I'm just north of Charleston in South Carolina and today I have an ultimate Backyard Barbecue home-cooked Southern meal to share with you Hey everyone hope you're having an amazing day! It's Mark means it is a privilege to be invited by John Haney and his family over to their house. John Haney He is one of the greatest pit. Masters He does pop-up events, barbecue competitions. He actually builds the best barbecue and smokers in the entire United States So Today we're going to have an ultimate Backyard Barbecue We're going to grill up some Meats When he's going to make this dish called hash, you'll only find it in South Carolina We're going to have hash.

We're going to have a bunch of side dishes we're going to be cooking. Outdoors We're going to have fun I'm going to share all of the food this incredible home-cooked barbecue experience with you right now. Foreign. So cool to meet you.

It's a pleasure to meet you too buddy. So what we do, we call it Sunday dinner. Okay, and we built this deck because of covet so it's kind of. We're built for social distances so we can get out.

so cool. so I Like to cook. We usually do all the cooking and then we invite friends, different people every. Sunday When I'm in town, that's how we do it.

and then we're gonna start firing up here in a minute. about nine o'clock the guests are coming around two, we're going for about an hour. then we can try to eat by three. One of the things that you do John is you.

you're a Pit Master yeah and you may custom make. That's what you can do. Yeah, that's what I do we're going to talk about South Carolina Hash I have some guests coming that will raise on the mustard base hatch then I got some guests will come in and raise on the ketchup base hatch. maybe as you're cooking we'll talk more about hash exactly because I know it's like even if you're outside of South Carolina it's not a selfie thing right now it's a South Carolina in Aiken South Carolina Side: their hash is totally different.

We'll we'll learn more about hash. I think as John as John does his thing here we go. we're getting started. I Guess the climate, the climate is almost similar here, but probably this is a super very incredibly cool grill that you just that you can see how sturdy how strong that is.

iron with the Grid on the top I Love the wheel so you can set the level where your whatever your cooking resides. Custom made Grill by John them up. Okay we have brisket on there. pork.

Wow! now we're getting ready to prepare the mac and cheese. Okay we go Smoke it. Oh cool smoked mac and cheese. That is gonna be a treat.

This macaroni's got about five different cheeses Kobe Wow! Pepper jack heavy cream half and half. Loading that up into the cast iron skillet and that's gonna smoke. Smoke Can't have too much cheese? Oh yeah, we can put them on here in it. Yeah! I Will fly across the world I Love Greek Food right? that what when you I love that video you did when you were in Greece Some chicken going on I Got a turtle going brine.

Wow. The dry rub over it brown for like 45 minutes. All right. what type of spices you got going on in the brine I Have a time? Uh, of course Tara got soy sauce, sugar, salt.

All right. olive oil. Oh yeah, that's good. Very hot fire going now.

Feel that heat radiating off of the grill. They're throwing on some chicken which has been brined. You smell that seasoning? You see that spice on the skin on the meat? Let's make them fit. Mac and cheese is coming along on this drill over here.

picking up that smoke brisket, whisk it. Wow! With this method, it's kind of like grilling, but smoking at the same time. You have to find your sweet spot. Okay I say the sweet spots.

You got to get it where you don't burn it. So that's why we started at nine. and they won't eat three. All right, because you gotta take your time with it.

If you rush it, you'll burn Slow Grill Slow grill. This is the definition of a backyard barbecue. The Ultimate Ultimate Ultimate Backyard Barbecue How do you with no temperature gauge or anything, do you judge the heat by feel or by hearing or dripping the drippings? That's how the old folks used to do it. They didn't have temperature gauge so you're really paying attention to the listening of the dripping and how hot that to know how hot it is.

It's not rendering yet once the fats start rendering you hear that. but it looks really good though. An annual trip to Louisiana Okay, everything's good. Oh man the flip that is starting to smell incredibly good.

Those ribs. the chicken. I'm gonna lower that down, get all the time. Thailand Where are you from? uh I'm I'm originally American but my wife is Taya so this is Whole Hog style pulled pork pulled pork.

We're going to use some hot vinegar pepper. You like heat? That's what we're gonna put on it. Awesome! I should try it with the sauce a camera. oh man that is on another level.

It's not dried out at all. it's so moist. perfect like mix of the fattiness with the oils and the juices plus the the meatiness and the shredded texture of it that is incredible. Thank you! Oh it's so good.

It's hash time. Oh that's a hash. This one is the mustard. This is a mustard sauce cinnamon makes out of Martha's menu.

Okay we will get aromatic soon. We can put this over a live fire. Let it heat, Let me let it make us foreign because it takes so long to make this. Okay, so now we've come to the point of the barbecue.

When we're talking about hash. the hash is going over the fire. What exactly is Hash well you could we could you. You could use the butts but I I like to use the head and what I do is I just we smoke the heads down until the meat comes comes off of we pull all the meat because it's such a variety of all that textures.

yeah, the textures and jars, cartilage and yes, oh yeah. so you put all that in and we just chop it and then we build our vegetables. We put it all in the pot. poblano, peppers, onions, everything and then we build it up and then we add the mustard one side and then we put the tomatoes on the other one.

