The History of Barbecue

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Subtitles: Jose Mendoza | IG @worldagainstjose
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#tastinghistory #barbecue

Опубликовано:

27 май 2024

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Комментарии : 3,1 тыс.

@TastingHistory Месяц назад

Get 4 months extra on a 2-year plan 👉 nordvpn.com/maxmiller. It's risk-free with Nord's 30-day money-back guarantee. Thanks to NordVPN for sponsoring this video.

@danielsantiagourtado3430 Месяц назад

Love your content max! You're the Best! Which is your favorite thing to BBQ? Mine a brisket! 🤤🤤🤤😋😋❤❤❤❤❤

@TastingHistory Месяц назад

@@danielsantiagourtado3430 ribs!

@ickisthewolf Месяц назад

You seriously have the best sponsorship lead-ins. Lol! So seamless, & you always pick the most appropriate point in your script. Bravo.

@danielsantiagourtado3430 Месяц назад

@@TastingHistory Amazing too!

@ProfaneGod Месяц назад

Briquettes are the worst thing you can use for a bbq, the smell of petro chemicals coming from them and they don't burn cleanly, Lump charcoal is cleaner burning and better for flavour.

@greysonbourne Месяц назад

so glad to see that even without the usual kitchen backdrop theres still a pokemon hidden in the background somewhere!

@edJoeMiller Месяц назад

Lechonk is fitting but an also disturbing choice lmao, lil homie is gonna get served over some white bread with pickles D:

@treacle4617 Месяц назад

@@edJoeMiller The name lechonk will never not be funny. Love me some round pokemon

@batsquid4020 Месяц назад

@@edJoeMilleri was about to say this 😂 rip lechonk

@tvien01 Месяц назад

Pulled roasted juicy lechonk

@Obsessive_cartoon_drawer Месяц назад

Yesss

@Serenity_Dee Месяц назад

I grew up in New England, where barbecue is a verb that means "cook outside." I now live in NC, where barbecue is a religion.

@garytheosophilus Месяц назад

Did you “bake” in a pit dug in sand, as in lobster bake? 😊

@Linuxpunk81 Месяц назад

Me too except now I find myself in Tennessee 😂 definitely serious business

@Serenity_Dee Месяц назад

@@garytheosophilus Not where I was. I'm from Bridgeport.

@Linuxpunk81 Месяц назад

@@garytheosophilus we had a clam boil every summer at my uncle's but I knew people who did bakes and such too. I grew up in Massachusetts right on the border with Rhode Island

@dylanking6960 Месяц назад

Eastern or Western? Answer carefully.

@mustwereallydothis Месяц назад

It's adorable how he seems to believe his kitchen will actually be finished in a month.

@SafetyBriefer Месяц назад

Underrated comment.

@donnajones4131 Месяц назад

My first thought....

@Pandorash8 Месяц назад

Max did film ahead, so we’ve been watching old videos while a lot of the work was happening. Having said that, I know all too well that renovations seldom stick to the timeline lol.

@andrewmathewson341 Месяц назад

I mean, my Dad needed one put in his side of the duplex/dual-living home that we're renovating and that took just under a month from start to finish.

@user-ui1ts4oh6r Месяц назад

Contractors 🙄, oy.

@Wildflower687 Месяц назад

Max, you have no idea how much it means to me that you did your research into the Arawak/Taino aspect of BBQ. We are often referred to as the "forgotten people", but you did not forget, so thank you for that. And it makes me even more confident that you will actually represent the Taino people when you produce your PR video, and I couldn't be more excited!

@FoodNerds Месяц назад

Excuse my ignorance but I had been told that the Taino people had been all killed off. I’m glad to know that some of your group still exists.

@Wildflower687 Месяц назад

@@FoodNerds - Unfortunately (and fortunately), that is a common misconception. Taino ancestry still exists throughout the Caribbean, but is most heavily concentrated in Puerto Rico. The average Puerto Rican has approximately 15% Taino ancestry, 20% West African ancestry and 65% Southern European ancestry. Taino is not federally recognized, but there are efforts to change this, including some state census forms including it as an option in the 'race/ethnicity' section of the form.

@diegoflores9237 27 дней назад

In northern Mexico they have "barbacao" and its slow cooked meat and its origins are Caribbean Arawak. I belive that the original Arawak refers to slow cooked meat instead of grilled.

@Wildflower687 27 дней назад

@@diegoflores9237 - yes, the Taino are a sub-group of the Arawak so all of that makes perfect sense.

@selmevias1383 27 дней назад

@@Wildflower687 Yer ancestors messed up big times, still cool that you're around. P.S = No more cannibalism please.

@CaersethVarax Месяц назад

"Honey! The Garum Guy is in his garden again!" "Oh lordy, no!"

@angietyndall7337 Месяц назад

🤣🤣🤣🤣🤣🤣!!

@anthonylautzenheiser3802 Месяц назад

LMAO

@ellat8804 Месяц назад

😂

@alicecain4851 Месяц назад

But wait! What's THAT smell? I think we can hold off on calling the police this time. So far... Unless he doesn't invite us over.

@alexdelarge7435 Месяц назад

Clicking tongs is fun and obligatory, indeed, but chasing BBQ guests around your yard while clicking tongs and yelling, "Piranha!" takes it to the next level.

@jc4jax Месяц назад

Mr Crabs/Lobster aka Pinchy

@beowulfsrevenge4369 Месяц назад

I used to pretend the tongs were a crocodile and chase my siblings with them.

