Browse content similar to USA. Check below for episodes and series from the same categories and more!
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FANFARE | 0:00:02 | 0:00:03 | |
COCK CROWS | 0:00:03 | 0:00:05 | |
BIRD SCREECHES IN DISTANCE | 0:00:07 | 0:00:09 | |
WITH AMERICAN ACCENT: In a world full of cowboys and cattle... | 0:00:13 | 0:00:16 | |
..cows once ruled the ranch. | 0:00:17 | 0:00:20 | |
-WITH AMERICAN ACCENT: -But for the first time in more than a century, | 0:00:21 | 0:00:25 | |
the chicken now reigns supreme. | 0:00:25 | 0:00:28 | |
Ner, nuh-ner, nuh-ner-ner! | 0:00:30 | 0:00:32 | |
Phwoar! Well, I'll go to t'foot of John Wayne. | 0:00:33 | 0:00:36 | |
I'm hotter than a rattlesnake with flu. | 0:00:36 | 0:00:38 | |
-Oh, dude, I'm hotter than Southern-fried chicken that's been left out in the sun. -Ohhh. -Oh, dear. | 0:00:38 | 0:00:44 | |
DAVE CLUCKS | 0:00:44 | 0:00:46 | |
-BOTH: -'We're back. | 0:00:48 | 0:00:50 | |
'And we're on our biggest adventure ever.' | 0:00:50 | 0:00:53 | |
Let's go! | 0:00:53 | 0:00:54 | |
'We're taking our bikes to four continents...' | 0:00:54 | 0:00:56 | |
Where's Dave? | 0:00:56 | 0:00:58 | |
'..to find out how chicken has taken over the culinary world.' | 0:00:58 | 0:01:02 | |
Absolutely superb. | 0:01:02 | 0:01:03 | |
This is almost a religious experience. | 0:01:03 | 0:01:05 | |
'And why it's about to become the planet's most popular meat.' | 0:01:05 | 0:01:09 | |
We are going to cross France just to find a chicken. | 0:01:09 | 0:01:13 | |
'We'll uncover the world's most fascinating and delicious...' | 0:01:13 | 0:01:16 | |
Curry! | 0:01:16 | 0:01:17 | |
'..chicken and egg dishes...' Chicken! | 0:01:17 | 0:01:19 | |
'..from the great British roast to exotic spices in Morocco. | 0:01:20 | 0:01:25 | |
'And the best ways of cooking them.' | 0:01:25 | 0:01:27 | |
HE LAUGHS EVILLY | 0:01:27 | 0:01:29 | |
-BOTH: -Oh, yes! | 0:01:29 | 0:01:32 | |
'We're exploring the history and cultural impact of the humble chicken.' | 0:01:32 | 0:01:35 | |
It's the Holy Land. | 0:01:35 | 0:01:37 | |
'And the egg, dude.' | 0:01:37 | 0:01:39 | |
'From the home of lip-smacking fast food...' | 0:01:39 | 0:01:41 | |
Thank you! | 0:01:41 | 0:01:43 | |
'..to French cordon bleu.' | 0:01:43 | 0:01:45 | |
Oh-ho-ho! | 0:01:45 | 0:01:46 | |
Paris! | 0:01:46 | 0:01:48 | |
Ooh-la-la! | 0:01:48 | 0:01:49 | |
'It's our most finger-licking chicken-y adventure ever.' | 0:01:49 | 0:01:54 | |
-ALL: -Hurray! | 0:01:54 | 0:01:55 | |
I don't know how you top this. | 0:01:55 | 0:01:57 | |
HE EXCLAIMS | 0:01:57 | 0:01:59 | |
MUSIC: Born In The USA by Bruce Springsteen | 0:02:05 | 0:02:08 | |
Today we're telling the rags-to-riches story | 0:02:08 | 0:02:12 | |
of chicken in the USA. | 0:02:12 | 0:02:14 | |
# Born in the USA | 0:02:14 | 0:02:17 | |
# I was born in the USA, now... # | 0:02:17 | 0:02:23 | |
From a dark past rooted in slavery, | 0:02:23 | 0:02:25 | |
the USA's chicken dishes have gone on to transform | 0:02:25 | 0:02:29 | |
the burger-eating landscape. | 0:02:29 | 0:02:31 | |
Americans now consume more chicken than anyone else in the world. | 0:02:31 | 0:02:35 | |
They get through eight billion chickens a year. | 0:02:35 | 0:02:38 | |
That's 27 each. | 0:02:38 | 0:02:39 | |
But there's more to the story of this bird than you might think. | 0:02:39 | 0:02:42 | |
We're on a journey of culinary anthropology. | 0:02:42 | 0:02:45 | |
To discover the chicken-y, eggy wonderfulness | 0:02:45 | 0:02:49 | |
that lies at the heart of the US of A's gastronomic DNA. | 0:02:49 | 0:02:54 | |
Dishes that chart the status of the chicken throughout history. | 0:02:54 | 0:02:58 | |
I'm really looking forward to this, Si. | 0:02:58 | 0:03:00 | |
-Aye, so am I, dude, so am I. I'm proper cock-a-hoop. -Yeee-hah! | 0:03:00 | 0:03:04 | |
MUSIC: The Star-Spangled Banner | 0:03:04 | 0:03:08 | |
# America. # Land of the free, home of the brave, | 0:03:08 | 0:03:11 | |
birthplace of finger-lickin' fried chicken. | 0:03:11 | 0:03:14 | |
CLUCKING | 0:03:14 | 0:03:16 | |
Hey-hey! Living the dream, Kingy. | 0:03:20 | 0:03:23 | |
Absolutely, dude, look at it, man. | 0:03:23 | 0:03:26 | |
'America's Southern-fried chicken is part of the international fast-food revolution. | 0:03:28 | 0:03:32 | |
'It's one of the world's top three fast foods.' | 0:03:32 | 0:03:36 | |
This is perfectly, perfectly cooked. | 0:03:36 | 0:03:38 | |
-Yeah. -Thank you. | 0:03:38 | 0:03:39 | |
'And of course, the USA's eggy dishes have transformed breakfast. | 0:03:39 | 0:03:43 | |
'Blueberry pancakes, maple-drizzled waffles. | 0:03:43 | 0:03:47 | |
'Ooh! | 0:03:47 | 0:03:48 | |
'We'll also discover the secrets of smoking-hot barbecue.' | 0:03:48 | 0:03:52 | |
Have a nice day, y'all. | 0:03:52 | 0:03:53 | |
'A stew so large, you won't need fries.' | 0:03:53 | 0:03:56 | |
This is my first-ever Brunswick stew. | 0:03:56 | 0:03:58 | |
'And the cheap chicken-y bit that Americans can't get enough of.' | 0:03:58 | 0:04:03 | |
Crispy. | 0:04:03 | 0:04:04 | |
'This is a tale of how a bird with humble beginnings... | 0:04:04 | 0:04:07 | |
'Shaped history, conquered the world and... | 0:04:07 | 0:04:11 | |
-BOTH: -'United plates of America!' | 0:04:11 | 0:04:14 | |
Despite the brilliantly named towns of Chicken in Alaska | 0:04:19 | 0:04:22 | |
and Chicken Bristle in Illinois, | 0:04:22 | 0:04:24 | |
we're actually starting our trip in Richmond, | 0:04:24 | 0:04:27 | |
in the state of Virginia. | 0:04:27 | 0:04:28 | |
This town is the birthplace of fried chicken. | 0:04:35 | 0:04:39 | |
Yep, not Kentucky like most people think, Dave. | 0:04:39 | 0:04:42 | |
Nope. | 0:04:42 | 0:04:43 | |
Virginia's fried chicken is so esteemed that one of its towns | 0:04:44 | 0:04:48 | |
has earned the title Chicken Capital of the Universe. | 0:04:48 | 0:04:51 | |
And the oldest fried-chicken recipe on record was published here. | 0:04:52 | 0:04:56 | |
But that was more than 200 years ago. | 0:04:58 | 0:05:00 | |
Nowadays, recipes are kept secret - | 0:05:00 | 0:05:03 | |
as fried chicken is big business. | 0:05:03 | 0:05:05 | |
Do you know what, Kingy? The past decade, | 0:05:08 | 0:05:11 | |
there's been an explosion in the opening of chicken shops across the world. | 0:05:11 | 0:05:15 | |
In London now alone, there's 8,000 chicken shops. | 0:05:15 | 0:05:19 | |
That's one chicken shop for every 1,000 people. | 0:05:19 | 0:05:22 | |
Do you know what, dude? No self-respecting high street would be without it either, would they? | 0:05:22 | 0:05:28 | |
GOSPEL SINGING | 0:05:28 | 0:05:30 | |
We may see it as a quick hangover fix, Kingy, | 0:05:30 | 0:05:33 | |
but fried chicken used to be served in splendour on a Sunday. | 0:05:33 | 0:05:37 | |
It was once deemed the gospel bird, | 0:05:37 | 0:05:40 | |
Southern slang for the fried chicken served to the preacher after church. | 0:05:40 | 0:05:44 | |
And there's only one place to go on a Sunday for fried chicken in Richmond - | 0:05:49 | 0:05:53 | |
Mama J's. | 0:05:53 | 0:05:55 | |
Ably assisted by manager Kelli, | 0:05:57 | 0:05:59 | |
Mama J's has become a place of worship for chicken lovers. | 0:05:59 | 0:06:03 | |
People queue for hours for a taste of their secret recipe. | 0:06:03 | 0:06:07 | |
Mama J is one of those who remembers the special Sunday fried chicken | 0:06:09 | 0:06:14 | |
after church and how important it was to the family. | 0:06:14 | 0:06:16 | |
Welcome to America. | 0:06:20 | 0:06:22 | |
-Oh, yes! Oh, thanks very much. -You're welcome. | 0:06:22 | 0:06:25 | |
Fried chicken, collard greens, macaroni cheese. | 0:06:25 | 0:06:29 | |
What are your memories, Mama J, when you were growing up, of chicken? | 0:06:29 | 0:06:33 | |
My fondest memory, we used to come home from church, | 0:06:33 | 0:06:35 | |
we always had fried chicken, | 0:06:35 | 0:06:38 | |
mashed potatoes with brown gravy and corn on the cob and... | 0:06:38 | 0:06:42 | |
oh, cabbage and string beans and... | 0:06:42 | 0:06:45 | |
The preacher used to come over, and Grandaddy and Grandma... | 0:06:45 | 0:06:48 | |
I don't know why he didn't go to any other member's house. | 0:06:48 | 0:06:52 | |
I think I can probably have a... | 0:06:52 | 0:06:54 | |
He was... As if we could afford to feed him! | 0:06:54 | 0:06:56 | |
It was 14 of us and we all sat around a big table and we ended up | 0:06:56 | 0:07:00 | |
sitting on ironing boards and buckets and paint boards and whatever else | 0:07:00 | 0:07:04 | |
we could find. But there was always enough chicken, there was always enough for everything. | 0:07:04 | 0:07:08 | |
Oh, it's crispy. | 0:07:08 | 0:07:09 | |
It's crispy and it's juicy. | 0:07:09 | 0:07:11 | |
