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Texas grandpa here... beef ribs are incredible, but i prefer brisket Point, brisket Flat, and then ribs. (everyone has their own thoughts, but this is what i like.)
I travel the entire state of Texas for work, in Dallas Pecan Lodge is the best, Houston is Truth, Austin - Terry Black's but the best BBQ in the state is Evie Mae's in Lubbock, Texas.
In defense of the sliced white bread, bbq is humble in its origins, so sliced white bread was always a cheap, available and filling side for many restaurants, and eventually it just became standard in most places. Nowadays, the best places are baking their own bread or bringing in fresh from local bakeries. When I eat bbq, I like to take 1 slice to make a mini brisket or pulled pork sandwich. To me, it also has a very nostalgic feeling to it. The best are soft, doughy, and soak up the fatty oils of the meats well.
It's there to just soak up all of the juices and/or sauces to make sure none of the flavor goes to waste. While I do love a good, artisan loaf of bread, you don't want anything with a harder crust or air pockets that are too big. You just want something that can sop up all of that flavor so you can enjoy every drop without having to gnaw at it.
I'm a born and raised Texan. I'm sixty years old and I grew up in Austin Texas where this particular Black's BBQ is. I've eaten there many times. And yes, the food is just as good as these guys are saying it is. Although it's really hard to appreciate just how big those fantastic beef ribs really are. I'm 6 foot 3 inches tall and I weigh 315 pounds. And I have a hard time finishing just a single beef rib there. It's so much meat and so rich and fatty. It's like eating cake it's so tender.
So, the question: Black's, or Terry Blacks? Frankly, I gave it to Terry Black's on the cornbread and the mac and cheese, but it was not an easy decision.
For the life of me I do not know why restauranteurs in Portugal and Spain do not send a couple of talented young chefs to Texas for a month to work in a BBQ restaurant to learn how to make this. Michelin restaurants in Europe train chefs from around the world, but it seems nobody is training their chefs/cooks on Texas BBQ smokers.
It's not just talent that is needed to emulate this style of cuisine. Two huge hurdles for emulating this in Europe are about what's available in the region. American style beef and the cuts of beef are just not the same in Europe. Importing these cuts of American beef on a small scale for a handful of restaurants would be wildly expensive. The next and even bigger hurdle to overcome is how the meat is smoked. Typically, post oak wood is what is burned to create the smoke that is used to flavor the meat. Post oak trees are simply not native to any region in Europe. Importing properly seasoned post oak wood and American beef is simply not economical for a number of reasons and may not even be possible to due to trade regulations.
Japan and Korea have raised their culinary skill’s and have now begun sending chefs to the US to train and then open Texas, Kansas city, North or South Carolina style Barbecue restaurants in their own countries. Germany and G.B. have started opening barbecue joints, but from my understanding it’s not real American style barbecue just a rip off copy.
The bread is to mop up any grease from some of the food. A nice thick cut like that is good at soaking in extra grease and broth from the food. Also: you're talking my language with the food. I love a good barbecue myself and gnawing the meat off a beautifully cooked bone.
Ive been to Black BBQ and they are not exaggerating. However, Ive had great BBQ in 6 different states that is just as good. No two places were the same but equally good. My former position required me traveling throughout the USA and I found fantastic restaurants in many places I didn't expect. I had a sweet deal with the owner of the company I work for. He said because your traveling sooooo much I want you to stay in the best hotels and eat at the best restaurants. I found the best places normally didn't look great from outside. Many fancy or famous restaurants were great too but finding a place like Black BBQ was more fun.
Yeah, when you are rolling through a town and see a dumpy, run down, shack of a place with a line of fat people waiting in line just to get inside. You know you need to stop, even if you aren't hungry yet. Doesn't matter what's on their menu, whatever it is will be the best thing for miles around.
White bread goes with smoked bbq. It just does, your palette needs a break in between all the rich meat. A bite every once in awhile of white bread is what we use. Don't knock it until you try it. What yall call BBQ we call grilling. Our BBQ is really smoking meat over low, indirect heat for hours. A brisket generally takes about 14 hours.
You have me rolling watching your reaction. Especially the part where you are 100% sure without trying the food. Oh and the bread on the side is more like napkins haha
A week and a half ago I took my Dad to Terry Black's for his 75th Birthday. It was hands down the best BBQ he'd ever had. The Beef rib we got weighed 1.47 lbs. and came in at $51.42! And was worth every single penny! Though we didn't get as many sides as Jolly did in their video, all their reactions are 100% spot on.
