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TWISTED AMERICAN BBQ!!! Alabama Has Gone TOO Far!!

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TWISTED AMERICAN BBQ!!! Alabama Has Gone TOO Far!!

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» Alabama White Sauce

1. BIG BOB GIBSON BBQ: Beef Brisket + Alabama White Sauce + Spitfire Chicken + Mac & Cheese
ADDRESS: 1715 6th Ave SE, Decatur, Alabama 35601, USA
OPEN: 9:30AM - 8:15PM
WEBSITE:
SOCIAL: @bigbobgibsonbbq

???? BEEF BRISKET: Marinate brisket with salt and pepper and put brisket in smoker to cook overnight for 12-14 hours at 250 degrees. Slice into thin pieces and enjoy.

????ALABAMA WHITE SAUCE: Mix together apple cider vinegar, cayenne pepper, salt, mayonnaise and lemon in a large bowl.


????SPITFIRE CHICKEN: Season chicken pieces with salt and place them on the grill. Dip chicken pieces in chicken oil. Sprinkle ground pepper on the chicken and allow it to cook. Roast chicken 1 ½ hours on each side and then dip chicken in Alabama white BBQ sauce.

???? MAC & CHEESE: Cook noodles until al dente. Drain noodles and return to pot. Add butter and stir. Add Muenster, cheddar and velveeta cheeses until melted. Stir in half and half and salt. Top with soft layer of shredded cheese, salt and pepper and place in oven for 25-30 min.

???????? BAKED BEANS: Pour beans, pepper, bacon, ketchup, onions and other ingredients listed above in full size and pan. Then place in oven for 1 hour at 500 degrees

????PRICE: Brisket $7.99 per ½ pound | Alabama White Sauce $3.49 per Pint | Spitfire Chicken $3.49 - $9.99 | Mac & Cheese $4.29 - $25.99 | Baked Beans $2.49 | Peanut Butter Pie $3.49 - $15.49

3. CITY CAFE: Sausage Gravy & Biscuits + Pork Brains Scrambled Eggs
ADDRESS: 101 1st Ave SE, Decatur, AL 35601, USA
OPEN: MON, TUES, WED, FRI 8:00AM - 2:30PM
WEBSITE:

????SAUSAGE GRAVY & BISCUITS: Refrigerate ingredients for 15-20 minutes before preparing. Whisk together unsalted butter, vegetable shortening, self-raising flour and salt in a bowl. Add buttermilk. Flatten the dough using a rolling pin. Cut circles out of the dough using a cookie cutter and place in baking pan an inch apart. Put butter on top and refrigerate. Place the biscuits in the oven to cook.

????PORK BRAINS SCRAMBLED EGGS: Soak pork brain into a brine. Rinse using plain water. Season brains with salt and pepper and saute in a pan for a few minutes. Add eggs and saute until fully cooked.

????PRICE: Sausage Gravy & Biscuits $3.59

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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.

I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Harrison Martin
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson

For business inquiries, please email: marketing@befrs.com
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EXTREME Aged Meat BBQ!! Have We Gone Too Far??

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DRY-AGED DUCK

1. MR HUNG’S FARM
ADDRESS: Tan Thanh Binh Ward, North Mo Cay District, Ben Tre Province
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2. STOKER WOODFIRED GRILL AND BAR
ADDRESS: 2 Dang Huu Pho Street, Thao Dien Ward, District 2, HCMC
SOCIAL:

???????? 650-GRAM AGED T-BONE STEAK: Dry the beef cut in the refrigerator at 0-3 degrees celsius for 30 days (minimum). Cut it out then season with salt, olive oil. Place it on an open fire. After five minutes of grilling, have the steak rest at room temperature for five minutes. Do the grilling and cooling process three times and then serve.

???????? 14-DAY DRY-AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 14 days without any marination. Grill it on open fire for two hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Place the whole duck in a woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top.

???????? 21-DAY DRY AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 21 days without any marination. Grill it on open fire for 2 hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Put the whole duck in the woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top.

???? PRICE: 750 000 VND / $32.00 USD each

#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Huỳnh Hà My & Khoi Chung & Liz Peterson
LINE PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

For business inquiries: marketing@befrs.com
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$14 TEXAS BBQ VS $320 TEXAS BBQ!! Vegan's Worst Nightmare!!

