josh: "But do you know what else combines just as well as barbeque-sauce and Pulled Pork?" me: "B-ROL--" josh. "combining your home- and car-insurance" me: D:
Being someone from Eastern North Carolina who cooks our barbecue, I'm always super critical of any video that claims to be making a North Carolina style sauce. I'll tell you right now, you did something that I've NEVER seen someone do and that's cook the sauce. I'm glad someone finally did it. That was a solid Lexington style (Western North Carolina) sauce, and I wouldn't turn away from it if offered. Also worth noting that you stayed away from white vinegar, which is equally impressive. I've seen too many people in cooking videos use it in the place of apple cider vinegar - it adds nothing but sourness for the sake of sourness, apple cider vinegar actually has flavor and is almost buttery in comparison. The way you cooked the shoulder is great for home cooking, i'm not gonna be nitpicky about that. However, while you did admit the sandwich wasn't super traditional and I appreciate that, here's a two fold critique: 1: The slaw - I'm sure the slaw you made would have worked well for a thick and sweet Kansas City style sauce, but not for a North Carolina sauce. The beauty of a North Carolina barbecue sandwich is its "simplicity", but the key to that is balance. Vinegar cuts through the richness of the pork, the pepper brings a slight heat that offesets the sweetness brought by the sugar, which in turn cuts through the vinegar just enough to take take edge off. The addition of ketchup in the West further cuts the vinegar (as an Eastern North Carolinian, I like it just fine without the ketchup, maybe a little more red pepper flake, but that's an Eastern vs Western thing). The meat has to be able to stand on it's own, but as a sandwich, the slaw has to act as a complement to both the texture of the meat and the taste of the sauce. Simplicity is the key; no carrots or onions or purple cabbage. Green cabbage that's been fine diced rather than chopped into ribbons, a touch of apple cider vinegar, some mayo, salt, pepper, and a bit of white sugar. Sweet and creamy and light, almost like a sauce but not quite. This style of slaw is what is common in the Eastern half of the state, out West they add ketchup for a red slaw. Works well for them, but from and Eastern standpoint, it kinda defeats the purpose of the slaw all together. 2: The pickles. Far too much acid. Maybe some folks do it at home and I won't knock them for it because personal taste is subjective, but as far as what represents North Carolina barbecue sandwiches as a style, you won't find many, if any at all, old school barbecue joints in doing that.
Kansas city native here and I can confirm; I've been eating variations of that slaw on BBQ sandwiches my entire life, and it's quite nice. Your knowledge of your home state's BBQ traditions is impressive and praiseworthy, North Carolina style is my favorite, if I'm being honest, though I wouldn't say it around my father.
Yep on the sugar in the slaw. That would have made the acidity in the other ingredients less monotonous. The bulgogi sando had sweet mirin in it's dressing and the less acidic rice vinegar. That's why it was a well balanced taste of salt, sweet, acid, and spice from the jalapeno. These elements were off balance or simply missing in the pulled pork sando.
I’ve been watching you since 75k followers and I’ve been always saying ‘this man needs WAY MORE attention’!!! I’m so happy to see your community grow day by day josh
I’m gonna be nitpicky here, but cilantro is not a part of Korean flavors/cuisine at all ever, it’s more southeast asian. You should’ve used minari or perilla. But whatever, still looks tasty!
Just a curious question from a non-Korean : does anything Korean and spicy have to have Gochujang in it? I'm asking because on ANY channel, if they're making anything Korean, they put in gochujang. It's almost like if you want something Korean, simply add gochujang!
@@kritikakishore6689 As someone who enjoys Korean cuisine, the answer to your question is yes. Gochujang is a staple ingredient in most Korean dishes that are spicy. It can be used to make a sauce or spice up some broth with a few other ingredients. Gochujang by itself can also be eaten plain mixed with rice or used as a dipping sauce without any other additives. I hope this answers your question!
@@babodaewang thanks 😊. I have tasted Gochujang before. I was just curious because I couldn't accept without confirmation if it gets added to everything though. I am an Indian. And you know how they say, Indian=spice. But that's not true. Our most staple spice is turmeric. But even that doesn't get added to some dishes. We don't add chilli powder to everything. Many dishes don't call for onion and garlic while some people don't add onion and garlic to their food at all. So just that😊
Thinly sliced, pan fried pork belly would be great as you would know from thousands of years of culture. Unfortunately, thickly sliced pork belly cooked in the oven as described in this recipe is not great. And to confirm my suspicions I cooked this recipe as described and it has the mouth feel of Hong Shao Rou, which I actually love, but I am guessing is not what your average punter is after. But that's ok cos they dont actually cook anyway ;)
@@rogerramjet1038 You're not wrong. When I was younger, one of my first professional cooking jobs was in a little poboy kitchen stashed in the back of an Irish pub right off Bourbon Street. We did a glazed porkbelly sandwich, pan seared with a sauce much like this one, but a bit sweeter. It came on a bun we got fresh from a Vietnamese bakery with sour cabbage slaw and garlic mayo. I thought it was an amazing sandwich personally, the business was chef-owned and the guy had a done a lot of traveling and apprenticeships all over east Asia, it was legit. But your average drunk stumbling off Bourbon street got grossed out by the mouthfeel, as you describe. We did get a lot of regulars though, there are a lot of serious eaters in New Orleans.
I never make comments but I have been living in North Carolina for 15 years (originally from the North East) I have to start by saying that I love your TH-cam videos and i married a native North Carolinian. There are 3 types of pork barbecue in this state; eastern Carolina is mustard based, central is vinegar based and western is Smokey tomato bases. This is super important. Especially coming from a person that originally lived in a state ( Connecticut) that was all tomato based. You are a perfectionist like myself, I am just passing on info,. There really should be 4 sandwiches on this show . Love your work, keep up the great work. Not trying to be an a-hole.
Josh, I'm born and raised in NC and still live here. It depends on where you go in NC as to whether its vinegar based, or a sweet bbq based sauce. Vinegar based is mostly found in eastern NC (Burlington, Raleigh, etc.), while the sweet bbq based sauce is in western NC. :)
Oh and just in case if anyone's wondering why Josh put in an Asian pear in the marinade, I would assume it's because it's told that pears have a tenderizing effect on meat just like pineapples and provides sweetness/flavor! I would say it's sometimes essential in the marinade since Bulgogi is usually made out of relatively tough cuts of meat.
As someone that's lived in NC for 34 years it would still be NC BBQ sauce with or without as long as it's still runny and not thick. NC BBQ is split east and west. Tomato on the west towards the mountains and non-tomato east towards the coast. I grew up in the east and had it all my life but I actually prefer western NC BBQ sauce due to it sticking to the meat better being slightly more viscous and sugar content being quite a bit higher.
Next sponsor: H E L L O F R E S H. If you curate the box we would have a chance to use some of the fancy ingredients we can't easily get (and would only use once) to make the Korean sando.
