10 Differences between USA vs Europe- BARBECUES

[@wabash9000]

mmm... beans...

[@DianeJennings]

Beeeans! 😜

[@peterjamesfoote3964]

@@DianeJennings Beans, beans the magical fruit! The more you eat the more you toot!

[@LS1007]

@@peterjamesfoote3964 The more you toot the better you feel, I eat beans every meal. 😂

[@DianeJennings]

@@LS1007I never heard the rest before 😱

[@LS1007]

@@DianeJennings 😜

[@marksteverman1622]

To me as a midwesterner, I think there is a difference between BBQ and grilling. Grilling is fast and high heat used for steaks and burgers and chicken. BBQ is "low and slow." usually with smoking of wood and wood chips. One would cook brisket, and ribs and also chicken. Just my take. I love it all. There are some from other geographic regions where all of it is called BBQ

[@MattLovesVinyl]

No, you're 100% correct. People who call cooking out or grilling "a barbecue" or call going to a cookout "going to a barbecue" are wrong.

[@marksteverman1622]

@@MattLovesVinyl to me the event where one is grilling is called a cook-out

[@bigscarysteve]

@@MattLovesVinyl No, where I live, grilling is called either a BBQ or a cook-out. True barbequing doesn't really exist here.

[@MattLovesVinyl]

@@bigscarysteve Well, that's wrong.

[@marklar7551]

True BBQ is closer to smoking, but is done below 200F over time. You can get some of that if you keep it neer 300F, but most Americans grill or more like a flame broil. Foil wrapped veggies in the coals...lump charcoal lasts longer than formed briquettes so good for feeding more people

[@MattLovesVinyl]

Thank you for explaining that barbecue is a process for cooking meat slowly by smoking it. Cooking out or grilling is what what many people here and elsewhere erroneously call "a barbecue." We in the America South much appreciate the distinction! 😉

[@mattheweudy2396]

Indeed

[@bigscarysteve]

Where I live, true barbequing doesn't really exist, so "barbeque" gets used to mean grilling.

[@MattLovesVinyl]

@@bigscarysteve Doesn't mean it isn't wrong, because it is. Wrong.

[@Chris-Huntley]

Same in up here in the north of Washington. Was saying exactly that when watching the video.

[@Rosedach]

Didn't even mention the different type of sauces here in the States.

[@axispcc]

In America we will grill all year round regardless of the weather. There is definitely a difference between grilling and smoking. Most of us just do grilling. Smoking tends to be a serious hobby and can become an art form.

[@mystic37]

In the States, we grill sausage, chicken, fish, kababs, burgers, etc. Also in parks with music and often play games like American football, Frisby, etc. We also smoke fish, chicken, lamb, drinks, vegetables, and just about anything. BBQ doesn't require smoking. It just requires a low and slow cooking. You can't really BBQ in a park unless you are camping because some BBQ takes days to cook correctly.

[@lumina1104]

Diane touched on it a bit, but terminology is important in the U.S. We love to barbeque and grill, but the two approaches are very different. We might grill steaks or burgers, but it wouldn't be considered barbequing. A steak cooked rare for a few minutes per side would be grilled, but a brisket or whole hog cooked for 12-16hrs would be considered barbequed. What people choose to barbeque in a given part of the U.S. also varies greatly. In my part of eastern North Carolina, barbequing pork or chicken would be the most common. Barbequed beef brisket would be more common in Texas. Since I'm on the coast, smoking fish is also common. Generally, grilling means cooking over a fire or red hot coals, hot and fast. Barbecuing refers to cooking over a low flame and much slower. Smoking is another method to cook low and slow, by using wood chips that have been saturated in water to produce heavy smoke when placed over dry wood or charcoal that is actively burning. Smoking uses the lowest temperatures, 52-80C, and it is the rising smoke that actually cooks the meat, rather than the burning fuel. The temps have to be low to allow the smoke to penetrate the meat. If it's too hot, the outside of the meat will form a barrier and not allow the hot smoke to penetrate to the interior.

[@motley813]

in the states a lot of parks have permanent grills for everyone to use

[@DianeJennings]

That’s cool!