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TEXAS BBQ

1. SLAB BBQ & BEER
ADDRESS: 9012 Research Blvd C4, Austin, TX 78758, United States
OPERATION HOURS: 11AM - 10PM

???? ST. LOUIS STYLE PORK RIBS: Remove the membrane, add Slab dry rub and let marinate for 24 hours. Place ribs in the smoker at about 200 degrees for about 4 hours, spritzing with apple juice. Serve painted with Strawberry Habanero glaze or left naked.

????PRICE: $18.25/lb

???? THE DONK: 1 lb. sammich stacked with every SLAB smoked meat available and topped with pickles, onions, jalapeños, slaw, queso, Fritos, and all four SLAB BBQ sauces.

????PRICE: $14
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2. TERRY BLACK’S BARBECUE
ADDRESS: 1003 Barton Springs Rd., Austin, TX 78704
OPERATION HOURS: Sun - Thurs 10:30AM - 9PM | Fri - Sat 10:30AM - 9:30PM

???? CUSTOMIZED LARGE FAMILY SET: Brisket, Pork Ribs, Sausage, Beef Ribs (and lots of sides our crew got to eat)

????PRICE: $320 USD

#BestEverUSATour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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AL BBQ LEGENDS

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King of AMERICAN BARBECUE!! ???? #1 Pitmaster Rodney Scott Shares His Secrets to Perfect BBQ!

???? American BBQ with JL:
???? T-shirts:
???? Ghost Chili:

SOUTH CAROLINA, USA - Today we’re going to two of the most legendary barbecue smoke houses in the United States. They do everything the traditional way - using only hard woods. We’ll begin with the original Scott’s Bar-B-Que in Hemingway, South Carolina and continue to Rodney Scott's BBQ in Charleston.

Scott’s Bar-B-Que:
To begin, we started where it all began, in the small town of Hemingway, South Carolina. The bbq was excellent and I especially enjoyed the ribs and the chicken.

Rodney Scott's BBQ:
It was an honor to spend a few hours with one of America’s best pitmasters Rodney Scott. I asked him what makes good bbq, and he immediately answered patience, hard wood, good proteins, music and storytelling. Rodney also sprinkles on seasoning, spoons out the meat, and uses a mop to add sauce!

Social Media:
Facebook:
Instagram:
Tiktok:

???? T-shirts:
???? Ghost Chili:
???? Camera gear I use:
(some of these are Amazon affiliate links)

The North Alabama Beer & Barbecue Trail

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A Different Kind of TEXAS BBQ!!

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???? BIBEK KANDEL » @thegurkhabarandgrill

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NEPALESE CUISINE

1. BIBEK’S FAMILY HOME
INTERVIEWEES: Bikash, Biddhya & Narayan

????TEA: Pour water, tea, masala and milk in a pot and boil well.

????SEL ROTI (NEPALI DONUT): Soak the rice in water for 24 hours. Blend soaked rice, sugar & ghee. Pour dough into a bowl. Mold the donuts and place in a frying pan with oil.
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2. MOMO SPOT
ADDRESS: 3635 North Belt Line Road, Irving, TX 75062
OPERATION HOURS: 09:15AM - 09:15PM
INTERVIEWEE: Prakash

????????STEAMED MOMO: Wrap & then steam in the water for 8-10 minutes.

????????KOTHEY MOMO: Make stuffing with ginger, garlic, chicken, cilantro, meat masala, chopped onion, chili powder, butter, oil, salt and pepper. Use dumpling wrappers. Mix together tomato, ginger, garlic, turmeric, chili, coriander, cilantro & sheeshum masala.

???? PRICE: Steamed Momo - $5.99 USD | Fried Momo & Kothey Momo - $7.99 USD each
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3. THE GURKHA BAR & GRILL
ADDRESS: 1060 N Main St #118, Euless, TX 76039, United States
INTERVIEWEES: Bibek & his parents

????????GOAT CURRY: Slice an onion. In a massive pot, add olive oil, cinnamon sticks, cloves, bay leaves, red chili peppers, cardamom, cloves & black peppercorn. Add sliced onion and ginger garlic paste. Add a mixture of seasonings, tomato sauce and water.

????????HYAKULO: Grill over tandoor oven. Cook on a clay oven or a barbeque grill. Serve with a special chutney made with coriander, mint, Szechuan pepper, red chili pepper, and salt.

????????HEAD & FOOT SOUP: Heat oil in a pan. Add a tablespoon of whole cumin seeds, whole red chili pepper, black pepper. Add the chopped onions & cook until golden brown, then add minced ginger & garlic. Add turmeric powder and salt. Add meat and mix. Allow it to cook for a few minutes then add water. Add cumin powder, coriander powder, garam masala, stir & let it simmer for 3-4 hours.

