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Bon Appétit brings you along for a day with Egyptian pitmaster Kareem El-Ghayesh at KG Barbecue in Austin—where Texas barbecue is being transformed by incorporating the bright flavors of the Middle East. Director: Gunsel Pehlivan Director of Photography: Andrew Barrera Editor: Misa Qu Creative Producer: Parisa Kosari Line Producer: Jen McGinity Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Dino Maglaris Assistant Camera: Jacob Voss Audio: Will Short Production Assistant: Emily Berk; Tai Hallstein Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Courtney Karwal Special Thanks: KG BBQ staff and Oddwood Brewing Filmed on Location at KG BBQ Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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.
Watch!!! SIMPLE WAY of COOKING Pork barbecue! Thank you! HAPPY 186,000 SUBSCRIBERS!! Have a nice day to all & keep safe everyone! For questions & reactions, please comment down below. 👇👇👇 FOR MORE RECIPE CLICK HERE: 👇👇👇 : 🤍 List of Ingredients: Pork shoulder / kasim Soy sauce Garlic Black pepper Garlic powder Brown sugar Barbecue marinade sauce Ketchup sprite Dipping sauce Ingredients: Vinegar soy sugar black pepper onions chili Salt barbecue stick #porkbbq #inihaw #porkbarbecue #bestporkbarbecue
🦐 Gullah Geechee Food in the Lowcountry: 🤍 👕 T-shirts: 🤍 🌶 Ghost Chili: 🤍 CHARLESTON, SOUTH CAROLINA - We’re just outside Charleston, South Carolina, and on Sunday, I was invited over to my friend John Haney’s (🤍 house for a real deal southern barbecue. It was an incredible experience, watching John and bbq and all of his side dishes including collard greens and the greatest bbq mac n cheese you’ll ever have. Additionally, in South Carolina is the only place you'll find hash, a mixture of all the pig bits including the face made into a stew. There's ketchup based hash and mustard based hash, and we had a full lesson on South Carolina hash. John Haney (Alveron BBQ) makes the best bbq grills in the United States all hand made - so definitely hit him up: 🤍 and he also one of the greatest legends of American bbq. Huge thank you to John and his family for hosting my family and I on this amazing Sunday meal. Social Media: Facebook: 🤍 Instagram: 🤍 Tiktok: 🤍 👕 T-shirts: 🤍 🌶 Ghost Chili: 🤍 🎥 Camera gear I use: 🤍 (some of these are Amazon affiliate links)
🥩 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 Secret Technique for Juicy Smoked BBQ Ribs - In this video, we're going to show you the secret technique for juicy, smoked BBQ ribs using Kingsford's Wood Pellets. This is a How To video, so you'll learn how to make juicy, smoked BBQ ribs the right way. If you're looking for the best way to cook barbecue ribs, then look no further! In this video, we'll show you the secret technique for smoking BBQ ribs the right way, so you can make them juicy and delicious. With this technique, you'll be able to cook ribs perfectly every time! Ingredients: Ribs Parkay Squeeze Vegetable Oil Spread Mustard BBQ Sauce ( choose your favorite) The Level Up B Rub - 🤍 Apple Juice Brown Sugar Butter All Purpose Seasoning: 🤍 The Level Up Series A Rub: 🤍 The Level Up Series B Rub: 🤍 The Level Up Series Bundle: 🤍 Signature Series Cutting Board Collection: 🤍 Best of Both Worlds Cookbook: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipes Online YouTube Store - 🤍 SUBSCRIBE FOR MORE ►► Click this link to become a member of Smokin and Grillin wit AB 🤍 PERKS for YOUTUBE MEMBERS 💲5 Gets you Bi-Weekly written recipes, Access to private live streams, Access to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits). Become a YouTube member and Thank you in advance! If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video. My Amazon Store 🤍 Video Gear and Links My Gear Camera 1: Panasonic GH5 - 🤍 Camera 2: Canon EOS R6 Full-Frame Mirrorless Camera with 4K Video - 🤍 Camera 3: Panasonic LUMIX GH5S - 🤍 Camera 4: Panasonic Lumix BS1H Box Cinema Camera - 🤍 Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM - 🤍 Favorite Zoom Lens: Favorite Mic: Rode Microphones Wireless GO II Dual Channel Wireless Microphone System - 🤍 Production Tech Desk Mic: 🤍 Wireless Rode Mic: Lighting Kit: 🤍 Neewer 4x 160 LED Lighting Kit: 🤍 Manfroto Mini Tripod w/universal Cell mount: 🤍 Echo Dot (2nd Generation): Black - 🤍 Social Media Facebook: 🤍 Instagram: 🤍 Tik Tok: 🤍 Pintrest: 🤍 Twitter: 🤍 For business inquiries: Smokin' and Grillin' with AB 9980 Indiana Ave Ste 8 Riverside, CA 92503 Websites 🤍SmokinandGrillinwitAB.com Email: SmokinandGrillinwitAB🤍gmail.com For Sponsorships/Paid Endorsements please email: smokinandgrillinwitab🤍gushcloud.com #SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
The Secret to Mouthwatering Grilled Chicken - In this video, we'll show you how to cook delicious, mouthwatering grilled chicken. It's easy and you'll be able to enjoy the amazing flavors of grilled chicken every time! Grilled chicken is a classic dish that you can enjoy at any time of the year. In this video, we'll show you how to make grilled chicken taste amazing, no matter what the weather is like! By following our tips, you'll be able to create delicious, juicy chicken every time! Ingredients: All-Purpose Seasoning - 🤍 2 tbsp. Paprika 4 Garlic Cloves 4 tbsp. Parsley , finely chopped 1½ tsp. Salt ½ tsp. Ground Black Pepper ⅓ cup Olive Oil 2 lbs. Chicken Thighs Zip Quicker - 🤍 Discount Code: ABFIRE10 All Purpose Seasoning: 🤍 The Level Up Series A Rub: 🤍 The Level Up Series B Rub: 🤍 The Level Up Series Bundle: 🤍 Signature Series Cutting Board Collection: 🤍 Best of Both Worlds Cookbook: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipes Online YouTube Store - 🤍 SUBSCRIBE FOR MORE ►► Click this