Lookin good! My bottle of Mississippi Grind was delivered today and I put it to use right away on a whole chicken, spatchcock style. That stuff is awesome!
Excellent looking cook. I learned the salt & vinegar technique after leaving from Houston to Atlanta (similar in Tx, but with tons of black pepper too). Also learned a mustard-based sauce (on the side) out east. Love it! Mighty Thanks
Awesome as always! Do you ever cut away the vein or ventricles that are at the top part? ( not sure what they’re called) I see them on pork butts too….thanks for everything!
Great explanation. Thank you. Now, if you let it rest for several hours normally, do you let it rest with butcher paper on or open to the air? My fear is that if resting in paper, the skin will become soft and lose its crunchiness.
This was a fresh ham. This sized of shoulder can handle the salt and actually could use a little more for me.. It really highlights the natural flavors and turned out awesome!
Pork, salt, and hardwood smoke. Can’t go wrong! Thx Mark
Excellent video Mark. That outlaw always does the job.
You got that right!
Man you are the real deal one of my new favorite channels
Thanks!
swine life for the win!!
Nice! I know what I'm doing sat morning
Enjoy!
Love that smoker
Man you just made me hungry. Thanks for sharing looks amazing.
Glad you enjoyed
Phenomenal. Simple and delicious.
You make it so simple thank u
That could be on the menu this weekend. Thanks for sharing Mark
That pork looks good and tasty. Please make more content with the pellet grill. That's all I use !!!!
Thanks
Been following your recipes for the past couple of weeks, and thought about doing some pulled pork, now you post this! Time to try this.
Imagine the timing, I just pulled one outta the freezer last night to thaw in the fridge for the wknd! 👊🏻🔥🇺🇸 I'm doin this 💯
Lookin good! My bottle of Mississippi Grind was delivered today and I put it to use right away on a whole chicken, spatchcock style. That stuff is awesome!
Thanks!
Man that looks good!
Man I can't wait to try this one mark. Looks so good. I never thought of white vinegar. I bet it's next level.
My subscription and donation are totally predicated by your channel name. Who can resist SWINE LIFE?
Oh man I can’t wait to make that and through it on some of my homemade sourdough bread!!
Damn that looks good!
Excellent looking cook. I learned the salt & vinegar technique after leaving from Houston to Atlanta (similar in Tx, but with tons of black pepper too). Also learned a mustard-based sauce (on the side) out east. Love it! Mighty Thanks
Fuhgeddaboutit ❗️
That looks good I’m gonna have to try that next time I think about doing a butt roast!
Its awesome!!
yooooo, that looks good. chop up some of that skin.. mmmmmm
Thats the best part!
Awesome as always! Do you ever cut away the vein or ventricles that are at the top part? ( not sure what they’re called) I see them on pork butts too….thanks for everything!
Great explanation. Thank you.
Now, if you let it rest for several hours normally, do you let it rest with butcher paper on or open to the air?
My fear is that if resting in paper, the skin will become soft and lose its crunchiness.
Great video! I spy a Grilla Grills Primate - when are we going to see a griddle video of something amazing?
Hey, how about doing some smoked/grilled Turkey Tails? Awesome good, crispy on the outside, melt-in-the-mouth tender meat oysters inside.
Never done mayo on a pork sandwich…might be on to somethin!
So good!
took you long enough to drop a new video! the prime beef rub is killer!
Hey Mark....How was the aftermath of the hot sauce? I would imagine pretty bad! I have had a few of those and they are lethal!
I'll take two minus the mayo.
I worry about all that salt. Is this a fresh ham or salt cured ham?
This was a fresh ham. This sized of shoulder can handle the salt and actually could use a little more for me.. It really highlights the natural flavors and turned out awesome!
Looks darn good but you might be spoiling camera girl a tad too much.......... Awesome cook though!!!!
Noted! LOL
Good pork don’t need all that rub people put no it like putting ketchup on a good steak you need to taste the meat