The United States of Barbecue, mapsplained

[@teamcoltra]

Johnny Harris used to be the guy with the map videos... but he doesn't have a map video about BBQ so I think there's a new king.

[@ilRosewood]

You raise an excellent point.

[@cherissemiranda3187]

While I still really like Johnny, his stuff has gotten pretty somber lately. I love that Phil is taking us down these rabbit holes without forcing us to question our own mortality.

[@sherlockmaverick]

​@@cherissemiranda3187 My fave Ex-Vox group definitely have varying emotional connotations to me. Johnny for the dangers society poses, Phil for the absolutely eccentric questions that you had but quickly forgot about, and Cleo for all the sunshine and hope in the world. I feel the need for all 3. Such a great balance.

[@Chomp-Rock]

You've clearly never heard of Map Men

[@johnnyharris]

I can't disagree with this, great job Phil 👑 - loved this one, keep'em coming!

[@iea96]

“Mapsplained” should become a series!

[@KevinTurner360]

Love love LOVE the storytelling through maps, especially when combined with the more human anecdotes that describe the experience, not just the numbers.

[@slowdownex]

You're going to love this then, there's this dude "Johnny Harris" who makes videos about more political or economic topics that look and sound exactly the same. Which I mean no disrespect to the creator, Johnny doesn't and shouldn't have exclusive access to this kind of video production. But I'm just saying though, it's so similar I might believe you if you told me they work together.

[@PhilEdwardsInc]

we did used to work together! also recommend Search Party by another former coworker.@@slowdownex

[@thatoneguy7597]

Johnny Harris is an absolute hack who makes routine factual and interpretive errors. His “fame” imo is primarily due to his slick editing and his egregious narrative license.

[@verro9153]

@@PhilEdwardsInc Great Video! However I feel like the Mississippi River’s cultural value wasn’t present. There’s a reason why Memphis is one of the barbecue capitals of the world and it’s primarily due to the River. You have ideas flowing down from the Midwest and ideas going up from the Deep South all meeting in Memphis. Hell that’s one of the reasons Memphis plays host to the World Championship Barbecue Contest every May.

[@PhilEdwardsInc]

No that's totally true. Perry even worked on some riverboats I believed, so I probably should have mentioned that more.@@verro9153

[@clarkenoble]

One small correction.... We have tons of Pecan trees in Texas. After all, it is the state tree. However, Pecan is valued for its nut and thus isn't as commonly used for smoking as Post Oak or Mesquite. Mesquite is commonly used not only because of its unique smoke flavor but also because it's common and it's considered a pest in areas where people want to clear land for pastures or development.

[@Texasp12]

I was thinking the same thing. It's the Texas tree, and nut after all.

[@MountieHoo1105]

the largest commercial pecan grove in the world is in Arizona

[@macdub57]

@@MountieHoo1105that doesn’t change the fact that it’s the state tree or that they are still all over texas

[@paulhopkins1905]

Pecan smoked BBQ is extremely common in the gulf coast region

[@KrepsyK]

Mesquite makes meat taste so good

[@kenmohler4081]

As a happy resident of Kansas City, I have an educated opinion about which barbecue is best, but that is not why I am writing this. I’m writing to say what an excellent production you have created here, the research, the graphics, the music and the narrative all just flow together perfectly. Thank you!

[@humantwist-offcap9514]

Our tastebuds know that the best BBQ also rules the AFC West

[@KrepsyK]

If anyone wants good KC barbecue, go for Gate's.

[@SaraBearRawr0312]

As a North Carolinian, the rivalry surrounding BBQ, not just the interstate rivalries but even venues next door to each other, is in our blood. Shoulder vs whole, vinegar vs tomato, traditional wood vs gas - this has been such a staple of our culture for so long that Its often funny seeing someone new to the state getting caught up in the fray. Even so, while my preferred style will always be pulled pork of either source with a nice spicy vinegar sauce, I wont turn my nose up at good BBQ whether its carolina pulled pork, texas brisket, kansas city ribs, or tennessee hot doused wings; a true lover of BBQ loves it all in its own way and can appreciate what goes into each meal.

[@nobeliefisok9174]

Do you know where an old school NC restaurant is that served tomato based suace? I have zero idea. All the ones I have been to (more than 50) are Lexington style vinegar sauce. Sonny's pit BBQ for example is a chain restaurant from Florida. Its NOT a NC restaurant even though you see them in NC, and have since the 80's.

[@lpburrows]

@@nobeliefisok9174 I think you might be confused on the styles. Lexington style is not vinegar sauce, it's vinegar with tomato. (Eastern style is vinegar with red chili flakes.) People mistake Lexington/western style with the super thick KC style, but it's always been thinner than that. All the old school spots in Lexington serve that style, as do older restaurants west from there (e.g. Little Pigs in Asheville).

