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

We actually jumped from fourteen dollars to over three hundred dollars per person. There's over five hundred dollars' worth of food on this table between us. If you haven't been to Texas, then you haven't had barbecue. We are the home of Texas barbecue in the United States. USA, yes, this is Austin, a booming metropolis of more than 1 million people with a great reputation for smoked meats. Today I want to look at the big difference between how Austin treats pork ribs and beef ribs today. Calvin and I are on a mission to see how famous the hole is.

Masters use skill and patience to create an unforgettable dining experience. I'm talking about lots of meat. Huge amounts of meat, from super affordable products. What is too much meat? Even surprisingly expensive edges. The size of your femur. We will find out what meaty bovine barbecue. It gives us the most value for our money I can't wait to put all your meat in my mouth It's time to eat Our first stop, this steakhouse mixes delicious smoky flavors with deep notes of hip hop culture The menu and meat selection are extensive , but we are here for their colossal creation of monster sandwiches, a behemoth that boasts a price tag of only 14 dollars, it is a great pleasure to be here, the heart and soul of slab mark avalos, started in 2006 selling sandwiches from a trailer of food was playing barbecue and then I was playing hip-hop music all day finally he cooked up this restaurant it's called slab like a piece of meat without loam slow hitting slow cook slow at our food bank do you ever get it ?

Low, I like to lower the level, brother, you bet you do. Mark's career started with sandwiches back then, I ate about five or six different sandwiches, but after I moved here he inherited a smoker, so I thought, man, this is perfect now his menu includes even more. meaty masterpieces like their signature pork ribs, which will also be part of our monster sandwich, so we have our beautiful pork ribs right here St. Louis style pork ribs, yes sir, what does that mean? It's like, between a baby bag and a pork rib, it has the meat it has the fat it has the best of both worlds mark begins his pork rib preparation by removing the membrane from the rib probably very useful while it was alive now we have to take it out from here so we can get that smoky penetration.

I love the penetration, then you add your own dry seasoning, so we have pepper, salt, a little turbinado sugar, a little cumin, a little cinnamon, this marinates for 24 hours, allowing all the flavors to absorb and it is possible to overdo it, no, it will simply break. down i mean the salts know she will start to dissolve and break down into the meat and marinate that meat overnight while the ribs toughen he prepares the brand of smoker uses hickory and oak wood great for smoking over long because they burn slowly and give the meat a delicate flavor when the ribs are done they are placed 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 will hear in all over Texas, every once in a while these ribs get a splash of apple juice to keep them moist when the meat almost reaches bone-in softness level, they're ready for the cutting board now these ribs are hitting mmm oh my goodness, delicious, They are so delicious the glaze on top is so perfect it has a beautiful smoke and there is something about people who smoke I think those who get into it think I am going to do more things with this and this is the right amount when I look through the cross section of the rib that I see on the outside. kind of rose, what is that?

It's a smoke ring, the smoke ring is a sign of a job well done, like meat giving you a high five after grilling it to perfection. We tried the pork ribs, yes, amazing, but this is not what we do. We're here because we're here to throw mate at the dog, it's Mark's most monstrous meaty masterpiece, but we were originally thinking that, hey, could we create a sandwich challenge? So we thought, let's create one of those just crazy sandwiches that there's no way. Anyone can finish and that's where the idea of ​​the dunk came from. This sumptuous sandwich combines every meat Mark serves here, so we're practically layering meat on meat and toppings threatened on more meat and then cheese and fried foods on top, of course.

I need some veggies, start with the bottom crust, but some red sauce, then pulled brisket and more red sauce, now coleslaw, pulled pork jalapeños, then remember those pork ribs, which are cut and spread with more sauce, onions and pickles to balance it out, then chicken breast. topped with hot sauce and white sauce, sausage covered with cheese and finally a handful of fried foods to give it a little crunch. This entire morning has culminated in this moment where we are about to put Mark's meat in our mouths right now and, honestly, hundreds, if not thousands, of people at this moment have had Mark's meat in their mouths and We are just one more who can taste the beautiful flavors.