Korean here, I see some people in the comments not so thrilled to see porkbelly when the name is ‘bulgogi’. While it is true that ‘bulgogi’ most often refers to thin cuts of beef marinated in soy sauce, asian pears, apples, garlic, ginger etc and stir fried, there are plenty of other meat dishes in Korea that are called ‘bulgogi’. I believe the meat used in this sandwich is often called ‘gochujang samgyeopsal bulgogi (고추장 삼겹살 불고기)’ which is an actual Korean dish with ‘bulgogi’ as a part of its name. So... technically he’s not wrong?? Although I think some explanation would have been helpful. I’m curious on what other Korean viewers think of the naming of this dish. Great video as always. I look forward to seeing more Korean related content! 😊
My left eye actually twitched hearing him pronounce bulgogi, and i didn't even realize a cared about it. Its no big deal but apparently my eye is offended
There's two distinct styles of NC BBQ and one of them (Lexington, or Western, style) does use a tomato and vinegar base. The vinegar style is Eastern style.
Thank you for highlighting this. The folks from the other side of the AT have done their fair work with NC bbq, but the folks out east have mastered something unique and incredible. Where I'm from, the blend is referred to as a Columbia sauce, with bits of tomato and ACV and a touch of Georgia Gold mustard in it.
@@hypergolic_rhetoric8052 I moved to ENC in 2005, ECU territory, and have loved the BBQ. This place changed me, for the better.That classic homemade ACV sauce is hard to beat. I always come back to it. I'm literally dry bringing a shoulder to smoke over apple coals right now with lil mops to sop ENC sauce on.
right? im convinced that binging with babish, josh, and you suck at cooking all have the same game plan because i swear there has been three weeks where they all do the same thing lmaaoo. not complaining, I just think its funny
North Carolina born and raised person here!! You did great but if I had to critique anything I’d say to cook the bbq sauce into the meat for a little bit Josh. Also take away like half the cayenne powder and add crushed red pepper. Gives it more flavor and less heat. NC bbq sauce is meant to be cooked in until it get sticky. That cooks out the powerful heat from the chilies and tones down the raw vinegar taste. Then the sweetness will actually be noticeable. LOVE the content !!!!
No self-respecting North Carolinian would have used the pickle, speaking for self. That would have also been why the acidity was so much higher in that particular sandwich. But that not withstanding, they both looked scrumptious.
I’ve eaten BBQ all across our great state and have never had a sandwich with pickles on it, definitely a weird addition. Also since this was pretty much Piedmont style it probably should have been a red slaw instead of the white.
@@djjovercash While red slaw is common in Piedmont style as a side, white slaw is generally used for a pulled pork sandwich. Pickes are also -occasionally- used, but, if any, they tend to be bread 'n' butter pickles.
I make my pork in my instant pot! Try this sauce: Raw honey, organic ketchup, chopped vidalia onion, smoked paprika, chipotle pepper, ancho pepper, dark chili powder, dash of garlic Tabasco and a shot of Jack Daniels. Experiment with the honey and spices, to get the heat level and thickness you want. Don’t substitute for the Garlic Tabasco, it really makes the sauce. Simmer over low heat until reduced and thickened to the desired consistency. To make it “Red Eye” throw in half a shot of cooled espresso. If you’re totally daring, marinate meat in coffee, apple cider vinegar, and a dash of sweet chili sauce 😎 (Raw honey has better flavor and texture, organic ketchup doesn’t have any crap in it)
I'm curious, are you from ENC or west of I-95? I'm very familiar with a classic chopped eastern slaw, something you'd find between Wilson and Washington, sort of lining I-95 through the eastern piedmont. Carolina barbecue that has acidic slaw with that sort of sauce is a sort of southern border thing, like Lumberton style almost.
Hey Josh, I would love to see you make Carvel's Ice Cream Cake for But Better. Of course you could very easily make it better, but the original is pretty nostalgic (at least for me). Anyway, it would be awesome to see!
I live in NC and have for over 10 years. I love that you chose NC bbq for this! The only things I have to say are: 1. no pickle on the sandwich because, as you said, it's a lot with an already vinegar-based bbq sauce. pickles are more for Texas/Kansas city bbq because they AREN'T vinegar-based. 2. The coleslaw should definitely have a higher proportion of mayo simply because the bbq style is vinegar-based. It's just how it is here. Anyway, loved this vid!
While studying in Bourges, France the second time, my host family suggested a BBQ, in honor of the 2 host-kids they had-from University of Houston, TX. The dad in the home owned a high-tech, Internet-based business, which was rare at the time. From an American perspective, he was an alternative host site. So, easy access to the information of the world, even in 2000. I was excited to see their version of texas bbq. We had Merguez, cooked over wood covered in house paint. More Moroccan than French, and definitely not anything like texas barbecue. I was still touched, by their effort. My host family LOVED FOOD, and were both great cooks (mom was from the Provence region, and Dad was a Blackfoot French: Algerian by ethnicity, but French by nationality. These are terms that are considered somewhat problematic. But they are the only terms I know, and have to work with.) I was genuinely surprised. Not by the disregard for the possible toxicity in the smoke from the paint, but by the concept of a BBQ consisting of solely Merguez sausage, cooked over a toxic fire. The rest of the meal was not dissimilar from every other cold menu we had eaten.
It's very tasty. I'll mix it with ketchup, or sweet chili sauce, and use it as sauces on things. It's a fermented chili paste. It has body to it, and a low heat.
Gochujang is actually getting easier to find in grocery stores, and it’s pretty versatile stuff. Mix it with an equal part soy sauce and you have the start of a good marinade… straight up it makes a tasty dip for those veggie platters. The powered red pepper (gochujaru? Prolly spelled it wrong) can be harder to find locally though.
That takes me back to the days when I'd get lunch at Robinson's BBQ and they had a gallon of sauce with a pump. I'd stand there pumping until the proprietor scowled, then give it a few more.
North Carolinian here. I approve of your sauce for the most part. Only thing it’s missing is Texas Pete hot sauce(ironically, it was created in Winston-Salem, NC). That’s all really.
I think you forgot the s at the end of “mean” - and I’m certain there should be a ‘space’ inserted between gogimeans, right? Because no one likes a sourpuss. 🤔👀
Actually, “Bull” sounds pretty close to “Bul”. Even though it’s not 100% the same, I would rather hear him use “bull” than whatever the hell he did to pronounce 불.
Fun Fact: supposedly the sun-lit surface area of the MOON is 260 degrees Fahrenheit. Pretty hot, right? The Astronauts shoulda looked like your Pork Roast at 2:16... but they came back uncooked, apparently.
@@daneegee8146 Now that I think about it, Korea barely uses coriander and cilantro and the like. He should’ve used perilla leaves. Also, bulgogi is NOT made from pork belly. There is a pork version, but it uses a different cut. Most bulgogi is made put of beef and soy sauce.
Joshua you do make a lot of sandwiches on this channel. Don't stop. This is why I watch this channel. I too dream of opening an all sandwich restaurant
Hey Joshua I was wondering if you have any tips on how to become a good cook because I am a young kid try to get good but I can’t any tips. BTW love the vids they give me a lot of inspiration.
I recommend you just keep cooking and just keep watching vids like this for inspiration. As you make mistakes you'll teach yourself valuable tools and knowledge. I would just say though, Technique is everything you don't need the best ingredients you just need to know what to do with them!
