I like this guys cooking compared to other KZbinrs, can see the passion he has for the food and the story of how it all began 😃
@poprein2903 жыл бұрын
Go watch Guga Foods he makes food with a big passion
@Sleepless33 жыл бұрын
Yeah and not too dramatic about it either
@peytonturner21893 жыл бұрын
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
@thugmonk98373 жыл бұрын
This channel will hit a million subs in no time. He's great at what he does. Skill and knowledge is on point
@TheCrooksandCastle3 жыл бұрын
its cause of his chill methodology. the other youtubers are heavy handed on the delivery.
@NRobertson19913 жыл бұрын
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!
@gabe51383 жыл бұрын
I just learned the summary of different southern/regional barbecue styles from a New Yorker. Respect
@ArkanSubotic3 жыл бұрын
put some respek on this cooking show
@blahblah90363 жыл бұрын
Same, honestly. I just learned mine is mostly a Memphis style.
@unforgivn813 жыл бұрын
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).
@AtsilaH3 жыл бұрын
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.
@gabe51383 жыл бұрын
@@AtsilaH freakin Yankees thinkin they know it all. Thanks for the info
@amy34583 жыл бұрын
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! 🙏🏼
@Kelvin_Eclectic3 жыл бұрын
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.
@emmi6623 жыл бұрын
i was so happy to hear that too:) though i've always thought of our bbq as a bit more vinegar based, do you agree?
@wunfoe3 жыл бұрын
@@emmi662 I so agree. NC (eastern) BBQ uses the whole pig and is chopped with only a vinegar pepper base.
@27682313 жыл бұрын
@@emmi662 Agree!! I grew up in NC in the 60's and 70's. The barbecue sauce was a vinegar base with red pepper flaked
@22mpb2 жыл бұрын
I agree, I grew up in Lexington, and it’s mostly vinegar based l.
@cosmicbrambleclawv22 жыл бұрын
Piedmont represent 😂 Definitely a vinegar based sauce round here
@DavidHall-ge6nn3 жыл бұрын
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.
@Arshiashoushtari3 жыл бұрын
Now, this is a good food youtuber. Detailed steps along the way, explains what he's doing, and has the passion. Cheers man, this was awesome!
@FReNchMoLEy2 жыл бұрын
now sub ;)
@tapp3r1093 жыл бұрын
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.
@KharmenSense3 жыл бұрын
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
@layedbackluke48493 жыл бұрын
If I could “love” this video instead of like - I would! Looks stellar!
@JonCooper863 жыл бұрын
Wait the pork butt doesn’t come from the butt? My whole life is a lie.
@EricPetersen29223 жыл бұрын
Ham is the butt lol
@galaxychildeustass12103 жыл бұрын
Mine too😂😂
@blahblah90363 жыл бұрын
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.
@natedoyon90623 жыл бұрын
0/10
@user-it3op5dj1f3 жыл бұрын
@@EricPetersen2922 so ive been eating pig butt
@michaelsabin86813 жыл бұрын
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!
@ShanaMarie2033 жыл бұрын
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.
@ndtcantstfu3 жыл бұрын
Fun fact: He did a vid on coleslaw where he salt it ahead.😁
@okamidt32982 жыл бұрын
He did state he specifically didn’t want to do that because it would make it softer
@lindabeebe35992 жыл бұрын
I did that once after reading cooks illustrated. It made the slaw wilt....yuck. I think he knows what he's doing 😜
@davidbalentine21102 жыл бұрын
My slaw is similar. Make dressing with ... apple cider vinegar as he advocates. But I like to add thinly cut red onion. Adds to the punch 🥊.
@KS-xk2so2 жыл бұрын
@@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.
@ItsRyanTurley3 жыл бұрын
Beautifully done Stephen! Love the vibe, camera angles and overall recipe here. You crushed this!!!
@joycenorwood87353 жыл бұрын
He just popped up on my feed today. I really like him.
@lupeterson47773 жыл бұрын
facts
@fredeasd45122 жыл бұрын
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
@LDL-X133 жыл бұрын
Traditional NC bbq is vinegar based for sure. Thats what you'll see at every bbq restaurant and home cookout in my experience.
@rf90313 жыл бұрын
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
@raymondschneider52172 жыл бұрын
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!
@ICanUCanCook3 жыл бұрын
The only thing wrong with this video is I wasnt invited to dinner! That looks epic man, my mouth was watering watching, lol
@georgeloukidis23213 жыл бұрын
I initially thought "spritz" was actually Spritz (as in Aperol Spritz) - Five cocktails between 9AM and 1PM, oh well.
@f3rzz4763 жыл бұрын
damn i was ready for it :(
@davidrussell6313 жыл бұрын
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.
@mikeredd88332 жыл бұрын
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
@blink5553 жыл бұрын
pickle juice works well in coleslaw as does celery seed. salt, pepper, and celery seed are a great combo for a pork rub. celery seed has umami
@DrBrunoRecipes3 жыл бұрын
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
@Blacklight_Music3 жыл бұрын
@Kiran Deka greetings from Nashville, TN USA, have a wonderful day Kiran Deka
@michaelstewart68452 жыл бұрын
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
@NoLoseJustLearn3 жыл бұрын
KC’itizen here - love that you recognize the best BBQ sauce in the world is made in KC :D
@yaboi50473 жыл бұрын
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.
