Smoke Texas BBQ: A piece of Texas In France | How the Texan BBQ is conquering French People 🥩
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- čas přidán 15. 08. 2024
- Today we get to know Charles and his restaurant SMOKE TEXAS BBQ 🥩 We'll talk about the difficulties Charles went through when opening SMOKE because of the cultural differences (and covid). He'll share his time in the States and how it influenced him to pay tribute to the southern cuisine, here in France. We'll obviously taste the meat and burger and get a glimpse of the cute restaurant!
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0:00 Start of the video
0:03 Marie's intro
0:17 Presentation of the restaurant
0:49 Charles & Smoke
0:58 Challenging start
1:40 Why Smoke Texas BBQ?
2:14 In the Kitchen!
3:40 Your time in the US and the influence you got from it
4:47 Your will to pay tribute to the Texan food
5:57 BBQ in France isn't well developed
7:16 Time to EAT!
10:51 BONUS
13:07 Thanks to my Patreons
13:13 End, take care
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Smoke Texas BBQ: A piece of Texas In France | How the Texan BBQ is conquering French People 🥩
#FrenchTastic #TEXASBBQ
![Brits Try [TEXAS TOMAHAWK & RIBEYE STEAK] for the first time!](http://i.ytimg.com/vi/vwMIkvNXIiw/mqdefault.jpg)
Don't be afraid to put your own French spin on your BBQ. Different parts of the US do BBQ differently, for a variety of cultural, historical or logistical reasons. Regional variations are part of what makes BBQ fun. It's a living art form, and as such it grows and evolves. Now that it has moved to France, it makes perfect sense to let it grow and change naturally based on French cultural influences. And once French BBQ becomes its own distinct style, you can expect BBQ aficionados from all over the US to hop the pond and come try it.
American food culture tends to specialize in adapting flavors from around the world. Nothing wrong with the French (or anyone else) continuing that long tradition!
Agree with this 100%. American-style BBQ can be a wonderful addition to the unparalleled French culinary tradition - but it doesn't need to be exactly copied. There are far more meats available to work with than the standard pork and beef of the US - I hope Charles gets down to South Texas to try the lamb/mutton barbacoa and goat cabrito!
The French could make a BBQ sauce using Calvados as a base!!! Yum!
That was exactly my thought. I am from eastern Kansas so I am biased towards KC BBQ but BBQ is just a form of cooking not a recipe.
Okay but it says Texas barbecue God bless America but he's trying to make authentic Texas barbecue okay! 😕
As a Native Texan, this warms my heart to see! I also saw that he had a picture of Goode Co BBQ on his wall. He’s trying really hard to replicate the Texas experience and the food looks awesome! I hope he gets to come to Texas soon! It will help him really give his food more Texas influence, but it looks like he’s done a great job already! Maybe he can add some Tex-Mex food to the menu. Flour tortillas, queso, beef fajita. Whatever the case, it looks like he’s done an awesome job! We are rooting for him from Texas!
What bottled sauce brand would you say is the most Texan? We like Dinosaur BBQ and Stubb's
@@hmpz36911 I usually order sauce from Goode Co BBQ. You can get it with a whole brisket order. It’s so good. I can’t compare a grocery store brand to that, but Stubbs is a really good grocery store brand.
@@hmpz36911 Rudy's Texas BBQ sauce for sure (spelled "sause" for some reason). You can also find their "sissy sause" which has less pepper. As most Texans will tell you, if the barbeque is good enough, you don't need a sauce on it. On the side is fine, but really good meat shouldn't be drowned in the stuff.
Zimmerhanzel's BBQ in Smithville.... I lived and worked there 10 years ago and I still long for it.
Southern US may like pork BBQ; BBQ in Texas is Beef.
As an American who's got relatives over in Texas, I find it awesome that a Frenchman actually opened an honest-to-goodness Texas barbeque joint in France, and going the extra mile for authenticity relative to what we have here in the States (even using real American BBQ pits), and does a marvelous job of it. Should I say, "c'est magnifique"?
Another native Texan here! I’ve bbq’d for over 30 years of my life. I’m so grateful not just for the food but memories with friends and family that I’ve had the honor to serve. Monsieur Charles, please keep up this fantastic work! I hope bbq keeps bringing you joy and prosperity. 🇺🇸🇫🇷🇺🇸🇫🇷
That's it then...the arbiters of culinary excellence (the French) have decided Texas BBQ is the best. Case Closed
This guy sure puts a lot of passion and work into his cooking and it looks to me like he has got the process down pat. I sure hope he can make it to Texas one day.
Looks good. The chef is correct, low and slow is how to make barbecue. You must be very patient and also diligent. I am glad you enjoyed a taste of Texas.