You're making me hungry. | 0:07:11 | 0:07:14 | |
-Got you guys something to drink. -Oh, thank you. -Thank you. | 0:07:14 | 0:07:17 | |
-Oh, it's epic. -So, Kelli, | 0:07:17 | 0:07:19 | |
do you have any memories about chicken from when you were a kid? | 0:07:19 | 0:07:21 | |
Any kind of way to make chicken special, | 0:07:21 | 0:07:24 | |
it definitely happened on Sundays, | 0:07:24 | 0:07:26 | |
but I think in the African-American culture, we eat chicken all the time, | 0:07:26 | 0:07:30 | |
that's kind of our go-to thing. | 0:07:30 | 0:07:31 | |
Everybody eats chicken. | 0:07:31 | 0:07:33 | |
Homecoming in church, church anniversary, | 0:07:33 | 0:07:35 | |
-that's the first thing they have, is chicken. -Chicken. | 0:07:35 | 0:07:38 | |
-Chicken. -Well, we hate to rush you guys, but we do need this table, so...you know. | 0:07:38 | 0:07:43 | |
Yeah. You could take to go, though. | 0:07:43 | 0:07:45 | |
OK. MAMA J LAUGHS | 0:07:45 | 0:07:47 | |
-Eat quick. -I'm eating, I'm eating. | 0:07:47 | 0:07:49 | |
Oh, man, we didn't get time to get the secret recipe. | 0:07:50 | 0:07:53 | |
Well, Kingy, we need to get even deeper into the story of chicken in America. | 0:07:53 | 0:07:58 | |
You see, it wasn't always held in such high regard. | 0:07:58 | 0:08:01 | |
In fact, its beginnings were pretty PALTRY. | 0:08:01 | 0:08:04 | |
In the 19th century, | 0:08:11 | 0:08:12 | |
chickens were deemed so worthless that they were often the only livestock | 0:08:12 | 0:08:16 | |
African-American slaves were allowed to keep. | 0:08:16 | 0:08:19 | |
Fried chicken was cheap and made from whatever spices were to hand. | 0:08:20 | 0:08:24 | |
And it was here in Gordonsville, | 0:08:27 | 0:08:28 | |
a sleepy railway town just a few miles north of Richmond, | 0:08:28 | 0:08:32 | |
that these dishes paved the way for takeaway fried chicken as we know it. | 0:08:32 | 0:08:37 | |
Some 150 years ago, | 0:08:37 | 0:08:39 | |
about 65 years before a certain Colonel Sanders sold his first piece of chicken. | 0:08:39 | 0:08:46 | |
It's a story of how a group of enslaved black Americans went on to become entrepreneurs. | 0:08:46 | 0:08:51 | |
They started out selling their fried chicken through train windows to | 0:08:53 | 0:08:56 | |
hungry passengers, under the orders of their master, a Mr Omohundro, | 0:08:56 | 0:09:01 | |
who owned the track-side hotel. | 0:09:01 | 0:09:03 | |
Angel May runs the museum on the tracks where the Gordonsville chicken ladies, | 0:09:04 | 0:09:09 | |
as they became known, once cooked and sold their wares. | 0:09:09 | 0:09:12 | |
If you couldn't get off the train and come into the hotel, | 0:09:12 | 0:09:15 | |
he thought he needs to get those ladies out there and serve that chicken | 0:09:15 | 0:09:18 | |
-through those windows. -So that's like fast food, in 18... -Mm-hm, yes. | 0:09:18 | 0:09:22 | |
The first, "Right, OK, delivery." | 0:09:22 | 0:09:24 | |
And so, really, Colonel Sanders, from Kentucky, hasn't got a... | 0:09:24 | 0:09:28 | |
-hasn't got a look-in. -Absolutely. | 0:09:28 | 0:09:30 | |
It's also on the Orient Express, | 0:09:30 | 0:09:32 | |
it's on the menu, the famous Gordonsville fried chicken. | 0:09:32 | 0:09:36 | |
On the Orient Express to Istanbul, you'll get a Gordonsville leg? | 0:09:36 | 0:09:40 | |
Absolutely. | 0:09:40 | 0:09:41 | |
DAVE LAUGHS | 0:09:41 | 0:09:42 | |
'In stark contrast to the grand hotel, | 0:09:42 | 0:09:45 | |
'it was in this humble kitchen that the foundations of fast food were fried.' | 0:09:45 | 0:09:50 | |
-Oh, wow. -Oh, wow. | 0:09:50 | 0:09:53 | |
They said that the lady that was in charge here during the slavery times, | 0:09:53 | 0:09:56 | |
her name was Anna the Cook. | 0:09:56 | 0:09:58 | |
They said that she was four feet 11 and she was mean as a snake. | 0:09:58 | 0:10:01 | |
And that she would make the ladies carry trays above their heads and | 0:10:01 | 0:10:05 | |
whistle as they walked across to the main building. | 0:10:05 | 0:10:07 | |
And that was called the whistle walk. | 0:10:07 | 0:10:09 | |
And it was to make sure they weren't sneaking the food and eating it. | 0:10:09 | 0:10:13 | |
So it was kind of like a code. | 0:10:13 | 0:10:15 | |
Once freed from slavery, in the late 1860s, | 0:10:15 | 0:10:18 | |
the ladies carried on selling chicken on the tracks, | 0:10:18 | 0:10:21 | |
but this time they kept the profits. | 0:10:21 | 0:10:24 | |
And the chicken ladies' legacy still lives on. | 0:10:27 | 0:10:30 | |
The town holds an annual fried-chicken festival every year to honour them. | 0:10:30 | 0:10:34 | |
Stephanie and her husband, Vince, are chicken champions. | 0:10:37 | 0:10:40 | |
They've won the contest three years running. | 0:10:40 | 0:10:43 | |
So we're here, well, to steal their best ideas. | 0:10:43 | 0:10:46 | |
-Stephanie, Vince. Hi, I'm Dave. -How you doing? -Hey, Dave. | 0:10:47 | 0:10:50 | |
This is the secret of everything that is secret. | 0:10:50 | 0:10:53 | |
What is it? What's in it? | 0:10:53 | 0:10:55 | |
-I can't tell you. -We'll not tell anybody! | 0:10:55 | 0:10:58 | |
Mm-mm. | 0:10:58 | 0:10:59 | |
You're the end of a legacy of over 100 years. | 0:10:59 | 0:11:02 | |
How does that feel? To be in Gordonsville, still frying chicken? | 0:11:02 | 0:11:05 | |
It's very important to our community. | 0:11:05 | 0:11:07 | |
To pay homage to the ladies who put that work in, many, many years ago. | 0:11:07 | 0:11:11 | |
I mean, in the 1800s, you know, African-American women, | 0:11:11 | 0:11:14 | |
to be an entrepreneur, that's amazing. | 0:11:14 | 0:11:16 | |
-In any country. -Absolutely right. | 0:11:16 | 0:11:19 | |
We can keep tradition going. | 0:11:19 | 0:11:21 | |
And win a few championships in the way. | 0:11:21 | 0:11:24 | |
Yes, because if Gordonsville is the epicentre of fried chicken, | 0:11:24 | 0:11:29 | |
and you guys are the champions, | 0:11:29 | 0:11:32 | |
then this has to be the best fried chicken in the world. | 0:11:32 | 0:11:36 | |
Yes. It's number one. | 0:11:36 | 0:11:37 | |
You may think we're eating a lot of fried chicken, | 0:11:39 | 0:11:41 | |
but we're only trying to work out the secret recipe. | 0:11:41 | 0:11:44 | |
It's research, innit? | 0:11:44 | 0:11:46 | |
Yeah, yeah! And learning from the experts, dude. | 0:11:46 | 0:11:49 | |
In fact, world leaders, you know. | 0:11:49 | 0:11:50 | |
And we're only having a little bit. | 0:11:50 | 0:11:52 | |
Ohhh. | 0:11:52 | 0:11:53 | |
Oh, wow. Stephanie, that looks amazing. | 0:11:55 | 0:11:57 | |
'It's great to see Vince and Steph continuing to share the one thing | 0:11:57 | 0:12:01 | |
'that wasn't taken from the chicken ladies during slavery. | 0:12:01 | 0:12:05 | |
'Their food traditions and recipes.' | 0:12:05 | 0:12:08 | |
-It's fantastic. -It's crispy, it's tender, it's juicy. | 0:12:08 | 0:12:13 | |
-Got to tell you as well, this is perfectly, perfectly cooked. -Yeah. | 0:12:13 | 0:12:16 | |
-Thank you. -Absolutely amazing. | 0:12:16 | 0:12:18 | |
There's such history and heritage here. | 0:12:18 | 0:12:20 | |
This really is history on a plate. | 0:12:20 | 0:12:22 | |
Absolutely, Dave. | 0:12:22 | 0:12:23 | |
The railroads continued to play an important part in the story of Southern-fried chicken. | 0:12:38 | 0:12:43 | |
After slavery, African-Americans headed north in search of a better life. | 0:12:43 | 0:12:48 | |
But there was still segregation on train dining cars, | 0:12:48 | 0:12:51 | |
so they had to take a packed lunch. | 0:12:51 | 0:12:54 | |
Since fried chicken could keep for several days, | 0:12:54 | 0:12:56 | |
it also travelled with them. | 0:12:56 | 0:12:58 | |
As the chicken was eaten, the bones were thrown out of the carriage. | 0:13:00 | 0:13:04 | |
Mmm, delicious! | 0:13:04 | 0:13:05 | |
Leaving a long line of chicken bones by the railway track | 0:13:05 | 0:13:09 | |
that stretched for miles. | 0:13:09 | 0:13:11 | |
Hence, these migratory routes became known as the Chicken Bone Expresses, | 0:13:11 | 0:13:16 | |
and it was said that local dogs were more reliable than the train timetables | 0:13:16 | 0:13:20 | |
at predicting the trains' arrival, | 0:13:20 | 0:13:23 | |
due to the fact they knew when the chicken bones were coming. | 0:13:23 | 0:13:26 | |
Yeee-hah! | 0:13:26 | 0:13:27 | |
Hey, pardner, got one for you. Hyuck! | 0:13:31 | 0:13:34 | |
Why did the chicken cross the railroad track, | 0:13:34 | 0:13:37 | |
roll in the mud and cross back again? | 0:13:37 | 0:13:39 | |
I don't know. | 0:13:41 | 0:13:42 | |
Because he was a dirty double-crosser. Hyuck! | 0:13:43 | 0:13:46 | |
Do you get it? | 0:13:56 | 0:13:59 | |
Yep. | 0:13:59 | 0:14:00 | |
BELL TOLLS IN DISTANCE | 0:14:06 | 0:14:08 | |
TRAIN KLAXON SOUNDS | 0:14:12 | 0:14:15 | |
