we're stationed in a new location. He said it was amazing but I can't vouch for it since I haven't tried it.
Bessinger's Piggy Park. I have eaten at Bessinger's many, many times. My favorite sauce is the vinegar. Some call it Piedmont sauce. Absolutely fantastic!
Need to come to Atmore,Alabama where the Poarch Creek Indian Reservation is, we have a tribal member that owns Sneaky Creek BBQ, food truck and catering, brisket doesn’t even need a knife or any kind. We also have a fish place, David’s Catfish, their coleslaw is very good.
You've really been spending a lot of time in South Carolina, Shaun. It's full of charm to be sure, but I think it's time to move on now. So many more states and sites to see!
I used to go to Myrtle Beach all the time and I still like it there but most of South Carolina has no charm it's actually nothing but poverty and slums
He's been all over. He did a series on the west coast, one in Texas, one in Chicago where he hooked up with Lawrence of Lost in the Pond, and I've seen one in New York.
There is a History that Bessinger's is part of in South Carolina. It started with Big Joe who had several sons that created Bessinger's, Melvins, Roberts, and Maurices. all of them Have Mustard sauce barbeque but each one is distinctly different. If you like history of food places this would be a story I would recommend looking up and researching. And if you have a chance try to see if you can find the time to hit each of these places while in South Carolina. it will take a few days.. but its well worth it.
It's about the sauce if it's pork barbecue. If it's beef, especially here in Texas, it's more about the spice rub and the kind of wood you use to smoke the meat.
I had Asian Sticky Brisket burnt ends for lunch yesterday, it was the daily special at the local BBQ place, along with Cajun Potato salad, and Brisket dirty rice. It was very good.
You should eat at all 4 mecca's of American BBQ. You've had Texas BBQ and in this video you had the little brother of mecca number 2, North Carolina. I know you've visited North Carolina with your series on Scottish culture in the mountains here, but I'm not sure if you had BBQ here. We're known for 2 types of BBQ, eastern, (whole hog, vinegar peppery sauce), and western (pork shoulder, ketchup and sugar sweet sauce). The last 2 mecca's of American BBQ is Memphis and Kansas City, both famous for their different style BBQ ribs.
Did you get a "Wet-Nap" afterward? I live in the south US, and have BBQ regularly, but it's been a while since I've had some in the restaurant rather than getting it "to go." But it was pretty common for BBQ joints to have lemon-scented wet napkins in a little pouch. Helps get all the goodness out from under your finger nails. BTW, eastern NC (not mountains) is also known for its vinegar based BBQ. They also "chop" their pork rather than "pull" it.
I like SC vinegar based BBQ. That in North Carolina too. Memphis style is the only sweet I care for because they don't over do it. But my favorite is Texas.
You and your sweet wife come on back to Texas! You have tried a few of my favs like Luling but next time in Texas stop by Belton, Texas for some Miller’s BBQ! Best of everything! They have several types of Sauce too! You will have to top it off with a nice slice of Pie! While you are here I will introduce you to my Dad who can tell you all about our history. We are part of Stephen F Austin’s first 300 families to settle here and he can talk your ear off for sure!!
I tried and tried but never could warm up to vinegar bbq sauce. I have to say that the food looks amazing though! Edit: Shaun, I'd never tried brisket in my life until I was about 22. I ate so much - including fried turkey that I was miserable. It's kind of embarrassing in hindsight. It was a Thanksgiving dinner with Texas in-laws.
At about 5:20, you said something about "...brisket is the main reason why people love BBQ in general in America..." I disagree with that. Briskit is most closely associated with Texas BBQ, but there are many different styles of BBQ - the type and cut of meat, how it's cooked, what kind of sauce or rub is used, how it's served, what sides are normally served with it, etc. Texas BBQ is good, but other styles of BBQ are equally good, just different.
