Barbecue Around The World
Barbecue is so much more than just throwing meat on a grill. It is a time for family and friends to come together in celebration. From Turkey's shish kebabs, which originated from hunted animals skewered on swords, to earth ovens in the South Pacific, which involve cooking food underground, we'll take a look at how cultures barbecue around the world.
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MORE AROUND THE WORLD VIDEOS:
Milk Around the World
How Tea Is Enjoyed Around The World
What Dumplings Look Like Around The World
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Barbecue Around The World
Texas BBQ Road Trip ???? (FULL EPISODE)
Ready to eat the Best BBQ in Texas? ???? Chet Garner and crew travel to Snow’s BBQ and look back at some of their favorites like Louie Mueller Barbeque, Pecan Lodge BBQ, Kreuz BBQ, and many others in this special Full Episode of the The Daytripper.
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LEGENDARY Texas BBQ! BEST Beef Brisket | Franklins vs. Terry Black’s in Austin Texas | 5 HOUR WAIT!
I love BBQ, and I love briskets and Texas is known for their amazing briskets. So I'm here in Austin, Texas to try Terry and Franklins bbq but come to Franklins as early as you can because it's about a 5-hour wait!!!
#texas #austin #bbq
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How Katz’s Became The Most Legendary Deli In NYC | Legendary Eats
Katz’s Delicatessen has been a New York institution since 1888. Producer Spencer Alben visits to taste the legendary pastrami on rye and sits down with Jake Dell — the owner currently in charge of all major operations — to learn how Katz's survived the ages and became one of the most famous delis in the world.
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Why The Golden Chippy Has The Best Fish And Chips In London | Legendary Eats
Why Atlantic Fish Co. Has The Best Clam Chowder In Boston | Legendary Eats
How Di Fara Became A New York Pizza Institution | Legendary Eats
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How Katz’s Became The Most Legendary Deli In NYC | Legendary Eats
Waiting in Line for the Best BBQ in the World | 24 Hours In | Bon Appetit
Following the success of 24 Hours in Waffle House, Bon Appetit is thrilled to send Andrew Knowlton to Franklin BBQ in Austin, TX. Making BBQ is a 24 hour job. Watch Andrew spend the night smoking meats, prep dishes in the morning, sell beer to the line of people who show up three hours before opening, and serve what he has called the best barbecue in the country.
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Waiting in Line for the Best BBQ in the World | 24 Hours In | Bon Appetit
Franklin BBQ
Working 24 Hours Straight at Waffle House | Bon Appetit
Bon Appetit's Andrew Knowlton works a 24-hour shift at Waffle House. The first Waffle House diner opened in Atlanta, Georgia in 1955. Today, the chain restaurant has more than 1,700 locations in 25 states, mostly in the South. Waffle House is known for being open 24 hours a day, 365 days a year.
Knowlton's full day on the job starts a little before 7 AM. All Waffle House employees must be either clean-shaven or wear a beard guard, so Knowlton decides to shave the beard. Once Knowlton has his uniform, his on-the-job training an orientation begins. He gets to work making bacon, eggs, waffles, Texas toast, and hash browns.
During his down time, Knowlton sits down with Waffle House co-founder, Tom Forkner to learn more about the eatery's history.
One of the daily tasks at Waffle House for employees is mixing waffle batter using a power drill attached to a whisk. From there, Knowlton powers through the lunch shift into the evening hour dinner rush and well into late night.
As early morning approaches again, Knowlton has lost all track of time but has gained appreciation and admiration for all Waffle House employees.
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Working 24 Hours Straight at Waffle House | Bon Appetit
Why Texans Call This The Best BBQ Spot In Dallas | Legendary Eats
Ranked best barbecue by D Magazine in 2018, the meat cutters at Cattleack serve beef ribs, brisket, and pork ribs to lines of people waiting to eat at the backyard-themed restaurant. What started off as a hobby for owners Todd and Misty David, Cattleack BBQ has now become a popular lunch spot able to seat hundreds of people.
Despite its popularity, it remains open for lunch only twice a week on Thursdays, Fridays, and the first Saturday of each month. We visited the popular BBQ joint to check out the seven smokers on their property, try our hand at slicing brisket, and serve customers alongside the owners.
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MORE MEAT LOVERS CONTENT:
35 Wild Burgers You Need To Eat Before You Die
Inside Puerto Rico's Pork Highway, The Ruta Del Lechón
Chef Makes Thousands Of Mexican Tamales A Day In The Bronx
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Why Texans Call This The Best BBQ Spot In Dallas | Legendary Eats
This Restaurant Slow-Cooks Their Brisket For Over 24 Hours
This is real Texan BBQ.
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The Best New BBQ Joint in America | America's Best New Restaurants | Bon Appétit
Buxton Hall's chef and pitmaster Elliott Moss will be the first to tell you he's not classically trained. In fact, he got his start in the kitchen of a South Carolina Chick-fil-A. After years of chasing his dream of opening up a BBQ restaurant, Moss opened Buxton Hall in Asheville, NC.
