You can't over sell Texas BBQ when it comes to meat. There are other meats that are just as good in different ways, Hawaiian pulled pork, tandoori skewers, thick cut smoked bacon, but Texas barbecue is a genuine treasure. I didn't know how spoiled I was until I moved away.

"Bark" forms from the smoke, the spices, the dried juices, etc. Another characteristic is the "smoke ring" which is a red coloration that indicates how deeply the smoke was able to penetrate the meat.

Yeah, I binged these guys for two days because of you. So, reactions DO drive people to content. I don't care what some creators say.

Here in Texas, you start the night before and stay up all night with the brisket for the BBQ the next day. Pretty normal

Thurston if you want to eat like this at home in the UK you need to invest in a smoker, not a BBQ grill. Slow cooking and dry rub seasoning is what makes this so good. You would be a local hero if you learned how to cook brisket and ribs in a smoker.

Literally eating sliced brisket, smoked sausage, potato salad, green beans with almond slivers and Texas toast as I watch this. Perfection!

I am a retired cook that lived and cooked in New Mexico and Texas. I was raised on Montana' cattle ranches, my Mom was a chef trained ranch cook. If you want to learn to do Texas BBQ yourself or cook a bit of TexMex, let me know. I' ll put some recipes together for you when I have the time.

People outside of the South call bbq anything cooked on a grill, bbq. In the South, there’s an entire art to smoking and slow cooking meats. What other people refer to as bbq is basically a cook out here!

I sometimes forget how lucky I am to live in Texas. BBQ is in my everyday life,I make it in my backyard as well as going to the best Texas BBQ joints. The idea that so many people have never tried it doesn't really sink in until I watch videos like this. But if I were to suddenly be denied Texas BBQ I'd go nuts!!

Texas barbecue is more beef oriented. Southern barbecue is more pork. Also different regions use different sauces. Also sides are generally different, like collared greens in the south. Also the fat in a good slow cooked barbecue becomes liquified and melts into the meat, so it keeps all the flavor but isn't rubbery or chewy like a fast cooked steak.

Yeah. When we get together with my fam in East Texas, we literally serve up a spread like this. My uncle has his own smoke shack and makes his own deer sausage. It’s really good.

Lol, I live about 5-10 min from terry blacks. The beef rib, brisket, and cornbread are heaven. People have a misconception that it’s all you’d eat if you moved to Texas but trust me, not a food you can eat much more than once a month or so tops. Need hours on the couch after dinner at TB’s 😂

Yes, you do....in London is the Prairie Fire . It is American owned and operated. Very good! Spit Fire BBQ in Bristol, very good BBQ. Don't know if you are located anywhere near either of these two restaurants, but I have tried both and they get this Texas's seal of approval. If you can't be in Texas then these two will do. 😁 Terminology (American) 1. The Cook Out - fire up the grill and cook burgers, dogs, chicken, vegies etc. Usually a hot quick cook. 2. To Grill - Fire up the grill and grill steaks, brats, chops, fish, sea food etc. Usually a lower heat, longer cook time. 3. To barbecue - Fire up the grill and cook your meats utilizing your sauces and rubs on the meats as they cook. Beef, chicken, pork. Same temp and cook time as the grilling. 4. To Smoke - Large specialize grill utilizing indirect heat and smoke. Pit masters utilize different woods to impart flavor. This is a very low heat with a very long cook time. This method is best for tougher thicker cuts of beef, making them very juicy and tender. Smoke beef, pork, chicken, lamb, goat etc. 5. Whole Hog....Build a pit with cinder blocks and wire racks, burn down wood to make charcoal. Take a whole hog, split down the middle and season the inside and rub the outside with oil. It is put on the pit and is cooked ALL NIGHT LONG. We usually set up a tent, lawn chairs, a cooler of beer and tend the hog all night long. Very low heat (250 F). This type of cooking takes a lot of skill to keep the heat just right. Hope this didn't confuse you too much.

