Excellent delivery - thanks for the extra effort to make these videos simple for follow and hard to blow. My family thinks I am the SWAMI - but it's really YOU. This loin is phenomenal!
Just made this for the second weekend in a row; slightly adapted to cook inside rather than outside (oven, including liquid smoke in the injection and finishing on a frying pan). So, so good! All of your recipes have been phenomenal, keep it up 👍🏼
Hey Chef Tom, my family and I always look forward to watching your new recipes every Tuesday! We recently added a griddle to our outdoor cooking area and would love to see some “easy-ish” weeknight meal ideas. Thanks for all the great content! ✌️
I'll pass the message onto Chef Tom. In the meantime, here's some recipes I could think of that might help you out! www.atbbq.com/thesauce/videos-brisket-diner-burger/ www.atbbq.com/thesauce/shrimp-tostadas-jalapeno-guacamole/ www.atbbq.com/thesauce/quesadilla-burger/ Thanks for watching! -Chef Britt
I cooked bacon wrapped pork loin this past weekend. I punctured it with a knife and used “Better than bouillon seasoned garlic “ to rub into the roast. Then I plaited bacon wrap. I smoked the roast at 150F internal, and then I had to put the roast under the broiler so the bacon crisped up. Man it was “on point.” I didn’t use any BBQ glaze. Maybe next time. Thanks for your recipes and your knowledge!
Love watching all your bbq videos! Especially texas style bbq! I would love to see a video on Texas twinkies! Something great to make with left over brisket!!
What about a tutorial on different knives and how/when to use them. And add in how to sharpen them. Love this channel. I have tried a few of those recipes
Hey chef tom love all the videos! Very,very informational! I curious if you wouldnt mind doing a video on fair style Turkey legs! And possibly do them on your offset smoker? That would be super awesome! Thank you! Keep up the awesome videos, this is one of my favorite channels!
This recipe is similar to the Italian "porchetta". We use to eat it between two slices of bread and nothing more. It looks gorgeous! Greets from Rome : D
I'd love to see the preparation of a whole meal on the BBQ as opposed to 'just' meat. I love the fact you frequently include sides and sauces and I'd love to see you take it a bit further from time to time, like a whole family meal on just the BBQ. Anything from quick&easy to long&complicated.
do you mean like all the side dishes he's done? ua-cam.com/video/7GwIdsTJ4d4/v-deo.html ua-cam.com/video/GAybnClb_sU/v-deo.html ua-cam.com/video/arcw3e7n7rQ/v-deo.html ua-cam.com/video/optw2T2L37k/v-deo.html ua-cam.com/video/4tOAoLtQHJQ/v-deo.html that's just in a 2 month time period!
2 lbs Cubed potatoes. 8 Oz sour cream. 2 cans cream of chicken. 1 lb Cheddar cheese. Cool bacon first in a pan. Cut up bacon and add to the mix. Then mix. Together. (Add bacon grease if your not cardiac conscious) place in a shallow pan and smoke with applewood for atleast 3 hours depending on weather heat etc.
I do my version with fresh minced garlic, fresh chopped Thyme and Oregano, all coated on the outside on the loin. Then I wrap the loin in bacon, either as you did or in a pie crust or what I call a basket weave pattern then I brown off in a cast iron skillet and bake. Meanwhile take equal amounts of honey and balsamic vinegar and bast the meat building a glaze. Pig wrapped with pork is fine eating!
Great video! Would it be possible to mention the time you cooked it for? I know it depends, but its the only information i feel is missing, it would be nice for planning ahead of a family dinner. Keep up the good work!
Hi! Chef Britt here. It took Chef Tom about 1.5 hours-2hours to cook this particular loin to 135 degrees F. I would say that's a good starting point for a cooking time frame.
