Catching 10,000 Shrimp for Shrimp & Grits!!

Published 2024-03-10
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🇺🇸SOUTH CAROLINA

1. MR ATKINS’ BOAT
ADDRESS: Eddings Point Boat Landing
INTERVIEWEE: Ed Atkins + Tendaji

🇺🇸SHRIMP AND GRITS: Cook shrimp in a skillet with fat. Remove shrimp, add onion, salt, and roux (oil and rice flour browned down). Add water and mix. For grits, combine water, heirloom grits, salt, and butter. Cook for about 1 hr. To serve, place grits on a plate and top with shrimp roux.
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2. GULLAH EXPRESS
ADDRESS: Melody Ln, South Carolina 29920, USA
INTERVIEWEE: Sherry Johnson - Owner

🇺🇸FRIED SHARK: Place the shark in flour and fry.
💸PRICE: $16.00

🇺🇸SHRIMP AND CRAB BURGER: Blend shrimp and crab in a blender. Add seasoning, blend, and adjust to taste. Form into a patty, lightly coat in flour (no egg wash), and fry. Place on a bun and serve with special sauce.
💸PRICE: $17.00
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2. PENN CENTER
ADDRESS: 16 Penn Center Cir E, St Helena Island, SC 29920, United States

🇺🇸FROGMORE STEW (LOWCOUNTRY BOIL): In a large pot, add water and season with Garlic Powder, Old Bay Seasoning, Salt, Hot Crab Seasoning, and Garlic Seasoning. Include onion and chilies. Cut potatoes into large chunks. Once boiling, add corn and cook until just beginning to get tender. Add potatoes, and cook until fully tender. Introduce sausage, stir, and let it cook. Finally, add shrimp and cook until pink and opaque. Once cooked, carefully place everything on a large foil tray.

🇺🇸OKRA SOUP WITH OXTAIL AND SHRIMP: In a pot, bring broth to a boil. Stir in cooked ox tail. Add various beans, stir, and cook until boiling, stirring occasionally. Chop okra and add it to the pot, stirring well. Continue stirring until the broth thickens. Pour more water and let it simmer. Finally, add shrimp and cook until they turn pink.

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Nguyen Tan Khai
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANTS » Nhi Huynh, Van Ho, Steve Dao

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All Comments (21)
  • @myfacemad
    Sonny is determined to be invited to every cookout on Earth 🌎 🤣
  • @HerringThe3rd
    I love that you bring not only the food but the story and the people behind it. I've said it before and I'll say it again. You really deserve an award for excellence in food and travel journalism
  • @bnh9211
    As a Lowcountry girl from South Carolina, it warms my heart to see this!❤❤❤
  • There are many things about this channel that I can rave about, but among them are your authentic and unabashed approach to topics that are hard to stomach. (Get it? Food...stomach.) So wearily often, I see folks trying to do what you're doing, but it's clear they're trying to earn some kind of unspoken award or prove how 'woke' they are that, while they've got good intentions, makes them come off tone deaf. You, on the other hand, have a bracing and refreshing authenticity to immersing yourself in cultures many of us didn't know existed. The amount of respect you armor yourself with while still being some goofy guy from the Midwest is a delight to watch. And the fact that we the viewers learn something along the way is just the proverbial cherry on top of the cake. You might never see this comment, but I look forward to your upholds for a number of reasons. Through your camera lens, I get to see parts of the world that I'll likely never get to travel to, or to live vicariously through you when you go to eat at restaurants that I'll never go to. Your channel is my antidepressant, lol. Keep up the good work and thank you for being so awesome...aaaa peace!
  • @mamajune3864
    The fact that we get free videos from Sonny on YouTube is priceless; keeping the knowledge and entertainment alive. 🙏👍
  • @jakebsweet
    your channel is AMAZING! I love learning about all of the different places you visit! great job! 🙌🏼
  • @elizlikethequeen
    I'm a truck driver from Virginia. Once before I hit the road, I stopped at my favorite Jamaican spot for oxtails, rice, and plantains. I got two orders so it would last me a minute. I was in Salinas, CA at a pickup waiting to be called and they had a microwave inside so I heated up my last and sat at a table. Another Driver (black guy) came in and said he could smell oxtails! He looked at my Styrofoam box, looked my white redheaded self up and down and said- Girl, whatchu know bout oxtails??? Me- I know I got em and you don't. We had a laugh! 😊😊
  • 15:51 in Nigeria we still eat okra like this. I'm pretty sure the ancestors replaced locust beans which we use here with these type beans because it was what was available to them. I'm glad to see that they kept their African history through food ❤❤❤
  • @nyruffryders
    THANK YOU FOR NOT ONLY SHOWING OUR HERITAGE OF FOOD BUT THE HISTORY OF MY PEOPLE. I AM FROM MONKS CORNER SOUTH CAROLINA AND MY PEOPLE ARE GEECHIE SO ITS GOOD TO SEE THE LOVE AT HOME.
  • @solodolo9450
    I love Black people's food. I'm asian and I rarely get it unless I go to a restaurant or something. It's so good and flavorful in ways I've never experienced growing up. Wish could get more of it 😭
  • @ambrosiarose
    The thing about Sonny and the brilliant team behind him, is the fact they let the people tell their stories, while they sit around their tables, eating their food! BEFRS doesn’t create narratives to drive viewership to their content, the content is allowed to speak for itself. That is so powerful, and as viewers, we are so appreciative of that even if we don’t realize that’s why we love to watch. I have spent hours watching older videos from over the years and the format hasn’t changed much, and if it has it’s always just gotten better. The editing team and the film crew deserve so many props, and Sonny himself man, he really is a lovable, fun person to watch and listen. He doesn’t speak over others, he doesn’t judge them, he’s funny- I really want to party with Sonny lol. If anyone from this amazing team sees this comment: I have friends who are running a bar down on an island in Belize. I would give anything to help connect you guys and get BEFRS to Belize someday! It would be an honor.
  • @DaveVargas90012
    Hopefully you're doing a west coast tour next Sonny! From Alaska to Baja California.
  • @bettyjohnson1963
    I just love how you respect others food🙌you don't discriminate and that's why your channel keeps growing,keep it up.much love from Ghana🇬🇭🇬🇭
  • @ktheunbroken
    I love how inspirational, supportive and encouraging you are! Now that shrimp burger will be world famous! So will the chefs!
  • @Shlogger
    Better help is a scam. Love the channel.
  • @larc7987
    Love it when Sonny said "It's like those little imperfections that makes it perfect" when he commented on the Shrimp Burger. 10:14