Trying the best BBQ in the WORLD with IShowSpeed

I think, oh my, holy **** bro, that probably had to be the best barbecue I've ever tasted in a day of my life. We're in Austin, Texas, the barbecue capital of the world, and today we're trying Terry Black's, what many say is the best barbecue in the entire country. We also have a very special guest today, one of the biggest creators in the entire world, and he asked me to take him to my favorite barbecue spot in all of Texas, so I literally flew out from New York this morning, and I'm going to show him one of the most legendary spots of Terry Black's barbecue. I'm pumped. All right, right now, we're walking through their pit section, and they smoke all of their meat, and they do not stop smoking. They are getting fresh meat out at all times. Hey, my name's Matt. Welcome to Terry Black's Austin, where we barbecue 24 hours a day. We're only cooking in 1,000-gallon offset smokers. We're smoking the brisket out here for 12 hours. The beef rib smokes eight hours. The pork rib smokes six, sometimes seven hours out here. The turkey's smoking for four, and that house-made sausage smokes for three hours out here. Terry Black's is the best barbecue in Texas, and if you're the best barbecue in Texas, you're considered some of the best barbecue in the world. What do you think gives you guys the claim to the barbecue champion in Texas? Great question. For me, we're getting more practice out here than anyone else. Our numbers are higher. We're cooking more brisket on a pit than anyone else. Most people will squeeze in 28 maximum. We're doing 35 brisket at a time. We're really pushing the bar. A lot of those places will do about 120 briskets a day. Last Friday, we sold 530 brisket. That's insane. It's a lot more practice. With this brisket cook, every three hours, we're getting in there. We're pulling six to eight briskets out. Then we're rearranging the rest according to how they're cooking. There's not a method of these go here and those go there. Where are you guys getting your meat? We source the meat from the northern states. Most people go for a special breed called an akuwashi. That's half Black Angus, half American Wagyu to have that higher fat content. What that fat content does is it protects that brisket while we're cooking. It's rendering under that high heat and that's what's making it so juicy. How long has Terry Black's been here? Terry Black's has been here for 11 years, but the Black's family has been doing Central Texas barbecue in Lockhart since the 1930s. Almost 100 years coming up. Almost 100 years. Yeah, we're right around the corner. That's awesome. We have a pretty big guest joining us right now. Ayesha Spieth is about to pull up. I think he has about 150 people from UT Austin following him here and his security detail. Let's do this thing. What's up, Dave? What's up, man? Good to meet you, bro. Is this Terry's barbecue? Terry Black. Oh my God. This is the smoker section right here. Have you been here? Yeah, I went to Broadway. You know how many people told me to come here? It's the best barbecue in Texas. Really? Let's go. You hungry? F*** yeah. The whole team hungry. We're about to mop. Eat literally everything on the entire menu. Right now. I feel like you got fitted out in the whole Texas fit. Hey, I'm ready. You're ready. Hey, this is the before right here. This is all the meat before we put it on the smoker. We're out here barbecuing 24 hours a day. We never stop. Burn up two to three of these cages of wood a day, and every Friday we get 18 more cages. Seriously? Yeah, so check it out. Right here, we got the pork ribs. These smoke for seven hours. Those are those big old beef ribs, the giant bones. Those smoke eight to nine hours. Oh my God. That's the brisket. It's the pectoral muscle of the cow. Yo, bro, you can't just be having this in my face right now. I'll f*** them. Come check this out. Oh, it's hot as f*** in here. Oh, s***. This is what you want in your face. Oh, jeez. These are like meat pillows right here. Oh my God. Stop playing, dude. This is what we're out here all day long for, is this. This is all brisket, but if you look in the front row, we got beef ribs going right there. Those things are rich. They're decadent. They're almost like a dessert in the aspect of they're so rich. You can't handle it every day. So when you get to have it, it's something special. I need some of them ribs, man. You were in Dallas before, right? Yeah, I was. I had no barbecue. So you haven't had barbecue yet? Wait, it's 4-4-4. Make a wish, make a wish. What inspired the 35-day tour? That's insane, bro. A movie, actually. What movie? Dumb and Dumber. That's a great movie. How does the U.S. tour compare to the Asia one? Looked insane. It's live 24-7, 35-day straight. Yeah. Something that has never been done before in history, so. Let's go. Day 20? Yeah, day 20, man. Damn. Day 20. Halfway through, more than half. How's it feel? Feels great, man. Action feels amazing right now. The process of going through and selecting everything. Yeah, I gotta do it. I think we gotta go do