The original video spent time explaining western NC barbecue only to skip over the vinegar-based eastern NC style. They even showed a pic of The Skylight Inn, which is known for their eastern NC style bbq, when explaining western NC bbq 😂
This video gave short shrift to North Carolina which is by far my favorite BBQ style and certainly one of the most important with its vinegar tomato-free sauce.
My North Carolinian husband and his family (well, more his family than him, really, since he's a vegetarian!) introduced me to eastern NC barbeque. I was surprised not to see it here as well. It's soooo goooood!
Yeah, I'm not sure what happened. There were complete chunks of the original video that just weren't shown. It started with KC where it introduced it on the screen but only played the very tail end. It really got egregious though, when it started with VA and pretty much skipped to South Carolina.
The Hawaiian Plate Lunch is pure bliss 😊 A meat entree like Loco Moco, Teriyaki Chicken, Korean Galbi short ribs, Shredded Kālua Pork, etc with a side of rice and a scoop of macaroni salad is amazing
There is nothing like a good Texas brisket. Food is one of the things we do better in this country than almost anywhere else. Being a melting pot has a huge impact on our cuisine.
Never underestimate Kansas City BBQ. The Cities are famous for their obsessions with BBQ. Every single time before a college or pro football game, there are endless of rows of tailgaters, cooking and partaking of the best BBQ. Joes and Jack Stack are probably the most popular eateries. Just one thing though. Wear your stretchy pants. 😁 Best to you!🌻
Agree completely. We travel down from Minnesota when the Twins play the Royals every year and just can't stop eating all week. Everything is so great. Most of the group prefers Arthur Bryant but i'm a Joes guy
The California stereotype you're describing is Southern California aka SoCal and the desert Southeastern part. The rest of the state has tall trees, rainy forests, mountains, lakes, valleys, skiing locations... etc.
Whenever people associate California with heat, all I can think of are the lines from that old song. "Hate California, it's cold and it's damp. That's why the lady is a tramp!" Then, I also tend to think of San Francisco and the redwoods before I think of Hollywood when someone asks me to imagine California.
Yeah I lived in the Bay Area and it's nothing like SoCal. Have family up in Tahoe/Truckee too which is entirely different than the Bay Area as well lol.
I grew up in LA area. So of course there is Hollywood, Sun and Beach. However, It was an easy quick drive to the desert (Joshua Tree, and beyond) as well as the close surrounding mountains. My Grandparents lived in Central California so we got to see the farms and ranch of that vast area several times a year. We also took yearly trips to Lake Tahoe up North. There are the massive sequoias trees - largest trees in the world, and Mt Whitney, the tallest point in contiguous United States. Then there is Napa Valley wine country, The rocky seacoast of NorCal. California is its own Country. It would be the 5th largest economy if it were its own country.
That's cool Millie thinks of ranches when she thinks of California. As someone who lived in California for 15 yrs before moving, about 10 of my friends from high school have their own ranches now with a bunch of cattle and horses. A lot of them are vets and just love to be with animals.
I use to love a show called BBQ Pitmasters. It was a weekly show coving BBQ contests. Wish it was still on TV...it was fun to watch all the different styles of BBQ.
I have a "Legends of Texas BBQ pitbosses". It's full of trivia of the history of BBQ, the contests, the styles of the different pitmasters, instructions (incl. how to build your own BBQ pit), recipes, etc.
The hole in the ground is a natural oven. It’s insulated and controlled and you don’t have to build an oven from brick, stone or clay. Just dig a hole, line it with leaves, wood, sticks, and set it on fire. Place the meat on the fire, cover it with sticks and leaves to lock in the heat and cook slow for a while day.
I grew up with a yearly pig roast and it remains my favorite pork preparation. Sitting out with the pig the night before watching it spin over the fire and drunk people pouring their beers over the pig was always a great time.
When I was stationed in North Carolina (U.S. Marine Corps) I slow cooked over coals two to three whole pigs a year. That and a keg of beer was a good day.
I’m from the Santa Maria style BBQ part of California. It’s always served with beans, salsa, tortillas, garlic bread, and sometimes a green salad. Yum!
Native Californian here. You guys are great! Cali is like everything you think it is, but also more at the same time. It's huge, and diverse, and amazing. It's not perfect, but it's pretty damn cool regardless. Cheers!
My faves are Eastern NC vinegar based pulled pork and Texas beef brisket. The fact that this video talked about Chicago and NOT eastern NC discredits it completely in my book.
Some things were edited out from the original video. Can’t remember if eastern NC style was one of them. Kabir Considers covered the entire original video.
White Sausage gravy and Albama white sauce are 2 different things. In America, we have a lot of foods that look similar than aren't similar, so try not to too often assume that you've seen someting before if it's explained differently.
Having had many different styles of BBQ here in the States I would have a hard time saying what style I enjoy most because they are all good when done properly. The biggest crime when cooking BBQ is over cooking the meat.
Oh my my my!! Y’all got me so hungry. I pulled out my pork ribs so I can cook it in the smoker tomorrow. Mmmmm! Nothing moist like smoke charred pork ribs. Yum! Thank you for sharing.
Much of California (from a climate / topography standpoint) feels much like Spain. (I am a native Californian, and I have been to parts of Spain, as well as the Canaries.) A good Santa Maria style burrito is mighty tasty.
California is a State that geography, topography and climates range wildly. Southern California is a desert, even LA. But you can leave the beach and drive right into FULL ON DESERT, then make a left and head up into the mountains and go skiiing. The Central Valley, is a Mediterranean climate, just without the Sea. Hot days, cool-cold nights, with precipitation from 20 in [51 cm] in the North to 5 in [13 cm] in the South. Up along the Coast its Mediterranean climate, until you get into Northern California, which is a Temperate Rain Forest climate. That stretches from N Cali to Alaska and is the largest Temperate Rain Forest on earth
I am lucky to have a brother-in-law from Texas. He starts a bbq at 11 at night for a bbq that starts at 4 the next day. He has three BBQs and usually there are five different meats. I'm hoping my son takes interest and learns from him. Right now he just wants to eat.
