I started making this exact recipe 3 years ago after watching the video, over time we’ve tweaked the mop just a tad, and good lord it’s the best homemade pulled pork anybody I know has ever had. We have 3 generations of pit bbq on daddy’s side and this pork shoulder has earned a lot of props over those years! Chef Tom’s recipes are always great, there’s always room to add your flare or just follow to a tee, love it!
As a videographer, I'd just like to point out the video production is on point. No music necessary just a dude making some pulled pork. Watched the whole thing. Love just hearing the natural sounds instead of music blasting. Very different experience.
you know, I would normally agree, but then he used the meat as a mop to mop up the felled seasoning, and he also rubbed it more tenderly than most guys rub their wives, plus, look at his beard
I am from Pamlico County North Carolina, raised on Goose Creek Island. When I was 17 moved to a place about 15 miles West of New Bern NC. I've had BBQ from SkyLight Inn ( aka Pete Jones ), Bums, Moores BBQ and Parkers just to name a few and if you have ever been to Pete Jones you'll see pictures of our Presidents who have had his BBQ hangding on the wall with signed autographs. I'm not saying I'm a BBQ expert by know means, but I can tell you 1 thing, Chef Tom has got it dialed in. Pete Jones takes the skin and cuts in up in the meet having little pieces of crackling, but nowhere as hard as store bought. If you ever get a chance Tom, or anyone else for that matter, if you like BBQ, you'll need to stop by Pete Jones. Tom thank you do much for this video. I'm gonna give this a try today as we have a Church Cookout tomorrow and I'm bringing some for my closest brothers in Christ. 1 last thing Tom. Do you think the fat cap could be set aside or somehow used to make like crackling to mix in with the BBQ? I know it would be alot to ask, but could you make a video on that making pulled pork or least tell me what you would do? Thanks a bunch...a true Tarheel Native, AJ
I smoked eight 10-12 lb. butts this past weekend as per your previous posts (injections & rubs), my 85 yr. old neighbor said it was the best BBQ he ever had!!! One thing i'd say is to leave on all the fat, no trimming at all, flip over 1/3 of the way in, pull & foil-wrap at the 3/4 mark... and I did a 24 hour apple cider brine for all the butts to start (taxed all the fridge storage, used 5-gallon bucket-sized brining bags from Amazon for every 2 butts, set on trays & no leaks). It was a six-hour cook at 275°.
Nice looking Q friend. Funny story, I'm from Lexington/Thomasville area. It wasn't until I was in my 20's before I knew what "pulled pork" was. In the area, it's just called BBQ. It's really good too to cook a whole shoulder (with the picnic) like they do in Lexington. Picnic has some lean meat (white lean) that I love mixed in well. Loving your channel!
Hey it’s hungry hussey! I’m subbed to your channel also. Same thing for me, I live in Charlotte (not a bbq town) but went to ECU in Greenville nc. I had no idea that b’s and the skylight inn were both legendary places while I was there
Reminds me of the good ole days, with the exception of it would be a whole pig and their would be a keg (or two) beside the smoker. Oh yeah, and the mop was a real mop. Pig pickins were/are a regular part of summer get togethers and/or fund raisers here in NC.
@Connection Lost It all depends on the size, but yeah a big 'un (200lbs) will take around 24 hours. You're talking about a pretty big crowd (100+) if you're cooking one that big. Get a 100lb hog and start at about 6am and it should be ready about 12 hours later. We'd usually set up the kegs a few hours after getting the hog started so they would be icy cold by around noon. People would start showing up not too long after that.
I’ve grown up on eastern Nc bbq and I love it but once in a while I do have some western Nc bbq just for a change and it’s good with the vinegar and tomato base sauce but one thing that I would never do is use just tomato base bbq sauce on it it just ain’t right. Love the videos keep them coming
Right there with you. I'm from eastern NC, but found that usually people outside our area prefer the western. IMO, there's nothing better than Eastern NC whole hog bbq. "From the ROOTER TO THE TOOTER"
I stopped by the store today to check it out. They definitely have all things barbecue. I saw Chef Tom in the back and something was cooking outside, but I didn’t have a lot of time so I browsed around and then took off. It was nice to see where all these videos are being shot at.
Made this recipe several times. Never a scrap left. Im watching this at 330am in preparation for the berkshire butt im cooking for my family tomorrow. So hyped! Chef Tom keep it up!
