Which Country Has The Best Barbecue?

Metatube

The ULTIMATE trip around the globe…BBQ style! From China to South Africa, Turkey to the US, we try all of the top BBQ from around the world to find out which cuisine reigns supreme. I think I need to lay off BBQ for a while after this one…  Shout out to @GugaFoods, @alfrugoniofc and Akshay (https://www.instagram.com/akshaycooks/) for the worldly BBQ advice!  Check out MaxJerky here! https://www.maxjerky.com/pages/all-products ————— SUBSCRIBE and RING THE BELL to get notified when I post a video!  PLATFORMS -Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US -Instagram: https://www.instagram.com/maxthemeatguy/ -TikTok: https://www.tiktok.com/@maxthemeatguy -Facebook: https://www.facebook.com/MaxTheMeatGuy -YouTube: https://youtube.com/c/maxthemeatguy  DISCOUNTS https://www.beacons.ai/maxthemeatguy  WEBSITE https://www.maxthemeatguy.com/  FILMED BY Sophia Greb https://www.youtube.com/c/SophiaGreb ————— #bbq #koreanbbq #texasbbq #jamaicanjerkchicken #bbqseason #grilling

Transcript

00:00We're taking a trip around the world to find out which country has the best barbecue.

00:04Best single bite of food I've ever had in my entire life.

00:08What?

00:08From refined Japanese yakitori to hand-sliced Turkish shawarma,

00:13today we're calling in the experts and even flying out a 1,000 mile takeout order

00:18from the highest rated barbecue restaurant in the world.

00:21Because life's greatest question must be answered.

00:24Which country is the king of the grill?

00:27Starting with the 11th most popular global barbecue style based on your votes,

00:32we have Filipino Lechon.

00:33As the video progresses, each barbecue style will get continuously more popular,

00:38but I'll be doing my own taste test to be the judge of that.

00:40And we're getting it started with a whole suckling pig.

00:43And inside the pig, we have a whole bunch of flavors.

00:46I'll start by seasoning the inside with a bunch of salt as well as some black pepper.

00:50Next, we'll be adding some lemongrass.

00:52It's filled with these bright and almost citrusy notes,

00:55and we'll just smash it to release the flavor.

00:58We'll throw that in the cavity.

00:59We'll smash up some garlic.

01:00Get that in there as well.

01:02We'll add in the chopped leeks, some bay leaves, star anise, and some slices of ginger.

01:07Now we're actually just going to sew the cavity so it's nice and tight.

01:11And we'll just finish by hitting it with a bunch of kosher salt.

01:15And we'll get it on the grill.

01:16Just slow smoking on the rotisserie for a beautiful golden brown color.

01:21And I'm actually glazing with evaporated milk,

01:23which is traditional, for even more caramelization and color.

01:27And after just over four hours, our Filipino lechon is done.

01:31This thing looks absolutely stunning, and the smell is incredible.

01:35Oh, she juicy.

01:37Right here, we got the belly meat, which is essentially the bacon.

01:40My opinion, the best part.

01:42These really long muscle fibers, and it's just so juicy and tender.

01:46Here we have the shoulder area, and as you can see, it is just insanely tender.

01:51Right off the bone, we even got these little baby ribs.

01:55Baby baby backs, you might say.

01:58That is fantastic.

02:00And starting off with Filipino barbecue, we have lechon.

02:04Wow, you can really taste the lemongrass.

02:06I was worried that all the stuff we added to the inside wouldn't actually do anything,

02:10but that is extremely flavorful.

02:12I'm gonna be honest, I'm not the biggest fan.

02:14Say what!

02:15I wanted the meat to just not be so fatty.

02:19I think the cook style is super unique and really fun.

02:22I think it's just kind of in the middle ground for flavor.

02:25Clearly some very mixed reviews.

02:27How do you guys want to rate this one?

02:28I'd probably put it somewhere in the middle.

02:30I mean, it's average.

02:30We're gonna put this in seventh place out of 11,

02:34but as we taste more, that could very well change.

02:36We are traveling all the way to India, and 10th place is Chicken Tandoori.

02:41But here's the thing about Indian food.

