What is your favorite BBQ dish? If you enjoyed this video you may enjoy: German BF First Time Trying American BBQ! (ruclips.net/video/gEpRMrBctMA/видео.html ) or Trying American Food in Germany! (ruclips.net/video/K_sSTZgNrcE/видео.html )
American here, and I should specify I live in the North. I will say Southern BBQ is where its at. Deana may or may not concur - there’s just something about BBQ Pulled Pork on a brioche bun with cheddar cheese. And of course, smoked brisket 🤤 Deana mentioned there wasn’t any Mac-n-Cheese there and it doesn’t appear to be as popular (judging from past eoisodes), Deana do you ever make your own Mac-n-Cheese with a béchamel sauce? Also, do you think you could market Sweet Potato Crunch in Düsseldorf?
My favorite BBQ is the one from Dreamland Bar B Que in Montgomery Alabama: ULTIMATE BBQ PLATE (3 MEATS) Served with choice of 2 side Fixins Has anyone ever had Dreamland?
Was hat mich Corona unwissend gemacht,wusste gar nicht das der existiert!Ich würde die Tater tots,das pulled Meat und die Pommes probieren,die sehen sehr gut aus.Die Chilli Cheese.Diesen kanadischen Pommes-Stil mit den Toppings finde ich lecker.
As an American living in Bavaria, who used to live in Austin Texas, I’m so glad you guys exposed this! I miss all the good BBQ. Definitely going to drive out for the brisket and pork belly. Thank you!!
Check out Boogies BBQ in Nuremburg... My favorite ribs in the world TBH and I've had em all over the US. Its memphis style so you might be bias but those ribs....
I'm a native Texan and have to say that it looked pretty authentic to me. Wishing the owner much continued success and if I'm ever in Dusseldorf, I would definitely stop by. I thought all of the dishes looked great, but when I have to pick one usually I go for the ribs, although I prefer a mixed plate even when the portions are small. You mentioned that the sauce was vinegar based but I think that most, if not all, BBQ sauces have some level of vinegar. My personal favorite is usually the Memphis sauce over the Texas one because it's more balanced and a lot less heat. Sometimes the Texans just go a little crazy with the peppers for me, lol. Glad you guys enjoyed it. Doesn't get much better than Texas BBQ and beer.
44 year old Texan here….But I definitely enjoy the vinegar-based sauces over the sweeter sauces. Although I have to say that I don’t know that Texas has officially claimed a sauce as much as we have claimed the way of cooking the meats and the flavors of the actual meet themselves. Every single barbecue restaurant here has different sauces but like I said I prefer more of the vinegar sauce is myself
@@fivemjs Same, the tang on a nice vinegar sauce is great for beef ribs, but I've found that a wider variety of both tangy and sweeter sauces just work so well on pork ribs. Some brisket places I know use varying levels of peppery sauces on brisket, but not a huge fan of that.
A bit of history on the sausage found in Texas BBQ - Many German immigrants settled in the area of Texas around San Antonio. They brought their German wurst with them. That wurst is what became the Hot links in Texas BBQ! Hot links are integral to BBQ In central Texas. Just a quick comment about beans found with Texas BBQ. They are always pinto beans and seasoned with chili, not sugar. Still, it is great to see good BBQ happening in Germany!
Yup! I’m in SA and every Oct there’s a local festival called “Wurstfest” that comes from that history. Also, one of the best known and most popular sausage brands here is simply called “Kiolbassa” company and is the place we buy our usual sausage and bacon lol.
Since German heritage is so important to many of us in Texas, it's awesome to see the Texas BBQ influence spreading so well across Germany. I'm looking forward to checking out some German BBQ next time we are there.
Texan for 74 years. Real Texas BBQ will not need to be smothered with sauce. It should complement, not dominate the meat. Love your videos. Heidelberg was my favorite place in Germany.
I was born, raised and live in Texas for 66 years and not trying to be a hometown fan but Texas brisket is at top of the pyramid. Ribs are great and very popular, pulled pork is a great also but correctly done brisket is the winner.
Yeah, a lot of immigrants from Germany settled around the Hill Country and South Texas around San Antonio. Beef ranches were common in this area. On a side note, the two of you are the cutest couple and watching you both always makes me smile. Thank you for all your great content.
My Favorite local dish here in Texas is called an "Armadillo Egg". It's a Jalapeno cut in half stuffed with cream cheese and shrimp (or ground pork sausage) and wrapped in bacon and then smoked with Mesquite. 🤤
My wife and I have been to Cooper's Old Time Pit Bar-B-Que several times in Fort Worth and Austin TX. The food is amazing. My wife is not a big meat eater and she loves the brisket . I like it all but really enjoyed their beef ribs. So good. Glad you all have that option in Deutchland. Thanks for the video!
That's not even B level bbq for Austin or Fort Worth. Go to Franklin's in Austin and Goldee's just below Fort Worth. You will wait in line but it will be worth it, there 2 of the top 4 places in the state. Cooper's is literally a chain probably comparable to what you're looking at in Germany. I've had it nothing special to the connoisseur.
From Texas here, and tried many different ones around the state. That all looks pretty authentic and prepared well. The type of wood greatly impacts flavor. The bigger ones in my area are mesquite, hickory, and pecan mostly. Applewood is great for pork, btw. Good to see great food being prepared there and glad people are getting to enjoy it! 👍
Texas Method of Smoking Briskets Apply a 50/50 mix of Course Salt and Black Pepper . Get the Smoker Temp up to 225-250 degrees F and place the Brisket FAT CAP Up with the point towards the fire source and the flat away from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours. Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving. Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 to 12 hours! Never inject, marinade or sauce a Brisket !! And In Texas , We don't apply any kind of a rub like yellow mustard to Briskets ! Yellow Mustard is for St. Louis Style Spare Ribs as a binder for the Pork Rub Seasoning !!
From Austin: Sweet beans do not normally accompany central Texas barbecue. Normally, it’s pinto beans. Zero sugar. I have a dressed up canned pork-n-beans with brown sugar and mustard but that’s not normally what we eat with barbecue. It’s pinto beans for sure.
Being a Texan living in North Carolina, everything here has kidney beans and sugar in it, which I do not care for. There is nothing like a good old fashioned pinto bean.
Can confirm. We don't really have a sweet baked beans tradition here in Texas, or at least in the parts of the state where I've lived. As an old-timer said, "You don't cook candy and frijoles in the same pot!" It's always pinto beans (often colloquially referred to as "red beans") typically seasoned with salt pork and eaten with some form of pepper sauce. And they are delightful. Beans and cornbread is a classic everyday meal.