Jolly just posted a new BBQ video on Louisiana BBQ and I think they liked it even better than Texas BBQ. The thing about the bread is that it is meant to be used to catch the juice from the meat so it's not wasted. Some restaurants will bake their own bread, which is much better, but some use the cheap bread you buy in the stores which is not nearly as good.
There are BBQ restaurants imitating styles of other states but there is no "Louisiana BBQ" You have your Cajun, creole, muffalettas, Bananas Foster, oysters, etc but what Louisiana does NOT have that it can call its own is Mexican and BBQ.
The pork ribs have a dry rub, which sits on the pork at LEAST 24 hours before being cooked, which creates juices that are re-basted onto the ribs as they cook. It caramelizes because the rub contains sugar (probably brown sugar).
I agree with you about better bread, but that white bread they serve is so good with the bbq and perfect to absorb the grease without blanketing the flavor, it'll stave away an upset stomach. A lot of bbq restaurants make their own white bread, so it is fresh.
@@european-reactsMost BBQ restaurants around me mostly serve thicker bread that is toasted with butter 🧈😋. Also, the guys didn't try any of the BBQ sauces from the restaurant. Almost *EVERY* BBQ place has their *"own"* sauces/recipes. Many BBQ restaurants have at least a mustard based sauce (possibly w/ lil' vinegar added), a "Sweet" sauce and *definitely* a "hot sauce" 🔥🥵.
The white bread is traditional. Back when most BBQ was sold out of grocery store butcher counters. It was usually in the form of chopped beef and they'd give you enough bread to make your own sandwiches. The meat was often shoulder clod or brisket, sometimes pulled pork. It was also very cheap. How times have changed.
My father in law worked for a Finnish company & one of his coworkers from Finland worked as free labor in one of our best local Texas barbecue places on weekends in exchange for learning how to cook their brisket. He was planning to try and open a restaurant when he returned to Finland.
Goodness. I'm planning on making peach cobbler within a few days. Would of made it if I hadn't of tried mincemeat pie. Covered it with walnuts, even though I have lbs and lbs of pecans from our pecan trees. Well, I didn't feel right putting pecans over mincemeat, so I used walnuts.
Many people in the US grew up with sliced bread and butter available with nearly every meal at home and at restaurants weather you ate it or not. I swear my Dad could eat bread and butter with pizza.
In Texas BBQ it is part of the standard plate. Texas BBQ is rustic in nature and generally this was a meal for the middle class. We worked hard, bought ribs and brisket,... slaved 14 hours babying the meat to a perfect tenderness and then share with the entire family. Rip or shred the pork and put it on a piece of Texas toast, add some bbq sauce and chow down!!! 😋 So, the bread is complimentary... served with the meat and it soaks up a lot of the natural juices...you'll thank them later.👍
I love how similar you & Ollie are in your thinking. His delivery is nore traditionally comedic but your straight delivery makes me ALOL. Things like when you say something to the effect of, Have I actually tried it? No. Do I know it has to be good? Yes. (That makes me laugh 😂 every time)
Yes, the bread can be used as a napkin and to soak up all of the juices to eat and I’ve heard it helps with stomach so you don’t get sick afterwards. A lot of people also take that bread for leftovers to make sandwiches with the leftovers for lunch the next day.
I’m a Texan and Texas brisket is King. But I love a St. Louis style rib serving…. Best rib quality is still up for debate. But brisket, Texas wins. Full stop.
Slow cooking doesn't retain the moisture rather it breaks down the connective tissue part of which turns into water which moisturizes the meat. They also spray it with apple-cider vinegar and water throughout the cooking process after the bark is set.
Aw, you make me laugh and almost cry with sympathy over the way you talk about our beautiful state and our delicious food. I really hope you DO make it to Texas and that everything lives up to your expectations.
I wish there were a way to pack our bbq in dry ice and send it to you. It wouldn’t be the same as in restaurant, but I bet you’d enjoy it greatly. Hi from Houston, TX ♥️ I so enjoy your reactions.
André, if all goes well with this channel, you will someday soon be able to travel to the US and try this Texas BBQ. This is Terry Black's in Austin, Texas. At the end of the year, Josh and Ollie did a wrap-up of their channel in 2023. This was their favorite meal of the year. That's all you need to know.
The real trick is that they smoke the heavier meats on day one, put them in a hot box covered in foil ( at night ), and serve on day two. That "day of rest" means everything to brisket and ribs :-)
Hahaha! I've been watching Jolly for a year now. It just now clicked in my head they named their channel by combining their names. I always thought it was because they're British and they like to use the word jolly. You know...like, "jolly good time". ☺️😄😅😆😂🤣
I Love watching your reactions!!! They make my heart smile! And you're comments in between are HILARIOUS!!! I hope that you get to COME TO AMERICA someday! ❤
Hey I live in Florida and I am going to find this place to try this BBQ. That is exceptional even for the states. I lived in Texas for 10 years and it is like another country. It is so unique.
