La mejor barbacoa australiana está en la costa de Jersey — Smoke Point
En Wildwoods BBQ en Nueva Jersey, los chefs David Gill y Joel Romano traen los sabores y las técnicas culinarias de su país de origen, Australia, a platos clásicos estadounidenses de barbacoa, como pechuga, salchichas y costillas cocinadas a fuego lento, junto con platos vegetarianos ingeniosos como «pulled». champiñones y coliflor frita. Créditos: Productor/Director: Connor Reid Cámara: Connor Reid, Daniel Geneen Editor: Connor Reid Productor ejecutivo: Stephen Pelletteri Productor de desarrollo: McGraw Wolfman Productor supervisor: Stefania Orrù Gerente de desarrollo de audiencia: Terri Ciccone ———- ————————————————– ———————————————- Para más episodios de ‘Smoke Point’, haga clic aquí: Eater es el recurso de referencia para los obsesionados con la comida y los restaurantes con cientos de episodios y nuevas series, que ofrecen acceso exclusivo a restaurantes de todo el mundo, rica cultura, experiencias inmersivas y expertos autorizados. Atrápalo, míralo, anímalo. ¡Suscríbete a nuestro canal de YouTube ahora!
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Mmmmmmmm?
Props to them, New Jersey is possibly the hardest state to have an actual smoker in a restaurant in the US because of fire-code and municipalities blocking smokers in restaurants. Generally the place is grandfathered in like liquor licenses(also hardest and most expensive of any state). They could have easily gone to PA and not had really any issues opening up a place, however PA is kind of saturated with BBQ at the moment. I want to try them out.
Watching this video the CHINESE PEOPLE don't make dim sum with lame, they make it from ground pork tiny shrimp and seasoned and wrapped in won tons and either steamed or fried and sometimes served with chili sauce or sweetened soy sauce and garnish with scallions and CHINESE PARSLEY, about 4.50 for 4,and served warm to hot
Mushrooms ????
OMG that food looks amazeballs. Bravo.
I can feel a 4 X comin on lol ????
Mate, it’s called prawn and coriander
Omg wash the dirt off the mushrooms you dirty bushman
Looks delicious! Especially coming from the armpit of America..
New Jersey
since when did jersey shore get a bunnings??
Deep fried ribs? Pass
2:10, this guy is machine, look at that steam and he just hold it bare-handedly and ate it!
Eater I love you ok
Their Aussie sausages bear little relation to those available down under
Never once have i heard we treat our veggies like we treat our proteins in aus.. tho i have heard you cant make friends with salad many times ??
And that is Aussie quisine…
Should be changing your gloves if your tasting your food
Sausage Sizzle
No body says shrimp on the barbie in Australia! They don’t even call them shrimp. They’re called PRAWNS, and usually served with the head on.
Really nothing Special.
I’m loving this for you kings
Man I thought this was going to be a vegan meal ?
The focus on the veg is sick. That cauliflower looks a solid 10
If i got the lucky sausage i would feel like a King rest of day
Cooked meat on a green board or on a red board ?
Mushrooms = veggies? Classy.
Australia doesn’t BARBECUE it’s called grilling
Where's the kanga bangas boys?
Sadly I don’t have a pallet for mushrooms, either no taste or to strong.
13:30 their shopfront looks like an ice cream store.
not as good as a countdown sausage sizzle
Uhh raise your prices, it’s not hard
Anyone else here eating a meal while watching Eater?
Love your food and video watching ? from Philippines ??
looking good
Im sorry but you had me up until 9:30 when the guy is mixing the sausage with gloves & his watch still on..
Looks amazing guys, keep up the hard work.
hello eater once you are able to withdraw from paypal. Send over $40,000,000 worth of the berbacue tell them it is to last for 4 years hope they will make it. Also bring over the smoker over to tankard along ngong road in nairobi. Here is $20,000,000 for the smoker and an extra $20,000,000 for the costs. and $2,000,000 for coal. Bring lots of coal.
How have I lived in south Jersey all my life, and I’ve never heard of this place before?
It's not about money for them? it's about fashion to make ppl happy.
and trust me I've been in the restaurant biz in the deep south and New Orleans for years.. we definitely cannot get away from what ppl expect when they come here.. also again guys.. RAISE YOUR PRICE LINE TO MATCH YOUR OVERHEAD.. I hate seeing restaurants fail because of where that are not necessarily who they are ? cheers
These guys do a great job!!
Yeah. We've got no food culture here in Australia. We're a bunch of barbarians compared to the rest of the world when it comes to original food culture. We've got truly excellent examples of the rest of the world's food culture, but none of our own.
When his great inspired idea is to make a joke Sausage from a terrible unfunny cliche you know we're a lost cause.