A RESTAURANT BET $1000 I FAIL TO BEAT THE RECORD! “NEARLY IMPOSSIBLE” TEXAS BBQ CHALLENGE
A RESTAURANT BET $1000 I FAIL TO BEAT THE RECORD! “NEARLY IMPOSSIBLE” TEXAS BBQ CHALLENGE
Transcript
00:00 And if I can eat six you give me a thousand bucks
00:03 Yeah, okay, so six plates
00:08 Okay, it's a deal all right. Let's do this flashback everyone Joel Hance here today
00:14 We're in Fort Worth, Texas guys outside cousins barbecue
00:18 Why for their all you can meet all you can eat barbecue guys for 25 bucks?
00:23 This is the absolute best most amazing deal ever
00:26 I don't understand how you can do all you can barbecue for 25 bucks absolutely the best deal ever
00:31 It's so cool, and I love Texas style barbecue in fact animals are my favorite food
00:36 Julie suck up, but Texas barbecue is my favorite cooking method for those animals
00:40 So you start out with three meats and two sides which that plate anyway is like 21 bucks
00:46 So they all you can eat is incredible value from there. You can order whatever you want which is super super super awesome
00:52 But anyway guys 25 bucks. We're gonna have fun reads food. I'm gonna enjoy me some Texas style barbecue and yeah
00:59 Let's go have fun. They literally have a sign over here, which is certified not vegan so hey
01:03 I think we're gonna fit it okay, but at that let's go have fun like I said, Texas barbecue
01:08 Let's go eat
01:10 Oh
01:12 All right, we just got in and got seated so really cool system the way it works like you can choose from
01:34 All the meats with the exception of the bone-in half chicken
01:38 And then you choose from the sides all the sides are available and also a dinner salad
01:44 Just basically a garden salad some croutons and cheese on it, so what's really cool is this?
01:48 It's kind of like a was like Rodeo, so when you want more meat. They have this little stand so you grab this
01:54 Literally sign that says more meat, and you put it on your little
01:58 Thingy thing and then they know that you're ready to order they also have a
02:04 Traditional sauce is a warmed bottle which is nice that they give you
02:07 Whoo smells uh got some vinegar
02:11 Smells very Texas, and that's totally okay, and then they also have this up there, which is super interesting
02:17 This is called their barbecue pepper sauce, so I'm excited to try that out
02:21 Yeah, apparently if you order pork. I think it is a mustard sauce also a pork sauce. I love me a mustard sauce
02:27 But yeah guys so all you can eat. I'm excited
02:31 I'm hungry. I love Texas so uh
02:33 Let's get eat first plate looks absolutely amazing like I love this. It's gonna be fresh me hot
02:39 I can pick everything I want so to start I have some
02:43 Lean brisket I have some chicken some
02:48 Salad yes a salad was an option healthy option. I got some collard greens lots of pork and everything this looks fantastic
02:54 I also have some of this chicken. I do like me some chicken breasts. It definitely looks nice and good
03:00 So I'm good
03:02 What's up, Doc? Hey our kitchen guys said that he recognized you he said you could eat a lot I
03:08 Mean I've seen so many three plates not even you think you can eat six for a thousand dollars
03:15 Wait what?
03:18 Okay, so there's a record yes
03:23 Three plates like this so what is it like like three meats two sides yeah?