Practice, and follow recipes. Until you know what you are doing, just follow the recipes and look up guides. As you get more experienced you'll figure out little things you can do to tweak recipes to make them better or more to your liking. I recommend watching America's Test Kitchen, and J. Kenji Lopez Alt., their channels have a lot of really good tips and tricks. Most importantly, don't get discouraged when you mess up (because you will), it's fine to mess up, that's part of the learning process.
I know I am not Joshua, but my advice would be to start with simpler recipes. Also, take your time and don't rush. First learn the basics, like knife handling and techniques, which kind of knife (for example kitchen or paring knife or whatever) you use for specific tasks and so on. It takes time, but if you stick to it, you will surly make progress. Start with cooking pasta or something like that. Something you like to eat with not to many ingredients, and work your way up to higher difficulties. I hope that I was able to give you a heads-up.
repetition don't feel ashamed of having your own recipe books full of copied recipes. Even Gordon Ramsay said he stole some recipes while traveling the world. Eventually you'll be able to create things out of experience of taste and technique. Also if you want to be a chef get a job somewhere small and not a 200 seat steakhouse. The chef im training with started at 14 look for a teacher outside of culinary school; you'll learn 1,000x more.
I made the Korean bulgogi sandwiches this weekend at a retreat for friends. It blew their minds away!!! I also made the Croissant French Toast. They were some very happy campers courtesy of Joshua!! Thank you!!! Just so delicious!!
Aside from the fact that he pronounced bulgogi wrong, it’s actually closer to 제육볶음 or spicy marinated pork belly. i think the recipe is fine but he should call it what it is lol
on top of that, the slaw he used is very similar to the kind you would eat in vietnamese banh mi. same with the cilantro, which isn’t used in korean cuisine. kinda seems like he completely missed the mark on this one...
@@anike6270 Dunno if I can say he missed the "mark" when he never clarified a specific mark. Seems like he just wanted to make an interesting "asian" fusion sandwich with pork as the main ingredient to contend with the pulled pork sando. Korea is famous for pork belly, and Vietnam is number one in Southeast Asia when it comes to sandwiches (given the history with French colonization), so it seems kinda natural for hem to fuse elements of different cultures into this one. If it's delicious and we enjoyed the video content I say it's a win.
@@hourglassrewrite yea the recipe seems like a banger, but him calling it korean style and calling the meat bulgogi when its not that and using toppings from an entirely different nation is what i’d call missing the mark haha had he called it asian fusion from the beginning i wouldn’t have thought anything of it.
@@jamesyun24 Yeah that's a fair point. I suppose the fact that Korea isn't exactly famous for sandwiches played me into giving Josh some wiggle room for experimentation. And having lived in Korea I almost just expect Americans to butcher Korean pronunciation but he should have at least asked someone how to pronounce it before presenting a video for hundreds of thousands to see haha
@@hourglassrewrite yeah i’m not denying that the sandwich looks and probably tastes delicious. i just mean “missed the mark” as in labeling it as a “Korean sandwich”. it would’ve made more sense in my opinion to call it a fusion, or “inspired” dish
Pork steak shoulder cut into strip, Gochujang (Korean Chili Paste): 1/4 cup chili powder, ginger, garlic, shallots, pear, soy, oi. 450 F for 15 to 20 minutes. Green mix, cucumber, jalapeno, 2 Tbsn red wine vinegar, 2 Tbsn sugar. Toast buns and add remaining Gochujang sauce.
As a north carolinian, I would love to dispute the common misconception of our BBQ sauce. The sauce you made in this video is Eastern north Carolina bbq. Up in the mountains of NC where we do it the right way, use the same spices, but then do 50% tomato sauce and 50% apple cider. Makes it thicker and sweeter and the best damn bbq sauce you'll ever have
NC native and BBQ lover here. A good pulled pork sandwich is absolutely delicious. A quick note from what I've seen though: Western North Carolina is famous for their slightly tomato influenced sauce used with their pulled pork shoulder sandwiches. Eastern North Carolina sauces are purely vinegar and spices but are usually served with the entire "hog". A western sauce might be more to your liking if using it with just the pork shoulder. Also, I know that it might be blasphemous for me to even say this, but Alabama white sauce served with shredded chicken is to die for. South Carolina also has their own famous barbecue sauce based off of mustard and it's also delicious. Our region has a lot of great sandwiches and meats!
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As someone who has lived in North Carolina for 17 years I think you did very well. You were right that the bone will almost fall out of the meat if you cooked it right. One of my favorite foods.
Highly recommend not doing the salad you put on top of the Bulgogi sandwich, make Oi Muchim 오이무침 instead. Still gets you that pickled flavor, but it's going to match way better than the other slaw and it's actually going to be Korean. It's one of my favorite Korean sides, you could make it as easily as just slicing cucumbers and putting salt, sugar and vinegar on it...waiting 20 minutes then squeezing the cucumbers (discard extra liquid). Then add garlic, sesame oil, sesame seeds to taste and you're basically done. Then since you're not getting the kick from the slaw you made originally with the pepper, make a Gochujang Mayo as the spread. That would take this BBQ pork sandwich to the next level. Also, slight nit-picking. A lot of what sets great Korean dishes apart from mediocre Korean dishes is the prep steps. For the pork, add another step to the start. One layer at a time, put salt,sugar, and ginger on it and layer the next level. Let that sit for at least 30-60 minutes...then drain the little juice that comes out and add your marinade (may just want to lower the marinade ingredients to compensate for the added quick "cure"). Doubt you'll actually read this, but hope you do. Even if you don't put it in a future video, I think you'll appreciate it if you try it. Love the videos, man!
I mean, as someone from South Carolina, we use a Mustard based BBQ sauce. Idk why nobody ever covers the Mustard BBQ sauce. Please Josh, do an episode on different type of BBQ and include the Mustard based. It is so good.
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
His version of the classic NC style BBQ sandwich is definitely a bougie spin on it. Largely the same, just with little upgrades in ingredient quality and variety. Plus he put pickles on it, which is a little extra. Oh and that slaw was extra too, what with including red onions and Dijon mustard. Most people just do cabbage, carrots, mayo(Duke's if you're from NC), white distilled vinegar, salt, and pepper.
@@WASDLeftClick yeah I was okay with the rub as it is similar to my own here in GA, but when he added red onions and Dijon mustard to the slaw and then pickles to the sandwich I was thrown for a little loop. But Josh gotta be a little fancy and he got me wanting to smoke a shoulder this weekend
"Let's find out if there is a tastier one..." Yeah cuz the one made with literal stacks of THICC ASS BACON isn't going to win against the shoulder meat... fairest fight of 2021 right here.
I'd love to see you do a head-to-head video of different American Barbecue styles too - Texas, Memphis, Kansas City, St. Louis, North Carolina, Alabama - there's a lot to work with!
So as a guy that has gotten to travel the states a lot and try different barbecues from a lot of states, Carolina vinegar based bbq is by far my favorite. I agree that it's very acidic and the way I found is best to cut that a little is adding just a couple drops of hot sauce to your sandwich. I love carolina bbq.
The NC pulled pork looked great, but as someone obsessed with Korean food, him mispronouncing bulgogi was driving me crazy. Just….yikes. It literally takes less than a minute to Google the correct pronunciation. Or a single trip to a Korean restaurant. Also… didn’t he technically make a pork belly (samgyeopsal) sandwich?