link to become a member of Smokin and Grillin wit AB 🤍 PERKS for YOUTUBE MEMBERS 💲5 Gets you Bi-Weekly written recipes, Access to private live streams, Access to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits). Become a YouTube member and Thank you in advance! If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video. My Amazon Store 🤍 Video Gear and Links My Gear Camera 1: Panasonic GH5 - 🤍 Camera 2: Canon EOS R6 Full-Frame Mirrorless Camera with 4K Video - 🤍 Camera 3: Panasonic LUMIX GH5S - 🤍 Camera 4: Panasonic Lumix BS1H Box Cinema Camera - 🤍 Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM - 🤍 Favorite Zoom Lens: Favorite Mic: Rode Microphones Wireless GO II Dual Channel Wireless Microphone System - 🤍 Production Tech Desk Mic: 🤍 Wireless Rode Mic: Lighting Kit: 🤍 Neewer 4x 160 LED Lighting Kit: 🤍 Manfroto Mini Tripod w/universal Cell mount: 🤍 Echo Dot (2nd Generation): Black - 🤍 Social Media Facebook: 🤍 Instagram: 🤍 Tik Tok: 🤍 Pintrest: 🤍 Twitter: 🤍 For business inquiries: Smokin' and Grillin' with AB 9980 Indiana Ave Ste 8 Riverside, CA 92503 Websites 🤍SmokinandGrillinwitAB.com Email: SmokinandGrillinwitAB🤍gmail.com For Sponsorships/Paid Endorsements please email: smokinandgrillinwitab🤍gushcloud.com #SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
We're out in Dallas Texas! Dez "88" Bryant called us up and asked us to come to the Dallas vs Jets game to cook the food for his tailgate party! Texas showed up and made us fell like family! It's good to be home!! WELCOME TO LES BBQ WORLD-FAMOUS, AUTHENTIC SMOKED BBQ SHIPPED RIGHT TO YOUR DOOR ALSO HOME to the viral pit master, Les Rhodes, whose culinary craftsmanship has amassed millions of views across social platforms, we're not just a BBQ brand - we're a tradition steeped in family, flavor, and passion. And teaching you How to smoke Oxtails Raised amid the rich, smoky aromas of Texas BBQ, Les learned from the best, taking family secrets to the next level with his signature "Candy Apple Red" Oxtails. These aren't just any oxtails. Slow-cooked to perfection, they're a symphony of flavors that sing of our founder's heritage and love for BBQ. What's more, these culinary delights aren't just limited to one place... We now ship nationwide, bringing the mouth-watering goodness of cooked-to-perfection, ready-to-eat "Candy Apple Red" Oxtails to your doorstep. lesbbq.com
As the weather is getting better now's the time to crack open the bbq, light the coals and enjoy a cook-up! We've raided the archives to bring you the best BBQ content from years gone by! Enjoy! Thanks for subscribing! : 🤍 For more information on any Jamie Oliver products featured on the channel click here: 🤍 For more nutrition info, click here: 🤍 x
Please LIKE and SUBSCRIBE Patreon.com/ChudsBBQ ChudsBBQ.com Insta: chudsbbq ►Full list of things I use and recommend: 🤍 _ Pots & Pans _ ►Made In Stainless Clad Set 🤍 ►Made In Carbon Steel Set 🤍 ►Made In Wok 🤍 Knives _ ►8" Chef’s Knife 🤍 ►6" Nakiri 🤍 ►Boning Knife 🤍 ►Bone Saw 🤍 Meat Processing _ ►Meat Grinder 🤍 ►Sausage Stuffer 🤍 ►Meat Mixer 🤍 ►Meat Slicer 🤍 Appliances _ ►Weber Kettle 🤍 ►Chamber Vacuum Sealer 🤍 ►Sous Vide 🤍 ►Toaster Oven 🤍 ►Deep Fryer 🤍 ►Vitamix Blender 🤍 ►Kitchenaid Mixer 🤍 ►Food Processor 🤍 Ingredients _ ►Chud Rub and 16 Mesh Black Pepper 🤍 ►Fogo Charcoal 🤍 ►Wagyu Tallow 🤍 ►Dough Conditioner 🤍 ►High Temp Cheese 🤍 ►Pink Salt 🤍 ►Sodium Citrate 🤍 ►Hog Casings 🤍 ►Sheep casings 🤍 Small Cooking Tools _ ►Pepper Cannon 🤍 ►Instant Read Thermometer 🤍 ►Flame Thrower 🤍 ►Fire Blower 🤍 ►Cold Smoke Generator 🤍 ►Injector 🤍 ►Scale 🤍 ►Rub Tub 🤍 ►Burger Press 🤍 ►Butcher paper 🤍 ►Paper stand 🤍 ►Cutting Board 🤍 Welding Tools _ ►Blowtorch 🤍 ►Welder 🤍 ►Angle grinder 🤍 ►Grinder Blades 🤍 ►Chop Saw 🤍 ►Pipe Level 🤍 Camera Gear _ ►Camera 🤍 ►Camera Lens 🤍 ►Tripod 🤍 ►Drone 🤍
We woke up at 3:30am for this video. Worth it? Absolutely. Today we headed to Dallas, Texas where we visited a BBQ spot that's only opened three days a week. They sell out of EVERYTHING, then do it again the following week. Lines form all the way around their building just to get even a small taste of what they've got going on...but we got to try it all. Big thanks to the team at 🤍 for having us! SUBSCRIBE TO CATCH GORDON RAMSAY ╔═╦╗╔╦╗╔═╦═╦╦╦╦╗╔═╗ ║╚╣║║║╚╣╚╣╔╣╔╣║╚╣═╣ ╠╗║╚╝║║╠╗║╚╣║║║║║═╣ ╚═╩══╩═╩═╩═╩╝╚╩═╩═╝ - follow all of these for a brisket • Snapchat - 🤍 • Instagram - 🤍 • TikTok - 🤍 • Facebook - 🤍 • Text Me - 🤍 -
Barbecue Chicken Smoked on Offset Pit and Mopped Old School Style. #barbecuechicken #bbqchicken #howtobbqright Sometimes you just need a good old Barbecue Chicken fix. This recipe takes me back to those family 4th of July BBQ’s where the grill was slap-full of what seemed like endless pieces of smokey, glazed chicken goodness. Cooking barbecue chicken is really easy. All you need is a grill or smoker set up for indirect cooking and as much chicken as you want to cook. You can season the chicken however you like. I use my Killer Hogs AP rub mixed with a few other ingredients to create what I call a Chicken Rub (recipe is below). Once the smoker is running at 275-300 degrees it’s ready to cook. I ran with Post Oak wood on this smoke, but Hickory, Pecan, or Apple are all good choices (use whatever wood you like). Season the outside of each piece of chicken with the seasoning and get it on the pit. Now comes the fun part…turn on some music, crack a few beers and kick back and barbecue some chicken! You’ll want to stick around the grill turning the pieces every 30 minutes or so and making sure the grill stays in the 275-300 zone. Don’t freak out if it gets above or below just hang in there. Every time you open the pit, baste the chicken with the mopping liquid to keep it juicy. I