You've given me so many ideas on how to take this up a notch or two! Thanks!

This is my new favorite pork loin recipe! Thank you Bob Ross! I mean... Steve Raichlen! I did 225 degrees for an hour, then, 400 degrees til 145.

I've now cooked three pork loins using this method of Steven's and my friends and family can't get it often enough. I've added one ingredient, totally optional, to make the glaze a bit thicker and stickier to the meat (raw honey) but otherwise am following the directions exactly. This is a fantastic way to cook and serve pork - everyone loves it - and it's an elegant dish when served. Kudos to Steven Raichlen.

I tried this recipe, almost exactly as Steven did it here. It was fantastic. I don't think I have ever tasted better pork loin, nor more juicy and tender. I'm completely sold on this method, and I did it on an Oklahoma Joe's drum smoker. It works!

I've watched a lot of pork loin smoking recipes - this one looks to be one of the very best. This one I choose to try first.

I was very disappointed when he didnt take a large pull from the bottle after dousing the meat. I felt that would have been the right thing to do in that moment at 1:18

@things_that_click

4 жыл бұрын

Eww... He had raw pork fingers and ruined that bottle.. :-)

@noahwilson9444

4 жыл бұрын

I dont disagree with alex s, he might have ruined that bottle by using his raw pork fingers, but you saw that glance at the camera like he was thinking about pullin it

@alxdufour

4 жыл бұрын

I was thinking the same thing. guess I'm too used to other smoking channels where they all do that. and from my personal experience too LOL! Cheers

@TheSoutherndoom

2 жыл бұрын

Agreed, I fell like anyone in real life making this would have to have a drink of the bourbon if you're already going to the trouble of taking the cork out....

Great recipe and came out great! Thank you for sharing.

Well, I am sure I am going to try this! Good video too!

This was the best pork loin I have ever done. I did use a different glaze (Tastefully Simple Bayou Bourbon Glaze) and it was super!

Looks fantastic

YOU SIR ARE THE BEST

i prefer to weave the bacon but that looks good.

I wonder if he has a recipe for Bourbon Chicken similar to that of the kind you get from the _Cajun Big Easy_ chain. I've tried my own Bourbon Chicken and it came out alright. I'd be interested to see how he does it.

0:27...when she asks about your meat.

The loin looks delicious. We don't drink so we would forgo the whiskey, other that that I love the recipe. Keep smoking!

I'm curious because I see a lot of the comments mentioning he's not smoking it very long, but even being bacon wrapped, I would think pork loin is too lean to smoke low and slow. Will the bacon add enough fat to smoke a loin?

I like ur recipe but I think I will try low and slow. 225-250 deg. Then a seat at the end like u did. Thanks for the video.

@mic982

5 жыл бұрын

Dittos, to get a little more smoke flavor.

Please explain why I need to use artisinal smoked bacon if it's going into a smoker?

@justinconklin3501

5 жыл бұрын

Paul R because it’s cooking at 300 degrees and will add very little smoke in an hour and a half.

@iakazul

4 жыл бұрын

Didn’t make a difference when I used my Costco low sodium bacon cooked with Pecan wood. Took 2 1/2 hours but came out extremely tasty with a nice smoke ring and plenty of flavor.

Why didn’t y’all do a basket weave with the bacon?

Smokily dokily neighbor

How do you keep smoker so clean?

@sklages_82

6 жыл бұрын

They buy a new smoker for every episode

@backyardgrillmaster2910

5 жыл бұрын

They have a team of 20

Dijon first then rub...

Be nice to have a link for the recipe so you don't have to write it down!!!

might as well eat a lolly so much sugar

I like it but I used Tequila instead of whiskey

looks overcooked to me, no pink, no juices! Gonna try that tonight, will aim for 145 if that was 155F

@edumouchel1567

5 жыл бұрын

Update. Cooked it at about 275F (home made smoker, so not as precise as that Memphis one!!) Pulled it from the smoker at 140F, switched it to the BBQ with the glaze and pulled it at 145F. Taste was great, however the ''white meat'' was a little dry but the more pinkish meat was perfect. Also I had a beautiful pinkish smoke ring on the roast. MMMM!!, its a keeper, very good. Not sure how to keep the ''white meat'' moist. Just wondering if it would be safe at 140F.

That hair!

@jonathancapestany6379

Жыл бұрын

hes married..... lol

Dudes obsessed with glaze.

.

Butterfly with two cuts and make a roll so you don't leak everything out the side like a noob

@craigwhitwam6560

7 ай бұрын

I hope your not calling Steven Raichlen a NOOB! WOW!

@idunno3302

7 ай бұрын

Dude said the strings are tasty. Pretty sure hes never done this before.

Looks dry / tough at that temp. 140 then rest 10mins for me.

Patek Philippe, the plain one, that's too much sauce. imo

@melanier7309

4 жыл бұрын

Too much on the slice he cut? Or altogether?

There’s a difference between whiskey and bourbon

@richardlemaster2596

5 жыл бұрын

Bourbon is a type of whiskey

@robertpiekosz7470

5 жыл бұрын

All Bourbons are whiskey. But not all whiskeys are bourbon.

Mustard then whiskey then rub. Why do these BBQ guys often do things backwards

Apart from the sugar addiction - why not just enjoy pork with a wee bit of salt and pepper.😉

@melanier7309

4 жыл бұрын

Only salt and pepper? 😳😳😳😳😳

real wood not glue pellets is the only way to smoke meat !!!!

@tallman2186

Жыл бұрын

There's no glue in most pellets, only wood, just compressed very tightly.

All pork need a touch of cinnamon 1st thing! 2nd is butter, 3rd is garlic then what ever else even bacon and ham needs a touch of cinnamon ALL PORK DOES

I like to taste the meat not just seasonings and with this much rub and spice the meat is not going to shine as the star. I guess if you bought poor quality meat you would need this much seasoning.

Great cooking and flavour but...the "grill" Being in Memphis ive done my research, it's not made in Memphis. Its made in CHINA. Its a real over priced bucket of shit that used to be made like a tank in the great state of Michigan.

you ruined the rub when you placed the dijon. come on now use common sense

@SaulVTXFRIDER

4 жыл бұрын

Exactly

Also you should never need a knife to cut smoked pork.

@seanlong3140

5 жыл бұрын

George Taylor its not pulled pork genius

Looks a bit overdone. I go to 145 degrees to preserve juiciness

That's not a smoker, that's a grill. A good smoker is wood fired and would never look that clean. Of course when your grilling on a golf course I'm sure your upper side, us good smokers are down home people that know the years of char inside the smoker is what adds to the flavor.

@smokefathersbbq

5 жыл бұрын

Have you ever used a pellet grill? I've been to 14 bbq joints in my area and the one with the absolute best tasting and consistent product uses commercial pellet cookers exclusively. After I got the 411 from the owner, I ordered a pellet grill immediately. And fyi...pellets ARE wood. It's a live fire smoker.

Wtf did you do to that lol. Can’t even taste the pork!

this guys a joke. smoke on smoked bacon on candy filled candy syrup. There is more sugar than pork on that overpriced grill.

You need to get a new spokes person turned it off as soon as I heard him speak

that did not look super appetizing