Poor babby mixed up the Carolinas in probably the worst way possible.That being said, I don't think I've seen pickles on a pulled-pork sammich before, and Josh forgot pepper flakes in his sauce.
@@barrackobamar Babbish called NC vinegar-style SC vinegar style. Really could have only been worse if he made the abomination that is SC mustard-style BBQ and called it NC's.
North Carolinian here: two different types of NC BBQ - Piedmont (vinegar) and Western (tomato). Vinegar is far more popular but I prefer tomato based BBQ because it does provide a nice balance to the slaw.
josh: "But do you know what else combines just as well as barbeque-sauce and Pulled Pork?"
me: "B-ROL--"
josh. "combining your home- and car-insurance"
me: D:
I was like "wait a B-roll at the beginning of the video WoooWait what"
You know that just might be there thinking.
confused screaming
THIS IS EXACTLY i SAID
🤣 same
Josh: pronounces gochujang and gochugaru correctly
Also josh: bul-go-jee
😭 papa
Somehow, it's even more infuriating since he's usually pretty good at pronouncing foreign foods y__y
Thank you for being nice and respectful some aren't so nice
@@cornbreadfedkirkpatrick9647 honestly I’m more surprised he butchered the pronunciation bc he’s usually so good with it 😩
Hearing that hurt me deep inside. Why papa, why.
yeah i had to turn it off when he said Bull Go JJEEE
sandwiches can be any meal and if they look this good, they should be
@blv whatever u say
@blv ok
@blv no problem .. definitely won’t do that by your advice ..
But if any meal is a sandwich, does that mean that a 10 piece nugget is a sandwich?
@@jasonkeith2832 You don't English very often.
Josh: "But do you know what else combines just as well barbecue sauce and pulled pork?"
Me: *"...B roll?"*
I literally thought the same thing
I know 😂 I thought the same thing and I was really confused when he mentioned insurance and said that he was being sponsored by Geico 😂
I'm not even Korean but his pronunciation of bulgogi is sending me😭😂
lol
BULLDOGGY
bull go jee
Lol thank god, I thought i was the only one who noticed ahah
Is it goji or gogi? I've always heard it as gogi
Being someone from Eastern North Carolina who cooks our barbecue, I'm always super critical of any video that claims to be making a North Carolina style sauce. I'll tell you right now, you did something that I've NEVER seen someone do and that's cook the sauce. I'm glad someone finally did it. That was a solid Lexington style (Western North Carolina) sauce, and I wouldn't turn away from it if offered. Also worth noting that you stayed away from white vinegar, which is equally impressive. I've seen too many people in cooking videos use it in the place of apple cider vinegar - it adds nothing but sourness for the sake of sourness, apple cider vinegar actually has flavor and is almost buttery in comparison.
The way you cooked the shoulder is great for home cooking, i'm not gonna be nitpicky about that. However, while you did admit the sandwich wasn't super traditional and I appreciate that, here's a two fold critique:
1: The slaw - I'm sure the slaw you made would have worked well for a thick and sweet Kansas City style sauce, but not for a North Carolina sauce. The beauty of a North Carolina barbecue sandwich is its "simplicity", but the key to that is balance. Vinegar cuts through the richness of the pork, the pepper brings a slight heat that offesets the sweetness brought by the sugar, which in turn cuts through the vinegar just enough to take take edge off. The addition of ketchup in the West further cuts the vinegar (as an Eastern North Carolinian, I like it just fine without the ketchup, maybe a little more red pepper flake, but that's an Eastern vs Western thing). The meat has to be able to stand on it's own, but as a sandwich, the slaw has to act as a complement to both the texture of the meat and the taste of the sauce. Simplicity is the key; no carrots or onions or purple cabbage. Green cabbage that's been fine diced rather than chopped into ribbons, a touch of apple cider vinegar, some mayo, salt, pepper, and a bit of white sugar. Sweet and creamy and light, almost like a sauce but not quite. This style of slaw is what is common in the Eastern half of the state, out West they add ketchup for a red slaw. Works well for them, but from and Eastern standpoint, it kinda defeats the purpose of the slaw all together.
2: The pickles. Far too much acid. Maybe some folks do it at home and I won't knock them for it because personal taste is subjective, but as far as what represents North Carolina barbecue sandwiches as a style, you won't find many, if any at all, old school barbecue joints in doing that.
I would agree as someone from eastern nc, no pickles at all in my preference and no ketchup
Kansas city native here and I can confirm; I've been eating variations of that slaw on BBQ sandwiches my entire life, and it's quite nice. Your knowledge of your home state's BBQ traditions is impressive and praiseworthy, North Carolina style is my favorite, if I'm being honest, though I wouldn't say it around my father.
your telling me you guys use water with bbq flavor for a sauce cause thats what he made
@@couchondachief5442 No.
Yep on the sugar in the slaw. That would have made the acidity in the other ingredients less monotonous. The bulgogi sando had sweet mirin in it's dressing and the less acidic rice vinegar. That's why it was a well balanced taste of salt, sweet, acid, and spice from the jalapeno. These elements were off balance or simply missing in the pulled pork sando.
Joshua: American style and another secret style you'll see later
Video title: Oops were they not supposed to know..
I’ve been watching you since 75k followers and I’ve been always saying ‘this man needs WAY MORE attention’!!! I’m so happy to see your community grow day by day josh
I’m gonna be nitpicky here, but cilantro is not a part of Korean flavors/cuisine at all ever, it’s more southeast asian. You should’ve used minari or perilla. But whatever, still looks tasty!
Yeah I don’t know if i’d really call that sandwich korean, the slaw and cilantro on it screams vietnamese banh mi. But i’m sure it’s still delicious
Just a curious question from a non-Korean : does anything Korean and spicy have to have Gochujang in it? I'm asking because on ANY channel, if they're making anything Korean, they put in gochujang. It's almost like if you want something Korean, simply add gochujang!
Ohhh perilla sounds good~
@@kritikakishore6689 As someone who enjoys Korean cuisine, the answer to your question is yes. Gochujang is a staple ingredient in most Korean dishes that are spicy. It can be used to make a sauce or spice up some broth with a few other ingredients. Gochujang by itself can also be eaten plain mixed with rice or used as a dipping sauce without any other additives. I hope this answers your question!
@@babodaewang thanks 😊. I have tasted Gochujang before. I was just curious because I couldn't accept without confirmation if it gets added to everything though. I am an Indian. And you know how they say, Indian=spice. But that's not true. Our most staple spice is turmeric. But even that doesn't get added to some dishes. We don't add chilli powder to everything. Many dishes don't call for onion and garlic while some people don't add onion and garlic to their food at all. So just that😊
that korean bbq is similar to jeh-yook-bokeum (제육볶음)! we normally thinly slice pork belly and pan-fry it with the sauce. looks goooood
To be fair, I have seen some Koreans call 제육볶음 as 돼지불고기 (pork bulgogi), so he’s not complete wrong… well except his pronunciation.
