Direct Heat Crispy Skin Pulled Pork Sandwich | Swine & Bovine Barbecue

Mop Sauce Estimates:
1 stick of butter
1/2 yellow onion
1 lemon
3/4 cup apple cider vinegar
3/4 cup white vinegar
3T worcestershire
1.5T hot sauce
1.5T crushed red pepper
1T granulated garlic
1T coarse black pepper
1T paprika
1T mustard powder
.5T cayenne
2T brown sugar
Barbecue Sauce Estimates:
1 cup ketchup
1T mustard
2T Worcestershire
1/3 cup apple cider vinegar
1.5T hot sauce
1.5t coarse black pepper
1t kosher salt
1t chili powder
1t paprika
1t crushed red pepper
1/4c cane sugar
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Dexter-Russell Trimming Knife
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- Victorinox Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@narbekalantarians6269]

Been wanting to do this for a good while. Great way to scratch the itch for whole hog barbecue on a backyard cook scale.

[@christopherhernandez4611]

Thank S&B for this DH chud box cook. Im still learning fire management. I appreciate you showing how much coals you have in there. Using a kamado made me have a habit of only useing small amounts of coal, now im learning its ok to have a bunch of coals in the Chud.

[@swinebovinebarbecue]

Thanks for watching! The Chudbox is much more forgiving than a kamado. A lot less insulated too so you can easily recover from too many or too few coals

[@SuperPfeif]

Awesome

[@THutch556]

Nailed this cook Drew. Nicely done. Everything looked great, when doing this style cook, there’s always a little bit of toughness in spots from the direct heat for me too, that’s normal. I try to do one or two a year like this, only thing I would add is, one day try doing it with burn down wood coals out of either your offset or using a burn barrel, that smoky, real wood makes all the difference, but it’s more work and the charcoal is still great. Nicely done, keep up the great work.

[@swinebovinebarbecue]

Appreciate you watching! I definitely need to try burning down logs in my offset to make coals. I bet it does make a nice difference

[@chriscrist911]

Hey Drew.... Great looking cook man. Like you referenced, fairly low maintenance cook. Great for this time of year when you can do yard work in between checking on the cook. Been enjoying your short vids on KZbin also. Thanks man

[@swinebovinebarbecue]

Thanks for watching!

[@hojobbq]

Great looking sandwich right there !

[@swinebovinebarbecue]

Thank you!

[@BethWilkins-fe5oy]

Looks so so good. Add this to the list!! 😊

[@swinebovinebarbecue]

Added to the list!

[@kirbyparker4942]

Great vid!

[@radicalmoderate2730]

Love it

[@jeaubain]

Those look amazing!

[@swinebovinebarbecue]

Thank you!

[@907jl]

Great looking cook Drew! My only change would be a Piedmont style red slaw, as I'm not a fan of mayo based slaw. But that's just personal preference. That looked awesome!

[@swinebovinebarbecue]

Thanks for watching!

[@HollyBWilkins]

🔥🔥🔥🔥

[@barrycarter938]

Another fun cook! Thank you for showing the refueling and a little explanation of the notch system. What is the 2nd notch primarily used for? Tried Jealous Devil lump coal per your recommendation a while back, worked great. Thank you! Be blessed, stay safe.

[@swinebovinebarbecue]

Thanks for watching! Happy to hear you like Jealous Devil. It’s still my favorite. I occasionally use the second notch if I need a slight bump in temps. Once I get it I go back to the first notch

[@cameronbatko]

Thanks for the chud box tips. I am clearly impatient with it. Still trying to learn to use it with charcoal. When I use it with my offset coals it is a lot easier. How long do you use the sear pro on the coals before it gets to 250-300*? Thanks! And I am not sure if you live near a Costco but mine has skin on pork belly. First time I have seen that at Costco.

[@swinebovinebarbecue]

I use a larger weed burner to start the Chudbox. Usually between 45-60 seconds total. Then I let the charcoal catch on its own. I typically am cooking within 20 minutes of firing it up. We have a Costco business center in Dallas that has skin on pork belly. It’s fantastic on the Chudbox and when combined with a picnic roast for sandwiches

[@holysmokebbqandsoutherncooking]

What is the distance from the coals to the cooking grate? I have a Kamado Big Joe and I was thinking about trying this method on that. I was thinking I could put a raised rack on on top of my standard cooking grate placed in the highest position and that would be about 14" above the coals for me. Any thoughts? Sandwiches looked great BTW!

[@swinebovinebarbecue]

I believe it’s around 18 inches from grate to coals. You should be good with 14”. The only thing that would be difficult is the lack of access to add coals mid cook if needed. Give it a shot though!

[@holysmokebbqandsoutherncooking]

@@swinebovinebarbecue my thought is that a ceramic grill is so efficient that perhaps I wouldnt have to add coals? Maybe once? I’d have to remove the grates and then add it. I’m gonna have to try it out!

[@captaingray79]

That is just wet cabbage, good sir.

[@swinebovinebarbecue]

This one was a bit wetter than usual. I cut the recipe in half and likely messed up with my conversion on the dressing. It was still delicious though!