How to Make Smoky Pulled Pork and Braised Greens with Bacon
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- Опубліковано 28 вер 2024
- Test cook Lan Lam shows host Julia Collin Davison the secret to Smoky Pulled Pork on a Gas Grill. Equipment expert Adam Ried shares with host Bridget Lancaster his top pick for salad spinners. Then, test cook Dan Souza makes the best Braised Greens with Bacon and Onion.
Get the recipe for Smoky Pulled Pork on a Gas Grill: cooks.io/3lgzf9U
Get the recipe for Braised Greens with Bacon and Onion: cooks.io/3qQ7gPe
Buy our winning salad spinner: amzn.to/3tqiI5R
Buy our winning grill tongs: cooks.io/2JGofid
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Collard greens are always on the table at my house. Very happy to see this recipe! I feel so seen.
I adore them... Yum
To me, they were an acquired taste that took time to appreciate, but now I love them. They are also so easy to grow, unlike other vegetables here in Las Vegas where I live.
More Lan please.
Correct.
That great looking pulled pork on the grill...!!!! OMG...!!! YESSS!!!! Get it Ms. Lan!!! You go girl!!! Dan, Dan, Dan... Of course older, country black folk might disagree with you,, but this recipe is fabulous!!! One word of advice... More bacon my friend!!!!
Pork and collard greens my favs!!! Thanks Lan Lam and Dan!
I’m glad she explained the smoking process because some people are convinced that wood chips should never be soaked. It actually makes sense to do it sometimes,
Yes obviously for some recipes it makes since to soak them first. If you’re smoking something like a pork shoulder or something like that that takes a good amount of time it’s smart to soak the chips to slow down the combustion process so they last longer. They also will probe put off more smoke when they’re wet.
Man that was awsome with the pork!
Bridget and all that shade for kale! 😂 I like that the hosts have a personality and POV.
Excellent pulled pork recipe. Western NC sauce with ketchup is fine but I prefer Eastern - just vinegar and some heat. However I definitely would replace the pickles with creamy coleslaw. Mmm, mmm.
The mayonnaise would ruin it for me.
The only spinner I've ever had (and I still have it) looks like it's different from all the ones I've seen. It's open on the bottom (like a grate) and you do it in the sink so the water goes out. I think that's perfect.
huh. That makes perfect sense to me.
I love 💕 collard greens my favorite. I need a slice of cornbread with the greens.
How you gonna do collards with no pot liquor?! That’s the best part!
I’ve made this pork, and it’s amazing! Thanks ATK!!!
Why winter? Down here we eat greens year round.
Thanks for the collards recipe. My friend taught me a different way, all boiling and with ham shanks, but also finished with vinegar. Not a fan of kale, because the meaty collard is the true GOAT vegetable!
Collard greens need tasso also. Tasso is French for bite sized smoked pork meat about 1-6 oz. in size.
I’m making the collard tonight! Yum!
That collard greens with grits is my dinner !!! It’s great that I can cook them in big batches and have them for ~4 - 5 nights.
Awesome way to smoke pork thank you
Collard greens... a Southern staple! Just like Grandmother's, we grow our own & have them practically every Sunday when in season.
I'm wanna try that pulled pork though... wish beef worked as well in that recipe
They skipped episode 18 of this season, "Thanksgiving for a Crowd." I hope they remember to add it to the playlist eventually.
So interesting pork recipe!
I really enjoy just about every episode of your show. I do have one issue I’d like to disagree with on the show. More than once I have watched and heard mention that you should not smoke/Bbq with mesquite wood because it is bitter or harsh. This can be true but is not always true. Many of us here in Texas use mesquite regularly as a smoke wood and I don’t think you can deny we also know a thing or two about bbq. If burned clean and used as an accent wood mesquite can be quite flavorful without being bitter or overpowering. Come visit, we will be happy to show you how.
Chandler would say the same about the pickles 😊 perfection 😉
Why not use the ATK recommended cast iron smoker box (Grillpro)? Are we abandoning everything from the 'Kimball' years?
"Peter out" .
She's good
Did she say she added bacon grease to her smoothies?
Say hi
OXO salad spinner is $40
Finally, a white person who made collard greens that I want to eat!
😂😂😂😂😂
No vegetable should take 40 minutes.
That would be much easier / faster with spinach.
When I see 3 downvotes, I log into my other YT accounts and upvote to offset. 😂 Egyptian Barley Salad.
Oxo must kick back millions to ATHK every year.
I feel like that about how they call "pans" ~ "skillets". So annoying. 🙄 I really like the show though.