[@dabassmann]

Grilling is for burgers and steaks, BBQ'ing is for brisket, pull pork, and my favorite to do is Country Style Ribs (big meaty ribs). For my Cty Style Ribs I have my own method...I marinate the ribs first with Stubbs Spicy BBQ then I sprinkle (not coat) with Mrs. Dash and Lowry's or McCormic's spices. Depending on the cut of the ribs I'll cook them for 1-1/2 to 2 hours so they're cooked perfectly and still juicy. Some Cole Slaw and Mashed Potatoes & Gravy and of course Ice Cold Beer!!! I probably do Ctry Style Ribs almost once a month.

[@neilis2405]

Important thing in American vernacular (at least in the south): BBQ isn't a food style, nor a method of cooking, when we say it we are referring to 3 specific meats: pulled pork, ribs, or beef brisket. Any other meat might served AT a BBQ restaurant, but it's not "BBQ".

[@TR4200]

Best way to cook BBQ is low and slow. If the meat falls off the bone you cooked it right.

[@DianeJennings]

Ooh that sounds nice!

[@dongleason9878]

I've heard falling off the bone is done and i've heard it's overcooked. Is it something regional?

[@mattheweudy2396]

Yum

[@TR4200]

@@dongleason9878 It depends on what you’re cooking and how you’re cooking it. kzbin.infoHhNEOmEKYZM?feature=share

[@gregleighton6172]

If you talk to people most will say they want it falling off the bone. In BBQ competitions it is considered over done. For example if you bite into a rib it should bite through cleanly and pull away with no resistance.

[@TR4200]

3:07 A loaded baked potato is awesome. Potato with everything, topped with chop brisket is close to heaven.

[@DianeJennings]

Melted cheese baked potato 🤤🤤🤤

[@protonneutron9046]

In Europe they don't BBQ they grill. Most people in the USA also grill and don't BBQ. Two completely different cooking methods.

[@retiredump7038]

In Eastern North Carolina, Barbecue Season starts on Jan 1st and ends on Dec 31st. In Western North Carolina, Barbecue Season starts on Dec 1st and ends on Nov 30th.

[@cynsi7604]

And of course it’s mostly chopped. I can eat both no preference just where it’s at I’ll eat it. I’m in Western NC now moved from Mecklenburg Co. NC, where both are common. ✌🏻 🙂

[@retiredump7038]

@@cynsi7604 Kool. I grew up in Huntersville and now in Durham.

[@karlsmith2570]

5:57 In reference to the Dry Rub, not only does it season the meat, it also creates a nice bark-like crust on the outside, which adds an extra layer of flavor My personal favorite base for a dry rub is using brown sugar with a variety of seasonings

[@SLG0921]

BBQ here in the states is regional. Memphis, Kansas City, Texas, and Carolina are just some of the styles you'll find here, each with their own unique flavors and technique's. When I do ribs, for example, I do a St. Louis style - which is a specific way of trimming them, and I use a dry rub. They take about 6 hours and sometimes I sauce them, sometimes I don't. I do my pulled pork and briskets overnight and into the following afternoon using a dry rub with warmed BBQ sauce on the side. My sides can include slaw, beans, potato salad, smoked mac and cheese, corn bread and several others, just depends on what I feel like making. Thanksgiving turkey is also done on the smoker - it's the only way to do it IMO. And yes, cold beer to wash it all down.

[@terrencemgentry]

Just wanna add there's a difference between North Carolina & South Carolina style BBQ. (SC is better!)

[@azurepulse1870]

When you do ribs St. Louis style, you should mention that they're pork. Huge difference from beef ribs, and only pork ribs are made in St. Louis style.

[@cynsi7604]

@@terrencemgentry There’s also a difference between Eastern and Western barbecue in NC. I like both…one with tomato/ketchup style and the other mustard & vinegar. Then every once in a while someone will throw a wildcard in the mix of the 2. ✌🏻

[@terrencemgentry]

@@cynsi7604 And it's delicious!!!

[@donrichards271]

Don't forget the molasses based sauces. Too much sweetness for my taste but many folk prefer it.

[@charliestevenson3500]

Diane, your food videos are loaded at the times when I’m feeling hungry. Thank you for your channel. You and Chewie have a great week!