03:29 All you can eat all you can meet actually all you can meet
03:33 And if I can eat six you give me a thousand bucks
03:38 Seriously I promise you really just have to make it happen do you like not believe you like this is like I
03:48 Think it's nearly impossible
03:50 All right
03:53 Yeah, okay, so six plates
03:56 Okay, it's a deal Wow all right everybody
04:00 Guess that changed all you can meet just got serious if we need animals Wow
04:08 All right, let's do this. I'm just gonna dump this salad out of the plate because why not but uh
04:14 Yeah, now we got to eat three plates. Which cool
04:18 There was a piece of toast here. I said I need to eat
04:21 They said no the other guy didn't do toast so I'm just gonna ditch the toast about I mean toast and bread
04:27 Maybe I'll get it later on but first start meats salad greens. It's what I want
04:31 I'm gonna take a bite, and I'm gonna put my second order so I'm gonna throw this maybe
04:35 More meat thing up there. I also got me some pickles onions and jalapenos kind of Texas classics, so
04:43 Yeah, I got the salad without dressing and cheese. That's my jam so I'm put some barbecue sauce on though good way to try it
04:50 Of course I'm gonna start with me with me. Yeah, some vegetables guys so kids eat your veggies
04:55 That is a great way to eat the sauce flavorful
05:05 I'm sure you guys didn't come to watch me eat salad
05:10 I'm sure you came for all you can meet
05:17 I
05:19 Was real good into let's try this chicken out she impresses very seasoned
05:27 Oh, yeah
05:32 There's a lovely rub a good bit of like
05:41 Spice and smoke on it excuse me can I put in another order?
05:47 You know so long
05:51 Really two times a chicken let's try the
05:55 Ribs and I'll do
06:00 Another saw just like this one and maybe
06:04 Thank you so much
06:10 Hang them out take that back down
06:12 So dumb
06:15 So it's cards out look very nice got some tomatoes near
06:21 Mmm-hmm whoo I got a punch
06:27 All the nice bit of acidity
06:32 Wow the pork in there, I think it's pork
06:38 I
06:40 Damn those are excellent
06:45 He's chicken
06:50 And then
06:53 Each like order
06:55 He's like a quarter pound so you get 0.75 of a pound, but as they got you know double the chicken
07:05 We got a half pound
07:09 Yeah
07:11 Quarter pound of brisket I'm making two little sauce plates one of the original one of the thingy thing
07:17 Spicy let's try it out. Let's get the pepper sauce. Oh
07:22 Both those are delicious the pepper sauce. It's like
07:30 It got a little heat the regular barbecue sauce
07:37 Very Texas red stuff
07:39 Don't need to break it up
07:44 And some brisket everybody
07:46 This was like a great end. I
07:48 wonder oh
07:51 You just bring it over
07:53 Yeah, they got that well here. We go. Here's my second plate here
07:56 Let me uh let me give me one more second one, and I'll put another one can I
08:04 Get some salt yeah, just get some straight salt. Let's try this brisket out everybody
08:09 Oh
08:15 Thank you
08:19 Whoa man got a nice bit of fat on that bit even though it was a lean bit. Oh, oh
08:25 my gosh
08:28 Probably wait so I saw that but that bark a little bit of that fat that bark in there
08:33 Oh
08:35 So good
08:42 Everybody mentioned they said the brisket is their favorite. I see why oh my god
08:48 Even the lean
08:59 That is the best thing ever the fat
09:02 That bark
09:07 Hot damn everybody whoo I like salt I'm a very salt for a palate
09:15 The Jeffy it's more brisket that was
09:20 Fantastic
09:24 There's my little let me throw holy crap that is a big salad guys
09:28 I think they definitely upgraded me on that one want to throw my more meat up
09:31 Tonight
09:36 Let's do another look to two times lean brisket and
09:48 Let's try pulled
09:51 Hold up. Let me try rib first. Sorry first
09:54 Oh
09:59 There's a suck that red
10:02 Let's do two-time lean brisket and
10:06 Chicken one more chicken. Oh wow. Yeah
10:11 Two times called great. Thank you so much
10:19 All right, very very rich creamy coleslaw
10:23 Whoo, that's a punch guys just ripped all like big set a big st. Louis rib
10:32 I love the cartilage
10:37 Very good
10:44 Nice and tender
10:47 But it was a nice bite so lots of texture
10:51 And what I did ask for is after the pork sauce a little mustard sauce so I got that here
10:57 Little bit mustard sauce and pork amazing make sure you ask for that
11:07 I
11:09 Tell you what, there's a lot of friggin meat my chicken. Whoo
11:33 I'm gonna get my values were that for sure. They ain't holding back on those portions
11:37 Very generous
11:42 But what Wow
11:53 You like a warmer they can throw
11:57 There's a business take this out yourself. Thank you. Hot damn a service guys
12:01 I
12:03 That was called efficiency
12:07 I
12:35 Tell you one thing though this rib I bet was a half pound itself
12:41 Crazy size crazy value. This is one of the biggest st. Louis rib the scene forever
12:49 And if you know st. Louis ribs, you know that that crazy deep quirky flavor
13:03 Whoo hot damn that was good bite. Oh, it's a little bit salt that's that
13:08 I made it
13:18 Oh
13:22 Pull that rib
13:33 Chicken and lots of brisket looks pretty moist. I think I should leave it nonetheless
13:40 Excuse me comments to the chef that is for sure
14:00 No, thank you, so this puts us at three plates over
14:05 Well, they're definitely loading these up everybody these are huge portions
14:18 What's still very delicious
14:27 Love you Cindy in them. What is a little like mustard or something?