Texas BBQ in Germany? YES!! I'm a Texan in Dallas and I approve of this BBQ joint! Meaty sausage sounds like a good housemade sausage, no fillers. Sounds like some spice but probably no jalapeño-cheddar cheese sausage, yet? The fries look nice and crispy!! I'm used to pulled pork but not so much of pulled beef. We call pulled beef a "shoulder clod". YUM!! Salad? That's what you feed the cows!! Mmmm.. tator tots... Deanna give Phil some Ranch dip/dressing to dip them into!! lol Beans on chili fries??? NNNOOO!! Texas chili does not have any beans in it. BBQ beans usually have molasses or brown sugar and bbq sauce added to them for a smokier, sweeter flavor of bbq. Sometimes some pickled jalapeños are added for spice... NO MAC & CHEESE!?!?!?! 😢😢Pork Belly Bits? That's a new one on me but they look super lecker!! 14 hours smoking is about right for those brisket sizes. Probably some might go 16 hours of smoking. Lean and moist are the terms for lean and fatty cuts of brisket. It also looks like there's a bit of "burnt ends" in Deanna's sample. (Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends".) Awesome job y'all!! I think I'll go get some Texas bbq tomorrow for lunch, or dinner, or BOTH!! 😱
The pork belly bits are also called poor man’s burnt ends. The real burnt ends are made from the point portion of the brisket. They are both delicious.
in the process of smoking brisket, the burnt ends naturally occured. the deman for burnt ends became greater than the naturally occuring supply, so the pork belly bits were created as a way to supply the demand, so it is really n ot the same
I simply prepare my BBQ with my own smoker here in germany. US BBQ is booming in germany and you can find more and more restaurants around here. We even have a very active BBQ community with multible big german RUclips channel about US BBQ.
I'm a Texan, New Mexican and Californian. The primary component to excellent world class barbeque is the love and caring and this boy's got that in spades. YOU GO GERMANY!!!
A Texan here from Austin. Smoked plenty and have eaten more barbeque brisket than most of you have ever seen. Never really went for smearing yellow mustard all over the brisket prior to putting it on the smoker, just salt and pepper and plenty of each. Nevertheless, everything served at your BBQ joint looks great, and the effort of bringing that sort of food to the people of Germany must be a labor of love. We Texans are just snobs when it comes to barbeque, and are opinionated, but don't worry about us, y'all just enjoy what this man is dishing up.
I love this. I have lived my whole life in Central Texas. He's put together something that looks exactly like any outdoor BBQ restaurant you might come upon here.
Great segment. I'm a Texas native and BBQ is a staple. As noted in a previous comment there is a great deal of German culture in central and south Texas.
I love y'all and your videos and watch them all the time.my dad was a glider pilot for army air core and was a valley of death survivor in Korea. My grandma was german and made the best german food when i was growing up and I learned how to cook from grandma and my mom.i miss all my grandparents and my mom and dad since they passed on.keep making your wonderful videos. Now I know why grandma wore her wedding band on her right hand and not the left thank you so much for sharing about your engagement and how and where you got married may you have many many years of wedded blessings you seem like a sweet beautiful couple
Checking the menu, the prices aren't terrible for being out of Texas. When I lived in Japan, I found a place called "White Smoke", which touted Texas bbq. We went to Tokyo very excitedly, and found pretty good bbq, but the brisket was $30 a slice! I understood that certain cuts of beef were more expensive in Japan, like skirt steak. But the owner could not justify to me, being from Texas, to pay that price again. He wrote to me many times trying to change my mind, and was obviously passionate. For Tokyo, I understand the prices, I mean people pay $30 for a sandwich served by a girl in a maid costume, or in a restaurant full of kittens. But I just couldn't keep paying $30 for a slice of brisket. I now make my own. However, I did look to see how far this place was from my house in Italy...an 11 hour drive. When I am in the area, I will remember to check it out.
In Texas BBQ jargon we call the heavily charred ends of a brisket, "Burnt Ends". It's considered by many Texas Style BBQ hounds to be a fave between two pieces of soft white sandwich bread. In central Texas, where BBQ is king, there is a huge German immigrant ancestry that influences Texas culture...including BBQ. I wish your BBQ providers great success. PS...what's not to love in a Tater Tot? Prost D & P.
Central Texas smoked sausage is mostly beef, with added beef heart, and sometimes a little pork. Traditionally, bbq sauce is not really a thing, but is now seen more.
Slow-cooked beef barbecue brisket is my Kryptonite. PERIOD. It is the food of the gods. A very close second is pork ribs and I cannot forget about the big Texas beef rib, sometimes referred to as the "Flintstone Rib". On a nice roll, pulled pork top with a nice vinegar-based barbecue sauce is also very nice. Keep up the great work! Every time I watch your videos, I end up eating something. :)
the Texas BBQ is good, the meat melts in your mouth. My grandmother, father and I also prepared our meat first by smearing it with mustard and then adding the herbs.
Texas girl here! Great job man!!! The brisket looks incredible!!! Edit: Only thing you’re missing is mac & cheese, sweet tea, and maybe some cornbread or rolls but that seriously looks incredible
If its not brisket, i'm eating ribs or pulled pork! In Texas, we like the full spare ribs...Amazing!! Also, smoked turkey breast. That food looks amazing!
I grew up in San Antonio with the Mexican culture & now live in New Braunfels with .German culture Both cultures have alots in common. They love beer, big families, spicy food, sausage, polkas, & BarBQ. The beans are pinto not pork beans. Great Texas BarBQ is spreading, now in France too.❤
It's interesting to see the product of many cultures including Germanic tastes return back to Europe in this way. Its definitely something that has to be shared with the world.
Something that is super popular around the Houston, TX area, is a bbq baked potato. It's a BIG baked potato, and they fill it with butter, sour cream, shredded cheese, and then they pile on chopped brisket with bbq sauce! It's ridiculous! They use giant potatoes, so one bbq baked potato can feed two people, or one super hungry person! Everything here looks good! Thank you for sharing!
If you want to do it yourself you can get a coal bbq and put the coals in a container on the side and meat on the grill away from the coals. Best part of waiting is you can have drinks with buddies while it smokes. If you have access to a vertical smoker, even better.