I would also like it if you mention approximate cooking times so that we can get an idea of how long a cook might take and have a baseline. Love your channel and I watch as much of it as I can
Chef Tom like to use these cotton knits underneath for heat resistance: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html and then regualr nitriles on top: www.atbbq.com/accessories/gloves/food-handling-gloves/hantover-nitrile-gloves-black.html. Provides great dexterity, plus you reuse the knit gloves. Here's a product review video we did about this combo:ua-cam.com/video/jsbPafgpz54/v-deo.html
The Yoder looks interesting for smoking, but how is it for high temp searing? Looking at this video, it looks like lots of flames. I guess with pellets you don’t get embers?
The yoder does high temp searing very well! We typically will remove the diffuser plate out of the bottom and set the temp to anything over 450 degrees. The pellets will constantly feed into the firebox and give us those high-rise flames perfect for quick searing! We also suggest GrillGrates to get more of those iconic grill marks you get from searing! Hope this helps! -Chef Britt
Money shot was the pork going over direct flame in slowmo 👌 Can you guys do a video using a basic charcoal Weber ? Love watching your content but I cant afford the nice grills ! Would be cool to try something for us that can’t go as far into depth with the professional smokers
Go to BBQ pit boys, especially the older videos. They primarily use the Weber kettle. I have three Weber kettles and the most I paid for one was $50 and that was for a “performer.” I can do anything with a kettle that these “high dollar” guys can do with their $1000 cookers. I’m not hating on these videos because I learn a lot but these are basically commercials for expensive meats, ingredients, and cookers.
Chef Tom this is my nemesis I have dried out numerous pork loins. Have not tried injecting will this weekend. What was your total cook time??? Temp is more important than time I’m sure but just to get an idea. Enjoy your thorough videos.
Yes, temp is above all else, but if I remember correctly when Tom was shooting this video, it ended up being about and hour and half/two hours. With the new S series of Yoder Smokers, you can monitor your food from your phone using the integrated Fireboard system. But if you have a different kind of grill, you can also set it up separately: www.atbbq.com/instantsearchplus/result?lp=fireboard Happy cooking! -Chef Britt
You guys may have answered this a dozen times, but with a pellet smoker like the Yoder, how durable through a northern winter are they if they sit outside but are covered? I'm concerned about moisture condensing on the electronics over time. Love all the videos, you guys do a great job!
Question: after watching some of your videos, (which are 'da bomb', keeping doin' it) would you cook in the same manner of temperature and time in an oven like in a pit?
Great question - thanks for watching our channel! Yes, for the most part, the times and temps will translate into an oven. Just keep an eye on things, and make adjustments as necessary.
@@allthingsbbq thanx....BTW....Would you happened to have done a tutorial video on knife 🔪 cutting skills; like what is your knife of choice for a specific task and how to keep them sharp?
Chef Tom another great video. I noticed that you wear two types of gloves while handling hot food. Looks like a pair of black nitrlie gloves and a white pair underneath those. Could you please share what brand, and where we can purchase them. Thank you so much for all the videos.
www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html www.atbbq.com/accessories/gloves/food-handling-gloves/hantover-nitrile-gloves-black.html Tom wears both of these types of gloves, which in combination are perfect for handling hot food with dexterity! Hope this helps! -Chef Britt
Before we ever made videos... www.atbbq.com/thesauce/recipe-oxtail-osso-buco/ But maybe it's time we revisit this recipe and make it a video! Thanks for watching! -Chef Britt
Roughly two hours. Depending on the size of pork loin and how well you can regulate temperature, it takes about 1.5 - 2 hours (possibly more) to cook the loin to the proper internal temp. -Chef Britt
Specificity of which “Rockfish” would be nice. There are a lot of species called that. Here in Eastern NC a Striper is called a rockfish by quite a few folk.
Hey Bro. It’s a little too late for pics. Plus I don’t know how to upload to the net. But trust me, the roast was GREAT! I had a problem with pork. The meat was bland. So since I swear by “Better than boulion “ I tried that. It was great. Maybe, next time, when I learn to upload vids, I’ll send you some pics. Right now, I’m just pirating the recipes I see on U TUBE.
As boring as it is, nobody demonstrates proper sanitation and cleanup. Cleaning cutting boards and maintaining them: at least in a way that is both informative and good looking.
