Pork Loin Roast Recipe by the BBQ Pit Boys

[aixooz121]

aaaa

[joseyetran]

I like this Pork Loin Roast Recipe.

[SonicBoomC98]

I wonder how it would come out if I used a solid injector to inject the garlic into the loin

[bbaker904]

Let me add my may. First trim most extra fat. All will will do is cause flair ups anyway. My rub isn't much different other than I use powdered garlic and onion with salt and peeper. But I do not cut into the meat. I cook my on indirect heat with coals on either side. I add wet mesquite chips every hour to smoke the meat. I keep the heat close to 250 and only turn the meat over once. Let cook until internal temp reaches 150. I like a touch of pink but no red. Let rest before cutting 20 min.

[frambris]

I made this yesterday. But in true bbq spirit I made it my own way. I added a Chinese touch to it. The garlic cloves went into the meat just like the vid but then I made a rub with a lot of ground ginger powder, chili powder, onion powder, sugar, dried coriander. I added some hickory chips to the coals. Man, the meat was gone fast once it got on the table.

[tangkag879]

your killing me!

[squirm71]

I love the vid, but i was just wondering; how many charcoal briquettes does it take to get the grill to the 350 degrees needed to roast the pork loin? I would be afraid I would use too much or too little, and spend half my day just trying to figure that out. Any help/tips would be greatly appreciated! Thanks!

[LindaCFilms]

I too appreciate these videos, they greatly help me in my BBQ'ing, but I too am curious about how many charcoal briquettes should be used. It is always a hit and miss -- last night we made beef + veg shiskabobs and they cooked unevenly! It was a disaster!! However, the T-bones from the previous week turned out great. A really good video would be "How to prepare charcoal for cooking on the grill."

[tipsandthoughts]

@LindaCFilms

No real secret to briquettes...need to connect the food on the top with what is going on below...when I made the above last week (with fresh swordfish -- to die for!!!), I kept turning them fairly often getting a read on the heat. Other than have someone stand by you and point things out (or a video as you suggest) most increase their ability to pick up on subtle cues after awhile (vs what I see -- people throwing meat on, walking away, and wondering why it did not come out good!)

[vaco2221]

I liked the video, but i would've liked it more if you used that huge, old style , massive cooking knife. That blade is nice.

[moshohdz]

great singer too

[exhampriory]

Definitally agree this looks amazing. Although it didn't seem like you washed your cutting board before cutting the loin where it had sat raw a few hours before... I'm sure you did.... well hopefully you did. But it still looked like it had a wet stain from where the raw meat sat.

[ElPasoTV]

@exhampriory .....now, now ex. ya don't to be known as one of those germophobes. Not good, especially if you eat at fast food joints or even at those elitist type restaurants nearby. That's when you really need to worry..! lol

[J10ery]

@exhampriory haven't you heard they wash there hands, cutting board, and knife down at the ol creek between clips!

[lowrider2002f150]

thanx pit boyz i watched some of ur rib vids and i went out the next day an bought a weber for dirt cheap, best investment i ever made the only down fall is like u say in ur vids the neighbours hahaha always buggin me to invite them over, big hits with the family, my 2.5yr old boy litteraly tries and climbs on the dinner table to get some of ur brown sugar ribs meat on a stick is their fav thanx boyz

[mcarman150]

Are you the guy who does Encore Westerns? Is your horse in the kitchen, sir?

[43vmpr4brn]

HMMMMMM.........excellent job......wow...HMMMMM

[sparticusbear]

dude you should do vintage porn! I keep waiting for the rough rider to come out. haha. good vid man!

[paintballnelson15]

I'm making that tomorrow! I'll let you know how it goes..

[SenseiShotokan]

From Montreal Canada, Keep it up! I enjoy those vids!

You made me buy the Smoke house maple seasoning! Can't wait to try this (since waiting for my order).

[local378]

Made the loin, baked beans and the bbq bananas tonight they were great and I was the star thanks for your help

[ElPasoTV]

@jameskennedy well look who stopped by, jamie the flamer. hey girly, great wedding vid ya'll got. Overcooked? stick with mickey D's troll..lmao

[thezapper79]

I TRYED THIS OUT AT THE WEEKEND & IT WAS A BIG HIT WITH MY GUESTS THEY LOVED IT

NEXT IS GOING TO BE THOSE BEANS

[BWaustinTX]

Thanks for another great vid. Always come here for a visual tip before I grill or smoke. Found you several years ago.. and you are the best reference out there. So I thank you for that!!! I did a three pounder tonight, did the garlic.. and used an oregano/garlic/sea salt crust. Did indirect, and added a little pecan wood for the smoke. Only real difference I did was pull it at 150. THANKS FOR THE INSPIRATION TO BE A BETTER PIT MASTER!

[bbwking69]

Hey guys, followed your recipe but with a 2 lb loin cooked indirect for an hour. The foil after was key. Kept it so moist! You've now changed the way I grill. Want to make those beans next!