Hello Chef Tom, I’m at it again …. Thank you. I’ve got this in my smoker right now… why do I have to wait I’m hungry now, but I can’t wait. I hope mind looks as good as yours. Lol I’m also making some Dr.Pepper spare ribs maybe we can have this for dinner and the pulled pork for dessert. Your awesome and I really enjoy everything you make. Have a super great day. Lisa
I smoked 2 pork butts on my YS640s yesterday with with one variation - I spread the meat out since I trimmed it the same way in an attempt to get more bark. I will try a stacked butt next time as I think I could have had more interior meat ratio to bark. Pellets: signature traeger pellets with a smoke tube. Smoked for about 9 hours at 300 degrees. I used my own rub with same spices, chef Tom’s mop recipe in the video and used @lilliesq Carolina sauce. This was AMAZING and a huge family hit. My fat cap was not as robust as the video but got some great crunchy bark and cracklin. My mouth is watering just thing about it. Highly recommend this cook!!!
To take your mop (known as "dip" around Lexington), to the next level, and make it more in a mid-state style, slice some fresh hot peppers in half lengthwise; pick the type of pepper based on your tolerance for heat and taste. Load these into that quart mason jar medium tightly, then top off with vinegar. You can use pure apple cider vinegar, white vinegar, or a mix, again according to taste. Put the lid on, LABEL WITH THE DATE, and put it away in a room temperature, dark place for at least a month, the longer the better. NOW ,when you make your mop, use some of this vinegar mixed in with plain stuff, according to your taste. NEVER drain more than 1/2 of the vinegar out of a jar of peppers, refill with fresh vinegar, and update the date, and relocate to the back of cool storage to refresh. You will get several "pulls" off of each pepper jar you do this way until the vinegar finally leaches all of the heat and flavor out of the peppers. Eastern / coastal NC would never add catsup, And the color you see in those sauces is purely from the spice ingredients.
Amen. Eastern NC born and raised. Pulled pork is the best here. I have tried BBQ in other states like Florida and they have no idea what they are doing.
I have made this for friends a couple times every summer for a few years. Hands down fave way to make pulled pork. People ask me when I am making it next all the time.
I remembered your video while I was at the store today. The results looked great so I listened to the ingredients list while I was shopping. I prepped the mop sauce in advance! Maybe tomorrow or the following day I'll try it all out!
I’ve been cooking on a green egg for 10 years. I followed this guide for trimming and mop sauce but used a common commercial bbq rub for the seasoning. This was the best butt I have ever made and hardly any residual fat or grease.
My goodness, that looks amaze! Love the simplicity of the TX Rub on pork. The choice to just serve on white bread...respect. This is all about the pork.
Holy crap. When he made the mop it was actual basic ingredients you have in your cupboard. No smoked Appalachian turbinado paprika, or pickled Condor egg yolks.
I'm currently smoking two Carolina style pork butts (even though I'm in texas) it's funny that this was just posted yesterday. The main things I've done differently are: 1) just use kosher salt instead of a rub. 2) didn't mop as often. 3) I just wrapped mine in butcher paper about an hour ago with a little of the vinegar sauce in it.
Nice work. Have done many BB with Carolina brining and then four hours out and four hours wrapped. Haven’t mopped it like this and out in the open. Going to try this in the next few weeks.
In Eastern Carolina, we don't add sugar to the mop.... The rest is right on. We often time will add or reduce the red pepper flakes to our desired level of heat.
It looks good and I am sure it tasted good. But Carolina pulled pork is cooked over a pit with coals shoveled out of a real fire. And if you are talking about the Lexington area, then you are using a mustard based sauce. The western part of the state used a vinegar/tomato based sauce back in the day. And mopping with vinegar was and is a no no. It causes the meat to cook to fast and burn. Saltwater mop is the South Carolina way. It cools the meat down and helps slow the cook.
I watched Chef Tom removing the fat cap and splitting apart the butt and was skeptical. After one time, I vowed to never return to my old ways of fat cap and just the blob of butt on the smoker. Chef Tom is a genius.
