BRITS TRY MICHELIN STAR TEXAS BBQ! - Brit Reacts

Let's try Michelin star, Texas barbecue. So I'm going to be in Texas. Is it next month? Yeah, I think it's next month. I am so excited and I didn't know that Michelin star barbecue was actually real. I thought barbecue was like a, you know, like kind of wholesome food, not really overly fancy, but I guess there is a super bougie version. So I'm quite eager to see what it looks like, where they went to eat it and maybe decide if I want to go or not. Clearly, this is a work of passion. A Michelin star is the most prestigious award a fine dining restaurant can receive. But now for the first time ever, the Michelin guide has come to Texas and has finally recognized the food of the people. Where do we begin? Wow. That is unbelievable. Do not let him pass. Whoa. This is another level. Gosh, what is happening? Come for food, taco trucks and of course, sun and barbecue. So today we come to Interstellar to try the first ever Michelin star Texas barbecue. Interstellar. OK, I'm going to make a mental note of that. I'm 100 percent, 100 percent excited. There is no more possible excitement. By the way, Interstellar is probably the best or one of the best sci-fi movies ever. If you haven't seen it, watch it. I'm a bit nervous by the amount of excitement that you're giving off. The Michelin man traditionally only sort of recognizes the fancy food. He rarely lowers himself to the food of the common man. Exactly. There it is. The fabled Michelin star. Look at that. This is like such a classic homey Texan barbecue joint. Have you been here before? Yes. Is it good? Especially the pork belly. Yeah, I've heard good things about the pork belly. I'm so hungry. That's us. Yes, you totally are. Yeah, that's us. Nice to meet you. Buc-ee's is amazing. We don't have anything like that in England. Good. How are you? So good. How are you? I'm good, man. I came to play. Can we get some peach tea pork belly? Peach tea pork belly? Yeah, that's the peach tea glaze that goes on there. It's like peach tea glaze. What's this? A little snack, man. A little taste. A little snack. And then you want the chimichurri on this short rib. On these short ribs, right? Yeah, you got chimichurri is the best. Oh, my God. Love it with steak. Yes, please. Oh, my goodness. What did you just give us? That's brisket right there. So these are the three short ribs. OK. You want all three? Yeah, go for it. Oh, my goodness. My goodness, this is insane. Wow. Look at the color. We're going to die. Why did I give him a free hand? Because I'm very happy. Why did I give you a free hand? We appreciate it. Cheers, guys. No, we appreciate you guys. OK, barbecue journey. Whatever I do, don't drop this. Wow, look at that tray. I want to know how much this tray is. For everything on this tray, what am I paying? I think we can comfortably say, Josh, this is the most amount of food we've ordered at a Michelin star restaurant. That is a lot of food. Don't do this level of quantity. It's one course. Like a single cube. Literally. We need to begin with what they're most famous for, right? The short rib and the peach glaze. With the chimichurri. Look at that. Oh, my God. This looks so good. The chimichurri just takes it to the next level. Oh, the flavors. This is different than the dino ribs we had at Terry Black's. They've got it with this chimichurri glaze on top. Can we just eat it? Sure. Cheers. It's so big. When they bring it to their face, you realize how huge it is. How the hell are we ever going to eat normal beef again? There's a bit of bite to it, but there's almost no chew. Big. It just completely melts in your mouth. Look at that. It's weird. Thinking that this has a Michelin star, right? I'm literally going to put this on the list of places to go to. What I associate with Michelin star places is refined, expensive, pretentious, oysters. We're literally sat in a parking lot in front of the smokers. In the UK, this would be a TGI Friday's. It would. It would. Or a bowling alley called like Hollywood Bowl. But the B in bowl would, the light would have been broken. So it's Hollywood Owl. Another thing I love about American barbecue places are the sides, like the beans, the coleslaw, you know, the onion. It just brings everything together. Like just having these different flavors, because I think these are Mexican beans. Yeah. Luke has been going on and on about Texas barbecue since we went to Terry Black's together. Yeah, sit down. Come join us. Join us. The video is now no longer being directed. The pilot's gone back to a seat to enjoy the in-flight meal. Yeah, yeah, yeah, yeah. I talk about Terry Black's like it's the best mouthful I've ever had. Yeah, yeah. And this is bringing back all of those memories. Yeah. Is it better? I can't remember. Maybe we have to go again. Speaking of Terry Black's, when is the best time, any Texans watching this, what time is the best time to go to Terry Black's to avoid the massive lines? Or am I going to have to be in a line no matter what? You've got a point. It's so juicy. It's not remotely dry. Yeah, go back, go back, go back. Yeah, you can take it with you. I can't stop smiling. That was genuinely one of my favorite things I've ever eaten. Second mouthful. This is peach glazed pork belly. I mean, look at these pork belly bites. They're so big. I can't handle this. Josh picks them up and then he talks about it. Save for