????????INTESTINES: Clean the intestine. Boil the intestines and belly for at least 7 minutes and wash it again. Cut the small intestine and belly into small pieces and the liver, heart and kidney of the meat into cubes. Heat oil. Add whole cumin seeds, whole red pepper, bay leaves, cinnamon stick, star anise, green cardamom and cloves to the hot oil. Add minced ginger and garlic and sauté until golden brown. Add turmeric powder, salt and pepper. Fry the belly and intestines over medium heat. Add liver, heart and the kidney and cook for another 15-20 minutes. Garnish with chopped coriander and serve with beaten rice and tomato chutney.

Select photos / videos acquired from:
1. Photo © Sanjay Mukhia & Mukunda KC / TexasNepal
2. Photo © DFW Hindu Temple Society

#BestEverUSATour #BestEverFoodReviewShow #BEFRS #Texas
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

SHOCKING Texas Pig Face!! Americans Won't Eat This!!!

Kamikoto is offering our Bestys an extra USD50 off on any purchase they make with the discount code: BEFRS. Go to today!

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???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? CHEF MOLLIE GUERRA »@chefmollieg

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PIG FACE

1. CBD PROVISIONS
ADDRESS: 1530 Main St, Dallas, TX 75201, United States
INTERVIEWEES: Chef Peter - Executive Chef & Chef Coner Seargeant - Chef De Cuisine

???? COW TONGUE CARPACCIO: Brine the cow tongue for seven days. Chop carrots, celery and onions and add to a big pot. Pour in chicken stock and bring to a simmer. Add cow tongue and allow to simmer for 3 hours. Remove and peel membrane. Refrigerate for at least 24 hours to make it firm. Remove and slice. | Assembly: on a plate, lay down tongue. Add a haresa emulsion. Add caper pepper salsa (mixture of caper, peppers). Add onions, fried garlic, marion salt and fresh herbs.

???? CRISPY PIG HEAD CARNITAS: Remove the hair with a torch. Remove the glands. Place the pig face in the steamer and allow it to steam for 12 hours at 180F. Prick the pig head. Spray the snout and ear with cooking spray and wrap with tin foil. Place in the oven. Roast for 3 hours. | Assembly: Place on a wood cutting board and serve with a side of green and red salsa, pickled onion and tortillas

???? PRICE: Crispy Pig Head Carnitas - $85 USD

#BestEverUSATour #BestEverFoodReviewShow #BEFRS #Texas
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Thai Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

Must Try Before You Die!! USA's TOP 50 INSANE Fair Foods!!!

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STATE FAIR MARATHON

#BestEverUSAour #BestEverFoodReviewShow #BEFRS
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1. THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
WEBSITE:

“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
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2. MINNESOTA STATE FAIR
ADDRESS: 1265 Snelling Ave N, St Paul, MN 55108, United States
WEBSITE:
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Liz Peterson
PRODUCTION COORDINATORS » Huỳnh Hà My & Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

2 Pound TURKEY WINGS!! Giant SOUL FOOD at Laura’s II - Lafayette!

???? Ultimate PoBoy Tour:
???? Laura's II:
???? SUBSCRIBE: Don’t miss new food videos!

LAFAYETTE: Welcome to Lafayette, Louisiana, and today we’re going to eat at Laura's II, what is easily one of the best Soul Creole food restaurants in the United States. They are famous for giant stuffed turkey wings which are about 2 pounds each, okra stew, and rice and gravy. Let’s see how the turkey wings are made and let’s eat!

I arrived to Laura’s II in Lafayette a little early in order to meet with Madonna. Madonna’s Grandmother, Laura, had a restaurant originally in a different location, and so that’s why the restaurant is called Laura’s II. They serve a variety of Creole Soul food, including a variety of rice dishes, stewed and smothered vegetables, bbq ribs, and the most famous of everything - giant stuffed turkey wings. The turkey wings are stuffed with a blend of spices including cayenne peppers, then seasoned fully with red pepper, and then boiled in a baking pan for 3.5 hours. The result is ultra tender turkey wings that are slightly crispy and gooey all at the same time. The sides dishes, including the rice and gravy and rice dressing (dirty rice), were outstanding, as was the smothered okra.

I can not emphasize this enough, it was probably one of the best Soul Food meals I’ve ever had in my life. Don’t miss Laura’s II when you’re in Lafayette, Louisiana!

