Thats just ANOTHER pulled pork secret, the one most people can't seem to grasp is PATIENCE! Thanks for all the content man, been watching for a long time now.
I got that part down. I use electric because I live in an apartment and that’s all I can use. I start it at about 5 pm at 225 degrees and usually ready to let sit at about 1 or 2 pm the following day
Love Jim. Great addition to the team. And I am very happy to see you using pork neck. Neck on pork, lamb and beef is so under appreciated and so cheap. Nice to see you advocating for these “lesser” cuts!
Here in Germany one finds pork neck steaks everywhere, even in restaurants. I am not really a pork enthusiast but pork neck is one of the better parts. I love pork tenderloin though😋
Bought my very first grill this weekend that happened to be Kamado Joe Classic III, and tried this pulled pork as my first experiment. I had a few mishaps with the grill. Although the temperature stabilized nicely at 120 C at first, It seems that I didn't use enough charcoal as the temp fell after a little while. So I had to take the meat off the grill, add charcoal and continue smoking the pork. When the foil phase came, again charcoal had basically ran out and the temperature fell, so I had to add some more. Probably because of that the meat came a tad dry in the inside, but had a lovely smoke ring and the taste was marvelous. All in all, strong 6/10 for my first try. Anyway, thanks for this simple and great recipe, Pittmaster X, can't wait for the next weekend to try something else. Cheers!
Another great cook! I love that you only use salt on a lot of your cooks. I wonder If I could get that salt here in the US? Thanks for sharing this video.
No bark just like the brisket. You really need to smoke these until you get a darker bark before you wrap. Even after the core temperature hits 70 degrees C you can still get more bark formation. That’s what we do in Texas. We don’t wrap till the bark is dark brown to almost black.
Agreed. Gotta have the bark for pulled pork so you get the bite. Texas style pulled pork is also like brisket, heavy salt and pepper to emphasize the bark. nothing better than a good crunchy peppery salty bit in every bite of pulled pork.
@@Turk10mm I only look to Texas for brisket. Look to the Carolinas for anything pork, especially pulled pork. It’s just so much more flavorful, and mopping with a good vinegar based sauce gives the most beautiful bark a butt can have.
I wonder if it would be possible to make a fireplace in the barn. With a door in the chimney and a rack to lay meat on. You can control the fire easy and it will keep you warm in the winter time. Also larger logs can be used so maby that can save some time as they burn longer.
Oh I'm so glad you are cooking mangalica. Because this is how it's spelled. It is an ancient Hungarian breed and in the pork world it is the same as wagyu beef. Its lard, fat to say, at room temperature is liquid, just as wagyu fat melts from your body temperature. Known for its insane marbeling. In Hungary mangalica can be kept meeting certain requirements (free range, etc.) to be called a M at all.
BBQ sauce is often used to cover up the fact that the cook can't cook. Cooking meat is almost solely about how close you can get to raw while being safe.
Thats so much sauce that it doesnt look appetizing when it oozes out like that. You cant make enough Pulled Pork, just freeze the leftovers in a vacuum bag and reheat it in the oven or sous vide, no qualits or moisture lost and you have PP whenever you desire :)
Mangalica is a Hungarian traditional hairy pig!! Excellent choice for bbq and much more healthier than regular big! Big thumbs up for the meat choice!!!
i have a queston. I have done several pulled porcs with the wrapping technique, and it allways took around 6 hours. The pulled porc came out very good. But my question is, is it worth it to make pulled porc without wrapping it? the bark looks way better, but i don't know if it's worth the effort? edit: i mean having it on the grill at 110° C for a way longer time
@@derpizzadieb if you get a good bark that sets (nice and dark brown to black) wrapping won’t hurt it. Of course you need to monitor the situation and not overcook it in the foil. Or use butcher paper if you are afraid you will ruin the bark.
I've been playing with this as well. W/o wrap I can get great bark color, but it can also dry and become leathery. There are ways to keep mopping and keep the bark firm but not jerky-like - but I haven't tried them out. Now I wrap, but like the other guy said, only AFTER, I have the bark at a dark color - whatever temp it is doesn't matter. Now I get the best of both worlds, great barks, yet fully soft and tender from skin to center - and tons of great smoke flavor on the skin
I just searched for an affordable oil with the highest smokepoint. Then I googled for searing steak using Safflower oil. Some say, why use oil anyway? I'd like to see a comparison video with different kinds of oil and no oil at all. I also like to know what the best thing is to use when greasing cast iron.
