$14 TEXAS BBQ VS $320 TEXAS BBQ!! Vegan's Worst Nightmare!!

we really took a leap from fourteen dollars to over three hundred dollars per person there's over five hundred dollars of food on this table just between us if you haven't been to texas then you haven't had barbecue we are america's home of barbecue texas usa yeehaw this here is austin a booming metropolis of over 1 million with an outstanding reputation for smoked meats today i want to see the big difference between how austin treats pork ribs and beef ribs [Music] today calvin and i are on a mission to see how renowned pit masters use skill and patience to create an unforgettable eating experience i'm talking piles of meat ginormous amounts of meat from the super affordable what that's too much meat to the shockingly expensive rims the size of your femur we'll find out which beefy bovine barbecue gives us the most bang for our buck i can't wait to put all their meat in my mouth time to eat [Music] our first stop slam this barbecue joint is mixing delicious smoky flavors with deep notes of hip hop culture the menu and selection of meats is extensive but we're here for their colossal monster sandwich creation a behemoth that boasts a price tag of only 14 dollars mark put it there such a pleasure to be here the heart and soul of slab mark avalos he got his start in 2006 selling sandwiches from a food trailer i was playing a barbecue and then i was lumping hip-hop music all day eventually he cooked his way to this restaurant it's called slab like a slab of meat no slow loam banging cook slow low in our food bank do you ever get low i like to get low bro i bet you you do mark's career started with sandwiches back then i had about five or six different sandwiches but after moving here he inherited a smoker and so i was like man this is perfect now his menu includes even more meaty masterpieces like his signature pork ribs which will also be part of our monster sandwich all right so we have our beautiful pork ribs right here san luis style pork ribs yes sir what's that mean it's like uh in between a baby bag and a spare rib it's got the meat it's got a fat it's got the best of both worlds mark begins his pork rib preparation by removing the rib membrane probably very useful while it was alive now we need to get it off of here so that we can get that smoked penetration i love penetration then he adds his own dry rub seasoning so we've got a pepper salt some turbinado sugar some cumin some cinnamon this marinates for 24 hours allowing all the flavors to soak in and is it possible to overdo it no it's just gonna all break down i mean the salts know that she's gonna start dissolving and it's gonna break into the meat and kind of marinate that meat overnight while the ribs set he prepares the smoker mark uses pecan and oak wood great for long smoking because they burn slow and give the meat a delicate flavor when the ribs are ready they're set in the smoker at 200 degrees for about 4 hours slow and low is the name of the game here and a common phrase you'll hear all over texas occasionally these ribs get a spritz of apple juice to keep them moist [Music] when the meat nearly reaches a fall off the bone level of softness they're ready for the cutting board now these ribs are banging [Music] mmm oh my goodness delicious they're so delicious the glaze on top is so perfect it's beautifully smoky and there's something about smoking people i think who get into it think like i'm going to do more stuff to this and this is like the right amount as i look through the cross section of the rib i see on the outside it's kind of pink what's that from it's a smoke ring the smoke ring is a sign of a job well done like the meat giving you a high five after you roasted it just right we tried the pork ribs yeah amazing but this isn't what we're here for we're here for the dump [Music] the dunk the dog it's mark's most monstrous meaty masterpiece yet we originally were thinking like hey could we create like a sandwich challenge so we're like let's create one of those just crazy sandwiches that no way anybody can finish and that's where the dunk idea came this sumptuous sandwich combines every single meat that mark serves here so pretty much we're layering just meat upon meat and threatened toppings upon topping more meat and then queso and fritos on the very top of course i need some vegetables it starts with the bottom base but some red sauce then shredded brisket and more red sauce now coleslaw pulled pork jalapenos then remember those pork ribs those get chopped and slapped on too more sauce onions and pickles to balance it out then chicken breast topped with a spicy sauce and white sauce sausage topped with queso and finally a handful of fritos to give it a little bit of a crunch this whole morning has culminated in this moment we're about to put mark's meat in our mouth right now and honestly hundreds if not thousands of people at this point have had mark's meat in their mouth and we're just one more who get to try the beautiful flavors cheers [Music] i don't think it matters where you bite oh i love the consistency of everything in here it's shredded it's smoky and