Great to be back for season 3 of BBQ Story! I truly appreciate the immense support for this series. Without the likes, shares and views, this wouldn't be possible to continue, so thank you all. And please keep liking and sharing! Had a blast with Bill, great guy and awesome restaurant. His spot really feels like you've been transported to Texas, and the brisket is easily the best in Nashville! Hope y'all come out and show him some love and visit his restaurant. His info will be in the description box. See y'all next week where I follow up with episode 2 of Behind the Smoke at Moo's Craft BBQ. Take care 🤠
Ant love all the exposed, I have a burning question when you do these documentaries and you eat at the end. Do you have to pay for the food. God bless you Ant keep up the good work.
This video could not have hit more at home with me. I’m 51, about to officially launch myself into the bbq industry here in Upstate, Ny. I’m scared shitless, but also have never been more excited in my life. I just know I have to give it a shot or I’ll look back one day and be saddled with regret. Awesome video, and now I just might need to make a road trip.
@@brandonin_ny I know Norwich quite well, I used to go to Preferred Mutual Insurance there for work before someone else took it over. I wish you the best and good luck!
@@thurmanite77 very cool and I sincerely thank you. Looks like my location will be behind the police station and the post office downtown. If you’re ever back in the area, probably starting next spring, would love for you to check it out 👍🏻
Ant! Can’t tell you how much I love these videos! To see the emotion in some of these pitmasters really shows me that they are artists of their craft!! Please continue these phenomenal videos!!
Having been a fan of Shotguns since the early days I am so happy to see Bill and his crew getting the recognition they deserve. The only thing better than his food is him, his wife and his staff. I remember sitting at the old place munching on brisket when Chris sat came over to check on me and she told me the story of how she got hired. Every single time I look for Mr Tony just to say hi and see how he’s been. Thank you for this episode!
I’ll be in Nashville in November, this will be my first destination. Half for the food & half to support this genuinely good human being that owns this restaurant. Can’t wait see you then
Oh man, I hope you prosper beyond your imagination. The amount of love and enthusiasm you exude is off the chart. And you love and appreciate your staff, and it shows so very much. Another amazing video. Keep it up.
Ant, this is your best work yet. Simply phenomenal. Thanks for sharing with us. Also - I'm in Abilene, TX and fully appreciate his Harold's Pit BBQ reference. It was the best!
Outstanding video Ant. Showing how a true battler can overcome anything and remain focussed and true. Possibly one of your best stories yet. All the best , Pete in Australia.
I love this video and channel so much. Ant, if you're ever back in the Nashville area (or for those of you visiting and reading these comments) I'd advise checking out Single Tree BBQ in Murfreesboro. Charlie who owns Single Tree is that weird blend of machine and artist that all great pit masters embody, running the business, the smoker, serving the community, and also has a podcast. It's honestly some of the best bbq I've ever had in my life, and I'm just lucky enough to live within driving distance.
Incredible stuff as always ant. Your really do a great job of not only showing off the food but the people behind the food. Easily on of my favorite food related series on RUclips.
hahaha i was trying to make the video feel like the fastest 20 minutes anyone has felt. Love your feedback :) watch the 2 hour bbq story season 2 if you're hungry for more haha
My friends and I try to go every Friday for "Brisket Friday." I don't have enough compliments or kind words for the food and the people at Shotgun Willies.
Damn, too bad DEM BONEZ is no longer located in Nashville. You should have done a short on those guys. It was hands down the best BBQ i have had in TN and would put them up against some of the top dogs in TX. Either way another great video and content.
Enjoyed the video!! My son lives in Nashville and has been to the old location. Shared your video with him and we plan to eat here together on my next visit to Nashville.
Another banger Ant! I live in Louisville,KY. I can’t find any real Texas BBQ around here, expect my back yard. I’m gonna have to make a trip down to Nashville and get some!
Amen brother I’m 52 and I’m very passionate about barbecue. I’d love to start something up. I’m thinking about chasing a dream right now and I draw hope from your story.
Great show Ant! Do you know if he is using dimensioned firewood lol! Those splits look like they were cut with a laser. Not the oak I'm used to cooking with. Keep them coming brother!
