I've Been Perfecting This Sandwich for 18 Years | 50 States, 50 Plates | Tennessee 

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This one looked amazing. The new haircut was a bit surprising but powerful for the fridge attack.

I hope Memphis was happy with this pulled pork sandwich, It was definitely the best one I've personally ever made in my own house, HAPPY COOKING to you all!

Let me know if you need any help with some Carolina / Texas BBQ!

BALD!! I AM BALD!!!! Patrick Stewart is my father

As to your request for info on NC & SC, I am a military brat (USMC) and we lived in both states for many years. NC and SC used to be one territory (a pre-Colonial America British colony.). Then they became divided and as settlers arrived, different groups settled in different areas. Eastern NC had large landowners, shipping trade ports, etc. Therefore they got access to more varieties of food stuffs. West of the Fall Line (where eastward flowing rivers and streams came off the Piedmont areas, and resulted in waterfalls, rapids, etc. This stopped westward transportation at a large scale, as now, supplies had to be repacked and transported by horse, mules, canoes, and wagons vs boats/ships. The I-95 runs approximately along this dividing line - the Fall line I mentioned. The western side was then settled by later groups, predominantly scotch-irish who were more independent, settled on independent smaller holdings, spread out from one another, with smaller towns where trails crossed... 'Crossroads'. They therefore had less variety of foodstuffs or grew it themselves. This is a very short explanation, too short really. But one outgrowth of this was that for example, what we now call BBQ sauce was different in the Eastern part of the state vs the western portion. In Eastern NC it was vinegar (with pepper) based, while in Western NC it was tomato based. In SC and parts of Georgia, they had an initial influx of Germans who used mustard in their BBQ sauce. To this day, the type of BBQ is still a regional identifier. Just one example. In the east, due to larger rivers, estuaries, and seaports (Wilmington, Bath, Charleston, etc... seafood and aquatic food (oysters, etc) were eaten as part of the regular diet. Flounder is very popular along the coast, with Hush Puppies (deep-fried corn fritters), and shrimp is very popular. Eaten raw, or in stews, oysters were a major food source, and in SC (Myrtle Beach, SC...they still to this day do 'Steamed Oysters' - in the shell, seawater being steamed in cook pots over open flames served with Hush puppies, coleslaw, and usually Pepsi (Pepsi originated in New Bern, NC), Coke cola in Atlanta and Dr. Pepper in Texas. The western parts of the states depended on wild game, some cattle, hogs, for red meat in their diet, corn products vs wheat products. These are all just off-the-cuff references for you. Read up on PAT CONROY''s books about life in SC and he gets into food references in his books. Charleston is a Foodie town with lots of new stuff and old stuff revisited takes on food. There were also large black populations pre and post-civil War with a lot of wonderful down-home, small village eating (Fish Fries...an event along river towns... and the home for SOUL FOOD...don't miss out on making any of those dishes. Then of course there are Pecan Pies, Sweet Potatoe Pies, Mud Pies, et. Crayfish are raised commercially in the South, - old plantations in eastern SC, parts of Louisiana, etc. Don't miss out on Crayfish and Grits (it's just not Shrimp and Grits being a popular dish). Oh, before I forget...catching Blue Crabs in the rivers, and estuaries, using a pole net and a chicken neck on a string was a fund thing as a boy...and Blue crab is likely the best-tasting crab you can find... (perhaps save that all for Virginia, Maryland visits). Hope this all helps a bit. Paul Hershey, Redondo Beach, CA

If Marcus eats the food.. He needs to hit the fridge too, all I'm saying 😉😂

North Carolina vinegar sauce on pulled pork is a match made in heaven! If you haven't tried it you aught to

As a pretty big BBQ guy myself, I'd say you did a great job. You'll get tons of comments on the temp you used, lack of smoke/bark, use of a pellet grill vs a traditional offset, wrapping vs no-wrap and so on and so on. Ignore them. Smile and move on. Pulled pork is one of the easiest cooks in the BBQ world but people love to over-complicate it. Btw, I love the addition of Marcus getting on camera for the tasting. The kid has good vibes, ya know? 😅

I was eating lunch watching this and my mouth was watering...that coleslaw was killer too!!!

Carolinas have a unique take on BBQ pork shoulder which influences BBQ in Georgia. When I last lived in Georgia I would help with a BBQ fundraiser every year. I think I recall we used hickory, but a big part of the technique was a periodic mop with a combination of mustard and vinegar rather than a dry rub. While a lot of places also offered ketchup based BBQ sauces, vinegar/mustard sauces were more traditional. The sandwich is an option, but also served with BBQ sides works. Not sure if this is helpful for brainstorming given the similarity to this video.

Man that pulled pork sandwich looked great, I never going to lose weight watching this channel!