Looked up the prices on their website. $60 for 4 lbs. I’ll stick to my local butcher. $15 to $20. Don’t over cook it and your good. Definitely wouldn’t inject the high price stuff. Maybe my butchers. Great recipe and video.
I’d like to see a side by side blind comparison between a high dollar loin and one from a local Shop. After injection, seasoning, and wrapping it in bacon I’d be willing to bet $100 there’d be no noticeable difference.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This by far is one of the top best youtube channels. As a upcoming cook, I have to say that I enjoy all pf these videos
Excellent delivery - thanks for the extra effort to make these videos simple for follow and hard to blow. My family thinks I am the SWAMI - but it's really YOU. This loin is phenomenal!
Thanks for your kind words Eric! We're glad you're enjoying and learning.
Looks like a great fish, LOVED the dramatic video of the loin & bacon hitting the grill!
Great recipe! Love the slow mo when meat met flame!
That shot was pure pornography.
@@FireflyActual #foodporn
Just made this for the second weekend in a row; slightly adapted to cook inside rather than outside (oven, including liquid smoke in the injection and finishing on a frying pan). So, so good! All of your recipes have been phenomenal, keep it up 👍🏼
Just did this tonight.... beyond delicious. Great stuff, Tom. Thanks for the inspiration to try something new
I just had to watch this video again, anything with bacon deserves a re-watch.
Hey Chef Tom, my family and I always look forward to watching your new recipes every Tuesday!
We recently added a griddle to our outdoor cooking area and would love to see some “easy-ish” weeknight meal ideas.
Thanks for all the great content! ✌️
I'll pass the message onto Chef Tom. In the meantime, here's some recipes I could think of that might help you out!
www.atbbq.com/thesauce/videos-brisket-diner-burger/
www.atbbq.com/thesauce/shrimp-tostadas-jalapeno-guacamole/
www.atbbq.com/thesauce/quesadilla-burger/
Thanks for watching! -Chef Britt
allthingsbbq 🤤
Thanx for all the tips and inspiration chef Tom! I love this chanel.
Another great video!! Love the slow motion flames when you put it back on.
I may have emitted an audible "phwoarrrr" at that shot.
They don't do those shots often but they're epic when they do!
Thanks Chef!!! Amazing flavors! my best wishes from Andalucía
I cooked bacon wrapped pork loin this past weekend. I punctured it with a knife and used “Better than bouillon seasoned garlic “ to rub into the roast. Then I plaited bacon wrap. I smoked the roast at 150F internal, and then I had to put the roast under the broiler so the bacon crisped up. Man it was “on point.” I didn’t use any BBQ glaze. Maybe next time. Thanks for your recipes and your knowledge!
Wow! That sounds awesome! Pictures?!
Really good recipe, I hope for more videos showing different preparations for pork loin.
Love watching all your bbq videos! Especially texas style bbq! I would love to see a video on Texas twinkies! Something great to make with left over brisket!!
These videos are the best.
Great looking pork loin, this is a recipe I'm gonna have to try. Thanks for sharing.
Thanks for watching!
Pork on pork goodness. How awesome! Cheers!
Just made this tonight, came out awesome. Thanks!
Gotta try this wow
Awesome videoes. Have you done a meatloaf video. Love meatloaf
That is a perfect way to make a pork loin and at the end it is looking great. Great Job Chef Tom as always 👍👍👍
Thanks for your videos! Again some great inspiration of pork!
Go on!
Great work brother
Awesome video thank you for sharing your projects with me.
What about a tutorial on different knives and how/when to use them. And add in how to sharpen them. Love this channel. I have tried a few of those recipes
Noted! Thanks for watching! -Chef Britt
Hey chef tom love all the videos! Very,very informational! I curious if you wouldnt mind doing a video on fair style Turkey legs! And possibly do them on your offset smoker? That would be super awesome! Thank you! Keep up the awesome videos, this is one of my favorite channels!
Love this idea! I'll pass it onto Chef Tom! Turkey season is just lurking around the corner...
