Thank you for making this great video! I never understood why so many people love pulled pork as I never was able to make a good one. But after researching the different cuts, and seeing I was buying the picnic shoulder, not the Boston butt. Wow! I followed your recipe and just let these pork buts ride on my Big Joe with lots of smoke. No wrapping, not peeking. It's the best tasting BBQ I've ever made. Thanks to you showing me how it's done. Cheers.
Just busy with a two week influenza (type A) and maybe heading towards a little pneumonia/infection and the only thing I can do is watching Roels youtube channel. And watching (again) amazing pulled pork is always cheering me up!
Thanks Roel - tried the Pork Butt your way (no wrapping) tonight. Family loved it and the bark makes a difference. Also tried the ketchup based sauce and a recipe for a slightly more complex mustard sauce. Family liked both. Success on a plate!
The pulled pork from the butt already looked awesome. The cheese sauce on top is killer! Tried it some weeks ago but only as fingerfood with nachos as base, not a whole bun. The combination is to die for. Will try it for sure!
What is, and why is there some kind of wrap on the kamado top vent at about 2:55?? I just got a big joe and am curious what kinds of things to be on the look out for, Totally new to this kind of cooking. Thanks!!
Great video and awesome result. I've been getting despondent with my low and slow cooks on my Kamado Joe II. The results I've been gaining have been too much of a smoke flavour, almost a greasy smoke flavour (I only use natural lighters). But I don't get the same greasy smoke flavour when cooking burgers, wings, pizza. Any ideas how to resolve?
thanks! You might want to try a light smoke wood like amber or beech. you will only need to have it smoke for the first 1 or 2 hours. If it is still too much just wrap it half way
Thank you, forgot to say that I hadn't actually tried putting any wood to smoke with. It's been happening with just the charcoal (Big K Restaurant grade).
Ohhhhhh noooooooo... now I am hungry sitting in my office on sunday. DAMMIT, that is a good one... that cheese sauce looks to die for, unbelievable. Thumbs up, man... thumbs up.
Fantastic looking pulled pork. I wonder if you could've broken down the fat cap and put it to use somehow as that's one of the largest I've seen on a butt---either blended directly with the rub to baste or inserted down into some incisions from the top as is sometimes done with garlic/herbs and marinades?
that's great.. I love to smoke meat! can you gave me and advice for a good bbq sauce?? and a question when u prepare the rub u add garlic powder or garlic salt? cz it looks dry when you put the rub in ur others videos.. and when I use my rub it looks all wet and a mess..
Fantastic video :) Looking forward to use my UDS again after the exams. Do you think it makes a difference in juiciness and tenderness if you pull the Pork at 97 degrees compared to 90 degrees? I never let mine come up to such a high temperature. Greetings from Germany Patrick
Hi Patrick, I am always looking for tenderness. I am not worried about juicy, because you can always add a sauce or something to add moisture. That is why I aim for higher temps! Hope you pass all your exams!
Hi roel, nice one argain! I ordered a bustonbut myself ganna make it for my and my fishing buddys trip to ireland. So im ganna freeze it for a couple of days before eating it. You got any tips for reheating it? We have skottelbraai to heat it on the waterside. Btw the women doll in the background is freaking me out haha
Thanks Thom!! Slowly reheat it. you can wrap it in tin foil while reheating or put a lid on the skottlebraai. Hahahha... the kids made that for me to help me focus lo hahahah
ok thanks i will try that then! Focus is important thats nice of them! or in their own interest so they dont get bunt food :) haha one way or the other it turns in good food:P
Haha I see that you bought the cheese from Spar. It is a supermarket brand that originated in Zuid Afrika. You should visit South Africa and you will be amazed at how big BBQ is over here, but we call it braai. We even have a national holiday where everyone in the entire country gets together to braai.
Damn roel...looks amazing Perfect PP...got my smoker fired up today...so sad that my babybacks Take 2 more hours 😂 im Hungry now watching your Video. Amazing job as always. Greetings from Germany 😉btw... i will copy that cheese sauce looks so great...
😂 hier genau das gleiche Spiel... warte auf die Ribs und schau mir das Video an..... diese Soße aus Gold und Glück sieht einfach göttlich aus wie sie da runter läuft 😌😌
I know this was published on Jan 20., but I am on the next flight to you!!! I have a Norwegian friend and Swedish friend I will bring! Actually you can meet them after you feed me! LOL
Can you please adopt me and feed me? This looks sooooooo good, i really like the fact that you made a cheessauce... bbq sauce is starting to be common!
