South African Reacts To The BBQ King Of Brooklyn

[@fasttruckman]

Most time's it's apple juice and water mixture, or apple cider vinegar and water mixture. It's done to keep the meat moist and help build the bark.

[@woodenplanck182]

It's just water...or whatever u wanna spray on to you're grill!! Cause it's you're grilll!

[@Idealdeath8304]

Deep fried turkey is 🔥 too

[@garythornbury9793]

its may be a equal mixture of vinegar and apple juice

[@johnjackson8663]

I agree

[@timothydixon2545]

That will work but can be sweet and also depends on if your doing a dry rub or a wet BBQ and what spices you use in them

[@abremacabre8868]

The spray is likely a vinegar based mix

[@fumesniff]

they spray grape juice and apple juice on their pork. i donno about the other meats.

[@romaschild3]

My sister buys her turkeys fresh from Shady Grove Ranch in east Texas. Once she gets home, Louisiana, she'll brine (contains salt and herbs) the turkey in a large container overnight. She then roasts it in a 325 degree oven for 15 minute per pound. It's the most wonderful, juicy, flavorful turkey I've every had.

[@Stepperg1]

Romaschild3, yup! Brine and 325.

[@garythornbury9793]

where in east Texas?

[@romaschild3]

@@garythornbury9793 - Jefferson, Texas.

[@garythornbury9793]

@@romaschild3 its a small world my wife and i own a small amount of timber land close to the Lake O the PINES dam not far from Jefferson.thank you for the information.

[@romaschild3]

@@garythornbury9793 - You're welcome.

[@helgar791]

First as a NY-er I've always found that, not only are Dominican people beautiful and creative, they are fabulous cooks. Almost every Spanish restuarant has a majority of Dominican cooks. To me it's no surprise to see a Dominican doing barbeque.

[@DeAnne1233]

He’s probably spraying slightly diluted white vinegar, to keep the outside moist but not soaked, as it tenderizes, during all those hours of cooking. It could be salt water, cooking spray, alcohol or a citrus spray though too, depending on their own secret recipes. If they are making BBQ meat with BBQ sauce, they would be slathering the layers of sauce on to the meat every few hours to keep it moist and continue to cook it in flavor. Brining the meat for a few minutes before the rub and sear, will tenderize and juice up chicken and turkey too. Some people brine in warm salt water, some brine in diluted white vinegar, some even use a Sprite or soda soak. Many people use either ketchup, mustard or mayonnaise as a buffer to make the seasoning stick to the meat and as a moisture lock-in benefit.

[@aidenroqz]

As a New Yorker, I grew up in The Bronx, Dominican cuisine is my go to when I want something comforting and just good and tasty. It never disappoints, even the worst Dominican food is good. Breakfast, lunch or dinner, any time is good. And Platanos Maduros is pan fried sweet plantains, they're usually a side dish that you can have with all your meals. Dominicans also have Tostones, which is fried green plantains that are crispy and salty, I personally like a bit of lime or garlic. Caribbean cuisine is so engraved in the soul of NYC. I believe we have one of the biggest diaspora of Caribbeans in the world on NYC. If you ever visit NYC it is must that you eat in any Caribbean restaurant or spot, you wont regret it.

[@zacosness1095]

If he's spraying his meat like I do it's a mixture of water and apple cider vinegar. 50/50 mixture.

[@990XMUSIK]

The bananas thing that you saw are "maduros" deep fried ripe plantains, is a staple in the Caribbean cousin and does not contain added sugar it gets caramelize in it owns natural sugars, they are great tasting.

[@DeAnne1233]

My Mom used to cook a 16-20 lb Turkey every year. She’s the best cook and baker I know but most years it was dry and needed gravy because Thanksgiving involved having about 15 options for sides and desserts and everything was done at the same time, while we crossed our fingers with the Turkey roasting in the oven, until it was cut at the table. As soon as we all learned how to cook the breast only, properly for a family of four, we opened up the flavor and juiciness factor. Think of it more like pork chop juiciness is now. We spent way too many generations drying out the meats we eat, fearing they wouldn’t be cooked properly all the way through (bacterially). We’re learning and still a work in progress. Turkey isn’t my favorite meat either but if it’s cooked right, I happily eat it a couple of times a year, more if including turkey and ham deli sliced sandwiches.

[@romeoalphafoxtrot9517]

Absolutely! Brining is the only way to go! I also use the oven roasting bags. Comes out perfect every time.

[@meaders2002]

Low and Slow to smoke and tenderize. Intermittently spraying with apple cider or perhaps a 50-50 water-cider mix. That process produces a superior bark.

[@Leona147741]

Bark Barbeque has a restaurant in Brooklyn.

