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yummy 😮
Thank you. Can I put in oven? What temp???
ok so today i am attempting my first butterfly loin. i will be using your technique to cut, seems like an amature like me can do this. i will be adding some bruschetta and fresh mozzarella with a parsley sprinkle and a sweet cherry rub smoking with cherry wood. wish me luck
Your tips are very helpful. I’ve been using them in preparing a lot of meats. Appreciate the camera angles too. Other videos talk it through but have bad cameras angles so I can’t see what’s going on.
Just found you! I'll be back!
Can I do this same butterfly to a pork tenderloin?
Hey…. where did you get that mat? I keep finding cheap versions, and I'm looking for quality like yours.
My friend inspired me to butterfly one of these and spread on apple pie filling ….. and seasonings. and smoke it.
I read another method is to cut straight the middle stopping at your desired thickness and then to butterfly each half, to picture it better it’s like opening a book
Is there a way to butterfly and then roll up 4 -2# pork loin into one larger roast for a bigger Easter dinner? Thanks!
Looks perfect. I am single & eat alone, can I do this with a thick loin chop? Show me how.
I know this is an old video, But Tom!!! that is amazing bro! looks awesome
I butterfly and brine my pork, then make a Date & Gorgonzola stuffing and roast it in the oven.
What's that frogmat? I never heard of it before
how long do you brine pork loin for?
Chef I made pork loin porchetta. (Incredible) The juices were wonderful. How can I stretch the juices so there is enough to spoon over all the servings?
I know this is an old video and I really enjoy the atbbq vids but it would be nice if some of the questions in the comments were answered!
Why haven’t I done this before? I feel like I just learned I was supposed to be shampooing my hair.
time andtemp would have been nice
How long and what temp?
Thanks
Great video! Thanks for sharing it. Tonight I’m stuffing my pork loin with green chilies, cream cheese, and shredded fiesta blend cheese.
funny how he encourages questions , but answers none.
Brilliant!!!
Can the grill mat be used in a sous vide?
Looks like a swiss miss, not a butterfly!
Thank you Chef Tom for the technique!!
I know this video is a year old, but hoping you can answer my question. After you butterflied the loin, you rotated it a quarter turn, filled it and rolled it up. Does rolling it "crossways" change/improve the texture when you cut it? I made this tonight (thanks to your lesson!), but rolled in the reverse of how it was butterflied and it turned out pretty good, but maybe not as tender as I'd hoped. I smoked it at 225 until it hit 140 internally. Wondering if forming the roll from the other direction helps. Thanks!
Where can one buy that frog mat? I never heard of it before but it looks like an amazingly useful thing!
How long, and at what temp did you smoke this fabulous looking pork loin at?
What's the ideal cooking temp / time / internal temperature when done?
How do you make Bar-B Q sauce?
How do you make Bar-B Q Sauce?
You make it look too easy. One day I'll try.
chef Tom do you have a good Bourbon glaze recipe
What cook time and temp….. I may have the loin ready to go but need to know when it needs to go on….
Salt Bae can't hold a candle to Chef Tom, the Meat Bae
Good stuff, love those mats.
You make it look so damn easy…Kudos, Chef Tom!
No seasoning on the outside?
Love your videos but this one seemed short. Would have liked to know all the toppings/seasonings you used, what temp you cooked it in and to. and your trademark taste test.
Looks great! How long in the smoker?