Welcome back kid , been a north shore 3 way addict for over 45 years , started eating these at the original Mikes, maybe you younger guys don’t remember it, the place was a small building in Everett next to Mikes today, no seats just a counter around the place , big automatic slicer, the floor was the original parking lot, I’m talking 70’s and 80’s , BIG SHOUT OUT,, King Authors, then Mike’s .. love your videos…. Also Bill and Bobs .. Lynn, and Woburn
I’m not even a food expert or much of an eater but I’m always watching damn food videos.. beard meats food , hot ones etc but this content was just simply satisfying to watch and enjoy.. my dude keep up the great work and content.. ❤ let’s gooooooo
Welcome back bro! I love seeing no horseradish on this. My in-laws live on the Cape so now I have to find a place up there to get one of these. Just got accepted into the group. Now I need to know what all the acronyms mean.
I've made a bunch of NSB's at home and experimented quite a bit. I've never smoked the beef before though, I'll have to try that! Looked amazing. The best one I ever made had these specific ingredients- a roasted beef tenderloin with salt and pepper, cooked medium rare/rare and sliced as thin as I could, James River (of course) with Duke's mayo (it's more popular down south, but more places in the Boston area have started carrying it. I think it's closer to the restaurant depot stuff, personally) a Kassanoff onion roll (I like how the onion is kinda sticky on top, they're thick enough to hold up to the sauce and beef while still being soft and fluffy, and the get a really nice texture on the bottom when griddled). And I use wegman's brand american cheese from the deli. I don't love Wegman's in general, but they have the best American cheese I've had. Lastly, and this is just personal taste- I use mayo, not butter, to griddle the buns- I get the same crispy texture but it's a more neutral flavor than butter. I've tried a lot of the greats like Jamie's and Tessi's etc, and I would say I probably got in the ballpark after maybe half a dozen tries with different ingredients etc
Looks great! My only critique (which I am surprised nobody mentioned) is the beef needs to be sliced thinner. Razor thin from a meat slicer is the way to go.
Angus and Choice are different categories. Top round and bottom round are probably both Choice from US grocery stores. Angus is the breed, like Longhorn, Holstien, Pedmontese, Highland, Wagyu...Choice is the grade (American grading system) which has Prime, Choice, Select, and Standard. Also, Commercial, Utility, Cutter, & Canner, but you wouldn't find those in any regular grocery stores. Select is the lowest grade I've ever seen. I've seen select only at discount stores, like Cash n Carry, Winco, and Grocery Outlet. Lower grades get processed into pre-processed frozen or canned products, all the way down to dog food.
Yesss! I just got a meat slicer just for this sandwich and went at my first attempt a couple weeks ago! So worth it and glad to see your back! I’m not far from the Northshore!
How close was the beef to an actual beef nsb? I frequent Bella’s lately but I grew up in the area eating from all the best spots. Considering trying this but wondering if it’ll be close?
Yeah, that's the move. I just didn't want to use a friends on this vid, figuring most folks wont have one anyways. But yes, and extra thin is the way! Thanks for the comment!
Yep, and the North Shore is the home and inventor of the proper one. The rest art crap for the most part. It's spreading out a little into NH, and beyond the Merrimack valley, but anywhere else..JUNK.
@@BBQiT I’ll agree it originated there. But there’s definitely great beef places all over New England and to say you can only find a proper sandwich there is bs. The “proper” sandwich is subjective.
Angus is a breed of cattle. Choice is a grade of beef. Your Angus bottom round roast was obviously choice grade as it literally says choice on the label🙄. How can you possibly not know this 🙄
You gotta use deli American white cheese. Not that fake wrapped crap. I had to come back here and say another thing. You cooked that beef fucking perfectly. I just cant believe you used wrapped cheese like that. Those wrapped singles are not real cheese. It melts into a goo. REAL AMERICAN cheese gives it that creamy texture and taste with the mayo and then the sauce cuts that with its acid and tang. That sandwich would have been perfect if you just had to right cheese. So disappointing. Please do this again. ONE MORE THING. You need to slice that beef thinner. But like i said, you cooked those beefs perfectly.
Yeah, I try to use things the common man gets. Up here, it's that cheese at all the shops. Same with the slicer, folks at home don't have one. But the next time I do it, I'll be using the full size slicer for sure!! Thanks brotha!!!! Keep ridin!!!
I know, I didn't use a slicer because folks don't havem. But it was amazing and tender as fuck... I did a fund raiser last Sept. and had a slicer for sure, sold out of 30 roasts worth of sandwiches in 1hr. Thanks for watching and the sub! Keep Cookin'!