[@nobeliefisok9174]

@@lpburrows I think we probably have just ate in different BBQ restaurants. From Charlotte to Lexington, out to Shelby and up to Wilkesboro, I find sauces made from peppers and vinegar. Some restaurants like the original Lexington BBQ add a bit of ketchup in it, which gives it a pale red color. But it is still thin, and soaks into the BBQ and bun. If that is what you are referring to as "tomato based" then alrighty. I just cant think of a sauce that thin and that heavy on vinegar as the main component as "tomato based". I could see that confusing anyone, especially since its ketchup and not actual tomato's.

[@charredolive]

@@nobeliefisok9174 You have to go to Parker's to find a tomato base sauce. They do also offer the vinegar one

[@michaelteal391]

I'm partial to the lowcountry / mustard variety, although my family is definitely in the vinegar camp.

[@eskipotato]

As someone who grew up in Texas, it never occurred to me that eating sausage as a part of barbecue might be a regional thing. It just seems normal, probably the third-most common barbecue meat.

[@marqbarq5977]

I too grew up in Texas and was shocked at the lack of pit sausage when I went elsewhere. It was always there… but sadly not everywhere that make BBQ.

[@aureaphilos]

I can see how the popularity of BBQ sausage in Texas could probably be linked to German migration; I grew up in Syracuse NY, which had a rich German culture, and sausages - or Wursts - were available everywhere and in all sorts of variations. I still buy a 10 pound bag of white veal+pork "conies" or "snappies" when I go there... But now I want to try those with a BBQ sauce! Thanks for another engaging video, Phil; I really enjoy the topics you choose.

[@kylereis3639]

Santa Maria style BBQ commonly has linguica with our BBQ. So there are other regions that eat sausage as part of the BBQ

[@Seantherightway06]

Also someone that grew up in Texas, although I live elsewhere currently. The lack of sausage is definitely one of the things I miss most when I go to a BBQ restaurant. Just to add on, almost no one believes me that I hadn’t even really heard of pulled pork until I was probably 23 years old. Brisket, ribs, and sausage were the only meats we ate for BBQ, and there was never any thought that it was lacking. FWIW, no sauce>sauce

[@dooberoso]

I lived in Texas until I was 11. My parents had a BBQ restaurant. I vividly remember the taste and smell of Pittsburgh hotlinks.

[@alfonsinator]

You forgot to mention Puerto Rican barbecue, after all the word barbecue came from us! We focus more on pork barbecue with oil and herbs as our seasonings. Thank you so much for an amazing video!

[@draya4429]

Came here to say this!!!! All we got is a short mention of the indigenous origins of bbq😭😭

[@John-mf6ky]

You're still American, brother. I'm not even talking about history and politics either. After all, Puerto Rico is a part of the Americas.

[@mrsillytacos]

Talk when you actually have voting rights 💀

[@cybergrey88]

Pre-Hispanic Cuba. A Taíno word

[@m7rtim532]

United states buddy

[@jimboshizz]

I'd love to find out more about how pretty much everywhere seems to have invented flatbreads, from pizza to matzo, from tortilla to roti.

[@pennyfarting]

Building off this, a look at the historical spread of noodlemaking throughout Eurasia would be awesome too.

[@jimboshizz]

Yes!

[@wailingalen]

Yes to both!!! And also the spreading of sushi and sushi inspired food too!!! I know in Hawaii they have a Nigiri 🍣 style (the kind with a small ball of rice with the fish/topping on top) that has seared Spam on it, from Spam being ubiquitous in Hawaii during WW2. Then I was doing a little google maps exploring in Mexico and found a restaurant that had burgers and pizza and SUSHI!!! I'm sure it can be said that sushi in America and Indeed other countries outside Japan have their regional differences

[@namebrandmason]

Or how every part of the world has some form of dumpling.

[@pennyfarting]

@@craigape that's why I suggested noodles, because they're less of a common sense thing that anyone would come up with. Everyone didn't just independently invent them, they originated somewhere in North Central Asia and then had to spread elsewhere via cultural exchange.

[@JesseNyberg]

This was such a dope video Phil, would love more "Mapslained" videos in the future!

[@italiana626sc]

Thanks for mentioning the South Carolina mustard-based version! I think most of the country thinks of NC and SC as just "the Carolinas" for all things. Couldn't be further from the truth.

[@acgeewhiz]

Yeah, I’m eastern NC raised (keep that western style away), but I do like the occasional dabble into the SC mustard forward variety.

[@KnarfStein]

Also NC is somewhat saner than SC.