the moment, Ollie. We don't know when we're going to come back here. I'm tasting it. You can't enjoy it, like smell it, feel it. Use all five senses. It's a multi-sensory experience. Hear what an Michelin meal should be. Listen to it. Caress it. Feel it. I think I can hear it oinking. Stroking it. OK, all right. Man. Oh, my goodness. I reckon I could finish that tray. Oh, my goodness. It's meat candy. I mean, that's what the guy said. Unbelievable. The sweet and saltiness. They're two different things, right? You couldn't have more than one of those, I think. We ordered six, so. Yeah, there's a lot of us. Sorry, I just need to keep going back for more to process what's going on with that bite. It's almost like a peach, like marmalade, but it's really soft and gelatinous in like a really satisfying way. That's really juicy. Unbelievably juicy. I think that's the juiciest mouthful of meat I've ever put in my mouth. Sounds, OK. Whoa, pause. Now I'm regretting saying that out loud. Luke, taste this. Taste this. You have a sweet tooth. You have many. You have many teeth. I have savory teeth. That is going to please all of them. OK, I'm going in for a pickle to offset the sweetness. Mmm. Oh, the peach. Oh, my God. Wow, so you can actually taste the peach. It ruins the whole food experience, right? Yeah. You just end up going, I can never have this again. We can't have food this good in the UK. It's just not even a thing. Mmm, OK. Oh, a little bit of tortilla to wrap up that peach glaze. Oh, my gosh. In one way. Holy crap. The Michelin man is at home here. What do you mean? There's a car park. There's tires everywhere. OK. Also, they cook this burning wood, right? He's not going to want the burning rubber. That's his brethren. Did you guys hear that in the background? A lot of Michelin star restaurants, they'll have a tasting menu where you'll get a small amount of food with each course. So you might have like a 12 course flop on that. Sorry, I am listening to what you're saying. But I'm also just suggestively flopping. It is an impressive flop. Wow. Stop. They're really thick slices. Dude, you've got to make a sandwich out of that. That's what I'd be doing. Some of the chimichurri, that big hunk of meat, maybe some coleslaw. OK, sorry, you were saying? Well, I'm saying other Michelin star restaurants, right? You basically get a dish per course. And this is not dissimilar to that, right? It's like they put all of the dishes just on a couple of trays. We've got a tasting menu all on the menus in front of us. Except the portion sizes are just 10 times as big as a normal Michelin star restaurant. Which is what I want. All of these, you know, pretentious Michelin star restaurants where they give you like a spoon of food per course. I don't want that. Give me this all day. All day long. You're going to regret that. The sausage as well. Try the sausage. I'd be all over that. He spent all those years eating like oysters. The point isn't that other fancy restaurants like the Fat Duck or Gordon Ramsay's place are bad. Obviously, they're some of the best food in the world. But this is also some of the best food in like a completely different way. What should we do next? I really want to try that sausage. Yeah, man, with the cheese. Exploding out of it. Oh, cheers, mate. I bet this is going to be one of the best things on that tray. Oh my, that's cheesy. Should we try this other sausage? This is the Polish sausage. Yeah, OK. Oh, wow. Really distinct, strong flavor to that one. If you serve those up at like your backyard barbecue in the UK, they'd be losing their minds. Yeah, dad of the year. Literally dad of the year. Holy crap. I forgot there's a whole extra tree there. Pork rib time. Wow. All right. There's no way they can do this good as well. I love the bark on it, that color, that dark bark. Yeah, that's ridiculous. You see how juicy that is? Oh my God, I'm a little bit angry now. Everything is so good. How much do you reckon they spent on all of that, guys? I'm so curious because I've got no frame of reference because we don't have this food here, really. Like, do you reckon that all cost, what, 100, 150 for all three trays, more or less? Mine, pork ribs, it can be quite plain, but that is anything but. Normally, you need to drown them in sauce, right? Literally not even eating that with sauce. Oh, a bit turkey. Forgot about the turkey. I love turkey in this kind of meal because it feels like a healthy break. You know what I mean? It feels like a salad midway through. Super lean. True, super lean, not a lot of fat content. All right. Cheers, mate. Turkey, when done well, is really good. Oh my God. What the hell? What is in that? Again, why is it so juicy? Especially when it's smoked turkey. Imagine that in a sandwich. Oh my God. Imagine that on Christmas day. They actually sold a turkey sandwich. Maybe we should have gotten that. Holy crap, man. This is unreal. Everything here is smoked to literal perfection. Like, it's so, so juicy, so soft. This is worth traveling across the world. Interstellar. Interstellar, yeah. A little bit harder on that one. It's worth flying across the universe and being affected by general relativity so that you can never see your family again. Arriving at us. Just for some good-ass barbecue. Star in a distant galaxy called the Michelin star. Very nice. That it starts orbiting. Very nice. I don't know where I'm going with this