Hey mate, for long winded recipes I usually write something up. The most important part is not to over think it. Score that fat, hit it with your favourite rub, smoke until it hits around 75c, then into a tray and continue to smoke till around 85c and then hit with a sauce of your choice, cover with foil, continue cooking until you hit 93c and then start checking for probe tenderness. That’s the most important part. Make sure it’s probe tender before you take it off the Kamado. Temps are only a guide!! Wrap in some towels and leave on the bench for an hour or so. Or, pop it in an esky if it’s ready too early and what it several hours later.
Nice. I agree with everyone else. Looks great. Cherry is definitely the way to go....pecan is good too but cherry...man great colour, great flavour! I laughed too...."I've got big plans for that fat....I'm gonna eat it!"....hahahah Thanks again Glen! Okay I watched the bloopers and now I have to comment again....grin... Sure glad you changed cracks to crevices....hot sauce in the crack is something ENTIRELY different! Hahahaha
Bahahahaha thanks a lot mate! Yeah cherry has been my go to for a while now. Was (still am) a big fan of pecan too! Just can’t go past the cherry at the moment. Yes, hot sauce in your crack isn’t good 🤣🤣🤣🤣
Hi and thanks for the comment! I love my Vinson 500, just haven’t had the time to do much with it lately. Hopefully I can crank it up soon and do something different on it. Cheers!
No butt seriously, Glenno, that is some out of this world cuisine! I was thinking a great sub for the pineapple hot sauce could just be a good bbq sauce diluted with some pineapple juice.. it's special on chicken drumsticks, Lordy knows what it would go like on a prime BB!
That's amazing looking, I only use Boston Butt for pulled pork, my favorite cut of meat for sure, but mate you took it to another level, I would normally remove most of that fat and then when I wrap I add honey, brown sugar and butter, but going to do it your way next time for sure. Cheers Glen, always great video's mate.
Thanks a lot mate! Yeah I’m a big fan of the leaner version of this cook with the butter-brown sugar addition. But it’s just been done to death in bbq. So I wanted to do something totally different. This exceeded my expectations. The end result was phenomenal!!! Cheers mate
Fuck yeah Glen my guy. Glad to see more of this pop up on RUclips keep it up brother I’ve got a pork shoulder going on this weekend (probably an overnighter I reckon) and I’ll steal some of these ideas for sure By the way you got any pictures of your bbq area up anywhere? I’m looking to get an area kitted out and could do with some inspiration to show the builder 😂
Hey mate, thanks for the comment! To be honest, my BBQ area is just….. well, BBQs 🤣 I’ve got timber paneling in the corner just to break up the rendered cement look. So unfortunately it’s nothing special. It definitely wouldn’t inspire 🤣 cheers mate!
WTF MAN, u aging bad hahahaha! I just found your channel, the "Pulled lamb ribs" video, to this. u look like a different person. Must be all the fat and bbq hahaha. i bet u are happy though, all this delicious food. Amazing videos and so much yummy stuff, been watching almost all your videos in one go ahhahaha while im waiting for my lamb shoulder. Keep up the good work, love this!!
Hahahaha never start at the begging. Start from the LAST video and work your way back to the first…. That way I’m just getting younger and skinnier 🤣🤣🤣 cheers mate
HI Glen, fellow aussie in the UK. Just did a pork shoulder in a Kamado Big Joe, followed your video and ended up with roast pork instead of pulled pork! It was very nice but not what we were expecting!! Any idea how I ballsed it up? Mark
It’s not easy to f**k up, but goddamn it’s easy to lose your patience with. Every time I’ve done pork the 72-89° stall doubles the time of my cook to 14+ hours!
Oh you naughty naughty man. Loved it mate.
🤣🤣🤣 thanks mate!
My mouth is watering ❤
Thanks Mick!
Ohhhhhh My lord ..........gee wiz Glen I'm bloody starving now !
Thank you mate!! Cheers brother
Nothing beats a spicy butt mate! 'Cept not on the way out #thatspicekills 😂😂
🤣🤣🤣
Top class, as always. (Gets into the car and heads to the butchers Right Now😂)
🤣🤣🤣 thank you mate!
Love your videos, I also love your drunken videos you post to reddit. Keep them coming!
Hahaha thank you mate! Yeah I prefer making those to be honest 🤣 cheers!
Bring back the scotch enhanced commentary 😂!
Hahaha that’s my FB and Reddit content 🤣 the video would taken3 hours I’d I did that on RUclips cooks 🤣 cheers mate!
