The Great Babish Beat Off: A Sandwich Showdown

As I sat down to taste the creations of this sandwich showdown, I couldn't help but think that the bread on this one was too tough. It's like they forgot that bread is supposed to be soft and fluffy, not dense and chewy. This particular sandwich had so much meat that it overpowered the other flavors, leaving my mouth feeling dry and uninterested.

I immediately noticed two major issues with this sandwich. Firstly, there was just too much meat. I mean, who needs that many layers of protein? It's like they're trying to make a sandwich that's more like a salad. Secondly, the flavor profile was one-dimensional, lacking any real depth or complexity. Where was the acidity? The fattiness? The spice?

But despite its flaws, this sandwich had one redeeming quality: the sauce. Oh, the glorious sauce! It added just enough dimension to elevate the entire dish. And let's not forget about the pickle, which added a nice crunch and freshness to the mix.

As I continued to taste my way through the sandwiches, I noticed that number two was slightly better than the first. The soft bite of this sandwich was a welcome change from the dense bread of the previous contestant. However, it still lacked a certain je ne sais quoi, a certain something that set it apart from the rest.

But then came number three, and oh boy, did this sandwich blow me away. The flavors were so well-balanced, with just the right amount of sweetness and tanginess. And the texture? Forget about it! It was like biting into a cloud, all soft and fluffy. I couldn't get enough of this one.

Unfortunately, number three wasn't without its flaws. The bun size was slightly off, making it feel like they were trying to make up for something. But overall, this sandwich was just so good, so well-crafted that it won my heart over. It had a certain charm, a certain magic that made me want to eat it all day.

As I sat there eating my way through these sandwiches, I couldn't help but think about why number three won out as the favorite. Was it because of the complexity of flavors? The sheer abundance of ingredients? Or was it just because this sandwich looked like something straight out of a restaurant menu? Whatever the reason, one thing is clear: this sandwich was the best of the bunch.

But don't get me wrong, number two was still delicious in its own right. It had a certain ease to it, a certain simplicity that made it feel approachable and comforting. And let's not forget about the jalapenos - those little spicy peppers added just enough kick to elevate this sandwich from mere mortal to culinary god.

In the end, it all came down to personal preference. I liked number three because of its complexity, its depth, its sheer audacity. But I also appreciated number two for its simplicity, its approachability. And as for the first? Well, let's just say that sandwich won't be winning any awards anytime soon.

So what does it all come down to? Is it about the bread? The meat? The sauce? Or is it something more? Something intangible, something almost mystical?

Whatever the reason, I'm just glad that these sandwiches pushed me out of my comfort zone. They made me think about what makes a great sandwich, about how to balance flavors and textures. And most importantly, they reminded me that sometimes, the best things in life are the ones we least expect.

As for whether or not this is the last time I'll be beat off, remains to be seen. After all, as the great Babish himself would say, "it's all about the beat off."

"WEBVTTKind: captionsLanguage: enhello and welcome to insert show name here the show where I order the best food in Brooklyn and see if I can do better which sounds cocky even just saying it like that I've already lost look I know you're thinking New York barbecue I can beat That by you know going to the bathroom New York barbecue I can beat that if I just I can beat That by my into a cereal bowl all over myself and then my own mouth mean but New York still has some really very good barbecue dinosaur Hometown two of the heaviest hitters to have ever hit heavy in New York city so I'm going to see if I can make a better pull pork sandwich than either of these mother and if you watch the previous episode of whatever the show is called you'll notice that it's being judged by my staff they're going to judge it blind to make sure it's objective they're not going to get fired maybe so the sandwiches are on their way from their respective barbecue joints I'm going to try them out and I'm going to see if I can beat them here on the gra grao this episode is sponsored by bombus aka the most comfortable socks and while they are comfy the best part is that for every item purchased one is donated they've donated over 100 million articles of clothing so far across all 50 states so you're not just getting your new favorite pair of socks you're helping bombus donate some to someone else too feel good and do good with bombus knowing your purchase is providing clothing to those who need it new customers get 20% off their first purchase just go to bombas.com babish and use code bish2 at checkout all right it's time for simultaneously the most fun and scary part of the episode trying out the competition first up Dinosaur Barbecue it's slightly different than most barbecue I've ever had but I wanted Rochester representation here's their pulled pork sandwich it looks to sport pulled pork Sal rainbow KLA pickles and they're on a potato bun let's look under the hood vroom vroom fellas the pork is super peppery that seems to be their primary rub the barbecue e flavors are coming mostly from the sauce and then you got the nice light crisp col saw in there good balance of richness and acidity it's really competently made smoked pork but that's about all it is there's not much flavor to the rub outside of black pepper so what you're left is really just pure pork experience and then the the other flavors are coming from the condiments on top it really does end up balancing out bun is not it's nothing special it's potato bun squishes real nice I like that with with a barbecue sandwich like I love a really dense squishy bun that's what I'm going to be going for yeah overall very serviceable barbecue very well-rounded really well balanced pork smoke Centric pulled pork sandwich all right time to try Hometown barbecues pulled pork sandwich looks like definitely a housemade roll looks very homemade it's well grilled like really nicely toasted smells like a oh my God I think it might be like Brios based almost it smells really rich and and sweet and then we've got a a decent smattering of sloth then the pickles are underneath the pork dude that's good that's real good damn yeah it tastes like a oh campfire it's like I'm eating a campfire it's fantastic don't know how much they're doing in terms of spices it might be kind of simple it might be you know paprika garlic powder onion powder cuz it's very rich and savory but it's not overpowering the pork so I've met the competition I think dinosaur is very nostalgic for me so that's clouding my perception but it seems like a really great Baseline still Simplicity itself and super tasty really tender really juicy hometown is here to play they brought their knee pads they brought their elbow pads they brought their mouth brace so they're here to me up I got my competition cut out for me I'm going to have to start smoking this is going down at 400 p.m. tomorrow Dead or Alive You' probably quit if you were dead though right I would hope that you'd Soldier on if I were dead isn't that what we all do let's make some pork first thing I'm going to do is make a squid solution that I'm both going to inject into the pork and spray all over it the base is going to be pretty much equal Parts water and apple juice then I'm also going to add some bad aseries we have the wor sauce I'm out of funny pronunciations for this I'm going to add about a tablespoon worth roughly I'm also going to add some soy sauce I'm trying to get as many glutamates in here as I possibly can so that like it just imbus the meat with flavor for sweetness I'm going to use molasses this is both going to give it a great color but it's also got that really sweet wonderful flavor Browning Sauce this is mostly caramel color there's some flavors in here but it's just going to up the richness Factor now here is another little secret ingredient Marmite this is a yeast extract this people like eating on sandwiches for some reason but it's also a tremendous source of umami so I'm just going to throw like a solid teaspoon and a half I'd say normally you want to hit this with a lot of salt but not only is there going to be salt in my dry rub I also salted and peppered this and let it rest overnight last night so there's already a lot of salt going on here I don't want to overdo it so I'm going to add a little bit but far less than I would normally okay I'm going to taste it it's not