Barbecued Pork Loin

BBQ Pork Loin Roast Recipe

Описание:

It's a BBQ fit for a Sunday meal with this Whole Boneless Pork Loin Barbeque recipe! It's moist and tender, and quick and easy to do with a few simple tips, as shown by one of the BBQ Pit Boys.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

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Комментарии:

colin0the0magicman пишет: if i want to do a slow roast what temp would i put it at and for how long would i cook it for

Trey Rollo пишет: Thanks for the help partner you are the man

KisukeChan пишет: For the recipe what would you recommend a good dry rub or wet rub?

padfagan68 пишет: That pork looked so good, id eat that off the ground..f@@@@@g wuss..

BWaustinTX пишет: Thanks for another great vid. Always come here for a visual tip before I grill or smoke. Found you several years ago.. and you are the best reference out there. So I thank you for that!!! I did a three pounder tonight, did the garlic.. and used an oregano/garlic/sea salt crust. Did indirect, and added a little pecan wood for the smoke. Only real difference I did was pull it at 150. THANKS FOR THE INSPIRATION TO BE A BETTER PIT MASTER!

surrealnumber пишет: have you tried breading and searing the fat side before the low and slow???

thats how i do it and most of the fat renders off but just enough gets in the breading and helps keep that meat moist

doomer79 пишет: Looks delicious, I bet the leftovers make a great sandwich...

FIREDOGG999 пишет: well for a lot of chili or beans recipes you do have to cook it on low temperatures 2(minum) to 12 hours or reheat 24 hours later to allow all flavours to come out and properly bend together . Also if not using refresh or canned beans you have to soak them of 24 hours or they'll be rock hard when try to eat them believe me not fun. Oh the 2 to 12 hours thing is also good spageti sauce and lasangua.

cmandaro пишет: well I wouldnt mind his 6+ hours cooked beans,as long as he added a pulled pork to that grill too,lol

phallystorm пишет: Who is narrating?

jmtrevino1127 пишет: Thanks BBQ Pit Boys this is what I'm making for dinner tonight and what the hell I'm going to use Bush Beans too thanks for the recipe SURE LOOKS GOODS!


BarbecueWeb пишет: -don't ever remember meetin' anyone who didn't like garlic...! Thanks for stoppin' by. -BBQ Pit Boys

BarbecueWeb пишет: ..sure sounds like you never soaked your own beans overnight, prepared, and then baked them for 6+ hours before, Ryan..! Go ahead, soak and bake your own beans. We'll be waiting..! lmao -BBQ Pit Boys

aluvsph пишет: I got my bbq shoes on and going down to the house of sausage!

niceguytim пишет: Ryan Shaw is right you guys are a cop-out you didn't even slaughter the pig yourself for the roast. Just kidding, lol. You guys inspired me to buy a Webber kettle grill keep up the great Quen'

Travisdjtg пишет: lol wtf, when i saw the garlic cloves upclose my eye burned a little???

metaldesire4 пишет: oh, I thought they made jews cry and then dried their tears to obtain the salt. the more you know!

Globin Piggie пишет: @BarbecueWeb Ahhh the infamous Hoges shrimp reference from the 80's. Aussies call them prawns, but it was decided to call them shrimp in the advertisement as it was aimed at the US tourist dollar.

DopeyAssFool пишет: 160-165 is gonna be DRYYY

Puddin Tame пишет: Thanks Uncle Jesse for the naration.

JohnnyUterus пишет: @captron1940 fine a hobby


Gothiczartan пишет: can you cook a fish? try to cook salmon! try lobster!

Chadrick Penner пишет: wonder if this would work for moose..?


12fitzgerald пишет: what tha fuck is up with tha gloves,and what happend to old hickery.this looks like a mambee pambee q!still luv your vids u r on my favs.cant wait to see tha next!

Dan Z. Bonomo пишет: Man, this is great. Thanks for posting all of these great BBQ vids. I gotta do the beans next!

cateringnow пишет: i really like the fact that the in direct factor produced such a beautiful color. BBQ is tricky, I would definite allow the last 5 minutes to render and use the high temperature to lesson the
roasting time(indirect heat in really roasting/not bbqing) maybe internal temp of 155 to insure juiciness-good job!

tjbigdog64 пишет: Man OL' Man Whatta Hawg!!!\r
Gotta try this one... Looks delicious!!!

redneck500 пишет: Man, you guys could make dog shit taste good.