We now know the story of America's most important chicken dish, | 0:14:28 | 0:14:33 | |
but we still haven't cracked the secret recipe. | 0:14:33 | 0:14:36 | |
Oh, let's have a go at our own, Kingy. | 0:14:36 | 0:14:39 | |
Yeah. We may have tasted some of Virginia's best, mate, | 0:14:39 | 0:14:42 | |
but I reckon we can do just as well. | 0:14:42 | 0:14:44 | |
GOSPEL SINGING | 0:14:44 | 0:14:46 | |
Hark, my friend, what's that I hear? | 0:14:46 | 0:14:49 | |
That is the sound of praise, dude. | 0:14:51 | 0:14:53 | |
If we're going to master that Sunday-special recipe, | 0:14:55 | 0:14:58 | |
we need to get into the spirit! | 0:14:58 | 0:15:00 | |
Oh, that was fantastic. | 0:15:23 | 0:15:24 | |
Now, aren't you going to come and join us? | 0:15:24 | 0:15:27 | |
John, that would be a great privilege. | 0:15:27 | 0:15:29 | |
All right, you can sing, "Glory, hallelujah to the risen King." | 0:15:29 | 0:15:32 | |
-JOHN LAUGHS -"Oh, glory, hallelujah." | 0:15:32 | 0:15:35 | |
-BOTH: -Oh, glory, hallelujah to the risen King. | 0:15:35 | 0:15:38 | |
That's right, that's right. Now, are you tenors or basses? | 0:15:38 | 0:15:41 | |
-Baritones? -Kind of window-shattering, really. | 0:15:41 | 0:15:44 | |
All right! Come join us, come join us right in the middle. | 0:15:44 | 0:15:47 | |
Fantastic, thank you. | 0:15:47 | 0:15:49 | |
This is a surprise, John. | 0:15:49 | 0:15:50 | |
This is the baritone section. | 0:15:50 | 0:15:52 | |
-That's baritone? -Yeah. | 0:15:52 | 0:15:53 | |
OK, well, listen, I'll go... # Glory, hallelujah to the risen King. # | 0:15:53 | 0:15:58 | |
You're in the right spot! | 0:15:58 | 0:16:00 | |
I think I'mma leave you right there! | 0:16:01 | 0:16:03 | |
You all are Brits. It's not "ha-llelujah", it's "hah-llelujah". | 0:16:05 | 0:16:08 | |
-Hah-llelujah. -Hallelujah. | 0:16:08 | 0:16:10 | |
-All right, there we go. -So, two tenors make a 20. | 0:16:10 | 0:16:13 | |
-DRUMMER PLAYS PUNCHLINE ROLL -There we are! | 0:16:13 | 0:16:16 | |
We're getting there. All right, here we go. | 0:16:16 | 0:16:20 | |
# Oh, glory, hallelujah | 0:16:20 | 0:16:24 | |
-# Glory, hallelujah -Oh, glory, hallelujah | 0:16:24 | 0:16:30 | |
-# Glory, hallelujah to the risen -To the risen | 0:16:30 | 0:16:37 | |
-# King -Oh, yeah! # | 0:16:37 | 0:16:45 | |
What a privilege, thank you. Amazing. | 0:16:47 | 0:16:50 | |
Amazing. | 0:16:50 | 0:16:51 | |
That was OK. You can come back. You need a robe, though. | 0:16:51 | 0:16:55 | |
I would be very honoured. I think that's another one to tick off life's boxes. Thank you. | 0:16:55 | 0:17:00 | |
-We've heard that chicken is the gospel bird. -Yes. | 0:17:00 | 0:17:04 | |
So you must be hungry with the singing. | 0:17:04 | 0:17:06 | |
So, we want to bring the bird to the gospel. | 0:17:06 | 0:17:09 | |
-Excellent. -Is that OK? | 0:17:09 | 0:17:11 | |
-There are a lot of chefs in this choir, so you're going to be under scrutiny. -Oh, no! -Yes. | 0:17:11 | 0:17:17 | |
But I'm sure you'll pass the test. | 0:17:17 | 0:17:19 | |
Hopefully we can fast-track ourselves up the stairway | 0:17:22 | 0:17:24 | |
to Southern-fried heaven, dude, | 0:17:24 | 0:17:26 | |
with our fried chicken, waffles and sweetcorn fritters. | 0:17:26 | 0:17:29 | |
This is our spin on good old Southern home cookin'. | 0:17:30 | 0:17:34 | |
And we've borrowed a good old Southern home kitchen round the corner to cook it in. | 0:17:34 | 0:17:38 | |
Well, we don't want anyone to nick OUR secret recipe. | 0:17:38 | 0:17:41 | |
Well, except you lot, obviously. | 0:17:41 | 0:17:43 | |
This is so American, | 0:17:43 | 0:17:45 | |
we've practically got the Partridge Family sitting next door. | 0:17:45 | 0:17:47 | |
-We have. -The reason why we're cooking this fried chicken in Richmond, Virginia, | 0:17:47 | 0:17:51 | |
is that this is where fried chicken started. | 0:17:51 | 0:17:53 | |
The first recorded memoir of chicken frying is in a book called The Virginian Housewife, | 0:17:53 | 0:17:59 | |
which was published in 1828 by a Mary Randolph. | 0:17:59 | 0:18:03 | |
It was chicken fried in lard, surmounted with fried parsley. | 0:18:03 | 0:18:07 | |
It's never been healthy! | 0:18:07 | 0:18:08 | |
But from Mary Randolph, we salute you. | 0:18:08 | 0:18:11 | |
We do. Well, I would salute you but I'm covered in chicken. | 0:18:11 | 0:18:16 | |
But, you know, one thing that Vince and Stephanie and Mama J didn't do | 0:18:17 | 0:18:21 | |
is marinate it in buttermilk. | 0:18:21 | 0:18:22 | |
We're going to do that, we're going to marinate it in buttermilk and Worcestershire sauce. | 0:18:22 | 0:18:27 | |
The buttermilk does make it richer and softer. | 0:18:27 | 0:18:29 | |
Look at that. I wonder if Elvis ate this. | 0:18:29 | 0:18:31 | |
Of course he did, it's fried chicken, he lived in the South, didn't he? In Memphis. | 0:18:31 | 0:18:35 | |
THEY IMITATE ELVIS | 0:18:35 | 0:18:37 | |
Pop that with clingfilm and pop it in the fridge for at least two to four hours. | 0:18:37 | 0:18:42 | |
-Now, not for us is any of those bought seasonings. -Pah! | 0:18:42 | 0:18:45 | |
No, we start off with some flour for dusting, | 0:18:45 | 0:18:48 | |
and then we put the spices into that. | 0:18:48 | 0:18:51 | |
Two teaspoons of salt. | 0:18:51 | 0:18:53 | |
It's well seasoned, this. | 0:18:53 | 0:18:54 | |
Pepper. Loads of black pepper. | 0:18:55 | 0:18:57 | |
Some "o-REG-ano". | 0:19:00 | 0:19:03 | |
That's oregano. | 0:19:03 | 0:19:04 | |
Dried herbs are great for this. | 0:19:04 | 0:19:06 | |
They're not going to burn and explode like fresh. | 0:19:06 | 0:19:08 | |
Some thyme. And paprika. | 0:19:09 | 0:19:12 | |
Lots of paprika. | 0:19:13 | 0:19:14 | |
And some cayenne pepper or chilli powder. | 0:19:18 | 0:19:20 | |
Much or as little as you like. | 0:19:20 | 0:19:22 | |
You could make a big batch of the dried-herb mix and keep it airtight | 0:19:22 | 0:19:26 | |
to add Southern-fried speediness to the flour next time. | 0:19:26 | 0:19:30 | |
After a few hours in the fridge, get the chicken's coat on. | 0:19:31 | 0:19:35 | |
Take off the excess. | 0:19:35 | 0:19:37 | |
-And then we just... -Pop it in there. And I'm just going to roll it. | 0:19:38 | 0:19:41 | |
Look at this, just shake and vac. | 0:19:41 | 0:19:43 | |
And put your flavour back. | 0:19:43 | 0:19:46 | |
We'll bake this later to seal the buttermilky flavour in. | 0:19:46 | 0:19:49 | |
But first we crisp up the coating. | 0:19:50 | 0:19:53 | |
Oh, look at that. | 0:19:56 | 0:19:58 | |
Beautifully, beautifully golden. | 0:19:58 | 0:20:00 | |
Golden. Golden like King Midas's leg. | 0:20:00 | 0:20:02 | |
Before it goes in the oven, | 0:20:02 | 0:20:04 | |
we need to put it onto a baking tray and a rack, | 0:20:04 | 0:20:07 | |
so the heat circulates all around that chicken joint and makes it super crispy. | 0:20:07 | 0:20:12 | |
And now oil's back up to temperature. | 0:20:12 | 0:20:15 | |
In we go with the second batch. | 0:20:16 | 0:20:18 | |
Should I get on with the batter for the waffles? | 0:20:18 | 0:20:20 | |
-Aye, that's a good idea, dude. And then I'll crack on with this. -All right, bud. | 0:20:20 | 0:20:24 | |
'This is chicken and EGG, after all.' | 0:20:24 | 0:20:27 | |
Look at this, isn't it great? | 0:20:27 | 0:20:28 | |
Me chicken flour dispenser. | 0:20:28 | 0:20:30 | |
HE CLUCKS | 0:20:30 | 0:20:32 | |
You'll often find sweet served with savoury here, | 0:20:32 | 0:20:35 | |
just like our pork and apple sauce, really. | 0:20:35 | 0:20:37 | |
And cornflour. | 0:20:37 | 0:20:39 | |
Some caster sugar. | 0:20:43 | 0:20:44 | |
And some baking powder. | 0:20:46 | 0:20:48 | |
We want a bit of humph in your waffle. | 0:20:48 | 0:20:50 | |
Humph. As in Bogart. | 0:20:50 | 0:20:52 | |
Who said a man can't multitask? Look at this. | 0:20:54 | 0:20:57 | |
All at once. | 0:20:57 | 0:20:58 | |
Historically, chickens were kept for their eggs. | 0:20:59 | 0:21:02 | |
Before the days of refrigeration, the meat was just a by-product, | 0:21:02 | 0:21:06 | |
which yet again proves, Kingy, the egg came first. | 0:21:06 | 0:21:09 | |
That's the texture you're after. | 0:21:11 | 0:21:14 | |
Kind of fluid. You could decorate with that. | 0:21:14 | 0:21:17 | |
-That's lovely, Dave. -In order to get it into the waffle iron, | 0:21:17 | 0:21:20 | |
it's probably going to be better if we put it back in the jug. | 0:21:20 | 0:21:22 | |
And like Yorkshire pudding, you know you should let the batter rest, | 0:21:22 | 0:21:25 | |
it lets the flour expand. Your waffle mixture, | 0:21:25 | 0:21:28 | |
we'll just let that rest in the fridge for a bit. | 0:21:28 | 0:21:31 | |
And you know what time it is now, don't you? | 0:21:31 | 0:21:33 | |
