Can Babish Beat New York's Best BBQ? Blind Taste Test
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- Опубликовано: 11 сен 2024
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Just want to say that I've brought some gatorwine to the golf course twice and it is great at making the back 9 go a little better.
performance and enjoyment, in one handy beverage
I read your comment in Nathan's voice and it makes it 100x funnier 😂
"The only way to break the curse is to drink the seed of your greatest enemy" - babish
"yeah i watch babish for the recipes"
Classic Babish "beat-off."
Beating Brooklyn's best BBQ is like beating every Oompa Loompa at a dunking contest
A bar so low you can stub your toe on it in the dark.
Or an Irishman at a drinking one
@@MiyaStarOfficialthats the literal opposite comparison 😂
@@MiyaStarOfficialhow have you made such a mistake? Do you know what an Oompa Loompa is?
For real. For a channel that's been on the downswing for years, trying to beat New York barbecue is like trying to find the best NY Slice in Indiana. You can do it, but did you really do anything worth anyone's time?
I love this format so much more than Joshua Weissmans "but better" because you don't just take the lowest hanging fruit. Its nice seeing you actually challenge yourself rather than constantly yap about how much better you are at cooking than mcdonalds.
SHOTS FIRED!... Also, pinpoint accuracy.
Josh is going for clicks. Simple YT SoE.
Speaking of challenges, ever since I beat Xenoblade Chronicles 3, I've wanted to see somebody try to recreate Manana's doodlenoodles. If anybody can do it, it's Babish.
I'm here for any Xenoblade recreations
@@h0m3st4rsomeone tell Alvin!
"This is an amount of water. Into which I'm gonna put some amount of salt." cracked me up way more than it deserved to.
It's almost the rule of thumb when making a brine. It ain't baking that's for sure.
You know what this challenge needs? Gator-wine
Coming just as soon as someone finds the best two Gatorwine restaurants in the city for him to face off against, I'm sure.
He must finish a cup of gatorwine before each step.
It would be really fun to have andrew have a live reaction to the taste test, like him watching what they think of his food versus the others, especially since he obviously does deeply care about doing well lol
Agreed, though I'm sure they told him the scores, I do really wish that they'd included his reaction to it at the end, feels like a not insignificant part of the finish to talk about how things performed, not just who won and lost. Though also details like what they liked about his sandwich and such, wouldn't have minded an other 3-5 minutes at the end just for that stuff.
I got really REALLY worried when he looked away at the camera while using the mandolin.
That's how people lose fingertips.
Always have your eyes on the mandolin while mandolining your mandolin victims
Those things scare me so much. I use the guard AND a cut glove when I'm using mine.
@@JasonFrankenstein Learn to live a little.
Babish Beating Brooklyn Meat
Babish Beats Boston Beef
@@Duspende Babish Beats Beets, Bears, Battlestar Galactica
@@aplebian7097Identity theft is not a joke, Jim!
Take two buns and cut them asymmetrically to make them look smaller?
Beating off Babish Brooklyn Meat
Who doesn't love a Babish Beat-off?
"Buns are out, and they're beautiful, but they're also gigantic"
_I've heard that before._
' I'm going to add a little bit, but far less than I would normally. ' - processed to add half a salt shaker - xD
*proceeds
@@HH-le1vi Do you, like, toss and turn if you don't do that? I see people do it all the time and why? Does it help you sleep? Bring you peace of mind? Calm your stormy soul? For why?
Thought the same thing with the salt.
Isn't it to do with the fact it's cooking salt? I feel like I've heard it's nowhere near as salty as table salt so you can be a lot less precious about how much you put in but yeah I agree it was funny to see
@@realhcassassin4081 most salts are cooking salts
So what you're saying is, Andrew could open an $18 pulled pork sandwich restaurant in Red Hook.
I was wondering how much his sandwich would cost to produce compared to what he could sell it for. $18 for a sandwich seems way too much for anything other than a one-off to say you did it. I'm guessing my part of the country is way cheaper than that area.
@@sumduma55I just spent $22 for a burger today that wasn't half what this sandwich is. I would gladly pay $25 for his version of a bbq pork sandwich
@@sumduma55 The one from Hometown is $17. It is also their most "modestly" priced sandwich.
It isn't 2019 anymore, post covid prices are up. The Hometown BBQ sandwich is $17 without sides and they didn't go nearly as all-out as Andrew. I think any restaurant who puts as much work and expensive ingredients into a sandwich as this one today would cost at LEAST $30, if not more. Certainly in Brooklyn with their rents.
Yeah love watching Babish beat off to barbecue!
