Traeger Kitchen Live: Pulled Pork & Blueberry Slab Pie with Diva Q

Hello everyone, welcome to the Live Trager Kitchen. I'm danielle bennett, aka

diva

q, and tonight I'm really excited because this is our 4th of July celebration, tkl, and I'm here to show you two really amazing things, because cake and barbecue go. great together and tonight I'm here to show you one of the things I do with

pulled

pork

. I happen to be a

pulled

pork

world champion and I'm happy to show you some of my techniques and tricks to get epic pulled pork every time, so tonight is going to be a lot of fun, who doesn't love a good, delicious, big, succulent sandwich? of pulled pork and of course we're going to start with a bone-in pork butt and this is about eight and a half pound and they're available everywhere you shop and one of the things we're going to do is we're going to start tonight by injecting this butt of pork, now you can inject it for flavor, you can expel it for moisture or you can inject for both now tonight we're going to use a couple cups of apple juice, we're going to use a couple tablespoons of pork and poultry tumbager now If you haven't tried this dressing, I'm telling you right now.

I need to get you some of this that can be used with everything from eggs to pork and everything in between. I use it very regularly, but to give even more flavor to our pork butt, we're going to put it directly into the shot, so As you can see, I'm carefully measuring out a couple of tablespoons, let's go directly to the two cups of apple juice and then I will introduce you to another product, every bit that I earned and every first place that I won. At the barbecue competition all those years, I actually had this product, so I thought I would share it.

It's called Butcher's BBQ Pork Injection and it's a phosphate-based injection that retains moisture and actually does an amazing job of helping things stay really succulent. Moist and textured gives it almost silkiness, so I've used it for years. You don't have to use it at home, but tonight I'm going to show you some of those competition tricks that I really struggled with. pork to a whole different level, so I'm going to put in a couple tablespoons. You don't need a ton of this, they have a lot of other flavors, but you know we'll let you in on a couple of the competition's secrets at least so it's butcher's BBQ pork injection now you want to mix this up really, really well now when it comes to injectors, it's really up to you.

I have much smaller hands than most people, so for me the really big metal ones are. I can't actually depress the plunger, so honestly, I need smaller injectors. So I like these really cheap plastic ones. Whatever you want, it doesn't matter because it's your hands and your house, so use what you're most comfortable with. makes one that is stainless steel that will literally last you a lifetime and if you feel comfortable using it I say go for it so you want to blend all of this so we have apple juice pork and poultry and the butcher barbecue. pork injection now, once we've beaten it really well, we just want to put it to the side because now we're going to focus on what we do to the pork butt.

You see, it's great to put a pork butt on the grill, but it's better. If you can maximize the crust that you're going to get off the grill, now the grill that we're going to use tonight is the Timberline 1300. So that's right behind us tonight and tonight I'm going to use a couple of pellets. I'm using cherry. on that one tonight and of course we have another grill on we're going to have the professional grill on tonight and that one's going to be set at 400 degrees and the woods edge is going to be set at 225 degrees Fahrenheit so we've got our beautiful pork butt it has bone in, why bone in, it doesn't really add any flavor, but it does help with moisture, so for me, I always try to choose a bone and a pork butt over everything, as you can see.

We have already taken it out of the cryovac, we have some stretch marks of fat, we have this end here that is called the money muscle and if you know what to do with it, you can make money with it. We have something good, you know? The layer of fat on the bottom is nice, clean and white, so when you buy a pork butt, look for a nice clean white layer of fat. You want to see a good type of condensed butt and you want to make sure you don't have one. any bone fragment so when you are in the cryovac take your hand and literally run it over the bone you will be able to feel if the bone is broken now if the bones are broken put it back and take a different one okay the Most pig butts are sold individually. or double packs, this one was single so it was very easy to take my hand and just run it through the bone to make sure there were no fragments that could come through what I'm worried about is that at some point we're going to smash it up today and I don't want to risk any of those bone fragments ending up in that sandwich we're going to eat later.

Well when it comes to the rest of the pig's butt we are going to trim it a little bit now, when we compete we do extremely aggressive trimming, we look for specific muscles, but at home you don't need to be that aggressive, but here are a couple of tips to get the most out of the pork butt and to maximize the crust, so take the pork butt and get to the end that almost looks like a tenderloin and you'll notice that it's very difficult sometimes. fat on top or cartilage and what we want to do is grab a good bone knife or a trimming knife, we want to get rid of that hard cartilage there, very simply, like this, and that way we can get to there's more protein Below, the reason we do this is that if we can cover that with a large amount of dough, the dough will actually come bubbling out of this fat surface, so whenever possible, try to remove a little bit of fat from the top and the sides to form more crust more crust better better barbecue so we're going to make a couple of nice thin cuts of that fat just trimming off a little bit of those bits and now you can see we've got allowed that to show even more of that delicious protein once again, let's continue a little bit now right at the top of this pork, this section of the pork, the money muscle, there's a blood vein and it's right there and This blood vein doesn't It's not very tasty nor very pretty because when the blood cooks it's actually gray, so what I always like to do is get that vein of blood out, so I just make a little V cut right there and I get that blood. vein as you can see it right there, out there and it's on every pig's butt at the top of the money muscle, by removing it, we're removing the opportunity for that gray meat to actually become saturated once again cleaning up that edge and then make sure we've enabled it to get even more crust now for those of you that have a meat grinder at home, all of this kind of stuff can go in a ziploc bag, you can freeze it and grind it. at a later date, so now we've removed a lot of that money muscle, you know, fat and cartilage, we don't want to go too much deeper, that's all we need for home, then we'll get to the other end.