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Welcome back kid , been a north shore 3 way addict for over 45 years , started eating these at the original Mikes, maybe you younger guys don’t remember it, the place was a small building in Everett next to Mikes today, no seats just a counter around the place , big automatic slicer, the floor was the original parking lot, I’m talking 70’s and 80’s , BIG SHOUT OUT,, King Authors, then Mike’s .. love your videos…. Also Bill and Bobs .. Lynn, and Woburn
Amazing comments, Jo!!!! So many good shops up here now: Jamie's, Bella's, Tessi's, Londi's, Anthony's, Zeno's....I could go on and on!!! Wooohoo!
As a true southern never heard of this.... It looks amazing. Great video!
Thanks a ton! And thank you for watching!!!
I’m going to have to give this a try. Glad you’re back.
Please do!! And share it!
Glad that you're back on the channel. Your grilling videos are the best.
Thanks so very much Grumps! glad to be back!
Welcome back!!! You've been missed!
Thanks a bunch @pengqin429!
I’m not even a food expert or much of an eater but I’m always watching damn food videos.. beard meats food , hot ones etc but this content was just simply satisfying to watch and enjoy.. my dude keep up the great work and content.. ❤ let’s gooooooo
thanks brotha!!! LFG!
Glad to see you back!
Glad to be here!!! Thank you!
always good news when you drop a new video! great to see you still having fun on the cue
We back for it! Thanks!
Glad to see you back Craig , love you content and appreciate you sharing your knowledge !
Thank you for being here!!
Welcome back bro! I love seeing no horseradish on this. My in-laws live on the Cape so now I have to find a place up there to get one of these. Just got accepted into the group. Now I need to know what all the acronyms mean.
Ha, that's awesome!
I've made a bunch of NSB's at home and experimented quite a bit. I've never smoked the beef before though, I'll have to try that! Looked amazing. The best one I ever made had these specific ingredients- a roasted beef tenderloin with salt and pepper, cooked medium rare/rare and sliced as thin as I could, James River (of course) with Duke's mayo (it's more popular down south, but more places in the Boston area have started carrying it. I think it's closer to the restaurant depot stuff, personally) a Kassanoff onion roll (I like how the onion is kinda sticky on top, they're thick enough to hold up to the sauce and beef while still being soft and fluffy, and the get a really nice texture on the bottom when griddled). And I use wegman's brand american cheese from the deli. I don't love Wegman's in general, but they have the best American cheese I've had. Lastly, and this is just personal taste- I use mayo, not butter, to griddle the buns- I get the same crispy texture but it's a more neutral flavor than butter. I've tried a lot of the greats like Jamie's and Tessi's etc, and I would say I probably got in the ballpark after maybe half a dozen tries with different ingredients etc
Glad to see you back. You were the first person I watched and was inspired by to smoke a brisket on my Weber kettle 🍻
dude, that's amazing!!! Thanks a ton. New ep coming next week!
Nor Shore Beef in my veins
Attay boyyy! Moden fan?? Jamies? Bellas??
@@BBQiT Moved out west in 2011 right after the B's won it. Just got my james river delivered gonna homebrew 🔜
Looks great! My only critique (which I am surprised nobody mentioned) is the beef needs to be sliced thinner. Razor thin from a meat slicer is the way to go.
Yeah, I did this one w no slicer because most folks don't have one. The next version, we use it! Thanks a ton!
Angus and Choice are different categories. Top round and bottom round are probably both Choice from US grocery stores. Angus is the breed, like Longhorn, Holstien, Pedmontese, Highland, Wagyu...Choice is the grade (American grading system) which has Prime, Choice, Select, and Standard. Also, Commercial, Utility, Cutter, & Canner, but you wouldn't find those in any regular grocery stores. Select is the lowest grade I've ever seen. I've seen select only at discount stores, like Cash n Carry, Winco, and Grocery Outlet. Lower grades get processed into pre-processed frozen or canned products, all the way down to dog food.
Yesss! I just got a meat slicer just for this sandwich and went at my first attempt a couple weeks ago! So worth it and glad to see your back! I’m not far from the Northshore!
Right on!! Yeah, I have a fundraiser pop up beef I did in October, we got the slicer working right after a while. What a difference it made!
There is nothing like a north shore beef
Amen brotha, Amen!
Thanks for the watching and sub!
I’ve really enjoyed your videos, your content has been great. You’d be a rockstar if you put out more content.
