I tried your recipe and cook several months ago. It turned out great! Today I improvised a bit. I used a bit more butter and herbs for a smaller roast. I also used smoked maple bourbon for the whiskey and added a touch of cayenne pepper. The blue bag Kingsford charcoal with some Jack Daniel's barrel chips were the fuel. Results of the taste test... I could have used a touch more whiskey, but the overall taste and cook was fantastic. Thank you Greg, not just for this video but all that you do!
having made this a few times now. That porky smell he refers to at the end is pure heaven. Enjoy this recipe, he nailed it. Going for third attempt today
Heritage Farms is right down the road from me here in Eastern NC. They are really growing and spreading their product out. They have a really cool general store in Goldsboro NC that you can get all their Berkshire Pork products.
Not related to this particular video, I just wanted to say that I could tell that a little Harry Soo goes a long way. I could tell you were losing a little patience but Harry has this talent that he's offering the world and I could only imagine how much a person can learn from him. Great job on keeping your composer!
Gotta know if you sampled the whiskey first, just to make sure it was ok to use? LOL Looks amazing Greg! That Pit Barrel just adds so much more to the cook for sure. Cheers brother!
LOL! Thank you for stopping by Brian! That is the Mexican version, called a "molcajete". Traditionally, you'd make things like salsa and guacamole in it, then use the mortar part as the serving bowl. So, it needs to be a bit on the large side. Cheers brother!
First, that cook was awesome. The PBC is just something else. Second, it does not look like that cooker gets must use. If you'd like you can send it to me and I'll put it to great use. Awesome job man.
mmmmm yum hey there a new trick on hamburger meats! Place a ice cub on the patty while grilling! Make it tender, juicy, and YUM PASS PASS PASSING IT ON!
I missed something, how long did you have to cook it and your cooker was at the temperature you wanted to cook at when you put the pork in? Wow it looks tender and juicy and one last question please, was the pork frozen when it came to you? Thank you thank you!
That looked absolutely perfect Greg! I’ve yet to make a rack of pork, but it’s on my list!! BTW, the people who disliked this video are completely nuts!!!
Greg, looks awesome! I have been trying to find Berkshire pork around here but I just might have to buy it online. How much charcoal do you use for a cook like this and do you arrange it in a particular way? I recently found out about the snake method (or it just sank in) for my Weber. I would really like to learn more about temperature control because for just the two of us, it really should be all I need. (Yes, I am sure there are plenty of YT channels devoted to the Weber, but I trust you).
Awesome rack Greg! I also have a Pit Barrel Cooker and absolutely love it. I always use Kingsford charcoal but never tried lump wood. Will it last just as long and burn a steady temp? What are your recommendations as far as how to burn and start the wood. Bottom top burn or top bottom burn. Thanks and keep up the great videos!
Ok Greg, how the hell did you get your butter to stick to that pork. Mine was next to impossible to get to adhere and when I turned it over a lot of it stuck to the pan i had it in.
I'll be seeing the butcher about one of those. That looked absolutely mighty fookin fine, as Chris the butcher would say. I like all kinds of smoked meat but to me, pork and smoke go together like no other meat. Fish being a very close second.
That looks like it beat the smoked venison burgers with horseradish cheese that I had, and they were fairly tasty. If you have never mixed about 3 parts mayo to one part A-1, you should try it on a burger sometime. You never answered your email - your flies are done. Do you have any use for the current issue of Fly Tyer magazine? If so, I'll send it along, too.
The Pit Barrel Cooker is set up to just run without messing with dampers or anything. The lower vent is actually set based on the elevation of wherever the cooker is being used. I never use a probe to see where the cooker temp is at. This being said, it feels like it runs in the high 200's to low 300sF.
The Pit Barrel Cooker is a "set it and forget it" type cooker. The damper setting is based on the elevation of where the cooker is being used ( 0-2,000' above sea-level is 1/4 open for example). So, I don't even monitor the cooker temp, as there is no need. This being said, I'm guessing the cooker runs in the high 200s, maybe low 300s.
Great vid as always but what spins me out the most is the word Herb and how its pronounced. I'm from Australia and a Herb is phonetically pronounced as Herb, with an H, not an Erb without the H. Just sayin thats all.
I tried your recipe and cook several months ago. It turned out great! Today I improvised a bit. I used a bit more butter and herbs for a smaller roast. I also used smoked maple bourbon for the whiskey and added a touch of cayenne pepper. The blue bag Kingsford charcoal with some Jack Daniel's barrel chips were the fuel. Results of the taste test... I could have used a touch more whiskey, but the overall taste and cook was fantastic. Thank you Greg, not just for this video but all that you do!