14:31 Verifiable nonetheless
14:36 She's made what's it? How do you like what's in the collard greens? We just put it
14:43 Thanks, it's turkey. Yes, really really turkey leg Wow
14:52 What else is there?
14:56 There is a
14:58 Secret ingredient, whatever they're doing guys with turkey legs
15:04 They got it delicious
15:08 So this is definitely not lean brisket is definitely moist, but I gotta say it looks fantastic
15:16 Actually here while we're at it. I'm a sign up. I put in another order. Yeah
15:22 Plate for four to six
15:24 I'll tell you though. It's a lot harder than it sounds. I'm feeling huh? This is yes
15:29 There's a lot of damn food and it's heavy. It's rich for me. It's
15:33 barbecue after all
15:35 Lean brisket
15:41 Full pork and the ribs, please
15:45 Let's do
15:50 I'll do another coleslaw and let's do a collard greens. Thank you. Good option guys. I like
15:57 Street corn okra
16:01 All right, please brisket fall apart
16:09 See what this all about
16:20 Cheers
16:22 Whoa, oh yeah
16:32 That is
16:37 Absolutely 100%
16:42 Boys fatty brisket hot damn not calorie-free everybody not calorie-free
16:49 but
16:52 That was a mouthful of fat a mouthful delicious hot damn
17:10 That's where everybody just that little bit of salt just accents that fat
17:14 And holy jumpers that was timing right there look at that guys this really is all you can meet I
17:30 Haven't even like had five seconds to it
17:34 Not me
17:35 All right
17:37 Call greens coleslaw. Whoo more brisket
17:40 Excuse me
17:43 comments to the
17:45 whoo, pitmaster the
17:47 chefs the cutters
17:49 man
17:52 Actually really that cold saw
17:59 They got good sides
18:04 I
18:06 Just try the pull pork you haven't tried it yet looking nice and juicy nice and steaming hot try by itself
18:30 Nice deep pork flavor that shoulder little spice little smoke try that pork sauce
18:36 Whoo now that that mustard sauce
18:45 Can do no wrong nice bit of pepper in it
18:52 Oh
18:54 Pork with a bit of coleslaw
19:08 Great addition
19:14 Now this
19:20 This brisket is just like the first one I had guys I love this super barky
19:26 Smoky
19:30 Even though it's the lean is a great great great flavor
19:43 Oh
19:45 That brisket could do no wrong
19:52 Excuse me, can I put it in order please?
19:56 There's number five
20:09 Hunt down these ribs. These things are huge though. I said like two ribs per order
20:14 I'll do a pull pork
20:29 Let's do a lean brisket and a fatty brisket. Oh, and besides I love me. Let me what did I say?