Ant, Another great video! You get to these places outside of Texas before most other RUclipsrs. A few questions. What was Bill doing before he opened his restaurant? Where did he actually learn the trade? At least in the video, he does not see to season the sides of his brisket. If so , why not? Finally, his brisket looks like it has a lot of white fat left compared to other top places. Does that mean it was not rendered or he just doesn't trim off as much and wants it there? Maybe using Wagyu beef. Jirby says he hates Wagyu. Keep up the great content!👍
Hey Ben, thanks for watching and for the great questions. He had a bbq truck since 2016 closed momentarily and then reopened around 2020. He had a bakery before that. He seemed to have seasoned the sides. He rolls the brisket in that tub so it has a good coat all over. I think the fat is a wagyu thing. It cooks really fast and the fat is super melty. So even though it looks white it just melts in your mouth. That’s probably why Jonny hates wagyu. I think if you cooked it like a regular brisket it would get mushy but I’m just guessing
Yo Ant, when you finally come to GA, in addition to Heirloom Market BBQ we have Owen & Hull BBQ too you got to try. I heard one of the Goldee's Pitmaster's is Pitmaster there and that its as good as Goldee's and Franklin's.
I admire his passion of BBQ. however these couple slices of brisket at 19:34 have too thick fat caps that don't seem to be rendered. The fat cap is also too thick at 3:46There are better slices in the video though
to my taste i think its too much fat too, but Bill loves fatty brisket. Also, the quality of the brisket is really good. the american wagyu fat just melts. its really good speaking from first hand experience.
@@AntsBBQCookout nicely put. If the brisket is as good quality as that the fat will soften quicker without necessarily melting down to nothing. Hence his briskets only taking 8hrs to cook. I like a fat cap left on my slice but absolutely has to be soft and not chewy
I also noticed and thought one time to myself how much seasoning Goldies looks like they wasted. Then I thought to myself well they sell it so they probably won’t their consumers to use it like that lol😂
My anxiety kicks in when i watch these bbq videos when the people don't wash off the fuckin blood and salt package off of the meat before for they cut and season the meat🤷🏾♂️🤷🏾♂️
Texas Monthly is old news. Daniel was hot 10 years ago. Everyone here(inTX) except tourists and hipsters have tired of paying $30-40 lb for $15 brisket, ribs, etc. Those thinking outside the box like Panther City, Cattlack, Leroy & Lewis etc are the ones locals are talking about.
Great to be back for season 3 of BBQ Story! I truly appreciate the immense support for this series. Without the likes, shares and views, this wouldn't be possible to continue, so thank you all. And please keep liking and sharing!
Had a blast with Bill, great guy and awesome restaurant. His spot really feels like you've been transported to Texas, and the brisket is easily the best in Nashville! Hope y'all come out and show him some love and visit his restaurant. His info will be in the description box.
See y'all next week where I follow up with episode 2 of Behind the Smoke at Moo's Craft BBQ. Take care 🤠
@antsbbqcookout
Great video ant. I always look forward to your visits.
You da best Ant! Just sent you a DM on insta
Ant love all the exposed, I have a burning question when you do these documentaries and you eat at the end. Do you have to pay for the food. God bless you Ant keep up the good work.
This video could not have hit more at home with me. I’m 51, about to officially launch myself into the bbq industry here in Upstate, Ny. I’m scared shitless, but also have never been more excited in my life. I just know I have to give it a shot or I’ll look back one day and be saddled with regret. Awesome video, and now I just might need to make a road trip.
Where in Upstate?
@@thurmanite77 I’m around 1hr 15mins SE of Syracuse & 45mins NE of Binghamton. Small town of Norwich
@@brandonin_ny I know Norwich quite well, I used to go to Preferred Mutual Insurance there for work before someone else took it over. I wish you the best and good luck!
@@thurmanite77 very cool and I sincerely thank you. Looks like my location will be behind the police station and the post office downtown. If you’re ever back in the area, probably starting next spring, would love for you to check it out 👍🏻
thats awesome, man! Go for it, we're all rooting for you!