I worked with a craft BBQ outfit 2 years ago and they made the top 50 in the Texas (per Texas Monthly, a magazine). Great BBQ will make you feel like you've entered heaven! We also made our own sausage which is excellent. Texas Q is a religion, period.

Loved your reaction, There is a difference between Grilling, putting things on a grill and BBQing, which is slow cooked. I also now wanting some BBQ!

There’s a difference between BBQ & Grilling. If it takes less than 2-3 hrs it’s grilling

As a Mexican American from Texas, our bbq’s have all this plus more. Fajitas, salsas, grilled onions/jalapeños. The best of both worlds .

Most Texans see sausage as a side dish. Depending on who makes it it's the best sausage you'll ever eat. It's mildly spicy and full of flavor.

Texas BBQ is hands down the best BBQ anywhere. Josh and Ollie are NOT exaggerating on how good Terry Black's is.

The huge Dino ribs are crazy good!!! They taste like brisket but way richer,the fat is evenly dispersed throughout the meat making it super flavorful!!!!

Here in San Antonio, Texas, I make brisket, pork ribs, deer sausage, beer can chicken, grilled corn on the cob, pico de gall, salsa, guacamole, cheesy jalapeño macaroni, charo beans and flour tortillas, Mexican rice and plenty of beer Shiner Bock beer. Alot of people make brisket here in Texas.

Pork ribs is hands down the most that I BBQ at home with my own rub blend and homemade BBQ sauce; I've made a honey Bourbon sauce, a Marguerite sauce with Tequila, a cherry coke sauce, and a honey habanero citrus sauce. But my favorite thing I ever BBQ'd was a pork belly for tacos with purple onions & bell peppers sautéed in bacon fat, brown sugar, and soy, with a sauce made with honey, ginger, soy, sesame oil, and a few other secret ingredients.

Theres a Texas bbq restaurant in Bristol, UK called Spitfire BBQ. Another youtuber i watch recently went there to see how it held up to the bbq they had a month or so ago when they visited Florida. They said it was very comparable and said everything was very good. Probably the closest thing you'll get without coming to the US.

When you barbecue, you rub a mixture of herbs and spices into the meat. The coating gets darker as it cooks and absorbs smoke. That's the part they're calling the bark. By the way, the key to great barbecue is the smoke. Hickory and mesquite wood chips are the most common, but apple wood is popular, too. You put a handful or two of the wood chips in a bowl of water and let them soak while you get the charcoal ready. When the charcoal is good to go, you spread it out, then drain the wood chips and sprinkle them over the hot coals. Put the meat on the grill, cover it with the lid, and wait for that smoke to work its magic.

Thursrton creeping in the background looking hungry, angry and jealous all at once is a whole mood. 🤣🤣❤

When we have a bbq we smoke a brisket, ribs and sausage. We also doctor up huge sweet yellow onions with lemon, butter and seasoning and throw them on the pit as well. Sides are potato salad, deviled eggs and baked beans. Not what y'all call baked beans though. We also sometimes stuff jalapenos, sweet peppers and mushrooms with onion chive cream cheese, wrap them in bacon and cook those too.

Bark is from a variety of things. The seasoning,the sprits you spray on when it's cooking,the smoke,caramelization of sugars all add up to make a good bark.

I love these JOLLY in America videos, so glad your reacting to them

Yes, my Texas family does this stuff. Two of my cousins are experts at this. Their dad used to make a sauce that almost everyone who ate it said it was their favorite. He's gone now and his kids make more types of sauces than he did but not quite as good. You can cook stuff for a day. I never had the patience for cooking for so many hours. I'm Indigenous, too, and there was a certain way to prepare food. I can still make some things really good but I'm out of practice because I don't rarely cook. And we learned without writing down recipes! I was great at making sweets but I don't fix hardly nothin' anymore.

The pork ribs had BBQ sauce on it. That's why it tasted sweet.

