Wow!! Watching it get sliced up was magical. That's an absolutely stunning cut of pork. So perfectly cooked, I wish I could reach through the screen and grab a slice! Thanks so much!
Hi there! I'm so glad you liked it! And you're right - it's an amazing piece of pork. It was so tender and juicy! Thanks for watching! Some day you should come here and taste on my show in person!!!!!! -Al
Hey Al ! I decided to subscribe in spite of what Dash told me……lol ! Great to see you with him tonight ! I love my Grill Gun too ! Mighty fine looking pork right there !
Very nice as usual but whenever i get anywhere near close to that kind of grease fire the meat ends up sooty as hell no matter how often i flip it and in a lot less than 4min too... i'm confused.
Hi Marios. When the foot gets "sooty" after a sear it's usually one of a couple of things. The first is "what are you searing over?". Charcoal briquettes or cheap hardwood often throw off soot. If you're not using quality hardwood charcoal maybe consider trying a bag of FOGO or Jealous Devil Chunx? The second possibility is "dirty smoke" - which you get from charcoal when you first light it if you haven't given it time to be consumed by the fire, or from wood (including chunks) if they haven't burned down to charcoal before you put your food over it. Try making sure that any wood or charcoal is completely consumed (and either glowing or white ashed over) before searing. The third culprit could be airflow. Most grills have air intakes below the fire. If these aren't wide open allowing the air to pass from bottom to top cleanly, the result can be air that "swirls" above the heat, bringing ash and soot up and around with it. Think of it this way - if the air is hitting the bottom of the charcoal, it's velocity is nice and slow when it gets around the charcoal to the top and won't disturb the ash and soot, but if the air is swirling around the coals then the "wind" will pick up debris and carry it to your food. So check to make sure the bottom air vents are both wide open and clear of debris. Sorry for the long answer - hopefully these ideas will help! Al
@@BehindTheFoodTV Many thanks for the reply, appreciated. I always try to source quality lump (usually via trial/error) but over on the other side of the pond so the US brands are out of reach. Was never into briquettes really. I light up using a propane torch on a full size tank so they get going very fast as you very well know, glowing hot all over in just 2min min so i tend to sear (open lid) in less than 10min after the fact in order to capture maximum sear temp. (although recently i did debunk myself with an experiment where i found that max temp is achieved at about 15-20min depending on the lump, over and above the 2-3min with the torch to get them going). Maybe the lump is still igniting within its core layer and producing said soot even though it sure looks ready? Could be an idea for a video... a how/to on lump with some experiments throwin in and/or tips to establish lump quality for which there is not a lot of info, if any out there. Right back at you with the long reply, keep it up, you're my new favorite channel!!
@@marioss9321 that's a great video idea. I will try to work it into a searing segment on an upcoming video. Love the experiment idea! I think we're on to something with how long you let the coals burn. Try letting it reach a maintained combustion for 25-30 minutes before searing. Then come back and let me know if we fixed it! See you on the next video MariosS! -Al
Hahaha the secreto's out! I know you already love Meat N' Bone - for $50 (less the discount) it's really easy to just add this to your next order from them. So worth it!
Wow!! Watching it get sliced up was magical. That's an absolutely stunning cut of pork. So perfectly cooked, I wish I could reach through the screen and grab a slice! Thanks so much!
Hi there! I'm so glad you liked it! And you're right - it's an amazing piece of pork. It was so tender and juicy! Thanks for watching! Some day you should come here and taste on my show in person!!!!!! -Al
What's YOUR favorite cut of pork? Have you ever tried Iberico? Maybe even Secreto?
Checking out the Meat N’ Bone site right now.
Their stuff is so good!!!!!
Man, you're killing me. You teased me enough with this video. You can get me out of bed for this. Awesome.
I don't want you to die! You'll have to make this yourself (or come over and I'll make it)! -Al
Hey Al ! I decided to subscribe in spite of what Dash told me……lol ! Great to see you with him tonight ! I love my Grill Gun too ! Mighty fine looking pork right there !
Haha welcome Dutch! Great to have you here!
Very nice as usual but whenever i get anywhere near close to that kind of grease fire the meat ends up sooty as hell no matter how often i flip it and in a lot less than 4min too... i'm confused.
Hi Marios. When the foot gets "sooty" after a sear it's usually one of a couple of things. The first is "what are you searing over?". Charcoal briquettes or cheap hardwood often throw off soot. If you're not using quality hardwood charcoal maybe consider trying a bag of FOGO or Jealous Devil Chunx? The second possibility is "dirty smoke" - which you get from charcoal when you first light it if you haven't given it time to be consumed by the fire, or from wood (including chunks) if they haven't burned down to charcoal before you put your food over it. Try making sure that any wood or charcoal is completely consumed (and either glowing or white ashed over) before searing. The third culprit could be airflow. Most grills have air intakes below the fire. If these aren't wide open allowing the air to pass from bottom to top cleanly, the result can be air that "swirls" above the heat, bringing ash and soot up and around with it. Think of it this way - if the air is hitting the bottom of the charcoal, it's velocity is nice and slow when it gets around the charcoal to the top and won't disturb the ash and soot, but if the air is swirling around the coals then the "wind" will pick up debris and carry it to your food. So check to make sure the bottom air vents are both wide open and clear of debris.
Sorry for the long answer - hopefully these ideas will help!
Al
@@BehindTheFoodTV Many thanks for the reply, appreciated. I always try to source quality lump (usually via trial/error) but over on the other side of the pond so the US brands are out of reach. Was never into briquettes really. I light up using a propane torch on a full size tank so they get going very fast as you very well know, glowing hot all over in just 2min min so i tend to sear (open lid) in less than 10min after the fact in order to capture maximum sear temp. (although recently i did debunk myself with an experiment where i found that max temp is achieved at about 15-20min depending on the lump, over and above the 2-3min with the torch to get them going). Maybe the lump is still igniting within its core layer and producing said soot even though it sure looks ready? Could be an idea for a video... a how/to on lump with some experiments throwin in and/or tips to establish lump quality for which there is not a lot of info, if any out there. Right back at you with the long reply, keep it up, you're my new favorite channel!!
@@marioss9321 that's a great video idea. I will try to work it into a searing segment on an upcoming video. Love the experiment idea!
I think we're on to something with how long you let the coals burn. Try letting it reach a maintained combustion for 25-30 minutes before searing. Then come back and let me know if we fixed it!
See you on the next video MariosS! -Al
Awesome 👏
Well said, James!
Definitely going to give this a try, another great video Al!
Thanks Paul!
That looked really good!
Hey Brian - I won't lie it was scrumptious! Thanks for watching! -Al
I've got nothing... Dude I think I'd even eat that and I don't do pork. Sheeeeeesssshhhhh
I told you that you would love this video Dash! Thanks for watching my friend!
@@BehindTheFoodTV I thought I knew but I had no idea!
I guess it’s no “secreto” anymore! Looks delicious!
Hahaha the secreto's out! I know you already love Meat N' Bone - for $50 (less the discount) it's really easy to just add this to your next order from them. So worth it!
Beautiful, and oh so juicy👍
Thanks, Bobbi! It was almost like it wasn't pork it was so good! Thanks for watching! -Al