The only thing I would want in there was the brisket but I would want it with a mushroom gravy sauce. But it looks like you had a nice experience! 👍🏻❤🇺🇸🙏🏻
Shaun, You've just scratched the surface of styles of BBQ. The Carolinas alone have 3 types. Then there's Alabama White Sauce BBQ, Memphis Dry Rub, Kansas City Style and latest a half dozen more different types. After that you have to add Hawiian, Cajun and what they serve in some places in Nashville which as a result of it's location in the middle of the South is a combination of several types.
If you season any smoked/grilled meat properly, the seasoning with the meat fat drippings is more than enough. If you put sauce on it before you have tasted it, you have changed the flavor profile before you ever will know what it originally was meant to taste like.
Ain't no self respecting southerner would ever put sugar in their cornbread. Cornbread with sugar is Yankee cornbread and deserves to have frosting on top, it's just darned nasty.
The thing I missed most when I lived up north was Carolina BBQ. You can’t get good bar-b-que in Indiana. Theirs is too sugary. Same with cornbread, it shouldn’t be sweet. It should be moist and ready to be drowned in butter.
I’m from North Carolina I love North Carolina barbecue and I love South Carolina barbecue started in north in South Carolina so you have to thank us for barbecue.
The best way to have bbq sauce is to baste it on the meat while it cooks. The only way i ever have cold bbq sauce is for something like a chicken nugget, and then I only have it that way if the nuggets are crappy. That’s why you never dip Chik Fil A nuggets in any sauce, they don’t need it. And please SLICE AND BUTTER YOUR CORNBREAD! Don’t eat it dry/plain.
Thanks for watching - check out my new free behind-the-scenes weekly video series here: www.patreon.com/posts/new-exclusive-28-91830557
Next time you're in the low country of SC, you need to hit up Sweatmans Barbe que. The very best I've ever had. Their hash is the best...bar none!!!
From north crackalacka I'm 60 we had befor south carolina lol
Ribs and the pulled pork is where it's at. I like a good brisket but the ribs and pulled pork is where it's at for me.
Yeah I’m 100% agreed nowadays. Used to be beef for me until I tried a Southern rib
From NC myself. Vinegar is not specific to SC. Mustard BBQ sauce is specific to SC: NC is unique in which it has a western NC style and eastern. The eastern NC style is purely vinegar based, while the west has tomato in the vinegar. Personally, I think the vinegar only sauce is the best sauce for pulled pork. I missed it so much after moving out of state, that I bought a smoker. People who try my BBQ also seem to agree vinegar sauce is great with pulled pork (that I have a particular dry rub and mixture of hickory and apple wood).
Yes. From N. C. Too
Alabama is mayo-based
@@1113-f7o And it’s terrible. I went to Bob Gibson’s to try it. Blech.
From NC - When the waitress asks me whether I want it cooked eastern or western, I order eastern and then add some of the western that's in a bottle on the table. Sweet and sour.
This is not correct. South Carolina is split just like North Carolina into 3 distinct bands. Vinegar based along the coast, mustard in the Midlands and ketchup in the upstate. Charleston is an anomaly. You can't get "real" vinegar based anywhere here and have to go to other countries to find it. Even the most popular "bbq" places use a Texas style sauce on pulled pork to appease the tourists. If that hog isn't soaking in vinegar, it's not real bbq.
Thank you for reviewing my restaurant. Have great journeys and be safe.
The mustard based Carolina BBQ sauce is my favorite, but it varies so much from different restaurants you never really know what you're going to get.
Growing up in Berkeley County (next to Charleston), my daddy would make a red vinegar (sweet and tart) sauce and cook a whole hog over coals pulled from a fire barrel. Later, in Moncks Corner, the Brown family opened a barbecue joint in an old gas station. They used only vinegar, we called it Kingstree/ Hemingway style (Rodney Scott). It was wonderful. Tangy pork chased with cooked down sweet potatoes…
They’ve since closed, but they will always be my favorite.
Preach brother, loud and clear so the back pews can hear you!