Another fantastic video from ATBBQ! Thank you, guys. But I feel the title's a little misleading. This is very much a North Carolina-style bbq (and Lexington is usually western NC; eastern NC tends towards a vinegar+pepper sauce). South Carolina is known for mustard-based pulled pork, which is totally different. Gotta give each state their bbq respect! :-)
I’m not sure if it was asked but when doing a mop do you ever worry about washing the dry rub off when saucing within the first few hours? I usually want a few hours to make sure my bark is being formed before I start mopping
Great recipe and job buddy, a question, Why you do not wrap the piece of pork with foil or butcher paper? i thought that wrapping was needed to keep the meat soft and moisture
Trotsky you would think that. Soft white bread is great w it also bread and butter pickles. Plain potato chips also. It’s just something you would have to try. With the white bread it gets a little saucy. It really soaks up flavor and then the flavor of the bread clashe#. Also lastly. The soft easy chew texture makes for pleasure. No other bread is the same. The newer and softer the bread the better.
I agree with Trotsky , this is garbage bread , the type of branded bread you buy precut in a sealed plastic bag . A shame... Don't you have bakers in the US ?
Id like to see someone cook without a dang rub. You correctly say they just use salt, but then you lather on a rub. You get a totally different bark when you start with that stuff. I use rubs all the time, but you gotta try it with just salt sometime, and get your bark from the fire and smoke, it’s a really different result.
I started making this exact recipe 3 years ago after watching the video, over time we’ve tweaked the mop just a tad, and good lord it’s the best homemade pulled pork anybody I know has ever had. We have 3 generations of pit bbq on daddy’s side and this pork shoulder has earned a lot of props over those years!
Chef Tom’s recipes are always great, there’s always room to add your flare or just follow to a tee, love it!
As a videographer, I'd just like to point out the video production is on point. No music necessary just a dude making some pulled pork. Watched the whole thing. Love just hearing the natural sounds instead of music blasting. Very different experience.
I dont know man, if this dude is a real chef why didn't he slap the meat once through out the whole video
1:14
@@brysonmcintosh8 checks out.. he's legit
@@brysonmcintosh8 damn, he stands corrected haha
Maybe not a booty man, but a boobie guy.
you know, I would normally agree, but then he used the meat as a mop to mop up the felled seasoning, and he also rubbed it more tenderly than most guys rub their wives, plus, look at his beard
"This bark has some woof to it" - Chef Tom 🤣
There’s something about vinegar based sauces that I am absolutely in love with!
That would be vinegar
Jamie lol
Then you need to come to Eastern NC... you’d def love it here!
@@phillyblunt138 lmaooo
Usually soak my meat in vinegar when making jerky. So good
I love when Chef Tom has that grin on his face when he takes a bite and knows he hit it. I get so jealous
Me too
At 7:03 he was clearly going to pinch off a little bark for a taste, until he remembered he was being filmed.
Do ya blame him?
Im not the only one whos mouth was salivating and mimicked that first bite with him right?... Yeah, Didn't think i was.
i feel you boys need to put more love into the bread
Yeah wtf is that bread lol, 8 hours to land on a sugar sponge from walmart.
I am from Pamlico County North Carolina, raised on Goose Creek Island. When I was 17 moved to a place about 15 miles West of New Bern NC. I've had BBQ from SkyLight Inn ( aka Pete Jones ), Bums, Moores BBQ and Parkers just to name a few and if you have ever been to Pete Jones you'll see pictures of our Presidents who have had his BBQ hangding on the wall with signed autographs. I'm not saying I'm a BBQ expert by know means, but I can tell you 1 thing, Chef Tom has got it dialed in. Pete Jones takes the skin and cuts in up in the meet having little pieces of crackling, but nowhere as hard as store bought. If you ever get a chance Tom, or anyone else for that matter, if you like BBQ, you'll need to stop by Pete Jones. Tom thank you do much for this video. I'm gonna give this a try today as we have a Church Cookout tomorrow and I'm bringing some for my closest brothers in Christ. 1 last thing Tom. Do you think the fat cap could be set aside or somehow used to make like crackling to mix in with the BBQ? I know it would be alot to ask, but could you make a video on that making pulled pork or least tell me what you would do? Thanks a bunch...a true Tarheel Native, AJ
My excited 😜 face when i see the YT notification that says Chef Tom has a new video out.... 😀
I smoked eight 10-12 lb. butts this past weekend as per your previous posts (injections & rubs), my 85 yr. old neighbor said it was the best BBQ he ever had!!! One thing i'd say is to leave on all the fat, no trimming at all, flip over 1/3 of the way in, pull & foil-wrap at the 3/4 mark... and I did a 24 hour apple cider brine for all the butts to start (taxed all the fridge storage, used 5-gallon bucket-sized brining bags from Amazon for every 2 butts, set on trays & no leaks). It was a six-hour cook at 275°.
Nice looking Q friend.
