When Tribal People Try BBQ Ribs 

Foreal they living better than me now 😂

Same 😂

😂😂😂 Me too!!! 🩵🩵🩵

Yeah lol they've tried everything

Except pork which makes up many of our dishes.

They deserved better bbq

@@TotalBastard-qh7md Maybe with some toasted Texas toast and real macaroni and cheese right?

I think all 4 regular hosts are excellent...even the occasional guest man or lady. I hope and pray to the fine producers of this program, that these humble gentlemen are compensated generously. They are now world celebrities that I would have the honor of meeting.

They are like the tribal version of Statler and Waldorf from the Muppets 😂

@@CRuf-qw4yv man with white beard is the host and producer (or at least he created the idea and invited other hosts), as i know, so all of them, as well as cameramen and bts stuff are well paid.

True that!!! We kind of take things for granted here in the west.

I was thinking this exact thing! Except the being from Texas part. New England born and raised, though my father's family is from Texas and Oklahoma. I learned to smoke and preserve meat from my uncles and rolled that into making BBQ. I would love to go and show them how to build smokers and find local hardwoods to smoke with, can you imagine the different flavors smoking with would from their part of the world?

They need to make this happen, it would be great to watch :)

Y’all ain’t wrong. To top it off, I think it would be amazing to look at local ingredients and figure out how to make a BBQ sauce from them as well. The flavors would be amazing, and introduce a whole new style of BBQ to the culinary world. It’s almost like a full circle type thing. A very old civilization that has, over time, had its culinary influence on newer cultures. Over the centuries, the various cooking methods and spices travelled westward, and then some of the newest cuisine culture circles around and comes back, with the techniques and seasoning mindset blended. Old with new, to create an entire new cuisine. Imagine developing new flavor profiles as you deal with the different cuts of meat that they use in the region, along with the different types of animals.

I too wish to visit...And introduce A Solar cooker and Solar Refrigerator...😊

Building the pit isn't the hard part. The price of beef being so high and pork forbidden for religious reasons is the hard part. But although I have never had BBQ goat personally I would imagine it being wonderful based off every other goat dish I've had. (My step father is from Pakistan) and we all know chicken goes great in BBQ. Pakistan for sure has chicken as they were domesticated in that area of the world long before Europeans knew about them. With Pakistani quisine I'd imagine American BBQ would be a smash hit.

It truly is impressive!

Facts i told my brother about bro's stache we had a 5 minute convo about 😂😂

Dude should discover memes. He would be our king.

His laugh at the end was so cute

I feel the same❤❤❤❤

We have done this with whole animals like goats as well. They might be able to do that for a celebration.

Like a Hawaiian pig roast except with beef. They also have goat so that would work too.

@@mspfinney Exactly. I know they can't do a pig, but I bet under other circumstances, they'd love the result!

In most cases, countries overseas do just that. The late Anthony Bourdain illustrated this numerous times over the years. Humans are just embarrassingly amazing at the multitude of ways that we choose to cook. From the non-meateaters to those who do, there is something for everyone to enjoy.

Excellent idea! I would love to see that.

Exactly

Exactly. I was just going to say this.

I knew Roland Dickey himself when I was growing up, and had him serve me many meals of his genuine Texas Barbeque. I've eaten at many of the locations since his kids expanded the company from the single original Dallas location at Knox St. & Central Expressway, and I've never been served anything he wouldn't have personally been proud of. You owe Roland Dickey's memory a humble apology. When Dr. Pepper bottling took their brand national, they did it by going to Times Square in New York City and handing out sandwiches of Roland Dickey's chopped barbecued brisket along with cans of Dr. Pepper. They flew a red Braniff 727-200QC out of Dallas Love Field that morning, loaded half full of Dr. Pepper and the other half full of Mr. Dickey's barbecue. I know because my father sold them the charter of that aircraft, and rode with them to make sure it was all handled smoothly. Back then, Mr. Dickey's catering business ran out of 9 brick smoking pits that could each hold half of a steer. Mr. Chaudhary is exactly right about how to cook the meat in an earthen oven. The best barbecue has very little seasoning as it cooks and gets it's flavor almost entirely from the wood smoke. The secret is in knowing which kind of wood to use for each kind of meat. The "barbecues" done with all of the rubs and sauces during the cooking are the real tourist garbage. Real barbecue is nothing more than smoke, heat, and meat, each in the proper proportion.

I don't know, that looked like some pretty good short rib with how soft and tender it looked. I'm sure they're probably using local ingredients and livestock. Kinda similar to how the fast food restaurants in South Korea and Japan are always WAY better than in the US where we use a LOT of processed and mass-produced ingredients. I mean, obviously this place isn't gonna beat a good US non-chain BBQ, but I'll bet it's probably still better than the some of Dickey's here. The one near me sucks because the meat, especially the brisket, is always dry af. And they don't even server short rib there!

​@@RealTechZenI agree with the exception of salt and most often pepper.

I don't know man, the price of BBQ is getting crazy. In california at least Dickeys in my area is the same price as many fairly nice restaurants nearby. xD there's a place a few blocks away that has a michelin star and you can get out of there under 30 bucks a person.

Dickey's Barbeque is a chain restaurant that has locations around the world. They are pretty good but are not outstanding ! The "pitmaster" at each location is only preparing meats according to corporate parameters - there is nothing unique about it.

@@urbanurchin5930 Our Dickey's didn't last a year, it became a Popeye's and is significantly more successful.

Agreed, their positivity and wonder is so contagious.

Decades of practice.

I certainly agree with your comment !😊

With all respect, and I honestly mean it, but that's your favorite sauce. I personally like a spicy vinegar based sauce. Again, no disrespect to your taste.

Vinegar and mustard like Carolina bbq? I'm not at all a fan. I'll take a sticky tomato based KC style any day.

@@jsuperflyc yes, like a Carolina mop. I grew up eating sweet sauce in Oklahoma. During my time in the Army I got to taste different styles and flavors from around the United States. My favorite is still Carolina mopped on sauce. Here in Missouri there are so many sauces. Me personally, I want a good rub and nice smoke. That being said, Dickey's, for me, doesn't manage to give an even fair flavor.

I think it has a lot to do with the quality of the meat that they can afford, as well as the way most meat is kept fresh without proper refrigeration in the smaller, more poor villages. I remember when a patron purchased a new refrigerator for Mr. Chaudhary a year or so ago. When they were filming the "big reveal" at his home, he mentioned that his neighbors would also be very excited because it was big enough for them to store some of their food as well. ☺️

yeah crazy to see one in their homeland. their country has a long way to go but they are slowly making steps foreword.

and a bib to cover one's clothes. Forget napkins, just use a damp cloth. Good BBQ is messy. 😂