I read your comment before watching the video. As I watch Kenji sample his work (as any good chef would) I couldn't help a chuckle as I do the same thing when cooking for the fam.
I only found Kenji’s channel last night. I usually watch cooking videos to go to sleep. It’s now 7am and I’ve been up all night watching his videos and I’ve just ordered the food lab.
I experienced the same. I started with him trying to nail McDonald's fries and realized he is bordering autistic when it comes to food and cooking which is impressive (he had a friend trick McDonald's employees into giving frozen fries so Kenji could reverse-engineer and do crazy amounts of tests to get a perfect match). The amount of dedication and obsession he has for perfecting food and making the best recipe possible without all the pretentious and pointless steps that add nothing to a recipe (he usually explains through science) amazes me. I haven't stumbled on a bad recipe of Kenji's to this day, though I haven't read my copy of Food Lab through yet. The only negative thing I can say about Kenji is he totally dis'ed Whataburger, saying the burgers were just average. Since he is from California, I am not sulking over it (too much).
"Generally take a lazy approach... Just throw it on there" *meticulously changes shape, direction and girth of a charcoal snake based on changes in thermodynamics from crackednes of oxygen gaps and checks every hour* 😁. You got me back into cooking (and I came and visited your restaurant with the family) from all these videos - love them!
You don't have to get that specific with it. I've tried the snake method before but couldn't get it to work reliably. Instead I just check on it a bit more frequently and toss some more charcoal on as the last batch is almost burned down. No real method, just stack em on top. I'm checking it maybe every 45 minutes instead of every hour or two, but I also pay more attention to my temps than he does. I also do the "Texas crutch" that was mentioned, but that's more because I can move it to my oven at that stage and get myself out of the southern sun before I'm bbq myself. And it saves on charcoal.
My god I'm so grateful i read this, even if 5 months after the fact. I shared this identical thought. It also made kenji even more endearing too be honest. As strange as that sounds!
Taylor Stevens there is no reason he needs to make his videos nauseating. A simple edit to eliminate the offending section would improve his videos tremendously. He probably would be at 1 million subs if he improved technically his videos.
@@FelixCervantes I disagree. The main reason why I, and I think most other people, like these videos so much is because they are so raw and unedited. There are no distractions, which allows the viewer to watch how a chef cooks a meal from start to finish in a very realistic way.
@@rutgervanwoerkom6172 I agree with you, but it took me a while to get used to his videos, initially it made me very motion sick. But he is making such quality content that I kept coming back.
I love that the outtro really is a summation of the things that make this show so enjoyable. The really useful, but unconventional camera stuff (Wok-cam), the illustrations of cooking science (sponge smash), interesting new techniques (torching stuff in the wok), and most of all: Delightful dogs getting treats!
pulled pork was the first thing I ever smoked. Its the easiest, most forgiving thing for someone who has never smoked to venture into and FREAKING DELICIOUS
beautiful dogs, beautiful food, clear precise instructions. This is the first time i have commented but I have copied a few off your dishes and really enjoyed them. I live in Poland and recently created the sauerkraut sausage dish you made. I used kielbasa sausage and my wife's grandmothers homemade sauerkraut with Tyskie beer and it was just simply fantastic! Thank you for the inspiration and awesome videos i have learnt alot!
At the end when you said guys gals and nonbinary pals, after the couple days I've had with all of the hate everywhere, you made me feel welcome and I genuinely want to thank you for being awesome. Need more people like you who are willing to just let people vibe
I admit, I did not believe the coal snake would actually catch. The same disbelief as if you told me I had to make a pentagram with the coals to summon juicy, tender pork.
He said it didn't work. He should have double stacked the brickets. His shoulder was slightly under when he pulled it (release off the bone was not clean). He finished it under the broiler. A better option would be the Weber charcoal baskets with only one end of coals lit. Would have had a steadier temp, with longer lasting coals or a double stack of brickets. But as he said he wanted to be purposefully lazy with it. I think he wasted more time doing that then he would have just setting up a proper snake but YMMV.
Smoked my first pork shoulder a few years ago for a gathering of friends and family and it came out perfect. I'm glad you have this up because even though I've told my friends that it is really easy they don't seem to believe me.