[@SuperDave71176k]

Jono,start with learning how to spatchcock and brine.Thanksgiving style is good with a cranberry dressing too

[@bethking7348]

I love spatchcocking! It's the oly way I will roast chicken now. Tried it on a turkey which worked well, but I still prefer chicken

[@bamachine]

Depends on how they want to make the bark taste, what they spray on the brisket. I do apple cider vinegar plus water, seen others spray with apple juice or beer. It is just to keep the bark from splitting. Typically you smoke a brisket for like 8 hours(12lb brisket) or more(add 45 min for each additional lb), I spray it after every two hours, not heavily, just a decent spritzing.

[@jodyarrington8555]

Most pitmasters spray the meat with apple cider vinegar, or a diluted water/butter mix. Some also use apple juice for a sweeter flavor.

[@cmoshpit9171]

spatchcock your turkey. you will be able to cook it faster which will allow it to keep its juices. i brine it in salt water overnight and smoke it low for a few hours until the dark meat is 185 and the white is 167ish. and they use apple cider or apple cider vinegar for the spray

[@jimcathcart5116]

For good turkey mix a bottle of bourbon and a bottle of molasses marinate turkey 2-3 days cook low and slow basting turkey every hour with marinade till turkey reaches 150 degrees 6-8 hours you’ll love turkey

[@DSWilkes]

When you decide to buy/try to slow cook turkey, you'll want to do bone in. Bone in is more flavorful than boneless. The only downside is it takes longer to cook. Just like with chicken the internal temperature must reach 165 degrees fahrenheit or 74 celsius. Lastly he was in all likelihood using apple or pineapple juice to spritz the meat with..

[@Howard0Chris]

This man said the seasoning in Texas is salt and pepper. He really wanted to make his stuff look better

[@susanconstable2113]

Wow this guy has a great story. I hope he goes far in his success.

[@b.slocumb7763]

Pay attention to how different pit masters wrap the meat up in butcher paper or foil and put it back in- see if they add anything to the meat before wrapping it and when they do it and for how long. And have you ever seen one of the cookers called a “Big Green Egg”? Something like that might help you get started smoking on a smaller scale.

[@Zomfoo]

Easiest way for a civilian to cook a turkey and have it come out moist is to deep fry it.

[@renee176]

Barbecue is all over the states. Just that some states are more known for it than others, but It's done throughout the US. You should try fried turkey, it's Fantastic!

[@jodydarby]

Haha You’re funny about Turkey. I feel ya. Haha

[@briansjohnson17]

If you cook a turkey in the oven cook it upside down. It will keep the top moist and not dry out

[@jccepicfamilyfun438]

The spray is probably apple cider vinegar based.

[@musicman7773]

He has a brick and mortar restaurant now!

[@EdmundKempersDartboard]

Plenty of easy tutorials on youtube to teach you to make your own bbq pit from stuff you probably already have.

[@josephbridges7470]

Thats probably an apple cider vinegar spray. Lots of people need to learn their vinegars and how to cook with them.

[@kikibigbangfan3540]

Smoked turkey is my go to choice for eating turkey 🦃❤

[@beesnort3163]

You should most definitely do NYC for a couple of days. Even if you hate the crowds it is an experience that is incredible. Then perhaps you could go to upstate NY which is beautiful and more rural. And because you love seafood so much swing up to Maine or cape cod. Make sure to go between may and October. To cold otherwise. ❤

[@timothydixon2545]

The big thing is figuring out how to mix the spices for your rub most pit masters keep their rubs our if they make their own BBQ sauce they tell very few people how they make it or the recipe

[@Tbone1492]

Dominican food in NYC is so good. Some of the tastiest 🍖

[@buny3170]

The spray is most likely apple juice and water

[@jamesstarkey9955]

Jono , I have issues with my back .. mainly in my lower back .. here is something that helps me when it is really hurting .... I take and put 2 cups /250 grams of Epsom Salt also called Magnesium Sulfate in the bathtub and fill the bathtub with the hottest water I can stand ... I lay down flat in the bottom of the tub with my legs crossed up out of the water resting on the wall of the bath .. I lay like this until the water starts getting cold .. Then get up and let the water out and take a hot shower and once done I go to the living room and make a pallet on the floor in front of the sofa .. I lay down with my legs up on the sofa and my butt up against the front of the sofa .. picture being an astronaut getting ready for take off ... or that you are sitting in a chair .. but you are in that same position while laying on your back on the floor with your legs elevated on the sofa . Your back on the floor and your butt up against the front of the sofa and your upper legs going up the front of the sofa and your lower legs resting on the seat cushion where your butt would normally be (keeping your knee and hip joints at degree angles ) helps to take the pressure off the lower back and allow the herniated disc to relax and allows thee muscles in the area to also relax and not be stressed and hurting ... I hope you are able to understand what I am trying to say .. and I hope this helps you with your pain as much as it does with mine ... I was hit by a car going 65 mph -104 kph 26 years ago and have many issues with my back .. This method of soaking and relaxing the muscles and taking the pressure off the lower spine is the only thing that helps at times ..