@SeanBZA Месяц назад

@@beowulfsrevenge4369 Crocodile does taste nice though........

@hakarlrs9817 Месяц назад

This is the most dad comment I've ever read

@shadeitplease7383 Месяц назад

Gotta click the tongs. I was a chef for years and we were getting whole pigs for a short time at one place. There were definitely cooks chased with pig heads by other cooks lol.

@kingofallworlds Месяц назад

Ideas for episodes without a kitchen: hobo cooking, great depression cooking, immigrant cooking, camp cooking of frontiersman, under dirt/oven, MRE cooking, native American cooking

@theAverageJoe25 Месяц назад

Baked beans and boot leather was basically the Great Depression starter meal kit

@Armadeus Месяц назад

nomad/traveller (e.g. irish traveller) cooking!

@evilbarrels2506 29 дней назад

He could also make hangi!

@drengr2759 18 дней назад

I'd agree with everything but the MRE "cooking". It's just a chemical heater that you use to heat the MRE, and an MRE is just canned food in bags instead of cans. If you like MREs and their history, you should go to the expert, Steve1989. You can learn everything you want about many military rations around the world.

@thefreakingmoon5640 Месяц назад

Every night before bed my 9 year old begs to watch some Tasting History. While we can't watch every night, it's still become a beloved routine watching together as a family. Great work, it's incredibly fascinating.

@anna_in_aotearoa3166 Месяц назад

Your kid has good taste in RU-vid content! (Pun intended 😋) I always love hearing about the various TH viewers who watch communally with their offspring, partners, elderly parents or friends... somehow it just really emphasizes the community aspect of Max's audience?

@slwrabbits Месяц назад

My friends talk about food a lot. I spam every relevant Tasting History video every time and have gotten a few to also watch. It's more amusing when you realize that of all of us, I am the one who doesn't cook. (Really, it's just safer to limit my kitchen use to the microwave, toaster, and hot water boiler.)

@afurbamongus Месяц назад

Please don't apologize for the birds! They were lovely background noise and made this episode feel so much more wholesome. Looking forward to more episodes in the back yard!

@jamesportrais3946 Месяц назад

Not so progressive since Elon of course...

@tgbluewolf Месяц назад

@@jamesportrais3946 ...what?

@linellcorban4194 Месяц назад

The birds were fine. I could really just slightly hear them & did not hear the plane at all. The backyard was fine.

@PaulaBean Месяц назад

I like the birds chirping too.

@shaynewheeler9249 Месяц назад

Sonny BBQ

@theblimeypilgrim4492 Месяц назад

The birds make it really cheerful Max, we dont mind them. It matches the theme quite well

@telebubba5527 Месяц назад

Completely agree. Keep the birds! They belong to the entourage.

@matthewbyrd3149 Месяц назад

Third in that agreement. It made the video feel pleasant, like a conversation was going on in the backyard.

@melissalambert7615 Месяц назад

Yes. Bird sounds were lovely.

@nathryl03 Месяц назад

Adding my voice, because the birds were pleasant I think

@polarbearsaysyummy5845 Месяц назад

Don't worry about the birds.

@CaptHollister Месяц назад

Here's to seeing more of Mr Miller cooking in the backyard. The birds just make it more bucolic.

@herzetty Месяц назад

oooh props for the underrated word "bucolic"!

@hipnerd9052 Месяц назад

Thank you for the Taino shout-out. Much appreciated, and this is why I love you and your channel

@nahkohese555 Месяц назад

I am an Historical Reenactor and Educator. And I am also an Executive Chef of over 50 years experiance. Combining those two, for many years at our Historical Reenactments I ran Barbeque stand, which included cooking an average of 500 pounds beef brisket and 1000 pounds pork shoulder on an average weekend. I also spent a lot of time talking about the history and origins of Barbeque. Your presentation matched my research, so we must have consulted a lot of the same sources. And you are right, one of the most difficult - and most critical - parts of the process is temperature control of the pit. And that dark, mahogany color of your meat when it was done, that's called "Bark" and it's a sign of properly cooked Q. Now, if you'll excuse me, I think I hear a pork shoulder calling my name - time to fire up my pit . . .

@shaynewheeler9249 Месяц назад

BBQ chicken

@indoraptor3248 Месяц назад

I thought that barbeque is an ancient aboriginal word for diarrhea.

@shaynewheeler9249 Месяц назад

BBQ

@GiggiliGaiX3 Месяц назад

That sounds awesome.

@reubenhandel210 Месяц назад

I'm curious what your opinion is on the extent of the knowledge of smoking techniques by the Europeans. I would think.pretty extensive. Definitely with fish at the least

@silentconversationswithima3750 Месяц назад

I'm guessing the reason the 1839 cookbook skipped the step of wrapping the pork in foil was that aluminum foil wasn't invented until the early 1900s.

@jwalster9412 Месяц назад

Suprise suprise..

@kuronoch.1441 Месяц назад

Aluminum was even scarce during that time.

@ARabidPie Месяц назад

Indeed. If they wrapped it in anything they would have used butcher or parchment paper, which is still a popular option today as it lets the smoke permeate better than the tight seal you tend to get with using foil.

@Geeksmithing Месяц назад

giant palm fronds possibly if they had them I would wager@@ARabidPie

@SwampJuiceMead Месяц назад

Once Hollywood makes a movie about the history of bbq, you can bet your ass foil will be involved

@jasonweeks6318 Месяц назад

Max had that grin that he sometimes gets that says this dish will not live to see the morning.