Ant! Can’t tell you how much I love these videos! To see the emotion in some of these pitmasters really shows me that they are artists of their craft!! Please continue these phenomenal videos!!
God willing! 🙏
Having been a fan of Shotguns since the early days I am so happy to see Bill and his crew getting the recognition they deserve. The only thing better than his food is him, his wife and his staff. I remember sitting at the old place munching on brisket when Chris sat came over to check on me and she told me the story of how she got hired. Every single time I look for Mr Tony just to say hi and see how he’s been. Thank you for this episode!
I’ll be in Nashville in November, this will be my first destination. Half for the food & half to support this genuinely good human being that owns this restaurant. Can’t wait see you then
I eat here about once a month, as I live in Nashville. Great spot.
That A/B interview setup in the dining room is great. I love that wall of memorabilia/art. Well done Ant!
Trying to get better each episode! Appreciate you noticing the small details :)
Thank you for bringing a spotlight to this place. By FAR the best bbq in Nashville.
such an awesome channel, I love these 48 hour showcases.
🙏
Oh man, I hope you prosper beyond your imagination. The amount of love and enthusiasm you exude is off the chart. And you love and appreciate your staff, and it shows so very much. Another amazing video. Keep it up.
Ant, this is your best work yet. Simply phenomenal. Thanks for sharing with us. Also - I'm in Abilene, TX and fully appreciate his Harold's Pit BBQ reference. It was the best!
such a labor of love. never stop hustling that bbq love .
Inspiring story, great characters, brilliant cinematography, 19.7/10
Hahahaha thank you
Ant. Thank you for some awesome videos, love the way you catch every true moment from the pitmaster/owner. From Cape Town South Africa 🇿🇦
Ant, this film is a work of art. You could do this for pbs, absolutely beautifully told story.
Outstanding video Ant. Showing how a true battler can overcome anything and remain focussed and true. Possibly one of your best stories yet. All the best , Pete in Australia.
thank you, Pete!
I love this video and channel so much. Ant, if you're ever back in the Nashville area (or for those of you visiting and reading these comments) I'd advise checking out Single Tree BBQ in Murfreesboro. Charlie who owns Single Tree is that weird blend of machine and artist that all great pit masters embody, running the business, the smoker, serving the community, and also has a podcast. It's honestly some of the best bbq I've ever had in my life, and I'm just lucky enough to live within driving distance.
This series is incredible, keep up the awesome work showcasing these awesome spots!
thank you for the kind words! looking forward to doing more, God willing
That real talk at 14:50 is everything!!! God Speed 🙏
Another great video Ant! I love these background stories and how each pit master got where they are and how they mastered their specific BBQ. Cheers!
thank you!
Absolutely Fantastic you can see the passion in that Man.
Great job. You are becoming the Daniel Vaughn of bbq joint documentaries.
hahaha wow thats high praise!
Incredible stuff as always ant. Your really do a great job of not only showing off the food but the people behind the food. Easily on of my favorite food related series on RUclips.
Thank you glad you’re enjoying it! The more people watch the more likely I’m able to find the next one!
You're hitting these videos out of the park, great job.
thank you!
Incredible storytelling on both sides of the camera
This is a great video! Just awesome.
Thank you for highlighting this man … second time watching so many 💎gems
that's awesome! Glad you enjoyed it enough to watch twice!
Top notch content bro. Keep them coming 👏🏾🔥🔥
Only 20mins??? Give us more!! I live about 10mins from these guys. I’m really glad you did a video on them. 2:20
How’s the food?
Bills proteins are excellent! I’d really like to see them put some more effort into the sides though…
hahaha i was trying to make the video feel like the fastest 20 minutes anyone has felt. Love your feedback :) watch the 2 hour bbq story season 2 if you're hungry for more haha
@@AntsBBQCookoutI’ve seen both seasons multiple times. Great stuff!! Keep up the good work!!
Great start to your new season, Ant. Strong work.
thanks Al! :)
In that same Goldee's video he's referencing, they said they collect the seasoning on the table for sausage or burgers or something like that.
are you sure? that goldees footage was my own and i didnt see them do that when i was there 🤷♂️
GREAT VIDEO AS ALWAYS ANT!!
