Phil Eitman is a professional chef who is formally-trained and has also spent decades in the service industry as an executive chef, kitchen manager, sous chef, bartender and many other positions. A good portion of this experience comes from working in BBQ restaurants in parts of the country where it is most recognized. Now with his own catering business, each different BBQ plate tells a story of where Phil Eitman has been, and where that food is going.
Carolina Pulled Pork
Phil Eitman’s pulled pork recipe roots from his experience working in a bbq joint in the Outer Banks area. Down in that that part of the country, bbq is often cooked with a vinegar base that is spicy and tangy rather than the sweet, molasses-based sauces that are used in most other BBQ hotspots. His pulled pork is often a surprising crowd pleaser, as that region of the country’s bbq is the least heard of in the West.
When it comes to Texas BBQ, the most talked about meat is not the pork. Texans have a way of cooking their brisket to be so tender and juicy that at times it could be mistaken for Kobe beef, if only it weren’t for the delicious burnt ends that reassure anyone they are certainly eating bbq.
After spending some time in Tennessee, Phil Eitman gained an appreciation for the molasses-style sweet sauce, and formed a recipe of his own. He brushes this sauce along his baby back ribs, which he slow cooks for over twelve hours.