We Found The Perfect BBQ Joint In America

(upbeat music) - [Brent] What number are you on? (car revving) (upbeat music) - Yo. What's up? - What's going on? - Tell us, tell us about your place. - Well we do whole hog barbecue here. That's what makes us special. And we cook it with just wood. There's no gas in here, only smokers. It takes about 12 to 15 hours to cook a pig that way. We cook the pig until it's an internal temperature of 193. All that fatty goodness just starts to melt at that temperature and then it just kind of melts and just pours through the meat and the meat instantly changes texture. This is a sauce that we just started making. I'm calling it XX Red. It's just a spicy red sauce. Tomato based, there is some vinegar. We cook it underneath the pig and it's just getting dripped on and getting a layer of smoke from that bottom of the pit. - Wow. That's not bad. (upbeat music) (car revving) (upbeat music) Where are we? - We're at Lexington Barbecue, Lexington, North Carolina. - What are you guys known for? - We're known for smoking pork shoulder. All we do is salt on it. We don't baste it, we don't inject it, we don't put any sauce on it until you order it. - What am I about to eat, like explain to me what's on my plate. - Original barbecue plate always comes with a 'slaw, chopped barbecue, french fries, hush puppies also. - How long you guys been around? - Grandpa started at 1962. Used to be a gas station and a radio station. I think it had two tables in it. But ever since then we're selling on an average week we'll feed 7,000 people a week right now. Yeah I mean nothing's changed, really. We still fire the pits the same way, the same amount of time. - Hell yeah. - Love that. (car engine starting) (upbeat music) - My name's Sam Jones. Welcome to Skylight Inn Barbecue. So our family started Skylight the summer of 1947. This year actually makes 70 years that we've been doing the same thing every single day. My grandfather opened at age 19. He had a third grade education. One of the smartest men you ever meet in your life. The staple is whole hog pork chopped by hand that was cooked for 18 hours, lightly seasoned, topped with a piece of cornbread that the recipe has been the same for almost 100 years with a coleslaw recipe sitting on top of that that's 70 plus years old. That's not just a paper boat with pork in it. That's a piece of North Carolina history. - Actually, we didn't talk about this. Oh. Damn, I'm so sorry about that. - And this sauce that he just poured on my pants. (laughter) It's a thin sauce that comes out real easy on your jeans. Barbecue shouldn't be defined by sauce. It should be defined by how it's prepared and what it is. In Aden, North Carolina, whole hog wood fire barbecue is what barbecue is. - Thank you so much, Sam. - Sam Jones university. (laughter) (upbeat music) - Started on the corner in '72. We didn't have much. Sam my brother-in-law, and my wife, and Dominique is my grandson. I did a little bit of mechanic. - That's why you guys wear mechanic shirts? - Yeah. We do a hog in the back and do mechanics up front. We changed and went on to barbecue. - What's special about your barbecue? - Sauce. - [Kwesi] The sauce? - [Roosevelt] Yeah. - [Kwesi] What's in the sauce? - [Roosevelt] Vinegar, pepper, that's it. Once you eat it one time, you gonna come back. We have people from all over the world. - Did you say that you eat this for breakfast? - Yeah. I eat it all the time. (upbeat music) (car engine revving) (upbeat music) - My name's Chris Bare. We're at Sweatman's Bar-B-Que in Holly Hill, South Carolina. Serving whole hog barbecue cooked over a real wood fire. The restaurant proper has been here since 1977. Originally started and founded by Bub Sweatman. He started cooking whole hogs in his backyard, selling it out the back of his pickup truck in the '50s. It became popular enough that he decided to buy this old farmhouse. Mustard sauce is just, I mean, really that's all it is. It's not a fancy barbecue sauce. I's just gonna be mustard, little bit of sugar, little bit of vinegar, little bit of pepper. - So good. I honestly can't stop eating it. - It's kind of a regional low country South Carolina thing, but it's what Sweatman's has done since its inception. Just compliments the pork perfectly. You get that little bit of smoke, little bit of fat, then you get that sweetness and that tang. The mustard kind of cuts through how rich that meat is and it's the perfect combination. - We appreciate it. Thank you so much. - Thank you guys for coming, man. I appreciate it. - Can we get seconds? - Yeah, go back man, go ahead. - I think that's thirds, though. - Yeah, no that is thirds for him. - I just didn't want to leave, you know. (upbeat music) - [Brent] What is it that you guys are doing here that makes you different? - Beef barbecue, which is pretty much a Texas thing. Start off with certified Angus beef, USDA prime, brisket. Put our dry rub on it then we smoke it over all wood and offset indirect smokers that we custom built ourselves and it takes about 18 to 20 hours to cook a brisket all the way through. So we've got the lean end of the brisket down here. - Yum. - And here's the fatty side over here. This lays over the top as the lean muscle. There's a little bit of burnt ends from the fatty side. - You built the smokers yourself with your bare hands? - Yeah. - You can weld? - Yeah. - Where'd you learn how to weld? - Trying to figure out how to make lighter cupids. - Wow. How long did that take? - [John] A couple years. - [Brent] What was so shitty about other barbecue pits that you were like I have to make this one? - Yeah. I made ones specifically designed to cook brisket and that's after, you know, years of trial and error. Cheers. Thanks guys. - Thank you. - Glad to have you. (upbeat music)

Channel: BuzzFeedVideo

Views: 1,064,095

Keywords: K_fe, barbecue, barbecue sauce, barbeque, bbq, bbq chicken, bbq ptmasters, buzzfeed, buzzfeed video, buzzfeedvideo, chicken, cooking, diet, dinner, food, foodie, foodies, grilling, hot sauce, lunch, meat, meat lover, people try, pig, pork, pulled pork, recipe, recipes, ribs, rill, sauce, smoker, smoking, southern cooking, spice, spicy, taste, taste test, try, unhealhty food

Id: C0XdNaW181U

Length: 8min 9sec (489 seconds)

Published: Sat Nov 04 2017