mix Zesty Italian dressing with BBQ Rub, BBQ Sauce, Worcestershire sauce, soy sauce, and water. (recipe below). If you have a favorite mopping concoction, by all means use it! After a couple hours of flipping and mopping the chicken is ready for the sauce. This is the point where it’s gonna start getting real good! I place a small aluminum pan on the pit beside the chicken and add 1 bottle each of my Killer Hogs The BBQ Sauce & Killer Hogs Vinegar Sauce. Let the mixture heat up and it’ll thin out a little. Use the same mopping brush to baste the sauce over the chicken on both sides and keep on cooking until the chicken is done - 165 in the breast and 175 in the dark meat. I really like the wings, legs, and thighs to creep up closer to 200 internal because they stay tender and juicy. That’s all there is too making Barbecue Chicken and I hope you invite a crowd of family and friends over to enjoy the experience. BBQ is all about good times and making memories, and a Big Ole’ Barbecue Chicken Plate is special in my life! Barbecue Chicken Ingredients: - 24 pcs Chicken (mix of Breast, Legs, Thighs, & Wings) - 1 cup Chicken Rub *recipe below - 1/2 gallon BBQ Chicken Mop *recipe below - 1 bottle Killer Hogs The BBQ Sauce - 1 bottle Killer Hogs Vinegar Sauce Barbecue Chicken Directions: 1. Prepare offset smoker or any BBQ Grill for indirect cooking at 275 degrees using your favorite wood for smoke flavor (I used Post Oak for this recipe) 2. Season the outside of each piece of chicken with the Chicken Rub - substitute your favorite rub if you like 3. Place the chicken on the smoker and cook until the internal temperature in the breast reach 155 degrees. Turning and basting with the BBQ Chicken Mop* every 30 minutes. 4. Pour the BBQ Sauces into a small aluminum pan and place on the smoker to warm. Once the internal temperature in the breast hit 165 start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reach a minimum of 165 in the white meat and 175 in the dark. 5. Remove the BBQ Chicken from the smoker and serve. Barbecue Chicken Rub - 1/2 cup Killer Hogs AP - 2 Tablespoons Sugar - 1 Tablespoon Granulated Onion - 1 Tablespoon Cumin - 1 Tablespoon Paprika - 1 Tablespoon Chili Powder - 1 Teaspoon Cayenne Pepper Barbecue Chicken Mop - 32oz Water - 16oz Zesty Italian dressing - 8oz BBQ Sauce - 1/2 cup BBQ Rub - 2 Tablespoons Worcestershire Sauce - 2 Tablespoons Soy Sauce Connect With Malcom Reed: 🤍 FB - 🤍 T - 🤍 IG - 🤍 Malcom's Podcast - 🤍 For Malcom's BBQ Supplies visit - 🤍
Today we visit a legendary Texas institution for one of the best meals in the entire world! (Get the limited edition Texas series t-shirt here: 🤍) Thanks to Terry Black's for having us, you HAVE to check them out if you're in central Texas! 🤍 🤍 Click here to buy Josh's bestselling autobiography! 🤍 Check out our latest JOLLY merch at 🤍 Hit join and become a Jollybean member to join us in our members-only livestreams: 🤍 Special thanks to our Jollybean VIPs for supporting us in making this video! Nora yousef Bettie Meier G. J Chua Kyle Williams Claim2Game (a.k.a isaiah gollan 20) Vicky Bham James Reyes Colin Kato David Whitener Li Winslow Reilly Willoughby 12rose3 Jim Harrington AJ Villanueva Julian Leung Yun Lim Victor koh Diana Woon 63angel Nurse Laykan heather owen CitrusQuill Gloria Kwon lira12tan Andi526
Cooking vegetables on the BBQ or griddle pan doesn’t have to be difficult, and the results can be absolutely delicious! With a little bit of know-how, you can prepare a wide range of veggies, from eggplant to mushrooms, potatoes, and carrots, and make them all taste amazing. One key tip to keep in mind is that some vegetables, like potatoes and carrots, take longer to cook than others, so you’ll want to give them a head start. You can do this by boiling them for a few minutes before grilling or searing them on the BBQ or griddle pan. Once your veggies are prepped and ready to go, it’s time to start cooking! The key here is to aim for a nice, even char on each vegetable. This will give them a delicious smoky flavor that pairs perfectly with the natural sweetness of the veggies. Drizzling your cooked veggies with a dressing or sauce takes them to a whole new level. This can be something as simple as a little bit of olive oil and balsamic vinegar, or you could get more creative with a homemade pesto or even aioli. Now, it’s important to note that your furry friend may not appreciate the meatless delicious smells wafting from your BBQ or griddle pan, but your guests certainly will! So next time you’re looking for a tasty and healthy side dish to serve at your next cookout, consider cooking up some delicious grilled veggies. 👉 Get this written recipe link here: 🤍 👉 Like the BBQ, see here: 🤍 Not sponsored, I just love it! ▶ Check out my favourite kitchen tools here (affiliate): 🤍 ▶ Follow me on Instagram: 🤍 ▶ Follow me on Facebook: 🤍 ▶Music by Epidemic Sound: 🤍 Want to mail me something? Fan mail and products MAILING ADDRESS: RECIPE30 PO BOX 416 MOUNT MARTHA 3934 VICTORIA AUSTRALIA
