Testing North Carolina Barbecue Techniques on a Whole Lamb - Prime Time

Published on Apr 16, 2018
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On today's fresh episode of Prime Time, Ben Turley and Brent Young head to a barbecue restaurant called Arrogant Swine, to meet up with Tyson Ho, an expert in North Carolina barbecue. The guys talk whole animal barbecue, and why cooking whole lambs makes so much sense.
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Comments

  • What rice was that he was using?

  • Show me goat next.

  • 36 dollars per pound? here you buy for 6 euros per kilo directly from the shepherd

  • looks burnt.

  • That Biryani look delicious.

  • A whole lamb roasted on a spit over a slow charcoal fire for about 3 days, yes it is basted the entire time, is the best lamb ever.....as for price you need to find a rancher who has sheep and buy a whole one. Our local one lets you make payments split however you like as long as its all paid up by butchering time(so i got about 40lbs of lamb for $170 and that includes the butchering fee and delivery right to my door.) I got racks of ribs(by request) lamb legs, lamb chops, ground lamb(a lambburger can put any hamburger to shame), lamb loins, lamb stew meat etc.etc.etc. I get most of our beef from the beef rancher who sells either whole or half cows/boxes of mixed cuts or individual packages of beef.............her ground beef is the best i have ever had(their cows eat hazelnuts and the flavor they impart to the meat is unique and yummy..........

  • Just shows - here in South Africa we'll give our eye teeth for lamb. For most of us (I think) lamb is our meat of choice - I guess you have to grow up with it as the main meat source. A rib chop (cutlet) on the "braai" is spectacular but the lamb must be graded Super A

  • Wow that looks amazing!

  • I live in NC, and though the barbecue is great, I wish I able to try more kinds, but everyone sticks to the same style around here.

  • Looks fantastic that, Could you add a list of ingredients in the description please ??

  • What a pretentious guy. Nbd likes a person who tries too hard to look cool;)

  • Carolina and Tennessee. BBQ are my favorite....Up in here in Ontario BBQ culture is big too and its totally embraced especially In Cottage Country!🍗🍢🍖🔥👌🙋🍻

  • Cool but W H E R E I S T H E F U C K I N G L A M B S A U C E! ! ! !

  • Pretentious

  • Amazing episode guys! What do you call that type of smoker you used?

  • Hahahah cheap liar its not an american dish

  • Never had Lamb "Barbecue" but when in Turkey we did get a Sheep Roast with a fresh killed adult sheep. And it was just fantastic. But then I actually like the stronger flavor of mutton as apposed to lamb.

  • Why did he do a heil salute at 3:00

  • I would like to taste that dish!!

  • Dude man I like that you use fish sauce I love fish sauce.

  • Isn't biryani a middle eastern food? I didn't understand so well.

  • I hate mustard bro 😷 seasonings will stick to meat without it.

    • Nefarious Cookie Eh....still gross

    • Heat will burn it anyways and you only taste the sweet and tart not the sourbitter notes of mustard. Plus with the vinegar and spice you will only taste the sweet from it

  • Try lamb mid eastern way. Specifically, the gulf region. We don’t smoke it (although I do) we usually boil it with aromatics then fry it. With no breading, just take it from the boiling water, strain it, spray saffron on it and into the deep frier.

  • you know when food is delicious that you curse "fuck this is good"

  • We have the best BBQ hands down !!! #NC

  • ..as a kiwi where lamb is plentiful by the millions..why would u wanna $%%@&& the taste up with Apple cider vinegar..etc...makes zero sense..then again....TRUMP ur #45 😊😂😂

  • obviously burnt

  • Can't believe you guys only like leg of lamb and tenderloin, I personally like hoggit or mutton. For you guys who don't know hoggit is a long that a over 1yr and mutton anything over 2yr. With mutton you don't get that greasy taste that sits on your lips. That bbq lamb to dark for me

  • Sambal it's not malaysia.but indonesia..malaysia just copyright sambal.

  • Come to the Navajo Nation.

  • ur right an entire lamb is a "premium cut"

  • Great episode!

  • *WHERE IS THE LAMB SAUCE*

  • Overcook lamb. Look like jerky

  • 4:25 oh shit I need to head to Arrogant Swine... I don't care if it's across the country from where I'm from, or across the world from where I currently live...

  • I do not doubt that this is delicous but this is not BBQ......you lost me when I saw your propane tank connected to your "smoker"

  • That is one confused-ass dish, still looks delicious.

  • "Whole animals as a barbeque genre are underexplored." The most hipster sentence ever.

  • cool to see them give the food out n not waste it!

  • What a waste of a good lamb, so over cooked.

  • B U R N T

  • U guys may have never heard of Arabic mandi or majboos or sahan or mushakkal (All Arabic dishes) they (Gulf Arabs) figured it out long before

  • I really shouldn't be watching these videos while hungry.

  • These lads are made for internet TV, great show

  • 6:53 *really*

  • Is it just me or Ben Turley has a Beck Bennett thing going on?

  • Brent Young, Dexter Holland is your brother?

  • IT'S BURNT!

  • Briyani is not an Indian dish? Really?

  • Lamb shoulder roast bone in with family fighting over the marrow is what I grew up with in New Zealand.

  • that funky gamey flavor of lamp/sheep/goat has nothing to do with oxidation and everything to do with the animal itself, try drinking the milk or cheese made from the milk, has that same familiar lamp/sheep/goat flavor

  • sacrificial lamb

  • Nasi kuning ini mah. Wqeq

  • Roast leg of lamb is an Australian favourite - preferred over other game from my 6 decades. Rest of lamb is made into chops. Smoking is a new thing,

  • its not burned, its crispy

  • BRING NICK BACK

  • Cucumber....... no

  • Black beef? 😢

  • Looking

  • MOSTARD???

  • Guys! I can’t believe you removed the spinal cord. Best smoked part ever.

  • Eastern NC Barbecue doesn't use prepared mustard. Regardless, a lamb pickin' is a great idea.

  • Im a butcher from portugal the gamy taste comes from the glandes in the neck,legs and inside the shoulders.there are 10 alltogether that everyone should take but not everyone knows that.

  • Lamb, gamey?!?! No chance. It's sweet because it's young, and fattier. No one eats shoulder?!?! Try lamb neck fillet, lamb ribs, leg of lamb. The list is endless. Nose to tail. Oh, and to shred the whole carcass and drench in sauce...sacrilege. Leave it whole, carve it, and add sauce etc on the plate.

  • i thought it was burned

  • EXCELLENT video

  • Good job on burning the poor animal..... i guess america calls this well done?

  • We do the same thing in Australia - less the slaves....

  • the thing you are calling "Biryani" are just rice!!!! you want Biryani, come to Pakistan or india!!! only two countries that can make biryani!!!!

  • You should say blood eagle instead of butterfly.