I Finally Nailed Cooking Carolina Style 'Whole Hog' At Home!
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- Опубликовано: 30 сен 2024
- Buy the Chud Box in the UK - prosmokebbq.co...
Leroy & Lewis Mustard Sauce Recipe - • Is this the best Musta...
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So not true whole hog I know…but the style of cooking and the flavours are what makes it special! It definitely hit the mark!
You did good! 👏👏👏👍
South Carolina here. I've been cooking BBQ of all kinds my whole life, and plenty of whole hog. I'm so happy that people around the world are recognizing the awesome culinary history that we have here in the South. I love the combination of Eastern North Carolina Vinegar sauce with the South Carolina Gold sauce. Plenty of folks in my world would call that blasphemy, but I've done it myself and it is actually a great combo! Great job doing a scaled down whole hog BBQ!
Central NC here and I couldn’t agree with you more! We have a bbq sauce brand around here called “Jim’s Own” and they have a hot honey mustard bbq sauce and I feel it’s a combination of mustard based SC sauce and eastern nc vinegar sauce and oh my gosh it’s amazing. Also yes, the purists from both NC and SC would hang us for loving the combined sauce! 😂😎
Most of the lowcountry is vinegar, I grew up eating both. Both original bbq sauces and bbq. Make some hash and rice, some macaroni pie and I'm set! I have two old vinegar sauce recipes. My granddaddy would sometimes put together a vinegar/mustard sauce that was real good too.
It absolutely is blasphemy… but it’s also the truth!!
My 3 year old watching this with me “dad can we go to that guy’s house?”. Don’t think any compliment I give will top that lol
I've lived in Texas for my whole life, and lived in Central Texas for a good majority of it. I've ate and made alot of BBQ. I just have to say it's really cool to see people from across the pond make some good BBQ! It's a cool glimpse into British life.
Great Video! Do you have the recipe for the Carolina style sauce or was that all by taste?
Unfortunately not - just adjusted by taste. If you look up something like a Sam Jones vinegar or carolina vinegar sauce, you will definitely find a recipe!
This looks awesome. I wonder what sort of results I would get on my Masterbuilt 560? Less direct heat of course but you can hold it nicely at 300f and then crank it up a bit to crisp the skin at the end.
Couple of questions: what internal temp are you aiming for? 200-205f like a classic pulled pork? Also, does that table salt over the skin penetrate down and season the meat? I noticed you didn't season the meat side at all. Or are you relying on that crackling to add pops of saltiness throughout the sandwich?
Hoping to hit the supermarket for a couple of cheap pork shoulders this week, so i'm keen to give it a go!
I’m from NC and that looks as good as any I’ve seen here. I love crushed red pepper added to the sauce.
Thank’s a lot for watching!! Me too! I was certain I had some in the cupboard, and they were crushed ancho chilli flakes 😔 I considered using them, but ultimately left them out. Thank’s again!
looks ok.. BUT, we in the Carolina's dont go for the "charcoal" flavor when cooking whole hog. The flavor comes from the fat drippings hitting the wood burnt coals.. You did not have that. You basically did an offset cook.. Next time, lay a small bed of coals and if using just charcoal, add some dang wood chips..
What is everyone’s suggestion for the best way to do pulled chicken for a large group? Cooking for my daughter’s graduation and doing pulled beef, pork and chicken.
Just curious what kind of charcoal do you use? And what sort of hard wood is available in the UK for smoking? (From Texas and genuinely curious)
As a North Carolinian, I would destroy that sandwich. I really need to make this soon. If you want to perfect this even further, I'd suggest adding red pepper flakes to the sauce, as that's a bit closer to NC vinegar sauce. If you really want to amp things up, chop up the skin finer and mix it in with the pork - makes for an unbelievable experience. You're doing amazing work man!
What is the recipe for the mustard sauce?
Check out the link in the description
As I was watching this... i was thinking to myself.... I wonder why he doesn't use any salt? 🤣
Man, how much did it cost to ship your Chudd Box across the pond? 😅How do you like it so far?
Did you bring the Chud Box back in you carry on or did you check it in with your luggage ?
