You had me at the BBQ Meat........THEN you sent me straight overboard with elegant filming and background music flowing as you prepare a mouth watering beautiful goddess of a burrito. Thank you for giving my soul some peace during ( COVID 19 ) ~
Can’t stop looking at your cute fingers ~when I saw “what a mess”, I can’t control my smile hahaha(BTW which I also did terribly)~thank you for your recipe !-love from China
Any Japanese knife with hard enough steel can get a razor sharp edge. There are a few sellers in the US that sell excellent Japanese knives. Not cheap but pure joy to use.
Robert, I've always thought that my pulled pork was on the dry side as I never wrap. I've tried wrapping in the past and the meat was juicier but also fattier, and the bark was not to my taste. This one was smoked at 225F for about 4 hours and then I let the temp creep up to about 250F and smoked for another 3 hours or so at that temp. Pulled at about 200F internal. Dry rubbed. Nothing special here. But, I would imagine that a smallish piece like this coppa (money muscle as they call it) would cook faster and hence dry out less, maybe that's why. I have to say, the pork looked amazing at the store, very fresh and had very good marbling. That's also a factor.
You had me at the BBQ Meat........THEN you sent me straight overboard with elegant filming and background music flowing as you prepare a mouth watering beautiful goddess of a burrito. Thank you for giving my soul some peace during ( COVID 19 ) ~
Looks delicious, and I loved the music, too.
Thank you.
Looks delicious
Great job on the Burrito and video!!!
Thank you!
You are a talented chef. Glad I stumbled upon your channel!
Awesome burrito 🌯
I can taste the love you’ve put into it 😋
Thank you.
Great recipe !!!! Thanks from Spain.
Looks delicious, thanks for sharing your infinite cooking wisdom with us.
Can’t stop looking at your cute fingers ~when I saw “what a mess”, I can’t control my smile hahaha(BTW which I also did terribly)~thank you for your recipe !-love from China
You need bigger tortillas or less filling to roll more tight. Looks delicious!!
Totally Amazing
Thank you!
Daaaammmmmmm I’m hungry 😋. 💜
Now this is good food! I will definitely be making this.Love your videos
I still want to see you rock some bolognese. ;-)
Dustin, you got it. Stay tuned.
I'd take two years to finish the sandwich, 🤤❤️
Looks soo delicious - please do a video on how you roasted the pork butt
Where can I get a knife that sharp? It cuts everything so beautifully lol.
Any Japanese knife with hard enough steel can get a razor sharp edge. There are a few sellers in the US that sell excellent Japanese knives. Not cheap but pure joy to use.
I subscribed. How do I get your recipe?
What knife are you using in all your videos?
X2 what knife is that?
Any tips on how to get the pulled pork so juicy? Mine always come out on the dry side..
Robert, I've always thought that my pulled pork was on the dry side as I never wrap. I've tried wrapping in the past and the meat was juicier but also fattier, and the bark was not to my taste. This one was smoked at 225F for about 4 hours and then I let the temp creep up to about 250F and smoked for another 3 hours or so at that temp. Pulled at about 200F internal. Dry rubbed. Nothing special here. But, I would imagine that a smallish piece like this coppa (money muscle as they call it) would cook faster and hence dry out less, maybe that's why. I have to say, the pork looked amazing at the store, very fresh and had very good marbling. That's also a factor.
Hmmmmm 😋😋😋😋😋
Too bad no 4x speed
You made a carnitas burrito. Maybe look more into how carnitas are made to see if that helps with the dryness of the pork.
Why extremely slow...