[@DianeJennings]

Thank you! Does this mean I influenced you? Oh no! Not an influencer! Anything but that 😅

[@Dr-Alexander-The-Great]

Of all the inventions over the last 100 yrs. The dry erase board, is the most remarkable I’ll see myself out now

[@DianeJennings]

😮😮😮

[@bigscarysteve]

I love a good non sequitur.

[@edkeaton]

Happy Monday to you Diane! You hit the nail on the head when you say that Americans are serious when it comes to their barbecue. They have contests surrounding it, lots of sauces and rubs are used to flavor the types of meats being cooked, and even the cooking methods are a subject of discussion and debate between serious cooks and barbecue affcionados. I have enjoyed this latest video of yours. Thanks for sharing your thoughts as always! Bon appetit Diane! Say hi to Chewie for me and have a great rest of your week! 😎👍♥️

[@DianeJennings]

He says woof back

[@edkeaton]

@@DianeJennings 😁🐶😂♥️🌹🤗🐶

[@MrMwmussel1]

The serous southern American barbecuers custom make their own cookers. With the oil barrel being a favorite.

[@DianeJennings]

Hardcore!

[@danielleporter1829]

My first bbq pork sparerib was given to me by my dad in a neighbor's backyard memorial day weekend 1982 when I was 3 months old. All I could do was gum the rib since I didn't have teeth ☺️😁 Growing up, I remember several times my dad and a couple of his friends with pits out , grilled for several hours and plated food up in Styrofoam containers , the kind restaurants give for leftovers and the plates were taken to elderly neighbors on our street.

[@D.C.1989]

The smell of BBQ can literally put me in a great mood. I love them so much

[@nrrork]

Yeah, I remember my dad barbecuing in the snow, too. Not because summers here are weird, but because it was January and Midwest dads be like that. But it wasn't really the food for him. It was about having an evening where he could put on his music and have a few drinks. So even in the dead of winter, he'd be out on our porch, bundled up and with a kerosene next to him: radio on the oldies station and a bottle of vodka and Squirt.

[@dantheman9784]

BBQ is grilling with seasoning or sauces from different regions of the U.S. Grilling is simply cooking food on a grill. They are two different things.

[@jamesloftus6157]

Good thing we had a catered-in barbecue at work Thursday or I'd be craving it after this video. We had beef brisket, pork, beef sausage, and chicken. Sides included fries, onion rings, mac and cheese, coleslaw, and potato salad. Dessert choices were pecan pie, chocolate cake, and banana pudding. No beer though. It was at work. But there was sweet tea and lemonade. Sound good?

[@bigscarysteve]

It all sounds good, but fries and rings require a deep fryer. Mac n cheese requires an oven. Doesn't sound very traditional.

[@DianeJennings]

Save me some Jim 😜

[@Dularr]

@@bigscarysteve typical for sides. Most restaurants that promote BBQ have a BBQ pit connected to the kitchen.

[@jimross7648]

Thanks!

[@DianeJennings]

Thankee!!

[@danielhammond3]

I love watching KZbin videos of when foreigners come to the US to try BBQ and see their expressions of pure bliss.

[@DianeJennings]

It’s lush 🤤

[@Armando_Brown32]

It’s also crawfish boil season as well. Just went to one this past weekend

[@DianeJennings]

That sounds… good for you but not me so I am happy for YOU Armando

[@Armando_Brown32]

@@DianeJennings so no crawfish boils for Diane since she’s not a fan of seafood I take it?

[@bryandawkins]

the great thing about a barbecue is when you eat a hot dog on a toasted bun, for when you eat hotdog you know you're having fun. I hope you and Chewie have a good week and it was fun to hang out with Paul

[@DianeJennings]

That’s such a cool poem!!!

[@tomhalla426]

If one wants to be something of a Southern purist, barbecue is the slow smoke cooking, while grilling is direct heat. Some things, like chicken, are done with a closed top direct heat method. As a Californian transplant in Texas, one does learn the difference.

[@davidray6962]

Grilling is often confused with barbecue. Barbecue is derived from the native American slow cooking practices, grilling isn't. So it's a cultural thing - a bit like how it's not Irish trad music if it's electric guitar and xylophones.

[@dongleason9878]

Thanks for that. So many people confuse a simple cookout with a complex and time consuming barbecue. Hamburgers and hot dogs are not a barbecue.

