Sam, this is my favorite video of yours. I come back to it a few times a year to prepare it for large crowds and family gatherings, and people are always extremely impressed. Thank you so much!!!
Thanksgiving really is a great holiday it brings family together and it's very heartwarming to see volunteers help provide free meals to the less fortunate out there. Everyone deserves a great Thanksgiving meal and God Bless America.
I make a ham and bean soup for a family/friend who is sick or having a bad week at least once a month! Giving food is the best gift, especially when food is your love language!
Hey Sam, what Martha Steward does (or orders done) is called "frenching" the bones, and it means to scrape the bone clean. If you just cut it, it will look like yours. If you want it "cleanly frenched", as we say in professional kitchens, you gotta scrape all the stuff of with a knife. Love your content, your food is like my stoner dreams coming to fruition. Cheers!
I managed to get a huge steal on a 8-bone pork rib roast (5.6 pounds) a couple weeks ago for only $11, already frenched to. That was initially $55, but my work had a HUGE sale for those rib roasts and man did it come out good.
I made a beautiful crown roast of pork for Easter last year. Sadly, I followed a recipe from the 60s and pulled it at 160. It was dry! I don’t know what I was thinking but never again! Here’s to pink pork!
And that sputtering sound was straight unburnt gas flavoring the meat you don't want to do it like he did he choked out the flame you need to angle it so it doesn't recirculate onto the meat
Okay, had to cheat on the sauce. No apples but had apple sauce. No Dijon but had French's to go with the syrup. Oh, I had spices & onions, I'm not a total slacker. Really not bad for a lazy kitchen scientist who didn't want to leave the house on a Sunday morn to go shopping. Great video.
You mentioned alt these different pork cuts at beginning. Pork tenderloin is a go to cut for me. I would LOVE to see you do more recipes with pork tenderloin - it is so versatile! Pretty please?
I grew up eating dry pork and learned to dislike it. Especially dry pork chops. I did not realize this change occurred, I will definitely be giving it another chance. I like my steak at about 125-130, that looks like the pork equivalent.
So let me get this straight. Because the "government" said it's okay to serve partially cooked pork, it's a good idea? If you're worried about the meat being tough, you could've easily slow-cooked it for 4-5 hours. I've done it before. It came out ridiculously tender and there wasn't blood in the middle. You westerners and your obsession with under-cooked meat. I JUST DON'T GET IT. WHY DON'T YOU JUST EAT IT RAW??
@@BeachJedi101 The entire purpose of slow-cooking is to make the meat come out tender. now if all you care about is to drink blood, then become a vampire. you westerners don't know how to cook.
yay! Thanks to the Pork Org. Someone must be a very nice friend to receive such a fabulous roast! Wish it was me, because I am broke. The gravy from pork roast drippings..OMG! Especially when you garlic stuff the roast. I never thought of combining apples and onions.
Yes! Sam is back! Cooking things we can afford on appliances that we own. And, instead of "showing off", he's "paying it forward". Thank you, Sam. The roast is something we'll try.
I made this and it was one of the best pork roasts ever. I really liked the apple onion relish. One change I would make is to dice the apples for smaller pieces. I also added a pinch of cayenne to the dry brine.
I understand that some folks get squeamish about touching meat. I'm not trying to beat up on anyone. But so long as you don't have any wounds and you practice good hygiene there is no reason to deny yourself the most effective utensil in your kitchen, your hands. Love this video, Sam!
The trick for frenching bones is to use twine. You cut out the meat like you did, then twist twine at the base of the exposed bone and pull up sharply, and that's what removes on the meat super clean. Taste is king, though!
Hey Sam, I cooked two, side-by-side, for a dinner party last night and they all commented how juicy and delicious it was. Taking it out at 145 left the meat white, but super juicy. Made gravy with the drippings. Nice job (as always) ...
Wow again Sam!....Mouth watering great vid/recipe and a great cause...great time of year for these themed videos...thank you...you make me proud to be a devoted fan!
Thanks for all the amazing recipes, this one was a hit last night. Usually I do a rib roast little guy for these specific friends but with the crazy prices I followed your lead. It was absolutely perfect, juicy delisciousness!!! Thank you again for your awesome content! 👍🍻
Ok. Made this on Saturday for the family with garlic mashed potatoes and bacon wrapped asparagus. It was a HUGE hit. The pork for sure not that onion apple mixture that went on top? Star of the show. Everybody loved it. Already planning on making it again.