[@ApexBaker420]

Yeah except one of those mustard based sauces he showed was from a brewery in Holly Springs, NC lol - if it's pulled pork, it's gotta be a vinegar based sauce. Though I have tried the mustard based sauce in SC and it was good.

[@natemeins]

I’m from NW Arkansas and love what has been known (to me) a “Carolina” sauce: tangy, vinegary, sometimes a light kick, and brown. Then a new BBQ joint opened up here very recently here that had a “Carolina” sauce…and it was yellow. YELLOW! Intrigued, I gave it a taste and was shocked by the mustard taste. The jury is still out for me but I like where it’s going. Seeing this video has really opened my eyes to the true diversity and am looking forward to expanding my ‘que tasting. Mayo-based? Inconceivable!

[@jamespolivka7756]

He didn't mention it until later and I was getting ready to see a bunch of angry comments. The "carolina gold" term is something I've only seen recently and sauce marketed as such is very sweet. That is not the classic mustard sauce of Midland and Upstate South Carolina.

[@johnbenton5102]

A potentially interesting topic is a map like discussion around fashion. Obviously with the way certain brands appear in certain cities (i.e. New Balance in Boston, Nike in Beaverton, Ralph Lauren in NYC, Levis in SF) it would be cool to see a growth of styles by region over time and influential people. Thanks for the great video and im looking forward to the next

[@KitKat-kc3sq]

It would be really cool to see a video looking at the different pizza styles across America too

[@PhilEdwardsInc]

now the question is do i go to detroit for awesome pizza or st. louis for disgusting pizza

[@shawnstrittmatter4783]

@@PhilEdwardsInc Provel cheese is a national treasure!

[@PhilEdwardsInc]

@@shawnstrittmatter4783haha it is interesting for sure!

[@AmandaHuggenkiss]

@@PhilEdwardsInc What up doe? To all my Detroit players.

[@bsnow304]

@philedwardsinc Chicago for deep dish, and Altoona, PA for an absolute abomination

[@SouthernsBBQ]

This was a very well researched video. Maybe my favorite on the internet regarding the history of BBQ. The one ingredient that you almost touched on was “Time”. People, Meat, and Plants were all a major factor, but the time at which a thing happened, as you pointed out, had a massive influence on how BBQ took hold. For example, the preference for whole animal BBQ versus just specific parts, like the brisket or ribs, came with influences like the advent of pre-packaged meats in a post-WWII era. Not sure why I brought that up. This video was excellent, and I’m glad you made it.

[@tonytucker6107]

I love all of your videos, Phil! Memphis deserves more love though. Definitely on the Mount Rushmore of BBQ and a vital part of the history. Now I’m hungry!

[@connoradamson2846]

Alabama White needs its callout! One of the most delicious and distinct forms of regional BBQ!

[@PhilEdwardsInc]

it got one!

[@Geeksmithing]

did you even watch this?

[@LinusBoman]

Speak your truth, Phil. ✊⭐

[@JaredDixon]

Eastern NC BBQ - spicy, fatty, vinegary, peppery... gah, it's perfect when cut with a small amount of slaw

[@Brandon-jw5cv]

Or a large amount

[@LividImp]

No mention of Santa Maria tri tip? A Texas dry rub man should appreciate it.

[@RPrice_OG]

Dude, this should be a TED talk. This is by far one of the most concise and well researched videos covering this topic I have ever seen. And very well presented with lots of supporting historical graphics. Now I got to go scrounging in the freezer for something to smoke next week. On a personal side note I don't think I have a favorite style. Maybe Texas brisket but I really enjoy all styles. I did have to live in North Carolina to get used to that vinegar stuff but it does grow on you after a while. Anyway, great video, thanks.

[@amicaaranearum]

I’m from South Carolina and grew up with pork barbecue prepared with mustard-based or vinegar-based sauces, but I enjoy other styles as well. One of my favorite barbecue dishes is Memphis-style ribs (prepared with dry rubs).

[@gokuformanvsfood]

True having tried both I noticed SC's distinct preference for mustard based against the vinegar and tomato based sauce prefernces in NC, and who wins? Thats right me! Cause I get so many differnt kinds of BBQ!!

[@carbon839]

I know I'm a bit late to the party on this - but seeing Bob Melton's mentioned made me shout out of surprise/joy! I'm from Rocky Mount and my Eagle Scout project was assisting in the construction of Bob Melton's Barbecue Park. It's been a fair few years, mind you, but I remember the write up including; 'Black, White, man, woman - it didn't matter. All were welcome to enjoy the BBQ of Bob Melton's.' We had several photos showing that's the case throughout the years as well. Digging deep into the records of the plots of land and such, I discovered way back when, one of my great-great-greats sold the plot of land to Mr. Melton. Super proud to see the town show up, even more proud to have been a small part of history! Thanks for the video!

