I've said this before, and it will sound weird, but try McCormick's Taco Seasoning with some brown sugar to save yourself a bunch of time with the dry rub. Read the ingredients on the back and it ticks off a TON of the same things on many popular dry rubs. :)
Eastern North Carolinian here. Thanks for doing some good NC style pig! I’d recommend a little brown sugar in your eastern NC sauce next time you try it, too.
Hah yeah it's not the most 'basic' thing in the world - but perfectly good immersion circulators can be gotten for like $50 nowadays, and they're super-versatile kitchen tools. If you don't want to spring for a vacuum sealer, you can just throw everything in a big ol' zip-top bag, and submerge the bag in water while closing the top to get all the air out!
sous vide is the best way for someone who doesn't have alot of time to stand over a stove, or who is inexperienced. I have used it several times when I want to make something but don't have time or too lazy to actually cook. Also it takes alot of the guess work about time and temp out of the picture, I just stick something in the sousvide for a while and come back sometime later and finish it off.
You owned a car for 4 years. You named it Brad. You loved Brad. And then you totaled him. You two had been through everything together. 2 boyfriends, 3 jobs, nothing could replace Brad. Then Liberty Mutual calls, and you break into your happy dance.
I substituted the friend with a smoker for family member with a smoker and even though the pork tasted wonderfully the family member flavour was way too strong and the questions about when I'm finally going to settle down myself really ruined the pork, wouldn't recommend it.
Yeah I listen to these in the background while I work and I basically took a 10 min break to take a look at that link in the description. Was not disappointed.
Can you do Emperor's New Groove part 2? 3 pork combos with extra bacon on the side, 2 chili cheese sampler, a basket of liver and onions, a catch of the day and a steak cut in the shape of a trout. In Kronk's words: "3 oinkers wearing pants, a plate of hot air, a basket of grandma's bfast, and change the bull to a gill."
@@Munkifu you're drunk cook your pulled pork till 145 and tell me how well it shreds pulled pork should be cooked till 190.. I do agree however with other cuts of pork like chops 145 is perfect
I really wish a version with a slow cooker would've been shown, more people have those than sous-vide... or maybe it's a sign that I need to get one already.
It's really hard to get anything that resembles a bark from the slow cooker, even if you find some way to get it to hold together to go into the oven. It's ok in a pinch, but im old school. Started my pork this morning in the smoker.
Instead of a slow cooker, I just use the oven. Add my spice rub and then wrap in foil and place on cookie sheet. A foil wrap will not produce this kind of bark but I just want it cooked through and producing some liquid which I then use as a sauce base. I preheat the oven to 500, add butt and then immediately drop the temperature to 375 and cook 2 hours and 15 minutes for a 3.75 pound butt. Then drop temperature again to 325 and go another 2 hours and 15 minutes. Yield is about 6 cups shredded pork. Serve with a Serrano Pineapple Salsa and Lime Mayo.
Use slow cooker on low for 8 hours. I did it for a boneless pork butt and it was fall apart and delicious. Maybe do 10 hours if you have a a very big pork butt with the bone inside. Then I put mine in oven for 45 mins to form a better crust.
Marquez23 only thing I’d add to that is make 6 one inch balls of aluminum foil and put them on the bottom of the slow cooker. Sir the pork on that and it will keep the pork from braising in its own juice. Found that trick last year and it works beautifully
The place I'm living in right now has a small BBQ with 2 huge propane tanks and we literally have a BBQ every single night. Sometimes I have BBQ sausage with breakfast, I feel so blessed
On a future episode with Babish: "Today we're making hotdogs! To start with, I have purchased a field and planted wheat, so I may harvest it this summer and get the flour for our buns."
