Pitmaster T - Video Recipe Series Easy Pork Loins

BBQMaverick said:
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.
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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!
 
Pitmaster T said:
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!
Click to expand...


Good points on the type of sausage and poking the sausage with a toothpick.
 
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.
 
Trumpstylz said:
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.
Click to expand...

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.
 
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...

[ame="http://www.youtube.com/watch?v=nETDnOfUenA"]Pitmaster T's Half Assed BBQ - Kettle Fried Chicken - YouTube[/ame]
 
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!
 
Pitmaster T said:
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!
Click to expand...
Great video just the right pace and you showed enough of the process so we could see the steps! What's the password?
 
BBQMaverick said:
Curious if or how you brine your chicken ?

Thanks
Click to expand...

If I am going to deep fry it (in brisket and pork lard of course) I brine it in a sweet tea brine. For chickens smoked... yes I brine at times but I cook so hot and fast.. I feel I need to to get the flavor in it. The way around that legally is injections though.
 
Pitmaster T said:
If I am going to deep fry it (in brisket and pork lard of course) I brine it in a sweet tea brine. For chickens smoked... yes I brine at times but I cook so hot and fast.. I feel I need to to get the flavor in it. The way around that legally is injections though.
Click to expand...


Thanks, good info.
 
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