Smoking Pork Loin -- Start To Finish On The Weber Kettle

Подписаться 231 тыс.

Просмотров 153 тыс.

50% 1

Pork Loin, when cooked right, rivals the tenderness and flavor of Pork Tenderloin. Using the Weber Kettle and the Slow n Sear, I use some Peach Wood to smoke a 4.5 pound Pork Loin, and finish it off with a Honey Citrus Glaze.
Honey Citrus Glaze Ingredients
1/2 stick unsalted butter
1/4 cup brown sugar
1/4 cup orange juice
1/4 cup honey
4 TBSP stone ground mustard
Pork Loin Rub Ingredients
2 TBSP paprika
1 TBSP black pepper
1 TBSP granulated garlic
1 teaspoons Hatch Chile Powder
1/2 teaspoon Trader Joe's South African Seasoning
Subscribe To My Channel: bit.ly/CWRsubs
============
Items Used In This Video
All Items In My Amazon Store: www.amazon.com/shop/cookwithry
Weber Kettle Premium: amzn.to/2GfrBrF
Nitrile Gloves: amzn.to/2F2G9Jd
ThermoPro Wireless Thermometer: amzn.to/2HICvFP
Victorinox Knife: amzn.to/2ydqX9R
Trader Joe's South African Seasoning: amzn.to/2MhjjBH
Bamboo Cutting Board: amzn.to/2qthBna
Instant Read Thermometer: amzn.to/2quT94P
============
Video Equipment I Use
Canon T7i: amzn.to/2u1cgqN
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: amzn.to/2sWyeut
Shure VP83 Microphone: amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: amzn.to/2tzPW51
============
You can help support Cooking With Ry through PayPal
www.paypal.me/cookwithry
Thank you so much for your support!
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#grilling #cooking #pork #bbq #barbecue

Хобби

Опубликовано:

21 июл 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 181

@DavePruett 5 лет назад

Gotta love how pork loin and tenderloin form such a great canvas for rubs, glazes and smoke. Looks like both the rub and glaze recipes are killer.

@CookingWithRy 5 лет назад

Yeah they just marry up perfectly with good rubs :)

@graemekeable8461 2 года назад

Always enjoy your videos. Fantastic to find someone who does regular kettle videos. Thanks so much from the UK

@peterbrazeal7171 3 года назад

Pork goes so well with different fruits, I can’t wait to make pork loin and apples in the crockpot in the cold season

@vmparliament 2 года назад

I made this and my husband LOVED it..awesome glaze too

@breakerwave31 5 лет назад

Hey Ry thank you for taking the time to do the video. I did the loin and glaze today and I'm still blow away by how juicy and tender the loin is. Those leave in probes are a game changer. The glaze is delicious as well. Looking forward to checking out more of your cooks. Thanks again for the great instruction.

@CookingWithRy 5 лет назад

So glad you enjoyed it :)

@andygromofsky6281 2 года назад

Thanks Ry, followed this today and it turned out great!

@corf8674 5 лет назад

Great video with all information I was looking for, including farenheit to celcius conversion on screen, Thanks so much!

@CookingWithRy 5 лет назад

You're very welcome :)

@jimtischer1223 4 года назад

Ry - I used your video as a guide to BBQ my first pork loin on my Weber kettle with the Smoke & Sear attachment. Results were excellent and all my eaters were quite happy and suggested repeat performances. Thanks for taking the time to make the video and instruct pork loin novices like me. Regards - Jim Tischer, Woodland CA

@CookingWithRy 4 года назад

That's awesome. Thanks!

@JW-vy5wd 5 лет назад

I cooked this yesterday Ry and it was a hit! 3rd time i have cooked loin and messed it up the other 2 times. Thanks for posting this and the work that went into it. I ordered the temp gauges off you links a month ago when i did you brisket. I love them!

@CookingWithRy 5 лет назад

That's so cool. Thanks!

@David-yh5po 4 года назад

Thanks for sharing this video with us.