Very specific, but would be awesome to learn how to prepare specific mushroom types as I only do the big white mushroom things. (I am not a cook you see)
When I think pulled pork, one of the things that springs to mind is a slow cooker version. Kinda curious to see it on this channel. Tried a couple recipies from the show before, and they pretty much always turn out to be the best version of the dish at hand that I've had. Plus I have no access to sousvide or a smoker, but I do have a slow cooker. XD
For the record- the smoker he used is a Traeger. Those are not just great for smoking, they can also be used to grill and bake (we've done both with ours); they're awesome. The only downside is the somewhat pricy fuel and the somewhat more fussy start-up and shutdown procedures compared to a charcoal or gas grill. So yeah, if you're ever looking to get a grill, I strongly recommend making it a Traeger. The versatility is worth it.
I'm running into a serious problem guys. I've just made this recipe for the eighteenth time and my arm is running out of space for more tiny whisk tattoos. I can't stop because the food is too delicious, but I fear if I continue on this path my entire body will soon become a mosaic of tiny whisks, and I'm not sure if I want to take that risk.
"Guys, really simple, just dehydrate your centrifugal vivarium and emboss your horse eggs with 48-day smoked talking fish. Then finish it all off with some cracked bark from the Tree of Life served from the pistol which killed Abraham Lincoln."
@@lDarkfoxxl Right? Just adds a nice change from the normal thing. Had it years ago in this small ma and pa bbq joint and I've never really looked back
Hey Babish, would you ever consider doing a vegan/meat replacements episode? Like, how to get the most mileage out of popular protein alternatives like tofu, tempeh, seitan, jackfruit, and so on? I know I would appreciate it!
When I've done pulled pork it's been a mix of these. Cooked in a slow cooker in whats basically the vinegar Bbq sauce. When it's almost done remove and shred the pork, reduce the vinegar mix, and add a Ketchup. Then mix the pulled pork with the sauce in the slow cooker.
"And while this is not traditional in the Carolinas, I like to add a few tablespoons of mayo" Where did you learn Carolina traditions? Mayo is always in coleslaw.
I think he was referring to bbq slaw, or red slaw, as it's called in Lexington style bbq. Source, I grew up in Lexington NC and ate the bbq all my childhood and always preferred the red slaw and not coleslaw, though both are an option.
I decided to make pulled pork using Babish's spice rub and Chef John's oven cooked pulled pork method and it turned out fantastic! Since I dont have a sous vide (which I eventually plan to get) this is the home method I'd recommend. The only downside is you cant get that beautifully crisp crust on the outside but by all means in creates a deliciously tender pulled pork!
Erron Black if youre in southern Germany you should try deer with spätzle (swabian noodles) and Maultaschen (filled noodles), those are my favorite dishes. In northern Germany there is a lot of good fish. I really like smoked fish with potatoesalad. Have fun in Germany. Its a nice country :D
North Carolina has nothing to with mustard in the dry stuff. Also you rarely find anything other than the vinegar in NC. That ketchup is more of midwest type stuff.
Since Sunday is the series finale of Star vs. the forces of evil, make a special of cooking a few of these foods: Star's Brownies Moon's Butterfly Pie Kitten Donuts Tortas Ahogadas Apology Meat
Hey y'all. So I live in Eastern North Carolina, the bbq capital of the world. He's right about that one. Vinegar bbq is real bbq and there's nothing like it. Top it with some good slaw and I personally like mayo on my bun but that's just me. With a big glass of super sweet tea and there is n o t h i n g like it. Love watching you Rea! Keep it up! 💜 Much love from New Bern, NC. 🤙🏼🍽️🐖
YOU SHOULD MAKE RECIPES FROM STEVEN UNIVERSE. they have cookie cat which is an ice cream sandwich Pizza bagel Ketchup filled fries And probably a lot more things. Such a great show! Hope you see this! Love your videos.
When you think barbecue, your thought is a pressure cooker? Maybe it's just demographics but I know many with smokers and grills, but none with pressure cookers. Idk.
gumpotronic It is someone who is from the Carolinas. meant to say North Carolinian because South Carolinians tend have a preference for mustard based BBQ sauce
I cannot eat a pulled pork sandwich without a heaping of coleslaw on top. It breaks down the fat with a good crunch and the bright taste bbn of vinegar and mayo is just perfect with pork!!!