So wie es vieles der deutschen Esskultur in Amerika gibt sollte es sowas auch wie zb das BBQ auch in mehr unserer Bundesländer geben denn das Essen ist Fantastisch
Texan here. Yeah we don’t do much pork, beef is the most common choice. We do waaay more beef ribs, not so much pork ones though they exist, just much less popular. Cole slaw is common but potato salad is far more so, and is the must have. Beans are done in several styles. Ranch style beans are typically sweet and look like the ones y’all had, pinto beans are usually the norm and flavored simply, and borracho beans are flavored with beer (hence the name “drunk beans”), but all are pretty “saucy”, as is the Cole slaw as Deana mentioned. Brisket is definitely the main thing we BBQ, along with fajitas, beef short ribs, and country sausages, which we then often wrap in a fresh warm flour tortilla and squirt some mustard on and eat as a Tejano wrap 🤤. Elotes (grilled corn) is something common here too, and it’s the thing I tease my Luxembourgish friend they MUST have for a real Texas BBQ experience lol! I’ve considered applying for a few jobs in Germany this past year but the pandemic has made things hard to figure out. But I like watching your channel as preparation in case I ever do go! And tbh one of my cultural worries was how much I’d miss Texas BBQ 😂! I mean, I can BBQ a brisket myself but it’s a LOT of work by yourself, and I’m used to doing it as a part of a family so it’s be hard. It’s great to know there’s somewhere I can at least get some brisket out there haha! 👍 One question: Does he make sweet Texas tea at his bbq joint lol?? 🧊
In Central Texas, about 15 years ago a scandal emerged that the Best Brisket didn't come from smokers or cook - it was the quality of the beef itself. Brisket is the breastplace meat on cattle, and is traditionally TUFF but slow cooking solves that. After that, then, the quality of the beef itself is the Big Factor. And when the top BBQ joints in Central Texas revealed that some of their vendors were from Omaha or Kansas City vendors, there was a bigger war brewing with Texas beef ranches doing their best to raise 'better beef'. There have been few losers, and even those simply 'got better'. So, quality of the starting product has become a recognized component.
Yep, that's how we eat it. That's everyday food for some people here. When you start drinking sauce straight from the bowl, though, you know you're hooked!
A lot of people don't know that central Texas BBQ has German roots. Many of the German butchers would take left over and tough cuts of meat and smoke them so they didn't go to waste. This is a match made in heaven!
@@passingthroughtime3033 yes, Czech as well but many of the bbq places you know now are rooted in German immigrant butchers. Example: Kreutz in Lockhart I’m not looking to have a pissing contest and I mentioned only German roots because well, this is a German subject channel. I lived in Texas for some years. I studied bbq blah blah blah you’re better than me for inserting the Czech influence. Yes, I’ve had Kolaches at Czech Stop in West. Feel better? And the roots were Germans from Germany. Duh. They were immigrants
@@passingthroughtime3033 You are so beyond wrong. The butchers who started this stuff in Texas were German immigrants. From Germany. The folks running it now? Yes, they are Americans but that wasn't who I was speaking about. Reading is hard, isn't it?
Definitely gonna try it next week, normally i am more into the vietnamese and japanese food here in Düsseldorf. But nobody can say no to american BBQ. Also i wanted to suggest that you guys should check out some more stuff in Düsseldorf's little tokyo (comparing the ramen places, pho places, sushi places or maybe some places that offer more rare meals like okonomiyaki). If you need some recommendations i can also provide some ;D
How authentic is German Swinehoxen in America, I had it last night for my birthday dinner. Had to order 2+ days in advance, but it was definitely worth the wait. It came with red cabbage, sauerkrout and potato dumpings with gravy. Had a really good hefeweisen and finished the meal with Jagermeister to aid in digestion.
Depends on where you're ordering it from. The fact that you had to order in advance indicates that it's about as authentic as you can get. It's a long cook - low and slow to make the pork as tender and juicy as possible. The sides sound solid too.
@@xinoen thanks, It's my favorite meal. My mom was a lazy German cook, simplifying what her mother used to make. She was not a good cook, but it gave me a taste for German food.
U.S.American here. My husband has tried to prepare Schweinehaxen here in the U.S. to taste as similar as possible to the delicious Bavarian Schweinehaxen we ate in restaurants while we we living in Munich. He has not had success (making it taste the same). No matter what recipe he follows or which store or butcher he buys the meat from, it just isn't the same. We have concluded that the U.S. pork (breed of pig) is different from the German pork (breed of pig) and that makes it taste different. I'm not saying it's impossible to get "authentic" German Schweinehaxen in the USA, but in my region of the USA the pork we have access to tastes very different from the pork we ate in Germany.
@@melindar.fischer5106 There is not only a different breed, but there's also different care and feeding laws/practices that can certainly have a pronounced difference of flavour in the final product. If you have access to free range heritage pork that's been fed an organic diet it's more likely that you'll have a more accurate classic flavour. I can get organically fed Berkshire down here at the butcher shop and it goes a long way towards flavour - not exact, but very close.
All looks amazing 🤩 Best wishes to the owner! Growing up in Texas I do not remember a lot of Pulled Beef. Brisket is the crowd pleaser in Texas 💗 2 things missing: Frito Pie and Mac&Cheese. Thank you for sharing 🙏
I was born in Weimar , Texas which is famous for its sausage. Weimar was founded and named by German emigrants after the Weimar Republic. I visited Munich Germany for October fest and had some of the best food ever.
We call it micro-breweries here in the USA but on my last visit to Germany there are more small brews there. Maybe you can do an episode on the many offerings we have never seen outside of Germany. Just discovered your channel and have been liking the content. Thanks for sharing your experiences in Germany.
As a German living in Texas for the last 20 years I definitely have to try that place. Luckily I will be in Germany in November flying in and out of Duesseldorf Airport. I definitely have to swing by on my last night in Germany since they are so close to the airport/hotel. Looking forward to it.
D: "Brisket is just not here, in Germany." I've always wanted to try brisket, but being from Seattle it's not a thing. Last week my heart was broken when I missed my family reunion and they had authentic smoked brisket. I missed my one chance. And now you tell me I can find it in Germany? I'm going to google map it now. PS please never, ever buy ribs from Aldi. I've tried every brand they've ever had and there are always bone splinters throughout, ruining the experience.
When I was an Army soldier in Vilseck Germany, we used to eat all you can eat pork ribs once a week for $8. Germans don't eat pork ribs so that's why the restaurant on base sold them for so cheap. Hoping this guy is taking advantage of this & business is booming!
As a Texan, personally, I love giant Texas Beef Ribs the best. I usually get the potato salad and Coleslaw with the meal, but on occasion I’ll substitute one or the other for fried okra, or squash casserole.
We went to Memphis, TN and had their famous ribs. They were not amazing. (Their warm BBQ sauce bar was amazing.) Wouldn't it be funny if I liked the ribs in Germany better than Memphis? I just checked, Smoke BBQ is an hour drive from my house. I wonder where they get American tater tots. And I wonder why they don't offer Ranch dressing. It makes me sad that the BBQ beans are not going to be as smoky and sweet as we like them - my great-grandmother gave me her recipe and it had a cup of molasses, making it incredibly sweet and almost black in color. My German husband cannot handle such sweetness, what a pity.
our european palate isn't accustomed to overt sickly sweet stuff. americans put too much corn syrup in everything. when I tried carrot cake for the first time it was way too sweet.
