who is going to sit down with 4 North Korean refugees

who escaped from the totalitarian North and now reside in South Korea.

Not only are they going to try American bbq for the first time,

but we'll also hear about their stories

from their time living in the North,

where only the very privileged can regularly eat meat.

Now, we didn't want to give them anything less than the real deal,

so we found a highly qualified pitmaster in Gus Flores.

Gus is originally from Guam and runs Sweet Oak in Wonju, South Korea,

which is about an hour and a half outside of Seoul.

He is a classically-trained chef

who has learned how to barbecue from celebrity pitmasters

Harry Soo,

Myron Mixon

and also the late Konrad Haskins of the bbq Institute of Texas.

If there's anyone on this side of the world

who could give them a taste of real American barbecue,

it would be Gus.

But don't just take our word for it,

12 Bones from Asheville, NC flew over for this video

and they had a few nice things to say as well:

Listen, what Gus is doing

Would be very successful in the United States.

We heard a lot of good things about him

and he was even more than we expected.

You can tell he knows what he's doing,

he's takena lot of time to learn all the nuances of bbq.

He's really passionate, cares about what he's doing.

and the product that he's putting out.

He's phenomenal.

You can just tell that he and his wife both are

putting their heart into it.

I mean, some of the best brisket I've ever had.

He's the real deal.

He's a top-notch guy, no question

Korea is lucky to have him, for sure.

Since we couldn't fly them out to each region

to try all the different styles of bbq,

the next best thing we could do was to have them try

the best sauces from the most respected regions.

So, after doing some research,

we reached out to several places

and asked them to come on board for this project.

We have Gates from Kansas City, Missouri

Rudy's from Texas

LawLers from Alabama

And 12 Bones from Asheville, North Carolina.

Sorry Memphis,

we tried our best, but no one was interested.

Now, let's get to the food.