Visit http://pork.org/cooking to learn more.
With summer (hopefully?) right around the corner, backyards across the country and the world are poised to get lost in a haze of blue smoke. Pulled pork can be a daunting task for a newbie to the world of slow-and-low barbecue, but with some help from The National Pork Board, we are going to make a pitmaster of you yet.
My new show, Being with Babish!
The new Spanish-language BwB channel here!
My playlist of favored cooking tunes, Bangers with Babish!
https://spoti.fi/2TYXmiY
Music: “Summer Spliffs” by Broke for Free
Grab your butts and get to smoking! Big thanks to North Carolina for doing their thing
Binging with Babish you did us justice, thank you! ✊?
Mollypaup fuck east bbq western bbq for ever. Keep vinegar in the cleaning isle
Binging with Babish VINEGAR SAUCE ALL THE WAY. ONLY TRUE NORTH CAROLINIANS APPRECIATE THE VINEGAR SAUCE
omg im sorry about that tattoo
Screw sandwiches. I’m thinking Pulled Pork Tacos with crispy onion straws with that beautiful beautiful butt
They actually use mustard as a base for a lot of the hotter sauces.
Next vid: the pork picnic form regular show (idk what it’s called)
Thank you for making real Carolina barbeque. I keep trying to get some and I’ll get Texas sause with Cole slaw on it and that ain’t what I want.
Born & bred South Carolinian here—great video, but you NEED a mustard-based BBQ sauce. It’s not optional. It must be present. (Somewhat biased, but also, you can’t say “Carolinian classic” and not represent both Carolinas.)
I grew up near Asheville, NC with both a red and white Cole slaw. No, not red cabbage … A red sauced Cole slaw with a vinegar base.
Using sous vide for indoor smoking kinda genius really.
Looks amazing- How does the sous vide method differ (in outcome) to using a slowcooker?