As he said (and I think proved with this video) pork shoulder is such a forgiving meat. Make sure to flavor it well, I cook fat cap down (to better render the fat cap) but I also monitor my temps better then he did. That said the only way to mess up a pork butt is to under cook it
Thank you for giving great explanations on what’s happening when you cook food a certain way. Knowing the science behind something helps me improve my cooking! More bbq stuff would be awesome!
Just moved back into an apartment, I miss my grill. No idea when I'll be able to make something like this again. Awesome vid as always! I love your content.
I'm going to be that.. "well actually" guy and hate myself a little for it.. a butt in reference to barrels was a unit of measure and comes from a Medieval Italian word for boot - it's half a tun. It's still used as a measure for spirits. Fantastic video.
Mr Kenji - you have been absolutely KILLING it with these videos lately! They’re MESMERIZING. I always tell myself I’m gonna just watch 30 secs but always end up watching much more because your knowledge is so interesting! Don’t stop til you hit 20 million subs! You deserve it! Edit - please consider uploading in 4K! We need to see this delicious food in all its 4K glory! iOS 14 will allow all iPhone users to watch TH-cam in 4K when it’s released in September
Man, I’ve been doing it all wrong.... I think I need to approach this the lazy way, instead of all the work I usually put into pulled work. Work “smarter”, not harder. Thanks Kenji! 😆
When I make pulled pork I like to coat the whole thing in a 50/50 mix of mustard and sambal oelek then coat it in a very similar rub that you use. I love the flavor it ends up with and the little bit of spice is nice
Not much smoke flavor gets in there past the 7 hour mark and if you don't feel like chasing temps like me it's much easier to finish in the oven! Also, I like to divide the kettle with a couple of fire bricks in the center to achieve a better 2 zone with the triple width charcoal snake method. Just my preference! Like Kenji said the longer you keep it in there the more tender it gets. Took me a long time to figure that out. Every mistake I've made in the past was from taking it out too early and its tough. 203 degrees internal is the sweet spot after about 10-12 hours
Greetings. How big is your grill? Or rather, do you have enough room to use the snake method with the separating bricks, or how do you keep a steady temperature in your kettle? Thanks in advance.
@@offroadskater Mine is the same size as Kenji's. Classic Webber Kettle. I use 2 cheap fire bricks sold at lowes directly in the middle. I don't think the bricks are necessary if you don't mind a crunchy blackened bark, but I like mine a little softer. The snake is 2 lumps wide and 1 on top wrapped around the edge of half the grill. My dome temp fluctuates wildly if I don't constantly adjust the vents. I'd say my top vent stays about 1/4 to 1/2 open and the bottom less than a 1/4 open. 230-250 degrees for 6-7 hours in the grill then throw it in the oven at 250 (dutch oven covered in foil) for another 3-4 hours until it pulls apart or an internal of 203
@@offroadskater I never usually have to add any more, but I just remembered I didn't use the snake method with the bricks! I just dumped a whole bunch on the one side and lit a corner of it. I actually think the only reason mine was tough without the bricks is because I didn't cook it long enough. Who knows. Like Kenji said it's pretty much full proof, I just tend to over think things xD Next time I will try no bricks, snake method, and finish in the oven. Learn something new each time
If you are doing pulled pork you have to cook to 203-205 internal...otherwise the consistency is off. Best to rest wrapped in a dry cooler or cold over for at least 2-3 hours afterwards too.
This is a great episode. They are easy, fun, and also REALLY cheap! They're pretty easy to find at $1.99 a lb vs. most other meats are much more per lb since they are easier and quicker to cook. It is super fun to BBQ a few of them for a bigger get together (pre covid) when everyone was just expecting easy quick things (hot dogs, brats, burgers, etc.) The Boston Butt really is an affordable option for large-scale grilling, you just need to put in the time. Sometimes when I'm pinched for time I'll do them in the oven overnight and then get them on the grill with heavy smoke in the early AM for a lunch BBQ. Thanks again for doing this episode!
Shockingly, pulled pork is the thing in the smoker I've been least happy with when I do it. I've gained confidence, I will try again! As a relatively new owner of a smoker, I'm probably over-meticulous about small details that aren't important, but it still takes a heck of a lot of confidence and learned skill to do it the 'lazy, no effort' way.