Hoi Roel, ik wil graag een keer pulled pork maken van wild zwijn. Nu lees ik in diverse recepten dat het vlees dan geïnjecteerd moeten worden omdat het minder vet bevat. Alleen ben ik geen voorstander van het injecteren van vlees bij het maken van pulled pork. Hoe denken jullie hierover, de procureur van wild zwijn wel of niet injecteren voor pulled pork? Groet Bas
You don't often hear Iberico being mentioned in the context of "would do just fine"... Also Roel, can you recommend some good Dutch online butchers? Had some sub optimal experiences lately.
I wonder, if you use something like the BBQ Vortex, could you direct the smoke towards the meat so you get a more intense smoke flavour or you can smoke it for a shorter time to get the same flavor and finish off in the oven for example?
At 3:41 when you cut to the smoke rolling out the vent, who was playing? Was that Rush? God it sounds so familiar/awesome but I can't put my finger on it. Help!!!! Edit: nevermind- it's Hammer by Mike Stringer. Gosh he sounds a lot like Rush
Thanks for this phantastic inspiration. Just tried it wit 2,3 kg Iberico, extremely juicy and tasty - awesome! Salt only was a perfect choice for this quality of meat.
Not 100% sure that's what you had but I think we (UK) call that cut Pork Collar. If it is Collar we used to use it for Collar Bacon a tradition that's sadly dying out I say sadly because it makes fantastic bacon. 🔥🤘
Mangalica used to be grown exclusively in Serbia, over time we switched to modern types of pigs, but again mangalica is becoming more and more popular, especially cvarci (dip fray bacon).
The last time I had pulled pork I think the fat ratio was 50% and it was congealed and really awful. So been staying away from it for now but yours looks very good.
Can someone give me the name of the specific grill and smoker attachment he used? I would truly appreciate it as I wanna get them or something just like them. I truly love grilling and am still learning but I wanna step up my game.
I can do a brisket (10-12 pounds) in 7 hours. Can’t do it much faster. 3 hours in the smoker, 3 hours in the oven, and 1 hour rest. Cooking at about 300-350 degrees indirect.
My wife and I had pulled pork last night for dinner, but we did a 24hr sous vide and then in the oven, had it in wraps with garlic dip tomato and spinach 😋😋, pulled pork is the best 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I’ve smoked a lot of shoulders, and this is not the best way to do it. Start with around an 8 lb bone-in shoulder, trim it as needed (but not too much, you want at least 1/4” fat cap), and coat it with yellow mustard for a binder. Generously coat with a rub made of: 1/4 C Brown sugar 1/4 C coarse sea salt 3 T black pepper 2 T smoked paprika 2 tsp chipotle powder 2 tsp garlic powder 2 tsp onion powder Smoke fat-side UP with apple wood at 225F until internal temp reaches at least 203F (this typically takes 24 hours plus), and never wrap it until it is finished. After you take it off the smoker, wrap it in foil and let rest for at least an hour, then dive in. You will never cook it any other way again.
In the states we have Berkshire pork, which is very good. I wonder if you can do a blind taste test of a few different kinds. 😎 For cooking in the house, I put a pan of water under the meat with a few tablespoons of liquid smoke in it. It works great.
Neah... Texas crutch is a pretty good method to get you past the `dead-zone`, but the juices that would otherwise evaporate during that phase will now collect inside the foil and destroy the bark. Worst of all is that if you pull it straight from coming out of the foil is that the collagen will have transformed into a very unattractive flubber. To get a decent end-result from the Texas crutch you need to put it back on the BBQ after unwrapping and accept that the core temperature will drop significantly and you will need another two to three hours for it to come back to where you figured it was ready. Really the only secret to pulled pork is time, about 18 hours of it...
Here is the one thing you forget to mention, and which is the real secret of a pulled pork specialist (me): use three different types: cheecks, roast and especially some ribs. The mix is the start of my pulled pork empire.
