That NC style sauce is not close, my dude. You made a SC style mustard-based sauce. Eastern NC sauce is just vinegar and spices,while Western (or Lexington) style sauce also has a little tomato sauce or ketchup. No mustard.
That BBQ sauce for the pulled pork is closer to a SC mustard-based sauce. In NC, they use either a thin vinegar and chili flake sauce or a thin sauce with vinegar, ketchup or tomato paste, and spices.
Yep. I thought the same thing. At first I thought he was going Lexington style with it, then he put mustard in there and I was like....uhhhhhh...That's not an NC thing at all
Yeah, literally everything he said about it was South Carolina. From whole hog to mustard base. I’m not saying you won’t find whole hog in NC, but they’re much more likely to use shoulder. The sauce looked like it might taste good, but I’ve never seen any bbq sauce made that way, here. Also, SC is known for mustard base, but actually has 4 regional sauce types. Mustard, vinegar, vinegar with tomato, and tomato base.
I think it's way more important that you judge the sandwiches while they're fresh and hot than seeing them next to each other. I really get nothing out of seeing them next to each other.
As soon as I saw the mustard going in for the BBQ sauce I knew what the comment section was going to look like 😂 Great video though, been enjoying these a lot!
Im not an expert on this, but you kinda messed up. Eastern NC vinegar-y, western NC more tomato -y, SC mustard based, yes some places, but also vinegar style some places
I'm a po'boy guy as well but a good cuban I have a weakness for. Honestly, the rankings for those two could change day to day and person to person, they are both that good.
I'm Cuban, and I also cook and bake a lot, and I can tell you that the best way to build a Cuban is to layer the cheese to use it as tasty glue. Pickles, cheese, pork, cheese, ham, cheese, then sandwich press away. Life changing!
Fantastic video! But… your NC sauce is way off. Probably delicious but, way off… Order some bottles of Scott’s, Uncle Yammys and George’s. Or, go old school ENC. ACV, crushed red pepper, salt and pepper and Texas Pete. Good stuff brother
I'm honestly shocked at how much respect you trying to put on each one of these sandwiches, and the aspects that make them special. After reading the comments I feel like you definitely did the Cubano some favors in that department. But being a southern raised man from a Cuban father and a North Carolina grown mother, I feel like I can agree with your rankings. I wish there was a little bit more storytelling behind the pulled pork North Carolina sandwich, as well as the Cubano. But all in all this was a top notch video. But I am dying to see what your recipe for the pork marinade was for your Cubano sandwich. That alone really makes or breaks a Cubano.
I would love to know what part of nc you got that bbq sauce from. I grew up in nc and never had a ketchup/mustard based sauce. It was always vinegar. I grew up with my aunt making a sauce similar for chicken but never pulled pork. Ive eaten pulled pork sandwiches from the coast to the mountains. Pulled pork varies from eastern nc to greensboro/lexington. The lexington style may have a bit of ketchup but the ones ive had have been light tomato if any. Its still runny vinegar based. There is no mustard in it. If you find them nowadays it will be influnced from outside the state. SC uses mustard. I found it revolting as a kid. Even now i only eat pulled pork with vinegar sauce. An Eastern nc pig pickin is the best food ever. I dont even know if people hold them much anymore but when i was growing up it was a big summer event along with a fish fry. For the 13 years i lived in florida i missed good bbq, fried green tomatoes, good mexican food, and (my favorite) calabash style fried shrimp.
Hate to jump on your ass bro but you made a South Carolina sauce for your NC BBQ sandwich lol. North Carolina sauce is just vinegar and spices. I guess cooking channels always skip it cause it's not complicated enough or something, but it's truly delicious.
He's using Kewpie, which is a Japanese mayo, and honestly probably a good substitute. It only uses the egg yolks, so it's richer. Nothing really beats making your own, but Kewpie, Sir Kensington, and Dukes are really the top 3 (at least that I) can find in most stores. If you want a good laugh, there's a guy from Alabama that did a mayo taste test on a YT show called "bless your rank".
@@joshuarolle6040 +1 to making your own mayo. I've had varying results when using Kewpie which is really my only option because I live in Asia. Sometimes I add a splash of white vinegar to the Kewpie and it gets me a consistency similar to if I had used Dukes. Sir Kensington is really tasty as a fry-dipping mayo, probably the GOAT at fry-dipping.