I believe that western (Lexington) style BBQ sauce is a bit misrepresented here. I've never seen a truly tomato based BBQ sauce purported as western NC BBQ sauce in NC. Rather, I've seen vinegar based sauces that have an addition of some tomato product - be it Ketchup or otherwise. Additionally, mayo-based coleslaw in NC is not that unheard of, but I will say that BBQ slaw is delicious (Cole Slaw with a NC bbq sauce base). Regardless, this was a great video. I'm always glad to see a video that gets the word out about how delicious NC style BBQ is.
This is one guy that never seems to settle on production quality... even the subtle changes show how he always seems to be looking for every way to improve the quality of his videos. THANK YOU.
I can see adding some mustard to vinegar based sauce for an over xtra tang but NEVER NEVER NEVER could I even stand the disgusting tomato based shit from Appalachia
Grab your butts and get to smoking! Big thanks to North Carolina for doing their thing
You should do a replica of sweet pork style like from Costa Vida
Binging with Babish hi uhm my school is like pouring rain RN like someone dumped a bucket of water on a. Popsicle house (ง'̀-'́)ง
We have the best North Carolinan barbecue in North Carolina
I've said this before, and it will sound weird, but try McCormick's Taco Seasoning with some brown sugar to save yourself a bunch of time with the dry rub. Read the ingredients on the back and it ticks off a TON of the same things on many popular dry rubs. :)
Eastern North Carolinian here. Thanks for doing some good NC style pig!
I’d recommend a little brown sugar in your eastern NC sauce next time you try it, too.
Since Tim Conway(voice actor of Barnacle Boy) passed away, make the Pipsqueak Patty
Just make a slider
Tim Conway
Yes!!!
And of course don’t forget the bib and highchair.
Rip barnacle boy😔
🙏
"Basics" with Babish.
Okay guys, first what you need to do is grab your sous vide.
Fuck I laughed so hard. A++ comment.
Hah yeah it's not the most 'basic' thing in the world - but perfectly good immersion circulators can be gotten for like $50 nowadays, and they're super-versatile kitchen tools. If you don't want to spring for a vacuum sealer, you can just throw everything in a big ol' zip-top bag, and submerge the bag in water while closing the top to get all the air out!
sous vide is the best way for someone who doesn't have alot of time to stand over a stove, or who is inexperienced. I have used it several times when I want to make something but don't have time or too lazy to actually cook. Also it takes alot of the guess work about time and temp out of the picture, I just stick something in the sousvide for a while and come back sometime later and finish it off.
QuiteOpinionated and if you want to do it the old fashoned way grab your smoker and put in your favorite wood
Sous vides are super user friendly and are fast becoming a basic kitchen gadget. Definitely recommend getting one.
“You either need a smoker or a friend with a smoker.”
...Brad. He means Brad.
You owned a car for 4 years. You named it Brad. You loved Brad. And then you totaled him. You two had been through everything together. 2 boyfriends, 3 jobs, nothing could replace Brad. Then Liberty Mutual calls, and you break into your happy dance.
@@sethzygel6631 nice
Driz El you not if your not American
@@sethzygel6631 incredible
@@sethzygel6631 was in the states like 2 years ago and that shit is nostalgic
"For that you need a smoker or a friend with a smoker..."
What if I just have a friend who's a smoker?
Easy, just switch them to hickory or mesquite cigarettes, and place them in a well-ventilated closet with your roast for 4-6 hours
Stuff your meat in them and heat it up
@@pebbleman721 that sounds so wrong
@@babishculinaryuniverse 😁
@@pebbleman721 that's for another occasion smoking session
I love your jokes because they’re not that funny but they’re like advanced dad-jokes, perfectly fit for your content.