Oh boy! You just gave me a great idea for my next video! Even though I like the recipe, perhaps it would have been nice f you had let it run a bit longer to get the bark formed. In any case, good job! I like you videos a lot. Regards from Finland 👍
This Mangalitza procureur only needs Fleur de Sel and Smoke, makes the sandwich with a load of sauce 😂. But thnx for the content, great to see someone from the OG dutch BBQ community doing so well on youtube but next time with a little bit less sauce
Goedemiddag roel, ook deze zag er weer helemaal geweldig uit🤤🤤🤤 ik heb nog een vraagje, in je video storebought ham vs homemade ham daarin zeg je dat je de ham maakt van mangalitza varkensnek, maar hoe kun je er ham van maken met ongeveer die structuur en ook pulled pork wat een volledig andere structuur heeft. Ik wil namelijk die ham maken en jou tri tip roast voor kerst dit jaar😁🤤
you can not stress enough the importance of high quality meat - so then you never need too much of "rub, herbs, etc." as it has it's own flavour !!! as it should be ... salt & pepper ;-)
It's all about the pork! I'm loving these videos, because I can't always afford to get the steaks that I like!! You will have to go into a pork battle with Morrison! I can be the judge, if you like!! 😉😂
Thats just ANOTHER pulled pork secret, the one most people can't seem to grasp is PATIENCE! Thanks for all the content man, been watching for a long time now.
oh yep another pulled pork recipe i now know the secrets after watching him for about 4 years
I got that part down. I use electric because I live in an apartment and that’s all I can use. I start it at about 5 pm at 225 degrees and usually ready to let sit at about 1 or 2 pm the following day
Love Jim. Great addition to the team. And I am very happy to see you using pork neck. Neck on pork, lamb and beef is so under appreciated and so cheap. Nice to see you advocating for these “lesser” cuts!
Here in Germany one finds pork neck steaks everywhere, even in restaurants. I am not really a pork enthusiast but pork neck is one of the better parts. I love pork tenderloin though😋
If you do try it in the oven try using smoked sea salt to ad a hint of that great smoke flavor!
Bought my very first grill this weekend that happened to be Kamado Joe Classic III, and tried this pulled pork as my first experiment. I had a few mishaps with the grill. Although the temperature stabilized nicely at 120 C at first, It seems that I didn't use enough charcoal as the temp fell after a little while. So I had to take the meat off the grill, add charcoal and continue smoking the pork. When the foil phase came, again charcoal had basically ran out and the temperature fell, so I had to add some more.
Probably because of that the meat came a tad dry in the inside, but had a lovely smoke ring and the taste was marvelous. All in all, strong 6/10 for my first try.
Anyway, thanks for this simple and great recipe, Pittmaster X, can't wait for the next weekend to try something else. Cheers!
Looks awesome. I watch you frequently. I’m from Iowa in the USA.
Just found this channel. Instantly heard the dutch accent and was confirmed soon after. Love it. Great video, made my mouth water and now I'm hungry.
Another great cook! I love that you only use salt on a lot of your cooks. I wonder If I could get that salt here in the US? Thanks for sharing this video.
Amazon. SaltWorks Fleur de Sel French Flower of Salt, Artisan Pour Spout Pouch, 15 Ounce. A bit expensive - but delicious
@@BigYak thanks Josh! I just ordered some.👍
Great job Jim!
No bark just like the brisket. You really need to smoke these until you get a darker bark before you wrap. Even after the core temperature hits 70 degrees C you can still get more bark formation. That’s what we do in Texas. We don’t wrap till the bark is dark brown to almost black.
Agreed. Gotta have the bark for pulled pork so you get the bite. Texas style pulled pork is also like brisket, heavy salt and pepper to emphasize the bark. nothing better than a good crunchy peppery salty bit in every bite of pulled pork.
@@Turk10mm I only look to Texas for brisket. Look to the Carolinas for anything pork, especially pulled pork. It’s just so much more flavorful, and mopping with a good vinegar based sauce gives the most beautiful bark a butt can have.
I wonder if it would be possible to make a fireplace in the barn. With a door in the chimney and a rack to lay meat on. You can control the fire easy and it will keep you warm in the winter time. Also larger logs can be used so maby that can save some time as they burn longer.
Oh I'm so glad you are cooking mangalica. Because this is how it's spelled. It is an ancient Hungarian breed and in the pork world it is the same as wagyu beef. Its lard, fat to say, at room temperature is liquid, just as wagyu fat melts from your body temperature. Known for its insane marbeling. In Hungary mangalica can be kept meeting certain requirements (free range, etc.) to be called a M at all.
