For those of you that don't want to read through all of the comments - Guga responded to a couple of people that were concerned about the stuffed loins being cooked to only 145°. He said he cooked the unstuffed one to 145°, but took the other two to 160°. He didn't mention it in the video and hasn't edited the directions to reflect that, either. Just a heads up.
Good grief! Pork grown under modern practices and tested dips very unlikely to host trichonella. Cooked to 160 is going to be dry.I cooked mine to 135, wrapped it to rest, then browned the outside in a skillet . I had never stuffed one before, it was simple and good.
Guga - you do a great job at focussing on the recipe/technique rather than just how-to-bbq (which most of us already know-how-to). I love the triple tests you do. Really helpful!
Guga, your production value on both channels has gone through the roof! Super glad to have found your channels and look forward to EVERY video you release.
Thank you Guga, we made the Bourbon Butter Pork Loin (not stuffed) for our anniversary dinner. It was Amazing!! Thanks for sharing your bourbon butter baste recipe! Total game changer!
You are #1 mi hermano!!!!! I have to get back into grilling and BBQ’ing. I have six diggers types of backyard grills including a new 36” Black Stone griller that I’ve used only once. Thank you and your co-pilot Angel for these great videos and taste tests!!!!🤙🏼🤜🏼🤛🏼💪🏼🏆😎😎
Man! This is some good pork loin. Very juicy and so much flavor. I added colby jack cheese to the sausage for the stuffing and the loin wife brought home was trimmed so I wrapped in BACON. Didn't have any bourbon so I made a bbq/honey glaze. Never tried stuffing a loin before but after watching your video it was a breeze to do and oh so good results. Thnx.
I just watched your sausage stuffed pork loin video where you mentioned that the loin needs to be cooked to 145 degrees while the sausage needs to cooked to 160. How do you accomplish this magical feat?
Great show guys ! This was perfect information . We are having another Spanish cuisine Thanksgiving this year . I think I will try this . Everyone should love it . Perhaps some chorizo and Oaxacan queso stuffing ?
@@Bushgator I think the point he was making when he states in the video, "the ground pork, like all ground meats, needs to be taken to 160" or whatever, was that he took the 1 to 145, and the other 2 to 160. I think it got lost in the edit.
I bet you could do a similar thing with chicken. Would be smaller of course, but the sweetness of it all would blend well with chicken. Also there is chicken sausage as well, so theres that as well.
Poor Muslims! The only people who talk about religion 24/7!!! Cooking, sports, news,... etc... It doesn't matter! If there is a Muslim then religion will come up!
@@M17-f4c well sports there is no religion involved but if you refer khabib vs conor it was because of conor News? Yeah ofc the media tries to get rid of muslims And cooking now is only because of pork Its like a vegan person watching this where is the problem? Im just giving guga a compliment Watching only for entertainment reasons
Wait, u said ground pork should be 160 degrees, if you stuff ground pork on the middle of the meat shouldn't u cook it to 160? Either way, it still looked awesome!
Sausages aren’t always just “pork” sausage an example is one I recently got to make which had veal and pork so I would say it depends on the fat content those sausages looked like they were pre boiled anyways (helps tighten casing etc)
great clip guga!!! i like stuff loin as well... try to freeze the sausage next time you want to '' slit and stuff'' ...a bit of oil and it will dissapear in a sec in that loin!!! i agree with you for the spiral method... respect my brother.
Spiral cut had more sausage, spread out throughout the whole loin. AND it was seasoned with Guga Rub on the inside, as well as outside. Not surprising its the clear winner! And what a lovely looking trio of pork loins! That basting sauce is the bomb!! But, Guga!, Be CAREFUL pouring on the booze that way! The flames could follow the liquid back to the bottle, or the flare up can make you twitch and spill flaming booze outside the pan. Best to move the pan off the fire (or cut off the flames), then add the Bourbon, and return the pan to the fire to ignite. We want you around and safe to inspire and create for a long time to come!!
Yesssss Man, that is the perfect video, the more details the more in-depth the more photog the more flaming the more juices dripping, f**k Disneyland, this is my new 6 flags, this is my new wonderland, perfect just perfect man. thanks alot for all the joy you bring to my heart keep it up
For the second pork loin one whole sausage seems easier than spreading it out. What if you oil up the sausage to stuff it. Kind of the same technique as we do at night.
Guga when are you gonna show us your taekwondo skills?
Hahaha... You want to see that? Let me know I will throw some kicks when COOKING! You will laugh too hard!!!!
Guga yes we need to see your martial arts skills. And Ninja’s too
Do it with Maumau and Ninja also !!
