Скачать с ютуб TRIBUTE TO PHIL IN FLORENCE | South Carolina Style BBQ Pulled Pork | Barlow BBQ в хорошем качестве

TRIBUTE TO PHIL IN FLORENCE | South Carolina Style BBQ Pulled Pork | Barlow BBQ

This video is a tribute to Phil Rogers AKA ‪@progers5019‬. Phil passed away unexpectedly just recently, and he was a beloved member of the BBQ community here on YouTube. In honor of Phil, we're making pulled pork BBQ South Carolina style - the way Phil learned to do it many, many years ago. We hope you enjoy the video, and all recipes will be below if you'd like to follow along. 🙌 Thank you so much for stopping by, and if you enjoyed this video please consider making a donation of any amount to help us continue to share our original recipes for your next BBQ adventure: https://www.paypal.me/barlowbbq THANK YOU! Get yourself a Pit Barrel Cooker: https://www.pitbarrelcooker.com/ Check out Phil In Florence on YouTube:    / progers5019   PIF'S Carolina Vinegar Sauce: 1 1/2 Cups distilled white vinegar 1 1/2 Cups apple cider vinegar 1 cup ketchup 3 Tbs hot sauce 1 Tbs brown sugar 1 Tbs black pepper 1/4 tsp paprika 1 tsp kosher salt 1 Tbs red pepper flakes 1/2 tsp yellow mustard 1 Tbs Lemon juice Stir together in pot, then bring to just a simmer for 3 minutes. Do not let boil hard. Remove from heat and bottle in a couple quart mason jars, or in a half gallon plastic jug with a screw on cap. Will keep in fridge for several weeks. BBQ Pulled Pork, Phil In Florence Style: (If using a charcoal grill, set up your grill for indirect cooking) Start by salting a Boston butt with Kosher salt. Be sure to coat all sides, then set aside until time to cook. Light your Pit Barrel or charcoal grill. Once the pit is ready, throw on a few chunks of your favorite smoking wood, and place the pork butt fat side UP on the cooking grate. Cover and let smoke for two hours. After two hours, flip the pork butt so the fat side is DOWN and continue to smoke until pork is probe tender (approx temp is 190-205 degrees). Depending on the size of your pork butt, you may want to wrap it around 160 degrees to avoid the stall and save some time, otherwise just let it be and check for tenderness every hour or so. When the pork butt has become probe tender, remove it from the grill and set it on a baking sheet. Do a few crosshatch cuts across the top of the butt and shake on some more salt, then coat in black pepper and cayenne pepper. You may add any other seasonings or rubs that you like. Pour on a generous amount of the Carolina Vinegar sauce and shred the pork being sure to mix the pork, sauce, and seasonings well together. 👉 FOLLOW BARLOW BBQ ON INSTAGRAM:   / barlowbbq   FOLLOW BARLOW BBQ ON FACEBOOK   / barlowbbq   #barlowbbq #philinflorence #bbqpulledpork