Mark Wiens back in the USA 2021 food videos

from YouTube:

:meat_on_bone: JL Smokehouse BBQ: https://g.page/JLSmokehouse?share JL SMOKEHOUSE BBQ - Welcome to Phoenix, Arizona, USA, and today we’re going to JL Smokehouse BBQ (https://www.instagram.com/jlsmokehouse/) where James Lewis serves amazing BBQ! He is so passionate and knowledgeable about barbecue and I can’t wait for you to meet him in this video. Let’s go eat! #BBQ #Phoenix #Arizona As soon as you enter JL Smokehouse you know it’s laid back and unique. JL as he calls himself, is the pitmaster, and knows his bbq. Although he offers brisket, chicken, sausages and an assortment of meats, his southern style bbq pork ribs and pulled pork are the true highlights and something you don’t want to miss. “I have the best pulled pork in the country,” says Lewis, and when you see how the entire pork shoulder melts on the smoker, you know it’s special. Before serving it, they chop it up coarsely and then squeeze on a generous amount of their legendary bbq sauce. I ordered the slugger combo plate, which included six different bbq meats and a few sides, plus I got an entire rack of pork ribs. JL showed me how he seasons the ribs with his own recipe dry rub, then smokes the ribs bone side down - never ever flipping them over. The pulled pork was indeed the best I’ve had, so smoky, so ultra tender and bursting with flavor when combined with the tangy bbq sauce. JL mentioned that he didn’t like to classify his bbq into any US regions, but did mention that it’s influenced and similar to Memphis style bbq. “Put Some South in Your Mouth!!” - JL Smokehouse!! It was an amazing experience to hang out with JL for a few hours and learn about his process of BBQ and to eat an amazing BBQ meal. When you’re in Phoenix, Arizona, if you love food and BBQ, you’re not going to want to miss it. :round_pushpin: JL Smokehouse: https://g.page/JLSmokehouse?share

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Now I thnk that I know why John Birdsall moved to Tucson.

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from YouTube:


So we arrived and I was excited to eat carnitas. As the owner Jesus and his wife explained to us, while normal Michoacan style carnitas are boiled in its own melted fat, their carnitas are a little different. They have developed a recipe of boiling the meat in oil, mainly avocado oil, to create a perfect texture to the meat, leaving it rich and flavorful without being too oily. What a move and it works so well. We got a combination of meat, stomach and skin, and as Mexi Papa demonstrated, the combination of all three is award winning - the way the meat works with the skin and the addition of salsa to create the perfect balance. Mexican Corral also surprised us with a few more amazing dishes like nopal cactus and spicy Mexican sausages hot dogs, and the cactus chalupa. By my favorite thing, besides the carnitas was the michelada, a mix of tomato juice, shrimp juice, salted plums, and shrimp hanging off the side. It was spectacular and went so well with the carnitas! And that completes an award winning meal at Mexican Corral in Phoenix, Arizona. Amazing people, amazing food. Highly recommended, don’t miss their carnitas!

:round_pushpin:Mexican Corral in Phoenix: https://goo.gl/maps/hjukrnyJTMMpQhHJ8

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As much as I love Arizona Mexican food, I still have no desire to experience the living hell of my 4 years there.
:wink:

excerpt from YouTube description box:

Puritan Backroom - Puritan Backroom Restaurant has a long history, where it first began as a candy shop, then they started selling ice cream, before finally opening as a family restaurant with all sorts of food. You will find classic American food, but also a long list of Greek influenced dishes. But by far the most popular food on their menu is their chicken tenders - which they sell thousands of pounds of them per week. The chicken tenders are marinated, then coated in a dry flour batter mixture, and deep fried to golden brown perfection. Moses did an amazing job to fry them perfectly without them being overcooked or dry, leaving them so juicy and moist - without a doubt the juiciest chicken tender I’ve ever had.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold