Pitmaster T - Video Recipe Series Easy Pork Loins

Pitmaster T · Jan 30, 2013

This one is long but worth it if you want to see how to throw together a good and simple smoked pork loin... not tenderloin, but loin.
There is a part in here I try real hard to hold it together and be a good boy for the Kaptn. I hope he appreciates it. I really tried to remain appropriate for our viewers. Enjoy.

[ame]http://youtu.be/Ab636AdLJI8[/ame]

code3rrt · Jan 30, 2013

Great video Pitmaster-T, thanks for sharing.

Pitmasterx · Jan 30, 2013

Damn, don't have sound on my computer @work!

Looks great! Got to see it it again tonight with sound! Wonder what your kids were saying.

Oldbob · Jan 30, 2013

Great Video....Thanks for sharing !!

RAZORBACK JIM · Jan 30, 2013

Thanks....I will give this a try!!!!

Pitmaster T · Jan 30, 2013

can yall at least tell the other where the spot in on the video I am talking about

sroderic · Jan 30, 2013

Pitmaster T said:
can yall at least tell the other where the spot in on the video I am talking about

So you're gonna' take a sausage and stuff it in there, are ya?

Outnumbered · Jan 30, 2013

^^^That. About the 2:15 mark.

EDIT: About 4:30..."we're going to shove this into the loin, and then out...then if we inside the loin like this, you don't want to push out or down to the bottom."

Pitmaster T · Jan 30, 2013

nah, I start losing it about 8 minutes... I mean I was thinking..."oh my gosh, why did I think making this video was a good idea." You can tell I am wanting to break out laughing.

Outnumbered · Jan 30, 2013

Pitmaster T said:
nah, I start losing it about 8 minutes... I mean I was thinking..."oh my gosh, why did I think making this video was a good idea." You can tell I am wanting to break out laughing.

OMG, I feel like I'm watching The Accused.

BBQ Bandit · Jan 30, 2013

Hey Donnie... how about another vid...
"Who's on first, What's on second, and I don't know 's on third".

How to gird one's loin?

cpw · Jan 30, 2013

Pitmaster T said:
can yall at least tell the other where the spot in on the video I am talking about

Something about "be careful not to mix your sausages...you don't want to put this sausage in this one, and then in that one, at least without washing it first."

sroderic · Jan 30, 2013

Pitmaster T said:
nah, I start losing it about 8 minutes... I mean I was thinking..."oh my gosh, why did I think making this video was a good idea." You can tell I am wanting to break out laughing.

Well, suffice it to say there are multiple points in this vid where you should be proud (or ashamed, your choice) for holding it together as well as you did. I didn't fare as well from my end, and I was just watching the thing. Thanks for putting these together...helpful for those of us just getting into the hobby/addiction.

thirdeye · Jan 30, 2013

Aaaaahhhhhhhh!! I just had a flashback to 2006...... I'll have to ride it out.... :mrgreen:

Pitmaster T · Jan 30, 2013

All I wanted to do was do a nice little simple video about how easy it is to enjoy these things without being as elaborate as my older video....

[ame="http://www.youtube.com/watch?v=kb34-H8fHs8"]Pitmaster T Video Recipe Series - Stuffed Pork Loins - YouTube[/ame]

or

[ame="http://www.youtube.com/watch?v=BjVPLF9G4qY"]Pitmaster T's Video Recipes Series - The Laydown - YouTube[/ame]

then I am holding the link and going..... oh no... wish I had chosen Italian sausgaes

Bludawg · Jan 30, 2013

Good video! I admire your ability to resist commentary on stuffing the loin:tongue:

chingador · Jan 30, 2013

food pron has reached new heights. Excellent video T.

It always throws me off a bit when people say "I'd hit that" in response to food posts (hint, it actually means something else folks). With that said, it would be extra creepy if somebody threw that out in response to this video, but you know it is coming.

To the woodpile in 10,9,8,7.......

GrillsGoneWild · Jan 30, 2013

Big props for holding it together.

RevZiLLa · Jan 30, 2013

Good to see you around, Donnie

BBQMaverick · Jan 30, 2013

Good video. I like how you scored the loin.

I'm not as experienced as PT but the one thing I have had success with is using different size wooden spoons to increase my cut if needed (won't tend to cut out to the side like he said) especially if I am stuffing with something other than a sausage link.

Pitmaster T - Video Recipe Series Easy Pork Loins

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