Texan here living in Germany. I will make the trip to Düsseldorf to try. I am quite the smoking aficionado, my issue here is finding quality beef, especially brisket and a good source of oak. One comment on the brisket in the video is the lack of a pronounced smoke ring.
Brisket now in the U.S. has got to way expensive💲💲💲 ! A good packer trimmed Brisket at a the Meat market will cost you anywhere between $ 45.00 to $65.00 for a 10 lb to 12 lb. of Brisket ! I bought myself brand new Oklahoma Joe Offset Smoker Unit about 3 years ago for about $ 500.00 and I haven't even used it yet because the Price of Meat is so outrageous ! The only thing that I can afford to smoke in it is Chickens & Hot Dogs ! LOL 😂🤣😂🤣
Same, haven’t cooked a brisket since the pandemic happened 😭, meat prices have been too high. It’s been all chicken, hot dogs, and every once in a while some beef short ribs and kiolbassa lol.
It's called chopped brisket, not pulled. Mac and cheese is not usually served with Texas BBQ. The usual Texas BBQ is sliced beef brisket, chopped brisket, hot German sausage, pork ribs, coleslaw, potato salad and brown beans (not sweet.) Don't forget iced tea and Coke Cola.
We smoke brisket in texas almost weekly at home. We all have our own style and seasonings. I just did one and will maybe last 3 days with 2 teenage stepsons.
Beef brisket is king for sure. Some Mac N Cheese is definitely needed. They have "Texas Twinkies" here which is a jalapeno stuffed with cream cheese and brisket, then wrapped in bacon and smoked. OMG! Also most BBQ places have sausage links either plain or with jalapeno and cheese in it! Making me hungry.
brisket done this way cannot be rushed, if you want it for mid day you probably need to be up late the night before starting it i've seen a number of people in the US get a smoker and try to do it in just a few hours : it never turns out right and its usually the last time they try to rush it, it really does need half a day (give or take a few hours) to become the best it can be and get this normally tougher cut to be tender and soft one way you can know if you're getting quality 'done right' BBQ is that you'll find a pink layer or 'ring' beneath the outer layer in many meats : we call this the 'smoke ring' and it takes many hours and a bit of practice and fine tuning your smoker to get it right. But when you do get it you can tell, the meat is well done, cooked slow, and smoked at the right temperature for many hours. Of course you can get good BBQ that does not have a smoke ring, but generally if they are doing BBQ and there is a noticeable smoke ring you know its going to be really good stuff en.wikipedia.org/wiki/Smoke_ring_(cooking)
Potatoes aren't from Germany. All potatoes are from or are native to the Americas. The United States is one of the biggest growers and consumers of potatoes.
@@stefco7359Potatoes finally came to Germany in the 17th century. But native Americans were eating them for thousands of years. The biggest consumer of potatoes are China and the United States.
@@devind132 Phil said one of the reason Deana loves Germany and him is because of potatoes. America eats potatoes over a hundred different ways. We have over a million restaurants all serving potatoes many different ways. My point is she didn't have to go to Germany or marry Phil for potatoes, when they are everywhere in the United States, and everyone eats them.
What is your favorite BBQ dish?
If you enjoyed this video you may enjoy: German BF First Time Trying American BBQ! (ruclips.net/video/gEpRMrBctMA/видео.html ) or Trying American Food in Germany! (ruclips.net/video/K_sSTZgNrcE/видео.html )
American here, and I should specify I live in the North. I will say Southern BBQ is where its at. Deana may or may not concur - there’s just something about BBQ Pulled Pork on a brioche bun with cheddar cheese. And of course, smoked brisket 🤤
Deana mentioned there wasn’t any Mac-n-Cheese there and it doesn’t appear to be as popular (judging from past eoisodes), Deana do you ever make your own Mac-n-Cheese with a béchamel sauce? Also, do you think you could market Sweet Potato Crunch in Düsseldorf?
Brisket - smoking one this weekend!
Düsseldorf just moved way up my "must visit" list. I miss good BBQ so much! Ribs with some coleslaw and baked beans is the ultimate meal!
My favorite BBQ is the one from Dreamland Bar B Que in Montgomery Alabama: ULTIMATE BBQ PLATE (3 MEATS) Served with choice of 2 side Fixins
Has anyone ever had Dreamland?
Was hat mich Corona unwissend gemacht,wusste gar nicht das der existiert!Ich würde die Tater tots,das pulled Meat und die Pommes probieren,die sehen sehr gut aus.Die Chilli Cheese.Diesen kanadischen Pommes-Stil mit den Toppings finde ich lecker.
As an American living in Bavaria, who used to live in Austin Texas, I’m so glad you guys exposed this! I miss all the good BBQ. Definitely going to drive out for the brisket and pork belly. Thank you!!
Ha! I used to live in Hessen, and currently I live in Austin, TX. 😆
Check out Boogies BBQ in Nuremburg... My favorite ribs in the world TBH and I've had em all over the US. Its memphis style so you might be bias but those ribs....
I'm a native Texan and have to say that it looked pretty authentic to me. Wishing the owner much continued success and if I'm ever in Dusseldorf, I would definitely stop by. I thought all of the dishes looked great, but when I have to pick one usually I go for the ribs, although I prefer a mixed plate even when the portions are small. You mentioned that the sauce was vinegar based but I think that most, if not all, BBQ sauces have some level of vinegar. My personal favorite is usually the Memphis sauce over the Texas one because it's more balanced and a lot less heat. Sometimes the Texans just go a little crazy with the peppers for me, lol. Glad you guys enjoyed it. Doesn't get much better than Texas BBQ and beer.
That's mainly just in cook offs. Most BBQ restaurants don't go to much on the peppers. Great video guys. Best one so far.
Another Texan here! Looks terrific, glad you're able to enjoy what we almost take for granted...!
44 year old Texan here….But I definitely enjoy the vinegar-based sauces over the sweeter sauces. Although I have to say that I don’t know that Texas has officially claimed a sauce as much as we have claimed the way of cooking the meats and the flavors of the actual meet themselves. Every single barbecue restaurant here has different sauces but like I said I prefer more of the vinegar sauce is myself
Texas doesn't have a sauce.
@@fivemjs Same, the tang on a nice vinegar sauce is great for beef ribs, but I've found that a wider variety of both tangy and sweeter sauces just work so well on pork ribs. Some brisket places I know use varying levels of peppery sauces on brisket, but not a huge fan of that.