going to taste great on its own but you have to imagine what's this going to do with time on meat something no that's great that's not even bad something and once once it Cooks down okay this is right where I want to live perfect I don't we do injection first so it's easier to fill my syringe there we go darl you don't have to do that I want this to be very far from the surface of the meat I wanted this to be deep in the center of the roast so that way it doesn't leak out Jesus just got spritzed how's it getting more violent each time I do that I'm going to keep this in the fridge and until I plan to use it tomorrow pork's been injected it's time to rub it down it's having quite a big luxurious day isn't it aren't you aren't you feels wrong now for the dry rub I'm going to use a lot of very standard stuff but I am cutting it with some more Avent guard ideas let's see how this goes so the base Spice in most dry rubs and barbecue is either chili powder or paprika or a mixture of both luckily I have some pretty good iterations of them here wow there's a bunch of stuff in there what's in here chili pepper onion garlic cocoa powder oregano this isn't chili powder it's a bunch of other sh in it okay sounds pretty good so and then we have some fancy paprika and I'm going to do just about an equal amount of that so 1/4 cup each and again I already salted this guy so I'm going to go pretty light on the salt then I got a little bit of ancho chili powder onion powdered garlic powder about a teaspoon of each of these about half a teaspoon of mustard powder little bit of cumin and coriander seed white peppercorns half a teaspoon of thyme half teaspoon of black pepper corns let's give it a grind when they're whole and you grind them up you're basically getting a fresher product you're getting more vibrant fruity excited notes coming from these spices than you would otherwise that's going in and I wanted to try this stuff out it's called n on the Range it's numi mushroom rub it'll burn your nose but oh it's really really tasty so there's a surprising amount of sugar in barbecue spice rubs not quite 50/50 spices sugar but not close maybe like 6040 oh man it feels great it's really fluffy it's almost packable oh wow it builds it kind of tells a story there's a beginning middle and end to this spice mix I love it it's fantastic I'm going to grab a little bit of this I'm going to set it aside it's always a good idea to add a little sample to my spray and for my barbecue sauce let's get nasty can't really overdo it and you're going to see already like see how the sugar is soaking up all the juices that are on the outside of the meat that is what's going to form our bark and bark is about one of the most important parts of barbecue any barbecu will tell you that and now this is going to rest on the pork for six hours before it ends up going on the smoker I'm making sure to get all the cracks and crevices I don't want anybody to be without all right back into the fridge until it's time to smoke okay it is well past the dead of night and I'm going to install the pork in my smoker and it's going to go probably for at least 12 hours up to maybe 14 or 16 we'll see and now we wait or more accurately we go to bed immediately I'm old now okay The Cold Light of Day has returned once more I've got up intermittently throughout the night to Spritz this guy down and I'm thrilled to say it's looking pretty awesome like a delicious meteor I'm going to bring this guy up to about 195 200° F that's the done point for pull pork then I'm going to wrap it in foil I'm going to lower the temperature and the smoker to about 175 I'm going to use it to hold it at temp until service which should be able to keep it juicy and ready to rock for hours so keep your fingers crossed hopefully this all time out we'll see day two the pork has been on the smoker 4 uh almost 12 hours at this point it's at the tail end of the stall it's about 175° F that's right about when the stall ends what's the stall Andrew well I'll tell you Brad the stall is a time in in a in a barbecues life every young barbecue goes through it's a magical time when it reaches about anywhere between 100 150 to 175° F it just stops rising in temperature it goes very very infuriatingly slowly well luckily when I woke up this morning it was at 169 so it was right at the tail end of the stall in the meantime I have stuff to do I need to make buns I need to make SLO and for my pickle element cuz both of these other sandwiches have pickles on them I'm going to make pickled jalapenos what kind of pickled jalapenos you ask of bread and butter right right did I just come up with a really good idea yes I did so I'm flying solo today and I'm going to try something for the first time in my life I'm going to try to be organized I'm going to make me a to-do list on the fridge so here we go that's the to-do for today let's get started how about someo I can't properly pickle these so I'm going to Quick pickle them jalapeno burns your Peno yes that I already made the Pino joke I have a sweet videlia onion here cuz again I want to add Sweetness in every way that I can got some mustard seeds going to add like about 2 tablespoons worth coriander seed where's the coriander coriander seed the seed of my greatest enemy the only way to break the curse is by drinking the seed of your greatest enemy no not that ew I meant coryander yeah should probably add some pickling spice that seem seems like it makes sense so hang on one sec what like wait pickling spice yes for pickles how much turmeric should I add that much like a it's like a half teaspoon so to Quick pickle these I'm going to bring vinegar water and sugar up to a simmer pour it over let it Steep and that should quick pickle them in time for dinner s slice and pickle slap and tickle all right dough time so now I'm going to make these sort of hybrid Brio potato rolls this is 415 G of bread flour cut with 75 G of potato flour and I'm also adding a tablespoon each kosher salt instant yeast 2 tblspoon of white sugar whisk these guys together make sure they're all good and Incorporated so I have 170 G of room temperature water 110 G of room temperature whole milk two eggs at room temperature crack them whisk those up get everybody Incorporated we don't want no streaks of egg in there in it goes and now it's time to start kneading it's going to knead for a few minutes and then I'm going to start adding Rim temperature unsalted cubed butter one little Cube at a time just the same way you would Brio which is going to make it super rich and just Rich pretty much only just rich now this guy needs the need for an additional eight minutes or so till it's got really good gluten development it starts pulling away from the sides of the bolt I'm just going to make sure it's passing the window pane test as you can see passing with flying colors that's going to proof uh hopefully for 1 hour because we are running short in time we got about 3 and 1 half hours left I don't know why we do this on a deadline so to expedite the proofing process uh we have the Anova setup the Anova oven set up at 80° F rather perfect environment to speed along proofing because it's a little chilly in here because we got the AC blasting because it's hot outside we want this to pretty much double in size here we go okay now for the SLO I'm going to brine the vegetables it uh Seasons them with salt but it also takes away any sort of bitter flavors and it makes it a lot crispier so I'm have a nice crisp SLO plus I'm using purple cabbage which can uh discolor the dressing make it purple and I don't want that I I want it to just be clean purple cabbage inside the SLO so I think this this should accomplish that to make the brine I have this is probably this is an amount of water into which I'm going to put some an amount of salt just a little salty water just to keep things salty and I'm also going to put some ice in there cold water should help make for a nice crisp slow got my purple head of cabbage here small manageable pieces for shredding straight into the water both other places use purple cabbage so it's going to you know help mine blend in better I don't want to have mine stand out the difference is going to be in the flavors hopefully I'm using fennel and I'm going to throw some green apple in there for little tartness and sweetness to balance out the fennel I'm going to slice some of the sweet videlia onion in there very carefully cuz now we're really in the danger zone I'm just going to do those for now I'll add the Apple at the end when we make the dressing cuz it'll be a nice acidic dressing which should keep it from discoloring I'm going to do something that I recommend you always do whenever making any kind of SLO or macaroni salad or whatever that has mayonnaise in it make your own Mayo uh I have a whole egg in here I have half a clove of garlic cuz I don't want it to be too too garlicky teaspoon worth of Dijon mustard pinch of salt and normally I would add lemon juice but I can't find any lemons so I'm just going to toss a little splash of vinegar in there so when I put this down in here you can see it's almost flush with the size of the container that is very important cuz that will create the vortex necessary to emulsify together the egg and oil now for every one egg it's one cup of vegetable oil now on max speed starting at the bottom and then just pretend you're jerking off just just just pull it up a little bit like this as you're going I'm going to pulse it a little bit up and down up and down and voila mayonnaise just right not too garlicky but pronouncedly garlicky I'm going to start with the mayonnaise a 3 to2 mayonnaise to buttermilk salt and pepper of course I'm going to do a little drizzle of extra virgin olive oil we need a little bit of vinegar I've got apple cider vinegar here probably going to add 2 tablespoons worth dried garlic and dried onion half teaspoon each also I wanted to put in some of these fennel frons almost the same way that you would fresh dill I hope we have parsley shoot we go I think I just think fenel and apple is really just going to spank little splash of Dion mustard solid heaping teaspoon prising amount of sugar in in most potato salads Co SLS I'm going to add damn near a tablespoon worth what else we need what else goes in there cayenne pepper would be nice probably about an eighth to a/4 of a teaspoon let's whip this up see what comes out the other side celery seed would be nice yeah it's going to make it spotty and it's just going to add a very familiar kind of flavor all right buttermilk dressing yes yes all right the bread's been proofing for 1 hour exactly and this just turned into a great babish beat off because we have exactly the amount of time that I need to shape the Buns let them second Rise bake them and let them cool for like 45 minutes this is now officially down to the wire so it just got exciting let's get to it look look at that look at that bastard need that's good dough feel feeling really good about this so each one of these buns has to be 158 G to form them into buns I'm going to make sure that all the Air's knocked out I don't want any big old bubbles in here using the countertop to stretch them taut that must be a school teacher cuz these buns are taut and I'm going to press these down a little bit cuz if I remember correctly they rise up a lot oh yeah dude oh boy I think these are going to be awesome dude I think these are going to be really good here we go and just Loosely tent it don't want to pull this tight because I want the Buns to have all the room they need to grow there we go these guys are ready to go back into the proofer which actually that doesn't fit in there these guys are going to go outside it's like 90° out today so it's actually a little hot for proofing so I'm going to check on those in about 20 minutes I don't want them to overpro and I don't want them to you know like par bake out there all right it's been about an hour and just take a look at our bread and butter jalapenos that is precisely what I wanted oh okay they're spicy maybe that's a problem is that a problem I think on a sandwich should be okay but this is going to be very different from the other two sandwiches I hope it's not a giveaway but it's feasible that one of these places does pickle lenos right but the coriander seeds those was just pop oh wow that Al adds a whole dimension I found a new go-to favorite here I'm definitely going to be making these again in the future these are going fridge cuz I want them cool and crisp probably not going to be in the time that we have but you know get get them in there stop talking about it so I had a realization that by spraying the the uh pork as much as I was I was basically causing the stall to continue because I was adding moisture to the outside of the meat which was evaporating preventing it from coming up to temperature whoops so now I'm running behind so I need to do the Texas crutch oh boy look at that and back on it goes and that should hopefully speed up the process cuz it only has about another hour that I can have it on there I wanted to introduce some whiskey and some smoke for my barbecue sauce with lagavulin 11 lagavulin fameless Le extremely Smoky peed Scotch it was expensive I you know it's I I wouldn't normally recommend cooking with this but trying to beat the Heavy Hitters here in New York City woo okay that's a tasty I think that's going to be good in the bar I I do I think it's going to be good yeah it's going to be good barbecue sauce is start of course mostly with ketchup about two cups worth of ketchup half a cup worth of ballpark yellow mustard again I'm going to do uh onion powder and garlic powder as opposed to the fresh stuff because I want the more subtle flavor but a teaspoon worth of each I'd say a hefty spoonful of molasses that's going to make it nice and dark it's going to make it nice and sweet I am also going to add brown sugar third of a cup packed cuz the smoke is going to be intense and it's going to need acid to to sort of offset that then I'm also going to add apple cider vinegar maybe half a cup and of course some of the Offerman special let me do about half a cup worth of this stuff I'm going to put enough in here that I have to cook it off about a half cup oh and of course this is why I saved this some of the barbecue spice rub from yesterday's time like a tablespoon worth maybe more maybe just all of it maybe just all of it tablespoons worth of salt as much pepper a little bit of Franks never hurt nobody about a teaspoon worth mix this guy up okay that's going places that's going places in this world think it needs a little bit more of a good stuff so do I just added about a/4 cup of water just to thin things out it's bright and vinegary but it's also deep and Rich that's perfect God I'm going to cook it a little bit here I'm just going to simmer it for like 5 minutes here's our buns they have damn near doubled in size you want to poke a dimple and you don't want it to Spring all the way back so these are just about right Jesus we are 2 hours from serving time it's a wild time to be bacon buns so now I'm going to brush them down with a beaten egg brush these guys down thoroughly and completely every available facet needs a bath of egg all right these are here's a problem these are already bigger than the delivery ones I was trying to avoid this I wanted to have reasonably sized buns so that it wasn't super obvious which one was mine but here we are just like last episode with buns that's that are going to dwarf the other the competition okay they've been brushed with egg and sprinkled with Sesame now they're going to a 350° fenhe oven for 18 to 22 minutes or until perfectly baked in golden brown the buns are out and they're beautiful but they're also gigantic they're so big I'm going have to choose the three smallest ones cuz I really don't want to give it away I'm worried that we're going to have the same issue we did last time it was just so much big bger than the stuff in the restaurant it's too late now cuz literally they're going to be here in 1 hour these have 1 hour to cool and uh hopefully they'll be ready to slice in an hour God willing oh pork let's go get the pork off the grill it's 3:05 they're going to be here in 1 hour this just hit 191 which is like the bare minimum lowest temperature I wanted to hit everything's coming together exactly at the right time this all feels very meant to be fingers crossed ideally I'd want to let this sit for like like 2 hours but I only have an hour so that's what I'm going to work with all right so I'm taking the cabbage and fennel and onion whatever else I sliced in there no just those three things I'm spreading them out on some clean dish towels look at that huh now I'm really going to get this dry because I don't want the dressing to become runny really okay that's what happens when you drink in the daytime a hot day and I'm going to dress this and I'm going to add a little bit of unexpected sweetness the form of an Granny Smith apple why about what um a chop chop chop chop chop chop chop chop chop there we go let's get these bad boys in there let's dress this bad boy I'm just going to put all of it in there great I think you're great this is cool cuz yeah it looks like it's not discoloring the dressing the way I was worried about all right now God willing this tastes good cuz if it doesn't well I don't know what I'm going to do I'm going to be in trouble fantastic I think it's perfect here's the beef I mean pork come here big guy not a drop spilled which means it's going to be filled with absolutely delous juices let's take a a look oh oh oh oh my let's just crack it open see what happens let's try a little bit see what we're dealing with here mostly bark so it's like cheating but that's so good wow it just falls apart it's so nice to work on something for