@ssclassof2000 5 лет назад

I followed your method with my Weber kettle, and it turned out excellent. The meat was moist, tender, and delicious!

@CookingWithRy 5 лет назад

Fantastic!

@wallacearcher2928 Год назад

Did this today , have to say it was awesome . The flavour and juice was on point . Love your cooks

@CookingWithRy Год назад

Thanks!

@jaymehancock2941 3 года назад

We just bought a new to us Weber kettle this week. We made this for dinner tonight and it was wonderful.

@CookingWithRy 3 года назад

Fantastic! Enjoy that kettle 👍

@Doug6714 5 лет назад

The pork loin looks great. Need to put that on my list of something to smoke soon. Keep Smoking!

@CookingWithRy 5 лет назад

Thanks!

@cadvet4198 5 лет назад

Ry, I have to say that you have got me smoking with the offset. I used a Little Chief electric for over twenty years and after watching you I bought a starter offset from Char Griller and I could not be happier with the change. Up here in Nova Scotia we have lots of oak and it gives meat a great smoke flavor. I also made the charcoal box from your video and it works great. Hope you continue with the great content and will try the pork loin this weekend! Thanks a million!

@CookingWithRy 5 лет назад

That's awesome! And very cool that you have access to so much oak :)

@davidrobinson1918 6 месяцев назад

I smoked a pork lion today. What a delicious meat to smoke. Traderjoes discontinued the African seasoning the recipe calls for. I went to the web and was able to replicate the seasoning. I think it came out good. Not sure never tasted the original seasoning. All in all I like this recipe and it's going in the BBQ cook book. Thanks RY for all the great smokes I love your channel.

@ronhart8857 4 года назад

Excellent job Malcom, Love your channel.

@CookingWithRy 4 года назад

Wrong bearded chubby guy :)

@warrenjansen7096 3 года назад

I use pork loin quite often. It's always available at my store, and sometimes I can get it for a $1.25 a pound. Your recipe looks delicious and I will have to give it a try sometime soon.

@chefphillipdellpresents 7 месяцев назад

That looks incredible. Great video!

@jackwest5123 Год назад

Been wanting to try this recipe for a long time and I finally did it. Wow. So freaking good. I used Kinder's "The Blend" for the SPG base and then a dusting of Malcom Reed's The BBQ Rub for the color. Did this the night before and wrapped it in plastic wrap. When it was game time, I took it out of the plastic and hit it with some more Kinder's and tied it up so it would be nice and round, and on the Weber Kettle it went. I used the Vortex accessory in the upside-down volcano setup for the indirect heat. Used a blend of hickory and cherry chunks for smoke. I did mine fat side up with crosshatch score marks. At about 120 degrees I did a quick sear, and then applied your glaze and let it get tacky on the way to 145. Had some more of that glaze on the table when it was time to serve. Just brush it over the slices before digging in. Fantastic. I can testify that the glaze is out of this world.

@jonathanmiller1558 3 года назад

The glaze is excellent. I also added a pinch of cloves, gives it a nice kick.

@meatfaceb2047 3 года назад

That looks amazing.

@wildernessman760 5 лет назад

How come I haven't found this guy sooner? I tried this exact recipe. Damn it was crazy delicious. I am going to subscribe rn. Thank u for the video. Also the guitar music throughout the video just puts it to the top. Great job.

@CookingWithRy 5 лет назад

Glad you enjoyed it :)

@nigel8499 5 лет назад

I'm definitely following this recipe this Christmas.

@CookingWithRy 5 лет назад

I've done many pork loins at Christmas. Always a winning menu item :)

@CookinWithJames 5 лет назад

That looks amazing!! i would love to use peach wood!! Great cook RY!

@CookingWithRy 5 лет назад

Thanks!