-It's tick-a-tick-a-chucky time. -It is. We need to put this in the oven. | 0:21:33 | 0:21:37 | |
Give it 15 minutes at 180 degrees. | 0:21:37 | 0:21:40 | |
Well, it has been said on occasion that Simon and myself get paid to waffle. | 0:21:44 | 0:21:47 | |
This time, we are! | 0:21:47 | 0:21:49 | |
Electric waffle irons are fantastic. | 0:21:49 | 0:21:52 | |
I have the Rolls-Royce. | 0:21:52 | 0:21:54 | |
In fact, because we forgot to bring one, we borrowed this from the hotel. | 0:21:54 | 0:21:58 | |
But the great thing is, | 0:21:58 | 0:22:00 | |
the instructions on how to make your waffle are on the top. | 0:22:00 | 0:22:02 | |
First, turn it on. | 0:22:02 | 0:22:04 | |
IRON BLEEPS | 0:22:04 | 0:22:05 | |
Right. Now open me waffle thingy. | 0:22:05 | 0:22:09 | |
And then I put the batter in. | 0:22:09 | 0:22:10 | |
Right. | 0:22:14 | 0:22:15 | |
Now, what does it say? | 0:22:16 | 0:22:17 | |
Flip the baker over. | 0:22:17 | 0:22:19 | |
Wait for bleeping. | 0:22:21 | 0:22:23 | |
How long? | 0:22:24 | 0:22:26 | |
I don't know. | 0:22:26 | 0:22:27 | |
No beeping. | 0:22:28 | 0:22:29 | |
-Sense of anticipation is killing us. -I know. | 0:22:31 | 0:22:34 | |
Beep! | 0:22:38 | 0:22:39 | |
-Should I flip it? -No! | 0:22:39 | 0:22:41 | |
-IRON BLEEPS -Oh, here we go! -Did it beep? | 0:22:43 | 0:22:45 | |
Oh, yes. | 0:22:45 | 0:22:46 | |
DAVE CLEARS THROAT | 0:22:51 | 0:22:52 | |
It's important before you make your waffle to give it a quick squirt of oil so it comes out. | 0:22:52 | 0:22:58 | |
'Whilst David unsticks his waffles, I'll whip up some quick fritters. | 0:23:01 | 0:23:05 | |
'Make sure there's plenty of oil in the pan, Kingy.' | 0:23:05 | 0:23:08 | |
That plate is reflective of the comfort food that is | 0:23:13 | 0:23:16 | |
fried chicken in the United States of America. | 0:23:16 | 0:23:18 | |
There's no finesse to it, | 0:23:18 | 0:23:20 | |
it's just great comfort food that everybody loves. | 0:23:20 | 0:23:24 | |
Oh, I do hope we pass muster with the gospel choir, Kingy. | 0:23:25 | 0:23:29 | |
Fingers crossed for high praise, mate. | 0:23:29 | 0:23:32 | |
THEY IMITATE ELVIS | 0:23:32 | 0:23:34 | |
Got some chicken! | 0:23:39 | 0:23:41 | |
-Please do help yourself, ma'am. -Lord, make us truly thankful for the food we're about to receive | 0:23:41 | 0:23:46 | |
-for the nourishment and strength of our bodies, for Christ's sake. Amen. -Amen. | 0:23:46 | 0:23:51 | |
-It smells good. I know it tastes good. -Thank you. | 0:23:51 | 0:23:54 | |
Very tasty. Very tasty. | 0:23:54 | 0:23:56 | |
-And this is what you call having a leg up on the competition! -LAUGHTER | 0:23:56 | 0:24:02 | |
Here we go. Thank you! | 0:24:02 | 0:24:03 | |
You all did a good job. | 0:24:03 | 0:24:05 | |
-Really? Did we? -You did a good job. -Thank you. | 0:24:05 | 0:24:08 | |
Thank you. It's high praise indeed. | 0:24:08 | 0:24:11 | |
-You passed. -We passed? -We passed? | 0:24:11 | 0:24:13 | |
Oh, yes! | 0:24:13 | 0:24:15 | |
Get in. Good. | 0:24:15 | 0:24:16 | |
-The chicken was moist. -Yeah? | 0:24:16 | 0:24:20 | |
The flavouring was good. | 0:24:20 | 0:24:21 | |
You passed. | 0:24:21 | 0:24:24 | |
-Yes. -Thank you very much. | 0:24:24 | 0:24:26 | |
So I get to have another bit? | 0:24:26 | 0:24:28 | |
-Yeah, absolutely! -I think you've sung for your supper. | 0:24:28 | 0:24:30 | |
Excuse me for using my hands. Thank you! | 0:24:30 | 0:24:32 | |
-Well, I think that's worked really well. -Thanks to you. | 0:24:32 | 0:24:35 | |
-Thank you. -Thank you, John. | 0:24:35 | 0:24:37 | |
Do you know, I think we must say that to come to the original home, | 0:24:37 | 0:24:41 | |
the foundation stone of fried chicken in the world, Virginia, | 0:24:41 | 0:24:45 | |
we've kind of done OK, really. | 0:24:45 | 0:24:47 | |
-We have. -We're happy to have the chance to share a meal with you | 0:24:47 | 0:24:52 | |
and to hear your lovely voices. | 0:24:52 | 0:24:55 | |
You might continue to cook and we'll work on the singing. | 0:24:55 | 0:24:57 | |
LAUGHTER | 0:24:57 | 0:25:00 | |
Well, I'm glad we've cracked it, dude. | 0:25:00 | 0:25:02 | |
I've got to tell you, I've had a bellyful of fried chicken. | 0:25:02 | 0:25:04 | |
Is it time for the barbecue bit now? | 0:25:04 | 0:25:06 | |
Hang on, Kingy, there's an event on. | 0:25:09 | 0:25:10 | |
Celebrating another local chicken dish, | 0:25:10 | 0:25:13 | |
one of Virginia's lesser-known secrets. | 0:25:13 | 0:25:15 | |
Then, David, in our quest to uncover the chicken-y secrets of America, | 0:25:16 | 0:25:21 | |
we've just got to go, haven't we? | 0:25:21 | 0:25:23 | |
It's only cooked a few times a year, and when you see the size of the pot, | 0:25:28 | 0:25:32 | |
you'll realise why. | 0:25:32 | 0:25:33 | |
I mean, they're probably washing up the rest of the time. | 0:25:33 | 0:25:35 | |
Flipping heck, look at the size of that cooking pot, what a whopper. | 0:25:35 | 0:25:40 | |
Brunswick stew is traditionally cooked in a massive pot at fundraisers. | 0:25:40 | 0:25:45 | |
And today's event is for the local pool. | 0:25:45 | 0:25:48 | |
Cowabunga, I can't wait to get this stewbilee started. | 0:25:48 | 0:25:52 | |
I saw what you did there, dude! | 0:25:52 | 0:25:53 | |
Head of the stew crew is John Clary. | 0:25:55 | 0:25:58 | |
How far back in history does the Brunswick stew go, John? | 0:25:58 | 0:26:01 | |
It's documented back to 1828. | 0:26:01 | 0:26:03 | |
Right. Wow. | 0:26:03 | 0:26:05 | |
A lot of people have tried to copy it across the country, | 0:26:05 | 0:26:07 | |
but it's not the same. It's just a time-honoured tradition. | 0:26:07 | 0:26:11 | |
If you want to get a group of people together and have fun and food, | 0:26:11 | 0:26:14 | |
cook stew. | 0:26:14 | 0:26:16 | |
-You do that very well. Do you have a canoe, by any chance? -No. | 0:26:16 | 0:26:19 | |
You don't? Well, you should. | 0:26:19 | 0:26:21 | |
It's the only thing I paddle. | 0:26:21 | 0:26:22 | |
If deep-fried chicken was the precursor of fast food, | 0:26:25 | 0:26:29 | |
Brunswick stew is all about mass production. | 0:26:29 | 0:26:32 | |
Slow and low style. | 0:26:32 | 0:26:35 | |
-Chip King. -That's it! | 0:26:37 | 0:26:38 | |
-That's your American name. -Me American name! | 0:26:38 | 0:26:41 | |
Chip King. It's brilliant. | 0:26:41 | 0:26:43 | |
That's made me eyes water. | 0:26:43 | 0:26:45 | |
-Straight in, John? -Straight in. | 0:26:45 | 0:26:47 | |
'Apparently, this is John's BABY Crockpot. | 0:26:47 | 0:26:50 | |
'Which feeds just 700 people. | 0:26:50 | 0:26:53 | |
'This source of regional pride is a luscious Southern comforting stew, | 0:26:53 | 0:26:57 | |
'containing about 35 chickens, | 0:26:57 | 0:27:00 | |
'tonnes of tomatoes and a gargantuan amount of butter beans. | 0:27:00 | 0:27:03 | |
'And it's about as far away as you can get from fast food. | 0:27:03 | 0:27:08 | |
'You're not kidding, Kingy. | 0:27:08 | 0:27:09 | |
'We have to wait for the alchemy to happen, about six hours, | 0:27:09 | 0:27:12 | |
'for a whopper of a pot like this.' | 0:27:12 | 0:27:14 | |
-What would we have to do before we get to wear a Proclamation Stew Crew hat? -Hat? -Yeah. | 0:27:16 | 0:27:24 | |
-Oh, yes, that's a point, dude. -Stir. -Yes, sir. | 0:27:24 | 0:27:26 | |
-For about an hour. -About an hour and I'll bring you a cap. | 0:27:26 | 0:27:29 | |
I'm just going to go for a swim. | 0:27:29 | 0:27:31 | |
'The fundraiser doesn't start for a few hours yet, | 0:27:37 | 0:27:40 | |
'so he had to go and do it, didn't he? | 0:27:40 | 0:27:42 | |
'Get one up on me, top of the pecking order and all that.' | 0:27:42 | 0:27:45 | |
-You look tired. -No. | 0:27:47 | 0:27:48 | |
'Honestly!' | 0:27:51 | 0:27:52 | |
We anoint you with a Proclamation Stew Crew cap. | 0:28:00 | 0:28:03 | |
-Yeah! -Welcome to the crew. | 0:28:03 | 0:28:06 | |
Kingy, you are so yesterday! | 0:28:06 | 0:28:08 | |
'Please can we have a swim before everyone turns up to eat? | 0:28:11 | 0:28:14 | |
'I'm first, I've got the cap.' | 0:28:14 | 0:28:16 | |
You can't beat slow and low, dude, can you? | 0:28:50 | 0:28:52 | |
It's a great way to cook chicken, Kingy. | 0:28:52 | 0:28:54 | |
It absorbs flavour and it softens as it cooks. | 0:28:54 | 0:28:57 | |
A perfect dish to come home to. | 0:28:57 | 0:28:59 | |
John, it's got to be ready now. | 0:29:05 | 0:29:07 | |
Look, we've had a swim and everything. I've got changed. | 0:29:07 | 0:29:10 | |
But what does it taste like? | 0:29:11 | 0:29:13 | |
I've no idea, dude. I'm starving, that's why I'm here. | 0:29:13 | 0:29:17 | |
Oh, you knew we were coming, didn't you? | 0:29:17 | 0:29:20 | |
This is my first-ever Brunswick stew. | 0:29:20 | 0:29:22 | |
It's tasty, it's thick. | 0:29:23 | 0:29:25 | |