[@PhilEdwardsInc]

oh that's awesome thanks for sharing- and doing it!

[@aWildLupi]

I'd always heard the "bavarian immigrants inluenced carolina gold" barbecue thing too, but even as someone with carolina gold in their veins I couldn't say for certain that's anything more than wives tale, not without going way further back than the 1900s at least. All I know is that it's such a pain to find it elsewhere, now that I've moved out of state

[@PhilEdwardsInc]

Yeah Moss has a whole section debunking it, so I tried to hedge - but I just thought it was too fun to leave out (and he doesn't totally debunk it imho).

[@wailingalen]

When I was in living in Texas you would hear about the German influence in food and culture, through people of German heritage and the place names as well. It's dramatic how people from all over our world have influenced other parts of the world through migration!!

[@PhilEdwardsInc]

I love watching these videos of Texan German speakers. kzbin.info/www/bejne/rKjKqKOLmN2WnpY@@wailingalen

[@kevincamara]

@@PhilEdwardsIncgreat video. A couple of geography/language related topics that would fit in well with your style...would be cool to see you do a piece on Tangier Island or St Pierre & Miquelon.

[@MatthewSchrenk]

Most BBQ restaurants in St Louis have a carolina gold style sauce available. I wonder if it is because St Louis style sauce is catsup and apple cider vinegar based. We are used to the vinegar.

[@bwb5f5]

Love that you gave a shout out to Henry Perry. Lived in Kansas City all my life and just recently learned more about him from a local podcast, glad he hasn’t been forgotten.

[@stephenmg12]

Mind sharing what that podcast is?

[@bwb5f5]

@@stephenmg12 A People’s History of Kansas City - Kansas City’s Barbecue King

[@stephenmg12]

@@bwb5f5 thanks, I'll check it out.

[@KevinAdams06]

Memphis origins? I don’t have any idea, just seems like a big bbq hub. Great video!

[@hfbdbsijenbd]

I noticed that omission as well.

[@krombopulos_michael]

Yeah surprised Memphis didn't get included. It's one of the 4 major styles (unlike Chicago, Kentucky, or Alabama)

[@allenbaylus3378]

@@krombopulos_michael St Louis and the other Mississippi cities have their versions as well.

[@ccp1906]

Henry Perry the father of KC Bbq is from…wait for it… Memphis

[@zachesherman]

@@krombopulos_michael We often get excluded from a lot of stuff. Not surprised, but still moderately offended.

[@thegianttater]

This is great. On the BBQ note: an overlooked BBQ culture is Oklahoma. Seriously. Big on cooking style like Texas with Mesquite, but heavy Carolinas influence as well with sauce and pork. Also, Memphis or Mississippi Delta region BBQ is its own thing. Finally, Southern Tier BBQ which, is admittedly a stretch, but it did help bring in Buffalo sauce and hot wings to an extent. That one is still debated, but I'd love to see a video researching it and the other "sub-regional" BBQ parts of the country.

[@kalebstuckey570]

We have no distinct style. We just stole all the best aspects of all other regions!

[@jamesj9744]

Not sure about the Oklahoma BBQ culture. I grew up in the 80s and 90s in Eastern Oklahoma. We had one good BBQ place that I knew of--Slick's in Muskogee, but I haven't had great BBQ in Oklahoma since Slick's closed. If you are going to a "BBQ & Catfish" place in Oklahoma, I recommend ordering catfish!

[@krombopulos_michael]

My wife an I did a road trip of all the four major BBQ regions last year for our honeymoon (Kansas City, Texas, Memphis, Carolinas). We ate BBQ every day and hit the most famous and iconic restaurants in each place. Everywhere was excellent, but I still have to give the crown to Kansas City overall.

[@robb1267]

I would like to sign up for this BBQ tour. How do I get tickets?!?

[@PhilEdwardsInc]

you have to marry krom

[@RJRobledo7]

The correct opinion -A Kansas Citian

[@robb1267]

@@PhilEdwardsInc or Mrs Krom!

[@drewbunton1156]

Gotta get St. Louis if you’re getting Memphis and KC, it’s better than both.

[@TrueStory_TX]

This was awesome!! Thank you so much for making this. The entire production was very well done and captured my attention the whole way through!

[@RobKirkwood1]

You could easily do a series on how water chemistry from certain regions affected local beer styles. Guinness stout taste the way it does due to hard water. Czech Pilsner is due to soft water. Then how did American beer styles grow and change due to immigration from Europe etc.