Lifelong Texan here. In Texas, barbecuing is smoking. Usually we have an offset smoker and it will smoke the meats for anywhere between 6:00 and 14 hours depending on the meat. Burgers and sausage like you were describing is grilling. Down here, grilling and barbecuing are a little different. When you say barbecue in Texas, you're usually talking about smoking

To answer the question about our BBQs here, it just depends on where you live and where you grew up. One of the big differences (primarily in the South, but sometimes in other parts of the country), you'd call it "grilling" when you're doing things like burgers and hot dogs and steaks. BBQ is only when you're getting serious about long slow cooking / smoking stuff. I've been at BBQs where we've just done some chicken for everyone (only been to a few of these), and ones where we did things like: an entire small pig, several racks of beef ribs, and stacks of sausages with some of it slow cooked from early in the morning to when the sun was going down. There was about, no lie, 5-6 pounds of meat per person. Honestly, barbecuing "too much" like that is my preferred way. Everyone gets their fill, it's a great way to make your neighbors happy if you invite them over to help out with eating, and the leftovers are delicious too.

There is a HUGE difference between a cookout/grilling and barbecue.

Grilling is NOT the same as BBQ! Grilling is slapping some meat on a grill for a short time. BBQ is slow smoking meat for HOURS. What you call BBQ in Britain is not really BBQ. To answer your question...Yes that is what we have at BBQs here in Texas. I have a normal grill, but I also have an off-set smoker sitting right next to it. A BBQ here in Texas is an event! You invite a couple of your buddies over the night before, and you start the cooking process around 8pm - midnight to have the food ready for Noon the next day. You and your buddies sit around tending the meat, and fire drinking beer enjoying yourselves. You take turns getting a little sleep through out the night. When the sun rises you start work on the side dishes such as Beans, Coleslaw, Mac-N-Cheese, Mashed Potatoes (or baked potatoes either or work ). When noon comes around your guests are starting to arrive, and everything is ready to go. Like I said a Texas BBQ is an event!

Bark is from seasoning and slow cooked for 12-16 hours. The entire outsider has bark and just underneath it will be red from the hours of smoking/cooking

Good BBQ restaurants are unique places. Because of how long they take to cook everything and how popular the food is, the best places near me will usually sell out of their most popular items long before the place closes, so if you want those burnt-ends you have to get in early.

The thing is that as great as this food may be, if you are driving around the South on back roads you might pass a dumpy ramshackle little place with smoke coming from out back that serves food just as good. You never know with these places until you try it and, as I've said before, east of the Mississippi the emphasis may be on pork rather than beef as in Texas, but still there are totally unknown (except locally) little places that are wonderful. As for cuts of pork, aside from ribs the usual thing is pork shoulder or "butt" which is used for pulled pork. Any of these meats can have a bit of pink color around their edges which is called a "smoke ring" and results from penetration of the smoke into the meat which is, nevertheless, cooked well done.

There is actually a difference in BBQ across the US. Each region has its own style. It’s basically all low and slow but the cooking process can vary. You can have dry rub, sauced, a mix of both and every BBQ joint has its own recipes for their sauces and rubs. You can’t forget the sides, the sides can be just as good or better than the BBQ.

Throwing things on the grill is grilling, not BBQ. A lot of Americans grill in their backyard too, but it's not BBQ where they slow cook meat in heavy amounts of smoke for 12-14 hours. If my memory is correct, BBQ originated from the taino Native Americans on the island we now call "Puerto Rico."

As a Texan, I find these reactions to my culture and food to be endearing. Hope that you get to come over one day and try it out for yourself!

Something to consider: BBQ started as a way to make low-quality cuts of meat edible. It worked. Smoking meat is originally a preservation method, but has been turned into a flavoring instead. Low & slow will melt the fat and they will wrap it to hold the melted fat, which is why it's so juicy.