There's a lot more styles than what was presented in this one video because he left out a bunch of locals that are known for their own styles of traditional BBQ.
Someone once said that there are more, English, Germans, Polish, Czech, Swede, Fins,Irish, Mexican, Cuban, Jamaican, Puerto Rican, African, population in America than in their own home country.... Our foods reflect that across this big beautiful country.
Raised in Santa Maria California and live just North by the Vandenberg Space Base now. Grew up on Santa Maria style and remains my favorite. Sunday BBQ growing up - Linguica for appetizer, Tri-Tip, pinto beans, garlic bread over the coals, salad, lots of salsa, guacamole and tortillas.
Far northern California has a lot of cattle ranches and I used to wrangle Buffalo in Northern California. Great for Bar b Cue and dry rubs are the key with slow cooking.
I worked as a Lifeguard at Seabrook Island Resort in Charleston SC for 2 Summers. For the 4th of July the Lifeguards would take shifts watching over the 5 WHOLE HOGS cooking on Custom made outdoor stainless steel Smoking Cookers called "PDQ" Cookers. The Hog had to Slow roast for 48 hours on wood coal heat... Then Hand pulled(because it falls off the bone) and covered in Carolina Gold Mustard Based BBQ Sauce.(Also sold as Piggy Park and Bessingers BBQ sauce) There was ALWAYS ZERO leftovers... Combine with Beans, potato salad, cole slaw, cold beer and the Atlantic Ocean 30 feet away as people in Shorts and swimsuits eat their hearts out.
California also has the strangest grill setup of the bbq styles. The grill actually moves up or down depending on how hot you want it. You push one button and it moves. This grill hasn’t been seen much outside California itself as it requires some serious hardware to put in and you really don’t want to tear it out. Most bbq places use the wheel smoker which rotates so it’s the right amount of smoke or the standard shelf smoker where meat just sits. Aquarium smokers are actually old glass or acrylic aquariums or just glass/ acrylic panels made like that but are standard shelf smokers. The California grill is a pure heat quick cook system that relies only on the heat of the fire not the smoke. Just different ideas for the same thing.
part of living in Memphis is that it is central to almost all those areas. the barbeque varies from block to block in the city. A different taste whenever you like
In Alabama, white sauce and gravy are two distinct things. Easy mistake to make, since they are very popular here and on screen, they kinda look the same. Love the channel!!
The Chicago section has a translation error, rib tips are a pork product commonly sold in the Windy City, beef tips aren't a traditional part of Chicago barbecue. Hot links are a sausage that is common, beef and pork, spicy. Chicken and the trimmed spareribs are also smoked and cut to order. Choices of hot or mild sauce, French fries and slices of white bread are traditional. You guys will love the variety of American barbecue, it's amazing. Love the channel. Also, Danish rib tips may be available to you in the UK. And, the parboiling of the pork ribs is often used to partially cook them before final grilling and smoking, to expedite cooking times. I hope this helps.
James and Millie, growing up in Southwestern Virginia i grew up with pulled pork with a red vieagar sauce you can squirt on. the reason for whole hog is each section of the hog tastes different. look into a Treagar grill, and set it on BBQ, buy a Boston butt cut of meat, make or buy a rub, and cook, basting with a BBQ sprayer with a vineagar, ketchup, and red pepper infused sauce.
Learned from my father-in-law, to boil (low rolling) pork ribs for about 2.5 hours then pull them out to dry for about 30 mins. While waiting, get the coals going and once nice and hot, throw the ribs on. This dries out the excess water that may still be there ad starts to char the outside. I generally have a hot and cool side, and rotate them as I add sauce ...then cover and let the source caramelize a little...do not burn them...then pull them off and serve. Meat will be almost falling off the bone. If the meat does fall off, reduce your time to boil. I put in some salt and pepper in the water to add a little bit of flavor and before saucing them on the grill, will throw some more. My other fav. way is to just low and slow in my smoker.
The reason why slaves developed the food the way they did, particularly meats, was because they would often be given the offcast scraps that weren’t palatable or even really possible to eat via normal fast, high temperature cooking methods. You had stews and soups, sure, but slow smoking in low temps over a period of hours made rubbery meats like brisket and ribs into tender, tasty nutrition.
I don't know if you ever tried those BBQ sauces that I sent you, but some of them were regionally themed to give you an idea of what their BBQ sauces taste like. Some are sweet, some are spicy, some are way too hot, and some taste like mustard (South Carolina style). I don't think I have seen all of them recently, but I will try to find them again. Chick-fil-A recently made two of their sauces available; I love the "Polynesian Sauce", which is similar to a "Sweet and Sour". I also love using the bourbon-based BBQ sauces that have been hitting the market recently.
I don't know if it would be considered barbecue in the classic sense, but Maryland has a tradition of slow-cooked pit beef, which is sliced thin and served on a role, usually with a horseradish sauce. One of the traditional ways to have this is at a "bull roast," which is often a fundraiser put on by a church or community group. And over on the Eastern Shore (including Delaware), there is a fine tradition of grilled chicken, as this part of the country is known for raising chickens. I expect there are many more local traditions that this video did not get to.
As a New Yorker there is little I love more for a day trip than driving down for pit beef. I hope nobody else around here finds out about it, let them all keep going go to Philly while the best beef sandwich is down south. I've heard people say it's cooked too fast and hot to be real barbecue, but I don't really care.