@MamaMudiwa Месяц назад

The backyard is lovely and the tong clicks satiated my desire for hard tack clicks.

@Edward135i Месяц назад

BBQ: low and slow, Grilling: hot and fast. This is the official definition Texas.

@Nanook128 Месяц назад

But Texas isn't north Carolina, and thus has no authority to speak on the matter of barbecue.

@AshGreen359 Месяц назад

Texas does real BBQ that doesn't use sauce to cover it up

@NightmareShadows13 Месяц назад

@@Nanook128Bro, Texas knows BBQ. You should take notes. The rest of the US does.

@Nanook128 Месяц назад

@@NightmareShadows13 why would I take notes on people who know nothing about true BBQ?

@elizamcclain207 Месяц назад

I like it

@AndyWebster232 Месяц назад

Honestly Max, couldn't tell about the birds and didn't mind them at all. It's not a bad setup for future episodes when doing outdoorsy things.

@aronseptianto8142 Месяц назад

yeah, if i could hear it, it'll just add to the vibe

@matasa7463 Месяц назад

I want the birds, it makes the touching grass experience all the better.

@jamesportrais3946 Месяц назад

Y'know I think the likes of Max are more qualified to educate our squalid stations than any terrestrial thunkery. Love & learn from this channel.

@slwrabbits Месяц назад

I've had to get used to parrots loudly announcing themselves over the last few years. I don't even hear birds anymore.

@FretboardToAsh Месяц назад

I appreciate you taking the effort to click the tongs at the same rhythm and speed you do the hard-tack.

@mbargo06 Месяц назад

History of Lodge cast iron and a recipe with the Dutch oven over coals would be a cool video. Perfect for camping season

@cojones8518 Месяц назад

11:00 You know another good reason barbecue became popular in the South. Because it's FRIKKIN HOT in the summer. I seriously doubt you'd want to cook in a kitchen with an open fireplace stove when it's 110 and 98% humidity. A lot of houses had outdoor cooking areas for use in the summer just so you wouldn't die of heat stroke.

@Justanotherconsumer Месяц назад

The outdoor kitchen was an also a safety thing. If your kitchen is on fire it is important that your kitchen is not your house.

@lenabreijer1311 Месяц назад

A lot of houses even in Canada had "summer kitchens " because putting on a wood stove in the house in summer was making the house unliveable .

@nerfherder4284 Месяц назад

Salad? 😉

@spartanhawk7637 Месяц назад

I live in Texas where just yesterday it was 100 degrees and humid enough that it felt like you were standing in front of a just done dishwasher at all times. Can confirm, slow cooking in this region is a godsend.

@spartanhawk7637 Месяц назад

@nerfherder4284 HERESY!!!

@alexanderakerhjelm170 Месяц назад

Tong clicking is such a universal part of using a grill. Like slapping a strapped down load and saying "yup, that's not going anywhere" or responding to your kids with "hi hungry, I'm Dad" It's a modern ritual born from one part superstition and nine parts silliness. It never fails to put a smile on my face, corny as it is. :)

@jamesportrais3946 Месяц назад

Typical British reply with blood running down your face: "I think this could do with a few more minutes!"

@PassTheMarmalade1957 Месяц назад

In order to have a proper barbecue, you must have two Ritual Circles - The Dads of the Grill, totally unbothered by huge clouds of smoke, and the Mums of the Patio Table, checking on the potato salad.

@windyloweryking1826 Месяц назад

Or like when he makes a video and hard tack comes up for the glorious clack-clack!

@amandasaint8513 Месяц назад

Also pulling the trigger twice on a drill before using it

@shaynewheeler9249 Месяц назад

BBQ

@KatherineThrelkeld-kp3od Месяц назад

I’m from Georgia, and my husband has a friend who hosts a barbecue every summer where he roasts a whole pig in the ground for hours! All the guests bring drinks, side dishes, and desserts. It is the highlight of the summer!

@thecreativebohemian4927 Месяц назад

In the 1970s my dad had a do- it- yourself barbecue from a kit that was made with bricks shaped like Lincoln logs. You built it to look like a fireplace with a cooking grate. It lasted at least 40 years when I last saw it when the house was sold.

@hippyjason Месяц назад

For what it's worth, I like the bird sounds in the background. It lets us know you really are cooking in your backyard. Good for the ambience.

@jamesportrais3946 Месяц назад

Don't over do it - good for the ambulance!

@shaynewheeler9249 Месяц назад

Mad Max

@WingatesHellsing42 Месяц назад

TBH the garden suits Max and the channel quite well, wouldn't mind seeing more of it even without a thematically appropriate topic.

@felbarashla Месяц назад

There is a video on the garden on Jose’s channel Ketchup with Max and Jose

@jamesportrais3946 Месяц назад

Floyd used to cook outside all the time - cock it up half the time too, but nobody cared, he was a great entertainer. A man of great character.

@professornuke7562 Месяц назад

Hear hear!

@shaynewheeler9249 Месяц назад

BBQ ribs

@yake222 Месяц назад

That picture with all those titans of industry is crazy.

@chelled.4622 Месяц назад

Considering how much love Jose pours into the backyard I think you should film there again. The BBQ looked delicious!

@MK-xd5wg Месяц назад

"That packs a punch" voice cracks tears up 🤣

@PrairieRootsLiving Месяц назад

😂 "It packs a punch" you can definitely tell he did not expect that. Made me giggle.