Awesome concept Sam. I do a ton of smoking this time of year and pork is always the best product. 1, because its so forgiving when smoking and 2, it’s by far the best meat. I know Ill catch hell from people in TX and out west, but in my state, pork is king, especially for smoking/bbq.
That is very generous of you I don't like pork but you make it look delicious if I don't see you before Thanksgiving I hope you and your family have an amazing Thanksgiving 🥓🍖🦃🦃
Hi Sam, I also reverse sear my pork. I cook it sous-vide at 154F for 4 or 5 hours. Got to be careful when I take it out as it will fall apart. I chill it in an ice bath and I roast it at 400f to create the crust or I will finish it in the BBQ. I take it out at 160F and let it rest. The resting period is the most important part. Mine is well done and if you squish the meat you see the juices come out. It's tender and juicy. The sous-vide ensures tenderness and doneness. It's ultra slow and low cooking. I do not put salt in when I cook sous-vide. I find the meat is dryer when you salt before the sous-vide. But, I do put garlic and herbs. I put the salt when I sear.
just wondering, does the 145f finished temp apply to all pork like whole pig? Luv ya up here in Chilliwack BC. MACA fer sure eh! lol I saw a video one time of someone using string or dental floss to french the bones..
Just found your channel 2 months ago and I love what you do! You made me cook more and I enjoy working in the kitchen ,-) It would be awesome to see you making a video about german dishes one day - there is a lot, especially in the south like roast beef stew, pork knuckle with sauerkraut, bratwurst, ...etc.. Wonderful greetings from Germany! ;-)
I like your idea of apples and onions. I use granny Smith and I cook it in butter with a little olive oil that prevents the butter from burning. Once the apples start to get nicely fried, I add curry powder, salt and pepper. Next time, I will add the onions. 👍
I use a propane torch at work to cook a Rib eye, everyone laughed at me until it was done.. once those that got a taste of it, went and did the same thing, they thought it taste fantastic, the torch method gives a different flavor..
Try to tie a heavy piece of butchers twine around the bone to French it, in a half knot like tying your shoe and pull on the twine. It cleans the bone completely. Thanks for the video.
My wife and I celebrated our 25th Anniversary today, and I made this for our celebratory dinner during the pandemic. It turned out great! Thanks to Sam & crew for putting this recipe & video together! 😎👍
I have become obsessd with this channel for the last few weeks. I made chicken spaghetti aglio e olio with mushrooms last night partially inspired by an episode you did a while back. While it, of course, wasn't as good as yours, I still think your channel had a hand in how it turned out.
I used to do that with my brisket I watched a old fella do a brisket his name was Justin Wilson used to take that whole clove of garlic and a cayenne pepper and sticking holes in there man that would give us some good flavor
Good looking roast Sam mate , been even better with the skin left on to get some crispy crackling going , but all the same kip smacking good well done mate . Thanks Ivan
Dental floss - wrap it around the bones and floss off the meat (wow - that sounds bad, but I guess the context is already "pork" "bone"...). Leaves it squeaky clean.
I think it was probably because he didn't want to touch the grinder with meaty hands? Not sure what is the extent of raw meat cross contamination rules is
Sam, this is my favorite video of yours. I come back to it a few times a year to prepare it for large crowds and family gatherings, and people are always extremely impressed. Thank you so much!!!
Thanksgiving really is a great holiday it brings family together and it's very heartwarming to see volunteers help provide free meals to the less fortunate out there. Everyone deserves a great Thanksgiving meal and God Bless America.
Sam and sons, I think is my third time watching. Seems I always end up here looking at cooking a center cut boneless chop.... Always a treat to watch!
I make a ham and bean soup for a family/friend who is sick or having a bad week at least once a month! Giving food is the best gift, especially when food is your love language!
Thanks Sam for sharing this food pantry and the workers with us. They work hard all over the country and deserve a treat!
That’s the best idea I got from my Greek friends...since early 1970’s...poke into the meat, insert garlic slice! On goat/sheep/pork/beef....yummmm!