I followed the Serious Eats' guide to smoking with a weber grill to smoke a rack of baby back ribs. The ribs turned out phenomenal, albeit a little overcooked which was my fault, but something kind of inexplicable happened. My initial half chimney of coals never turned into total ash. I never had to add more coals. It maintained a temp of 220-300 for 5 whole hours and I barely had to touch it. Additionally, the chunks of red oak I were using didn't really burn a whole lot. I found myself periodically opening the vents to raise the temp so I would see smoke, and then lowering it back down. I still got a smoke ring, but I feel like my temperature gauge was off or something? When I see this video, you get a decent amount of smoke and it all burns up! Maybe it's because I was using red oak from the lumber section of home depot (I had some lying around) and not specifically smoking wood?
@@sol12498 it tasted nice and had a smoked flavor. I looked up beforehand if oak was a smoking wood and found that essentially any hardwood would work.
Red oak is much denser and has a higher smoking point than typical hardwoods used for smoking like hickory, white oak, or pecan. You can find chunks like Kenji had in any ace or Home Depot and probably in some grocery stores
The thermometer on the dome can be way off. Especially depends if you put the lid on so the thermometer is on the coal side or opposite. Best is to get a probe thermometer on the grates to monitor.
I literally made this for the first time, a week ago... It was muy delicioso, but I'ma try this recipe, next time. I smoked on a Traeger for 5 hours and 1 hour in an instant pot... Perfection.
Looks Fabulous Kenji! Thank you Again For For Sharing Your Amazing knowledge About Cooking Your Incredible Recipes! You Are The Man! Brian From New Jersey!
Kenji, amazing as always! Unrelated to butts, I’ve never seen such beautiful turnovers. Is there any possibility you can share your friends recipe? I’m just learning to cook pastries and would love to replicate those. No worries if not - cheers!
My lazy pulled pork is sous vide. I can time it much easier and I don't have to check it at all during cooking. I've started smoking it for 3-ish hours afterwards to build a bark and get some smoke. I've been very happy with the results, and it cuts down on my effort vs. traditional smoking by 80%.
This is a list of the ingredients for the rub, just in case you don't feel like clicking the link in his description: 1/3 cup paprika (2 ounces; 60g) 1/3 cup dark brown sugar (2.5 ounces; 70g) 1/4 cup kosher salt (1.5 ounces; 45g) 4 teaspoons (12g) ground mustard 2 teaspoons (6g) freshly ground black pepper 2 teaspoons (6g) ground coriander seed 1 tablespoon (5g) dried oregano 1 tablespoon (10g) granulated garlic powder 1 tablespoon (10g) granulated onion powder For the Sauce: 1 cup (240ml) chicken broth 1/2 cup (120ml) ketchup 1/4 cup (60ml) dark molasses, plus more to taste 1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g) 2 tablespoons (30ml) Worcestershire sauce 1 tablespoon (15ml) brown mustard 2 tablespoons (30ml) cider vinegar, plus more to taste 2 teaspoons (10ml) hot sauce, plus more to taste 2 tablespoons (25g) spice rub 1 teaspoon (5ml) liquid smoke, such as Wright's (optional) For better flavor, in a dry skillet over medium, toast the ground mustard, black pepper, and coriander. Whisk all the ingredients together to combine.
Nice to see I'm not the only one that picks at the bark that builds on my pork shoulders lol. A good preview of what's to come, especially from the fattiest parts.
Looks good and a very good informative video for people starting out. (eastern NC here). Love the rest of your videos too. Got any good collard or slaw videos?
To do your "best snake", just do a 2-3 briquette-thick snake around the rim....drop some lit coals at one end and you're set....more room for food too.
Make sure there is enough salt and for the cooking part, start it on the grill and then finish in an aluminum food tray covered with foil in the oven. Your home oven can then hold the temp nice and even for finishing the cook.
The drippings get ash and way too much smoke flavor to it, so not worth saving, although a drip pan is a great for keeping your grill clean. If you decide to wrap it, lots of juices will accumulate in the foil which protects it from the ash and smoke and that stuff is liquid gold! I usually just mix it back into the meat when I shred it to add flavor and moisture. Tons of flavor from the pork juices, seasonings and the fat that's rendered out.