Oh and the perfect way to describe this, remember the scene in Gladiator…when they get out and see the coliseum for the first time? And he says “I didn’t know men could build such things?” Yep, that right there.
There's a thing called Texas Toast and it's made wirh sliced bread. Sliced bread is very Texas. Maybe look up Texas Toast but remember that bread is made fresh in house daily.
Your emotional reaction, is ours in the US too US cries to food and beautiful music. We love our food!! Imagine how rich you would be if you opened that barbq in your country?
Peach cobbler is super easy to make! You can look up a recipe online and make a video of making/trying it! 😊 I think we Americans are known for putting cheese on/in everything, so why not in a sausage as well? Love your reaction, and glad you're eager to try Texas BBQ!
Uhmmmm... Nope. this is "where YOU need to learn" ;) Bread is for what we in the south call "sopping up" it's like a napkin you eat. You "sop up the gravy...", the juices, whatever. and you eat it. 'Toast' - You push it around with toast. You sop i tup with bread - bread is like your plate's mop. It keeps you from having to get gross and lick the plate. We waste nothing. :)) Of course, it is just there IF you want it. No one says you have to clean your plate (you'll probably want too), it's there to help if you do. Like a napkin. You don't have to use a napkin. Maybe you use your sleeve, or you just walk around afterwords all gross; P But the bread is optional, it's there if you want it, the old saying is to "break bread", not break rolls, or break brisket, to "Break bread with your neighbors.
We eat cornbread with Barbecue the homemade white bread is to sop up the juice & grease with . Like Granny use to say clean your plate somewhere there is someone who's starving. SO ...did you book your flight to Texas ? 😂 If you brine your ribs in Apple Juice for 48 hours or turkey then smoke it then you will be a happy man . 😊 oh you poor man EVERYTHING is good grilled fish lamb buffalo, bear ,elk,moose duck ,vegetables, EVERYTHING 🤣😂🤣 I don't know where in the world you are but you sweet man have not lived a full life !! Air fare is cheaper in January !! 😂 ❤ your videos Thank you for the laughs ❤❤❤ American Nana
Brings tears to your eyes, doesn't it? If you have a barbecue grill at home you can also make your own BBQ. Or you can travel to Texas or Louisiana or most any southern state in the USA. I enjoy your content. Aloha from Hawaii!
Nah, dude, that's Texas Toast. And if they're serving it with barbeque, it was toasted in the oven (or on the grill ) with butter and garlic. Besides being good by itself, it's also meant to soak up the left over sauce.
You might as well just start the process to become and American citizen. 😂 Great reaction as usual. Take care. Edit: your merchandise will definitely have to say “hot take” haha.
The bread is good, but think of it like a napkin that is edible. That is where you use the sauce. Sauce on the bread wrapped around a piece of moist end brisket, wow!
That's not just regular white bread it's called Texas Toast bread that is usually a tiny bit sweeter & it is much thicker than regular bread so it won't fall apart & it's buttery tasting & these restaurants usually don't want anything fancy that takes away from the taste of the meat so they need plain bread for that & I absolutely love Texas toast when making grilled cheese sandwich or a BLT is great on Texas toast, you'll like Texas toast trust me. I live in North Carolina which is about 16hrs away from Terry Black's in Dallas Texas & it might as well be on the moon because it's doubtful I'll get there anytime soon. So it makes me mad I can't get there too & why don't we have a Terry Black's here in NC. 😆😆😆😳🙏🍖🦃🍞💜😍
The bread with BBQ is just meant to essentially sop up the juices from the meat. It is never meant to be "the best bread" you've ever had. The focus is on the meat and sides.
Dude, please come to Texas and have a taste of heaven. I am a native Texan, my family has been here for now 7 generations. Great Great grandfather was a Ranger, and all that, and we would love to have you come to out lovely state. European list to see how many different cultures culminate to make up Texas.
😂 Hey there, from South Texas (San Antonio). My husband is going to throw a turkey on the barbecue pit in a few for Thanksgiving tomorrow. Instead, I've opted for a couple of steaks for my Thanksgiving dinner. My grandma (93yo) lives about 30 mins away, and they're deep frying 1 turkey and making the other in the traditional fashion. Love your channel❤ You'll have to come visit the Lone Star State one day.