@TDRUSH1 5 лет назад

Another great cook video you seem like a down to earth person nice job

@CookingWithRy 5 лет назад

Thank you very much! I appreciate that :)

@pgprentice 5 лет назад

Thanks for the great recipe and video. For those that are not in the US and can't get Trader Joe's SA spice, here is what it is... Trader Joe's South African Smoke Spice - paprika slow-smoked for 48 hours enriching the paprika with a smoky, roasted flavor that evokes the South African braai (BBQ). The smoked paprika is blended with sea salt, garlic and basil and packaged in a grinder

@SmokyRibsBBQ 5 лет назад

Great looking pork loin with a beautiful color Ry! I like the looks of that glaze as well!

@CookingWithRy 5 лет назад

Yeah the color really came through on this one. Thanks :)

@WeekendWarriorBBQ 5 лет назад

That pork loin looks like it belongs on the cover of a magazine. Just awesome! Great job, Ry!

@CookingWithRy 5 лет назад

No, it belongs in my belly :)

@WeekendWarriorBBQ 5 лет назад

lol. Yeah, that too.

@danieldavis3271 Год назад

Doing this tomorrow using cherry wood , but I’m definitely using your glazed !! Thanks brother

@tylerhughes5420 4 года назад

I brine mine in a pastrami brine for 4 days then dry in fridge uncovered 1 day then smoke... best sandwich meat ever

@CookingWithRy 4 года назад

That sounds like a great method!

@TheMayhem15 5 лет назад

Lovely RY , love it. Awesome vids btw.

@CookingWithRy 5 лет назад

Thank you!

@bbqwalt 4 года назад

Trader Joe's no longer has seasoning for rub. I used smoked paprika and some ancho chili powder for the rub. Costco had a great special to clear out whole pork loins which were overstocked. We barely $1.20 per pound and purchased the limit of three. I cooked half of one yesterday and it turned out great. Made enough rub to cook the other half today or Sunday. I decided to dry brine the other half. I tried Vortex upside down but hard to keep heat down. I will use baskets or smokenator for next cook.

@karenmckinney6461 5 лет назад

That looks oh so good!! Florence is about to hit us in SC so I won't be cooking that till next week.

@CookingWithRy 5 лет назад

Stay safe and get back to cooking when you can :)

@jonandrews6299 5 лет назад

Very nice indeed, what a great cook and color on there! I see you used orange juice this time - I'm guessing you'll never forget to use that again!

@CookingWithRy 5 лет назад

LOL. This time I made sure to use it :)

@pacoskid420 5 лет назад

Great job. Trying this out soon

@CookingWithRy 5 лет назад

Thank you!

@armandoa5468 3 года назад

My pork loin came out perfect thanks to your video. p.s. I have the same color Weber kettle. Cheers from Texas!

@kevin86674 5 лет назад

Looks great.

@CookingWithRy 5 лет назад

Thanks!

@NoHippieBBQCooking 5 лет назад

Looks like a very good pork loin. I can see how peach wood would go well with it

@CookingWithRy 5 лет назад

I'm really liking the peach. Have used it quite a bit this summer :)

@HobiesGarageBBQ 5 лет назад

Looks excellent!

@CookingWithRy 5 лет назад

Thank you!

@popanddonnacollinsworth7741 4 года назад

Thank you so much for this video. Your cooking makes my mouth water! Can you tell me what the title of the music playing in the background is?

@CookingWithRy 4 года назад

I don't have the title handy. I use a commercial music licensing service for my background music.

@ghostrider729 5 лет назад

I smoked 1 tonight , my wife bought it on sale ,it was already in a sealed bag with mesquite ...i haven't tried it yet. ..she said it was good n shes my worst critic! !plus i did country style ribs and Italian brats, same time .i probed my loin on the top rack,i have a kamander with the brats n put the ribs on the grill rack with the heat diffuser with0 water. ..its so hot here in southern Florida it gets hot fast. ...but i like your loin !!! My wife is sceptical of my grilling. .. i watch a lot of bbq vids! ! Anyway awesome cook RY

@CookingWithRy 5 лет назад

You had me at brats! LOL :)

@jlathem56 5 лет назад

Aaaaahh, I miss a good pork loin. Ever since I left the South and moved to central Illinois I can't seem to be able to find a good pork loin. The people up here take a large 2 or 3" slice of a pork loin and pound the poor thing with a meat tenderiser hammer before battering and deep frying it. And they call it a pork tenderloin! Most of the pieces of meat end up being between 7 and 12 inches in diameter and the serve it on a regular Hamburg bun! I have to fire my grill or smoker up and cook one every now and then. Thanks for sharing Ryan.

