Righteous looking shoulder and I totally dig that slaw! Like the addition of fennel as well. I've never added fennel, but I'm going to give it a go. Cheers bro!
DJ BBQ That looks awesome! That hot sauce looks like it could melt the polar icecaps and all the glaciers off the North American coastlines. It looks intense! Great video!
looks good bro, have to give it a shot. I smoked my shoulder for 10-12 and first one i did was awesome and tender the second was dry even though i injected, i noticed you didnt inject though?? should i not inject i hear all the time in competition cue they inject
I inject sometimes. But lately I haven't. Mainly because I'm cooking for thousands of people and I don't have the time. But I'm getting incredible results without injecting.
DJ BBQ well after i hit u up, i did another shoulder and didnt inject or foil..it turned out amazing, it didnt have a ton of smoke to it but once i added some carolina mustard sauce mannn it was good! i enjoy your videos and thanks for taking the time out to respond, im sure your'e a pretty busy guy!
how do u maintain the heat from the smoker? lf it will rest for 18 hours then that means ill have to maintain the heat for 18 hours. do u just constantly add wood?
I do inject the meat sometimes. Depends how many people I'm cooking for. My first Pulled pork recipe had an injector sauce. I wanted to show how we do pull pork when we are at festivals and cooking for the public.
Hey DJ, i could use some help. I have no smoker but I do have a grill outside but it's propane. I don't want to smoke my meat in the grill because I don't want my propane bill off the charts! Haha. Is there a better way I could do something like this? I don't think the annotation to Jamie's video is working either. I was thinking I could smoke it in my oven in my house? Thanks in advance!
I'll definitely give it a try dude. I'm getting ready for football Sunday and there's an NFL game being played in London in 3.5 hours from now! (East coast in the U.S. that is. So 9:00 AM EST) I'm thinking about getting your pumpkin slaw prepped and some nice pork or beef to go with it.
Hope you cool with me answering this question Christian. I made a video the other day, just for situations like this. Stovetop Smoked Spare Ribs (How To) Not trying to spam your channel bro!
Ballistic BBQ Hey thanks for helping answer my question! I just watched your video and I think I might give it a try. I'm thinking next year I'm gonna get a smoker but I'm in Connecticut and it's getting cold fast! I'm gonna head up to a few stores and pick up the stuff needed to do this and I'll let you know how everything goes. Also you earned yourself another sub ;P Christian, thanks again for just being awesome dude ;D I don't know if they do Halloween across the pond like they do back home but I hope your little ones had a blast!
Hey y'all! The hot sauce is Bloody Hell Hot Sauce The website is undergoing a rebuild and the chain supply had to be sorted, very soon you will be able to order the sauce in the UK to start, US after more legalities are sorted. Bloodyhellhotsauce.com up and running maybe within a few days. Hang In There and Thanks for the interest! Thank you as well DJ, you rock!
Fuck ... I'm proud german and love our food. But American are the Masters of BBQ. When I start my first trip to America I hope I will manage to visit you buddy. DJ BBQ and Barbecue Web , you both are my top channels. Love ya.
Hey DJ BBQ. Love your videos, I have watched about 20 in the last day while I am stuck in bed with the Flu. Now I won't abuse you like ole GlassPike did around the link not working but I would be very keen to find out how to get that wood flavour in an oven. If you could post a link or something. I have tried searching for it, but again...Awesome videos, randonkelous food and I am all about slow and low now....
Man that sandwich rocks...I live in North Carolina....pull pork is our thang. Chicharron Chicken Sandwich... ua-cam.com/video/lsADam5bAOs/v-deo.html....#RayMackStyle
David Belgrave I want to create a bark on the outside with the rub and the oxidation of the meat from the woodsmoke. The fat wouldn't allow the rub to penetrate the meat. There's enough fat in the joint already.
If you're ever in Ireland doing a video or want a genuine Irish twist on BBQ please write to me on this, been a chef for four years now and have done a lot of BBQ work :) great videos keep it up
9-12 hours? You could have easily made you own mayonnaise and pumpkin sauce in that time DJ BBQ. You know that meat deserves nothing but the best ;) Also, let the cabbage rest covered in water for an hour or two, and it will become even more crispy and fresh!
not exactly you're style DJ BBQ but if you could do a video on how to fry an egg you would make a college boy very happy. I know it's basic but I still suck at it.
That's totally my style. I worked at a 24 hour diner back in the 90's. Love doing breakfast food. I cooked a smoked gammon joint last night so that I can do fried eggs and fried ham this morning. Where do ya go to school?