02:43I know pretty much nothing about it,

02:45so we're gonna call one of the best Indian chefs in the entire world.

02:49I mean, he is a Michelin star to his name.

02:51Let's give Akshay a call.

02:54What's up, man?

02:55It looks like you are at work, so I'll make this really quick.

02:58I just have one question.

02:59What is the key to Chicken Tandoori?

03:02One is definitely the kind of chicken that you're using.

03:05Bone-in chicken is the way to go.

03:07Then the second part is that you're marinating your chicken

03:10at least for a night to two nights.

03:11The marination has yogurt, ginger garlic paste,

03:15and then spices.

03:16It really kind of depends on the chef.

03:17Cumin, coriander, chili powder,

03:19which kind of helps give the famous red color to it.

03:22Then, of course, garam masala.

03:23Score the chicken to make sure that you're getting that marination deep in there.

03:28The last main important thing, put the chicken in a tandoor.

03:31But of course, if you don't have a tandoor,

03:32you really gotta make sure that you're cooking it over charcoal

03:35to get that smoky flavor to it.

03:37Perfect.

03:37That is everything I needed to hear and more.

03:40But hey, man, I really appreciate it.

03:42Take care.

03:42All right, see ya.

03:43I think we know everything we need to know.

03:44Let's give it a shot.

03:45We'll start the marination with yogurt, ginger garlic paste, salt,

03:49all of those aromatic spices, lemon and olive oil,

03:53and we'll give it a mix.

03:55Now, just covering in the marinade, getting it deep in all the crevices.

04:00It already smells so good.

04:02Let's let this marinate.

04:03It has been two long days.

04:05Let's see what we got.

04:06This just looks like the most flavorful chicken ever.

04:10And let's get it on the grill.

04:11Keeping the heat quite high for crispiness,

04:14me, Tibby, and some chicken tandoori.

04:17Does life get any better than this?

04:18And basting with chili butter for additional flavor and moisture.

04:22I have to say it looks pretty good,

04:24but I do have a dirty little secret.

04:30Yes, clearly we have a little bit of burn action going on on the bottom,

04:34but hopefully it'll still come out good.

04:36Served with a range of Indian spices and sauces,

04:39I mean, my mouth is watering just looking at it.

04:42Chicken tandoori.

04:44That is damn good.

04:45I love that.

04:46It doesn't taste like barbecue, but it is packed with flavor.

04:49It's like a punch of flavor.

04:51It's really intense, but in a very good way.

04:53It chars up nicely, and paired with naan, it's delicious.

04:57The way that all those spices toast up from the grill,

05:00it's just a flavor bomb.

05:02This one was very surprising.

05:04Significantly higher than we thought.

05:06I mean, India isn't really known for their barbecue,

05:08but for now, it's going in fourth place.

05:11In ninth place, we're making our way all the way to Japan,

05:14with Japanese yakitori.

05:16Yakitori literally translates to grilled bird,

05:18and in this case, it's all about chicken.

05:20True yakitori is a craft that takes literally

05:23thousands and thousands of attempts to get right,

05:25but we're going to try our best.

05:27Focusing on the thigh and separating at the joint here.

05:30Doing my best to leave on the oyster,

05:32which is a prized cut of the chicken.

05:34Now, separating the drum from the thigh.

05:37There's a white seam here that I'll run my knife through,

05:39which exposes the bone,

05:41and now I can easily remove that bone from the thigh.

05:45Next, we have the inner thigh right here.

05:47Next, we have the prized oyster, leaving the skin on.

05:51Now, we'll flip and actually remove the skin.

05:54Mostly do it by hand.

05:55Now, we'll cube this up into roughly one inch squares.

05:58We have our three pieces of chicken thigh,

06:00green onions in between.

06:02Let's skewer.

06:03Again, I am most certainly not a master yet,

06:06but this is the way to do it,

06:07based on my research authentically.

06:09And we're left with our perfect skewer of yakitori.

06:12Finishing with a touch of sake and salt.

06:15And we're grilling on what might just be

06:17the smallest yakitori grill of all time.

06:19Using some high quality binchotan charcoal

06:22that burns extremely hot and consistently.

06:25And now, just glazing with a nice yakitori sauce.