I lived in Millington, TN, a military base right outside of Memphis. Trust me when I say they have amazing food. LOVE YOU, SONNY! ❤

Slice of cheddar on there for the boys

I have LITERALLY made like,10 batches of your Chipotle BBQ sauce since you did that vid!! ...it's now my go to,with just about anything! 😁

North Carolina, Brunswick Stew. Love this channel man.

I'm from Georgia and one of the best dishes I've ever had was while I was visiting Jekyll Island. This a family owned restaurant had this Shrimp N' Grits recipe that had been passed down from generation to generation. Perfect shrimp, grits, and creamyness. Would definitely try making this one!

Any time I need to shred pork, I place it in the bowl of my stand mixer with the flat beater attachment on and set it to a low speed until I get my desired consistency. That’s just my personal preference and I love the results it gives

YUM! Keep the video’s comin! Go Sonny!

love how the power level went exactly to 9000. i wonder how many noticed.... ;)

That looks amazing! Can’t wait to make it. The only thing missing is some pickle slices on the sandwich. Pickles go so perfectly with bbq.

Just the rub alone is awesome!

Looks awesome! Need one!

Excited to see what you do for New Mexico!

Oh yum !!! Can't wait to try this. 😋

Way cool series, Dude! This was a 4-for-1 recipes BONUS!

Most people like to put a binder before the seasoning. That's my only critique. Who knows if it matters because it still looks good af.

Fantastic! I cannot wait to see what you make for Michigan❤

North Carolina. Since you already did a pulled pork sandwich, I'd recommend a Carolina Burger / All The Way. Burger, Mustard, Chili, Slaw, Onion...

This guy is just pure chaos, and it's beautiful

Dude I love your channel, thank you.

DUDE! that looks amazing! like the shave too.

Great work 👏

Outstanding BBQ content! From the rub to the sauce and Sonny's fabulous execution, this is a great video! I dig the grasshopper bald head Marital Arts too!

From Memphis, can confirm 👌🏼

I've been watching this video since 1981 my husband loves it

Brrrooooooo!!!! Central getting some love! I worked there for five years and it's still my fav.

Checking in from Atlanta! Try these- The elusive Lemon Pepper Wings, The iconic Peach Cobbler, or The Brunswick Stew

Sonny - love your new series and have tried many of your recipes which have turned out great. A critique on this one if I may. Most of your technique is right - good use of rub, good wood selection, good wrap temp/materials, good done temp target. A few things to take it to the next level... 1) Smoke it at a lower temp (225 F) - yes it takes longer, but you do this to get even cooking and better bark. 2) I highly recommend dry brine (kosher salt @ 1/2 tsp per pound of trimmed meat) - you could've run a taste test on your two butts to verify a better result :) 3) when you pull with gloves on - put white cotton liners (search on Amzn many options for

This is the first day after smoking, a pork butt and leftovers on the second day are usually pulled pork barbecue pizza. Smoked pork butt makes all the difference.

Love the videos. Great food.

This dish looks like it could be served in a restaurant! You're definitely a professional cook 👌🤌😋😋🥰

Powerful hair move! ROCK IT 🤟🏽

I am excited to see what you do for the state of New England.

I love the cooking portion of your videos but the assault on your backyard fridge is what keeps me coming back

I’m from Atlanta and my vote would be some wet lemon pepper wings

Can’t wait till you reach Florida

How many times have i seen the fridge handle fall off 😂

I miss this series, wish it hadn't been abandoned.

I hate gimmicky cooks with a thick shtick. Yet I love this guy because he sells the act so well, and has content to back it up.

That pork looked so good and yummy when you shredded it, Oh my goodness.

I have always known this as an Alabama style BBQ sandwich, haha

Thank you!!!

Love the music

NC resident here, since moving down from NJ about 7 years ago. First off, you can start your own sub-series of pulled pork just within NC let alone the whole south. Prior to this Nashville episode I bet people would’ve told you to do pulled pork to represent either NC or SC as well. Secondly, besides how serious they are about bbq down here I’ll list a few foods that are awesome in NC and I’d basically never encountered living in the northeast: -pimento cheese -country ham -deviled ham -southern mac and cheese -fried green tomatoes -collard greens

OMG that sandwich looks so damn good!!!

Marcus may have the best job ever

Love the mullet... and the Burger.

Love the channel. Love the host. Love the recipes…Not sure how I feel about the 80’-90’s sitcom style opening theme music….lol

Can't believe you didn't soundtrack the fridge smack to Smashing Pumpkins after going for that Billy Corgan look.

I suggest buying some glove inserts for your rubber gloves. It helps protect your hands against the heat

Ayeee new haircut 🔥🔥

North Carolina…fried okra, baby back ribs, collard greens. Great series.