@Zim Babwe ... y e s
Nice pseudo-burn haha
Zim Babwe he changed it back
He has reached the ultra instinct of dad jokes
BigTime Business perfect description
I substituted the friend with a smoker for family member with a smoker and even though the pork tasted wonderfully the family member flavour was way too strong and the questions about when I'm finally going to settle down myself really ruined the pork, wouldn't recommend it.
this is weirdly specific are you okay
@Peter Griffin Go back to Reddit.
If you do not have a friend you can use just the smoker
Peter Griffin dumbass, thats not him not getting the joke
bro u alright?
Tiny Whisk has been forever immortalized on Babby's arm.
Hell yeah.
"Babby" are you Brad Leone in disguise?
@@thomasnolastname8734 Unfortunately, no.
"national pork board" now thats something im interested in
Yeah I listen to these in the background while I work and I basically took a 10 min break to take a look at that link in the description. Was not disappointed.
Like how he casually gets a tattoo in the middle of the recipe
?
He also gets a tattoo in an interview
Be quiet.
@@Fsoricko no
Tattoos are wrong and disgusting.
That looks amazing Andrew!
i'm sorry did you mean AMAAAAAAAAAAAAZING!
Wheres @ninja?! Its deliciouuuusssss
Omg crossover!!!
Is he named andrew or babish
Not biased at all, nope, no bias here at all.
0:38 "Huge amount and of paprika" What do you mean?? That's at least a teaspoon.
0:42 Oh.
AAAAAA ITS KING CRIMSON
It just works.
That was indeed a test... Wouldnt you agree?
Jean Pierre Polnareff?
Ora ora ora xD
Guys, laugh, I made a jojoke
Fucking normies
"Just a mixture of sugar and spice to make everything nice" - Babish 2019
Powerpuff girls...
These were the ingredients chosen to make the perfect little pork.
No one:
Babish: Let the flavors get to know eachother
Literally nobody:
Babish: Tiny whisk.
@@atypicalelectronics Nah man, everybody's shouting for that Tiny Whisk.
I say this when I cook and my wife pinches me.
@@catfish552 That's fair LOL.
From a well known chef in Hertford, N.C.: "Let them sit and think about themselves". (thanks, GiGi)
Can you do Emperor's New Groove part 2?
3 pork combos with extra bacon on the side, 2 chili cheese sampler, a basket of liver and onions, a catch of the day and a steak cut in the shape of a trout.
In Kronk's words:
"3 oinkers wearing pants, a plate of hot air, a basket of grandma's bfast, and change the bull to a gill."
O goodness gracious that would be amazing
you forgot to suddenly yell *145 DEGREES FAHRENHEIT INTERNALLY*
I hope you dont cook pulled pork to 145 degrees
Dr3addo I know this...what is this from?
@@erronblack308 basic with babish episode with Brad Leone
@@blvklotus7071 Pork 145 is done. Stop overcooking your meat.
@@Munkifu you're drunk cook your pulled pork till 145 and tell me how well it shreds pulled pork should be cooked till 190.. I do agree however with other cuts of pork like chops 145 is perfect
I really wish a version with a slow cooker would've been shown, more people have those than sous-vide... or maybe it's a sign that I need to get one already.
It's really hard to get anything that resembles a bark from the slow cooker, even if you find some way to get it to hold together to go into the oven. It's ok in a pinch, but im old school. Started my pork this morning in the smoker.
Instead of a slow cooker, I just use the oven. Add my spice rub and then wrap in foil and place on cookie sheet. A foil wrap will not produce this kind of bark but I just want it cooked through and producing some liquid which I then use as a sauce base. I preheat the oven to 500, add butt and then immediately drop the temperature to 375 and cook 2 hours and 15 minutes for a 3.75 pound butt. Then drop temperature again to 325 and go another 2 hours and 15 minutes. Yield is about 6 cups shredded pork. Serve with a Serrano Pineapple Salsa and Lime Mayo.
Sous vide is way better than slow cooker. Slow cooker basically boils it.