Although here in Texas, beef brisket is usually the star of the show,
Low and slow or hot n fast as long as its cooked with post oak, Pecan or Mesquite and seasoned with a coarse salt and coarse black pepper based rub its Texas style BBQ.
Yep that's what I was thinking... pork is typical for most of the south outside of Texas... I'm in western NC were pork shoulder with a tomato/molasses based sauce is typical. Eastern NC has whole hog BBQ and a tomato/vinegar based sauce the spices are similar in both. In South Carolina a mustard based sauce is common which looks like what they were using. I'm sure the food is good but he my he in for a bit of a shock when he makes it to Texas 😁
P.s. low & slow is BBQ, high and fast is grilling, while both can produce great food they ARE NOT THE SAME.
haha, a friend of mine had to get up at the 3am the other day because he and a buddy were cooking brisket, all that guy needs is some big red and lonestar beer if he can find it, peanut shells on the floor and a couple cow hides and horns on the walls and he's set
@@wheelmanstan Big Red for sure. Man I miss that soda.
As a native Texan, I have to smile big that this gentleman is putting so much care and passion into his BBQ and trying to make it as authentically Texan as possible. There are great BBQ restaurants all over the Lone Star state and I hope he makes it here. Hurtado's BBQ in Arlington is a personal favorite. Let him know I'll take him there and also to a ballgame. Preferably when my Houston Astros are in town. Thanks for a great video! 🙂
I live in Texas and I am impressed with the Chef's passion and knowledge on BBQ . Great job . Loved your reaction !
as a fellow Texan I must say that the ambiance of the place was spot on? YEE HAW!
I’m glad to see that Texas barbecue has made it’s way to France. I was also happy to see that he sells the American beer. I personally would have ordered the brisket. I did read one comment that was a bit negative but don’t let that discourage you. I think that guy is doing a good thing by trying to replicate an authentic Texas experience. But ingredients and technique are only a part of the process. The most important key is experience. A trip to Texas would be great for him. The tips, tricks, and experience he gains from such a visit will move his barbecue to the next level. I hope you go back there again, Miss Marie, and get the brisket.
Texas, Memphis, Kansas City, Carolina "low country," ..... so many different styles; so little time, all delicious!
He has a picture of Goode Co BBQ from here in Houston on the wall. He has to be legit!
The Texas flag should hang with the white on the left.
Also his passion to get it right. It all flows from that. He loves what he is creating for the people he serves. That is a true master chef.
@@walterkavanagh9337 I noticed that also but couldn't put my finger on what was wrong, being from NC our flag is somewhat the reverse of TX flag
All honor to Charles for attempting to convey to your compatriots why the US is so crazy for barbecue, and to you for being his intermediary and translator. As others have noted, there are many regional variants of barbecue, but honestly any one of them is better than none at all. En avant!
What do you think of Coastal Carolina "Mustard-Based" BBQ? Personally as an Upstate Carolinian, I think it's sacrilege.
@@ebsmokymtn9445 I'm from The Midlands, it's Heavenly!
@@ebsmokymtn9445 While not my favorite I still would choose mustard based over Alabama white mayonnaise based Q. My personal idea of heaven is a pulled pork "sammich" with sweet tangy tomato based sauce topped with crunchy tangy coleslaw. Those who make 'slaw with more than a hint of sugar, overload it with mayo, or, Lord forbid, put pickle relish in it should be staked to a fire ant mound and have molasses poured over them!
@@ebsmokymtn9445 I like it, but then I like most regional versions of BBQ. I'm also a fan of coleslaw on my pulled pork sandwich as long as it's not the drowned in mayo kind.
@@JGW845 Yes, a sacrifice to the Fire Ants would be suitable, but be sure to save some of the molasses for the BBQ sauce..!!
Born and raised Texan here... Love that he is doing this. Hope he gets to come to Texas and try all the areas of Texas bbq in all parts of the state
Let me just say, I love France. I've been to France. I studied the French language in High School, and I think it's beautiful. Fast forward 20 years later. I currently live in Houston, TX. If I walked into an authentic BBQ joint anywhere here in TX, and heard a bunch of people speaking French, I believe that I'd think I was having a stroke or something.
Fresh hot cornbread needs a pat of real butter melting into the cornbread as you eat it. There is also cornbread stuffing for Thanksgiving.
A regional difference there too: In the north it is called "stuffing;" in the south we call it "dressing."
Chicken and dressing. Mmmmmm, good
Maybe even add a drizzle of molasses on that corn bread😋😋😋
To be a real Southern y'all need a small glass of buttermilk to put that cornbread in.
