Amber, thanks for watching. That's part of why I do this, to honor the different regions and show folks how to do it, that way they don;t have to travel hundreds or thousands of miles to get good BBQ. Thank you so much for the comment, glad to have you aboard!
Definitely looking forward to this Regional BBQ series as it ventures mightily on ahead---especially if/when the time comes for stuff that should be universal by now instead of inscrutably regional, like Mutton...
@@outdoorsnomad Nice!, I hear what you're saying about different styles and tastes. One of the things I try to convey to folks is exactly that! Food is regional and there are many styles. It's good to expand and change things up. I'm glad to have you along for the ride buddy!
Orrie nice Walk through tutorial. I like the way you broke down the muscles and chopped them up, then added chopped up bark. I love BBQ. I don’t care what style it is. North Carolina definitely has unique flavors. Thanks for sharing 👍🏼💪🏼🇺🇸
Agree with Meathead. This was a very informative video. I have been smoking for several years and I had no clue about the different temp spots throughout the pig. I can't wait to smoke something now.
Wow, that came out great, I will try to make that soon , Thanks for sharing . all of your vids are excellent. I like that thermometer case, I need to get one, I have the same thermometers but no case.
Thanks Warren. It was truly an awesome cook. Everything came out as expected and the flavor was addicting. They just came out with those cases. I haven't added them to my website yet but I will add my affiliate link for them in the description of this video. If you use that link, I get a kickback from it. Thanks for watching and for the compliments Warren, glad to have you aboard!
The butt is only seasoned with salt while it cooks. I'm with you though, I like Bad Byron's butt rub. There's no garlic in the dip or slaw. Also, a splash of Texas Pete in the slaw which is always finely chopped. I Lexington, it's just called bbq slaw. Boil, simmer, and let the dip rest. Great work on your videos
Thanks for the reply Brian, I was aware of the rest time for the dip, I usually like a minimum of 24 hours for sure but didn't know that the pork was only salted. We learn every day!
Yum. Looks goood. Very good tutorial as always. Our pork shoulders are always boneless. But i wonder if its not the picnic we get. Shape looks similar. I am making pp this weekend - think i will give the slaw a try :)
You'll love the slaw. If it is pork shoulder and it isn't a butt roast then it will definitely be a picnic roast. And this of course can be bone in or out. Let me know what you think about the slaw buddy!
This is such a great video and I've shared it with others. The only thing I wanted to see is the temperature you smoked at Orrie. I've watched several times and may have missed it.
Hi Nick and thanks for the comment. I try to get everything into these videos but I am a work in progress LoL. I am also making arrangements to have the details of my cooks added to my website with a link in the video description. That should happen pretty soon. I cooked this pork with a pit temp of 250-275 degrees and increased the temp to 300 degrees after the internal temp of the meat gets to 180. Once the pork gets over 205 I start probing for tenderness and once it feels like there is little resistance I rest it for 1-3 hours.
Johnny, you asked this question months ago and somehow I missed it. Sorry about that buddy. That smoker is a Brinkman vertical offset smoker. They don't make them anymore but I think there are some very similar ones out there.
Thanks for watching Heidi. The hat actually was brand new, it is charcoal gray/black and has kind of a frosted look to it but it wasn't dirty at all. I appreciate the comment though.
@@GoOutsideAndCook I know it's not actually "dirty" LOL it's meant to look warn; I know. But it does kinda look bad when cooking. Besides, we can't see your cute face! ;)
I'm like you, I'll it any type and style BBQ. It is all good. I heard some good info on smokin that Pork. I've noticed some overcooking meat, or leaving in alum foil too long and it comes out like mush and not pulled with texture. You are right on. Thanks for all the good info and tips. I appreciate you offering me a bite of that Sammy. You know I wanted one. LOL Very nice video and nice kitchen too. We are on the home stretch of a kitchen remodel and granite goes in this coming Friday. We get our sink back too. Yes ! Our kitchen has been on the back porch which has not been bad. Thanks Orrie Now I want to go outside...........and cook
I love your comment Phil, I wish I could really have given you a bite. You would have been in BBQ heaven. My kitchen was remodeled four years ago. I had the counter top done at a custom height just for me and I love having the granite. My kitchen was out back for two and a half months during the remodel, but hey, that's what I do. Go outside and cook!
keep it going brother top shlef
Thank you Sir!
I am so homesick right now. Born and raised in the Charlotte area but have been living in Florida the past 5 years.
Amber, thanks for watching. That's part of why I do this, to honor the different regions and show folks how to do it, that way they don;t have to travel hundreds or thousands of miles to get good BBQ. Thank you so much for the comment, glad to have you aboard!
@@GoOutsideAndCook thank u for all u do. Ur food looks fabulous.
@@amberjones9520 Thank you Amber, wouldn't be any fun if I didn't have folks like you to share it with!
One of the best pork shoulders I've ever seen.
Thank you so much for the compliment! It was very flavorful and moist. The flavor profiles were truly addicting!
Definitely looking forward to this Regional BBQ series as it ventures mightily on ahead---especially if/when the time comes for stuff that should be universal by now instead of inscrutably regional, like Mutton...
trying your recipe today. tastes awesome after mixed. great video b the way.
Awesome, let me know how it turns out buddy!
@@GoOutsideAndCook It turned out awesome! My new go to for pork and slaw. I'm in the PNW. Was a totally different style and taste!
@@outdoorsnomad Nice!, I hear what you're saying about different styles and tastes. One of the things I try to convey to folks is exactly that! Food is regional and there are many styles. It's good to expand and change things up. I'm glad to have you along for the ride buddy!