That hash I Love how thick and Hearty it looks I Love the chunkiness of all the ingredients. You can just tell it's going to be a huge amount of flavor in that pot. Oh yeah, that's going in a cast iron too. Oh man.

so what do you have in your collard greens? John I have Texas sweet onions and dewy sausage bacon I have smoked turkey and smoked ham hocks. First taste of the collards. Oh wow, they're so juicy and oh so much going on in there I Love how you can feel the texture of the collards but then just like cooked down with all of those. Smoky Meats the sausage, the onions, spinach dip.

wow I'm gonna try it too then I like how I like how it's so much spinach in there. oh it's yes. spin is spin is rich. oh yeah oh I feel good I like how it's so spinach driven so it's it's early afternoon, guests are starting to arrive.

it's about game time John's gonna arrange everything, get everything going. everything's prepared, but this is what we've all been waiting for. Cover that piece right there. Oh man.

honor to try the first bite of the rib. The best the best there. She said it the best. Say that you'll get me in trouble.

Never covered. Oh man yeah look at that. get how juicy it is. Oh man thank you! Oh juices are just squeezing.

Yeah we gotta talk about the hack. um looking so good I love that Charles chickens are ready I'm gonna leave a little bit down here. yeah it's like reduced down to even thicker right now. even thicker than before.

It's been sitting here for a couple hours going with the rice. a little half and half. All right, all right, thank you! Okay so here we go: I'm gonna start with the Tomato I'll start with the Tomato I got half and half tomato hash. Oh wow yeah um the bits of meat Smoky meat and pork and all the different textures.

the Tomato just kind of melts in your mouth. It's a little bit sweet and tart at the same time. Oh, it's extraordinary going for the mustard next. Okay, so the Tomato one is more like you've got that tart sweet balance of the tomatoes.

The mustard one is a bit more Punchy it's a bit more robust. You've got a bit more acidity to it from that mustard. John Both of them outstanding. Thank you brother.

So good. Wow, so good. It must be good. which is like Tongue Twisters mustard barbecue a little.

that's me. I'm gonna say that they're both like outstanding. Yeah, but I'd probably lean towards the mustard a little bit I'd say because I love strawberries I love strong flavors your flavor Guy taught me another thing. stick your toes.

he don't stick his toe in it stuck. it's Towing it I mean it's the bombs. the bomb. Everybody's here gonna have a quick blessing for the food and then we're all gonna start digging in.

A lot of God We thank you for this wonderful family friends celebration of all that have come to take a part in this Sunday dinner bless the tables that will be placed upon this day and also Father God We understand and know that some place somewhere somebody does not have food on their tables so we actually just apply their needs. Also it is in Jesus name in which we pray Amen Amen Amen Amen We've got the buffet line going. There's red rice, the baked beans, the collard greens, the smoked mac and cheese. Then moving down the line there's the ribs, the brisket, the grilled chicken, the barbecue pulled pork, and then the sauces.

Okay, oh yeah. all right, all right man. I'll dig into that mac and cheese. The mac and cheese.

Oh wow yeah. Best of the best mac and cheese. The depth of flavor, the texture, the creaminess, the cheesiness. Oh it's so good.

Okay that rib next man. these ribs. But look at that juiciness. Oh man.

I'm gonna take two days, two days. Oh man that rib. Oh wow. Perfectly cooked.

It does clean the bone but it still has texture it doesn't like completely dissolve. Next up for the red rice. Oh Myra that is amazing. That's the best red rash Family Recipe Myra made it you are awesome! Oh I Love that the green peppers in there I Think the sausage in there that like depth of tomatoiness, a bit of a sweet tanginess to it.

Delicious. We got the barbecue chicken. yeah okay what We saw the whole process. They started the barbecue hot fire like a three-hour barbecue process just absorbing that smoke.

Slow food. I mean this entire meal, the ultimate slow food. And then finally got that brisket that melt in your mouth brisket with that mac and cheese. Oh yeah, the brisket.

This is an incredible plate of food. Here we go: Baked beans, sausage in here. Oh man, oh there's seasoning in there. Oh it's delicious sweet.

it's Tangy then it has this a nice like dry spice blend to it. Okay I think from here I might grab a sheet. I'm gonna eat and keep on eating and just hang out. This is what a barbecue is all about.

Oh boy. foreign, an incredible meal. and now it's time for dessert. We've got some banana pudding I believe and then maybe chocolate cake.

Oh man, oh it's a good thing these chairs recline. banana pudding first. Um oh man, that is wonderful. Thick, sticky, sweet.

And Rich that mac and cheese. the ribs, the pulled pork, the beans, the collard greens, the brisket, the red rice, the hash. oh man, the hash was like. That's what set it apart as a unique barbecue experience as well.

the South Carolina hash, John's hash and then being able to compare the Tomato against the mustard. that was so cool as well. How fun it was to hang out with John Haney and his entire family just socializing having fun talking about food. It was truly a privilege.

one of the greatest days I've had in a very long time. So a massive huge thank you to John Haney and his entire family. that was truly an experience that wraps up the hospitality and the delicious food and good people. Thanks again for watching this video.

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