moist moist so moist everything just has a perfect smokiness running through it yeah it's not a really heavy smoke he's using pine and no what is he using i think he's using morning wood oh gosh if you peel back the toupee you'll find little sausages all right let's try the sausage out amazing spice blend fatty with a thick skin that's fun to punch your teeth through you said it all i have to say anymore thank you very much i've stopped eating it like a sandwich at this point what is this that's a chicken breast oh there's chicken breast yeah to me chicken breast is always the test anybody can take something like pork and make it juicy but can you take a dry why is this even on the menu type of chicken breast and make it tasty and juicy we'll find out right now oh even the chicken breast and who comes here for chicken breast what do you want to diet maybe they say that in texas everything is bigger this sandwich has proven that things are bigger in texas absolutely most parts of the country they wouldn't be audacious or bold enough to make a sandwich this big they would just assume nobody would want such a thing we came here we saw it we wanted it and we've had it we conquered first location excellent affordable barbecue but we have one more location to go let's head there after a quick [Applause] [Music] terry blacks home to legendary central texas style barbecue we are here for their monstrous meat platter a platter that costs over 300 you guys are cooking all kinds of animals including turkey which is what we have here leading us today manager and barbecue expert clay it's a lighter option we can't eat red meat every day so this is how we keep it light if we're watching our figure not all barbecue is created equal each region even different cities have their own unique smoking method texas alone has four major styles of barbecue each style with its own history meats fuel and fixes all right shall we yes here we go at terry blacks they do things the central texas way that means an emphasis on dry rub slow and low smoking and local oak wood whoa oh my lord turkey breast could not get more moist or tender than that this pairs perfectly with the giant beef ribs and juicy beef brisket being smoked here this was a little bit of an appetizer but we are here today for the beef ribs the last location we were at the gentleman there mark he said that a beef rib is kind of like a brisket on a stick that's a good way to describe it i say it's like brisket on steroids but that bone gives it a pretty crazy flavor when we smoke it like we do what is the difference in preparation methods between a pork rib and a beef with our beef ribs it's all dry rough so that bark you're going to see when we bring them out here is just salt pepper and smoke the pork ribs are the only barbecue we cook here with any barbecue sauce we use a little bit of our spicy barbecue sauce and some simple syrup to finish them off here they used beef short ribs smothered with mustard that helped the dry rub seasoning to stick it's a house blend similar to lowry's though so some salt pepper some paprika and some cayenne this marinates for 12 hours before it hits the house the smell of smoke is cutting through the air it smells amazing in here like a campfire that you would want to eat before access to the smoker is granted it's hit with even more salt and pepper we're gonna put another thin layer of salt and pepper just on top not a whole lot just to get it that bark these are gonna go right up front where those fires are the hottest and really what we're looking to do is just render all those fats down like babies in the infant care unit these beef ribs will be closely monitored as they smoke for the next eight hours why is barbecue so expensive a lot of it is the labor that's invested into the meat before it hits those blocks each brisket that we serve has had about 16 hours of labor invested into it whether it be from the guys that are trimming it in the back guys smoking it on the pit or just preparation that we do before service it's a labor-intensive form of cooking clay let's do this let's make it happen me too maybe you shake his hand i don't okay hey what's up where's hrx brisket sausage and ribs are among the most popular menu items in texas barbecue [Music] here they have all three and all of them will go on our pricey family platter they start with their best seller the brisket cut into thin slices then the sausages with two varieties to choose from original and jalapeno cheddar finally the meat we came here for the dinosauric smoked beef ribs after eight hours of tender love care and attention in the smoker these ribs are soft succulent and ready for the dinner table we really took a leap from 14 to over three hundred dollars per person there's over five hundred dollars of food on this table just between us where do we start i think we start the sausage first so we got the original then we go into the jalapeno yeah i don't know which is what you'll find out with our mouth i'm gonna grab a little bit of this oh i think that might be the jalapeno cheddar oh my god sausage is really well spiced the snap in the sausage it just crackles