Turkey has less fat which is a major source of flavor. That said, I'll be smoking two turkeys for our Thanksgiving this Thursday. One of the tricks is to brine the turkey then stuff it full of fruits and season the skin. It should be about a 14 hour smoke for the two 14lb turkeys. Then another hour or two for the 5lbs of sausage I need to prepare. Someone else is in charge of the sides.
I actually live less than an hour away lived in the area my whole life. I can honestly say that I have tried more BBQ than you can imagine. Franklins, Salt Lick and Blacks are all very good, but Blacks is on a level you can't understand until you have tried. The large rib everyone sees on Tv is about 45.00 bucks. Don't buy rib each, no way you can eat all that food. The way the fat is rendered in the beef rib is insane. Some women are not fans of BBQ, but my friend who tried it took a bite of the Rib and for 5 minutes started saying OMG. OMG. My preferred way of going there is with people who have never been. Priceless faces! The absolute hottest restaurant in Austin now is Blacks BBQ Sushi, you can't get in so reservations only.
These gents also neglected the pickles and onions. The bread absorbs while the pickle and onion cleanse the palette to ensure it is ready to fully experience the next bite. In Texas, we don't use sauce. When meat is cooked properly, it requires none. Sauce is added to mask the inability of the pit-master to wait. Sauce on meat is offensive. Period. We are the foremost in what proper barbecue and slow smoking is.
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PENNSYLVANIA
Texas grandpa here... beef ribs are incredible, but i prefer brisket Point, brisket Flat, and then ribs. (everyone has their own thoughts, but this is what i like.)
comparing texas bbq to overpriced eurotrash vehicle brands seems very rude and absolutely a moronic comparison.
I travel the entire state of Texas for work, in Dallas Pecan Lodge is the best, Houston is Truth, Austin - Terry Black's but the best BBQ in the state is Evie Mae's in Lubbock, Texas.
The bread is thick cut white bread. Many people will put their brisket or pulled pork on that bread and eat it as a sandwich.
In defense of the sliced white bread, bbq is humble in its origins, so sliced white bread was always a cheap, available and filling side for many restaurants, and eventually it just became standard in most places. Nowadays, the best places are baking their own bread or bringing in fresh from local bakeries. When I eat bbq, I like to take 1 slice to make a mini brisket or pulled pork sandwich. To me, it also has a very nostalgic feeling to it. The best are soft, doughy, and soak up the fatty oils of the meats well.
Exactly!
Or take the white bread to sop up the juices. 😎
Don't wanna fancy up the Mrs. Baird's
at a bbq place, the bread is just a napkin
It doesnt need defending. Euros have no idea what compliments bbq and what doesnt.
That cheap bread is actually perfect for bbq. You don't really want artisan bread.
It's there to just soak up all of the juices and/or sauces to make sure none of the flavor goes to waste. While I do love a good, artisan loaf of bread, you don't want anything with a harder crust or air pockets that are too big. You just want something that can sop up all of that flavor so you can enjoy every drop without having to gnaw at it.
and some of that fresh baked light bread is better than rolls etc ...
to be fair, some artisan bread is pretty good, so I'd want to try. But the cheap white loaf is a classic for a reason to be sure.
I’m laughing at the fact that you and Jolly are so angry about how good our food is.
P.S. I’m eating southern biscuits and sausage gravy right now.
Tease.
I'm a born and raised Texan. I'm sixty years old and I grew up in Austin Texas where this particular Black's BBQ is. I've eaten there many times. And yes, the food is just as good as these guys are saying it is.
Although it's really hard to appreciate just how big those fantastic beef ribs really are. I'm 6 foot 3 inches tall and I weigh 315 pounds. And I have a hard time finishing just a single beef rib there. It's so much meat and so rich and fatty. It's like eating cake it's so tender.
So, the question:
Black's, or Terry Blacks?
Frankly, I gave it to Terry Black's on the cornbread and the mac and cheese, but it was not an easy decision.
I'm an immigrant, now citizen, living in Texas. The BBQ really is THAT GOOD!!
I wish everyone could try it.
They really know what they are doing!
For the life of me I do not know why restauranteurs in Portugal and Spain do not send a couple of talented young chefs to Texas for a month to work in a BBQ restaurant to learn how to make this. Michelin restaurants in Europe train chefs from around the world, but it seems nobody is training their chefs/cooks on Texas BBQ smokers.
