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!
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
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!
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.
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
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.
Exactly what I thought (born & raised Eastern NC). As soo as the mustard came out....SC. Also, seemed like waaay too much sugar. Some recipes don't even have sugar. I love his videos but I always get wary when people not from NC start trying to do Carolina 'Que
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.
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.
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 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.
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.
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
Ive lived all throughout south east florida and am currently in west palm beach, my fav city by far. I definitely love cubanos and think you did really spot on for someone out of state, great content man.
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.
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 ;)
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.
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
Respect to adding the Tampa style Cubano. Also, suggest you try the Media Noche. My fav variation. Essentially the same build but with sweet (almost like a Hawaiian roll) bread and sweet, vice dill, pickles.
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 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
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.
it's often said the natural humidity from the Louisiana climate helps in the process of making the bread for the po boy which would make it a unique experience you could possibly only get from Louisiana don't know if it's true though although their bread always seems so appetizing in comparison to other videos outside of Louisana
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 👏🏼 👌🏼
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.
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
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.
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.
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.
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
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 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
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
You forgot another popular variation of the poboy: Roast beef with debris gravy. When I was a kid, shrimp or oyster was my favorite, but as an adult roast beef poboys are my number 1.
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.
I'm from North Carolina: had to get a smoker and do my own BBQ when moving. That's not a standard NC pulled pork sauce. Mustard sauces are in SC. Eastern NC sauce (my favorite for pulled pork) has a base of apple cider vinegar, brown sugar, salt, black pepper, red pepper flakes, and dashes of Texas Pete. Perhaps if the pulled pork was true North Carolina, it could have scored a bit better (since it would be more tangy and spicy). I like accompanying the meat with a Carolina slaw: cabbage, carrots, vinegar, sugar, mustard seed, and pepper. That and getting a good bark with apple and hickory wood smoke: my mouth is watering now.
@@ericmacpherson8010 Yeah, I've been impressed with Adam's other recipes. But think maybe he hasn't been to Raleigh even if he says "and of course mustard". Think coastal SC uses a mix of apple cider and mustard (and middle having more mustard).
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
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.
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 .
Fun fact: I ate at princes and did not heed the warnings on the heat levels and got the XX hot. I’m not intolerant to spice, but I’m also no heat professional. That being said the XX hot made my lips bleed. My mouth didn’t stop burning for 2 hours
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.
Nashville is the most overrated city in America. I can say that because I’m originally from there. Left years ago with my middle finger held up high. 😂
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.
I don't know what you did to that Hot Brown, but that didn't look like the Hot Browns I have had. Was it cold? That texture was off...way off. The bread is supposed to be toasted, and they do season the turkey. I feel this sandwich was misrepresented.
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!
He’s a poser
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.
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!
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.
Feel like it aint a po boy without it
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
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.
Exactly what I thought (born & raised Eastern NC). As soo as the mustard came out....SC. Also, seemed like waaay too much sugar. Some recipes don't even have sugar. I love his videos but I always get wary when people not from NC start trying to do Carolina 'Que
But sc mustard is the best
@@dogeyrailroad7124 Congratulations on your Doctorate in "Being Wrong" from the University of Wrong,
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.
i'm pretty sure he has a hotbox that he puts them in when he's done so they are still warm
@yepitscrow dandy. I repeat: I get literally nothing out of seeing them next to each other.
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.
@@Dalton325 Whole Hog is Eastern NC too. But, yeah, wrong sauce and state
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 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.
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.
You put a lot of work into this video, great job - I really enjoyed it!
Thanks man. Glad you dig it.
I'm with you Adam, the Cubano has always been my favorite sandwich, full stop.
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
How does this not have more views? Entertaining and great quality video work, also that food looks absolutely killer
glad i found your channel man, been watching the past few weeks now. keep it up
No one in the Carolinas puts pickles on a pulled pork sandwich, and yes, mustard is central SC BBQ. Lowcountry SC is closer to Eastern NC vinegar.
good job! 🌟 enjoyed the recipes!
I think you got the top five . All delicious must've been great to judge them all
It was tough to judge for sure.
Ive lived all throughout south east florida and am currently in west palm beach, my fav city by far. I definitely love cubanos and think you did really spot on for someone out of state, great content man.
Great series idea! Can't wait to see the rest of them!
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.
That Cuban Sandwich is purty damn good! The Hot Sausage PoBoy is my personal favorite of all PoBoys.
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
Love your video style. So enjoyable to watch x
Hi Adam
Thank you, for these sandwich Ideas. The southern US has some incredible Sandwiches!
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.
Dukes!?!?! Where is that from? NEW YORK CITY?! HAHAHA. Blueplate is the only mayo that goes on a half shrimp half oyster poboy.
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
Respect to adding the Tampa style Cubano. Also, suggest you try the Media Noche. My fav variation. Essentially the same build but with sweet (almost like a Hawaiian roll) bread and sweet, vice dill, pickles.
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!
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
Mostly incorrectly
Grew up with the tampa cubano, the only thing I'd ever consider moving back for. Such a damn good sandwich.
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
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.
it's often said the natural humidity from the Louisiana climate helps in the process of making the bread for the po boy which would make it a unique experience you could possibly only get from Louisiana don't know if it's true though although their bread always seems so appetizing in comparison to other videos outside of Louisana
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 👏🏼 👌🏼
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.