A bit of history on the sausage found in Texas BBQ - Many German immigrants settled in the area of Texas around San Antonio. They brought their German wurst with them. That wurst is what became the Hot links in Texas BBQ! Hot links are integral to BBQ In central Texas. Just a quick comment about beans found with Texas BBQ. They are always pinto beans and seasoned with chili, not sugar. Still, it is great to see good BBQ happening in Germany!
Yup! I’m in SA and every Oct there’s a local festival called “Wurstfest” that comes from that history. Also, one of the best known and most popular sausage brands here is simply called “Kiolbassa” company and is the place we buy our usual sausage and bacon lol.
New Braunfels and Fredericksburg both are areas were large German immigrants move to.
@@ilhuicatlamatini The name "Kiolbassa" is based on the polish word "kielbasa", which is their word for sausage.
@@ilhuicatlamatini San Antonio is the Best, right smack dab in German and Mexican cultures... and food!
Jawohl meine Freunde 😄💪🏼👍🏻
Since German heritage is so important to many of us in Texas, it's awesome to see the Texas BBQ influence spreading so well across Germany. I'm looking forward to checking out some German BBQ next time we are there.
Central Texas was settled by German, Swedish, and Czech immigrants.
@@safeandeffectiveloldon’t forget belgian here!
Texan for 74 years. Real Texas BBQ will not need to be smothered with sauce. It should complement, not dominate the meat. Love your videos. Heidelberg was my favorite place in Germany.
I was born, raised and live in Texas for 66 years and not trying to be a hometown fan but Texas brisket is at top of the pyramid.
Ribs are great and very popular, pulled pork is a great also but correctly done brisket is the winner.
Have to agree on brisket being the best.
Yeah, a lot of immigrants from Germany settled around the Hill Country and South Texas around San Antonio. Beef ranches were common in this area.
On a side note, the two of you are the cutest couple and watching you both always makes me smile. Thank you for all your great content.
My Favorite local dish here in Texas is called an "Armadillo Egg". It's a Jalapeno cut in half stuffed with cream cheese and shrimp (or ground pork sausage) and wrapped in bacon and then smoked with Mesquite. 🤤
Yup
Perfect during football games watching the Niners!
My wife and I have been to Cooper's Old Time Pit Bar-B-Que several times in Fort Worth and Austin TX. The food is amazing. My wife is not a big meat eater and she loves the brisket . I like it all but really enjoyed their beef ribs. So good. Glad you all have that option in Deutchland. Thanks for the video!
That's not even B level bbq for Austin or Fort Worth. Go to Franklin's in Austin and Goldee's just below Fort Worth. You will wait in line but it will be worth it, there 2 of the top 4 places in the state. Cooper's is literally a chain probably comparable to what you're looking at in Germany. I've had it nothing special to the connoisseur.
From Texas here, and tried many different ones around the state. That all looks pretty authentic and prepared well. The type of wood greatly impacts flavor. The bigger ones in my area are mesquite, hickory, and pecan mostly. Applewood is great for pork, btw. Good to see great food being prepared there and glad people are getting to enjoy it! 👍
It's only a 20 minute drive from my home. If I wasn't so tired I'd go there immediately. It looks amazing.
Ikr
Tell us how it is when u do go
Can't believe how good Texas BBQ is in general! Brisket is king! 👑 😁
Now that you've had all the different types of American BBQ, do you have a favorite?
You definitely had several food orgasms haha :)
At 44 Euros a pound let's hope so
Texas Method of Smoking Briskets
Apply a 50/50 mix of Course Salt and Black Pepper .
Get the Smoker Temp up to 225-250 degrees F and place the Brisket FAT CAP Up with the point towards the fire source and the flat away from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours.
Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving.
Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 to 12 hours! Never inject, marinade or sauce a Brisket !! And In Texas , We don't apply any kind of a rub like yellow mustard to Briskets ! Yellow Mustard is for St. Louis Style Spare Ribs as a binder for the Pork Rub Seasoning !!
From Austin: Sweet beans do not normally accompany central Texas barbecue. Normally, it’s pinto beans. Zero sugar.
I have a dressed up canned pork-n-beans with brown sugar and mustard but that’s not normally what we eat with barbecue. It’s pinto beans for sure.
Right ?
Native Texan here and I prefer baked beans over pinto beans with bbq.
Being a Texan living in North Carolina, everything here has kidney beans and sugar in it, which I do not care for. There is nothing like a good old fashioned pinto bean.
Can confirm. We don't really have a sweet baked beans tradition here in Texas, or at least in the parts of the state where I've lived. As an old-timer said, "You don't cook candy and frijoles in the same pot!" It's always pinto beans (often colloquially referred to as "red beans") typically seasoned with salt pork and eaten with some form of pepper sauce. And they are delightful. Beans and cornbread is a classic everyday meal.
Texas BBQ in Germany? YES!!
I'm a Texan in Dallas and I approve of this BBQ joint!
Meaty sausage sounds like a good housemade sausage, no fillers.
Sounds like some spice but probably no jalapeño-cheddar cheese sausage, yet?
The fries look nice and crispy!!
I'm used to pulled pork but not so much of pulled beef. We call pulled beef a "shoulder clod". YUM!!
Salad? That's what you feed the cows!!
Mmmm.. tator tots... Deanna give Phil some Ranch dip/dressing to dip them into!! lol
Beans on chili fries??? NNNOOO!! Texas chili does not have any beans in it.
BBQ beans usually have molasses or brown sugar and bbq sauce added to them for a smokier, sweeter flavor of bbq. Sometimes some pickled jalapeños are added for spice...
NO MAC & CHEESE!?!?!?! 😢😢Pork Belly Bits? That's a new one on me but they look super lecker!!
14 hours smoking is about right for those brisket sizes. Probably some might go 16 hours of smoking. Lean and moist are the terms for lean and fatty cuts of brisket. It also looks like there's a bit of "burnt ends" in Deanna's sample. (Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends".)
Awesome job y'all!!
I think I'll go get some Texas bbq tomorrow for lunch, or dinner, or BOTH!! 😱
Love the burnt ends :)
The pork belly bits are also called poor man’s burnt ends. The real burnt ends are made from the point portion of the brisket. They are both delicious.
in the process of smoking brisket, the burnt ends naturally occured. the deman for burnt ends became greater than the naturally occuring supply, so the pork belly bits were created as a way to supply the demand, so it is really n ot the same
I simply prepare my BBQ with my own smoker here in germany. US BBQ is booming in germany and you can find more and more restaurants around here. We even have a very active BBQ community with multible big german RUclips channel about US BBQ.
Awesome to see a little bit of Texas in Germany. 🇩🇪💖 Greetings!!
The influence of ANYTHING American is so hard to resist..
I'm a Texan, New Mexican and Californian. The primary component to excellent world class barbeque is the love and caring and this boy's got that in spades. YOU GO GERMANY!!!
