Pratique du Shadowing: Trying the best BBQ in the WORLD with IShowSpeed - Apprendre l'anglais à l'oral avec la vidéo
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19 phrases
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1
I think. Oh my god. That probably had to be the best barbecue I've ever tasted in a day in my life.
2
We're in Austin, Texas, the barbecue capital of the world. And today we're trying Terry Black's what many say is the best barbecue in the entire country. We also have a very special guest today. One of the biggest creators in the entire world. And he asked me to take him to my favorite barbecue spot in all of Texas. So I literally flew out from New York this morning and I'm going to show him one of the most legendary spots of Terry Black's Barbecue. I'm pumped. All right.
3
Right now we're walking through their pit section and they smoke all of their meat and they do not stop smoking. They are getting fresh meat out at all times. Hey, my name's Matt. Welcome to Terry Blacks Austin where we barbecue 24 hours a day. We're only cooking in thousandgalon offset smokers. We're smoking the brisket out here for 12 hours. The beef rib smokes 8 hours. The pork rib smokes six, sometimes 7 hours out here. The turkey smoking for four. And that housemade sausage smokes for 3 hours out here. Terry Blacks is the best barbecue in Texas. And if you're the best barbecue in Texas, you're considered some of the best barbecue in the world. What do you think gives you guys the claim to the barbecue champion in Texas? Great question. For me, we're getting more practice out here than anyone else. Our numbers are higher. We're cooking more brisket on a pit than anyone else. Most people will squeeze in 28 maximum. We're doing 35 brisket at a time. We're really pushing the bar. A lot of those places will do about 120 brisketss a day.
4
Last Friday we sold 530 brisket. That's insane. It's a lot more practice with this brisket cook.
5
Every 3 hours we're getting in there. We're pulling six to eight brisketss out. Then we're rearranging the rest according to how they're cooking. There's not a method of these go here and those go there. Where are you guys getting your meat? We source the meat from the northern states. Most people go for a special breed called a awashi. And that's half black angus, half American wagoo to have that higher fat content. What that fat content does is it protects that brisket while we're cooking. It's rendering under that high heat and that's what's making it so juicy. And how long has Terry Blacks been here? Terry Blacks has been here for 11 years. But the Blacks family has been doing Central Texas barbecue in Lockheart since the 1930s. Almost 100 years. Almost 100 years. Yeah, we're right around the corner. That's awesome.
6
But we have a pretty big guest joining us right now. I show Speed is about to pull up. I think he has about 150 people from UT Austin following him here and his security detail. Let's do this thing.
7
What up, babe? What's up, man? Good to meet you, bro. Is this Terry barbecue? All right, back. Oh my god. This is smoker section right here. Have you been here? Yeah, bro. You know how many people told me to come here? The best barbecue in Texas. Really? Let's go. You hungry? Oh yeah. The whole team hungry. We're about to mop. Eat literally everything on the entire menu right now. I feel like you got fitted out in the whole Texas spit. Hey, I'm ready. You're ready? Hey, this is the before right here. This is all the meat before we put it on the smoker. We're out here barbecuing 24 hours a day. We never stop. Burn up two to three of these cages of wood a day. And every Friday, we get 18 more cages. Seriously? Yeah. So, check it out. Right here, we got the pork ribs. These smoke for 7 hours. Those are those big old beef ribs. The giant bones. Those smoke 8 to 9 hours. Oh my god. That's the brisket. It's the pectoral muscle of the cow. Yo, bro. Like, you can't just be having this in my face right now. I damn. Come check this out. Oh, it's hot as Oh, this what you want in your face. These are like meat pillows right here. Oh my god. Stop playing, dude. This is what we're out here all day long for. This is all brisket. But if you look in the front row, we got beef ribs going right there. Those things are rich. They're decadent. They're almost like a dessert in the aspect of they're so rich, you can't handle it every day. So, when you get to have it, it's something special. I need some of them ribs, man. You were in Dallas before, right? Yeah, I was. I know barbecue. You haven't had 444. Make a wish. Make a wish.
