>>> THIS MORNING ON "TODAY"
FOOD, WE ARE TAKING OUR SUMMER
BARBECUE TO THE NEXT LEVEL WITH
TWO EASY DISHES THAT WILL
IMPRESS ANY COOKOUT CROWD.
WE’VE BROUGHT IN BARBECUE
ROYALTY TO HELP US HERE, PIT
MASTER RYAN MITCHELL.
HE CO-WROTE THIS NEW COOK BOOK,
ED MITCHELL’S BARBECUE WITH HIS
DAD, ED MITCHELL, ONE OF THE
MOST FAMOUS PIT MASTERS IN THE
SOUTH.
RYAN IS GOING TO SHOW US WHAT TO
DO.
GOOD MORNING.
>> GOOD MORNING, THIS COOK BOOK,
YOU AND YOUR DAD YOU’RE KNOWN
FOR LIKE WHOLE HOG BARBECUE.
>> YES.
>> THIS CAN BE INTIMIDATING HOW
DO WE GET THESE FLAVORS AT HOME?
>> THIS IS ONE OF THE RECIPES MY
GRANDMA USED TO MAKE TO KIND OF
GIVE US CHOPPED BARBECUE ON THE
INSIDE OF THE HOUSE, WHEN SHE
COULDN’T GET THE GUYS TO GO
OUTSIDE.
WE MADE IT EASY FOR PEOPLE
DWHOENTWHO
DON’T HAVE A SMOKER.
WE START WITH OUR SPICE BLEND,
SMOKED PAPRIKA, SALT, PEPPER,
AND THE KEY TO THIS IS THE SAGE.
THIS IS OUR SECRET INGREDIENT
THAT SHE WOULD PUT IN HERE, ALL
RIGHT?
>> WHAT WAS THAT OTHER THING?
>> A LITTLE BROWN SUGAR.
>> OH, BROWN SUGAR.
OKAY.
WHISK IT TOGETHER THERE.
>> THIS IS GOING TO BE A RUB?
>> THIS IS THE BASE OF OUR SPICE
RUB.
>> AND WHAT KIND OF --
>> THIS IS OUR BONE-IN PORK
SHOULDER HERE.
ONE OF THE MOST IMPORTANT THINGS
WE DO HERE IS SCORE THE
SHOULDER.
SO WHEN YOU SCORE THE SHOULDER
IT KIND OF GIVES THE FAT A
CHANCE TO RENDER UP TO THE TOP.
THAT WAY WHEN YOU PUT IT BACK IN
THE OVEN YOU DON’T HAVE THE
BROILER SO HIGH FOR THE SKIN.
FAT RENDERS TO THE TOP.
CUT RIGHT THROUGH AS SUCH.
AS SUCH.
>> AND ARE WHERE DO YOU FIND A
PIECE OF MEAT LIKE THIS?
>> WE START AT OUR LOCAL FARMERS
MARKET.
WE TRY TO SUPPORT OUR SMALL
FARMERS THERE, BUT YOU CAN FIND
A GREAT CUT OF BONE-IN PORK
SHOULDER THERE BETWEEN -- ASK
YOUR BUTCHER THERE.
>> NOW THE RUB.
THE MAGIC OF TV.
YOU’VE DONE THAT.
>> THE MAGIC OF TV HERE, WE GET
OUR RUBS GOING.
>> JUST RUB IT ALL OVER.
>> HOW LONG WILL YOU LET THAT
STAY ON?
>> THIS ONE’S GOING TO STAY IN
THE OVEN ABOUT FOUR AND A HALF
TO FIVE HOURS.
LARGER PIECES OF MEAT AT 350.
OKAY.
AND THEN ONE OF THE MOST
IMPORTANT PARTS HERE IS WE’RE
GOING TO TAKE OUR BASE HERE AND
POUR IT DOWN AT THE BOTTOM, A
BROTH.
>> APPLE CIDER VINEGAR?
>> THIS IS OUR BROTH HERE.
AS IT STARTS TO COOK, THE FAT
DOESN’T BUN AT THE BOTTOM.
COVER, PUT IT BACK IN THE OVEN,
AND HERE WE GO HERE.