[@PhilEdwardsInc]

wow i had no idea water played a part in it.

[@johnferreira93]

Water is a HUGE factor in beer. So much so that when a brewery opens a new location, they typically have a reverse osmosis machine to create distilled water, and then add "salts" to it to create the water profile of the original location.@@PhilEdwardsInc

[@rudysal1429]

​@@PhilEdwardsInc Water wasn't as easily accessible or treatable as now, clean water at least. Ireland has more hard water that allows for Guinness as roasting barley to get the flavors and colors also will make the water more acidic and needs to be increased up allow yeast to grow. Also, minerals are needed to allow yeast to grow as efficiently as properly, just like we need vitamins and minerals. Czech had really clean water, probably still, I think from a large lake and snow. Pilsner are a result of this. You also have the two main types of yeast, ale and lager, and different variations. Hops are another thing. Germany introduced a beer purity law to prevent people from adding tons of crap and required 4 items, barley, yeast, water, and hops. There are a large variety of hops. The plant is a cousin to the Marijuana plant IIRC. You get aromas and flavors from the hops sitting in the beer and you get bitterness from boiling the hops for a while. A chemical change happens where these compounds called alpha acids change their isomerization, double bond flips on one side, and that makes it bitter.

[@ishouldhavetried]

​@@PhilEdwardsInc Water affects the taste of soda, tea, etc too. Back in California, I was a Pepsi fan. Moved to Louisiana, can't stand Pepsi here, and now I drink Sprite.

[@areyoulooney]

This was great! Thank you for putting together this content!

[@mage1over137]

As a Texan I can tell you this man really knows his BBQ.

[@BrendanHenry]

Your research is phenomenal.

[@douglasgriffin694]

This channel is so incredible!! Thanks for all the work that goes into this!

[@nvrndingsmmr]

This is so fascinating, super well executed! Thanks for all the info!

[@GlenAndFriendsCooking]

Hey Phil - I feel a summertime collab... get in my little Cessna and fly around eating BBQ!

[@PhilEdwardsInc]

i need to find some good old recipes too!

[@cujo3097]

Yes, do this

[@Connor_Herman]

My mom gave me some books from her flight training in the mid '80s. One had a hand drawn map on the back of a barbecue menu - Stanton's Barbeque and Fish Camp in Bennettsville, SC. It still exists and you can still fly in apparently. I got my pilot's license a couple years ago and it'd be neat to eventually check it out.

[@GlenAndFriendsCooking]

@@Connor_Herman Yes! It's still there, with a grass strip across the road from the restaurant.

[@GlenAndFriendsCooking]

@@PhilEdwardsInc Anytime Phil. Anytime.

[@sdega315]

The research you did for this story is impressive! Thank you so much for sharing this.

[@tocov]

Couldn't help but noticing the great Henry Perry barbecued opossums and racoons.

[@Phenixmars]

Would’ve loved to try’em 😋

[@darrelllee2107]

I really enjoyed this video! Thanks, Phil! I subscribed.

[@richardhall1667]

13:39 As a proud Carolinian, I’m choosing to believe you just haven’t had good Carolina BBQ before.

[@PhilEdwardsInc]

close second, close second. i need to get down to ayden

[@jeffdillon1972]

You need to head out to the OBX and eat Pigmans for a good vinegar sauce. I sure miss that tang - Utah is all KC all the time. Although what’s to complain about? All BBQ is delicious. Great video as always.

[@JosephCoxH]

​@@PhilEdwardsInc Ayden is a nice little town, there're two great places there, you already mentioned Skylight Inn but there's also Bum's, which is excellent.

[@ericcarabetta1161]

That’s the thing with Texas BBQ; it’s ALL good. 😉

[@krombopulos_michael]

Get to Scott's in Hemingway. It's not near anything, but it's worth the drive by itself.

[@thomaspatrick2170]

Great video. A professor of mine defined Geography as the “why of where”. And you succeeded with BBQ.

[@Geeksmithing]

I really enjoyed how you came at it from so many different areas and influences. Well done sir. Now I'm hungry. (Eastern NC BBQ Pork is best btw 😜)

[@dallasbaker7550]

Thank you for including the well known states - NC, Texas, Kansas - but also for not overlooking places like Hawaii, Washington State, and historical / world influences. Great video.

[@robgreenwell2961]

this video is just making me hungry 🤤

[@englanddg6227]

Dude, I was so critical of your earliest videos, but man, I was very wrong about your talent and ability. I know I've said this before, and apologized for it. This was a wonderful video.

[@PhilEdwardsInc]

haha thanks! if it helps i don't remember the pain.