06:28Just like that, it is time for Japanese yakitori.

06:31Where's mine?

06:33Here you go.

06:33Oh, thanks.

06:35That has a surprising amount of flavor for how simple it is.

06:38It's really just grilled chicken,

06:40but like the sake and also the green onion

06:42just like really elevates it.

06:43Japanese food specifically, like sushi,

06:46that style is my favorite food.

06:48So I really appreciate the style.

06:50I don't think that the flavor is something

06:52that's blowing my mind it's so good.

06:53It's very much a curated bite and it's very yummy,

06:56but it's not like I want to go for more.

06:59I will say that little grill is freaking adorable,

07:03and I'm going to save it forever.

07:05On that note,

07:05we'll be putting a Japanese yakitori in eighth place.

07:09Coming in eighth place,

07:10we have one that hits home for me.

07:12It's time for Chinese barbecue,

07:14otherwise known as chuar.

07:16Chinese barbecue is a popular street food

07:18that I ate more times than I can count

07:20while living overseas.

07:21Vendors have their grills out

07:23at various intersections in the city.

07:25It really is the perfect convenience snack.

07:27And as you can see,

07:28we have a really nice balance of fat

07:30in between the more lean meat.

07:32For the next step,

07:33sort of acting as a binder

07:35and also adding flavor,

07:36we have some Shaoxing wine,

07:38and we'll paint all sides.

07:39There's a very distinctive seasoning blend,

07:42starting with cumin seeds,

07:43some ground fennel,

07:44chili powder,

07:45garlic powder,

07:46and salt.

07:47And we'll get them all seasoned up.

07:48Besides meat,

07:49they offer a wide range of skewered vegetables.

07:52It's basically a giant skewered food buffet.

07:55Everything is then grilled over hot charcoal

07:58until they've developed a nice crust.

08:00I always found this comical,

08:01but they'd often use a hairdryer

08:03to keep the coals hot.

08:04And after only a short wait,

08:06our Chinese barbecue is done.

08:08This one brings me back.

08:10I will say probably nine out of 10 times

08:12we've eaten this,

08:12it was like three, four o'clock in the morning,

08:14just like sitting on the side of the road.

08:16The best, the guy with the hairdryer

08:18blowing the coals.

08:19Yeah, good times.

08:20The whole meal costs like 20 cents too,

08:22which was great.

08:23Damn.

08:23I will say this is probably a lot higher quality meat

08:26than we were usually eating.

08:28That's legit.

08:29Yeah.

08:30That is spot on,

08:31extremely high quality chua.

08:34The cumin flavor is super powerful.

08:36The chili is great.

08:37And I think this is my favorite way to eat lamb.

08:39It takes away all of the gaminess from it.

08:41This does not feel like Chinese food.

08:44It just tastes like a whole different cuisine.

08:46This is only one style of Chinese barbecue.

08:49I'm sure there's many, many more.

08:51It's simple and it tastes amazing,

08:53but how does it stack up against the rest of this list?

08:56Probably fifth place right behind India.

08:57I kind of think it's better than India.

08:59I think this moves to four,

09:00India moves to five,

09:02and let's move on.

09:03And we have made it to number 10.

09:05It's time for Turkish Shawarma.

09:07Also known as Doner Kebab,

09:09Turkish Shawarma consists of heavily seasoned,

09:11thinly sliced meat.

09:12It's often made with lamb or beef,

09:14but today I'm going with chicken

09:16and I can already tell this is going to be packed with flavor.

09:20And just like that,

09:20it's marinated for 24 hours.

09:22Time to add to the rotisserie.

09:24Well, it's been a minute since we've needed this thing,

09:26but it's time to whip out the Shawarma Master 5000.

09:29This style of vertical rotisserie

09:31has to be one of the coolest ways to grill meat.

09:34It's been a couple hours.

09:38It's been a few hours.

09:41Let's see what we got.

09:42And now it's time for the fun part.

09:43The juicy, tender meat is sliced right off the rotisserie

09:47into manageable slices that are perfect for a sandwich.

09:50To a pita, we add garlic sauce,

09:52the chicken,

09:53and a variety of vegetables.

09:55Next, we'll add some French fries.

