It's generally considered rude to chew food with your mouth open in the 🇺🇸 too.

If a Southern family, particularly a Black Southerner, invites you to a family BBQ, you have been given a VERY high honor.

BBQ, like jazz, is one of the genuinely great American contributions to world culture.

the dark black stuff is called "Bark". It 's from the smoke and the seasonings. it's not from the heat. it's not burnt.

I'm a highly educated home cook who's been doing it since I was 5yr old. I made it to the final round of executive producer review for Master Chef beating out over 2,500 contestants in my city. I don't say this to brag, I'm saying it to let you know that I am very knowledgeable about food. To answer your question about "the black part" of meat when it's cooked; yes black when burt, as when burned in a high temperature oxidation reaction that causes combustionof the meat, will create carcinogens that can cause cancer. That isn't what creates the "black bark" on around the meat when you BBQ. True BBQ is slow cooked over lower heat (usually around 110° C ) in a moist air environment. The combination of the spice rub, humidity, and drippings from the meat congeel and dry and darken around the outer surface of the meat and darken to a deep mahogany color that (depending on the spice rube and type of smoke) can look almost black in color. But it's not actually burnt, and so doesn't create the cancer causing compounds. Real BBQ done by a true pitmaster is safe to eat in appropriate proportions... which is hard to do because it tastes so good... lol!

I worked for a German Company and every time they visited I always took them out for BBQ and they ate their weight in the meat.

The guy cooking has years of experience and is a real pro.

Barbecue competitions is when a bunch of guys get together and say "I make the best barbecue for 5 states" so they all bring their grills, their meat, and their secret recipe ribs and sauces. There is a panel of official judges, but several hundred people will show up to try the food. The winner gets a cash prize, a trophy, and "braggin' rights" until the next competition. 🤠

"Greece. That's a nice country. I think." 🤣 The black part is from the meat being coated in pepper, salt and other spices and then it absorbs the smoke. It isn't cancerous.

The black crust is from the slow smoked way it’s cooked. That is what BBQ is!! Long and slow over wood. (Mesquite, Oak, Apple, Hickory or cherry)

If you need ketchup on your barbecue, you've done your barbecue wrong lol

"hash" in most of the US is a mix of corned beef, onions, and finely cubbed potatos, browned or made crispy, sometimes spiced, often with mustand or ketchup sauces. It even comes in cans in grocery stores but of course homemade is better.

Nobody worries about cancer from BBQ. The blackened part is the most tasty. In Louisiana, there's a whole cuisine of "blackened" fish, chicken, etc. We've of course heard of the studies that say the frying and grilling carbonizes the food and is a cancer risk, but I NEVER hear it discussed or avoided.

You need to check out the "Jolly" video of their visit to Terry Black's BBQ, in Texas. Mind-blowing! And, yes! In the USA, it is impolite to talk with your mouth full. If you find it necessary to speak while eating, it is preferable to cover your mouth to talk. Another nice reaction, btw.

There's like 50 types of BBQ around the country. How its cooked, what you put on it, what type of wood and what the base of the sauce is the biggest differences.

In the US, like in the UK or Germany, opening one's mouth while chewing is usually considered bad manners. In the US, the cultural inheritance is broad enough that the feeling is not universal. But we also consider it rude to correct people's manners (unless they are our children!) so if someone chews with their mouth open, usually people won't make a big deal out of it.

Hi, Chris! I was attacked by 4 dogs as a child and was terrified by them. About the age of 50 I adopted a Beagle. She cured me of being afraid of dogs. 😀

Ketchup is used more with hot dogs and hamburgers. Sometimes, it gets added as an ingredient in a sauce.

7:10 The black exterior of that brisket is called a bark, its comprised typically of just salt and pepper and is formed when the salt and pepper interact with the heat and smoke of the smoker, and its not only completely edible, but easily the best part.

"I try to eat a little less meat..." Sure, but if you're visiting one of these amazing BBQ places your diet is paused. You have to eat until you're about to burst.

Collards are a green leafy vegatable in the south. Very strong flavor but are highly seasoned with pork, beef and bacon fat. Nice with some viniger or hot sauce. Think sourkraut but dark green.

