Make sure you LIKE and SHARE the video so it can spread to more people :) No joke, some of the best BBQ I've ever had is at Dampf, man! it's crazy how well they've dialed it in, while having the largest and most diverse menu I've ever seen. Loved my time there and hope you guys could feel how much fun we had. Please like and share the video if you enjoyed it! It helps push it to wider youtube audiences, so I can make more of these for you guys! Take care, y'all ✌️😁
These videos are amazing dude. I'm planning my 2024 US BBQ tour and every one of these places are definitely being added to the list. Thanks for all you do.
Okay hear me out…i’m not trying stroke your ego, Ant, but the quality of your bbq story videos is incredible. I’ve stopped subscribing to EmbersTv because your content is so much better. doesn’t feel rushed and really tells these peoples stories! Love it!
Man embers catching strays😂 I appreciate it man. But yeah, enjoy the free content. Just like and share it so it can do better on youtube and I can make more 😁
For better or worse, I almost never leave comments (and I'm a BBQ RU-vid addict), but after seeing 5 or 6 or more of your videos, I feel compelled to tell you just how good you are at producing these stories (which is really what they are). Obviously, the food is beyond amazing, but the background of the people who have the passion for what they do is incredibly inspiring. The BBQ culinary world is completely different than most other types and the sacrifices are difficult to explain. You do a fantastic job of conveying this. Looking forward to the next story.
I’ve been working on a project about 5 minutes from here for the last year and let me tell you how dangerous that is 🤣 Last week the wind caught my to go box filled with brisket and sausage and it spilled.. this dude came out helped me clean it, remade my order for free without me ever asking. Made my day that day. Can’t recommend this place enough, best Texas bbq outside of Texas.
Love the BBQ documentaries you film and produce. It’s very well done, wholesome and relaxing to see people talk about their passions and success stories then seeing what they all do differently, and how they’re all like family together. Thank you for your time and passion in putting it all together
I got to talk to these guys and try their food at a bourbon and barbecue festival in Atlanta a couple years ago. It as legit as anything you’ll get in Texas. Really worth a stop if you’re in the area.
I know that Aaron Franklin is coming to the Raleigh area in Feb. 2024. I wish he would check these guys out. I think we go there every week to grab some thing and they have catered our holiday meals for the last two years. I wish nothing but wild success for Nick and the team!!
As a Chicagoan who moved to KC and loves Texas Style BBQ, I really wanna try this spot! Consistency is so important in a restaurant and I feel like a lot of the popular spots here in KC really lack that. My fav spots in town are Texas style, I wanna try this smoked italian beef so badly.
Ant, this content is killer, my guy. You're clearly a careful student of some of the great food documentaries on youtube (smokepoint, especially), but I also see where you have the freedom to include content that would probably never have made it into an Eater video. I love this video, and getting to hear about their faith was obviously an integral part of it. Thanks for sharing that and for leaving it in. The Dampf boys are killing it. I hope to make it out there some time. May they prosper, and in doing so, may the Gospel go forth.
thats the main reason i couldnt sell BBQ Story to a network. i want the freedom to tell the story in partnership with the restaurant im featuring. That was a big reason why i wanted to share this one, love working with other believers :)
No cap one of the best bbq videos I've seen.im from Louisiana and I sell bbq when not driving my 18 wheeler and I try bbq all over. These guys are make me wanna go to north Carolina to check then out. Hopefully one day I'll be good enough to make it in one of your stories like this, keep up the amazing quality content
When I see food like this I want to sing the American National Anthem and sign up for citizenship. Keep it up America!!! Keep up the good work @AntsBBQCookout keep exposing all these young upcoming restaurants.
Always enjoy your documentary style videos! Bonus is you've highlighted a place I wasn't aware of and can hopefully get more TX bbq nearby. Been to Lewis BBQ before but that is quite a bit further for me. I feel like it's unique to have good TX style beef with whole hog pork served at the same place (to say nothing about the pork steaks?!?!), SO excited to give Dampf a shot!
Dude so good. If you're ever in Savannah ga, there's a newish food truck, SlowFire bbq, think they were in Texas bbq magazine or something but they have to be the best in GA, and if you're in Savannah and need a 3rd shooter, let me know lmao
You just can't really beat white oak for tenderness, it just does something to the meat. Grill some steaks over white oak in a fire place and they will be fork tender and juicy.
They’re in quite like 10-15 of the Texas Monthly Top 50 spots, plus a lot of cool spots across the country like Bark in NYC. They only build two smokers a month because Michael (the owner) is all about the quality and not volume. I’ve seen they’re moving into a bigger shop to try to start scaling up more.
Ant, Wonderful job! These bbq story videos keep getting better! What a massive operation for a place that doesn’t even have a real brick and mortar home. Lots of interesting methods/ advice here: Lawry’s too salty, no tallow on the briskets, and make your own coals. I suppose with all the crummy charcoal out there this could be true. However, Jeolous Devil has definitely upped the game! Keep these coming! Oh no! So now you can rely on technology so you can go do errands! I will forever remember your old WSM brisket cook when you left and came back to find it needed your attention!😂
he blew me away with his brisket quality and technique. planning to do a bar a brisket technique vs dampf brisket when i get back from CA next month! no more kmart briskets i promise
Sounds great! Can’t wait to see the video! I just had a random conversation in which someone mentioned KMart and said it probably isn’t around anymore. I quickly replied that there are still 3 in the US in NY, NJ, and Florida. The people around asked me how I knew that. I said long story, since explaining Jirby’s review of your video of his pit would have taken too long! The impact of your videos extends far beyond bbq!😂
I love the guys at Dampff! Killer bbq! I hope you get around to Jon G's here in NC as well, he's only open one day a week but the bbq is among the best from Texas!
hahaha i think this is the longest video on my channel! ill have a more "youtubey" video out covering the wholehog cook in way more depth around the second week of january!
Great video. I’m a bit confused about one thing though. He said they cooked their briskets start to finish unwrapped. Later in the video they are foil wrapping the briskets and putting them into a holding oven. I guess holding isn’t considered cooking technically if if under 160f.
Not only totally enjoyable to watch because hey….bbq….but dang if you told me this was done by PBS or NatGeo I would absolutely believe it. Great story telling thru incredible editing and video production quality.
The most important thing is consistency. People return to something they love over and over. It's what separates a good BBQ joint from a great BBQ joint. The "consistent" lengthy lines will tell you everything that you need to know.