Thinly sliced, pan fried pork belly would be great as you would know from thousands of years of culture. Unfortunately, thickly sliced pork belly cooked in the oven as described in this recipe is not great. And to confirm my suspicions I cooked this recipe as described and it has the mouth feel of Hong Shao Rou, which I actually love, but I am guessing is not what your average punter is after. But that's ok cos they dont actually cook anyway ;)
@@rogerramjet1038 You're not wrong. When I was younger, one of my first professional cooking jobs was in a little poboy kitchen stashed in the back of an Irish pub right off Bourbon Street. We did a glazed porkbelly sandwich, pan seared with a sauce much like this one, but a bit sweeter. It came on a bun we got fresh from a Vietnamese bakery with sour cabbage slaw and garlic mayo. I thought it was an amazing sandwich personally, the business was chef-owned and the guy had a done a lot of traveling and apprenticeships all over east Asia, it was legit. But your average drunk stumbling off Bourbon street got grossed out by the mouthfeel, as you describe. We did get a lot of regulars though, there are a lot of serious eaters in New Orleans.
양념 재료보고 제육이랑 비슷하다 생각했는데 댓글 다셧네욤 ㅎㅎ 제육은 불맛을 내주면 끝인데 ㅋㅋㅋ
@@spiraljumper74 Right on. If you know, you know
I got irrationally homicidal every time he pronounced Bulgogi as "Bull go jee"
Same it was really annoying me lol
Lmao I had to pause the video to recover from the shock 💀
LMAO SAME
And he made Kalbi, not Bulgogi
As soon as he said it the first time i immediately started ranting about the pronunciation out loud
I never make comments but I have been living in North Carolina for 15 years (originally from the North East) I have to start by saying that I love your TH-cam videos and i married a native North Carolinian. There are 3 types of pork barbecue in this state; eastern Carolina is mustard based, central is vinegar based and western is Smokey tomato bases. This is super important. Especially coming from a person that originally lived in a state ( Connecticut) that was all tomato based. You are a perfectionist like myself, I am just passing on info,. There really should be 4 sandwiches on this show . Love your work, keep up the great work. Not trying to be an a-hole.
Dearest: bulgogi is “ghee,” not “gee.” But yum to everything else!
Correct.
@@yukisakianimation8394 They know it’s correct, that’s why they made that comment
@@yukisakianimation8394 Though I’m a 갈비 girl, myself.
@@Ysoie omg…. If he can do a galbi McRib style sammich …. Will be the death of me
@@Chiyagia72 …No one except the Wegmans delivery driver would ever see me again.
Josh, I'm born and raised in NC and still live here. It depends on where you go in NC as to whether its vinegar based, or a sweet bbq based sauce. Vinegar based is mostly found in eastern NC (Burlington, Raleigh, etc.), while the sweet bbq based sauce is in western NC. :)
I'm from Eastern NC and I've never ever seen a pickle on a bbq sandwich. Where do they do that?
Yes! Thank you. My wife is from Western NC and was correcting Josh on this while watching.
Yep, exactly!
Papa delivering as always! Just a disclaimer: Bulgogi is pronounced Bull-Go-Ghee as "bul" means fire or in this case grilled and "gogi" means meat.
YES thank you I was looking for someone to point it out
Thank u I was wondering what the hell bullgoji was
Yes, correct.
Oh and just in case if anyone's wondering why Josh put in an Asian pear in the marinade, I would assume it's because it's told that pears have a tenderizing effect on meat just like pineapples and provides sweetness/flavor! I would say it's sometimes essential in the marinade since Bulgogi is usually made out of relatively tough cuts of meat.
Didn’t he make kalbi?
I made the Korean bbq recipe and it is my favorite thing I ever made. there was dancing. thank you!!!
can we just take a minute to appreciate papa’s consistency 🤩
Lmao
Better than mine
@blv aight i won't
Pappa bless
Josh had me about to flip a desk when he said “Add one can of tomatoes…” when talking about making a solid NC sauce. 🤣 It was a good joke.
Would have been better 😂 KC sauce is supreme!!!! (Disclaimer- this does not include KC Masterpiece)
@@chiefsfan1533 hard disagree with you there, my guy. I’ll take NC vinegar sauce over the KC sauce any day.
Cringe
As someone that's lived in NC for 34 years it would still be NC BBQ sauce with or without as long as it's still runny and not thick. NC BBQ is split east and west. Tomato on the west towards the mountains and non-tomato east towards the coast. I grew up in the east and had it all my life but I actually prefer western NC BBQ sauce due to it sticking to the meat better being slightly more viscous and sugar content being quite a bit higher.
@@clashwithkeen Finally, a professional.
Next sponsor: H E L L O F R E S H. If you curate the box we would have a chance to use some of the fancy ingredients we can't easily get (and would only use once) to make the Korean sando.
I wish I could like this multiple times because yes
Hello fresh 🤩🥰
Korean here, I see some people in the comments not so thrilled to see porkbelly when the name is ‘bulgogi’. While it is true that ‘bulgogi’ most often refers to thin cuts of beef marinated in soy sauce, asian pears, apples, garlic, ginger etc and stir fried, there are plenty of other meat dishes in Korea that are called ‘bulgogi’. I believe the meat used in this sandwich is often called ‘gochujang samgyeopsal bulgogi (고추장 삼겹살 불고기)’ which is an actual Korean dish with ‘bulgogi’ as a part of its name. So... technically he’s not wrong?? Although I think some explanation would have been helpful. I’m curious on what other Korean viewers think of the naming of this dish. Great video as always. I look forward to seeing more Korean related content! 😊
The Korean style is hitting me right in the heart
How have you commented on this channel 430 times
@@Dankyjabo Easy! All you need is internYET connection.
Why thank you.
Babushkaaaa
@@yukisakianimation8394 You share a lot of things with Slavs, e.g. Kimch - we have sour cabbage and Torshi, that's why i love your cuisine!
My left eye actually twitched hearing him pronounce bulgogi, and i didn't even realize a cared about it. Its no big deal but apparently my eye is offended
Same with kewpie 😂😂😂
Lol
He didn't use an Asian Pear, I was sad.
Im not even korean im chinese. but hearing him say bulgoljee is so SJSBSJSNS
I'm australian and it made me die onjbihjvgc
I’m Korean that’s how we say it
@@Jamesbradley001 is it? When I studied abroad in Korea, I remember people saying it with the gee sound at the end, not jee
@@Jamesbradley001 bulgogi is spelled 불고기 in Korean and ㄱ is a hard g/k sound. He’s saying it was a ㅈ sound
@@Jamesbradley001 stop lying 🤥
That is totally not how bulgogi is pronounced 🙄
I've seen many native Koreans pronounce it otherwise
There's two distinct styles of NC BBQ and one of them (Lexington, or Western, style) does use a tomato and vinegar base. The vinegar style is Eastern style.
Thank you for highlighting this. The folks from the other side of the AT have done their fair work with NC bbq, but the folks out east have mastered something unique and incredible. Where I'm from, the blend is referred to as a Columbia sauce, with bits of tomato and ACV and a touch of Georgia Gold mustard in it.
East coast NC here, both are delicious, but I do have the ingrained bias to the vinegar sauce sans tomato. Tastes like home.