Agreed.
ruclips.net/video/h2MtD0SACPk/видео.htmlsi=hmNpcIEkNt05sBdX
It's not just talent that is needed to emulate this style of cuisine. Two huge hurdles for emulating this in Europe are about what's available in the region. American style beef and the cuts of beef are just not the same in Europe. Importing these cuts of American beef on a small scale for a handful of restaurants would be wildly expensive. The next and even bigger hurdle to overcome is how the meat is smoked. Typically, post oak wood is what is burned to create the smoke that is used to flavor the meat. Post oak trees are simply not native to any region in Europe. Importing properly seasoned post oak wood and American beef is simply not economical for a number of reasons and may not even be possible to due to trade regulations.
Japan and Korea have raised their culinary skill’s and have now begun sending chefs to the US to train and then open Texas, Kansas city, North or South Carolina style Barbecue restaurants in their own countries. Germany and G.B. have started opening barbecue joints, but from my understanding it’s not real American style barbecue just a rip off copy.
@@cats400that’s what I was thinking. The reasons must be economical and about what is a available in certain regions.
The bread is to mop up any grease from some of the food. A nice thick cut like that is good at soaking in extra grease and broth from the food.
Also: you're talking my language with the food. I love a good barbecue myself and gnawing the meat off a beautifully cooked bone.
Good to know!
I will let the meat drip on it then.
As a native Texan I have to say there's nothing better than Texas BBQ. SO GOOD!!!!
As a non-Texan, I couldn’t agree more.
Ive been to Black BBQ and they are not exaggerating. However, Ive had great BBQ in 6 different states that is just as good. No two places were the same but equally good. My former position required me traveling throughout the USA and I found fantastic restaurants in many places I didn't expect. I had a sweet deal with the owner of the company I work for. He said because your traveling sooooo much I want you to stay in the best hotels and eat at the best restaurants. I found the best places normally didn't look great from outside. Many fancy or famous restaurants were great too but finding a place like Black BBQ was more fun.
Yeah, when you are rolling through a town and see a dumpy, run down, shack of a place with a line of fat people waiting in line just to get inside. You know you need to stop, even if you aren't hungry yet. Doesn't matter what's on their menu, whatever it is will be the best thing for miles around.
White bread goes with smoked bbq. It just does, your palette needs a break in between all the rich meat. A bite every once in awhile of white bread is what we use. Don't knock it until you try it.
What yall call BBQ we call grilling. Our BBQ is really smoking meat over low, indirect heat for hours. A brisket generally takes about 14 hours.
I lived in Texas for 20 years. Texas BBQ needs to be on everyone's bucket list if they have not already eaten it.
You have me rolling watching your reaction. Especially the part where you are 100% sure without trying the food. Oh and the bread on the side is more like napkins haha
A week and a half ago I took my Dad to Terry Black's for his 75th Birthday. It was hands down the best BBQ he'd ever had. The Beef rib we got weighed 1.47 lbs. and came in at $51.42! And was worth every single penny! Though we didn't get as many sides as Jolly did in their video, all their reactions are 100% spot on.
I was, indeed, curious about the price.
the bread is an edible napkin when I go to bbq places, nothing more than a juice collector! xD
Jolly just posted a new BBQ video on Louisiana BBQ and I think they liked it even better than Texas BBQ. The thing about the bread is that it is meant to be used to catch the juice from the meat so it's not wasted. Some restaurants will bake their own bread, which is much better, but some use the cheap bread you buy in the stores which is not nearly as good.
There are BBQ restaurants imitating styles of other states but there is no "Louisiana BBQ" You have your Cajun, creole, muffalettas, Bananas Foster, oysters, etc but what Louisiana does NOT have that it can call its own is Mexican and BBQ.
@@JStrummer1just not true. I'm from north Louisiana and we are just as serious about BBQ (and sides) as anyone else.
Texas has everything!! Best food in the world
I truly hope you realize your dream of trying Texas BBQ in Texas someday. I wish EVERYONE in the world could have that experience.
I've had Texas, Memphis, Kansas City, and Carolina. Texas bbq always reigns Supreme.
@@getonwithit.2847 - Agreed.
Lol this guy telling Texans they need to learn about bbq 😂
The pork ribs have a dry rub, which sits on the pork at LEAST 24 hours before being cooked, which creates juices that are re-basted onto the ribs as they cook. It caramelizes because the rub contains sugar (probably brown sugar).
It's amazing. The bread is perfect for this meal BECAUSE it's so simple and bland. It's only a vehicle and allows the meat to remain the star.
I agree with you about better bread, but that white bread they serve is so good with the bbq and perfect to absorb the grease without blanketing the flavor, it'll stave away an upset stomach. A lot of bbq restaurants make their own white bread, so it is fresh.
Thanks for the tips!
@@european-reactsMost BBQ restaurants around me mostly serve thicker bread that is toasted with butter 🧈😋. Also, the guys didn't try any of the BBQ sauces from the restaurant.