a really long time for it to just come out just right so something important is getting this bark shredded up just as much as the meat cuz I want it really spread throughout cuz that's where a lot of the really barbecue flavor is is in the bark the smoke the seasoning and the pork if I lose frankly it's fine I feel I feel like one right now just my own personal battle against pork I feel so happy with this I don't think I could have done any better than this so if I lose it's because they're better than me and that's okay I don't have to be the best guy I'm cover this guy up keep him in the low oven now I need to toast the bread and then just put it together easy as peasy I'm I'm I'm similarly nervous I got stage Fred again just like last time I'm just just like feel like I'm about to go on stage back in my high school play make sure it gets a nice coating of oil on it wow these buns are light these are really light and fluffy I'm almost worried that they don't have enough structural Integrity for all the hot nasty dag Navid that's coming their way first up zap some nice creamy crunchy SLO I forgot the barbecue soap whatever a little bit of barbecue sauce boop boop some of these onions coriander seeds three more Pinos four more penos that's okay and top it up look at that mother that sandwich is lowkey chill this this sandwich is on God you know it's going to be so obvious which one's mine whatever hopefully they'll just be objective see what happens perfect exactly what I want awesome dude dude man yeah buddy yeah buddy all right time to make three of these sons of bastards keep warm in the oven with the other sandwiches so we're all in the same playing field we'll see what they say I saw it I saw it Oh my God I love C pork I'm so hungry wow I'm so I'm so hungry this time so this is like this is the best thing that I could have come upon I've got like low blood sugar right now I got to like pull it together I already need to like shut my brain down because I'm already like I recognize that bun you know oh do you recognize a bun I do but I'm not going to taint you once more this bun looks scorebot am I right it feels that way yeah all right let's oh that smells good this one the bun is leaving a little bit to be desired here it's not very special not toasted no you know real flavor but the meat's got a really nice smoke flavor pepper pepper you know there's a pepper to it I have to stop thinking which one do I think is Andy and just which one do I like you know what I mean cuz it's like what would he do what does he like you know like but that's not the game right it's not the freaking game it's standard it's like the bare minimum that I expect from a full por sandwich right I'm pleased and I was going to say there's an herbaceousness but really the pepper overrides anything I thought I was tasting I order this it comes I don't think I have many emotions the barbecue sauce is quite Tangy it's kind of underwhelming me if I'm being like totally honest W I'm not a chef I feel like I could do this the bun steam tore bot the SLO of it all it's like the SL has lost a little bit not a ton of SLO I like the pickles the best hly the barbecue sauce is helping but like the pork itself is not like dryy to me and that's that can happen with pulled pork it's gonna be funny when you guys have to comment on this one there's nothing left oh I forgot that here let me preserve wow really good what do you think really good I really liked that I kind of want to eat the whole thing should we do that no no no no this tastes like if I went to like a backyard party and like the the chef or the the cook knew exactly what he was doing like nailed it but there something kind of like homemade about it too homemade in a good way about it homemade in a good way are you wishing are you wanting for more from it no no no I I'd be extremely satisfied wow okay me too I'm liking the sesame seeds on this yeah I'm liking that bark liking that redness and that Darkness look at thatal made a noise jalapur looks like more sauce from the last one mhm little butter and then fried down oh yeah ooh Toasted Bun is this going to be spicy it looks like it kind of Might yeah right M mhm mhm that bread that's better that bread is really good oh my gosh that bread is good the only knock against the bread might be it's kind of overwhelming the sandwich a little you're wrong taste wise I think this kill the other one in a good way I think the added peppers are helping a lot and the SLO can I I do have most of the SLO the bread not only tastes good feels good in the hand but it holds there's so much less mess than the last one but that also might be contributing to my feeling of there being a little too much bread okay you're crazy there's more there's still so much meat but it's just spread across you know what I mean but you get Less meat per bite that way okay but I'm a bread lover so you are a bread lover bread lover specifically this bread it's putting flavor on it a little spicy little spicy you can see the jalapenos it's nice these are fancy cuz you see like mustard seeds yeah I mean these buns these are the most homemade buns like those are definitely like a like a potato roll I like the meat I wanted to I maybe want to take another bite should we wait for round two let's wait let's wait yeah yeah wait this gu more Personality yeah a little more kick it's a little dry the not the sandwich not the meat but the sandwich itself I wonder where that Kake is coming from I know it's got like maybe the jalapeno I like the jalapeno the jalapeno is giving a really nice spice that the other one didn't have I wish it was a little bit more acidic more bright to cut through that Pork yeah I don't know complete package I might like more but that meat I might like more I got to I got to ruminate a little bit good thing we got one more yeah thank God okay holy moly yeah this one's this one's a full-time job I've been excited to eat this the moment I laid eyes on it I'm not going to lie the contents overflowing is always such a good sign really did you get a good crosssection look at that that is a healthy amount boom this one I'm actually in hindsight more scared of because how much meat that is like I don't yeah like how do you even approach this one yeah where's the SL it's my famous catchphrase where's the SL M that pickle sings I'm not a big fan of the bread on this one it's too tough this one has so much meat that's a little overpowered and together it just kind of dries out my mouth two immediate things so much meat so much meat too much meat I think yeah drier drier no sauce no sauce no sauce for you no sauce really for oh God that's too much meat I'm sorry I'm sorry meat oh definitely more on the this is a drier meat right I mean it's cook cooked to a higher temperature I think cuz it's much more like massaged quite soggy for there being like a la like excess sauce yeah right I might like this one the least me just one more time one more time let me just be sure about all this this ain't no joke M interesting to have a bite of that after those sneaking a little bite I want I want let me finish this one cuz I think this is my favorite one wow okay a lot more moist yeah now jalapeno is like the last thing I need you know yeah and there's more going on I really thought this one would be the instant winner because it looked so over the top 3 2 1 it's close all the way down this one's last to me because it had so much meat which normally would be like wow this is the perfect sandwich but it it becomes dry for some reason the flavors are shallow they're onedimensional to me there's no depth there's no like spice Zing acidity fattiness it's just like a meat sandwich which is fine but pulled pork I think of Juicy go sauce is so important sauce is so important it's so important this other than the pickle didn't have any of the best anything you know I did I still liked the bread but because this bread was so good it kind of knocked that guy yeah three two one boom I this one's just a little bit drier than I think the ratio meat ratio too much meat too mucho and I wish there yeah it was like a little more yeah soft now these two these two are both just so good they're so so good and so different so different I there's a lot of love in this one like so many details there's a nice like egg wash on it somebody chose jalapenos okay number two number two yeah so this is my number two because it has that soft bite it's serviceable it's not that special but at least it's got that barbecue sauce you know Dimension from that the slaw is a little bit brighter but this one has to be my number one because the meat is just as fall apart tender and moist as this one but the SL here with the jalapenos puts it over the top for me this is number one this number one why yeah tell us why is this number one best bread best bread best SLO good meat texture good sauce I liked the sauce I did like the sauce better but