AND NOW IT’S TIME TO --
>> WHO CODO YOU DO WITH THIS?
>> TWO THINGS, YOU CAN DO PULLED
PORK OR CHOP SANDWICHES.
WE START SH REDDING HERE.
THE ROAD MAP FOR YOUR SCORE IS
ALREADY DONE.
>> IT JUST FALLS RIGHT APART.
>> RIGHT APART, RIGHT APART.
>> OH, THAT LOOKS GOOD.
>> AND THEN YOU LIKE TO MIX IN
SOME APPLE CIDER VINEGAR.
>> AT THE END OF IT, APPLE CIDER
VINEGAR IS THE ONLY WAY TO DO
EASTERN CAROLINA BARBECUE.
WE START WITH APPLE CIDER
VINEGAR AND CRUSHED RED PEPPER.
>> OH, MY GOSH, IT’S REALLY
GOOD.
>> WHAT DOES THAT DO?
>> THE APPLE CIDER VINEGAR JUST
GIVES IT A DIFFERENT TASTE.
IT’S ALSO USED AS A PRESERVATIVE
FOR THE MEAT.
>> AND KIND OF CUTS THE FAT
DOWN.
>> HELPS THE MEAT BREAK DOWN A
LOT EASIER TOO.
>> NOW YOU’RE GOING TO DO A
LITTLE MAC AND CHEESE.
>> MAC AND CHEESE HERE, THIS IS
A FAMILY FAVORITE.
>> AL, WAIT UNTIL YOU TRY THAT.
>> I CAN’T WAIT.
>> MACARONI AND CHEESE HERE HAS
ALREADY BEEN SITTING HERE, A
ROUX, THE ROUX IS GOING TO GIVE
IT -- THAT’S THE BASE OF HOW TO
GET THE BASE OF THE MAC AND
CHEESE.
>> SURE.
I TURNED IT OFF BECAUSE IT WAS
BURNING.
>> THAT’S FINE.
>> WE GOT A LITTLE HEAVY CREAM
HERE.
>> OKAY.
ALL RIGHT.
WE GOT OUR MILK.
>> MM-HMM.
>> YOU JUST DUMP THAT RIGHT IN.
>> DUMP THAT RIGHT IN THERE.
>> OKAY.
>> WE GOT A LITTLE GARLIC POWDER
AND A LITTLE ONION POWDER.
>> OH, MY GOODNESS.
>> I’M CHEATING.
I JUST TRIED IT.
>> OKAY.
>> NOW WE MOVE OVER TO GET IN
THE BASE OF OUR SAUCES, RIGHT?
SO THE SECRET, YOU KNOW, CHEESE
HERE IS A SMOKED GOUDA.
>> OH, THAT’S IT.
>> AND IT ALSO HELPS WHEN YOU
ADD IT BACK ON TO THE SMOKER.
>> WHAT OTHER KINDS OF CHEESES?
>> WE HAVE COLBY JACK AND
CHEDDAR HERE.
>> AND YOU’VE GOT YOUR ALREADY
COOKED --
>> CHEESE SAUCE IS ALREADY MADE.
>> THAT’S WHAT WE JUST MADE
HERE.
>> AND WE HAVE ONE.
>> THAT KIND OF HOLD IT ALL
TOGETHER?
>> THAT HOLDS IT TOGETHER AND
GIVES IT A CHANCE TO THICKEN.
>> YOU PUT THAT IN YOUR PAN,
BAKE IT UP TOP WITH A LITTLE
CHEESE.
>> AND BY THE WAY, I JUST WANT
TO -- YOUR DAD IS RIGHT HERE
SFWR YEAH.
>> YEAH, HE IS.
>> ED, HOW ARE YOU, SIR?
GOOD TO SEE YOU.
>> DID HE DO GOOD?
>> PROUD DAD.
>> THE OFFICIAL PASSING OF THE
TORCH HERE.
>> WE LOVE IT.
>> I CAN’T WAIT TO TRY IT.
>> THIS IS FOE NOMINALPHENOMENAL
>> THAT PORK IS -- I COULD JUST