Almost *EVERY* BBQ place has their *"own"* sauces/recipes. Many BBQ restaurants have at least a mustard based sauce (possibly w/ lil' vinegar added), a "Sweet" sauce and *definitely* a "hot sauce" 🔥🥵.
The white bread is traditional. Back when most BBQ was sold out of grocery store butcher counters. It was usually in the form of chopped beef and they'd give you enough bread to make your own sandwiches. The meat was often shoulder clod or brisket, sometimes pulled pork. It was also very cheap. How times have changed.
The fresh baked bread is used as the napkin you wipe your fingers and mouth with it. God bless the BBQ. 😊
Texan-born guy here. I haven’t had ‘real’ BBQ since I left Texas.
My father in law worked for a Finnish company & one of his coworkers from Finland worked as free labor in one of our best local Texas barbecue places on weekends in exchange for learning how to cook their brisket. He was planning to try and open a restaurant when he returned to Finland.
The passive aggressiveness is perfectly executed 🤣😂🤣😂
Warm peach cobbler and vanilla ice cream is the best dessert after a Sunday family meal
Goodness. I'm planning on making peach cobbler within a few days. Would of made it if I hadn't of tried mincemeat pie. Covered it with walnuts, even though I have lbs and lbs of pecans from our pecan trees. Well, I didn't feel right putting pecans over mincemeat, so I used walnuts.
A wise man once said that every time you think "Why don't they have that where I live?!" you are just realizing a valuable business you can go into.
White bread and BBQ is traditional. It just wouldn't be the same without it.
Andre, you have no idea how heartbreaking it is to watch your heart drop with every bite the Jolly boys take. 😢
Many people in the US grew up with sliced bread and butter available with nearly every meal at home and at restaurants weather you ate it or not. I swear my Dad could eat bread and butter with pizza.
My grandmother always had 3 things at every meal: a plate of sliced tomatoes, a glass with trimmed green onions, and a plate of white bread.
The bread is spot on...sopping up juices and wrapping slices for bestest "samich" ever!
The bread can also be used to hold pulled pork and it becomes amazing
My family just got back from Europe and said they hadnt had a good meal in 2 weeks lol.
In Texas BBQ it is part of the standard plate. Texas BBQ is rustic in nature and generally this was a meal for the middle class.
We worked hard, bought ribs and brisket,... slaved 14 hours babying the meat to a perfect tenderness and then share with the entire family. Rip or shred the pork and put it on a piece of Texas toast, add some bbq sauce and chow down!!! 😋
So, the bread is complimentary... served with the meat and it soaks up a lot of the natural juices...you'll thank them later.👍
Even Gordon got to admit that Texas BBQ is the best
I love how similar you & Ollie are in your thinking. His delivery is nore traditionally comedic but your straight delivery makes me ALOL.
Things like when you say something to the effect of, Have I actually tried it? No. Do I know it has to be good? Yes. (That makes me laugh 😂 every time)
They are experiencing what some Americans call a "mouthgasm".
2:01 You are in Texas. You are eating BBQ. Life makes sense. 😂
Nothing like Texas BBQ! Love my Texas!
There’s this guy in my church that makes some of the best food I’ve ever eaten.
As a Texan I can confirm that our BBQ is delicious! If it weren't so expensive, I would have it more than just special occasions.
Your reaction to the food was fantastic,and trust me southern bbq is mouth watering😊
What we do in Texas also is use the bread to soak up the juices and have a second round of barbecue with all the flavors mixed
Yes, the bread can be used as a napkin and to soak up all of the juices to eat and I’ve heard it helps with stomach so you don’t get sick afterwards. A lot of people also take that bread for leftovers to make sandwiches with the leftovers for lunch the next day.
I'm in Texas & prefer the BBQ here. But when I want something sweeter, I like Memphis BBQ. I also like Carolina BBQ. With the mustard rub.
I’m a Texan and Texas brisket is King. But I love a St. Louis style rib serving…. Best rib quality is still up for debate.
But brisket, Texas wins. Full stop.
@@hatleyhoward7193 St Louis is too 'Candy Coated' for me. There are times I do crave that but not often.
I live in West Texas. Brisket is great. Here, the bread is usually buttered, then fried slightly on a hot grill. MMMMM....
Sounds great!
When i cook brisket i smother it in kosher salt then cook in 220 degree oven for about 11- 12 hours, i then smoke it 2 to 4 hours. DELICIOUS!
Slow cooking doesn't retain the moisture rather it breaks down the connective tissue part of which turns into water which moisturizes the meat. They also spray it with apple-cider vinegar and water throughout the cooking process after the bark is set.