As a Florida native (New Smyrna Beach), I agree with your decision. The Cubano is just amazing. However you committed a cardinal sin. The Cubano is from Tampa, not Miami. It wasn't brought across from Cuba. It was created in Ybor city, which is part of Tampa, at the Columbiana restaurant. Lastly yes salami is traditional on a Cubamo
A NOLA Poboy should have a crispy (shatter like glass crispy) exterior and a super soft interior. Shrimp great, erster great, roast beef stunning. Poboy all day baby. Muffuletta maybe even better.
Great vid bro, I grew up in the South and can say that's a tough call to say which is the best...however, I live in South America now..and you should try the sandwiches here ;)
Agree the Cubano is my favorite. Live in St. Pete so I of course make it Tampa style. Just made some last week. I do it OG style, wrap a couple bricks with aluminum foil and set them on top. Works great!
....born, raised, and live in St. Pete. Lived in Tampa for a few years....love Cubano, but honestly never had one with salami! feels wrong....love me a Cubano though
5th: Nashville hot chicken. Breaded white chicken meat accentuates its dryness. 4th: hot Brown. I intensely dislike turkey breast - dry, no flavor... But this has lots of cheese and bacon, and less bread. Plus, I was born in Kentucky. Although i have yet to try this specific dish. 3rd: mustard goes more with South Carolina. And this didnt convey the right experience anyway. Yes, too sweet. Have to say i am a sucker for an out and out SC BBQ experience. The mustard can be great, properly done! 2 and 1 neck and neck here... But I 'll put the po'boy at 2, and the Miami Cubano at 1. And yes, i have had and enjoyed both po'boys and Cubanos.
Fellow Yank here to say you made my mouth water with the toast on those Cubanos. One more great argument for having a couple cast irons on hand. Great technique
@omvinvorousadam there's two styles of NC sauce: Eastern and Lexington style. Eastern is cider vinegar, salt, pepper, red pepper flake, cayenne, garlic powder. If there's any sugar in it at all it's just a touch (like 1.5 tsp per pint of sauce), but they usually don't put sugar in it. Lexington style is the same but go to 1 tablespoon for the brown sugar and add ketchup and occasionally a touch of dry mustard powder.
Some Canuck here with an opinion. I agree with the first 2, but I'm the opposite in terms of Nashville hot chicken, I would go for the sandwich 9 times out of 10. The last 2 are difficult as I find you xan only get 'good' Cubanos in Miami away from the tourist traps. Then yes, #1 otherwise it's #2 and the Po' Boy is 1st. Great review 👏🏼 👌🏼
But what is the signature sandwich of Texas? Not trying to start an argument but I feel like it would have been some iteration of a barbecue sandwich 🤷
The Cubano is King. Make them myself here in Colorado and the fan base from coworkers, friends and family it's the most popular of my cuban foods request. Just an FYI the Cuban Frita Burger is amazing as well but doesn't top the Cubano, darn close though. Thanks for your video
i ain't even mad you made SC sauce with the pulled pork sandwich -- i'm a mustard sauce hardliner til i die anyway my rankings would go 1. po boy - the versitility! also seafood sandwiches are just the best 2. pulled pork - nostalgia placing i wholly admit 3. cubano - a go to classic 4. hot brown - ngl love a open faced sandwich and it's got a kinda biscuits and gravy feel to it 5. nashville hot - admittedly... not a fan of chicken sandwiches unless i make it, especially if you use breast and not thigh
Love po' boys...such a perfect platform for great, fresh seafood. Would be interesting to see if you did one with gulf oysters instead of Atlantic. Terroir is huge with oysters
I lived in NOLA for a little over a year. In that time I ate a LOT of Po'Boys. Weather is was ham and cheese, Shrimp, Oyster, etc I never ever once ate a Po' Boy with simply just mayo on it. Every single one I had, mainly at Gene's but other places too ALWAYS had a remoulade sauce which is a mix of mayo, brown mustard, horseradish, Tony Satcheries, and diced up jalepenos. I promise if you consume a po' boy with remoulade it's a completely different experience.
Yeah, you have to be Carolina’s and differentiating the sauces. That being said the best bbq i had in South Carolina was a Texas style bbq place. I like western style North Carolina #1 for pulled pork and actually i kept getting good pulled pork in Bama.