[@Jcrobify]

You mean you’ll have one of everything on the menu. Lol

[@Camille_Lee_Æon]

I would love to know how to smoke fresh water fish.

[@timothydixon2545]

It’s a three to one one part vinegar ether apple cider/ or red wine and thee parts water some people will and some olive oil

[@gmunden1]

The problem is that some people don't prepare or cook turkey properly and it would taste like cardboard. My mother never served a dry, tasteless turkey.

[@Naxela135]

My moms turkey was always overcooked, bland, and dry growing up, never had the heart to tell her. Turkey is a whole new game if you find the right spot or experiment yourself. (I'll eat anything but what gets me the most is overcooked meats)

[@shawntyrrell5473]

Thanks, now going to an appt hungry. Hope your back is better

[@Stepperg1]

Jono, turkey should be juicy and flavorful. People tend to overcook, which just dries them the hell out! It has to be moist and delicious!

[@Hammernms]

Try a deep fried turkey 🦃 Yummy 😋

[@russellgtyler8288]

Bbq king of Brooklyn. Now thats funny.

[@itswomanswork553]

Spray might be apple cider vinegar and water

[@DUEYZ4U]

Smoked turkey can be fantastic, my friend. Hopefully you'll have a better experience someday and we'll convert you.

[@jimcathcart5116]

Apple juice and spice spray

[@sydneywillis]

Yes plantains. Buy a big green egg smoker online

[@jkoll42]

Already subd but some of the best BBQ was in a vacant lot in Philly in a shady vacant lot next to his row home and you had to be on a list to know when it was happening. Best sausage was in San Antonio

[@KimbaLoveAdams]

I prefer deep fried turkey. It's very juicy and doesn't take hours to cook.

[@heavysighs]

Jono, have you considered flying into Austin and going home from a different city like Denver, Phoenix, or Las Vegas? You wouldn’t have to backtrack.

[@jonograhamreacts]

that is most definitely on the cards.

[@Whoozerdaddy]

Dude is wearing gloves to prepare food then handles money with the same gloves! LOL!

[@philmakris8507]

Yeah they fabricate those smokers from old propane tanks

[@jccepicfamilyfun438]

Plantains! @ 8:19

[@spuds416]

You need to try DEEP FRIED TURKEY!

[@TrulyUnfortunate]

The big question...what is it you have that you're calling a BBQ pit? As I'm sure you've noticed a BBQ pit has the firebox and a smoking chamber. You can imitate a real BBQ pit but it's rather difficult. The key is Oak,and offset heat and a light blueish thin smoke. NO billowing white smoke. If you cant get oak look for a clean burning hardwood that has a weak flavor profile. If you were to try hickory for example your BBQ will be way too strong and pretty much inedible. If you can get your hands on pecan wood thats a good substitute for oak. To achieve that thin blue smoke you pack the firebox and let it burn down to coals,you need a good coal bed or any logs you ad will smolder which is a bad thing,you need pretty much instant combustion so you'll get a clean fire. When you ad a log,or split as they're called,all you're really doing is feeding that coal bed. Holding the proper temp is the next challenge.Some swear by 220 degrees Fahrenheit but 250 is just fine. As I'm sure you know the temp is controlled by venting your fire box and the smoke stack. My pit likes the smoke stack open all the way and I control the heat with the vents on the firebox. The reason you want to start with pure coals is the temperature is easier to regulate. If you try and regulate a burning fire the pit will start putting out the dreaded white smoke.. One more tip,remove the bark from your wood splits so your fire will burn cleaner.

[@KimbaLoveAdams]

That's the perception of people who live outside if the states that the only place to get great BBQ is in the south or Texas. But the USA is a huge place and I've had BBQ from both Texas and in the south. But the best BBQ I've ever had was in NJ. BBQ is a part of the culture and it's taken seriously all over the USA. So please don't het locked on one place only for any particular type of food. Especially BBQ.