[@mattheweudy2396]

9:24 It’s like that where I live in South Australia where it rains most of the year

[@josephmcdonald764]

There are different types of bar-b-q. Sometimes it depends on the region. There are dry rubs, marinades, sweet sauces, vinegar based sauces, fruit juice based sauces, tomato and pepper tangy hot sauces and smoky wood based sauces.

[@mattheweudy2396]

I have this idea that what wood used in smoking in your corner of the states is largely based on what trees naturally grow there. For example where I come from in Texas people tend to use mesquite

[@bigscarysteve]

I hear they even have a mayonnaise-based sauce in Alabama.

[@rickeycarey4556]

Favorite types of meat's to Barbecue are Brisket, Fajitas, Steaks, Hamburgers, Chicken. Briskets slow smoked in a smoker for two days taste so good and tender. Fajitas and Steaks I like to marinade for a day before cooking. Hamburgers added spices to the meat cook then put barbecue sauce at the end. Chicken marinading it in terriaki sauce and pineapple juice for a day then cooking it to make Hawaiian Chicken. I have done the same cooking barbecue in the rain and during the winter in the snow. It takes extra work to keep the fire going. Chewie looks comfortable relaxing the smell of Barbecue will wake him up. Thanks for making Monday Joyful Diane and Chewie.

[@DianeJennings]

He loves eating his carrots at the Barbecue Rickey!! 🎉

[@rickeycarey4556]

@@DianeJennings Right, Carrots on Vegetable and Steak Skewer Sounds good. An Idea something Irish Chocolate Brownies in Iron Skillet on BBQ with Melted Butlers Caramel Chocolate poured on top. 🎉🎵

[@rogergray2247]

Hi Diane! We sure do love our barbecue here in America. All flavors, chicken, pork and beef. And speaking of cows, do you know why a milking stool only have 3 legs? Because the Cow has the Udder! Happy Monday!

[@DianeJennings]

😂😂😂

[@karlsmith2570]

5:28 Americans like to use marinades too They also will do the seasonings that you mentioned also, Diane

[@donovanfoto3263]

Traditionally, Barbeque comes from the Caribbean and spread to the rest of the world. It is a Caribbean word. I want to build my own barbeque, from COBB. But I want a HUGE barbeque. Marinade is usually, done for DAYS. Then, more sauce is brushed on during cooking. In the Southwest, we do fish, beef, bison, veggies and sometimes quail, or venison (deer).

[@azurepulse1870]

If you say so. In Texas, I always thought traditional BBQ came from German practices of making and cooking meat, like sausages (inc. bratwurst), just as the original cowboys were actually Mexican ones (vaqueros).

[@donovanfoto3263]

@@azurepulse1870 : Several sources trace it to pre-Columbian Caribbean where meat was cooked slowly, for several days. I don't know about the German connection. However your information about the rodeo is 100% accurate. The Americans coming across the Appalachian Mountains had BRITISH Saddles, which were not meant for working cattle. Everything they learned came from the Mexican culture.

[@azurepulse1870]

@@donovanfoto3263 I didn't know it came from the carribbean, but in Texas, beef brisket and beef ribs are made with a dry rub that produces a flavorful bark that lines the exterior of the meat. You'd think the flavor would be overspiced but that's not the case. Marinations is something we generally thing of as more suited to grilling or baking, as anything wet evaporates and the dry rub creates a protective barrier that keeps the moisture from escaping as much. Hmm, was it previously called something like 'barbacoa' by any chance?

[@keith3365]

Down south where I'm from BBQ is a noun, up north it is a verb !

[@shawnm7246]

Grilling and bbq are two different animals. Some parts of the us do dry bbq's with no sauce, they marinade instead of dry rub, sometimes both. I grill a lot of vegetables when I do a bbq. Grilled corn on the cob is amazing.

[@winterburden]

Thank you for telling us about barbecue Diane!

[@JamesHill-kw3tv]

Description says "I'm here to share thoughts on which one come out on top". Did I missed that in the video? Love this channel. Very entertaining.