I usually braise it and then toss some barley into the braising liquid afterwards and crisp up the pork in frying pan. but yeah I definitely salt the meat overnight at least before hand
Hey Kenji. Just thought I'd say first of all cheers for the videos, they pretty much kept me sane through the lockdown, and I so hope these regular videos will stay a thing, Always so good to see a vid Just wondering if you'd show us that fancy bread baking cast iron thing or something at some point? I've always gone with a dutch oven style bread but that weird oven thing looks cool and it'd be cool to see what it does
(That 40% loss in the cooking process actually comes from the snacking)
Happens every time I make it lol
When my boyfriend cooks, by dinner time he's already full from the snaccs
If you skip through roughly with the snaps, you'll see the pulled off top part progressing with the video.
I read your comment before watching the video. As I watch Kenji sample his work (as any good chef would) I couldn't help a chuckle as I do the same thing when cooking for the fam.
I really wish I didn't hate the sounds of eating so much. Or I wish the Go-pro didn't pick it up so effectively.
I only found Kenji’s channel last night. I usually watch cooking videos to go to sleep. It’s now 7am and I’ve been up all night watching his videos and I’ve just ordered the food lab.
I experienced the same. I started with him trying to nail McDonald's fries and realized he is bordering autistic when it comes to food and cooking which is impressive (he had a friend trick McDonald's employees into giving frozen fries so Kenji could reverse-engineer and do crazy amounts of tests to get a perfect match). The amount of dedication and obsession he has for perfecting food and making the best recipe possible without all the pretentious and pointless steps that add nothing to a recipe (he usually explains through science) amazes me. I haven't stumbled on a bad recipe of Kenji's to this day, though I haven't read my copy of Food Lab through yet. The only negative thing I can say about Kenji is he totally dis'ed Whataburger, saying the burgers were just average. Since he is from California, I am not sulking over it (too much).
"Generally take a lazy approach... Just throw it on there" *meticulously changes shape, direction and girth of a charcoal snake based on changes in thermodynamics from crackednes of oxygen gaps and checks every hour* 😁. You got me back into cooking (and I came and visited your restaurant with the family) from all these videos - love them!
You don't have to get that specific with it. I've tried the snake method before but couldn't get it to work reliably. Instead I just check on it a bit more frequently and toss some more charcoal on as the last batch is almost burned down. No real method, just stack em on top. I'm checking it maybe every 45 minutes instead of every hour or two, but I also pay more attention to my temps than he does.
I also do the "Texas crutch" that was mentioned, but that's more because I can move it to my oven at that stage and get myself out of the southern sun before I'm bbq myself. And it saves on charcoal.
Run an offset smoker and youll see why this is considered a lazy method. Especially a cheap smoker.
Kenji would've eaten all of it if it lasted another few hours in the grill.
😭😭
Lol
I always like seeing the inside of Kenji's oven, as it absolves me of any lingering guilt about the current cleanliness of mine.
My god I'm so grateful i read this, even if 5 months after the fact. I shared this identical thought. It also made kenji even more endearing too be honest. As strange as that sounds!
That entrance always gets me...
DIZZY 😵 😆
Someone said it feels like him picking us up and putting us on his shoulders, I like that.
Taylor Stevens there is no reason he needs to make his videos nauseating. A simple edit to eliminate the offending section would improve his videos tremendously. He probably would be at 1 million subs if he improved technically his videos.
@@FelixCervantes I disagree. The main reason why I, and I think most other people, like these videos so much is because they are so raw and unedited. There are no distractions, which allows the viewer to watch how a chef cooks a meal from start to finish in a very realistic way.
@@rutgervanwoerkom6172 I agree with you, but it took me a while to get used to his videos, initially it made me very motion sick. But he is making such quality content that I kept coming back.
I love that the outtro really is a summation of the things that make this show so enjoyable. The really useful, but unconventional camera stuff (Wok-cam), the illustrations of cooking science (sponge smash), interesting new techniques (torching stuff in the wok), and most of all: Delightful dogs getting treats!
Watching Kenji videos is cooking, history, science, general trivia all amalgamated together. Perfect!
I adore that Jamón smells his food before eating it
he's discerning af and I'm here for it
I actually think he’s like checking temperature carefully - having been burnt a few times
Finally, a recipe I am confident about. “Put on grill and ignore it”. Perfect.
12:56 "But you can feel free to do it however the h-" *realizes kid in the other room* "...however you want"
"Or drink whiskey/bourbon. Whatever you want. Umm...hard seltzers" Loud & proud. 👌😅
"why is there never any of the crunchy fat on top"
kenji: ...