Beesleys, I found on my recent visits to Louisiana that boo-DAN is spelled boudin. That's French for you. By the way, I just happened to notice your NASA shirt, and remember you saying recently that you're planning a visit to our side of the pond soon. If you have FL on the list, may I suggest you visit Cape Canaveral while there? They have a tour there, plus a museum that you can spend all exploring. I met families from all over the world when I was there. To illustrate our preponderance for oddball pronunciations of names here, the tribe mentioned in the Virginia is POW-uh-tan, but spelled Powhatan. For decades, I mispronounced it pow-HAT-un.
I don't know if this one qualifies as BBQ, but one that wasn't mentioned is Baltimore pit beef. It's usually a boneless cut, lightly seasoned, and slow roasted over an open pit fire. There is also pit turkey, and pit ham.
Whole hog bbq is awesome. Our local fire department would have a whole hog bbq to raise money to equip the volunteers on the fire dept. those guys would stay up all night slow cooking a whole hog over an open pit and drinking beer. It was quite the fundraiser.
I grew up on Kentucky open face sandwich: Pile of sliced pork soaked in a vinegar and tomato based sauce on a couple of slices of dark rye bread with a whole slice of white onion and a dill pickle. Wash it down with a Double Cola or Ski.
Alabama's barbecue sauce is much different than cream gravy. Their barbecue sauce is mayonnaise based and it's the only regional sauce that contains horseradish. I know this because I'm allergic to horseradish so I have to be very careful or I have to use my EpiPen then go to the Emergency Room - Urgent Care. Luckily I had already known about my food allergy but usually I only worry about French and German mustard but I always inform my server in a new restaurant I visit. So I had smoked chicken without the famous white barbecue sauce there. It was still really good.
🐷I understand the whole pig creepiness. I get the same feeling when my friend orders fish, and it arrives on a plate with its head and eyeballs attached. 🐠
Seeing the face, legs, bodies reminds us that these foods don't come from magic fairies. They are from once living creatures, that's the price of these delicious foods. Let's not forget this.
@@lesterstone8595 But it's not their poop. You see ribs cuz it's from their rib cage. You see leg bone cuz it's from it's leg. You see shoulder cuz... well u know. haha It's like when some people criticize hunters, hunting live animals but it's really no different from the supermarket. We are just protected from the reality of it all. haha Just get use to seeing the face when u want to eat one, cuz it had a face once. lol
@@lesterstone8595 I've never had beef, chicken, pig, deer, turkey with a side of their poop so ur asking the wrong person. haha Maybe it's different in ur culture but not in mine. 😁
There are a few regions known for BBQ in the US. But Kansas City statistically speaking, is the number 1 city for BBQ. It has more BBQ restaurants per capita than any other city in the world, most of the highest ranked BBQ restaurants are located there, and they also host the "American Royal" which is the worlds largest annual BBQ festival.
Memphis says hold my beer…. Also St. Louis consumes the most bbq sauce and invented the St. Louis style cut. That being said, yes, KC has some good bbq places 🎉
What’s your favorite bbq place in KC? I love Joe’s myself I lived a block from their gas station location in Westwood and I ate an ungodly amount of bbq it was amazing
I really like a variety of meats so its hard to narrow down to just one. I agree that seeing a whole pig being cooked over flames with the head attached is hard to see and then eat it.
The best bbq comes from a small tin shack along the side of an empty country road with a disturbing sign featuring a happy cannibalistic pig eating bbq. Extra points if the cook weighs at least 400lbs, and wears a brown apron that was once white.
Barbecue: Cow ! Pig !! Lamb !!! Birds , chicken , turkey , Quail , Partridge , squab or pigeon , basically anything that flys or has fur or chews a cud - is or can be burn , smoked , cured - and flavored !! I’m in !!! Boiled meats prior to grilling breaks down the though pieces of meat or high fat pockets so it’s about the meat flavor not the fat !
Boiled first only to cook the meat,then seasoned and put on the grill to finish off and get that nice bbq crust on the rack of ribs! 😋 Just one technique 👍
When I was a kid in Texas (El Paso) nuder one BBQ was beef second was chicken. Then we had a few people who smoked lamb and goat meet. It was okay but I loved beef myself. Thanks that was a good one.
Come to Central Texas and visit the BBQ pits in the town of Lockhart. The BBQ CAPITAL of Texas! Better yet, let me know when you're coming and I'll smoke a brisket and some sausage for ya!
19:40 My favorite is North Carolina pulled pork on a artisan bun with a side cup of apple cider vinegar to pour over it. Collard greens (with apple cider too), Mac N cheese, and boiled potatoes are good on the side. Oh and some good ol' fashioned sweet iced tea! Maybe some coleslaw and potato or egg salad.
Man I tell you what. KC is probably the most legendary bbq in the country. They got famous bbq places all over the place as well as host the largest BBQ competition in the world.
Just to clarify on the full pork roast. I think particularly because alot more Americans hunt we really develop a belief in using as much of the animal we kill as we can out of respect for the life of the animal. Seeing a animal cooked before being butchered isn't so hard when your use to cleaning dear in the field.
Southern bbq is the best; there’s also so much variety. 🤤🤤🤤 Pork, specifically the shoulder, is popular for the high fat content that makes the meat stay most as it’s smoked.
I just watched this episode. I must say I enjoy bbq myself. I have been doing pulled pork, turkey and chicken since 2004. The best cut to do pulled is the pork shoulder, aka the Boston Butt. The reason is the connective tissues in the shoulder help in flavor and tenderizing. The connective tissues slowly dissolve to release flavor anf do the tenderizing thing. But, this only happens when cooked low and slow. I used to do bbq's for our youth group at our church as fundraisers. I would smoke 275 pounds of pork shoulders over a 2 day period. I Love BBQ!