Yes France and now Germany Texas BBQ is going world wide . The food looked legitimate . Well done pitmaster .
BBQ is the best! I'm moving to Germany in 2 weeks. BBQ is one of the things I'm going to miss the most.
A Texan here from Austin. Smoked plenty and have eaten more barbeque brisket than most of you have ever seen. Never really went for smearing yellow mustard all over the brisket prior to putting it on the smoker, just salt and pepper and plenty of each. Nevertheless, everything served at your BBQ joint looks great, and the effort of bringing that sort of food to the people of Germany must be a labor of love. We Texans are just snobs when it comes to barbeque, and are opinionated, but don't worry about us, y'all just enjoy what this man is dishing up.
Omg...my mouth is watering!! Love watching Phil react to the BBQ...he gets so excited.
Good to know I'm not the only one m'lady. It's a wonder I didn't gain 5 lbs. just watching this video.
Yum! Looks so good. There should be white bread, corn bread and mac and cheese, definitely.
Going to Europe next month and being from Texas, I will have to stop by and try. Looks yummy!
I love this. I have lived my whole life in Central Texas. He's put together something that looks exactly like any outdoor BBQ restaurant you might come upon here.
Great segment. I'm a Texas native and BBQ is a staple. As noted in a previous comment there is a great deal of German culture in central and south Texas.
Texas BBQ is like a Renoir painting: the pain passes but the beauty remains.
I love y'all and your videos and watch them all the time.my dad was a glider pilot for army air core and was a valley of death survivor in Korea. My grandma was german and made the best german food when i was growing up and I learned how to cook from grandma and my mom.i miss all my grandparents and my mom and dad since they passed on.keep making your wonderful videos. Now I know why grandma wore her wedding band on her right hand and not the left thank you so much for sharing about your engagement and how and where you got married may you have many many years of wedded blessings you seem like a sweet beautiful couple
As a native central Texan to upgrade your BBQ use mesquite instead of oak, produces a much richer smokey taste !
Might be hard to get mesquite in Germany.
Checking the menu, the prices aren't terrible for being out of Texas. When I lived in Japan, I found a place called "White Smoke", which touted Texas bbq. We went to Tokyo very excitedly, and found pretty good bbq, but the brisket was $30 a slice! I understood that certain cuts of beef were more expensive in Japan, like skirt steak. But the owner could not justify to me, being from Texas, to pay that price again. He wrote to me many times trying to change my mind, and was obviously passionate. For Tokyo, I understand the prices, I mean people pay $30 for a sandwich served by a girl in a maid costume, or in a restaurant full of kittens. But I just couldn't keep paying $30 for a slice of brisket. I now make my own. However, I did look to see how far this place was from my house in Italy...an 11 hour drive. When I am in the area, I will remember to check it out.
My favorite Texas BBQ foods are ribs, brisket, pulled pork and potato salad. I miss it soooo much!!!!
In Texas BBQ jargon we call the heavily charred ends of a brisket, "Burnt Ends". It's considered by many Texas Style BBQ hounds to be a fave between two pieces of soft white sandwich bread. In central Texas, where BBQ is king, there is a huge German immigrant ancestry that influences Texas culture...including BBQ. I wish your BBQ providers great success. PS...what's not to love in a Tater Tot? Prost D & P.
You need some hush puppies! And that pork belly is similar to what we call burnt ends. Amazing in Kansas City!
Central Texas smoked sausage is mostly beef, with added beef heart, and sometimes a little pork. Traditionally, bbq sauce is not really a thing, but is now seen more.
I have throughly enjoyed this video. I enjoy seeing and hearing the German take on all things, food, life etc
Slow-cooked beef barbecue brisket is my Kryptonite. PERIOD. It is the food of the gods. A very close second is pork ribs and I cannot forget about the big Texas beef rib, sometimes referred to as the "Flintstone Rib". On a nice roll, pulled pork top with a nice vinegar-based barbecue sauce is also very nice. Keep up the great work! Every time I watch your videos, I end up eating something. :)
the Texas BBQ is good, the meat melts in your mouth. My grandmother, father and I also prepared our meat first by smearing it with mustard and then adding the herbs.
Thanks!
Thank you, Barry! Hope you enjoyed the video!
Texas girl here! Great job man!!! The brisket looks incredible!!!
Edit: Only thing you’re missing is mac & cheese, sweet tea, and maybe some cornbread or rolls but that seriously looks incredible
Another fantastic video, you guys! Gotta go with the brisket and potato salad.
Much love from Texas!
If he's from Germany his American accent is top Noch... and the BBQ looks perfect
It really is, he could fool me 😂
Looks Great! Love the food videos. Also show more German food.
Will do! We like to switch it up a bit!
@@DeanaandPhil Loved it
Ohh chili fryes. SO good!
Johannes sounded authentic American, not even the slightest accent.
You sure he’s not a Texan🤠
Living about 85km away, I watched this video about 6 weeks ago and visited this place since then several times with friends. It's plain awesome!
If its not brisket, i'm eating ribs or pulled pork! In Texas, we like the full spare ribs...Amazing!! Also, smoked turkey breast. That food looks amazing!
Or the big smoked Turkey legs! 😂
You're forgetting the second best thing in Texas BBQ the beef rib.
Neat. I live 45 mins by train from Düsseldorf. Maybe I try it one day
I grew up in San Antonio with the Mexican culture & now live in New Braunfels with .German culture Both cultures have alots in common. They love beer, big families, spicy food, sausage, polkas, & BarBQ.
The beans are pinto not pork beans. Great Texas BarBQ is spreading, now in France too.❤
Looks very good, He should try to get some butchers paper for the briskets, its better than alu foil. wil vist the place soon. thx.
It's interesting to see the product of many cultures including Germanic tastes return back to Europe in this way. Its definitely something that has to be shared with the world.
Something that is super popular around the Houston, TX area, is a bbq baked potato. It's a BIG baked potato, and they fill it with butter, sour cream, shredded cheese, and then they pile on chopped brisket with bbq sauce! It's ridiculous!
They use giant potatoes, so one bbq baked potato can feed two people, or one super hungry person!
Everything here looks good! Thank you for sharing!
*giggles* Phil has BBQ on his elbow! That's how you know he likes it lol
As a Texan I love barbecue and it is the best…
Those ribs are overcooked. From a southern bbq standpoint. Internal temperature should be 175 F.
If you want to do it yourself you can get a coal bbq and put the coals in a container on the side and meat on the grill away from the coals. Best part of waiting is you can have drinks with buddies while it smokes. If you have access to a vertical smoker, even better.