@@johnday8771 I’m from Indiana and we actually differentiate it by how it’s presented. If it’s served inside a turkey or something else then it’s stuffing if it is served on the side then it’s dressing. Either way it is the same dish.
Very cool, never expected something like this would be in France
With how welcoming, warm, and friendly he was, I'd say Charles definitely has a Texan heart.
I’m curious to know more about how Charles adjusted the salt, sugar, vinegar, and pepper in his sauces to suite the French palate.
Greg...Yes, I was also wondering about that.
probably "less"
I have found that French cooking has more subtle and developed flavors where as we Americans pile the flavor on. Neither one is bad but the French style is so refined the bold American flavors may be a bit too rich for their pallets.
I took it that he meant those were the only supplies that he will have to change or order more of
If it was me I would have various sauces, including those more suitable for the French palate but also some authentic Texas sauces.
Being from Texas, I enjoyed this video a lot. I live in Fort Worth and barbecue is a taken very seriously here. Give my regards to the restaraunt you spotlighted. I hope he is very successful. I also hope he gets to come to Texas to visit.
Charles has definitely captured the 'Texas BBQ' vibe there. Everything from the food to even the presentation is very authentic Texan. I live it Texas and found your video making me want to go out for some BBQ tonight for dinner! LOL Thank you for your video. Very interesting interview with Charles who seems to be dedicated to making sure the Texas BBQ remains authentic there in France. Thanks again. :)
I too live in TX and I agree with Scott Lovejoy. The appearance of Smoke Texas BBQ in Tours was very authentic to how it would look in Texas. I salute Charles' effort and dedication. I am impressed at his passion for barbeque and how hard he obviously has worked to create a great looking business.
Il est intéressant que Charles ait visité New York, mais il n'a pas encore visité le Texas. En plus, il a l'air sympa. Si je reviens à Tours un de ces quatre, j'irai certainement chez Smoke Texas BBQ. De plus, On dit que le français qui se parle à Tours est le meilleur. Bravo Marie! Bonne continuation! If you come to Dallas I will take you to some barbeque restaurants in the area.
Even THE ESPN playing in the restaurant was a nice touch.
As an American BBQ aficionado, I salute this chef and his efforts.
I travel the U.S. trying the best BBQ joints and I look forward to visiting this Chef's establishment one day.
I laughed when your partner said the Ginger Ale is healthier because you are in a BBQ restaurant eating potato salad, bread, pork, sausage, you name it. Anyway, I found that funny. And the food looks delicious. I live in Texas and we do love our BBQ here. It's nice to see Charles bringing the taste of Texas to France. And keeping it authentic. I hope he gets to come to Texas one day and try some BBQ here. I think Peach Cobbler, Banana Pudding, Pecan Pie are fairly traditional desserts for Texas BBQ.
As a Texan, this is a special treat of a video for me. We certainly love our BBQ and it is an absolute joy to see others across the pond get to enjoy it as well. Cornbread is a southern staple.
Glad to see you tried an American staple.BBQ in the summer while listening or watching a baseball game is too me about as American as you can get.loved the video dear.♥️♥️♥️♥️😁😁😁😁👍👍👍
That's really impressive. This dude's passion really comes through and that food looked delicious.
As a (US) southerner who works at a Texas BBQ joint it made me smile to see how much care he took to be true to Texas BBQ. As a cook, I love that he made it his own as well. Have fun with it, bring people together and you have the spirit of BBQ.
Marie, it is so wonderful to see Charles is attempting to bring a slice of America to France. It is enjoyable for me to see u enjoy his food, as well.
If u can, tell Charles along w/Texas, there is great BBQ in northeast North Carolina, Memphis, Tennessee and St.Louis, Missouri.
I love to hear u speak French, even though i can’t understand a word of it.
ATL and KC too. And for anyone doing a BBQ tour of the South, it never hurts to take a detour and catch some Cajun food in Louisiana.
Yeah, Rendevous in Memphis is a landmark restaurant. They cook their meat for 36 hours before serving, and they FedEx all over the world
KC is much more well-known for BBQ than St. Louis.
There is a bbq tour route of the south I saw them do it on a German channel.
I grew up in WNC so no mustard sauce for me usually!
All that Charles needs for his restaurant is a big barrel of peanuts for the guests, and sawdust on the floor. Plus Texas Longhorn antlers to hang on the wall will give it authenticity. Great video,!
Surely a stuffed jackalope should come before the antlers...
… and pickup tailgates for banquet seating … and _GUNS!!_
Lol....absolutely
I wish him much success. I like what he said "...to finally take the time to cook, to enjoy the process." He is off to a great start.