[jpjm44]

I'm getting ready for the 4th, and I knew I wanted pork loin, but I've never grilled a whole one............so I'm thinking maybe wrap it in foil for the first hour or so, then sear it, then I thought for kicks I'd see if anyone posted anything that would help. So I just want to say "Thanks" for putting this up here, I can't tell you how much this helps. I'm also gonna check out those beans.......... I just gotta remember to eat before I see another vid! Thanks again guys!!

[nmfd72]

DO NOT USE PLASTIC WRAP!! WRAP ONLY IN ALLUMINUM FOIL.

[imyourhustler]

I'm drooling but if you are a true pitmaster then what is up with the glue flavored briquets?

[xZackNCloudx]

nice, new knife, new board, not trying to be a food police but thats good

[MrToobald]

Fantastic. Nice smokey flavor while staying juicy and tender. Thanks

[Turnsleftlooksright]

Thanks Uncle Jesse for the naration.

[nolroz]

Man, this is great. Thanks for posting all of these great BBQ vids. I gotta do the beans next!

[SenorWaddlez]

i love this guy's voice

[tsumuji1]

The Barry White of Barbi

[Supportahol]

Watching this has made me soooo hungary! Damn man...you are one hell of a fantastic bbq chef! Look at that meat! YUM!

[alleunamme978]

i fav 1 by far

[78k5]

my knees got weak when he open the grill and the beans were going off!!

[cchevalier1]

guys i am soooo happy i found you guys. I am just starting out learning to BBQ and these shows have been extreamly helpfull.

[rehman12356]

O My God....

i Hate this Cheap Recipe....

Coz

He Use Dog Meeeet.....

Yaaaaaaaaaaaaaaaaaaahhhhkkkkk.­....

[trey85031]

Thanks for the help partner you are the man

[ticogringo77]

In his day Fred Flintstone himself might have killed for that pork loin.....

[xnatexdoggx]

...I got the bbq blues baby...you know that's true....make me some pork loin baby and Ill come home to you

[mvbeckril]

Haha... yep! I've never heard narrator dude bust out and start a singin' before! I wonder if that was improv? Too cool! I can picture Jake and Elwood right beside 'em all by the pit! Good Times :)

[onyxone144]

I like the video fine. My question is, when did people have to start getting charged by youtube/Google for downloads?

[thor32371]

what happened to OLD HICKORY? good job but more garlic lots more

[stevegale1948]

@thor32371

surely it's a staring point i can add garlic jerk seasoning can add anything nothing is final with food

[Travisdjtg]

lol wtf, when i saw the garlic cloves upclose my eye burned a little???

[MuerteyMalevolencia]

Tasssssssssssty.

[avarose1]

Does that look good or what? LoL

[Blackened75]

Nice!

[Atreryu]

id love to know why he let beans cook for 3 hours

[FIREDOGG999]

well for a lot of chili or beans recipes you do have to cook it on low temperatures 2(minum) to 12 hours or reheat 24 hours later to allow all flavours to come out and properly bend together . Also if not using refresh or canned beans you have to soak them of 24 hours or they'll be rock hard when try to eat them believe me not fun. Oh the 2 to 12 hours thing is also good spageti sauce and lasangua.

[cmbzurz]

Dry beans. When I make red beans, white beans, blackeyes, etc. they have to boil/simmer for many hours. Presoaking overnight isn't totally necessary but does help. Sausage, bacon, ham hock (some salt meat, preferably smoked) - onion -garlic - thyme - sage - Tony Chachere's (or your favorite seasoned salt). Dang it - now I'm hungry!

[cmbzurz]

Oh, and some Tabasco or Louisiana Hot sauce...and rice.

[FIREDOGG999]

sounds good

[cateringnow]

i really like the fact that the in direct factor produced such a beautiful color. BBQ is tricky, I would definite allow the last 5 minutes to render and use the high temperature to lesson the

roasting time(indirect heat in really roasting/not bbqing) maybe internal temp of 155 to insure juiciness-good job!

[Meffisttoo]

What passion in his voice he loves his pork more than one's own wife hehe cool :D

[onokenta22]

yeah ur right...! or what..? lol

[GreatChefs]

Great recipe. Nothing better than pork loin with baked beans! Another great post.

Casey - GreatChefs

[heavyxpress3000]

wow you have to pay 0.59 to download this video??

[OCCNYAC22]

I wanted to make pulled pork using my charcoal BBQ today, but it's raining. May not be able to do

it until Monday. Busy weekend coming. (:()

[12fitzgerald]

what tha fuck is up with tha gloves,and what happend to old hickery.this looks like a mambee pambee q!still luv your vids u r on my favs.cant wait to see tha next!

[colin0the0magicman]

if i want to do a slow roast what temp would i put it at and for how long would i cook it for

[Leeridiot]

Hehe, The Song at the End is great!

[jimmyjfx]

Looks dry if you ask me. How can you prevent it from getting to dry?