I have to agree with you about the Hot Brown. I actually like bland food and one of my favorite things is an open hot turkey sandwich with gravy. I was excited by the idea but I tried it and found the bacon and tomato add absolutely nothing, they are like sides, and even the mornay sauce is not an improvement over gravy. The stylized laying of the bread also adds nothing, except to match the shape of the oval casserole. And I do think it's common to dig some of the dough out of the Po Boy to make it a bit more manageable; in some parts of the world it is still considered desirable to maintain a dignified appearance, especially when eating on the street.
I like some of the things you do but I really think you need to do some more studying before you spout off. As others have mentioned, your North Carolina BBQ sauce looks a little more South Carolina BBQ sauce but in actuality it's not even that. North Carolina, if eastern would be vinegar and spices (I love that). North Carolina, if western would have some tomatoes and brown sugar in it (I love that). The sauce you made hints at South Carolina BBQ sauce (I love that) but it shouldn't have tomatoes and should have much less sugar or none at all. You need to do more homework before making a video!!!
Great Video ! A little advice , NEVER Xtham Gum in anything ! You can use better natural ingredients to thicken things up ! That stuff needs to be outlawed .
The NC pulled pork should have had a real vinegar sauce that is mot sweet, then crisp coleslaw. It has texture and flavor, don't like Nashville hot, the oil upsets my stomach, love po boys and cubanos. Should have tried a torta cubano, love them.
That's not even close to French bread! That's just a hoagie roll, not even close to the same! And wtf, because a city has more than 1 iconic sandwich you just negate one for another city's lesser sandwich? Lame.
I try not to let videos annoy me, but you constantly calling that sandwich North Carolina pulled pork makes me want to throw something at the screen. NC barbecue would never have mustard, and eastern NC barbecue (the superior version) has no sweetness at all, just the wonderful tang of vinegar to cut the richness of the pork. If you are going to make regional videos, take the time to do the research to get it right.
Where is the country ham biscuit ?? Lol I've noticed most RUclipsrs don't include the country ham in almost any of these videos Joshua Weissman kind of included it, but did the biscuit so wrong it was sad to see.
The hot brown is a lie. It's not the sandwich of Ky. I lived in Ky for over 40 years and never heard of it till RUclips. I've never met anyone that's had it and most people I know have also never heard of it.
Xanthan is just a stronger hydrocolloid and adding it yields a different end result texturally than cornstarch. Both are good, but i wouldn't use cornstarch to, say, thicken a hotsauce or other delicate sauce - you need to use a lot of cornstarch sometimes and it can mess with the flavor.
First off, there is no such thing as “Carolina pulled pork”. We don't call it pulled pork; it's simply barbeque. You can get it chopped or sliced, but for sandwiches it's always chopped. As mentioned several times, there are three distinct styles of BBQ. Here in NC we just call them Eastern, Western, and garbage-I mean, South Carolina style (I actually like the SC style more than Western style though). The style refers strictly to the sauce, as you'll find slight variations in cooking technique even within the same region. You did two different styles of Cubano, so maybe to make up for saying that SC sauce was from NC, you could do a video with the two real styles of BBQ sandwich? Oh, and if you do, keep in mind we don't put pickles on the sandwich, and the Eastern slaw is usually a bit different from the Western slaw.
Great video, really love your work. However...that's a South Carolina sauce. In NC we'd never put mustard in a sauce. And...here's where the fight starts...Tampa invented the Cuban. It's a mix of different cultures that worked in the cigar factories. But again, love this video and all your others.
All were pretty true to the original except the Carolina pulled pork it's not a thick sauce and is very vinegar based and has little sweetness but your ability to recreate food from everywhere is still remarkable keep doing what you do love it
My order had it 1. Po Boy (most versatile and to me iconic), 2. Carolina Pulled Pork (just my taste on it because it's my fave BBQ sandwich of all), 3. Cubano (just purely fantastic), 4. Hot Chicken (will depend on the spice level if it overtakes the other flavors), 5. Hot Brown (not a sandwich to me). But I would argue I would eat a Po Boy everyday because I could have it customized in more ways than any other, and it feel like the staple sandwich, but be special each day. The rest seem to have a very finite recipe without the ability to stray without really losing the sense of the iconic sandwich. Love this series! Can't wait for Texas and Oklahoma. I know what Oklahoma's will be, and it's a KILLER!
As a Virginian, I was glad that you chose NC BBQ. Then I realized that you made a non-colorless pulled pork sandwich, and you should have just used TX smoked brisket instead.