Best part of my day right there
BBOBBQ
Bombas is a great sponsor. Our nonprofit clinic gets them free to give to our houseless patients. 🙂
@donaldgollihue5288 are they the same sock? I always wondered if they were giving away a cheaper version of the sock or if it is the same $12+ pair everyone buys.
@@chrisd3648 exactly the same ones. Literally no difference.
I love how babish has constantly gotten better at making entertaining RUclips while staying himself and unique. Opposed to Joshua Weissman who started out unique and has slowly grown into a clickbait RUclips formula factory.
Might need to do future challenges blindfolded. They all seem familiar with Andrew's style.
Sesame bun makes yours look way tastier. Not sure why that is, but it always works.
Shoulda added some gatorwine to the bbq sauce
I was also waiting for the Gatorwine to make an appearance
The barrage of curse words at the 0:23 beginning caught me off guard when i played the video on the background.
Beating Brooklyn's bbq is like Ludwig beating a 9 year old world record holder in high jump
Day 227 of petitioning Babish/Alvin to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf.
A great food idea, but not really enough to make an episode out of, unless you make the chilli sauce and chutney from scratch, which I'm sure he would.
Also 'feeling like you're having a baby' isn't the reaction most people want from a sandwich.
@@SheyD78
Let's not pretend he's not made weirder stuff before.
26:22 wise words to think about lol
i haven't reache the end yet but I don't even care if babish wins or not at this point. I'm just so happy for him, seeing how satisfied he is with *his* pulled pork
“quarter cup each of these”
*dumps in at least 3 times that*
That's how the measuring goes with just about every barbecue recipe I've ever seen.
I 200% agree with the quick “you’re wrong” after that crazy person said the bread overwhelmed the babwich. Can we fire the anti bread charlatan??
24:25 of all the gadgets Andrew doesn't have I didn't expect it to be a salad spinner.
I love how Andrew has evolved from not showing his face from the neck up in his early videos to just cursing like he doesn't care and showing his beautifully witty personality!! I will always be a FOREVER subscriber.
Brooklyns best bbq” laughs in Kansas City
Up north taco bell sauce hurts people😂
The very first moment you mentioned Dinosaur BBQ I KNEW you were gonna mention Rochester.
Which is wild, because Dinosaur is based out of Syracuse. Every other location is an offshoot.
@@xyj1313 the rochester location is such an iconic part of the city tho right on the river
My bbq rant Carolina bbq is not Memphis with coleslaw on it😡. Its a whole hog smoked and basted in a vinegar based bbq sauce usually served with a side of hushpuppys along side with regular bbq sides.
As a North Carolinian, I feel that it is my birthright to be offended.
North Carolina “BBQ” sucks….. 😂
@@JSUTrumpetthey still do better than most other states. they have an interesting bbq sauce culture too. there's not much i think theyre the best at, but they do a couple dishes better than anywhere else.
@@clxxxvii.It's all they have. Nobody is going there for anything but BBQ and it's still mid like most "we do bbq right" states. It's all they have and even then it's eh.
@@clxxxvii. I’d still pass 10 times out of 10.
Still better BBQ than brooklyn, so the point stands
I know you mean well, but the one thing that unites regional bbq cultures, be it KC, Memphis, Texas, N/S Carolina, etc is we all consider Brooklyn bbq a sad joke.
Criminally underrated comment
Yeah as a native eastern North Carolinian, I can’t help but be utterly unimpressed. Also pickles, not to mention pickled jalapeños, on a bbq sandwich is blasphemy to me but I can’t speak for the other entities of the league of bbq nations
I find that 90% of spices and seasonings in a complex rub get cancelled out by the smoke.
Simple rub is great, simple spritz is great
I love the extra edginess, gonna call this show Binging with Savage
I think that BBQ is better when you make it yourself 95% of the time.
Not saying those restaurants are bad but a pulled pork competition outside the Carolinas can only be taken so seriously.
Memphis and KC came to play.
What this series of unknown name needs is also a cost comparison. That "splash" of Lagavulin just made the sauce probably cost more than the rest of the sandwich materials.
Laphroaig might be a better choice to get the smoke and Scotch flavour. It's half what the Lagavulin costs (your prices may vary).
"Beating Brooklyn's Best BBQ" sounds like a lost episode of B99 tbh.
Thanks, for the Marmite inclusion. I was thinking the other day about a neutral umami source. That is perfect, when one is not looking for anchovy or miso.🤗🤗🤗…or truffle/mushroom, MSG, or bullion…
MSG is literally a neutral umami inclusion though...