Brisket Basics - An in-depth look at smoking a brisket. How to source, trim, season and smoke a whole brisket. #brisket #smokedbrisket #howtobbqright BBQ Brisket Basics WHAT MALCOM USED IN THIS RECIPE: - Swine Life Prime Beef Rub 🤍 - Killer Hogs Hot Rub 🤍 - Killer Hogs TX Brisket Rub 🤍 - 5" Flexible Curved Boning Knife 🤍 - BOS Orange Sprayer 🤍 - Thermoworks DOT 🤍 - BBQ Gloves - 🤍 So you want to cook a Brisket? I'll be the first to admit, cooking a brisket can be a challenge, but the payoff is absolutely worth it. There's nothing quite like a rich, juicy, delicious, perfectly smoked brisket! Find a good Brisket It can be hard to find a good brisket - depending on your area. If you have a local butcher - that is a great place to start. You can also find them in grocery stores, Sam’s Club and Costco. Make sure you give that cryovac package a good look. Make sure it's intact and there are no leaks. You want a brisket with uniform thickness across the flat, avoiding any thin or uneven areas. A little flexibility in the packaging is good - real good! That means the brisket has some age and has already started breaking down. You don't want it paper-thin on the flat end – that's where dryness can creep in. Trimming and Prepping Time to get hands-on with your brisket! When I trim, I’m only focused on making it aerodynamic. I’m looking to round off the edges for better airflow over the brisket. I like to use a 5” semi-curved fillet knife to achieve those smooth, rounded edges. When it comes to fat, there's good and bad. Trim down the fat to about a quarter inch, leaving the hard, dry fat that will render and flavor your brisket. No need for excessive injections or tallow here – we're focusing on the natural beefy goodness. Seasoning and Rubs For seasoning, we’re keeping it simple yet flavorful. Start with a base layer of your favorite beef rub. I love the savory punch of Swine Life Prime Beef. Next, layer on some barbecue rub for that classic color and sweetness that will caramelize during cooking. I’m going with my Killer Hogs Hot Rub. Then, for that authentic Texas-style bark, finish it off with a coarse blend of salt and black pepper. I’m going with my Killer Hogs TX Brisket rub as my top layer. Fire and Heat Management Time to fire up that pit! Whether you're cooking on a stick burner, pellet grill, or kettle, the key is clean, consistent fire management. Establish a solid coal bed and maintain a clean fire. We're using hickory wood in our stick burner for that classic flavor. Maintain a steady temperature around 275°F – no need to rush, it's all about patience. Cooking and Spritzing Place your trimmed and seasoned brisket on the pit, fat side up. This helps protect the meat and adds incredible flavor as the fat renders. As the cook progresses, spritz the brisket with a simple liquid mixture every couple of hours. This helps prevent drying on the top and edges. The Waiting Game Cooking a brisket is all about maintaining a consistent temperature and resisting the urge to peek too often. Let it do its thing, and remember, it's a journey that takes time. When you're about two hours in, consider spritzing to keep that bark in top shape. Final Temps There are a lot of final temps for the perfect brisket doneness. Some swear by 200°F, others say 205°F.. but it really comes down to feel. Brisket has to fully break down. While the internal temperature is a helpful guideline, the real secret lies in the texture. You're aiming for that magical feel when a probe or thermometer glides through the meat with minimal resistance. For most folks, this typically happens around the 200-205°F mark. Keep in mind, every brisket is unique, so don't be afraid to trust your instincts. When it feels just right, pull that beauty off the pit and let it rest, allowing those juices to redistribute and the flavors to harmonize. Final Thoughts And you can use these “brisket basics” for cooking a brisket on any pit… a stick burner, pellet grill, or something else, these techniques apply across the board. Remember, patience is key, and the rewards are oh-so-delicious. Until next time, keep those fires burning and those briskets smoking! Connect With Malcom Reed: 🤍 Facebook - 🤍 Twitter - 🤍 Instagram - 🤍 TikTok - 🤍 Malcom's Podcast - 🤍 For Malcom's BBQ Supplies visit - 🤍
I spent 2 days at Heritage BBQ, the top BBQ Restaurant on Michelin's "Best BBQ in California" List. JOIN MY PATREON: 🤍 Heritage BBQ Instagram: 🤍 Heritage BBQ Website: 🤍 * CAMP CHEF! (The BEST Pellet Smokers on the Market)* Camp Chef WOODWIND PRO: 🤍 Camp Chef Apex: 🤍 * Other Cooking Accessories & Video Equipment * My Amazon Storefront: 🤍 * The Best Online Meat Dealer* PORTER ROAD: 🤍 * HTLT - Best Tasting Protein and Supplements Their Website: 🤍 Use Code "antsbbq10" for 10% Off any purchase, no restrictions! F.Y.I. The Vanilla PB Protein Powder is INCREDIBLE see my review here: 🤍 *Custom Cutting Board* North Country WoodCrafting NY: 🤍 To help support the channel, please consider using my affiliate links above. I get a commission from the sales made from these links which helps fund the meat and tools for BBQing on this channel. Thank you! - Music Credits (in order of appearance): Most of my music is produced by 🤍ChrisDoughtyMusic check him out here! 🤍 Chris Doughty Music - Sonic Unexpected Encounters (Remix) Super Dragon Ball Z - Kami's Lookout Yugioh Anime OST - 友情のデュエル 🤍ludandschlattsmusicalempor6746 - Ludwig's Lullaby Kawai Sprite - FNF Tutorial Instrumental Chris Doughty Music - Sweet Lofi Song Chris Doughty Music - Dig In Marvel Vs Capcom OST Kawai Sprite - Cocoa Instrumental Kawai Sprite - Bopeebo Instrumental Chris Doughty Music - Assemble the Team 🤍ludandschlattsmusicalempor6746 - 10AM Kawai Sprite - Satin Panties Instrumental Kawai Sprite - High Instrumental Sonic Adventure 2 - Pumpkin Hill Instrumental Chris Doughty Music - Yugioh Taste Test (Remix) Digimon World OST - File City (Day) Digimon World OST - File City (Night) Sonic 2 - Hill Top Zone Pokemon Battle Revolution - Reception Desk Yugioh Forbidden Memories OST - Input Name Menu Kawai Sprite - Fresh Instrumental Sonic Adventure 2 - The Base Chris Doughty Music - Upbeat Song 1 Chris Doughty Music - Egyptian Duel (Remix) Chris Doughty Music - Streets of Rage (Remix) Chris Doughty Music - SFIIS Sean and Oro (Remix) Chris Doughty Music - Knuckle's Canyon (Remix) Parappa the Rapper 2 OST - Hair Scare Instrumental Cave Story OST - Geothermal Chris Doughty Music - Move to Change #BBQ #antsbbqcookout #BBQSTORY