DJ BBQ I go to UTPB it's a smaller college in Odessa,Texas. My Dad taught me all the skills behind BBQ'ing which I have applied with some of you're recipe's, but I'm trying to become a more well rounded chef 1 recipe at a time. Thank You for you're time DJ BBQ.
I've only been to Austin. I need to check out the rest of the state. I'll work on that egg recipe for ya. check out my chili and cheese omelette recipe.
The pork is fantastic, but the combination of flavors in that slaw is amazing!!
Cheers, bro
Righteous looking shoulder and I totally dig that slaw! Like the addition of fennel as well. I've never added fennel, but I'm going to give it a go.
Cheers bro!
Thanks man, Fennel's a distinctive flavour. Wasn't really into it till I came to Europe. It works really well in a slaw.
DJ BBQ
Bro, try that fennel on the grill. That's awesome!!
Cheers for mentioning the °C for us Australians in all your videos! Pork looks amazinggg!
+Nick Reid Cheers, Nick! I use to live in Jindabyne in the Snowy Mountains. Love Australia
I was salivating when you took the pork out and started pulling it.I should not be watching this at 6 45 in the morning.
I did it at home in a kitchen oven and the result was gorgeus. I also do some caramelized onion with some of the stock from the meat, perfect sidedish
That slaw has given me some ideas.... fantastic!
Your videos are Grrrrreat - You do a good job bro! Keep it up! Look forward to seeing more
I think out of the whole Jamie Oliver network, DJ and Food Busker are my favourite.
Why can't I give more than one like? I love you DJ BBQ!! Millions of likes for you! :D
Thank you, Abigail
Abigail Arellano Because no one else likes your comment xD
Hey Dude. Where can I buy bloody hell from as my searches aren't finding it. Love your work brother.
DJ BBQ That looks awesome! That hot sauce looks like it could melt the polar icecaps and all the glaciers off the North American coastlines. It looks intense! Great video!
The only thing scary about that Halloween slaw, is how delish it looks! Nice one DJ BBQ!
Cheers, bro! I was super stoked on how it came out. Just checked out your channel. Nice work.
+DJ BBQ Hey DJ! Should one lower the temperature if one is to leave it more time in the oven? Or same temperature regardless of the time?
Good catch max! WOOOOOOOOOOOOOo. Getting me riled up at 6am without any sleep hahahaha xD
Can tell DJ BBQ is the man when he rocks a bowling shirt and still looks cool!
I think it's actually an old school band t-shirt. But looks like a bowling shirt.
Still rockin' it
Hey DJB at what point do you foil wrap? After how many hours? Awesome!
Peter Ward I usually wrap after 5 hours. You can also use butcher paper.
Great video..... Great recipe... May video my attempt this week!!
That slaw looks wicked, will definitely be making that! 💪🏻❤️
GREAT RECIPE!! Here's something I do differently though: instead of using sesame seed buns, I use brioche buns. Try it. I promise it will be awesome
I agree. I serve my pulled pork in demi-brioche buns at the festivals. Super tasty.
looks good bro, have to give it a shot. I smoked my shoulder for 10-12 and first one i did was awesome and tender the second was dry even though i injected, i noticed you didnt inject though?? should i not inject i hear all the time in competition cue they inject
I inject sometimes. But lately I haven't. Mainly because I'm cooking for thousands of people and I don't have the time. But I'm getting incredible results without injecting.
DJ BBQ well after i hit u up, i did another shoulder and didnt inject or foil..it turned out amazing, it didnt have a ton of smoke to it but once i added some carolina mustard sauce mannn it was good! i enjoy your videos and thanks for taking the time out to respond, im sure your'e a pretty busy guy!
Subscribed! Totally love this recipe! 💕
how do u maintain the heat from the smoker? lf it will rest for 18 hours then that means ill have to maintain the heat for 18 hours. do u just constantly add wood?
Yo DJ BBQ is it possible to overcook meat when cooking low and slow, or does it get better and better no matter how long you actually cook it?
Finally some proper BBQ Meat Awesomeness, Sir!
Well Done!
Hey DJ BBQ, huge fan here! I myself tried several pulled porks,, I was wondering why you are not injecting the meat?!
I do inject the meat sometimes. Depends how many people I'm cooking for. My first Pulled pork recipe had an injector sauce. I wanted to show how we do pull pork when we are at festivals and cooking for the public.
well the meat looks good anyway! :) keep up the nice vids!
Hey DJ, i could use some help. I have no smoker but I do have a grill outside but it's propane. I don't want to smoke my meat in the grill because I don't want my propane bill off the charts! Haha. Is there a better way I could do something like this? I don't think the annotation to Jamie's video is working either.