Great looking pork loin and supporting a good cause. Thanks Sam and your whole crew.
Hey Sam, what Martha Steward does (or orders done) is called "frenching" the bones, and it means to scrape the bone clean.
If you just cut it, it will look like yours. If you want it "cleanly frenched", as we say in professional kitchens, you gotta scrape all the stuff of with a knife.
Love your content, your food is like my stoner dreams coming to fruition.
Cheers!
I managed to get a huge steal on a 8-bone pork rib roast (5.6 pounds) a couple weeks ago for only $11, already frenched to. That was initially $55, but my work had a HUGE sale for those rib roasts and man did it come out good.
I made a beautiful crown roast of pork for Easter last year. Sadly, I followed a recipe from the 60s and pulled it at 160. It was dry! I don’t know what I was thinking but never again! Here’s to pink pork!
For those that are interested, that torch head
is a "Searzall" head.
steve
And that sputtering sound was straight unburnt gas flavoring the meat you don't want to do it like he did he choked out the flame you need to angle it so it doesn't recirculate onto the meat
You have good heart Sam. When one cooks with love, it's always perfect! Thanks for being you. Cheers!
Max's editing is EXTREMELY good! Sound FX are on point. Great job!
This is really good. Did this for New Years dinner yesterday, i added a little bit of cinnamon and bourbon to the apple/onion thing, highly recommend
Open flames always adds flavor!!!
Keep coming back to this one, tastes so good!
Okay, had to cheat on the sauce. No apples but had apple sauce. No Dijon but had French's to go with the syrup. Oh, I had spices & onions, I'm not a total slacker. Really not bad for a lazy kitchen scientist who didn't want to leave the house on a Sunday morn to go shopping. Great video.
I’ve done the White Castle sliders and a couple others and they were amazing
You mentioned alt these different pork cuts at beginning. Pork tenderloin is a go to cut for me. I would LOVE to see you do more recipes with pork tenderloin - it is so versatile! Pretty please?
National Pork Board really gets around the youtube circuit with sponsorships, don't they? Glad to see it!
I grew up eating dry pork and learned to dislike it. Especially dry pork chops. I did not realize this change occurred, I will definitely be giving it another chance. I like my steak at about 125-130, that looks like the pork equivalent.
So let me get this straight. Because the "government" said it's okay to serve partially cooked pork, it's a good idea? If you're worried about the meat being tough, you could've easily slow-cooked it for 4-5 hours. I've done it before. It came out ridiculously tender and there wasn't blood in the middle. You westerners and your obsession with under-cooked meat. I JUST DON'T GET IT. WHY DON'T YOU JUST EAT IT RAW??
pistol pete Basically, you’re still eating dry pork. Sorry boss. Gross.
@@BeachJedi101 do you understand the concept of slow-cooking you stupid dweeb? honestly?? should I explain it to you?
@@BeachJedi101 The entire purpose of slow-cooking is to make the meat come out tender. now if all you care about is to drink blood, then become a vampire. you westerners don't know how to cook.
pistol pete Chill man, we’re talking about pork chops. Not everyone has 5 hours after work to slow cook one.
'i should have used a bigger pan" is gonna become a catch phrase just like "and we mix"
Lol
That needs to be on a shirt so I can remember to use a bigger pan 😂
patrick it’s been used for decades
yay! Thanks to the Pork Org. Someone must be a very nice friend to receive such a fabulous roast! Wish it was me, because I am broke. The gravy from pork roast drippings..OMG! Especially when you garlic stuff the roast. I never thought of combining apples and onions.
Sam was such a wonderful gesture. You made that look so easy to cook and fun. Kudos to you. ❤❤😮
Love it as someone who has delivered food to people for the past 4 years
You should do a series where you're put on the spot to make something good out of whatever's in the fridge/pantry.
that's every day at my home. LOL
Mine came out perfect! Juicy and tender. Sam is da best!
Yes! Sam is back! Cooking things we can afford on appliances that we own. And, instead of "showing off", he's "paying it forward". Thank you, Sam. The roast is something we'll try.
Sam, a request for a few Romantic Dinner walkthroughs. Something impressive but not too difficult. It's gotta be delicious. Thanks in advance!