@CookingWithRy 5 лет назад

Glad you enjoyed it :)

@seanhammer8157 2 года назад

Try Snake River Farms. They ship most everywhere and their pork is absolutely divine. On the pricier side, but the quality merits it.

@jaymiddleton7836 4 года назад

Thank you so much for that great recipe! I'd found a pork loin at the grocery store a couple of days ago and decided to try this recipe. WOW! My wife liked it and she's not always big on smoked meats. We have guests so coming to visit soon and this will be one of the meals we'll serve. Thanks again.

@CookingWithRy 4 года назад

Wonderful!

@fredpigott1251 5 лет назад

I'm giving it a try tomorrow. Don't have any peach wood so I'm using apple. I set out my pork so it could thaw. Can't wait for tomorrow.

@CookingWithRy 5 лет назад

Apple is great with pork loin. I've probably done more pork loins with apple than any other wood :)

@fredpigott1251 5 лет назад

Well I didn't use the Weber, used my pellet grill. I was in town today so I didn't have time to heat up the Weber. Still came out great.

@c-loshy6676 5 лет назад

I didnt know they south african seasoning was seasonal. But i ordered it from your link. As well as the hatch chili. I want to try this looks delicious

@CookingWithRy 5 лет назад

Trader Joe's has a habit of rotating products in and out of the stores to see how they sell, I think :) And thanks for ordering!

@jhitt79 5 лет назад

You can easily make you own "South African Smoke seasoning"

@stephanieyeminez89 5 лет назад

Looks great. 👍👍

@CookingWithRy 5 лет назад

Thanks!

@southbay281 4 года назад

Looks awesome 👍.

@CookingWithRy 4 года назад

Thanks!

@davidb9547 5 лет назад

Love me some pork loin. Haven't done a roast in a while. Looks like it's time.

@CookingWithRy 5 лет назад

It's a great cut to smoke or grill, and usually priced fairly good :)

@parcero311 5 лет назад

call it evil or unbelivable.....wow. my friend...you outdo yourself everytime....pork loin looks unbelivable...good stuff

@CookingWithRy 5 лет назад

Yeah this one ended up with some beautiful color :)

@parcero311 5 лет назад

i'll be buying some of them rubs from you're amazon page...im only learning how to cook so them rubs will be good...to give me some flavor in my blend food

@jhitt79 5 лет назад

One suggestion that I think makes a big difference: Salt the pork the day before, (dry brine). I do that with all my pork, from pork chops to pork butt to lions. Try it and I believe you'll see it makes the meat unbelievably juicy.

@onlyychevys 5 лет назад

I've got to try that south african seasoning! Don't have a Trader Joes around here though, Gonna have to find it online. Thumbs up RY Never mind I just found it on your listings lol

@CookingWithRy 5 лет назад

If you go to the video description I have a link to it in my Amazon store :)

@outofworkbum2324 4 года назад

Great videos thumbs up my friend

@olivedrab 2 года назад

Hey Ry! Thanks for the tip on tenting the foil over the spatchcocked chicken on your other video. It was a huge success. Everybody loved it and I’m excited for the leftovers. Going to be trying this pork loin this weekend and absolutely cannot wait. Although instead of peach, will be trying apple wood (more affordable). Got the double probe thermometer using your affiliate link in my Amazon cart…had a thought: have you considered adding smoking woods to your Amazon store as well? All the best, V

@CookingWithRy 2 года назад

I only like to add things I've used, and I'm fortunate to have a local supplier for wood so I don't have to order :)

@olivedrab 2 года назад

@@CookingWithRy That’s awesome. How did you find one locally? Would love to do the same.

