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"What's different about this place is they do it low and slow..." 😂 Yes, like all barbeque in Texas.

You’d think cal would be better at describing the food by now😭

Absolutely HORRIFIED at him eating the beef rib with a knife and fork.

"It tastes like Kraft Mac and Cheese."
Me: "That's an insult..."

Quite the contrary, Texas bbq is not all about the sauce.  If a brisket requires some sauce, then it’s not a good brisket lol

Meat tastes meaty yeah
Cheers cal

vocabulary of a middle school student, but i’m here for it

Fork and Knife for the beef rip is absolutely CRIMINAL!!!!

My guy made 200 vids from that America trip god daym

Take a shot everytime he gets his hands involved with this one

Missed literally all of the best BBQ places 😂

Interstellar BBQ and Franklins in Austin are both elite as well

He says middle of nowhere and all I'm thinking is my town finally got its first restaurant two weeks ago and anything else other than the school is 30 mins away minimum. Let me tell you, Santo Tx is a rural place.

9:50 "Wow I'm loving that rub," says Cal as AB goes to town on him

Key Uses for Texas BBQ Bread:
- The "Foldee" or Sandwich: Place sliced brisket, sausage, or pork directly onto the slice, add pickles/onions, fold, and eat.
- The "Sopper": Use the slice to soak up leftover sauce, grease, or juice on the tray.
- The Edible Napkin: Wipe grease from your hands, eliminating the need for excessive paper napkins.
- Plate Structure: It acts as a protective barrier between the hot, greasy meat and the metal or plastic tray.

While some consider bread a filler, it is a traditional, functional part of the Texas BBQ experience.

The perfect drink for Texas BBQ balances rich, fatty, and smoky meats with crisp acidity, carbonation, or sweetness. Top pairings include bright citrusy cocktails, clean Czech-style lagers, refreshing Ranch Waters, and traditional sweet tea.

The four major US barbecue styles are:

Texas (beef/brisket, minimal sauce)
•  Signature Meats: Beef brisket is the king of Texas BBQ, alongside beef ribs and smoked sausage.
•  Flavor Profile: Simple, bold seasonings (primarily kosher salt and coarse black pepper) cooked over post oak or mesquite to let the natural flavor of the meat shine.

Kansas City (variety, thick tomato sauce)
•  Signature Meats: A wide variety of meats, including pork ribs, beef brisket, smoked turkey, and burnt ends (the caramelized, flavorful edges of a smoked brisket).
•  Flavor Profile: Heavily spiced dry rubs followed by a thick, sweet, and tangy tomato-and-molasses-based sauce. [

Memphis (dry-rubbed ribs/pork)
•  Signature Meats: Pork ribs (both baby back and St. Louis-style) and pulled pork.
•  Flavor Profile: Meats are slow-smoked over hickory wood and coated with a heavy dry rub made of paprika, garlic, and sugar. They are often served "dry" or with a thin, vinegar-based tomato sauce on the side.

and

Carolina (pork, vinegar/mustard sauce)
•  Signature Meats: Pulled pork and whole hog are the primary focus.
•  Flavor Profile: Known for tangy, vinegar-based sauces. Eastern Carolina uses a pure vinegar/pepper sauce; Western Carolina (Lexington-style) adds ketchup; and South Carolina is famous for its distinct mustard-based "Carolina Gold" sauce.

Other key regional types include:
Alabama white sauce chicken and Santa Maria tri-tip. These styles differ by meat, smoke, sauce, and seasoning.

calfreezy x korean englishmen collab when?

food reviewer who doesn't like pickles. grow up cal😂

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