Testing North Carolina Barbecue Techniques on a Whole Lamb - Prime Time

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On today's fresh episode of Prime Time, Ben Turley and Brent Young head to a barbecue restaurant called Arrogant Swine, to meet up with Tyson Ho, an expert in North Carolina barbecue. The guys talk whole animal barbecue, and why cooking whole lambs makes so much sense.
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[@ChadLWill]

This has casually become my favorite internet food series.

[@eater]

Well, thank you, Chad Williams.

[@flyingdog1498]

You like farts?

[@kylesenior]

As an Australian I find it strange how little lamb is eaten in the US. It's almost a staple here, yet most Americans don't eat it.

[@IzzyEatz]

Its Just not made anywhere for some reason USA markets certain meats in our country

[@shadyzbabii420]

kylesenior more for me....it probably has something to do with religion tbh

[@1013VS]

kylesenior guess it's too expensive to raise. Lambs don't eat corn or leftovers.

[@Sons_of_Thor]

Lamb cost so much to eat!

[@FAMINE_R1]

Most people in the states don't stray outside of chicken, pork, and beef. Typically because they complain about the "gamey" taste of meats like venison, lamb, bear, Etc. I don't even know wtf "gamey" means. It's all delicious to me

[@Kariakas]

Carolina style bbq with some indian and thai style seasonings. Sounds great, traditional is always great but there

[@NyaricusDLZ]

Honours the past while forging a new future.

[@RajKumar-xs6ue]

Without garam masala.. I don't even imagine to eat a meat.

[@nitishkulkarni929]

@@RajKumar-xs6ue but.....that's not the only masala. Lol.

[@MattFisherlawvol]

As a native of Eastern North Carolina, I love the fact that Tyson Ho is taking our beloved traditional cultural food icon-whole hog BBQ-and giving it a new look and fusing it with new tastes from other culture. We’re mighty proud of our BBQ down here in NC, and are always glad to see someone spreading the love! That said, I am going to take issue with one thing he said. There are MANY more than 20 restaurants in the U.S. doing whole-hog BBQ. I can personally name over 20 in just 3 counties of North Carolina (and I’m sure I’m leaving some out in those counties). There are easily several hundreds of whole-hog slow-smoking BBQ restaurants across North Carolina alone. Our BBQ culture is alive and well. That is the norm down here still to this day. That said, I’d love to taste that whole lamb he made. Keep spreading the pride of North Carolina in all sorts of new ways all across the world!

[@fdama]

“Nobody wants the shoulder” The shoulder is the best part!!

[@adnanmurudi5046]

isn't it , my parents only ever cooked lamb shoulder

[@lindsayjl0204]

i am from eastern carolina and every year for the family reunion we do a whole hog. There are people who don't eat pork but make an exception once a year to enjoy that whole hog. Watching these videos makes me appreciate what i have taken for granted for many years. I am going to go to my father and uncle to learn their style of cooking a whole hog.

[@lindsayjl0204]

@@johnbrzenksforearm8295 vinegar base

[@derkyderkderk]

You can't go wrong with chili and vinegar. Here in Philippines that is a staple sauce.

[@JakeLovesSteak]

Derk Dulatre yep. Filipinos are the masters of that combination. Some of the best food in the world.

[@lancebaker2454]

Derk Dulatre facts

[@sirdouglashowel5thseat776]

what are some common Philippino dishes like this i can study/try out? any suggestions

[@janthony6086]

Sir Douglas Howel, 5th Seat : Try adobo.

[@7thson555]

Derk Dulatre it’s true my girlfriend is Filipino and she puts vinegar and chili on everything lol

[@m.draven477]

There are 22 places that do whole hog in the states. Not counting festivals like cochan de lait. I have been to 14 of them. And Tyson s place is a gem.

[@hankymcspanky1113]

There are WAY more than that in Puerto Rico alone.

[@matthewheath7839]

That's so cool

[@karthikmunishamaiah2689]

As an Indian, I loved this! Garam Masala barbecue lamb, with an Asian twist, and Biryani. Made in NC. Wish I was there.

[@willsi]

Been loving this series. Truly quality stuff, Eater!

[@eater]

Thank you, Wuz!

[@antoniosong6210]

I think the asian guy needs his own show. Lol. Very well spoken.

[@MrTrs3]

I agree.

[@aviatorix8805]

It's not a show, but he wrote an excellent series of articles about the creation of his restaurant. Check it out: www.seriouseats.com/user/profile/TysonHo

[@HanhNguyen-rp2xj]

@@aviatorix8805 Thanks for this. Read the entire thing in one sitting!

