This Will Change How People See Barbecue!

It’s about how and why I decided to do Korean/Texas barbecue. I wasn’t even planning on shooting a video because filming while prepping for an event is a lot of work. I was already apprehensive about doing it in the first place, but I’m glad I did it. This idea has been in my head for many years, and I finally felt like I figured out at least a part of what I was chasing. In all honesty I can say that this was one of the proudest moments I’ve had so far in my barbecue journey. One of the most fulfilling things I’ve done because I didn’t make any compromise with the food and how I thought it should be. Hope you guys enjoy.
AFFLIATE LINK BELOW!
snsgrills.com/?afmc=Yim
Meat Supplied by Grand Western Steaks
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Let them know that Might Joe Yim sent you. Haha.
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[@TheDuganater]

You're starting to push me to go the same direction. My wife is from Seoul and I'm often feeding her Korean church members my Q. Soon I'll start mixing Korean ingredients into the mix and see what kind of feedback I get.

[@ripfrickingben]

you sound like a cool guy

[@knoxavebbq]

sounds like a good time. thanks for watching!

[@MrDW72]

lets see you tackle the crispy pork belly! Chinese BBQ style. tender meat, crispy skin. Gotta see you make your magic with it and tackle it!....NEXT BEST PORK!!!

[@knoxavebbq]

Hahaha. It'll happen soon enough! thanks for watching!

[@leapheap6837]

Great advice. The behind the scenes prep work was my favorite. You are very thorough and detailed oriented.

[@knoxavebbq]

Gotta be to keep yourself sane. Haha

[@bobbicatton]

All your planning and prep work really paid off, and your parents are awesome👍😊 I'm happy to hear your pop-up was a success!

[@knoxavebbq]

appreciate it! yes they are awesome.

[@michaelduncan2759]

I definitely want you to feature Green Street, I lived In Chicago in the mid-eighties and it is one of two cities where I would live.

[@knoxavebbq]

I’ll see if they’ll let me. Haha

[@barrelmanbbq6201]

Great video again! On top of your skill, your work ethic is super inspiring also. I like the fermented shrimp comment and describing Korean plates. I struggle with the same thing with Filipino food and finding that balance on how to serve it. But again, exposing your thought process, planning, prep and game day execution shows that you can accomplish anything. Cheers!

[@knoxavebbq]

Appreciate you watching. Glad you enjoyed it!

[@dkgraphikz]

I love traditional bbq, but I love doing my own twist to it by incorporating Asian flavors, especially my Korean side. My next cook, I’m planning to do beef ribs similar to yours but brushing on a Galbi marinade to finish it off with a sweet glaze. Also, props to all the content you’ve been releasing recently!

[@knoxavebbq]

yup. that's the next iteration!

[@michaelduncan2759]

That food looked amazing, another awesome video/job MJY! I wish you lived closer, I am very interested in learning more about Korean cuisine.

[@knoxavebbq]

Thanks for watching! I am too. Haha

[@Hunter357mag]

That was a fantastic video! I love seeing the whole process and timeline. Personally, I'd always go for the authentic Korean presentation-fermented shrimp? Hell yes! All of your food looked great. Sometime I need to be near Chitown when you're doing a pop up. Thanks for sharing!

[@knoxavebbq]

Thanks for watching!

[@donscott6431]

Last year I decided to try curing my own bacon. I did a LOT of research, bought a few serious books on the subject, watched tons of videos, ect, and bought a PH testing probe kit. I waited until very cold weather as the bellies were cold smoked and I kept the offset smoker temp below 42 degrees. After curing the bellies, I smoked them, 2 hrs at a time, returning to the cooler, back and forth until the bellies lost the correct amount of water weight. When I was satisfied I hung the bacon for an extra 12 days at 35 degrees and 65 % humidity. Tested the PH after all this. I mention this as a way to say frigid weather has its place in food production

[@knoxavebbq]

most definitely!

[@scooterwoo]

Really liked this video and enjoyed you sharing your thoughts and experience with the popup. Wish I was still around the Chicago area since the food looked amazing. People had no idea what they were missing out on with the bossam since beef rib is so prevalent these days - and the price on the bossam was pretty much what you'd have to pay for a "normal" version and quantity at any restaurant if I remember correctly.

[@knoxavebbq]

haha. hopefully we'll get more people in next time!

[@ffwoozy49]

Great stuff as always Joe can you post a list of your pop ups this summer? Love to try your stuff!

[@knoxavebbq]

i don't have a list of events. i do them one at a time for right now

[@kevinyim8880]

Your plate of 갈비 and 보쌈 looks amazing 👏 love watching and learning from all your videos.

[@knoxavebbq]

Thanks so much!