Connective tissue turns into gelatin which is soft, jiggly, and retains moisture.
Wait what!!?
We need to learn how to make traditional brisket sandwiches?
STAY IN YOUR LANE!!!
Aw, you make me laugh and almost cry with sympathy over the way you talk about our beautiful state and our delicious food. I really hope you DO make it to Texas and that everything lives up to your expectations.
The bread is for soaking up the juice and countering the high meat ratio
I wish there were a way to pack our bbq in dry ice and send it to you. It wouldn’t be the same as in restaurant, but I bet you’d enjoy it greatly. Hi from Houston, TX ♥️ I so enjoy your reactions.
bro you have to come to texas and try some authentic barbecue, its genuinely an emotional experience that will satisfy your soul
André, if all goes well with this channel, you will someday soon be able to travel to the US and try this Texas BBQ. This is Terry Black's in Austin, Texas. At the end of the year, Josh and Ollie did a wrap-up of their channel in 2023. This was their favorite meal of the year. That's all you need to know.
Congratulations on 5K subs!! 😊 oh and buttered white bread is a must with good BBQ and Jerk chicken.
Smoked turkry is loaded with flavor!!😋😋😋😋
The real trick is that they smoke the heavier meats on day one, put them in a hot box covered in foil ( at night ), and serve on day two. That "day of rest" means everything to brisket and ribs :-)
I’m dying for Andre to go to Texas! I can’t wait to see a vlog with him eating BBQ and going to Buc-ees (sp?). I’ve been there and it’s insane!
Hahaha! I've been watching Jolly for a year now. It just now clicked in my head they named their channel by combining their names. I always thought it was because they're British and they like to use the word jolly. You know...like, "jolly good time". ☺️😄😅😆😂🤣
I've been to Terry Black's many times and I love it every time.
I Love watching your reactions!!! They make my heart smile! And you're comments in between are HILARIOUS!!! I hope that you get to COME TO AMERICA someday! ❤
Hey
I live in Florida and I am going to find this place to try this BBQ.
That is exceptional even for the states.
I lived in Texas for 10 years and it is like another country.
It is so unique.
I hope some day soon we will be able to watch you try the BBQ at Terry Black's BBQ. I would love to see your reaction!
Oh and the perfect way to describe this, remember the scene in Gladiator…when they get out and see the coliseum for the first time? And he says “I didn’t know men could build such things?” Yep, that right there.
I cannot eat barbecue without sliced white bread! I’m a true southerner 😀❤️
There's a thing called Texas Toast and it's made wirh sliced bread. Sliced bread is very Texas. Maybe look up Texas Toast but remember that bread is made fresh in house daily.
Your emotional reaction, is ours in the US too US cries to food and beautiful music. We love our food!! Imagine how rich you would be if you opened that barbq in your country?
Oh I love their channel
Peach cobbler is super easy to make! You can look up a recipe online and make a video of making/trying it! 😊 I think we Americans are known for putting cheese on/in everything, so why not in a sausage as well? Love your reaction, and glad you're eager to try Texas BBQ!
You are welcome to Texas any time 🤠🤘🏾
Your quickly becoming one of my favorite reaction channels dude👍
oh thank you so much! I am having a lot of fun!
Uhmmmm... Nope. this is "where YOU need to learn" ;) Bread is for what we in the south call "sopping up" it's like a napkin you eat. You "sop up the gravy...", the juices, whatever. and you eat it. 'Toast' - You push it around with toast. You sop i tup with bread - bread is like your plate's mop. It keeps you from having to get gross and lick the plate. We waste nothing. :))
Of course, it is just there IF you want it. No one says you have to clean your plate (you'll probably want too), it's there to help if you do. Like a napkin. You don't have to use a napkin. Maybe you use your sleeve, or you just walk around afterwords all gross; P But the bread is optional, it's there if you want it, the old saying is to "break bread", not break rolls, or break brisket, to "Break bread with your neighbors.
Terry Black is top tier TX BBQ...they picked a great restaurant 😊
Theres a reason we eat a lot in America lol. The food is so full of flavor…
We eat cornbread with Barbecue the homemade white bread is to sop up the juice & grease with . Like Granny use to say clean your plate somewhere there is someone who's starving. SO ...did you book your flight to Texas ? 😂 If you brine your ribs in Apple Juice for 48 hours or turkey then smoke it then you will be a happy man . 😊 oh you poor man EVERYTHING is good grilled fish lamb buffalo, bear ,elk,moose duck ,vegetables, EVERYTHING 🤣😂🤣 I don't know where in the world you are but you sweet man have not lived a full life !! Air fare is cheaper in January !! 😂 ❤ your videos Thank you for the laughs ❤❤❤ American Nana
Peach cobbler is to die for, always save room for dessert!