But, you know that I am as good as KUNG FU PANDA right? 😂😂😂😂😂😂😂 Ninja doesn't do martial arts, he does martial eating!!! 😂😂😂😂😂😂
@Pixel Cowboy that is correct from Guga's UA-cam University Kitchen 😂😂😂😂😂😂😂😂😂
That was the smoothest save to a mismatched fist bump/high five I've ever seen.
HAHAHAHA IM DYING
@@sliceofcheese9302 and I'm hungry
I call that the stick shift.
3Menacing 💀💀
For those of you that don't want to read through all of the comments - Guga responded to a couple of people that were concerned about the stuffed loins being cooked to only 145°. He said he cooked the unstuffed one to 145°, but took the other two to 160°. He didn't mention it in the video and hasn't edited the directions to reflect that, either. Just a heads up.
Good grief! Pork grown under modern practices and tested dips very unlikely to host trichonella. Cooked to 160 is going to be dry.I cooked mine to 135, wrapped it to rest, then browned the outside in a skillet . I had never stuffed one before, it was simple and good.
@@lilolmecj I agree, I sous vide mine to 134 degrees then sear a browning on the surface bringing it to about 136 degrees. Juicy!
Don't care what temp. That sausage looked raw.
Who else loves the way he says “let’s do it”😂
YEAH!!!! “let’s doooooo it”
I say this ALL THE TIME in his accent.
Very sassy 😂😂
@@GugaFoods lets dew it. 😂😂😂
It has that Nacho Libre vibe
1:52 / 6:17 / 7:42 this video is filled with gems
You diry minded bastard
LOOOOOOL
🤣🤣🤣🤣🤣🤣Can I buy your comment 😂😂😂
Mike Cunningham 😂😂😂😂😂😂🤣🤣🤣 didnt even peep that. Yo he called u a bastard u gonna take that?
LMFAOOO 😂😂😂
Guga - you do a great job at focussing on the recipe/technique rather than just how-to-bbq (which most of us already know-how-to). I love the triple tests you do. Really helpful!
"The sausage released it's juices inside the loin." 😂😂😂
XXXX Guga
PUASE!
5:29 omg
I know right. What was that all about!? 😂😂😂
Fist slap
The more I rewatch it, the funnier it gets.
That's called excitement lol
Guga talking about stuffing a hole with a dry sausage...
DOLAN DUK hahahaha I didn’t catch it till you mentioned it
Maybe he should've used some oil or sauce to... you know, lube up the sausage... That felt wrong to type.
I’m dead💀
Well played
😂😂😂
Guga, I'm always amazed at the excellent photography and editing of your videos (not to mention the incredible recipes amd methods!)
Uaaauuuuuuuuuuuuuuuuuuuuuuuuuuu quase 100 mil, chegando na placa de prata. Parabéns.
Obrigado... Grande abraco.
Hj 2 anos depois, ele tem milhões, quando o canal tem qualidade é assim.
Netflix: are you still watching?
Someone's daughter: 1:50
😆
Can someone explain me those jokes?
@@furretman3741 mhm, probably a reference to masturbating
Guga, your production value on both channels has gone through the roof! Super glad to have found your channels and look forward to EVERY video you release.
Thank you. I appreciate that. I try really hard.
Thank you Guga, we made the Bourbon Butter Pork Loin (not stuffed) for our anniversary dinner. It was Amazing!! Thanks for sharing your bourbon butter baste recipe! Total game changer!
These videos warm my heart, thank you guga. Keep them coming my friend.
7:42 is hilarious. I’m giving you your flowers for not breaking character.
I am digging those wireless little thermometers!!!
Parabéns Guga! Quase 100k, mais que merecido!
Hey guys I'm always watching you guys from here in NYC. Keep up the great work
Guga because of you I purchased a sous vide and have been killin the game out here in Cali, keep doing what you do bruh 🤙🤙
You are #1 mi hermano!!!!!
I have to get back into grilling and BBQ’ing.
I have six diggers types of backyard grills including a new 36” Black Stone griller that I’ve used only once.
Thank you and your co-pilot Angel for these great videos and taste tests!!!!🤙🏼🤜🏼🤛🏼💪🏼🏆😎😎
For the project loin that has the sausage stuffed in the middle, you could roll the sausage meat in the rub to season the inside a bit.
Man! This is some good pork loin. Very juicy and so much flavor. I added colby jack cheese to the sausage for the stuffing and the loin wife brought home was trimmed so I wrapped in BACON. Didn't have any bourbon so I made a bbq/honey glaze. Never tried stuffing a loin before but after watching your video it was a breeze to do and oh so good results. Thnx.