Not only does America have many (completely different types) of the best BBQ in the world…. The side dishes will make you weep for joy. Seriously. Breads, beans, potatoes, and more. All so flavorful your mind will 🎉

In general, the southern states are more conservative, and religious.

In the US, you have different regions, in which, regional dishes will be totally different. So while, in the South, you may use ketchup in a recipe, while in New England, they might think the that is a terrible idea, for a similar recipe. In the US, I would say, ketchup is the number one condiment.

My crazy reaction to the title "Slow cook makes the BBQ. Not the sauce, not the rub. Slow cook, plus rub, plus sauce! You don't cut ANY of those out."

Keep up the good work brother. Love from MISSISSIPPI

Competitions are where many cooks come together and are jusdged by the best meat. Lots of cash prizes.

I’m from South Carolina and none of this is surprising to me. Our BBQ’s are amazing. But, in all of my time in the US Navy, the food in Germany was equally delicious. Bratwurst in Germany was heavenly. In my opinion, no one does bratwurst better than the Germans. I looked forward to it every time I was there.

I have a feeling if you tried southern barbecue you would never leave chris.😁

Texas is known for beef ribs, the Carolinas are known for pork. North Carolina uses a vinegar based sauce, while South Carolina is very close, or a bit of mustard is added. My father was born in North Carolina, so I learned early how to find good BBQ. I've never been to one, but a BBQ contest is usually a set amount of time to cook maybe 3 items (these are usually days, not hours). They then present their items to judges (local celebrities, a chef, a D list actor) who declare the winner.

I'm from the upper Midwest and we have a lot of German ancestry in Wisconsin. Our bbqs are different in that we're more likely to have potato salad instead of greens or mac n cheese. Goulash is very popular and we eat a lot of brats. Whatever food is being served the important part is sharing it with family and friends. Always a few extras invited and welcomed too.

I have been a judge at BBQ competitions before. There are several categories that judges rate on each plate presented by a team or individual. Just a few off the top of my head were: presentation, composition, taste, and texture or the chew. ( tenderness, mouth feel, smoke profile of the meat) And there were different categories for different types of meat. It was a lot of fun and the pallet cleaning free beer really helped motivate all the judges. 😁

At many American barbecues there will be potato salad. It will vary by region and preference and we do have what is called German potato salad, not sure how German it is, but you can find it at a bbq.

Chris I’m American of Irish grandparents. I agree with you they’re missing potatoes. I love baked potato, loaded, when I BBQ pork steak and brats…it’s a Midwest thing, specifically St. Louis area. Been barbecuing since I was about ten. I’m 57. Pretty good and I really enjoy it.

BBQ picnics involve many actors and people who do nothing but watch and eat. Do what you wish is the rule. Saying blessings depends on their community, not just the South. BBQ sauce has catsup in it. Maine puts lobster/shrimp on the grill. Three kinds of potato salad, corn on the cob grilled with butter, pulled pork, many salads, steaks, marinated chicken of multiple varieties, corn bread, beer, assorted pies.

The "Black Part" is typically seasoning (Black from Course ground Black Pepper) that darkens in the smoking process of BBQ and its NOT burnt! Therefore is it fine to eat without fear of carcinogens causing cancer! A fair amount of what he made is not really BBQ (smoked), its grilled (cooked over charcoal), at least that is how much of America defines it!

The dark exterior (often called bark- like a tree) is a heavy collection of smoke and penetrates the meat with smoke flavor. It is a strong flavor that some cut off, others of us will happily eat the bark. What you see in the foil pans was yesterdays smoked brisket and heated up today. **If you see dark, burned exterior it will smell and taste bad; this is a carcinogen. There are several regional styles of BBQ across the USA. I'm from Texas and we have a style all our own.

