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Rough mop sauce amounts
Butter 250g
Acv 200g
White vinegar 150g
Mustard powder 2g
Onion salt 1g
Texas Petes hot sauce 90g
Pepper cayenne garlic salt mix 10g
Things I use
Nitrile gloves
Diamond crystal –
Black pepper –
Cotton gloves –
Stainless steel pans (Gastronorm pans) –
source
34 Comments
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Where did you get the brining container from?
Looks class, what temp for the indirect period, 225/250?
Robinson Lisa Thomas Amy Moore Timothy
Taylor Brian Miller Betty Hernandez Helen
Hiya buddy where's a good place to get a mop for bq saucing In UK ?
Anderson Helen Perez David Johnson John
Why you younger idiots overthink ,use head and read thd descriptions
Great video, thanks! I agree that pork loin is a very good, very cheap cut. I've never marinated it . . . hmmm, I may need to give it a try now!
Walker Edward Hall Laura Miller Joseph
Pork is haram…
you aught to link your classes from youtube, took my like, 5 whole clicks, to find them!
Nice cook
Ive been cooking pork loin for years and they are always popular at my cookouts. It's a very forgiving cut of meat and inexpensive.
Williams Donna Wilson Robert Harris Anthony
I don't intend to offend anyone. Still, it doesn't seem that any of you cared in the least if you offend me and my people by misappropriating our culture. However, this is most certainly not barbecue. In fact, this is literally "eating high on the hog".
Barbeque is a tough piece of meat with a lot of connective tissue that is cooked low and slow in order to transform that connective tissue (collagen) into gelatin that forms an unctuous "sauce" throughout the meat.
During the Seventeenth and Eighteenth centuries an accomplished pitmaster was known for his ability to cook with little to no smoke flavor in his food.
Today, most people prefer at least a noticeable amount of that flavor in the food.
What remains though is that barbecue is a tough piece of meat with a significant amount of connective tissue that is cooked low and slow with heat from some sort of fire in order to dissolve that collagen into gelatin.
Chicken, turkey, fish and shellfish can't be made into barbecue. Barbecue is made from pork, beef, goat, sheep and other ungulates.
Finally, spaghetti is NEVER barbecue. I don't care what the people in Ohio say. We in North Carolina were making barbecue when Ohio was a part of the French Empire (as far as the French were concerned, the Iroquois would disagree).
Try a full turkey breast
Thomas Sandra Lopez Mark Anderson Susan
❤
Looks awesome! I want a Chud Box every single time I see a video with it, but I'm still learning my offset. One day…
I see your Bambino and niche zero back there.
Espresso video next?
1:38 – your tone of 'mix this round' sounded a lot like 'pat it dry' from Bradley Robinson
I love cooking these. I inject instead of brine.
Very nice Dave, a great video. I do a similar version on my Weber kettle. Next time you are in Texas, get yourself some wild boar loin. Delicious!
Wow! That looked amazing. Thank you.
One of my all time favorites to feed a small crowd; five to ten people. You can go any way you want as far as flavor is concerned. As long as you nail the doneness, you’re in for a treat.
Can you use 6% brine for all meats or just Pork? If not, what % brine would your recommend for other various other meats?
Brining in apple cider is really good as well.
Looks unreal that
That looks money, gotta try it and direct heat is def the move
what temperature did you run the Chudbox?
100% trying this.
Looks incredible. Nice work!
So great. Would you consider doing direct heat start to finish or do you think the fat cap would get too much char that way? Cheers!
I love your Videos. Please can you send me/us a link to the container with lid please.?