I made this and it was one of the best pork roasts ever. I really liked the apple onion relish. One change I would make is to dice the apples for smaller pieces. I also added a pinch of cayenne to the dry brine.
I understand that some folks get squeamish about touching meat. I'm not trying to beat up on anyone. But so long as you don't have any wounds and you practice good hygiene there is no reason to deny yourself the most effective utensil in your kitchen, your hands. Love this video, Sam!
Don't ever apologize for using butter.
Sick
^^^^^THIS. That's another T shirt slogan right there.
I will use this but substitute some stuff - like the cherry, brandy sauce instead of the
Right. Hams across America is awesome
Soups, do you have a chicken soup or a minestrone idea to upgrade? It’s dipping down in temp round here lately.
The trick for frenching bones is to use twine. You cut out the meat like you did, then twist twine at the base of the exposed bone and pull up sharply, and that's what removes on the meat super clean. Taste is king, though!
And we try! Going strong to this recipe as a last minute Thanksgiving add. Already made the apples and onions and they kick ass.
Second time making this phenomenal meal.
Hey Sam, I cooked two, side-by-side, for a dinner party last night and they all commented how juicy and delicious it was. Taking it out at 145 left the meat white, but super juicy. Made gravy with the drippings. Nice job (as always) ...
Wow again Sam!....Mouth watering great vid/recipe and a great cause...great time of year for these themed videos...thank you...you make me proud to be a devoted fan!
Looks great man thanks for the vid. We just did a Venison Tenderloin on the fire. It was amazing!
Did you plug it with the garlic? I've seen that done with various cuts I bet that would be amazing or some straps on the grill.
I will definitely try this recipe. Looks delish!
😋❤️😋
You are the man Sam! Loved the video, and the service too. The pork roast looked amazing as well (as always). :)
Thanks for all the amazing recipes, this one was a hit last night. Usually I do a rib roast little guy for these specific friends but with the crazy prices I followed your lead. It was absolutely perfect, juicy delisciousness!!! Thank you again for your awesome content! 👍🍻
Ok. Made this on Saturday for the family with garlic mashed potatoes and bacon wrapped asparagus. It was a HUGE hit. The pork for sure not that onion apple mixture that went on top? Star of the show. Everybody loved it. Already planning on making it again.
I love your cooking Sam the cooking guy
Great cook. I like that apple and onion mixture
This is the most wholesome video ive seen in a long time
You know he's about throw down when he referred to the pork as 'kid'👨🏻🍳🔥😂
We need a compilation of all of Sam’s facial reaction to tasting food through 2019 😂
I do the exact same thing with the garlic when I cook my pork shoulders and other large roasts.
Awesome concept Sam. I do a ton of smoking this time of year and pork is always the best product. 1, because its so forgiving when smoking and 2, it’s by far the best meat. I know Ill catch hell from people in TX and out west, but in my state, pork is king, especially for smoking/bbq.
8:31 - "I don't want to get my hands dirty again"....
8:45; gets hand dirty again grabbing the roast.
lol
I love whomever does the edits!!!
That is very generous of you I don't like pork but you make it look delicious if I don't see you before Thanksgiving I hope you and your family have an amazing Thanksgiving 🥓🍖🦃🦃
Am I the only dude who never cooks still loves watching these 😂?
Have not even watched the video and already know it's great as always
Sam, can you tell us how long you cooked it?
16:41 tha government said... 😂😂😂 That is pretty funmy.
Sam, you are quite possibly my favorite human.
Hi Sam, I also reverse sear my pork. I cook it sous-vide at 154F for 4 or 5 hours. Got to be careful when I take it out as it will fall apart. I chill it in an ice bath and I roast it at 400f to create the crust or I will finish it in the BBQ. I take it out at 160F and let it rest. The resting period is the most important part. Mine is well done and if you squish the meat you see the juices come out. It's tender and juicy. The sous-vide ensures tenderness and doneness. It's ultra slow and low cooking. I do not put salt in when I cook sous-vide. I find the meat is dryer when you salt before the sous-vide. But, I do put garlic and herbs. I put the salt when I sear.
The term pork but come from how they would pack and store the shoulder. The barrel was called a but, so the pork in the barrel was called pork butt.