@mrdanforth3744 Месяц назад

It may mellow out if you leave it for a few weeks. Also, they do not mention cooking it which surprises me.

@shaynewheeler9249 Месяц назад

BBQ chicken

@gettingsteven Месяц назад

The recipe didn't specify jalapeño as the type of pepper. I imagine that makes a bit of a difference.

@williamwallace9944 Месяц назад

@@mrdanforth3744 It's a basic pickle, so the acid from the vinegar essentially cooks/breaks down the onions and chillies :-)

@matt-jv8gh Месяц назад

a tip if you want to do that method in the kettle style grill again, use lump charcoal. briquettes are made with a lot of other stuff, and can give some slightly off flavors. and as a bonus it's more historically accurate, since briquettes are a relatively recent thing for charcoal

@anna_in_aotearoa3166 Месяц назад

I was wondering what potentially strange flavors the liquid accelerant and non-wood components of the briquettes might add!

@poorwotan Месяц назад

I've known for a long time that BBQ came from the Taino word barbacoa but, living in Puerto Rico (one of the Taino islands), that's almost second nature. For those that want to venture a bit further, there's an excellent short YT documentary on the subject. You can find it by searching "Eat, Drink, Share Puerto Rico Food • Barbacoa Taína". According to a study funded by the National Science Foundation, 61 percent of all Puerto Ricans have American Indian mitochondrial DNA, probably from a common Taino ancestry. I have noticed how, over the last couple of decades, this cultural heritage is being brought out to the light of day again here - similar to Native Americans doing so in the US.

@UberHypnotoad Месяц назад

As an avid BBQ backyard grill master, yeah, expect a good smoke to take all day. Last Thanksgiving I brined a turkey for 36 hours then got up at 5am to start the grill. Smoked that sucker for 10 hours low and slow - one of the best things I’ve ever put in my mouth.

@dirty3dragonz Месяц назад

I love smoked turkey, ESPECIALLY for thanksgiving and Christmas and New Year's !!!

@descendentcross4105 Месяц назад

And that was the day, no other turkey could satisfy you ever again.

@NormieNeko Месяц назад

Yeah, my husband smokes pork shoulder overnight at 190 F.

@amyg2659 Месяц назад

I will Always brine turkeys and definitely smoke them. Just did that recently for a cookout

@cmstudios11 Месяц назад

i do that every year along with a brisket. family doesnt see i put in close to 20hrs of my time for that meat as its all gone within an hour. amazing feeling to see your food disappear.

@revinaque1342 Месяц назад

Missed opportunity to rinse the pork off with the garden hose 😄 Or, in keeping with the historical theme, in a bucket of water!

@laddibugg Месяц назад

That's what I was thinking....many folks in 1837 wouldn't have had running water lol

@katiekane5247 Месяц назад

@@laddibuggone to pump the handle, one to rinse the meat. Two person job

@figmo397 Месяц назад

I've had North Carolina barbecue. They traditionally do a whole hog. The meat is moderately smoky (in a good way) and the vinegar sauce cuts through some of the fattiness. It's delicious stuff.

@nobodyspecial115 5 дней назад

End of November when it's parade season and every fire station is selling barbecue plates is the best time to get some really good Carolina barbecue. They literally rent out giant smokers around here, and the wood *HAS* to be hickory, apple or acorn is an acceptable alternative though.

@jcarey568 Месяц назад

Fun fact: the Tiano indians were the ancestors of the Puerto Rican people. Also the lady's name at the beginning was probably pronounced Leticia not lettuce. Love the show!

@ThinWhiteAxe Месяц назад

As a North Carolinian, as soon as I heard "Carolina-style" I thought, "which Carolina?" Because there are two Carolinas and at least three Carolina-styles 😂 just ask any NCian about the Eastern vs Lexington war... Also, your next cookbook needs to have a title that's really really long, give away half the book, & has character. 😂

@turnereddie Месяц назад

Carolina Gold is the GOAT!!!

@skcocemag Месяц назад

@@turnereddie That's right!

@saraedmonds1809 Месяц назад

Don't forget South Carolina style mustard sauce!

@legalgeekdad Месяц назад

Same here. This is definitely closer to Eastern NC Sauce.

@LindseyLouWho Месяц назад

As a South Carolinian who lives 10 minutes from the NC border and regularly travels up there to get my NC bbq fix, I enjoy a rousing argument between Carolinians as to which sauce is the best sauce. My conclusion is: there's a reason I regularly travel up to random spots in NC to try out their bbq. I enjoy the mustard sauce, don't get me wrong, but there's something so magical about the sour vinegar and sweetness of the sugars combined with a perfectly smoked pull pork or a brisket. If y'all have any local spots for us Carolinians to try (and yes, this includes all the other fabulous states that smoke a good piece of meat!), recommendations are appreciated. As for SC, there's a place called Lewis BBQ, and it's worth every single penny of the rather expensive (for here anyway) prices.

@peabody1976 Месяц назад

Max: **checks tongs with a "clack clack"** Me: HARDTACK?? I love anything barbecue/barbeque, and my family is Jamaican (whence a group of Tainos/Arawaks come), and we have our own version of this: jerk. The famous jerk chicken is a type of barbecue. But with American barbecue, both Carolinas or KC or Texas or Memphis, I'll take them all. :D Happy summer barbecuing, Max!

@brokenglassshimmerlikestar3407 Месяц назад

Max should try a jerk chicken episode!!!