@CookingWithRy 2 года назад

@@olivedrab I had just heard about it from a friend with a restaurant :)

@olivedrab 2 года назад

For anybody else finding this thread, try doing a search on the Facebook marketplace for smoking wood. I was able to find some great local deals 👍

@markschumacher7408 2 года назад

Ry, I am binge watching some of your videos. I love your attitude - your kettle temp is in a range and if you go a bit I over, you can handle it. Also, there seems to be no mistake from which you cannot recover. And I love your humor. Thanks for being an inspiration to me to learn and experiment on the Weber kettle.

@CookingWithRy 2 года назад

Thanks! I just try to have fun while cooking, especially when things don’t go perfectly 😊

@JorgeZamudioG 5 лет назад

Thank you sir for this wonderful video, and, I will take jhitt79 to salt it a day before, cheers!!

@cameronsullivan6745 3 года назад

Man I bet that glaze would be great to put on when on the smoker🤷‍♂️ Thanks for the video.

@DerickZ28 5 лет назад

Ry I saw a comment by you on another video saying you were thinking about a pellet grill. I'm thinking of one myself and am really look at Grilla Grills! Anyhoo, nice looking loin!

@CookingWithRy 5 лет назад

Yeah I'm really thinking a pellet is in my future :)

@DerickZ28 5 лет назад

You should look into the Grilla, the neat looking one. Not many people seem to have it but it's the one I'm leaning towards :P It's not quite as big as the silverbac though but apparently bigger than it looks. Anyways, I look forward to future vids for whatever you get!

@Zerzil1974 5 лет назад

Great job. Looks awesome! I recently did a pork tenderloin on my offset charcoal smoker. I found it a bit tricky to keep the temperature right where I wanted. I checked it about every 45 minutes and the temp ranged from 150 - 275 ... but still was in there for 10 hours - and it was still on the rare side (in my inexperience. It pulled apart nicely and was fibrous when I cut it, but it still looked rare to me). I wanted it slow cooked, but that was a lot less time than you cooked yours at. More practice needed for me I'm guessing.

@kevinedwards9573 Год назад

10 hours? Why?

@Chris-tg7qb 5 лет назад

Hi Ry, not criticizing but a question. I was always told you should remove the bark from the wood so you get a cleaner smoke. What are your thoughts on this? That pork looked amazing! Once again I learned something new from you. Thanks, Chris

@CookingWithRy 5 лет назад

Thanks! I’ve never noticed any issue to be honest. I’ve heard the same thing but haven’t had any negative experiences :)

@FurryManPeach 5 лет назад

Where were you with this video 4 days ago, when i needed cooking times and such? Don't worry though, my pork loin marinated in kecap manis and black pepper was huh-mAAAAAAAAzing! ;) Thanks for this video though Ry, keep up the great work :D

@FurryManPeach 5 лет назад

i used mallee root charcoal (I'm in Australia) and lemon wood (from the father-in-law's old lemon tree) to smoke with. I don't know what to make of it yet as it was my first time, and I couldn't really get a measure of it in the smoke coming out of my kettle. Must be quite a delicate flavour. Have you used it before? I've used peach a tonne pork, and standing in the smoke it smells soooo good! I also got some almond, and some black walnut too, from my neighbour across the road. And there are cherry and apple farms 10 minutes up the hill from my place, so i get my supply of wood chunks from them too. If you're ever here in Australia, specifically the Mornington Peninsula, drop me a line mate!

@CookingWithRy 5 лет назад

Thanks! Glad you enjoyed it :)

@LassesFoodAndBarbecue 5 лет назад

Smoked porkloin is so good.

@CookingWithRy 5 лет назад

It absolutely is. Retains its juiciness so well when smoked :)

@Fretnagin 4 года назад

Hi Ry - Looks like half the coals in your charcoal divider were lit and the other half weren't. Was that done to control the temperature from getting too hot? Thanks

@CookingWithRy 4 года назад

Also to extend the cook time if necessary.

@plankhill 5 лет назад

That would make one helluva samich hehehe, little crispy bacon , spicy mayo... man I'm doing that this weekend. I have 2 in my freezer just like that.