[@GTX1123]

Pit BBQ was a big thing decades ago in the American South. You dig a pit about 18" deep and at least 2'X2' wide, fill it with wet wood chips for smoke mixed with dry fire wood that will burn good and hot. You put a steel grill / grate below grade over the coals. Once the coals are white hot, you place your meat on it and then cover the opening with a piece of sheet metal and let it cook for hours.

[@merpius]

Dry rub is really just an alternative to marinading. Both of those are more commonly used for smoking/barbequing vs grilling. Some people like to drown their BBQ and/or grilled stuff in sauce... but not all.

[@nielsstrandskov6705]

One point regarding location: Lots of public spaces in the US, especially public parks in the city, have very strictly enforced alcohol bans. So if you regard beer as an essential accompaniment to grilled food, you choice of venue gets significantly smaller.

[@guyfromsac1]

As an ex-Californian, West-Coasters use the term BBQ to mean cooking over fire. It can be with BBQ sauce slowly or grilling quickly with spices or marinades. Now that I live on the East Coast, people use the terms grilling and BBQing differently (spices quickly is grilling and slow-cooking with sauce is BBQing).

[@markheffernan876]

Hey Diane, another awesome video!! Please give Chewie a treat from Storm and I. Have a great week and please stay safe! Excelsior! Heff

[@ignatzmuskrat3000]

I've seen many women bbq cooks that win many tv contests. In USA we've studied the infinite ways cooks try to get theirs into mouths, from spices to type of wood used to impart to the meat. Mesquite is my current go to. Mustard based sauces, same. It's about flavor and texture.

[@nrrork]

Well, we use the cuts of meat we use because low and slow cooking is about all they're suited for. Very flavorful, but lots of connective tissue that would be really tough to eat if it were cooked in other ways. So your options are basically barbecuing or stewing. And we do such large quantities because it takes so much time and effort to cook that you wanna make it worth your while.

[@davidwillford3119]

The best barbecue I've had was in a place in New Braunfels, Texas. The brisket was really tasty, and went really well with cole slaw. There are a few places here in Ohio that are OK, but nowhere near as good. In California, tri-tip was the local barbecue. I thought it lacked flavor, myself.

[@mattheweudy2396]

I have usually gone to New Braunfels for the German food (no double entendres extended here)

[@DoubleD72]

The home of BBQ is in the heartland in Kansas City. you will never find better BBQ. there is a reason the largest BBQ cook off in the world is held in Kansas City.

[@shalakabooyaka1480]

@@DoubleD72 nobody wants to go to KC though lol

[@DoubleD72]

@@shalakabooyaka1480 hundreds of Thousands just did for the NFL draft little buddy. And hundreds of thousands will again during the World Cup when it stops in KC in a couple years. I have been to many of the states in this country. And KC is world's better then majority of the cities in this country. It's literally the best kept secret in America. But whatever makes you feel good. You probably never even been.

[@shalakabooyaka1480]

@@DoubleD72 keep telling yourself that flyover boy

[@peterjamesfoote3964]

Thank you ED!

[@Taizu314]

“Irish summer is just..it’s impossible to predict.” Good to know. I’ll be vacationing g in Ireland for about a week and a half in July and will keep that in mind when packing.😊

[@Dreyno]

The weather is fantastic in Ireland right now so you’re out of luck. Probably piss rain every day in July. Sorry 😐

[@mattheweudy2396]

Love love love the concept of this video, & I enjoyed the subsequent video too. It’s subject I talk about quite a bit as Texan living in Australia.

[@CTBauer]

Like some have already posted, grilling is higher heat and is quicker, barbeque is low heat and slow (14 hours usually for a brisket). My family in Germany calls it a barbeque, but they are really grilling. Kansas City has what is supposedly the largest BBQ contest in the world every year. It is a lot of fun to go and taste a lot of different BBQ.

[@LaShumbra_Bates_AuDHD]

In my family, my mother has always done the barbecuing/grilling. My father only helped with bringing the grill out. But she also did the sides. We've only ever used charcoal grills in our family. It's regional when it comes to if sauce even used or just a dry rub is used, and if the sauce is sweet, vinegar based, or mustard. My favorite thing to eat at a barbecue is a burger and maybe a brat/bratwurst. I like my hot dogs kind of burned. I know it's bad, but that's what I like.

