I finally gave in and bought the Deluxe slow and sear bundle with porcelain drip tray for my Weber Kettle while it was on sale. Yesterday, I did my first cook with it, Herb crusted pork tender-loin. Followed your instructions and it came out great. My wife doesn't care that much for the herbs, but she still liked it. I made a sandwich with thin slices today, and oh, wow, was it good. While the pork-loin was cooking/smoking I also had potatoes wrapped in aluminum foil in-direct at the same time. They also came out great and my wife liked her sweet potato. To top it all off, while the loin was resting, I did some asparagus while the coals were still hot. I believe I will enjoy using the slow and sear. Ron
Great video and recipe. Pork loins, chops and tenderloins are always nice and juicy around 145. I appreciate that you take the time and spend the $ to give us great recipes and techniques. Folks, this Mom and Pop company really cares about their customers. Great people and products!
I smoked some ribs in the snow and it was 15 degrees and windy. It was quite the experience. Not sure if I'd do it again but the kettle and SNS did great in those conditions. When you want some good BBQ you can't let the weather get in the way. Your herb crusted loin looked so delicious, and juicy. Thanks for sharing😃
Agreed, there is something special about cooking in the snow and the reward is always great when cooking with the SNS in the snow as well. Hope you try out this recipe, you will love it!
Great video Jabin, I just smoked a pork loin on the Weber with my S&S and turned out great except it was flavorless even with the rub, I learned today I needed to dry brine it. Gonna try it , Thank you.
How would you change the cooking time and/or flipping if you were using a bone-in pork loin? I would love to make this with a bone-in pork roast for Christmas Eve dinner.
Made this recipe last night on my Weber kettle with the SNS and the DNG. It turned out fantastic but I had a hard time keeping the temp below 400 even with both vents almost completely closed. I used Kingsford competition briquettes half full in SNS and then half a chimney just like you suggested. I'm new to these toys - any suggestions / pointers?
If you can't keep your temps below 400, there is either 1) too much air getting to your fire or 2) you are using the lid thermometer on the Weber which is in a really bad spot and gives you artificially high readings because it's over the fire when you have your vent side over the meat. If it's the former, make sure you are keeping the lid down (no peaking) and check for smoke leaks around your lid. If it's the latter, get a good digital thermometer and put it at grate level by the meat. Hopefully this helps. If it doesn't, call into our customer service. They are great with stuff like this. You should be able to hold any temps you want once you get things dialed in.
@@SnSGrills I was using a probe thermometer attached to the grate. But - I did see a lot of smoke escaping around the lid and figured that might be the problem. I watched another video of yours and saw the idea of running the probe cables through the top vent presumably so the lid can get a better seal. I will try that this weekend on my next cook! Thanks for responding!
The pork loin looks delicious. I have one in the freezer and don't know if I should smoke it or cook in the oven. I have always smoked it, but we want to smell it cooking. Keep smoking.
He was one of the characters. If you pronounce the "H" in "Herb", it is generally someone's name. Your fresh green aromatic spices are pronounced "URBS". Many people pronounce the "H", but most don't go randomly back and forth between the two pronunciations. Pork looked very good, though.
ronald nelson haha. Must be my Canadian accent getting in the way. You know we have two official languages which means we just say things different than the rest of North America. Ha.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Real BBQ enthusiasts cook even when it's snowing out - I love it!
Oh yeah!! That's how we get things done up here in Canada! Thanks for the support!
I finally gave in and bought the Deluxe slow and sear bundle with porcelain drip tray for my Weber Kettle while it was on sale. Yesterday, I did my first cook with it, Herb crusted pork tender-loin. Followed your instructions and it came out great. My wife doesn't care that much for the herbs, but she still liked it. I made a sandwich with thin slices today, and oh, wow, was it good. While the pork-loin was cooking/smoking I also had potatoes wrapped in aluminum foil in-direct at the same time. They also came out great and my wife liked her sweet potato. To top it all off, while the loin was resting, I did some asparagus while the coals were still hot. I believe I will enjoy using the slow and sear. Ron
We love hearing feedback like this! The more you use it the more ways you'll discover how to use it. Enjoy.