The hesitation and then love in her eyes after the first bite is hilarious. I love these cross cultural videos.
YeeHaw. BBQ is delicious--now there are many types: KC, Texas, Carolina(s), Tennessee, StL Baby Back Ribs, etc. And hot wings w BBQ sauces. Sauces ? There are hundreds of varieties either tomato or vinegar based. I think I noticed his 'smoker' was made in Cape (BBQ has many infusions from many different immigrants) Girardeau? Girardeau was an early French Fur Trader who established a trading post on the Mississippi River, hence the town of Cape Girardeau, Mo. Charles must have a very interesting story and his wife as well? When are you visiting Texas, Marie?
You forgot mustard based bbq sauce which is king in like half the Carolinas..
@@jasonlebeau1288 Passing through the Carolinas I ate at Smithfield's, and don't know how good or bad they are comparatively. It got me liking Carolina style though.
@@jrlebleu fast foot bbq.....decent for a quick fix but there is so much better bbq here in NC
@@jasonlebeau1288 Mustard base is mainly a Souf Cack thing, extending a little ways into the sandhills of NC. It comes from German immigrants, much the same way the Texas sausage making tradition does. It pairs really well with a creamy slaw. I crave all the sawses-es from time to time.
Here in SC mustard base is king, however as a native South Carolinian I prefer ketchup based BBQ sauce.
Bonjour Marie! Remy's English has gotten MUCH better! Glad to see the Art is An Ale beers as an option! There are a lot of different types of BBQ in the US and many different types of sauces, but I would think that it would become popular in France because everything is so robust and full of flavor. Cornbread is a BBQ staple, and it's usually yellow or gold like corn so to see it browned tells me that he really made the ouside crunchy which I prefer (many like it to be soft outside and within.) Thanx for spotlighting this place, and I hope it does well! Bonne journee! ~Be Blessed
Cornbread differs even in the US. Those in the north seem to prefer to add sugar to theirs while traditional Southern style does not add sugar. My personal preference is low rising made on the stove top and browned with a crispy crust in my grandmother's cast iron skillet.
I will only eat cornbread that is soft and sweet. I thought I hated cornbread until my school started serving it. My dad was offended that I thought theirs was better.
Native Texan here and you are making me hungry! That's some great work.
That face she made from her first bite said it all, “she’s hooked.” Texas is always welcoming to someone passionate in BBQ like we are. His food looked good and my mouth watered a little when he pulled out the pork shoulder. I’m happy that Southern BBQ is slowly making its way into France.
WOW Marie!!! It actually looks really GOOD!!! BBQ is really a big thing in my family, my Brother, Brother in-law, Cousins, Uncles and Aunts all make BBQ for family gatherings and they all add their own twist to the sauce. The food truck 1 block from my house has a yearly BBQ cookoff and the smells in my neighborhood are AMAZING!!! Like Dennis Stafford commented earlier there are different styles of BBQ depending on where you're from in the U.S. Texas, Kansas City, North and South Carolina, etc., and sometimes even the sides may be different depending on where you're from in my part of Texas it's usually potato salad, beans, coleslaw and maybe mac and cheese if it's well made. Cornbread is served most of the time as well, I add sugar to my batter to add some sweetness and sometimes honey, my father used to crumble up cornbread and miv it in a glass with buttermilk and drink/eat it that way. Anyway, I'm glad that you have a chance to enjoy it in France and I wish the business owner the best of luck!!! Oh, by the don't ask which style is better because you might start a war in you comment section!!!😂🤣😂🤣😂🤣 👍🤩💖👍🤩💖👍🤩💖👍🤩💖👍🤩💖
Looks wonderful, Marie. I'm glad you enjoyed yourself and shared your experience with us. Best wishes for much success for Charles and his business.
This warms my heart as a Texan. They showed such respect to what BBQ is. This was a wonderful video for me to watch.
The French are World-Known for their fine cuisines! Texas BBQ with a French twist is a genius idea! Fusion of 2 cultures! Fantastic!!
Saw the title of this video and was like “no way, those two are here”?? Great video Marie.. the one thing about Texas BBQ is that it is supposed to be messy.. if i could suggest, try a few Jalapeño pieces on your next trip.. only if you like spicy hot.. they arent too hot though, i eat them as a snack sometimes.. happy you enjoyed a little of Texas.. the pit master looked as though he knew exactly what he was doing.. those briskets looked amazing, made me hungry and i was eating while i watched this..