★ GREAT 👍🏽 EPISODE ★ AGAIN 🎉 WELL DONE BRUV :🤟🏽🙌🏽👍🏽🙏🏼:PURE-GOOD :HEALTH'AND'LONGEVITY TO: YOU AND YOUR TEAM AND YOU ALL'S FAMILIES:🙌🏽👍🏽🙏🏼🙌🏽👍🏽🙏🏼🙌🏽👍🏽🙏🏼🙌🏽👍🏽🙏🏼🙌🏽👍🏽🙏🏼 ★ THOUGH I THINK ANY OF THESE SANDWICHES 🥪 HERE WOULD ROCK YOU SO YOU GOT TO PLAN OUT WHEN IN THE DAY AND WHAT POINT OF THE WEEK TO EVEN EAT 😀 THEM ★
As Cuban American that grew up and still lives in New Orleans. Im glad to see the Cuban Sandwich and the Po Boy finish top two. But low-key poboys are so versatile. You can get Crawfish tail, Catfish, soft shell crab (highly recommend), roast beef poboy, hot sausage, hamburger, french fries, or the best imo turkey, ham, roast beef, with american and swiss cheese
That pulled pork sandwich has my mouth watering, I can’t think of a better sandwich. They all look amazing but I’m a Texas girl and we do like some pulled pork with coleslaw.
That NC style sauce is not close, my dude. You made a SC style mustard-based sauce. Eastern NC sauce is just vinegar and spices,while Western (or Lexington) style sauce also has a little tomato sauce or ketchup. No mustard.
That BBQ sauce for the pulled pork is closer to a SC mustard-based sauce. In NC, they use either a thin vinegar and chili flake sauce or a thin sauce with vinegar, ketchup or tomato paste, and spices.
Thank you!
Yep. I thought the same thing. At first I thought he was going Lexington style with it, then he put mustard in there and I was like....uhhhhhh...That's not an NC thing at all
That vinegar sauce is God level with the pulled pork.
That is South Carolina mustard-based BBQ sauce and not North Carolina.
Came here to say the same thing.
Yeah, literally everything he said about it was South Carolina. From whole hog to mustard base. I’m not saying you won’t find whole hog in NC, but they’re much more likely to use shoulder.
The sauce looked like it might taste good, but I’ve never seen any bbq sauce made that way, here.
Also, SC is known for mustard base, but actually has 4 regional sauce types. Mustard, vinegar, vinegar with tomato, and tomato base.
I think it's way more important that you judge the sandwiches while they're fresh and hot than seeing them next to each other. I really get nothing out of seeing them next to each other.
As soon as I saw the mustard going in for the BBQ sauce I knew what the comment section was going to look like 😂 Great video though, been enjoying these a lot!
Im not an expert on this, but you kinda messed up. Eastern NC vinegar-y, western NC more tomato -y, SC mustard based, yes some places, but also vinegar style some places
Po Boy all day, I like mine with a remoulade sauce instead of just mayo. Awesome video
I'm a po'boy guy as well but a good cuban I have a weakness for. Honestly, the rankings for those two could change day to day and person to person, they are both that good.
I contend the po-boy would have won with the remoulade instead of the plain mayo.
As a born and raised North Carolinian, that bbq sandwich was absolutely cringeworthy.
I'm Cuban, and I also cook and bake a lot, and I can tell you that the best way to build a Cuban is to layer the cheese to use it as tasty glue. Pickles, cheese, pork, cheese, ham, cheese, then sandwich press away. Life changing!
You put a lot of work into this video, great job - I really enjoyed it!
Thanks man. Glad you dig it.
Fantastic video! But… your NC sauce is way off. Probably delicious but, way off… Order some bottles of Scott’s, Uncle Yammys and George’s. Or, go old school ENC. ACV, crushed red pepper, salt and pepper and Texas Pete. Good stuff brother
Yup. He got his research wrong. Thats not how we do it here.
I'm honestly shocked at how much respect you trying to put on each one of these sandwiches, and the aspects that make them special. After reading the comments I feel like you definitely did the Cubano some favors in that department. But being a southern raised man from a Cuban father and a North Carolina grown mother, I feel like I can agree with your rankings. I wish there was a little bit more storytelling behind the pulled pork North Carolina sandwich, as well as the Cubano. But all in all this was a top notch video. But I am dying to see what your recipe for the pork marinade was for your Cubano sandwich. That alone really makes or breaks a Cubano.
