I Tried the #1 BBQ in Nashville

[@matteng1448]

Crazy how you’ve went from your home office wearing a beanie to doing this now Congratulations brother

[@AntsBBQCookout]

haha thank you for following my journey! Next week I'll be back in the office sharing some banger recipes and tips from Moo's Craft BBQ 🤠

[@matteng1448]

@@AntsBBQCookout can’t wait! You better bust out that damn pink beanie haha

[@AntsBBQCookout]

hahaha always

[@fatarzan1]

Go to Jack’s BBQ on Trinity Ln or Charlotte Pk in Nashville . I like Shotgun Willie’s , Peg Leg is really good . Edley’s and Martin’s - ok . Jack’s is hands down the best and most consistent !! My 2cents ❤️

[@darylfortney8081]

Truth speaks... anytime you go to a BBQ for the first time you gotta just get the everything platter, and try all of it fresh but pack it out for the next week and a half of insanely great leftover dinners. Sometimes it's even better the next day in your own comfy chair with a proper beverage in hand and moreover it works out economically better in this way.

[@narbekalantarians6269]

Looks great. The Gilley's sign was def a flashback

[@hakeemawbrey8571]

another BANGER ANT 🗣

[@AntsBBQCookout]

🙏🙏

[@williamwilson2624]

That was a great looking tray!

[@level100pikachu]

If you’re ever visit Atlanta, GA, definitely try Heirloom Market BBQ (central texas meets korean fusion bbq). They recently received a Michelin Guide Bib Gourmand. Go on a Saturday for their Beef Ribs!

[@AntsBBQCookout]

I reached out to them recently and haven’t heard anything back yet. Would love to shoot a bbq story there!

[@spoj3922]

The chime guy said it was trash

[@jonathanfrench4668]

Great BBQ and their green chile hominy is the best side there, hands down.

[@AntsBBQCookout]

bill told me that one is a special so its not always on the menu. i bet it is the best one though from what he was telling me

[@MeatNGreetBBQ]

Bravo 👏

[@AntsBBQCookout]

🙏🙏

[@williammaxwell3475]

Single Tree is Murfreesboro, TN is some of the best Texas brisket I have found in middle TN

[@AntsBBQCookout]

its on my schedule! talked to charlie this morning actually :)

[@fabiors10]

Martin BBQ had the best ribs I have ever had, gave me goosebumps ahahahah

[@AntsBBQCookout]

i like martins! and i am a big fan of baby backs especially more recently since I eat spares so often

[@PaytonBrowning]

Dude, is that background music from Doug playing when you corrected yourself on the Texas monthly thing?

[@luke5326]

If it’s the same guy who has done his music it 100% I’d bet lol

[@AntsBBQCookout]

haha yeah

[@Phoenixryu]

I hope to go to Nashville in the somewhat near future so this is going on the list of places to visit! I'll probably pass on the green beans though lol

[@AntsBBQCookout]

hahaha yeah not for everyone. Meats are really solid though

[@darylfortney8081]

Get yourself to ATL bro and let me know i'll meet up at Owens & Hull ... anything pork is going to be way better outside of Texas, especially in the South East... ribs and pulled pork are next level

[@AntsBBQCookout]

would love to do a BBQ Story at Owens and Hull!

[@jtsra7]

Ant did you get any Green Lights for the GA bbq spots?! Thanks for the content brother!

[@AntsBBQCookout]

Still in convo, hope I can work something out because GA isnt too far from me. Not even half a days drive

[@patrickmiller6594]

Dude please get down (or up now) to Murfreesboro and try Single Tree BBQ.

[@AntsBBQCookout]

people keep telling me this! i gotta try it

[@imjustwillson]

But how do the beans stack up?? I guess we’ll neva know

[@AntsBBQCookout]

hahahahaha

[@eljohii7425]

Recommend Bark bbq in Ny i want your honest opinion of the mix of Dominican republic and texas style bbq flavor love your videos brother😊

[@AntsBBQCookout]

Thank you bro! I went there last year and shot a bbq story there 48 Hours with the BBQ King of New York kzbin.info/www/bejne/i6bEgoehmJhmrK8 food was amazing!

[@hefudgedafrog]

I agree with poultry on BBQ menus. I always use it as a good judge of the quality of the pitmaster, chicken and turkey are incredibly hard to do well. You can kinda get away with overcooked ribs, overcooked brisket, overcooked pork - no fat on chicken and turkey so if you're even a bit off it's borderline inedible.

[@AntsBBQCookout]

💯

[@gwine7084]

@hefudgedafrog turkey is the easiest protein...people just overcook it because they don't read whole time/temp chart.

[@brandonin_ny]

Would smoked wings count in your book or are you thinking more chicken halves?