@thedoorguycharlie2 жыл бұрын
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...
@PamelaKonjevod2 жыл бұрын
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
@bennY-lz3wd2 жыл бұрын
why am i always watching these late in the evening and hungry? now i'm drooling over here ...
@1p6t1gms3 жыл бұрын
"Ah man," that sums it all up... I know what you are saying.
@SatanClauze3 жыл бұрын
This motivates me to finally go revive that grill on my rooftop. Thanks for the excellent informative video!
@kevinbossick83743 жыл бұрын
Get yourself a Pit Barrel Cooker. It kicks butt, when it comes to pork roasts. Quicker than a typical smoker too.
@BroFalcons Жыл бұрын
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.
@Von19663 жыл бұрын
When you got stuck in to that joint the sun came out and the world was a happy place, deli..ci..ous. Respect from Wales UK x
@Jack0vBlad3s3 жыл бұрын
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.
@Joshfuentes773 жыл бұрын
I am gonna do this but cook it Saturday and let it rest all night for 4th of July Sunday😎 Wish me luck!
@bobbysnow54782 жыл бұрын
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
@Chef-Boyoassugly2 жыл бұрын
man I love how you actually gave kc some credit. most people skip us for some reason
@vincentdefilippi88243 жыл бұрын
Nice video love how you simplify and breakdown your recipe’s and cooking method’s nice job brother .🤙🏼
@FinancialLiteracyDaily3 жыл бұрын
I fuck wit this guy....he's never afraid to bang his set
@lewiscowell86373 жыл бұрын
I love James Franco. I also love food. This channel might be my new favourite.
@omcorc3 жыл бұрын
It's a really great BBQ project because it's delicious, and it captures some of the deep roots of the BBQ tradition.
@psman141233 жыл бұрын
Mannnnn I made this today for Labor Day oh my got it was so good. Followed your steps as close as I could it was amazing
@indianahoosier57943 жыл бұрын
9am on a Thursday and now I have a taste for pulled pork and coleslaw... going to be a long day...
@scaryprowler3 жыл бұрын
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 👍
@tearose376310 ай бұрын
I’ve been binge watching your videos today.❤👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼excellent!
@Anthony-kp7sf Жыл бұрын
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.
@missmcspanish33373 жыл бұрын
You’re an exceptionally gifted chef 👩🍳 Absolutely amazing video
@nobodykayler29862 жыл бұрын
wow the passion and dedication
@ErixAudio7192 жыл бұрын
Hot sauce + wooster is a terrific binder, as well.
@ubiquitouswigger3 жыл бұрын
Great show..I'm a vegetarian and I just love watching your approach amazing detail 👍
@kellym60192 жыл бұрын
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.
@tornybic2 жыл бұрын
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 :)
@xity_3 жыл бұрын
I'm actually very good with bbq but this video was nice and i learned something new and it came out beautiful
@vitorbarradasbasto3 жыл бұрын
Hey. I've never tried the american BBQ, but I can tell by the videos that it's probably delicious. There's just one thing that quite makes me think about it, which is the fact that the american BBQ doesn't seem to "respect" the flavour of the meat. Again, I've never tried and I didn't do lots of researches, but in the videos on KZbin, it seems that the americans use a so enormous amount of rub, and mustard or other sauces, that you probably cannot taste the meat, properly. Here in Brazil or in Argentina, we only use salt and sometimes pepper to season the meat, so that we can feel its taste. I would love to try the BBQ, and as well to learn about it. Love your channel, mate. Cheers!
@NOTANOTHERCOOKINGSHOW3 жыл бұрын
The flavor is derived from the smoke mainly. The smoke is the main ingredient. The mustard cannot be tasted, it’s simply to allow the seasoning to stick to the meat to form the “bark” that is a distinguishing factor to American barbecue.
@EveryDayWalkingWithChrist3 жыл бұрын
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!
@justakidcooking29263 жыл бұрын
yes yes yes i saw this on ur insta and have been waiting!!!
@nadabing39033 жыл бұрын
Same
@Smile-wv7mj3 жыл бұрын
this look so good... i want to cover my self in this
@wolf1963bro3 жыл бұрын
I Just had the opportunity to enjoy this video! By the end with the music it was incredible.
@oldgreenbus Жыл бұрын
Best Cooking Show EVR 🤙🏽
@chefhomeboyardee20633 жыл бұрын
Your vids always hit the right notes. Your passion shines through
@incrediblePsychoheaD3 жыл бұрын
Awesome Video again. Im still scared to try making pulled Pork, this helped me a lot.
@bryanharris54843 жыл бұрын
Love your content. Just need to make a correction. In Eastern NC we're whole hog with a vinegar based sauce. Those folks in Western NC do closer to a Tennessee style of BBQ which is what you listed as "pork butt with tangy tomato based sauce". Good stuff though!