My uncle is Mike brown, I lived in Kingstree as a kid...love vinegar base
Funny that you say brisket is the main reason people love barbecue in America; just an FYI, but most regional American barbecue styles don't prepare brisket at all - pork is the BBQ king. Now that BBQ has become a national pheonomon, all the new 'hip' BBQ shops will have their iteration, but brisket is pretty traditionally a Texas staple (where beef is more prevalent than other regions, traditionally).
Its fun seeing you develop preferences. BBQ is one of those things that once you get to know it, you have *opinions*
One correction: brisket is a recent thing in places like the Carolinas. You couldn't find much brisket outside Texas and Oklahoma 20 years ago. It was all pork.
The rub also makes a difference. Those ribs look great. It doesn't fall off the bone. Put it pulls clean. That brisket bark looks great. Brisket is a cut that is adored around the US. In NYC, they use it for corned beef and pastrami.
I'm from The Upstate of SC, and here we enjoy molasses-based and mustard-based BBQ more than vinegar. (Vinegar-based BBQ is found more in the low part of the state near Charleston and the sandhills.) I've had vinegar-based BBQ at family reunions east of Sumter, and it definitely took me a while to acquire a taste for it as a kid.
If you’re in Charleston, do yourself a favor and try Rodney Scott barbecue. You mentioned the meat is similar around the country and generally you’re right. But the way Rodney Scott cooks the whole hog ends up being a little different and SO damn tasty!
I am from slightly inland South Carolina and our BBQ is totally different. Pulled pork and hash over rice are the main staples. The sauce here locally is also different and a bit sweeter. I never even heard of brisket until I was grown.
From Oklahoma and I had never heard of pulled pork until I was an adult....We always ate brisket
When in South Carolina you have to try Scott's BBQ!! Some of the best BBQ in the world!!
He was 3 miles from Scotts :(
I'm from Charleston and I grew up in West Ashley, Bessinger"s is alright. But for just some good down south soul food. Go to Hannibal"s Kitchen on Blake St.😋😋😋
FYI , while the first sauce you tried does have vinegar in it, that is not vinegar sauce. That was the "Carolina Gold" original mustard based sauce.
Can't go wrong with American BBQ no matter where you are in the country!
There are three distinct styles in the Carolinas. In the Lexington, NC area they cook pork shoulders and chop the meat. The sauce is vinegar and ketchup based. The slaw is red slaw (ketchup and vinegar). Chopped meat and slaw is often eaten on a sandwich.
Yep im a native Lexingtonian
You mean whole hog.
@@Amocoru Lexington smokes shoulders. They do whole hog in Eastern NC.
The red slaw is what makes it. I live in Charlotte now (from Greensboro) and it's hard to find here.
Living in Charleston, Bessingers is never my first, second, third, forth, etc choice. Much much better exists.
Thank you
I totally agree!!
What idiots told him Bessingers,?
Bill and Susan must be Yankee transplants that don't know squat if they recommended Bessinger's.
We gotta try this ! ❤
If you like vinegary sauce if you are ever in Macon, GA you have to try the barbeque at Finchers! The original place on Houston Ave is a dumpy run down looking place but the pulled pork is great and you have to try the brunswick stew....its awesome. When I was a kid back in the 50's the place was always so crowded you would drive around the parking lot waiting for a spot to open up so you could order. Awesome food and the vinegary base sauce will be right up your alley
Vinegar is North and South Carolina. There are a lot of sauces out there. Basic out of the bottle; Mcilhenny and Texas Pete work well.
SC bbq is gold
I played Football with one of the Bessinger Boys. We would go there for team meals sometimes.
My business is about 3 blocks from Bessingers.
The sauce you like is HONEY MUSTARD, not Vinegar.
Eastern North Carolina has VINEGAR sauce, it's very different.
Shaun, I hope you enjoyed my Hometown. I certainly enjoyed watching you see it for the first time.
Good luck and y'all travel safe and come back and visit again real soon.