Austin is one of the best places in the country to get barbecue, especially if you’re looking for Central Texas-style. These are the best places to get brisket, ribs, and sausage from the most popular spots to the hidden gems. 1:20: Louie Mueller Barbecue 4:25: Micklethwait Craft Meats 7:35: Franklin Barbecue 10:14: LeRoy and Lewis Barbecue 13:25: The winner MORE BEST OF THE BEST: The Best Pastrami Sandwich In NYC 🤍 The Best Tacos In LA 🤍 The Best Chicken Wings In Buffalo, NY 🤍 #Barbecue #Austin #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: 🤍 Food Insider on Facebook: 🤍 Food Insider on Instagram: 🤍 Food Insider on Twitter: 🤍 Insider on Snapchat: 🤍 Insider on Amazon Prime: 🤍 Insider on TikTok: 🤍 Food Insider on Dailymotion: 🤍 The Best Barbecue In Austin | Best Of The Best
🎥 SECOND CHANNEL!!! MORE BEFRS » 🤍 👕 BEFRS MERCH » 🤍 💗 SUPPORT OUR MISSION » 🤍 📸 CALVIN » 🤍 Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: 🤍 - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - 💬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. - - - - - - - - - - - - - - - - - 🎬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
Fried Ribs in a Homemade Barrel Grill! The Best Barbecue in Nature! If you liked the video, then be sure to like it and write your comments! See you very soon! Don't forget to subscribe to the channel and turn on the bell! So so sure not to miss my new videos! 💥Instagram: 🤍 ➡️ Facebook: 🤍 ✨Patreon: 🤍 My other videos: Duck Cooked in a Glass Jar - 🤍 Fish in the Drum of the Washing Machine - 🤍 Built A Real Big Tandoor - 🤍 #meat #grilled #ribs
Frank Pinello is back in Texas with another episode of A Frank Experience. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ. Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84 year-old pit master Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. After mopping the meat, Frank tries his hand working the counter (and an electric carving knife) with the Snow’s staff to serve the lengthy line of customers who start queuing up at 8am for proper Texas BBQ. Subscribe to Munchies here: 🤍 All Munchies videos release a full week early on our site: 🤍 Hungry? Sign up here for the MUNCHIES Recipes newsletter. 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍
Watch more Worth It now on About To Eat! youtube.com/playlist?list=PLiP3qHye95hLTogNyTpMQQ_ABYFpzfkHe "It's BBQ...Just eat it!" Food lovers Steven Lim and Andrew, along with their cameraman Adam, embark on the ultimate food adventure in BuzzFeed’s hit series, Worth It, trying delicious foods at three price points: affordable, middle tier, and luxury. At the end of the episode, the gang decides which item is the most “worth it” at its given price. Credits: 🤍 Check out more awesome videos at BuzzFeedVideo! 🤍 🤍 🤍 GET MORE BUZZFEED: 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 BuzzFeedVideo BuzzFeed Motion Picture’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily! MUSIC Intermezzo In A Major Op 118 No 2 Licensed via Warner Chappell Production Music Inc. Monkey Funk_30Edit Licensed via Warner Chappell Production Music Inc. Genesis_Main Licensed via Warner Chappell Production Music Inc. Savoir Faire_Main Licensed via Warner Chappell Production Music Inc. Sonata K531 In E Major Licensed via Warner Chappell Production Music Inc. Monkey Funk_Main Licensed via Warner Chappell Production Music Inc. SFX Provided By AudioBlocks (🤍) Licensed via Audio Network EXTERNAL CREDITS Rory Herrmann 🤍 + Big Mista 🤍 + Daniel Weinstock 🤍 + Mike Garrett 🤍
100 Hours at Bark Barbecue in Brooklyn, NY. This is the story of how Pitmaster Ruben Santana is bringing Dominican Texas style BBQ to the world. Bark Barbecue Company Instagram: 🤍 Bark Barbecue Website: 🤍 Julio Instagram: 🤍 Boli Instagram: 🤍 Special Thanks: 🤍imjustwillson for your camera work & 🤍ChrisDoughtyMusic for the music and the audio eq. Couldn't have made this without you guys! * CAMP CHEF! (The BEST Pellet Smokers on the Market)* Camp Chef WOODWIND PRO: 🤍 * Other Cooking Accessories & Video Equipment * My Amazon Storefront: 🤍 * The Best Online Meat Dealer* PORTER ROAD: 🤍 To help support the channel, please consider using my affiliate links above. I get a commission from the sales made from these links which helps fund the meat and tools for BBQing on this channel. Thank you! - Music Credits (in order of appearance): Tracks Created by 🤍ChrisDoughtyMusic check him out here! 🤍 : Chris Doughty Music - Bite (Intro) Chris Doughty Music - Keep it Moving (2nd Song Played) Chris Doughty Music - Cool Streets (3rd Song Played) Chris Doughty Music - Bite 2000 (Outro) All other music was licensed through Epidemic Sound. Contest Details: For a chance to win a 🤍campchef Woodwind Pro 24: 1. Like the video 2. Leave a comment with the following criteria: a. Your Instagram Tag (do not include the "🤍" symbol) b. Answer this question: What was your favorite part of the bark video? c. Put #ANTSBBQ at the bottom of your comment. 