I would love to know what part of nc you got that bbq sauce from. I grew up in nc and never had a ketchup/mustard based sauce. It was always vinegar. I grew up with my aunt making a sauce similar for chicken but never pulled pork. Ive eaten pulled pork sandwiches from the coast to the mountains. Pulled pork varies from eastern nc to greensboro/lexington. The lexington style may have a bit of ketchup but the ones ive had have been light tomato if any. Its still runny vinegar based. There is no mustard in it. If you find them nowadays it will be influnced from outside the state. SC uses mustard. I found it revolting as a kid. Even now i only eat pulled pork with vinegar sauce. An Eastern nc pig pickin is the best food ever. I dont even know if people hold them much anymore but when i was growing up it was a big summer event along with a fish fry. For the 13 years i lived in florida i missed good bbq, fried green tomatoes, good mexican food, and (my favorite) calabash style fried shrimp.
Hate to jump on your ass bro but you made a South Carolina sauce for your NC BBQ sandwich lol. North Carolina sauce is just vinegar and spices. I guess cooking channels always skip it cause it's not complicated enough or something, but it's truly delicious.
I think you need to use Dukes Mayo if making southern sammies
He's using Kewpie, which is a Japanese mayo, and honestly probably a good substitute. It only uses the egg yolks, so it's richer. Nothing really beats making your own, but Kewpie, Sir Kensington, and Dukes are really the top 3 (at least that I) can find in most stores. If you want a good laugh, there's a guy from Alabama that did a mayo taste test on a YT show called "bless your rank".
@@joshuarolle6040 +1 to making your own mayo. I've had varying results when using Kewpie which is really my only option because I live in Asia. Sometimes I add a splash of white vinegar to the Kewpie and it gets me a consistency similar to if I had used Dukes. Sir Kensington is really tasty as a fry-dipping mayo, probably the GOAT at fry-dipping.
I'm with you Adam, the Cubano has always been my favorite sandwich, full stop.
As a Florida native (New Smyrna Beach), I agree with your decision. The Cubano is just amazing. However you committed a cardinal sin. The Cubano is from Tampa, not Miami. It wasn't brought across from Cuba. It was created in Ybor city, which is part of Tampa, at the Columbiana restaurant. Lastly yes salami is traditional on a Cubamo
A NOLA Poboy should have a crispy (shatter like glass crispy) exterior and a super soft interior. Shrimp great, erster great, roast beef stunning. Poboy all day baby. Muffuletta maybe even better.
Not NOLA guy, but as a latin american guy I think that muffuletta with quality cold cuts could stand the cuban (a beast of a sandwich)
Last month I found out you can order muffuletta’s online from central grocery. They were so damn good.
Great vid bro, I grew up in the South and can say that's a tough call to say which is the best...however, I live in South America now..and you should try the sandwiches here ;)
100% down.
Are there any South American sandwiches you recommend trying ?
The Butifarra (Peru) is darn good. P;an con chicharron would be my second. @@B_addie
I think you got the top five . All delicious must've been great to judge them all
It was tough to judge for sure.
Agree the Cubano is my favorite. Live in St. Pete so I of course make it Tampa style. Just made some last week. I do it OG style, wrap a couple bricks with aluminum foil and set them on top. Works great!
....born, raised, and live in St. Pete. Lived in Tampa for a few years....love Cubano, but honestly never had one with salami! feels wrong....love me a Cubano though
5th: Nashville hot chicken. Breaded white chicken meat accentuates its dryness.
4th: hot Brown. I intensely dislike turkey breast - dry, no flavor... But this has lots of cheese and bacon, and less bread. Plus, I was born in Kentucky. Although i have yet to try this specific dish.
3rd: mustard goes more with South Carolina. And this didnt convey the right experience anyway. Yes, too sweet. Have to say i am a sucker for an out and out SC BBQ experience. The mustard can be great, properly done!
2 and 1 neck and neck here... But I 'll put the po'boy at 2, and the Miami Cubano at 1. And yes, i have had and enjoyed both po'boys and Cubanos.
Fellow Yank here to say you made my mouth water with the toast on those Cubanos. One more great argument for having a couple cast irons on hand. Great technique
Bruh... that barbecue sauce is nothing like any NC sauce I've ever had and I've eaten bbq all over the state. No wonder you didn't like it.
And he didn’t use the normal cheese with the hot brown and complained about that, too.