Rick
Charleston SC
Maybe me? Michael Bessinger. I’m the only one in my family there that did
Born and raised in Charleston. Still here after 25 years and was just at Bessenger’s last weekend.
Want to head to around Johnsonville and Hemingway SC looking for Kenny's BBQ and Scott's BBQ they by far are the best and Kenny's use to drive to D.C. to cater the yearly congressional pig picking and I've waited in like for over an hr to get some Scott's BBQ many times can't go wrong with either
My lord, I am hungry watching this. That's some real deal BBQ right there.
Thanks for breaking down the taste of the BBQ sauce. I was in North Carolina recently but didn't get a chance to try their BBQ. Going to have to put Bessinger's on my to eat list for the next time I'm on the east coast. Safe travels and looking forward to the Halloween videos.
Virginian here, pulled pork is my favorite
I live in SC but the best ribs I ever had were in Memphis! Best pulled pork South Carolina, best brisket Texas best all around Kansas City, with an honorable mention for North Carolina! I have lived in all these places, and it was all good. I have not had Alabama white sauce though I hope to try it soon!
White sauce is awful. I went to Bob Gibson’s in Alabama to try it and was very disappointed.
What could be in white bbq sauce that would enhance the pork meat?
I second the nomination of Kansas City for best all around BBQ.
@@JesAusCam18 Nothing. It’s like thinned-out mayo.
This shows how BBQ styles in the US have started to merge. A couple of decades ago, you would never see beef in a Virginia/Carolina BBQ place and, growing up in Texas, I saw lots of beef but don't remember seeing pulled pork until a while ago. I must say putting vinegar sauce on brisket is a crime against humanity. Don't ever do that again, Shaun. 🤣
I'm from Greer South Carolina and upper state and lower state bbq is very different yet still very yummy.
I’m in Greer too 👍🏻
My brother lives in Greer 😂
Saun gets back to scotland ..immediately orders a smoker :)
Indeed 😅
I used to work there, there are three sauces; the regular which is just a normal mustard base, spicy which is just the mustard one with hot sauce in it, and the ketchup or more tomato’y one
Vinegary and/or mustard sauces are my favorite. That mustard one looked fantastic. I just love anything sour.
Having grown up in Charleston South Carolina I'm partial to mustard-based Sauce. Living in West ashley, I used to eat at Bessinger's all the time but I'd be lying if I didn't say I also love vinegar-based sauce. Anyone who has ever had Rodney Scott's BBQ would agree. 🙂
Yes Scott's BBQ out around Johnsonville have u ever had Kenny's in Hemingway it use to be the best around
I live in Charleston. Lewis BBQ has the best brisket I've had. I've never been to TX to compare, but it's fun just going there and seeing people try the brisket for the first time, always a wow reaction.
I thoroughly enjoy watching you eat American food. I can't understand how you eat so much. Always butter your cornbread. Stay well and be safe.
I've been told Ridgeville has a great bbq spot that's only open 2-3 days out of the week. A military buddy mentioned it. We're always looking for good eats when we're stationed in a new location. He said it was amazing but I can't vouch for it since I haven't tried it.
I have been following you for a few years now… it’s insane that you were at the place down the street from me!
Hello fellow West Ashley'an 😁
@@Ryan-xu9zb James Island but close enough lol!
love these america vlogs and seeing you try all these foods
Bessinger's Piggy Park. I have eaten at Bessinger's many, many times. My favorite sauce is the vinegar. Some call it Piedmont sauce. Absolutely fantastic!
Those ribs and brisket look awesome. I’m with you. As good as brisket is, I prefer ribs. Haven’t had ribs in a long time. Time to get my face messy!
ribs are just too good - especially in the USA
@@shaunvlogThe ribs you had were they beef or pork?
They have mustard based BBQ sauce in S. Carolina.
Need to come to Atmore,Alabama where the Poarch Creek Indian Reservation is, we have a tribal member that owns Sneaky Creek BBQ, food truck and catering, brisket doesn’t even need a knife or any kind.
