My wife and I smoked a pork loin after watching your video and we were absolutely amazed at how good it was. Thank you so much for sharing your videos.
Nice looking pork loin Mike. Also I tip my hat to ya for rolling it in the cold and snow brother on an off set at that. 😎😎 fyi there needs to be a smily with aviators on it. 🤷🤔👍
Ooh man, that stuffed pork roast looks insanely good Mike! Bacon, onions and apples….perfect stuffing and pairs great with pork. Mashed taters…yummy! Awesome cook Mike! Cheers brother!
Beautiful pork loin Mike ! I typically take my loin to 138* and allow it to rest in my Cambro and the carryover cooking will take it to 145*! Excellent job !
@@WeekendWarriorBBQ Happy New Year! Been watching a lot just don’t always have time to comment ! Love seeing your channel grow ! Congrats ! Have a Rumpleminze on me !
Hey Mike, I use a pellet smoker and am also located in Ohio. Do you have any trouble regulating temps on cold Ohio days? Any tips/tricks to maintain consistent temps on a pellet smoker when it's cold out?
Hey dude why don't you show people how to make and smoke Canadian bacon both from Morton quick cure and high mountain buck board bacon cure I would but I'm not 9n youtube
I love that your cooking in the snow! Thanks for enjoying cooking enough to share with us!
My wife and I smoked a pork loin after watching your video and we were absolutely amazed at how good it was. Thank you so much for sharing your videos.
Thank you, Edward! I’m glad you enjoyed it.
Followed this recipe and it came out uh...mazing! My daughter has been hounding me to make it again! Thanks for the recipe!
Mike them carrots were a hit at Christmas. Thank you for sharing all your knowledge.
Your welcome! I’m glad you liked them.
Looks amazing, pork is a meat which is very much underestimated….. Great Video
Thank you, Joe! Happy New Year
Nice looking pork loin Mike. Also I tip my hat to ya for rolling it in the cold and snow brother on an off set at that. 😎😎 fyi there needs to be a smily with aviators on it. 🤷🤔👍
Thank you very much! Happy New Year! 😎
A real warrior BBQ the man cook under the snow
well done
Great video!!!!!!
I’m going to try this tomorrow for sure 🤙🏼
Thank you🤜🏼🤛🏼
Wonderful and so enjoyable to watch!
Happy New Year Mike! This looks friggin' DELICIOUS!
Thank you, Paula! Happy New Year!
Ooh man, that stuffed pork roast looks insanely good Mike! Bacon, onions and apples….perfect stuffing and pairs great with pork. Mashed taters…yummy! Awesome cook Mike! Cheers brother!
Thank you, Jay! Happy New Year. Cheers
Happy New Years to you too brother!
Beautiful pork loin Mike ! I typically take my loin to 138* and allow it to rest in my Cambro and the carryover cooking will take it to 145*! Excellent job !
Thank you Kent. Happy New Year.
@@WeekendWarriorBBQ Happy New Year! Been watching a lot just don’t always have time to comment ! Love seeing your channel grow ! Congrats ! Have a Rumpleminze on me !
@@daddydutchbbq One of these days I hope to pour us both a shot of Rumpleminze, laugh at the journey, and enjoy some BBQ together.
I would fight for that end cut !
Awesome brother🔥
Nice job Mike! Looks delicious! I'll have to try this sometime this year!
Thank you! Happy New Year!
Looks great! Thanks for the video..
Thank you, David. Happy New Year
Great job, I can't wait to try this! Btw, where'd you get that knife? I want one!
Thank you. It is a Serbian Chef Knife.
Looks awesome
Thank you
Get yourself a nice 10 inch breaking knife to make that fillet process a lot easier. Nice video, thanks for sharing.
Thank you! I’ll add that to my list!
@@WeekendWarriorBBQ you're very welcome. I love what you're doing here and good tools are a must.
What kind of knife are you using?
Awesome video! I think I'll do this soon on my Pit Boss vertical smoker.
-Kevin :)
Thank you, Kevin! Happy New Year!
Great video. Looks delicious. How evenly does that LSG vertical cook left to right?
Thank you. It’s not very even. The back left is about 25 degrees hotter than the back right. The front left to right is within 5 degrees.
Looks so good! 🔥🔥
Thank you, Chad. Happy New Year
@@WeekendWarriorBBQ Happy New Year my friend!
Looks great. What was the barbecue sauce used?
Hi. He got it from this restaurant www.cockeyebbq.com
Hey Mike, I use a pellet smoker and am also located in Ohio. Do you have any trouble regulating temps on cold Ohio days? Any tips/tricks to maintain consistent temps on a pellet smoker when it's cold out?
Hi, Brian. Are you using a vertical pellet smoker or horizontal?
@@WeekendWarriorBBQ it’s a horizontal Pit Boss.
Looks great. You use hickory?
Thank you. I used hickory and oak. Happy New Year
Looked awesome
I added green onions and pineapple instead of apples.
Also what brand knife did you use. I looked and saw no link. Thx
Hi, Dwayne. Are you asking about the Serbian Chef Knife in the beginning?
@@WeekendWarriorBBQ yes looking for a good all around knife that keeps a good edge. Tired of the wally world Shint. Thx
looks like money to me great job
Thank you. Happy New Year.
Like Like 👍
First view
Happy New Year, Orlando.
Hey dude why don't you show people how to make and smoke Canadian bacon both from Morton quick cure and high mountain buck board bacon cure I would but I'm not 9n youtube
Great vid..Looks so gud!!! Thanxs definitely going to try!!!💯
Thank you, Leon. Happy New Year
@@WeekendWarriorBBQ Happy New Year!!!
Little BBQ pit boys Goin on there😆