3. Follow myself and 🤍campchef on Instagram (links below): *AntsBBQCookout*: 🤍 *Camp Chef*: 🤍 TERMS AND CONDITIONS Eligibility: The giveaway is open to participants aged 18 and above, unless otherwise specified. Participants must be residents of the continental United States of America (Does not include Alaska or Hawaii). Employees and immediate family members of CAMP CHEF are not eligible to enter. Entry Requirements: Participants must follow 🤍antsbbqcookout, 🤍campchef on Instagram. Participants must like/share/comment on the giveaway post as per the instructions provided. Only one entry per participant is allowed unless otherwise stated. Prize: The prize(s) will be clearly stated in the giveaway post. The prize(s) are non-transferable, non-exchangeable, and non-refundable. CAMP CHEF reserves the right to substitute the prize(s) with an alternative of equal or higher value if necessary. Winner Selection: The winner(s) will be selected randomly from all eligible entries. The winner(s) will be announced on OCTOBER 2, 2023 through a direct message or mention on the social media platform. If the winner(s) fail to respond within 7 DAYS of notification, a new winner(s) may be chosen. Delivery of Prizes: CAMP CHEF will make reasonable efforts to deliver the prize(s) to the winner(s) within a reasonable time frame. CAMP CHEF is not responsible for any delays or damages that occur during shipping or handling. Publicity: By entering the giveaway, participants agree to allow CAMP CHEF to use their name and social media handle for promotional purposes related to the giveaway, without any additional compensation. Liability: CAMP CHEF is not responsible for any lost, late, incomplete, or misdirected entries. Participants release CAMP CHEF from any liability arising from their participation in the giveaway or acceptance/use of the prize(s). Changes and Disputes: CAMP CHEF reserves the right to modify, suspend, or terminate the giveaway at any time, for any reason. Any disputes arising from the giveaway shall be subject to the laws of your State that you reside in and the United States of America. - #BBQ #antsbbqcookout #BBQSTORY
🎥 WATCH OUR MAIN CHANNEL » 🤍 Location 1: The Salt Lick BBQ Address: 18300 Farm to Market Rd 1826 UNIT C, Driftwood, TX 78619, United States Website: 🤍 Follow us on Instagram: 📷 Sonny Side: 🤍besteverfoodreviewshow - - - - - - - - - - - - - - - - - 🎬CREDITS: VIDEO EDITOR » Hà Nhật Linh LOCAL PRODUCERS » Chanda (IG: 🤍feedmerightmau) CAMERA OPERATOR » Wife
Thank you for watching my #1 brisket in Texas video. On this video, I tried the new Goldees brisket rub along with their new way of holding briskets. Does this new method work or is it a fad? All I can say is the rub is so darn good and their ne way of holding briskets works so good! Thanks for watching Smokin' Joe Grill Blazer / Grill Gun Discount - 🤍 Order Your PK100 Smoker and Saw Dust here - 🤍 Order Your Dalstrong Knives Here and Save 10% - 🤍 Clean Space Nitrile Gloves - 🤍 Order Your MEAT Chamber Vac and Other equipment here and get a nice discount- 🤍 Gourmet Wood Products - 🤍 Order Your Thermapen Thermometer Here - Thermapen Mk4 - 🤍 AMAZON LINKS Pistol Grip Injector - 🤍 16 Mesh Black Pepper Used In My SPG - 🤍 Pickling Spices - 🤍 Dukes Mayo - 🤍 Fleur De Sel (Salt)- 🤍 Cut Resistant Gloves - 🤍 Pizza Screens - 🤍 Nitrile Gloves (Black)- 🤍 RODE Mic Set Up - 🤍 Nikon D5600 Camera - 🤍 Order Your PK100 Smoker here - 🤍
🦀 Street Food in Phuket: 🤍 🍖 JL Smokehouse BBQ: 🤍 JL SMOKEHOUSE BBQ - Welcome to Phoenix, Arizona, USA, and today we’re going to JL Smokehouse BBQ (🤍 where James Lewis serves amazing BBQ! He is so passionate and knowledgeable about barbecue and I can’t wait for you to meet him in this video. Let’s go eat! #BBQ #Phoenix #Arizona As soon as you enter JL Smokehouse you know it’s laid back and unique. JL as he calls himself, is the pitmaster, and knows his bbq. Although he offers brisket, chicken, sausages and an assortment of meats, his southern style bbq pork ribs and pulled pork are the true highlights and something you don’t want to miss. “I have the best pulled pork in the country,” says Lewis, and when you see how the entire pork shoulder melts on the smoker, you know it’s special. Before serving it, they chop it up coarsely and then squeeze on a generous amount of their legendary bbq sauce. I ordered the slugger combo plate, which included six different bbq meats and a few sides, plus I got an entire rack of pork ribs. JL showed me how he seasons the ribs with his own recipe dry rub, then smokes the ribs bone side down - never ever flipping them over. The pulled pork was indeed the best I’ve had, so smoky, so ultra tender and bursting with flavor when combined with the tangy bbq sauce. JL mentioned that he didn’t like to classify his bbq into any US regions, but did mention that it’s influenced and similar to Memphis style bbq. “Put Some South in Your Mouth!!” - JL Smokehouse!! It was an amazing experience to hang out with JL for a few hours and learn about his process of BBQ and to eat an amazing BBQ meal. When you’re in Phoenix, Arizona, if you love food and BBQ, you’re not going to want to miss it. 📍 JL Smokehouse: 🤍 🎵MUSIC: 🤍 —————————————————— 🍌100% Real Durian Chips - Order Here: 🤍 👕Get t-shirts and caps: 🤍 —————————————————— 📱FOLLOW: Instagram: 🤍 Facebook: 🤍
Click here: 🤍 Ingredients: 1 cup ketchup 1/2 cup vinegar 1/4 cup brown sugar 1 stick butter 2 tbsp honey 1 tbsp Worcestershire sauce 2 tbsp mustard paprika and salt 1 tbsp lemon juice 1/4 tsp hot sauce 1. Combine all ingredients in saucepan and stir until butter has melted. 2. Coat on chicken, meat, or anything! Enjoy. #shorts #wings #barbecue #bbq #chicken
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link 🤍 More Mad Scientist BBQ: Embers TV • 🤍 Instagram • 🤍 Erica's Instagram • 🤍 Twitter • 🤍 Facebook • 🤍 Join my Patreon community here: 🤍 WAGYU Beef Tallow • 🤍 PORK LARD • 🤍 Affiliate links for my barbecue essentials: Brisket Warmer: 🤍 Trimming knife: 🤍 Slicing knife: 🤍 Black Nitrile Gloves: 🤍 Cotton Glove Liners: 🤍 Spray bottle: 🤍 Disposable cutting boards: 🤍 Heavy Duty Aluminum foil: 🤍 Please email info🤍madscientistbbq.com for business inquiries. Filmed and edited by Erica Yoder. Order your leather apron here: 🤍 Motion Graphics/Animation provided by Kaitlyn Kirk Design: 🤍 Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel. This video is sponsored by Made In.