Put cotton gloves on under the latex to keep from burning your hands while handling and pulling the pork

Come to SC/NC for pulled pork ..... and many different sauces ... the source of bbq in NA... cole slaw seems ok

Looks delicious! Would have loved to have the barbeque dressing recipe in the video tho. Just so I could get the full flavour profile. But looks yummy none the less 🙂👍

I am a native Memphian, and I approve this video.

4:02 "MMMMMM, SO GOOD AND TASTY!!"

OHHH! Eastern NC reporting for duty!

Jeebus dude, how's it feel to have 1.4M subscribers? Think I've been watching since 200k. This is a go to recipe for me, so good. I'd add you can totes finish in an instant pot if you don't want to go the distance with the smoker.

That looks amazing!! I’m gonna be making this one soon. Can’t wait for you to do Indiana. If you don’t do a tenderloin sandwich for Indiana, you’re gonna have major backlash from the Hoosier state lol

South Carolina, Shrimp and Grits or Red Rice. Love your content my friend!

South Carolina fried green tomatoes and Frogmore stew / Low country boil.

im from GA and my suggestion would be Brunswick stew since it was first made in Georgia

Try this twist on your coleslaw: Drain a can of crushed pineapple, really dry, saving a tablespoon or more of the juice. Add the pineapple to your coleslaw. Add the juice to your coleslaw dressing. It goes perfect with pulled pork sammies!

Looks delicious. I'm from Georgia. You should do your show on Brunswick Stew. Be sure and pick up some Vidalia onions!

Gladys Knight’s in ATL had the best chicken and waffles. I’d love to see your take on this tasty dish!

Cant wait to see what dish you do for nd

Id like to see you do a shorter series on provinces and territories in Canada... I'll recommend a donair from Nova Scotia :)

I love celery seed in my pulled pork, it adds a unique flavor that nobody can quite put their finger on.

Georgia is tough... we got Low Country Boil, Brunswick Stew, Collard Greens and Corn Bread, Fried Okra, Shrimp and grits, Peach Cobbler, AND Pecan Pie! oh, and Fried Green tomatoes!

Looks pretty epic. A trick I've learned after 20 years of smoking butt...after it hits the stall, just put it in a roasting pan, cover with foil and let it finish. You retain ALL the juices and collegian rendered out over the slow cook. You don't need any more smoke. Let it rest then pull and it reincorporates all the melty goodness. Then finish with a little Carolina vinegar sauce. BTW I'm totally making that chipotle BBQ sauce!!

Brunswick stew for GA ..go dawgs !

Heisenberg cookin legit now😂😂

I feel sugar involved rubs can burn on a long smoke. I find it best to do a simple texas style rub (salt & course black pepper) then season and sauce after the cook is done if necessary/desired.

Wow that looked good now come on down to Bama town...

That looks amazing!!! I am smoking up some butts tonight for a BBQ with our Panera GMs tomorrow afternoon. I need to make that slaw too!!!

Springfield style Cashew Chicken for Missouri!

It’s over 9000!!!

Boiled peanuts next please. Boil em and flavor em

This is the only cooking channel you need. Forget Weismann forget maybe forget Matt (maybe not though 😂) forget Ramsay even This is the go to 🎉

When you get to Michigan, your choices are: Detroit style pizza, U.P. Pasties, or walleye (any style).

So South Carolina was either mustard based BBQ pork or....shrimp and grits!

darn you.. now I want some pulled pork

Where I live (WI) pe-cahns are yummy nuts and pee-cans are what long distance drivers use in emergencies. 😀

I used to live in Nashville and hot chicken wasn’t a thing. No place had it, no place served it, it just wasn’t a dish there. I’m glad you picked a dish with some real tradition to represent Tennessee.

when you get to New York can you please tackle the Garbage Plate?!

Brunswick stew for Georgia

Another great video! If you want to save your hands from the heat when pulling the pork BBQ, get some inexpensive cotton gloves and put under your rubber gloves for insulation. You might have to get a size larger rubber gloves to make it work comfortably. You now have insulated gloves, the outside are disposable and the inside is washable for reuse. We've been doing this for years with competition BBQ. If you're doing a lot of cooking you might want two pairs of cotton gloves, if one gets wet and it's no longer a good insulator. Either replace the gloves or throw the wet ones on top of the smoker to dry, obviously without the rubber gloves on them.

Dude, I like your emphasis on these meats and sauces. Pulled pork is probably the best sandwich, I ever had. It looked almost exactly like this, so this must be the best sandwich in our universe at the moment. I'd like to see your idea of eggs benedict, for real. Or like a country fried steak, with gravy. Or a shrimp and grits, with Cajun sauce. Fish tacos with homemade street sauce. Chicken with creamy lemon butter sauce and vegs. These are some of my favs, right now as far as meats with sauces. The rest are Asian sauces and Hibachi, which you cover a lot. They are all super delicious meals, sometimes healthy too. A little more butter never killed anybody, right ?. As long as I'm not huge, then oh well.