We also have a fish place, David’s Catfish, their coleslaw is very good.
You've really been spending a lot of time in South Carolina, Shaun. It's full of charm to be sure, but I think it's time to move on now. So many more states and sites to see!
I used to go to Myrtle Beach all the time and I still like it there but most of South Carolina has no charm it's actually nothing but poverty and slums
He's been all over. He did a series on the west coast, one in Texas, one in Chicago where he hooked up with Lawrence of Lost in the Pond, and I've seen one in New York.
@@TXKafir all true, and, he's barely scratched the surface lol. he has a ton more states to travel
Texas is beef the South east is pork 2 completely different specialties
There is a History that Bessinger's is part of in South Carolina. It started with Big Joe who had several sons that created Bessinger's, Melvins, Roberts, and Maurices. all of them Have Mustard sauce barbeque but each one is distinctly different. If you like history of food places this would be a story I would recommend looking up and researching. And if you have a chance try to see if you can find the time to hit each of these places while in South Carolina. it will take a few days.. but its well worth it.
Go to Gibsons barbecue in Huntsville Alabama the white sauce is wonderful and their vinegar sauce is awesome
If you get near Savannah, GA, you gotta try Wiley's BBQ. Fan-freaking-tastic!😋
It's about the sauce if it's pork barbecue.
If it's beef, especially here in Texas, it's more about the spice rub and the kind of wood you use to smoke the meat.
I had Asian Sticky Brisket burnt ends for lunch yesterday, it was the daily special at the local BBQ place, along with Cajun Potato salad, and Brisket dirty rice. It was very good.
Yummers! Louisiana?
Have you tried Shealy's BBQ in Batesburg? It is quite good.They have their own mustard sauce as well.
I am from Missouri but I love the North Carolina vinegar based bbq sauce best!
My hands-down favorite is Curley's, made in KC, I think.
Have you had BBQ in Kansas City? Oh man!
You should eat at all 4 mecca's of American BBQ. You've had Texas BBQ and in this video you had the little brother of mecca number 2, North Carolina. I know you've visited North Carolina with your series on Scottish culture in the mountains here, but I'm not sure if you had BBQ here. We're known for 2 types of BBQ, eastern, (whole hog, vinegar peppery sauce), and western (pork shoulder, ketchup and sugar sweet sauce). The last 2 mecca's of American BBQ is Memphis and Kansas City, both famous for their different style BBQ ribs.
Bessingers is right down the road from me! Grew up eating there and I still do! BEST onion rings!!!
An order of onion rings there is three rings. Three GIGANTIC rings.
All 4 BBQ sauces got their start in SC
And, so continues the bbq rivalry in America... mustard based, vinegar based, or dweet and spicy Texas style ...
Did you get a "Wet-Nap" afterward? I live in the south US, and have BBQ regularly, but it's been a while since I've had some in the restaurant rather than getting it "to go." But it was pretty common for BBQ joints to have lemon-scented wet napkins in a little pouch. Helps get all the goodness out from under your finger nails. BTW, eastern NC (not mountains) is also known for its vinegar based BBQ. They also "chop" their pork rather than "pull" it.
Im from Tennessee and going to North or South Carolina for bbq is definitely a treat
Looking forward to your take on Savannah!
its the best . love love there stuff
I like SC vinegar based BBQ. That in North Carolina too. Memphis style is the only sweet I care for because they don't over do it. But my favorite is Texas.
I prefer the ribs over brisket too!
they are the best
Make sure you try the shrimp and grits in Savannah.
He already tried shrimp and grits and he hates it. He does not like grits. And I don't like grits. You people are obsessed with grits
I was recently in Myrtle Beach. Hate I didn’t make it to Charleston.
If you return to the Charleston area, I hope you try Sweatman's BBQ in Holly Hill.
Love this!!!
The Carolina sauce is good, much different than what I am used to but dang sure tasty.