@cmburks6704 3 года назад

Do you add all hot coals, or do you have some hot on one side and then some new coals beside to catch? I’m new to grilling. On your videos, could you explain a little more about your kettle grill prep for your recipes for newbies? Thank you so much!

@CookingWithRy 3 года назад

If I need to add coals I add fresh unlit and let them ignite just as if doing a snake method or some similar long cook process.

@cmburks6704 3 года назад

@@CookingWithRy , thank you!

@chadh9267 4 года назад

Hey Ry! Did you add more than one piece of wood for the cook or only the one piece? Merry Christmas and happy new year! Thanks

@CookingWithRy 4 года назад

Just the one piece, as Pork Loin usually cooks fairly quickly. Merry Christmas!

@chadh9267 4 года назад

Thanks Ry! Followed your instructions and it turned out amazing! Thank you!

@johnknapp6328 5 лет назад

Ry I always enjoy your video's. I would like your opinion since your familiar with weber products. I currently have weber 22 inch kettle. If you could get weber charcoal summit at a good price what are your sentiments, I also like Kamato Joe for a little more diversity. I'm more of an observer than Pit master. But I would like to experiment. Any Incite would be appreciated.

@CookingWithRy 5 лет назад

Thank you. Both are good, but personally I would go for the Summit charcoal :)

@scotthethcote3767 4 года назад

Looks delicious! I am getting ready to smoke a loin myself. Just curious, did you happen to have any left for dinner? LOL...

@CookingWithRy 4 года назад

I snuck some off to save :)

@steveshort4151 2 года назад

Cooking one on the electric smoker tomorrow. First time!

@brewingman56 5 лет назад

Hello, I enjoy watching your videos. I have a question about starting with the fat layer on the bottom. Doesn't the flavor and basting just get wasted by falling to the foil? It seems logical to put the fat layer on the top. Or would it dry out the loin on the bottom with the fat layer on top?

@CookingWithRy 5 лет назад

I've done both ways, and I can't notice a difference, particularly on relatively short cooks like this loin. Generally, though, I prefer fat side down :)

@brewingman56 5 лет назад

Why do you prefer fat side down?

@CookingWithRy 5 лет назад

Protect the meat from rising heat mostly and to keep the meat side bark intact.

@mojo6385 5 лет назад

I just ate a huge lunch, and now I'm hungry again!

@CookingWithRy 5 лет назад

I am too. Time to see if the family left me any :)

@lpeter5781 5 лет назад

3 people dislike this video? I wish I could see what kind of videos they like!

@jm-mi7kl 5 лет назад

probably recipes for vegan bean sprouts and mulch

@smallhouse4874 5 лет назад

Hi Ry. How does your grill grate temp campare to the stranded webber thermometer? Are the temps similar?

@CookingWithRy 5 лет назад

Not even close. The dome thermometer can be 100 degrees hotter than grill level or more at times.

@smallhouse4874 5 лет назад

@@CookingWithRy thankyou

@sportsknes 3 года назад

Where’d you get the peach wood? Weber doesn’t offer it and other companies that do demand crazy shipping costs for it.

@CookingWithRy 3 года назад

I have a local wood supplier: thewoodshedoc.com/

@jgcelis 2 года назад

Hi Ry, which would you say is your favorite pork loin recipe of the ones you've made on the kettle grill? Thanks!

@CookingWithRy 2 года назад

That's really difficult to answer. I tend to prefer those with a sweet glaze :)

@jgcelis 2 года назад

@@CookingWithRy Thank you, Ry. Another question; would you recommend wet bringing a pork loin?

@CookingWithRy 2 года назад

@@jgcelis I personally prefer dry brining it overnight :)

@maxdecphoenix 5 лет назад

I used two of the smaller tenderloins and got them to 145 and mine was still a bit rare. It was cooked but there was still more blood in it than yours which was a full loin. I don't get it? Maybe my thermo meter is off?