8
What inspired the 35day tour? That's insane, bro. A movie, actually. What movie? Dumb and Dumber. That's a great movie. How does the US tour compared to the the Asia one looked insane? It's live 24/7. 35 days straight. Yeah. You got something that has never been done before in history. So, let's go. Day 20. Yeah. Day 20, man. Damn. Day 20. Halfway through. More than half. How's it feel? Feels great, man. Actually feels amazing right now. The process of going through and like selecting everything is on it. I think we got to go do it step by step.
9
The instructions right here. Step one, get up in line. Step two, select the sides. Step three, choose the meats. Step four, be happy. For sides, I say green beans. We need the mac and cheese. That's a lot. The mac and cheese is a lot. Small mac and cheese. We need side. We have potato salad. We need the klaw for sure. Where's the meat at? All right. Right now, we're in line. We just ordered sides first and we're about to get the meat. In Texas, they say brisket's kink, but I say that beef rib is god. But the beef rib, this is the best beef rib of the entire Yeah, I know. That's what I want. Extra fatty. Whatever you got. Super fatty. That's what we need right there. Get the ribs. Not me, man. Burns for you guys. Get that, man. That's a nice piece right there. Cheers.
10
Oh my god. These are dino ribs right here. Oh my god. Right here. That is why you call Terry Black. Holy. Oh my god. Now put it in my mouth. Put it in your mouth.
11
Oh my god. I want that one. Give me that one. That one right there. Take the barbecue too good.
12
How many deep ribs you guys go through on a busy day? 200 2300. I know, Dad. Them ribs look good, don't they? Yeah. Jack, how's it going? I'm dead. Good to meet you, man. New Y. Thank you, bro. You're welcome. Beef pizza are you most excited to eat? I'm excited for the beef brand.
13
What's your favorite food? Pancakes. Best pancake in the entire world. I'll eat right now by Golden Diner New York. New York. Best pancake you'll ever have in your life. Here we go. Here we go. Here we go. Thank you very much. Let me give you guys a little tour real quick before y'all dive in. So, we got our extra moist brisket here. Our fatty brisket on the end is our pork ribs. Right there in the middle is our king right there. That's our beef rib, guys. We call that our dino ribs. This our lean brisket right there. This dino rib? That's the dino rib right there, my man. Smoked brisket right here. The lean. This is our turkey housemade jalapeno cheese and original sausage, guys. Welcome to the cherry flax. Dig in. Donna rip right here.
14
That's absolutely insane. What should I get? Oh my god. Holy. Is that not the most tender barbecue you've ever had in your life, bro? This might be the best.
15
Oh my that that probably had to be the best barbecue I've ever tasted in a day in my life. It was really good. Right now, I think the barbecue was so good that Speed just fell asleep cuz he just had such a visceral reaction that his body didn't know how to handle the delicious overload. He's actually honestly impressive that you can fall asleep right now. All right, we're going to bite at this beef rib right now. This is the reason you come to Terry Blast right here.
16
That is absolutely insane. Look at how much seasoning they put on here. Look at the spices stuck to the actual beef rib and the fat content. It's almost like a river of juices brought us through. This is easily the best beef rib I've ever had in my life. Traveling with speed on the tour. How is it like? Well, this is my second day. I met them in Houston. I was with him the whole time, so it was pretty cool. I enjoyed the ride and I'm still enjoying the ride. A roller coaster that never ends. I wake up every morning like, "What's going to happen today?" What was like the first moment you were like, "Oh this is going to be crazy." Uh when I saw him on World Star. World Star. I saw him on World Star and he's fast out. My like at the moment my heart sank cuz I thought something was wrong with him. So, are you fast, too, or is he just got the I'm still the fastest in the family because the last time I race, he was a little boy. So, he'll probably beat me now, but I had to beat my uncle who was a fivestar track star in Michigan. So, so it's in the family. So, yeah. So, I beat my uncle and he has to beat me. Terry Blacks are special. Like, it truly is. The quality of the meat and the seasoning and the smoke that you get in each bite is just out of this world. That beef rib is just like an emotional experience taking a bite of it. It is so juicy and tender. This is what true Texas barbecue tastes like. It's one of the few things that you can't really find anywhere else in the world. The pride that they take and the traditions and every style is a little different.