[@Drip5167]

Antonio Song I wouldn’t watch it

[@craigmiesterable]

His dry rub mix is what we use in our daily food here in India. Keyword: Daily.

[@impogba1]

The music in this episode was probably my favorite thing out of all, good job guys

[@Tbcz]

That asian guy is super cool also very knowledgeable. Especially when he brought up how African slaves use to barbeque as a celebration. Amazing

[@enviouslawn1665]

So white people never bbq ?

[@isaiahlasley4668]

Slaves learned from Natives FYI

[@SchmegmaOnToast]

@@nom6758 are we still talking about American history?

[@DCBKSL]

Morgan Ruiz .. Lol are you trying to correlate the white people in slavery to the black people in slavery? Not even close to being on the same level of eachother.

[@Tokyo-ki3do]

Hello terrence

[@herticalt]

Being from Eastern NC myself I was skeptical but yeah favorite episode so far. You could tell Chef Tyson cared about the style and history of whole hog BBQ. Very nice episode.

[@ShovelChef]

That crazy April weather! 😂 Anyway, I love when y'all do barbecue. Every single one of these is on my travel list now. Thank you very much.

[@Calisse2crisse]

in France we love lamb, especially the shoulder. The seven hours lamb shoulder recipe is so good.;;

[@MacrobianNomad]

Same here in England

[@kaijorias8070]

Same here in Australia!

[@vikramkrishnan6414]

If you like shoulder, try Sikandari Raan

[@joeykarate3148]

That looks looks incredible.

[@beatrizfores]

I love lamb. I love you guys. Spread the love! 💚💛💜

[@Dylan-rm7nt]

Love this crew, chef is very humble. Much respect 👍🏼

[@chocolatesouljah]

:41 - Anytime Ben Turley random sings it gets stuck in my head! I'm here for it!

[@TheMrpalid]

I have never tried barbecue lamb but I’m dying to try it

[@3MasterG]

You should come over to Mexico to try "Cabrito Al Pastor" and "Barbacoa De Hoyo" (Hole Barbecue), when prepared with lamb is also called "Birria". You'll be amazed how similar they are, and you'll be amazed on how many things are made with whole animals here.

[@eater]

we would love to do this.

[@avrgegmer1396]

I remember growing up in Oaxaca we would do a pit in the ground get some avocado? leaves and make sort of Earth oven where we would put a whole animal in usually goat.

[@SpartanTaco300]

sometimes made with goat too

[@louisharleyaguilar6453]

Finally someone sayss something we mexicand loooove cabrito....im planning to do one this christmas or on january on my b day. I live 15 min from the border so imma go buy a farm fresh one.

[@kls9710]

great episode, entertaining and informative

[@biiigates7381]

They will always be my favorite hosts, always giving the spotlight to the subject rather than talking and sounding smart all the time. Thumbs up!

[@ss4yaasir524]

NC BABY!!! WE OUT HERE!!!

[@doncorleone9280]

gross lol

[@OldSchooledTV]

My favourite duo :D

[@RUFU58]

Really loved this one - Tyson is a true legend.

[@kadeemthomas6]

I would love to try this👌🏿 looks delicious🤙🏾

[@HeadbangersKitchen]

awesome!! Love this show!

[@jarikjayhil]

I think you need to do Keto BBQ action now.

[@michallahbenisrael2683]

0

[@miano32]

I automatically like before the video starts. Haha. They never disappoint.

[@Giveme100ksubs]

@Michallah Ben israel Get off youtube now!

[@nokoolaid]

That looks so good. I wish I was still in NY.

[@troygreen9321]

Great job Guy's really enjoyed the info

[@aviatorix8805]

I remember Tyson Ho from his wonderful writing about the Arrogant Swine over at Serious Eats. Lovely to see him with the Prime Time guys!

[@binnipokus3648]

i am from Iceland and smoked leg of lamb is kinda our national dish smoked lamb is awesome

[@NyaricusDLZ]

Really great that Tyson Ho honours bbq's history in context - that was entirely new information to me! 5:31 "I went to go visit North Carolina, y'know I read up on the topic, it was a vinegar sauce and they cooked the whole hog - alright, I'll give it a go. I didn't think I would like it because who wants to eat a bunch of pork all drowned in vinegar? But I went there, took my first bite of whole hog barbecue, and said 'alright, I think I found the style I want to do'. It's hard to do Carolina barbecue without getting deep into the history of it. One of the things we are doing in preserving this old style of barbecue is keeping barbecue as a celebratory action, especially when we tie in the fact that the original pit masters of this country were slaves. African-American slaves. And barbecues were always the end of the harvest season traditions, which they were able to finally celebrate. To gloss over that I think is a big disservice to American history. "

[@girthicusmaximus]

its almost entirely untrue the barbeque was born in the Caribbean with the Taino people and became an American staple before the trans atlantic slave trade took off

[@madpuppie59]

Barbecue was invented in South Carolina, the Indians had the cooking method and the Europeans brought the Sauce For example in my part of SC there were mainly German Immigrants, and therefore we have Mustard based sauces. Most southerners did not own slaves, so the theory that the first pit bosses were slaves is incorrect.