-Oh, it's good. -It's nourishing. | 0:29:25 | 0:29:27 | |
It's chicken. | 0:29:27 | 0:29:29 | |
I'm not surprised that you guys raise funds with this, because it's excellent. | 0:29:29 | 0:29:36 | |
Really, really is good. | 0:29:36 | 0:29:37 | |
-Well, I hope they sell loads. -So do I. | 0:29:37 | 0:29:39 | |
We are now ready to serve the legendary Brunswick stew. | 0:29:43 | 0:29:46 | |
Oh, yes. | 0:29:46 | 0:29:48 | |
Thank you, sweetheart, that's very kind. | 0:29:52 | 0:29:54 | |
Three bucks for that. | 0:29:54 | 0:29:55 | |
I see they start them young with the Brunswick stew. | 0:29:55 | 0:29:59 | |
It's part of their culture and heritage, isn't it? | 0:29:59 | 0:30:02 | |
-Roll and a bowl. -Roll and a bowl. | 0:30:02 | 0:30:04 | |
-Roll and a bowl. -For this lovely lady. | 0:30:04 | 0:30:06 | |
They are selling like hot cakes, Kingy. | 0:30:10 | 0:30:12 | |
The stew crew are on fire. | 0:30:12 | 0:30:14 | |
-Very hearty. -Yeah. You won't be able to get up the ladders, though! | 0:30:18 | 0:30:22 | |
LAUGHTER | 0:30:22 | 0:30:24 | |
Do you know, it's a funny old thing, the Brunswick stew - | 0:30:28 | 0:30:30 | |
it's good, honest home cooking, | 0:30:30 | 0:30:32 | |
but there's such a lot of regional pride in it, you know? | 0:30:32 | 0:30:34 | |
Everybody's got their own recipe, like the southern fried chicken. | 0:30:34 | 0:30:38 | |
You know, it's a culinary art in itself, isn't it? | 0:30:38 | 0:30:40 | |
Stirring that with a spoon the size of an oar | 0:30:40 | 0:30:43 | |
takes some skill, mate, you know? | 0:30:43 | 0:30:45 | |
They are great people, though, | 0:30:45 | 0:30:46 | |
and I hope they make enough to keep this pool going for ever. | 0:30:46 | 0:30:49 | |
Tell you what - it may be gone with the wind | 0:30:49 | 0:30:51 | |
with all those beans, you know? | 0:30:51 | 0:30:52 | |
A lot of beans, dude. | 0:30:52 | 0:30:54 | |
"Frankly, my dear, I think we should have another bowlful." | 0:30:54 | 0:30:57 | |
We've had southern fried, we've had stew, | 0:31:10 | 0:31:12 | |
but you know what's missing from our American chicken adventure now, | 0:31:12 | 0:31:16 | |
don't you, dude? | 0:31:16 | 0:31:17 | |
Barbecue. | 0:31:17 | 0:31:19 | |
To the barbecue belt of Texas, cowboy. | 0:31:19 | 0:31:21 | |
It's one of the oldest methods of cooking in the world, | 0:31:22 | 0:31:25 | |
and something Texans take very seriously. | 0:31:25 | 0:31:28 | |
Well, they've got all the cattle and cowboys, haven't they? | 0:31:30 | 0:31:33 | |
They've always been known as a nation of beef-eaters and barbecuers. | 0:31:33 | 0:31:37 | |
But chicken is now giving the cows a run for their money. | 0:31:40 | 0:31:43 | |
For the first time in more than a century, it recently outsold beef. | 0:31:43 | 0:31:47 | |
It's even earned its position in the barbecue smokehouses of Dallas. | 0:31:48 | 0:31:52 | |
And the queen of Texan barbecue is Jill Burgess. | 0:31:54 | 0:31:58 | |
Here, do we have to curtsy or something? | 0:31:58 | 0:32:01 | |
-Jill? -Yes! -Hello. I'm Si. Very nice to meet you. | 0:32:01 | 0:32:04 | |
-Nice to meet you. -I'm Dave. -Nice to meet you. | 0:32:04 | 0:32:06 | |
-So, Jill... -Yes. -We hear that you're barbecue royalty, | 0:32:06 | 0:32:11 | |
and we couldn't come to the area and not come and see you. | 0:32:11 | 0:32:14 | |
-Yes. -Tell us the story. | 0:32:14 | 0:32:16 | |
So my grandfather ran Kreuz Market, in Lockhart, Texas, | 0:32:16 | 0:32:19 | |
for many, many years, | 0:32:19 | 0:32:21 | |
and it is a 114-year-old business, still there. | 0:32:21 | 0:32:24 | |
Lockhart is known as the capital of Texas barbecue. | 0:32:24 | 0:32:27 | |
There are three great places there that I'm related to all of them, | 0:32:27 | 0:32:31 | |
through marriage, family, all that other good stuff. | 0:32:31 | 0:32:33 | |
And so one of the reasons we wanted to do this in Dallas | 0:32:33 | 0:32:37 | |
was there was nothing like the barbecue I grew up on. | 0:32:37 | 0:32:39 | |
Do you know what? We've all heard of Dallas, but this is Dynasty! | 0:32:39 | 0:32:43 | |
Oh! | 0:32:43 | 0:32:45 | |
And is chicken a big seller for you now? | 0:32:46 | 0:32:48 | |
Absolutely. Chicken and turkey, our Texas vegetarian items! | 0:32:48 | 0:32:52 | |
I love that! I love that. | 0:32:52 | 0:32:55 | |
It may be sweltering in Jill's smokehouse, | 0:32:57 | 0:33:00 | |
but her king of the pit, Damian Avia, is one cool dude. | 0:33:00 | 0:33:05 | |
He's going to show us how he makes his smoked chicken | 0:33:05 | 0:33:07 | |
with the traditional Texan side, devilled eggs. | 0:33:07 | 0:33:11 | |
That means stuffed. | 0:33:11 | 0:33:12 | |
-Welcome. -How are you, man? | 0:33:14 | 0:33:16 | |
Good to see you. Thank you for having us. | 0:33:16 | 0:33:18 | |
And it all starts with a spicy dry rub. | 0:33:18 | 0:33:21 | |
So, what's in the rub? | 0:33:21 | 0:33:23 | |
We've got a little bit of sugar, we've got salt, cracked pepper, | 0:33:23 | 0:33:26 | |
as you can see, a little bit of spice, | 0:33:26 | 0:33:29 | |
there is cayenne, paprika, | 0:33:29 | 0:33:31 | |
we have onion, garlic, that is pretty much what we like. | 0:33:31 | 0:33:35 | |
-Shall we get this in the pit? -Yes! | 0:33:35 | 0:33:37 | |
Take us to the pit, O Mighty One. | 0:33:37 | 0:33:39 | |
Let's do this. | 0:33:39 | 0:33:40 | |
All right. So this is the pit room, smokers, where the magic happens. | 0:33:42 | 0:33:48 | |
-Yes. -It's like being in the engine room of a ship. | 0:33:48 | 0:33:52 | |
Can you feel the heat? | 0:33:52 | 0:33:54 | |
Yeah. I mean, it's hot outside, but it's even hotter in here. | 0:33:54 | 0:33:57 | |
And is this all wood-fired smoke? | 0:33:57 | 0:33:58 | |
It is, yes. And we use nothing but post oak. | 0:33:58 | 0:34:02 | |
That's in there now for six hours, low and slow, right? | 0:34:02 | 0:34:04 | |
-Low and slow. -OK, man. | 0:34:04 | 0:34:07 | |
Amazing. | 0:34:07 | 0:34:08 | |
What time do you light the fires in the morning? | 0:34:08 | 0:34:10 | |
In the morning? No, no, no, | 0:34:10 | 0:34:12 | |
those pits have been on for the last three-and-a-half years. | 0:34:12 | 0:34:16 | |
-Right! -Wow! So they never go out? | 0:34:16 | 0:34:18 | |
No. So we cook 24 hours. | 0:34:18 | 0:34:20 | |
If you don't have the luxury of a pit room | 0:34:20 | 0:34:22 | |
that's been burning for years, | 0:34:22 | 0:34:24 | |
for 15 quid, you can buy a woodsmoker box | 0:34:24 | 0:34:27 | |
that sits on your barbecue and makes things nice and smoky. | 0:34:27 | 0:34:30 | |
Damian, what does it take to become a pit master? | 0:34:30 | 0:34:33 | |
You have to have passion for this food, | 0:34:33 | 0:34:35 | |
so you have to like to cook, you have to love what you do. | 0:34:35 | 0:34:38 | |
And you can see we express ourselves with all of this deliciousness. | 0:34:38 | 0:34:44 | |
It's also an expression of your dedication | 0:34:44 | 0:34:46 | |
and your creativity as well, and it's just so beautifully done. | 0:34:46 | 0:34:50 | |
-It's tasty food. -Well, yeah, but it's comfort food, | 0:34:50 | 0:34:53 | |
it's food you want eat and you want to get involved with | 0:34:53 | 0:34:55 | |
and you get your hands on, | 0:34:55 | 0:34:57 | |
and just enjoy it with some beers and some friends. | 0:34:57 | 0:34:59 | |
A comfortable couch, so you can just pass out. | 0:34:59 | 0:35:02 | |
Yeah, perfect! | 0:35:02 | 0:35:04 | |
Perfect, that's exactly what happens after you eat this. | 0:35:04 | 0:35:06 | |
Excellent. I'm looking forward to that, then. | 0:35:06 | 0:35:09 | |
Come on, let's go, before I pass out in here! | 0:35:09 | 0:35:11 | |
Let's go, let's go. | 0:35:11 | 0:35:12 | |
Time for those devilled eggs. | 0:35:15 | 0:35:17 | |
If something is devilled, it means it's a bit hot and spicy. | 0:35:17 | 0:35:21 | |
As if we weren't hot enough! | 0:35:21 | 0:35:23 | |
So, in this case, the chicken has come first. | 0:35:23 | 0:35:26 | |
The chicken has come first. | 0:35:26 | 0:35:28 | |
And it all starts with some mashed-up yolks. | 0:35:31 | 0:35:34 | |
-BOTH: -Ah... | 0:35:34 | 0:35:36 | |
Rub... | 0:35:36 | 0:35:37 | |
This is what you want. You want to feel what you're cooking. | 0:35:37 | 0:35:41 | |
Yes. There's love in it, then, isn't there? And care. | 0:35:41 | 0:35:44 | |
-Of course. -And commitment, and that's the success of this restaurant | 0:35:44 | 0:35:47 | |
particularly, isn't it? | 0:35:47 | 0:35:48 | |
The passion you have to have for cooking. | 0:35:48 | 0:35:51 | |
-We're going to add some chicken. -Is this smoked as well? | 0:35:51 | 0:35:53 | |
-This is smoked chicken. -OK. | 0:35:53 | 0:35:55 | |
This is a bit of a mother and child reunion, isn't it? | 0:35:55 | 0:35:58 | |
Correct! | 0:35:58 | 0:35:59 | |