Ich wusste nicht das man Brisket hier in Deutschlang bekommt, muss ich mal runterfahren nach Düsseldorf ich liebe gutes Essen. LG
My favorite BBQ dish is burnt ends! 🤤
So wie es vieles der deutschen Esskultur in Amerika gibt sollte es sowas auch wie zb das BBQ auch in mehr unserer Bundesländer geben denn das Essen ist Fantastisch
LOVING these food exploration videos! Keep them coming!
He has created an entire vibe along with the food. Looks like a great place to eat.
Texan here. Yeah we don’t do much pork, beef is the most common choice. We do waaay more beef ribs, not so much pork ones though they exist, just much less popular. Cole slaw is common but potato salad is far more so, and is the must have. Beans are done in several styles. Ranch style beans are typically sweet and look like the ones y’all had, pinto beans are usually the norm and flavored simply, and borracho beans are flavored with beer (hence the name “drunk beans”), but all are pretty “saucy”, as is the Cole slaw as Deana mentioned.
Brisket is definitely the main thing we BBQ, along with fajitas, beef short ribs, and country sausages, which we then often wrap in a fresh warm flour tortilla and squirt some mustard on and eat as a Tejano wrap 🤤. Elotes (grilled corn) is something common here too, and it’s the thing I tease my Luxembourgish friend they MUST have for a real Texas BBQ experience lol!
I’ve considered applying for a few jobs in Germany this past year but the pandemic has made things hard to figure out. But I like watching your channel as preparation in case I ever do go! And tbh one of my cultural worries was how much I’d miss Texas BBQ 😂! I mean, I can BBQ a brisket myself but it’s a LOT of work by yourself, and I’m used to doing it as a part of a family so it’s be hard. It’s great to know there’s somewhere I can at least get some brisket out there haha! 👍
One question: Does he make sweet Texas tea at his bbq joint lol?? 🧊
In Texas you have so much Wild Pork.Why people do not more hunt wild Pigs for himself?
In Central Texas, about 15 years ago a scandal emerged that the Best Brisket didn't come from smokers or cook - it was the quality of the beef itself. Brisket is the breastplace meat on cattle, and is traditionally TUFF but slow cooking solves that. After that, then, the quality of the beef itself is the Big Factor. And when the top BBQ joints in Central Texas revealed that some of their vendors were from Omaha or Kansas City vendors, there was a bigger war brewing with Texas beef ranches doing their best to raise 'better beef'. There have been few losers, and even those simply 'got better'. So, quality of the starting product has become a recognized component.
I am disappointed that we didn't see dino-sized beef ribs, though.
Yep, that's how we eat it. That's everyday food for some people here. When you start drinking sauce straight from the bowl, though, you know you're hooked!
Thanks for helping to teach the world the BBQ is a noun... not a verb.
I live in Oklahoma and smoke meat, oak would be my last choice of wood. We generally use Hickory, pecan and mesquite. Oak is good though
I like mesquite too. But I guess it’s not in Germany lol.
A lot of people don't know that central Texas BBQ has German roots. Many of the German butchers would take left over and tough cuts of meat and smoke them so they didn't go to waste. This is a match made in heaven!
You mean German and Czech Americans. Still from Texas not Germany. 250 million Americans have European ancestry.
@@passingthroughtime3033 yes, Czech as well but many of the bbq places you know now are rooted in German immigrant butchers. Example: Kreutz in Lockhart
I’m not looking to have a pissing contest and I mentioned only German roots because well, this is a German subject channel. I lived in Texas for some years. I studied bbq blah blah blah you’re better than me for inserting the Czech influence. Yes, I’ve had Kolaches at Czech Stop in West. Feel better?
And the roots were Germans from Germany. Duh. They were immigrants
@@Bungletronics Texas bbq is from Texas. I don't care where their ancestors came from. They are still Americans. Duh
@@passingthroughtime3033 You are so beyond wrong. The butchers who started this stuff in Texas were German immigrants. From Germany. The folks running it now? Yes, they are Americans but that wasn't who I was speaking about. Reading is hard, isn't it?
@@Bungletronics You're delusional. Native Americans were smoking meats in Texas 10,000 years ago. Tennessee bbq is better anyway.
Definitely gonna try it next week, normally i am more into the vietnamese and japanese food here in Düsseldorf. But nobody can say no to american BBQ. Also i wanted to suggest that you guys should check out some more stuff in Düsseldorf's little tokyo (comparing the ramen places, pho places, sushi places or maybe some places that offer more rare meals like okonomiyaki).
If you need some recommendations i can also provide some ;D
So, did you finally make it to this place?
Hi @@foxbat1766 , i am waiting for friday to try the brisket since its friday afternoon/night only. Also gonna try the belly bits and tater tots then.
How authentic is German Swinehoxen in America, I had it last night for my birthday dinner. Had to order 2+ days in advance, but it was definitely worth the wait. It came with red cabbage, sauerkrout and potato dumpings with gravy. Had a really good hefeweisen and finished the meal with Jagermeister to aid in digestion.
Depends on where you're ordering it from. The fact that you had to order in advance indicates that it's about as authentic as you can get. It's a long cook - low and slow to make the pork as tender and juicy as possible. The sides sound solid too.
@@xinoen thanks, It's my favorite meal. My mom was a lazy German cook, simplifying what her mother used to make. She was not a good cook, but it gave me a taste for German food.
U.S.American here. My husband has tried to prepare Schweinehaxen here in the U.S. to taste as similar as possible to the delicious Bavarian Schweinehaxen we ate in restaurants while we we living in Munich. He has not had success (making it taste the same). No matter what recipe he follows or which store or butcher he buys the meat from, it just isn't the same. We have concluded that the U.S. pork (breed of pig) is different from the German pork (breed of pig) and that makes it taste different. I'm not saying it's impossible to get "authentic" German Schweinehaxen in the USA, but in my region of the USA the pork we have access to tastes very different from the pork we ate in Germany.
@@melindar.fischer5106 There is not only a different breed, but there's also different care and feeding laws/practices that can certainly have a pronounced difference of flavour in the final product. If you have access to free range heritage pork that's been fed an organic diet it's more likely that you'll have a more accurate classic flavour. I can get organically fed Berkshire down here at the butcher shop and it goes a long way towards flavour - not exact, but very close.
All looks amazing 🤩 Best wishes to the owner! Growing up in Texas I do not remember a lot of Pulled Beef. Brisket is the crowd pleaser in Texas 💗 2 things missing: Frito Pie and Mac&Cheese. Thank you for sharing 🙏
I was born in Weimar , Texas which is famous for its sausage. Weimar was founded and named by German emigrants after the Weimar Republic. I visited Munich Germany for October fest and had some of the best food ever.
That place screams Texas and I love it. Loved the video!