17:37 But you just did a Great Babish Beat Off when you were making that mayonnaise, did you already forget? 🤣
0:04 calling out joshua i see
Someone needs to
☝️🤓
Mfs really hate on a chef
@czms922 he's the drake of youtube chefs
how was he
If you can make a restaurant burger cheaper, you made it better. I will die on this hill.
You should always be able to make it cheaper than a restaurant as you're not paying for the labour that goes into creating the burger, which is the most expensive part.
Counterpoint: I made some very cheap but terrible bread this week (but generally I agree)
You're not accounting operating, labor, losses, etc. Restaurants are luxury buisnesses largely operating on razor thin margins which you do not usually get into for the money.
@@tomhay92depends. If you plan to just make “a” burger, a lot if the times it’s cheaper to go to a restaurant since it’s hard to buy ingredients to make just one hamburger.
why do people call anything on a round bun a burger? if we're talking about the video, it's a pulled pork sandwich not a burger.
Is anyone else thinking of those Pace Picante adds with the line "He gets his salsa from New York City." or just me?
New York City?!!
😠
Not until you put it in my head. Now I can't get it out. Lol.
Honestly the "New York City!" line did come across my mind whilst watching this. Don't know why, but it did.
You get your BBQ from New York City!?
Andrew: Do you ever find yourself talking about what you're cooking even when you're cooking for just yourself? I imagine that would be difficult to break.
I'm really looking forward to seeing what other foods Andrew can beat off.
That was super fun, though I definitely wish I saw the reaction of the judges finding out who made which sandwich.
25:45 and for the briefest of moments, the depression was gone.
"Brooklyn's Best BBQ" is like saying "Atlanta's Best Pizza" 😂
Seems when you ask Babish to pull his pork on camera, he pulls out all the stops. No joke is too much XD i love it.
The episode where he tries to top New York pizza is gonna drive him insane.
beating brooklyns best bbq is like beating babish at a hair growing contest
Depends on where on the body. Pretty sure his Southern BBQ defeats Brooklyn's best.
What’s that brown… plop… that shows up at 3:31??
the great babish beat off is crazy
The Brabish dynamic is the best part of modern-era BCU content. I love these longer-form projects.
If you’re looking for another name for Worcestershire Sauce, call it: “West Massachussetts-Sir Sauce”
Woo
Shesh
Teh
Shire
Not sure what's got people so scrambled about it.
@@m4rvinmartian it's pronounced Woostershire
Cowboy Kent Rollins just calls it W sauce.
West? It’s literally directly south of the geographic center of the state 🤣🤣
Woah your sister sauce
15:09 The voiceover really makes it seem as if he was that fast.
Intro went crazy
I'm loving Andrew's gradual descent (or is it ascent) into madness. Gatorwine, Great Babish Beatoff - hilarious stuff.
Might try to reseason the pork after you pull it apart. Really brings things together.
Really great to see the Babish so happy and positive all through the video
Andrew, the little round slot next to the control/screen and pellet box is a silicon pre-cut hole for your thermometer to snake through so you don’t damage the cord. The cords already notoriously inconsistent, damage will make it way worse.
I'm Jewish. I don't even know what BBQ pork tastes like, but I was totally invested in this contest and your cooking process. Love your videos.
8:20 But does the spice mix have a Hero's journey? What about the fourth act!
Funniest pronunciation I've heard is "Wash Your Sister Sauce"
I'd be curious what Babish's pulled pork sandwiches would cost on a menu, given the ingredients and work and time out into them! Maybe consider a cost breakdown in future beat-offs? Thanks for the video!
I was thinking he must have put $100 of ingredients in that sandwich.
@@johnh8268 Maybe into the whole production but he made at least 4 sandwiches, so that's already down to $25 to sell them "at cost". And tat's including time/labor, I think this totals out to around $60 in ingredients specifically; the whiskey throws it off a bit though.
Jalapenos, cabbage, vinegar, spices, etc. are pretty cheap. The pork is probably like $30 on its own not on sale.
Though I'm not accounting for NYC prices here. For all I know a head of cabbage costs $10 there.
Buns are a vehicle to get the pork in my mouth. I appreciate the lightness. I like “open face” pulled pork sandwiches because it lets me dress and taste the way I want to.
i love that this video series is doubling as virtual NY food tourism, for me anyway
Such a great video and such a great video format idea. Please keep these coming. I would love to see the taste-testers react to finding out which one is Andrews and EVEN BETTER would be if Andrew was there when it is revealed. He was clearly SO PROUD of all the work he had done and I would love to watch him talk to the taste testers about it.
Saying you've got the best BBQ in Brooklyn is like saying you're the best bullfighter in Alaska. 🙄
Or you've got the best pizza in Atlanta.