That place looks magnificent!!! So happy to see that you've found a local eatery you can enjoy. Looks delicious! Interesting story - I hope the place is very successful for Charles. Baseball & BBQ can't beat that! (...no fork this time was pretty funny) and they carry your "Art Is An Ale" friends beers! Awesome!!!! :0) 🐺
You noticed the beers!!! 😇😇😇
@@FrenchTasticExplorations I ALWAYS notice the beers! :0)
@@FrenchTasticExplorations You *did* focus on them; they were kinda hard to miss ;-)
@@FrenchTasticExplorations I couldn't see if there were any, but some Texas-based beers like Shiner Bock or Lone Star would add a great touch.
Awesome. France is our oldest ally, our oldest friend as a nation. It's easy to forget in the troubles of our times, but some of us also have great admiration for France, French culture, and French cuisine!
RESPECT to Charles. His passion is true and honest... and let us not overlook his mentioning of other BBQ restaurants in France, showing a deep appreciation, honoring of others who have also forged the way. This man will live a great life because he follows a truthful passion and is determined. THANKS for the channel for this exposure and nicely produced vid. I know what I'm having for lunch tomorrow, here in the States.
That looks fantastic! It looks like they got barbecue right!
I am so happy his restaurant is catching on after all his hard work. If I had not just eaten my dinner I would have loved to try all of those things you did. This was very enjoyable Marie. Good for you for sharing this with everyone.
The sides he chooses to serve like the mac n cheese and the potato salad is definitely authentic and what you could find in an American BBQ restaurant. Same with the cornbread, that is a staple. I wonder if he also serves coleslaw as a side as well? Anyways everything looks delicious. So awesome that he is bringing another country’s culture to France.
First of all - good on you France! Way to go! I am from the US but now reside in Southeast Asia, but I lived in Texas for about 18 months about 20 years ago. Texas Q is really about the Beef. Beef Brisket specifically, and the sauce is a Vinegar based sauce made from Tomatoes. Even still this looks great and I would love to try his Q!
As a Texan myself, I am so happy to see texas bbq there. I want to go and taste that scrumptious food. Now I have a reason to vist. Chef Charles is one step closer on becoming a pit-master.
Happy Ribeye Friday To All! Bon Appetit and Cheers From Ohio
🥩UPDATE 🥩 Charles opened a PATREON! www.patreon.com/SmokeBBQ Please help him reach his dream!!!
We went back and tried ribs, brisket, and pulled pork 🥩😇 czcams.com/video/CR_LJUHP7dc/video.html
Brisket is super good and pulled pork is good with a sweet heat bbq sauce
everything is bigger and better in and from TEXAS. im glad yall approve
@@tc539 lol @ obligatory "yall"
@@madmardagan2059 no not obligatory thats how TEXANS talk. and yes im a TEXAN soo theres that
@@tc539 Ya'll is pretty prevalent in all the southern states, honestly, but so is BBQ.
I saw that the restaurant has a Facebook page and he's just as excited on the posts, as he was in this video. He's doing an excellent job. His smoker meats look just as good and authentic as they are over here in America. I hope you have a chance to share everyone's compliments to him next time you're craving some Texas BBQ. 🙂
Charles has it right. You have to cook low & slow to make proper BBQ. And in Texas it is even slower. That means meal planning is so important. When you have to start the BBQ 16 hours ahead of time, you have to plan it all out. US style BBQ is simple to make other than the time & commitment. Texas BBQ is usually beef but we do have pork sausages. The pulled pork is more a Carolina style but it is very good too. If you are Remy ever want to try to fix some, I can give you some hints how to fix it without all the expensive equipment. Good video Marie. 😀13:22 OH!! Made your Patreon list too. Thanks.
Hardtack & Beans...Yep...Texas is primarily Beef Brisket country with pork shoulder second. Here in north Arkansas it is mainly pork shoulder and Brisket coming in second...strange. But that is okay because very few people here know how to make proper Brisket; they think that 8 hours is enough time for a Brisket...wrong..!! About 8 hrs. is okay for a shoulder but that is only about 1/2 done for a properly tender Brisket.
@@marbleman52 Some of the most outstanding briskets I've had were done in 8 hours at ~ 160°C/325°F. And all of these were in the state of Texas. Brisket's a big clod of meat, it can take the heat. More important is the quality of the cut of meat you're using.
Brisket's the cornerstone of Texas BBQ, but one of the things that's key to understand about BBQ here in Texas is that every meat is welcome. Beef, pork (both shoulder and ribs) and chicken are common and goat and even game meats are fair game. The cuts are found elsewhere but cooked and seasoned in the Texas style.
Any time I see a chef that is as passionate as Charles, the food will always taste great.
