He’s great, him, guga foods and “that dude can cook” all are very passionate about what they do and they’re all very original creators who I recommend checking out
Only thing he got wrong is that NC barbecue is based more on vinegar than tomato (even though it does have tomato in it, like a lot of barbecue sauces).
He got NC wrong. There are three main styles in NC with the two most popular being Eastern and Lexington. Eastern is vinegar based and does not have tomato in it, but Lexington does. Also, eastern does whole hog. Don't ask me what they do in the mountain region which is the other style; it's just mushy and wrong.
As a micro, organic, no-kill farmer in the Missouri Ozarks, I THANK YOU from the bottom of my heart for advising people to shop at local farms and farmers’ markets. We care passionately about our communities, the health of our neighbors and preservation of our beautiful land. THANK YOU for your care and thought for us! We love you! 🙏🏼
Made this for 4th of July and it was a show stopper! Used a store bought rub and bbq sauce but followed the cooking technique exactly and it turned out perfect. Truly appreciate the hour by hour breakdown of each step. Made a sort of daunting cook seem easily manageable. Great stuff!
Felt so proud to hear you incorporate North Carolina into video. As a North Carolinian I want you to know your videos and content are the reason I stepped into the kitchen last year when the pandemic hit. Be well man.
Love pulled pork. Until now, I've always done it in the oven with plenty of onions, paprika, garlic, apple cider vinegar, etc. I do a reduction of the pan juices & mix it in after shredding. Yummy. Now I am inspired to unearth the smoker and give it another chance. Your pork looks & sounds wonderful. Your videos are terrific & I always learn something. Thanks, and keep 'em coming.
Man whoever make these grills, their marketing team is working their asses of, I'm seeing these grills everywhere now. Saw it today on national TV in Sweden even.
When you say "It took a lil longer than expected" that is usually a good thing. I am a pitmaster myself and that is a great job on the butt. Well, on all of the other stuff too. Is why you are the star of this show. Kudos
Cannot explain how long ive been looking for a show like this, very high quality, i usually have a thing or two to complain about. But i must say, this is spot on for me. Kudos
The word "butt" in this case refers to the barrels that type of pork was traditionally shipped in. That particular size barrel was called a "butt." So the barrel full of pork was called a pork butt, and the name stuck to the meat after the barrels stopped being prevalent.
When Stephen crouches down...and comes into screen frame on the counter camera...leaving the voice over momentarily....I know he is making a major point!! Great post & broken down for ease...Can't wait to do this!
OMG, I'm in love with your cooking skill and knowledge; have learned a lot from the show. Can't wait to watch more of your vids. Keep up the GREAT work! Y'all Be Safe!
I'm from Texas and I do a heavy sweet rub, and a mustard ketchup bbq sauce after is cooked. Sugar sauce ain't for putting in before cooking. Mac is used at the end to get that nice later of gummy sauce texture
I appreciate that you throw short videos up, hopefully brings you more views. But your long form videos (I could see this on food network 30 minute segment) your thorough explanations and camera skills really shine. Your content has been this good since beginning, you're one of the best on here for real.
I smoked my first butt yesterday and I watched dozens of different people do it but I followed your way and it came out perfectly. You are the best and thank you for providing these videos
Nice vid Steve! Your timing is better than mine, I'm normally late for serving and guests never understand why resting the meat is important. And also having to explain that the pink bit is the smoke ring and not raw pork! Great to see you on the way to 500k! Been here since the start 👍
Thanks for the video! Out west we use a Santa Maria rub , I add some New Mexico chilies powder wrap it tight with parchment paper and foil, refrigerator for 4 days and slow cook in the oven for hours…works like banana leaves…the rub goes all the way thru the meat…amazing
not even from usa not even have the gadgets from this but I enjoyed every bit just as to learn in general what effort is put to appreciate more. thank you for putting so much effort
As someone from South Carolina, the only bbq around here is pork. Brisket is super hard to find. You’re spot on. Look up South Carolina bbq hash its super good and no one outside of SC seems to know about it
A suggestion on the coleslaw. Chop up your cabbage (add some red for color) then sprinkle liberally with salt. Put in a sieve over a bowl and allow to drain for 2 hours. Rinse well, then dry well. This will pull out a lot of water so you slaw won't get mushy.
@@davidbalentine2110 I agree some raw onion can really punch up and flavour a good slaw for this kind of application... though I like to soak and rinse my onion in ice water a couple times before I mix it into the slaw. Takes a little bit of the raw punch away and makes it a part of the medley of slaw flavours, rather than the main flavour.
I love that you express the inconsistency of cooking - give a baseline for flavors and spices, and adjust as the mood or season dictates. Don't have the exact ingredient? No worries, substitute this. You describe your 'ideal' way to make the dish but also cheaper or alternative ways to make it that you've tested and tried.