[@kofManKan]

You rock! Love it. Keep 'em comin'

[@jasonglinton191]

Love this video. Love the honesty

[@jschultz0614]

"...A bunch of other random things..., I LOVE IT!

[@Synochra]

Man that pit master is one legit dude. Great episode.

[@nemobla1]

really like how chill and "on the fly" that guy is! "Sponsored by floss" "lots of random stuff". "it will fit through the door'ish" LOL

[@jaylancaster5419]

As an Eastern North Carolinian, Tyson, thank you for helping to carry the torch. Much respect sent your way, sir.

[@alfblack2]

I love lamb. Cant get enough. Would love to eat whole lamb roast.

[@Cedes1277]

I would literally pick this to the bones by myself. Lol

[@newinspiration2108]

damn! love this show! Ben and Brent are amazing!!

[@rafalopez5269]

Amazing episode guys! What do you call that type of smoker you used?

[@diegoguzman8843]

I love how the Asain dude gives credits where it's due. African American ppl.

[@JelaniB28]

Diego Guzman - Yeah. They don't feel threatened by another culture of people getting credit for their contributions to society. Kudos to him.

[@nikmaric8445]

i love how the snow is white :) looks so much better than the black concrete in the video :)

[@Johnnyy832]

Yung Thunder such a distasteful comment. I can see how insecure you’re with your own race.

[@nikmaric8445]

True... I'm so insecure to be Filipino, Jonathan :^)

[@Johnnyy832]

Yung Thunder my comment still rings true. Ignorant troll.

[@iamaksel]

in norway lamb is used alotttt i cant even count how mutch lamb ive ate

[@Felix-wq6yb]

Pinnekjøtt 😍

[@lacedlive7148]

I can 0. I honestly hate the smell of it and gag whenever someone is cooking it

[@vinjagvijya]

Love the lamb - it's just how you season it

[@RazzlyCrunch]

Awesome! Never smoked lamb before! Cant wait yo try it

[@acamilop]

Great episode!

[@BudionoSukses]

wow amazing! whole body of lamb

[@CyberDocUSA]

If it weren't so expensive, lamb would be consumed more here in the U.S.

[@the-chipette]

ᙅYᙖᙓᖇ ᗪOᙅ™ it’s likely very expensive because people don’t eat it much in the states.

[@ClardicFug]

chipette Yep. It’s a bitch of a positive feedback loop.

[@doratheexplorer4064]

In Britain it’s pretty cheap

[@NonsensicalSpudz]

Yeah in the UK you tend to eat most of the lamb. head can be boiled etc.

[@stevetindall3766]

Trust me, the shoulder is the best part of a lamb. Low and slow baby...

[@DNice5865]

This was a beautiful episode.

[@BillM1960]

I am from eastern NC and I approve. Looks great!

[@scottkeith7639]

"Hey, where should we go to learn about Carolina BBQ?" "New York" Brilliant

[@alizain4347]

when the guy said "they contributed towards history" ...........*sips tea*

[@geraldpaul1870]

I love what y’all are learning and teaching. But please tell me where I can find this restaurant

[@kylejscheffler]

From the comments, the only thing I've learned is that you can get two people to agree on a BBQ recipe/method, as long as you kill one of them first. Haha

[@richgz8598]

THANK YOU 🙏🏽 SO MUCH FOR RECOGNIZING HOW THIS STYLE OF COOKING CAME ABOUT .

[@ProAverageGuy]

So something good did come out of slaving, after all..

[@richgz8598]

The Strongest will to live

[@ignatiusl.7478]

I'm moving from California to South Carolina and my goal is to open a BBQ restaurant that specializes in whole hog. Lamb will definitely be on the menu.

[@LoLFeVerry]

mmmm, as a Malaysian, the moment u put that sambal I was salivating, Spice is life here and I really wanna have that lamb real bad. Nice video!

[@elfridotn9968]

"Does this ever get old" - No, the lamb's already dead.

[@MistressOP]

Thank you, you talk about the slave history of being a pit master.

