Pitmaster T - Video Recipe Series Easy Pork Loins - Page 2

Bludawg · 01-30-2013, 11:31 AM

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

chingador · 01-30-2013, 11:49 AM

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 · 01-30-2013, 11:50 AM

Big props for holding it together.

RevZiLLa · 01-30-2013, 05:05 PM

Good to see you around, Donnie

BBQMaverick · 01-30-2013, 05:24 PM

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 · 01-30-2013, 08:42 PM

Quote:

Originally Posted by BBQMaverick

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.

Looks like Thirdeye is the expert there. I wanted to do some videos that are kind of entry level... and shoving in a sausage into a pre scored hole like that is as easy as pie.

If you remember, when I did the laydown, that too was kind of a "do it this way, shove some sausge in it, smoke it, then improve later at your own pace" too.

I have seen some great loins here... but this was a simple (although kind of funny) way.

a few tips are... use realy flavorful sausages... not polish, but chappel hill garlic, jalapeno, chorizo and the like.. or of course italian.... but Boudan I didn't like.

Also, I didn't show it but poking the sausage with a toothpick or fork along it sides allows more efficent basting. There is a big difference!

tbone30349 · 02-01-2013, 07:04 AM

Great video, and awesome comic relief.

BBQMaverick · 02-01-2013, 07:25 AM

Quote:

Originally Posted by Pitmaster T

Looks like Thirdeye is the expert there. I wanted to do some videos that are kind of entry level... and shoving in a sausage into a pre scored hole like that is as easy as pie.

If you remember, when I did the laydown, that too was kind of a "do it this way, shove some sausge in it, smoke it, then improve later at your own pace" too.

I have seen some great loins here... but this was a simple (although kind of funny) way.

a few tips are... use realy flavorful sausages... not polish, but chappel hill garlic, jalapeno, chorizo and the like.. or of course italian.... but Boudan I didn't like.

Also, I didn't show it but poking the sausage with a toothpick or fork along it sides allows more efficent basting. There is a big difference!

Good points on the type of sausage and poking the sausage with a toothpick.

Trumpstylz · 02-01-2013, 07:37 AM

I wanna see more of your alter ego that I saw in the kettle fried chicken video. That one wasn't quite as informative as your others (or maybe because I couldn't understand what he/you were saying), but it made up for it with utter hilarity.

Dirt Daddy · 02-01-2013, 04:40 PM

awesome..thanks

Pitmaster T · 02-01-2013, 05:42 PM

Quote:

Originally Posted by Trumpstylz

I wanna see more of your alter ego that I saw in the kettle fried chicken video. That one wasn't quite as informative as your others (or maybe because I couldn't understand what he/you were saying), but it made up for it with utter hilarity.

Thats Mr Frey. I read my class notes as Mr. Frey at times... wakes the kids up and makes them pay attention to the written notes. I sometimes REAALY slur my speech and like to hear them translate.

Pitmaster T · 02-01-2013, 05:44 PM

It had over a thousand views but this version is now on my Popdaddy site (as will all my Videos be going). So... pump this one up guys...

Pitmaster T's Half Assed BBQ - Kettle Fried Chicken - YouTube

Trumpstylz · 02-01-2013, 05:50 PM

Quote:

Originally Posted by Pitmaster T

It had over a thousand views but this version is now on my Popdaddy site (as will all my Videos be going). So... pump this one up guys...

Pitmaster T's Half Assed BBQ - Kettle Fried Chicken - YouTube

I also realy liked the intro on this one. Good work.

jrn · 02-01-2013, 06:07 PM

I was laughing so hard I had to watch it the second time before I actually learned anything! Mr. Frey sounds a lot like Wolfman Jack. I'm definitely gonna try that kettle fried chicken recipe. Thanks!

BBQMaverick · 02-01-2013, 07:33 PM

Quote:

Originally Posted by Pitmaster T

It had over a thousand views but this version is now on my Popdaddy site (as will all my Videos be going). So... pump this one up guys...

Pitmaster T's Half Assed BBQ - Kettle Fried Chicken - YouTube

Curious if or how you brine your chicken ?

Thanks

01-30-2013, 11:31 AM	#16
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Good video! I admire your ability to resist commentary on stuffing the loin __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-30-2013, 11:49 AM	#17
chingador Full Fledged Farker Join Date: 10-18-06 Location: Pearland,TX Downloads: 0 Uploads: 0	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....... __________________ ______________________________________________ Primo Oval XL, BPS drum, Weber gasser

01-30-2013, 11:50 AM	#18
GrillsGoneWild Full Fledged Farker Join Date: 08-30-10 Location: Rockwall, TX Downloads: 0 Uploads: 0	Big props for holding it together. __________________ Picking it up and throwing it down on a Backyard Bomber MJH....

01-30-2013, 05:05 PM	#19
RevZiLLa is One Chatty Farker Join Date: 07-02-07 Location: Richmond, VA Downloads: 0 Uploads: 0	Good to see you around, Donnie __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker

02-01-2013, 07:37 AM	#24
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	I wanna see more of your alter ego that I saw in the kettle fried chicken video. That one wasn't quite as informative as your others (or maybe because I couldn't understand what he/you were saying), but it made up for it with utter hilarity. __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

01-30-2013, 05:24 PM	#20
BBQMaverick On the road to being a farker Join Date: 10-07-12 Location: Western KY Downloads: 0 Uploads: 0	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.

02-01-2013, 07:04 AM	#22
tbone30349 Is lookin for wood to cook with. Join Date: 01-30-13 Location: Atlanta, GA Downloads: 0 Uploads: 0	Great video, and awesome comic relief.

02-01-2013, 04:40 PM	#25
Dirt Daddy Knows what a fatty is. Join Date: 01-23-13 Location: Conroe, Texas Downloads: 0 Uploads: 0	awesome..thanks

02-01-2013, 06:07 PM	#29
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	I was laughing so hard I had to watch it the second time before I actually learned anything! Mr. Frey sounds a lot like Wolfman Jack. I'm definitely gonna try that kettle fried chicken recipe. Thanks! __________________ UDS, mini wsm