Kadai Chicken – Origin Chicken Recipes – Kadai Chicken – In my view, it is originated from India.The chicken curry prepared in the utensil name called kadai (in tamil) becomes kadai chicken.In Pakistan and Bangladesh the simillar recipe called as karahi chicken, gosht karahi, Kadhai chicken and so on. Kadai Chicken – Spices and cooking…
detailed recipe on source
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Only thing I see is you never told anybody about your secret rub. Oh, and next time ask the butcher to Crack the bones!
Having years in years of experience cooking park what you did wrong was not invite me over to help me eat it
What you did wrong was you didn’t invite me over to help me eat it
Ask the butcher to remove the chine bone and tie it to the roast, that way you will be able to cut right through the roast.
It made me hungry looking at it.
Your spice rub is delicious! I made a bunch and put it in a mason jar for future. I made the Pork loin tonight after watching the video. Oh my gosh it was so good! Juicy and tender just like you said. Thank you!
Swear im on here looking at videos trying to find oit how the hell ur suppose to cut these things
It would of been nice if you said how long it took to get to 145 🤦🏽
I think what went wrong is you received too many head injuries when you were younger.
thank you! really turned out well!!
Thank for uploading your recipe, just finished cuttin mine up with no issues. The porky chops were good, but the pork loin was out of this world. I think I'll just get a pork loin roast from here on.
I just found your page today & I subbed right after watching this video. I’m making this tonite & I’m using your rub too! Looks yummy!
Sor thanks for posting , I was always wondering wich part of the hog has the whitest part of meat?.
I dome times buy FRESH ham but even that sometimes has dark MEAT,
your butcher needed to score the bones so you could cut all the way through. It looks good though.
It is beautiful
My 12 year old made this and it was the BEST pork roast ever! So easy and so moist. We will keep this as one of our favorites!
Ask the butcher to remove chine but keep it tied to roast.
That looks so dam tuff
WHAT DID YOU USE TO MAKE THE SEASONING?
I roast mine for 30 minutes at 400 then remove it and place it in a browning bag, reduce heat to 350 let bake 3 hours and it falls clean off the bone. I also add veggies to the bag with 1/2 cup of water.
Im big into BBQ but I also work in a restaurant. These are pretty versatile, but I dont think you did anything wrong. You can rub it and slow cook it on a kettle with some wood chips to 145, then foil it until 200. Thats what I like to do. Or, you can cook it at a slightly lower temp, maybe 375. Looks good to me either way.
Be sure to take the "Bone In" roast over to the butcher and ask them to cut the bone off and then tie it back on. After cooking cut the string and put the rib section to the side to eat at midnight when no one is looking. This is the same as I do with a bone in prime rib roast.
Bone in pork sirloin
Thanks I will be cooking one tomorrow I don't know if I will have the bone problem or not but yours look very good