I still really like that sauce agreed this one was a simpler flavor profile but I found myself wanting to eat it a little bit more myself personally we we should go we should go our own just go go your own way go our own way all right I disagree with myself though like I know that this one you should go with your gut you should go with your gut okay and then number one this one I totally get your attraction to this one it's just like simple and good and like kind of nostalgic easy easy down I just felt like there's so many stops taken out on this one like so many yeah so many details this is just overall the best one by a good a good amount I would say it's like totally good but this is elevated this one looked the nicest it was also the best everybody has eaten my and others food now it's time to see if they like me or they hate me as a person starting with third place right don't me what no third place is Hometown seriously I loved that well this is democracy you're all welcome to your opinions first no come on you told them who which one's mine the this is a ring of kindness that I'm trapped in no way man seriously it again I hope it wasn't the bun size that gave it away cuz it was a lot bigger than the other ones just like last time that bastard was on the smoker for 15 hours and it was all worth it just goes to show you that if you put so much time and effort into something homemade with a whole bunch of special ingredients in it you might just beat a restaurant that's doing it on a massive scale and thank you guys for watching please let me know what you want to see me beat off next time here on the great babish beat off that's what the show's called now in case you haven't heard me say that like 50 times so far we I've said that a lot throughout this shoehello and welcome to insert show name here the show where I order the best food in Brooklyn and see if I can do better which sounds cocky even just saying it like that I've already lost look I know you're thinking New York barbecue I can beat That by you know going to the bathroom New York barbecue I can beat that if I just I can beat That by my into a cereal bowl all over myself and then my own mouth mean but New York still has some really very good barbecue dinosaur Hometown two of the heaviest hitters to have ever hit heavy in New York city so I'm going to see if I can make a better pull pork sandwich than either of these mother and if you watch the previous episode of whatever the show is called you'll notice that it's being judged by my staff they're going to judge it blind to make sure it's objective they're not going to get fired maybe so the sandwiches are on their way from their respective barbecue joints I'm going to try them out and I'm going to see if I can beat them here on the gra grao this episode is sponsored by bombus aka the most comfortable socks and while they are comfy the best part is that for every item purchased one is donated they've donated over 100 million articles of clothing so far across all 50 states so you're not just getting your new favorite pair of socks you're helping bombus donate some to someone else too feel good and do good with bombus knowing your purchase is providing clothing to those who need it new customers get 20% off their first purchase just go to bombas.com babish and use code bish2 at checkout all right it's time for simultaneously the most fun and scary part of the episode trying out the competition first up Dinosaur Barbecue it's slightly different than most barbecue I've ever had but I wanted Rochester representation here's their pulled pork sandwich it looks to sport pulled pork Sal rainbow KLA pickles and they're on a potato bun let's look under the hood vroom vroom fellas the pork is super peppery that seems to be their primary rub the barbecue e flavors are coming mostly from the sauce and then you got the nice light crisp col saw in there good balance of richness and acidity it's really competently made smoked pork but that's about all it is there's not much flavor to the rub outside of black pepper so what you're left is really just pure pork experience and then the the other flavors are coming from the condiments on top it really does end up balancing out bun is not it's nothing special it's potato bun squishes real nice I like that with with a barbecue sandwich like I love a really dense squishy bun that's what I'm going to be going for yeah overall very serviceable barbecue very well-rounded really well balanced pork smoke Centric pulled pork sandwich all right time to try Hometown barbecues pulled pork sandwich looks like definitely a housemade roll looks very homemade it's well grilled like really nicely toasted smells like a oh my God I think it might be like Brios based almost it smells really rich and and sweet and then we've got a a decent smattering of sloth then the pickles are underneath the pork dude that's good that's real good damn yeah it tastes like a oh campfire it's like I'm eating a campfire it's fantastic don't know how much they're doing in terms of spices it might be kind of simple it might be you know paprika garlic powder onion powder cuz it's very rich and savory but it's not overpowering the pork so I've met the competition I think dinosaur is very nostalgic for me so that's clouding my perception but it seems like a really great Baseline still Simplicity itself and super tasty really tender really juicy hometown is here to play they brought their knee pads they brought their elbow pads they brought their mouth brace so they're here to me up I got my competition cut out for me I'm going to have to start smoking this is going down at 400 p.m. tomorrow Dead or Alive You' probably quit if you were dead though right I would hope that you'd Soldier on if I were dead isn't that what we all do let's make some pork first thing I'm going to do is make a squid solution that I'm both going to inject into the pork and spray all over it the base is going to be pretty much equal Parts water and apple juice then I'm also going to add some bad aseries we have the wor sauce I'm out of funny pronunciations for this I'm going to add about a tablespoon worth roughly I'm also going to add some soy sauce I'm trying to get as many glutamates in here as I possibly can so that like it just imbus the meat with flavor for sweetness I'm going to use molasses this is both going to give it a great color but it's also got that really sweet wonderful flavor Browning Sauce this is mostly caramel color there's some flavors in here but it's just going to up the richness Factor now here is another little secret ingredient Marmite this is a yeast extract this people like eating on sandwiches for some reason but it's also a tremendous source of umami so I'm just going to throw like a solid teaspoon and a half I'd say normally you want to hit this with a lot of salt but not only is there going to be salt in my dry rub I also salted and peppered this and let it rest overnight last night so there's already a lot of salt going on here I don't want to overdo it so I'm going to add a little bit but far less than I would normally okay I'm going to taste it it's not going to taste great on its own but you have to imagine what's this going to do with time on meat something no that's great that's not even bad something and once once it Cooks down okay this is right where I want to live perfect I don't we do injection first so it's easier to fill my syringe there we go darl you don't have to do that I want this to be very far from the surface of the meat I wanted this to be deep in the center of the roast so that way it doesn't leak out Jesus just got spritzed how's it getting more violent each time I do that I'm going to keep this in the fridge and until I plan to use it tomorrow pork's been injected it's time to rub it down it's having quite a big luxurious day isn't it aren't you aren't you feels wrong now for the dry rub I'm going to use a lot of very standard stuff but I am cutting it with some more Avent guard ideas let's see how this goes so the base Spice in most dry rubs and barbecue is either chili powder or paprika or a mixture of both luckily I have some pretty good iterations of them here wow there's a bunch of stuff in there what's in here chili pepper onion garlic cocoa powder oregano this isn't chili powder it's a bunch of other sh in it okay sounds pretty good so and then we have some fancy paprika and I'm going to do just about an equal amount of that so 1/4 cup each and again I already salted this guy so I'm going to go pretty light on the salt then I got a little bit of ancho chili powder onion powdered garlic powder about a teaspoon of each of these about half a teaspoon of mustard powder little bit of cumin and coriander seed white peppercorns half a teaspoon of thyme half teaspoon of black pepper corns let's give it a grind when they're whole and you grind them up you're basically getting a fresher product you're