When i make pork neck, i wrap it in sliced bacon, and grill it for 6-8 hours at 130c, the bacon help keep the moisture in
I miss the good old days of the live streams.
We use our leftover pulled pork to make carnitas (Tex-Mex style) and the smokey flavor is amazing in carnitas.
The oven idea is genius.... Id buy it!!!!
only puts salt in the pork to "keep it natural" then drowns it in BBQ sauce LOL
Ill Omens he’s does nonsense like that too often.
BBQ sauce is often used to cover up the fact that the cook can't cook. Cooking meat is almost solely about how close you can get to raw while being safe.
@@joshuamartin4123 it's also often used because it tastes good and compliments the food
@@joshuamartin4123 enjoy trying that with your shoulder cuts like the chuck. I hope you like chewing.
Thought the exact same thing
Beterschap Morrison 💪🏽
I like the bark you get when you don't wrap it in foil, it does add a few hours to the cook time though!
Are you still keep the smoker to 120C when you foil the meat or you rise little bit the temp?
Another win! I will be trying that this week!
Thats so much sauce that it doesnt look appetizing when it oozes out like that.
You cant make enough Pulled Pork, just freeze the leftovers in a vacuum bag and reheat it in the oven or sous vide, no qualits or moisture lost and you have PP whenever you desire :)
Pulled Pork has something magical about it
Cholesterol
@@chriskozub8012 Mmmmm lol
Unless you get it at a cheap place along the street purely made to produce profit instead of producing good food for people to experience together.
Mangalica is a Hungarian traditional hairy pig!! Excellent choice for bbq and much more healthier than regular big! Big thumbs up for the meat choice!!!
Love the simplicity of the recipe. I will say that a true Iberico de Bellotta porkshoulder is harder to find but even better than Mangalitza.
Jim
Morrison
This! American recipes are always cooking monster cuts. Thanks for this Roel!
i have a queston. I have done several pulled porcs with the wrapping technique, and it allways took around 6 hours. The pulled porc came out very good. But my question is, is it worth it to make pulled porc without wrapping it? the bark looks way better, but i don't know if it's worth the effort?
edit: i mean having it on the grill at 110° C for a way longer time
My basic rule is. Lower quality meat, more bark so longer unwrapped.
Higher quality of meat les smoker, wrap sooner
Don’t wrap till you get a nice bark. Does not matter the meat quality. This is what we do in Texas.
@@steveno7058 But wrapping will moisturize the bark, because the meat will get steamed in the proccess.
@@derpizzadieb if you get a good bark that sets (nice and dark brown to black) wrapping won’t hurt it. Of course you need to monitor the situation and not overcook it in the foil. Or use butcher paper if you are afraid you will ruin the bark.
I've been playing with this as well. W/o wrap I can get great bark color, but it can also dry and become leathery. There are ways to keep mopping and keep the bark firm but not jerky-like - but I haven't tried them out. Now I wrap, but like the other guy said, only AFTER, I have the bark at a dark color - whatever temp it is doesn't matter. Now I get the best of both worlds, great barks, yet fully soft and tender from skin to center - and tons of great smoke flavor on the skin
GAWD this is one of the best cooking channels currently on UA-cam. I've been IM by Bobby Flay & Jamie Oliver. This guy is taking over
I just searched for an affordable oil with the highest smokepoint. Then I googled for searing steak using Safflower oil. Some say, why use oil anyway? I'd like to see a comparison video with different kinds of oil and no oil at all. I also like to know what the best thing is to use when greasing cast iron.
Flax oil is highly recommended for seasoning cast iron.
Hoi Roel, ik wil graag een keer pulled pork maken van wild zwijn.
Nu lees ik in diverse recepten dat het vlees dan geïnjecteerd moeten worden omdat het minder vet bevat. Alleen ben ik geen voorstander van het injecteren van vlees bij het maken van pulled pork.
Hoe denken jullie hierover, de procureur van wild zwijn wel of niet injecteren voor pulled pork?
Groet
Bas
You don't often hear Iberico being mentioned in the context of "would do just fine"...
Also Roel, can you recommend some good Dutch online butchers? Had some sub optimal experiences lately.
Yes please me as well I can't find good a1 wagyu for the life of me.
How long did your neck take to reach 98C during the ‚foil-phase‘?
Did you have the pan in or just direct?