Hundreds of pounds of brisket, ribs, sausages, and turkey are smoked at this somewhat hidden spot in Kennedale, Texas. Long lines start piling up 5 hours before the place even opens. People come from all across the country just to try their food, especially their house-baked bread (which is unheard of in Texas). I had the honor of shooting with the team at Goldee's BBQ, and it was an unforgettable experience (: 2 months of editing later, this might actually be my favorite video I've ever made. Goldee's BBQ: 🤍 Jonny: 🤍 🤍jirbybbq Lane: 🤍 Chuck: 🤍 Jalen: 🤍 PJ: 🤍 Dell: 🤍 Zain: 🤍 Final song beautifully composed by 🤍BigRicePiano - Blue Hour YouTube: 🤍 Spotify: 🤍 Apple Music: 🤍 My personal channel: 🤍 Instagram: 🤍
Ray's BBQ has brought residents a taste of Texas-style BBQ to the LA area since 2014. From the mouth-watering, slow-cooked brisket to the tender ribs and succulent sausage, the place has something for everyone to enjoy. Watch as we learn why the Ramirez family continues to carry on Rene "Ray" Ramirez's legacy after his untimely passing and get a behind-the-scenes view of the passion put into every dish. Subscribe to MUNCHIES here: 🤍 All MUNCHIES videos release a full week early on our site: 🤍 Hungry? Sign up here for the MUNCHIES Recipes newsletter. 🤍 Check out 🤍 for more! Follow MUNCHIES here: TikTok: 🤍 Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Pinterest: 🤍 More videos from the VICE network: 🤍
"Barbecue" est dispo partout : 🤍 🤍djmatafan.fr _ Grand merci à tous les zombies, à la Boucherie du Bout du Monde à Saint-Alban-Leysse, à Maxime Opinel pour le vélo vintage, à Jym pour la vago, à Bryan Blanc-Pattin pour les images et au papa de Bryan pour l’autorisation de tournage et le barbecue. _ Réalisation : Kansoudain #barbecue #vegan #zombie
I spent time with 🤍jirbybbq and the Goldees team to get the full experience of the #1 BBQ in Texas, Goldees BBQ. From Cooking, to waiting in line to eating! Follow 🤍jirbybbq , one of the owners of Goldees, who makes BBQ content here on YT. Goldees Instagram: 🤍 Jonny Instagram: 🤍 Jalen Instagram: 🤍 Lane Instagram: 🤍 * CAMP CHEF! (The BEST Pellet Smokers on the Market)* Camp Chef WOODWIND PRO: 🤍 Camp Chef Apex: 🤍 * Other Cooking Accessories & Video Equipment * My Amazon Storefront: 🤍 * The Best Online Meat Dealer* PORTER ROAD: 🤍 * HTLT - Best Tasting Protein and Supplements Their Website: 🤍 Use Code "antsbbq10" for 10% Off any purchase, no restrictions! F.Y.I. The Vanilla PB Protein Powder is INCREDIBLE see my review here: 🤍 *Custom Cutting Board* North Country WoodCrafting NY: 🤍 *Fastest Temp Probe on the Market* 🤍 To help support the channel, please consider using my affiliate links above. I get a commission from the sales made from these links which helps fund the meat and tools for BBQing on this channel. Thank you! - Music Credits: All Other Music not listed below was produced by 🤍ChrisDoughtyMusic 🤍 Super Dragon Ball Z - Kami's Lookout Doug OST - Al and Moo Lugi's Mansion OST - Prof E. Gadd Theme Super Mario Sunshine - File Select Yugioh Forbidden Memories OST - Name Input Menu Yugioh Forbidden Memories OST- Egyptian Duel (Chris Doughty Remix) Sonic Adventure 2 - Wild Canyon Inst. Sonic Adventure 2 - Pumpkin Hill Sonic Adventure 2 - The Base Sonic Heroes - Unexpected Encounters Sonic 2 - Hilltop Zone Duck Tales Remastered - Moon Theme Kawaii Sprite - Bopeebo & Breakfast (Pause Music) Digimon World - File City (Day & Night) Various Instrumental from Parapa the Rapper OST Various from the Yugioh OST Anime - Chaser Various from Cave Story OST Pretty Lights - Hot Like Sauce #BBQ #antsbbqcookout #BBQSTORY
Rodney Scott cooked his first whole pig at 11 years old, sealing his fate to become a barbecue pit master. Today, he runs the pit his parents — Roosevelt and Ella — opened in a converted garage in 1972: Scott's BBQ, in Hemingway, South Carolina. Watch the video above from the Southern Foodways Alliance to learn more. For more episodes of Southern Foodways Alliance, click here: 🤍 — — — — — — — — — — — — — — — — — — — — — — — Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! 🤍 Our Video Crew: 🤍
