Test cook Lan Lam shows host Julia Collin Davison the secret to Smoky Pulled Pork on a Gas Grill. Equipment expert Adam Ried shares with host Bridget Lancaster his top pick for salad spinners. Then, test cook Dan Souza makes the best Braised Greens with Bacon and Onion.
Get the recipe for Smoky Pulled Pork on a Gas Grill:
Get the recipe for Braised Greens with Bacon and Onion:
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Collard greens need tasso also. Tasso is French for bite sized smoked pork meat about 1-6 oz. in size.
Thanks for the collards recipe. My friend taught me a different way, all boiling and with ham shanks, but also finished with vinegar. Not a fan of kale, because the meaty collard is the true GOAT vegetable!
"Peter out" .
She's good
Love it when Bridget steals a piece to eat.
I really like Lan
The pulled pork looks delicious! I recall seeing a popular Food Network hostess wax poetic about the charms of eastern NC barbecued pork, which is smoked and has only a sauce based on vinegar and peppers. We saw her buy a sandwich at a sporting event and then slather the whole thing with what the rest of the country calls a barbecue sauce–a gloppy, tomato-based thing. I have never had any respect for that hostess since the day I saw that.
Edit: THANK YOU for not cooking the collar greens in vinegar. Cooked vinegar becomes sweet, and I object to that taste in my greens. In my family, we added the vinegar at the table.
That great looking pulled pork on the grill…!!!! OMG…!!! YESSS!!!! Get it Ms. Lan!!! You go girl!!! Dan, Dan, Dan… Of course older, country black folk might disagree with you,, but this recipe is fabulous!!! One word of advice… More bacon my friend!!!!
could you take it off the grill after 90 mins (smoking done) and then finish it in an oven
Swiss Chard is great too! Some people don't care for turnip or mustard though.
Awesome way to smoke pork thank you
I make vegetarian collards with miso paste, you would never know they wasn’t any meat.
Why not use the ATK recommended cast iron smoker box (Grillpro)? Are we abandoning everything from the 'Kimball' years?
I love 💕 collard greens my favorite. I need a slice of cornbread with the greens.
Bridget and all that shade for kale! 😂 I like that the hosts have a personality and POV.
How you gonna do collards with no pot liquor?! That’s the best part!
Dan…
I really enjoy just about every episode of your show. I do have one issue I’d like to disagree with on the show. More than once I have watched and heard mention that you should not smoke/Bbq with mesquite wood because it is bitter or harsh. This can be true but is not always true. Many of us here in Texas use mesquite regularly as a smoke wood and I don’t think you can deny we also know a thing or two about bbq. If burned clean and used as an accent wood mesquite can be quite flavorful without being bitter or overpowering. Come visit, we will be happy to show you how.
Did she say she added bacon grease to her smoothies?
They skipped episode 18 of this season, "Thanksgiving for a Crowd." I hope they remember to add it to the playlist eventually.
Collards are so good!!
I just made collards the ATK way with collards I bought from my local farmers market. Seriously good. This is the way it's done. 😋
That collard greens with grits is my dinner !!! It’s great that I can cook them in big batches and have them for ~4 – 5 nights.
Not everyone wants/needs a giant salad spinner. Those of us who prepare meals for one or two, appreciate a more petite model. As well, the smaller units are easier to wash and store.
Loved the inclusion of the poem!
I wish she could live with me
When I was little, I thought they were called colored greens.
I’m glad she explained the smoking process because some people are convinced that wood chips should never be soaked. It actually makes sense to do it sometimes,
Pickles on a BBQ sandwich….weird.
I’m making the collard tonight! Yum!
Trim off all the fat you can . . . . . . so you get rid of all the flavor as much as you can . . . . . . Then add smoked chips to add flavor . . . WOW . . . what a great recipe . . . Can't wait to try it.
Wish y'all would take a finished dish profile without any fingers, hands, forks, knives or spoons in the way. Makes it easier to capture a 'print screen' photo. Just sayin'… I Iike following your recipe videos and saving for future use.
Kale? No! Collard greens!!
Great technique for doing smoked pulled pork on a gas grill. I'm curious as to what make and model of gas grill you are using. 😁
So interesting pork recipe!
Collard greens… a Southern staple! Just like Grandmother's, we grow our own & have them practically every Sunday when in season.
I'm wanna try that pulled pork though… wish beef worked as well in that recipe
Save kale. Eat Swiss Chard instead.
I have loved your program for years but please credit the people who have created some of the techniques you use in your programs.
When I see 3 downvotes, I log into my other YT accounts and upvote to offset. 😂 Egyptian Barley Salad.
Chandler would say the same about the pickles 😊 perfection 😉
Wonder if adding an anchovy to the collards would be good. It works well with most other dark greens.
I could watch Dan cook all day 😍
I live in central Appalachia. My mother will cook what’s known as shuck beans. Maybe leather britches is the nomenclature to my fellow Americans in the north? Not 100% on the latter name. Would love to see the ladies do a piece on early American green bean preservation and cooking. But it’s really not a “test kitchen” subject. Oh well….
No sauce for me. Just juices and pickles and onion!
Thank you, all of you guys at ATK. Best cooking channel on YouTube. The poem touched my heart!
Pork and collard greens my favs!!! Thanks Lan Lam and Dan!
I've been cooking my greens with bacon for years now. Ham hocks and neckbones take a long time to cook and I don't want to be in the kitchen forever. Love the pull pork recipe!!