Pork Pull

BBQ with Franklin: Pulled Pork

Описание:

Aaron shares the secrets of TEXAS-style pulled pork. What to look for in the cut of meat, how to season and how to cook.

Music:
"Greenville Girl"
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

Комментарии:

https://plus.google.com/111571889153830071715/posts/5bQ9rtrUo5e",,,1,,["KidKarnage187 пишет: 111571889153830071715

drgonzo212 пишет: Bobby Lee? Is that you?

d0ct0rm0d пишет: He has probably been running his very successful business..

Kingofthedingalings пишет: When's the next one? :)

Steve McLaughlin пишет: This has become one of my favorite channels. As a backyard cook, I love to see all the details, and you are great at doing just that. Keep up the great work.

TheWolfePit пишет: Just found your channel and subscribed Aaron! Fantastic! Gotta lot of videos to catch up on! If you have a second, check out my channel, BBQ and Grill and all sorts of cooking! Thumbs up to ya!!

dixiefunk пишет: I followed your recipe today and cooked it in the Weber. I nailed it, so happy with the result and the kids loved it. It took me 6 hours and a little bit of TLC. Well worth the effort. As an added bonus, in Australia you get the crackle on our shoulder of pork. I just removed it and cooked it separately .Thank you for your recipe and thank you to Chop and Brew for this very rewarding link.

amanda e.c. пишет: makes me want to own a smoker.

marcus Thompson пишет: How often do you spritz your meat? I usally spritz every hour

Brian Anderson пишет: :)

Alph12 пишет: Great video... Can you make a video about fire managemen

David Hughes пишет: So many different variations (as you mention) for p/p, but I love this, really easy to follow - I haven't tried it with the "texas crutch" (foil) but I think it makes a lot of sense to guarantee success. Love your vids.

fmyjob пишет: Franklin, I just wanted to say how happy I was with this recipe. I've cooked 3 pork shoulders now, one was a Memphis style, the other a Carolina style. I tried your method today. The cooking time was a little longer then expected. I was patient and The shoulder was cooked perfectly. The flavor was EXACTLY WHAT I WAS WISHING FOR! I hope you continue making videos in the future!

DJBIGSEXYBERLIN пишет: Thanks for the upload...

Jonathan Ruiz пишет: I wiah u were here in the dominican Republic I would love to have u as my mentor

Nick Broadhurst пишет: Made pulled pork butt (shoulder as we call it) yesterday following the directions on the video. Amazing result.We live in New Zealand and it was awesome to give our friends and family a taste of Texas! Everyone raved about it!


dawmlw пишет:
Aaron, thanks for doing these videos.

gawdfatherr пишет: clowns better take notes from my boy, you're not fucking with this BBQ.

Michael Marzano пишет: I've seen lots of videos over the past few months and this is clearly the best. Thanks, Aaron


rdwafer75 пишет: @BBQwithFranklin Please make more videos! Please even if I have to drive from Houston to film it for you or be your official Beer Holder! haha

Rivet Gardener пишет: Very nice Texas recipe. In The South we use a mustard slather before the rub, but of course you already know that. Wonderful dish you prepared, thank you !

Joe Lott пишет: Internal to 205 ... Bang fall apart...

waday512 пишет: Hi - cooked the pork ribs today. Gold. Solid Gold. Please make more videos. Very inspiring. Much thanks.

WreckEmTxTech пишет: Another AWESOME video! My son's favorite is pulled pork and I will be making one for him soon. It may actually be my first cook on my new pit in a couple of weeks. I'll post a vid as well.

Jdhottspott22 пишет: Man, that looks delicious! Love your videos, man! Have you ever thought of doin' a Santa Maria style Tri-Tip?! This may be my California bias talking, but Tri-Tip is the best cut there is!!

Adam Rosenblatt пишет: These are really great videos. Keep em coming!

TheOsopanda пишет: ANY VIDEOS COMING SOON?


jvbfirst пишет: Im a big fan ... I live south of you .
Here in the Rio Grande Valley, everyone is addicted to Bbq.
Keep the videos coming.

KracalnikTV пишет: Gas grill allowes indirect cooking ant it allso allows smooking with all kind of woods. I know it wond be as god as on the smoker but i could still try to do it.

GymKatt пишет: Thank you, Aaron. For showing a much simpler way to do amazing BBQ. This Labor Day cookout we tried our first pulled pork using your recipe/instruction and it turned out amazing. I will never again try to complicate dry rubs.

UncleHindi пишет: We need more of these awesome videos.

Summer Noybn пишет: Joaquin... your pigs dont have shoulders? How do they walk?? As your butcher or pig farmer for the shoulder of the pig, they should be able to provide it for you, i guarantee you have pork shoulder. You can use fresh hams in the same context though. FRESH not smoked or brined, they gotta be just plain pig leg.

Autistic Crybaby пишет: It was only an 11 episode gig. It's over and done now.

Can't see why that's any reason to get rid of all the old videos though.

ajl688 пишет: What kind of cooker is that?


https://plus.google.com/111571889153830071715/posts/5bQ9rtrUo5e",,,1,,["KidKarnage187 пишет: 111571889153830071715

drgonzo212 пишет: Bobby Lee? Is that you?

d0ct0rm0d пишет: He has probably been running his very successful business..