@barrymalkin4404 Месяц назад

Barbecue tongs are like hard tacks al fresco.😄

@ladykiwi2946 Месяц назад

I love Jamaican food. I miss my papa and his cooking so much. ♥️

@jenlc1536 Месяц назад

Please make the tongs the next hard tack. Click, click

@matthewcox7985 Месяц назад

Ting those Tongs! 😁

@daemonfool Месяц назад

I LOVE the backyard. Pleeeeeeeeease keep doing backyard stuff!

@user-mk1ip7ez8i Месяц назад

I love history, but I have always found cooking to be a chore. Your channel has given me the ability to enjoy cooking, without becoming stressed out or bored, thank you!

@TheCatWitch63 Месяц назад

Hi! Did you know that “barbacoa” means something different in Mexico, particularly in the central region and especially in the state of Hidalgo? In those places barbacoa is a form of cooking meat in its own juices, and it is one of the oldest precolumbian forms of cooking. It was done by digging a hole in the ground, placing red hot firewood and stones, using a clay pot, or wet leaves or mixiote (maguey leaves’ skin) to wrap the meat, and covering the hole with more leaves, branches and/or soil. There’s a text from 1518 at the Archivo de las Indias, where the word Barbacoa was first mentioned in Spanish in reference to this way of cooking. Additionally. There’s another theory that the word might have its origins in the Mayan language and it’s derived from “Baalbak’Kaab”, which means “soil-covered meat”. Even today, barbacoa is very popular in Mexico, and it’s one of my favorite dishes.

@jamesportrais3946 Месяц назад

Absolutely come across this - it's a way of steaming food and the relatively low temperatures maintain the wholesomeness. I love cats too! We have four - "Smokey", you can't get near (long haired grey Pekingese), "Purdy", her white haired, blue eyed, fluffy daughter, "Biscuit" (tortoiseshell) and "Cheese" (pale marmalade). I'm really good at massages - just saying...

@splendidcolors Месяц назад

It seems like the Hawaiians had the same idea with kalua pork.

@TheCatWitch63 Месяц назад

@@jamesportrais3946 I also have four cats at the moment; they all have been rescued or adopted: Zelda is a classic tabby cat, but her attitude is half wildcat, lol. Albus and Cassandra are siblings, and are very fluffy domestic long-hair cats, but Albus looks a lot like a ragdoll cat, while Cassie is a gorgeous strawberry-blond and white princess. The youngest is Oz, a domestic shorthair tuxedo cat. We recently lost his sister, Morgana. She was the sweetest black cat, and I miss her terribly.

@gfhit7520 Месяц назад

that sounds rather similar to the berber tajine

@Mimosa119 Месяц назад

as a Texan I appreciate this clarification. That's what I recognize as barbacoa too

@Brasc Месяц назад

*Max:* As I trace the origins of barbecue, this time... on Ace Combat! _~sends disgruntled stare upwards at dogfighting planes and birds~_

@blazewardog Месяц назад

Long Caster: Missile Alert! Nevermind, that was my oven timer.

@ToxikDouche Месяц назад

*choral Latin begins to play*

@cheetochinpo Месяц назад

@@blazewardog

@Zamorakphat Месяц назад

@JeansWithPockets541 Месяц назад

Introduce yourself, Princess. Y E S.

@CyFr 19 дней назад

Its not the birds you need to worry about while outdoors, those are acceptable... It's the consistent lawnmower sounds from the neighbors that intrude.

@Elimino_P Месяц назад

I think if I found a recipe that told me to rinse the spices off my meat, that cookbook would be in the trash pretty quickly.

@diehounderdoggenalt Месяц назад

16:14 Hank Hill crying and clutching his chest and throwing up.

@0neDoomedSpaceMarine Месяц назад

BWAAAAAHHH!

@sovietcanuckistanian Месяц назад

Remember when Hank had an existential crisis when he realized that Khan's burgers, cooked on a charcoal grill tasted better than his?

@0neDoomedSpaceMarine Месяц назад

@@sovietcanuckistanian That added aroma of charcoal smoke is just special.

@mattrobson3603 Месяц назад

@@sovietcanuckistanian Taste the meat, and the heat.

@MagicianFairy Месяц назад

Max make mochi! There's a history book with like 1000 recipes in it that's like several 100 years old. Modern mochi doesn't need the hammer and motar. Unless you still wanna go that route.

@Nat-qw8pb 23 дня назад

What history book?? That sounds so interesting!

@airenmoonwolf2520 Месяц назад

My opinion, for what it's worth, is that the birds added a specialness to an outdoor episode. It made it really seem like Max was actually enjoying a backyard cookout! NOTHING beats low and slow cooked piggy with or without sauce. Let the birds celebrate Tasting History and claim it's for the authenticity. Never apologise for giving your viewers a true taste of history...afterall ain't no one gonna silence the little buggers! I could almost smell the lovely BBQ smoke (then I realized my neighbor was grilling some steaks so ya I really got a lot from this episode). Max looks good in natural light....gotta add that as well.

@LightningRound1st Месяц назад

Nothing wrong with the delightful sound of birds. For me, it wasn't distracting at all. Of course, you do you.

@NemFX Месяц назад

Caveman one: OOG! *gestures at meat cooking by the fire* Caveman two: Yeah, but do you have any barbeque sauce? AND THATS HOW THAT HAPPENED

@cardboard2night Месяц назад

Comedy!

