Name: Rooster Teeth和Sean Evans品嚐紐約市的燒烤｜Sean in the Wild(肖恩在野外) (Rooster Teeth and Sean Evans Sample New York City BBQ | Sean in the Wild)
Uploaded: 2021-01-14T09:47:04.000Z
Duration: 9 min 23 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

關係子句

Everybody For first we feast, I'm Sean Evans come unnatural from Fletcher's barbecue and Beautiful Guan is Brooklyn, where I'm joined by Barbara Dunkelman and Bernie Burns, Barbara and Bernie, or two of the visionaries behind the wildly popular YouTube channel Rooster Teeth for a week over week.

Oh, that was amazing, always open and so much Maur, Barbara and Bernie guys just got off the plane from Rooster Teeth H Q.

In Austin, Texas, fertile hunting ground for some of the best barbecue in the United States.

We're here to see if New York's burgeoning barbecue renaissance could match up to the old guard.

And Bernie, I want to start with you because I've seen your barbecue vlogs.

You think perfect combination of wood smoke and it just it smells so good in here.

When I say New York barbecue, what are the things bouncing around in your brain right now?

If you go to different parts of the world, it means different things.

It means beef brisket, beef ribs, I'm coming in.

I gotta admit, as a skeptic, I really am.

I can't imagine will hold up, But we'll see.

Anjali, can you talk to me about your introduction to Texas barbecue?

The culture there as a Canadian, experiencing barbecue in Texas was like meeting God for the first time.

Yeah, it was a very strange feeling, but, um, they do it right.

But the dish to me always comes down to brisket.

Like if I go to a new pizza place, I have to try just the cheese slice to see if they got that right for me.

Well, you know, we love a good segue way.

Bernie, we're gonna have some brisket here in just a second.

But first, an awkward throw to the kitchen to figure out what the hell were eating for lunch.

I'm the executive chef and pit master, a Fletcher for From Barbecue in Brooklyn, New York At Fletcher's, we cook what we call Brooklyn barbecue, which is a combination of the techniques and traditions that you find in America's historic barbecue cultures.

Amped up through the international cuisine of New York City.

A little more smoke, a little more spice, little more collision of flavors.

My love of barbecue started when I was about five years old, and as I got older and learn more about cooking, I really began to appreciate the time and the craft and the culture behind all of barbecue and through years and years of trial and error started creating a style that we call in New York style of barbecue when you have people come in from North Carolina, Memphis, Texas, wherever and they go, man, that's good barbecue.

I don't think that's good Texas barbecue.

That's good barbecue, that that's everything.

So here we are with Fletcher's brisket, which, as Bernie mentioned, it's the cornerstone of Great Texas barbecue.

Chef Matt calls this a blend between Texas and Kansas City styles.

It's smoked over red oak and sugar maple for about 18 hours, and the rub includes international flavors like chipotle ancho chilies and Indian spices like That's good smoky.

So it's definitely a very unique smokiness that you wouldn't find.

There's always a choice when you're eating brisket, you know to get either a moist cut or get a leaner cut.

This is great because it feels like it's right in between that nice layer of fat on it and the rubs like right there, that is there a part of you that thinks we're over complicating things over here in New York?

But with brisket, if you add a little bit, it adds a lot, right, because traditionally the brisket that we have in Texas, it's brisket and then just rubbed with salt and pepper.

There are places in Texas where they will not give you sauce, and if you ask for it, they ask you to leave.

It is, but it's actually technically smoked meat as well.

My favorite place in the world is actually Schwartzes, which is in Montreal, and I do smoke sandwiches there.

But it's definitely not what you would think.

Brisket is like here It's completely different.

Can't have a barbecue video with some people from Austin without mentioning Franklin's, which is iconic one of the great barbecue spots in the country.

People line up for 24 sometimes six hours for a meal.

So on this brisket, how long would you wait?

Like I've never waited in the six hour frank in line.

There are actually people who make a living waiting in that line for other people say you paid to do that, but this is great.

And that's a good thing for me because I don't get lines that long.

I have very little patience, but I would wait a good three hours from Whoa.

So my guess is there's gonna be a lot to pick up here.

Oh, man, this is an incredible amount of flavor in the moist.

So this secret here is that you have a barbecue sauce, mustard blanket, and then it all gets brought together with the dry rub, which just keeps all that moisture in.

And that's why you just have this succulent fall off.

Like I feel like this, I should just I'm done up.

It's dedicated to just bring it out the best flavor in the meat itself.

It's just just this approach to making out how moist it is.

You can tell that everyone is on board with that tomb because nobody has reached for the barbecue sauce.

Everyone is just eating it as it was served did not even realize that without a cherry sauce, How does it compare to some of the best beef ribs that you've had in Texas?

I've forgotten about all beef ribs in Texas.

I, uh, my favorite B for have been Texas is from style Switch in Austin and this to me.

So far, of the two dishes we've had feels the most like home most like Texas barbecue, and they nailed it like this Beef rib is incredible, absolutely incredible So we've had beef rib.

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Rooster Teeth和Sean Evans品嚐紐約市的燒烤｜Sean in the Wild(肖恩在野外) (Rooster Teeth and Sean Evans Sample New York City BBQ | Sean in the Wild)

incredible

skeptical

mess

combination