I have injected by pulled pork with bacon grease that I simmered for several hours with jalapenos, onion and garlic. That fat with all that flavor cooks into the pork and makes it super moist and tasty.
You should have asked me like 20 years ago. In Romania we use the pork neck for every barbecue. Even in restaurants, pan seared pork neck and potatoes is the signature dish.
It's hard to find this cut of meat in the US, but a local butcher emailed me yesterday to tell me he has one if I want it. Perfect size! I've got this on my smoker right now! I'm almost ready to wrap it up in foil pan. 5 more degrees. Love your channel.
I have been using the disposable pan that way for a long time. Works great for brisket as well. This method cooks the meat wonderfully in a much shorter time frame. One thing I do differently than what you showed in this video is that I separate out the majority of the fat from the gravy. I drain the pan pull the meat and then reintroduce the drippings minus the fat. Love the content! Cheers from Florida!
Dat was een goeie tip, rooksmaak aan de procureur geven is niet moeilijk maar zorgen dat het niet uitdroogt is wel moeilijk. Ik ga het voortaan afmaken in de oven.
Great: watching how smoking is done in the good old way - no pellet, no special barbecues! Just cole and wood! Thanks!! Small Advantage: could you implement the Meater Screen in the video, like Jörn from BBQ Rheinhessen is doing? (And please switch it it to English ;) )
I make this recipe today. Unbelievable, fast, absolutely delicious.... best pulled pork ever. And it's need really 5h on my traeger Ranger 🎉. I have used neck from German "Hällisches Landschwein"
Shhh. Pork neck is my secret. You can cut across is to make steaks (seriously the best steak fritz i've ever had). you can roll cut it and stuff it. You can use the trim in mince. You can make barbacoa out of it. And it's always cheap. And you don't have to cook it whole. If you cut it an half you can have pull pork in about 4hrs flat.
I always make a 3 layer (2 rows down,1 row on top with briquettes and 2 or 3 little apple wood pieces for the smoke) 3/4 snake in my weber kettle, when it's ready to eat, try raw red cabbage, it's a more bit spicy compared to white cabbage 🤤👌
Als je hem in vieren snijdt en bovenaan in de ‘punt’ begint met snijden heb je helemaal geen grote stukken en dus geen verlies. Zoek ook eens voor een nakiri mes. Met zo’n mes is groente snijden een peulenschil
Im sure u know about this. But i think for vegies, a nakiri wouldve been better and i think it would be a worthwhile investment for the channel. just my two cents.
I love your Videos, but this time is no longer a secret! I only use, as we say in Germany, Nacken Steak without bone sometimes with bone. Only the best results achieved.
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I have injected by pulled pork with bacon grease that I simmered for several hours with jalapenos, onion and garlic. That fat with all that flavor cooks into the pork and makes it super moist and tasty.
You should have asked me like 20 years ago.
In Romania we use the pork neck for every barbecue.
Even in restaurants, pan seared pork neck and potatoes is the signature dish.
Same here.. it is the most popular cut
It's hard to find this cut of meat in the US, but a local butcher emailed me yesterday to tell me he has one if I want it. Perfect size! I've got this on my smoker right now! I'm almost ready to wrap it up in foil pan. 5 more degrees.
Love your channel.
I have been using the disposable pan that way for a long time. Works great for brisket as well. This method cooks the meat wonderfully in a much shorter time frame. One thing I do differently than what you showed in this video is that I separate out the majority of the fat from the gravy. I drain the pan pull the meat and then reintroduce the drippings minus the fat. Love the content! Cheers from Florida!
The cole slaw is great. I use it a lot with meat. 1 suggestion; make the cole slaw a few hours earlier so it can soften and pick up all the flavours.
Great suggestion. 4 years subscribed to pitmaster x!!! Thanks so much
The directions to eat a sandwich was a inspiration for hopefully more dinners to eat
Good work MR Roel, always entertaining.All the collar is, is the meat from the money muscle to the beginning of the blade bone.
Here in Germany Pork neck is a very common thing in all shops. I cut it into steaks or make pull pork with it. Heel smaaklik!