In US I think that is a Boston Butt cut
I wonder, if you use something like the BBQ Vortex, could you direct the smoke towards the meat so you get a more intense smoke flavour or you can smoke it for a shorter time to get the same flavor and finish off in the oven for example?
At 3:41 when you cut to the smoke rolling out the vent, who was playing? Was that Rush? God it sounds so familiar/awesome but I can't put my finger on it. Help!!!!
Edit: nevermind- it's Hammer by Mike Stringer. Gosh he sounds a lot like Rush
Is this cut from the Clod & sticking?
Thanks for this phantastic inspiration. Just tried it wit 2,3 kg Iberico, extremely juicy and tasty - awesome! Salt only was a perfect choice for this quality of meat.
Did you guys have water in the water bowl, or just straight on heat over the coals?
Not 100% sure that's what you had but I think we (UK) call that cut Pork Collar. If it is Collar we used to use it for Collar Bacon a tradition that's sadly dying out I say sadly because it makes fantastic bacon. 🔥🤘
I think in English that part should be called "pork chuck" in Spain we call it "aguja de cerdo" o "cabeza de lomo", in Argentina is called "bondiola"
in Hungary we called it "lapocka" [ˈlɒpot͡skɒ]
Get well soon, Morrison! See ya soon, mate.
Looks great. I love smoking pulled pork. Not sure where to get that cut, but now I gotta go grab me a picnic and make it special.
what is that black thermometer that you use?
I guess Jim wasn't even hungry right? 😂
I wasn't before, it started with the first smoke scent! Haha!
Do they not have pepper or paprika where you are?
Jim!! That’s my brother right there ✨
Keep up the great work guys!
Mangalica used to be grown exclusively in Serbia, over time we switched to modern types of pigs, but again mangalica is becoming more and more popular, especially cvarci (dip fray bacon).
How do I know when I go looking what quality pork I have or how to find better?
Look up Arden indoor smoker.
It's in development.
DELICIOUS. I'm going to pass by when I get to the Netherlands.
I'm coming from New Orleans.
See you soon. Thanks
Great and natural good job😀😉
The last time I had pulled pork I think the fat ratio was 50% and it was congealed and really awful. So been staying away from it for now but yours looks very good.
You ate from a low quality place. Pulled pork should never be 50% fat. They probably just threw in scraps with the meat.
Can someone give me the name of the specific grill and smoker attachment he used? I would truly appreciate it as I wanna get them or something just like them. I truly love grilling and am still learning but I wanna step up my game.
Hey roel wat voor bollen gebruik je?
This guy always gets the best meats. As soon as I saw that pork I knew there was no way I could get something like that at the grocery store.
this dude has fire resistant hands
Prefer the bark over the sauce but gonna try-out without the rub net time
Have you had any problems with the meater meat thermometer and if you have can you add that into a show
Can you do a similar video on how to do a great brisket in a shorter time too? If it can be done?
I can do a brisket (10-12 pounds) in 7 hours. Can’t do it much faster. 3 hours in the smoker, 3 hours in the oven, and 1 hour rest. Cooking at about 300-350 degrees indirect.
My wife and I had pulled pork last night for dinner, but we did a 24hr sous vide and then in the oven, had it in wraps with garlic dip tomato and spinach 😋😋, pulled pork is the best 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Editor is Jim...camera man is Morison:) btw what happened to Denise?
How long did it last now?
I’ve smoked a lot of shoulders, and this is not the best way to do it. Start with around an 8 lb bone-in shoulder, trim it as needed (but not too much, you want at least 1/4” fat cap), and coat it with yellow mustard for a binder. Generously coat with a rub made of:
1/4 C Brown sugar
1/4 C coarse sea salt
3 T black pepper
2 T smoked paprika
2 tsp chipotle powder
2 tsp garlic powder
2 tsp onion powder
Smoke fat-side UP with apple wood at 225F until internal temp reaches at least 203F (this typically takes 24 hours plus), and never wrap it until it is finished. After you take it off the smoker, wrap it in foil and let rest for at least an hour, then dive in. You will never cook it any other way again.
At first.. Smash the Like Button and than... watch..
oh yeah that's looking delicious glad to see that smoker again
Went to sleep early. Missed the video. Not anymore!
This weekend I will grill pulled pork. 8 in the morning putting the bbq on. Love it!😎🔥🥩🥓🍔
How about a full length live stream?
Sssssstt! Procureur is nog zo lekker betaalbaar!