You can smell great barbecue long before you walk through the door.
Outside Buxton Hall Barbecue, it’s no different: The air hangs with the faintly smoky aroma of crispy pork. It only intensifies as you enter the brick-walled space, past T-shirts for sale (my favorite: SMOKED WHILE YOU SLEEP). In the open kitchen, pitmaster Elliott Moss stands over a whole pig, picking and chopping hunks of smoked meat. This is hog heaven.
We’re in the midst of a barbecue boom. Old-school joints are getting their due, and new-school smokehouses like Buxton Hall are proudly carrying on the tradition while shaking things up. Here barbecue means local pasture-raised pig (not the usual commodity stuff) smoked 18 hours over oak, cherry, and hickory. The pork is juicy and sweet and melts in your mouth. It’s how Moss learned it from his grandfather growing up in Florence, South Carolina.
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.
We want you to feel like you're at somebody's home, being taken care of really well. -Elliott Moss, pitmaster-owner, Buxton Hall.
Good ’cue isn’t the only thing that makes the experience. The fried chicken sandwich—the meat smoked before it hits the fryer—was the best version of that now ubiquitous dish I had all year. Mussels, which should have no business in a barbecue joint, were so good I sopped up the smoked tomato sauce with buttermilk hushpuppies.
Sides, so forgettable at other spots, are anything but. Green beans catch drippings beneath the pigs; collards swim with swine bits and cider vinegar; potatoes are smoked, mashed, and topped with hog gravy. A twist on the classics with one thing in common: the flavors of the pig. And that’s what Buxton Hall is all about.
It’s no secret that we’re living in the midst of a bona fide barbecue boom. Old-school joints are finally getting their due, and new-school smokehouses—like Buxton Hall—are proudly carrying on the tradition while shaking things up a little. Here barbecue means local pasture-raised pig (not the usual commodity stuff), smoked 18 hours over a mixture of oak, cherry, and hickory, until it's juicy and sweet—just how chef Elliot Moss learned it from his grandfather in Florence, South Carolina. That said, whole-hog ’cue isn’t the only thing going on in this gigantic dining hall. (If it appears to be the size of a roller rink, that's because it once was one.) The juicy fried chicken sandwich is topped with creamy white barbecue sauce and pimiento cheese and a slice of American cheese. Sides, often forgettable at other barbecue places, allow Moss to flex his creative muscles: green beans cook under the pig, catching all those fatty drippings; potatoes are smoked, then mashed and topped with hog gravy; braised collard greens are swimming with swine bits and a healthy spike of cider vinegar. All these twists on the classics have one thing in common—the flavors of the pig. Ultimately, that's what Buxton Hall is all about.
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The Best New BBQ Joint in America | America's Best New Restaurants | Bon Appétit
“Cornbread and Butterbeans” by page1image15088Whiston Don, performed by Carolina Sunshine Trio from WPAQ: The Voice of the Blue Ridge Mountains (1999) courtesy of Warner/Chappell & Co.
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24 Hours In Austin!! Texas BBQ & MORE! (RVing in Texas)
It is our first time in Austin, TX and we want to see what the hype is about with Texas BBQ! We make a plan to try three of the most popular BBQ joints in town…. But we were so full we only made two! But we had a great taste of true Texas BBQ between Franklin Barbecue (you have seen Aaron Franklin in the Food Network, BBQ Pit Masters and The Chef Show) and Terry Black’s Barbecue. Which one did we like better?
Oh and in between bites of deliciousness, we explore the capital city!
#whattodoinaustin #texasbbq #franklinbbq #terryblacksbbq
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Dino-Sized Brisket in TEXAS!! Best American Food BBQ!!
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LEGENDARY TEXAS BBQ
1. THE ORIGINAL BLACK’S BARBECUE
SOCIAL: @blacksbbq
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ADDRESS: 215 North Main Street, Lockhart, Texas 78644
OPERATION HOURS: Sun - Thurs 10AM - 8PM | Fri - Sat 10AM - 8:30PM
The Original Black’s Barbecue is the oldest in Texas, run by the same family since 1932. 3rd Generation Pitmaster Kent Black slow smokes all Barbecue the way his grandfather did in 1932. A simple rub, local Post Oak Wood and patience is the secret. Their brisket is truly legendary.
???? HOMEMADE SAUSAGE: Black’s BBQ’s 80 year old recipe and techniques remain the same as each ring is hand stuffed and hand tied, then smoked to perfection. Take the brisket trimmings and chop them up, then place them in a mixer. Along with the chopped meat, add the mixture (salt, pepper, and a flour based binder) and water. Fine grind it so it comes out looking almost like hamburger meat. Pour into the stuffer. Stuff the casings with ground meat. Cut and tie them. Place in the smoker and allow them to smoke for about an hour.