SI LAUGHS | 0:35:59 | 0:36:01 | |
"Say hi to mommy!" | 0:36:01 | 0:36:03 | |
A little bit of onions. Some jalapenos...of course. | 0:36:05 | 0:36:09 | |
We want you to think about us when you're gone. | 0:36:09 | 0:36:12 | |
A little bit of mustard powder. | 0:36:12 | 0:36:14 | |
A little bit of the rub, the same rub we used in the chicken, | 0:36:14 | 0:36:18 | |
it goes in there. | 0:36:18 | 0:36:19 | |
-Yeah. -It's delicious. | 0:36:19 | 0:36:20 | |
So, reflecting the flavours. | 0:36:20 | 0:36:22 | |
A bit of spicy cayenne and paprika powder mix in there. | 0:36:22 | 0:36:26 | |
A little bit of mayonnaise. All we do is mix this up. | 0:36:26 | 0:36:29 | |
That's ready to put back into the whites. | 0:36:34 | 0:36:38 | |
If your piping is not so hot, | 0:36:40 | 0:36:42 | |
you could just mix all these ingredients together | 0:36:42 | 0:36:45 | |
for a Texan take on egg mayonnaise. | 0:36:45 | 0:36:48 | |
They go back in the smoker for 30-odd minutes | 0:36:54 | 0:36:57 | |
to create this family reunion of smoked chicken and devilled eggs. | 0:36:57 | 0:37:02 | |
And the locals here wash it all down with a Texan cocktail. | 0:37:05 | 0:37:09 | |
That's what you call a Bloody Mary. | 0:37:09 | 0:37:11 | |
-Bloody Mary, baby. -And you know what they say. | 0:37:11 | 0:37:14 | |
Everything is bigger in Texas, mate. | 0:37:14 | 0:37:15 | |
It's where kind of kebab meets cocktail. | 0:37:15 | 0:37:18 | |
This explosion of... | 0:37:18 | 0:37:19 | |
Oh, dude, it's good. | 0:37:21 | 0:37:23 | |
So, Kingy, the smoked eggs, yeah? | 0:37:23 | 0:37:26 | |
Stick a jalapeno on the top. | 0:37:27 | 0:37:30 | |
-Yeah. -And a pickled onion. | 0:37:30 | 0:37:32 | |
And the egg white has been smoked now. | 0:37:35 | 0:37:36 | |
This really is quite straightforward, honest food. | 0:37:40 | 0:37:42 | |
It's quite elemental, | 0:37:42 | 0:37:44 | |
and there's not too much messing about with it. | 0:37:44 | 0:37:47 | |
You know as well, Dave, what's dawned on me? | 0:37:47 | 0:37:48 | |
You're absolutely right, the beauty of it is the magic ingredient. | 0:37:48 | 0:37:52 | |
An ingredient that you can't eat on its own, you can't measure, | 0:37:53 | 0:37:56 | |
you can't have a spoonful of, you can't have a pinch of - smoke. | 0:37:56 | 0:38:00 | |
Wood, fire and meat, what more do you need? | 0:38:03 | 0:38:07 | |
People have been doing it for centuries, haven't they? | 0:38:07 | 0:38:10 | |
Yeah, mate, it all goes back | 0:38:10 | 0:38:11 | |
to those cattle-driving cowboys, doesn't it? | 0:38:11 | 0:38:13 | |
Cooking in the great outdoors over the campfires. | 0:38:13 | 0:38:16 | |
Well, those Wild Western cowboys | 0:38:16 | 0:38:19 | |
actually gave way more to the dining experiences of Americans | 0:38:19 | 0:38:23 | |
than just brisket for their barbecues. | 0:38:23 | 0:38:26 | |
This is a chuck wagon, | 0:38:32 | 0:38:34 | |
a mobile kitchen which fed the cattle-driving cowboys | 0:38:34 | 0:38:38 | |
when they were... | 0:38:38 | 0:38:39 | |
# Home, home on the range. # | 0:38:39 | 0:38:42 | |
The cowboys would drive cattle quite often for months and months on end. | 0:38:42 | 0:38:46 | |
So, this is how it worked. | 0:38:46 | 0:38:47 | |
The cook would cook breakfast before waking the cowboys up, you see, | 0:38:47 | 0:38:51 | |
and then he'd pack up the chuck wagon | 0:38:51 | 0:38:53 | |
and move to the next stopping place to prepare the next meal. | 0:38:53 | 0:38:57 | |
That's how it was, wasn't it, lads? | 0:38:57 | 0:39:00 | |
Looks like these fellas haven't had their breakfast yet. | 0:39:00 | 0:39:04 | |
Have you, boys? | 0:39:04 | 0:39:06 | |
Nice moustache. | 0:39:06 | 0:39:08 | |
Yours too. | 0:39:08 | 0:39:09 | |
The cowboys' chuck wagons led the way to the night lunch wagon. | 0:39:09 | 0:39:14 | |
These rolled their way into cities in the 1870s | 0:39:14 | 0:39:17 | |
and were popular with those out after dark | 0:39:17 | 0:39:20 | |
looking for something to eat. | 0:39:20 | 0:39:21 | |
An early kebab van, Kingy - primitive post-pub snacks. | 0:39:21 | 0:39:25 | |
Exactly that. | 0:39:25 | 0:39:26 | |
They were such a success that they soon evolved | 0:39:26 | 0:39:29 | |
into rolling restaurants, | 0:39:29 | 0:39:31 | |
where you could sit inside and have your food. | 0:39:31 | 0:39:34 | |
In the 1920s, folk soon started referring to them as dining cars, | 0:39:34 | 0:39:39 | |
which got shortened to everyone's favourite - the diner. | 0:39:39 | 0:39:43 | |
-AMERICAN ACCENT: -Can I get me some pancakes? | 0:39:43 | 0:39:45 | |
And there is one thing that simply | 0:39:45 | 0:39:47 | |
couldn't have survived on the menu without them. | 0:39:47 | 0:39:50 | |
The all-day breakfast in the all-American diner. | 0:39:50 | 0:39:54 | |
And there is nowhere finer than a diner. | 0:39:54 | 0:39:57 | |
Is there, boys? | 0:39:57 | 0:39:58 | |
Sorry. | 0:40:00 | 0:40:01 | |
And you know what the all-day breakfast means, Kingy? | 0:40:08 | 0:40:10 | |
Eggs. Your chucky eggs at breakfast, | 0:40:10 | 0:40:13 | |
then chicken for lunch, the egg always comes first for me. | 0:40:13 | 0:40:17 | |
Yeah, but you wouldn't have the eggs without the chicken, would you? | 0:40:17 | 0:40:21 | |
Hello, gentlemen, welcome to the diner. | 0:40:21 | 0:40:23 | |
-Hello. Thank you. -I'm Vicky, it's a pleasure. | 0:40:23 | 0:40:25 | |
-I'm Dave, pleased to meet you. -What a lovely welcome. | 0:40:25 | 0:40:28 | |
-This is a dream of a diner, isn't it? -It's fab. | 0:40:28 | 0:40:30 | |
It's like stepping back in time, isn't it? | 0:40:30 | 0:40:32 | |
We are back in time, absolutely. | 0:40:32 | 0:40:34 | |
-There is a lot of eggs going on. -There's a lot of eggs. | 0:40:34 | 0:40:36 | |
And you can have your choices of being poached. | 0:40:36 | 0:40:39 | |
-Nice, I like that. -Or basted, which are steamed. | 0:40:39 | 0:40:43 | |
-Steamed eggs! -Mm-hm. | 0:40:43 | 0:40:45 | |
Or you can do it over-easy, over-medium, over-well, over-hard... | 0:40:45 | 0:40:50 | |
-I'm overwhelmed! -It's a different language, Kingy, | 0:40:50 | 0:40:53 | |
and it's one we're going to have to learn. | 0:40:53 | 0:40:55 | |
-ECHOING: -It's a different language, Kingy... | 0:40:55 | 0:40:58 | |
Language... Language... | 0:40:58 | 0:40:59 | |
DREAMY HARP MUSIC | 0:40:59 | 0:41:02 | |
If I'm ever going to get my eggy brekkie, | 0:41:04 | 0:41:07 | |
I'm going to have to learn the lingo. | 0:41:07 | 0:41:09 | |
Hey there, sweet cheeks, I've been travelling all night, | 0:41:09 | 0:41:12 | |
I've got a rumble in my belly. | 0:41:12 | 0:41:14 | |
Can you get me an Adam and Eve on a raft and wreck 'em? | 0:41:14 | 0:41:17 | |
Uh-huh? | 0:41:17 | 0:41:19 | |
Go. | 0:41:21 | 0:41:22 | |
No, no, no - you fried two and let the sun shine. | 0:41:29 | 0:41:33 | |
Now wreck 'em. | 0:41:33 | 0:41:34 | |
Mm-hm! That's it, nice and wrecked up real good. | 0:41:41 | 0:41:44 | |
That's like scrambled, do you know what I mean? | 0:41:44 | 0:41:47 | |
-That's all I wanted. -Oh! -Wrecked. -Right. | 0:41:47 | 0:41:49 | |
Could you fix me up with a family reunion? | 0:41:49 | 0:41:52 | |
And I want it to walk. | 0:41:52 | 0:41:54 | |
IMITATES FEMALE: I'm sorry, sir, we're right out of family reunions, | 0:41:54 | 0:41:57 | |
and even if they were walking, they've gone and taken the bus. | 0:41:57 | 0:42:01 | |
You don't know what | 0:42:01 | 0:42:02 | |
"a family reunion and want it to walk" is, do you? | 0:42:02 | 0:42:04 | |
It's the easiest one of all. | 0:42:04 | 0:42:06 | |
It's a chicken and egg sandwich, to take away. | 0:42:06 | 0:42:09 | |
Anyway, hot buns, you want to join me for a drink? | 0:42:09 | 0:42:12 | |
# It was a teenage wedding, and the old folks wished them well | 0:42:17 | 0:42:21 | |
# You could see that Pierre did truly love the mademoiselle | 0:42:23 | 0:42:27 | |
# And now the young monsieur and madame | 0:42:29 | 0:42:31 | |
# Have rung the chapel bell... # | 0:42:31 | 0:42:33 | |
Maybe I'll have another shake. | 0:42:34 | 0:42:36 | |
The all-American breakfast can wait till tomorrow. | 0:42:36 | 0:42:40 | |
SLURPING | 0:42:40 | 0:42:43 | |
Ooh! | 0:42:48 | 0:42:50 | |
Oh, man, we've overslept. | 0:43:06 | 0:43:08 | |
I'm not sure I'm cut out to be a cowboy, dude. | 0:43:08 | 0:43:11 | |
Sleeping out under the stars and all that. | 0:43:11 | 0:43:13 | |
Oh...! | 0:43:15 | 0:43:16 | |
I know what you mean, Kingy - I think this heat is getting to me. | 0:43:16 | 0:43:21 | |
I had this really bizarre dream. | 0:43:21 | 0:43:23 | |
-What was it about? -Some things are best just left unsaid. | 0:43:23 | 0:43:26 | |
Come on. | 0:43:26 | 0:43:28 | |
I think we need some brekkie. | 0:43:32 | 0:43:34 | |