Kenji.....
erm what had happened was....
lol
Every time I watch one of your videos I learn something that I’ll use for the rest of my life. Thank you SO much for the consistently great content!
pulled pork was the first thing I ever smoked. Its the easiest, most forgiving thing for someone who has never smoked to venture into and FREAKING DELICIOUS
beautiful dogs, beautiful food, clear precise instructions. This is the first time i have commented but I have copied a few off your dishes and really enjoyed them. I live in Poland and recently created the sauerkraut sausage dish you made. I used kielbasa sausage and my wife's grandmothers homemade sauerkraut with Tyskie beer and it was just simply fantastic! Thank you for the inspiration and awesome videos i have learnt alot!
So easy, even a beginner can *pull this off!*
Malaka 🤣
Bah dum tss
At the end when you said guys gals and nonbinary pals, after the couple days I've had with all of the hate everywhere, you made me feel welcome and I genuinely want to thank you for being awesome. Need more people like you who are willing to just let people vibe
I admit, I did not believe the coal snake would actually catch. The same disbelief as if you told me I had to make a pentagram with the coals to summon juicy, tender pork.
AVE PORK! HAIL TENDERNESS!
He said it didn't work. He should have double stacked the brickets.
His shoulder was slightly under when he pulled it (release off the bone was not clean). He finished it under the broiler.
A better option would be the Weber charcoal baskets with only one end of coals lit. Would have had a steadier temp, with longer lasting coals or a double stack of brickets.
But as he said he wanted to be purposefully lazy with it.
I think he wasted more time doing that then he would have just setting up a proper snake but YMMV.
Kenji you're the best, just dishing out knowledge more valuable than any cookbook I've ever bought
Smoked my first pork shoulder a few years ago for a gathering of friends and family and it came out perfect. I'm glad you have this up because even though I've told my friends that it is really easy they don't seem to believe me.
“You just cook it until it’s done. That’s it.” Wise words, sir!
Pork shoulder number 2... First one was a-m-a-zing! Thanks for the super easy instructions and explanations, Kenji!
I was literally just trying to figure out what to make in my new smoker and this was one of the options. Thanks for helping me make up my mind.
It's an excellent choice for beginners, especially because of how cheap pork shoulder is.
A helpful suggestion would also be smoking some pork shoulder steaks on the smoker for about an hour then finishing them off on the grill🤤🤤
As he said (and I think proved with this video) pork shoulder is such a forgiving meat.
Make sure to flavor it well, I cook fat cap down (to better render the fat cap) but I also monitor my temps better then he did.
That said the only way to mess up a pork butt is to under cook it
I think this is the most beautiful thing I've ever seen. It's enough to make a grown man cry
Thank you for giving great explanations on what’s happening when you cook food a certain way. Knowing the science behind something helps me improve my cooking! More bbq stuff would be awesome!
Just moved back into an apartment, I miss my grill. No idea when I'll be able to make something like this again. Awesome vid as always! I love your content.
I'm going to be that.. "well actually" guy and hate myself a little for it.. a butt in reference to barrels was a unit of measure and comes from a Medieval Italian word for boot - it's half a tun. It's still used as a measure for spirits. Fantastic video.
I don’t know what you’re taking abutt.
@@JKenjiLopezAlt a pun in every moment
Never let an opporpunity go by
Would love to see a full video dedicated to the grilling station you’ve made. Just got myself the same grill and would love to build one myself
Mr Kenji - you have been absolutely KILLING it with these videos lately! They’re MESMERIZING. I always tell myself I’m gonna just watch 30 secs but always end up watching much more because your knowledge is so interesting! Don’t stop til you hit 20 million subs! You deserve it!
Edit - please consider uploading in 4K! We need to see this delicious food in all its 4K glory! iOS 14 will allow all iPhone users to watch TH-cam in 4K when it’s released in September
Awe Robert and Anna are awesome. I've known them for about 23 years. My brother married Roberts sister. Small world.
I'm impressed with Kenji's asbestos hands at 9:55 when he moves the grill grate with his hands! I know the fire had died down a lot but still.
Man, I’ve been doing it all wrong.... I think I need to approach this the lazy way, instead of all the work I usually put into pulled work. Work “smarter”, not harder. Thanks Kenji! 😆
When I make pulled pork I like to coat the whole thing in a 50/50 mix of mustard and sambal oelek then coat it in a very similar rub that you use. I love the flavor it ends up with and the little bit of spice is nice
That sounds really great! I love sambal oelek but it never occurred to me to use it for pulled pork. Def gonna use your idea! Happy smoking!