17
But what they do in Terry Black is special. Now, some people in Texas might think you don't put barbecue sauce on ribs. Well, I'm from New York, so I put sauce on ribs. Mother, bro, I don't think I've had a beeper. It is tender and kind of sweet. Look at this.
18
Bro, that's all you need to know. That's all you need to know. It just literally slides off the bone. That's it. You're still eating, bro? What the, bro? Hell yeah. Damn. Are you like just trying it or really eating? Bro, are you eating one bite and just like Bro, I'm You have been walking around. I'm sitting here just mopping my plate. I'm dedicated to this party.
19
Are you trying? Yeah, I was like one of the things like the greatest thing in the world. I agree. I agree with you, dog. Pleasure, bro. We're going to roll across some point. Yeah, we do, man. This is like honestly insane. I've never seen anything like this in my life. The barbecue was so good that it put Speed in a coma and then he had to leave and the entire crowd just went with him. You would think that literally Drake just pulled out to Austin to get Terry Blast.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « Trying the best BBQ in the WORLD with IShowSpeed ». Les mots qui reviennent le plus souvent : rib, barbecue, beef, bro, brisket. Cette vidéo contient 19 phrases et 1968 mots à répéter en shadowing. La partie parlée dure 11:34. Le locuteur parle à un rythme naturel d’environ 170 mots par minute, proche d’une conversation courante. 82 % des mots font partie des 3 000 mots les plus courants en anglais ; le reste mérite d’être vu avant de commencer. 31 de ses 19 phrases sont des questions : un bon entraînement pour l’intonation interrogative et les réponses courtes.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| brisket nom | /ˈbɹɪskɪt/ | poitrine, poitrail |
| rib nom | /ɹɪb/ | côte |
| bite verbe | /baɪt/ | mordre |
| smoker nom | /ˈsmoʊkɚ/ | fumeur, fumeuse |
| tender adjectif | /ˈtɛn.dɚ/ | tendre, sensible |
| pancake nom | /ˈpæn.keɪk/ | crêpe, pancake |
| juicy adjectif | /ˈd͡ʒuːsi/ | juteux |
| sausage nom | /ˈsɔsɪd͡ʒ/ | saucisse |
| cage nom | /keɪd͡ʒ/ | cage |
| lean verbe | /ˈliːn/ | pencher |
| decadent adjectif | /ˈdɛkədənt/ | décadent |
| overload verbe | /ˌəʊvəˈləʊd/ | surcharger |
| pectoral adjectif | /pɛkˈtoɹəl/ | pectoral |
| rearrange verbe | /ˌɹiːəˈɹeɪndʒ/ | réorganiser, réarranger |
| visceral adjectif | /ˈvɪsəɹəl/ | viscéral |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| go through verbe | traverser | |
| pull up verbe | /ˌpʊl ˈʌp/ | soulever |
| wake up verbe | /ˌweɪk ˈʌp/ | se réveiller |
| walk around verbe | déambuler |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Where are you guys getting your meat?
- Beef pizza are you most excited to eat?
- What's your favorite food?
- You're still eating, bro?
- Are you like just trying it or really eating?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect continu have/has been + -ing — une action commencée avant et toujours en cours | has been doing · have been walking |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | I've ever tasted · has been · has never been done |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | been done |
| Superlatifs the -est / the most … — le plus haut ou le plus bas d’un groupe | the best · the most tender · the greatest |
Prononciation à surveiller
Le locuteur utilise 58 contractions et formes réduites, comme we're, I'm, I've. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Mots longs — placez bien l’accent: jalapeño /ˌhɑ.ləˈpeɪn.joʊ/, legendary /ˈlɛd͡ʒ.ənˌdɛɹ.i/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme brisket, rib, bite.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.