Great cook. How much charcoal did you use throughout the 10 hour cook?
Love this! Making me want to get a Chud box! Definitely going to try this on the old WSM sometime this month
That’s a great shout. You’ll definitely get very similar results! But I also agree… you need a Chud box!
That was a great cook! Adding in the belly to compliment the picnic roast was brilliant!
Hey man, where did you get the bread and rolls in the Uk?
I was thinking, "Whole hog on a Chud box?" No way. Now I get what you're doing. Yes, this definitely inspires me to do something like this. I'm gonna do it in my UDS-XL. Great video and fantastic lookin food. Thanks for sharing 👍
Ha yes. I really wanted to replicate that style in a way that I could easily do on my smaller equipment and with meat I could pick up at the store. I’d love to know how it turns out on the UDS! A lot of people with have pits like that so it would be good to know any tips you learn so I can pass those on!
Did I hear you say in a previous video that you can do this style of cook adapted on a Weber Smoky Mountain without the water pan?
I'll have to give it a go. It's nice that you didn't use any rubs or seasoning for a change but just let meat sing for itself 😊
How long was the total cook please?
Did you cook to pulling temperature - about 195 F?
Final question - any reason why you wouldn't add a pork leg (British supermarket) to this cook as well.
Thanks and keep up the good work fella 👍👍👍
@WilsonsBBQ I have a few videos out that I've smoked brisket, pork butt, ribs, and chicken on my UDS-XL, but I've never done them all at the same time. That video will be coming soon.
@rob2823 yeah absolutely! There are some nuances with things like WSMs that will make the process different, and you may struggle with that direct-below heat and not being able to bank the coals to the side. But the principle is reasonably similar.
I just went purely by feel - when the meat felt like it was 30 mins or so from being completely probe tender. Then I flipped it.
And absolutely no reason I didn’t go for leg other than the fact the pork shoulder and belly were right there in the store when I went shopping for meat! I will 100% be doing a leg at some point. It will be leaner for sure, but I think it will be great!
I've also made the leroy and lewis mustard sauce last week. I've read online it lasts 2 weeks in the fridge but how long do you keep it for. To be clear I'm not looking for health advice here, just wondering how long you, in your own home, would keep this sauce 😂. I can make my own decisions from there. Thanks!
Appreciate the ownership of your decisions 😂 I personally go for a week in the fridge.
You've inspired me to give this a go on my kamado. Original plan was to do your recent chicken sandwich, but that will have to wait! There's a good 10 inch distance from the coals to the grate on the kamado, so should work OK hopefully. Going a lot smaller than you on the pork front. Little 800g pork belly and two 250g shoulder steaks. Should be a shorter cook time. Will update! Cheers David.
What a success. Went at around 240f so that shoulder steaks wouldn’t burn up. When they were finished, I wrapped them then cranked up to 300f to get the pork belly finished. The crackling was out of this world. Into a brioche bun with the Carolina vinegar sauce. Whole cook took around 5 hrs.
Where did you get your potato buns from?
What temp did you get the Pork Belly to?
Did you do a mop sauce during the cook?
This is how Robbie at City Limits Q does it.
I’m a North Carolinian living in Texas. That looks great! Also, I cannot resist the Chud Box any longer!
That’s great to hear coming from you! And I don’t blame you! I cook on this thing all the time
I'm holding out for the mini with the changeable griddle/grill thing Chud showed off in his video.
What video was that? Would like to have a looksee
Where do you get the bread from
Nutt'in wrong with Frank's hot sauce, I put that SH*T on everything!
Same!
Put the slaw on it!
Next time add ribs to your mix. The dark meat of the ribs adds a lot to the flavor.
That’s a great idea. Next time I’ll 100% add a rack.
Did I hear you say in a previous video that you can do this style of cook adapted on a Weber Smoky Mountain without the water pan?
I'll have to give it a go. It's nice that you didn't use any rubs or seasoning for a change but just let meat sing for itself 😊
How long was the total cook please?
Did you cook to pulling temperature - about 195 F?
Final question - any reason why you wouldn't add a pork leg (British supermarket) to this cook as well.