The biggest takeaway from this video is the wrap he had around the top during that cook. The new cap design is so bad that it makes a huge mess on long slow cooks. Kamado Joe denies its a big issue, but b anyone that owns one would disagree. Pork looks awesome btw
Surely not.. the funny thing is that other kamado's have the same condensation. The bad thing with those is that the condense rains down inside on the meat. With the KamadoJoe it drips outside.. I am very happy with that. Also when it rains..and it rains a lot here, then it does not rain inside the grill. 2 good reasons to prefer this top vent over all others
Ahhh Roel, you are crazy. That looks so damn fuckin delicious.... I have some Beef rips in my cobb right now and i am so hungry. Can't wait to taste them.... and now i see your omg pulled pork cheese Burger and i am so jealous that i cant taste it😢😂
Pitmaster X Hehehe... oh yes that's for sure!!! I made a pulled pork couple weeks ago on my cobb gas, with some tuning tricks and extensions i made, that was my personal challange 😁 I smoked it for 1 1/2h, than cooked it for 24h sous vide and back in the cobb for another 1h to get a nice crust. It was the best pp i've tried till yet and so damn delicious, next try is incoming ^^ I sadly haven't the space here for greater bbqs as the cobb. But your cheese sauce looks so amazing, it's a must try next time. The best thing is, Bacon goodness is already here 😂👊 Love your channel and keep up the good work and mouthwatering recipes! Nice sunday evening bro, can't wait for more 😊😁 P.s. the Beef rips was also delicious^^
You had me until that cheese sauce. I'm sure it's good, and it might work well on a different sandwich. But top _my_ pulled pork sandwich with some home made slaw, made very low on the mayo, and then we're good to go. Also, give that bun a light toast on the grill!
Ultimately we are all family and no worries, i'm not going to crash your pad. You are always welcome in my home in the S.F. Bay Area, and I really mean that... Oh, and I have barbecues and smokers too...
Thank you for making this great video! I never understood why so many people love pulled pork as I never was able to make a good one. But after researching the different cuts, and seeing I was buying the picnic shoulder, not the Boston butt. Wow! I followed your recipe and just let these pork buts ride on my Big Joe with lots of smoke. No wrapping, not peeking. It's the best tasting BBQ I've ever made. Thanks to you showing me how it's done. Cheers.
That turned out beautifully Chef. And I like the simple method, low & slow, no wrapping and no injection.
Thanks Papi!! 😎😎
Just busy with a two week influenza (type A) and maybe heading towards a little pneumonia/infection and the only thing I can do is watching Roels youtube channel. And watching (again) amazing pulled pork is always cheering me up!
Damn Erwin... hope you get well soon!!! Glad my videos can cheer you up!
We wait and celebrate life! The essence of BBQ - Great looking Pork and sandwich. Drown me in that beer cheese sauce!
You rock the world... where does it come from?
Thanks Roel - tried the Pork Butt your way (no wrapping) tonight. Family loved it and the bark makes a difference. Also tried the ketchup based sauce and a recipe for a slightly more complex mustard sauce. Family liked both. Success on a plate!
Well done. Really like the addition of a beer cheese sauce
The pulled pork from the butt already looked awesome. The cheese sauce on top is killer! Tried it some weeks ago but only as fingerfood with nachos as base, not a whole bun. The combination is to die for. Will try it for sure!
+Sascha Piel Danke Sascha... it is a great combination 🤘🔥🤘
Thanks for the right Fahrenheit Celsius temperatures! Last time I complained but nice to see that you did it!
Looks delicious =)
+Zyr4n0 Thanks for being upfront and giving compliments as wells critique. Rare and much appreciated
Manmanman, der absolute Wahnsinn. Mir läuft das Wasser im Mund zusammen
Danke, Epic!
The sauce will make ist absolutely great 😍
We like it so much 👍
+BBQ DUDES Thanks guys 🤘🤘🤘🍻🔥🤘
What is, and why is there some kind of wrap on the kamado top vent at about 2:55?? I just got a big joe and am curious what kinds of things to be on the look out for, Totally new to this kind of cooking. Thanks!!
