On this episode of Huntavore, Nick is joined by a couple of BBQ pitmasters, Cowboy Kev and Mikey K.  Both of these guys live for the live fire pit and the low and slow lifestyle.  You can find these guys at the pit or on their own podcast, BBQ Chat.  Nick tries to take advantage of their expertise by having them give him some pointers when cooking large cuts of pork.  If you plan on putting something on the pit this weekend, Mikey and Kev will have you thinking about your process.  WIth the memorial holiday coming fast we need to get ourselves in the spirit of low and slow, on this episode of Huntavore.

Cowboy Kev hails from Connecticut and runs Wilee BBQ while Mikey is based out of the Chicagoland area and heads up Man Meat BBQ, yet is poised to head south sometime soon.  These two share a passion for barbecue.  These two take on challenges that normal home cooks don’t take on, cooking for huge crowds and serving amazing bbq.  These guys gave me some great pointers when cooking up pork butts and picnics.  First, that butts trump picnics because of their meat content and shreadability.  Picnics have more bone and do not shread as easily. Which makes them good candidates for chopped pork instead of shredded. Second, don’t forget to season after the shredding or chop because the outside got all the seasoning, 85% of the internal pork won’t be seasoned. Mikey Kay says for a special punch, add all the juices back in after the shred or chop. cowboy Kev does his whole hogs upside down with a skin facing the heat. Skin does a great job of keeping things in or out, essentially creating a bathtub for flavor all the juices render and can’t run off the meat.  You can find these guys, and their show @bbqchat on Instagram.

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