[@ryangies4798]

Love everything about this video Joe. Definitely inspiring me towards my initial BBQ goals.

[@knoxavebbq]

Thanks for watching! What are your goals?

[@ryangies4798]

@@knoxavebbq I'm in the process of setting up an LLC for BBQ pop ups and event catering in Southwest Ohio. No one is cooking craft BBQ on offsets here, it's all automated smokers like Old Hickory and Southern Pride, no one trims and everything is overly sauced. You vocalized your thoughts as to whether Korean craft BBQ would generate sales and interest. I'm right there with you in a sense. No idea if the market I'm serving will embrace craft BBQ.

[@SamFerrugiacraftbbq]

Joe beautiful brother congratulations on the great pop up. Food looks amazing wish I was in Chicago to try. Have to do this is Texas next trip.

[@knoxavebbq]

appreciate it!

[@jituji70]

The food was delicious Joe. All in all, my favorite was, of course, the beef rib...or should I say meat marshmallow. Literally melted in my mouth.

[@knoxavebbq]

haha. thanks for coming!

[@jamesPerez1980]

Those plates looked so delicious. Both the pork plate and the brisket. ❤❤

[@knoxavebbq]

appreciate it! thanks for watching!

[@sebastiaanheemskerk7788]

Great video how to do pop-up, thank you for all the information. This summer we are doing a Texas style smoked Bbq in Belgium 🇧🇪 I saw the other videos also of preparing for bbq, thank you so much👍👍

[@knoxavebbq]

Whoa! That’s awesome. I would love to hear more and see pictures of it!

[@knoxavebbq]

If you haven’t seen my other videos of planning for pop ups I would recommend it.

[@jamesgunn5358]

Looks awesome man! Almost didn’t recognize Charles the first time lol

[@osvaldosolis3068]

Amigo Joe tus vídeos estás chidos (cool) gracias por subirlos te mando un fuerte abrazo desde Naucalpan Estado de México

[@knoxavebbq]

Thank you!

[@smokeyhombres]

Foood looks amazing Bro , plating on Point

[@knoxavebbq]

Appreciate it!

[@nevereverbeendonebefore]

I love Korean food. I'd love to see some recipe/cooking videos of this type of fusion!

[@knoxavebbq]

i need do some more recipe testing before i post them on youtube, but i will when they're ready!

[@jamesmatt1524]

Thank you Joe for sharing such an in-depth look into this journey. Stick to your roots it all looks amazing!!! Well done!! Aka Boris…. 😂

[@knoxavebbq]

thanks for watching!

[@glennevitt5250]

You Are Thinking out of the Box Joe thanks for the information 😎

[@knoxavebbq]

Appreciate it. Thanks for watching!

[@glennevitt5250]

@@knoxavebbq No Thank you for this information 😎

[@TheDnlnext]

Awesome. Some of my favorite fusion Q’s are Koi BBQ , Blood Bros, & Eaker BBQ. All have a different twist.

[@knoxavebbq]

Haven’t had eakers but looks good

[@rand0mGT]

That was a great looking plate!

[@knoxavebbq]

Thanks. I was proud of this one.

[@carlosgordon7301]

Wish i could give this and other videos from you two-million likes man

[@knoxavebbq]

hahaha! i wish too! tell your friends and family to follow and like!

[@scottdavidson226]

I did a "korean" style BBQ sauce when I smoked my last bunch of ribs. Cooked 4 racks all dry rub. The korean inspired sauce was everyone's favorite.

[@scottdavidson226]

Mine were pork ribs. Flavors of onion, ginger and soy made them most popular. I'm in Iowa. We don't have a lot of Korean BBQ here. I love it and always try to hit local joints when I travel.

[@knoxavebbq]

nice. sounds good. thanks for watching!

[@SuperPfeif]

Super cool man

[@knoxavebbq]

Thanks for always watching!

[@andrewknaff9220]

Some of the absolute best food I have ever had was in S. Korea. The Koreans that we were working with took us out to a dinner along some waterfront in Incheon where we sat on the floor with a table that was barely higher than our knees. Most of the food was either served and eaten raw or started raw and cooked on the table in front of us. Plenty of Soju shots balanced on chopsticks and then dropped into Korean beer. That was probably the best dinner experience I have ever had. After we went to a karaoke place and consumed more Soju and beer. I get that some people might be put off by Korean food but man are they missing out!

[@knoxavebbq]

i need to go back soon. i haven't been in over 15 years! and i agree that theyre missing out

[@dxl337]

As a fellow first gen Korean American, the support you receive from your parents is AMAZING! I'd be interested to hear your backstory from your parents' point of view and what they thought when they heard their son was going into BBQ and working as a pit master. Also expanding to KZbin. I don't know why, but watching your videos takes me back to my times as a youth hanging out with my Korean friends at church and summer retreats.... very nostalgic 🤔

[@knoxavebbq]

Haha. Well, those are still to this day my closest friends.