I'm the best snowboarder in kenya
Dinosaur is so mid it's unreal
I dunno, their bull-worms are pretty legit...
The Jamaican Bobsled team would like a word
This whole episode was just an excuse to buy a bottle of Lagavulin and I don't blame you one bit
This was a amazing episode I forgot I had a phone for 38 minutes straight 😂😂😂
At the stall, when you wrap the pork, raise the temperature to 300 degrees and you will get to your target much faster with no loss of tenderness.
You could boil a steak and still beat Brooklyn's 'best' bbq.
Isn't that UK bbq?
The quotation marks should be on bbq 😂
Watching Babish mandolin unguarded food whilst looking at the camera upsets my inner Safety Sally.
This entire wonderful video with Andrew and company, and I'm like, "Hey, look! Lagavulin! I remember when Leslie Knope surprised Ron Swanson with the trip to the distillery!"
Didn't expect Steve to be there. Ha! Loved his RUclips channel.
Saying Brooklyn's best BBQ is like saying El Paso's best sushi
"I have the woshisisoshiso sauce"... Dude just says "Wash your sister sauce" instead - that's much closer! 😀
The amount of sauce is very subjective and can make or break even the best sandwich. That's why I always put a little less on it initially with the explicit suggestion to add to everyone's liking. It eliminates a lot of nitpicky whining.
My go to steak as a poor is a chuck eye marinated for 1-2 days with Chicago steak seasoning and Worcestershire sauce. That’s about the sweet spot for that particular cut for me.
I don’t even do that. Choice chuck eye with SPG and grilled or pan seared until 122f. Too done and the muscles tighten too much and don’t relax. Former butcher.
Can you beat Brooklyn’s meat?
Beating Brooklyn bbq is basically Mike Tyson fighting a 7 year old 😂😂
As a Hoosier I absolutely love dinosaur bbq. Definitely didn’t highlight their BBQ sauce enough. It’s not sweet and it’s not overwhelming with vinegar like Carolina bbq. Reminds me to order some right now
The Babish beat off is a great name for it, far better than blind taste test since no one is actually blinded for the taste test.
The double entendre is a nice touch as well.
Love this series! For the larger bun issue, you can always cut out a section of the middle to create a better bread / filling ratio.
Binging with Brooklyn
Binging in Brooklyn.
Beefing with Brooklyn
@@zawardoll Representing for Rochester.
Andy gets so adorably excited in these episodes!
Kendal: Doesn't like a lot of sauce
Kendal "Sauce is so important"
Both are true
I haven’t seen Babish so erratic before 😂 usually he’s so smooth, calm and collected 😂
When he does these competitions it's when he truly gets excited. I like watching these kinds of videos
This "Great Babish Beat Off" series is amazing
Red (purple) cabbage is an indicator. I use it in theater when I need a "scientific" reaction... you blend up some red cabbage, get the juice, put it into a vial and it is dark purple, then in another vial put a little bit of an acid, like hydrogen peroxide, which is nice and clear. Mix them together and it turns bright pink. Very vibrant reaction, easy to do, and reasonably safe.
I'm from Texas, and when I read the headline, I thought, I would hope so. Then the video started perfectly, I couldn't help but laugh.
I've worked in meat processing before. It you inject meat, do so with multiple injections from the top, that way the juices wont leak out. And you can really blast the meat with a lot of liquid, until it's really jiggly.
We had a machine that gave the meat a lot of injection stabs from above, iirc we used about 300 ml per kg, not counting all the juice that leaked out again, which flowed back into the liquid tank.
Those things came out really bloated and deformed looking, but after they were cooked they looked really great and had a nice juicy texture. So don't be shy about injecting a lot.
9:23 My maternal grandfather used to make offset smokers himself, from discarded oil drums. Coming from a Santa Maria grill background, even as a child of 8, it freaked me out. It did not seem like a great idea to prepare food in something that used to store such toxic materials. That was the late 1970’s, and my mom was born and raised in Corpus Christi, texas. Even back then, very few Texans had them. While my grandfather was obviously not the only guy making them, he only made them for his sons, not his daughters (my mom took my dad’s Japanese ceramic egg, which he actually bought in Japan, in the divorce). Every time I see someone outside of texas using one that has a corporate brand on it, I get a little sad for my grandfather.
Nothing could have prepared me for the 23:39 Rolex jump scare
"That pickle sings" is gonna be my new catchphrase.
Seeing Babs throwing 20 ingredients into every component of the bruger, I can't help to wonder what price he'd have to charge for it's compared to the two othwers.
I am loving the atmosphere in this video. Its like im doing a family bbq with my dad all over again❤❤
finally Andrew graces us with his presence. a true gift.