Use slow cooker on low for 8 hours. I did it for a boneless pork butt and it was fall apart and delicious. Maybe do 10 hours if you have a a very big pork butt with the bone inside. Then I put mine in oven for 45 mins to form a better crust.
Marquez23 only thing I’d add to that is make 6 one inch balls of aluminum foil and put them on the bottom of the slow cooker. Sir the pork on that and it will keep the pork from braising in its own juice. Found that trick last year and it works beautifully
The place I'm living in right now has a small BBQ with 2 huge propane tanks and we literally have a BBQ every single night. Sometimes I have BBQ sausage with breakfast, I feel so blessed
Ayy North Carolinians represent! I personally prefer the vinegar based sauce, it's so good!
YOOOOO
as a west coaster (no not california, they can get quaked into the ocean) I envy you.
Vinegar or mustard base is the only way to go
Vinegar and mustard based sauce are equally amazing and way way better than anything with tomato
Vinegar based is superior in all ways! The only thing missing from this video was the hush puppies ☺️
Causally gets a tattoo while meat is slow cooking, NBD 🤷😂
On a future episode with Babish: "Today we're making hotdogs! To start with, I have purchased a field and planted wheat, so I may harvest it this summer and get the flour for our buns."
Came here prepared to say *Cries in Eastern North Carolinian*
But I'm actually *Impressed in Eastern North Carolinian*
*smiles in Western North Carolinian* *awes in Eastern North Carolinian*
For most of the video I cried in Memphis but he put the slaw on the sandwich at the end so he’s a little redeemed
TheTokarev33 agreed! Pleasantly surprised by the accuracy. There are a few differences that I’m aware of, but it’s all regional.
12 years old shut up, bitch
12 years old PETA kills animals
You did right by this North Carolinian.
My boyfriend is very mad at you saying, "YOU NEED TO TOAST THE BUNS!"
Amanda Vannoy shut
@@whaaatyouneverplayedtubers3477 up
It should be illegal not to toast them:))))
@@huyentrangnguyen5450 ok
@@huyentrangnguyen5450 no u
2:40 "dark brown crust that forms on the outside of this butt"
It's a sunburnt butt, 😉😉😉
ew lol.
@@bygnahzdivad He's talking about something else...
It's doo doo baby
Poo
You should do a Basics about Mushrooms
Very specific, but would be awesome to learn how to prepare specific mushroom types as I only do the big white mushroom things. (I am not a cook you see)
amsterdan wants to know your location
I second that. Mushrooms are my favourtie non-meat, non-plant, edibles
@@Rokkiteer You seem like a fun guy......I will walk myself out now
Like...what kind.
When I think pulled pork, one of the things that springs to mind is a slow cooker version. Kinda curious to see it on this channel. Tried a couple recipies from the show before, and they pretty much always turn out to be the best version of the dish at hand that I've had. Plus I have no access to sousvide or a smoker, but I do have a slow cooker. XD
As a North Carolinian this video made me incredibly proud. Great Job Babish!
Came here for the video but also to say
"YoU cAn pUlL oN mY pOrK"
No. No, i did not. Weirdo.
Ice_tee m8 stay away, I pack my hollow points with pork!
Brown sugar doesn't melt until 320f/160c, so your oven will need to be that temp at least to melt the brown sugar in the dry rub
For the record- the smoker he used is a Traeger. Those are not just great for smoking, they can also be used to grill and bake (we've done both with ours); they're awesome. The only downside is the somewhat pricy fuel and the somewhat more fussy start-up and shutdown procedures compared to a charcoal or gas grill.
So yeah, if you're ever looking to get a grill, I strongly recommend making it a Traeger. The versatility is worth it.
As someone who lives in North Carolina. We’re proud of our pulled pork 😂
We are
God bless North Carolina for our pulled pork, $6 Cook-Out trays and Cajun filet biscuits!
@@Asrelis
I remember 5 or 6 years ago when Cookout trays used to be $4, and since then it has slowly gone up to $5.50 where I live.