Yea, that sauce is heading in the direction of a mustard sauce, which is more of a South Carolina low country thing.
@omvinvorousadam there's two styles of NC sauce: Eastern and Lexington style. Eastern is cider vinegar, salt, pepper, red pepper flake, cayenne, garlic powder. If there's any sugar in it at all it's just a touch (like 1.5 tsp per pint of sauce), but they usually don't put sugar in it. Lexington style is the same but go to 1 tablespoon for the brown sugar and add ketchup and occasionally a touch of dry mustard powder.
Some Canuck here with an opinion. I agree with the first 2, but I'm the opposite in terms of Nashville hot chicken, I would go for the sandwich 9 times out of 10. The last 2 are difficult as I find you xan only get 'good' Cubanos in Miami away from the tourist traps. Then yes, #1 otherwise it's #2 and the Po' Boy is 1st.
Great review 👏🏼 👌🏼
Damn dude, this is a lot of content. You could've easily split this into two videos
NC pulled pork is more about the vinegar, little to no sauce and very light not sweet
Poboy looks good, but using gulf oysters and Leidenheimer bread makes a big difference. The right bread should have a chew similar to a bagel.
Man you really need to come to new orleans to get to know the food and culture first hand. Also how to pronounce some of the words 😂😂😂
Would love to. In the meantime: ruclips.net/user/shortsblEkOBk7hWU ;)
no way you didnt include texas as a part of south
But what is the signature sandwich of Texas? Not trying to start an argument but I feel like it would have been some iteration of a barbecue sandwich 🤷
But why did he call that NC? It just isnt. No mustard in NC.
That Cuban Sandwich is purty damn good! The Hot Sausage PoBoy is my personal favorite of all PoBoys.
Love how you use all these funky accents and pronunciations. So fresh, so cool!
ty duder.
Lol I came to comment this it cracks me up you never know how he's going to pronounce something
Gotta add too it. Need to re do NCs sandwich. You missed the mark.
The Cubano is King. Make them myself here in Colorado and the fan base from coworkers, friends and family it's the most popular of my cuban foods request. Just an FYI the Cuban Frita Burger is amazing as well but doesn't top the Cubano, darn close though. Thanks for your video
i ain't even mad you made SC sauce with the pulled pork sandwich -- i'm a mustard sauce hardliner til i die
anyway my rankings would go
1. po boy - the versitility! also seafood sandwiches are just the best
2. pulled pork - nostalgia placing i wholly admit
3. cubano - a go to classic
4. hot brown - ngl love a open faced sandwich and it's got a kinda biscuits and gravy feel to it
5. nashville hot - admittedly... not a fan of chicken sandwiches unless i make it, especially if you use breast and not thigh
Love po' boys...such a perfect platform for great, fresh seafood. Would be interesting to see if you did one with gulf oysters instead of Atlantic. Terroir is huge with oysters
Chicken breast not thighs 😬
Overall, great vid. The Cubano is so culturally distinct from these others, but regionally, I’m not sure where else it would go.
good job! 🌟 enjoyed the recipes!
My ranking -
1. Pulled Pork
2. Cuban
3. Po Boy
4. Nashville Hot Chicken
5. Kentucky Hot Brown
Nashville Hot > Po' Boy, otherwise, I agree with your rankings. Cubanano is great but if that Nashville is good, it's the top.
I lived in NOLA for a little over a year. In that time I ate a LOT of Po'Boys. Weather is was ham and cheese, Shrimp, Oyster, etc I never ever once ate a Po' Boy with simply just mayo on it. Every single one I had, mainly at Gene's but other places too ALWAYS had a remoulade sauce which is a mix of mayo, brown mustard, horseradish, Tony Satcheries, and diced up jalepenos. I promise if you consume a po' boy with remoulade it's a completely different experience.
Yeah, you have to be Carolina’s and differentiating the sauces. That being said the best bbq i had in South Carolina was a Texas style bbq place. I like western style North Carolina #1 for pulled pork and actually i kept getting good pulled pork in Bama.
I have to agree with you about the Hot Brown. I actually like bland food and one of my favorite things is an open hot turkey sandwich with gravy. I was excited by the idea but I tried it and found the bacon and tomato add absolutely nothing, they are like sides, and even the mornay sauce is not an improvement over gravy. The stylized laying of the bread also adds nothing, except to match the shape of the oval casserole. And I do think it's common to dig some of the dough out of the Po Boy to make it a bit more manageable; in some parts of the world it is still considered desirable to maintain a dignified appearance, especially when eating on the street.