They just jumped over Kansas City BBQ only saying the first & (Best) BBQ in KC they did not show any of the rest of Missouri at all I was so disappointed they spent forever on Texas we have many here in the Great Missouri!! 😋🥩
If you ever get to the Maryland area, if visiting Washington DC ... even though you aren't a seafood eater. Try just a bit of a Maryland Crab Cake [not an actual cake] I like mine deep fried, they also come broiled. It will have a hint of seafood taste, but it's hard to describe. Most Maryland parents can get their kids to eat crab cakes, and kids won't naturally eat anything fishy. Take 1 Saltine Cracker, put some crab cake on it ... then 2 drops of French's [or other] YELLOW mustard. Deep fried crunchy goodness. Go to a place that serves fresh, and are on the pricey side. You don't want to ruin your 1st crab cake. Go to where the locals go, and not a chain restaurant. Holes in the wall small restaurants near the Bay are going to get your best results.
Every style! I personally use pork shoulder when I've made pulled pork at home, using my mom's homemade sauce recipe which is a little sweet/spicy combo but I've also make beef bbq as well over mesquite fire with a rich whiskey and tomato based sauce. I've also done pork with a white sauce similar to the Carolina style but mine had lemon juice and cilantro with smoked paprika. My husband particularly liked grilling that one with thick pork chops over a charcoal fire.
I've roasted whole pigs and whole lambs underground which produces a very tender and juicy meat. I have also roasted whole lamb and whole hog on a spit over hot coals. Both are good. But personally, with the hog, I like the underground method better than spit roasting as I find in spit roasting the meat comes out dryer. In Michigan, I BBQ year round outside.
I grew up in a hood in Buffalo, NY, and so far I think of California as culturally blended. To be fair I've only had food from a few black Californians. When I did, it was not what I expected or was hoping for based on how they looked and talked.
If you want some nice tender, fall apart bar-b-Q cooked indoors, just use a pressure cooker. A pressure cooker, your favorite meat(beef, chicken or pork) and your favorite bbq sauce or rub. Ribs don't work so well cooked this way because they generally don't fit in the cooker. The boiling that they were referring to is parboiling where you only partially cook the meat by boiling but, finish it up on the grill. This speeds up the cooking process.👌👍
Honestly whole animal roasting has been around forever and I’m used to seeing whole birds, hogs, and whole fish getting roasted over fires. It’s actually better on the bone as the flavor actually comes out. If you eat just chicken breast it really doesn’t taste like much does it but whole chicken actually tastes of something. To do it right takes patience and control which takes a few years.
Great video. Can y'all do one on all of the US chili varieties (if any video like thats been made); really miss a good Texas chilli cookoff this time of year.
Alabama White BBQ Sauce is actually NOT to be confused with white sausage gravy 😊
One is a type of bbq sauce, while the other is a type of gravy
The original video spent time explaining western NC barbecue only to skip over the vinegar-based eastern NC style. They even showed a pic of The Skylight Inn, which is known for their eastern NC style bbq, when explaining western NC bbq 😂
Lexington barbecue is so bad in comparison as well.
Yeah I was wondering because I remember that, then I thought it may have been another video.
@@lavenderoh Couldn't be more wrong
Yeah a lot of these vids seem to be jumping around. Don't know if its them or something else. But whole parts are missing.
This video gave short shrift to North Carolina which is by far my favorite BBQ style and certainly one of the most important with its vinegar tomato-free sauce.
This Texan loves brisket and eggs for breakfast lol can't forget about the brisket tacos either
Really surprised they didn’t mention eastern North Carolina bbq, that’s my favorite for pork , it’s a vinegar base
It's 100% the best barbecue and one of the most unique in America. Shocking they didn't mention it but mentioned the gross Lexington barbecue.
My North Carolinian husband and his family (well, more his family than him, really, since he's a vegetarian!) introduced me to eastern NC barbeque. I was surprised not to see it here as well. It's soooo goooood!
Yeah, I'm not sure what happened. There were complete chunks of the original video that just weren't shown. It started with KC where it introduced it on the screen but only played the very tail end. It really got egregious though, when it started with VA and pretty much skipped to South Carolina.
I saw a brief mention of North Carolina, but it looked like they edited it out. That surprised me, because NC is a hotbed of barbecue.
I thought they kind of briefly mentioned the whole state? I know they mentioned Carolina Gold sauce
Living in the Northeast US growing up I always figured BBQ is BBQ. Then when I traveled south, I realized there are levels to it.
The Hawaiian Plate Lunch is pure bliss 😊 A meat entree like Loco Moco, Teriyaki Chicken, Korean Galbi short ribs, Shredded Kālua Pork, etc with a side of rice and a scoop of macaroni salad is amazing
So good!
There is nothing like a good Texas brisket. Food is one of the things we do better in this country than almost anywhere else. Being a melting pot has a huge impact on our cuisine.
thanks for the comment , it was hilarious 😆
Debatable, depends on your tastes. Though there is a great variety of foods indeed
Texas Brisket is the Best 🔥🔥🔥🔥🔥🔥🔥
So true because youll find any type of food from around the world in the US.
I think KC takes it when it comes to BBQ, they invented the burnt ends
Never underestimate Kansas City BBQ. The Cities are famous for their obsessions with BBQ. Every single time before a college or pro football game, there are endless of rows of tailgaters, cooking and partaking of the best BBQ. Joes and Jack Stack are probably the most popular eateries. Just one thing though. Wear your stretchy pants. 😁 Best to you!🌻
Agree completely. We travel down from Minnesota when the Twins play the Royals every year and just can't stop eating all week. Everything is so great. Most of the group prefers Arthur Bryant but i'm a Joes guy
California also has mountains, desert, redwood forests and so much more
The California stereotype you're describing is Southern California aka SoCal and the desert Southeastern part. The rest of the state has tall trees, rainy forests, mountains, lakes, valleys, skiing locations... etc.