@@hypergolic_rhetoric8052 I moved to ENC in 2005, ECU territory, and have loved the BBQ. This place changed me, for the better.That classic homemade ACV sauce is hard to beat. I always come back to it. I'm literally dry bringing a shoulder to smoke over apple coals right now with lil mops to sop ENC sauce on.
Lol I love how food youtube has trends- this is the third bbq vid I've seen in the last week or so. I love it!
my guess is they are putting em out before the 4th of july since a lot of ppl bbq for that holiday
This is the 5-th I see for pulled pork :D
BBQ season here in USA.
Independence Day 🇺🇸
Makes me think that they share ideas. I've seen 3 pulled pork sandwich videos this week. I want them all!
right? im convinced that binging with babish, josh, and you suck at cooking all have the same game plan because i swear there has been three weeks where they all do the same thing lmaaoo. not complaining, I just think its funny
You should do a full video in southern accent 🤣🤣 7:15
yes!
@aminossㅤ犬 hhhhh..I dont care... I'm here for the accent 🤣🤣
Yessss, a video on my birthday AND it’s about burgers? Top tier gift from papa
Happy birthday! I hope you have a good day 🙏🏿❤️
Happy birthday 🎉🎉🎉
Bappy Hirthday!
North Carolina born and raised person here!! You did great but if I had to critique anything I’d say to cook the bbq sauce into the meat for a little bit Josh. Also take away like half the cayenne powder and add crushed red pepper. Gives it more flavor and less heat. NC bbq sauce is meant to be cooked in until it get sticky. That cooks out the powerful heat from the chilies and tones down the raw vinegar taste. Then the sweetness will actually be noticeable. LOVE the content !!!!
No self-respecting North Carolinian would have used the pickle, speaking for self. That would have also been why the acidity was so much higher in that particular sandwich. But that not withstanding, they both looked scrumptious.
Yes!! I agree. NC born and raised.
I’ve eaten BBQ all across our great state and have never had a sandwich with pickles on it, definitely a weird addition.
Also since this was pretty much Piedmont style it probably should have been a red slaw instead of the white.
@@djjovercash While red slaw is common in Piedmont style as a side, white slaw is generally used for a pulled pork sandwich. Pickes are also -occasionally- used, but, if any, they tend to be bread 'n' butter pickles.
Sorry man, pickles are never on a pulled pork sandwich in NC, and he was missing mayo because there wasn't enough mayo in the slaw
I make my pork in my instant pot!
Try this sauce:
Raw honey, organic ketchup, chopped vidalia onion, smoked paprika, chipotle pepper, ancho pepper, dark chili powder, dash of garlic Tabasco and a shot of Jack Daniels.
Experiment with the honey and spices, to get the heat level and thickness you want.
Don’t substitute for the Garlic Tabasco, it really makes the sauce.
Simmer over low heat until reduced and thickened to the desired consistency.
To make it “Red Eye” throw in half a shot of cooled espresso.
If you’re totally daring, marinate meat in coffee, apple cider vinegar, and a dash of sweet chili sauce 😎
(Raw honey has better flavor and texture, organic ketchup doesn’t have any crap in it)
As a North Carolina native, THANK YOU for not making the slaw swim in too much mayo!
I'm curious, are you from ENC or west of I-95? I'm very familiar with a classic chopped eastern slaw, something you'd find between Wilson and Washington, sort of lining I-95 through the eastern piedmont. Carolina barbecue that has acidic slaw with that sort of sauce is a sort of southern border thing, like Lumberton style almost.
@@Gauntlet9160 ENC, not far from Wilson actually.
The editing, the vocals, and ofc Papa's juicy meats. Minus the pronunciation of bulgogi sending me off a cliff, this was golden
Hey Josh, I would love to see you make Carvel's Ice Cream Cake for But Better. Of course you could very easily make it better, but the original is pretty nostalgic (at least for me). Anyway, it would be awesome to see!
I wanna see him take on Fudgey the Whale
@@commirevo89 I, too, would love to see that.
i actually really love how you include the measurements is grams and mls as well as cups and teaspoons etc
Delicious.
I'd love to see a Japanese Curry episode.
I live in NC and have for over 10 years. I love that you chose NC bbq for this! The only things I have to say are: 1. no pickle on the sandwich because, as you said, it's a lot with an already vinegar-based bbq sauce. pickles are more for Texas/Kansas city bbq because they AREN'T vinegar-based. 2. The coleslaw should definitely have a higher proportion of mayo simply because the bbq style is vinegar-based. It's just how it is here. Anyway, loved this vid!
the pronunciation of bulgogi is SENDING me
While studying in Bourges, France the second time, my host family suggested a BBQ, in honor of the 2 host-kids they had-from University of Houston, TX. The dad in the home owned a high-tech, Internet-based business, which was rare at the time. From an American perspective, he was an alternative host site. So, easy access to the information of the world, even in 2000.
I was excited to see their version of texas bbq.
We had Merguez, cooked over wood covered in house paint. More Moroccan than French, and definitely not anything like texas barbecue. I was still touched, by their effort.
My host family LOVED FOOD, and were both great cooks (mom was from the Provence region, and Dad was a Blackfoot French: Algerian by ethnicity, but French by nationality. These are terms that are considered somewhat problematic. But they are the only terms I know, and have to work with.)
I was genuinely surprised. Not by the disregard for the possible toxicity in the smoke from the paint, but by the concept of a BBQ consisting of solely Merguez sausage, cooked over a toxic fire. The rest of the meal was not dissimilar from every other cold menu we had eaten.
Me: Tryna learn how to make a BBQ sandwich
Josh: hAlf a cup of gochagon
Me: :l
Gochujang, as It is pronounced, is a spicy red-hot pepper, ground up into a paste.
Brooo you have got to get into gochujang, this stuff is INSANE. Don’t be put off by it being an unusual ingredient.
It's very tasty. I'll mix it with ketchup, or sweet chili sauce, and use it as sauces on things. It's a fermented chili paste. It has body to it, and a low heat.
Gochujang is actually getting easier to find in grocery stores, and it’s pretty versatile stuff. Mix it with an equal part soy sauce and you have the start of a good marinade… straight up it makes a tasty dip for those veggie platters. The powered red pepper (gochujaru? Prolly spelled it wrong) can be harder to find locally though.
I love oven recipes so much, literally fool proof and so effortless
I'm so used to eating my bbq samiches with the pork being over flowed with a suspiciously dark brown bbq sauce so this vid was pretty refreshing ngl
That takes me back to the days when I'd get lunch at Robinson's BBQ and they had a gallon of sauce with a pump. I'd stand there pumping until the proprietor scowled, then give it a few more.
North Carolinian here. I approve of your sauce for the most part. Only thing it’s missing is Texas Pete hot sauce(ironically, it was created in Winston-Salem, NC). That’s all really.
neighbours: come on, not again, hes talking to his cupboard
my 4 month old son love your show he gets excited everytime he hears you
Bulgogi is actually pronounced bul-go-gi, not bull-go-ji. Bul means fire, and the gogi means meat. (I'm Korean btw)
I think you forgot the s at the end of “mean” - and I’m certain there should be a ‘space’ inserted between gogimeans, right? Because no one likes a sourpuss. 🤔👀
Actually, “Bull” sounds pretty close to “Bul”. Even though it’s not 100% the same, I would rather hear him use “bull” than whatever the hell he did to pronounce 불.