Any chance that you can put the recipes in the description for easier reading? Planning to copy this next weekend
Hey mate, for long winded recipes I usually write something up. The most important part is not to over think it. Score that fat, hit it with your favourite rub, smoke until it hits around 75c, then into a tray and continue to smoke till around 85c and then hit with a sauce of your choice, cover with foil, continue cooking until you hit 93c and then start checking for probe tenderness. That’s the most important part. Make sure it’s probe tender before you take it off the Kamado. Temps are only a guide!! Wrap in some towels and leave on the bench for an hour or so. Or, pop it in an esky if it’s ready too early and what it several hours later.
Fuckn legend mate. Soo good.
Cheers mate! This was an amazing feed!
Fuck yeah keep ‘em coming best Kamado cooker on RUclips
Thanks a lot for that mate! Cheers!
The fucks really bring it home Glenn. Nice
Hahaha thanks mate! Cheers
Nice. I agree with everyone else. Looks great. Cherry is definitely the way to go....pecan is good too but cherry...man great colour, great flavour! I laughed too...."I've got big plans for that fat....I'm gonna eat it!"....hahahah
Thanks again Glen!
Okay I watched the bloopers and now I have to comment again....grin... Sure glad you changed cracks to crevices....hot sauce in the crack is something ENTIRELY different! Hahahaha
Bahahahaha thanks a lot mate! Yeah cherry has been my go to for a while now. Was (still am) a big fan of pecan too! Just can’t go past the cherry at the moment. Yes, hot sauce in your crack isn’t good 🤣🤣🤣🤣
Always enjoy your footage and simpel tips and trics. Hope you’ll do the Vinson 500 again soon so I van try it out on my own Vinson 500.
Hi and thanks for the comment! I love my Vinson 500, just haven’t had the time to do much with it lately. Hopefully I can crank it up soon and do something different on it. Cheers!
No butt seriously, Glenno, that is some out of this world cuisine! I was thinking a great sub for the pineapple hot sauce could just be a good bbq sauce diluted with some pineapple juice.. it's special on chicken drumsticks, Lordy knows what it would go like on a prime BB!
Yea absolutely mate! If you don’t want the heat you could sub it for anything! That sounds pretty amazing!
@@glensaussiebbq4823nah just can't get hold of the stuff is all 😂
That's amazing looking, I only use Boston Butt for pulled pork, my favorite cut of meat for sure, but mate you took it to another level, I would normally remove most of that fat and then when I wrap I add honey, brown sugar and butter, but going to do it your way next time for sure. Cheers Glen, always great video's mate.
Thanks a lot mate! Yeah I’m a big fan of the leaner version of this cook with the butter-brown sugar addition. But it’s just been done to death in bbq. So I wanted to do something totally different. This exceeded my expectations. The end result was phenomenal!!! Cheers mate
Fuck yeah Glen my guy. Glad to see more of this pop up on RUclips keep it up brother
I’ve got a pork shoulder going on this weekend (probably an overnighter I reckon) and I’ll steal some of these ideas for sure
By the way you got any pictures of your bbq area up anywhere? I’m looking to get an area kitted out and could do with some inspiration to show the builder 😂
Hey mate, thanks for the comment! To be honest, my BBQ area is just….. well, BBQs 🤣 I’ve got timber paneling in the corner just to break up the rendered cement look. So unfortunately it’s nothing special. It definitely wouldn’t inspire 🤣 cheers mate!
Fuck me that looks delicious!!!!!!
Thanks Glen!!
WTF MAN, u aging bad hahahaha! I just found your channel, the "Pulled lamb ribs" video, to this. u look like a different person. Must be all the fat and bbq hahaha. i bet u are happy though, all this delicious food. Amazing videos and so much yummy stuff, been watching almost all your videos in one go ahhahaha while im waiting for my lamb shoulder. Keep up the good work, love this!!
Hahahaha never start at the begging. Start from the LAST video and work your way back to the first…. That way I’m just getting younger and skinnier 🤣🤣🤣 cheers mate
Fuck yeah!
Cheers!!
Bloody hell, that looks good! How long roughly was your total cook time?
It was 14 hours plus the rest mate. Sorry I forgot to state that.
HI Glen, fellow aussie in the UK.
Just did a pork shoulder in a Kamado Big Joe, followed your video and ended up with roast pork instead of pulled pork!
It was very nice but not what we were expecting!!
Any idea how I ballsed it up?
Mark
Hey mate, I have no idea what could have gone wrong following these steps?? What temp was it when you pulled it off the KJ and was it probing tender?
It’s not easy to f**k up, but goddamn it’s easy to lose your patience with. Every time I’ve done pork the 72-89° stall doubles the time of my cook to 14+ hours!
Yeah this was a 14 hour cook. All good when doing an over nighter though!
What type of scotch do you drink ?
Hey mate, if I’m mixing I drink JW Red. If it just on ice I like Dimple.