That looked absolutely beautiful, Brother! Juicy, tender and I could smell that PBC aroma from here! Cheers 🍻
Thanks for check'n it out Mike!
That pork was dripping juices almost as much as my mouth was watching you slice into it!
LOL! Thank you Rusty! Cheers brother!
Well put!
BEAUTIFUL Greg! Doesn't get much mo betta than that!
Thank you Larry! Cheers my friend!
Rye in the compound butter and smoking with wood from whisky casks - genius!
Thank you very much! You should have smelled this cook while it was going on. Magic! Cheers!
The tenderness and the juiciness were mouthwatering. Wow. I didn't even know you could buy a pork rib roast! Looked great.
Racks of Pork like that are so wonderful to cook. You did that proud on the PBC!
having made this a few times now. That porky smell he refers to at the end is pure heaven. Enjoy this recipe, he nailed it. Going for third attempt today
Greg,
Great Video!
I’m cooking one tomorrow on my PBC.
Merry Christmas!
Pete
I wish I had watched this video before I had my Easter ham. That looked incredible. Kudos, you did it again.
Tender and juicy!! You nailed it Greg!! So glad that I have a Pit Barrel Cooker!!
Heritage Farms is right down the road from me here in Eastern NC. They are really growing and spreading their product out. They have a really cool general store in Goldsboro NC that you can get all their Berkshire Pork products.
Well, you can't go wrong with Berkshire pork! Looked amazing Greg.
Outstanding cook Greg! Love that compound butter and those whiskey staves! Beautiful Brother!
I always like seeing more recipes for the PBC!
That looked Fantastic Greg ... Awesome color and super juicy ... The PBC is a fantastic cooker . Great job
Mmmmm that looks amazing
Not related to this particular video, I just wanted to say that I could tell that a little Harry Soo goes a long way. I could tell you were losing a little patience but Harry has this talent that he's offering the world and I could only imagine how much a person can learn from him. Great job on keeping your composer!
Amazing, amazing, amazing! So succulent! Cheers, Greg!
That looked insanely fantastic. Just WOW!
Gotta know if you sampled the whiskey first, just to make sure it was ok to use? LOL Looks amazing Greg! That Pit Barrel just adds so much more to the cook for sure. Cheers brother!
Mouth is watering here brother! Love my Pit Barrel and will definitely be doing this this summer. Cheers!
Wow Top Notch Cook There
Thank you Max!
Happy Easter!
Happy Easter Tom!
Wow! That looks great Greg! I really need to try that recipe! Mouth watering..
LOL! Thanks for stopping by Darrin. This was an awesome rack brother!
Awesome cook Greg really a mouthwatering piece of pork 👍
That looks absolutely amazing! Mouth watering!!
You Rock Greg! love the channel man!
Just used my PBC Jr last night. LOL. Great cook as always Greg.
Amazing Greg... Just amazing. Great video sir !
Thank you Wesley!
Those look absolutely delicious!! Nice and juicy with a little smoke ring.
Pretty sure you could grind dinosaur bones in that mortar and pestle. That thing is gigantic. Greg, the rack looked killer, brother. Great job!
LOL! Thank you for stopping by Brian! That is the Mexican version, called a "molcajete". Traditionally, you'd make things like salsa and guacamole in it, then use the mortar part as the serving bowl. So, it needs to be a bit on the large side.
Cheers brother!
Greg awesome cook as usual. have a great Easter buddy!
Thanks for stopping in Tommy. Happy Easter brother!
Another great video, well done sir!
Good looking pork roast Greg!
First, that cook was awesome. The PBC is just something else. Second, it does not look like that cooker gets must use. If you'd like you can send it to me and I'll put it to great use. Awesome job man.
LOL! This was it's maiden voyage! Thanks Mike!
Began drooling when he was slicing
Thank you Miguel. Cheers!
You da man Greg, well done sir. Looks amazing
Thank you Joe!
Next time you use the pbc, please show the entire process of loading up the charcoal, lighting it, etc. thanks in advance. 🍻
That’s some great looking pork Greg!
mmmmm yum hey there a new trick on hamburger meats! Place a ice cub on the patty while grilling! Make it tender, juicy, and YUM PASS PASS PASSING IT ON!
Looks dam good, Greg!
Greg, that looks delicious my friend. I can't wait to try this recipe. I love Berkshire pork. Next best thing to Iberico.