Now the other end has a section of bone here and we have a large section of fat here, so this section of fat here locks in a lot of protein to once again maximize the crust, just take the tip of the bone. knife and cut it away, it usually has a lot of fat and a knot of blood in there, as you can see on each butt, so we want to get rid of that one more time, which will allow us to build more bark on the pork butt, like this Which as you can see, you don't need to trim much and honestly, that's about it when it comes to making homemade pork, unless you have a very large section of fat on top and you really don't want to dig into it. too much because, well, you're cooking at home, if people don't like your food at home, then they don't need to eat your food, that's it I think, so we've got our pig's butt, it's all trimmed and now let's talk. about the fat layer now, when it comes to making pork and brisket and all that at home, science has shown us that pork butts and briskets, the fat layer doesn't actually melt into the meat, What really happens is that the fat actually runs over the meat. sides of the meat and this will actually go on the grill directly with the lid down, that's really important because we want to maximize the crust.

Maximizing the crust is exactly what we want to do to build a better barbecue, so let's start seasoning after injecting and we'll make sure to put seasoning all over it, so take the injection that's now there, it's liquefied, take the injection needle and this is how you inject a pork brisket or brisket, one of the key things is you don't want to push large amounts of injection, it's a big mistake, don't be in a hurry to do this, take your time when it comes to inject any of your meats, you want to go to every square inch, the reason you want to do it. every square inch is what we want we like to naturally saturate this whole pork loin with a lot of flavor and that pork and poultry and the butcher's barbecue injection will give it a lot of flavor along with the sweetness of the apple juice so if you see every square inch imagine there's a chess board on your pig's butt and make sure you reach every square inch now the other thing is this is a very small needle it only weighs a little over an ounce so of course This ounce should actually give you six to seven injections, which are very small amounts.

The reason is this: if you go and inject yourself with pork butt, you literally press the plunger and we make a hole, if we put a whole ounce in there, what are you going to do? you're going to create like a little bubble inside and that bubble is actually literally going to cause chaos for you because it's actually going to build up moisture on top of the meat, so as you take the injection needle and fill it up, you want to make sure there's no there's air in it okay it doesn't matter what kind you use and you literally want to take your hand and you just want to inject a little bit into every square inch to completely saturate this pork butt and this is the same for the brisket or anything else you want .

When injecting, whether it's a roast or whatever you're going through, you want small injections because that will help saturate the meat and not create moisture humps as the pork butt cooks, those moisture humps start to steam out and at any place of meat. steam comes out, you're not going to create a crust, you're going to get barbecue mud on top, so little shots all the way through and you can't use the whole two cups, use as much as you want and we want to saturate all of this. pork butt so we're putting a little bit of injection into every square inch and you can see for now I just have this on a tray, that's just to capture the extra moisture that we want to inject so much flavor into this pork butt.

What if you like spicy things? If you're at home and you like spicy things, why not put a quarter cup in this shot? Your favorite hot sauce, if you want it sweeter you can put maple syrup in this shot. There are a lot of opportunities to change the flavor profile because commercial pork, which is what it is, is not a traditional breed, it's just regular supermarket pork, it doesn't really have much flavor, so you can make it at home . We're getting to the end where the bone is and I'm actually injecting around that bone now when it comes to this section, okay, you actually want to go around the bone because there are different ones like the indo, like I don't know there are. like little muscles around and they're like little pockets that are amazing.

Some of those pockets were my favorites to de

live

r in competition boxes, so around the whole bone because they're kind of different, right, they're delicious. and they're really succulent because they're right against the bone, which protects them from a lot of things, so we're almost done injecting, as you can see tons of times, and they're little injections, so you're saturating this butt from the inside, coming out going up and down the sides, you eat all the sides, so make sure you inject all the sides one more time, injecting around Brian, any questions while I'm injecting what kind of knives, what kind of knives.

Do I use them well? My quick and bold answer is sharp ones. I like to use sharp knives when it comes to making a variety of things. I think the chef's knife is very personal and you should go to a knife store to decide on a chef's knife or literally try them on in a store before just buying them online. I always thought it was a little silly when it comes to a chef's knife because it's like your right hand when it comes to boning knives and when it comes to the slicing knives that I use.

Victoria Knox Knives I think they are reasonably priced, they work well. This one is quite curious. In fact, I have been using the same type of knife for the last 14 years and this is a semi-flexible Fibrox knife, so one of the things is that the blade does notIt doesn't bend completely nor is it completely rigid, so I cut all my meat with these knives and then the allowance and the edges of the slicing knife make my life so much easier when I'm cutting brisket, there goes anything else. question well, so where can you find a syringe like that?