09:56Critical that you go with homemade.

09:58We'll just finish with a little more of that garlic sauce.

10:01Very messy, but it's time for Turkish Shawarma.

10:06An absolute explosion of flavor,

10:09but it kind of feels like fast food barbecue.

10:12Just something about it doesn't feel as refined.

10:14Like, I really enjoy it,

10:15but to me, it doesn't feel as elevated.

10:18I don't really want the bread there along with the chicken

10:21because then I can't taste the chicken flavor.

10:23And then the sauce is on top.

10:25And then the fries on top.

10:27It's like a sandwich.

10:27I'm not really big into sandwiches.

10:29Inconceivable!

10:30You don't like sandwiches?

10:31I like tuna fish sandwiches.

10:33The sauce is amazing.

10:35It all works really well together,

10:36but I just, I can't put it, like,

10:38really high on the list of just the best barbecues.

10:41I think it would go at the bottom.

10:44My feeling is to make it easy,

10:45we just put this in 11th place for now

10:48and see how the rest of them taste.

10:50Coming in as the sixth most popular global barbecue,

10:54we have Jamaican Jerk Chicken.

10:56This dish might appear relatively simple,

10:58but it actually requires over 30 ingredients

11:00and three days to make.

11:02So the first thing I'll do is start breaking down the chicken,

11:05removing both the legs and thighs,

11:07and separate the thigh from the drum.

11:09And we'll split the breast right down the middle,

11:12remove the wings.

11:13Next up, we'll make our brine,

11:14starting with salt, sugar, garlic, ginger,

11:17some habaneros for a nice kick,

11:19and some allspice.

11:21Can someone in the comments,

11:22please let me know what allspice is?

11:24Like, is it a berry?

11:25Is it a spice?

11:27Like, what are these things?

11:29There's like little seeds in there.

11:30It really is a complex flavor.

11:32It's almost like it has all the spice.

11:35We'll add our water and get it all mixed up.

11:38And chicken goes into the brine.

11:40We'll let this brine for 24 hours

11:42and it should be good to go.

11:44It's a little weird to say,

11:46but honestly, the smell of this raw chicken

11:48is already amazing.

11:49And as you can see,

11:50it's definitely firmed up a bit

11:52from that salt penetrating.

11:53We'll pat these down so they're nice and dry.

11:55But the next step is where the real magic happens.

11:59Time to make the most flavorful marinade node to man.

12:02Node?

12:04And time to make the most flavorful marinade known to man.

12:07Soy sauce, Worcestershire, ginger, garlic, habaneros.

12:11Next, we'll add some scallions.

12:13And this might be the thickest scallion I've ever seen.

12:16I mean, that boy is thick.

12:18Next, we have some tamarind paste,

12:20which is super flavorful.

12:22Whole bunch of thyme.

12:23This is a recipe that does take a lot of time.

12:26Do you guys get it?

12:28It's thyme, but also thyme spice.

12:30Dude, that is a great joke.

12:32That is a freaking joke.

12:33Let's include that in the video.

12:38Brown sugar, cinnamon, allspice, cloves,

12:41and finally some salt.

12:44And blend.

12:46What?

12:47And blend.

12:50The flavor on that is just out of control.

12:53And we'll cover the chicken.

12:54And we'll let this marinade overnight.

12:56Well, it has been a full day.

12:59Let's check on the chicken.

13:00And this just looks insane.

13:03This has got to be the most flavor-packed chicken I've ever seen.

13:06Let's get it on the grill.

13:07No low and slow today.

13:09We're going high and fast over applewood to make sure we get a nice char.

13:13Okay, now we'll throw together the barbecue sauce to really take this over the top.

13:17We have some sauteed onions, garlic, and ginger.

13:19We've got some ketchup, brown sugar,

13:21and then some more of that reserved marinade.

13:24We'll let that cook down a bit.

13:25And finally, just blend it up.

13:27The chicken is just about done.

13:29Now I'll hit it with the barbecue sauce to tack up.

13:32And just check out that color.

13:34An absurd amount of work for a piece of chicken.

13:38But was it worth it?

13:42I don't know what is going on with this one,

13:44but that takes the cake.