I was thinking I could smoke it in my oven in my house? Thanks in advance!
Just throw it in the home oven slow and low. You'll get the tender pork.
I'll definitely give it a try dude. I'm getting ready for football Sunday and there's an NFL game being played in London in 3.5 hours from now! (East coast in the U.S. that is. So 9:00 AM EST)
I'm thinking about getting your pumpkin slaw prepped and some nice pork or beef to go with it.
Hope you cool with me answering this question Christian. I made a video the other day, just for situations like this.
Stovetop Smoked Spare Ribs (How To) Not trying to spam your channel bro!
Please get in there. We were meant to put an annotation of how to turn your oven into a smoker. Thanks, Greg.
Ballistic BBQ Hey thanks for helping answer my question! I just watched your video and I think I might give it a try. I'm thinking next year I'm gonna get a smoker but I'm in Connecticut and it's getting cold fast! I'm gonna head up to a few stores and pick up the stuff needed to do this and I'll let you know how everything goes.
Also you earned yourself another sub ;P
Christian, thanks again for just being awesome dude ;D I don't know if they do Halloween across the pond like they do back home but I hope your little ones had a blast!
I always think of pulled pork as a summer thing. But really, I'll take it any time of the year!
Perfect for the Holidays.
just want to jump into the screen and join you! looks so tasty! :)
Best Pulled Pork ever, and just a great slaw👍
+Smoking B's BBQ thanks, bro!
Maaan, this is awesome!!!! Good dish
Hey y'all!
The hot sauce is Bloody Hell Hot Sauce
The website is undergoing a rebuild and the chain supply had to be sorted, very soon you will be able to order the sauce in the UK to start, US after more legalities are sorted.
Bloodyhellhotsauce.com up and running maybe within a few days.
Hang In There and Thanks for the interest!
Thank you as well DJ, you rock!
What kinda bands do you like?
Hey DJ,can you make BBQ turkey in kettle?Thanks
Yeah man, I've done a couple turkey videos on the Kettle. Look out for Friday's Deep Fried Turkey special.
Oh heck yeah...I am so hungry now DJ BBQ :)
Can you do this in a normal bbq and just do the same as you would with an oven?
DJ BBQ - Where can we get some of that sauce from?
My friend on the Isle of Wight has just built a kitchen to start commercially selling the Bloody Hell Sauce. More info coming.
looks awesome man, love you're channel
Fuck ... I'm proud german and love our food.
But American are the Masters of BBQ.
When I start my first trip to America I hope I will manage to visit you buddy.
DJ BBQ and Barbecue Web , you both are my top channels. Love ya.
I live near you, dude.
Fuck you
Abeer Ali
There's no need for this. What's your problem? Obviously....You are the problem.
I'm salivating. I need to get me a smoker! Also the food tube link isn't jamie's food tube, it's a random channel called foodtube
Where can i get that rad sauce? :D
Never fear the heat!
this is heaven inside a bun!! ...im jelly that i just can't cook pork like that, dont have a smoker even available
Where's the link for the wood smoked flavour in an oven, as mentioned at 6:15?
Hey DJ BBQ. Love your videos, I have watched about 20 in the last day while I am stuck in bed with the Flu. Now I won't abuse you like ole GlassPike did around the link not working but I would be very keen to find out how to get that wood flavour in an oven. If you could post a link or something. I have tried searching for it, but again...Awesome videos, randonkelous food and I am all about slow and low now....
Fuck, man, my mouth is watering.. Awesome as always, DJ!
Is mustard powder ground up mustard seeds or mustard in powdered form? :)
Dayuuuuuuuuuuum my mouth is salivating
Man that sandwich rocks...I live in North Carolina....pull pork is our thang. Chicharron Chicken Sandwich... ua-cam.com/video/lsADam5bAOs/v-deo.html....#RayMackStyle
damn that looks good
Any chance I can get a recipe for that rub with some measurements?
Is mustard powder just ground up mustard seeds?
I would do anything if this guy made my food everyday
Hey, why do you remove the top layer of fat? What would happen if you left it on?
David Belgrave I want to create a bark on the outside with the rub and the oxidation of the meat from the woodsmoke. The fat wouldn't allow the rub to penetrate the meat. There's enough fat in the joint already.
I love you man and I love your food!
You Rock
Nice video bro!
Muy bueno u rock dude
finally slow and low :D !! looks delicious dude I'll try to do at home
greetings from Chile
Hi Marco, there's loads of slow and low recipes on my channel and Food Tube. Cheers for watching.
If you're ever in Ireland doing a video or want a genuine Irish twist on BBQ please write to me on this, been a chef for four years now and have done a lot of BBQ work :) great videos keep it up
+colin dunne I was just in Dublin, for the Big Grill.