Thank you John! Cheers brother!
@@BallisticBBQ and cheers to you Greg!
I missed something, how long did you have to cook it and your cooker was at the temperature you wanted to cook at when you put the pork in? Wow it looks tender and juicy and one last question please, was the pork frozen when it came to you? Thank you thank you!
That looked just about perfect. Was that a Longboard beer?
LOL! Yes it was Justin. Yes it was. Cheers brother!
What knife were you using there? Also how much meat would have been wasted if you'd frenched the roast before hand for appearance?
That looked absolutely perfect Greg! I’ve yet to make a rack of pork, but it’s on my list!!
BTW, the people who disliked this video are completely nuts!!!
Thank you Josh. I think it's more of a not like'n me thing than the video... That's fine. Thanks for the support!
Greg, looks awesome! I have been trying to find Berkshire pork around here but I just might have to buy it online. How much charcoal do you use for a cook like this and do you arrange it in a particular way? I recently found out about the snake method (or it just sank in) for my Weber. I would really like to learn more about temperature control because for just the two of us, it really should be all I need. (Yes, I am sure there are plenty of YT channels devoted to the Weber, but I trust you).
Wow that looked amazing. I think you could've sliced it with a butter knife.
I appreciate your stopping by!
Awesome rack Greg! I also have a Pit Barrel Cooker and absolutely love it. I always use Kingsford charcoal but never tried lump wood. Will it last just as long and burn a steady temp? What are your recommendations as far as how to burn and start the wood. Bottom top burn or top bottom burn. Thanks and keep up the great videos!
OutFreakinStanding👍👍
Thank you very much!
That looks amazing. I wonder how Macallan would work? Have you smoked Lamb like this?
I'm going to make one this weekend and want to stuff it also. WHat's the right way to open it up to stuff it?
Ok Greg, how the hell did you get your butter to stick to that pork. Mine was next to impossible to get to adhere and when I turned it over a lot of it stuck to the pan i had it in.
Hey Greg! What was the barrel temperature for the cooking? Great video.
What was the temperature of the barrel for the cook?
Greg the don
LOL! Thank you Joey!
Holy Sh!t!!! That looked damn good! 🤪👍
Thank you Ron!
Happy Easter everyone
Cheers!
Pardon me while I clean up my drool over here.
Is the cap the best part just like on a beef rib roast?
Just like the beef rib roast, the cap is the most tender. So, I'd say yes it is.
I'll be seeing the butcher about one of those. That looked absolutely mighty fookin fine, as Chris the butcher would say. I like all kinds of smoked meat but to me, pork and smoke go together like no other meat. Fish being a very close second.
Thanks for stopping by Victor. Tell Chris to get cutting!
@@BallisticBBQ No worries. You go tell him lol. What am I, you bloody secretary?
Peking duck!!
How long did you leave it wrapped in foil.
I just tented it for about 30 minutes.
That looks like it beat the smoked venison burgers with horseradish cheese that I had, and they were fairly tasty. If you have never mixed about 3 parts mayo to one part A-1, you should try it on a burger sometime. You never answered your email - your flies are done. Do you have any use for the current issue of Fly Tyer magazine? If so, I'll send it along, too.
What Temp was the Pit Barrel At ?
The Pit Barrel Cooker is set up to just run without messing with dampers or anything. The lower vent is actually set based on the elevation of wherever the cooker is being used. I never use a probe to see where the cooker temp is at. This being said, it feels like it runs in the high 200's to low 300sF.
What temperature did you smoke that roast?
The Pit Barrel Cooker is a "set it and forget it" type cooker. The damper setting is based on the elevation of where the cooker is being used ( 0-2,000' above sea-level is 1/4 open for example). So, I don't even monitor the cooker temp, as there is no need.
This being said, I'm guessing the cooker runs in the high 200s, maybe low 300s.
@@BallisticBBQ thanks for feedback I have a Primo kamado so this should be easy cook
pit temps would be useful.
My grandma would beat you for disrespecting the mocajete like that.😁
BBQ Chicken?
Those are the meatiest babybacks I've seen!!!...I can definitely smell that!@
*NOTHING* compares to Pork!
Pork rocks!
What about that is not good
Great vid as always but what spins me out the most is the word Herb and how its pronounced. I'm from Australia and a Herb is phonetically pronounced as Herb, with an H, not an Erb without the H. Just sayin thats all.
I hate pork because do not eat a pork!! All country do not eat a pork.
Yoseph Tripe try it with camel roast, it should be good.