it, like, go step-by-step. Giddy up in line. Step two, select the sides. Step three, choose the meats. Step four, be happy. For sides, I say green beans. We need the mac and cheese. That's a lot. The mac and cheese is a lot. Small mac and cheese. We need the coleslaw for sure. Where's the meat at? All right, right now we're in line. We just ordered sides first, and we're about to get the meat. In Texas, they say brisket's king, but I say that beef rib is god. But the beef rib, this is the best beef rib in the entire f***ing world. Yeah, I know, that's what I want. Extra fatty, whatever you got, super fatty. That's what we need right there. Get the ribs, not me, man. Burn this for you guys. Get that for Sean, man. That's the best pizza up here. Cheers. Oh my god. These are dino ribs right here. Oh my god. Holy s***. Oh my god. Put it in your mouth. No, put it in my mouth. Put it in your mouth. No. Oh my god. I want that one. Give me that one. You want that one right there? Texas barbecue, too good. How many beef ribs do you guys go through? On a busy day, 200, 300. I know, dad. Them ribs look good, don't they? Dad. Jack. I'm dad. Good to meet you. Thank you, bro. You're welcome. What are you most excited to eat? I'm excited for the beef ribs, bro. What's your favorite food? Pancakes. Best pancake in the entire world. I'll eat right now by a f***ing air gun. The best pancake you'll ever have in your life. Let me give you guys a little tour real quick before y'all dive in. So we got our extra moist brisket here, our fatty brisket. On the end is our pork ribs. Right there in the middle is our king right there. That's our beef rib, guys. We call that our dino ribs. This is our lean brisket right here. That's the dino rib? That's the dino rib right there, my man. That one, that one. Smoked brisket right here, the lean. This is our turkey, house-made jalapeno cheese and original sausage, guys. Both are Terry Black's. Dig in. Dino rib right here. That is f***ing absolutely insane. What should I get? Oh my. Is that not the most tender barbecue you've ever had in your life? Bro, this f***ing might be the best. Hold on. Oh my. That probably, bro, had to be the best barbecue I've ever tasted in a day of my life. Right now, I think the barbecue is so good that Speed just fell asleep. Because he just had such a visceral reaction that his body didn't know how to handle the delicious overload. It's impressive that you could fall asleep right now. Get this beef rib right now. This is the reason you come to Terry Black's right here. This is the hummus right here. That is absolutely insane. How much seasoning they put on here. Look at the spices stuck to the actual beef rib and the fat content. It's almost like a river of juices running through it. This is easily the best beef rib I've ever had in my life. Traveling with Speed on the tour, how is it? Well, this is my second day. I met them in Houston. I was with them the whole time, so it was pretty cool. I enjoyed the ride, and I'm still enjoying the ride. A rollercoaster that never ends. I wake up every morning like, what's going to happen today? What was the first moment you were like, oh ----, this is going to be crazy? When I saw him on Worldstar. I saw him on Worldstar, and he's fast. At that moment, my heart sank, because I thought something was wrong with me. So are you fast too, or has he just got that? I'm still the fastest in the family. Because he was a little boy, so he'll probably beat me now. But I had to beat my uncle, who was a five-star track star in Michigan. Oh ----, so it's in the family. So I beat my uncle, and he has to beat me. Terry Black's is special. It truly is. The quality of the meat, and the seasoning, and the smoke that you get in each bite, is just out of this world. That beef rib is just like an emotional experience taking a bite of it. It is so juicy and tender. This is what true Texas barbecue tastes like. It's one of the few things that you can't really find anywhere else in the world. The pride that they take, and the traditions, and every style is a little different, but what they do at Terry Black's is special. Now, some people in Texas might think, you don't put barbecue sauce on ribs. Well, I'm from New York, so I put sauce on ribs. Motherfuckers. Bro, I don't think I've had a beef rib this tender, and kind of sweet. Look at this. Bro, that's all you need to know. That's all you need to know. It just literally slides off the bone. That's it. You're still eating, bro? Bro, hell yeah. Damn. Are you like just trying to really eat it? Bro, I'm more likely to eat it in one bite. Bro, you have been walking around. I'm sitting here just mopping my plate. I'm dedicated to this barbecue. Yeah, I agree. I agree. I agree. Pleasure, bro. We're going to roll across some point. Yeah, we do, man. This is like honestly insane. I've never seen anything like this in my life. The barbecue was so good that it put Speed in a coma, and then he had to leave, and the entire crowd just went with him. You would think that literally Drake just pulled out to Austin to get Terry Black's.