That's the next question, so you won't like this answer. This is one of those free on the side of one of those shots that I'm not personal. fan of then I have a friend who likes the injection and I like the injector. Butcher BBQ has my other larger favorite, the pistol, and then I use a multi-tip injector for when I'm actually making multiple butts and you know I like that. You have a ton there too guys, so I think we are completely saturated. I think it's expelling a little more liquid now than it's absorbing, so when you've gotten to this point, it's time to season the pork butt. and that brings me to a common mistake people make and that is that people don't season their pork butts enough like I said, this is an eight pound plus pork butt, it's a very big pork butt for everyone and the thing is that the seasoning has to be careful. of everything, even the meat inside for when we really break it down, so are you ready for this?

You want to use at least three-quarters of a cup per cup. I know you're all probably thinking that's crazy, that's crazy, but here it is. The thing is there's a lot of meat and we're going to rub it all over so three quarters of a cup per cup on average for a typical eight to nine pound bone in pork loin and that's how you'll know you've used enough you want to take. your hand and you want to rub your butt, so around everyone, again, we eat all the sides, so we want to season all the sides.

I'm going to show you how you know when you've rubbed your butt enough. because it's very important to know that you've rubbed your pork butts enough, so we're even doing the fat layer because that's going to eventually go in a package, so we've got our pork butt, it looks good, we've got the one on top, we'll rub it everywhere, I'll put my hand in that liquid just to get a little more liquid here and now, remember all those things that were on the counter, well, they're stuck all over your butt and if you notice you don't. dripping, that's a key indication that you've actually seasoned the pork butt enough, if it doesn't come off, you've got enough rub in there, look, it's not too much, it's enough, about three quarters of a cup per cup. and let's grill right away.

You can put this in the refrigerator for a couple of hours or overnight if you want. If you do it overnight, you will notice some loss of moisture and the reason why you will notice humidity. The loss is because every time you hit any protein with a little salt, it will start to draw out moisture, so if you see moisture at the bottom of your pan or whatever you use, just scoop it up and pour it back in. your pork butt before we go to the grill and once again we're going to the grill with the fat cap down so I'm going to take off a glove and open the tree door okay let's get this pork. but here we go, we're going to put it on the grill, there we go like this, now here's a key: smoke and water, let's talk about that for a second.

Smoke is soluble in water, so one of the key things I think you need to know. is that every 45 minutes you should spray with this stuff or a soda or whatever. I've been using cherry soda, dr pepper, you know, cherry coke, vanilla cokes, uh, ginger ale, but my two favorites are three favorites: mango juice, pineapple juice. and this is always apple juice, so when you go to the grill, give your pork tenderloin a splash. It is very important to spray it. Now I'm going to clean this out and we'll take the one that's actually already half cooked because it's going to be on the grill for about four, five, six hours.

It really depends on what you know. What type of pork loin do you have? How big is the bar? The key thing you can do is use the broughter. Probe directly on the grill, place it in the thickest center part of the pork butt and then you will know when it reaches between 160 and 170 degrees anywhere there, even as low as 155 degrees and that way you will know when the pork butt is ready to be wrapped, which is the next stage of our pork adventure. Okay, everyone, we're just going to sanitize this counter because you know cross contamination is not so good, Brian.

You want a question, so today I'm going to cook the pork butt at 225 degrees and if you can use super smoke, you should use super smoke because you want to get as much flavor as possible in that pork butt, it really makes a big impactful difference. Today we use cherry if you don't like cherry it's your house use walnut use mesquite use oak use whatever kind you want just make sure you use pork you know pure good tumbager pellets okay everyone so now what we have our counter clean, I'll show you a little trick when the time comes.

To get hot meats off the counter there are two things: I wear cotton knit gloves, I put my hand there and I'm going to cover it with a nitrile glove, this gives me enough protection to handle hot meat with our spatula and I literally won't to burn myself, so cotton knit gloves, nitrile gloves, and I came up with this years and years and years ago because my hands are once again smaller than typical barbecue gloves and so I had to find a way to I still had a lot of control and I could still grab pork butts and briskets and all that good grill stuff, so there you have it guys, lots of protection, okay, so let's grab our spatula, a nice big spatula, let's go to the grill and I'm going to show you a pork butt like that first close the grill so you can see all sides of this now it's been on for about four and a half hours and it reached about 160 degrees, right? before we came

live

tonight on theTrager Kitchen Live and as you can see, look at all that delicious crust, it's beautiful, okay, now this is where we want to wrap our butt, pretty simple up to this point, all we had What to do was put it on the grill at 225 degrees with cherry balls, we drizzled it with apple juice every 45 minutes to an hour and then when it reached between 160 and 170 degrees we took it off the grill to wrap it, that was it, so we have a frying pan.

You will wrap it in the pan and it is actually double layer which makes it much easier or you can also use a double or triple layer of aluminum foil and by the way, never buy cheap aluminum foil, it's just not worth it . so in the pan we go super spatula to the rescue if you don't have one of these things I tell you they are a blessing you take off whole chickens with these breasts the pork butts make your life easier now that we have our pork butt sitting here, then what do we wrap it with in your house?

Maybe you want your pork butt sweet, maybe you want it, you know, spicy, it's completely up to you for the competition, we used to use a lot of butter and a lot of margarine because we were always After that silky texture at home, when I do a competition I eat tenderloin BBQ pork, I usually keep it very simple, I literally just wrap it with juice or soda, so I'm going to pour in a couple cups of apple juice, that's it, isn't it. It doesn't have to be any more complicated because we already have a lot of dressing in there, we inject apple juice, it has tons of flavor thanks to Traeger's pork and poultry dressing, so it's pretty simple, grab a couple cups.

