Could THIS be the New Carolina BBQ?

For the record - this whole thing was Nick’s idea! 🙂 Next watch • Are they Lying to Us A... &list=PL5_wF98ziP9YMx5OCfcXO_YTYntQmwSBQ
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Welcome to The BBQ Cooking Techniques series from Eat More Vegans - Carnivore BBQ! In this series I show you the skills you will need in your kitchen and backyard to be the best home chef you can be. From how to butcher different meats, to dry brining, to cooking with a flamethrower - there’s sure to be a few techniques here that will help you up your BBQ Game! You can watch the whole series here: • BBQ Cooking Techniques
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[@brian2359]

“This is your experiment, I didn’t think this was a good idea!” Lmfao Al!! Great video!

[@BehindTheFoodTV]

Hey I was honest! LOL

[@pizzapaul94]

This is a great way to change up how we cook chuck roast, especially considering how affordable it is. Another great video Al and a great idea from Nick!

[@Keith80027]

Alright Nick, you got a winner! It looks wonderful and Nick has created a new BBQ food. I packed up my pepper cannon because I moving into a hotel room went back to my old pepper grinder. Boy o boy the pepper cannon is so wonderful compare to a normal pepper mill. I can't wait to get back to my old normal house.

[@randyshifter]

I wasn't surprised at all. I knew it would be 🔥, great video AL!

[@markfowler5577]

Nick! Nick! Nick! "Pulled-chuck-nick" is a thing now!

[@AndreaShink]

Love me some Chuck! OMG shout out to us!!!

[@BehindTheFoodTV]

I love you guys! Say hi to Sam and the girls for me!

[@LyftedDieSeL_Wv]

I’ve never done it like this. But I like doing Mississippi pot roast with chuck roast and it’s delicious making pulled beef that way.

[@BehindTheFoodTV]

Fun! Do you make it on the smoker or in the kitchen?

[@LyftedDieSeL_Wv]

@@BehindTheFoodTV I start it off in the old country brazos to get some color prolly hour or so. then I put in a 7qt cast iron Dutch oven and back in the smoker until prob tender. So delicious have you ever tried it ?

[@williamwilson2624]

Looks pretty tasty. I may have to give this a try.

[@CrossbowMike]

Buddy i still would like to see you make a Bavette! Its BARELY done by US bbq-ers and if they do it they mistake it for a flanksteak! Here's a video from pitmaster X i found for reverence. I will also post 2 links from my local shop here where i buy it. I slowsmoke it, reverse sear as a whole and then cut it on a plate, as a steak.. I think it beats ribeye, entrecote, denver. pretty much everything.... 😱

[@CrossbowMike]

like i thought, i can add any links here. Ill send it to your email :)

[@smokingtarheel3003]

I knew that would be a hit once you pulled out the mop sauce! Pulled beef at its best!! Great call Nick!

[@CoolJay77]

Nick is a genius. He does great video as well.

[@BehindTheFoodTV]

You are correct on both counts!

[@samacc2536]

Yummm! I love smoking chuck! Gotta try the mop sauce next time! I don’t eat pork either so I’m always looking for fun beef and lamb recipes!

[@BehindTheFoodTV]

Let me know how it goes!

[@bigvisk1125]

That looks worth a try :)

[@irishpirate6779]

as a native nc dude, chuck will pull, but it doesn't pull like pork butt does. pork just kinda falls apart with the slighest of ease when pulled. chuck, as seen in the video, definitely had more connectivity going on and actually requires more effort to pull and separate. staying true to nc roots, I use GEORGE'S HOT SAUCE, made in nashville nc. excellent product that is true down home eastern nc vinegar based sauce. voted one of the best products in nc.

[@BehindTheFoodTV]

Hey neighbor! I think next time I do this, I'll do a more thorough job of trimming the connective tissue from the inside of the chuck - I just glossed over that and I think it hurt me. I also think instead of that tight truss I did with the twine I'll throw it in a net or just sit it together on the smoker shelf - I'm not flipping it like a steak so it's not going to come apart right? And thanks for the tip on George's - I just looked it up and my local Food Lion carries it for less than $10/gallon so I'm going to go pick some up!

[@irishpirate6779]

no need to trim, just toss it on and let it go. it is what it is and you would end up with small beef stew chunks if you trimmed it. i usually buy the HOT gallon jugs at food lion, around $15. they do have smaller jars available for around $3 if you want to try all 3 varieties. great on pork, beef, chicken, eggs, etc. kzbin.info/www/bejne/fZnGq2iZq6mHfpI

[@BehindTheFoodTV]

What did you think? Were you surprised at the result or did you know all along?

[@absoz]

Gobble gobble yum yum - that looked insanely good - pity about that lamb from last week though however this made up for it and some It’s 230am here and I’m hungry again - hope you boys enjoyed it

[@BehindTheFoodTV]

Good morning my friend! The good news is there was plenty of this to eat so we didn't go hungry that day just because the lamb didn't turn out well!

[@absoz]

Good morning to you as well my friend You’ll have to let Nick come up with some more ideas 😂

[@deedub7558]

can you put the recipe for the mop sauce in the description or in the comments

[@victorbenner539]

Sooo now we know what what the "mystery " meat was. Am I surprised? Nope. Same technique of rendering the collagen making the meat both tender and tasty. But good to see it being done. Great way for folks to get to enjoy "pulled" meat who can't do the "piggly wiggly " thing. Anyway looking like we are going to have temperatures next week in the triple digits all next week so I need to fire up the smokers and grills today because I don't do well in high heat. Have a great day. 🌞 🍻

[@BehindTheFoodTV]

Have fun smoking today Victor - i know you've been waiting a long time to be able to do it again!

[@dres-bbq3569]

This is great, i order wagyu or normale Chuck monthley it is great as pulled meat❤❤ nick has great taste

[@josephwilley2431]

The burn mark on the meat is from the cryovac process. The butcher did not properly trim the chuck.

[@BehindTheFoodTV]

Butchers not properly trimming has become the norm, unfortunately :-(

[@aditihubbycookingvlogssupp1739]

Wow delicious 😋🤤

[@robertjason6885]

BBQ beef. Hope you didn’t poor the original sauce on there.. maybe cross contamination? On the plus side, Chuck is underrated. Nice vid.

[@badaxelbrewski]

Mop sauce spent its time in the smoker being cooked along with the meat and catching spilled juices. If not straight up boiled, it was at least pasteurized for many hours. No worries about raw food cross contamination this way.

[@BehindTheFoodTV]

You are of course correct. Zero contamination there. Safe AND delicious!

[@dmac7403]

I've started to like the white sauce.

[@danielploy9143]

That was Texas in every which way but loose. Someone else ain’t the only one doing candy red…

[@BehindTheFoodTV]

Wait who else has red hair now?

[@danielploy9143]

@@BehindTheFoodTV someone cooking oxtails bragging about how they look candy red.