Funny story, I'm from Lexington/Thomasville area. It wasn't until I was in my 20's before I knew what "pulled pork" was. In the area, it's just called BBQ.
It's really good too to cook a whole shoulder (with the picnic) like they do in Lexington. Picnic has some lean meat (white lean) that I love mixed in well.
Loving your channel!
Hey it’s hungry hussey! I’m subbed to your channel also. Same thing for me, I live in Charlotte (not a bbq town) but went to ECU in Greenville nc. I had no idea that b’s and the skylight inn were both legendary places while I was there
I'm from Lexington as well! Great BBQ.
Nice job Tom. I grew up in NC. Best BBQ! We often did whole hog for big family reunions. Whole hog is the best in my opinion.
Reminds me of the good ole days, with the exception of it would be a whole pig and their would be a keg (or two) beside the smoker. Oh yeah, and the mop was a real mop. Pig pickins were/are a regular part of summer get togethers and/or fund raisers here in NC.
@Connection Lost It all depends on the size, but yeah a big 'un (200lbs) will take around 24 hours. You're talking about a pretty big crowd (100+) if you're cooking one that big. Get a 100lb hog and start at about 6am and it should be ready about 12 hours later. We'd usually set up the kegs a few hours after getting the hog started so they would be icy cold by around noon. People would start showing up not too long after that.
I just watched this video yesterday and immediately got myself a nice 8 pounder. The mopping sauce stole the show. Amazing!
Definitely my plan for the weekend.
I’ve grown up on eastern Nc bbq and I love it but once in a while I do have some western Nc bbq just for a change and it’s good with the vinegar and tomato base sauce but one thing that I would never do is use just tomato base bbq sauce on it it just ain’t right.
Love the videos keep them coming
This man knows.
Right there with you. I'm from eastern NC, but found that usually people outside our area prefer the western. IMO, there's nothing better than Eastern NC whole hog bbq. "From the ROOTER TO THE TOOTER"
I stopped by the store today to check it out. They definitely have all things barbecue. I saw Chef Tom in the back and something was cooking outside, but I didn’t have a lot of time so I browsed around and then took off. It was nice to see where all these videos are being shot at.
Just did one following this and she came out bloody choice mate! Couldn’t get enough! Cheers!
I'm not much of a pulled pork person, but the way you did this..i will try it, but with hickory wood .. thanks Chef!
Made this recipe several times. Never a scrap left. Im watching this at 330am in preparation for the berkshire butt im cooking for my family tomorrow. So hyped! Chef Tom keep it up!
Thanks for watching!
Hello Chef Tom, I’m at it again …. Thank you. I’ve got this in my smoker right now… why do I have to wait I’m hungry now, but I can’t wait. I hope mind looks as good as yours. Lol I’m also making some Dr.Pepper spare ribs maybe we can have this for dinner and the pulled pork for dessert. Your awesome and I really enjoy everything you make. Have a super great day. Lisa
I smoked 2 pork butts on my YS640s yesterday with with one variation - I spread the meat out since I trimmed it the same way in an attempt to get more bark. I will try a stacked butt next time as I think I could have had more interior meat ratio to bark.
Pellets: signature traeger pellets with a smoke tube. Smoked for about 9 hours at 300 degrees.
I used my own rub with same spices, chef Tom’s mop recipe in the video and used @lilliesq Carolina sauce.
This was AMAZING and a huge family hit. My fat cap was not as robust as the video but got some great crunchy bark and cracklin. My mouth is watering just thing about it. Highly recommend this cook!!!
Loved how you described the fat bottom layer at the end and how you chopped it up and spread it into the meat.
Made this today in my MES 40 electric smoker! Used Montreal Steak for the rub and mopped with the vinegar sauce you made, turned out amazing!
To take your mop (known as "dip" around Lexington), to the next level, and make it more in a mid-state style, slice some fresh hot peppers in half lengthwise; pick the type of pepper based on your tolerance for heat and taste. Load these into that quart mason jar medium tightly, then top off with vinegar. You can use pure apple cider vinegar, white vinegar, or a mix, again according to taste. Put the lid on, LABEL WITH THE DATE, and put it away in a room temperature, dark place for at least a month, the longer the better.
NOW ,when you make your mop, use some of this vinegar mixed in with plain stuff, according to your taste. NEVER drain more than 1/2 of the vinegar out of a jar of peppers, refill with fresh vinegar, and update the date, and relocate to the back of cool storage to refresh. You will get several "pulls" off of each pepper jar you do this way until the vinegar finally leaches all of the heat and flavor out of the peppers. Eastern / coastal NC would never add catsup, And the color you see in those sauces is purely from the spice ingredients.