+DJ BBQ I man sickened! Missed yourself and Food Busker now
This is the only ad I did not skip, and I'M MUSLIM, LOL.
I've tryed the recipe now. it's dame god! thansk!
Amazing!!!!!!!! One of my favorites
Holy be-jebus that looks tasty!
Love you man
Why....thank you.
what is the song at the beginning called please?!
pretty sure it's library music
How many units on that magical hot sauce? I mean, how hot is it?
Damn looks so good !
Why are your videos so addictiing, duck you DJ BBQ I probably spend 50+ hrs on this channel alone
which temperature are you looking to achieve in the meat ?
Around 200 F
DJ BBQ thanks DJ B. !!
Found a gem !
Sweet.
Slaw minus raisins and its awesome : ) I think raisin is a bit too sweet and dessert like.
I hear ya. I didn't add that many.
DJ BBQ Hey, could you make your version of a shawarma? Thanks
Great idea!
When this guy said "autumnal", I shot Scotch out my mouth...
I wanna see a dog chewing on that rind
oh my Lord
which bbq do you use?
I am using a Lang 36 in this video.
DJ BBQ cool, looks like a good bbq, do you recomend it?
It's a great cooker. But it ain't cheap. I use my Weber Kettle BBQ most the time. Way more affordable.
DJ BBQ ah well that's a good idea then. thank you very much for the tips
Dude i hate your videos... i get so hungry watching it, looks incredible. ;)
god damn im hungry
I love my pork pulled.
Spettacolare
I wonder if that ant that was in the rub bowl added anything to the flavor :P Radonkulous recipe tho!
probably just some extra protein and a bit of pepperyness
How can you remove this wonderful source of crackling?????
I season it and throw it in the oven at a super hot temperature. Don't worry. It gets used.
can you do this in an oven?
+julia061174 of course
I gotta say.As a Muslim,my faith is shaken because that is one awesome looking smoked Wilbur. Hahaha
Oh and follow Bloody Hell Hot Sauce on Facebook, Twitter and Instagram
It'll be in all your kitchens, patios and parties soon!
xox!
The ant in 0:54 looks delicious!
extra spice
9-12 hours? You could have easily made you own mayonnaise and pumpkin sauce in that time DJ BBQ. You know that meat deserves nothing but the best ;) Also, let the cabbage rest covered in water for an hour or two, and it will become even more crispy and fresh!
Yeah, but I was drinking beer all night whilst feeding the smoker.
DJ BBQ Pls make a salad with beer next time!
Hi, could I do this on a Webber?
You can. I cooked this dish on my Weber for the DJ BBQ Book.
DJ BBQ
Then I will :D awesomness. Is it worth a video on how to control the temperature? Is it easy?
I think Max didn't catch it.
there was an ant in the bowl !!!!
ah, gut. Was already worried ;-))
there is an ant in the bowl and u mixed all the spices with that too :D :P
Saurabh John extra protein and flavour
Love U, Love Ur Recipes and Ur sense of amusement. Keep rocking :)
there is an ant chilling out in your seasoning!!! :) is that part of the recipe?
GROMarch of course. Extra protein and crunch.
Bloodyhellhotsauce.com is now taking orders!
Get some today!
if i buy that sauce and it doesnt glow, ill be pissed
You need to put smoked paprika in that rub!
mad bbq skills man, may want to tone down on the acid though
Chappelle168 you need a bit of acidity on the pork. I like Carolina style pulled pork. All about the tang.
( I meant the recreational type but either way I was joking, bad joke i know)
Chappelle168
As was I
Why are you in the UK?
Walked the earth and liked it here.
DJ BBQ
That's a hell of a long walk.
mr75204
And I'm still walking
Could you use pork belly for this?
Yeah, and half the cooking time
Ok thanks ur awesome dude
No, you are awesome!
not exactly you're style DJ BBQ but if you could do a video on how to fry an egg you would make a college boy very happy. I know it's basic but I still suck at it.
That's totally my style. I worked at a 24 hour diner back in the 90's. Love doing breakfast food. I cooked a smoked gammon joint last night so that I can do fried eggs and fried ham this morning. Where do ya go to school?
DJ BBQ I go to UTPB it's a smaller college in Odessa,Texas. My Dad taught me all the skills behind BBQ'ing which I have applied with some of you're recipe's, but I'm trying to become a more well rounded chef 1 recipe at a time. Thank You for you're time DJ BBQ.
I've only been to Austin. I need to check out the rest of the state. I'll work on that egg recipe for ya.
check out my chili and cheese omelette recipe.