???? Laura's II:

????MUSIC:


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????100% Real Durian Chips - Order Here:


????Get t-shirts and caps:


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Five People DIED Eating This!!! Japan's DANGEROUS Raw Food Culture!!

????FOOD IS PEACE SHIRTS»
????BOOK WITH BYFOOD.COM »
????SUPPORT OUR MISSION»

Welcome to byFood
Website:
Instagram: @JapanByFood
Shizuka Anderson: IG @xshizzyx

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#BestEverJapanFoodTour #BestEverFoodReviewShow #BEFRS
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RAW FOOD TOUR IN SENDAI

1. KOTORA RESTAURANT: Yuke + Beef Sashimi
ADDRESS: Miyagi-ken, Chuo 1-1-1, Aoba-ku, Sendai-shi, Miyagiken

???????? YUKE (Minced Beef): Cut the wagyu into small pieces then mince them. Put them in the bowl. Second, add home-made sauce, sesame oil and a mix of vinegar and miso in the bowl and stir them well. Next, place the combination on a plate and top up with an egg yolk. Finally garnish with cucumber, green onion and sesame seeds on top of the egg, shiso flower on a side.

???????? BEEF SASHIMI: Cut wagyu into small thin pieces. Lubricate the gloves with sesame oil to shape the cooked rice. Put wasabi on top of the beef slices. Top up the rice with beef. Finally, add soy sauce on the beef slices and put beef sashimi on a plate that already garnished with a shiso leaf.

????PRICE: Yuke - ¥1500 JPY/ $13.85 USD | Beef Sashimi - ¥400 JPY/ $3.7USD
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2. NANBU IZAKAYA: Shark Heart
ADDRESS: Blue Ribbon Building Basement Floor - 2-417 Ichibancho, Aoba-ku, Sendai-shi, Miyagi, Japan

???????? SHARK HEART: Wash & clean the shark heart carefully. Next, prepare a plate and add Japanese hot radish and oba leaf on the plate. After that, slice the shark heart and put those slices on the plate. Chop up the shark valves and put them next to the heart slices on the dish. Serve it with salt sesame oil mixture and garlic

????PRICE: ¥1000 JPY/ $9.27 USD
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3. 2ND GENERATION NIDAIME: Basashi + Torisashi
ADDRESS: 150-0001 Tokyo, Shibuya city, Jingumae, 1 chrome 2, Japan

???????? Basashi (raw horse meat): Prepare a round plate decorated with blue glass paper. Then, cut the meat into small pieces and put them on the plate. Add hot pepper and garlic miso paste on it. Finally add some kujo onion from Kyoto on the dish and serve with soy sauce.

???????? Torisashi (chicken sashimi): Clean and slice the chicken. Place slices on a plate in a flower shape. Add kuju in the middle of the dish, wasabi and karashi (mustard) on a side. Finally serve it with soy sauce.

????PRICE: ¥550 JPY/ $5.09 USD
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.

I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Liz Peterson
LINE PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

A huge thanks to our Patrons, Cora Rogerson, David Baliles, Joaquin Rueda VI, Ryan Rhodes, Muhammad Octovan, Andres Glaze & Alpa for supporting BEFRS mission! Check out our Patreon rewards here:

For business inquiries, please email: marketing@befrs.com

Boiling 10,000 Crawfish!!! Epic Louisiana Crawfish Throw Down in Cajun Country!!

????WEIRDEST Country I've Traveled to! »
????SUPPORT OUR MISSION »
????GET YOUR BEST EVER MERCH! »
????Check out Spuddy’s Cajun Foods »

This experience couldn’t have happened without the help of Randy Bibb and Delgado Professional Tour Guiding ( With Randy’s help, we were introduced to Spuddy, one of his students training to become a professional tour guide. The entire class even joined us for the Crawfish Throwdown. Spuddy is now offering custom Cajun food tours in the New Orleans area!

Special thanks to our Patron, Wah Yan, for supporting BEFRS mission. Check out the cool Patreon rewards we offer here:

#BestEverDeepSouthTour #BestEverFoodReviewShow #BEFRS
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» Crawfish Boil

1. Spuddy’s Cajun Food Restaurant: Cajun-Style Andouille + Jambalaya
ADDRESS: 2644 LA-20, Vacherie, LA 70090, USA
OPEN: N/A

????????Cajun-Style Andouille: Cut the pork into small pieces. Using a meat grinder, use a chopper plate that will grind the meat into chunks and place in bowl. Add salt and cayenne pepper to the grounded pork and mix. Stuff the pork into the andouille casing. Place the raw andouille into a smoker and allow to cook for 2 to 24 hours.