analogy. I like it. I've burned through a lot of tangents. Fuel, that's fuel, yes. Keep it going, keep it going. Oh, look, look, he's lighting it up. Oh my gosh, look at that. I love one. Wow, look how big it is. So this is the smoker where they make the brisket probably. They're the founders of the restaurant. It's just there in the parking lot, shoveling logs and hot coal into flipping. His nickname is War Dog. His nickname's what? War Dog. War Dog? Why? His name is Warren. War Dog. Makes sense. What an absolute legend. People love abbreviating names and then putting dog on the end. He's got J-Dog. Yeah. K-Dog. Yo, K-Dog. What's up? No one calls me that. Lou Dog? No. That's something else. A bit weird. Had one of those earlier. What have we got? What is this one? So we just switched up our recipe for the beans. That's gonna be more of like a churro style bean. These are beans? Beans. Yeah, those are beans. These look very different than the beans we put on toast. You know, pepper. That's what that is. A little bit of jalapenos. Wait, I wanna put it on toast. Texas beans. Texas beans on toast. That is nothing like the beans we have. There's so much flavor. Right, those and rice. Yeah. I bet this tastes so good. On rice? Mmm. You can live off that. Unbelievable. Oh my gosh, it's smoky. Meaty. I mean, there's huge chunks of meat in there. What's this one? Those are gonna be the chorizo cheddar grits. Chorizo cheddar grits. I need to go here. I have to. Grits. We also smoke the chorizo as well. And then grits, you know, that's just like a Southern. Southern classic. Pairs well with the meats, you know. Oh my gosh. Oh, that's really different than any cheese grits we've had before. Oh, you don't like grits, do you? Because of the texture. I'm much more of a fan. The smokiness, the cheese, you know. Oh my gosh. It's nicer on a second bite. That's not a pint. That's more than a pint. Wow, what is that? Peach cobbler? They're bloody enormous. It's like a family bucket of mac and cheese. It literally is. What is that? For some reason, I thought it was gonna be cold. Oh yeah. Oh, it is. It's hot mac and cheese. Mac and cheese. Also, can we just point to the elephant in the room? It's not mac. Oh yeah, the pasta's different. It's like shell. Shell and cheese. It doesn't have the same ring. Yeah, and it's not as yellow as I'm used to. Usually, mac and cheese has a bit of a yellow colour to me, like because of the cheddar in there. But it is automotive themed to the Michelin Man probably like that. He was like, shell. Oh, one of my buddies. That is insanely good. Especially with all the meat as well. But it's not as rich. This is mind blowing. How is everything this good? What's this one again? Scallop potato. Scallops are the, are they vegetables or fish? I always get it mixed up. They're not vegetables, are they? Yeah. Scallops and scallops? Scallions. Scallions sounds like a pirate. Well, man, the scallions. It's quite nice. Oh, I like that. It's really good. But everything else has been like unforgettable. But this has the added bonus of me being allergic to it. So I like it even more. Yeah, again, it's like I'm a bloody addiction. Let's just. Mate, we need to. There's so much food on this tray. We need to take a second. Let's just slow down. We just need to take a second. No, let's slow down. We need to take a second and just process everything that's just happened because I feel like that was at the most manic 20 minutes of my entire life. I've got no idea what I said in the last 20 minutes. I've no idea. Probably embarrassing. I didn't feel like we just sat down and inhaled everything that was in front of us. Oh, you good? Oh, mate. So good. You're doing God's work. This is incredible. While I was talking to you, it didn't click. So you guys were, and then when I walked by and I hear like, oh my God, this is, I was like, those are the guys that had the biscuits and gravy for the first time. That's it. That was the first one I ever saw. And I went down the rabbit hole. Oh yeah? And the next thing I know, it was like three o'clock in the morning. And I had to be at work in hours. War now. No, I'm sorry. Well, thanks so much for having us. Honestly, this is just mind blowing. You deserve all of the praise and accolades that you've got. Like, so, so fantastic. So good. Moving swiftly onwards. We didn't try the desserts. Banana pudding. We had. I love banana pudding. Oh my God. What was supposedly the best banana pudding in the South, in Georgia, actually, I believe. This is a barbecue place. There's no way they're doing the desserts that good as well. Oh my gosh. It's hard to miss with banana pudding. You know, anything tastes good with banana. Really, really good. I'm ready to go. Holy moly. That's basically just banana-y custard with these crispy little biscuit bites and a bit of cream on top. And it's nice to have some natural ingredient. Man, that looks so good, that food. I'm gonna try and make it happen. I've already got a pretty full itinerary already of things to do in Texas. And obviously I'm there with friends, so I don't wanna be filming the whole time. But yeah, this food looked so good. It looked up there with Terry Black's for me. I think maybe I need to re-watch the Terry Black's video just to see which one out of the two I'm gonna go to. But yeah, this place looked phenomenal. Thanks for watching, guys, and I'll see you in the next one.