Chef Britt puts a Cajun twist on a French classic potted meat: Rillettes! She starts by creating a quick shrimp stock in the Instant Pot, then uses that to braise pork butt for hours on the Yoder Smokers YS640s!
In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.
Chef Tom brings together two of our favorite foods for these BBQ Pulled Pork Tacos, smoked on the Yoder Smokers pellet grill!
Tasso Ham is a classic New Orleans ingredient, and Chef Tom takes us step-by-step through the preparation process.