[@azurepulse1870]

A little bit of carbon crisp is kinda nice sometimes, but yeah, that's 'just grilling' to a certain set of states.

[@Xiphos0311]

BBQs also happen while camping, at the beach, lakes, parks etc. in the states.

[@Vann-no2qw]

We have completely different definitions from Europe on what a bbq is. We breakdown cookouts into two categories bbq and grilling. Bbq is low and slow cooking while grilling is hot and fast. So grill usually have hamburger, steaks, corn on the cob, chicken, etc. We have vegetables in both grilling and smoking but you will not find them in bbq restaurants.

[@evilproducer01]

I commonly roast veggies on the grill. Note that they tend to be grilled because slow cooking veggies doesn’t always work well. I do like slow roasted onions though.

[@dongleason9878]

Barbecue has no weather constraints here. I was invited to one in the winter, it wasn't snowing but it was only 20 degrees with a 0 degree windchill. We took shifts staying outside with the grills, watching the football games from outside. Sure I lost feeling in my toes for a while but my clothes smelled great for a few days.

[@mattd8222]

the older parks where I am from in the US that were built in the 70s and 80s had BBQs but I havent seen them in a newer park

[@Navyuncle]

In the United States barbecue and grill are not synonymous. A grill uses high heat using charcoal or gas as fuel. Barbecue is low and slow. We don't buy a barbecue. It's something we do. We buy a grill.

[@Taizu314]

This episode might make me hungry.

[@PhilliptBates]

I used charcoal in Spain a few weeks ago, while renting an airbnb and grilling. And lots of peeps in the US, a lot of people grill, burgers and hotdogs and corn on the cob, onions, etc. Hilarious video, btw. Still chuckling...

[@dogbarbill]

To begin with, barbeque, or BBQ, as it's sometimes referred to, is a food group. But yes, the word can be used as an event or a cooking device. As far as what I DO eat whenever I attend an event or restaurant, first with the meat. Brisket (sliced or chopped), ribs, puled pork, turkey, hot links (sausage). List of sides: pretty much any potato dish (baked, mashed, french fries, potato salad, or potato chips) yes, what YOU call "crisps" is what WE call "potato chips", baked beans (if available or offered). Veggies: olives, carrots, pickles, tomatoes (if offered), green salad. Bread: any type offered. Beverages: ice tea (sweet or un-sweet does not matter to me), soda such as Coke or Dr. Pepper, but need something more than just plain water. But I don't drink, so no beer or any type of alcohol. Again, BBQ is a food group, it does not mean grilling hamburgers and hot dogs. That's simply "grilling". Bon appetite. A side note: I have a high school class mate who is a chef in Norway. He has taught a LOT of people there about American BBQ, especially Oklahoma BBQ.

[@mattpowell06]

Perfect explanation! Some folks get heated when the word bbq gets used instead of grilling but hey just remember it’s all good food so let it slide and make a plate😁

[@markchristensen23]

In the small town where I went to high school, they have a yearly barbecue. It's pulled pork, and anyone going pays for their food. Besides the pulled pork, there are usually sides like you stated: chips (crisps), potato salad, macaroni salad, etc. Of course, there are, also, drinks. Everyone gathers there to talk. It's been a long time, but I think there might have been music, too.

[@randycliff4045]

Barbeques are also a welcome secondary cooking tool during power failures, which sees the possibility of setting up the BBQ in the middle of winter. You're right that beer is a common beverage, but right now of course could see various redneck families using their Bud Light cans as targets for Skeet Shooting.

[@mikeh720]

Hehehe - I'm one of those crazy types in the US that's got a smoker for BBQ, two charcoal grills (one for meats and the occasional small volume BBQ, one for veggies/fish/fruits/pizza/hot sides cooked in a pot), and a propane for quick weeknight grilling and quick cooking side dishes. I also have a fire pit that has a grate that I can swing over the heat for campfire cooking. Surprised that you said "bell peppers" I thought Europeans referred to them as capsicum!? Cheers Diane, have a lovely week!

[@jimgorycki4013]

I have done charcoal grills and gas grills. I prefer gas grills because you can control the heat. It never fails I get to do the grilling. I let other people in the family contribute so I can have a break. I've been outside in the pouring rain (Florida downpours). I also like the gas grills with the side burners. It's good for sauteing mushrooms, caramelizing onions and the likes. I even used the grill when there is no power (Had no power for weeks thanks to Wilma).