Here’s how the bark is created. There aren’t a lot of spices. It’s usually just salt and pepper about 50-50 maybe a little bit of garlic powder which I use but basically it’s smoke rendered fat and the salt and pepper caramelizing on the surface.

Barbecuing (NOT grilling!) is slow cooking of meat via indirect heat for hours to break down the tough, connective tissues in lesser quality cuts like brisket, ribs, etc. (with apologies to pork loin). The result is a tender, jucy piece of meat that takes on the flavor of not only the seasonings applied (sauce, vinegar-based mop, or dry rub) but of the smoke it is cooked in. This is why aromatic woods like hickory, mesquite, etc. are often used for the fire as opposed to charcoal or other sources. Grilling is what we call throwing burgers or sausage on a grate over fire.

I'm a Californian and there is something of a rivalry with TX. But they do have the most amazing BBQ! I hope you get to try it some day, Lav.

The 'bark' is the seasoning and the smoke so its packed with flavor.

I am a chef by profession (though currently retired), and a barbecue pitmaster by speciality. The truth about barbecue is that teaching you how to do the basics would take me maybe ten minutes. Theoretically, its a really simple cooking method. Low heat, long cook time, offset heat. A good rub. Its all very easy to learn and to do. That said, once I have set you on the path of barbecue mastery, it would take you a literal lifetime to learn all the little tips and tricks that you only learn from first-hand experience. And no two pitmasters have the precisely same method. Its literally all a matter of trial and error. I was a professional pitmaster for 35 years, and I always had something new to learn. And I guarantee you that my methods were not the same as this pitmaster's methods. Sure, the basics are always the same, but there are hundreds of different variables and choices involving spice mixes, wet mopping vs. dry cooking, what meats to cook, and all sorts of other tiny choices. It literally takes a lifetime to learn these things.

Smoked wings, pork butt, and ribs are extremely common in the south. And you usually don't have to go to restaurants because friends and family are so good at cooking them. I could literally taste the ribs and brisket in this video because I've had the exact same experience with them.

The bark is when you have a dog (or dogs for better quality) bark at the smoker for hours on end. He is really just wanting the meat, but the vibrations from a dog's bark increasing the flavor of the meat and produces a dark outer ring.

The JOLLY Guys... Josh and Ollie both know Koren style BBQ as well which is very different.

Bark is just the darkened layer of the meat where the smoke has penetrated below the surface. It's got a ton of flavor.

In America, British BBQ (burgers, sausage, chicken) is called "grilling out". Cooking on a grill, gas or coal, high heat quick time. Our BBQ is the tough cuts (brisket is found right between the front legs of the cow...VERY tough piece if you cook normal) and cook it low and slow (BARELY 230° for at LEAST 9 hours).

Texas bbq has no sauce in the cooking it’s just smoke and time. The beef is rubbed with spices first though. They specialize in beef only too.

"I thought a cobbler made shoes. turns out they are good at peach deserts as well." Man. What a dad joke.

Ugh... now I want some bbq. That all looked so good. LOL.

The most common ribs are pork,as in baby backs. While I love some baby backs they dont compare to the beef short ribs,which ironically are what those giant ribs are called.

Houston here, I have cooked so many briskets this year I am sick of bbq, taking a break and going over to Cajun food for a while. I might do a pulled pork with Carolina mustard vinegar sauce…

Different Southern regions have different techniques for their BBQ. Some use a dry rub, some wet, some use different types of wood for different flavors. As well as sweet, savory or smoky. Not to mention different sauces come with each different type. In the South there are several distinct types but the 4 main ones are Texas, Tennessee, Carolina & Kansas. But many other as well. Key to BBQ is cook slow and low temp. Takes forever but worth it. All delicious and different 😋

The English barbeque is considered a cookout in the south. The south has 3 things they do in the summer: cookouts, barbeques, and fish frys.

