The Super Pork Chop Thats Changing British Barbecue The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
Michael
I know the comment section is always filled with tired jokes about the words he uses, but I actually do have a problem with some of his descriptions. For example, when he eats that pulled pork sandwich, he talks about how it's so different from a Carolina pulled pork sandwich and the only thing I could make out was that it was more savory and had more British flavors. What does he mean? I've had Carolina BBQ plenty of times so does he mean less sweetness? Less vinegar? What British flavors does he mean? When I watch these, I try to imagine what they'll taste like but too often he misses opportunities to really convey what the food tastes like. The most disappointing one was where he tried the super old dry-aged steak. All you could make out was that he didn't like it and didn't think it was even suitable to be used as a flavoring. But as for what it actually tasted like? I guess we'll never know.
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I know the comment section is always filled with tired jokes about the words he uses, but I actually do have a problem with some of his descriptions. For example, when he eats that pulled pork sandwich, he talks about how it's so different from a Carolina pulled pork sandwich and the only thing I could make out was that it was more savory and had more British flavors. What does he mean? I've had Carolina BBQ plenty of times so does he mean less sweetness? Less vinegar? What British flavors does he mean? When I watch these, I try to imagine what they'll taste like but too often he misses opportunities to really convey what the food tastes like. The most disappointing one was where he tried the super old dry-aged steak. All you could make out was that he didn't like it and didn't think it was even suitable to be used as a flavoring. But as for what it actually tasted like? I guess we'll never know.
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peter7707
Did Nick really just say 'callagen' when referring to collagen? I think this more than anything is evidence that he has not even the most basic shred of knowledge about what he is presenting and instead is just throwing out all of the foodie terms he's heard other presenters use. This is why the top comments on his videos will always deride his pretentious vocabulary: because he doesn't even know what the words he's using mean.
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Did Nick really just say 'callagen' when referring to collagen? I think this more than anything is evidence that he has not even the most basic shred of knowledge about what he is presenting and instead is just throwing out all of the foodie terms he's heard other presenters use. This is why the top comments on his videos will always deride his pretentious vocabulary: because he doesn't even know what the words he's using mean.
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Dave
When hes around British people, he sounds extremely American. Usually he has enough of a tone in these videos that when hes speaking alongside Americans, its pretty clear hes still got some of a British tone, yet when hes alongside the British as theyre speaking, its even more clear that the New York accent and tone have seeped in and pushed out a lot of the British
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When hes around British people, he sounds extremely American. Usually he has enough of a tone in these videos that when hes speaking alongside Americans, its pretty clear hes still got some of a British tone, yet when hes alongside the British as theyre speaking, its even more clear that the New York accent and tone have seeped in and pushed out a lot of the British
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Rickey
You need to make two pilgrimages, one to Wilson North Carolina (Johnson County) for the pork and north of San Antonio to the New Brunfels area for the sausages and brisket. THAT is BBQ. The jerks in Austin have no clue, compared to the Germans who migrated to that bit of Texas Highlands. Rare pork makes me want to hurl.
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You need to make two pilgrimages, one to Wilson North Carolina (Johnson County) for the pork and north of San Antonio to the New Brunfels area for the sausages and brisket. THAT is BBQ. The jerks in Austin have no clue, compared to the Germans who migrated to that bit of Texas Highlands. Rare pork makes me want to hurl.
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Guest
I found Nick pretentious at first, then I saw how much respect the meat people have for him and realized that he actually knows his stuff, and takes it as seriously as they do. I think this guy is in love with the profession and to people used to random food bloggers it comes off as weird, but its totally genuine
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I found Nick pretentious at first, then I saw how much respect the meat people have for him and realized that he actually knows his stuff, and takes it as seriously as they do. I think this guy is in love with the profession and to people used to random food bloggers it comes off as weird, but its totally genuine
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highlydodgy
Went to this restaurant yesterday. Have got to say that I was underwhelmed. Sadly the pork chop and the ribs is not something they have on their regular menu. Did try their prime rib which was good but nothing special. Truly the best things there were a couple of their starters and the bone marrow mash.
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Went to this restaurant yesterday. Have got to say that I was underwhelmed. Sadly the pork chop and the ribs is not something they have on their regular menu. Did try their prime rib which was good but nothing special. Truly the best things there were a couple of their starters and the bone marrow mash.
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curtislee
This is the first food video that has comments with such a wide vocabulary Fairly surprising, Shows only use, delicious, juicy, oozing, simple words, (aiming at you food insider)Some others use succulent, but repeats constantly (gordan ramsey)This is much more professionally, and please create more videos
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This is the first food video that has comments with such a wide vocabulary Fairly surprising, Shows only use, delicious, juicy, oozing, simple words, (aiming at you food insider)Some others use succulent, but repeats constantly (gordan ramsey)This is much more professionally, and please create more videos
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Zachary
Those ribs look like finger ribs we call them here in Texas its the rib after we cut off meat on the top for short rib or Texas style chuck ribs boneless idk thats what its like at heb from what their butcher tells me. And the meat on finger ribs is like 1cm by 4-5cm between each bone its ridiculous lol
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Those ribs look like finger ribs we call them here in Texas its the rib after we cut off meat on the top for short rib or Texas style chuck ribs boneless idk thats what its like at heb from what their butcher tells me. And the meat on finger ribs is like 1cm by 4-5cm between each bone its ridiculous lol
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Haris
Nick really got better over time. Everything from his clothes, his glasses, talking over the chef and down to his vocabulary. I enjoyed watching his videos and always go back to watch them. Eater should bring him back. He had a difficult past but he shouldn't be defined by it.
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Nick really got better over time. Everything from his clothes, his glasses, talking over the chef and down to his vocabulary. I enjoyed watching his videos and always go back to watch them. Eater should bring him back. He had a difficult past but he shouldn't be defined by it.
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Tubebrerry
For some reason I don't entirely trust a barbecue reviewer who is having a garden salad with his barbecue. In Britain is there such a thing as coleslaw? Or potato salad? I would try one of those next time you are reviewing barbecue, and you will have more credibility.
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For some reason I don't entirely trust a barbecue reviewer who is having a garden salad with his barbecue. In Britain is there such a thing as coleslaw? Or potato salad? I would try one of those next time you are reviewing barbecue, and you will have more credibility.
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