Whenever people associate California with heat, all I can think of are the lines from that old song.
"Hate California, it's cold and it's damp.
That's why the lady is a tramp!"
Then, I also tend to think of San Francisco and the redwoods before I think of Hollywood when someone asks me to imagine California.
Yeah I lived in the Bay Area and it's nothing like SoCal. Have family up in Tahoe/Truckee too which is entirely different than the Bay Area as well lol.
I grew up in LA area. So of course there is Hollywood, Sun and Beach. However, It was an easy quick drive to the desert (Joshua Tree, and beyond) as well as the close surrounding mountains. My Grandparents lived in Central California so we got to see the farms and ranch of that vast area several times a year. We also took yearly trips to Lake Tahoe up North. There are the massive sequoias trees - largest trees in the world, and Mt Whitney, the tallest point in contiguous United States. Then there is Napa Valley wine country, The rocky seacoast of NorCal. California is its own Country. It would be the 5th largest economy if it were its own country.
@@MBeano Crazy huh how you can be in 1 state and visit such different climates lol.
@@Timmycoo Georgia is like that, too...
That's cool Millie thinks of ranches when she thinks of California. As someone who lived in California for 15 yrs before moving, about 10 of my friends from high school have their own ranches now with a bunch of cattle and horses. A lot of them are vets and just love to be with animals.
Natives of California’s Central Valley would be pretty pleased with Millie for making that association 😁
People who live in the Central Valley may not agree with you
@@ritareyes100 Goes to show the diversity of the region. Lol I love it!
I use to love a show called BBQ Pitmasters. It was a weekly show coving BBQ contests. Wish it was still on TV...it was fun to watch all the different styles of BBQ.
@Gila Guy pronounced "HeLa" BBQ Pitmasters is still on TV. It is on the channel called Destination America.
@@sadiekincaid5310 are they new? I have seen all the old ones from about 15 years ago.
I have a "Legends of Texas BBQ pitbosses". It's full of trivia of the history of BBQ, the contests, the styles of the different pitmasters, instructions (incl. how to build your own BBQ pit), recipes, etc.
Gila Guy, oh yeah, as in Gila Bend, AZ, Gila River, and gila monster. Does that signify that you're from AZ?
@@jimgreen5788 I’m not from AZ. I breed venomous reptiles...mainly gila monsters.
The hole in the ground is a natural oven. It’s insulated and controlled and you don’t have to build an oven from brick, stone or clay. Just dig a hole, line it with leaves, wood, sticks, and set it on fire. Place the meat on the fire, cover it with sticks and leaves to lock in the heat and cook slow for a while day.
I grew up with a yearly pig roast and it remains my favorite pork preparation. Sitting out with the pig the night before watching it spin over the fire and drunk people pouring their beers over the pig was always a great time.
When I was stationed in North Carolina (U.S. Marine Corps) I slow cooked over coals two to three whole pigs a year. That and a keg of beer was a good day.
I’m from the Santa Maria style BBQ part of California. It’s always served with beans, salsa, tortillas, garlic bread, and sometimes a green salad. Yum!
18:05. No we call it white sauce, white gravy is completely different. White gravy is something you put over chicken fried steak or biscuits and gravy
Native Californian here. You guys are great! Cali is like everything you think it is, but also more at the same time. It's huge, and diverse, and amazing. It's not perfect, but it's pretty damn cool regardless. Cheers!
The “whole” pig doesn’t have the organs in it. It’s been fully eviscerated.
My faves are Eastern NC vinegar based pulled pork and Texas beef brisket. The fact that this video talked about Chicago and NOT eastern NC discredits it completely in my book.
1000000% AGREE
I agree. My family lives an hour and a half/two hours east of the triangle. Good stuff!!
CHICAGO????? Did someone take some lsd before making the video?
Some things were edited out from the original video. Can’t remember if eastern NC style was one of them. Kabir Considers covered the entire original video.
White Sausage gravy and Albama white sauce are 2 different things. In America, we have a lot of foods that look similar than aren't similar, so try not to too often assume that you've seen someting before if it's explained differently.
Having had many different styles of BBQ here in the States I would have a hard time saying what style I enjoy most because they are all good when done properly.
The biggest crime when cooking BBQ is over cooking the meat.
"Just because they want a hamburger doesn't mean they want to meet the cow" lol
Oh my my my!! Y’all got me so hungry. I pulled out my pork ribs so I can cook it in the smoker tomorrow. Mmmmm! Nothing moist like smoke charred pork ribs. Yum! Thank you for sharing.
Much of California (from a climate / topography standpoint) feels much like Spain. (I am a native Californian, and I have been to parts of Spain, as well as the Canaries.)
A good Santa Maria style burrito is mighty tasty.
The climate of coastal Southern California is considered a “Mediterranean Climate”
@@coyotelong4349 It is indeed.
California is a State that geography, topography and climates range wildly. Southern California is a desert, even LA. But you can leave the beach and drive right into FULL ON DESERT, then make a left and head up into the mountains and go skiiing.
The Central Valley, is a Mediterranean climate, just without the Sea. Hot days, cool-cold nights, with precipitation from 20 in [51 cm] in the North to 5 in [13 cm] in the South.
Up along the Coast its Mediterranean climate, until you get into Northern California, which is a Temperate Rain Forest climate. That stretches from N Cali to Alaska and is the largest Temperate Rain Forest on earth
I am lucky to have a brother-in-law from Texas. He starts a bbq at 11 at night for a bbq that starts at 4 the next day. He has three BBQs and usually there are five different meats. I'm hoping my son takes interest and learns from him. Right now he just wants to eat.
There's a lot more styles than what was presented in this one video because he left out a bunch of locals that are known for their own styles of traditional BBQ.