@CookingWithRy 5 лет назад

I've had thermometers be off. Sometimes it's just the batteries, and once I had a probe that went bad. First try changing batteries. At 145 the pork shouldn't be showing blood.

@stevelitteral 5 лет назад

Really like

@CookingWithRy 5 лет назад

Thank you :)

@Cookie212dgrs 3 года назад

How long did you sear the loin on each side? Couple of minutes?

@CookingWithRy 3 года назад

Maybe a minute on each side. It's really just until you have the color you want :)

@westside_kratos6487 4 года назад

I’m confused by the short cook-time.. can you not low an slow a loin? Cook to 150, wrap, cook to 200-205 and let rest? Will you not get the same tender/juicy results?

@CookingWithRy 4 года назад

Pork loin is a very lean cut. Cooking it too long, as you might a pork butt, can often dry it out.

@westside_kratos6487 4 года назад

Cooking With Ry ahh ok. Can you cook a loin fat cap up, or is down better?

@bobbywade3069 3 года назад

Dude, I’m not sure if you’re a chef in training, but you should’ve been!!!!! By far in the top five bbq channels on RU-vid and it’s not close

@CookingWithRy 3 года назад

Thanks for the kind words :)

@thatstupidbunnysuit2648 3 года назад

This guy stares into my soul when he looks at the camera.

@CookingWithRy 3 года назад

Yes. Yes I do :)

@randyrussell6246 4 года назад

Apple and hickory mix for smoking and nix the chilli powder. Instead of orange juice,,,,,,mix a fruit jam with the butter,honey and brown sugar ! Or just leave as is ! Never settle !

@RhinoRider2006 2 года назад

Nice pork loin, I did the one with Bacon. Funny thing, I watch a lot of Bar B que videos, I mean a lot. I have yet to see anyone taste anything and say "Oh crap that tastes wrong or that's not what I'm looking for.

@CookingWithRy 2 года назад

Well, usually I've made things before so I'm pretty sure it's going to taste the way I want it :)

@sneakyblackdog 5 лет назад

I got a loin defrosting, I've got to do your glaze

@CookingWithRy 5 лет назад

It's a good one :)

@efthimios 3 года назад

I’m so disappointed my loon was thick on one side so the thinner side reached 160 will thicker side still low 100s I didn’t know how to mitigate that besides keep the thinner side away from the direct heat -

@CookingWithRy 3 года назад

What I've done in the past is trim that thin side off and use it separately.

@efthimios 3 года назад

Cooking With Ry good idea was thinking about doing it mid cook but worried about drying it out by cutting it - it came out okay wasn’t as flavorful as I would of liked bc I didn’t season wel enough / I love my digital thermometers i didn’t touch it just watched temps remotely was awesom

@Whoiamok 5 лет назад

Not quite start to finish. Did you put it back on the grill after you put the glaze on?

@CookingWithRy 5 лет назад

No. I showed the entire process. The glaze was applied after I cut the loin.

@RJBaker415 Год назад

What tongs are those?

@CookingWithRy Год назад

Char Broil Comfort Grip Tongs.

@chuckbrichta3909 5 лет назад

Can you use pineapple instead?

@CookingWithRy 5 лет назад

Sure. make it to your taste :)

@DjrWalsh 5 лет назад

Looks great..Idk y u squeezed out the juice at all..is it the camera or the weber it doesn't seem there's a good smoke ring..I can see it..just not much..

@CookingWithRy 5 лет назад

Sometimes with very light meat like pork the camera is a bit overexposed. It was juicy, and the smoke ring was all right. I find that pork loins don't develop too much of a smoke ring when I make them because they really aren't on the grill for a very long time when compared to ribs and such :)

@keithsage7258 4 года назад

I would cold smoke it for 12 hrs using apple and hickory. than it would go to the grill.

@rogue109 5 лет назад

I would enjoy the port without all the sugar. I don't understand why people sugar up port when doing bbq. I guess they hate the taste of pork or something.

@CookingWithRy 5 лет назад

Some people feel it enhances the flavor. I’m one of them. But you can easily leave it out of any rub.