in your mouth absolutely let's try this one it's the original i like that even more soon we're going to build up to the brisket on a stick but first i want to try the actual brisket the brisket it's big it's juicy it's heavy [Music] dude that is amazing oh wow the texture the consistency that bark the smoke adheres to the top part of the meat it's almost like the like like a almost like the like what do they call the outside of a tree bark so it has just a rough coarse almost caramelized texture i mean if you zoomed in on it you'd be like dude why are you eating that that's going to give you cancer yeah maybe awesome cancer deliciousness cancer top of the class cancer what about chairman cancer yeah maybe colon cancer oh wait there are two beef ribs on here one he has given us the whole rib still on the bone and this other one he kind of chopped it a bit it's kind of like a pizza that's not chopped all the way that is gorgeous look at this part now this is the kind of thick almost sinewy part that's right next to the bone and this is something you can't get on the brisket cheers is the best barbecue i've ever had are you serious serious the flavors the smoke fermentation permeation premature ejaculation the smoke permeation gets right down to the middle of the beet look at the size of this thing how big is the steer that this came from they don't make cows like this in asia i can tell you that no they don't it's thick it's juicy and i'm gonna rip it in half right now oh my god cheers [Applause] [Music] it is so incredibly rich and juicy the meat is like this perfect texture it's soft but it still has enough texture to it where you can really enjoy biting through it there's nothing more tender than that piece right there that short rib truly is amazing i understand that folks get offended that people like us eat a lot of meat but they never stop to think about what would the cow have wanted if there was a way to ask to the cow and be like hey would you like to be delicious food for like 500 people or just get eaten by coyotes when you're a grandpa cow this is what you think when i'm not around also when you're around two though oh calvin today we experience barbecue on two different levels very affordable and very expensive fourteen dollars compared to over three hundred dollars this is the biggest wealth gap we've ever had in this show i wanna know two things do you like beef ribs more or pork ribs i'm gonna say pork ribs really yes the amount of smoke and sweetness that pork rib had today was phenomenal i have to agree i love the pork rib but i did love both i could eat the pork rib a couple times a week but a beef rib i could eat maybe one or two times a year it's really intense at last we have two locations we went to today which one do you think was the best value the best value between the two places has to have been slapped for 14 to get a pound and a half of meat that truly is the best value it's undeniable that that's an incredible value but for me i have to go with location two when you have that tray you have so many different meats you can experience at one time it's gonna blow your mind it's gonna be too much it's gonna be like eating a whole wedding cake but afterwards you're gonna leave satisfied or dead absolutely best ever food review show is a small team of independent creators and everything we do here works because of you guys click the link in our description to join our patreon and receive exclusive benefits of peace if he had a heavyweight belt to show us if he's a true champion yeah that would be interesting we got a heavyweight belt right up there he's that he has a belt he does actually have no cut yeah a little bit smoky a little bit smokey hold on let me smell yours i think you call mine did that seem weird not at all what we just did is that allowed in texas you're in a safe space i didn't know texas had safe spaces it's smoky it's even a little hammy it is pork is it a little heavy do you agree hammy i mean it's poor the person who can solve gout and make a magical gout pill they'll be more rich than all the billionaires in the world you know there are goat pills right i thought it was definitely deadly yeah i had gone you had i've had gown twice i ate too much meat and drink too much beer like everything that you like doing is what's going to give you goat except for masturbation exactly guys that is it for this one thank you so much for watching i want to say a big thank you to my friend calvin here you can check him out on his youtube channel right here fkn deliciousness follow calvin and see his fun food adventures right here that is it for this one thank you so much for watching we will see you next time oh we changed it up oh oh is it a different way i've always done it that way

Channel: Best Ever Food Review Show

Views: 3,749,071

Keywords: best ever food review show, befrs team, sonny side, usa, american food, texas, food in texas, bbq, cheap vs expensive food, TEXAS BBQ, brisket, classic texas brisket, SLAB BBQ & BEER, TERRY BLACK’S BARBECUE, Pork Ribs, beef rib, smoked turkey, sausage

Id: 51HMytrxVvc

Length: 15min 13sec (913 seconds)

Published: Wed Oct 20 2021