Not much smoke flavor gets in there past the 7 hour mark and if you don't feel like chasing temps like me it's much easier to finish in the oven! Also, I like to divide the kettle with a couple of fire bricks in the center to achieve a better 2 zone with the triple width charcoal snake method. Just my preference!
Like Kenji said the longer you keep it in there the more tender it gets. Took me a long time to figure that out. Every mistake I've made in the past was from taking it out too early and its tough. 203 degrees internal is the sweet spot after about 10-12 hours
Greetings.
How big is your grill? Or rather, do you have enough room to use the snake method with the separating bricks, or how do you keep a steady temperature in your kettle? Thanks in advance.
@@offroadskater Mine is the same size as Kenji's. Classic Webber Kettle. I use 2 cheap fire bricks sold at lowes directly in the middle. I don't think the bricks are necessary if you don't mind a crunchy blackened bark, but I like mine a little softer. The snake is 2 lumps wide and 1 on top wrapped around the edge of half the grill.
My dome temp fluctuates wildly if I don't constantly adjust the vents. I'd say my top vent stays about 1/4 to 1/2 open and the bottom less than a 1/4 open. 230-250 degrees for 6-7 hours in the grill then throw it in the oven at 250 (dutch oven covered in foil) for another 3-4 hours until it pulls apart or an internal of 203
@@Ohenry92 Thanks for answering. How often do you have to rifill the coals?
@@offroadskater I never usually have to add any more, but I just remembered I didn't use the snake method with the bricks! I just dumped a whole bunch on the one side and lit a corner of it. I actually think the only reason mine was tough without the bricks is because I didn't cook it long enough. Who knows. Like Kenji said it's pretty much full proof, I just tend to over think things xD
Next time I will try no bricks, snake method, and finish in the oven. Learn something new each time
If you are doing pulled pork you have to cook to 203-205 internal...otherwise the consistency is off. Best to rest wrapped in a dry cooler or cold over for at least 2-3 hours afterwards too.
This is a great episode. They are easy, fun, and also REALLY cheap! They're pretty easy to find at $1.99 a lb vs. most other meats are much more per lb since they are easier and quicker to cook. It is super fun to BBQ a few of them for a bigger get together (pre covid) when everyone was just expecting easy quick things (hot dogs, brats, burgers, etc.) The Boston Butt really is an affordable option for large-scale grilling, you just need to put in the time.
Sometimes when I'm pinched for time I'll do them in the oven overnight and then get them on the grill with heavy smoke in the early AM for a lunch BBQ. Thanks again for doing this episode!
There's a place in my town that sells an "outside brown" sandwich made with smoked pork shoulder bark and barbecue sauce. It's pretty amazing.
The perfect way to end the work week. Love you Kenji ❤️
Kenji, I missed the instructions you mentioned for your dry rub to put on your pulled pork. Love all your food. Thanks Jack
Wow he's smooth with that "one more hour" transition
It was like magic!
Over the past few months he's had a lot of opportunities to practice
Shockingly, pulled pork is the thing in the smoker I've been least happy with when I do it. I've gained confidence, I will try again!
As a relatively new owner of a smoker, I'm probably over-meticulous about small details that aren't important, but it still takes a heck of a lot of confidence and learned skill to do it the 'lazy, no effort' way.
It really doesn’t! Cook until done. That’s all you need to do.
I followed the Serious Eats' guide to smoking with a weber grill to smoke a rack of baby back ribs. The ribs turned out phenomenal, albeit a little overcooked which was my fault, but something kind of inexplicable happened. My initial half chimney of coals never turned into total ash. I never had to add more coals. It maintained a temp of 220-300 for 5 whole hours and I barely had to touch it. Additionally, the chunks of red oak I were using didn't really burn a whole lot. I found myself periodically opening the vents to raise the temp so I would see smoke, and then lowering it back down. I still got a smoke ring, but I feel like my temperature gauge was off or something? When I see this video, you get a decent amount of smoke and it all burns up! Maybe it's because I was using red oak from the lumber section of home depot (I had some lying around) and not specifically smoking wood?
uhhhh yeah man use a real wood like applewood or hickory or something.
🤣
@@sol12498 it tasted nice and had a smoked flavor. I looked up beforehand if oak was a smoking wood and found that essentially any hardwood would work.