Preparing great pulled pork doesn't have to be complicated, it just has to be delicious and you know, Tragers really give you that with that wood-fired kiss, so here we go, we've got a pan folded, it's come up to temperature and all. What we're going to do is take a piece of aluminum foil and place it back on the grill. Up to this point, we cooked this pork butt at 225 degrees once the aluminum foil is attached. Here's a tip. you can increase the temperature to 250 or even 275 if you really want it's really that easy again if you have a probe on the trigger okay you want to make sure you probe it through the foil right in that center section and not You don't touch the bone with the probe at home, of course, you use a lot of mk4, which is a digital thermometer, so you should always take the temperature directly from that center section, plus, it's the thickest part of the pig's butt that it doesn't.

I don't touch the bone, okay, so we go back to the grill and we're going to finish this pork butt in another four, five, six hours, it really depends on your pork butt, so it could reach anywhere from 204 to 210 degrees in somewhere there. I want to make sure that when it goes in there and it's ready, the probe feels like it's going into room temperature butter, it shouldn't have any resistance. Back to the grid, let's go now because I went to the gym very early this morning. I got up. Very early this morning and I put on a pig butt, so I'm going to show you how I hold my pig butt.

Brian asks, why not trim the entire back? Oh, all right, I want, the question I just had was why. Wouldn't it trim the entire layer of fat well? Fat that is right in the underlying area of ​​the meat, not at the bottom of the fat space. The top layer of fat still adds a bit of insurance against drying out the fat. pig's butt, so for me I always leave it on, do you know what it is? It's called a refrigerator. It turns out that it's one of my favorite things to use if I'm just making a tray of pulled pork, which is a pork butt in my home, I have to hold that pork butt for a couple of hours to let all the moisture pass through again. through the muscles so that the meat relaxes because we want delicious pork and to do that I put it in a yeti now.

I'm not going to grab one of my 110's, I'm not going to grab the small one, this is the one I use because it's great for holding a tray or two of pork and then you have time and space to insulate, so let me open this up, let you I'll show you what I mean, so on the inside of my cooler you'll notice I have a towel. The reason is that no matter what you do when it comes to storing all the meats, they should stay. above 140 degrees to make it food safe to make it food safe, you have to insulate that pan a little bit.

Now I have the big catering ones, the real tall farces and the cambro units and all those expensive types, but not everyone has them. that at home, so using a cooler at home makes sense, so if you have pork butts or roasts to throw away, you know, beef or brisket, a cooler like this is ideal, a good quality cooler could be your best friend, so I'm I'm going to grab my towels and put them aside. Oh, and for the record, these towels will always smell like barbecue, so you have a big old ziplock bag at home and after you wash them, you might want to designate these towels as your barbecue. towels, now I have my pork traya.

It's been here for three hours, it's been double wrapped in foil and it's still hot as Haiti, so my cooler has done its job and now I have the beautiful pork. But it's time to shred. One of the things I'm going to do is change the gloves because you might have touched some of the raw meat, so to not contaminate anything, we want to make sure you wear gloves, new gloves every time, so the gloves last a second, oh , there we go, one second, everyone better, thanks jojo, okay, I hope you can hear me now, so we have our pig butt here and we have double wrapped it and foiled it.

It smells fantastic and it's hot, like hell everyone, how hot is it still, let's take a look, we're still dealing with 176 degrees, yeah, it hasn't dropped much since I took it out to about 206. So as you can see, it's still It's way above the safety zone, which is incredible, okay, the next thing we're going to do is an absolute competition. I'm going to press all of this down because it's going to get messy. This is a fat separator, it is not sold as a fat separator this is actually a pancake batter dispenser, I guess that's what they call it a dispenser, whatever they call it here's the thing I never use it for pancakes, it's for sauce pork, so I'm going to grab a clean pan, I think I have one right underneath Here, oh, what we're going to do is grab our pan and maybe we'll grab all of that so we don't make a complete mess, we grab the pancake batter spreader , we put it there and now.

It's all about separating the fat because we have all that apple juice in there, but we also have a lot of fat, so we want to keep everything pretty simple and now you just want to forget about that for a couple of minutes and you will be able to notice very quickly that the fat It's going to start separating now while that's happening there. I'm going back to our pig's butt. I want to show you how beautiful it is. Look at all that color. Look at all that beautiful deliciousness. Now the first. What you want to do when it comes to making a pork butt is remove the bone, why is that so important?

Well, if you can't get that bone out,then the pork butt is not ready. You see there's a little bit of collagen here. that hump and it's actually in the center of the pig butt and because that cauldron is one of the last remaining types of things that are clinging to the pig butt, that's actually one of the factors that indicates that you have actually completed the entire barbecue cycle. Another thing you'll notice is that the bone of the pork butt will start to turn white, which is actually the marrow inside that actually seeped into some of the meat.

You know, that little bit of fat, that little bit of moisture always helps, so there you have it, guys. pork butt done, Brian, you have a question, so the question is: do we have to get shots? My answer is this, it's your house, you can do whatever you want for me, sometimes I inject, I don't always inject, sometimes I want to make a Cajun butter pork butt sometimes. I want to make Greek style with olive oil and oregano, sometimes I just want to make plain pork with salt and pepper and a Dalmatian dressing that I make.

