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  8. I made this today and it came out amazing! He doesn't say, but you have to cook it to 205 degees F in order to break down the fibers. And, of course, you want to let it rest for at least 30 minutes and up to 90 minutes wrapped in foil before serving. Note that if you wrap it well as soon as you take it out, it will continue to increase the internal temperature, so take it out around 197 degrees internal temp.

    If, like me, you aren't a huge fan of smoked paprika, I suggest this change, which worked fantastically: Only 1 tbl of smoked paprika and 2 tbl of regular paprika, plus add 1 tbl of ground coriander seed (which goes great with all forms of pork, IMHO). I also put carrots and celery in the pan with the onion and then made gravy from the pan drippings. It was a little redundant with the chipotle mayo, which I also made, but nobody complained. (There's more mayo left for pork sandwiches tomorrow.) I don't plan well enough to start marinating on Thursday for a Sunday meal, as he suggests, but I did start it marinating on Saturday afternoon, so it had about 22 hours. The flavor was incredible.

    If you've been watching these videos wondering which one to try, I suggest this one. It was easy, and, as long as you cook it to 205 internal temp, pretty foolproof.

  12. I like watching him when he's teaching his kids or learning a new dish in Asian then him yelling and screaming in some shitty restaurant or judging a competition. He's a good guy the other platforms make him look like a pompous dickhead

  23. " butts away " I would straight up die if I saw Gordon doing this in public! he should be even embarrassed for making this silly move up hahaha. Got to love this man though him and his food are truly amazing and funny dude!

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