13:45That's unbelievable chicken.

13:46It has like a perfect char, but then another coating of incredible sauce.

13:52Hands down the best chicken I've ever had.

13:53That is like the most complex deep flavor on a piece of meat.

13:58And it's still juicy.

13:59The flavor doesn't just end with that outer coat.

14:03It penetrates so deep into that chicken that,

14:06what was it, a 24-hour brine?

14:07It was the brine, then the marinade.

14:09Then saucing.

14:11It is so good.

14:12And honestly, I'm a sucker for plantains.

14:14It is not convenient to make.

14:16That is for sure.

14:17You need time.

14:18You need a lot of ingredients.

14:19Definitely a number one for me.

14:21I can't imagine something tasting better than this.

14:23It's so incredible.

14:24I don't know.

14:25We just don't know how good the next ones are gonna be.

14:28So I'm worried about putting it as one.

14:30Kyle, we'll give you this.

14:31We'll put it at two.

14:32Let's move on.

14:34In fifth place, we are heading on down to South Africa.

14:37It's time for a braai.

14:38South African braai is the tradition of grilling meat over an open flame

14:42and is just as much a social gathering as it is a barbecue.

14:46The meats are varied and include lamb, pork, and beef.

14:49And we'll throw together our South African marinade.

14:52Believe it or not, we're also adding some tea.

14:54First time I've ever used tea in a marinade.

14:57It's a special South African tea that actually tastes very good.

15:00And we'll throw in the rest of our spices,

15:02some soy sauce, and of course, some salt.

15:05And we'll let this marinade for a few hours.

15:07Just realized we got a little bit of an interesting cross-contamination situation occurring right now.

15:12It's okay, Sophia?

15:13We're gonna be okay?

15:14I don't know.

15:15That's a big Michael.

15:18After a few hours of marination, onto a super hot open fire grill.

15:23And that is the color we're looking for.

15:26This spiced marinade combination has things like curry powder and turmeric,

15:30a completely different flavor profile than what I'm used to in America,

15:34and the smell is just off the charts.

15:36And can't forget about the shakalaka.

15:38It's a fantastic name.

15:39Shakalaka ding dong.

15:41How did he make it?

15:42What are you talking about?

15:43I made the shakalaka.

15:44What is this stuff?

15:44We got a little bit of cabbage.

15:46Yummers.

15:47Just like my aunt Nana used to make it.

15:51South Africa.

15:53Boom shakalaka.

15:55That's really unique.

15:56It's like a crunchy veggie curry.

15:58I like borscht.

15:59The barbecue, it's pretty good.

16:00It's just kind of basic.

16:02However, I think the cook style is really cool.

16:04Honestly, this is one of my favorites.

16:06Really?

16:06I agree.

16:07The flavor on the outside, it's sweet.

16:10Just a punch of flavor.

16:11Like all it is is essentially marinated meat.

16:13But that combination is so different.

16:16It's so distinctive.

16:17All that said, a pretty strong showing for South Africa.

16:20How do you guys feel about six?

16:21How about six?

16:23I agree for now.

16:24Let's put it at six.

16:25In fourth place and my absolute favorite meal of all time,

16:29it's time for Korean barbecue.

16:31Flank and cut short ribs, also known as kalbi,

16:34is the most popular Korean barbecue meat.

16:36And it also happens to be my favorite.

16:38But this is a tough cut.

16:39So it's absolutely critical that we make a tenderizing marinade.

16:44We'll need soy sauce, water, ginger, garlic, brown sugar,

16:48mirin, honey, sesame oil, onion, sesame seeds, and black pepper.

16:54And these here are the most important ingredients.

16:57Asian pear, kiwi, and apples contain a natural tenderizing enzyme

17:01that turns tough cuts into melt-in-your-mouth tender bites.

17:05It can tenderize to the point of making it mushy.

17:08So just be careful with how much you use.

17:10Wow.

17:10It's sweet.

17:11It's salty.

17:12It's perfect.

17:13And we'll cover the short ribs to marinade overnight.

17:16And since this is Korean barbecue, we gotta go all out.

17:19So we'll add some pork.

17:20This right here is the pork shoulder.

17:22And it's actually the best part of it.