From Lockhart Texas, the barbecue capital of Texas, I send greetings. We are a small town of 14,000 people located about 40 miles from Austin. We have 6 barbecue joints and they are all good. One dates back to the 1890's. Thanks for posting this.
I'm from Texas and I applaud that man's ambition and passion. Good for you and thanks for spreading some Texas love in France.
It is so cool to see this in France. If the “pit master” makes it to Texas you have to go to Franklins in Austin. Get in line at about 6 am. They are consistently considered one of the top BBQ places in the world. It’s almost a religious experience
It would be awesome if Charles could go visit and they let him take a tour of the kitchens. He would be so thrilled.
I agree with Franklin's just to say you want, but I actually prefer Valentinas and La Barbeque. But yes he needs to come to central Texas. And hit all of the traditional spots of
That place looks amazing! From the food right down to the atmosphere Charles has got American BBQ down perfectly. Really enjoyed the interview as well as your reactions. You did a great job and I'm glad you both enjoyed!
Perhaps a small detail to most but important to Americans is that he has both the US and Texas state flag properly displayed and in the correct order. That respect and attention to detail is much appreciated!
as a southern gentleman this makes me happy that our style of bbq made it that far across the pond with enough influence to make people there fall in love with it all the same.
Mlle Marie,
If you return, ask about “burnt ends”. Not as it sounds, in my opinion a definite must try for BBQ. You may not yet appreciate the difference between “grilling”, what many people in the US confuse with BBQ, and true BBQ. Low, Slow, and Sauce are the determining factors in true BBQ.
In any event, your enthusiasm for discovering the new and unique pleasures in life is such a refreshing thing to see. Please keep it going.
Marie, when you have the chance, you must come to the U.S. and try the various styles of BBQ throughout the country. Whether it's the Carolina's, Memphis, St. Louis, or Texas. They are all unique and uniquely delicious 😋 😍
Be prepared to stay for several weeks and do a lot of traveling.
.....and Kansas City!😋
Carolinas has the most unique BBQ. All the rest of you have the same thing basically.
Instead of all that traveling, she should come to Memphis for the World Championship BBQ Cooking Contest held in May. Pitmasters from all over the world. Bring the Chef!!! Maybe he would like to compete
The Chef clearly puts a lot of love and care into preparing fine food. That large sampler platter he was compiling had me drooling because I know that when Tx BBQ is good it can be too good for words to describe. A really good slow cooked smoked briquette can be fork tender and phenomenal experience.
This guy is awesome and what an amazing tribute to American/Texas cuisine. Texas BBQ is the best I’ve ever had. I really love when people from other countries enjoy American food, or a dish so much, they want to take it home and share it with their towns, cities, or entire country. It’s an honor and a tribute as well. This is a wonderful story and I’d love to eat at his restaurant!
What a great video Marie 🤗so happy to see you discover new foods that you love. There are many types of BBQ and Texas BBQ is one of the best. Can't wait for the next FTE adventure 🥰 take care and be safe 🙏
I am Southern, born and raised in the South. Nothing like BBQ. Each region has their own style and all of them are good. I really enjoy your reactions
Charles took that passion the French have for cuisine and used it to make some kick-ass BBQ. Looks like he succeeded. I wish Charles all the best!
That looks really good. I hope Charles can get to Texas at some point. I think he'd learn a lot. At the same time, there's nothing wrong with doing it in a way that matches the tastes of his customers. Even in the US there are several regional variations in the rubs and sauces used. The only real agreement is it's done with smoke low and slow.
Excellent presentation. It made me rethink my dinner choice for tonight. I didn't see any sausage served. I wonder if it is smoked and seasoned like the other meats. Your videography, editing and commentary are professional. You may have found your career.
Thank you!!
The love and appreciation for other cultures, especially when seeing someone loves your own, is one of the highest joys in life
"You have to do things slowly, there are no shortcuts possible" - so true. This fellow knows his biz.
YUM! I love Texas BBQ! Thanks to this video now I have to go get me some. Lol. I'd say from the looks of it you are now hooked too, Marie. 😉 Wonderful video!
As a Texan who does lots of smoking of meats, I will say that this guy is on the right track. Not everything is quite authentic, but then it is not supposed to be. Every chef adds his own touch to every dish they make. The one thing I will say to him is just a gentle reminder that the meat needs to stand alone. The sauce should be an accent to the meat, but the meat needs to be able to exist without the sauce. The French tend to be fantastic cooks and they do have a tendency to make everything look pretty. With BBQ looking pretty takes a back seat to flavor.
Over all from what I see I am impressed with what he has created over there.
hello, thank you for your comment.
I am totally convinced that the meat must absolutely be enough for itself, and that the sauce, 'is there only for the sublime !!! but it drives me crazy when I put sauce on the set and people don't even touch it. Maybe the meat is too good 😋.