I enjoyed watching the video with you. You asked about barbecue where we live. I live in Texas, where barbecue is used as a noun. It describes the style of meat, prepared by placing it in a pit or a large metal enclosed grill called a smoker, then cooking it at a low temperature with indirect wood smoke over a long period of time. It's usually prepared with a heavy coating of dry rub seasoning rather than served coated with sauce. You can add sauce at the table if you want. While people do gather outside and cook frankfurter (hot dogs) and hamburgers, and they call it "a bbq" in some places, that is not the same. That's grilling. We call that a "cookout". It's distinctly different. Texas is known for brisket, ribs (both beef and pork) , pulled pork, chicken, turkey, German kielbasa, and Czech kielbasa. These are the meats you will see most on a menu. There will be other delicious choices depending on what region of Texas you are in. As for bratwurst, I'm very blessed to live near a town called Muenster that was originally settled by Germans and retains the heritage. There are two main German markets and some smaller ones. The big markets make all kinds of fresh wurst, they have pork cutlets for schnitzel, sauerkraut (Bavarian style is my favorite), spaetzel, kartoffel salat, strudel, imported German beer, and so much more. If we are having a cookout at my house, we always go get plenty of wurst. I'm partial to weisswurst. (Please forgive punctuation and spelling differences for the German food). Blessings to you from Texas.

Chris I was Borned and raised in the South. Bar be Que is Different across the South ❤. I Hope and Pray Someday You will come to America 🇺🇸 and the South. The People are Really Nice ❤. And the food is really good. ❤❤❤.😉👍

Rural areas tend to be more conservative, independent minded people. Cities and popularized areas more liberal and non- denominational here in the US. I live in the sticks( I prefer the peace and quiet ) the southern US is more rural living in general therefore more traditional. The North is more developed and more progressive, though I live in the rural North, 50 miles from Canada in a small town called Forestville New York. Country values are universal, im sure its the same in Germany. We country, rural folk are the same everywhere.

Don't need catsup at a barbecue unless you're having burgers.

19:09 - Ketchup is mixed into the BBQ sauce. You don't see ketchup used by itself in a BBQ meal. There's no dipping, since everything in BBQ is covered in sauce.

So many Europeans don't know what collards are. Yet they are a European vegetable brought over by the very first immigrants, with another garden variety brought over by Italians in 1900 more or less.

Every region in America has their own barbecue. Each region is different but all very delicious.

Hi Chris! ❤ meat is good for you ❤ cut back on sugar and carbs instead. Love you !

Barbecue competitions are where several "Pit Masters" gather with their BBQ pits or smokers and spend all day cooking. A group of judges sample all of the entries and pick the best based on taste, tenderness and other factors. If the contest is sponsored by a big company there is often a cash prize. Otherwise the winner gets bragging rights - which is no small thing for dedicated pit masters.

Of all of the states Texas wins the prize for BBQ.

In the US, "hash" can also refer to cannabis, but calling it that makes you sound like someone who just time-travelled here from the 1970s, lol. Also, we call rendered chicken fat "schmaltz" because of Yiddish-speaking Jewish immigrants whose language was influenced by German. 🙂

BBQ is slow cooking Grilling is cooking outside Cook-Out is cooking outdoors either with friends, or somewhere cool.

There are typically 3 types of barbecue sauces: ketchup/brown sugar based, mustard based, or vinegar based. They will all have a variety of seasonings and often have some type of tomato product in them, but in some states/cities you will encounter one kind more often than another kind. My favorite is vinegar based (because I love the tang against the rich, fatty barbecued meat!). Also, an honorable mention is Alabama white barbecue sauce which is mayonnaise based. It looks kind of like ranch dressing but tastes nothing like it.

The black on the brisket isn’t what you are thinking. Charred meat or burnt will have black because it is burnt and they say that can cause cancer. The brisket has a “bark” which is just the color it gets from being in the smoker for hours (like 14-16 hours). It gives the meat the flavor so you would want to eat it

In the south, there are different types of "stew" served at cookouts depending on the region. (Barbecue is actually a noun in the south not a verb. You grill or smoke meat to make barbecue.) The most common is Brunswick stew which is tomato based. It's found in a lot of areas. Kentucky makes burgoo. They raise a lot of sheep and use mutton in it. South Carolina has their own unique "hash" or stew that is a bit more mustard based. These were dishes that poorer rural areas would make for a church or town celebration. Everyone would bring something to throw in the pot and after cooking for hours it would feed a large crowd. The difference in types are based on ingredients common locally. This is NOT the hash most Americans think of which consists of potatoes, onions, meat and fried in a cast iron skillet. This is a thick soup that can be served over rice.