@frogspawnofsatan Месяц назад

hehe i love this!! reminds me of that simpsons episode where homer becomes a caveman and invents the first sandwich! :)

@hic_tus Месяц назад

caveman 3 arrived already drunk with a big pot of ale and started hitting the drums i suppose

@EncontheCrow Месяц назад

Were they smart enough they could've made a kinda sauce or in this case relish, if they mashed up some fruit to put on. Which wouldn't be too bad id wager, nice savory, smoky meat with nice, naturally sweet fruit relish of sorts.

@jamesportrais3946 Месяц назад

@@cardboard2night No, that's pretty much what happened.

@veganleigh4817 Месяц назад

Use your backyard, Max. Weather permitting, of course! The birds are not a distraction. It's a lovely setting. Makes the whole process more appealing.

@Geeksmithing Месяц назад

agreed. Adds character and is less.... sterile

@Big-Monkey-Man Месяц назад

You know, I've been an amateur historian and cook for pretty much my whole life. I remember falling asleep watching Good Eats and iron chef when I was single digits in age (I'm 30 now), and watching the history channel for hours on end back when it was actually history and not just aliens. It's only been the last few years that I've really started to combine the two and get into historical cooking. And I just have to say, Max and tasting history is just the absolute best. One of the best RU-vidrs on the platform, hands down. And watching this channel grow and refine over the years has been such a joy, I really just needed to share it. Keep up the amazing work Mr. Miller!

@kimfranklin Месяц назад

I think the birds on this video are competing with the birds I can hear outside my house right now, so it all blended in together! That looked damn delicious - a good reminder to not fear if a recipe takes a long time, it can be totally worth it for an amazing meal.

@richardbentoskiIII Месяц назад

The way you said "that packs a punch " almost made me lose it 😂 great video as always!

@chocothunda99 Месяц назад

Max taking the next step into becoming your typical suburban dad and I’m here for it.

@jamesportrais3946 Месяц назад

Hope he adopts one rather than going Dave Rubens route. Lot of useful kids. Not sure I have the balls to be a dad, but he certainly has the money.

@pallokko Месяц назад

Any outdoor cooking adds a whole new/lost dimension to the culinary experience. I have learned to cook fine meals on the campfire, and I have re-discovered my own humanity.

@Schlaym Месяц назад

I just want to mention how amazing your production quality has become. I love your channel and thank ypu so much for giving us all these delightful videos, Max, Jose and everyone else involved

@akcellr8r75 Месяц назад

It's a bird. It's a plane. No, it's Max Miller, our favourite food Historian.

@EncontheCrow Месяц назад

Bum ba da Bah!

@jamesportrais3946 Месяц назад

I have it on good authority that Max routinely wears his underpants over his trousers. *_TADA!_*

@weldonwin Месяц назад

Just going to add that William Dampier is credited with inventing the word Barbeque as an Anglicisation of the word Barbacoa. He was also explorer and was one of the first to chart the coast of Australia

@BardovBacchus Месяц назад

I can relate to the birds. Around this time of year here in Wisconsin we can start leaving the windows open at night. The down side to that is; it takes me a while to readjust to robins calling loudly, which begins around 3 am

@revgurley Месяц назад

First gift we got as a wedding present almost 30 years ago was a Weber grill. We still use it. Those things were built to LAST!

@Skibbityboo0580 Месяц назад

Hi Max, not sure if you will see this, but I have an incredibly stressful job, and your vids really help me unwind. No drama, no bs, all food, and history, my favorite things! Thanks, Max!

@jamesportrais3946 Месяц назад

Max & TWF (The Why Files) top of the line - I make time for them. Way beyond terrestrial megabuck corp TV, really enjoyable.

@annnanomus1842 Месяц назад

I like the outdoor setup! It gives a nice summer vibe, and the birds add to the ambiance (they really weren't loud at all)

@shirleyannconfer9651 Месяц назад

This looks delicious. Watching you shred it with two forks made my mouth water. I think the “noise” in the background (which really wasn’t very noisy-your audio is easily heard) added to the ambiance of the barbecue experience. After all, in later times, the most popular critter to barbecue (usually stood on a half a can of beer) was a well fattened chicken!

@jmsantana1987 Месяц назад

Honestly, I didn’t mind the birds at all! It added to the atmosphere. I feel like if you’re outside I would expect to hear birds and I enjoyed the change of scenery. I think it’d be fun if you did a series of outdoor recipes while your kitchen is under construction. Plus it’s summer so prime outdoor cooking season. I say go with it man!

@shimmianNS Месяц назад

The outdoor filming was absolutely fine -- didn't distract or compromise quality in any way

@jamesportrais3946 Месяц назад

Errol Flynn! If ever there was a greater good with a sense of humour, here's your evidence. Errol Flynn baking pies in front of an adoring audience? He'd be apoplectic!

@Kimishibai100 Месяц назад

This is my first time watching you. I followed your link through a recipe search on the internet. Your outdoor episode was fantastic. I had such a good time watching it and loved learning a little bit about barbecue history. Keep up the good work!

@someonesdad5986 Месяц назад

This is pretty much exactly how I do bbq in the backyard. I grew up making the pilgrimage from Savannah to Pinetops, NC every year to the tobacco farm my granddad grew up on. We had pig-pickins or a whole pig on open coals. East Carolina style sauce is just vinegar with red pepper flakes and a hint of ketchup for color. Most folks don't really love my NC sauce because they eat that heavily sugared stuff sold in bottles. Never use pellets! My neighborhood is full of old pecan trees and I always jump on any fallen limbs for smoking when storms come through.