Thanks for watching! -Chef Britt
Thank you so much! Yall keep up the awesome stuff! 😁😁😁😁
This recipe is similar to the Italian "porchetta". We use to eat it between two slices of bread and nothing more.
It looks gorgeous! Greets from Rome : D
And instead of bacon we wrap the pork loin in pork belly
@@GrillerTony Even better! Thanks for finding your way to All Things BBQ.
I'd love to see the preparation of a whole meal on the BBQ as opposed to 'just' meat. I love the fact you frequently include sides and sauces and I'd love to see you take it a bit further from time to time, like a whole family meal on just the BBQ. Anything from quick&easy to long&complicated.
do you mean like all the side dishes he's done? ua-cam.com/video/7GwIdsTJ4d4/v-deo.html ua-cam.com/video/GAybnClb_sU/v-deo.html ua-cam.com/video/arcw3e7n7rQ/v-deo.html ua-cam.com/video/optw2T2L37k/v-deo.html ua-cam.com/video/4tOAoLtQHJQ/v-deo.html that's just in a 2 month time period!
I love all recipe chef tom
Chef Tom, made a variation of this to its on my stick burner. Great recipe. I love you channel, please do more off set smoker videos!
We love our offset vids too! Thanks for watching!
Ok
Again.
That looks absolutely delicious.
This turned out amazing. Thank you chef tom. Im keeping this one.
Mouthwatering !! Can't wait to try this!!!
How about trying Smokey cheesy and bacon potatoes? I do them a lot. Wonderful to accommodate as a side. Thanks!
That sounds totally wonderful! How do you cook yours if I may ask?
2 lbs Cubed potatoes. 8 Oz sour cream. 2 cans cream of chicken. 1 lb Cheddar cheese. Cool bacon first in a pan. Cut up bacon and add to the mix. Then mix. Together. (Add bacon grease if your not cardiac conscious) place in a shallow pan and smoke with applewood for atleast 3 hours depending on weather heat etc.
Cook bacon.
Chef Tom's got his version!
www.atbbq.com/thesauce/smoky-scalloped-potatoes/
I like most of the things you cook on this channel, but if this ain't my favorite thing yet, it's a close second!
Gonna have to try this.
I do my version with fresh minced garlic, fresh chopped Thyme and Oregano, all coated on the outside on the loin. Then I wrap the loin in bacon, either as you did or in a pie crust or what I call a basket weave pattern then I brown off in a cast iron skillet and bake. Meanwhile take equal amounts of honey and balsamic vinegar and bast the meat building a glaze. Pig wrapped with pork is fine eating!
I do it with vinegar as well. Amazing stuff. I could drink it.
@@josephkingery3682 :Just carry some around in a hip flask to have a nip (regularly) throughout the day and evening.
Hey, good for the kidneys, and cleans you out. I’ll take that advice.
Sounds delicious! We may have to try...! -Chef Britt
Great vid!
Beautiful
Great video!
Would it be possible to mention the time you cooked it for?
I know it depends, but its the only information i feel is missing, it would be nice for planning ahead of a family dinner.
Keep up the good work!
that's a great recommendation! I'll be sure to pass this on to the team. thanks for watching!
Hi! Chef Britt here. It took Chef Tom about 1.5 hours-2hours to cook this particular loin to 135 degrees F. I would say that's a good starting point for a cooking time frame.
I would also like it if you mention approximate cooking times so that we can get an idea of how long a cook might take and have a baseline.
Love your channel and I watch as much of it as I can
This is my first video my manager recommended it to me, you have the catchiest intro ever
Deno, glad you found your way to us. Hope you stick around!
Definitely
For a 3 lb pork loin, generally how long does it take? There's no indication in the recipe.
Are those black gloves heat resistant? Or just regular nitrile gloves?
Chef Tom like to use these cotton knits underneath for heat resistance: www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html and then regualr nitriles on top: www.atbbq.com/accessories/gloves/food-handling-gloves/hantover-nitrile-gloves-black.html. Provides great dexterity, plus you reuse the knit gloves. Here's a product review video we did about this combo:ua-cam.com/video/jsbPafgpz54/v-deo.html
Nice...👍...1 question. If this is to be served later in the day. What's the best way to reheat in order to get the crispy bacon again?