Looks great Roel. One question. I always get it to 89 celsius. Isn't 97 a little to high? It looks great and juicy, so it must be ok.
Great video and awesome result.
I've been getting despondent with my low and slow cooks on my Kamado Joe II. The results I've been gaining have been too much of a smoke flavour, almost a greasy smoke flavour (I only use natural lighters). But I don't get the same greasy smoke flavour when cooking burgers, wings, pizza. Any ideas how to resolve?
thanks! You might want to try a light smoke wood like amber or beech. you will only need to have it smoke for the first 1 or 2 hours. If it is still too much just wrap it half way
Thank you, forgot to say that I hadn't actually tried putting any wood to smoke with. It's been happening with just the charcoal (Big K Restaurant grade).
Nice Roel, Im must try this - it´s look nice and its best way how we can eat what is natural and without "E". You are my inspirate. thanks
Thanks bro! that is the way! Thank you very much! I try my best to share as best I can!👍😀
This guy is awesome.
Ohhhhhh noooooooo... now I am hungry sitting in my office on sunday. DAMMIT, that is a good one... that cheese sauce looks to die for, unbelievable. Thumbs up, man... thumbs up.
+Cremantus thanks bro... hang I there
Oh man...i can't talk.
Looks superlicius!
THnaks beefboy it is superlicious
Superb video, as always. What kind of lighter was that you used to light the grill?
It's a looftlighter, www.looftlighter.com/en/home/
Fantastic looking pulled pork. I wonder if you could've broken down the fat cap and put it to use somehow as that's one of the largest I've seen on a butt---either blended directly with the rub to baste or inserted down into some incisions from the top as is sometimes done with garlic/herbs and marinades?
Thanks! yeah.. you can remove ti and save it for grilling something.
Did you mean cling film instead of foil? or did you change your mind on what to use.
I use Fogo for about 9 hours at 250f to 270f. You are really going longer. I will try this at lower temp.
It’s on my menu for next weekend! Love your recipes!
Awesome.. you will love it!! Thanks bro!
Awesome, Roel!
Thanks André Beck !!!👍
Finally. You've left me speechless. Me. Speechless.
Hahah Thanks Terry!
Awesome !!! ... came out beautiful Roel, mine usually go 12-15 hrs. Your sauce is damn near the same as mine.
Thanks Paul! That is awesome!! I stole it from Chris from Mothers BBQ and Jason from GQue 😂👍
that's great.. I love to smoke meat! can you gave me and advice for a good bbq sauce?? and a question when u prepare the rub u add garlic powder or garlic salt? cz it looks dry when you put the rub in ur others videos.. and when I use my rub it looks all wet and a mess..
Thanks! It is dry rub.. the meat is also dry if not make sure you use a paper towel to dry it. Hope that helps!
Looks amazing, with your cheese sauce can you use something other than beer?
Thanks Craig... yes you can. Some cream would do the trick
Fantastic video :) Looking forward to use my UDS again after the exams. Do you think it makes a difference in juiciness and tenderness if you pull the Pork at 97 degrees compared to 90 degrees? I never let mine come up to such a high temperature.
Greetings from Germany
Patrick
Hi Patrick, I am always looking for tenderness. I am not worried about juicy, because you can always add a sauce or something to add moisture. That is why I aim for higher temps!
Hope you pass all your exams!
Looks super delicious. Good work as usual
Thanks! :D
That’s INSANE!! OMG, soooo GOOOOD!! 🤤
+Rob Metzger Hahaha thanks Rob
And another awesome video man! Thanks
Thanks Francis!!!
The famous pitmaster GOD!!!!
🙃 hahahah thank you
Hi roel, nice one argain! I ordered a bustonbut myself ganna make it for my and my fishing buddys trip to ireland. So im ganna freeze it for a couple of days before eating it. You got any tips for reheating it? We have skottelbraai to heat it on the waterside. Btw the women doll in the background is freaking me out haha
Thanks Thom!! Slowly reheat it. you can wrap it in tin foil while reheating or put a lid on the skottlebraai.
Hahahha... the kids made that for me to help me focus lo hahahah
ok thanks i will try that then! Focus is important thats nice of them! or in their own interest so they dont get bunt food :) haha one way or the other it turns in good food:P
Good stuff.
Thanks Chris!!!
This is one that I will have to try. What time did you start? I wish you were my neighbour.