My friends and I try to go every Friday for "Brisket Friday." I don't have enough compliments or kind words for the food and the people at Shotgun Willies.
Driving through nashville in December and planning the trip to stop there for lunch on a Saturday.
An awesome place and really good people! Hattie B’s is my go to for Nashville Hot Chicken!
Super good video, man. This dude is really interesting and I want to thank you for sharing
thanks for watching!
Love it. Hope I can make it here someday
what a wonderful person
Damn, too bad DEM BONEZ is no longer located in Nashville. You should have done a short on those guys. It was hands down the best BBQ i have had in TN and would put them up against some of the top dogs in TX. Either way another great video and content.
You've been knocking these videos out
trying to get better each time! :)
This place had some good looking food! This was a great video!
Thank you! Def check them out if you’re in Nashville
Bro when it comes to BBQ vlogs you're 👑 another banger 💯🤙🏿
thank you for supporting and watching the series, man! can't do it without you guys
Ant's bbq stories are more than vlogs these are legit mini documentaries
Really enjoyed the video Ant. I’m about three hours from Nashville, next time I head that way we are stopping here for sure!
Heck yeah! thank you :)
Bill! Glad to see a video on Shotgun Willie's
😁😁
Awesome work, keep it up Ant!
thank you!
I'm from the Midwest and I absolutely love smoking with white oak.
i love white oak too, its all i have right now :)
Enjoyed the video!! My son lives in Nashville and has been to the old location. Shared your video with him and we plan to eat here together on my next visit to Nashville.
thanks for sharing! that's awesome, hes blessed to be able to get good texas bbq close by :)
Another banger Ant!
I live in Louisville,KY. I can’t find any real Texas BBQ around here, expect my back yard. I’m gonna have to make a trip down to Nashville and get some!
ANOTHER VICTORY ROYALE ANT!!
hahahaha thank you!
I've never been this early to a video. Just wanna say that I love this series! Cheers from a Texas BBQ obsessed dude from The Netherlands!
Glad you're enjoying it! More to come :)
Love Bro! I’m starting my BBQ business down in Tallahassee, Florida next month.
Amen brother I’m 52 and I’m very passionate about barbecue. I’d love to start something up. I’m thinking about chasing a dream right now and I draw hope from your story.
Man after my own heart. H-Town born and raised and doing TX style barbecue in VA
Where in Va brother?
@@matteng1448 Williamsburg
@@narbekalantarians6269 ah, know the area well.
Busch gardens is awesome
Done many 5k runs there and my grandfather lived there for 20 years
Great show Ant! Do you know if he is using dimensioned firewood lol! Those splits look like they were cut with a laser. Not the oak I'm used to cooking with. Keep them coming brother!
Another great video Ant! I feel it ended too abruptly I could have kept watching another 20 mins of you eating that tray!
That dude is legit!!!
one of the only OG pitmasters from Texas out in Nashville
This is a good man here, with good intentions
I'm ~25 mins away from Nash, gonna have to check it out.
Thanks!
Thanks so much!
I F-ing love this place
this video. this one got me. amazing.
Love to hear it!
Ant,
Another great video! You get to these places outside of Texas before most other RUclipsrs. A few questions. What was Bill doing before he opened his restaurant? Where did he actually learn the trade? At least in the video, he does not see to season the sides of his brisket. If so , why not? Finally, his brisket looks like it has a lot of white fat left compared to other top places. Does that mean it was not rendered or he just doesn't trim off as much and wants it there? Maybe using Wagyu beef. Jirby says he hates Wagyu.
Keep up the great content!👍
Hey Ben, thanks for watching and for the great questions. He had a bbq truck since 2016 closed momentarily and then reopened around 2020. He had a bakery before that. He seemed to have seasoned the sides. He rolls the brisket in that tub so it has a good coat all over. I think the fat is a wagyu thing. It cooks really fast and the fat is super melty. So even though it looks white it just melts in your mouth. That’s probably why Jonny hates wagyu. I think if you cooked it like a regular brisket it would get mushy but I’m just guessing
i hat that show like this dont get 2million like in the first 1 that this amazing episode come out love your videos brother
Thank you!