[@englanddg6227]

@@PhilEdwardsInc More on my side. I was so wrong and misjudged you. I apologize.

[@paulcooper3611]

Thanks for this video. It verified things that I had figured out during 40 years of criss-crossing the country. Going between Texas and Virginia, I had pinpointed the difference in wood being a major factor. I knew about the difference between BBQ sauces but you explained the reason by explaining agriculture and national origen of the population. Thanks for that. I would also point out that there are regional pockets of unique barbecue. In the area of New York, near the confluence of the Susquehanna and Chenango rivers, they smoke the meat with locally available wood, apple and red maple, which makes for a different flavor than hickory, post oak, and pecan.

[@Kitsambler]

473 comments in 10 hours: you've obviously struck a nerve. Thanks so much for including mention of my favorite, South Carolina mustard-based sauce.

[@bw3240]

Can't believe a riot hasnt begun yet. BBQ in the south is what wine is to France. Tastes and opinions change roughly every 50 miles.

[@wiicodman]

This man needs some Santa Maria style barbecue! California central coast tri-tip.

[@MattFerrill]

Came here to say the same thing!

[@carolynridlon3988]

That is one I don't care for (was a native born CA gal but can't handle the wood they use to smoke meat - allergic to it)

[@Steve-q6l4v]

St.Louisan here we dont brag or go to restaurants that brag,but everybody Q,s and very well.St.Louis style ribs,tons of pork steaks and of course the best part Beer.

[@CAboy]

Memphis devotes whole month of May for showing off their famous BBQ . Every year Memphis hosts a barbecuing competition with BBQ fans that fly in from all parts of the world to try to win best BBQ . Mr. Edward you need to go to Memphis and try their spin on BBQ. My favorites are Interstate BBQ, Central BBQ, Corky’s Ribs & BBQ and Payne’s Bar-B-Que.

[@zachesherman]

Payne's is an amazing place, I recommend anyone visiting Memphis visit it. There's no fake grit about it, 100% real.

[@finnwil56]

As a Kansas Citian it is my moral obligation to let you know we have the best BBQ. One has never lived unless you've had a Z-Man from KC Joe's

[@NoVa_PDL]

missourian here who became a texan! just moved back to missouri. i am just happy we all love some slow-cooked meats!

[@jrbship]

Mapsplained is a great title for a series. Here's hoping for many more mapsplinations

[@Bardmusic66]

I used to work at a Texas style pit bbq place so I’m partial to Texas brisket

[@paulmiller591]

Great video very interesting the influences mentioned. While others have started talking more about BBQ tradition, it is cool to see good videographers expand on this US story that is core to the country's culture. Thank You.

[@mattamiller2002]

Currently making some ribs with some homemade sauce. I'm living in Northern Africa so I sourced what I could for the recipe but replaced molasses with some local honey. So this video was very relevant to me.

[@markkempton4579]

Wow. The algorithm knows me better than I know myself. Maps, history, and food! What a perfect video. Subscribed!

[@dmscholl4]

Having lived in Kansas and Texas I have a great love for BBQ and I really enjoyed this video. BBQ history is such a great history of America. I’m sure however everyone in Memphis is wondering why they and their dry-rubbed ribs weren’t mentioned.

[@PhilEdwardsInc]

i know i felt bad but...it just didn't have a story

[@danlscan]

What a great video. Thanks. Got me reminiscing about the pig-pickins' I went to in North Carolina. Now I'm excited to do one in Ferndale, WA this summer.

[@cherissemiranda3187]

Phil, I’ll tell you what I told my mum when I sent her this video. I will watch any video you put out on any topic. I just absolutely love your way of story-telling. I once described you to a friend as KZbin’s Roman Mars and I hope you take that was the compliment it is absolutely meant to be. ❤

[@dapacreative]

I love all bbq and glad we have a variety to choose from!

[@jemm113]

I just wished I could get some of that variety without a road trip or plane ticket

[@AchanCham_]

Great video. Thank you for your hard work.

[@willsnyder4399]

A 15 minute video about BBQ and an only a single mention of Memphis!? 🤦‍♂️

[@PhilEdwardsInc]

this was my guiltiest decision

[@khawk3385]

I came to the comments after about 7 minutes and stopped watching. A glaring omission that can't be forgiven.

[@drewbunton1156]

It’s just a worse version of St. Louis bbq

[@heartoflyn]

Indeed. This was a lazy, tired, predictable attempt. Same ol’ bullshit that’s been spewed time after time after time. It’s shameful, really.

[@mindofjerry5476]

Think we need a part 2

[@daviday87]

“I’m sick of hiding who I am” 😂 Perfect use of a cutaway and callback payoff to the opening hook.