[@kayflip2233]

2nd generation. Unless you immigrated with your parents, then you're 1st.

[@donscott6431]

I’ve never been to a Korean restaurant, but load me up with fermented shrimp! Fermented foods came to my attention, late in life, now I’m trying to make up for it😊

[@knoxavebbq]

give it a try! where do you live?

[@donscott6431]

@@knoxavebbq suburb of Nashville

[@hojobbq]

You should have fired up the 1000 gallon 😀. I like how you cut the ribs into individual ribs prior to putting them on the smoker - Ted

[@knoxavebbq]

Eh… it would’ve been less cook time but it was too cold outside and the smoker isn’t close to my place.

[@bbqlvr6137]

Enjoyed this video very much. If time has taught me anything, it is that you just need to be you. Try not to worry too much about public acceptance. I think the foodie community is open and quite forgiving. If you would have told me 50 years ago that Kimchee would mainstream in America and consumed by many cultures, i would have said you’re crazy. Good food is good food. Some people take longer than others to get beyond preconceptions. I’m rooting for you, Mighty Joe Yim!!!! 💪👏🎉🥳

[@knoxavebbq]

I appreciate it so much. It means a lot. I agree.

[@thesko312]

thats a dope sink

[@knoxavebbq]

it sure is!

[@schmi278]

Can you post what veggies/sides, sauce, you had with the meat? I'd like to try this the next time I smoke a brisket. Looks fantastic

[@knoxavebbq]

Check out the videos that I mentioned early in the videos. Or you can go to my channel and look at the few previous videos. Thanks for watching!

[@clegger064]

Keep it up!

[@knoxavebbq]

Will do my best!

[@zachary9009]

Never had fermented shrimp, but I want some now.

[@knoxavebbq]

give it a shot!

[@u140550]

i found your channel through mad scientist bbq, and this was interesting to see; especially as a asian. i can't see myself living in texas for lot of reasons (oh just found out your out your not in ), but I'd definitely try the bbq, and your BBQ. i'm now inspired to consider doing this for my asian culture.

[@knoxavebbq]

Appreciate it. Thanks so much for watching.

[@u140550]

Wow I made a typo, but glad you understood. Also you’re welcome.

[@bearandjake]

Yes to Green Street video!

[@knoxavebbq]

I’ll see if they let me. Haha.

[@novam7474]

Damn I'm all the way in Tampa. Wish I could come to a pop up!

[@knoxavebbq]

haha. maybe someday.

[@attgig]

Appreciate promoting the traditional. Have you tried momufokus bo ssam? Thoughts on what they did?

[@knoxavebbq]

Someone has to! Haha. I haven’t, but I’m sure it’s delicious and he stressed about it as much as I have.

[@jimmyhoening7901]

As a fellow lefty, rock on.

[@knoxavebbq]

Haha. If you like a left bbqer, hope you check my older content. lol. Thanks for watching.

[@dansmith8512]

Cracking video again. How did u reheat the bbq

[@knoxavebbq]

Thank you! Ribs wrapped in foil and brought out slowly at 250 for about a 1-1.5hr until internal is 150-160. Belly was steamed and dipped in hot braising liquid

[@dansmith8512]

Thank you. The hardest thing is to reheat bbq when you don't own a sous vide. Keep up the good work

[@guilhermanacas]

Joe and Heisenberg are going back to Texas, opening up a Korean BBQ place and get on that List. 🤞

[@knoxavebbq]

hahaha. i dont know about that. but you never know!

[@bbqlvr6137]

Would love to see more about Green Street 🤔

[@knoxavebbq]

I’ll see if they’ll let me. Haha.

[@michaelstewart9366]

I want one of each. I don’t think most people know what pork belly is. Every time I make it for a new person they are like what is that, I say it’s like bacon, then they are good with it.

[@knoxavebbq]

yup, but it's a chance to educate people. thanks for watching!

[@mohamedsharif9736]

Hey joe, where is the pop up? I want to try some of your food

[@knoxavebbq]

im not sure when or where the next one will. follow me on instagram @knoxave. all my announcemnts will be made there!

[@tyy7760]

Reheating BBQ is best! It’s an extra heat to concentrate the flavor. My opinion

[@knoxavebbq]

i don't think it's always the best, but beef ribs are forgiving.

[@sonvo4095]

fermented bean paste are the best

[@knoxavebbq]

they sure are!

[@Becauseimme]

We all must bring something new to BBQ, we can’t allow the art form we love to get stagnant. People are getting tired of Texas style here in Southern California.

[@knoxavebbq]

Agreed.