Thanks Robert! The day before in the evening. Me too hahaha
Looks epic mate
Thanks Marcus!
Incredible
Gotta try this one! Thanks.
Hahahah that is Epic Nick Panagakos !!! I am sure you will love it!
Mooi, mooi, mooi !
Dank je!!
Awesome looking sandwich bro. Nice cook!
Thanks bro!
Looking good again!!!
Dank je Bart!
Looks so good....
Thanks Joe!!
this makes me so hungry ..it looks great :)
Thanks John.. I can imagine!!
Outstanding!!!
Thanks Glen!!
We usually wrap in foil. s there a reason to use cling wrap instead of foil before wrapping in towels?
It is just a better seal that's it tin foil is fine! thanks for watching Starla!👍
What type of gloves do you use
Perfection Roel. I love the beer cheese.
+Mother's BBQ i bet you do Chris.... I heard you did a sauce like this too 👊😁😎😁👊
Yep, GQue BBQ turned me onto that recipe. Extremely simple to do.
Oh I thought it was you first then Jason! Well thanks anyway bro! Your videos *ROCK*
Thank Roel.
Dit is het echte werk Roel, thumbs-up man heerlijk ! :-)
Dank je!!!👍😎👍
Damn! Dat zag er goed uit! Nice work :)
Dank je Eric!! 😀
looks delicious. Question did you discover the burner to be like a stove on accident or is it designed for that?
That is a complete accident Eliseo... I even melted a grill brush on it once hahaha
Hahaha, learning by burning!
Another great BBQ Roel ;)
Thanks Joseph!
wrap it in foil, not plastic wrap for god's sake
Haha I see that you bought the cheese from Spar. It is a supermarket brand that originated in Zuid Afrika.
You should visit South Africa and you will be amazed at how big BBQ is over here, but we call it braai. We even have a national holiday where everyone in the entire country gets together to braai.
+Leroy Williams haha I know... one they I will be there
Damn roel...looks amazing Perfect PP...got my smoker fired up today...so sad that my babybacks Take 2 more hours 😂 im Hungry now watching your Video. Amazing job as always. Greetings from Germany 😉btw... i will copy that cheese sauce looks so great...
Hahahah... awesome... enjoy those ribs!!
😂 hier genau das gleiche Spiel... warte auf die Ribs und schau mir das Video an..... diese Soße aus Gold und Glück sieht einfach göttlich aus wie sie da runter läuft 😌😌
looks awesome the burger
i like pulledpork
next time tested with cheese
beautiful man , looks awesome :)
Thanks!
Amen!
Thanks!!😆
Cheese sauce on pulled pork!? I gotta try that on the next one I cook. Thanks
+Steve Lovell You will love it for sure Steve 🤘🤘🤘
Great video !!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks!
cheese sause is amazing m8
Hoe heet dit vlees bij de slager?
I know this was published on Jan 20., but I am on the next flight to you!!! I have a Norwegian friend and Swedish friend I will bring! Actually you can meet them after you feed me! LOL
This is awesome! Nice Pulled Pork Recipe with this cheesy sauce instead of neverending Coleslaw... :D :-)
+GarPunkt.TV Thanks.. sometimes you just got to mix things up
Pitmaster, this is ungodly beautiful! But please, always lightly toast your buns!
Thanks.. hahah yes sir!
Ziet er erg smakelijk uit 😋
Ik ga het ook proberen 🍖🔥
Dank je!! Dat wordt smullen
Can you please adopt me and feed me? This looks sooooooo good, i really like the fact that you made a cheessauce... bbq sauce is starting to be common!
hahahahaha ofcoarse Wouter! Thanks bro!
ziet er goed goed uit!!
+BensBQ Dank je 🤘🤘🤘
Love that sauce, I add apple jelly and honey for more sweetness.
Who’s that person in the back
Hungry!!!
I can imagine 🦁
The biggest takeaway from this video is the wrap he had around the top during that cook. The new cap design is so bad that it makes a huge mess on long slow cooks. Kamado Joe denies its a big issue, but b anyone that owns one would disagree.
Pork looks awesome btw
Surely not.. the funny thing is that other kamado's have the same condensation. The bad thing with those is that the condense rains down inside on the meat. With the KamadoJoe it drips outside.. I am very happy with that.
Also when it rains..and it rains a lot here, then it does not rain inside the grill.