@@Asrelis damn im hungry now
Good for u
I no joke, have just found your channel and have been binge watching it for about an hour.
Binging with babish ;)
It be like that sometimes
First time?
Idk why i find your videos so relaxing and soothing
Ayy i watch your videos. Glad to see you here.
Dyslexic Mitochondria your name is the most relatable thing I’ve ever seen. I love it.
69 likes, I'm not touching that.
It's the voice
It's the voice
Mayo in slaw is absolutely traditional in my parts of NC!
But it better be Duke's
I'm running into a serious problem guys. I've just made this recipe for the eighteenth time and my arm is running out of space for more tiny whisk tattoos. I can't stop because the food is too delicious, but I fear if I continue on this path my entire body will soon become a mosaic of tiny whisks, and I'm not sure if I want to take that risk.
You could tattoo it on the same spot every time, he didnt say you need to change location👍🏻
Rub it down with yellow mustard before adding the dry rub 😉 Oh so good!
Bob Goetsch This guy gets it.
you make me push myself to see what i can cook and how to improve it. thank you!!
"Guys, really simple, just dehydrate your centrifugal vivarium and emboss your horse eggs with 48-day smoked talking fish. Then finish it all off with some cracked bark from the Tree of Life served from the pistol which killed Abraham Lincoln."
Am I the only one immature enough to laugh at "I'm then going to punch a hole in the plastic wrap giving the sous vide access to the butt"?
For the next Thanksgiving special what about monk fish turducken from malcolm in the middle?
Missed South Carolina's mustard bbq sauce but fantastic bbq nonetheless
I'm heartbroken by this
You said "missed" instead of "rightfully ignored".
@@facemash Mustard is far superior
South Carolina isn’t even a state, fam, y’all are just North Carolina’s backyard for fireworks and getting wasted at dirty myrtle
@@lDarkfoxxl Right? Just adds a nice change from the normal thing. Had it years ago in this small ma and pa bbq joint and I've never really looked back
Hey Babish, would you ever consider doing a vegan/meat replacements episode? Like, how to get the most mileage out of popular protein alternatives like tofu, tempeh, seitan, jackfruit, and so on? I know I would appreciate it!
When I've done pulled pork it's been a mix of these. Cooked in a slow cooker in whats basically the vinegar Bbq sauce. When it's almost done remove and shred the pork, reduce the vinegar mix, and add a Ketchup. Then mix the pulled pork with the sauce in the slow cooker.
No rub on mine though, but pretty close to the rub mix spices gets added to the vinigar.
0:16 I always think my headphones suddenly broke whenever I hear this.
That would be cool if it broke like that
?
Why didn't you just squirt the bbq sauce with your gloves on lol
Wait, you don't use BBQ sauce as lotion?
Pulled pork on a smoker is just... The best.
Forgetting South Carolina huh? Mustard based sauce for the win!!!
Rub with mustard then put the rub on, and use that Carolina gold
IKR.
Sous Vide circulator: "Oooh, I'm gonna touch the butt!"
This was posted on my birthday (may 16th) and its one of my favorite dishes ever
"For easy meatsribution"
"Wessschusstter sauce"
I feel a connection to Babish now
"And while this is not traditional in the Carolinas, I like to add a few tablespoons of mayo" Where did you learn Carolina traditions? Mayo is always in coleslaw.
I think he was referring to bbq slaw, or red slaw, as it's called in Lexington style bbq. Source, I grew up in Lexington NC and ate the bbq all my childhood and always preferred the red slaw and not coleslaw, though both are an option.
I decided to make pulled pork using Babish's spice rub and Chef John's oven cooked pulled pork method and it turned out fantastic! Since I dont have a sous vide (which I eventually plan to get) this is the home method I'd recommend. The only downside is you cant get that beautifully crisp crust on the outside but by all means in creates a deliciously tender pulled pork!