Great video and recipe. Pork loins, chops and tenderloins are always nice and juicy around 145. I appreciate that you take the time and spend the $ to give us great recipes and techniques. Folks, this Mom and Pop company really cares about their customers. Great people and products!
Love, Love, Love these flavours!!!
What is the mic your using? and what is the software your using with it for montage?
They are so delicious together!
This was a rode wireless and FCPX along with some dslrs and a bunch of magic!
Flawless cook Jabin, love seeing other cooks outside, in the cold and snow. Taking advantage of that natural lighting. Very good job.
+TheHollarBBQ nailed it for sure even though it was snowing.
Nice job on your slow and sear. It looks awesome.
Thanks man! Yeah it was really cold but thankfully I had the grill next to me to help stay warm when needed. Hope you try this out. :)
NEW Herb Crusted Pork Loin using the Slow N Sear and Kettle Grill, you are going to love it!
Love it! I think our next menu is set. Thanks Jabin
You are going to love this for sure.. My fav!
+Robert Killen glad you loved it. You are in for a treat for sure. Cheers.
Beautiful result!
Agreed! Such great flavours coming together. Hope you give it a try.
Jabin is killing it. That looks tasty!
Thanks Scott! We appreciate it.
Great video! Love that the rub is made from scratch.
Oh man! Just oh man! This will be my dinner sometime this week and I’ll post my results to the Facebook group. Can’t wait to try it.
Great work!
+Brian Shenk oh man, oh man!! You are in for a treat! Can wait to see a photo!
YES! Your in for a treat!
Great you are BBQ ING in the Snow. Love it, makes Winter go quicker! Looks great btw, would love to see on Rotisserie over coals.
we will keep that in mind for you.
That looked incredible! Very nicely done Jabin.
+Rusty KC nailed it for sure. Hope you give it a try.
Adrenaline Barbecue Company will do David.
Your in for a treat with this recipe. Love making this, and guest love it too!
I smoked some ribs in the snow and it was 15 degrees and windy. It was quite the experience. Not sure if I'd do it again but the kettle and SNS did great in those conditions. When you want some good BBQ you can't let the weather get in the way. Your herb crusted loin looked so delicious, and juicy. Thanks for sharing😃
Agreed, there is something special about cooking in the snow and the reward is always great when cooking with the SNS in the snow as well. Hope you try out this recipe, you will love it!
Beautiful pork loin. Excellent cook Jabin!
+Eric Ousley Jr hope you give this recipe a try.
Thanks man! The loin was really tasty, your going to love it.
All I can say is WOW. I did this recipe on my sns tonight and it was amazing
Making this again tonight. Substituting Simon and Garfunkel rub. I love this recipe. It’s a go to
Did this tonight on my WSCGC with the SnS Low Profile and it turned out great!
Always love pork loin this way!
Looked great. Got to try this.
+Scott Collier you're going to really enjoy this.
That is amazing looking pork loin.
Thanks Ray!
gonna try this..thanks
You are really going to enjoy this one!
Great video Jabin, I just smoked a pork loin on the Weber with my S&S and turned out great except it was flavorless even with the rub, I learned today I needed to dry brine it. Gonna try it , Thank you.
Thanks for the information.
Glad to help!
Think I’m gonna try this for Thanksgiving!! Well done!
Yum!!! This was so tasty!
oh yeah!
Boom!
Great cook Jabin! Pork looked off the hook!
Thanks! Really is a great recipe.
Man you would love this!
a beauty!
We agree, this pork loin was perfect! Hope you give it a try.
looks amazing!
Thanks, hope you give it a try for yourself.
Great looking pork loin
+No Hippie BBQ & Cooking thanks Lyle! Glad you stopped by to check it out. Hope it brings some inspiration.
superb!
+Jason Davies glad you enjoy this.
Great job, Jabin... and I don't even eat pork! lol
Thanks Adam. We agree, Jabin is knocking these videos out of the park!
David any suggestions on using dry herbs? Meaning, would making the paste a few hours beforehand help rehydrate and enhance flavor? Thanks!
Dry herbs will work great with this recipe, just halve the quantities!
Looks great, can’t wait to make it at home. What happened to your hat half way through? Seems like you fell in the snow, are you okay?
E Smith haha. I just had hit my head cause I don't remember!!