Bull go giiii!!!!! Not jiiii
Fun Fact: supposedly the sun-lit surface area of the MOON is 260 degrees Fahrenheit. Pretty hot, right? The Astronauts shoulda looked like your Pork Roast at 2:16... but they came back uncooked, apparently.
"And fresh cilantro leaves to your taste."
Andrew Rea: *Nope*
Sandwiches are life. More sandwich videos. Can’t get enough.
"Sandwiches" is the ultimate answer for the question, If you could only eat one kind of food for the rest of your life want would it be?
Joshua you spelled Bulgogi in WRONG WAY! It's not Bul Go Ji.
불고기
Translate it with Google man
By the way, the recipe is really great haha
Don't Korean not like coriander? Most of my Korean friends absolutely hate coriander.
@@daneegee8146
Yeah, it’s not exactly popular. Three members of my family out of four (including me) hate it while the last one is okay with it.
@@kziila0244 that's why I don't get Josh calling his sandwich korean style but he puts coriander on it.
@@daneegee8146
Now that I think about it, Korea barely uses coriander and cilantro and the like. He should’ve used perilla leaves. Also, bulgogi is NOT made from pork belly. There is a pork version, but it uses a different cut. Most bulgogi is made put of beef and soy sauce.
Joshua you do make a lot of sandwiches on this channel. Don't stop. This is why I watch this channel. I too dream of opening an all sandwich restaurant
it's still funny when he says "the other one will be a surprise" and he has it in his title every time
Love watching you create food as I cook my dinner in the microwave. Maybe someday I’ll start making your gorgeous recipes
As a viewer from North Carolina we don't sound like that but we know our BBQ
I've only been to NC once but I'm pretty sure he was doing a Texas accent lol
NC here....we love you here!!! 😊 Don't forget we also serve BBQ slaw as well with smoked BBQ.
Hey Joshua I was wondering if you have any tips on how to become a good cook because I am a young kid try to get good but I can’t any tips. BTW love the vids they give me a lot of inspiration.
I recommend you just keep cooking and just keep watching vids like this for inspiration. As you make mistakes you'll teach yourself valuable tools and knowledge. I would just say though, Technique is everything you don't need the best ingredients you just need to know what to do with them!
Practice, and follow recipes. Until you know what you are doing, just follow the recipes and look up guides. As you get more experienced you'll figure out little things you can do to tweak recipes to make them better or more to your liking. I recommend watching America's Test Kitchen, and J. Kenji Lopez Alt., their channels have a lot of really good tips and tricks. Most importantly, don't get discouraged when you mess up (because you will), it's fine to mess up, that's part of the learning process.
Don’t try to out do yourself, start small
I know I am not Joshua, but my advice would be to start with simpler recipes. Also, take your time and don't rush. First learn the basics, like knife handling and techniques,
which kind of knife (for example kitchen or paring knife or whatever) you use for specific tasks and so on. It takes time, but if you stick to it, you will surly make progress.
Start with cooking pasta or something like that. Something you like to eat with not to many ingredients, and work your way up to higher difficulties.
I hope that I was able to give you a heads-up.
repetition don't feel ashamed of having your own recipe books full of copied recipes. Even Gordon Ramsay said he stole some recipes while traveling the world. Eventually you'll be able to create things out of experience of taste and technique. Also if you want to be a chef get a job somewhere small and not a 200 seat steakhouse. The chef im training with started at 14 look for a teacher outside of culinary school; you'll learn 1,000x more.
I made the Korean bulgogi sandwiches this weekend at a retreat for friends. It blew their minds away!!! I also made the Croissant French Toast. They were some very happy campers courtesy of Joshua!! Thank you!!! Just so delicious!!
All of a sudden all of youtube is making pulled pork and coleslaw, COINCIDENCE?! PAPPALUMINATI CONFIRMED!
bau
4th of July weekend is here and so is BBQ season.
The freshest thing in that spice mix was that "whIIISKING BUSInee-eeess" (1:53)
Oh, Josh. There is no such thing as North Carolina-style BBQ. There is western NC style and eastern NC style.
Right one tomato based one vinegar then you get into south Carolina but there is also a ton of small varieties within those three main styles
This!
This man is a chef who enjoys his work. The korean marinated pork says it all.
Aside from the fact that he pronounced bulgogi wrong, it’s actually closer to 제육볶음 or spicy marinated pork belly. i think the recipe is fine but he should call it what it is lol
on top of that, the slaw he used is very similar to the kind you would eat in vietnamese banh mi. same with the cilantro, which isn’t used in korean cuisine. kinda seems like he completely missed the mark on this one...
@@anike6270 Dunno if I can say he missed the "mark" when he never clarified a specific mark. Seems like he just wanted to make an interesting "asian" fusion sandwich with pork as the main ingredient to contend with the pulled pork sando. Korea is famous for pork belly, and Vietnam is number one in Southeast Asia when it comes to sandwiches (given the history with French colonization), so it seems kinda natural for hem to fuse elements of different cultures into this one.
If it's delicious and we enjoyed the video content I say it's a win.
@@hourglassrewrite yea the recipe seems like a banger, but him calling it korean style and calling the meat bulgogi when its not that and using toppings from an entirely different nation is what i’d call missing the mark haha had he called it asian fusion from the beginning i wouldn’t have thought anything of it.
@@jamesyun24 Yeah that's a fair point. I suppose the fact that Korea isn't exactly famous for sandwiches played me into giving Josh some wiggle room for experimentation. And having lived in Korea I almost just expect Americans to butcher Korean pronunciation but he should have at least asked someone how to pronounce it before presenting a video for hundreds of thousands to see haha
@@hourglassrewrite yeah i’m not denying that the sandwich looks and probably tastes delicious. i just mean “missed the mark” as in labeling it as a “Korean sandwich”. it would’ve made more sense in my opinion to call it a fusion, or “inspired” dish
Pork steak shoulder cut into strip, Gochujang (Korean Chili Paste): 1/4 cup chili powder, ginger, garlic, shallots, pear, soy, oi. 450 F for 15 to 20 minutes.
Green mix, cucumber, jalapeno, 2 Tbsn red wine vinegar, 2 Tbsn sugar.
Toast buns and add remaining Gochujang sauce.
As a north carolinian, I would love to dispute the common misconception of our BBQ sauce. The sauce you made in this video is Eastern north Carolina bbq. Up in the mountains of NC where we do it the right way, use the same spices, but then do 50% tomato sauce and 50% apple cider. Makes it thicker and sweeter and the best damn bbq sauce you'll ever have
NC native and BBQ lover here.
A good pulled pork sandwich is absolutely delicious. A quick note from what I've seen though: Western North Carolina is famous for their slightly tomato influenced sauce used with their pulled pork shoulder sandwiches. Eastern North Carolina sauces are purely vinegar and spices but are usually served with the entire "hog". A western sauce might be more to your liking if using it with just the pork shoulder.
