I didn't like pork chops as a kid because my mom cooked them until the texture was like dry shredded splinters. I love them now because I learned how to cook them. Going back to the video! Thank you!
Neat recipe, reminiscent of an Italian porchetta. Because it's so inexpensive, we buy a lot of pork loins. It can be a bit tough, so I've found it beneficial to whack pork loin (or other tough cuts) with a jaccard before stuffing and cooking. Jaccards are inexpensive: less than $20 on Amazon for a serviceable example. And they last forever. I bought mine seven years ago and it's still going strong.
I'm always happy to see more videos about pork loins and pork tenderloins. Pork loins and pork tenderloins are infinitely better value than their beef counterparts (also this will make some people mad but I love the flavor of pork tenderloin more than beef tenderloin). I really enjoy either cutting a whole loin into pork chops (Which I typically sous vide to 135 then blast in a cast iron until it's as brown as I want) or leave it as a whole roast (cook is sous video for like 6+ hours at 135, then blast in an oven or cast iron pan, maybe the flat top if I'm feeling different, then slice it like you did in the video). Pork tenderloins also awesome: so soft and tender when cooked to the proper temp and makes amazing sandwiches.
I am guessing you sliced the rest of the loin into regular portions? Or was there something new there as well? I will try this the next time I pick up a one of those loins at my local BJ's (no Costco or Sam's Club nearby).
I’ve made this years ago when the kids lived at home, now a day I’m the only one who eats pork or beef. So no more And with today’s pork you’re gonna need some gravy or sauce, too dang dry otherwise and a side of mash.
I didn't like pork chops as a kid because my mom cooked them until the texture was like dry shredded splinters. I love them now because I learned how to cook them.
Going back to the video! Thank you!
Neat recipe, reminiscent of an Italian porchetta. Because it's so inexpensive, we buy a lot of pork loins. It can be a bit tough, so I've found it beneficial to whack pork loin (or other tough cuts) with a jaccard before stuffing and cooking. Jaccards are inexpensive: less than $20 on Amazon for a serviceable example. And they last forever. I bought mine seven years ago and it's still going strong.
Never heard of them before. What an interesting looking tool. What brand is yours please?
Great idea. I have all kinds of ideas running through my head to use as stuffing for that roll. Super easy too!
I'm always happy to see more videos about pork loins and pork tenderloins. Pork loins and pork tenderloins are infinitely better value than their beef counterparts (also this will make some people mad but I love the flavor of pork tenderloin more than beef tenderloin). I really enjoy either cutting a whole loin into pork chops (Which I typically sous vide to 135 then blast in a cast iron until it's as brown as I want) or leave it as a whole roast (cook is sous video for like 6+ hours at 135, then blast in an oven or cast iron pan, maybe the flat top if I'm feeling different, then slice it like you did in the video). Pork tenderloins also awesome: so soft and tender when cooked to the proper temp and makes amazing sandwiches.
Looks amazing, Wizard.
Yes, full review of the grill please
Looks delicious
I would love to see a video on the Traeger pellet smoker. Also your opinion on it as well.
Eggs now rate from .24 to .33 cents or more.
.11 is a steal right now
Huge fan. Do you think this team is is could work to Beef Eye Round Roast? Thx
My grandmother did similar with a beef eye of round roast.
.11 cents for an egg? It’s more like almost $1.00 per egg here.
I bought a dozen large eggs at Walmart on Jan 6. $4.53, so $0.3775 per egg. Call it 38 cents.
Wow 11 cents for an egg? I'm in AZ and regular store bought eggs are $8 doz. 45cents each.
Please review the Traeger
Please do the Traeger review video, BW!
I am guessing you sliced the rest of the loin into regular portions? Or was there something new there as well? I will try this the next time I pick up a one of those loins at my local BJ's (no Costco or Sam's Club nearby).
How hot should I cook it? I have no grill.
AND
How long did you cook it?
It's in the recipe in the description
I just purchased an upright pit boss smoker let the smoking begin.
Where are you buying your eggs for .11?
Cheapest I can find, retail, is about 33 cents apiece?
Math is hard I guess
I’ve made this years ago when the kids lived at home, now a day I’m the only one who eats pork or beef. So no more
And with today’s pork you’re gonna need some gravy or sauce, too dang dry otherwise and a side of mash.
I don't trust Butcher Wizard math. 11¢ for an egg can't be right. You can't buy eggs for $1.32/dozen.
Not any more for certain.