getting more vibrant fruity excited notes coming from these spices than you would otherwise that's going in and I wanted to try this stuff out it's called n on the Range it's numi mushroom rub it'll burn your nose but oh it's really really tasty so there's a surprising amount of sugar in barbecue spice rubs not quite 50/50 spices sugar but not close maybe like 6040 oh man it feels great it's really fluffy it's almost packable oh wow it builds it kind of tells a story there's a beginning middle and end to this spice mix I love it it's fantastic I'm going to grab a little bit of this I'm going to set it aside it's always a good idea to add a little sample to my spray and for my barbecue sauce let's get nasty can't really overdo it and you're going to see already like see how the sugar is soaking up all the juices that are on the outside of the meat that is what's going to form our bark and bark is about one of the most important parts of barbecue any barbecu will tell you that and now this is going to rest on the pork for six hours before it ends up going on the smoker I'm making sure to get all the cracks and crevices I don't want anybody to be without all right back into the fridge until it's time to smoke okay it is well past the dead of night and I'm going to install the pork in my smoker and it's going to go probably for at least 12 hours up to maybe 14 or 16 we'll see and now we wait or more accurately we go to bed immediately I'm old now okay The Cold Light of Day has returned once more I've got up intermittently throughout the night to Spritz this guy down and I'm thrilled to say it's looking pretty awesome like a delicious meteor I'm going to bring this guy up to about 195 200° F that's the done point for pull pork then I'm going to wrap it in foil I'm going to lower the temperature and the smoker to about 175 I'm going to use it to hold it at temp until service which should be able to keep it juicy and ready to rock for hours so keep your fingers crossed hopefully this all time out we'll see day two the pork has been on the smoker 4 uh almost 12 hours at this point it's at the tail end of the stall it's about 175° F that's right about when the stall ends what's the stall Andrew well I'll tell you Brad the stall is a time in in a in a barbecues life every young barbecue goes through it's a magical time when it reaches about anywhere between 100 150 to 175° F it just stops rising in temperature it goes very very infuriatingly slowly well luckily when I woke up this morning it was at 169 so it was right at the tail end of the stall in the meantime I have stuff to do I need to make buns I need to make SLO and for my pickle element cuz both of these other sandwiches have pickles on them I'm going to make pickled jalapenos what kind of pickled jalapenos you ask of bread and butter right right did I just come up with a really good idea yes I did so I'm flying solo today and I'm going to try something for the first time in my life I'm going to try to be organized I'm going to make me a to-do list on the fridge so here we go that's the to-do for today let's get started how about someo I can't properly pickle these so I'm going to Quick pickle them jalapeno burns your Peno yes that I already made the Pino joke I have a sweet videlia onion here cuz again I want to add Sweetness in every way that I can got some mustard seeds going to add like about 2 tablespoons worth coriander seed where's the coriander coriander seed the seed of my greatest enemy the only way to break the curse is by drinking the seed of your greatest enemy no not that ew I meant coryander yeah should probably add some pickling spice that seem seems like it makes sense so hang on one sec what like wait pickling spice yes for pickles how much turmeric should I add that much like a it's like a half teaspoon so to Quick pickle these I'm going to bring vinegar water and sugar up to a simmer pour it over let it Steep and that should quick pickle them in time for dinner s slice and pickle slap and tickle all right dough time so now I'm going to make these sort of hybrid Brio potato rolls this is 415 G of bread flour cut with 75 G of potato flour and I'm also adding a tablespoon each kosher salt instant yeast 2 tblspoon of white sugar whisk these guys together make sure they're all good and Incorporated so I have 170 G of room temperature water 110 G of room temperature whole milk two eggs at room temperature crack them whisk those up get everybody Incorporated we don't want no streaks of egg in there in it goes and now it's time to start kneading it's going to knead for a few minutes and then I'm going to start adding Rim temperature unsalted cubed butter one little Cube at a time just the same way you would Brio which is going to make it super rich and just Rich pretty much only just rich now this guy needs the need for an additional eight minutes or so till it's got really good gluten development it starts pulling away from the sides of the bolt I'm just going to make sure it's passing the window pane test as you can see passing with flying colors that's going to proof uh hopefully for 1 hour because we are running short in time we got about 3 and 1 half hours left I don't know why we do this on a deadline so to expedite the proofing process uh we have the Anova setup the Anova oven set up at 80° F rather perfect environment to speed along proofing because it's a little chilly in here because we got the AC blasting because it's hot outside we want this to pretty much double in size here we go okay now for the SLO I'm going to brine the vegetables it uh Seasons them with salt but it also takes away any sort of bitter flavors and it makes it a lot crispier so I'm have a nice crisp SLO plus I'm using purple cabbage which can uh discolor the dressing make it purple and I don't want that I I want it to just be clean purple cabbage inside the SLO so I think this this should accomplish that to make the brine I have this is probably this is an amount of water into which I'm going to put some an amount of salt just a little salty water just to keep things salty and I'm also going to put some ice in there cold water should help make for a nice crisp slow got my purple head of cabbage here small manageable pieces for shredding straight into the water both other places use purple cabbage so it's going to you know help mine blend in better I don't want to have mine stand out the difference is going to be in the flavors hopefully I'm using fennel and I'm going to throw some green apple in there for little tartness and sweetness to balance out the fennel I'm going to slice some of the sweet videlia onion in there very carefully cuz now we're really in the danger zone I'm just going to do those for now I'll add the Apple at the end when we make the dressing cuz it'll be a nice acidic dressing which should keep it from discoloring I'm going to do something that I recommend you always do whenever making any kind of SLO or macaroni salad or whatever that has mayonnaise in it make your own Mayo uh I have a whole egg in here I have half a clove of garlic cuz I don't want it to be too too garlicky teaspoon worth of Dijon mustard pinch of salt and normally I would add lemon juice but I can't find any lemons so I'm just going to toss a little splash of vinegar in there so when I put this down in here you can see it's almost flush with the size of the container that is very important cuz that will create the vortex necessary to emulsify together the egg and oil now for every one egg it's one cup of vegetable oil now on max speed starting at the bottom and then just pretend you're jerking off just just just pull it up a little bit like this as you're going I'm going to pulse it a little bit up and down up and down and voila mayonnaise just right not too garlicky but pronouncedly garlicky I'm going to start with the mayonnaise a 3 to2 mayonnaise to buttermilk salt and pepper of course I'm going to do a little drizzle of extra virgin olive oil we need a little bit of vinegar I've got apple cider vinegar here probably going to add 2 tablespoons worth dried garlic and dried onion half teaspoon each also I wanted to put in some of these fennel frons almost the same way that you would fresh dill I hope we have parsley shoot we go I think I just think fenel and apple is really just going to spank little splash of Dion mustard solid heaping teaspoon prising amount of sugar in in most potato salads Co SLS I'm going to add damn near a tablespoon worth what else we need what else goes in there cayenne pepper would be nice probably about an eighth to a/4 of a teaspoon let's whip this up see what comes out the other side celery seed would be nice yeah it's going to make it spotty and it's just going to add a very familiar kind of flavor all right buttermilk dressing yes yes all right the bread's been proofing for 1 hour exactly and this just turned into a great babish beat off because we have exactly the