Thanks and keep up the good work fella 👍👍👍
I have been inspired, is there a video for your mustard sauce
In the description- there’s a link to the Leroy and lewis on how they make it.
Awesome Video for the home cook, I love doing pulled pork on the smoker... I'll certainly give this one a go!!!
Yum
10:59 that’s how we do it in South Carolina. Cheap soft buns with pulled pork and sauce. If you want some extra add some coleslaw to the sandwich. Nice job again.
Man, I made the Leroy and Lewis mustard sauce from your recipe. It's absolutely perfect with pork. My son, who says he hates mustard, really liked it, too! Thanks!
As usual another informative video for the bbq community, think I’m bringing my hole hog cooker forward a few months,just need enough guests to eat it all.
Being from Texas I was skeptical about the vinegar sauce. I make one very similar to your's and all it does is amp up the porkiness. Amazing job!
Man looks like you nailed it. I don't have anything to cook direct heat like a Chud box but I make do with an offset. Try red pepper flakes in the vinegar sauce instead of black pepper and see how you like it.
Both look amazing - love this series. Where did you buy the bread from please?
I thought you had overcooked that but that looked legendary. Great that that you use cheap cuts, what BBQ should be rather than £100 briskets etc
Wilson’s for the win bay bay!!!! Bring on dem algorithms!!!!!!!!
Per usual, fantastic video. Since I did this at Myron's class in Georgia, I have wanted to try and replicate while hog, but no way my wife would allow a brick pit. But a Chud Box...hmmm!!
Keep it coming!
Terrible British weather is the only thing stopping me dropping 3k on a pit from prosmoke
Don't want to be in the garden most of the year so it wont get used enough
Maybe i need to make an outhouse and extraction
Looks great, is there a reason this doesn't work on a kettle? Couple of charcoal baskets on the side and move them to the middle for the skin should have the same effect, no?
It absolutely would. I’ve done that before. You get a slightly different flavour due to the fat not dripping down directly onto the coals, and you don’t get quite as much time on the skin crisping side without things turning black (use something to raise the rack up if you can) but overall it’s the same principle.
@@WilsonsBBQ nice one, thanks.
Looks great sir, I like the way you spread the coals to the sides first. Can't wait to try it.
Cracking cook David. Keep em coming!
Best way to do whole hog on a backyard cook scale
As a south carolinian and chud subscriber I approve and think you did a great job. I’m gladly subscribing.
Ooooo and mustard sauce and pulled pork are a GREAT combo. Vinegar sauce is a close second imo.
Looks great, was wondering of you mopped the sauce while cooking at all?
I just kept it mop-less this time. Next time I plan to create a Rodney Scott style mop and see how that goes
That was a great video my friend - great addition with both the vinegar sauce and mustard sauce!
Appreciate you watching! Yeah I really love the vinegar throughout the pork, then the mustard as a nice topping to a sandwich
Great ! Thanks
It sure does!
what temp were you running at? Would be good to see more kettle BBQ videos as most people aren't cooking with a Chud box 👍🏼
About 300f /150c ISH. Definitely plan on getting on the weber soon!
@@WilsonsBBQ good to hear. would be great to see what results I cpuld achieve with the Weber and provide some inspo
Awesome
Dude that looks so freagin good man!
It really really was! Thank’s for watching!
Great video as always. Can’t wait to try it. Did you nope during the cook? Be safe and keep cooking
Thank’s for watching! What does nope mean?
Mop it. Sorry should of proof read it. Did you based the meet. Thanks
awesome, that chud box looks so fun to cook on
It is! I use it most days
Looks amazing bud.
It really was! One of the best things I’ve cooked for a while. Thank’s for watching!
Well done mate, cheers...
Thank’s for watching!
Saturday is the day 🙌
Yes!
🔥
Looks awesome mate.
Whats next on the offset front?
Not 100% sure yet. Looking at a few options…
@@WilsonsBBQ I'm sure it'll be of epicness whichever way it goes!
Incredible
Thank’s for watching!
If not Whole Hog, please do not say so in the title
"Whole Hog"..... pulls out some Tesco packets... bruh. Love the channel but chill on the clickbait