[@joshjones718]

apple juice and water + spice(cayenne, garlic, onion powder, sugar) or without spice or just watered down apple cider vinegar. on a side note, the "dominican flavors" are just from spanish occupation, as with any other "latino" or hispanic country. i know, i know, they are "culturally appropriating" european foods, even most mexicans think "churros" are from mexico. most people arent aware that 90+% of a modern indian curry is due to the spice trade of europeans. we dont see a lot of iguana(mexico) or alpaca(peruvian) influence in europe, but we always ten to see the opposite inspiration claimed. I guess people arent aware that things that are as simple as rice, garlic, onions, sugar, beef, pork, chicken, wheat(bread), milk, cheese, butter, et cetera, were introduced to primitive peoples. mexico would not have 99% of their food if not for the european spanish. not to say that 99% of mexican dishes were brought by spain; but that without spanish influence they wouldnt be eating 99% of what they do. now you can even say that things like "pozole" existed before spaniards arrived; however, it was not only lacking the spices they brought with them but it was also composed of human flesh. I know people love this "noble savage" myth where, all people are the same.... but let me ask you.... would that be acceptable to you? i wont judge people hundreds of years ago according to modern standards, even though some do. I would say that they were lagging behind the curve. I would assume it's obvious through their own accounts. the difference was so vast that they thought 'those' who arrived at their shores were Gods. Considering that only 500 spaniards conquered approx 200,000 natives after witnessing their ghastly customs, i wouldnt say it was a stretch for the natives to think so. Even so, what i want to say is this. Can you say some people are further ahead(as a group) or further behind? Is the marxism so strong in you that you cant even admit that while some people are in the age of information(airplanes, internet, AI), that some still dont hunt any game they can while naked? Is there no difference? Also, if you could snatch a tribesman out of the amazon, put him in a suit and hand him a starbucks coffee, would he be as civilized?

[@jonsinclair3997]

Deep fried turkey is moist.

[@TrulyUnfortunate]

Dont know what kinda wood he's using but it sure as hell isn't Post Oak. And his smoke ring is lacking to nonexistent. And he's using the wrong spices. The only thing that makes this close to central Texas BBQ is the pit and he's using brisket.....thats it.

[@worldfamouslanglois4805]

A lot of time you spray with apple juice

[@jeffkablock3229]

apple juice

[@Atheos1]

deep fry a turkey, just be careful

[@philmakris8507]

They're plantains

[@snowflakehunter]

BBQ king in Brooklyn/?????? 😆🤣😆🤣😆🤣😆

[@timothydixon2545]

And you really only Brine your white meats like he wrapped in foil is the way to do your beef and pork

[@jasoncammack5129]

Don’t you dare go to NY and eat BBQ🤣. Come to Texas brother!

[@Laura-mi3nv]

More Jono torturing himself with food he can't get! If you want to try BBQ'ing at home, you should take a look at videos from BBQ places OUTSIDE the US who ordered smokers and studied how we do it in the US. I think that perspective would help you figure it out. And you need to figure out how to make a couple of bbq sauces as well. He is right about the flavor layering, there are rubs, mopping sauces, and then finishing sauces (and probably stuff in between).

[@franciet99]

I’ve had smoked turkey from TX. It’s okay but everything else is better smoked because it has fat that soaks up that smoky flavor that just heaven. It is heaven. One tip… when using wood, make sure there is no bark on it when using it. If left on, it makes the meat bitter. The spray is usually an apple cider vinegar and water. Maybe some spices but they can clog the sprayer. My main takeaway is that you should keep trying techniques. Smoking brisket is the most difficult. That smoker is king! I’ve been looking for one here in Arkansas but the prices are a bit more than I can afford. My ex got the smoker in the divorce. 😂😂😂 Great story!

[@garythornbury9793]

you know you will come back better after the divorce.

[@franciet99]

@@garythornbury9793 ❤️❤️❤️thanks!

[@brewluv1]

Deep fry your Turkey

[@edwardilowiecki8925]

Deep Fry your Turkey...

[@ismaelvaldivia6866]

seems like this guy is adding to many spices i hate those bananas he made i would rather eat texan bbq

[@eipi5173]

There is no real BBQ made in NY.

[@bitfenix90]

Thumbs down on this BBQ guy... I'm glad that he'll donate half the video to turkeys, but I saw him using puny ribs AND PUTTING SAUCE ON THEM. What the - ?!! This means (1) he gets the crummiest beef ribs and he KNOWS they're bad so he pours sauce over them, or (2) he doesn't know what good ribs are.

[@b.slocumb7763]

There’s more than one way to make ribs, and he also said he does some things Dominican style, so it’s probably what he grew up with and loves and wants to offer something different for the customers to try. So calm down, apparently lots of people like it or he wouldn’t make them that way.

[@aarondmason808]

Apple cider vinegar in the spray bottle.

[@isopropyltoxicity]

Texas spices are not just salt and pepper idk wtf this guy is talking about