17:24We got the money muscle.

17:25And I'll just take some slices.

17:27And as you can see, that marbling is fantastic.

17:30I'm using the same marinade for the pork, mixing it in.

17:33And we'll see these guys tomorrow.

17:35It's been 24 hours.

17:38Let's check on the meat.

17:38The smell is unbelievable.

17:40And just by feeling it, I can tell it's a lot more tender.

17:43My favorite thing about Korean barbecue is that you get to grill the meat in front of you at the table.

17:48It's this incredibly interactive experience.

17:50It also blew my mind the first time I saw someone use scissors to slice meat.

17:54But when you really think about it, it actually makes a lot of sense.

17:58What I also love about this cuisine is that they give unlimited side dishes called banchan

18:03with a whole bunch of pickled and fermented items like kimchi.

18:06This taste test is going to be a bit more intense than the rest

18:09because we actually have Michelin star Korean barbecue for the comparison.

18:13This is their version of the exact same dish we just made.

18:16The marinated short ribs.

18:17The pressure is on.

18:18Everyone get a piece of lettuce.

18:20Start with our Korean barbecue.

18:21Load it up.

18:22I'll fix a little bit of kimchi.

18:26Korean barbecue is Max's favorite food.

18:28It's damn good.

18:29That super flavorful, rich meat combined with like the kimchi, the freshness from the lettuce.

18:34It is the perfect bite.

18:36You get the char.

18:37You get the yummy marinade.

18:38You get these delicious pickled just situations over there.

18:44Gotta taste the Michelin star Korean barbecue.

18:49Who invited this guy?

18:50All right, hot take.

18:51Max's Korean barbecue is better than Coates.

18:53Even accounting for it, I know theirs is delivered.

18:55I know it's not hot.

18:56This one's flavor is so much more powerful in a really good way.

19:00It's just better.

19:01But also keep in mind, we're making small batch.

19:04I can live with it at number one.

19:06What do you think, Julia?

19:06For sure, a million percent.

19:08Number one.

19:09That is the best single bite of food I've ever had in my entire life.

19:13What?

19:14Nothing compares.

19:16In third place, we have the iconic Argentinian asada.

19:20And when it comes to Argentinian barbecue, there is only one person to call.

19:26Hey.

19:26Yo, Al, what's up, man?

19:28Maximo, what's going on, man?

19:29I do have a question for you.

19:31As the Argentinian grill master of the world,

19:34what is the key to authentic Argentinian barbecue?

19:38First, you need an Argentinian grill, right?

19:40Because an Argentinian grill is basically a Santa Maria with a firebox in the side, right?

19:44Got it.

19:45Because consider, Argentinian grilling is a slow, open fire cooking.

19:49We cook with embers, not with flame.

19:51That's the main key.

19:52Number two, you have to have choripan.

19:54You know.

19:55You know what a choripan is.

19:56Yes.

19:57Oh my god.

19:58Cheers.

20:02Wow.

20:05I think we can do that.

20:06Anything else?

20:07Number three, remember, asado is not just a meal.

20:10It's an experience.

20:11Enjoy the simple things in life.

20:13A good fire, good meat, good friends.

20:16And it has to last no less than four hours.

20:19Four hours?

20:20You know, if you're an asador, you must have a glass of wine the whole time that you're doing an asado.

20:26It's like 11 a.m. on a Wednesday.

20:27Do I really need a glass of wine?

20:29It's illegal not to do it, okay?

20:31Sounds good, man.

20:31Appreciate you.

20:32Thank you very much.

20:33All right, see you.

20:34Well, you heard the rules.

20:36Time to cook.

20:37Argentinian asado specializes in many different cuts,

20:40but today I'm going to use flank steak seasoned traditionally with just salt.

20:44I got my Argentinian tagwood grill,

20:47shuffling embers to the cook zone under the Santa Maria.

20:50To go with the flank, I'm also cooking up some chorizo,

20:53a critical component to a dish called choripan,

20:56which Al said I am required to make.

20:58It's all about enjoying the asado experience around the grill,

21:02and given that grilling is my favorite activity in the world,

21:05I have a feeling this one's gonna rank high.

21:08Max, what happened?