20:38 Even let's do a
20:40 Let's do close on collard greens again, and then after that one, we'll maybe try some beans and stuff. Thank you so much
20:50 We're in it now everybody
20:56 We are in it now
21:03 Oh
21:05 The salt on that rib that nice fatty bite
21:17 I
21:43 Think we're waiting for a second. Just actually okay. Give it a breather. We've been eating straight meat
21:48 Rough 30 minutes. So huge shout out to them guys. They were fantastic
21:54 So they've been they've been making sure I eat good. So oh
21:59 My gosh no break here. Thank you. I was saying I think I got a breather but no
22:06 Awesome. Thank you so much
22:10 All right guys coleslaw pulled pork
22:12 collard greens lots of
22:15 Lots of brisket
22:18 Yeah, I'm just great
22:22 Excuse me
22:25 Second, can I get some more of this pork sauce?
22:27 And you shot his pork sauce, it's a great flavor of that on that pulled pork
22:34 They don't put some pepper on to
22:38 Yeah
22:40 Yeah, yeah try both looks awesome
22:49 They actually have aged steaks on the menu, it's pretty cool like gritty day-to-day eating on a big plate
22:56 I
22:58 Love it. I love it. I love it
23:00 I
23:02 Actually have aged steaks on the menu, it's pretty cool like gritty day-to-day smoked and seared steaks
23:21 Oh
23:23 Brisket
23:45 Oh
23:47 Yummy
23:57 This one's even softer and juicier than the last one
24:14 So everybody the shirts fit a lot tighter than it once was
24:17 Then they are definitely all you can meet and all you can eat
24:23 Okay, well number six let's do
24:40 Jalapeno sausage, let's do the ribs and
24:45 Let's do a fatty brisket, please and then sides let's change it up. I'll try the
24:57 Excuse me
25:01 Excuse me
25:05 Those are compliments, I promise let's do cowboy beans and
25:11 It's give me a normal portion of the coleslaw and just the tiniest bite of the Texas Street
25:22 Just a time time to the right. Thank you so much
25:26 Hopefully I don't regret kind of getting three sides, but I want to try the Texas Street corn
25:34 I
25:36 Know quickly are but
25:59 They're like 30 something minutes in the straight barbecue chill
26:03 I'm okay to breathe
26:13 So let's take this opportunity to breathe
26:25 All right, everybody
26:29 Six six plate. This is our literal $1,000 barbecue plate right here
26:37 It's pretty damn crazy to think about so here's their Texas Street corn
26:44 So this is I'm not I mean, I know it's gonna taste great
26:49 because it smells great, but I
26:52 Asked the ingredients and let's just say
26:56 This is the absolute opposite of calorie free fat free
27:00 It is lots of stuff. So we'll try that in a sec. Oh, yeah, I mean the beans or meats coleslaw
27:07 First I'll try the sausage just like so juicy. So boys
27:11 jalapeno cheddar
27:13 Oh Wow
27:21 Look how juicy it is. Whoo. How about a rich sausage?
27:49 That's our business way harder I thought of you Oh, these are massive plates whoo
27:56 Get crazy value. I don't have cousins barbecue is doing it, but they're absolutely doing it
28:04 They're probably very thankful I don't live down the road maybe see me pretty frequently I would say
28:15 Oh
28:17 The beans are there boot see cowboy beans
28:25 Yeah, oh yeah sweet tangy
28:34 Little spice to them
28:41 Oh
28:43 Very good be
28:47 What about even eat pretty much straight
28:59 The exception of maybe a 30-minute break for about 45 minutes
29:03 I'm so glad this is the
29:06 This is the last one. I don't think you need much more. Oh
29:11 It's been good but
29:13 All you can meet is really all you can meet which is insane
29:19 Definitely a place to come by
29:25 All right, two huge ribs
29:38 And then this crazy
29:40 Fatty brisket like that that barely is staying on the fork. Oh
29:46 And none of this is calorie free Oh
29:51 Delicious but
29:56 Admittedly though
29:59 They do the lower calorie options
30:05 That chicken, excuse me, whoo
30:09 And the salads and stuff
30:13 So whether you want the full experience or a lighter fare
30:20 There is both
30:23 available
30:25 These ribs
30:27 You
30:29 You
30:31 You
30:33 You
