Brits try Michelin Texas Food Truck!

Look at that. That is unhimmed. Wow. And they made that in a truck. Food trucks, not often on the Michelin Guide. Which is strange, because they have tyres on the bottom. You'd think the Michelin man, he'd already be predisposed to have a favourable opinion of it. There's a tonne of them. Hell yeah, man. It's like a commune of food trucks. I don't think they all live together. This is what we've come to try. You guys are on the Michelin Guide. Yeah, we are. That's cool. Congratulations, guys. I didn't know they did food trucks. Yeah, when we first got the email, we were like, is this a scam? Really? I love it. Thank you so much, man. I just realised, completely unintentionally, Vera Cruz was one of the most famous breakfast tacos places. So maybe we should get a couple of breakfast tacos alongside the biscuits. So look, we've come all this way. I feel like Austin as well, which is kind of the home of the breakfast tacos. So we've got two different ones. We've got two different ones. I just asked for the two most popular. That is so good. Yeah. There's scrambled egg in there. Avocado. There's tomato. This one has got potato, cheese and bacon. Wow. Proper breakfast. Now you're talking. Breakfast in a tortilla. I mean, let me try this one. Let me try this one. A little dip in that. I don't even know what I'm dipping in. Mmm. Oh, yeah. Imagine having one of those on the way to work. Flipping perfect. Just shove it in your pocket, right? Seriously. You could. I wouldn't recommend it. Don't do that. Don't actually do it. Yeah, you've got to wrap it up first. You never know. Save it for later. You never know. Concealed carry. Anyone could. Anyone. Anyone at any moment could have a breakfast taco in their pocket. They had a cinnamon roll on the menu. Oh, I love a cinnamon roll. They called it an inside out cinnamon roll. Oh my gosh. It's the biggest cinnamon roll I've ever seen. What even is that? My goodness. Look at that. Holy. You see that? I don't even know how to. Just get stuck in, mate. Just get stuck in. How is it? Is it good? That's not frosting in the middle. What is it? That's cream cheese. I think maybe cream cheese frosting. Kind of like cream cheese in a cheesecake. Hell yeah. And they made that in a truck. What the hell? I have a full kitchen at home. It's embarrassing. Let's move on to the briskets. I love that name. Of course you do. Of course I love that. Of course you do. Look, we love a portmanteau. Jolly itself. Josh and Ollie. It's a portmanteau. What other things would brisket portmanteau with? Briscus. You throw it in a circular motion. Brisk conduct. Touching brisket that isn't yours without consent. Brisk assessment. Right? And that's like testing how well cooked your brisket is. Make sure it's at the right temperature. Bam. That's for you. So you've got brisket biscuit. I've got pork belly biscuit. Look at that. That is unhinged. Wow. So it's cheese scrambled egg. Oh my. That's just an enormous slab of brisket. Go for it. It looks quite hard to get your chompers around. Is it as good as it looks? Oh my gosh. The brisket is so buttery. You know how often at barbecue places they give you cornbread to offset the fattiness of the beef? It's a similar texture but then also the cheese and the egg. I think it's a really nice counterbalance to the brisket. The brisket is cooked to perfection. It is. It's amazing how versatile these biscuits are as well. Yeah. What the hell? You can have them with gravy. You can have them with anything. Hello, Jolly Beans. We have a quick question for you. Are you a small business owner? Because if so, we want to profile your business in a future Jolly episode in collaboration with our friends at Odoo. Odoo is an all-in-one business management software that helps you run your whole business by offering more than 45 apps, from accounting to website building to surveys. 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Back to the video. Luke, you need to taste this brisket biscuit. Honestly, I don't think we did it justice how good that was. We've been so spoiled for food on this trip. How are they doing it this good? That is like a perfect brunch. That puts to shame every, like, bacon roll, sausage, egg and muffin we've ever had. You're a fan of a bacon roll. Just be careful what you say. He's a bit of a bacon roll extremist. He's a fanatic. He is. He's a fanatic. It's so good. I actually looked up the history of briskets, of biscuits. Oh my gosh, it's confusing. So, it actually dates back to the Roman Empire. Wait, what? Of course it does. Yeah. What do you mean? The Latin, bannus biscottus, means bread cooked