21:10Big-ass spider all up on me.

21:13Oh, we got a squirter.

21:14Ay-yi-yi, I saw that.

21:16Extremely juicy chorizo, toasted bread, and great color on the flank steak.

21:22And we'll assemble the choripan,

21:23adding the chorizo to the bread and topping with chimichurri.

21:27Paired that with some medium rare flank steak, time to eat.

21:30Next up, Argentina.

21:32It's looking like a sandwich and looking like I'm not gonna like it.

21:35This is great.

21:36I love this.

21:37I actually like the simplicity of it.

21:39Three things, chorizo, chimichurri, good toasted bread.

21:42Good vibes.

21:43Yeah, good vibes.

21:44I think as an appetizer, which I believe in Argentina,

21:46this is somewhat of an appetizer or like street food type thing.

21:49I think it's great, small quantities.

21:51The flank steak is good,

21:52but sio, which is another Argentinian cut, 10 times better.

21:56If we include that, then I do feel like Argentina needs to be pretty high.

21:59Cooking style is like the greatest experience in the world.

22:01I really appreciate that open fire where you can kind of move things around.

22:05It's very fun to be out there and grilling.

22:08I'd probably put it somewhere in the middle.

22:10I think this should be top three.

22:11I really do.

22:12We're gonna put this in fourth place for now,

22:14beating out China and India and the rest of them.

22:16But there's still a couple more left.

22:18For our second most popular, it is time for Brazilian barbecue.

22:22And to do this one authentically, you already know who I'm gonna call.

22:27It's Max, the meat guy.

22:28What's up, brother?

22:29What's up, Guga?

22:30How you doing?

22:31Out here cleaning the grill.

22:32No, getting ready for the new year.

22:34What's up?

22:34I got a quick question for you.

22:36As the king of Brazilian barbecue, what is the key to Brazilian barbecue?

22:41Come on, man.

22:42It's picanha.

22:43You already know.

22:43We don't cook anything else in Brazil.

22:45That's what we like.

22:46That's what's good.

22:46The new young generation are seasoning with crazy things.

22:50But traditionally, if you want to do it like Brazilians do,

22:53salt only and season it heavily.

22:56Salt, picanha.

22:57Let's hope this goes well.

22:59Don't mess it up, Max.

23:00Appreciate it.

23:01All right, brother.

23:02Well, Guga made that very clear.

23:04We're starting with picanha.

23:05And we'll take some nice thick steaks.

23:08And as you can see, the fat cap on this is absolutely massive.

23:12Not sure if this is traditional, but I am gonna do a bit of trimming.

23:15Still quite a bit, but this should be a lot more manageable.

23:17We have that quintessential C shape.

23:19And by starting our slices against the grain,

23:21once it's time to carve, we'll also be slicing against the grain.

23:25And we'll season with some really coarse salt.

23:27And of course, black pepper.

23:30Sike!

23:30No, no, no, no, no.

23:32I do not want to see angry Guga.

23:34Let's get him on the grill.

23:35With so much fat rendering off the picanha,

23:38the flames are going crazy, which is really helping out with the crust.

23:42Beautiful caramelization.

23:43And slicing into it, we have medium-rare perfection.

23:46Picanha is a really beefy cut that always comes out super juicy.

23:51Pair this meal with some authentic Brazilian cheese bread,

23:54beans and rice, with plenty of chimichurri over the top.

23:57Brazil.

23:59There's nothing like that meat-to-fat ratio you get with picanha, and it's so tender.

24:04The fat is like sweet.

24:05The meat itself doesn't blow me away.

24:07At the end of the day, it's just...

24:08I just want to tell you something right now.

24:10As we speak, Guga is watching this video.

24:13You are gonna see him in the next month.

24:14Brazilian barbecue is probably my number one.

24:17I love picanha.

24:18I just don't know if I would put it ahead of Argentinian barbecue.

24:22One thing that I don't love about this is once you slice off that end piece of the picanha,

24:27there's not much more crust-to-meat ratio.

24:30Guys, keep in mind right now, a chicken dish is in second place globally.

24:35It was so good.

24:36Better than this?

24:37Better than picanha?

24:39Yeah, it was.