Would love to see you use the off set smoker more
Sticking with the pork loin theme, I’d love to see you make pea meal Canadian bacon. It’d be interesting to see your brine and smoking technique.
Great suggestion! I will pass it along!
If you do a basket weave with the bacon, should you use a string?
It wouldn't hurt! The twine will make sure that if the bacon sticks during the high heat sear, the whole thin won't unravel. Thanks for the question!
Thanks chef!
There's always construction going on in your neighborhood lol.
Yeah, we've been grinning and bearing it for a little while now. Hopefully they'll finish up soon! Thanks for watching! -Chef Britt
I have a loin in the freezer and it’s been staring at me. Now I know what to do! Please do a follow up with what side would go good with this!!!
When in doubt, throw more bacon at it:
www.atbbq.com/thesauce/bacon-jam-brussels-sprouts/
Happy cooking! -Chef Britt
The Yoder looks interesting for smoking, but how is it for high temp searing? Looking at this video, it looks like lots of flames. I guess with pellets you don’t get embers?
The yoder does high temp searing very well! We typically will remove the diffuser plate out of the bottom and set the temp to anything over 450 degrees. The pellets will constantly feed into the firebox and give us those high-rise flames perfect for quick searing! We also suggest GrillGrates to get more of those iconic grill marks you get from searing!
Hope this helps! -Chef Britt
About how long did the initial cook take to get to 135?
An updated reverse sear Tri-Tip please
Yummy
Money shot was the pork going over direct flame in slowmo 👌
Can you guys do a video using a basic charcoal Weber ? Love watching your content but I cant afford the nice grills ! Would be cool to try something for us that can’t go as far into depth with the professional smokers
Go to BBQ pit boys, especially the older videos. They primarily use the Weber kettle. I have three Weber kettles and the most I paid for one was $50 and that was for a “performer.” I can do anything with a kettle that these “high dollar” guys can do with their $1000 cookers. I’m not hating on these videos because I learn a lot but these are basically commercials for expensive meats, ingredients, and cookers.
Chef Tom this is my nemesis I have dried out numerous pork loins. Have not tried injecting will this weekend. What was your total cook time??? Temp is more important than time I’m sure but just to get an idea. Enjoy your thorough videos.
Yes, temp is above all else, but if I remember correctly when Tom was shooting this video, it ended up being about and hour and half/two hours. With the new S series of Yoder Smokers, you can monitor your food from your phone using the integrated Fireboard system. But if you have a different kind of grill, you can also set it up separately: www.atbbq.com/instantsearchplus/result?lp=fireboard
Happy cooking! -Chef Britt
Dumb question but what brand of pellets do you use?
You guys may have answered this a dozen times, but with a pellet smoker like the Yoder, how durable through a northern winter are they if they sit outside but are covered? I'm concerned about moisture condensing on the electronics over time.
Love all the videos, you guys do a great job!
Question: after watching some of your videos, (which are 'da bomb', keeping doin' it) would you cook in the same manner of temperature and time in an oven like in a pit?
Great question - thanks for watching our channel! Yes, for the most part, the times and temps will translate into an oven. Just keep an eye on things, and make adjustments as necessary.
@@allthingsbbq thanx....BTW....Would you happened to have done a tutorial video on knife 🔪 cutting skills; like what is your knife of choice for a specific task and how to keep them sharp?
Chef tom! Another pizza recipe would be awesome! Or how about some Tacos Al Pastor!
More pizza recipes on the way... here's your Al Pastor! ua-cam.com/video/F6iv55ZYlOg/v-deo.html
How long, approximately, were the cooking times at the lower and higher temperatures?
Let’s be good to one another 👍
Piss off!
Just kidding.
Man i want to bite the screen, that looks awesome 👌
Show a cleaning of the ys640 after a few cooks. Show all the grease build up that drips on the fire box.