As a Californian with family members in Texas I have to say Texas brisket is the way to go!
Pork shoulder is usually the cut of pork you use for pulled pork.
It’s boiled than grilled for browning and flavor. The boiling actually cooks it and tenderizes it before you put it on the grill.
Someone once said that there are more, English, Germans, Polish, Czech, Swede, Fins,Irish, Mexican, Cuban, Jamaican, Puerto Rican, African, population in America than in their own home country.... Our foods reflect that across this big beautiful country.
Raised in Santa Maria California and live just North by the Vandenberg Space Base now. Grew up on Santa Maria style and remains my favorite. Sunday BBQ growing up - Linguica for appetizer, Tri-Tip, pinto beans, garlic bread over the coals, salad, lots of salsa, guacamole and tortillas.
Far northern California has a lot of cattle ranches and I used to wrangle Buffalo in Northern California. Great for Bar b Cue and dry rubs are the key with slow cooking.
I worked as a Lifeguard at Seabrook Island Resort in Charleston SC for 2 Summers.
For the 4th of July the Lifeguards would take shifts watching over the 5 WHOLE HOGS cooking on Custom made outdoor stainless steel Smoking Cookers called "PDQ" Cookers.
The Hog had to Slow roast for 48 hours on wood coal heat...
Then Hand pulled(because it falls off the bone) and covered in Carolina Gold Mustard Based BBQ Sauce.(Also sold as Piggy Park and Bessingers BBQ sauce)
There was ALWAYS ZERO leftovers...
Combine with Beans, potato salad, cole slaw, cold beer and the Atlantic Ocean 30 feet away as people in Shorts and swimsuits eat their hearts out.
California also has the strangest grill setup of the bbq styles. The grill actually moves up or down depending on how hot you want it. You push one button and it moves. This grill hasn’t been seen much outside California itself as it requires some serious hardware to put in and you really don’t want to tear it out. Most bbq places use the wheel smoker which rotates so it’s the right amount of smoke or the standard shelf smoker where meat just sits. Aquarium smokers are actually old glass or acrylic aquariums or just glass/ acrylic panels made like that but are standard shelf smokers. The California grill is a pure heat quick cook system that relies only on the heat of the fire not the smoke. Just different ideas for the same thing.
Talking about the Santa Maria grills? The ones I have seen just have hand cranks on the side to raise/lower. It's pretty ingenious to be honest.
part of living in Memphis is that it is central to almost all those areas. the barbeque varies from block to block in the city. A different taste whenever you like
Who gives af about Memphganistan
In Alabama, white sauce and gravy are two distinct things. Easy mistake to make, since they are very popular here and on screen, they kinda look the same. Love the channel!!
Also, anyone claiming their area makes THE best barbecue is not being honest. All are very distinct and all are delicious in their own way.
I really should have known better than to watch this right before lunch...bbq ribs now on the way to be delivered.
The Chicago section has a translation error, rib tips are a pork product commonly sold in the Windy City, beef tips aren't a traditional part of Chicago barbecue. Hot links are a sausage that is common, beef and pork, spicy. Chicken and the trimmed spareribs are also smoked and cut to order. Choices of hot or mild sauce, French fries and slices of white bread are traditional. You guys will love the variety of American barbecue, it's amazing. Love the channel. Also, Danish rib tips may be available to you in the UK. And, the parboiling of the pork ribs is often used to partially cook them before final grilling and smoking, to expedite cooking times. I hope this helps.
James and Millie,
growing up in Southwestern Virginia i grew up with pulled pork with a red vieagar sauce you can squirt on. the reason for whole hog is each section of the hog tastes different. look into a Treagar grill, and set it on BBQ, buy a Boston butt cut of meat, make or buy a rub, and cook, basting with a BBQ sprayer with a vineagar, ketchup, and red pepper infused sauce.
15:45 When I was in the military we always called them "roach coaches" lol
Roasted whole Boar is a traditional English dish in England - hundreds of years ago.
I haven't met too many I don't like. But, if I had to pick a favorite? Carolina. With the mustard-based sauce.
Learned from my father-in-law, to boil (low rolling) pork ribs for about 2.5 hours then pull them out to dry for about 30 mins. While waiting, get the coals going and once nice and hot, throw the ribs on. This dries out the excess water that may still be there ad starts to char the outside. I generally have a hot and cool side, and rotate them as I add sauce ...then cover and let the source caramelize a little...do not burn them...then pull them off and serve. Meat will be almost falling off the bone. If the meat does fall off, reduce your time to boil. I put in some salt and pepper in the water to add a little bit of flavor and before saucing them on the grill, will throw some more. My other fav. way is to just low and slow in my smoker.
The reason he boil before putting on the grill is a way to make sure that it's done
The reason why slaves developed the food the way they did, particularly meats, was because they would often be given the offcast scraps that weren’t palatable or even really possible to eat via normal fast, high temperature cooking methods. You had stews and soups, sure, but slow smoking in low temps over a period of hours made rubbery meats like brisket and ribs into tender, tasty nutrition.
I don't know if you ever tried those BBQ sauces that I sent you, but some of them were regionally themed to give you an idea of what their BBQ sauces taste like. Some are sweet, some are spicy, some are way too hot, and some taste like mustard (South Carolina style). I don't think I have seen all of them recently, but I will try to find them again. Chick-fil-A recently made two of their sauces available; I love the "Polynesian Sauce", which is similar to a "Sweet and Sour". I also love using the bourbon-based BBQ sauces that have been hitting the market recently.
Boiled ribs are really good. I grew up on them as a kid. They come out really tender.
