Day In The Life of The #1 BBQ In Texas
Hundreds of pounds of brisket, ribs, sausages, and turkey are smoked at this somewhat hidden spot in Kennedale, Texas. Long lines start piling up 5 hours before the place even opens. People come from all across the country just to try their food, especially their house-baked bread (which is unheard of in Texas). I had the honor of shooting with the team at Goldee's BBQ, and it was an unforgettable experience (:
2 months of editing later, this might actually be my favorite video I've ever made.
Goldee's BBQ:
Jonny: @jirbybbq
Lane:
Chuck:
Jalen:
PJ:
Dell:
Zain:
Final song beautifully composed by @BigRicePiano - Blue Hour
YouTube:
Spotify:
Apple Music:
My personal channel:
Instagram:
BBQ Turkey and Spinach Wrap Recipe - Clean & Delicious®
This healthy turkey sandwich is perfect for a quick lunch at home or to pack for the office.
If you guys like the videos please LIKE, SUBSCRIBE, and/or SHARE them with your friends! The more people we can reach the more videos we can make! Thanks!!
Visit CleanAndDelicious.com for the written recipe.
Official Facebook Page:
Twitter: @DaniSpies
Pinterest:
Dino-Sized Brisket in TEXAS!! Best American Food BBQ!!
???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? CALVIN »
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
- - - - - - - - - - - - - - - - -
LEGENDARY TEXAS BBQ
1. THE ORIGINAL BLACK’S BARBECUE
SOCIAL: @blacksbbq
WEBSITE:
ADDRESS: 215 North Main Street, Lockhart, Texas 78644
OPERATION HOURS: Sun - Thurs 10AM - 8PM | Fri - Sat 10AM - 8:30PM
The Original Black’s Barbecue is the oldest in Texas, run by the same family since 1932. 3rd Generation Pitmaster Kent Black slow smokes all Barbecue the way his grandfather did in 1932. A simple rub, local Post Oak Wood and patience is the secret. Their brisket is truly legendary.
???? HOMEMADE SAUSAGE: Black’s BBQ’s 80 year old recipe and techniques remain the same as each ring is hand stuffed and hand tied, then smoked to perfection. Take the brisket trimmings and chop them up, then place them in a mixer. Along with the chopped meat, add the mixture (salt, pepper, and a flour based binder) and water. Fine grind it so it comes out looking almost like hamburger meat. Pour into the stuffer. Stuff the casings with ground meat. Cut and tie them. Place in the smoker and allow them to smoke for about an hour.
????PRICE: $3.99 per ring
???? BRISKET: Take raw brisket and trim off the fat. Begin by cutting some of the lean end off (this meat is used for sausage). Trim off the edges to make it round and make it more aerodynamic, which helps give the brisket less chance to burn. Cut off 2/3 of the hard fat. Continue trimming. Add Blacks secret seasoning, which includes special salt and pepper, red pepper, cayenne and secrets, and massage into the fibers of the meat. Place the raw brisket in the smoker and allow it to smoke for 6 hours. After the first cook, let the meat rest by removing the brisket and placing it in a walk-in cooler to dry-age for a few days. After dry-aging, it’s time for the second cook. Place the brisket back in the smoker for another roughly 6 hours, until your brisket is mouth-wateringly perfect. Don’t forget to enjoy it with Black’s infamous Norma Jean’s Original BBQ Sauce!
????PRICE: $22.99 per pound
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
How to Grill Fajitas: My BEST Bourbon Marinade Recipe & Tips for a Perfect Cook
Getcha some Straight Bourbon Whiskey from Still Austin Whiskey Company:
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF
Here are four things you need to understand to cook fajitas perfectly: Tenderness, Flavor, the Cooking Process and Slicing. In this video I’ll show you how to cover all these bases and grill them perfectly every single time. Here is a pro-tip for tenderness and flavor – you should use a great marinade to do both. I reccomeny my favorite bourbon infused recipe with Still Austin Whiskey Co. The Musician Straight Bourbon Whiskey. I promise this recipe will blow your mind and have your tastebuds singing WOWWWWW!
Still Austin Whiskey Co. Bourbon Beef Marinade Recipe for Fajitas:
(Pro-tip, start with your liquids first)
– Juice of 1 Lime
– 2 tbsp Worchestire Sauce
– 2 tbsp Soy Sauce
– ¼ c Fresh, crushed pineapple
– ½ c of The Musician, Straight Bourbon Whisky by Still Austin Whiskey Co.
Add your next ingredients – this will let them start blending and dissolving into our base:
– 3 tsp APC WOW!
– 1 tsp red pepper flakes
– 1 dash smoked paprika
– 1 tsp black pepper
The add your:
– ¼ C Diced White Onion
– 2 Garlic Cloves
And lastly…(oil is always last)
½ C of Canola Oil
Makes enough marinade for about 3-4 lbs of fajitas (skirt steak). Let marinade for 3-4 hours in a Tupperware, flipping the meat inside every hour to make sure it is evenly coated and the marinade fully coats and penetrates all the meat for maximum flavor experience.
Sausage Fry
do subscribe may channel @ Sajees Kitchen
Sausage fry
marinate sausages for 5 minutes with chili flakes,chili powder,pepper powder,garam masala powder,lemon juice and salt then shallow fry.
Barbeque Bologna Recipe - How To Smoke Bologna
How to slow-smoke barbecued bologna. This simple barbecue recipe will impress your friends and be easy to serve. Just score your bologna chub, rub your bologna and smoke bologna for several hours. Then you want to use a bbq sauce to glaze your bologna - then there is nothing to do but slice and eat barbecue bologna. For a recipe on how to make a Mississippi Peacemaker Sandwich with bbq bologna and pulled pork, visit