Another great video!
thank you!
LETS GO BILL!!!!!!!!!
🙌🙌
I like this guy
Great video!
This man is what I think of when I hear the term hero.
This got that Alvin zhou vibe. Great stuff
thats a high compliment. hes a huge inspiration for me :) thank you
@@AntsBBQCookout no problem man keep doing your thing. Wish Alvin did more videos too.
For the algorithms bay bay!!!
Finally! Someone else bothered by the seasoning waste as much as me! Lol
I'm currently jazzed on Owens & Hull in Atlanta... its a must try
Definitely on the list!
Yo Ant, when you finally come to GA, in addition to Heirloom Market BBQ we have Owen & Hull BBQ too you got to try. I heard one of the Goldee's Pitmaster's is Pitmaster there and that its as good as Goldee's and Franklin's.
Im reaching out to GA spots this week! Hopefully I can get one to bite before the year ends!
You have to check out Newman Family BBQ. The guy used to be the pitmaster for Shotgun Willie's but is now doing his own thing
I'll look into it!
14:26 God bless you!
Great video I was shocked that with doing the foil boat it wasn’t darker like Leroy & Lewis or when Chud does it
Yeah, his bark is definitely lighter than most Texas style joints and I’m not sure why.
I think it's because of the American wagyu, it cooks super fast
Great content ❤🎉❤🎉
🙏🙏
Love it
Love show😊
thanks!
LIT
i'm an hour north from you. going to come see you!!
His pork rub looks awesome. Any chance we can get the ratios? Edited to add I love the content you put out.
i have his instagram in the description, message him about it 🤷🏾♂️
The young uns dot care ! lol !
I admire his passion of BBQ. however these couple slices of brisket at 19:34 have too thick fat caps that don't seem to be rendered. The fat cap is also too thick at 3:46There are better slices in the video though
to my taste i think its too much fat too, but Bill loves fatty brisket. Also, the quality of the brisket is really good. the american wagyu fat just melts. its really good speaking from first hand experience.
@@AntsBBQCookout nicely put. If the brisket is as good quality as that the fat will soften quicker without necessarily melting down to nothing. Hence his briskets only taking 8hrs to cook.
I like a fat cap left on my slice but absolutely has to be soft and not chewy
Astros in 6....2024
I went to their Denver location... quite a different vibe. Food was terrible, but the service was great!
This is Bills only restaurant, so must just be the same name
😂😂😂
I also noticed and thought one time to myself how much seasoning Goldies looks like they wasted. Then I thought to myself well they sell it so they probably won’t their consumers to use it like that lol😂
The lost SEASONING!
The story you’re able to share is greatly appreciated!
🙏🙏
Somebody has been watching Chuds
haha yeah Bill told me he watches Chud's sometimes, said he's teaching the good stuff! :)
Title of best bbq is totally subjective
Streets of Rage 1 Character Select Music at 19:10 tho.
Good ear haha my friend remixed it for me. Very talented guy
I'll be going this weekend. I've been in Nash for 5 years and never heard of this guy, ill tell him I found the place from your Channel!
Bout lost it when he started crying.
Shotgun Willie’s is a strip club in Denver
My anxiety kicks in when i watch these bbq videos when the people don't wash off the fuckin blood and salt package off of the meat before for they cut and season the meat🤷🏾♂️🤷🏾♂️
Age is just a number that humans put too much emphasis on.
💯 still counting down the days until i can get the senior coffee at McDonalds though
Plastic in a hot pork shoulder? Yikes.
Texas Monthly is old news. Daniel was hot 10 years ago. Everyone here(inTX) except tourists and hipsters have tired of paying $30-40 lb for $15 brisket, ribs, etc. Those thinking outside the box like Panther City, Cattlack, Leroy & Lewis etc are the ones locals are talking about.
Jose altuve the biggest cheater on planet earth!! Signed dodger fan who was at game 7 of the dodgers/Astros World Series game.