It really depends entirely on your question, so the next question was: can you reuse your injection needles? and I would say Absolutely, but here's a tip because we have several pieces. One of the things you really need to do is boil water and let it sanitize in there, so take off the rubber cap on the bottom, take out the needle, take it apart and put it in. in boiling water to sanitize it so that's my key for you guys okay everyone so now if you can see we have two very different colors there so this is a pancake batter dispenser available at all of those places online shopping and here's the thing.

We're going to separate the fat real quick and it's great if you love making sauces too, so we're going to put that aside and now we're going to deal with this pork butt because what we want to do is because we have cotton gloves under our nitriles. One of the best parts about this is that you can grab whole handfuls of pork because even at 170 degrees we can literally hold it in our hand, scoop out all the fatty bits and just put them in. we put it on one side and it makes it very easy because I don't like bits of fat on my pork butt and all we do is work the pork butt pretty quickly because we don't want it to get too cold and we're removing all those little bits and all the individual muscles and taking out all the pieces of fat, which is key to a good pork butt.

You don't want to see stringy bits like that, what you want to see is kick. ass succulent pork like this these are some of the tubes the tubes are some of my favorite parts I would have turned into a competition box delivered succulent delicious moist pork now just to show you at the bottom that whole fat cap it's still there and it's literally sloppy and it doesn't have a very good texture and it doesn't taste very good so I remove it completely and see that it's still there, it doesn't completely melt and it doesn't completely melt into the meat so it's just an Insurance policy, everyone Brian questions a bone, so the question is that money muscles are hard to find in a boneless pork butt.

You are right, they really are because they are cut very differently, so my suggestion to you is to buy. a bone-in pork butt, you'll have no problem finding the money muscle and money muscles aren't that important unless you're competing, I mean it's a good cut of meat they often use it to cure meats, which HE. My friends, my Italian friends, cure beautiful meats with the money muscle, but for everyday you don't necessarily need a money muscle, you just need really succulent and delicious pork. What you got bro, so the next question was: can you brine instead of inject?

Absolutely, what brining does is it actually changes the density of the water and the moisture content within the meat, so as long as your salt solution is high enough and your acidic properties are good, it will literally break up some of the cellular structure of meat. pork because what happens is all the cells are like tight little balls, so the brine actually opens up and untangles some of those cells and traps more moisture by literally breaking down some of those cell structures and untangling some of those cells. You're actually going to end up having a much moister texture sensation in your mouth, but you have to be careful with brining because sometimes you can brine meat and it becomes mushy and that's never a good question, so the question is: have I ever rubbed my pork?

With mustard as a binder, I don't think there's much I haven't tried at this point, but as you saw, you don't really need it and mustard is mostly vinegar and mustard seeds, so one of the things about mustard is that it actually it doesn't give you much flavor once the mustard heats up, a lot of the vinegar dissipates and then you don't get the residual flavor value of that question anymore and then we're going to I'm going to go so the question is: Do you have to wrap good? It is your house. I'm not going to come out and tell you not to do it, but here's the thing.

When it comes to grilling and wrapping, it's a personal decision. You'll end up with a nicer, softer crust, as you can see a beautiful, flavorful crust when you wrap it, but it's completely up to you. I think one of the best things is that pork isn't that expensive at least right now and one of the things I would recommend is if you want to experiment, that's probably a good idea. I'm not a big fan of unwrapped pork butts because I like the texture of the crust, but I don't want to break my teeth breaking it up and eating it, so there you have it, okay guys, here we go.

I'm almost done breaking down this pork butt, as you can see, we're getting rid of all the little fatty bits, any of the tough bits, um, basically, that's it, we're done, so we're getting rid of all these bits, try to maintain. it's kind of clean, so we have our pan, this is the original one we had it in, so let's see some juices on the bottom, we're going to put this one right on top so it condenses and now you can really see it. that we have a flavor division there, we have the pork juices, so we rub in a little bit of the smoke and all the deliciousness of that injection as well and then we have the layer of fat that is now on top. before you come in here just take your hands literally shred it this is the easiest way you can see the steam coming off of it it's a hundred degrees here in Florida right now and I have literally 160 570 degrees of pork in front of me and it's hot but it's succulent and moist and that's the key: succulent, moist and hot pork, now that we've got it all shredded and that took five seconds, take your bow and you want to just squeeze it until you get up to that fat line and then you stop because that's where you want to stop you actually don't want to put all that fat in there because it will literally make the pork greasy and no one likes that I don't want greasy pork.

Don't think you're not doing it right either once you have all that there, it's juicy it's literally pork sauce at that point okay pour it all in now whether you add sauce or not the night is a completely personal decision . I'll tell you right now, I'm going to grab a bun, wait, grab a bun, grab a plate, there's some patriotism here today look at that, I'm going to grab a big piece of pork, look at that delicious, succulent pile of meat Moist pork that's okay. and up there, right there, grab another stack of buns that's way up there and one of us is a pure salsa lover and one of us in this house isn't, so let's go grab some spicy Texas Trager because it's one of my favorites. sauces let's apply lacquer to a little bit of that there and there we all go, competition style, pulled pork from start to finish, it's not difficult, but it's absolutely delicious and easy to make in a tumbager, so it's going to take like 30 seconds cleaning and let's move on to our beautiful delicious pies Brian you have some questions while I'm cleaning thank you all look at that fat cap always down always down so the question I just got was can you wear it ?