amount of time that I need to shape the Buns let them second Rise bake them and let them cool for like 45 minutes this is now officially down to the wire so it just got exciting let's get to it look look at that look at that bastard need that's good dough feel feeling really good about this so each one of these buns has to be 158 G to form them into buns I'm going to make sure that all the Air's knocked out I don't want any big old bubbles in here using the countertop to stretch them taut that must be a school teacher cuz these buns are taut and I'm going to press these down a little bit cuz if I remember correctly they rise up a lot oh yeah dude oh boy I think these are going to be awesome dude I think these are going to be really good here we go and just Loosely tent it don't want to pull this tight because I want the Buns to have all the room they need to grow there we go these guys are ready to go back into the proofer which actually that doesn't fit in there these guys are going to go outside it's like 90° out today so it's actually a little hot for proofing so I'm going to check on those in about 20 minutes I don't want them to overpro and I don't want them to you know like par bake out there all right it's been about an hour and just take a look at our bread and butter jalapenos that is precisely what I wanted oh okay they're spicy maybe that's a problem is that a problem I think on a sandwich should be okay but this is going to be very different from the other two sandwiches I hope it's not a giveaway but it's feasible that one of these places does pickle lenos right but the coriander seeds those was just pop oh wow that Al adds a whole dimension I found a new go-to favorite here I'm definitely going to be making these again in the future these are going fridge cuz I want them cool and crisp probably not going to be in the time that we have but you know get get them in there stop talking about it so I had a realization that by spraying the the uh pork as much as I was I was basically causing the stall to continue because I was adding moisture to the outside of the meat which was evaporating preventing it from coming up to temperature whoops so now I'm running behind so I need to do the Texas crutch oh boy look at that and back on it goes and that should hopefully speed up the process cuz it only has about another hour that I can have it on there I wanted to introduce some whiskey and some smoke for my barbecue sauce with lagavulin 11 lagavulin fameless Le extremely Smoky peed Scotch it was expensive I you know it's I I wouldn't normally recommend cooking with this but trying to beat the Heavy Hitters here in New York City woo okay that's a tasty I think that's going to be good in the bar I I do I think it's going to be good yeah it's going to be good barbecue sauce is start of course mostly with ketchup about two cups worth of ketchup half a cup worth of ballpark yellow mustard again I'm going to do uh onion powder and garlic powder as opposed to the fresh stuff because I want the more subtle flavor but a teaspoon worth of each I'd say a hefty spoonful of molasses that's going to make it nice and dark it's going to make it nice and sweet I am also going to add brown sugar third of a cup packed cuz the smoke is going to be intense and it's going to need acid to to sort of offset that then I'm also going to add apple cider vinegar maybe half a cup and of course some of the Offerman special let me do about half a cup worth of this stuff I'm going to put enough in here that I have to cook it off about a half cup oh and of course this is why I saved this some of the barbecue spice rub from yesterday's time like a tablespoon worth maybe more maybe just all of it maybe just all of it tablespoons worth of salt as much pepper a little bit of Franks never hurt nobody about a teaspoon worth mix this guy up okay that's going places that's going places in this world think it needs a little bit more of a good stuff so do I just added about a/4 cup of water just to thin things out it's bright and vinegary but it's also deep and Rich that's perfect God I'm going to cook it a little bit here I'm just going to simmer it for like 5 minutes here's our buns they have damn near doubled in size you want to poke a dimple and you don't want it to Spring all the way back so these are just about right Jesus we are 2 hours from serving time it's a wild time to be bacon buns so now I'm going to brush them down with a beaten egg brush these guys down thoroughly and completely every available facet needs a bath of egg all right these are here's a problem these are already bigger than the delivery ones I was trying to avoid this I wanted to have reasonably sized buns so that it wasn't super obvious which one was mine but here we are just like last episode with buns that's that are going to dwarf the other the competition okay they've been brushed with egg and sprinkled with Sesame now they're going to a 350° fenhe oven for 18 to 22 minutes or until perfectly baked in golden brown the buns are out and they're beautiful but they're also gigantic they're so big I'm going have to choose the three smallest ones cuz I really don't want to give it away I'm worried that we're going to have the same issue we did last time it was just so much big bger than the stuff in the restaurant it's too late now cuz literally they're going to be here in 1 hour these have 1 hour to cool and uh hopefully they'll be ready to slice in an hour God willing oh pork let's go get the pork off the grill it's 3:05 they're going to be here in 1 hour this just hit 191 which is like the bare minimum lowest temperature I wanted to hit everything's coming together exactly at the right time this all feels very meant to be fingers crossed ideally I'd want to let this sit for like like 2 hours but I only have an hour so that's what I'm going to work with all right so I'm taking the cabbage and fennel and onion whatever else I sliced in there no just those three things I'm spreading them out on some clean dish towels look at that huh now I'm really going to get this dry because I don't want the dressing to become runny really okay that's what happens when you drink in the daytime a hot day and I'm going to dress this and I'm going to add a little bit of unexpected sweetness the form of an Granny Smith apple why about what um a chop chop chop chop chop chop chop chop chop there we go let's get these bad boys in there let's dress this bad boy I'm just going to put all of it in there great I think you're great this is cool cuz yeah it looks like it's not discoloring the dressing the way I was worried about all right now God willing this tastes good cuz if it doesn't well I don't know what I'm going to do I'm going to be in trouble fantastic I think it's perfect here's the beef I mean pork come here big guy not a drop spilled which means it's going to be filled with absolutely delous juices let's take a a look oh oh oh oh my let's just crack it open see what happens let's try a little bit see what we're dealing with here mostly bark so it's like cheating but that's so good wow it just falls apart it's so nice to work on something for a really long time for it to just come out just right so something important is getting this bark shredded up just as much as the meat cuz I want it really spread throughout cuz that's where a lot of the really barbecue flavor is is in the bark the smoke the seasoning and the pork if I lose frankly it's fine I feel I feel like one right now just my own personal battle against pork I feel so happy with this I don't think I could have done any better than this so if I lose it's because they're better than me and that's okay I don't have to be the best guy I'm cover this guy up keep him in the low oven now I need to toast the bread and then just put it together easy as peasy I'm I'm I'm similarly nervous I got stage Fred again just like last time I'm just just like feel like I'm about to go on stage back in my high school play make sure it gets a nice coating of oil on it wow these buns are light these are really light and fluffy I'm almost worried that they don't have enough structural Integrity for all the hot nasty dag Navid that's coming their way first up zap some nice creamy crunchy SLO I forgot the barbecue soap whatever a little bit of barbecue sauce boop boop some of these onions coriander seeds three more Pinos four more penos that's okay and top it up look at that mother that sandwich is lowkey chill this this sandwich is on God you know it's going to be so obvious which one's mine whatever hopefully they'll just be objective see what happens perfect exactly what I want awesome dude dude man yeah buddy yeah buddy all right time to make three of these sons of bastards keep warm in the oven with the other sandwiches so we're all in the same playing field we'll see what they say I saw it I saw it Oh my God I love C pork I'm so hungry wow I'm so I'm so hungry this