The black crust is called the bark. It is from burning the rub or seasonings and sugar on the outside of the meat.

That's not what you normally see called hash. Hash is usually any kind of meat, chopped up and fried with chopped potatoes. It's not soupy like that, in fact it normally involves no sauce. We have corned beef hash, roast beef hash, ham hash, and after Thanksgiving, turkey hash. You can buy cans of corned beef and roast beef hash in the supermarket. Corned beef hash is a common breakfast menu item. And yeah, hash is also short for hashish.

Im from North Carolina, and nobody in my household knows what Hash is.

Hash varies widely from place to place as well as culture to culture throughout the states. This is true of many food terms including BBQ. I saw someone in the comments make reference to corned beef hash which specifically uses corned beef but there are a variety of recipes even for that.

Theres a place in Austin Texas everyone is raving about. Its called Terry Jack's. People after eating there walk away saying things like, after this the BBQ in our country ill always think we're being ripped off.

Hash is finely chopped meat and vegetables, eaten all over the country, often as a way to deal with leftovers. (It is also a word for cannabis - or, more accurately, cannabis oil - being short for "hashish," but that's kind of old fashioned in English.) The most common is corned beef hash - made with shredded corned beef, blended onions, and cubed potatoes - generally eaten with eggs for breakfast (you can get cans of corned beef hash in most grocery stores), but there's all kinds of hash, usually with regional variations. What he's saying is that the particular kind of hash he makes from leftover pork is unique to South Carolina. American barbecue is not quite unique, although it's pretty different from what just people call barbecue. What most of the world means by "barbecue," we'd call a "cookout." Barbecue in the US generally means a long, slow, often highly-smoked way of cooking meat, and there are many regional variations. This tradition also happens to pair well with a lot of Southern poor (mostly black, because the slaves and their descendants have historically been the poorest people in the South) cooking traditions of long, slow cooking to get the most out of food that wealthier people wouldn't bother eating due to the amount of time and effort needed, like stewed beans and collard greens, using tougher cuts of meat like ribs and shoulder, plus other things considered low-class in the 19th century like corn bread. If you want to see a good Thai curry video, this same guy, Mark Wiens, has a video of his mother-in-law making chicken curry. Collards, aka collard greens, are the leaves and stems of the collard plant, a close relative of kale. It's actually very like kale, but more fibrous and a bit more bitter, which is why it's always chopped fine and cooked for a long time with other strong flavors like bacon. A staple of Southern food, especially in the soul food tradition. I know a lot of others have already mentioned it, but in this case that black crust isn't char but rather what barbecuers call "bark," a mix of the spice rub, coagulated proteins, caramelized sugars (often the spice rub will include sugar to encourage bark formation), and flavorful compounds from the smoke. It's... Well, probably a _little_ carcinogenic, but no more than the meat itself. Definitely not as much as actually charred meat. It's also the best-tasting part. Many barbecue places will sell "burnt ends" separately, which aren't actually burnt but rather the thinner ends of a cut of meat that end up being, like, half bark. They're kind of amazing. A lot of Southern cooking traditions are extremely social. Barbecue definitely counts, but you also get crawfish boils and po' boy picnics and other food-based gatherings - even basic cookouts with burgers and hot dogs - where the cooks socialize with everyone, and a lot of people lend a hand with cooking and serving. "To stick ones toe in" is a saying, meaning, "to briefly try." It comes from the idea of testing water before jumping in, by sticking a toe in to check the temperature. Yeah, the American South and Midwest are, by-and-large, more religious than the North and the West Coast. The ketchup thing is probably related to the fact that what most people call "barbecue" Americans would call a "cookout." We have ketchup at cookouts, but barbecue has so much flavor that ketchup is kind of redundant, and also doesn't really match the flavor of the rest of the food. Usually, there will be barbecue sauces instead. In the southeast, those sauces will tend to be vinegar-based, or maybe mustard-based (like how that one guy was saying how he liked the mustard hash but doesn't like it with mustard barbecue because it's a bit too much mustard). In Texas, the barbecue sauce tends to be more tomato-based (but not ketchup), and in the Midwest it tends to be molasses-based.