We call it micro-breweries here in the USA but on my last visit to Germany there are more small brews there. Maybe you can do an episode on the many offerings we have never seen outside of Germany. Just discovered your channel and have been liking the content. Thanks for sharing your experiences in Germany.
This looked so good, it is more than a 2 hour drive for me. But it would be so worth it if i see this footage
As a German living in Texas for the last 20 years I definitely have to try that place. Luckily I will be in Germany in November flying in and out of Duesseldorf Airport. I definitely have to swing by on my last night in Germany since they are so close to the airport/hotel.
Looking forward to it.
So Happy our German friends can enjoy our cooking. You guys make great sausage!
Oh now I'm starving!!! And I can't wait for this year's Christmas markets!!!
Give me a pulled pork sandwich with a side of tater tots and mac 'n cheese, pleaaassseeee! 😍
Now here's a question... would you like your mac & cheese poured over the top of the tater tots???
Feel like giving some hapless Americans a walk around Dusseldorf? A tour would be fun. An eating tour might be even more fun.
My favorite meat of all time is brisket. I love sitting and tending the fire with a cold beer.
If you're ever in Berlin, Lino's is pretty awesome Texas style BBQ
1000 Dank für den Tipp, wohne in Berlin und hatte mir schon nur wegen des Videos überlegt, mal nach D-Dorf zu fahren 😅
OMG!!!! I want to come visit!!!! the chili cheese fries, tater tots brisket, cole slaw, all of it!!!
D: "Brisket is just not here, in Germany." I've always wanted to try brisket, but being from Seattle it's not a thing. Last week my heart was broken when I missed my family reunion and they had authentic smoked brisket. I missed my one chance. And now you tell me I can find it in Germany? I'm going to google map it now. PS please never, ever buy ribs from Aldi. I've tried every brand they've ever had and there are always bone splinters throughout, ruining the experience.
BBQ and music are america's greatest exports. glad to see the real deal make its way around the world (Even with no mac & cheese)
This gals from Kansas city approves this message.
Oh wow that BBQ looks insane 😍🔥 the meat looks amazing and the sides look delicious
That's great you took the class on how to make a brisket. You guys should make one for a video.
When I was an Army soldier in Vilseck Germany, we used to eat all you can eat pork ribs once a week for $8. Germans don't eat pork ribs so that's why the restaurant on base sold them for so cheap. Hoping this guy is taking advantage of this & business is booming!
I’ve never seen a German couple make American barbecue look so good 😊👍✌️
The lady is American.
As a Texan, personally, I love giant Texas Beef Ribs the best. I usually get the potato salad and Coleslaw with the meal, but on occasion I’ll substitute one or the other for fried okra, or squash casserole.
We went to Memphis, TN and had their famous ribs. They were not amazing. (Their warm BBQ sauce bar was amazing.) Wouldn't it be funny if I liked the ribs in Germany better than Memphis? I just checked, Smoke BBQ is an hour drive from my house. I wonder where they get American tater tots. And I wonder why they don't offer Ranch dressing. It makes me sad that the BBQ beans are not going to be as smoky and sweet as we like them - my great-grandmother gave me her recipe and it had a cup of molasses, making it incredibly sweet and almost black in color. My German husband cannot handle such sweetness, what a pity.
our european palate isn't accustomed to overt sickly sweet stuff. americans put too much corn syrup in everything. when I tried carrot cake for the first time it was way too sweet.
@@JadedKate False!
I smoke Chicken, Ribs, Pork Shoulders some sausages. However. One of my favorites is Smoked Pastrami.
Texan here living in Germany. I will make the trip to Düsseldorf to try. I am quite the smoking aficionado, my issue here is finding quality beef, especially brisket and a good source of oak. One comment on the brisket in the video is the lack of a pronounced smoke ring.
Brisket now in the U.S. has got to way expensive💲💲💲 ! A good packer trimmed Brisket at a the Meat market will cost you anywhere between $ 45.00 to $65.00 for a 10 lb to 12 lb. of Brisket ! I bought myself brand new Oklahoma Joe Offset Smoker Unit about 3 years ago for about $ 500.00 and I haven't even used it yet because the Price of Meat is so outrageous ! The only thing that I can afford to smoke in it is Chickens & Hot Dogs ! LOL 😂🤣😂🤣
Same, haven’t cooked a brisket since the pandemic happened 😭, meat prices have been too high. It’s been all chicken, hot dogs, and every once in a while some beef short ribs and kiolbassa lol.
It's called chopped brisket, not pulled. Mac and cheese is not usually served with Texas BBQ. The usual Texas BBQ is sliced beef brisket, chopped brisket, hot German sausage, pork ribs, coleslaw, potato salad and brown beans (not sweet.) Don't forget iced tea and Coke Cola.
We smoke brisket in texas almost weekly at home. We all have our own style and seasonings. I just did one and will maybe last 3 days with 2 teenage stepsons.
Beef brisket is king for sure. Some Mac N Cheese is definitely needed. They have "Texas Twinkies" here which is a jalapeno stuffed with cream cheese and brisket, then wrapped in bacon and smoked. OMG! Also most BBQ places have sausage links either plain or with jalapeno and cheese in it! Making me hungry.
brisket done this way cannot be rushed, if you want it for mid day you probably need to be up late the night before starting it
i've seen a number of people in the US get a smoker and try to do it in just a few hours : it never turns out right and its usually the last time they try to rush it, it really does need half a day (give or take a few hours) to become the best it can be and get this normally tougher cut to be tender and soft
one way you can know if you're getting quality 'done right' BBQ is that you'll find a pink layer or 'ring' beneath the outer layer in many meats : we call this the 'smoke ring' and it takes many hours and a bit of practice and fine tuning your smoker to get it right. But when you do get it you can tell, the meat is well done, cooked slow, and smoked at the right temperature for many hours. Of course you can get good BBQ that does not have a smoke ring, but generally if they are doing BBQ and there is a noticeable smoke ring you know its going to be really good stuff en.wikipedia.org/wiki/Smoke_ring_(cooking)
Potatoes aren't from Germany. All potatoes are from or are native to the Americas. The United States is one of the biggest growers and consumers of potatoes.
ALL potato from Americas? ;)
@@stefco7359 Potatoes originate from the Americas. Native Americans were eating them for over 5000 years.
When did they say potatoes are from germany?
@@stefco7359Potatoes finally came to Germany in the 17th century. But native Americans were eating them for thousands of years. The biggest consumer of potatoes are China and the United States.
@@devind132 Phil said one of the reason Deana loves Germany and him is because of potatoes. America eats potatoes over a hundred different ways. We have over a million restaurants all serving potatoes many different ways. My point is she didn't have to go to Germany or marry Phil for potatoes, when they are everywhere in the United States, and everyone eats them.