Grew up in Texas and learned how to grill and BBQ as a teen. What you call BBQ in Britain is what we call grilling. BBQ is the long slow process of cooking the meat to perfection. Many have mentioned getting a smoker, there are several kinds. I have grown to love using a water smoker. The next important part is knowing where to buy the best slabs of meat. I always try out the different roadside places and ask the ones I like where they get their cuts of meat. Next you need to prepare a good marinade and rubs for the meat. While that process is going on, stoke up fire, or the heat for your smoker. I like to add different types of wood for the flavor. Pecan, mesquite, cherry, and hickory are a few of the ones I use. Have been doing this for over 50 years now and still enjoy the results when it comes out of the smoke box.

You hear the legends of the cuisine of the American South but they never get done justice till you’re in Texas eating bbq, Louisiana eating Cajun food… seriously the best food on Earth is in the American South

back is the outer layer of the meat that is formed by the smoking process, the spices that eventually becomes toasted by the heat and the moist and flavour that comes from the spritzing either vinegar, apple juice or whatever liquid they use.

I live in VA- for a cookout, it's typically burgers and hot dogs. But my Mom smokes pulled pork for 12 hours for several different occasions in spring/summer, and my grandma makes brisket every year for independence day.

I live 4 hours from Austin, Texas, and I make the trip to Terry Black's a couple of times each year. TOTALLY worth it!

You can slow smoke meat but here is the kicker. Most of Texas BBQ places use Oak wood from Texas I forgot what type of Oak. It makes a big difference in taste. If you travel in America you will find other areas use different woods such as Hickory. Not sure about the UK but there is one place in France and they try to duplicate the Texas brisket. One thing that they didn't mention was he drinking Shiner Beer made here in Shiner Texas. Good beer, German style can be found in some parts of Europe.

Not ALL the meats at the same time. Usually it's one meat at a time per get together. That's how my family did it anyway. I'm a pulled pork fanatic 😊

My very first job was as a dishwasher at a friend's dad's restaurant. It was called The Texas Style Family Barbeque. Loved that food!!!

11:39 no, you've been to cookouts just grilling. you havent been to a BBQ

For reference, yes in the States BBQs you always have multiple meats on the grill. Chicken, ribs, burgers, hot dogs, brats and sometimes steak too. I know we do. Lots of meat choices. 😂

If you wanna bbq ribs at home get yourself a weber, get some charcoal and put maybe 12 coals in a pile on 1 side. Let them heat up and put the ribs on the other side of the grill. Wanna keep the temp around 225deg. Can add wood chips as it goes. In a few hours get a charcoal starter and start a few more coals. As the temp drops on the grill add more coals. In 6-8hrs you have ribs

At (2:56) the expression on the guy with the white t-shirt tells you everything. After tasting a piece of the brisket he looks like his having an out body- Nirvanaesk experience. 😌

To your question around 11:30 about if Americans do this for casual barbecues--not always (sometimes it's just steaks, etc.) but smokers are actually pretty common, so yup, it does happen often! A home smoker is usually about the size of a large outdoor grill, and what we usually do is get the meat going in advance of course, and then hangout/drink beers/play games during the afternoon or evening as the smoker finishes up its job (by that point the meat will have been on for the full day, and usually the smoker/host monitors it throughout, checking the temp inside and so forth--guests usually show up for the last third or so of the smoking process for the social part). Then it's feasting time!

With a big enough grill you can do the brisket, ribs and other meats but often you'll do a brisket and those, if you do low enough and slow, can take almost a full day without the resting time. But the payoff is so worth it.

"Barbecue is barbecue, right?" That's what someone who has never had Texas BBQ before would say. ;)

Well as a Kansas Citian...we're a beef town more than a pork town. Beans, potato salad, pasta salad, cole slaw, mac 'n cheese, creamed spinach. But brisket and burgers. Getting smoked burgers is special. It's awesome. Sausages, hot dogs, brauts. It depends on what you are looking for. Like I do a marinated chicken breast when we smoke burgers for the same smoke in the chicken. If you marinate it right, it is all soft and flavor.