Yes, the southeastern US is considered more religious than other parts. There is a strong protestant tradition here. Religion varies by state and region here just like most everything else. For example, Massachusetts was one of the original 13 colonies and it was chartered by European Catholics that didn't want America to develop as a Protestant stronghold / be devoid of Catholicism so there is a strong Catholic tradition there and in most of the northeastern US.

ketchup is common when burgers and hot dogs are served. This type of grilling doesnt need ketchup. And that is an impressive grill setup, even from someone who grills and makes barbeque regularly!

Sticking your toe in something is basically an equivalent to "testing the waters" or "trying things out" Its when you're a bit apprehensive about something

We don’t use ketchup for barbecue. We use barbecue sauce or nothing. The meat with all the spices and such is usually flavorful on its own without sauce. Every region’s barbecue is done differently.

In the US if we are grilling hot dogs and burgers, we have ketchup. Americans Love ketchup. If we are BBQ'ing, ketchup is nowhere to be found.

BBQ competitions they have some videos on KZfaq. There are different standards for every meat they judge, but taste, tenderness, time, and presentation are all factors. The judging is strict and competition is INTENSE.

The true BBQ experience is a great brisket. Nothing else tastes like this. No one says" this tastes like...." When done right, nothing compares.

Chris, you should react to the following things: 1) American amusement parks. 2) Cajun food 3) Boating at the lake or Gulf Shores Alabama 4) American craft beer festivals 5) Bluegrass festivals Just wanted to help you begin a journey even deeper into US reactions. Please enjoy.

The South is definitely more religious than the northern US, and they are not shy about talking about their beliefs. 🤠

Chris, you are watching how Real Southern Food is made . Yes, The South is religious aka the Bible Belt. 'Stick his toe in it or some say stick his foot in it' is a saying meaning that he/she worked hard and did well to make it good, usually referring to food an cooking.

I watch a cooking contest on ZDF every day and the judges have really good manners - they all try so hard not to talk with their mouths full but everyone watching is dying to know their opinion so they chew and nod and say mmmmm and eventually say how much they love it (or not). Another thing about manners, in America we always put our napkins on our laps but not many Germans do this. I think only one judge on that show puts his napkin on his lap. I love that.

So basically there's competitions in America in different cities where the best pitmasters(grilling, chefs who barbecue, some of the best chefs in my opinion) and there are competitions because grilling is NOT easy to do properly. It's a art work much like the Italians with their pasta. We are quite aware of the basics of grilling and when we say hash in the food sense we mean hashbrowns lil not cannabis

General rule-there’s no such thing as too much cheese. 😂 10:23 Collard greens. Talking with food in your mouth and/or chewing with your mouth open is poor manners. If someone asks you a question while your mouth is full, either hold up your hand to request they give you a moment or just nod or shake your head if it’s a yes or no question. No one I know takes such gigantic bites of food as this guy does. One of these days he’s going to choke. South Carolina is definitely in the south, as is North Carolina, ironically. They are in what is known as the Bible Belt. Red beans and rice is very good for you and very economical.

ketchup is sacrilegious at a real barbeque. the flavor speaks for itself, no dipping sauces needed

BBQ completions are a huge thing.

Pretty much everywhere in the US has something they call hash but what's in it can vary wildly.

The mustard BBQ sauce, common in central South Carolina, can be traced to German settlers..

Always eat the black part, especially burnt ends. Yum.

BBQ contests to see who has the best cooking technique and the best tasting sauces or rubs. Winners are called Pitmasters.

Charring (or cooking something until its surface is black) is super common in the US. Theres not really any negative health affect to eating slightly charred meat that I know of. But there could be for all I know.

What they are calling Hash is way different than what I know as hash. And I live in MN a northern state. What I know as Hash is crumbled hamburger, Diced or sliced potatoes, diced onion, salt and peper to taste. U can add minced garlic also if u want to.

The US South is also known as the Bible Belt (along with parts of the Midwest) to answer your question about religiosity/Conservatism.