[@errhka]

Everyone always forgets our Santa Maria Style barbecue out here in California. Tri-tip over coast live oak with pinquito beans and butter crispy bread 🤤🤤🤤 so good! I do love a sauced Texas style beef rib though! And Kansas city burnt ends! Honestly I just love food haha

[@Fuzzyhead5060]

Great video! As a lover of deep molasses-ey barbecue sauce, that map of sugar cane production has got me wanting to try some Louisiana barbecue

[@MattFerrill]

California’s got two of its own great barbecue styles that rarely get national notice: Santa Maria style tri-tip, and the Central Valley’s “Deep Pit Beef”. Both styles greatly influenced by their geography and demographics.

[@generalismoGrosMichel]

Glad you mention Santa Maria style.

[@mj_slender6717]

Tri tip is an awesome cut of meat. Just south of Memphis. Cooked a trip tip about 25 years ago. Had never seen on before. Low and slow. Man this is type of thing that can be life altering 👍👍👍

[@generalismoGrosMichel]

@@mj_slender6717 one of my favorite meals growing up is tri tip, roasted red potatoes, and artichokes.

[@skall115]

Baltimore pit beef is elite

[@AaronRozenfeld]

I suggest a geographical study of carbonated drinks like Coke, Pepsi, Dr. Pepper, Mountain Dew, Sunkist, Tab, etc.?

[@Game_Hero]

AKA the regional world of soda before coca cola and pepsi took everything, want a pop?

[@LudicrousPlatypus]

Interesting to see that 200lbs used to be comically fat.

[@PhilEdwardsInc]

haha i thought this too

[@heretolevitateme]

Well, they were all 5'3" or shorter, too.

[@kevinprzy4539]

@@heretolevitateme lmao what? do you think this is 700 years ago? the average height of a US male in the 1850's was 5'10"

[@NMK26]

Sticking to the meat theme what about hotdogs? They are quite different depending on the region

[@AdamPippert]

There’s a barbecue style missing here, but I wouldn’t expect you to know it because it doesn’t exist in restaurants by its nature. That would be Shenandoah Valley style barbecue. It’s only done as chicken barbecue over low pits, vinegar sauce basted, cooked overnight, and then sold by church groups and civic clubs from coolers on Saturday mornings to patrons to raise money for causes. There was once a recipe in the Washington Post about it, but otherwise you’re gonna have to go there to experience it.

[@markhottman2652]

Carolina Hog BBQ 🍗 YES , PLEASE! Vinegar Sauce

[@NolanBuchanan]

No mention of Memphis, the home of the world championship BBQ competition? Outrageous.

[@DavidBaral]

Architecture, fast-food chains, clothing styles, automobile makes/models, there is so much that is impacted by geography that you can make videos about!

[@tylerwear]

Another interesting thing could be tracking regional evolutions in car culture. Hot rods, muscle cars, low riders, mini-trucks, bro-dozers, JDM, and many more can be found all over but things like the Carolina Squat and swangas in Houston are mostly regional. I’d love to see more about that.

[@feuerein]

We've got a lot of great BBQ here in Memphis, but I was also glad to see Lockhart, TX getting a spot in there. My favorite, Mad Jack's (over in New Mexico), regularly makes the trip back to Lockhart for the Post Oak.

[@jaygilbreath187]

Dreamland BBQ in Tuscaloosa, AL is an institution. Vinegar based sauce. Simple menu..bbq, white bread, beans. Actually, I’m not a super fan of their bbq but still very well known through the college football scene since Bear Bryant love the place.

[@vsznry]

Great production.

[@eddya7894]

Amen to Texas BBQ!

[@SheepNizzle]

I was waiting for the Kentucky BBQ shout-out! The International BBQ festival in Owensboro every May is a great time. Don't forget to try the Burgoo too!

[@jskuzma]

Such a fun video but wow is the premise flawed, Carolina BBQ with vinegar is clearly the best. Great video and I look forward to more of them!

[@ramirorodriguez9671]

There is no mention of South Florida whole pig BBQ, particularly at Christmas Eve, Noche Buena. It's cooked in a caja china (ca-ha chee- na) and the mojo (moe- hoe) sauce.

[@will3346]

Kansas City’s pork bbq followed by Memphis are my two favorite styles. I’ve never gotten beef bbq

[@markb3786]

KC is a beef town for the most part

[@will3346]

@@markb3786 I disagree, Kansas City style is used on pork beef and chicken. That’s also why I specified pork.

[@russbear31]

In Kansas City we BBQ everything, including jackfruit for the vegetarians. (I live in KC and have eaten at every major BBQ place in town over the past 60 years.) 😊 Beef, pork, chicken, salmon, seafood, veggies... They're all on the menu here.

