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!
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
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.
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 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!
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!
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.
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.
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 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!
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.
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!
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!
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.
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..
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! 👍🍻
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.
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..
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.
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! 😎👍
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.
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! ;-)
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.
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 🥓🍖🦃🦃
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 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
Instead of whining that Sam doesn't make recipes, I'm just going to paste my transcription here. I'm helping Make America Cook Again! Pork - bone in pork loin with apple chutney • Get a big rack of pork loin. Have the butcher crack the bones for easy carving. • Dry brine it with salt, sugar, garlic, thyme • French the bones • Insert some chopped garlic cloves • Rub with mustard • Season with Pepper • If using the oven, cook on a raised rack • Bake at 275 to 135F Chutney • 1 yellow, 1 red onion, chopped, start sautéing • 4 apples like Fuji or brayburn chopped, into the saute • Add half a stick of butter • 1/4 C ea cider vinegar, maple syrup, and Dijon mustard • Season with S&P • Simmer til thick, reheat when pork is done if necessary • Use a torch, broiler, or grill to sear the pork roast • Let rest for 15 • Slice and serve with a parsley garnish
In process of making for New Years Dat 2024 - adapted slightly w/cider-based brine vs dry rub, and remove/re-tie ribs/chine onto roast before slow roast (buy from bona fide butcher - chine bone impossible to cut thru @ home). Currently in 280° oven for 3+ hrs, whilst making the apple/onion/mustard saucy-sauce...
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
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