I don't know if it would be considered barbecue in the classic sense, but Maryland has a tradition of slow-cooked pit beef, which is sliced thin and served on a role, usually with a horseradish sauce. One of the traditional ways to have this is at a "bull roast," which is often a fundraiser put on by a church or community group. And over on the Eastern Shore (including Delaware), there is a fine tradition of grilled chicken, as this part of the country is known for raising chickens. I expect there are many more local traditions that this video did not get to.
As a New Yorker there is little I love more for a day trip than driving down for pit beef. I hope nobody else around here finds out about it, let them all keep going go to Philly while the best beef sandwich is down south.
I've heard people say it's cooked too fast and hot to be real barbecue, but I don't really care.
@@ultraman5168 The trick is slicing it thin -- it's some of the best, juiciest roast beef you can find.
Beesleys, I found on my recent visits to Louisiana that boo-DAN is spelled boudin. That's French for you.
By the way, I just happened to notice your NASA shirt, and remember you saying recently that you're planning a visit to our side of the pond soon. If you have FL on the list, may I suggest you visit Cape Canaveral while there? They have a tour there, plus a museum that you can spend all exploring. I met families from all over the world when I was there.
To illustrate our preponderance for oddball pronunciations of names here, the tribe mentioned in the Virginia is POW-uh-tan, but spelled Powhatan. For decades, I mispronounced it
pow-HAT-un.
i'm a Texan and just had for lunch a Chopped Brisket Sandwich from Valentina's food truck. my first time there and it was Great!
I don't know if this one qualifies as BBQ, but one that wasn't mentioned is Baltimore pit beef. It's usually a boneless cut, lightly seasoned, and slow roasted over an open pit fire. There is also pit turkey, and pit ham.
Whole hog bbq is awesome. Our local fire department would have a whole hog bbq to raise money to equip the volunteers on the fire dept. those guys would stay up all night slow cooking a whole hog over an open pit and drinking beer. It was quite the fundraiser.
I grew up on Kentucky open face sandwich: Pile of sliced pork soaked in a vinegar and tomato based sauce on a couple of slices of dark rye bread with a whole slice of white onion and a dill pickle. Wash it down with a Double Cola or Ski.
Hog roasts are common out in the country. Good stuff!
I will be smoking 2 large whole pork loins for Christmas. Low and slow with a combination of apple and pecan woods. My kids love it.
I'll be over on December 25th. Just letting you know ;)
The perfect BBQ is the one you learn to do at home. ;0)
Alabama's barbecue sauce is much different than cream gravy.
Their barbecue sauce is mayonnaise based and it's the only regional sauce that contains horseradish.
I know this because I'm allergic to horseradish so I have to be very careful or I have to use my EpiPen then go to the Emergency Room - Urgent Care.
Luckily I had already known about my food allergy but usually I only worry about French and German mustard but I always inform my server in a new restaurant I visit.
So I had smoked chicken without the famous white barbecue sauce there.
It was still really good.
There is a recipe out there for Alabama white sauce that has that removed now
🐷I understand the whole pig creepiness. I get the same feeling when my friend orders fish, and it arrives on a plate with its head and eyeballs attached. 🐠
Seeing the face, legs, bodies reminds us that these foods don't come from magic fairies. They are from once living creatures, that's the price of these delicious foods. Let's not forget this.
@@FEARNoMore Seeing their poop would also remind me that the food came from a living creature, but I don't want to see it on my plate. 🤣
@@lesterstone8595 But it's not their poop. You see ribs cuz it's from their rib cage. You see leg bone cuz it's from it's leg. You see shoulder cuz... well u know. haha It's like when some people criticize hunters, hunting live animals but it's really no different from the supermarket. We are just protected from the reality of it all. haha Just get use to seeing the face when u want to eat one, cuz it had a face once. lol
@@FEARNoMore Whose poop is it? 💩
@@lesterstone8595 I've never had beef, chicken, pig, deer, turkey with a side of their poop so ur asking the wrong person. haha Maybe it's different in ur culture but not in mine. 😁
I live in rural California. The state is massive and we really do have all cultures.
There are a few regions known for BBQ in the US. But Kansas City statistically speaking, is the number 1 city for BBQ. It has more BBQ restaurants per capita than any other city in the world, most of the highest ranked BBQ restaurants are located there, and they also host the "American Royal" which is the worlds largest annual BBQ festival.
KC is my favourite style of BBQ
Memphis says hold my beer…. Also St. Louis consumes the most bbq sauce and invented the St. Louis style cut. That being said, yes, KC has some good bbq places 🎉
What’s your favorite bbq place in KC? I love Joe’s myself I lived a block from their gas station location in Westwood and I ate an ungodly amount of bbq it was amazing
All of this doesn't necessarily make them the best but, I guess tasting is believing. I want to believe.🤤
@@williamhackett9922 Crimedotte I mean Wyandotte BBQ
I really like a variety of meats so its hard to narrow down to just one. I agree that seeing a whole pig being cooked over flames with the head attached is hard to see and then eat it.
The best bbq comes from a small tin shack along the side of an empty country road with a disturbing sign featuring a happy cannibalistic pig eating bbq. Extra points if the cook weighs at least 400lbs, and wears a brown apron that was once white.
Barbecue: Cow ! Pig !! Lamb !!! Birds , chicken , turkey , Quail , Partridge , squab or pigeon , basically anything that flys or has fur or chews a cud - is or can be burn , smoked , cured - and flavored !! I’m in !!!
Boiled meats prior to grilling breaks down the though pieces of meat or high fat pockets so it’s about the meat flavor not the fat !
Boiled first only to cook the meat,then seasoned and put on the grill to finish off and get that nice bbq crust on the rack of ribs! 😋 Just one technique 👍
When I was a kid in Texas (El Paso) nuder one BBQ was beef second was chicken. Then we had a few people who smoked lamb and goat meet. It was okay but I loved beef myself. Thanks that was a good one.