"Just plain regular ol' mayonnaise" while using a damn near $10 - $15 bottle of Japanese mayo, but whatever dude.......
I like some of the things you do but I really think you need to do some more studying before you spout off. As others have mentioned, your North Carolina BBQ sauce looks a little more South Carolina BBQ sauce but in actuality it's not even that. North Carolina, if eastern would be vinegar and spices (I love that). North Carolina, if western would have some tomatoes and brown sugar in it (I love that). The sauce you made hints at South Carolina BBQ sauce (I love that) but it shouldn't have tomatoes and should have much less sugar or none at all. You need to do more homework before making a video!!!
your cameraman is doing great work!
I'll pass along the message. Thanks mate!
Po' Boys are AWESOME, but the muffaletta is the better sandwich. Love seeing you shuck your own oysters!
A simple google search tells you the Cuban sandwich was invented in Tampa for the cigar factory workers. Cringed through the whole Cuban segment.
Great Video ! A little advice , NEVER Xtham Gum in anything ! You can use better natural ingredients to thicken things up ! That stuff needs to be outlawed .
Grew up with the tampa cubano, the only thing I'd ever consider moving back for. Such a damn good sandwich.
The traditional Cuban sandwich, as it's known here in the U.S., was created in Ybor City, decades before Cuban were in Miami.
The NC pulled pork should have had a real vinegar sauce that is mot sweet, then crisp coleslaw. It has texture and flavor, don't like Nashville hot, the oil upsets my stomach, love po boys and cubanos. Should have tried a torta cubano, love them.
That's not even close to French bread! That's just a hoagie roll, not even close to the same! And wtf, because a city has more than 1 iconic sandwich you just negate one for another city's lesser sandwich? Lame.
I try not to let videos annoy me, but you constantly calling that sandwich North Carolina pulled pork makes me want to throw something at the screen. NC barbecue would never have mustard, and eastern NC barbecue (the superior version) has no sweetness at all, just the wonderful tang of vinegar to cut the richness of the pork. If you are going to make regional videos, take the time to do the research to get it right.
glad i found your channel man, been watching the past few weeks now. keep it up
Where is the country ham biscuit ?? Lol
I've noticed most RUclipsrs don't include the country ham in almost any of these videos
Joshua Weissman kind of included it, but did the biscuit so wrong it was sad to see.
On another note: Ironically, the Cuban sandwich was born here in Florida. in Cuba, from what I understand, it doesn't exist.
the sauce on the nashville one looks right
If you’re in New Orleans stop by Bonafried. Best chicken sandwich in the city. Winner of the fried chicken fest best sandwich.
Idk how after 28 years born and raised in Louisiana, I didn’t know the Po Boy was a Louisiana staple . Thought that shit was everywhere lol
A "sandwich" without mayo won... Seems kinda sus ngl
The hot brown is a lie. It's not the sandwich of Ky. I lived in Ky for over 40 years and never heard of it till RUclips. I've never met anyone that's had it and most people I know have also never heard of it.
I prefer a po boy with catfish and oysters, for that unmistakable bayou flavor. Otherwise, his work was very well done
...no Texas?
keep your head on a swiv
How does this not have more views? Entertaining and great quality video work, also that food looks absolutely killer
hatt bwown soundz similar 2 *hatt lunch* wit a cleveland steamer
Awesome video, Adam! Curious when you decide to use xantham gum vs. cornstarch? Was it just coincidence?
Xanthan is just a stronger hydrocolloid and adding it yields a different end result texturally than cornstarch. Both are good, but i wouldn't use cornstarch to, say, thicken a hotsauce or other delicate sauce - you need to use a lot of cornstarch sometimes and it can mess with the flavor.
arrow root 4 me
Get the hell out of here with that sauce for NC. Way too thick and and had almost none of the correct seasonings. The sauce shouldn't color your pork.
classic poboys are essentially potatoes, gravy, and beef scraps, although other varieties are more popular today
Basically where the confederate army was occupying before they gave up
The Hot Brown is like an aristocrats version of SOS .
you're not wrong 😂
First off, there is no such thing as “Carolina pulled pork”. We don't call it pulled pork; it's simply barbeque. You can get it chopped or sliced, but for sandwiches it's always chopped. As mentioned several times, there are three distinct styles of BBQ. Here in NC we just call them Eastern, Western, and garbage-I mean, South Carolina style (I actually like the SC style more than Western style though). The style refers strictly to the sauce, as you'll find slight variations in cooking technique even within the same region.