BarbecueWeb пишет: We still use Fahrenheit here in the States! When are we coming to the UK? We are looking for a booking agent for a 30 Euro city BBQ show traveling with a train load of ribs! -BBQ Pit Boys

Coldworld26 пишет: Where your machete to cut this one?????

degachu пишет: buddy you have the best voice ever

jl2box пишет: just watched the whole vid! Man, that looks damn good!

cchevalier1 пишет: guys i am soooo happy i found you guys. I am just starting out learning to BBQ and these shows have been extreamly helpfull.

chuck miller пишет: Not everybody has 2 days to soften some beans, people need to eat!

BarbecueWeb пишет: not on this model, bobby...! thanks for stoppin' by..! -BBQ Pit Boys

JohnnyUterus пишет: @BarbecueWeb !!

raul rios пишет: crazy how the coles look like they never ware off lol

bradshaweric пишет: i saved ur pork loin presentation....havin a bbq today and will follow instuctions.... also bbq-n tri tip.....thanks

Blackened75 пишет: Nice!

BarbecueWeb пишет: Thanks for your kind words!

plate basher пишет: love your work, do you guys ever eat goat? want a good roast goat recipe if you have one, cheers.

MuerteyMalevolencia пишет: Tasssssssssssty.

Berge Turabian пишет: Amazing!!!

Clay Pritchard пишет: "if you like garlic,.......you're gonna love this roast." hah

deokumarrai пишет: awesome bbq!

Daniel Kelly пишет: The Barry White of Barbi

michael pack пишет: wow you have to pay 0.59 to download this video??

Paul F пишет: I just ate supper and I'm hungry again!!!

ickycan пишет: once again just awsome! Thank you

thor32371 пишет: what happened to OLD HICKORY? good job but more garlic lots more

ElPasoTV пишет: @jameskennedy well look who stopped by, jamie the flamer. hey girly, great wedding vid ya'll got. Overcooked? stick with mickey D's troll..lmao

xZackNCloudx пишет: nice, new knife, new board, not trying to be a food police but thats good

Meffisttoo пишет: What passion in his voice he loves his pork more than one's own wife hehe cool :D

GreatChefs пишет: Great recipe. Nothing better than pork loin with baked beans! Another great post.

Casey - GreatChefs

moshohdz пишет: great singer too

78k5 пишет: my knees got weak when he open the grill and the beans were going off!!

mvbeckril пишет: Haha... yep! I've never heard narrator dude bust out and start a singin' before! I wonder if that was improv? Too cool! I can picture Jake and Elwood right beside 'em all by the pit! Good Times :)

local378 пишет: Made the loin, baked beans and the bbq bananas tonight they were great and I was the star thanks for your help

Sanjay Wilson пишет: Feels like i should lower the lights when im watching this lol

Mr. jones пишет: True enough very talented..but ta be cautious...for people that don't NOT TO HANDLE COOKED FOOD WITH THE SAME GLOVES THAT HANDLED THE MEAT RAW....(not a lash it to bbq team)..for people that's not observant..thnk u

thezapper79 пишет: I TRYED THIS OUT AT THE WEEKEND & IT WAS A BIG HIT WITH MY GUESTS THEY LOVED IT \r
NEXT IS GOING TO BE THOSE BEANS\r


BarbecueWeb пишет: Thanks for those kind words, dcbossxx. We have nothing to do with Weber, but if they sent a few dollars our way we wouldn't complain. Compared to many other charcoal grills or smokers on the market, Weber is the "Airstream" of the "low and slow" industry -ingenious design, solid construction, dependable, and long lasting! Thanks for stoppin' by! -BBQ Pit Boys

ultratec66 пишет: Wow, just wow!

jimmyjfx пишет: Looks dry if you ask me. How can you prevent it from getting to dry?

talica1916 пишет: this is very good making is toady for the second time.


buttlord123 пишет: PORK its whats for dinner

mmdghr пишет: god i want to eat that !!!

MrB82901 пишет: I'd like to seal in those juices, oh yea that looks good, ready to eat... yep, well heck all ready to go and I'm having a cheese sandwich.\r
Thanks

ElPasoTV пишет: jennings..!!

shakak4ever пишет: Thanks, can i just ask when you guys coming over to the UK?