Wow, thanks a ton. I will try to make more, faster!
Never heard of these. Looks great
You have to make em!! Thanks!!
Buzzy's next to the old jail in boston was my go-to place before it closed and they made the jail a hotel.
he's back!
Long time, but we got here! Thanks for tuning in!
That looks phenomenal!!
The taste brotha, it was a 9!
@@craigkimberley I’m no MVB, but I wanna be involved next time!
Nice to see your face and your video work cuz!
thanks a ton!
YES your back !!!!
Amen!!! Thanks you for watching!
Amen brotha, let's goooo!
How close was the beef to an actual beef nsb? I frequent Bella’s lately but I grew up in the area eating from all the best spots. Considering trying this but wondering if it’ll be close?
It was amazingly tasty, better beef flavor than most. Bella's is King still, Harry is a mentor for this beef! Do it!
Let’s go!!!
Atta boyyy! Thanks for watching and the sub! Keep Cookin'!
You did an excellent job replicating the NSB!
Thanks homie!! It was so good, surprisingly good!
Good to see you back Craig! I’ve been missing your videos! Do you have to have mayo, I don’t like mayo!
Wow, thanks a ton!!
It use mozzarella or sharp provolone cheese as those pair with roast beef perfectly.
Probably good, but you'll get torn apart by the locals for that choice. 😉
He's back!
Let's gooooo!
Omg this is legit😋😋😋👌👌👌
I'm a beef OG doesn't have to be on onion. That's only for the big beef. Reg beef is great too
Back on the 1 & 2s!
Atta boy!!!!!
An 8!! You’re generous to yourself lol. Not a bad first try brother. Meat slicer would bring this up to an 8
There is no such 5ing as Angus vs Choice. Angus is a breed. Choice is a quality category for all breeds.
Meat slicer is a must or don't bother.
Yep, but most folks don't have one, so I went without to show folks that it's great sandwich. Keep Cookin'!!!
You cut the Amgus with the grain instead of against.
👏👏👏👏
thanks Mike!!! You beef nut!!
You need yourself a deli slicer if you’re gonna start pumping out beefs
Yeah, that's the move. I just didn't want to use a friends on this vid, figuring most folks wont have one anyways. But yes, and extra thin is the way! Thanks for the comment!
North shore? There’s roast beef places all over New England.
Yep, and the North Shore is the home and inventor of the proper one. The rest art crap for the most part. It's spreading out a little into NH, and beyond the Merrimack valley, but anywhere else..JUNK.
@@BBQiT I’ll agree it originated there. But there’s definitely great beef places all over New England and to say you can only find a proper sandwich there is bs. The “proper” sandwich is subjective.
meats to thick
Far too thick. Up in mass that’s a fair to poor rendition
Flavor was beyond most shops would dream of. I did no slicer because nobody has one. Next version we use a slicer. @@kimura2366
@@BBQiTI am sure the flavor was amazing we are just super picky about the thickness of the cut !
2 whole years...
Yup, it's a tough road. But I'm baaack!
A little over cooked?
Nooooo,not even close. It was stunning! Colors on camera and online sometimes are not exact. Keep Cookin!!! And thanks for watching and commenting!
Angus is a breed of cattle. Choice is a grade of beef. Your Angus bottom round roast was obviously choice grade as it literally says choice on the label🙄. How can you possibly not know this 🙄
Beef is way too thick. You really need a meat slicer for this sandwich. Wrong mayo as you pointed out. Being generous giving yourself an 8.
You gotta use deli American white cheese. Not that fake wrapped crap. I had to come back here and say another thing. You cooked that beef fucking perfectly. I just cant believe you used wrapped cheese like that. Those wrapped singles are not real cheese. It melts into a goo. REAL AMERICAN cheese gives it that creamy texture and taste with the mayo and then the sauce cuts that with its acid and tang. That sandwich would have been perfect if you just had to right cheese. So disappointing. Please do this again. ONE MORE THING. You need to slice that beef thinner. But like i said, you cooked those beefs perfectly.
Yeah, I try to use things the common man gets. Up here, it's that cheese at all the shops. Same with the slicer, folks at home don't have one. But the next time I do it, I'll be using the full size slicer for sure!! Thanks brotha!!!! Keep ridin!!!
WAAAAAAY TOO THICK MEAT
I know, I didn't use a slicer because folks don't havem. But it was amazing and tender as fuck... I did a fund raiser last Sept. and had a slicer for sure, sold out of 30 roasts worth of sandwiches in 1hr. Thanks for watching and the sub! Keep Cookin'!