Been waiting for this!

There was a local BBQ place where you are last time I checked. Have you checked it out? I will do coleslaw, potato salad, side salad, beans, mac n cheese, corn on the cob, a platter with sliced tomatoes, pickles, onion, lettuce ribs, burgers, hot dogs or sausage for a cookout. But that is just a cookout, not a smoked type of BBQ. Then fresh watermelon or some type of dessert, cobbler or something cold. Also, our family cookouts/BBQ would include steamed shrimp and steamed crabs. We're from Maryland. 😁

"I hate fatty meat," What my wife said. Literally. Last night we went out for a steak dinner. She got the sirloin, I got the NY Strip. She was gushing over how good her sirloin was, and I said, "Yanno, I hate to ruin it, but try this." Cut a piece of the fatty edge. She melted. You don't hate fatty meat, you hate plain fat. When it's well marbled, correctly cooked, and it becomes integril with the meat, it makes everything better.

The problem is that the word barbecue has become synonymous with "cookout" in many places due to the cooker being used is a barbecue, meaning it has a lid that can be closed while cooking. But just because you are using a barbeque, that does not mean you are Barbecuing the meat.

BBQ is BBQ.....Those are fighting words in some parts of the US. BBQ varies all over. Different regional styles, flavors, spices, meats, sauces and it is all so very good. It is just one of those things that people take very seriously and are extremely passionate about.

Here in Texas, most people dont do real bbq in their back yards because it needs to be smoked for 12 to 14 hours in a smoker at 280 degrees, with Mesquite wood. The Mesquite is iconically Texan. Its easy to find good bbq anywhere, though.

Luka, there are American style BBQ places in the UK. Just gotta find them. Look up the Jolly episode where they revisited Super Bowl foods (where Brussel sprouts were known to be a gag, not assumed to be an actual staple). That took place in the UK.

You don't have to smoke these meats to still have an amazing meal. Low and slow in oven is fine. Just hit up the butcher and figure out whatever 250 Fahrenheit is in Celsius. I'm doing ribs in a crock pot today. Easiest food to cook.

It’s been a while since I’ve seen one of your vids brody. Glad to be back my guy!

"Pork candy" LOL!!!!! Our nickname for our BBQ is Meat Candy. 😁😁😁

Getting ready to fire up my smoker this weekend. Cooking a Pork Butt for 12-14 hrs to create Pulled Pork. Serving it up with Corn on the Cob, Potato Salad, and Cole Slaw. Always a Labor of Love, but totally worth it.

I’m from America, but not from Texas. When I first visited Texas when my parents took our family down their one spring on a road trip vacation, the BBQ was top tier. I’ve been to Kansas City, and a lot of the South. Great BBQ all around. Different flavors, but very very good BBQ down in the Southern States. I honestly don’t believe you’ll get better BBQ anywhere in the World. With the food, the atmosphere, the people, and the overall feeling of comfort. Also, the sides and the desserts. It really is an experience everyone should have, at least once in their lifetime. Get yourself a traeger and smoke….everything lol. It may not be Texas Quality, but it does the job.

As a Texan I tried explaining to an Asian mukbanger that I live in beef country. This proves it! Food orgasm…meaning in best way possible. Just heaven in earth. Nothing better.

it's a holiday weekend here right now. We came to our cottage up north. I live in Michigan. Started prepping all of the food this morning to go on the smoker for tomorrows BBQ. Beef ribs, pork ribs, chicken and brats. Sides will be potato salad, mac and cheese, coleslaw, mexican street corn (Elote), a chacuterie board, and fruit tray and a giant salad with all the toppings. don't forget the desserts and cocktails. So, YES when we BBQ it's just like that. That's why we're fat lol

Yes in Texas if we do it big for a big occasion like the Super Bowl, we definitely do this!