Red oak is much denser and has a higher smoking point than typical hardwoods used for smoking like hickory, white oak, or pecan. You can find chunks like Kenji had in any ace or Home Depot and probably in some grocery stores
The thermometer on the dome can be way off. Especially depends if you put the lid on so the thermometer is on the coal side or opposite. Best is to get a probe thermometer on the grates to monitor.
I literally made this for the first time, a week ago... It was muy delicioso, but I'ma try this recipe, next time. I smoked on a Traeger for 5 hours and 1 hour in an instant pot... Perfection.
Jamón: "Shabu is the one that jumps. As for me? Bring me my food, human."
I don't even eat much meat at all and I thought this was just terrific, probably because Kenji clearly enjoys the results.
MORE BBQ GRILL CONTENT PLEASE, I JUST BOUGHT A WEBER GRILL
Check out cooking with ry on here
There is a PBS series that Aaron Franklin did on BBQ. Such a good series of videos.
You should check out baby back maniac, he does a lot of charcoal cooking
Ive had my weber for about 9 months now and haven't even used it much 😔
Baby back maniac, cooking with t-Roy, ballistic BBQ.
man Kenji is HIGH ENERGY today!! Glad you're havin a good day :) Great video!
"you can do it however the..." the what? ;) Diggin it. Gonna make it sometime soon :)
beautiful work as always Kenji
Dayum terrific. I thought they did it that way, but you clarified it beautifully.
Hot damn! I had just bought myself the butt and was planning to smoke it tomorrow. Learned a few tips that will help.
Looks Fabulous Kenji! Thank you Again For For Sharing Your Amazing knowledge About Cooking Your Incredible Recipes!
You Are The Man!
Brian From New Jersey!
Kenji is the late night hungry bachelor in all of us, just upscaled.
The outro gets me very time. Sponge abuse, pizza, cheese-pull shot, and the freeze frame on Shabu catching. It's perfect
Kenji's intros are getting closer to the LA Beast.... - love it!
I love how shabu is always so excited he can barely sit down.
The table you have with the built in kettle is awesome!
I’d love to know more about that bread baker. I’ve never seen one before. It’s Google time again.
It looks like a Fourneau bread oven: www.fourneauoven.com
It’s an ooni koda pizza oven. Never mind I see what ya mean :)
Drew Galbraith it’s not, it is a Fourneau Oven... www.fourneauoven.com
nialdean as you can see I noticed that later into the video and edited my comment
Drew Galbraith no I clearly cannot see that you have edited your comment because it says ‘it’s an ionic koda...’ for me
As a Native North Carolinian, who has been living in the Southwest for the last several years, this made me homesick for some good barbecue.
don't have a BBQ but tried this in a slow cooker and it was great. Thanks for the vid!
Kenji, amazing as always! Unrelated to butts, I’ve never seen such beautiful turnovers. Is there any possibility you can share your friends recipe? I’m just learning to cook pastries and would love to replicate those. No worries if not - cheers!
Kenji. I love you man. You have had the single most impact on my passion and knowledge of cooking. But those eating sounds...
It’s pretty obvious when I’m about to take a bite of something so just mute or skip it.
@@JKenjiLopezAlt No. somehow its become comforting. Just messing around. Made your mac and cheese this morning. Thanks for all you do.
@@JKenjiLopezAlt Check the mac n cheese on ma Gram! instagram.com/sk33t2/?hl=en Also got your pork chili on there :)
@@JKenjiLopezAlt Keep the chewing
My lazy pulled pork is sous vide. I can time it much easier and I don't have to check it at all during cooking. I've started smoking it for 3-ish hours afterwards to build a bark and get some smoke. I've been very happy with the results, and it cuts down on my effort vs. traditional smoking by 80%.
I wish there was a blind taste test between these hybrid smoking method, i.e. smoking then SV vs SV then smoke vs just smoke. *hint hint nudge nudge*
How perfect! I was getting ready to make this for tomorrow!
Loved how you snuck in "hard seltzers" in really subtly
Kenji’s like let me share my recipe and then it’s clear he’s just learning along the way
That barbecue looks wonderful Kenji! This is definitely something that I want to try soon
Amazing! Know what I'm making this weekend!
Love your vids kenji, learned about you from banish, now a permanent fan
In North Carolina, we serve vinegar cole slaw with our chopped pork sandwiches. No mayo in our cole slaw.