Make Pork Shoulder Carnitas, i always make them in a slow cooker but I’m sure you could think of an awesome twist !
Max’s editing skills are on point lol
You can use chef knife or any thick knife to scrap that meat from the bone
just wondering, does the 145f finished temp apply to all pork like whole pig? Luv ya up here in Chilliwack BC. MACA fer sure eh! lol I saw a video one time of someone using string or dental floss to french the bones..
Sam is the type of guy i would love to make laugh
Just found your channel 2 months ago and I love what you do! You made me cook more and I enjoy working in the kitchen ,-)
It would be awesome to see you making a video about german dishes one day - there is a lot, especially in the south like roast beef stew, pork knuckle with sauerkraut, bratwurst, ...etc..
Wonderful greetings from Germany! ;-)
Mama's Kitchen is awesome!!!❤😋😊
I like to pay it forward at the drive thru and then take off with the food! It’s hilarious! 😂😂
I like your idea of apples and onions. I use granny Smith and I cook it in butter with a little olive oil that prevents the butter from burning. Once the apples start to get nicely fried, I add curry powder, salt and pepper. Next time, I will add the onions. 👍
I use a propane torch at work to cook a Rib eye, everyone laughed at me until it was done..
once those that got a taste of it,
went and did the same thing,
they thought it taste fantastic,
the torch method gives a different flavor..
Awesome 😎‼️
How much time did you blue torch it?
@@sochitlreyes3259 depends on the tip about 10 minutes.
Thank you for responding.
Try to tie a heavy piece of butchers twine around the bone to French it, in a half knot like tying your shoe and pull on the twine. It cleans the bone completely. Thanks for the video.
all looks so good 15/10 what a chef
I cook mine on the weber kettle with great results
My wife and I celebrated our 25th Anniversary today, and I made this for our celebratory dinner during the pandemic. It turned out great! Thanks to Sam & crew for putting this recipe & video together! 😎👍
I have become obsessd with this channel for the last few weeks. I made chicken spaghetti aglio e olio with mushrooms last night partially inspired by an episode you did a while back. While it, of course, wasn't as good as yours, I still think your channel had a hand in how it turned out.
Cooking this today! How long in the over? 6.5 lbs. Love your videos!!!
Please do a video on making bread and butter pickles!
Fantabulous, as usual Sam and Max
Actually Guanciale is from the jowl. The cheek is a much smaller cut used for braising
"Hams Across America." I am SO doing this.
PIG IS A HYBRID ANIMAL.
Where do I sign up
Thank you Mamas kitchen
Karate Sam. prepares the loin, and kicks a drawer shut. All at the same time!
Bless you Sam! They do great work!
Nice job. Happy Samsgiving
This is a great video and a great cause!
I used to do that with my brisket I watched a old fella do a brisket his name was Justin Wilson used to take that whole clove of garlic and a cayenne pepper and sticking holes in there man that would give us some good flavor
Panko bread crumps are awesome
APPLE? ONION? OH DUDE! perfect blend
Good looking roast Sam mate , been even better with the skin left on to get some crispy crackling going , but all the same kip smacking good well done mate . Thanks Ivan
I have got to get a torch like that. :)
Sam can you make some aguachile
Very cool Sam...and the torch👍👍
6:50 damn near took me out!! LOLOLOLO!!!!
Check out Alton Brown’s way of French cutting a rack of lamb he uses twine to pull off the fat and meat
Sam, you and Max are good guys!
Dental floss - wrap it around the bones and floss off the meat (wow - that sounds bad, but I guess the context is already "pork" "bone"...). Leaves it squeaky clean.
That’s how I do it. So easy
'dont want to get my hands dirty again' so he trows the pepper
proceeds to grab the meat to pick it up with his hand
I think it was probably because he didn't want to touch the grinder with meaty hands?
Not sure what is the extent of raw meat cross contamination rules is
Was looking for this comment as soon as he said it haha
Dude is a cross contamination nightmare.
@@kimjones7343 How so? He doesn't even rinse poultry due to the risk of splattering contamination.
@@yourface3154 chicken is about the only thing he's semi-careful with.
I always know when someone loves me...
...when they pork me!