And I, will most certainly, second that notion… as well as, third, forth, fifth and sixth!!! This dude, right here, is THEE, quintessential “Pit Master/BBQ” GURU, if there ever was one!!! And, I am telling you, without a shadow of any and all doubt, that there is ONE “PM/BBQ” GURU in the world… and Mr. Malcolm “HowToBBQRight” Reed is it!!! And I mean, HANDS DOWN… NO IFS, ANDS OR BUTS ABOUT IT… he is the MAN!!! So, for those who don’t know, please allow me to explain it in a much simpler manner that you may be more likely to relate with… he is thee “Chuck Norris” of the BBQ/GRILLING World!!!
I have cooked for 54 years and professionally for 16. Steak houses and full service is all I did. Never did much BBQ so have learned a lot from Malcolm!!
Yes, they are. But they’re not very forgiving though so you better make sure you don’t overcook it at all!!! I pull mine at 140° and not a degree later!!!
Pork loin is a staple for me. My butcher has only the best free range pork. I cook it hot and fast on the Weber rotisserie. I dry the rind out for 2 days, then season it up, 2 baskets of coals and cook that baby. It crackles up so good, it’s tender and tasty. A definite winner!
I saw a couple videos where people didn’t use a binder and i thought you needed a binder but as soon as i saw this I knew big Malcolm was gonna get me right!
That is absolutely NOT true. While it can be a very tender cut of pork, when cooked properly, the pork “tenderloin” is the most tender cut of pork, hence the name!!!
Have you ever brined in milk I use to work at a high end place they use to do it there I would love to see your take on this please and thank you your awesome.
people who get into this business really should commit to an hour of exercise a day. even if it was just a brusque walk it would probably add years to their lives. or rather, reduce the amount of years they are cutting it all short by.
@412hwc the act of being done is not opinionative done simply means not raw/cooked and 145 is done, you may like yours cooked longer but that doesn't immediately render it not done
When he said 'son', I felt that in my soul.
Me too
Ur the best
This man is the best pit master on the internet! Hands down. Thanks for the great tips.
And I, will most certainly, second that notion… as well as, third, forth, fifth and sixth!!! This dude, right here, is THEE, quintessential “Pit Master/BBQ” GURU, if there ever was one!!! And, I am telling you, without a shadow of any and all doubt, that there is ONE “PM/BBQ” GURU in the world… and Mr. Malcolm “HowToBBQRight” Reed is it!!! And I mean, HANDS DOWN… NO IFS, ANDS OR BUTS ABOUT IT… he is the MAN!!! So, for those who don’t know, please allow me to explain it in a much simpler manner that you may be more likely to relate with… he is thee “Chuck Norris” of the BBQ/GRILLING World!!!
I have cooked for 54 years and professionally for 16. Steak houses and full service is all I did. Never did much BBQ so have learned a lot from Malcolm!!
"I'm onto something with this" damn skippy you onto somethin Malcom!
The key to pork loin is to salt/brine it.
I’m a bit disappointed he didn’t say “let’s get to cooking”
2/10 unwatchable
We’ve been bangin away on the pork loins lately bro! Cheep and GOOOOOD!!!!!
Your YT shorts are the best !!
The look in his eyes everytime he tastes his cook keeps me coming back. He is one of the best meat smokers on UA-cam.
Pork loin is underrated. And they're still affordable
Yes, they are. But they’re not very forgiving though so you better make sure you don’t overcook it at all!!! I pull mine at 140° and not a degree later!!!
The King of BBQ!!! Anybody else make noises and say "omg..look at thing" when they watch these videos lol
Pork loin is a staple for me. My butcher has only the best free range pork. I cook it hot and fast on the Weber rotisserie. I dry the rind out for 2 days, then season it up, 2 baskets of coals and cook that baby. It crackles up so good, it’s tender and tasty. A definite winner!
Looking good!!
Pork loin is a pork chop with out the bones. The most tender piece of pork is the pork tenderloin!
About what temperature are we smoking at?
Man some day when I BBQ I wanna play this background music on my guitar as the food cooks
Love your content, Malcolm!
I saw a couple videos where people didn’t use a binder and i thought you needed a binder but as soon as i saw this I knew big Malcolm was gonna get me right!
Let’s get to cookin’ ❤
Malcolm is the King of BBQ!!! All others must now down in front of him!!
Hell yeah that looks good ❤🎉
If chef don’t look well fed, I ain’t eaten
Looks delicious
Pork loin is the eye fillet of pork ... it is the most tender cut of pork.
That is absolutely NOT true. While it can be a very tender cut of pork, when cooked properly, the pork “tenderloin” is the most tender cut of pork, hence the name!!!
Have you ever brined in milk I use to work at a high end place they use to do it there I would love to see your take on this please and thank you your awesome.
Making this today
people who get into this business really should commit to an hour of exercise a day. even if it was just a brusque walk it would probably add years to their lives. or rather, reduce the amount of years they are cutting it all short by.
I agree, this guy has actually lost a ton of weight so far. Glad to see it really, especially at the age he looks…gets harder to lose it.
You might want to learn the definition of the word "brusque." I can't take your comment as good advice if you don't use words correctly.
2 hours at what temperature?
250 to 300
How far in advance can you inject the porkloin
Do you have any air fryer meals
Good job Malcolm 😊
Malcolm my guy, we gotta hang out brother!!
Get this dude up to temp! 👍
What temp did you run up to?
Temperature?
145° F
This looks so good it gave me a nose bleed
What temperature?
🔥🔥🔥
Temp?
BINGOOO!!!
Lord have mercy I'm boutta bust!
Canun seasoning dont make it cajun the cajun dose lol
What temp on meat when done for this?
145 for pork is safe but standard is 165
mann cooking a peice of pork that big for only 2 hours in a smoker is a terrible life choice lol. that shit aint done man
Pork only needs to be cooked to 145 internal, plus he never mentioned what temp he had it set to either
@@skylarpayne5613 i mean regardless what u need to cook it to to be safe...doesnt mean it taste good. idk my shit needs to v well done
@412hwc you said "shit ain't done" 145 is in fact "done" may not be to your liking but it's still done
@@skylarpayne5613 done to who tho? people cook chiccen to a certain temp which isnt very high and it be all slimy inside still smh
@412hwc the act of being done is not opinionative done simply means not raw/cooked and 145 is done, you may like yours cooked longer but that doesn't immediately render it not done
He even gave it that Kardashian treatment 💉💉💉
That's FatBoy approved for sure👍🔥
I’m surprised he didn’t just eat it whole right off the grill
What temperature?