You did two different styles of Cubano, so maybe to make up for saying that SC sauce was from NC, you could do a video with the two real styles of BBQ sandwich? Oh, and if you do, keep in mind we don't put pickles on the sandwich, and the Eastern slaw is usually a bit different from the Western slaw.
Born/bred eastern NC and I'm right there with you. At first I thought he was going Lexington with it, and then the mustard went in and my heart sunk.
Gotta say your hot chicken sammie looks better than pretty much any I've seen here in Nashville.
The Cuban can’t be a designated as southern cuisine. It’s Cuban. Miami is not southern.
Souther mayo should always be dukes brand. Just saying
I think that's Kewpie mayo lol. Not regular 😅
Great video, really love your work. However...that's a South Carolina sauce. In NC we'd never put mustard in a sauce. And...here's where the fight starts...Tampa invented the Cuban. It's a mix of different cultures that worked in the cigar factories. But again, love this video and all your others.
He put cooked chicken right onto the same pan he had raw chicken on... That's gross.
idk how people eat food cold, that was probs sitting there forever
Love the Cubano and it gets extra credit for being a sandwich that you won't wear!
how do you do every sandwich in the south yet you only pick a couple states????
I thought comeback sauce was from Kim Kardashian
From Louisiana..po boy looked great
I’d rather have a vinegar based slaw than a mayo based slaw
All were pretty true to the original except the Carolina pulled pork it's not a thick sauce and is very vinegar based and has little sweetness but your ability to recreate food from everywhere is still remarkable keep doing what you do love it
My order had it 1. Po Boy (most versatile and to me iconic), 2. Carolina Pulled Pork (just my taste on it because it's my fave BBQ sandwich of all), 3. Cubano (just purely fantastic), 4. Hot Chicken (will depend on the spice level if it overtakes the other flavors), 5. Hot Brown (not a sandwich to me). But I would argue I would eat a Po Boy everyday because I could have it customized in more ways than any other, and it feel like the staple sandwich, but be special each day. The rest seem to have a very finite recipe without the ability to stray without really losing the sense of the iconic sandwich.
Love this series! Can't wait for Texas and Oklahoma. I know what Oklahoma's will be, and it's a KILLER!
For me they are all num1 its a mood thing at some point all decent .
As a Virginian, I was glad that you chose NC BBQ. Then I realized that you made a non-colorless pulled pork sandwich, and you should have just used TX smoked brisket instead.
★ GREAT 👍🏽 EPISODE ★ AGAIN 🎉 WELL DONE BRUV :🤟🏽🙌🏽👍🏽🙏🏼:PURE-GOOD
:HEALTH'AND'LONGEVITY TO: YOU AND YOUR TEAM AND YOU ALL'S FAMILIES:🙌🏽👍🏽🙏🏼🙌🏽👍🏽🙏🏼🙌🏽👍🏽🙏🏼🙌🏽👍🏽🙏🏼🙌🏽👍🏽🙏🏼 ★ THOUGH I THINK ANY OF THESE SANDWICHES 🥪 HERE WOULD ROCK YOU SO YOU GOT TO PLAN OUT WHEN IN THE DAY AND WHAT POINT OF THE WEEK TO EVEN EAT 😀 THEM ★
As Cuban American that grew up and still lives in New Orleans.
Im glad to see the Cuban Sandwich and the Po Boy finish top two.
But low-key poboys are so versatile. You can get Crawfish tail, Catfish, soft shell crab (highly recommend), roast beef poboy, hot sausage, hamburger, french fries, or the best imo turkey, ham, roast beef, with american and swiss cheese
❤️👍
As a Nashville native, Nashville hot chicken can’t be beat. Them other sandwiches are fantastic but you’re wrong, Nashville can’t be beat. Sorry bro
That bread is wayyyy off for a po boy... foy...you...
When's cooking the states coming back?
Should have done the roast beef and gravy po boy
That pulled pork sandwich has my mouth watering, I can’t think of a better sandwich. They all look amazing but I’m a Texas girl and we do like some pulled pork with coleslaw.
I'm french and I chose the cuban too, before you told your ranking. So, the cuban it is !
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