[@peterjamesfoote3964]

Could be any meat, usually a variety. Ribs, burgers, hot dogs, Italian sausage mild or hot, Polish sausage, etc! Sides: the only ones you missed are Jello salads, especially in Mormon country where Jello Salad recipes get handed down for generations - I’m not kidding. Hawaiian salad which includes cubed/sliced fruit, marshmallows and sometimes coconut, egg salad, deviled eggs, corn on the cob and any or all of the things you mentioned.

[@bigscarysteve]

Lime jello!

[@mattheweudy2396]

8:08 beer in Oz too, so surprising!

[@HansDelbruck53]

I guess Chewie couldn't be bothered to give his opinion on barbecue vs. grilling. 🐕

[@petestaint8312]

U killed me, Diane! Laughed hysterically during the entire video. Love u! 👍

[@gregmcmahon957]

Happy Monday! I really love this video. Have a great week.

[@DianeJennings]

Thank you, you too

[@dumpsterdawg]

Friends invited me to barbecue not long ago and I said no thanks.... That was a missed steak.🙃🤪

[@wabash9000]

I often spell mistake as McSteak because the thought of McDonalds selling a steak makes me laugh.

[@DianeJennings]

Omg 😆

[@TeflonBilly426]

The style of BBQ you describe as American used to be much more regional (and is still to a great extent) primarily in the South from Texas east to the Atlantic coast.) The style of BBQ you describe in Ireland is very much what it's like in New England and Midwest with going up to the grill with your plate and getting the meat served up by the cook right onto your hamburger or hotdog bun and then going off to get your sides of potato salad, coleslaw, etc... from the kitchen or a spread set out on the patio.

[@cyntogia]

Def Lepard had a BBQ at the river outside their hotel when they were on tour here years ago.

[@SelanneFan8]

Oh man you can’t go wrong with a solid dry rub on the meats…really brings you down to flavor town when the dry rub is good 😋

[@craigbenz4835]

Robert DeNiro's film The Family has a good scene of him barbecueing for neighbors in France.

[@bigkkm]

Watching the BBQ shows on the food channels is intimidating, but I can hold my own. I have an outdoor grill hooked up to the gas line, so I use it all year round. Even if I have to shovel a path through the snow. And then there's the decision to with lather it in sauce or dry rub it. And your Patrons appreciate you!

[@RIBill]

Low and slow with plenty of sweet smoke is a great way to cook meat. Most of my dinners in Summer are grilled over propane and I will grill anytime the temps are above 20 F⁰ (-7 C).

[@Carolhealthfan28823]

Chicken wings in some type of sauce sometimes(barbecue sauce or other types)it just depends or some pulled barbecue pork

[@peterjamesfoote3964]

All weather is right! Not to mention snow!

[@DianeJennings]

❄️ 👴 👨‍🍳

[@carllance8062]

Great video Diane. Having lived in France aas well as being from the States, yes BBQ is different in Europe. But, I'm of the belief that as long as the food tastes good, I'm there. I personally BBQ different styles and with many different meats and sides. Take care and say hi to Chewy and ED for me 🤗

[@DianeJennings]

I love that attitude! The best of all

[@mandolinman2006]

Let's put it like this, I have a Primo Oval XL on a custom table I designed and built myself using 2 kinds of wood and black granite tile. There are 2 things here, BBQ and grilling. Typically grilling is the higher faster temperatures while BBQ is low and slow. Some try to interchange them. We don't acknowledge those people. There's multiple techniques, depending on what you're doing. It can be marinated, dry rubbed, or with a sop, which is what I do when I BBQ pork and chicken. Just a generalization. PS, I'm from the South. We take that stuff seriously.

[@carcharodoncarcharias9462]

As a Texan I speak on the counsel of BBQ. There is a difference between grilling and BBQ. I own a outdoor grill as well as a smoker. They are different machines entirely.

[@davidedmondson5633]

Wonderful video. Despite the differences, all the food tastes great!