24:39Can we agree it's better than Chinese barbecue?

24:42Yes.

24:42Okay, so we'll throw this in fifth, and we'll move on.

24:46You guys already know what time it is.

24:47Coming in as the number one most popular barbecue in the entire world,

24:52we have American-style barbecue.

24:55But this one's gonna get a little wild because I am going head-to-head with

24:58not just the best barbecue restaurant in America,

25:01but what is widely considered the best barbecue restaurant in the entire world

25:05at the end of this.

25:06Pressure's on for this one, so this brisket needs to be perfect.

25:10For the seasonings, we're keeping it extremely simple,

25:12going with the classic Texas barbecue of just salt.

25:16Nice thick layer on all sides.

25:20And of course, black pepper.

25:22That's the color we're looking for to develop a great bark.

25:25We got a long cook ahead of us, so let's get it on the grill.

25:28With the bark where we want it to be,

25:29it's time to wrap with some of that rendered beef fat and butcher's paper,

25:33and we'll let it finish cooking until probe tender.

25:36And this is the result.

25:38Before we slice into this beautiful-looking brisket,

25:40I want to let you guys know that if you are interested in supporting the channel,

25:44Max Jerky is by far the best way to do it.

25:46We have all sorts of incredible flavors over at maxjerky.com.

25:50Also, comment your favorite barbecue item down below in the comments.

25:53I'll choose one lucky person,

25:55and they'll be receiving 10 free bags of our Texas barbecue.

25:58Let's slice her up.

26:00Oh yeah, this thing is juicy.

26:03I'm not sure if this is the best brisket I've ever cooked,

26:06but hopefully it's gonna be enough.

26:08And for the comparison, we have a brisket that's traveled 1,000 miles

26:13from the world's best barbecue restaurant.

26:15This is a brisket flown all the way in from Franklin Barbecue in Austin, Texas.

26:20Franklin's is believed by many to be the best barbecue restaurant on the planet,

26:24but I really have no idea if the vacuum-sealed takeout version of their brisket

26:28is any good at all.

26:30Definitely smells great.

26:32Nice smoke flavor to it.

26:34Only time will tell if this thing is actually any good.

26:37There's all this congealed fat, but either way we'll get it on a rack,

26:41top with some butter,

26:42and we'll just reheat in the oven until it's ready to go.

26:45I gotta be honest, without even tasting it yet,

26:48I know this is going to be incredible.

26:50It is so tender and just feels like it's been rendered better

26:54than even my fresh brisket that I made today.

26:56But at the end of the day, it's how it tastes that counts.

27:00We'll start by tasting my brisket.

27:02Not the best brisket I've ever had.

27:04Good standard brisket, not really much to change about it.

27:07Now we're going to be tasting what is widely considered the greatest brisket

27:11in the entire world, Franklin's Barbecue.

27:14It traveled 1,000 miles to get here.

27:17I'm a very sad man right now.

27:19The refrigerated, non-fresh brisket that traveled across the country

27:24is definitely better than my brisket.

27:26That is so good!

27:28Take away the fact that this was takeout brisket

27:31that probably took three days to get here,

27:32and the fact that we had to reheat it,

27:34and the fact that we're eating it plain and blah, blah, blah.

27:36That is a damn good brisket and it's definitely better than this one.

27:39It's definitely better.

27:40It still has an incredible crust.

27:43The flavor really penetrated all throughout the meat too.

27:46It's salty, it's peppery, it's smoky, it's so good.

27:51Either I don't know how to make brisket

27:54or that is the greatest brisket in the entire world.

27:57How do we rank this?

27:58I kind of feel like it's number two.

28:00The jerk chicken was incredible, but this is on another planet.

28:05I don't love super fatty, super rich, super smoky meats,

28:08but this is really good.

28:10One, two, three.

28:13Two.

28:14Wow.

28:15So there it is.

28:16Unanimous decision.

28:17American-style barbecue is going in second place.

28:20That means that only Korean barbecue beat it out.

28:22And our final list looks like this.

28:26Thank you all so much for watching.

28:27Believe it or not, this is the last video we'll be filming in this studio.

28:31So stay tuned and we'll see you next time.

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