*South Carolinians collectively sigh at the non-inclusion of mustard based sauce*
Get outta here lesser carolina
NC >>>>>>>>> SC
@@cael8948 South Carolina best Carolina
@@mariellaboyer1307 I mean I was born in one and live in the other, NC better.
THIS
The dry rub tasted great, the cooked barbecue sauce was perfect. I used a Crock-Pot while I was at work all day 👍😎
Jeez the National Pork Board is sponsoring all kinds of videos right now. This, Sam the Cooking Guy, hell even The King of Random as one!
They say pulled pork is a family meal.
But I like to think it’s just a single ‘gorge yourself to 600 pounds’ meal.
Because that's exactly what it is if you don't have family in the immediate vicinity 🤣
I make six pounds on Sunday, eat it every day till the next week.
Meal prep, son!
Agreed
chumby
As a Texan, I can say that summer has definitely arrived here.
“Summer is taking its sweet time getting here but when it does your gonna want to be emotionally prepared.” Well, he wasn’t wrong
Babish: today we are going to do an indoor and out recipe...
Me: finally a recipe I can handle
Babish: we are going to suvee it
Me: Dammit...
sous vide, you pleb
@@jimsmint thank you troglodyte
Its nice seeing insults in gratitude
I always wanted to make pulled pork but never made it. I think it's time to do it now. :D. Love your Videos. Greetings from Germany♥️
It will change your life.
Its one of the most forgiving things to smoke for sure. I have done it several times and have never had one turn out bad.
curryking speaking of that, I’m going to Germany with family in June I think. Recommendations? About food or anything really?
Erron Black if youre in southern Germany you should try deer with spätzle (swabian noodles) and Maultaschen (filled noodles), those are my favorite dishes. In northern Germany there is a lot of good fish. I really like smoked fish with potatoesalad. Have fun in Germany. Its a nice country :D
im just glad im not the only one who say Worcestershire sauce like that
Next, episode 40.1, South Carolina Mustard BBQ Sauce.
Mustard based bbq sauce is the only thing I use
You gotta rub the meat with mustard too, makes it extra tender
“Basics” then brings out a suvie machine that nobody has or uses
Just get one then
🙄😒🤨
North Carolina has nothing to with mustard in the dry stuff. Also you rarely find anything other than the vinegar in NC. That ketchup is more of midwest type stuff.
If I was a wrapper, I'd be called "Lil' Porky".
Babish: *Uses liquid smoke*
Me: *That’s not just cheating, T H A T S I L L E G A L*
Also thanks to Brad for lending the smoker!
Since Sunday is the series finale of Star vs. the forces of evil, make a special of cooking a few of these foods:
Star's Brownies
Moon's Butterfly Pie
Kitten Donuts
Tortas Ahogadas
Apology Meat
@Random Number Dude wtf?
@@MrPlaylist1991 this is why you don't give 8 year olds meth
"Let's start talking sauce" my favorite language of love
South Carolina mustard based bbq sauce is so good you will never want anything else on a pulled pork sandwich. Try it!
"A few glugs of Wustistichistersause"
James Kenji López-Alt is like the Kevin Macleod of food technics.
I love how you say "worcestershire" sauce
Pro-Tip !
Use the juice from the sous-vide bag and some of the leftover rub to mix with your shredded pork at the end, makes things even better !
Nobody:
Nobody at all:
Babish: tiny wisk (✿◠‿◠)
Hey y'all. So I live in Eastern North Carolina, the bbq capital of the world. He's right about that one. Vinegar bbq is real bbq and there's nothing like it. Top it with some good slaw and I personally like mayo on my bun but that's just me. With a big glass of super sweet tea and there is n o t h i n g like it. Love watching you Rea! Keep it up! 💜 Much love from New Bern, NC. 🤙🏼🍽️🐖
Im emotionally prepared to BBQ Lmao
No love for the other carolina. Why no mustard based sauce?