Every good Mac n' Cheese (in my opinion) starts with a roux that is seasoned with salt, pepper, and paprika. Once it gets hot enough right before it starts to burn, add a small amount of heavy cream to the pot (enough to cover the bottom). I then cut the heat down to low and start adding hand shredded cheddar, gouda, mozzarella, and parmesan. Add small amounts of each and let them melt before adding more (store bought pre-shredded cheese is coated in starch to prevent sticking and is harder to melt so hand shredding is preferred). Once your base sauce starts thickening add more of your heavy cream and cheese as desired. Salt to taste. If you're temp is too high, the heavy cream will curdle and the sauce will become grainy, at that point start over. But if you did everything right, you should have a nice creamy cheese sauce that you can toss with your elbow pasta. Feel free to top with whatever you like such as chopped green onion and/or chopped bacon, or you could just serve as-is. It's not exactly health food but it does taste great, Personally I serve mine with seasoned chicken and green onions.

South Carolina BBQ sauce is mustard based where the rest of the south it's based on ketchup. That's due to the influence of German immigrants in the colonial days.

Usually Ketchup is only at a Barbecue if your cooking hamburgers & Hot Dogs.

If it's black because you burned it, bad. But when cooked low heat and smoke, it's called bark. The smoke makes the bark, and the meat should have a pink ring. Which is the smoke ring.

A BBQ competition is where people cook BBQ and the judges vote how cooked the best. Also yes the south is generally more religious than the north. From a German who lives in America.

On special occasions, my family takes a couple hour break between supper and dessert, the best technique for finding room for everything. 😋

The South is called the Bible Belt for a reason. We tend to be more religious or conservative than other states. From Texas to Georgia to Virginia/West Virginia. Florida isn’t usually included because it’s not considered fully apart of the south.

23:07 oh boy there’s so much BBQ culture in the US and in each state it’s different they all draw on their own cultural heritage you could write so many books about all of it 💀 😅 we take our BBQ very seriously 😭

I was always taught to chew with my mouth closed. I think this is how most of America is taught. Yes, stuck your toe or stuck your foot is a saying regarding good tasting food.

I am so hungry for BBQ now. Ohhh man! Great video and reaction too Chris.

Just to be clear, that's not black from being burned. It's not burned at all. Low heat and long cooking times builds a "bark" over time and contains a massive amount of flavor. It's called "Low and slow".

7:05 Any chemical consumed in a high enough volume over a sustained period becomes carcinogenic. It this case, when you slice it thin, you're not consuming anywhere near enough of the "bark" (the combination of sugar, seasonings, and binder) to be at any kind of significant risk.

“Stuck his toe in” refers to the food being slightly hot/spicy as if the devil had dipped a toe in it

"you stuck your toe in it" is an interesting phrase... i had to look this up, because: it sounds a lot like "you stuck your foot in it", which is a phrase that means you "stepped in it". and now you've gotten yourself in trouble or you've gotten yourself "involved" in whatever issue/dispute was ongoing that you "stepped into" but apparently in southern black/african american culture, telling the chef "you put your foot in it" also means "compliments to the chef" for making some good food. perhaps in the video you're watching, they switched "toe" and "foot" language and the odd phrases we use is so interesting hahaha

South Carolina is part of what is called The Bible Belt. I lived in East Tennessee, in a very small town and there were so many different religions, all competing to get people to join their congregation. There were about 5 churches on one block, a couple of them right across the street from each other. When they talked about other people, most often, rather than talk about race you would hear someone say “those Presbyterians” or “those Methodist”.

I've only had southern collard greens a couple of times....but they/it are gooood!

I was raised to chew w/my mouth shut. Many in the US don't know any different and chew w/the mouth open. My last 2 wives, 1 American 1 filipina, both chewed w/mouths open--drives me NUTS! I look at them and say 'that's lip smackin' good, huh?'

I'm from South Carolina mustard-based BBQ is the way to go! My great-grandmother was German 😊

The black on the meat is called the "bark" it has the most flavor because of the "spice rub" and its cooked for hours, as much as 12 to 16 hours

The darkness is not burnt. It is from smoke and spices. It is the best part! Especially cuts from the ends. We call it burnt because it is looks burnt (but not)! Peace, Love, Out!