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Oldest young dude ever 💯
I'm not a chef, but I am making an 8.5 pound whole pork loin. 425 degrees for 1 hour and 15 minutes seem high on temp and short on time. Not doubting. Just asking a question. 🙂
425 for an 1:15? What’s the internal temp when done?
Very helpful tips! Thank you!
I like your videos and I'm not trying to be a contrarian. I would use almost the same sort of brine, except remove the sugar and add crushed juniper berries. Juniper berries with Pork is amazing and so subtle. I just don't see any need for sugar in a brine ever…but I've cut sugar from my diet for decades so tasting it really sets me off. Also, you maybe could have trimmed off some of that silverskin.
Sugar. Why ? Not necessary.
I heard never brine in metal containers!?
Nice. must bee a cool gig .. are you a solo act or do you have other staff ..
I'm thinking of my daughter in college. She's in an apartment but can do this stuff, if she had time. Next year her sister will join her.
Glaze this with mint pepper jelly & you won't be sorry.❤
One of my favorite brines for pork or wild game is 1 part apple juice to 3 parts water and your salt and whatever other seasoning you want 😊
And you didn’t wash the meat before you seasoned it…
It looks raw
Crazy how unoriginal his recipes are
Looks really good. I’m a firm believer that everyone who complains that they don’t like pork loin cause it’s dry. Just don’t know how to cook it.
Perfect timing…just bought a loin on sale! Forgot about brining…Thank you for posting!
Salt to water by weight is better than by volume for most people. We don’t have the same salt as you.
Thank you so much for using gloves when handling the raw pork. One of my (ok, many) pet peeves is when people handle raw meat, then handle spice containers (or worse, dipping fingers into containers of spices, like salt), without washing their hands. Eewww!!!
Did you hear someone call you the Bob Ross of Cooking?! Uh yeah. Totally! 🎉 So great to hear your calm relaxed voice making some good stuff especially after a long day at work. You should have a contest and cook for a local subscriber!
Whenever I see a pork loin I automatically start thinking Porchetta ❤😂
I used this same brining method overnight and then put a pork roast on the smoker this morning. It was tender and juicy. Normally I don't brine roasts and they turn out dry. Thank you for posting the video!!
Looks great. I usually cut those into chops – I'm going to have to try this though. Pork loin is one of the few affordable meat options left
Three fourths of a cup of salt and same for sugar…how much water?
When I think of sugar, I think of home….C&H Sugar
I love pork loin. I like to smoke them on my offset smoker. When I have a lot of time, I like to wrap one in a bacon weave and smoke it too. Good eating 😋
I wonder if putting like a wire rack in the brine dish would be beneficial for helping the brine fully surround the loins or if it'd just be negligible and more stuff to clean.
….. Interesting
or u can just wait for it to cool off and not add ice cubes and dilute the flavors
Did this last weekend came out great thanks and now I watch all your dam shorts.😊
I might’be my new friend
Pork loin is cheaper than cat food, kitty and I enjoy this together frequently.
What a tweet
Brining helps so much with pork. I know I’ve overcooked it and it’s still fantastic.
Your measurements seem off by about an entire cup each ……. I'll just mute you and do what you showed in the video, cause uh……… you ain't got the measurements and the actual voicing matched
Wtf is kosher salt
Simple. Nothing over the top like all these other yt chefs (not saying their ways or not tasty) but the simplicity of this just seems more appetizing. No extra spices and sauces. Good on ya! 👍