Tigadee00 пишет: Kosher salt on pork loin.... I see what you did there! LOL

victoriaholmes61811 пишет: I think it is funny that he claims those beans are home made but yet there are a can of brush beans on the ground next to the grill @3:16

Eric Stebbins пишет: Dude what are you doing to that poor thing?

Ranch Biz пишет: @exhampriory haven't you heard they wash there hands, cutting board, and knife down at the ol creek between clips!

43vmpr4brn пишет: HMMMMMM.........excellent job......wow...HMMMMM

BarbecueWeb пишет: It's a matter of personal choice, but I would start with your favorite pork dry rub, and then use your BBQ sauce just before pulling off the grill -and for dipp'n in at the table.

vaco2221 пишет: I liked the video, but i would've liked it more if you used that huge, old style , massive cooking knife. That blade is nice.

bbwking69 пишет: Hey guys, followed your recipe but with a 2 lb loin cooked indirect for an hour. The foil after was key. Kept it so moist! You've now changed the way I grill. Want to make those beans next!

faete31 пишет: Unfortunately, my fiance is the only person alive who doesn't like garlic. Ooh, this looks soo yummy though! :D

avarose1 пишет: Does that look good or what? LoL

TreasureFiend пишет: Man that looks great!!!!

LindaCFilms пишет: I too appreciate these videos, they greatly help me in my BBQ'ing, but I too am curious about how many charcoal briquettes should be used. It is always a hit and miss -- last night we made beef + veg shiskabobs and they cooked unevenly! It was a disaster!! However, the T-bones from the previous week turned out great. A really good video would be "How to prepare charcoal for cooking on the grill."

Ballowall пишет: "I got some gooooood homemade baked beans..." Your voice was Taylor made for this.

Bill McGonigle пишет: 4 minutes in we find out this is a 350-degree 2-hour recipe. Looks like nice slow grilling, though.

ElPasoTV пишет: @exhampriory .....now, now ex. ya don't to be known as one of those germophobes. Not good, especially if you eat at fast food joints or even at those elitist type restaurants nearby. That's when you really need to worry..! lol

Ella Brown пишет: i fav 1 by far

SonicBoomC98 пишет: I wonder how it would come out if I used a solid injector to inject the garlic into the loin

stevegale1948 пишет: @thor32371
surely it's a staring point i can add garlic jerk seasoning can add anything nothing is final with food

Hsutheguard пишет: Fuck my school lunch!!!!!!!

bowmanj313 пишет: I tried this recipie don't put the fresh garlic in the meat it is WAY too strong

James walker пишет: grill porn.

bradshaweric пишет: thats rite..... i lived in aussieland for a coupla yers....they actually fry thier meat on a flat piece of metal heated by gas.

ticogringo77 пишет: In his day Fred Flintstone himself might have killed for that pork loin.....

Toni Mü. пишет: Hehe, The Song at the End is great!

dcbossxx пишет: Webber Grill should pay you tons of money for this! You deserve every cent or millions that come your way.\r
\r
Many thanks...Everything looks delicious. Now let me run to the store and get me a webber. Great job!!!! Too bad I cant taste it.

onokenta22 пишет: yeah ur right...! or what..? lol

BarbecueWeb пишет: -don't normally use gloves but just finished choppin' wood and my hands looked real rough, and since YouTube is now gettin' to be big time TV, i thought it would be neighborly of me to put on some chef prep gloves....!!

Mostlyfun пишет: yal gots glove on, was ya workin on the truck?

iHaveOneArm пишет: *hits face off computer screen* LET ME IN LET ME IN!!!!!!!

colin0the0magicman пишет: if i want to do a slow roast what temp would i put it at and for how long would i cook it for
You'll Need:

1 (3- to 5-pound) pork loin
1 can tomato soup
1/3 cup chopped onion
1/3 cup chopped celery
1 clove of garlic, minced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 teaspoons prepared mustard
4 drops Tabasco� sauce

Procedures : Place pork loin in shallow pan. Roast at 325 degrees F for 45 minutes per pound. Pour off pan drippings 1 hour before done.

Combine remaining ingredients; mix well. Pour over pork loin; continue roasting, basting often