[@simonjernigan7957]

epocs How is that fiction? You can very easily research it if you're curious about it.

[@MistressOP]

For him it's fiction because he is willfully ignorant.

[@Ironclad17]

And then he adds Garam masala, sambal & fish sauce, and mixes it into a biryani. Not exactly traditional.

[@hardovski7103]

Real southern BBQ whole smoked lamb biryani. Paying homage to the pit masters of the past with this one.

[@PowerGearPerformance]

epocs you guys like to erase or steal real history

[@dodgejay545]

Salute to this man .. for keeping it 💯

[@WFCaxeman]

Lamb shoulder chops, neck chops, loin chops, leg roast, tongue and even tails....CAN'T BEAT IT! Kiwi delicacy 👌

[@Myrkskog]

Feature some venison!!!! Please!

[@eater]

we'd love to.

[@joelcurtin9409]

Eater let me come hang out, I’ll bring the deer.

[@lukakapyro]

only 20? naw I don't think so. theres more than 20 in NC alone. but maybe I'm wrong we will never know

[@elijahpipkin1852]

He meant whole hog joints that use wood and coals exclusively.

[@GlassTopRX7]

Yeah, still way more than that.

[@jacksonledford6874]

Yeah I live in WNC and we have quite a few places around, I think it's more common than they are saying.

[@ss4717]

100 love the respect in this show.

[@delectableprovisions]

Wow!!! I love this guy!!

[@alexccjrb1]

'... it's the single best way of eating meat.' *laughs in Gordon Ramsay*

[@joshuamatlak3554]

Eastern North Carolina 😂😂😂😂

[@timothysmith30]

Eastern North Carolina has the BBQ on the planet!!!

[@MrStradia]

@@timothysmith30 tell me where because I've eaten a lot of mediocre BBQ. Seriously.

[@ManningBuildings]

Cool video! Cheers from Snow Hill, NC!

[@johnyang2]

Dang! That is so much hard work!

[@Interceptor810]

lamb meat has to be the best meat there is.

[@DanteYewToob]

"So excited to smoke this thing!" Has a very different meaning where I'm from. I think I'll side with the butchers on this one.

[@jayzell99]

I am about to go get some bbq later on today lol it helps that I live in NC too

[@pissfaen]

here in norway our national dishes are cured and salted lamb ribs and a casserole thing with lamb and cabbage, both are very good.

[@franciscofaraldodini5283]

"butterflying" is acatually a term in spanish speaking countries for the same thing

[@brycewallace6993]

Thank you for claiming mustard sauce for North Carolina. Because that definitely is a South Carolina style sauce.

[@theviewfinderlife]

he said east

[@nadrud]

ya everything the guy said was wrong hes a posing nyc person.

[@patricksmith5988]

He never said that mustard sauce was north carolinian. He just added it to the lamb to take the game out. He said that vinegar pepper was North Carolina lol

[@wolfhound802]

That isn’t even what he said; that isn’t mustard sauce. That’s just rubbing meat with mustard. Super common way to bind a rub to meat.

[@brandowag3]

These guys are just super cool

[@amkoffman]

Any chance you can share the recipe for spice rub. Interested in doing this to a leg of lamb or shoulder

[@jasonpark1891]

Am I seriously hearing country dubstep in the background? Bruh

[@eater]

Yes, in fact you are!

[@jasonpark1891]

Eater bruh

[@eater]

jason park bruh

[@pyotrilyichtchaikovsky3733]

Eater bruh

[@ryanandrew7695]

Biggest "lamb" iv ever seen, in Australia lambs arr half that size

[@kakaksnuskberg1003]

Ryza Genst less antibiotics

[@Isiahkan]

That size looks more like a ewe than a lamb.

[@vn3138]

Yeah I doubt this is a baby lol

[@navidask8ter1]

Yeah this lamb forsure was an adult.....dressed weight around 35lbs . ...ideal age and weight is like 10-12 months ...25lbs before being dressed!. The more young the more tender and sweet.

[@ukdnbmarsh]

Looks fantastic that, Could you add a list of ingredients in the description please ??

[@thomasdaniel6495]

Ohhh I'm so hungry now!! I want to try this,I love lamb and I love smoking meat.I tried a boneless leg of lamb one time by slow cooking it on the grill and it was gone in minutes once my family tried it.It was sooo good.

[@bidangp2dinkesmjb520]

Lamb > Goat

[@deregulationIC]

Andi Emre basically the same

[@thegoatman62]

I love both Goat and Lamb, I find Goat a little more mild and less fatty then Lamb.