@gonzaloalva1262 жыл бұрын
Amazing stuff man, def my favorite food youtuber
@callumburns48092 жыл бұрын
Mint vid mate, luv the passion and the delivery of the vid is top notch!!! nice one!!! Oh and the scran looks mega!!!!
@gregorykelley55553 жыл бұрын
Love the Matsumoto's shirt. Now I'm craving lilikoi shave ice with vanilla ice cream and adzuki beans!
@ethang1053 жыл бұрын
Just had some lilikoi have ice earlier today!
@clwesley2 жыл бұрын
Love the shout out to Franklin's, from a New Yorker!
@clint99512 жыл бұрын
My new favorite channel, I like the breakdown throughout the video, the end result was delicious.
@clinttos56202 жыл бұрын
Love the sound track
@jordancalhoun52383 жыл бұрын
So as a lifelong Southerner and BBQ fanatic, I was concerned to begin with. As in "Oh no, tell me the New York boy ain't gonna do something stupid." My fears abated when the charcoal came out. Great job. I tend to prefer doing mine on the sweet and spicy side, but yours looks great. One pointer when smoking with charcoal, leave one vent wide open and never touch it. Use the other to control the flow. You can make smaller adjustments and it ends up more consistent. I usually leave the top vent wide open and only adjust the bottom. Haven't had any issues since I took that tip
@TheGoobMeista3 жыл бұрын
kansas city bbq for the win. (born and raised kansan)
@user-kz4ql4md5m3 жыл бұрын
My new favorite cooking channel!
@cookedbooks2 жыл бұрын
Woooooo...baby that pork is GORGEOUS!! 🥺🥲
@godsgrace63513 жыл бұрын
I’m share on all platforms he should have way more views he is better then 90% of cook videos
@gregoriocruz67752 жыл бұрын
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
@Duschbag Жыл бұрын
2nd time watching this well made video and learned things I missed the first time. Made for EPIC results. 😋
@Trajan323 жыл бұрын
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.
@paulwagner6883 жыл бұрын
Because I don't have a grill set up, I do mine in a crock pot. I can fit a 7-8lb roast in it, and then cook it on low for like 10 hours. Drain the rendered fat, shred, and then I add my Carolina style vinegar sauce. The meat soaks up the sauce and it's so good.
@Healthhub233 жыл бұрын
Seriously one of your best videos.
@MrPINKFL0YD Жыл бұрын
That is absolutely perfection 🎉😋😋
@gabb053 жыл бұрын
nothing beats a great pulled prk sandwich imo
@stef1lee3 жыл бұрын
Texas gal here - I don't care what "region" of BBQ is on the menu. The only requirements are: it tastes great, is not bland and it has a flavor and texture that is good with and without sauce. I like all types of sauces because I am a foodie and have had the white mayo based sauces that were okay and could use a better flavor profile because they tasted like mayo but I believe that came out of a bottle and couldn't have been homemade. But I definitely prefer the burnt ends with the candied sauce...no bread...just all hot meat 🍖 😋
@jmiahh302 жыл бұрын
Bro! I love it!!!! I like the humor and the knowledge. Def subscribed
@jimmiemeeks97952 жыл бұрын
Take that skin and salt and smoke untill chuncky chop a touch of hot sauce mix with pork texture and flavor knock ur socks off appreciate everything u do I learn so much
@fly13272 жыл бұрын
After pulling off the smoker (or the oven after wrapped), I let the heat out by partially unwrapping and let internal temp drop to 170-180F so I don't overcook with the carryover, then wrap back up and into a cooler or 150F oven for literally hours until you're ready to pull. The other advantage to this meat is vacuum sealing and freezing after pulling. I've thawed shredded pork after a year in the freezer, smelling and tasting like I just smoked it when I'm heating it up. Thanks!
@rickbachman9933 жыл бұрын
Slow n sear in a Weber kettle works well also ✌🏻.
@BeeTB13 жыл бұрын
Bro, your details in the videos are great! You’ve got a new sub
@StrobeFireStudios3 жыл бұрын
What an absolutely superb channel. Just outstanding. You, sir, are a genuine star
@kakadu2004 Жыл бұрын
Beautiful! I love this channel ❤
@jerianderson30032 жыл бұрын
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. 🥰😘
@elegantempress13952 жыл бұрын
I’m a native Texan (Dallas) and we definitely use thick tomato based sauce on our barbecue and lots of it lol. Usually the flavor is tangy and sweet OR spicy. I’ve never actually seen barbecue being served here without sauce and I’ve had BBQ in Dallas, Austin, San Antonio and Houston. We do love our beef tho lol
@travissabatino67812 жыл бұрын
Loving the Matsumoto Shave Ice shirt! Aloha from Hawaii!
@TheSpeedyStevie3 жыл бұрын
Just found your channel yesterday, loving it.
@EmeraldSnows10193 жыл бұрын
Yaaasss I peeped that B-Ville farmers market!! I live right down the street from there. 👌🏼
@amazonalain2 жыл бұрын
Wow 😳.....great video 😍,left me wishing for the food😅😅 will definitely try this. Thanks😍
@matthewmarino8623 жыл бұрын
Gotta love it...I'm going to the butcher...gotta do this too...