Just picked up a London Broil and plan on smoking it tomorrow. Since I don't have any rendered fats I'm hoping some marinade and a little butter will keep it from becoming leather. Your method definitely looks different from all the others I've watched, and it looked fantastic. If that tasted like it looked is had to be wonderful.
I've never had jalapeño poppers before, but I love a spicy-sweet-savory combo. What would you recommend for someone who doesn't have a smoker? Bake instead, or cook on a skillet?
I'm Definitely making this over the weekend 💖 !!! ... going to switch out the green bell pepper for red, and add way more Cheese sticks, along with mozzarella cheese over the end product and then drip in the Marinara.😁 Thanks for Experimenting. 🙌
My Favorite cut is the Picaña, with that juicy fat cap.💖 How is this better? Perhaps the meat is more tender? I add a salt brine, Redmond salt. I wrap it in parchment paper for a couple of days and then, oh my goodness totally to die for! 😁 I will look for this cut of meat down at my local butcher, if you recommend.
Thanks so Much! This is the exact cut of beef I was looking to cook. 😉💖 You made it come out so Juicy! Though I'm wondering 2 things.. Can I slice it about inch and a half thick and fry it, searing it on both sides and cook it like a steak? 🤔 . Or... May i Slow cook it in butter for perhaps 7 to 8 hours, will that help to tenderize the beef? 😊 Banks in advance, I will check out your video catalog. God Bless you, keep on making fabulous videos like this one. 👍
When you use any pressure cooker, moisture and liquid is the main component in the cooking process. So you are not going to have it look like it came out of a smoker or taste like it either. What you do is remove the meat from the cooker and condense the liquid in the insta pot down to a thickened consistency like a sauce. Hopefully if you used the good stuff and great spices it will taste real good. Then you panfry your meat to just reduce the moisture and crisp it up a bit. Finally add the sauce on the side like a dipping sauce or pour it ontop and it will taste great.
1st time making a pork loin! Had to modify the flavor due to last minute notice but using exactly what you showed in this video and it turned out good af! I’ll be placing an order when I make it home! Me and my crew thank you buddy!
Yours looks extremely tender! Every video i've seen so far, it looks extremely tough by the way they cut it but maybe its their knife. Looks good though, I might have to try this out.
"There's no bark" Bro... I mean you literally pressure boiled/steamed it, wtf did you expect?!? It's the pork equivalent of roast beef. Which is good for easy cooked meat especially if you take it apart and sauce it up a bit and eat it the next day on sandwiches. Quick and easy especially for families. I don't think ANYONE was expecting it to come out like a smoked Butt. I mean anyone who is sane.
This is the 2nd one of these jalapeño popper pork tenderloin recipes I’ve seen in the last couple of days that the silver skin wasn’t trimmed off (in fact no attempt was made to do any trimming in either video). Am I missing something? The first thing I was taught to do by my chef father was to trim the silver skin from any meat because it didn’t soften up in any cooking method. Fats were fine, it was the tendons that were the issue.
Natural pressure release is better & easier, you can also reduce the cook time to around 40 mins with a 20 min natural release. You also need to add sauce & stir through as it cools down. As a quick cooked protein source its excellent, you can always toss it in the smoker for 30 mins to add that smoke flavour, or add some liquid smoke to the sauce stir through.
Is it better than smoked meat? No. It is however something I would actually do on a regular basis. You know, you sacrifice some flavor for convenience.