I just watched your sausage stuffed pork loin video where you mentioned that the loin needs to be cooked to 145 degrees while the sausage needs to cooked to 160. How do you accomplish this magical feat?
Cook the sausage first before you stuff it.
Congratulations on getting to 100k !! SVE and Guga Food are the best channels in YT
🙏🙏🙏🙏 thank you so much
All I can say is that PORK looked AWESOME! Mouth watering! 🤤🤤🤤 I didn't get to try it but for sure I'm making this at home! 🤘🕺🤘
Thanks bro.
Watching you always makes me happy. The foods are always mouthwatering
Thanks... I appreciate that.
I used the bourbon butter to baste my pork loin tonight and it was excellent! I'll need to do a roll up next time I get a loin. Thanks again, Guga!
Aww, yeah! Makers! That good stuff! Just picked up another bottle of mint julep last week!
Great tip on the bourbon burn without gastove
Because of this video, I did pork loin tonight butterflied and stuffed with sausage and chorizo! Amazing flavor! Thanks for the inspiration!
BUENÍSIMO. MUCHÍSIMAS GRACIAS. UN ABRAZO DESDE COLOMBIA
Guga I did the pork loin in the way you show it. ITS DEEELICIOUS!!
Great show guys ! This was perfect information . We are having another Spanish cuisine Thanksgiving this year . I think I will try this . Everyone should love it . Perhaps some chorizo and Oaxacan queso stuffing ?
Seems like Angel is always hungry...lol. I don't blame him with those kinds of food you cook Guga... Awesome channel👍👍
Babish and Guga, dam the pork board is getting around UA-cam
kyle lynch haha i just watched babish’s pork loin vid
Big time- makes me wonder if pork is under selling of late..
I might have to hit them up :)
The wolverine is blessed by having guga as uncle...😁😁
Always some amazing videos Guga! Keep up the amazing work my friend
Thanks Guba, I appreciate that.
Made the spiral this evening. Might have been the best meal I've ever eaten. Thank you!
how did you do it? without over cooking the port before the sausage was at 165?
@@Bushgator I think the point he was making when he states in the video, "the ground pork, like all ground meats, needs to be taken to 160" or whatever, was that he took the 1 to 145, and the other 2 to 160. I think it got lost in the edit.
When you are muslim but still watch it cause its guga
Same 😂
I bet you could do a similar thing with chicken. Would be smaller of course, but the sweetness of it all would blend well with chicken. Also there is chicken sausage as well, so theres that as well.
@@ALegitimateUA-camr Yeah Thanks i know 🙂
Poor Muslims! The only people who talk about religion 24/7!!! Cooking, sports, news,... etc...
It doesn't matter! If there is a Muslim then religion will come up!
@@M17-f4c well sports there is no religion involved but if you refer khabib vs conor it was because of conor
News? Yeah ofc the media tries to get rid of muslims
And cooking now is only because of pork
Its like a vegan person watching this where is the problem? Im just giving guga a compliment
Watching only for entertainment reasons
They all look good. Need to have some soon. Keep Smoking!
Hello guga ! Keep on the good work
It's rare to hear about a sponsorship that makes this much sense. This is one of the most delicious looking ones yet, too! :)
Pork Loin is so nice on the weber BBQ. It's also very cheap compared to Beef or Lamb. Going to try the sausage meat versions.
I agree 100%.
Those loins are huge!. Look delicious! I just got done eating and i'm hungry again!
I know right. HUGE feed an army
These videos are so satisfying
Really enjoying your channels Guga!
After cooking steaks a thousand different ways you should all say which is your favorite
Wait, u said ground pork should be 160 degrees, if you stuff ground pork on the middle of the meat shouldn't u cook it to 160? Either way, it still looked awesome!
connor anthony I was confused on this too
Because if you cook it properly it gets dry, yolo lets get some foodborne illnesses, they taste better.
Sausages aren’t always just “pork” sausage an example is one I recently got to make which had veal and pork so I would say it depends on the fat content those sausages looked like they were pre boiled anyways (helps tighten casing etc)
Cook the PLAIN pork loin to 145F and STUFFED to 160F as you can see it is very juicy and perfect for us.
@@GugaFoods What he's saying is you put stuffed sausage inside and told us to cook stuffed to 160F, but you didn't cook it to that.
National Pork Board is sponsoring lots of videos this week. Your cook is a great one! I'd better go buy some pork loin at Sam's Club this weekend!!
it looks delicious guys enjoy
You too make for a great couple!!! So cute guys
1- Guga Foods notification
2- Like + favorite
3- Enjoy the video
Simple as that.