time so this is like this is the best thing that I could have come upon I've got like low blood sugar right now I got to like pull it together I already need to like shut my brain down because I'm already like I recognize that bun you know oh do you recognize a bun I do but I'm not going to taint you once more this bun looks scorebot am I right it feels that way yeah all right let's oh that smells good this one the bun is leaving a little bit to be desired here it's not very special not toasted no you know real flavor but the meat's got a really nice smoke flavor pepper pepper you know there's a pepper to it I have to stop thinking which one do I think is Andy and just which one do I like you know what I mean cuz it's like what would he do what does he like you know like but that's not the game right it's not the freaking game it's standard it's like the bare minimum that I expect from a full por sandwich right I'm pleased and I was going to say there's an herbaceousness but really the pepper overrides anything I thought I was tasting I order this it comes I don't think I have many emotions the barbecue sauce is quite Tangy it's kind of underwhelming me if I'm being like totally honest W I'm not a chef I feel like I could do this the bun steam tore bot the SLO of it all it's like the SL has lost a little bit not a ton of SLO I like the pickles the best hly the barbecue sauce is helping but like the pork itself is not like dryy to me and that's that can happen with pulled pork it's gonna be funny when you guys have to comment on this one there's nothing left oh I forgot that here let me preserve wow really good what do you think really good I really liked that I kind of want to eat the whole thing should we do that no no no no this tastes like if I went to like a backyard party and like the the chef or the the cook knew exactly what he was doing like nailed it but there something kind of like homemade about it too homemade in a good way about it homemade in a good way are you wishing are you wanting for more from it no no no I I'd be extremely satisfied wow okay me too I'm liking the sesame seeds on this yeah I'm liking that bark liking that redness and that Darkness look at thatal made a noise jalapur looks like more sauce from the last one mhm little butter and then fried down oh yeah ooh Toasted Bun is this going to be spicy it looks like it kind of Might yeah right M mhm mhm that bread that's better that bread is really good oh my gosh that bread is good the only knock against the bread might be it's kind of overwhelming the sandwich a little you're wrong taste wise I think this kill the other one in a good way I think the added peppers are helping a lot and the SLO can I I do have most of the SLO the bread not only tastes good feels good in the hand but it holds there's so much less mess than the last one but that also might be contributing to my feeling of there being a little too much bread okay you're crazy there's more there's still so much meat but it's just spread across you know what I mean but you get Less meat per bite that way okay but I'm a bread lover so you are a bread lover bread lover specifically this bread it's putting flavor on it a little spicy little spicy you can see the jalapenos it's nice these are fancy cuz you see like mustard seeds yeah I mean these buns these are the most homemade buns like those are definitely like a like a potato roll I like the meat I wanted to I maybe want to take another bite should we wait for round two let's wait let's wait yeah yeah wait this gu more Personality yeah a little more kick it's a little dry the not the sandwich not the meat but the sandwich itself I wonder where that Kake is coming from I know it's got like maybe the jalapeno I like the jalapeno the jalapeno is giving a really nice spice that the other one didn't have I wish it was a little bit more acidic more bright to cut through that Pork yeah I don't know complete package I might like more but that meat I might like more I got to I got to ruminate a little bit good thing we got one more yeah thank God okay holy moly yeah this one's this one's a full-time job I've been excited to eat this the moment I laid eyes on it I'm not going to lie the contents overflowing is always such a good sign really did you get a good crosssection look at that that is a healthy amount boom this one I'm actually in hindsight more scared of because how much meat that is like I don't yeah like how do you even approach this one yeah where's the SL it's my famous catchphrase where's the SL M that pickle sings I'm not a big fan of the bread on this one it's too tough this one has so much meat that's a little overpowered and together it just kind of dries out my mouth two immediate things so much meat so much meat too much meat I think yeah drier drier no sauce no sauce no sauce for you no sauce really for oh God that's too much meat I'm sorry I'm sorry meat oh definitely more on the this is a drier meat right I mean it's cook cooked to a higher temperature I think cuz it's much more like massaged quite soggy for there being like a la like excess sauce yeah right I might like this one the least me just one more time one more time let me just be sure about all this this ain't no joke M interesting to have a bite of that after those sneaking a little bite I want I want let me finish this one cuz I think this is my favorite one wow okay a lot more moist yeah now jalapeno is like the last thing I need you know yeah and there's more going on I really thought this one would be the instant winner because it looked so over the top 3 2 1 it's close all the way down this one's last to me because it had so much meat which normally would be like wow this is the perfect sandwich but it it becomes dry for some reason the flavors are shallow they're onedimensional to me there's no depth there's no like spice Zing acidity fattiness it's just like a meat sandwich which is fine but pulled pork I think of Juicy go sauce is so important sauce is so important it's so important this other than the pickle didn't have any of the best anything you know I did I still liked the bread but because this bread was so good it kind of knocked that guy yeah three two one boom I this one's just a little bit drier than I think the ratio meat ratio too much meat too mucho and I wish there yeah it was like a little more yeah soft now these two these two are both just so good they're so so good and so different so different I there's a lot of love in this one like so many details there's a nice like egg wash on it somebody chose jalapenos okay number two number two yeah so this is my number two because it has that soft bite it's serviceable it's not that special but at least it's got that barbecue sauce you know Dimension from that the slaw is a little bit brighter but this one has to be my number one because the meat is just as fall apart tender and moist as this one but the SL here with the jalapenos puts it over the top for me this is number one this number one why yeah tell us why is this number one best bread best bread best SLO good meat texture good sauce I liked the sauce I did like the sauce better but I still really like that sauce agreed this one was a simpler flavor profile but I found myself wanting to eat it a little bit more myself personally we we should go we should go our own just go go your own way go our own way all right I disagree with myself though like I know that this one you should go with your gut you should go with your gut okay and then number one this one I totally get your attraction to this one it's just like simple and good and like kind of nostalgic easy easy down I just felt like there's so many stops taken out on this one like so many yeah so many details this is just overall the best one by a good a good amount I would say it's like totally good but this is elevated this one looked the nicest it was also the best everybody has eaten my and others food now it's time to see if they like me or they hate me as a person starting with third place right don't me what no third place is Hometown seriously I loved that well this is democracy you're all welcome to your opinions first no come on you told them who which one's mine the this is a ring of kindness that I'm trapped in no way man seriously it again I hope it wasn't the bun size that gave it away cuz it was a lot bigger than the other ones just like last time that bastard was on the smoker for 15 hours and it was all worth it just goes to show you that if you put so much time and effort into something homemade with a whole bunch of special ingredients in it you might just beat a restaurant that's doing it on a massive scale and thank you guys for watching please let me know what you want to see me beat off next time here on the great babish beat off that's what the show's called now in case you haven't heard me say that like 50 times so far we I've said that a lot throughout this shoe\n"