Inspired by the all-American diner, let's make some blowout patches. | 0:43:34 | 0:43:39 | |
-You what? -Pancakes! | 0:43:39 | 0:43:40 | |
One sweet with blueberries and one savoury with sausage. | 0:43:40 | 0:43:45 | |
That's a balanced diet round here, dude. | 0:43:45 | 0:43:48 | |
So the first thing we need to do is to fry off our sausages. | 0:43:50 | 0:43:55 | |
I'm going to get me battered. | 0:43:55 | 0:43:57 | |
So first off, I've got some self-raising flour in a bowl, | 0:43:57 | 0:44:00 | |
and now a pinch of salt. | 0:44:00 | 0:44:02 | |
This is a savoury one, so a bit more salt than usual, I feel. | 0:44:02 | 0:44:06 | |
And a teaspoon of baking powder. | 0:44:07 | 0:44:10 | |
This is going to make our pancakes lighter, | 0:44:10 | 0:44:13 | |
lighter than Donald Trump's hairpiece. | 0:44:13 | 0:44:15 | |
It's just going to go...whoo! | 0:44:15 | 0:44:18 | |
Pop that in there. Give that a stir. | 0:44:18 | 0:44:20 | |
-AMERICAN ACCENT: -Have a nice day, y'all. | 0:44:20 | 0:44:23 | |
Meanwhile, the wet goods. | 0:44:24 | 0:44:25 | |
600ml of buttermilk. | 0:44:27 | 0:44:29 | |
Look at that. If you haven't got buttermilk, | 0:44:30 | 0:44:33 | |
just a bit of milk with some lemon juice will do. | 0:44:33 | 0:44:36 | |
The acid in the buttermilk reacts with baking powder | 0:44:36 | 0:44:39 | |
to create its springy wonder. | 0:44:39 | 0:44:43 | |
So basically now, I'm separating three hen berries. | 0:44:43 | 0:44:48 | |
-What? -Hen berries, eggs. | 0:44:48 | 0:44:51 | |
Hen berries? | 0:44:51 | 0:44:52 | |
Or clucks, they call them, for short. | 0:44:52 | 0:44:54 | |
Right, dude, that's the sausage cooked. | 0:44:54 | 0:44:57 | |
-I've got a little job for you. -What's that, darling? | 0:44:57 | 0:45:00 | |
These egg whites need to be whipped till stiff. | 0:45:00 | 0:45:02 | |
-You're joking! -No, I'm not. | 0:45:02 | 0:45:05 | |
-What, in this heat?! -Right, stiff peaks. | 0:45:05 | 0:45:08 | |
So, stiff peaks, in this heat. | 0:45:09 | 0:45:11 | |
So in there, I've got three hen berries yolks. | 0:45:11 | 0:45:14 | |
And now I need to add 50g of melted butter. | 0:45:14 | 0:45:17 | |
There's none of that going over to the fire. | 0:45:17 | 0:45:19 | |
I just left the butter out, and look at it! | 0:45:19 | 0:45:22 | |
Pour that in. | 0:45:22 | 0:45:23 | |
Go on, there, cowboy, put your back into it! | 0:45:27 | 0:45:28 | |
Shut your face or it's going in your direction at high velocity! | 0:45:28 | 0:45:33 | |
Stiff peaks. | 0:45:33 | 0:45:34 | |
The test for stiff peaks are to hold it over your friend's head. | 0:45:35 | 0:45:38 | |
-Over your head. -Uh-huh... | 0:45:38 | 0:45:41 | |
My, oh, my! | 0:45:41 | 0:45:43 | |
That's stiff. | 0:45:44 | 0:45:46 | |
So we mix the buttermilk-egg yolk mixture | 0:45:46 | 0:45:48 | |
and baking powder into the flour. | 0:45:48 | 0:45:50 | |
Have a nice day, y'all. | 0:45:50 | 0:45:51 | |
Mm-mmm. Just mix it... | 0:45:53 | 0:45:55 | |
Kingy, these egg whites, | 0:46:02 | 0:46:04 | |
could you just do like a big spoonful at a time for me, mate? | 0:46:04 | 0:46:07 | |
And I'll fold them in. | 0:46:07 | 0:46:08 | |
As Delia Smith says, you fold and cut. | 0:46:08 | 0:46:10 | |
The reason Dave is folding it in is because we want to keep as much air | 0:46:10 | 0:46:14 | |
in these egg whites, cos what's going to happen, | 0:46:14 | 0:46:16 | |
that's going to form lovely bubbles in the pancake. | 0:46:16 | 0:46:19 | |
There you are, mate, there's your butter. | 0:46:19 | 0:46:21 | |
Perfect. Thanks, mate. Lovely job. Right. | 0:46:21 | 0:46:24 | |
Now, what we do now is we just hang on... | 0:46:30 | 0:46:32 | |
..and wait until it is firm enough to flip. | 0:46:33 | 0:46:37 | |
And it'll be a couple of minutes, no more than that. | 0:46:37 | 0:46:39 | |
This is quite hot. | 0:46:39 | 0:46:41 | |
-Do you want some greaseproof, Kingy? -Yes, please, mucker, yeah. | 0:46:41 | 0:46:45 | |
Now for the blueberry ones. | 0:46:52 | 0:46:54 | |
To your self-raising flour, add a touch of salt, | 0:46:54 | 0:46:57 | |
but not as much for this sweet batter. | 0:46:57 | 0:46:59 | |
'A teaspoon of baking powder for a bit of bounce.' | 0:46:59 | 0:47:03 | |
And separate your egg yolks into the buttermilk. | 0:47:03 | 0:47:06 | |
And simply beat the whites. | 0:47:06 | 0:47:08 | |
While you're standing there, could you just whip up these egg whites for me? | 0:47:08 | 0:47:11 | |
You can get lost. | 0:47:11 | 0:47:13 | |
Huh! I'll do it myself, then! | 0:47:14 | 0:47:16 | |
Look at that, stiff peaks. | 0:47:19 | 0:47:21 | |
Now, the things that sweeten this up. | 0:47:21 | 0:47:24 | |
Into my wets, I put a teaspoon vanilla extract. | 0:47:24 | 0:47:27 | |
Into my drys, some cinnamon. | 0:47:32 | 0:47:34 | |
That's about half a teaspoon, isn't it? Goes in. | 0:47:34 | 0:47:37 | |
Do you think this is the hottest we've ever been? | 0:47:50 | 0:47:53 | |
It's definitely... Yes. | 0:47:53 | 0:47:55 | |
Yeah? I'm hotter than a holiday camp on Mercury. | 0:47:55 | 0:47:59 | |
SI LAUGHS | 0:47:59 | 0:48:01 | |
-What, like the planet? -Yeah! | 0:48:01 | 0:48:03 | |
Why weren't we doing a salad? | 0:48:05 | 0:48:06 | |
Yeah, I don't know. | 0:48:06 | 0:48:08 | |
-I'm hot. -So am I. -I'm hot. -Proper hot. | 0:48:08 | 0:48:12 | |
Let's have a look. | 0:48:16 | 0:48:17 | |
Look at that! That is a pancake, that, dude! | 0:48:17 | 0:48:20 | |
And there you have it, a breakfast fit | 0:48:24 | 0:48:26 | |
for any self-respecting cowboy. | 0:48:26 | 0:48:28 | |
American pancakes - one sweet, one savoury. | 0:48:28 | 0:48:33 | |
A bit like you and me, mucker. | 0:48:33 | 0:48:35 | |
Unsavoury, more like. | 0:48:35 | 0:48:36 | |
Crumbs, I only wanted one. | 0:48:39 | 0:48:42 | |
Sausage or berries? | 0:48:42 | 0:48:44 | |
-Let's have a sausage first. -Let's have a sausage first, dude. | 0:48:44 | 0:48:46 | |
-They're good. -I love 'em. Yeah. -They are good. | 0:48:47 | 0:48:50 | |
-Tell you what, man... -Mm-hm? | 0:48:51 | 0:48:53 | |
-That buttermilk makes all the difference. -It does. | 0:48:53 | 0:48:56 | |
It's the sort of thing Elvis would sit down for his tea, isn't it? | 0:48:56 | 0:48:59 | |
It is. Uh-huh-huh. | 0:48:59 | 0:49:00 | |
Let's try the blueberries. | 0:49:00 | 0:49:03 | |
Do you know what I love? I love the fact that when you flip them, | 0:49:03 | 0:49:05 | |
the blueberries are cooked a little bit | 0:49:05 | 0:49:07 | |
so they're so juicy, they just burst on your tongue. | 0:49:07 | 0:49:10 | |
They're wonderful. | 0:49:10 | 0:49:11 | |
This would be considered one of your five a day in the States, you know. | 0:49:11 | 0:49:15 | |
Yeah. I think that these are a true taste of America. | 0:49:15 | 0:49:18 | |
You're right. Well, one of them. | 0:49:18 | 0:49:22 | |
However, those American tastes, they are a-changing. | 0:49:22 | 0:49:26 | |
And they're eating twice as much chicken as they did in the 1970s. | 0:49:33 | 0:49:38 | |
Especially when watching the game. | 0:49:38 | 0:49:40 | |
These days, Si, in baseball, | 0:49:43 | 0:49:45 | |
the competition isn't just on the pitch - | 0:49:45 | 0:49:47 | |
there's competition to see who can provide the weirdest food. | 0:49:47 | 0:49:50 | |
You're not wrong, dude. | 0:49:50 | 0:49:52 | |
I've heard there is a team that does a chicken and doughnut kebab | 0:49:52 | 0:49:56 | |
on a skewer. | 0:49:56 | 0:49:57 | |
I bet you couldn't eat one of those. | 0:49:57 | 0:49:59 | |
-Are you calling me chicken? -I'm just egging you on, mate. | 0:49:59 | 0:50:02 | |
But without doubt the most popular snack when watching sport | 0:50:07 | 0:50:10 | |
in America is chicken wings. | 0:50:10 | 0:50:12 | |
Get this - they eat an almighty 25 billion wings a year. | 0:50:12 | 0:50:18 | |
1.3 billion alone on Super Bowl Sunday, Kingy, | 0:50:18 | 0:50:22 | |
and that's just in one day! | 0:50:22 | 0:50:23 | |
CHEERING AND WHOOPING | 0:50:25 | 0:50:26 | |
Have you any idea who's winning? | 0:50:35 | 0:50:37 | |
I'm more confused than a chicken in a feather-duster factory. | 0:50:37 | 0:50:40 | |
These games go on forever. | 0:50:40 | 0:50:42 | |
Shall we nip out and come back later for the fireworks? | 0:50:42 | 0:50:45 | |
The crazy thing is, wings started out as | 0:50:47 | 0:50:49 | |
a pretty worthless cut of the chicken, which is why bars | 0:50:49 | 0:50:52 | |
began serving them as a cheap snack. | 0:50:52 | 0:50:54 | |
And so the connection between eating wings | 0:50:54 | 0:50:57 | |
and watching the game was born. | 0:50:57 | 0:50:59 | |
-AMERICAN ACCENTS: -Come on, let's make wings. -Yes, let's. -With two sauces. | 0:50:59 | 0:51:03 | |
Eeee, what's going on, Rusty? | 0:51:03 | 0:51:05 | |
We're cooking up our double-fried, | 0:51:07 | 0:51:09 | |