ToxicHyena Carolina Gold is like my favorite sauce ever so that was sad
I'm from South Carolina, and I can confirm that our mustard sauce is the best sauce. I'm vegan, but I can put it on other things 😉😋😋😋
Except for the celery seed that slaw is traditional in Carolina. That's how my mom from N.C. taught me to make coleslaw.
I see you making two plates there at the end ;)
I don't understand what you mean by being emotionally prepared to bbq when summer arrives. I bbq all year long, even when there is snow on the ground.
Dude hell yeah fuck yeah, that's what I'm talking about.
If I tried to go all winter without BBQ, I would have severe withdrawals after the holidays.
Sweet.. I have the same liquid smoke. Good to know it meets Babish standards.
He should do something from the anime Food Wars
He already did.
missy bell he already did
YOU SHOULD MAKE RECIPES FROM STEVEN UNIVERSE.
they have cookie cat which is an ice cream sandwich
Pizza bagel
Ketchup filled fries
And probably a lot more things. Such a great show! Hope you see this! Love your videos.
Bits too
I love how he used tapatio hot sauce for the BBQ sauce lol
i dont think sous vide should be on basics... idk. i expected to see a simpler pressure cooker version of the recipe
When you think barbecue, your thought is a pressure cooker? Maybe it's just demographics but I know many with smokers and grills, but none with pressure cookers. Idk.
Sous vide is one of the simplest ways to cook...
@@dannywhite132 I think by simple she meant readily available.
@@MoviesFreeGalore its a way to soften the meat before smoking it. dont think too little
@@dannywhite132 sous vide is an expensive thing for begginers specially outside of america. also 20 hours on the oven??? its very scary and expensive
Vinegar base is better but that’s coming from a Carolinian so there might be some bias in there
What is a Carolinian?
gumpotronic It is someone who is from the Carolinas. meant to say North Carolinian because South Carolinians tend have a preference for mustard based BBQ sauce
How would you cook it if you only had a slow cooker?
The best way to do this indoors is in a crock pot. Trust me I've tried all ways.
I used to do crock pot, than I got an instapot and just do it in that. Tastes just as good, and its done start to finish in 2 hours.
@@Yentz4 yeah I mean crock pot and pressure cooking is essentially the same, just less time.
I cannot eat a pulled pork sandwich without a heaping of coleslaw on top. It breaks down the fat with a good crunch and the bright taste bbn of vinegar and mayo is just perfect with pork!!!
I use King's Hawaiian sweet rolls with mine. I love pork shoulder it's fun and easy to make.
1:01 “ ...Its pretty much a mixture of sugar and spice to make everything nice...” 😁 I see what you did there, and I love it!
”I’m gonna cool it with the butt-jokes”
Me: :(
Shout out to North Carolina!!
I have an exam tomorrow but Binging with Babish uploaded. Priorities.
I have an exam in 6 hours
Watching a pulled pork vid during ramadan
Epic
I believe that western (Lexington) style BBQ sauce is a bit misrepresented here. I've never seen a truly tomato based BBQ sauce purported as western NC BBQ sauce in NC. Rather, I've seen vinegar based sauces that have an addition of some tomato product - be it Ketchup or otherwise. Additionally, mayo-based coleslaw in NC is not that unheard of, but I will say that BBQ slaw is delicious (Cole Slaw with a NC bbq sauce base). Regardless, this was a great video. I'm always glad to see a video that gets the word out about how delicious NC style BBQ is.
This is one guy that never seems to settle on production quality... even the subtle changes show how he always seems to be looking for every way to improve the quality of his videos. THANK YOU.
Godbless you for representing Eastern NC. I cannot stand that heretical Western tomato crap
Jacob Halsey or those heathens in SC with their mustard based garbage
I can see adding some mustard to vinegar based sauce for an over xtra tang but NEVER NEVER NEVER could I even stand the disgusting tomato based shit from Appalachia
I'm ok with ketchup based, but prefer vinegar. Mustard can gtfo.
@@peteyg0442 it isn't even Appalachia, it starts at the middle of the state onward, it's honestly cancerous