Butcher paper instead of aluminum foil. Conveniently, I'm a big fan of butcher paper. This is Traeger's butcher paper. It is available on our website. You can use butcher paper, but this is what you don't want to add. If you're making a salt and pepper pork brisket, which is the best type of pork brisket to wrap in paper, or if you're just making a very simple rub, use brown paper if you want, it's your home, good bro, so The question I just got was: will pork still cook if it's in the refrigerator? Well, the pork will actually increase the temperature just a little bit, not a huge amount, because then it will start to gradually go down even in this weather, because when I put it in the actual refrigerator today it had actually gone up to 204 somewhere between 200 and 208 degrees somewhere in there, well, one of the things at that point is that the pork will hold and then it will start to fall as you saw in the The temperature that was on the thermometer we had already gone down to 176 degrees and that It was after three hours, so it doesn't cook much more and honestly, two or three, even 10 degrees more on a pork butt won't hurt you because of all the internal marbling that's on a pork butt.

It will affect him a lot. One more question, we're going to tackle pork, so the best way to reheat pork is how to reheat pork. First of all, you should never use a microwave to reheat pork (microwaves eliminate the flavor of the pork if you have a sous-vide machine, which is a great way to reheat pork if you have a slow cooker, reheat the pork low and slow, just add a little extra apple juice, also, when you are going to freeze the pork, don't freeze it in 10 pound packages, freeze it individually as if it were a quart, you know, freezer bags or cryo backpacks, you can do that too if you're using one. from food savers or you know that type of machine, you could actually put it in a pot of boiling water.

Now the boiling water is at 212 degrees, so the boiling water is between 190 and 195 degrees and you can increase the temperature of the pork slowly. Alright, everyone, so instead of eating pork, let's have a pie. Instead, I'm going to take all the ingredients. There is now an amazing recipe on theTraeger website. I'm not very good at making cakes, but there is a woman on our professional team who excels at it. It could be really amazing with meat and stuff. She is very good with cakes and vegetables. And this is chef Amanda Haas, so tonight I'm going to borrow a little from her with this. recipe for a

blueberry

pie that I put my own spin on in a second, okay everyone, we have a lot of good ingredients tonight, delicious goodness can come off your grill and it doesn't just have to be meat one of the things .

What I love is actually the fact that Trager does a really good job with cakes. See, it's all to do with the convection heat that you see when you can put butter on a tree and expand the water molecules, you're going to get flakier layers and I. I have earned 20 28 29 perfect 180 dessert scores by making all my desserts on the Trager grill and this lady has an incredibly good pastry recipe but the first step you need to do is get a bunch of fresh blueberries so we have a big bowl of fresh blueberries and we're going to add a couple of things, we're going to add a little bit of white sugar, sweeten them a little bit, we're going to add a little bit of vanilla.

We're going to add a little bit of our lemon zest so it's fresh lemon zest and one of the things when you're making a cake, especially a high liquid cake that has a fruit that has a lot of liquid in it, you need something to kind of bind it together. everything, like gel everything and one of the things you can add is this here, so this is cornstarch, this will actually help gel things now. Amanda's recipe calls for 10 cups of blueberries, so I've actually got the recipe for this tonight. Her online recipe is amazing and wonderful.

I actually made the full recipe this morning and oh my goodness, it's so pretty. Her recipe is so good and goes with her lattice work and everything else. We're just stirring up all those beautiful berries and we're going to set them aside for now, okay, and while we're doing that, we're going to let them hang out with all that goodness in there and we're going to prepare the puff pastry, your puff pastry is silky, buttery and amazing and of course I had to make some ahead of time to make our lives a little easier tonight. Okay everyone, so Miss Amanda Hawes, this one's for you darling, because you rock at pastry, so here's your puff pastry dough, it's been in the fridge for a couple of hours, then I took it out about 40 minutes just to heat it up, we have a little bit of flour here, just a little bit of basic flour and We're going to get dirty now, tonight we're going to get really dirty in mycounter, okay, we have our flower, I have a ruler, hey, I also have a little star, you see, I warned you it's the Fourth of July, so Amanda's recipe looks like this.

Amanda's recipe is beautiful. Look at that trellis and this was all done on the Traeger grill this morning. It's beautiful, it's golden, it's delicious. All those blueberries came together in one happy little place and that's amazing on its own. and that website, uh, it's available on amanda haas website

slab

cake, so why do we do it in

slab

s? Well I must tell you that I like slab cakes more than any other type, they cook very evenly, they are delicious, they are easy to make and they are perfect for family gatherings because you know what you can do, you can make them with a couple of weeks in advance and freeze them and honestly, I'm a big fan of slab cakes.

I've been making them for years and had some amazing ones. Southern cooks teach me how so I'm a big fan of their recipe as you can see now we knit all the pieces of dough together that's awesome but what if we could make maybe just a different version of this to have beautiful dough and we are going to roll it out. I'm going to show you how beautiful and silky this dough is. It is truly one of the prettiest pie doughs I have ever worked with and I am well known for not being good with pie dough, I am good with other doughs, pie dough always escapes me sometimes so you have this beautiful dough, beautiful dough and I have some all purpose flour and this dough is silky and spreads I love the fact that you want to keep turning it and you want to keep it in a rectangle.