@@charlesfourcaulx4977 I will bet that the meat is just that good! I will share something with you that a 80 year old BBQ man from West Texas shared with me. A recipe for pickles. 1 gallon jar of Best Maid Dill pickles drained and cut into spears. 2 cups of sugar, 2 tablespoons of hot sauce (I use Louisiana) 2 tablespoons of garlic powder. 1 12 Oz can of sliced jalapenos.
Mix all ingredients in the gallon jar and let sit for 7 days turning daily. You end up with a pickle that is sweet, hot and dill all at the same time. Works wonderfully with smoked meats.
@@charlesfourcaulx4977 Keep doing your thing, I've had barbecue all over the south, there is no meat that can't be improved by a good sauce.
@@charlesfourcaulx4977 If you do manage to come here to Texas to learn more about our way of doing BBQ, I'd recommend concentrating on beef brisket, beef ribs and the sausages. Those tend to be some of the things that distinguish Texan BBQ from other regional types.
As for deserts, pecan pie tends to be the most popular pie here in Texas (it's actually our state pie) along with various cobblers (especially peach cobbler).
I competed in BBQ competitions for years, and the passion he has reminds me of the friends I made through competition. I'm glad you enjoyed everything!
Texas resident reporting in, it brings me immense joy seeing exceptional cooks finding inspiration from Texas and applying it in France. It is additionally wonderful when successful individuals remind people that you needn't be afraid of making mistakes and that failure is only a failure if you allow it to be, and don't push forward and persevere. Awesome video
That looked awesome! Just a couple of things (from a Texan BBQer), first, it's worth noting that Texas BBQ is Texan, and not necessarily southern. There are differences in various states on how they cook and what they cook. Second, si tu peux, recommend cooking a brisket to him. Brisket is the iconic Texas BBQ item. Salt and Pepper is all you need for a rub, either 50/50 or even 75 pepper/25 salt. Also, doing a brisket, I would recommend post oak or mesquite wood for cooking (these along with pecan are iconic in Texas, oak probably being the king, at least in central Texas). Aaron Franklin has a book and several videos to help get him started if he hasn't already.
I’ve been to Franklins BBQ In Austin once. Got there early in the morning and waited in line at the restaurant. You get to the order counter and they cut the brisket right in front of you. Best brisket I have ever eaten. Agree with what you said about the kind of wood to use for BBQ. Mesquite is big in the Texas panhandle and Franklin uses Oak for his BBQ.
Wow Marie. Now I'm hungry for BBQ. I'm from Tennessee and cornbread was almost an everyday food. As a matter of fact there is a yearly cornbread festival 30 minutes from where I live.
Pennsylvania here, Philly area to be exact. Most of us love BBQ and whatever Southern food we can find. What is a common dish that is little known outside Tennessee?
@@hmpz36911 Corn pudding, although I guess it's not exclusive to Tennessee. Pig burgers, too.
im from and live in Texas. nice to know someone from your country has taking a liking to our food here and is making it for you over there, if you come to Texas to get BBQ, some of the best places are the small restaurants and not so much the big chain corporate ones in my opinion. glad to know someone is bringing a taste of Texas to the old world
As a native Texan / Mexican American, all I can say is it looks delicious.
The food looks GREAT!!! Buen provecho/bón appetite!
You're killing me, Marie. Nothing's tastier than good 'Q...and I'm having leftovers for dinner. :-(
Oh 🥲
The best cornbread I ever had was brought to me by a lady at work who got it from another lady at her church. It had creamy kernels of corn in the bread. Not ordinary corn kernels that are firm - more like creamed corn, but not too creamed. The corn was suspended in the bread much like blueberries in a blueberry muffin. So good.
Tony Whitaker....Yes, and also Mexican cornbread....delicious..!!
Love it! Texas chef here from Dallas, I love the passion and attention to details he has in keeping our region's cuisine authentic in his country where it's clearly not the easy path. But also, outstanding video! I hope to visit this place one day!
I loved this video! Unfortunately in the States we have an undeserved stereotype of the French people as being food elitist (meaning they look down on non-French cuisine), so it is awesome to see a French restauranteur so passionate about an American cuisine as well as you enjoying it. Hopefully Charles will get to explore the different barbecue styles of the south someday and you can visit and enjoy the different regions of the U.S. (If you do visit the U.S. remember it is huge and each region has its own character and culture. You would be doing yourself a grave disservice if you tried to experience it in one trip (unless you have several months)!😋). Anyway I truly enjoyed watching you enjoy barbecue for the first time and show how ridiculous that stereotype is.