Great video. My only concern is there’s a difference between “resting” and holding hot until pulling, and that difference can be important, particularly if someone tries to use this technique and tries to hold multiple, just off the smoker pork butts hot for several hours. If you open the foil to let the meat come down to 180* or so it will quit cooking while holding, and that can mean all the difference. I learned this years ago from going from cooking on a drum by day to cooking with another smoker by night, and holding hot for several hours until serving. I’d find the meat wasn’t nearly as juicy after holding for hours hot right off the pit, and it only makes sense that if you cook to perfection, how is it going to still be perfectly juicy if you let it cook in its own juices for several more hours? And believe me, it will, especially if stacking a few in a cooler. Great video, though! I definitely plan on trying the bacon fat.
Great video. Found you through the algorithm and noticed Ethan watched you. Subscribed after watching! Love the organizational chart and your entire vibe! Onto your tangy BBQ sauce! All the best! Thank you!
Doing this for New Years. I've done it before but learned so much from you. I tried to go to Franklin's before but the line was 30 deep. Went to J Mueller's instead back when it was on a vacant lot. Smoke trailer, serving trailer and pop ups for the line. A guy came through the line handing out cold Lone Stars... it was Mueller. He couldn't sell them but he could give em away...
Great vid wanted to say you didn't mention eastern NC bbq specifically the pulled pork which is where you use vinegar and red pepper flakes as the seasoning. This is my favorite pulled pork the balance with the vinegar and the heat with the pepper is perfect.
I just discovered you I am binge watching I never did the cooking my husband did it all I now have to do the cooking I like that you are easy to watch and follow you cover everything I know I can do it I love pulled pork :)
Hi! I am a new follower. I also am a chef. I love your recipes and can’t wait to try them all. You are easy to listen to, I love your voice. I would love to cook with you. I have been all over Italy and the food in Venice was amazing. Calabria had such lovely dishes as well. I look forward to your future uploads. 🥰😘
Amigo, I truly enjoy all of your work, Gracias ! Having said as much, I have two questions. The first relates to this video about smoked pork shoulder : Have you ever smoked one without anything on "IT" [ I use scrap hard woods on an old Webber and when I run low I buy cowboy charcoal ]. Given that the pork we get at the market have been fed enough salt to naturally season the meat . . . Not having a smoker and little time, I will spend as much as 2 hours slowly building up a little bark on the surface by rotating the cut, triple wrap it in foil and then roast it in the oven for approximately 6 hrs at 250 degrees [ medium sized shoulder ] I cool it over night at room temp before unwrapping [ note : I tried using parchment paper as the first two layers once w/3 of foil then scrapped that method as it soaked off too much of the juices / fat ] Flavor is wonderful with NO additions. I save all the juices / fat to add later when heating it up again or to add to a gravy. And with out any additional flavors, the meat is more versatile. Can be served with mashed potatoes and gravy, makes a fabulous pork salad for sandwiches, great addition with ramin soup, etc. And should I have the taste for it, I can create a barbeque sauce to compliment any dish I serve it with. The really great thing about it as a sandwich, I offer the sauce on the side when serving others and suggest that they taste it before adding the sauce. Needless to say, I always have extra sauce because most people have never tasted smoked pulled pork without it. Quite delicious ! Enough said on that subject. My real question is about Artisan bread and artisan sourdough bread. I have followed your recipe and several others a good number of time at this point in my bread baking journey. I end up over baking the loaves in an endeavor to get the open crumb "Just Moist Enough" texture. Always too moist for me. I always wait at least two hrs before cutting the bread. I'll do a pinch test on the crumb and it springs back beautifully yet way to moist for me. Some dough I leave in the frig for as much as 20 hrs to do a really slow cold proof, yet no joy on a less moist crumb [ and I don't mean under baked, cut too soon gummy inside ]. Please connect with any thoughts on this issue. Respectfully, Cruz / gcruzbiz@gmail.com
liked and subscribed because you chose kansas city sauce like a real man. i have eaten BBQ all over the world and i hate the modern internet media and how its all about BBQ from los angeles or korea - it absolutely cracks me up. south korea does a great job, but idk if that's the same thing as BBQ. los angeles is hilarious. it's just sad copies of the south/midwest. kansas city absolutely has the best BBQ in the entire world. you can try 30 different kansas city spots and each one will blow your mind in a different way. its really sad that city hasn't claimed the top BBQ spot yet, it's only time until people give up and accept it. its not even a country, or a state like most other places in "top bbq" conversations - it is literally a mid-sized/large midwestern city lol. its outstanding. it is the main cuisine in kansas city aside from mexican food at this point. on most evenings, you can smell bbq cooking just by driving through kansas city. its not a joke or exaggeration there at all.
Wow, this tech is amazing to me. I am much, much, much older than this guy but back in the day my dad built his own forge and BBQ, among other things and we learned to cook by heart and ancestry. This way seems to be fool proof and exact.I bet it is really delish. A thermometer never crossed the threshold of our property. God that looks good.
I was so excited when I saw the preview for this on Instagram. I love pulled pork but I don't consider myself a master barbecue guy, so I much appreciate the help and advice.