The reason is that if you can keep it to a nice little rectangle, you can line the entire cake pan with that and for me why aren't we going to make a big pan tonight, I actually lined a small pan with a quarter pan because that's it. what I needed for us here at home and you know, because I could, I made one early and prepared it for all of us, as you can see. all of my cake dough fits conveniently in this quarter pan and now we're going to decorate it and we're going to decorate it a little differently because we're dealing with the 4th of July so we have this beautiful dough if you want to make the stars and stripes you're going to have to get a ruler because you will need some stripes and it's very easy, a knife and a ruler or if you have a pizza wheel that works well all you have to do is line it up like this by the way make a cut if you have a wooden table or a good table, don't do this, this is stainless steel, I can do it on this one, okay?

Don't make your mom unhappy, put the ruler down and you want to move it and you want to cut more strips and it's super, super easy to do plus if you have some little cutters like these cookie cutters, huh? We could also do some stars, now blueberries, cool, but that's just one color. We're going to have to do two colors on this cake, so to do that we're literally going to make a little incision on the end there and We're actually going to create the stars and stripes a little bit modified, 50 stars won't fit, so you're going to get to your cake, you take one of your beautiful strips of dough and you're going to go up to the corner and since your dough is nice and soft and Amanda's recipe is so buttery you can just press it and then make a corner where we're going to put some stars and nice and simple stripes like this and you'll never want to ever forget that we're going to have two different flavors of this cake so make sure you press it really well so here we go we have the blue section and now we have the red section for the red section .

I'm not going to lie to you, I didn't do this. I would like to take the makers of the double fruit cherry pie because honestly, I just bought it. I'm not going to lie to you, it's okay, let's fill it all up. This is like this, it's a couple of cans, it's 15 ounces, we're going to fill all of that with that beautiful cherry because we're making the stars and stripes nice and simple, we're going to take Amanda's beautiful blueberries. mix them with that cornstarch and all that goodness, we'll put them in the corner and as they cook, one of the things is that they will darken and taste much nicer than a similar one. a canned one really is because all that cornstarch is going to bring out all that goodness and gel it wonderfully well, now once you have this, then it's just a matter of putting some stars and stripes on it now because it takes a little time to make this one of the things i did today was cut out all the stars and stripes here we go everyone so here we go we have our stripes we have our stars I told you we're going to get dirty so when it comes to making a stars and stripes cake , it's very simple, you literally just want to make enough stripes so that you can see some of the red underneath, you'll never have as many as you probably should on that. flag, okay, so we've got our stars, we've got our stripes, you want to put them on your cake, you want to tuck them in at the ends so it's all pretty, you want to give them a little bit of space, whether you use four, whether you use six, whether you do This on a larger scale, like an entire baking sheet, is completely up to you, but I'm telling you right now.

Amanda's pastry recipe is epic, it really is, so we have all this beautiful pie crust. I have all this wonderful dough to work with and we are doing a patriotic thing as we all pull out stars and stripes. Now you want to put this on your grill at 400 degrees. You'll never get 50 stars in there, so put it as As many as you want that fit in there, so I have a bunch that are already cut out. Just put them in there as many as you want and remember Amanda's cake recipe. Her slab pie is available on the Traeger Grills website, Amanda. she has a

blueberry

pie, she also has an epic cookbook, so I just want to congratulate her because I'm in awe of her skill set, it's so epic, lots of stars, lots of stripes and then the last thing before you. go to the grill and once again the grill should be on at 400 degrees. uh it's very important and we're going to put this on the pro tonight once you have the pie ready to go on the grill, what you want to do is what you want. to take some beaten egg and you want to mash it up a little bit, so that's one egg with a tablespoon of water, you want to spread all your stars and all your stripes with that beaten egg and because we want to give it a little bit of flavor. up a little bit on this cake so each one of those little stars needs a little bit of this there and around the edges and as you can see, it's really not difficult to do so you want to go in with a little bit a little bit of raw sugar and sprinkle it on and that will make it shine a little bit, sweeten the batter with just a touch and give it a beautiful color now, depending on what size cake you choose, whether it's this quarter pan, okay?

It's a beautiful beautiful cake, once the lattice is the stars and stripes, it will be on for about 35 to 45 minutes and then you'll want to let it sit and relax on the grill. The reason you want to do it is because I don't want to cut it and have it be gone right away, so I really want to keep it nice and clean, so when you go to cut it, you'll cut it a lot better if you give it a little bit. of time now that's two cakes. I'm going to show you the biggest one I made and this one is for the entire Trager nation.

Today I just want to share this one with all of you. These are my stars and stripes for all of you. I wish you all a very happy 4th of July as you can see this is the size of a full slab and it took a while to make today so we have our beautiful cake we have our excellent pulled pork. I'm telling you right now I'm going to have a piece of cake and I really hope my coach isn't watching right now because I'm sure he would kick my ass so I have a nice piece of cake from Amanda.