????????Jambalaya: In a cast iron pot, add hog lard and bring to a simmer. Once simmering, add chopped onion and cook until caramelized. Mix in pieces of chopped pork and allow to cook until it’s tender. Add chopped andouille and cook until brown. Add hot sauce, celery, bell peppers, smoked sausage and water into the pot. Add salt, pepper, paprika, garlic and cayenne pepper. Add more water to the mixture (roughly 1.5 gallons). Finally, add 8lbs of extra long grain rice and continuously stir for 10 minutes or until the water is gone. Cover the pot for 45 minutes, then serve when ready.

????PRICE: Cajun-Style Andouille - 8.50 USD per pound | Jambalaya - 4.00 USD per serving
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2. Spuddy’s Place: Crawfish
ADDRESS: N/A
OPEN: N/A

????????Crawfish: Fill a large pot ⅓ to ½ with water. Bring water to a boil, then add salt, pepper, crab boil. Add the potatoes, onions, garlic, mushrooms, lemons, sausage, or anything else you like. When the potatoes are soft, shut the fire off and let it soak for half an hour to absorb the seasonings. Take everything out. Bring water to a boil then add crawfish to boiling water. Add frozen corn to the mixture and let sit for 20 minutes. When the crawfish sink, the meal is ready to serve.

????PRICE: 7.00 USD per pound
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.

I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Harrison Martin
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson

For business inquiries, please email: team.befrs@gmail.com

Beat This Barbecue | Ranking Pulled Pork Sandwiches in and around Decatur, AL

** This video was filmed before the COVID-19 pandemic. Each restaurant featured is currently open for your enjoyment in different capacities. Calling ahead is always a good idea. - This is Alabama**

Join comedian and barbecue enthusiast, Wes Van Horn, as he tries pulled pork barbecue sandwiches in and around Decatur, Alabama. We stop by Southern Style, Smokey C's, Scrugg's, Whitt's, and Nash! How will your favorite spot do? Did we get it wrong? Tell us in the comments!



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Sumter County Barbecue Traditions Continue | This is Alabama

In June of every year, Panola United Methodist Church in Sumter County, Alabama puts on a barbecue fundraising event featuring six whole hogs cooked over a pit for 24 hours. Sumter County is known for it's barbecue clubs, and while this event isn't technically a club, it's part of a long tradition of barbecue in the area.

Producer: Joshua J. Hamilton & Luke Porter
Editor: Joshua J. Hamilton

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Dreamland BBQ best ribs in the south @ True Southern Accent

Dreamland BBQ best ribs in the south @ True Southern Accent

The original dreamland barbecue started in Tuscaloosa, Alabama. It is a game day tradition. It started years ago with John “Big Daddy” Bishop. He started selling ribs on Alabama football game day in his front yard. It evolved into a restaurant that he had in his house today. The house is in a residential area so you have to go through a neighborhood to get to the house which is actually the restaurant and that is the original Dreamland Barbecue and there are other location since it’s been franchised. 
I hope you do enjoyed this video. Thanks for watching.

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Ranking Alabama Based Fast Food Joints | Bless Your Rank | This is Alabma

What do you think? Did we get it right? Watch as Matt tries Jack's, Milo's, Taco Casa, Guthrie's, and Foosackly's, then ranks his favorites!

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Mark Wiens And Best Ever Food Review Show Must See This

Pork and Pints | Big Bob Gibson and Cross Eyed Owl

Hey guys! We found some fliers for the North Alabama BBQ and Craft Beer Trail at one of our local BBQ joints, and I thought that that would make a great series! So here we are! This will be episode 1 of Port and Pints.

We go to Decatur, AL to check out undoubtedly the most famous of all the BBQ restaurants in Alabama, Big Bob Gibson Bar-B-Q (or as I incorrectly titled it Big Bob Gibson's while editing). After an absolutely delicious lunch we head over to the Cross Eyed Owl (XEO for short) Brewery.

For more info please visit the following:



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Big Bob Gibson BBQ, Decatur Alabama

We stopped by Big Bob Gibson BBA in Decatur for some lunch, suggested by my buddy Tom Utley. They make some great tasting bbq, and have a friendly waitstaff. The pitmaster of the day offered to show me the pits which was cool! Great place!

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