Sean Evans Samples America's Best Barbecue | Sean in the Wild

[Music] hey what's going on everybody for first beef beef I'm Sean Evans coming at you from Madison Square Park in New York City the site of the annual Big Apple barbecue block party a celebration that draws some of the best pitmasters the entire country for a barbecue showcase unlike any other today we're going to get a crash course in the regional styles and leading the charge for us as mad at do one of the most celebrated meat maestro's in New York City and the owner of pig Beach Brooklyn the weather is beautiful the smell is incredible let's go mix it up so we stumbled across Matt on Madison Avenue and it's so crazy here there's so much going on did you give us our plan of attack our plan of attack is to eat to embrace to see these iconic barbecue legends when we got Chris Lilley we got John Wheeler we got Billy Durney these people are barbecue royalty they're the best in the country at what they do and it's really exciting to have them all here in New York City for the weekend all right well I'm ready to eat you ready unit Mon man let's get it done let's go man we're starting with Big John Wheeler now John your reputation precedes you a little bit because I understand that if you're talking ribs you got to talk to John or so this is not John Wheeler Lord wheeler Tasha champion in Memphis and when we go to people to learn he's our first phone call what makes the Memphis barbecue company ribs special what makes special is our time tips our dry rubs our preparation we start with a honey mustard glaze to put a dry rub on there we smoked up about four and a half hours we take them out put them in a cooler and let them rest and if we come out put it right on the open-faced grilled roll with it and then just look at the smiles on the faces and you know there's so many different kinds of ribs what the Memphis trip baby back ribs that's derivative Memphis you know to Kansas to anything out the spares or the cyclist cooked Texas has to be free ever heard the saying about how the Hulk well it's the highest mourn the ho right on top so that's the best rib area people always say with the rib that it should fall off the bone is that true lots of bone is overdone you should have a little tug and come clean just like that so look at the smoke in that rib the Sudbury's of faintness that beautiful little soda can come right off the bone so tender off very sweet in the sauce and moist they got that tacky outside that glaze like these are not overcook these are not dried the ribs delicious we have some more stops to go but John thank you very much well you can't talk about regional barbecue was not talking about Texas and you can't talk about Texas barbecue without talking about Christmas absolutely we have seen rivers near from Salt Lake out of Texas you and it's better than anybody else here they have a lot of parties brisket is such a staple of Texas barbecue I imagine that it's a pretty crowded and competitive marketplace how do you guys stand out well we use our own dry rub 32 different ingredients in it they make it with all the fat on so all the moisture and all the flavor goes into the risk the risk is cut in two different pieces the top part recalls neckl more of a marbled gonna meet a leader cut is the loin si ninety nine some people like put your front mccain which one I like going I like going I like a third part of the Lloyd for in Firenze that's have a big topic regarding that dude I've got the most flavor profile out of ballpark lovers must embark on this brisket you said tonight are good deep dark color and look at this two guys you see this incredible smoke ring happening our outside that natural pink hue that occurs from the smoke interaction of the meat you pull it apart look at that off mouth in your mouth the list [Music] Shawn Big Apple Rock party does not occur on our third friend crystal five times Grand Champion Memphis invade ten times first place shoulder Memphis MA I mean this guy is a legend this is our 15th year the Big Apple barbeque block party 1550 masters representing nine different states and me representing the great state of Alabama baby let's talk about Alabama because you know you're a pulled pork legend and when it comes to pulled pork you hear about the Carolinas a lot can you talk about the differences sure in Carolina starting from the East Coast you get into your whole hog Big Bob Gibson barbecue started in 1925 and he was cooking whole pork shoulders our pork is it is as good as it's going to get right off the pit why does your pork win so often what do you think different about it it's directly over our fire Oh Kingsford Charcoal and hickory wood so all mine the pork is dripping and basting on it and it's also the fat is rendering and dropping down into the fold then you get a charged moisture it gives us a little elevated flavor I'm ready to try some award-winning pork let's do it we've got a little sample here take a look at that right there oh my god there's nobody been in the business Chris Lilley pork shoulder thanks for having a product creators absolutely [Music] Donna when she shoots my very good friend barbecue brother Billy Duren in brother he has some of the best barbecue in all the great city you know it's interesting to kind of end up here because we met people from Tennessee and Texas the North Carolina and Alabama can you talk about New York's barbecue culture a submerging place and then cold puzzle some of my best friends are here today Pat Martin from Nashville Sam Jones from ADA North Carolina those guys are kind of bound by tradition and their tradition are to be cooking whole hogs be cooking beef ribs or brisket and the beauty from Matt Matt and I is that we have no rules here where do you guys draw inspiration committee was falling in love with Texas part with you and then just you know kind of bringing my street kid from Brooklyn mentality to it we're putting a multi-ethnic spin on it to make in West Indies Vietnamese Korean Italian Jewish and I pull from all those things what does it mean to cook good barbecue first of all I think you got to cook on a clean fire and you got to source the best products for me I think people should use their local butchers now barbecue takes a lot of time and you really have to have that focus to be with a cook I mean brisket beef ribs I mean those are you know 15 hour cooks and if you don't have that sort of time commitment but that loves commitment you know the barbecue is going to get away from you so would love and focus would probably some of the greatest things for me of cooking good barbecue would say baby I sure appreciate we managed to come down you've got a pleasure how do you feel about this a good day man thank you thank you we had a class [Music] it's a vegetable and suppose we live yeah we lawyer

Channel: First We Feast

Views: 1,500,650

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession), sean in the wild, sitw, sean evans, bbq fest, barbeque fest, texas, tennessee, north carolina, best pitmasters, shane griffith, chris lilly, pulled pork, festival

Id: Kvt6dhQ3m5U

Length: 7min 20sec (440 seconds)

Published: Tue Jun 27 2017