Do you want to get it? oh, I'm telling you right now, it's so incredibly good, I've been waiting for hours to eat this cake, okay, okay, everyone, I have a patriotic plate like every ghetto, I have a cake, I have a barbecue, I have the house for free thanks to the brave and I have a patriotic napkin, everyone has to tell you a barbecue for the 4th of July. None of this sucks, it's so much fun and I bought Amanda's pie, so seriously, I bought pulled pork and I bought pie, okay Brian, I got it. a couple of minutes for questions between bites the question is: would this serve with ice cream?

No, probably not, in all honesty, I love her cake as is. I don't think I need ice cream. Amanda. I think your cake recipe is amazing. No, I just want to eat cake, what else do you have? Did I use parchment paper? No, actually, here's the thing, let me show you something. Amanda's dough is amazing. Okay, actually, this is just a regular quarter pan that I didn't have to line with. Any parchment is high in fat because of the butter chunks, it's beautifully fluted with a ton of butter, that's why you want to let it sit in the refrigerator, it's actually for freezing all those parts and it's literally perfect on its own if you like. worry about it sticking to the bottom of the pan, feel free to use parchment paper, but it's really not necessary, trust me, if I don't have a stuck pan, you probably won't either.

What do you have? So you already know. This barbecue-made pie doesn't stink. I mean, it's the middle of summer. Now let's go in. You know, the Fourth of July. You don't want to heat your house. You don't want to like yourself. You know, run more appliances indoors, so why wouldn't you bake on your grill? So this was made today on the pro 780 and as you can see it's golden, delicious, beautiful and very easy to make on the tumbar, let me grab one. more question one more question one more question um the question is what is a good size cooler to use.

I think it's always a good idea to choose the smallest one you can get away with. Well, if it's the roadie a 110 for me, I just want to make sure that whatever cooler you use insulates the rest of the side like the air that's in there because any time you have too much air, it's literally going to chill your meats even faster, so don't It doesn't matter what the cooler is, just don't do it. let there be air in there even if we were to use the 110 tonight or one of the larger ones, I would still be filling it completely with towels or blankets or anything else, what advice would you give me?

I don't know if you have enough time for that, so the question is: what advice would you give to barbecue beginners? Well, if you are a woman, I will tell you to never give up if you are a general purpose person who knows barbecue. I'm going to tell you this experiment, learn to Google, never boil your ribs because it's a barbecue sin, get out and travel when you can safely, don't just eat your barbecue, one of the things I've had the pleasure of doing . What I've done for the last 14 years is travel to over 600 BBQ places and I've eaten BBQ from all over the world, so open your eyes to the possibility that this isn't just the only way to do it like this one was. pork we made tonight.

Absolutely delicious and succulent, that's not the only way I make pulled pork. I make pulled pork a hundred different ways, so experiment, have fun with it. Barbecue is about enjoying the process of cooking and bringing people together over incredibly tasty food, you know, I always like that. say and I recorded this phrase years ago life is too short for a bad barbecue because I really believe that when you make an excellent barbecue it is something that you can share with your family and with your friends and that is also very representative. 4th of July is about sharing safely with your family and friends, okay, barbecue is fun and you should experiment with it, it's not just about networking with good old boys, it's about meeting up-and-comers, it's human trafficking from all over the world.

The world is putting a different spin on barbecue and I love that fact, so go out, experiment and have fun, and it's not just about the meats, as you can see, we've got the pies, we've got more pie, we've got more pie, we've got vegetables today. I made a beautiful vegetable casserole, you know, it's all about experimenting on the grill and of course when you have a tumbager grill it makes it even easier. Does that mean my advice for any newcomer experiment is about bringing people together through an amazing experience? Amazing tasting food in aTrager, that's my advice to you.

Alright, everyone, happy 4th of July, a little early. I am very honored to be in this country and I am a very, very, very proud American resident and hopefully soon an American citizen. I hope all that happens very soon. It's been a pleasure hanging out with you tonight. I hope you learned some tips and tricks. You can always find me on Instagram

diva

qbbq. I do everyday life on my Facebook if they have. You already know that Traeger has some amazing recipes in the app, so be sure to download it. I'm telling you right now. You can see all our experts.

Amanda Haas. You can see Tim Hollingsworth. You can see it. You know there's Dennis Prescott. You have so many amazing people who are so talented and it's not just about supermarket food, we have an outdoor section, so whether it's wild game and things like that,We have a lot available at your fingertips in the app, so make sure you have it downloaded on your phone and check it out if you're looking for amazing recipes because, seriously, they're there all the time. I had a lot of fun, but the night is not over yet. Actually, I'm going to join a good friend and split up for a couple of cocktails on the Tragerer Instagram stories, yeah, that's a little button up, let's share some whiskey and maybe shoot, shoot the news .

I was going to say something else, but let's say, shoot. news right now and we're going to talk about all things barbecue and Casey is one of the most incredible master mixologists I've ever met and he's wonderfully creative with all his things so we're going to talk about all things cocktails and barbecue, and we'll do it in about 10 to 15 minutes on the bringer Instagram stories live. I hope you had a great time tonight. Awesome, be sure to keep an eye out for all the future lives in the Tragerer

kitchen

. Also be sure to subscribe to the daily emails to love everyone with so much kindness and remember it's about bringing people together over an amazing bbq meal at a Trager have a great night everyone be blessed be kind stay safe.