Gisteren gemaakt en het smaakte uitstekend. Bedankt voor de mooie duidelijke video
Pitmaster, thank you for that video. I love your channel. 👍
Thanks Mark
Dat was een goeie tip, rooksmaak aan de procureur geven is niet moeilijk maar zorgen dat het niet uitdroogt is wel moeilijk. Ik ga het voortaan afmaken in de oven.
It’s almost 1am here and you have me drooling at the sight of that pulled pork. Looked delicious.
Great: watching how smoking is done in the good old way - no pellet, no special barbecues! Just cole and wood! Thanks!!
Small Advantage: could you implement the Meater Screen in the video, like Jörn from BBQ Rheinhessen is doing?
(And please switch it it to English ;) )
I make this recipe today. Unbelievable, fast, absolutely delicious.... best pulled pork ever. And it's need really 5h on my traeger Ranger 🎉. I have used neck from German "Hällisches Landschwein"
You can do almost anything with procureur. Love it.
Awesome video! Im drooling!
I started using a vegetable peeler to get fine shaved cabbage a few years ago, and I have not gone back to a knife since.
I use a mandolin.
I love it man! Back to your true form with this video
Excited to try this! Thanks!
👍👍👍
Cure it and you've got Collar Bacon, slice it and fry it, or gently simmer the whole piece to make a very tasty poached ham.
Great channel! 👍
Well done!
Shhh. Pork neck is my secret. You can cut across is to make steaks (seriously the best steak fritz i've ever had). you can roll cut it and stuff it. You can use the trim in mince. You can make barbacoa out of it.
And it's always cheap.
And you don't have to cook it whole. If you cut it an half you can have pull pork in about 4hrs flat.
Damn!! This looks good.
There's less fatty chunks to remove with neck, better than shoulder IMO.
Delicious!!
Awesome!
Yum!
Dude you’re making me hungry!!!!!😂
Can you use a turkey breast
I always make a 3 layer (2 rows down,1 row on top with briquettes and 2 or 3 little apple wood pieces for the smoke) 3/4 snake in my weber kettle, when it's ready to eat, try raw red cabbage, it's a more bit spicy compared to white cabbage 🤤👌
when is the collaboration with DBK please?
Looks amazing! I'll ask my butcher for Pork neck! Just to be clear....you used Apple Cider Vinegar in the aluminum pan, not Apple Cider...correct?
Yes my bad, it was indeed apple cider vinegar. Recipe on our website is correct👍
@@PITMASTERX Cool...Gonna get after it!
In the Netherlands, we call it - grrhhgeerrrr.
Als je hem in vieren snijdt en bovenaan in de ‘punt’ begint met snijden heb je helemaal geen grote stukken en dus geen verlies. Zoek ook eens voor een nakiri mes. Met zo’n mes is groente snijden een peulenschil
Yum!!! 🙃
It's imperative to let it "REST" before shredding!
If you shred it right off the smoker, you will lose TONS of moisture!
🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
the moisture when capture is going back in the pullet pork so no worries about that
Im sure u know about this. But i think for vegies, a nakiri wouldve been better and i think it would be a worthwhile investment for the channel. just my two cents.
Now I have to find a pork collar. Damn.
Check with a local butcher shop. That's how I found one. It took them a week, but I picked it up today.
No rest time??
I love your Videos, but this time is no longer a secret! I only use, as we say in Germany, Nacken Steak without bone sometimes with bone. Only the best results achieved.
Where are people buying this cut?
Check with a local butcher shop. Grocery stores probably won't have one.
Did he just speak alien while explaining the name of the meat 😅
ever thought about smoking some pig feet/knuckles? not huge in the us but delicacy in asia
😋😋
You are aware you can buy small Butts right ?? By a large one and get the butcher to cut it in half so it is only about 2.5 lbs maybe 3 …
It's been a while sinds we see "anaconda style" fore the last time😂.
Tasty meat!
no nie wierze ze jeszcze ktos dopuszcza sie dodawania kwasnych skladnikow do naczyc z aluminium! juz dluzej pozyje walac codziennie denaturat
Tasteless chicken? They’re hanging out with the wrong people.
Neck meat has lots of flavor, home grown or wild pork is much better. Store bought is terrible. City people are missing out
am i the first?
Should have used that kamado man👎🏼
$17/lb.....no thanks
Wheres Eva?
She still here