Wish Smitty’s was still around. It was the best BBQ in El Paso. Still have Chico’s Tacos though
You very quickly get over whole hog bbq once you taste it.
Come to Central Texas and visit the BBQ pits in the town of Lockhart. The BBQ CAPITAL of Texas! Better yet, let me know when you're coming and I'll smoke a brisket and some sausage for ya!
19:40 My favorite is North Carolina pulled pork on a artisan bun with a side cup of apple cider vinegar to pour over it. Collard greens (with apple cider too), Mac N cheese, and boiled potatoes are good on the side. Oh and some good ol' fashioned sweet iced tea! Maybe some coleslaw and potato or egg salad.
Man I tell you what. KC is probably the most legendary bbq in the country. They got famous bbq places all over the place as well as host the largest BBQ competition in the world.
Just to clarify on the full pork roast. I think particularly because alot more Americans hunt we really develop a belief in using as much of the animal we kill as we can out of respect for the life of the animal. Seeing a animal cooked before being butchered isn't so hard when your use to cleaning dear in the field.
I didn't hear them mention south carolina. We use a mustard based sauce. It's really good.
Brisket for me but pulled pork sandwich with a tomato based sauce and coleslaw is a very close second.
Southern bbq is the best; there’s also so much variety. 🤤🤤🤤 Pork, specifically the shoulder, is popular for the high fat content that makes the meat stay most as it’s smoked.
I just watched this episode. I must say I enjoy bbq myself. I have been doing pulled pork, turkey and chicken since 2004. The best cut to do pulled is the pork shoulder, aka the Boston Butt. The reason is the connective tissues in the shoulder help in flavor and tenderizing. The connective tissues slowly dissolve to release flavor anf do the tenderizing thing. But, this only happens when cooked low and slow. I used to do bbq's for our youth group at our church as fundraisers. I would smoke 275 pounds of pork shoulders over a 2 day period. I Love BBQ!
Theyll boil them first, then smoke the ribs. How it helps in the prep and flavor I'm not sure.
They just jumped over Kansas City BBQ only saying the first & (Best) BBQ in KC they did not show any of the rest of Missouri at all I was so disappointed they spent forever on Texas we have many here in the Great Missouri!! 😋🥩
White sauce and white gravy is two totally different things. They may look alike but taste nothing alike. They're used for different things.
I'm a Texan and love a good brisket and pulled pork. But I love BBQ period so I'll try it any way it's cooked.
Ribs, brisket, and pulled pork are all killer
If you ever get to the Maryland area, if visiting Washington DC ... even though you aren't a seafood eater. Try just a bit of a Maryland Crab Cake [not an actual cake]
I like mine deep fried, they also come broiled.
It will have a hint of seafood taste, but it's hard to describe. Most Maryland parents can get their kids to eat crab cakes, and kids won't naturally eat anything fishy.
Take 1 Saltine Cracker, put some crab cake on it ... then 2 drops of French's [or other] YELLOW mustard. Deep fried crunchy goodness.
Go to a place that serves fresh, and are on the pricey side. You don't want to ruin your 1st crab cake. Go to where the locals go, and not a chain restaurant. Holes in the wall small restaurants near the Bay are going to get your best results.
Jack Daniels Baby Back Ribs. Cannot beat it!
The trick to good beef is to age it.
Surprised they didn’t mention why he Carolina’s smoke the whole hog.. it’s from the era of the settlers, the hogs were wild.
Every style! I personally use pork shoulder when I've made pulled pork at home, using my mom's homemade sauce recipe which is a little sweet/spicy combo but I've also make beef bbq as well over mesquite fire with a rich whiskey and tomato based sauce. I've also done pork with a white sauce similar to the Carolina style but mine had lemon juice and cilantro with smoked paprika. My husband particularly liked grilling that one with thick pork chops over a charcoal fire.
I've roasted whole pigs and whole lambs underground which produces a very tender and juicy meat. I have also roasted whole lamb and whole hog on a spit over hot coals. Both are good. But personally, with the hog, I like the underground method better than spit roasting as I find in spit roasting the meat comes out dryer. In Michigan, I BBQ year round outside.
South Carolina's pork in my opinion is by far the best! I absolutely love the mustard based sauce with the pork, there is nothing better. 👍🍀
I like it a lot but I do think eastern Carolina style is the best!
White bbq sauce and white gravy are two very different things.
I grew up in a hood in Buffalo, NY, and so far I think of California as culturally blended. To be fair I've only had food from a few black Californians. When I did, it was not what I expected or was hoping for based on how they looked and talked.
If you want some nice tender, fall apart bar-b-Q cooked indoors, just use a pressure cooker. A pressure cooker, your favorite meat(beef, chicken or pork) and your favorite bbq sauce or rub. Ribs don't work so well cooked this way because they generally don't fit in the cooker. The boiling that they were referring to is parboiling where you only partially cook the meat by boiling but, finish it up on the grill. This speeds up the cooking process.👌👍
Honestly whole animal roasting has been around forever and I’m used to seeing whole birds, hogs, and whole fish getting roasted over fires. It’s actually better on the bone as the flavor actually comes out. If you eat just chicken breast it really doesn’t taste like much does it but whole chicken actually tastes of something. To do it right takes patience and control which takes a few years.
Loved it all, like picking a favorite child.
Not tons of ranches in Cali you'd more likely find many vineyards
I agree with you Millie, ribs is where it's at!
The skin on the pig is called a crackling
Great video. Can y'all do one on all of the US chili varieties (if any video like thats been made); really miss a good Texas chilli cookoff this time of year.
Find a video on " head cheese`. Worked with guy from N. Carolina and he told me the only part of a pig that couldn't be eaten was the " oink"
Not mentioned is Arizona, New Mexico, and Texas pit BBQ goat