Wow, I love BBQ, and that restaurant looks amazing! I'm glad to see you enjoyed it! Cornbread with lots of real butter is SO good!
Texas BBQ is a way of life here . So glad it has spread to France . Warms my heart that they enjoy it .
Sweet tea with a slice of pecan pie, and you have it made. Glad to see Texas BBQ being enjoyed in France...
It’s great to see Charles share his dedication and passion. I hope he’s very successful. The food looks truly delicious. Excellent work, Marie.
It was a valiant effort. And many kudos to someone from another country trying to honor a different culture. Much love. But it's hard to copy/appreciate it if you haven't been there yet. As wonderful as it seems this BBQ was, my guess is that once he has the chance to visit Texas...and then adopt that into his restaurant...the food will bring you to tears.
As an American it is weird but also great to think about how people from around the world want to try American things especially our food, because obviously they don't have it. But when they get it, it usually is transformative. I'm glad you enjoyed it.
Another native Texan here, who also loves baseball and BBQ. This made me so happy to watch. I hope to make it to France someday, and eat here!
Great review and fun! I’m from Lubbock, TX, home of Evie Mae’s BBQ (#8 on the Texas Monthly list!). It’s soooooo good!! Wish I could send you some. 🙂
But that place in the middle of France?!? How? The owner did his homework and his place looks authentic! But Texas BBQ is all about BRISKET! Didn’t see any there.
Have a great time, Marie and safe travels! ❤️
hello, and thank you for your comment !!
Of course if I do Brisket :) !!! this is the bulk of my work.
that the flat is as good as the tip, a real Everyday challenge !!
have you tried out Goldee'S BBQ? (number 1 in the texas monthly ranking this year) I dream of going for a week of smoked tasting, one BBQ per day.
@@charlesfourcaulx4977 Hello, Charles! Pleasure to hear from you. No, I am not familiar with Goldee’s BBQ. There are so many that are just fantastic here in Texas. BBQ Beef is king, but we also enjoy pulled pork, pork ribs, and sausage (jalapeño, of course)! Best of luck to you and your restaurant. You seem to be doing a VERY good job and loving your work.
wreck'em! 👆🏻👆🏻👆🏻 Evie Mae's is the Truth!
fun fact...dr pepper is made by mixing 2 parts coke with 1 part root beer. dont believe it ? try it. 1 cup coke and half a cup rootbeer.
You have to have passion for BBQ and it's culture and traditions to make great authentic BBQ...this guy, Charles, has that passion...I especially liked when he talked about mistakes he made while learning...you make alot of mistakes before you get it right in life...but the process is worth it...I can literally smell that food just by seeing the color and juice and texture...I bet it's awesome.. It makes me happy to see them enjoying something that is a source of pride in American cuisine, just like I am in love with the cuisine of France, the traditions of French cuisine and the passion of it's amazing chefs and the everyday foods made with love in the French homes...great video...food is a great way to experience the world and it's people!
I absolutely love that cultures all over the world are starting to embrace texas bbq. If everyone could sit down to some delicious bbq together, it may just bring world peace
This is great seeing Texas BBQ in France! What do you think Marie, will he be successful?
I’m sure it will!
Vidéo super mignon! Malheureusement, contrairement aux épaules de porc, vous deux ne diminuez pas votre poids de 40% après avoir bouffé ce truc! 🤣🥰👍
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Super cute video! Unfortunately, unlike the pork shoulders, you two won’t decrease your weight by 40% after eating this stuff! 🤣🥰👍
I hope he gets to visit us in texas. I definitely like to see his reactions. Thank you sir for embracing our food.
This is the beauty of sharing cultures imo. It's not to be hoarded, and gatekept. It's to be shared among everyone. Changed to put your own distinct spin on something we love in the US. I think it's amazing so many different countries are trying US BBQ and wanting to tweak it to their cultures & palletes. Variety is the spice of life.
Where's the brisket??? Texas BBQ is about the brisket, smoked over oak or pecan (sometimes hickory). Brisket and beef ribs. Do that well and you'll convert everyone on earth to a Texas BBQ believer.
The way your eyes light up when you taste that first bite is fantastic, pays homage to the chef's expertise.
As someone from east Texas, I’d say they are doing it just fine. If I ever come to France I’ll definitely visit Texas Smoke.
You know Marie, it was French Pirates (Buccaneers) who learned how to roast and smoke meat from the Caribbean Natives. That is how BBQ , BUCANN got it's name.
Born and raised in Texas. You sir are now an honorary Texan. Thank you for showing some love to my home. I’m in the opposite boat! I love French food and dream of visiting your country one day.