Greetings, I don't think it matters where you bite. Oh, I love the consistency of everything here. it's crushed, it's smoky and moist, moist, very moist, everything has a perfect smokiness running through it, yes, it's not a very thick smoke, he's using pine and no, what is he using? I think he's using morning wood, oh God, if you take the toupee off. I'll find little sausages, okay, let's try the sausage, an amazing fatty spice blend with a thick skin that's fun to pierce with your teeth. You said it all. What I have to say is that thank you very much.

I've stopped eating it as a sandwich at this point. period, what is this chicken breast? Oh, there's chicken breast. Yes, for me the chicken breast is always the test. Anyone can take something like pork and make it juicy, but can you take dry? Why is this even on the menu? Type of chicken breast and make it tasty and juicy, we will find out right now, oh, even chicken breast and who comes here for chicken breast, what do you want to do with the diet? They may say that everything is bigger in Texas, this sandwich has proven that things are bigger in Texas, absolutely most of them.

In some parts of the country they wouldn't be bold or daring enough to make a sandwich that big. They would just assume that no one would want such a thing. We came here, we saw it, we wanted it and we ate it. We conquer the first location. Excellent affordable. barbecue but we have one more place to go, let's go there after a quick terry blacks, home of the legendary central

texas

style barbecue, we are here for your monster meat plate, a plate that costs over 300, you guys are cooking all types of animals, including turkey, which is what we have here guiding us today, manager and barbecue expert Clay, it is a lighter option, we cannot eat red meat every day, this is how we keep it light if we take care of our figure , not all barbecues are the same, each region is even different.

Cities have their own unique smoking method, Texas alone has four main styles of barbecue, each style with its own history, meats, fuel and arrangements, okay? Yes, here we go to Terry Blacks, they do things the Central Texas way, which means an emphasis on dry rubbing. low and slow smoked and local oak wood, oh my lord the turkey breast couldn't be more moist or tender than that, this pairs perfectly with the giant beef ribs and juicy beef brisket that is smoked here, this was a bit like an appetizer, but we're here. today for the beef ribs, the last place we were, the gentleman there, Mark, said a beef rib is like 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's the difference in preparation methods between a pork rib and a beef rib?

With our beef ribs everything is dry and rough so the crust you'll see when we bring them here is just salt pepper and smoke pork ribs are the only barbecue we cook here with any barbecue sauce we use a little of our barbecue sauce spicy and a little bit of simple syrup to finish them here they used beef short ribs coated with mustard which helped the dry seasoning To keep going, it's a homemade mix similar to Lowry's, so a little bit of salt, pepper, paprika and a little bit of cayenne. This is marinated for 12 hours before reaching the house.

The smell of smoke cuts the air. It smells amazing in here, like a campfire you'd want. to eat before you are allowed access to the smoker, you apply even more salt and pepper, we are going to put another thin layer of salt and pepper right on top, not much, just to get that crust, these will go right in front, where Those fires are the hottest and really what we're looking to do is just reduce all those fats like babies in the child care unit. These beef ribs will be closely monitored as they smoke for the next eight hours.

Why is barbecue so expensive? That's how much work goes into the meat before it gets to those blocks. About 16 hours of work have gone into each brisket we serve, whether it's by the guys who trim it in the back, the ones who smoke it in the pit or just the preparation we do before service is a way of labor intensive cooking clay, let's do this, let's make it happen, me too maybe shake his hand, I'm not okay, hey, what's up? Where are hrx brisket sausages and ribs among the most popular menus? items at Texas BBQ here they have all three and they will all go on our expensive family plate.