30:35 You
30:37 You
30:39 You
30:41 You
30:43 You
30:45 You
30:47 You
30:49 Oh
30:51 Oh
30:53 Oh
30:55 Oh
31:24 Last bites and I am barbecued out
31:27 I mean, well, how did you come to Texas? Just look at that
31:37 That is
31:43 The ultimate fatty
31:45 Brisket plate
31:49 right there
31:51 There's no way that is not going to be melt in your mouth
31:54 Oh, man
31:56 There's almost so much fat it's intimidating let's see this all about
32:01 Cheers
32:18 Oh
32:20 My god
32:36 That was close to a mouthful of butter
32:46 Whoo a mouthful of meat
32:48 That is so juicy though
32:57 Just drip it. Oh man
33:01 This stuff needs a warning label handle with care
33:06 Alright
33:10 Officially this is our last bite. This is six plates
33:15 Don't try the court because I ordered it
33:17 Definitely come try the all you can eat but
33:22 You don't need to try to eat six refills. And of course I could just got straight refills of meat
33:30 But I wanted to beat that plate record. So
33:34 I'm already in a food coma. Cheers everybody
33:41 Cheers everybody
33:43 Your money your money words just do not describe
33:58 Oh, I don't think I can I don't have anything else to say
34:08 I
34:10 Did it oh man guys
34:13 That was almost impossible
34:18 That was a lot of food. I feel like you need like recover
34:22 Although that last bite whoo, something like heavenly bliss I think like I
34:29 Yeah, I need to come back down there earth or something heart damn well
34:36 everybody
34:38 last but not least
34:40 That brisket though
34:44 Very good. All right. Let's try this corn. It's basically pure mayo butter cream
34:52 Oh my gosh
34:57 That is male butter cheese and cojita cheese
35:04 Maybe jalapeno
35:06 Wow
35:11 The Texas Streetcorn is actually delicious, but
35:14 I just said not calorie-free, but whoo
35:18 Snap me back to reality bit. Yeah, whoo that brisket left me not here. Anyway
35:25 Who's saying somebody here this happened? Awesome
35:28 Literally eating just straight straight straight
35:32 Appreciate their hospitality. This is an amazing deal. I got a couple locations around Fort Worth
35:37 Actually location in the airport you but I don't think they do that all you can eat there
35:40 But if you're flying in under Dallas, you can actually get it there. Is it is it offered the airport?
35:46 Yeah, it's not but that's fair. But it's all the other locations. Yes, you have three
35:51 Three in around Fort Worth guys, so hot damn well worth the trip whether in Dallas any of the surrounding area
35:59 It's all you can eat for 25 bucks. So
36:02 With that everybody think about my Phil
36:05 They do have some dessert though, so maybe I'll talk to him about that
36:10 We'll see if
36:13 See if I actually a thousand bucks. So that guys come back here
36:17 in just a moment
36:19 with some updates
36:25 Well, everybody I'm officially taking this out I
36:27 Definitely don't need any more meat and they were legit. So shout out cousins guys. Shout out cousins
36:34 Look at this guy's this is called how to get
36:37 nine months pregnant
36:40 in 45 minutes, so
36:42 Thanks cousins guys staff been amazing. No complaints really good food
36:47 favorite meat of the day
36:50 You know, I'm probably gonna go with the brisket, but the pulled pork is very impressive. I love that pork sauce
36:56 Those ribs are really nice
36:58 Chicken was really good
37:01 those collard greens, so I think that maybe I'm most
37:05 Call green six that that's maybe because I was really good too, but those collard greens are very shocking
37:10 So whatever secret green is I definitely approved. So
37:13 Hey guys, I definitely a nap or something. So
37:18 Till next time. Thank you again. Appreciate you. Oh
37:20 They give me a hat. Look at this
37:23 Eat meat it goes really well with the I eat animals. Thanks. Look at that
37:30 It's like maybe we'll have a collaboration one day, but appreciate you guys
37:34 Like I said till next time stand up hungry happy eating it. Have a good day
37:37 I
37:39 Everybody the time has come
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