2 good reasons to prefer this top vent over all others
Dude...OMG...👍🏼
Thanks :D
Wow!
:D hahahah
wow
:D😀👍
Looks stringy
Ahhh Roel, you are crazy. That looks so damn fuckin delicious.... I have some Beef rips in my cobb right now and i am so hungry. Can't wait to taste them.... and now i see your omg pulled pork cheese Burger and i am so jealous that i cant taste it😢😂
Hahahaha Thanks Daniel!!! Wow sounds good bro! hahaha one day you will get around to make it yourself!
Pitmaster X Hehehe... oh yes that's for sure!!! I made a pulled pork couple weeks ago on my cobb gas, with some tuning tricks and extensions i made, that was my personal challange 😁 I smoked it for 1 1/2h, than cooked it for 24h sous vide and back in the cobb for another 1h to get a nice crust. It was the best pp i've tried till yet and so damn delicious, next try is incoming ^^ I sadly haven't the space here for greater bbqs as the cobb. But your cheese sauce looks so amazing, it's a must try next time. The best thing is, Bacon goodness is already here 😂👊 Love your channel and keep up the good work and mouthwatering recipes! Nice sunday evening bro, can't wait for more 😊😁
P.s. the Beef rips was also delicious^^
Damm, dat ziet er goed uit!
Ik zie dat je nog een 'beetje' over hebt! Hulp nodig?
hahahah tuurlijk😂👍
Obviously before you discovered kecap manis
Weer buitengewoon Roel!
Toch ook nog eens proberen zonder in te pakken.
Dank je Rick!! Tuurlijk alles een keer proberen.
Enjoying the wind?
+BeeRich33 Hahaha ... snow and wind.. equals blizzard hahaha
I could do without the cheese sauce but the pork butt looks lovely!
+Jeff Shands Thanks Jeff... that's easy
Did anyone noticed that creepy girl in the back?
Barak Obama looks like Tina, from Bob's burgers, lol!
Hahahahah.. that is a plywood version of me ... I use to make sure that I am in focus hahahah
uff!
Your sauce needs a tablespoon of Dry Mustard to make it Grate also add a pinch of Cyan Pepper ;
Thanks for watching Lord Sigurd Thorolf Great suggestion
Unfassbar 😍😍😍😍😍😍😍😍😍😍😍
Danke Malte!!
T H I C C
+Chilltzone 💪😎
You had me until that cheese sauce. I'm sure it's good, and it might work well on a different sandwich. But top _my_ pulled pork sandwich with some home made slaw, made very low on the mayo, and then we're good to go. Also, give that bun a light toast on the grill!
Great job. But toast that bun! 😃
Thanks Patrick... yes sir 😇
Must be cold there!:)
Did see the snow coming in... it was crazy.. the joe had no problem with it! Me on the other hand hahahah
Cheese sauce through me off. It was perfect without anything
You dont have to make it! Without it tastes good as well
I thought the same and then I remembered that this type of sauce is actually pretty common. Take a look at Welsh rarebit
That looked good.. but seriously you should try my recipe. I have a video on it too. I am in the food business and I absolutely amazed myself with it!
+Flannel Guy DIY if you try my recipe... I will watch yours
hey i like your man cave by the way...
Does anyone else see that person standing in the background at 0:49 ??
hahahah
Lol
Love your video and your Kamadoes. But why not make your own bun instead? It could be 10 times more delicious
Thanks Thomas! Dutch buns are so good. Making it yourself only make for a worse bun. Our bakers are kings of the soft bun
Pitmaster X good point 👍 Thx for great content
How do I become a part of your family? Your killing me... 😀
Hahahah sorry bro!
Ultimately we are all family and no worries, i'm not going to crash your pad. You are always welcome in my home in the S.F. Bay Area, and I really mean that... Oh, and I have barbecues and smokers too...
I thought it would be dry like leather.
+joy santod oh no Joy...it has so much fat in it... it Turks out delicious 😁💪
Looks amazing! Next time try some thick cut coleslaw on the sandwich instead of cheese, you won’t be sorry!
Dont like, when cook dont trie...
But looks goooooooood!
Thanks bro!
You sure that’s a Boston butt?
Is it just me or towards the end there is a ghost woman to the right watching him?
It looked a littttle on the dry side, maybe you shouldn't have cut all the fat out lol.
Hahahaha... not dry at all