[@XibaXela]

Basically the same animal

[@BRISKETandWATERCRESS]

Difference..... goat more tuffer

[@joshuawilliam5440]

Goat > Lamb

[@BloodOfYeshuaMessiah]

*In Europe...lamb, not beef, is the premium meat.* *In Africa...lamb, not beef, is the premium meat.* *In the middle east...lamb, not beef, is the premium meat.* *Even in the bible...lamb, not beef, is the premium meat.* *Only in the US is beef the premium meat???*

[@victorgithinji3220]

😂😂they're conned by their culture from the sweetness fr,I'm Kenyan

[@1upthegreat]

because America raises cattle, none of those regions you mentioned have the land to raise cattle.....dont hate cuz we got it better than most of the world.....lol

[@BloodOfYeshuaMessiah]

@@1upthegreat ..hate? hate has got nothing to do with it friend. Beef is No 1 in America because of massive government beef subsidies that do not exist for lamb. Additionally, Europe has some of the finest grass grazing land on the face of the planet....please.

[@Julian-zy1em]

Mad hats off to you my friend!!!

[@captainobvious4516]

I need to try this

[@trottheblackdog]

"Whole animals as a barbeque genre are underexplored." The most hipster sentence ever.

[@kanalithviper4744]

While it is, it’s very true. It’s a style that’s going extinct and people are trying to preserve it and learn more about it

[@penepatitenor]

american lamb.... not great. Welsh and NZ lamb... on point!

[@bryansylam]

These dudes are awesome.

[@SavaSnacks]

BBQ lamb byriani with sambal and fish sauce!? LOVE IT!!! So interesting

[@gorillathrilla9577]

@अंकित stfu

[@john15399]

"when you go around the world..." *lists a bunch of southeast asian countries lmao*

[@asedon123]

India represent!!!!!!

[@MikeBaerman]

Wow, just..wow. As a southern boy with an Indian wife this really hit home. I am so looking forward to trying this out.

[@mikimiki195]

That looks amazing

[@SeanHendy]

Lamb, gamey?!?! No chance. It's sweet because it's young, and fattier. No one eats shoulder?!?! Try lamb neck fillet, lamb ribs, leg of lamb. The list is endless. Nose to tail. Oh, and to shred the whole carcass and drench in sauce...sacrilege. Leave it whole, carve it, and add sauce etc on the plate.

[@kingkarlito]

Lived in 3 different states and in each I couldn't buy anything but lamb loin, ground lamb, and maybe one or two other cuts from grocery stores in town. Would have to track down a specialty butcher or maybe a carneceria to get any other cuts of lamb.

[@SeanHendy]

Karl Andrews what a shame. Leg of lamb here in UK is easily found and a common choice for Sunday lunch, the traditional family meal/get together. Lambs hearts, kidneys, liver, also commonly eaten, but neck fillet for me is one of the most underrated cuts. Having just seen the beginning of the video again, the size of the carcass isn't what we would class as lamb. About 8 weeks to 6 month old usually. 1-2 year olds are hoggetts and the meat is different. Still tasty, just not technically lamb.

[@michellehiemstra3041]

Here all sheep are lamb we don't class them by age. So even mutton would be lamb.

[@sarmeluv88]

yeaah ... same in my country Indonesia. Nothing is useless even innards.. We are more carnivorous than T-rex !! :D

[@moin6077]

Don't know what kind of lamb you're having. But lamb is usually gamier than beef.

[@nattobaby]

so this is fabled carolina barbeque. and to think our family has been makin this shit since the 1500s

[@PONYBOYonline]

Damn dude, please tell me more about what your family did 500 years ago

[@nattobaby]

PONYBOYonline my great great great great great great grandfather killed a lot south americans for silver

[@MrThewildrider]

Proper carolina barbecue( go away western NC, noone likes you) is slow smoked with a whole hog, then chopped up finely, and done in vinegar, normally a spicier one instead of flat out tang.

[@aaronsonger5582]

Lol that end. He is like yes keep feeding me I don't care lol

[@comprendersi1444]

Man I love how knowledgeable this guy is about lexicons, Black slave bbq history, international understanding of different cultures/ flavors. So awesome and so open to diversity 💚😊

[@j.b.m4640]

Diversity can work just fine, but only if there’s strong pressure on people to assimilate to the existing culture.

[@elboglim]

Cheap ass plates lol

[@recoil53]

You've had a lot of barbeque on porcelain plates? Some of the best smoke shacks serve on styrofoam & paper.

[@elboglim]

recoil53 lol no not saying that either but com on at least put two on there buddy is gonna drop his food struggling with that flimsy ass plate get some better disposable shit come on