I grew up in Texas, and lived in Austin for a few years. This place in particular is insanely good at everything they do. There are places that make better single items than them, (for example, Franklin's is often cited as the best Brisket in Texas) but on the whole, Terry Blacks is one of the best all-rounders in the state. So much so that I ate there, on average, about twice a month. Not the cheapest place to eat, but it's totally worth it. The dude inside wasn't lying about the turkey either. It's weird to say, but I often just got a pound of turkey when I went in there. It's INSANELY good. As for what Texas backyard BBQs are like, usually you'll pick one protein, so for a family on a Saturday you might do A brisket, or 2-3 racks of ribs pork ribs, or a couple tri-tips (bottom sirloin), with some baked potatoes, or potato salad, or mac and cheese, or cole slaw...maybe 2-3 of those sides...and, as seen here, plain white bread and pickles. Beef ribs are EXTREMELY uncommon, I've only ever had them at a restaurant. Brisket is king in Texas, and if someone invites you for a "BBQ", that's USUALLY what they'll be serving. We do still have cookouts with burgers and hot dogs, but no Texan would call that a BBQ, that's just a cookout.

I love how he starts out *I've seen em eat southern BBQ, I am not sure what the difference is going to be, probably just different flavors* or some such. Texas does BEEF. So yeah, you were right, it is a different cut of meat to what the others do... different animal all together. Those beef ribs are a Texas staple at BBQ joints. It was amusing once you saw them, what your reaction was. I saw your reaction to the southern bbq vid... it was nothing like the reaction you had to seeing what proper beef ribs look like! Best bite of BBQ that exists.

The bark is the seasoning plus the fat of the brisket and it gets crispy from cooking for hours and hours plus it absorbs the smoke that's the pink ring around the meat it's called the smoke ring!

I live in Texas we barbecue like this every weekend friends and family come over. I love barbecue.

so glad i was bred and raised in Texas. i have a bbq joint 10 minutes away from me that serves just as high quality of food as terry black's

2:58 that is an and piece of the brisket she offers. Not any piece of the rib. End bits are AMAZING.

Usually in the Texas BBQ places have both have a beef sausage and a spicy beef sausage.

If I remember correct, a guy from Kansas moved to the UK and open a BBQ restaurant in London. I think it was Jolly that went there.

I think there is (or recently was) a place in London that's authentic Texas-style bbq. I saw a video of it here on YT - got a good review. Hope you can get there soon! In the US midwest, most people just say "have a cook-out" or "grill some burgers," or they might call it "bbq" if they use a bbq sauce (just adding sauce is not very authentic to southern bbq, but that's the lingo in my area). But unless they were having a huge party, most people would go to a restaurant to eat smoked/Texas-style bbq - it just takes so long, and you really need large cuts of meat to get the full flavor: a brisket could feed a dozen people. It does freeze well, but why not just go out & get it fresh? The spices in the bark are unique to each restaurant and quite a source of pride. ... and now I want some brisket! and I just ate dinner LOL!

What they call barbecue in the UK, we call grilling. We do grill here too but barbecue is cooked in a smoker from 12-18 hours at a low temperature using certain woods.

Different regions of the US have differing standards when it comes to their unique version of BBQ. Some of the more popular styles are St. Louis, Kansas City, Memphis, "Southern", and of course Texas style. As a born and bred Texan, I am proud to say that the Texas style offers the best experience to enjoy the flavor of the meat itself. Texas style is all about beef meat, simple dry rubs, oak wood, and slow cooking. It is common for meats cooked in the Texas style to be smoked for at least 12 hours. An interesting thing about Texas style is that it is not traditionally covered in BBQ sauce. However, with the popularity of "Southern" BBQ, which favors pork meat, you will often find a sauce offered separately. Many BBQ restaurants in Texas offer a mix of multiple styles of BBQ, such as Texas style brisket with "Southern" style pork ribs. When I was in culinary school, it was fun learning the differences between the various styles of BBQ (such as a mustard versus a ketchup based BBQ sauce).