Deeee-licious.
Thanks Guga!!!! I appreciate that.
The fist slap was awesome lol
love these vids guga, wish i could try all this stuff it looks DEEEEEEEEEEEEEE-licious
Thanks buddy, I appreciate that.
100k is coming... i wanna cngratz you Guga in advanced... keep up the good work, say hi from me to angel and your lovely families
Guga...did you remove the sausage casing on B...if not, i believe thats why less sausage flavor transferred to the loin.
Is it Kai Shun Premiere knife you're using? OMG!
Looks tremendously tasty. I love Pork!!!
Guga!!! Less than 1k away from 100k!!! Congrats bro!! Always love the content!!
You should try deep frying a pork loin. It is absolutely amazing, great crust on the outside and super juicy on the inside.
Great music selection !
great clip guga!!! i like stuff loin as well... try to freeze the sausage next time you want to '' slit and stuff'' ...a bit of oil and it will dissapear in a sec in that loin!!! i agree with you for the spiral method... respect my brother.
That is a great idea. If you freeze it, it should work like a charm!
Viagra sausage, good idea
Make sure to get your feet set first ...
Awesome content as always! Thanks Guga
I love your channel Guga! And I love all your recipes too! 😉 Amazing!!
5:28 Angel said 👊🏻 Guga said👋🏻
Did you stuff it with the skin on the sausage for the 2nd one? If not you could consider using something similar to a cannelloni filler
Just subscribed , can’t stop watching man !! Let’s doooettttt 🤣👌🏽
Big brother Guga back at it again.
Thanks brother... I appreciate that very much.
Your mason jar idea is brilliant.
I am going to try this. Thanks
Good video. By the way the link you provided for cutting board in video is Not the same cutting board.
Member when you drank all the Maker's Mark, and you had to use Jack Daniel's! Lolol! Great episode brother!
Where did you buy that cutting board?? Been checking everywhere
Spiral cut had more sausage, spread out throughout the whole loin. AND it was seasoned with Guga Rub on the inside, as well as outside. Not surprising its the clear winner!
And what a lovely looking trio of pork loins! That basting sauce is the bomb!!
But, Guga!, Be CAREFUL pouring on the booze that way! The flames could follow the liquid back to the bottle, or the flare up can make you twitch and spill flaming booze outside the pan. Best to move the pan off the fire (or cut off the flames), then add the Bourbon, and return the pan to the fire to ignite. We want you around and safe to inspire and create for a long time to come!!
Guga you're now officially my new culinary hero! 😍😆
You gave me a great idea! I just had some deer sausage made and I will stuff a pork loin with that sausage! Thanks!
Guga eres un máster compadre
I'm late to the party but MAAANNN that looks delicious. Subbed and notified !
Guga you should try making mofongo it's a Puerto Rican dish made out of mashed fried plantains
U guys are awesome!
Angel looks like Wolverine ahahahah, grow that stache bro
I agree 100% What is up with that new look?
I only got to the second method then had to go wake the misses up. 😂😁
Guga!! U're amazing...
Yesssss Man, that is the perfect video, the more details the more in-depth the more photog the more flaming the more juices dripping, f**k Disneyland, this is my new 6 flags, this is my new wonderland, perfect just perfect man.
thanks alot for all the joy you bring to my heart
keep it up
Both of your channels are amazing, love all you guys, but ninja is my boyyyyy
For the second pork loin one whole sausage seems easier than spreading it out. What if you oil up the sausage to stuff it. Kind of the same technique as we do at night.
great idea , Im going to do one with pepperoni and another with dried cranberries ...
I would like all 3 of them!
I know right. Me too.
100K TODAY!!!! GO GUGA!!!
This guy cooks with love ❤️
Great video as usual. Version 3 is my best.👍🐖🐖🐖
Thanks Chris.
that second high five for the win
Angel's face at the end of the video is priceless ahahahahahahah
Ceia de virada do ano novo eu faço sempre este em espiral. Só que eu adiciono calabresa e bacon defumados. Fica uma coisa de loko.!!!
NOOOOOOOsa calabresa tem que ficar ANIMAL!!!!!
Nice video definitely going to try this. Can I get the rub recipe you put on these loins? I would gladly appreciate it. Thx
Just 500 likes, congrats guga
Chorizo stuffing.
Brotha that looks amazing!
I have some home made sausage so I'm going to be doing some stuffing...I'm adding diced mushrooms and cheese
The spiral also had Gugas rub on the inside