We're here for you dawg, don't cry 😭😆
😂
Here in Arkansas, we have white bread with BBQ. I think it’s perfect. Oh and with a slice of fried catfish. Dear lord in heaven it’s fantastic.
Brings tears to your eyes, doesn't it? If you have a barbecue grill at home you can also make your own BBQ. Or you can travel to Texas or Louisiana or most any southern state in the USA.
I enjoy your content. Aloha from Hawaii!
Smoked Turkey is so good!
That made me hungry and I'm 5 minutes from BBQ! LOL
you are a great reactor, hilarious with this one .
Nah, dude, that's Texas Toast. And if they're serving it with barbeque, it was toasted in the oven (or on the grill ) with butter and garlic. Besides being good by itself, it's also meant to soak up the left over sauce.
He was more happy about the bark on the meat than anything else 😂😂😂
You might as well just start the process to become and American citizen. 😂
Great reaction as usual. Take care.
Edit: your merchandise will definitely have to say “hot take” haha.
Agreed. Move to Texas, get cowboy boots, and go to the restaurant
In the south you have bread or rolls with every meal. It's great for barbecue because then you can make a sandwich
The bread is good, but think of it like a napkin that is edible. That is where you use the sauce. Sauce on the bread wrapped around a piece of moist end brisket, wow!
That's not just regular white bread it's called Texas Toast bread that is usually a tiny bit sweeter & it is much thicker than regular bread so it won't fall apart & it's buttery tasting & these restaurants usually don't want anything fancy that takes away from the taste of the meat so they need plain bread for that & I absolutely love Texas toast when making grilled cheese sandwich or a BLT is great on Texas toast, you'll like Texas toast trust me. I live in North Carolina which is about 16hrs away from Terry Black's in Dallas Texas & it might as well be on the moon because it's doubtful I'll get there anytime soon. So it makes me mad I can't get there too & why don't we have a Terry Black's here in NC. 😆😆😆😳🙏🍖🦃🍞💜😍
The bread with BBQ is just meant to essentially sop up the juices from the meat. It is never meant to be "the best bread" you've ever had. The focus is on the meat and sides.
Subscribed finally
Dude, please come to Texas and have a taste of heaven. I am a native Texan, my family has been here for now 7 generations. Great Great grandfather was a Ranger, and all that, and we would love to have you come to out lovely state. European list to see how many different cultures culminate to make up Texas.
I agree, replace bread and all sides with more beef ribs and brisket
😂 Hey there, from South Texas (San Antonio). My husband is going to throw a turkey on the barbecue pit in a few for Thanksgiving tomorrow. Instead, I've opted for a couple of steaks for my Thanksgiving dinner. My grandma (93yo) lives about 30 mins away, and they're deep frying 1 turkey and making the other in the traditional fashion. Love your channel❤ You'll have to come visit the Lone Star State one day.
I hope you get Texas BBQ one day!🙏
Turkey has less fat which is a major source of flavor. That said, I'll be smoking two turkeys for our Thanksgiving this Thursday. One of the tricks is to brine the turkey then stuff it full of fruits and season the skin. It should be about a 14 hour smoke for the two 14lb turkeys. Then another hour or two for the 5lbs of sausage I need to prepare. Someone else is in charge of the sides.
I actually live less than an hour away lived in the area my whole life. I can honestly say that I have tried more BBQ than you can imagine. Franklins, Salt Lick and Blacks are all very good, but Blacks is on a level you can't understand until you have tried. The large rib everyone sees on Tv is about 45.00 bucks. Don't buy rib each, no way you can eat all that food. The way the fat is rendered in the beef rib is insane. Some women are not fans of BBQ, but my friend who tried it took a bite of the Rib and for 5 minutes started saying OMG. OMG. My preferred way of going there is with people who have never been. Priceless faces! The absolute hottest restaurant in Austin now is Blacks BBQ Sushi, you can't get in so reservations only.
These gents also neglected the pickles and onions. The bread absorbs while the pickle and onion cleanse the palette to ensure it is ready to fully experience the next bite.
In Texas, we don't use sauce. When meat is cooked properly, it requires none. Sauce is added to mask the inability of the pit-master to wait. Sauce on meat is offensive. Period. We are the foremost in what proper barbecue and slow smoking is.
I really enjoy your reactions. Hope you make to my home state of Texas one day.
It's called Terry Black's BBQ in Austin Texas, it's the kinda food that's so good ur tongue will beat ur brains out for one more bite