????PRICE: $3.99 per ring
???? BRISKET: Take raw brisket and trim off the fat. Begin by cutting some of the lean end off (this meat is used for sausage). Trim off the edges to make it round and make it more aerodynamic, which helps give the brisket less chance to burn. Cut off 2/3 of the hard fat. Continue trimming. Add Blacks secret seasoning, which includes special salt and pepper, red pepper, cayenne and secrets, and massage into the fibers of the meat. Place the raw brisket in the smoker and allow it to smoke for 6 hours. After the first cook, let the meat rest by removing the brisket and placing it in a walk-in cooler to dry-age for a few days. After dry-aging, it’s time for the second cook. Place the brisket back in the smoker for another roughly 6 hours, until your brisket is mouth-wateringly perfect. Don’t forget to enjoy it with Black’s infamous Norma Jean’s Original BBQ Sauce!
????PRICE: $22.99 per pound
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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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Trying TEXAS BBQ in Germany! - Can it Compete??
Mouthwatering Brisket, Juicy Baby Back Spareribs, Pulled Pork and so much more! We visit a #TexasBBQ place here in Germany to see if we can satisfy our cravings outside of Texas. We also participated in a BBQ course going through the steps to make some of the popular dishes from wood choices to smoker temperatures. What is your favorite BBQ dish? #BBQ #Brisket #BBQinGermany
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Timestamps:
00:00 - Texas BBQ
00:39 - BBQ in Germany
03:10 - BBQ Taste Test
03:23 - Dish #1
04:10 - Dish #2
04:49 - Dish #3
06:10 - Dish #4
06:31 - Dish #5
07:43 - Dish #6
08:17 - Dish #7
09:35 - Dish #8
10:24 - Dish #9
11:34 - Dish #10
13:14 - You know what to do :D
13:24 - BBQ Course
14:08 - Dish #11
Trying Everything on the Menu at NYC’s Most Famous Burger Restaurant | Bon Appétit
For Alex Delany, eating at J.G. Melon is a religious experience. Going there once a week was his version of going to church. Well, now he's back and this time he's there to try one bite of everything on the menu at this most hallowed of grounds. Plus, he's joined by the singular Brad Leone, who is definitely not there just for the free meal.
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The Heartbreaking Story of America's Best New Restaurant | Bon Appetit
The story of how Atlanta’s Staplehouse came to be will tear you apart. But after you eat here, it will build you back up. Welcome to this year’s best new restaurant.
Produced by: Vincent Cross and Marielle Olentine
Shot by: Vincent Cross and Calvin Robertson
Edited by: Vincent Cross
Music by audionautix.com, Jason Shaw and Podington Bear
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The Heartbreaking Story of America's Best New Restaurant | Bon Appetit
Music by audionautix.com, Jason Shaw and Podington Bear
How Miami’s Hottest Restaurant Got Its Start | Eat. Stay. Love. | Bon Appetit
Javier Ramirez and Leo Monterrey, co-founders of Alter, discuss the restaurant's origin story and how it became one of Miami's most popular restaurants.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
How Miami’s Hottest Restaurant Got Its Start | Eat. Stay. Love. | Bon Appetit
Produced by Bon Appetit for Edward Jones
Don Julio: A Meat Lover's Paradise in the Heart of Buenos Aires—Eat. Stay. Love
When folks travel to Argentina, they generally have two things on their mind: Malbec wine and meat. At Don Julio, diners can enjoy the finest of both in a cozy establishment that Buenos Aires locals swear by. Meet the chef behind this meat mecca and learn about his most famous dishes.
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Don Julio: A Meat Lover's Paradise in the Heart of Buenos Aires—Eat. Stay. Love
JAPANESE Texas BBQ vs EGYPTIAN Texas BBQ in Austin Texas
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In Austin Texas trying out some legendary fusion Texas BBQ. Starting out with Egyptian Texas BBQ and then Japanese Texas BBQ.
Restaurants I went to:
KG BBQ
Kemuri Tatsu-Ya
The Peach Tortilla
My egg plant recipe:
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Night + Market: That One Time I Nearly Destroyed The Family Business | Generation Next | Bon Appetit
Kris Yenbamroong grew up in his parents' popular L.A. restaurant. At 25, he took over and nearly put it out of business. A few years later he turned the former dry cleaner next door into the widely successful Night + Market.
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Night + Market: That One Time I Nearly Destroyed The Family Business | Generation Next | Bon Appetit
Featuring: Kris Yenbamroong, Prakas Yenbamroong, and Vilai Yenbamroong
Camera Operator: Vincent Cross and Calvin Robertson
Editor: Matt Hunziker
Producer: Vincent Cross
Texas Food Truck Tour!! Inside Austin’s Brisket-Mobile!!
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Location 1: KG BBQ
Address: 3108 Manor Rd, Austin, TX 78723, United States
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Location 2: LA SANTA BARBACHA
Address: 807 E 4th St, Austin, TX 78702, United States
Website:
Location 3: KIIN DI
Address: 1901 S Lamar Blvd, Austin, TX 78704, United States
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