Amen. Eastern NC born and raised. Pulled pork is the best here. I have tried BBQ in other states like Florida and they have no idea what they are doing.
Instead of ketchup, what would you use? If its just spices, what are they. Im going to try your vinegar pepper idea for sure though.
@@GlockRevolver No ketchup is really about no tomatoes. Homey don' want no `maters in his Q.
@@whiteb0rd can you make a video on how you make it! Sounds very interesting and want to try it.
@@GlockRevolver Typically, red chili flakes, maybe some tabascos.....
I have made this for friends a couple times every summer for a few years. Hands down fave way to make pulled pork. People ask me when I am making it next all the time.
Chef Tom is the Tom Brady of BBQ
Looks great... love that crackling bark
I remembered your video while I was at the store today. The results looked great so I listened to the ingredients list while I was shopping. I prepped the mop sauce in advance! Maybe tomorrow or the following day I'll try it all out!
I love my KC bbq too but the Carolina vinegar based sauces and techniques is a delicious and nice change of pace.
I’ve been cooking on a green egg for 10 years. I followed this guide for trimming and mop sauce but used a common commercial bbq rub for the seasoning. This was the best butt I have ever made and hardly any residual fat or grease.
I'm not drooling, you're drooling
My goodness, that looks amaze! Love the simplicity of the TX Rub on pork. The choice to just serve on white bread...respect. This is all about the pork.
Im definitely making this, hell yes
No flower or box of chocolates is more beautiful than a pulled pork sammich.... mmmmm true love.
Holy crap. When he made the mop it was actual basic ingredients you have in your cupboard. No smoked Appalachian turbinado paprika, or pickled Condor egg yolks.
ikr
I made this last night for the neighbors. I'm never cooking pulled pork any other way. This was amazing. Not a single scrap was leftover.
Fantastic looking pulled pork Chef!
I really like when Action Bronson cooks.
I mean. Chef Tom. I’m ready. Into it and READY.
very impressive sir very impressive ! ! !
I rolled this mop sauce out for a pork shoulder and added some smoked habanero hot sauce into it. It was a nice bite.
*stares in immense hunger
I'm currently smoking two Carolina style pork butts (even though I'm in texas) it's funny that this was just posted yesterday.
The main things I've done differently are:
1) just use kosher salt instead of a rub.
2) didn't mop as often.
3) I just wrapped mine in butcher paper about an hour ago with a little of the vinegar sauce in it.
Bark is on another level 🔥
Man Chef Tom this looks amazing. I've done lots of traditional pork butts but this is enough to make me try Carolina style. Thanks for doing this!
This pulled pork is looking amazing. Perfect job Chef Tom as always 👍👍👍
Looks amazing!!!!! Love the bark!!👏🏾👏🏾👏🏾
It's good to see ur supporting you fellow bbq youtuber with the killer hogs TX
Nice work. Have done many BB with Carolina brining and then four hours out and four hours wrapped. Haven’t mopped it like this and out in the open. Going to try this in the next few weeks.
In Eastern Carolina, we don't add sugar to the mop.... The rest is right on. We often time will add or reduce the red pepper flakes to our desired level of heat.
Vinegar based bbq is the eastern part of NC. Lexington style is tomato based.
Just did this on my KJ Kettle Joe and it was AMAZING! Thank you!
Glad to hear it! Thanks for watching!
Thumbs up for suggestions. "Let's be good to one another". Good advice there too.
Nicely done Tom, looked amazing! I’m surprised you didn’t mention letting it rest? Seems like that would help retain some moisture.
So I just had to clean my phone from all the drool that came out of my mouth just watching this.... so good man
SO good!
Such serious bark. niiiiice
Love the Paul Cauthen hat.
great video, simple and to the point. tried it. was great
It looks good and I am sure it tasted good. But Carolina pulled pork is cooked over a pit with coals shoveled out of a real fire. And if you are talking about the Lexington area, then you are using a mustard based sauce. The western part of the state used a vinegar/tomato based sauce back in the day. And mopping with vinegar was and is a no no. It causes the meat to cook to fast and burn. Saltwater mop is the South Carolina way. It cools the meat down and helps slow the cook.
Great recipe, Chef Tom! I don't think I've ever seen a bark that amazing - woof is right!