There is a video of him cleaning it! ua-cam.com/video/kKH8BR_64Pw/v-deo.html
Anyone know roughly how long it takes to get to that 135 mark at a high smoke (220)?
Can u ship the yoder smokers to germany ? Im really in love with the YS640s.
At this point, we only ship to the US. This could change in the future though.
Chef Tom another great video. I noticed that you wear two types of gloves while handling hot food. Looks like a pair of black nitrlie gloves and a white pair underneath those. Could you please share what brand, and where we can purchase them. Thank you so much for all the videos.
www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html
www.atbbq.com/accessories/gloves/food-handling-gloves/hantover-nitrile-gloves-black.html
Tom wears both of these types of gloves, which in combination are perfect for handling hot food with dexterity! Hope this helps! -Chef Britt
Do veal parm on the ys640
Chef Tom; How about Smoked Bacon Hash with a few eggs cause we all love eggs.
Nicely done chef.... now how about some big-o beefy dino ribs on your next video...
Good stuff Chef. How about some Turkey legs 😋
Have you done a pork belly yet?
Great recipe we did one on our channel cheers from metal Chopping Block
You can wrap a flip flop in bacon and it would taste good
please show me a smoked or braised oxtail recipe
Before we ever made videos...
www.atbbq.com/thesauce/recipe-oxtail-osso-buco/
But maybe it's time we revisit this recipe and make it a video! Thanks for watching! -Chef Britt
What’s the total cook time on this?
Roughly two hours. Depending on the size of pork loin and how well you can regulate temperature, it takes about 1.5 - 2 hours (possibly more) to cook the loin to the proper internal temp. -Chef Britt
Plz do a ribeye with hand cut fries
I will pass along!
Can you please do a “RockFish” recipe
Specificity of which “Rockfish” would be nice. There are a lot of species called that. Here in Eastern NC a Striper is called a rockfish by quite a few folk.
mike333h Striper
The suggestion was for all things bbq
I'd like to see you guys use a offset stick burner and not a pallet smoker for a change.
These videos are commercials for the Yoders.
@@jhitt79 dose Yoder not do them?
andreasleventis I don’t believe so. Not a homeowner size. Just big trailer units.
Hey Bro. It’s a little too late for pics. Plus I don’t know how to upload to the net. But trust me, the roast was GREAT! I had a problem with pork. The meat was bland. So since I swear by “Better than boulion “ I tried that. It was great. Maybe, next time, when I learn to upload vids, I’ll send you some pics. Right now, I’m just pirating the recipes I see on U TUBE.
My life is pork...
I just wanna see you everyday❤️
Hi Chef, I'd love to see more fish recipes if possible - maybe haddock, flounder - something other than the usual salmon.
I know Tom's planning on testing some seafood recipes in the next few weeks! Maybe we'll see something soon! -Chef Britt
As boring as it is, nobody demonstrates proper sanitation and cleanup. Cleaning cutting boards and maintaining them: at least in a way that is both informative and good looking.
Good point! Maybe we'll shoot a tips and techniques video with this topic! Thanks!
-Chef Britt
French dip!
Do some alligator or ox tails with collard greens.
Would love to see some venison recipes.
Looked up the prices on their website. $60 for 4 lbs. I’ll stick to my local butcher. $15 to $20. Don’t over cook it and your good. Definitely wouldn’t inject the high price stuff. Maybe my butchers. Great recipe and video.
I’d like to see a side by side blind comparison between a high dollar loin and one from a local Shop. After injection, seasoning, and wrapping it in bacon I’d be willing to bet $100 there’d be no noticeable difference.
How about. Smoked sweet & sour chicken
Doing this one tonight. I stuffed it with stove top stuffing then bacon wrapped. It’s a tenderloin so I’ll be dicing it up as appies
Make a bacon weave and you won't have to use ties.
Have you made "Marry me Chicken"?
We have not! Request has been submitted; we'll see if this makes the list. Thanks for watching!
Can you all do a turducken
www.atbbq.com/thesauce/turducken/
Thanks for watching! -Chef Britt