[@hefudgedafrog]

@@gwine7084 literally every meat is fine if you go to temperature, but turkey goes from good to dry very quickly. Either that or the pitmaster compensates with a pound of butter, and then it's moist it just tastes like butter and not turkey.

[@gwine7084]

@@hefudgedafrog most people think the proper temp is 160-165. You can go as low as 145 if held at that temp for something like 15 min

[@gwine7084]

Having been to SGW’s, them green beans are a 4/10

[@AntsBBQCookout]

I think the green beans are the best side there after seeing all of them in production.. it’s an elevated canned green bean but still a canned green bean at the end of the day. The sides are very old school Texas bbq joint. Not like the new wave stuff where they’re shredding $400 blocks of Parmesan cheese on their Cole slaw hahaha

[@gwine7084]

@AntsBBQCookout aw shit, my wife was right lol

[@footsandersen]

Agreed. Big can of green beans and leftover scrap meat. Edible, not great. And yes, they are the best side there.

[@brandonin_ny]

@@footsandersensounds like the implication is their sides are serviceable, but nothing to write home about. Is that fair?

[@footsandersen]

@@brandonin_nyyes. Exactly.

[@robertjason6885]

I believe Bill said he might do Beef Ribs sometime?

[@AntsBBQCookout]

Yeah he does them on special sometimes but the special changes everyweek

[@nathan0717]

When it comes to chicken; team white meat or team dark meat? (Dark meat for me)

[@K4HLER]

Team Darkness!

[@AntsBBQCookout]

i tend to do white more often. Mostly because I'd rather have over cooked white meat than undercooked dark meat. And usually that's how people mess up chicken haha

[@K4HLER]

@@AntsBBQCookout this is true. I love that juicy dark flavor when it's right ✅️

[@Mmafanufc12]

I miss your old content man

[@AntsBBQCookout]

which content? I do a lot of different things on this channel lol

[@Mmafanufc12]

@@AntsBBQCookout I liked your smoking videos it inspired me to get an offset

[@AntsBBQCookout]

next week will have a little cooking in it gonna share a korean rib glaze recipe along with a few things I picked up during my time with Moo's craft BBQ :)

[@Mmafanufc12]

@@AntsBBQCookout awesome man I see the channel has grown tremendously so I'm happy for you! Just always saying the classics are still my favorite!

[@Sam-mu5xh]

Bbq guy, but not a fan of pulled pork. That is the original what we call bbq, which started in lowcountry of sc and eastern nc. Vinegar and whole hog, later the mustard sauce started in the midlands od sc. It's cazy how people think bbq is just tx bbq which was done later in history. Don't get me wrong brisket and short ribs smoked are so delicious, but bbq is pork throughout the majority of the southland.

[@AntsBBQCookout]

im with you brother, whole hog is my favorite kind of bbq! but its way different than the pulled pork most folks throw on their offsets. theres nothing like the whole hog mix of all the muscles and the taste of pork over the coals balanced with a vinegar sauce. man im making my mouth water right now hahaha

[@Sam-mu5xh]

@@AntsBBQCookout For sure man, I love your content as well. In the last 15 years texas bbq has blown up, as it should as it is amazing. Smoked short ribs is in the top best bites one will ever consume. However, I consider that smoked beef. Although mind blowingly delicious, it is similar to fatty, scrumptious ribeyes. That is texas bbq, but the variant is now being understood as the original. I just don't like things getting twisted, as most history is basterdized. Even if butts are actually smoked correctly and put on a toasted bun with vinegar sauce, that is bbq, well more modern bbq. Most bbq sucks around the south as too many short cuts are taken. One cannot beat the chemistry of the fat/collagen breaking down over hardwood coals, and it takes time, more than 12 hours.

[@jonathanlunneberg1722]

I tried to turn off the subtitles. Why why why. I couldn't watch the whole video with subtitles distracting me constantly.

[@AntsBBQCookout]

Sorry man, the audio was so bad for this vid even though I micd up. Really frustrating. I made the subs super thin and small so you could ignore but obviously it didn’t help 😔

[@jonathanlunneberg1722]

@@AntsBBQCookout No worries. I'm just feeling like whining and I can't stand when my daughter watches everything with subtitles.

[@brandonin_ny]

@@AntsBBQCookoutcan’t please everyone. I liked the subtitles and noticed the thinner font, too. Best of both worlds, imo.

[@samagee2211]

I don't see any smoke ring. I'm not impressed, I make better BBQ in my sleep

[@MeatNGreetBBQ]

😑

[@Smoke_N_EmbersBBQ]

@@antsbbqcookout i was disappointed the bbq story didnt have a tray reveal but makes sense now