Kingofthedingalings пишет: When's the next one? :)

Steve McLaughlin пишет: This has become one of my favorite channels. As a backyard cook, I love to see all the details, and you are great at doing just that. Keep up the great work.

TheWolfePit пишет: Just found your channel and subscribed Aaron! Fantastic! Gotta lot of videos to catch up on! If you have a second, check out my channel, BBQ and Grill and all sorts of cooking! Thumbs up to ya!!

dixiefunk пишет: I followed your recipe today and cooked it in the Weber. I nailed it, so happy with the result and the kids loved it. It took me 6 hours and a little bit of TLC. Well worth the effort. As an added bonus, in Australia you get the crackle on our shoulder of pork. I just removed it and cooked it separately .Thank you for your recipe and thank you to Chop and Brew for this very rewarding link.

amanda e.c. пишет: makes me want to own a smoker.

marcus Thompson пишет: How often do you spritz your meat? I usally spritz every hour

Brian Anderson пишет: :)

Alph12 пишет: Great video... Can you make a video about fire managemen

David Hughes пишет: So many different variations (as you mention) for p/p, but I love this, really easy to follow - I haven't tried it with the "texas crutch" (foil) but I think it makes a lot of sense to guarantee success. Love your vids.

fmyjob пишет: Franklin, I just wanted to say how happy I was with this recipe. I've cooked 3 pork shoulders now, one was a Memphis style, the other a Carolina style. I tried your method today. The cooking time was a little longer then expected. I was patient and The shoulder was cooked perfectly. The flavor was EXACTLY WHAT I WAS WISHING FOR! I hope you continue making videos in the future!

DJBIGSEXYBERLIN пишет: Thanks for the upload...

Jonathan Ruiz пишет: I wiah u were here in the dominican Republic I would love to have u as my mentor

Nick Broadhurst пишет: Made pulled pork butt (shoulder as we call it) yesterday following the directions on the video. Amazing result.We live in New Zealand and it was awesome to give our friends and family a taste of Texas! Everyone raved about it!


dawmlw пишет:
Aaron, thanks for doing these videos.

gawdfatherr пишет: clowns better take notes from my boy, you're not fucking with this BBQ.

Michael Marzano пишет: I've seen lots of videos over the past few months and this is clearly the best. Thanks, Aaron


rdwafer75 пишет: @BBQwithFranklin Please make more videos! Please even if I have to drive from Houston to film it for you or be your official Beer Holder! haha

Rivet Gardener пишет: Very nice Texas recipe. In The South we use a mustard slather before the rub, but of course you already know that. Wonderful dish you prepared, thank you !

Joe Lott пишет: Internal to 205 ... Bang fall apart...

waday512 пишет: Hi - cooked the pork ribs today. Gold. Solid Gold. Please make more videos. Very inspiring. Much thanks.

WreckEmTxTech пишет: Another AWESOME video! My son's favorite is pulled pork and I will be making one for him soon. It may actually be my first cook on my new pit in a couple of weeks. I'll post a vid as well.

Jdhottspott22 пишет: Man, that looks delicious! Love your videos, man! Have you ever thought of doin' a Santa Maria style Tri-Tip?! This may be my California bias talking, but Tri-Tip is the best cut there is!!

Adam Rosenblatt пишет: These are really great videos. Keep em coming!

TheOsopanda пишет: ANY VIDEOS COMING SOON?


jvbfirst пишет: Im a big fan ... I live south of you .
Here in the Rio Grande Valley, everyone is addicted to Bbq.
Keep the videos coming.

KracalnikTV пишет: Gas grill allowes indirect cooking ant it allso allows smooking with all kind of woods. I know it wond be as god as on the smoker but i could still try to do it.

GymKatt пишет: Thank you, Aaron. For showing a much simpler way to do amazing BBQ. This Labor Day cookout we tried our first pulled pork using your recipe/instruction and it turned out amazing. I will never again try to complicate dry rubs.

UncleHindi пишет: We need more of these awesome videos.

Summer Noybn пишет: Joaquin... your pigs dont have shoulders? How do they walk?? As your butcher or pig farmer for the shoulder of the pig, they should be able to provide it for you, i guarantee you have pork shoulder. You can use fresh hams in the same context though. FRESH not smoked or brined, they gotta be just plain pig leg.

Autistic Crybaby пишет: It was only an 11 episode gig. It's over and done now.

Can't see why that's any reason to get rid of all the old videos though.

ajl688 пишет: What kind of cooker is that?

You'll Need:

5 pounds pork butt
Salt, to taste
Freshly-ground pepper, to taste

Marinade
1 quart cider vinegar
3 chipotle peppers, chopped
4 garlic cloves, minced
2 tablespoons black pepper
2 tablespoons salt

Procedures : Mix all marinade ingredients together and let stand overnight.

Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F for 8 to 10 hours.

Let pork cool slightly. Pull the meat apart with a fork. Chop it up slightly and pour marinade over it. Allow it to rest for 1 hour.

Mix the meat up thoroughly.

Serve with cole slaw and white rolls