I love my Carolina BBQ!
Memphis BBQ is the best.
Smokin this right now! Thanks!!
D00d...this is dangerously delicious. Huge hit over here!
Holy f*********k!! I just followed your recipe starting this morning and I'll never do pork butt another way ever again! Thank you!
Great, thanks for watching!
First time watching,really like your straight forward presentation. Subbed
I am in love with this charcoal holder and that was incredible. The fat seemed to melt away whenever the knife came near it.
I watched Chef Tom removing the fat cap and splitting apart the butt and was skeptical. After one time, I vowed to never return to my old ways of fat cap and just the blob of butt on the smoker. Chef Tom is a genius.
That looks freaking amazing!!!
Well I do believe that's just about the driest pork butt I've ever seen
I think he forgot we mountain folk do low and slow, not 300 degrees 😂
Dude! That looks amazing
Looks good! All the way from eastern NC!
Was that knife sharpened on the Golden trident of Poseidon!? My god, that thing could cut through the fabric of our universe.
I always use my $20 Rapala fillet knife when I trim raw meat. It’s fantastic
Poseidon had the trident 🤦🏻♂️
Love Killer Hogs stuff!
Gonna try killer hogs hot rub on a butt tomorrow. U like their hot one?
@@RodStiffinton I've not had hot, I use regular, AP, and the steak seasoning they are great!
casey d harrigan 👍 love Malcolm’s videos
Well, I know how I'm going to be cooking a pork butt on my Yoder this weekend! This looks amazing.
That bark tho...yum!
2:38 me too Tom, me too.
Looks amazing
Hey Tom that mop you made make for a great Carolina bbq sauce just render it down a couple hours to intensify the flavor plus add your fav. 🔥Sauce
I've always trimmed the fat cap off. I will try it this way. Weber kettle
I watched this 10 times amd like it each and every time. Nice work Chef Tom!!
I'm gonna have give this a try. I hsve never thought to use a vinegar based sauce as I binder and then mop with it.
Looks good!
Awesome Cook my man!👍👊🇺🇸
Another fantastic video from ATBBQ! Thank you, guys. But I feel the title's a little misleading. This is very much a North Carolina-style bbq (and Lexington is usually western NC; eastern NC tends towards a vinegar+pepper sauce). South Carolina is known for mustard-based pulled pork, which is totally different. Gotta give each state their bbq respect! :-)
My roots are in eastern NC. I love that straight vinegar based BBQ.
that hat tho >>>>> i’m from dallas but shoutout to the 903, Tx!
I’m not sure if it was asked but when doing a mop do you ever worry about washing the dry rub off when saucing within the first few hours?
I usually want a few hours to make sure my bark is being formed before I start mopping
Tout ce boulot pour finir sur du pain de mie !! (All this work to finish on sandwich bread !!)
👍...as always...not a fan of vinegar base anything. But I am a fan of trying something new and different...thx for sharing...this I'm gonna do
"Smells like Chicharon" I got that reference! :P
I’m a sucker for KC style bbq but I gotta try this recipe
Great recipe and job buddy, a question, Why you do not wrap the piece of pork with foil or butcher paper? i thought that wrapping was needed to keep the meat soft and moisture
Awesome channel chef tom. Do a video on a pulled pork parfait in a mason jar
Granted, I am not American, but I really don't understand why something that awesome is paired with plain old white bread.
Trotsky you would think that. Soft white bread is great w it also bread and butter pickles. Plain potato chips also. It’s just something you would have to try. With the white bread it gets a little saucy. It really soaks up flavor and then the flavor of the bread clashe#. Also lastly. The soft easy chew texture makes for pleasure. No other bread is the same. The newer and softer the bread the better.
trust us, it works.
I agree with Trotsky , this is garbage bread , the type of branded bread you buy precut in a sealed plastic bag .
A shame...
Don't you have bakers in the US ?
I cannot agree with you trotsky and this cultural misstep is going to get you icepicked
@@GoblinWar Fight me in the streets.
Id like to see someone cook without a dang rub. You correctly say they just use salt, but then you lather on a rub. You get a totally different bark when you start with that stuff. I use rubs all the time, but you gotta try it with just salt sometime, and get your bark from the fire and smoke, it’s a really different result.
Any adjustments needed if you're cooking this on a KJ classic 2 and don't have a slo-roller?
chef tom number 1
Looks good. I would like to make tacos with it. Or mac and cheese.
midnight hunger is real