Also, I know that it might be blasphemous for me to even say this, but Alabama white sauce served with shredded chicken is to die for. South Carolina also has their own famous barbecue sauce based off of mustard and it's also delicious. Our region has a lot of great sandwiches and meats!
One doesn’t experience self-transcendence, the illusion of self only dissipates 🎈
Come to Christ. He is the way, the truth and the life. He will welcome you with open arms, and wash you clean from all sin. On your own- you can not be righteous before God because we have all broken God’s moral law. Only Christ’s righteousness covering us can reconcile us (depraved sinners) to a Holy and Righteous and good God.
Repent. Turn away from this sin and believe in Jesus Christ. He, God incarnate lived a perfect and sinless life. He died on the cross as a substitute for us and faced the wrath of God for us. He died but resurrected as death had no power over Him. He sits at the right hand of the Father right now. Please call on Him. He comes to all who call on him. Be saved through faith and know eternal life.
Literally what
????
I’m not much for words so I’ll just say, “Dude….” Made this for a super bowl watch party and it was an enormous hit. Thanks
Those look absolutly gorgeous
Made the american today and it came out fantastic. The family loved it.
Thanks for not paywalling your recipes
Much love ❤❤🍺
So, can we talk about those buns ? They dont look like your homemade ones XDD
2:55 don't worry everyone. He's just Joshing.
bruh i never knew that coleslaw could look so good threw the screen, good job papa
As someone who has lived in North Carolina for 17 years I think you did very well. You were right that the bone will almost fall out of the meat if you cooked it right. One of my favorite foods.
Highly recommend not doing the salad you put on top of the Bulgogi sandwich, make Oi Muchim 오이무침 instead. Still gets you that pickled flavor, but it's going to match way better than the other slaw and it's actually going to be Korean. It's one of my favorite Korean sides, you could make it as easily as just slicing cucumbers and putting salt, sugar and vinegar on it...waiting 20 minutes then squeezing the cucumbers (discard extra liquid). Then add garlic, sesame oil, sesame seeds to taste and you're basically done. Then since you're not getting the kick from the slaw you made originally with the pepper, make a Gochujang Mayo as the spread. That would take this BBQ pork sandwich to the next level.
Also, slight nit-picking. A lot of what sets great Korean dishes apart from mediocre Korean dishes is the prep steps. For the pork, add another step to the start. One layer at a time, put salt,sugar, and ginger on it and layer the next level. Let that sit for at least 30-60 minutes...then drain the little juice that comes out and add your marinade (may just want to lower the marinade ingredients to compensate for the added quick "cure").
Doubt you'll actually read this, but hope you do. Even if you don't put it in a future video, I think you'll appreciate it if you try it. Love the videos, man!
As a Korean, I was happy he was making a vid about the Korean style bulgogi sando... UNTIL HE PRONOUCED IT "bool go jeeeeeeeee"
I’m not even mad when I see Paid Promotion. I’m like, hell yeah who’s paying our boi now?
Remember the navy?
The beauty of a barbecue sandwich is that perfect combination of
Barbecue and
Sandwich
I mean, as someone from South Carolina, we use a Mustard based BBQ sauce. Idk why nobody ever covers the Mustard BBQ sauce. Please Josh, do an episode on different type of BBQ and include the Mustard based. It is so good.
I add green apple to my slaw for pulled pork and it cuts the vinegar down with the sweetness that makes me happy.
It’s pronounced bul gow ‘gee’ the gee is pronounced like the gee in geezer
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
Josh: “here is the All-American pork sandwich”.
Also Josh: “first ingredient is Spanish paprika”.
His version of the classic NC style BBQ sandwich is definitely a bougie spin on it. Largely the same, just with little upgrades in ingredient quality and variety. Plus he put pickles on it, which is a little extra. Oh and that slaw was extra too, what with including red onions and Dijon mustard. Most people just do cabbage, carrots, mayo(Duke's if you're from NC), white distilled vinegar, salt, and pepper.
@@WASDLeftClick yeah I was okay with the rub as it is similar to my own here in GA, but when he added red onions and Dijon mustard to the slaw and then pickles to the sandwich I was thrown for a little loop. But Josh gotta be a little fancy and he got me wanting to smoke a shoulder this weekend
Crushed red pepper is a must in Carolina barbecue sauce but a little cayenne is not bad!
Exactly and he forgot to cook the sauce into the meat. I’m from East Carolina G’ville.
"Let's find out if there is a tastier one..." Yeah cuz the one made with literal stacks of THICC ASS BACON isn't going to win against the shoulder meat... fairest fight of 2021 right here.
Joshua at 0:58: But do you know what else combines just as well as barbecue sauce and pulled pork?
Me: *B roll*
Forgot red pepper flakes in the sauce, gotta have a little extra kick in there
Thank you. I do have to say that this Texas boy did alright with it, though he missed the heat.
I'd love to see you do a head-to-head video of different American Barbecue styles too - Texas, Memphis, Kansas City, St. Louis, North Carolina, Alabama - there's a lot to work with!
north carolina being the best, obviously
"We're going to do some illegal smoking techniques here"
I used to but then in February we legalized it.
So as a guy that has gotten to travel the states a lot and try different barbecues from a lot of states, Carolina vinegar based bbq is by far my favorite. I agree that it's very acidic and the way I found is best to cut that a little is adding just a couple drops of hot sauce to your sandwich. I love carolina bbq.
"-and some fresh cilantro to your taste."
NO. if i can taste the demon soap leaf *then something is wrong*
It tastes like green Palmolive dish soap specifically 🤢
I'm guessing you've tasted soap before?
Nobody cares bro. Just leave it out
Josh:But do you know what else combines just as well as barbecue sauce and pulled pork?
Me: B-Roll.
I dedass said that out loud
The NC pulled pork looked great, but as someone obsessed with Korean food, him mispronouncing bulgogi was driving me crazy. Just….yikes. It literally takes less than a minute to Google the correct pronunciation. Or a single trip to a Korean restaurant. Also… didn’t he technically make a pork belly (samgyeopsal) sandwich?
You know you are getting places when Geico sponsors you
Show us how to make a BRILLIANTLY SIMPLE smash burger at home.
I'm just a happy North Carolinian glad to be recognized for our pleasant BBQ
He did NC BBQ more justice than a certain oliver babish who committed the ultimate sin.
He did miss the red pepper flakes in the sauce though
What was the sin
Please tell us the sin Holy Babish committed
Poor babby mixed up the Carolinas in probably the worst way possible.That being said, I don't think I've seen pickles on a pulled-pork sammich before, and Josh forgot pepper flakes in his sauce.
@@barrackobamar Babbish called NC vinegar-style SC vinegar style. Really could have only been worse if he made the abomination that is SC mustard-style BBQ and called it NC's.
North Carolinian here: two different types of NC BBQ - Piedmont (vinegar) and Western (tomato). Vinegar is far more popular but I prefer tomato based BBQ because it does provide a nice balance to the slaw.
WAIT why is mayo in coleslaw a "no-no"? What would you put instead????!!!!!
Being 100% completely honest, both have my mouth watering
You talk about Texas having a sweeter style bbq sauce... *sigh*
Somebody get me my belt. This boy's gotta learn
Texas style BBQ sauce is the best southern BBQ sauce.