Orrie, you are the Renaissance of BBQ. Nicely done.
Thank you for the compliment Brian, it means a lot to me! I love showing folks how to make awesome food.
Orrie nice Walk through tutorial. I like the way you broke down the muscles and chopped them up, then added chopped up bark. I love BBQ. I don’t care what style it is. North Carolina definitely has unique flavors. Thanks for sharing 👍🏼💪🏼🇺🇸
Thanks Meathead! I'm like you, I love BBQ. It makes no difference and I love being able to cook different styles.
Agree with Meathead. This was a very informative video. I have been smoking for several years and I had no clue about the different temp spots throughout the pig. I can't wait to smoke something now.
Thanks Joe, I appreciate that buddy. I'm glad that you were inspired to get out to the smoker and get er dunn! That's what this channel is all about!
Man, I just noticed that I wasn't subbed to you. I am now though. I'm sure that I subbed you like a year ago but I'm old so I could be wrong LoL.
Orrie, you are a great teacher brother!!! Great tutorial!!! Gotta try some Lexington style bbq
It's different BBQ but really good, you'll love it I'm sure!
Sorry I don't do FB
These days, can't say I blame you.
Wow, that came out great, I will try to make that soon , Thanks for sharing . all of your vids are excellent. I like that thermometer case, I need to get one, I have the same thermometers but no case.
Thanks Warren. It was truly an awesome cook. Everything came out as expected and the flavor was addicting. They just came out with those cases. I haven't added them to my website yet but I will add my affiliate link for them in the description of this video. If you use that link, I get a kickback from it. Thanks for watching and for the compliments Warren, glad to have you aboard!
I added the link to the description but here it is for convenience. www.thermoworks.com/TX-1010X-SC?tw=gooutsideandcook
oh man I just ordered it five minutes ago before I read this! sorry about that I should have waited.
No worries Warren, glad you got the product either way. They really are all that I say they are. I love ThermoWorks geer!
is there anything i can do so you will get a kickback maybe i can call them and tell them i saw it on your channel, i feel bad for not waiting.
It's not true Lexington style, but it looks good
Thank you Brian for the comment. What did I miss on the Lexington style?
The butt is only seasoned with salt while it cooks. I'm with you though, I like Bad Byron's butt rub. There's no garlic in the dip or slaw. Also, a splash of Texas Pete in the slaw which is always finely chopped. I Lexington, it's just called bbq slaw. Boil, simmer, and let the dip rest. Great work on your videos
Thanks for the reply Brian, I was aware of the rest time for the dip, I usually like a minimum of 24 hours for sure but didn't know that the pork was only salted. We learn every day!
Well done Brian!
Yum. Looks goood.
Very good tutorial as always.
Our pork shoulders are always boneless. But i wonder if its not the picnic we get. Shape looks similar.
I am making pp this weekend - think i will give the slaw a try :)
You'll love the slaw. If it is pork shoulder and it isn't a butt roast then it will definitely be a picnic roast. And this of course can be bone in or out. Let me know what you think about the slaw buddy!
if its boneless, its most likely the top of the leg,called Boston Butt here in NC
This is such a great video and I've shared it with others. The only thing I wanted to see is the temperature you smoked at Orrie. I've watched several times and may have missed it.
Hi Nick and thanks for the comment. I try to get everything into these videos but I am a work in progress LoL. I am also making arrangements to have the details of my cooks added to my website with a link in the video description. That should happen pretty soon. I cooked this pork with a pit temp of 250-275 degrees and increased the temp to 300 degrees after the internal temp of the meat gets to 180. Once the pork gets over 205 I start probing for tenderness and once it feels like there is little resistance I rest it for 1-3 hours.
There is no way I could le6 bbq sit for 4 hours without eating it.
I hear ya bud, BBQ to folks like us is like crack to a junkie!
Orrie, that bark was incredible looking!!! What kind of smoker is that?
Johnny, you asked this question months ago and somehow I missed it. Sorry about that buddy. That smoker is a Brinkman vertical offset smoker. They don't make them anymore but I think there are some very similar ones out there.
Awesome pork right there and the sandwich looked tasty Orrie. Didn't realize I wasn't sub'd to ya, so I fixed that. Cheers!
Thank you CJ, it really was some good grub. I think I plowed through five or six of those sandwiches over a couple of days. Thanks for the sub buddy!
I wish you'd take that dirty hat off.
Thanks for watching Heidi. The hat actually was brand new, it is charcoal gray/black and has kind of a frosted look to it but it wasn't dirty at all. I appreciate the comment though.
@@GoOutsideAndCook I know it's not actually "dirty" LOL it's meant to look warn; I know. But it does kinda look bad when cooking. Besides, we can't see your cute face! ;)
I'm like you, I'll it any type and style BBQ. It is all good. I heard some good info on smokin that Pork. I've noticed some overcooking meat, or leaving in alum foil too long and it comes out like mush and not pulled with texture. You are right on. Thanks for all the good info and tips. I appreciate you offering me a bite of that Sammy. You know I wanted one. LOL Very nice video and nice kitchen too. We are on the home stretch of a kitchen remodel and granite goes in this coming Friday. We get our sink back too. Yes ! Our kitchen has been on the back porch which has not been bad. Thanks Orrie Now I want to go outside...........and cook
I love your comment Phil, I wish I could really have given you a bite. You would have been in BBQ heaven. My kitchen was remodeled four years ago. I had the counter top done at a custom height just for me and I love having the granite. My kitchen was out back for two and a half months during the remodel, but hey, that's what I do. Go outside and cook!