@@carolpeterson6756 it's because a skillet is a type of pan. Like rectangles and squares.
When I was little, I thought they were called colored greens.
Kale? No! Collard greens!!
I wish she could live with me
Collards without a good splash of Crystal? Really?
Right?!!!!!
Pickles on a BBQ sandwich....weird.
I just made collards the ATK way with collards I bought from my local farmers market. Seriously good. This is the way it's done. 😋
I make vegetarian collards with miso paste, you would never know they wasn’t any meat.
Love it when Bridget steals a piece to eat.
Waitin for the weekend .This my sho..💃💃I learn so much.
I've only had collard greens one time and they were so delicious. I want to make this recipe.
Yum! 🥬
I could watch Dan cook all day 😍
I've been cooking my greens with bacon for years now. Ham hocks and neckbones take a long time to cook and I don't want to be in the kitchen forever. Love the pull pork recipe!!
OMG, The collard greens are awesome, add some biscuits with butter...yummmm.....
I eat fresh spinach all the time but totally forget about collards. Hm.
Those greens look so good but where is the cornbread?
Collards are so good!!
Thank you, all of you guys at ATK. Best cooking channel on UA-cam. The poem touched my heart!
I really like Lan
The pulled pork looks delicious! I recall seeing a popular Food Network hostess wax poetic about the charms of eastern NC barbecued pork, which is smoked and has only a sauce based on vinegar and peppers. We saw her buy a sandwich at a sporting event and then slather the whole thing with what the rest of the country calls a barbecue sauce--a gloppy, tomato-based thing. I have never had any respect for that hostess since the day I saw that.
Edit: THANK YOU for not cooking the collar greens in vinegar. Cooked vinegar becomes sweet, and I object to that taste in my greens. In my family, we added the vinegar at the table.
You didn't say the temperature target on the gas grill. Are you heating it to 300?
I've made it several times, 300 is about right. Maybe 325 if you want a little more crust.
could you take it off the grill after 90 mins (smoking done) and then finish it in an oven
Swiss Chard is great too! Some people don't care for turnip or mustard though.
The family isn’t down with chard.
@@RG-od8ri Shame! It's probably the mildest tasting of the greens. It's usually the easiest to get kids to eats. Baby spinach in a salad is sneaky, but greens that are cooked are not so easy.
Great technique for doing smoked pulled pork on a gas grill. I'm curious as to what make and model of gas grill you are using. 😁
Dan...
Loved the inclusion of the poem!
I live in central Appalachia. My mother will cook what’s known as shuck beans. Maybe leather britches is the nomenclature to my fellow Americans in the north? Not 100% on the latter name. Would love to see the ladies do a piece on early American green bean preservation and cooking. But it’s really not a “test kitchen” subject. Oh well....
You know how much I love hamming it up with pork puns..
But this time I just couldn't *pull it off.*
🤦🏾♀️
You again! Lol. 🤣
@@LL-sd2fc I know I'm incorrigible!
Wonder if adding an anchovy to the collards would be good. It works well with most other dark greens.
No sauce for me. Just juices and pickles and onion!
Save kale. Eat Swiss Chard instead.
I have loved your program for years but please credit the people who have created some of the techniques you use in your programs.
Not everyone wants/needs a giant salad spinner. Those of us who prepare meals for one or two, appreciate a more petite model. As well, the smaller units are easier to wash and store.
@@sandrah7512 I will look for that, thank you!!
pork recipe without garlic. wow.
FYI. People don’t usually come to make micro aggressive comments. We just enjoy the food
@@passiveagressive4983 which proves your point by attempting to do the same, I was being sarcastic though. food is good but it is overloaded with garlic and cups. sorry it's an honest comment.
@@TheArteditors apologies if offended (look at my handle name 😂). This channel is the last bastion of polite behaviour on social media so I easily jump to conclusions. Bless you 👍
Wish y'all would take a finished dish profile without any fingers, hands, forks, knives or spoons in the way. Makes it easier to capture a 'print screen' photo. Just sayin'... I Iike following your recipe videos and saving for future use.
Trim off all the fat you can . . . . . . so you get rid of all the flavor as much as you can . . . . . . Then add smoked chips to add flavor . . . WOW . . . what a great recipe . . . Can't wait to try it.
I swear y’all are in cahoots with OXO
@Angel Bulldog Full-On DITTO!
They literally explain why it worked so well vs the other ones. Maybe they just turn out good products.
Oxo really makes some of the best stuff for the kitchen. They always seem to make stuff with the user in mind as much as the function.