They start with their best seller, the thinly sliced ​​brisket, then the sausages with two varieties to choose from, the original cheddar and jalapeño, finally, the beef. Here for the Dinosaur Smoked Beef Ribs, after eight hours of tender care and attention in the smoker, these ribs are soft, succulent and ready for the table, we really took a jump from 14 to over three hundred dollars per person, there are Over five hundred dollars worth of food on this table right between us, where do we start? I think we start with the sausage first, so we have the original and then we move on to the jalapeño, yeah, I don't know what you'll discover with our mouth. have some of this, oh I think it might be jalapeno and cheddar, oh my goodness the sausage is so well seasoned, the snap of the sausage just crunches in your mouth, absolutely let's try this one, it's the original, I like it even sooner.

I'm going to make the brisket on a stick, but I want to try the actual brisket first. The brisket is big, juicy, heavy, man, that's amazing. Oh wow, the texture, the consistency of the crust, the smoke clinging to the top of the meat. it's almost like almost like what they call the outside of the bark of a tree, so it has a rough, rough, almost caramelized texture. I mean, if you walked up, you'd be like, dude, why are you eating that? that's going to give you cancer, yes, maybe an incredible cancer, a delight, cancer, the best cancer of its kind, what about the president's cancer?

Yes, maybe colon cancer, oh wait, there are two beef ribs here, one has given us the whole rib still with the bone and this one. he cut it up a little bit, it's like a pizza that's not completely chopped, that's beautiful, look at this part now, this is the kind of thick, almost fibrous part that's right next to the bone and this is something you can't do. get on the brisket, cheers, it's the best barbecue I've ever had, seriously, seriously, the flavors, the smoke, the fermentation, the premature ejaculation, the smoke reaches halfway up the beet, look at the size of this thing, how big is the bull? 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 going to cut it in half right now, oh my God, cheers, it's incredibly rich and juicy. the meat has a perfect texture, it's soft but still has enough texture that you can really enjoy biting into it.

There's nothing cuter than that piece right there. That rib is really amazing. I understand that people get offended because people like us. They eat a lot of meat, but they never stop to think about what the cow would have wanted if there was a way to ask it and say: Hey, would you like to be delicious food for about 500 people or just be eaten by coyotes when you're a grandpa cow? , this is what you think when I'm not around also when you're about two years old, although 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 had on this show I want to know two things: Do you like beef ribs or pork ribs better?

I'm going to say pork ribs, really, yes, the amount of smoke and sweetness that the pork rib had today was phenomenal. Okay, I love pork ribs, but I loved both. I could eat pork ribs a couple of times a week, but I could eat beef ribsmaybe once or twice a year. It's very intense, we finally have two places we went to today. What do you think was the best value? the best value between the two locations has to have been slapped by 14 to get a pound and a half of meat that really is the best value it is undeniable that it is an amazing value but for me I have to go with location two when you have that tray you have so many different meats that you can experience at the same time will blow your mind it will be too much it will be like eating an entire wedding cake but then you will leave satisfied o The absolute best food review show of all time is a small team of independent creators and everything that we do here works because of you click the link in our description to join our patreon and receive exclusive peace benefits if he had a heavyweight belt to show us if he is a real champion yes that would be interesting we have a heavyweight belt up there, he's got a belt, it's not really cut, yeah, a little smoky, a little smoky, wait, let me smell yours, I think you call mine.

Did that seem weird to you? Not at all. What we just did is it's allowed in Texas. You are in a safe space. I didn't know Texas had safe spaces. It makes smoke. It even has a little ham. It's pork. Is it a little heavy? Do you agree? hammy, I mean, poor person who can solve gout and make a magic pill for gout, they will be richer than all the billionaires in the world. You know there are pills for goats. I thought it was definitely deadly. Yes, I was gone. I've dressed twice, ate too much meat and drank too much beer, like everything you like to do is what's going to get you goat, except masturbation, exactly guys, that's it for this.

Thank you so much for watching, I mean a big thank you to my friend Calvin here, you can watch it on his YouTube channel right here, yummy, follow Calvin and watch his fun food adventures right here, that's it for this, thank you so much for watching , see you next time, oh. We change it oh oh, is it a different way? I've always done it that way.