[@kevingray8616]

You're never had BBQ beef? You Muslim? I'm a Texan. Beef is better than pork in all possible ways except possibly tenderness. Granted, Texans aren't much on sweetness. (pork is "sweet") All of you southern states can take that sweet tea abomination back to wherever you came from.

[@chastx67]

Central Texas chiming in. Great video. Well researched. A couple edits: East Texas was not part of the cotton growing culture, except near the coast. East Texas is our tree growing part of the state. We actually use the phrase “pine curtain” to describe East Texas. The only other point I’d make is that central Texas is definitely a post oak region, while mesquite really happens about 60 miles west of Austin. Think Llano.

[@caseyjones5145]

I'm from NC & I agree, Texas Does it better, now if y'all will excuse me I gotta go hide from mawmaw for speaking blasphemy.

[@sqrboro]

😤😤😤 People really do just get on the information super highway and tell LIES.

[@caseyjones5145]

@@sqrboro Y'all see why I gotta hide? If a stranger will do that, imagine what my mawmaws gonna do. But its true! Texas knows hownto que

[@chrisnarishkin4786]

Such a fun video! Love Missouri sauce BBQ smoked turkey! You could do a map video on defense aircraft manufacturing across the US!

[@TheDeglutenizer]

Need a BBQ Part 2 where you dig more into Memphis, modern bbq competitions, and some of the top restaurants to try in each region.

[@koopakape]

Man, growing up on the border between Tennessee and Georgia and being so excited by what you had to say about either state's BBQ and just hearing you talk about every state *around* them without either of them themselves was such a tease ;_; I actually love all bbq, sometimes I want some sweet South Carolina stuff, sometimes some hot Tennessee stuff, sometimes some dry-on-the-outside hella-moist-on-the-inside Texas stuff. It feels good to bein the south where it's absolutely everywhere and it's all so dang good.

[@PhilEdwardsInc]

i'm sorry!!!

[@kulichevskiy]

Hey! Thanks for the video. Here is a suggestion for the next food topic: dumplings. Pelmeni in Russia, Manty in Uzbekistan, Khinali in Georgia, Gyodza in Japan, Raviolli in Italy, Knödel in Germany etc. They are all over, each coutry has their own unique kind. I'm sure there is an interesting peoples story underneath.

[@IanMacMoore]

Excellent. Sharing with my dataviz class. I live in Minneapolis and it’s a fluke of geography that it’s located here: the only waterfall along the entire Mississippi River is here. (Hydro power for lumber and then grain mills.) Maybe a fun thread to pull on.

[@ScottMyersOfTheEarth]

A little surprised this hasn't been talked about more. Thanks, Phil!

[@timlecount8690]

Such a wonderful video, Thank you Phil! I LOVE the cultural and geographical themes, I posted this video for my AP Human Geography students to watch:) Thanks for making so many great tie-ins...I appreciate you and the work you do!

[@PhilEdwardsInc]

very cool!!

[@clairep3688]

So what I’m getting is that Illinois, Indiana, and Ohio have no excuse for not having any good barbecue, it’s a skill issue 🤣

[@ImpactSmash]

One of your best stories, Phil!

[@spencergauta8160]

Some ideas for more “Mapsplained” videos: 1) US Accents 2) English Accents of the world 3) Various cuisines across the US 4) How different US “folk” music styles emerged (country, folk, gulf and western, bluegrass, etc) 5) Different styles of Italian cuisines across Italy 6) How we got all the different types of Bulldogs (American, English, French, etc)

[@PhilEdwardsInc]

bulldogs! never would have thought of that

[@spencergauta8160]

@@PhilEdwardsInc yea I’ve always wondered about that one. Would be cool to see!

[@coreysanchez8794]

Great video. BBQ history is fascinating. A mention of Santa Maria style BBQ would have been the chef’s kiss on this one.

[@PhilEdwardsInc]

noted!

[@steveszigethy]

Would love an investigation into hoagies, subs, grinders, heroes, wedges.

[@SouthernGothicYT]

4:50 this map is so interesting to me because if you notice, the Charleston area of SC is not very dense. It was highlighted more for cattle, but I also I'd guess the fishing/shrimping industry was big too

[@hermeticbear]

I love all bbq. I'll eat it all. I haven't had alabama white sauce, but I want to try it.

[@aperson5006]

the fact that Memphis was mentioned a singular time in this video and not in any way connected to its barbecue is insane

[@madcreepa8247]

I love Alabama white sauce, it’s basically universal here and I remember how shocked I was when I learned not only is it not that well known outside of this region but that it was also created in my hometown at big bob gibsons