Can't wait to see the Horseshoe sandwich from Springfield IL!
classic poboys are essentially potatoes, gravy, and beef scraps, although other varieties are more popular today
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
Exactly, invented in Ybor. 💯
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.
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.
your cameraman is doing great work!
I'll pass along the message. Thanks mate!
Good stuff
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.
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'm french and I chose the cuban too, before you told your ranking. So, the cuban it is !
My order would be pulled pork, po boy, hot brown, cuban, nashville hot chicken.
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.
But why did he call that NC? It just isnt. No mustard in NC.
TX Brisket?? Going to make that when the weather warms up a little bit? LOL!
We'll cover good ol Tahas don't you worry.
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
My 1-5 is BBQ Pulled Pork, Po'Boy, Cubano, Nashville Hot Chicken, Hot Brown
The traditional Cuban sandwich, as it's known here in the U.S., was created in Ybor City, decades before Cuban were in Miami.
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.
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.
You forgot another popular variation of the poboy: Roast beef with debris gravy. When I was a kid, shrimp or oyster was my favorite, but as an adult roast beef poboys are my number 1.
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
Overall, great vid. The Cubano is so culturally distinct from these others, but regionally, I’m not sure where else it would go.
I'm from North Carolina: had to get a smoker and do my own BBQ when moving. That's not a standard NC pulled pork sauce. Mustard sauces are in SC. Eastern NC sauce (my favorite for pulled pork) has a base of apple cider vinegar, brown sugar, salt, black pepper, red pepper flakes, and dashes of Texas Pete. Perhaps if the pulled pork was true North Carolina, it could have scored a bit better (since it would be more tangy and spicy). I like accompanying the meat with a Carolina slaw: cabbage, carrots, vinegar, sugar, mustard seed, and pepper. That and getting a good bark with apple and hickory wood smoke: my mouth is watering now.
Yeah, i think Bill Ellis would be turning over in his grave over that one.
Came here for a comment like this. I was wondering what he was doing. SMH. Def missed the mark.
@@ericmacpherson8010 Yeah, I've been impressed with Adam's other recipes. But think maybe he hasn't been to Raleigh even if he says "and of course mustard". Think coastal SC uses a mix of apple cider and mustard (and middle having more mustard).
Might been someone who loved ropes on their back (aka comeback) And they happened to make a greag burgee sauce.. oh have you tried the comeback sauce?
Love the Cubano and it gets extra credit for being a sandwich that you won't wear!
Po' Boys are AWESOME, but the muffaletta is the better sandwich. Love seeing you shuck your own oysters!
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
The Hot Brown is like an aristocrats version of SOS .
you're not wrong 😂
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.
The Cubano is the best sammy I've ever eaten!
Spices as in the same spice blend you used for the chicken?
Will you be finishing all the states for your old series?
From Louisiana..po boy looked great
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 .
Fun fact: I ate at princes and did not heed the warnings on the heat levels and got the XX hot. I’m not intolerant to spice, but I’m also no heat professional. That being said the XX hot made my lips bleed. My mouth didn’t stop burning for 2 hours
Po boy sounds really nice to try making
My ranking -
1. Pulled Pork
2. Cuban
3. Po Boy
4. Nashville Hot Chicken
5. Kentucky Hot Brown
Should’ve put the chopped up crispy skin in the pork. Should’ve made the Nashville hot oil with bacon grease. But ok rankings.
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
the sauce on the nashville one looks right
For me they are all num1 its a mood thing at some point all decent .
Nashville Hot > Po' Boy, otherwise, I agree with your rankings. Cubanano is great but if that Nashville is good, it's the top.
I love Italian beef, and Philly cheesesteak, but I am struggling to think of a lineup that would compare with this one.
Gotta say your hot chicken sammie looks better than pretty much any I've seen here in Nashville.
hatt bwown soundz similar 2 *hatt lunch* wit a cleveland steamer
Love the vid!!! However, if you not using Blue Plate Mayo..... Ya poboy ain't it.
...no Texas?
keep your head on a swiv
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.
How cold are these sandwiches by the time you eat them?
Hattie B’s is considered tourist “hot chicken”. Not something any local actually goes to. Lived there for 5 years
Nashville is the most overrated city in America. I can say that because I’m originally from there. Left years ago with my middle finger held up high. 😂
Dude, I waited to like the video just to see which one won.
When's cooking the states coming back?
I prefer a po boy with catfish and oysters, for that unmistakable bayou flavor. Otherwise, his work was very well done
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.
I don't know what you did to that Hot Brown, but that didn't look like the Hot Browns I have had. Was it cold? That texture was off...way off. The bread is supposed to be toasted, and they do season the turkey. I feel this sandwich was misrepresented.
Damn dude, this is a lot of content. You could've easily split this into two videos
Should have done the roast beef and gravy po boy
no ham on the cubano?!
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: ua-cam.com/users/shortsblEkOBk7hWU ;)
Roast beef po boy is the best po boy. I loooove shrimp and oysters, but beef is absolutely where it's at
No crab crab cake sandwich?
If you’re in New Orleans stop by Bonafried. Best chicken sandwich in the city. Winner of the fried chicken fest best sandwich.
Nashville! All the way.