Would have went to Home Team or Rodney Scott's. Bessingers is not good to me.
My mouth is watering just watching you. Yum!
You and your sweet wife come on back to Texas! You have tried a few of my favs like Luling but next time in Texas stop by Belton, Texas for some Miller’s BBQ! Best of everything! They have several types of Sauce too! You will have to top it off with a nice slice of Pie! While you are here I will introduce you to my Dad who can tell you all about our history. We are part of Stephen F Austin’s first 300 families to settle here and he can talk your ear off for sure!!
I tried and tried but never could warm up to vinegar bbq sauce. I have to say that the food looks amazing though! Edit: Shaun, I'd never tried brisket in my life until I was about 22. I ate so much - including fried turkey that I was miserable. It's kind of embarrassing in hindsight. It was a Thanksgiving dinner with Texas in-laws.
I’m with you. Not a fan of vinegar based bbq sauce.
It doesn’t look like it’s raining that bad!
did you dee the Hunley?
Great music!
SC bbq mustard vinegar sauce is best on pulled pork
At about 5:20, you said something about "...brisket is the main reason why people love BBQ in general in America..." I disagree with that. Briskit is most closely associated with Texas BBQ, but there are many different styles of BBQ - the type and cut of meat, how it's cooked, what kind of sauce or rub is used, how it's served, what sides are normally served with it, etc. Texas BBQ is good, but other styles of BBQ are equally good, just different.
The only thing I would want in there was the brisket but I would want it with a mushroom gravy sauce. But it looks like you had a nice experience! 👍🏻❤🇺🇸🙏🏻
Now you need to try Kansas City and Memphis and Alabama and North Carolina style bbq
Shaun, You've just scratched the surface of styles of BBQ. The Carolinas alone have 3 types. Then there's Alabama White Sauce BBQ, Memphis Dry Rub, Kansas City Style and latest a half dozen more different types. After that you have to add Hawiian, Cajun and what they serve in some places in Nashville which as a result of it's location in the middle of the South is a combination of several types.
If you season any smoked/grilled meat properly, the seasoning with the meat fat drippings is more than enough. If you put sauce on it before you have tasted it, you have changed the flavor profile before you ever will know what it originally was meant to taste like.
Ain't no self respecting southerner would ever put sugar in their cornbread. Cornbread with sugar is Yankee cornbread and deserves to have frosting on top, it's just darned nasty.
Love Carolina Gold sauce!
Man you should try swig and swine and Rodney scotts
The thing I missed most when I lived up north was Carolina BBQ. You can’t get good bar-b-que in Indiana. Theirs is too sugary. Same with cornbread, it shouldn’t be sweet. It should be moist and ready to be drowned in butter.
US BBQ is all good. A little somethin somethin over here, a little bit of somethin over there. Variety is the spice of life❤🐖🐂🐔🦞🐟👍
Pulled pork is the true SC BBQ
Texas sauce is best for beef, but love the Carolina on my pig.
Go to Lewis BBQ in Charleston
Idk Shaun I prefer beef ribs over brisket and I prefer a tomato based bbq sauce too. I guess I’m a Texas bbq style lover although I’ve never been.😊
I’m from North Carolina I love North Carolina barbecue and I love South Carolina barbecue started in north in South Carolina so you have to thank us for barbecue.
I think I've seen this before. Is this a recap?
Deep South BBQ is the best.
I am looking forward to the Savannah journey
The best way to have bbq sauce is to baste it on the meat while it cooks. The only way i ever have cold bbq sauce is for something like a chicken nugget, and then I only have it that way if the nuggets are crappy. That’s why you never dip Chik Fil A nuggets in any sauce, they don’t need it. And please SLICE AND BUTTER YOUR CORNBREAD! Don’t eat it dry/plain.
Pffft! You need to come to Kansas City. Missouri next time if you want good BBQ.
You should come to Memphis for bbq.
NC BBQ for me eastern and western