Make BBQ Cheap Again
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🎬 Filmed & edited by Erica Yoder
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Jeremy i appreciate you bro
Pork fat self-bastes, holds smoke, and shields lean meat… so trimming it just to add oil makes zero sense.
whenever someone says "I don't want to talk politics" they talk politics. smh.
just stick to talkin bout food, son.
What about spray duck fat instead of tallow?
My dad has marinated steaks and other things in dales for years. It’s extremely salty but the low sodium version isn’t as overbearing but if you like a lot of salt it’s fantastic
Man I love using Dale's!
Man, youre going to have hair until youre 100. Super thick
Pork loins are definitely underated.
What brand is the Gun Powder seasoning?
The problem with taking cheap cuts and making them desirable is too many people figure it out and they are no longer cheap.
What is the gunpowder seasoning you're using?
Ha ha ha … 10:10 … loved your Swaggenhagger impression … Also, just know that I love your channel. And, yes, you are right that Everything's so expensive nowadays, and we are really cutting back. So, I agree that people have become so much more "budget-conscious" now, because people can't keep affording what they used to — with the higher prices that all of us are experiencing now.
@DanOsSeasoning within walking distance? Looking forward to the team up video! 🙂
Yep 145 is right on lol
The canadian economy is terrible.The price of groceriesHave gone up through the roof they're saying no for an average family of 4 it's gonna cost you an extra $1000 next year. Thanks to Donald Trump and thanks to our liberal government, that doesn't have a clue. How to run an economy?
Jeremy, like your videos, keep up the good work
Canadian here, sick of our
Mark Crony liberal globalist take over
You really need to drop the better help sponsorship. They dont vet their therapists and have been extremely harmful to people who actually need help.
You're better off focusing on yourself who cares what the trolls think. Keep doing you brother
NOOOO
he just let the gun powder season secret out!!
Been using it for years
It's like Franks hot sauce
I put that s*it on everything!
My favorite seasoning for pork is very easy, can't go wrong. Salt, and rosemary. The rosemary penetrates well, and it's delicious for pork.
Pronunciation guide: Worchester – Wouster.
Brining them before cooking would also help with flavor and moisture retention. I wet brine pork tenderloins now, and I can tell the difference.
Oh yes. Dales is good stuff. But the sodium level is off the charts.
Ace Ventura will always hold up. Looks delicious as always! I'm gonna try this with the family for sure.
Been doing this for years for an annual BBQ. I cut the fatty end off, cube it, and marinate it in salt, pepper, oregano lemon juice and olive oil. Put on sticks, and grill and et voila souvlaki.
The other piece, which I cut into two, gets salt, pepper and garlic powder and wrapped in plastic overnight. Then I smoke it with a bit of dirty smoke but mostly clean. After it reaches 137 internal, pull it. It will go over 145 just barely. Then I wrap it in plastic and cool it in the fridge. Typically I will slice the next day with a meat slicer and it's very juicy.
I roast marked down peppers on the BBQ, Now I have a massive plate of smoked pork, some people called it luncheon meat, and we make roasted pepper and smoked pork sandwiches out of buttered dinner rolls.
I've served up to 25 people using this, a pulled smoked pork butt, smoked baked beans and ribs. I used cheap ribs mixed with some good ribs. Potato salad, coleslaw and I feed a lot of people for less than $100. Sorry, no room for mac and cheese. I make a fruit cobbler for dessert. Any fruit I can find at the time.
How do you know when you nailed it? Silence. Nobody says a thing as they go to their happy place and eat.
I wasn't sure you knew what you were talking about until you said Ace Ventura still holds up, now I completely trust your opinion
Have you ever brined a loin?
Beef prices are out of control
i've made pork loin before and it's like turkey where there is so much on the inside cut surface area that tastes like unseasoned meat without a gravy or sauce. i'm sure the smoke helps but i'm very skeptical how good that is tbh.
If you just score that fat cap in a diamond pattern, you get little diamond-shaped morsels of yumminess and it ends up looking pretty cool coming off the smoker as well.
Smoked pork loin and pork tenderloin are amazing. I make a cherry sauce for the tenderloin.
Dale's is great. I use it with a brush and let the meat rest for a few hours. Overnight may be too much for some. It does a terrific job on steaks too.
Been cooking pork loins like this for years, so glad to see its coming to light because its such an underrated meal. I normally sear with a compound. Also this works with the preseasoned ones you can get from places like walmart and food lion too
Couldn't you wet brine or inject to get jucieness? Inquiring minds want to know…
And to answer your question
Woo – Stah – Shuh
Your baby is acknowledging with a very positive aception!
In Carolina BBQ, pork is king. So it’s entertaining to see brisket-Americans just discovering it. I did some experiments with pork shoulder over the summer and was surprised how nicely a miso-based binder meshed with the rub.
I need some Alex Jones impersonations along with more Ahnold…
I love dales still use it every single time
Leave the fat on next time. Pork fat is much more palatable and renders much easier than beef fat. You can still get plenty of seasoning bark over the rest of the loin.
Thank you Jeremy! This video inspired me to defrost a pork loin and it came out great. About 1.5 hours of light smoke then seared off on a griddle pan.