Nice vid 👌 happy to see a simple smaller portion style 😎 helped me big time
It looks like what i buy for pulled pork, in Aus we call it "pork collar butt"
In the states we have Berkshire pork, which is very good. I wonder if you can do a blind taste test of a few different kinds. 😎 For cooking in the house, I put a pan of water under the meat with a few tablespoons of liquid smoke in it. It works great.
Neah... Texas crutch is a pretty good method to get you past the `dead-zone`, but the juices that would otherwise evaporate during that phase will now collect inside the foil and destroy the bark. Worst of all is that if you pull it straight from coming out of the foil is that the collagen will have transformed into a very unattractive flubber. To get a decent end-result from the Texas crutch you need to put it back on the BBQ after unwrapping and accept that the core temperature will drop significantly and you will need another two to three hours for it to come back to where you figured it was ready. Really the only secret to pulled pork is time, about 18 hours of it...
That cut is called the 'collar butt' in English. I believe in American BBQ they call it the 'money muscle'.
All things Hungarian are amazing , mangalica is just one of them 😂 love your channel bud 🤘❤️
what country are you guys located?
Here is the one thing you forget to mention, and which is the real secret of a pulled pork specialist (me): use three different types: cheecks, roast and especially some ribs. The mix is the start of my pulled pork empire.
Iberico is really interesting. It tastes almost nothing like traditional pork.
Keep on grilling!!!!
Oh boy! You just gave me a great idea for my next video! Even though I like the recipe, perhaps it would have been nice f you had let it run a bit longer to get the bark formed. In any case, good job! I like you videos a lot. Regards from Finland 👍
Hmmm. Mangalica. It comes from Hungary where we even have a dedicated festival based around it.
Forgive my ignorance, but what are you saying at the end?
BTW I love your channel you have much love from the CA guys!
Eet smakelijk = enjoy your meal
@@vincenthazelaar8679 THANK YOU!!! 😁
This Mangalitza procureur only needs Fleur de Sel and Smoke, makes the sandwich with a load of sauce 😂. But thnx for the content, great to see someone from the OG dutch BBQ community doing so well on youtube but next time with a little bit less sauce
Which part was the secret? Pork? Only use salt? Smoke?
You can get smoke while doing it in the oven though lol takes alittle more work but it can be done
Oh really ?
That's how Morrison will look like in future after so many ''I wasn't even hungry''
😂😂😂
Goedemiddag roel, ook deze zag er weer helemaal geweldig uit🤤🤤🤤 ik heb nog een vraagje, in je video storebought ham vs homemade ham daarin zeg je dat je de ham maakt van mangalitza varkensnek, maar hoe kun je er ham van maken met ongeveer die structuur en ook pulled pork wat een volledig andere structuur heeft. Ik wil namelijk die ham maken en jou tri tip roast voor kerst dit jaar😁🤤
💪 door het vlees te pekelen en te garen tot een lagere temperatuur, n amelijk 67 graden behoud hij de vaste structuur
@@PITMASTERX geweldig dank je.
Good video 🤤 so easy yet soooo goood
Pulled pork is on my to-do list
Strange one: Nice jumper!
I like big bark and I can not lie. If you want good bark always remove the entire fat cap. I started doing it years ago and it’s the way.
Maybe a weird question, maybe answered already, but what happened to the “All Aboard!” sound bite at the end of the videos?
Hey Roel, how about a tour of your new BBQ house? Looks like you got her done!
Iberico in my country is 90€/kg....
Now that is ONE BLACK TABLE!
you can not stress enough the importance of high quality meat - so then you never need too much of "rub, herbs, etc." as it has it's own flavour !!! as it should be ... salt & pepper ;-)
It's all about the pork! I'm loving these videos, because I can't always afford to get the steaks that I like!!
You will have to go into a pork battle with Morrison! I can be the judge, if you like!! 😉😂
Awesome
So, its shoulder or it the butt?
Cause they are two different body parts.
I don't really know what the English term is, but I thought it was the part of the pork neck without the bone, but please don't pin me down on it :)
@@bp113718 it's called: shoulder....
But he also says in this video that it's butt.
So what is it now ?
@@CrashBashL The Butt is a piece you cut out of the shoulder part. The backside is called Rump.
Can you please BBQ when the wind is blowing towards Twente 🤤👍🏻👍🏻 so the smell comes with the video