@chibi013 Месяц назад

Max! You need to do a video on some Maryland crab cuisine! It's also crab season, and I'd love to know the history of the crab feast

@Honee_b Месяц назад

Thank you so much for this video! I have Taino blood 🇵🇷 and I always tell people the word comes from my people, the pride I feel watching this video is indescribable. Thank you, I hope you do some Caribbean food history 🤞🏽(Puerto Rican would be great 😅). love watching you!

@gyrogeargoose Месяц назад

Yes indeed! Do listen to this fine lady Max, and do a video on Puerto Rican cooking! Marshall in Oklahoma

@NCRonrad Месяц назад

Diné cook our corn cakes (and meat of course) underground. I’d have to ask for the word, but BBQ is unquestionably Indigenous!

@conankills Месяц назад

I've been waiting for you, Obi-Max. We meet again, at last. The circle is now complete. When I left you I was but the learner of cooking, but now I am the pit master. Now go get an offset and submit fully to the smoke side!

@mialemon6186 Месяц назад

The look in my eyes let my husband know that he’s gonna have to eat an entire pork shoulder through this week because of this. 😂😂😂 Our complex provides fancy grills and some kind of smoker in an “outdoor community kitchen”. This is the sign I need to get some time scheduled.

@daveandgena3166 Месяц назад

I thought the audio was just fine! The garden is so beautiful.

@WeAreAllCounting Месяц назад

Don't worry Max, we love the birds! It adds to the ambiance when you're outside.

@hunter5822 Месяц назад

20:16 genuinely love the backdrop, the sounds of birds in the background accompanied with the country music ambience… feels like a family get together barbecue here in Virginia…. All I’m missing is the beautiful smells of barbecue and taste of beer.

@groove9168 Месяц назад

Just found this channel while I was packing things to move out. I love that the main focus is history first and food second, both aspects are informative and very well researched. These videos are a good reminder of how far back our history as a species goes, I genuinely feel like I'm learning while I listen. It's interesting to see that throughout all of human history, one thing has always tended to be a unifier in every culture; good food. Very entertaining videos, glad the algorithm recommended your channel Max!

@aaronsmicrobes8992 Месяц назад

As someone who bbqs a lot, and makes a lot of pulled pork in particular, you really don't need to keep your temps that well controlled. Mine will swing pretty widely between about 225 and 325F, and it comes out great. I actually prefer using about 300F since it'll make things go a little faster, and you get a bit more char on the bark. I pair it with a less sugary rub though, so what's slowly caramelizing is the meat, juices, and spices.

@MalWave Месяц назад

Meats tends tk be very forgiving on that regard right? It's more based on cooking time, not temp?

@aaronsmicrobes8992 Месяц назад

@@MalWave it's very forgiving. The trick is just cooking it long enough that the internal temp gets up to about 200-205F.

@uberyoutuber3892 Месяц назад

I started using less sugar while cooking lately as well, instead putting a coat of brown sugar on the meat when I wrap it. Nothing less than amazing every time.

@madisonhasson8981 Месяц назад

Pork maybe that forgiving, but beef brisket is not!

@nerfherder4284 Месяц назад

A half inch into the roast and the temps are not swinging that much, worst thing is some outside bits get burnt. I imagine the average temp is the most important thing

@mrs.g.9816 Месяц назад

I miss my Weber! After I retired, moved out of state and bought a house, my new property didn't have enough space for me to safely smoke meats. So I sold my Weber to a banker, who was delighted with his purchase. Anyhow, a couple of decades ago, I chose a Saturday with perfect weather and got up at 4 am. After marinating a pork shoulder with herbs and spices overnight, I started it on the smoker using mostly soaked applewood and a smaller portion of soaked hickory chips. Much later in the morning, my husband and I invited friends over for beer, cold cut sandwiches and salads and great rock music, and we all took turns watching over the smoking, adding more soaked wood chips, etc. By the time the smoking was finished, it was about 6 pm. We all had a taste of the pork shoulder, but not until after my husband posted a picture of it on Facebook. The smoke alone provided a wonderful flavor. It was too good to eat up in just one week, so I froze a big portion of the meat to use in winter stews.

@TheBigreenmonster Месяц назад

I've done everything up to a pork shoulder in a Weber smokey Joe or Jumbo Joe... something like that using the charcoal snake method. I bought mine in 2020 when we bought a truck + TT combo and spent the next 20 months taking my kids around to all the grandparents that couldn't fly to come see us.

@lilithrey3936 Месяц назад

So fun! Love this outdoor vibe! The birds make it so whimsical, I love it

@Blrtech77 Месяц назад

Max, Thanks for the backyard, BBQ & history lesson. Everything looks delicious 😋! Good luck with your kitchen remodeling.

@robviousobviously5757 Месяц назад

Don't worry about the birds... very background songs.. fits B-B-Q perfectly

@danielsantiagourtado3430 Месяц назад

Max is the only GOAT that can keep the show running without a kitchen! Bravo! 👏👏👏👏👏👏

@sherriehutzel202 Месяц назад

I loved the birds and the other background noises that one would hear in a backyard with a bbq. There is a type of informal comfort with the backyard outdoor cooking that allows you to relax and enjoy what you are watching. Even though you are not used to making outdoor videos, I look forward to you next one. ❤

@emilittleteapot Месяц назад

The "meat flavoring" you made is very much like Chow-chow, a condiment we use basically on everything in Louisiana. My family's recipe is almost exactly the same as your recipe - just onions, peppers, and spices, but we hot-process and can it instead of a quick-pickle. My great-grandmother's handwritten recipe says to "add green tomatoes, carrots, cabbage, celery, or bell peppers if they're in your garden," and my favorite version is just green tomatoes and onion. It can be made with any kind of filler veggies, but I see a lot of cabbage- or cauliflower-forward ones in the bougie restaurants in NOLA.