twice. Basically, they cooked the bread in the oven, let it cool and then put it back in the oven to dry it out. It then went to Europe. Us Brits got hold of it and we used it primarily for naval expeditions. Richard I, in his journey to Cyprus in the 12th century, is recorded having a biscuit. And then it was Colonel Sanders who popularised the fluffy biscuit all across the US. There you go. There is the end of my tutorial. The rest is history. I feel thoroughly fact attacked. You died pretty early in that attack. I just kept on beating you with facts. It was an outer body experience and I watched it happening to myself. Should we try the pork belly version? The sausage and egg McMuffin. Sausage, egg McMuffin does not do this justice. I'm getting stuck here. Go for it. The pork really does add something different. Wow. That's definitely been slow cooked. Smoked like that is maybe the most tender pork belly I've ever had. You could eat that with no teeth. You just gum straight through it. It's good. My seven-month-old daughter could just destroy that. She'd be like, gumming straight through it. It's amazing how versatile the humble biscuit is. I guess because it's just kind of like butter in bread form. If I know anything about cooking, the more butter there is in something, the better it is. I mean, the French are onto something. Exactly. You can make literally snails taste good. Frog's legs. They taste good if you use enough butter. Should we try the pork belly by itself? Yeah. It's hot. It is hot. It's covered in like a sticky glaze, reminiscent of what we had at the barbecue place. Wow. That's tangy. It's like sweet and sour. Really tangy. It's a bit spicy. Tastes almost like Chinese food. Like a sweet and sour char siu. Yeah, I think they've used like a bit of a sweet and sour glaze on that. Pork belly bites aren't as good as the ones in Interstellar. I don't want to say it too loud. No way near. It doesn't compare. That's in a different universe. We set our expectations too high. Also, interestingly, this one, maybe because of the sugary glaze on it, it's developed almost like a crispy bark, whereas the pork belly in the sandwich was just buttery soft and it actually worked better, I think, that style. You know what I actually think the main problem with that is? For breakfast, it's too much. That on its own, it's basically like a kind of jackhammer to your palate. Ollie, Kendall, you're exactly correct. Thank you. You are exactly correct. I appreciate you saying that. I couldn't even have said it better myself. Wow. Did you guys hear that? Or was I imagining it? What do you mean, wow? No, you don't say things like that to me. Okay, we actually have one more. There's another style of brisket. A brisket and jelly. I must say, I feel immediately repulsed by this. No way. Repulsed is a strong word. It's like Hans Zimmer doing a collaboration with Chris Brown. It just doesn't feel right. Do you know what I mean? That was some serious brisk conduct. Maybe we're leaning a bit closer into the classic American sweets for breakfast. Sweet jam with a salty brisket. Well, sweet and salty does work. In a buttery biscuit. All right, let's keep an open mind. It really works. Oh my gosh, the jam is good. That's like freshly made strawberry preserve. That's not just any old smuckers jam or whatever they call it in America. That is good. That's like Kendrick. What, Lamar? Kendrick and Zimmer. Chris Brown. It's not Chris Brown. No, no, no, no. Chris Brown would be smuckers, wouldn't he? Yeah, yeah, exactly. Wait, Luke, come round. You're sceptical. I need you to try this. Yeah, yeah, yeah, yeah. Good bite, good bite. Solid. It works. Doesn't it work? The jam is delicious. It is. The jam is delicious, but I don't like it with a brisket. It feels like it's overpowering the brisket. If I had a choice, I would choose the egg one. Yeah, that's a spoiled person's choice. Yeah, it's a spoiled person's choice. The way you jumped on board with that. It feels great. I love that we've just absolutely destroyed five briskets, but Luke's the spoiled one. I mean, the breakfast tacos were an incredible start, but from there on out, You know what? What? Put your hand in my pocket. No, don't leave. I'm not going to do that. Put your hand in, put your hand in. My hands are filthy. I don't mind, I don't mind. Just feel, feel. No. Just feel it. I should put a little finger in there. It's warm. Yeah, it's warm. That was predictable. Warm pocket. You didn't need to feel it to know that. It's a warm pocket. Okay. Oh, yeah, no, that's. There you go. Does it keep well? No. Okay. Okay, why are you bringing it back? I've got to keep my pocket warm. Okay.