Pitmaster Hery Acosta loves smoking meats. So much so, he serves 50-60 people his famous BBQ every Sunday — and it's all done on a first-come, first-serve basis from his parent's backyard. During the weekdays, Acosta works as a school custodian. Instead of relaxing on his weekends off, he's pulling all-nighters cooking to share his labor of love with his community. We trailed Acosta, owner of "Tio Rozay's BBQ," for a weekend in North Bergen, NJ, to see why crowds are flocking to get a taste of his pulled pork, ribs, sausage, chicken wings, and delicious sides. His customers vary, from consistent, weekly patrons to new faces that were told to go there by friends or friends-of-friends — Acosta doesn't advertise. Confused first-time customers used to circle Acosta's parents' block a few times to check if they'd somehow passed a restaurant after the address they put into their GPS brought them to a residential area. Now, his father sits out front to flag new faces and tell them they've come to the right place. Watch Acosta prep, talk about his story, and explain how he got his love for BBQ. Subscribe to MUNCHIES here: 🤍 All MUNCHIES videos release a full week early on our site: 🤍 Hungry? Sign up here for the MUNCHIES Recipes newsletter. 🤍 Check out 🤍 for more! Follow MUNCHIES here: TikTok: 🤍 Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Pinterest: 🤍 More videos from the VICE network: 🤍
🎥 SECOND CHANNEL!!! MORE BEFRS » 🤍 👕 BEFRS MERCH » 🤍 💗 SUPPORT OUR MISSION » 🤍 📸 CALVIN » 🤍 Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: 🤍 - - - - - - - - - - - - - - - - - LEGENDARY TEXAS BBQ 1. THE ORIGINAL BLACK’S BARBECUE SOCIAL: 🤍blacksbbq WEBSITE: 🤍 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 #BestEverUSATour #BestEverFoodReviewShow #BEFRS - - - - - - - - - - - - - - - - - 💬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. - - - - - - - - - - - - - - - - - 🎬CREDITS: HOST » Sonny Side DP » Tony Sylvers CAMERA OPERATOR » Dylan Johnson VIDEO EDITOR » Ngoc Le Hong PRODUCER » Liz Peterson PRODUCTION COORDINATOR » Khoi Chung COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: marketing🤍befrs.com
Click to subscribe to BuzzFeed’s newest channel, Cocoa Butter!: 🤍 Four black dads battle it out for the title of Barbecue King! Credits: 🤍 Check out more awesome videos at BuzzFeedVideo! 🤍 GET MORE BUZZFEED: 🤍 🤍 🤍ps://🤍youtube.com/buzzfeedvideo 🤍ps://🤍youtube.com/asis 🤍ps://🤍youtube.com/buzzfeedmultiplayer 🤍ps://🤍youtube.com/buzzfeedviolet 🤍ps://🤍youtube.com/perolike 🤍ps://🤍youtube.com/ladylike SUBSCRIBE TO BUZZFEED NEWSLETTERS: 🤍 BuzzFeedVideo BuzzFeed’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily! To see behind-the-scenes & more, follow us on Instagram 🤍buzzfeedvideo 🤍 Love BuzzFeed? Get the merch! BUY NOW: 🤍 MUSIC SFX Provided By AudioBlocks (🤍) Licensed via Audio Network VIDEO Grilling hamburgers, slow motion viafilms/Getty Images Golden Confetti Party Popper Explosions on a Black Backgrounds Zozulinskyi/Getty Images EXTERNAL CREDITS Reuel Belt 🤍 + Louis Macarthur 🤍 + Marques Miles 🤍 + Top Rope Zeus 🤍
Windy City Smokeout 2023 was one for the books. Thank you to the whole LeRoy & Lewis crew for allowing me to tag along. Things I Use: - Sausage Stuffer 🤍 - Sausage Casings 🤍 - Sausage Pricker 🤍 - Charcoal Torch 🤍 - Nitrile Gloves 🤍 - Trimming Knife 🤍 - Slicing Knife 🤍 - Chef's Knife 🤍 - Charcuterie Book 🤍 - Camera 🤍 -35mm Lens 🤍 -24mm Lens 🤍 -Microphone 🤍 -Tripod 🤍
Get Entered to WIN this awesome 1000-Gallon Offset Smoker! 🤍 DEADLINE to ENTER is 05/24/2023 🤍 11:59pm (PST). Joe Yim's YouTube channel: 🤍 Joe's Instagram: 🤍 More Mad Scientist BBQ: Instagram • 🤍 Twitter • 🤍 Facebook • 🤍 Join my Patreon community here: 🤍 WAGYU Beef Tallow • 🤍 LARD • 🤍 MY FAVORITE THERMOMETER - Thermoworks affiliate links: Thermapen ONE: 🤍 Thermapen IR: 🤍 Thermapen Mk4: 🤍 Smoke X: 🤍 Infrared thermometer: 🤍 Affiliate links for my barbecue essentials: Trimming knife: 🤍 Slicing knife: 🤍 Black Nitrile Gloves: 🤍 Cotton Glove Liners: 🤍 Spray bottle: 🤍 Disposable cutting boards: 🤍 Heavy Duty Aluminum foil: 🤍 Please email info🤍madscientistbbq.com for business inquiries. Filmed and edited by Erica Yoder. Order your leather apron here: 🤍 Motion Graphics/Animation provided by Kaitlyn Kirk Design: 🤍 Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
� Grilling with Superheroes Using Barbecue BBQ Light & Sound Playset Like, comment, share! Please SUBSCRIBE to our channel for support and that way you can find us faster and be the first to see all our future videos! To subscribe, click here: 🤍 AUREA CARMINA by Kevin MacLeod Licensed under Creative Commons: By Attribution 3.0 🤍
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