Always tasty, intelligent and entertaining... Thank you. Cheers from up the coast...!
This is a list of the ingredients for the rub, just in case you don't feel like clicking the link in his description:
1/3 cup paprika (2 ounces; 60g)
1/3 cup dark brown sugar (2.5 ounces; 70g)
1/4 cup kosher salt (1.5 ounces; 45g)
4 teaspoons (12g) ground mustard
2 teaspoons (6g) freshly ground black pepper
2 teaspoons (6g) ground coriander seed
1 tablespoon (5g) dried oregano
1 tablespoon (10g) granulated garlic powder
1 tablespoon (10g) granulated onion powder
For the Sauce:
1 cup (240ml) chicken broth
1/2 cup (120ml) ketchup
1/4 cup (60ml) dark molasses, plus more to taste
1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
2 tablespoons (30ml) Worcestershire sauce
1 tablespoon (15ml) brown mustard
2 tablespoons (30ml) cider vinegar, plus more to taste
2 teaspoons (10ml) hot sauce, plus more to taste
2 tablespoons (25g) spice rub
1 teaspoon (5ml) liquid smoke, such as Wright's (optional)
For better flavor, in a dry skillet over medium, toast the ground mustard, black pepper, and coriander. Whisk all the ingredients together to combine.
I’m a new fan! your style of teaching is great! I’m a fan of bbqing pork becuz there is more beer time!
Beautiful ❤️
That's genius! Since we don't have a barrel-smoker-cooker welded in the backyard in Llano, TX😁
17:17 thats me every time i cook something at home - look at that.
Nice to see I'm not the only one that picks at the bark that builds on my pork shoulders lol. A good preview of what's to come, especially from the fattiest parts.
Fantastic as always, Kenji!
I am so happy I found this channel, these are amazing!
Loved it! Casual and useful. Thanks.
that was an *excellent* final frame
Smoked pork, avocado salsa, and curtido makes a damn fine taco
most literal youtube thumbnail award goes to kenji
I don't even eat pork but I'm tempted to try this! Looks amazing!
You can make it with beef or lamb.
I can already see myself making delicious pulled pork poutine with this...YUM! :)
Looks good and a very good informative video for people starting out. (eastern NC here). Love the rest of your videos too. Got any good collard or slaw videos?
The TipTop Temp might be a gadget that you’d like. I miss that California ☀️
Greetings from Chicago btw
That looks great Kenji!
The amount of knowledge in this man's head though.
Shabu seems like she knows the sound of the oven opening! Time to hang around for her taste...
To do your "best snake", just do a 2-3 briquette-thick snake around the rim....drop some lit coals at one end and you're set....more room for food too.
Make sure there is enough salt and for the cooking part, start it on the grill and then finish in an aluminum food tray covered with foil in the oven. Your home oven can then hold the temp nice and even for finishing the cook.
Ha! That last shot was priceless.
Love the snap transitions lol
Hey Kenji, would you ever place a tray underneath it on the grill to keep some of the juices? To mix in when it's done, or would it just evaporate?
The drippings get ash and way too much smoke flavor to it, so not worth saving, although a drip pan is a great for keeping your grill clean. If you decide to wrap it, lots of juices will accumulate in the foil which protects it from the ash and smoke and that stuff is liquid gold! I usually just mix it back into the meat when I shred it to add flavor and moisture. Tons of flavor from the pork juices, seasonings and the fat that's rendered out.
i only watch these videos so I can hear this man chew at 4k Dolby surround sound audio definition
Hey Kenji, quick question: any reason why you add the chili flakes and salt by hand but add the sugar with a spoon? Thanks for the awesome videos ❤️
I usually braise it and then toss some barley into the braising liquid afterwards and crisp up the pork in frying pan. but yeah I definitely salt the meat overnight at least before hand
Kenji do you have any Char Siu, or chinese bao recipes?
Seconded. Would love to see a char siu episode!
Oh yes. The bread baker. I always forget that in my oven
Hey Kenji. Just thought I'd say first of all cheers for the videos, they pretty much kept me sane through the lockdown, and I so hope these regular videos will stay a thing, Always so good to see a vid
Just wondering if you'd show us that fancy bread baking cast iron thing or something at some point? I've always gone with a dutch oven style bread but that weird oven thing looks cool and it'd be cool to see what it does