The Best Pulled Pork I’ve Ever Made | 50 States, 50 Plates | Tennessee
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Washington state……. teriyaki
…….
Make it so
Love the mullet… and the Burger.
That sandwich looks awesome! One tip though, that coleslaw is much better when you mix it with the cabbage and let it set in the fridge for a few hours before assembling the sandwich. The recipe is almost identical with mine and the way the flavors change over time are DRASTIC.
Sometimes Sonny reminds me of Lars.
Put cotton gloves on under the latex to keep from burning your hands while handling and pulling the pork
South Carolina fried green tomatoes and Frogmore stew / Low country boil.
When you come to SC and GA are you doing meet and greets?
That looks amazing!!! I am smoking up some butts tonight for a BBQ with our Panera GMs tomorrow afternoon. I need to make that slaw too!!!
Enjoyed the video. I've been a Memphian for a little over 3 years now and Central BBQ was one of the first places I checked out and still frequent.
For your GA and SC videos, I recommend considering Brunswick Stew as a side dish (GA) and low country boil (SC).
Jeebus dude, how's it feel to have 1.4M subscribers? Think I've been watching since 200k. This is a go to recipe for me, so good. I'd add you can totes finish in an instant pot if you don't want to go the distance with the smoker.
Utah funeral potatoes?
This dish looks like it could be served in a restaurant! You're definitely a professional cook 👌🤌😋😋🥰
OMG that sandwich looks so damn good!!!
Wait until he gets to PA and does the Philly cheesesteak. Everyone who lives in PA outside of Philly or Pittsburgh knows that our state food is Amish chicken pot pie or shoofly pie for desert.
Where banana pudding
Can't believe you didn't soundtrack the fridge smack to Smashing Pumpkins after going for that Billy Corgan look.
South Carolina, Shrimp and Grits or Red Rice. Love your content my friend!
Saitama – That dude can punch?
Carolinas have a unique take on BBQ pork shoulder which influences BBQ in Georgia. When I last lived in Georgia I would help with a BBQ fundraiser every year. I think I recall we used hickory, but a big part of the technique was a periodic mop with a combination of mustard and vinegar rather than a dry rub. While a lot of places also offered ketchup based BBQ sauces, vinegar/mustard sauces were more traditional. The sandwich is an option, but also served with BBQ sides works. Not sure if this is helpful for brainstorming given the similarity to this video.
Grew up two hours south of Memphis, in Mississippi. I spent a lot of time in my 20s hanging out in Memphis. Both this recipe and the JoJo recipe are spot on. I now work in Austin, TX, and live a bit outside of town. While TX BBQ is okay, it can't touch the BBQ I grew up with there.
Your starting out music is lame af Sonny lol reminds me of those stupid videos they made you watch in school. Other than that, best internet chef out there imo 😊
these traeger pellets are dogshit, just pecan flavored wood, probably oak or similar. what is wrong with them
South Carolina HAS to be shrimp and grits or chicken and waffles. It’s what were known for 😋
Could also make Mayo since Duke’s originated and is still manufactured in Greenville, SC 😏
Gladys Knight’s in ATL had the best chicken and waffles. I’d love to see your take on this tasty dish!
Caveman did not understand 😢
I thought for sure you were going Nashville Hot Chicken when you got to TN
Looks pretty epic. A trick I've learned after 20 years of smoking butt…after it hits the stall, just put it in a roasting pan, cover with foil and let it finish. You retain ALL the juices and collegian rendered out over the slow cook. You don't need any more smoke. Let it rest then pull and it reincorporates all the melty goodness. Then finish with a little Carolina vinegar sauce. BTW I'm totally making that chipotle BBQ sauce!!
As a bald man who lost his hair decades ago, I can honestly say you look marvelous!! Good move! The comb over needed to go!!
BTW, the food rocks as always!!
Oh my god, what have you done to your head!?
Fantastic!
I cannot wait to see what you make for Michigan❤
Everything tastes better when you are hungry.
do prison or jail food
Walter whiting it???
As to your request for info on NC & SC, I am a military brat (USMC) and we lived in both states for many years. NC and SC used to be one territory (a pre-Colonial America British colony.). Then they became divided and as settlers arrived, different groups settled in different areas. Eastern NC had large landowners, shipping trade ports, etc. Therefore they got access to more varieties of food stuffs. West of the Fall Line (where eastward flowing rivers and streams came off the Piedmont areas, and resulted in waterfalls, rapids, etc. This stopped westward transportation at a large scale, as now, supplies had to be repacked and transported by horse, mules, canoes, and wagons vs boats/ships. The I-95 runs approximately along this dividing line – the Fall line I mentioned. The western side was then settled by later groups, predominantly scotch-irish who were more independent, settled on independent smaller holdings, spread out from one another, with smaller towns where trails crossed… 'Crossroads'. They therefore had less variety of foodstuffs or grew it themselves. This is a very short explanation, too short really. But one outgrowth of this was that for example, what we now call BBQ sauce was different in the Eastern part of the state vs the western portion. In Eastern NC it was vinegar (with pepper) based, while in Western NC it was tomato based. In SC and parts of Georgia, they had an initial influx of Germans who used mustard in their BBQ sauce. To this day, the type of BBQ is still a regional identifier. Just one example. In the east, due to larger rivers, estuaries, and seaports (Wilmington, Bath, Charleston, etc… seafood and aquatic food (oysters, etc) were eaten as part of the regular diet. Flounder is very popular along the coast, with Hush Puppies (deep-fried corn fritters), and shrimp is very popular. Eaten raw, or in stews, oysters were a major food source, and in SC (Myrtle Beach, SC…they still to this day do 'Steamed Oysters' – in the shell, seawater being steamed in cook pots over open flames served with Hush puppies, coleslaw, and usually Pepsi (Pepsi originated in New Bern, NC), Coke cola in Atlanta and Dr. Pepper in Texas. The western parts of the states depended on wild game, some cattle, hogs, for red meat in their diet, corn products vs wheat products. These are all just off-the-cuff references for you. Read up on PAT CONROY''s books about life in SC and he gets into food references in his books. Charleston is a Foodie town with lots of new stuff and old stuff revisited takes on food. There were also large black populations pre and post-civil War with a lot of wonderful down-home, small village eating (Fish Fries…an event along river towns… and the home for SOUL FOOD…don't miss out on making any of those dishes. Then of course there are Pecan Pies, Sweet Potatoe Pies, Mud Pies, et. Crayfish are raised commercially in the South, – old plantations in eastern SC, parts of Louisiana, etc. Don't miss out on Crayfish and Grits (it's just not Shrimp and Grits being a popular dish). Oh, before I forget…catching Blue Crabs in the rivers, and estuaries, using a pole net and a chicken neck on a string was a fund thing as a boy…and Blue crab is likely the best-tasting crab you can find… (perhaps save that all for Virginia, Maryland visits). Hope this all helps a bit. Paul Hershey, Redondo Beach, CA
I'm not even kidding.
… that "Epic Assembly of Your Sandwich" montage… with the music… all of it. It no joke GOT ME.
GOD I love what you are doing Sonny!!! KEEP IT GOING!
(You too Marcus!!)
bro u on Twitter?
Looks delicious. I'm from Georgia. You should do your show on Brunswick Stew. Be sure and pick up some Vidalia onions!
Excited to see what you do for New Mexico!