[@grantcostelloe9807]

I also think there are some differences in bbq in the US. I’m from the Pacific Northwest and I would say that it seems more common to be grilling than smoking meats. The only time I see the smoking process is with bbq restaurants. I would also say that another difference is that could be some choices of products used for grilling. At least, where I lived it’s common to grill salmon while I think other places will depend on what fish is common there.

[@stevecholewczynski6308]

8:18 We Americans also barbecue at a Tailgating event.This is done in the parking lot of sports stadiums usually football games.😅

[@hansc8433]

I don’t eat meat and I don’t like cooking in the rain, so the two days a year we can eat outside, I usually go wild with grilled vegetables, baking rolls-on-a-stick or maybe a shrimp kebab. It’s a lot of hassle though for a relatively modest amount of pleasure.

[@mattheweudy2396]

It just so happens today is a big day for BBQ in Australia, it’s ANZAC day. Lamb chops & sausages will be on the menu for sure. What better way to enjoy our dearly bought freedoms than to fire up the grill with friends & family. 🇦🇺 “Lest we forget”🇦🇺

[@razzberrylogic]

Diane talks about Barbeque with a full explanation Of the many differences from nation to nation She even covered sides and liquid hydration I give this video a 10 out 10, without hesitation

[@nrrork]

The beans are a good companion to the barbecue because they require the same slow and low cooking. I've had batches take up to 24 hours to finish easily.

[@mattsrecordcollection]

I recently got a pellet smoker, it is electric and feeds pellets via an enclosed auger to a fire pan. It is very efficient and controls the temperature well. I made a beer can chicken (look it up) and it was incredibly delicious! I'm still learning the best way to use it. Man, I am really hungry right now!

[@raymondpeterson952]

Sweet tea is more a southern US thing. When I lived in Alabama you couldn’t get an “unsweet” tea and in New Jersey they generally didn’t even have sweet tea.

[@brettdrought6181]

Loved watching this video. You made a very good choice for your BBQ in the US segment. Black's is fantastic. If I had known you were here I would have joined you and extended my hometown courtesy (and Irish heritage) and treated you to that lovely meal. My son and his wife were in Ireland about a month ago and she had some pictures of an Irish stew that she loved and I wish she could have brought some back to Texas with her as it certainly looked delicious.

[@TrianglesAndCircles]

Wisconsin USA here. No gas grills allowed. Charcoal and wood only. No lighter fluid allowed. Start the fire with small pieces of wood and work it up to a huge bed of coals. Yes, love for veggies on the grill, seafood, and fruit like pineapple even doing it in the winter snow or rain. I am the man on the grill. Yes we men compete. But I am the best in the west. Just being cheeky. Love for all the BBQ chefs.❤😊😊😊

[@Greg87601]

I love hearing about the 10 differences betwwen USA vs Europe Barbecues.

[@paullangland7559]

I do like to grill with good old-fashioned charcoal. I just like the Smoky flavor that it makes with all my food I cook on it. By the way the only thing I believe in with grilling is that you never touch another man's grill. Just my only belief. But I do grill hamburgers, bratwursts(since I live in Wisconsin), beef steaks, and I've grilled pork chops and chicken before.

[@DianeJennings]

DONT TOUCH MAH GRILL!!! Bro code

[@paullangland7559]

@@DianeJennings Yes!!!!

[@dougclark8219]

I love BBQ! What you've said about American style BBQ is spot on, but I'd really love to try the different European styles. They sound fantastic.

[@NarnianRailway]

😍Editor Diane provides excellent commentaries. Chewie appears uninterested in the barbeque discussion and saving his energy for the Taste Test - the true heart of barbeque.

[@chrisinidaho4569]

Editor Diane is hot! 🥰

[@azurepulse1870]

Yeah, 300-500 USD was the price of a good 'regular', backyard grill my friend spent money on back in 2009. BBQ can mean the typical grilling on such a device but 'real' bbq is very slow cooked and doesn't use a direct heating method. I've watched a lot of BBQ reaction and cooking videos recently, and it kinda makes sense that Texas has the best BBQ meat in the US. Other states/restaurants cook brisket for 12 hours maximum, for example. 12 hrs is the minimum in Texas. Brisket, for example, is a really tough cut of beef ordinarily. It retains its juiciness but stays soft and tender during a long, low heat cook, rather than shriveling and toughening up immediately in high heat.