@blanks8851 Месяц назад

Always enjoy seeing what matching pokeplush will be in the background

@Justanotherconsumer Месяц назад

I was totally expecting Charizard.

@jmsantana1987 Месяц назад

SAME!

@blanks8851 Месяц назад

@@Justanotherconsumer Same, but lechonk is a nice surprise aswell

@rachaellykens7944 Месяц назад

I actually enjoyed listening to the birds. They didn't take away from any content and actually made me smile while listening on my drive home.

@andreamarin4296 Месяц назад

Love the outdoors and the sound of birds! This was another excellent video. Your reaction to the “sauce” you made had me laughing!

@brianwelch1579 Месяц назад

Same grill I have, Max! Those Weber grills really last, I gave my dad one in 96, and it survived getting battered by Katrina and soaked in saltwater for a week. Ten years later it just needed a few (available) parts.

@markgelinas8114 Месяц назад

When I was growing up in NC, there was a shop called Kepley's Barbeque. They are still in operation and served amazing chopped pork in a vinegar base. Amazing hushpuppies, too. Then, in about in 86, I was introduced to an eastern Carolina/Virginia pig picking where it was whole hog on a pit slow cooked over applewood, pecan, and hickory. That was 24 hours to cook and during that time, the men took little grilling mops and basted the meat with a vinegar baste that old man Brock, who provided the pig, had mixed and allowed to age in his closet for 6 months. That was nectar of the gods and I have judged all pork against that "sopping juice" since. I shall need to create this sauce and try it. It sounds tasty. Thank you for this lovely venture out into your back yard. This is a good start to summer.

@Blondie42 Месяц назад

I love the background in this video. I hope sitting there was more comfortable than at your old island.

@ConquistadoraDeLaEstrella Месяц назад

I would absolutely love to see more regular episodes outside even after the kitchen's finished. Maybe like one video in every 4-5 or so

@EmilyGOODEN0UGH Месяц назад

The birds and even the plane are no big deal. Maybe edit out if a Harley goes by. LOL

@JohnnySmithWhite-wd4ey Месяц назад

I worked at a barbeque restaurant for nearly 14 years. You did a good job. Much of the tradition of slow smoking came from enslaved people. They were given cheaper cuts of meat that needed to be cooked low and slow to make them soft enough to eat.

@MYJ61 Месяц назад

In Virginia we have a political event called a “Shad Planking”. Shad fish are attached to cedar roofing shingles or planks, then smoked over a low fire. Also the cookbook from which you found your sauce recipe was edited by a Marion Cabell Tyree. Cabell is the surname of a prominent old Virginia family.

@fabrisseterbrugghe8567 Месяц назад

I miss shad. I haven't found it in Georgia.

@thenovicenovelist Месяц назад

I'm from the Appalachian Mountains part of Virginia and I had never heard of shad planking before. But, I also didn't know chocolate gravy was a popular thing here until about 5 years ago. I'm going to look it up and learn more about it. Thanks!

@MYJ61 Месяц назад

@@thenovicenovelist it’s held in the town of Wakefield near Surry, Virginia.

@firefighter1c57 Месяц назад

I've literally never heard of people eating shad until this post... in Oklahoma we catch them with a casting net, but then use them as bait to catch blue and channel catfish

@gregsscubavids5128 Месяц назад

@@firefighter1c57Besides eating the shad flesh the roe is considered, if not a delicacy, desirable. Some don’t eat anything but the roe. We look forward to the spring run of shad in northeastern NC. Where you are and what you’re used to. Good luck fishin’.

@user-px3gt2rf8q Месяц назад

Max, thoroughly enjoy each of your videos from the cooking to the History Lesson to your entertaining delivery. Keep up the good work!

@TheAutumnGypsy Месяц назад

Another fantastic video and on a completely separate note, you have inspired me to expand my herb collection in the garden to include a few of the more unusual varieties.

@eloquentsarcasm Месяц назад

Great timing, I'm having pulled pork with mashed taters/gravy and sweet corn as I watch this. I make it as a kind of cottage pie in a bowl. Don't sweat the outdoor ambiance, it just adds authenticity to your cooking. I watch a lot of bushcraft channels, and many of them include cooking a meal over an open flame or in an oven they built while snow/rain and every species of animal is caterwauling in the background, lol.

@kurohone Месяц назад

This might have been forced, but 'Max Outdoors' could be its whole thing, it's somehow even more welcoming.

@Geno2021 Месяц назад

We first saw 'Max Outdoors' during the 'actually mix fish and salt and leave it out for months' garum episode, and he looked pretty happy out there in that episode. I'm all for more of 'Tasting History Outside with Max Miller'

@AnaxErik4ever Месяц назад

LeChonk in the background and modern BBQ origins on the table for examination today (no pun intended). History doesn't stop just because important people weren't doing important things on a certain day. It's good to see Tasting History doesn't stop just because Max and Jose's kitchen is being rennovated.