rootin'-tootin', backside-kicking, hot chicken wings. | 0:51:09 | 0:51:12 | |
They may look similar to our Southern-fried chicken, | 0:51:12 | 0:51:14 | |
but the sauce on these sends them into major-league spiciness. | 0:51:14 | 0:51:19 | |
But a blue-cheese dip cools them down. | 0:51:19 | 0:51:22 | |
With Southern-fried chicken, you marinate to keep the moisture in, | 0:51:22 | 0:51:26 | |
but with wings, you want to draw it out. | 0:51:26 | 0:51:29 | |
You sprinkle the wings with salt, | 0:51:29 | 0:51:31 | |
stick them in the fridge for 24 hours, | 0:51:31 | 0:51:34 | |
bring them out, pat them dry. | 0:51:34 | 0:51:36 | |
If it's wet, it won't crisp. | 0:51:36 | 0:51:38 | |
There are three fundamental parts to a chicken wing in these here parts. | 0:51:39 | 0:51:44 | |
The tip... | 0:51:44 | 0:51:46 | |
..the flat... | 0:51:48 | 0:51:49 | |
..and the drumette. We're going to take the tip off and discard it. | 0:51:51 | 0:51:54 | |
And then we're going to separate the flat from the drumette. | 0:51:56 | 0:52:00 | |
I'll crack on with these, mucker. | 0:52:01 | 0:52:02 | |
All right, mate. First thing for the sauce, | 0:52:02 | 0:52:04 | |
I take a pan, and I melt some butter. | 0:52:04 | 0:52:07 | |
Into this butter I'm going to grate two cloves of garlic. | 0:52:07 | 0:52:11 | |
It's an interesting story, this, of the chicken wing, its evolution. | 0:52:11 | 0:52:14 | |
In the '60s and '70s, families would come back to have | 0:52:14 | 0:52:17 | |
a whole roast chicken, but then of course | 0:52:17 | 0:52:19 | |
comes the '80s, everything is very chic. | 0:52:19 | 0:52:21 | |
The birth of the skinless chicken breast, | 0:52:21 | 0:52:23 | |
so you see, people would have that. | 0:52:23 | 0:52:25 | |
And what do you do with the rest of the bird? | 0:52:25 | 0:52:27 | |
Well, the wings were super-duper cheap, | 0:52:27 | 0:52:29 | |
that's why people started eating wings. | 0:52:29 | 0:52:32 | |
Look at that, it's like a girl dancing troupe, | 0:52:32 | 0:52:34 | |
-the drumettes and the flats. -Yeah, perfect. | 0:52:34 | 0:52:37 | |
MARCHING BAND VERSION OF "DIXIE'S LAND" | 0:52:37 | 0:52:39 | |
THEY HUM | 0:52:39 | 0:52:40 | |
'In true American style, we start our hot sauce by cheating a bit, | 0:52:40 | 0:52:44 | |
'with a big glug of ready-made stuff into our garlicky butter.' | 0:52:44 | 0:52:47 | |
We will sharpen that up with a tablespoon of cider vinegar. | 0:52:47 | 0:52:51 | |
Now, to temper the cider vinegar... | 0:52:51 | 0:52:53 | |
..we put in a teaspoon of sugar. | 0:52:55 | 0:52:57 | |
-AMERICAN ACCENT: -There's a duck in my sugar. | 0:52:57 | 0:53:00 | |
Do you know why? It's cos everything is cute in America. | 0:53:00 | 0:53:02 | |
So the sugar goes in like this. | 0:53:04 | 0:53:05 | |
And some black pepper. And that is the sauce. | 0:53:08 | 0:53:11 | |
Yeah, Kingy, drink my hot sauce. | 0:53:11 | 0:53:13 | |
Oh, wow. | 0:53:16 | 0:53:17 | |
Right, so here we go. We're at temperature now. | 0:53:17 | 0:53:21 | |
So we're just going to drop these in. | 0:53:21 | 0:53:22 | |
Ten minutes, 160 degrees. | 0:53:22 | 0:53:25 | |
Now, this is the cool, smooth sauce. | 0:53:28 | 0:53:31 | |
One onion, diced, goes into the bowl. | 0:53:31 | 0:53:34 | |
The blue cheese goes in. | 0:53:34 | 0:53:35 | |
Buttermilk again. | 0:53:36 | 0:53:38 | |
Look at that. It's like a commercial. | 0:53:39 | 0:53:41 | |
Creme fraiche goes in. | 0:53:44 | 0:53:45 | |
Now some cider vinegar. | 0:53:49 | 0:53:51 | |
One teaspoon. | 0:53:51 | 0:53:52 | |
So just whap this all up together | 0:53:54 | 0:53:56 | |
and that will be the wonderful, cool sauce. | 0:53:56 | 0:53:58 | |
-Look at those. -Beautiful. | 0:54:03 | 0:54:05 | |
Cooking wings like this is a bit like getting a good suntan. | 0:54:06 | 0:54:09 | |
You've got to start slow and build up to that final burn, | 0:54:09 | 0:54:12 | |
like the final visit to the solarium | 0:54:12 | 0:54:14 | |
before they go out down the Bigg Market. | 0:54:14 | 0:54:16 | |
-Tan-tastic! -"Look at me, I'm smashing." | 0:54:16 | 0:54:18 | |
'Turn up the heat to 190 for the second fry. | 0:54:21 | 0:54:24 | |
'This hot blast crisps them right up.' | 0:54:25 | 0:54:28 | |
'The wing really has become the king of snacks in America.' | 0:54:34 | 0:54:38 | |
What's that mad statistic on Super Bowl day? | 0:54:38 | 0:54:41 | |
Super Bowl Sunday, | 0:54:41 | 0:54:43 | |
there are 1.3 billion chicken wings eaten in America. | 0:54:43 | 0:54:48 | |
That is four chicken wings per man, woman and child all over the States. | 0:54:48 | 0:54:53 | |
-That's massive! -Yeah, that is massive. | 0:54:53 | 0:54:55 | |
These are perfect, Kingy, the salting, the double-cooking. | 0:54:58 | 0:55:01 | |
Listen... | 0:55:01 | 0:55:02 | |
WINGS RATTLE IN DISH | 0:55:02 | 0:55:04 | |
Oh, it's like shrapnel. Perfect. | 0:55:04 | 0:55:06 | |
Crispy. Crispy, crispy, very, very crispy. | 0:55:09 | 0:55:13 | |
'Then slather in a lovely hot sauce.' | 0:55:13 | 0:55:17 | |
It's sweet, it's savoury, it's spicy, it's garlicky. | 0:55:18 | 0:55:22 | |
Oh-ho. | 0:55:22 | 0:55:24 | |
I think these are the ultimate cheap, tasty bar snack, and as such, | 0:55:26 | 0:55:31 | |
best served in a basket. | 0:55:31 | 0:55:32 | |
DAVE CHUCKLES | 0:55:32 | 0:55:35 | |
And as we found out in Texas, man, this is practically vegetarian. | 0:55:35 | 0:55:39 | |
Do you know what, Kingy, I always remember watching | 0:55:40 | 0:55:42 | |
-the TV when I was a kid, The Odd Couple. -Yeah? | 0:55:42 | 0:55:44 | |
And now I'm living it. It's me and you, isn't it? | 0:55:44 | 0:55:46 | |
We're The Odd Couple, going back with our buffalo wings | 0:55:46 | 0:55:48 | |
-and going to watch the ball game. -Well...let's go. | 0:55:48 | 0:55:51 | |
They're hot, they're cool - it's chicken in a basket, American-style. | 0:55:58 | 0:56:02 | |
Oh, man. | 0:56:10 | 0:56:11 | |
Have you tried that sauce? | 0:56:11 | 0:56:13 | |
The blue with the chilli? | 0:56:13 | 0:56:14 | |
Kingy, there is wizardry going on here. | 0:56:16 | 0:56:19 | |
See, this is what you do, you see? | 0:56:19 | 0:56:21 | |
You strip your flat and then use it as a spoon. | 0:56:22 | 0:56:25 | |
That's disgusting. | 0:56:26 | 0:56:28 | |
Mate, it's crazy to think that once the most discarded bit - | 0:56:28 | 0:56:32 | |
we threw it away - | 0:56:32 | 0:56:33 | |
has now reached the echelons of a culinary treat. | 0:56:33 | 0:56:36 | |
-And what a treat it is. -It is. -Do you know what? | 0:56:36 | 0:56:39 | |
Texas has been really good to us. | 0:56:40 | 0:56:43 | |
It's been so fascinating to find out the role of chicken and egg. | 0:56:43 | 0:56:46 | |
It's got history, it's got culture, and you know what, | 0:56:46 | 0:56:49 | |
from the time of slavery until now, | 0:56:49 | 0:56:50 | |
chicken's been a thing that binds everybody. | 0:56:50 | 0:56:53 | |
It's ancient, it's modern, it's everything. | 0:56:53 | 0:56:56 | |
Here, Dave, we need to get back to the ballpark. | 0:56:57 | 0:56:59 | |
The fireworks are about to start. | 0:56:59 | 0:57:01 | |
I wonder if the game's finished yet. | 0:57:01 | 0:57:03 | |
I hope so, it's getting dark. | 0:57:03 | 0:57:05 | |
It doesn't stop Texans, they're crazy. | 0:57:05 | 0:57:08 | |
Look, there's even a pool at the side of the baseball field. | 0:57:08 | 0:57:11 | |
Well, why wouldn't you? | 0:57:11 | 0:57:13 | |
You know what, dude, | 0:57:15 | 0:57:17 | |
hasn't chicken in America been a real rags-to-riches story? | 0:57:17 | 0:57:20 | |
Yeah, it's fabulous. | 0:57:20 | 0:57:22 | |
From such humble beginnings to such finger-licking glory. | 0:57:22 | 0:57:25 | |
I tell you what, do you think this would catch on at the footy? | 0:57:25 | 0:57:27 | |
Oh, yeah, imagine this at Old Trafford or St James' Park. | 0:57:27 | 0:57:31 | |
-America... -And your wonderful chicken and eggy dishes... | 0:57:35 | 0:57:40 | |
-BOTH: -..we salute you. | 0:57:41 | 0:57:42 | |
MUSIC: The Star-Spangled Banner | 0:57:45 | 0:57:46 | |
Next time, we're visiting a country | 0:58:00 | 0:58:02 | |
where different and divided communities | 0:58:02 | 0:58:05 | |
have created a cuisine like no other. | 0:58:05 | 0:58:07 | |
-BOTH: -Israel! | 0:58:07 | 0:58:08 | |
This, to us, is better than the Holy Grail. | 0:58:08 | 0:58:12 | |
'We'll be exploring the chicken-y...' | 0:58:12 | 0:58:14 | |
Ooh, they're not your supermarket specials, are they? | 0:58:14 | 0:58:17 | |
'..and eggy...' | 0:58:17 | 0:58:18 | |
Oh, it's bust one, never mind. | 0:58:18 | 0:58:20 | |
'..history that's at the heart of the Holy Land's cuisine.' | 0:58:20 | 0:58:23 | |
-Mazel tov! -Hey-hey! | 0:58:23 | 0:58:26 | |
MUSIC: The Birdie Song | 0:58:30 | 0:58:32 |