When Chislic Meets Barbecue: A South Dakota Specialty Gets the Sandwich Treatment
“The quintuplets of umami” — that’s how chef Justin Warner described the flavor-building happening in this Sioux Falls, South Dakota kitchen. Warner, who now calls South Dakota home, was so excited to show Guy Fieri the state’s signature dish that he created something entirely new: a Cheesy BBQ Pork Chislic Sandwich that takes this regional classic to, as Guy put it, “another dimension.”
What Exactly Is Chislic?
For the uninitiated, chislic has “an arguable etymology” — it might be Turkish-related, slightly connected to shish kebab. Traditionally, it’s cubed meat that’s deep-fried and served on skewers. Warner explained that “the old thing was we skewered all chislic” so patrons could do the skewering themselves with toothpicks. But this urban take on the dish transforms it into something entirely different — a loaded sandwich with serious barbecue credentials.
Building the Mother Sauce
The foundation of this sandwich is a homemade barbecue sauce that Warner splits three ways. The base starts with tomato sauce, brown sugar, molasses, Worcestershire sauce, soy sauce, and liquid smoke — what Warner called “the quadruplets of umami.” Then came orange juice, paprika, garlic powder, stone ground mustard, onion powder, dry mustard, and the surprise ingredient: fish sauce. Guy noted that Warner “took that right out of Justin’s briefcase,” prompting the chef to upgrade his count to “the quintuplets of umami.” Tamarind paste, salt, pepper, garlic salt, and sugar round out the mix.
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A cornstarch slurry tightens everything up — and yes, Warner had to educate everyone that cornstarch is technically a hydrocolloid. The sweet variation gets butter, brown sugar, and honey added to the mother sauce.
The Famous Chislic Cut
Warner emphasized that cubing the pork evenly is critical “so that it all cooks at the same time and same temperature.” Those uniform cubes hit the fryer for just 90 seconds, then move to a flat top where sweet barbecue sauce caramelizes onto every surface. The result? “The entire piece of pork is caramelized,” Guy observed.
Swiss cheese melts over the sauced chislic — “doughby for my homie,” as things got steamy on the flat top. A house-made coleslaw with green and red cabbage, mayo, honey mustard, sugar, kosher salt, and a dry rub featuring white pepper, black pepper, garlic salt, onion powder, and apple cider vinegar tops it all off. Crispy onion strings and a final barbecue drizzle complete the build on a toasted bun.
The Verdict
Guy’s reaction said it all: “It’s all the flavors of a great pork barbecue sandwich but with just texture after texture after texture.” He praised the balance — the sweetness present but not overpowering. But the element that tied everything together? “The swiss cheese. It’s that little bit of funk that’s in the back of it.”
For those unfamiliar with South Dakota’s beloved dish, Guy had the perfect description: “If you’re not a fan of chislic, this is like gateway chislic.” His final word? “Dynamite.”
This sandwich proves that regional specialties can evolve while honoring their roots — much like a Pot Roast Bundle or a Creamy Mac and Cheese with Pancetta, it’s comfort food elevated with technique and creativity.
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