How would you change the cooking time and/or flipping if you were using a bone-in pork loin? I would love to make this with a bone-in pork roast for Christmas Eve dinner.
Great question. We are releasing a bone in pork loin video this Wednesday for you so hopefully you will come back to see how to do it 🙌
Great video. With the wood chunks do u not have to worry about the “bad” smoke???
Looks great!!! Did you use water in the slow n sear or run it dry for this cook?
Thanks! We don't use water over 300˚ F.
hey postal that looks and sounded so good could I use store bought dried herbs? I'll be doing this on my weber 26' kettle this coming weekend ,
been makin this for a few years now except I add lemon zest and a lil rushed red pepper flake to my herb mixture.
Subbed! Do you think putting it in a smoker would be fine as long as the temp is 325?
yeah anywhere from 275-325 is fine to cook at.
Great Video. What is the stand that you are using for your Weber?
+Leonardo Divinci this is the performer but the space saver version. Great for smaller spaces.
What are your top and lower vents open toon the Weber kettle?
Great question, bottom vents were mostly open to keep airflow to the coals and the top was about 3/4 but adjust your top as needed.
Can I use this same method for the oven?
Absolutely! You’ll miss out on the smoke flavor, but otherwise the oven will work great!
Made this recipe last night on my Weber kettle with the SNS and the DNG. It turned out fantastic but I had a hard time keeping the temp below 400 even with both vents almost completely closed. I used Kingsford competition briquettes half full in SNS and then half a chimney just like you suggested. I'm new to these toys - any suggestions / pointers?
If you can't keep your temps below 400, there is either 1) too much air getting to your fire or 2) you are using the lid thermometer on the Weber which is in a really bad spot and gives you artificially high readings because it's over the fire when you have your vent side over the meat. If it's the former, make sure you are keeping the lid down (no peaking) and check for smoke leaks around your lid. If it's the latter, get a good digital thermometer and put it at grate level by the meat.
Hopefully this helps. If it doesn't, call into our customer service. They are great with stuff like this. You should be able to hold any temps you want once you get things dialed in.
@@SnSGrills I was using a probe thermometer attached to the grate. But - I did see a lot of smoke escaping around the lid and figured that might be the problem. I watched another video of yours and saw the idea of running the probe cables through the top vent presumably so the lid can get a better seal. I will try that this weekend on my next cook! Thanks for responding!
what kind of basil are you using?
+Mike Gosselin we used the most common type which is often labeled "sweet basil"
How'd you set it up for 325?
The pork loin looks delicious. I have one in the freezer and don't know if I should smoke it or cook in the oven. I have always smoked it, but we want to smell it cooking. Keep smoking.
Why they say Erbs in Merica?
Herbs.
haha.. good question. ;)
I have to learn not to watch your wonderful videos before I have eaten. Now anything I cook will just not taste as good.
You're not using Herb Tarlik are you? Lol (WKRP) young people won't get it.
So I did watch WKRP as a kid but don't get the reference. Will have to google it!
He was one of the characters. If you pronounce the "H" in "Herb", it is generally someone's name. Your fresh green aromatic spices are pronounced "URBS". Many people pronounce the "H", but most don't go randomly back and forth between the two pronunciations. Pork looked very good, though.
handcannon it did look very good, I was just being goofy calling him out for pronouncing the H. No harm intended
ronald nelson haha. Must be my Canadian accent getting in the way. You know we have two official languages which means we just say things different than the rest of North America. Ha.
hey handcannon i appreciate you going back in time to WKRP , made my day I had the privilege of watching it during my deployment time overseas. thanks
I'm out. I have to think about a meal two plus days in advance. Nope.
These are special occasion type meals. Thanks for watching!
dry, lean pork...nah. You know what I mean? Do the spare ribs...low and slow
Uh, did you see the end of the video where the juices were DRIPPING from the meat? So... na, wasn't dry. Know what I mean? ;)
That’s why I was thinking too! If your doing it right it is never dry!
An awful lot of people do dry out their pork loin; however, if you can handle chicken breast, you should do fine.
Great video! Love that the rub is made from scratch.
+Steven McGurn there's something about making things fresh that add a great dynamic to the cook. Thanks for the support.