Comments on: Stuffed Pork Loin Experiment – Cooked 3 Ways!

By: Robbie Foote

Robbie Foote — Wed, 21 Dec 2022 09:18:18 +0000

Good vid

By: JOSUA SIX

JOSUA SIX — Wed, 21 Dec 2022 09:18:18 +0000

Guga te la comiste, de ahi p'a l cielo!!!!

By: Alex Blaze

Alex Blaze — Wed, 21 Dec 2022 09:18:18 +0000

Question: how do you get the ground pork filling up to 165 degrees without overcooking the pork loin?

By: I like Heavy metal but my Guitar is broken

I like Heavy metal but my Guitar is broken — Wed, 21 Dec 2022 09:18:18 +0000

Important life lesson – having sex is no easy as it looks.

By: Aaron Rodgers

Aaron Rodgers — Wed, 21 Dec 2022 09:18:18 +0000

Hey Guga can you please dry age a steak in open pit barbecue sauce

By: Teodros

Teodros — Wed, 21 Dec 2022 09:18:18 +0000

Guga can you show us traditional Lombo Recheado?

By: David K

David K — Wed, 21 Dec 2022 09:18:18 +0000

at what time did you baste the butter and bourbon the start of the cook or half way? I know the honey and butter and bourbon is at the last 10 minutes of the cook.

By: Curtis White

Curtis White — Wed, 21 Dec 2022 09:18:18 +0000

7:42 is hilarious. I’m giving you your flowers for not breaking character.

By: Nick V

Nick V — Wed, 21 Dec 2022 09:18:18 +0000

For the second pork loin one whole sausage seems easier than spreading it out. What if you oil up the sausage to stuff it. Kind of the same technique as we do at night.

By: Jmichael Richard

Jmichael Richard — Wed, 21 Dec 2022 09:18:18 +0000

Why don’t you say how long it took to cook to temp?