[ElPasoTV]

nobody's asking ya, jimmy. hang around awhile and learn something about the q...lol

[Driliasphd]

The mistake was to put it directly on the hot coals for 5 minutes. The meat was already getting dried up during the cooking process so putting it on the hot coals and then wrapping it in foil and let it "rest " - goodbye moisture and tenderness. But its also the fact that the pork was boneless. The closer the meat is to the bone, the more tender it is. If the meat is boneless, with this cooking process, you cant avoid it becoming dry. I suspect they drown it with BBQ sauce in the end.

[Rikogarson]

Why dont you show your face!!??? itll be much better!!

[Skygerobrian]

The food is the focus.. but a quick hello would be nice eh.

[riddick1311920]

How to do with matzuzaka beef? I'm Pac From Thailand. Sorry about my English anyway I'm not so good.Your video inspire me so much. Thank you BBQ Pit Boys.

[buttlord123]

PORK its whats for dinner

[AlphaH0bo]

This looks really great. Thanks

[TreasureFiend]

Man that looks great!!!!

[Khachturabian]

Amazing!!!

[Mostlyfun]

yal gots glove on, was ya workin on the truck?

[surrealnumber]

have you tried breading and searing the fat side before the low and slow???

thats how i do it and most of the fat renders off but just enough gets in the breading and helps keep that meat moist

[phallystorm]

Who is narrating?

[ElPasoTV]

jennings..!!

[tjbigdog64]

Man OL' Man Whatta Hawg!!!

Gotta try this one... Looks delicious!!!

[LYNDOSE26]

MMMHHHMM

[yvs16]

Start asking who's birthday is next, and volunteer to be the BBQ chef. :D

[Jusanicca]

Thank you for the vid it has helped me alot.

[bradshaweric]

i saved ur pork loin presentation....havin a bbq today and will follow instuctions.... also bbq-n tri tip.....thanks

[bradshaweric]

thats rite..... i lived in aussieland for a coupla yers....they actually fry thier meat on a flat piece of metal heated by gas.

[captron1940]

Just curious..I enjoy your vids and find them educational. But I have a question, my question is, why do you refer to your "grill" as a "barbeque?? Barbeque is the finished product but not the cooker.

[BarbecueWeb]

hey captron1940, fair question and technically you're right. But the word barbeque, barbecue, bbq, Barbie, Bar-B-Q,....has evolved over the years to mean most anything related to cooking on the grill, including the grill itself. The Aussies sometime use the term (coined by Paul Hogan), "Shrimp on the Barbie" and we all know what that means for sure. Thanks for stoppin' by! -BBQ Pit Boys

[globinpig]

@BarbecueWeb Ahhh the infamous Hoges shrimp reference from the 80's. Aussies call them prawns, but it was decided to call them shrimp in the advertisement as it was aimed at the US tourist dollar.

[JohnnyUterus]

@BarbecueWeb !!

[JohnnyUterus]

@captron1940 fine a hobby

[benchmstr]

@captron1940 the true definition of BBQ is indirect heat, and slow smoke..grill is direct heat...

[doomer79]

Looks delicious, I bet the leftovers make a great sandwich...

[chipchop280]

Keep these vids coming! Very, very helpful and the end results here at the house are amazing.  Thank you!!!!

[ultratec66]

Wow, just wow!

[deokumarrai]

awesome bbq!

[shniknej]

love your work, do you guys ever eat goat? want a good roast goat recipe if you have one, cheers.

[marciano070]

that look Goooddd or Whoaattt?!

hahahaha greatt

[themegahomo]

wow, amazing thanks for the recipe

[Coldworld26]

Where your machete to cut this one?????

[kokemuksia]

Okey, 4th video in a row and I just can't watch more before going to make some food myself! These videos will make you hungry even if you've just eaten!

[shakak4ever]

That's great, just don't understand the concept of the Gloves? they look plastic too!

[BarbecueWeb]

-don't normally use gloves but just finished choppin' wood and my hands looked real rough, and since YouTube is now gettin' to be big time TV, i thought it would be neighborly of me to put on some chef prep gloves....!!

[shakak4ever]

Thanks, can i just ask when you guys coming over to the UK?

[shakak4ever]

oh remembered, do you always mean Fahrenheit when referring to temperature? or unless mentioned?

[BarbecueWeb]

We still use Fahrenheit here in the States! When are we coming to the UK? We are looking for a booking agent for a 30 Euro city BBQ show traveling with a train load of ribs! -BBQ Pit Boys

[faete31]

Unfortunately, my fiance is the only person alive who doesn't like garlic. Ooh, this looks soo yummy though! :D

[BarbecueWeb]

Oh, Oh, could be one of those troubled marriages......just kiddin'!! Try adding onion slices instead of garlic, or a few slices of garlic on only one end of the roast. Thanks for stoppin' by! -BBQ Pit Boys

[JNewaz]

my mother doesnt like garlic

i think i was adopted.

[yalcos4]

"if you like garlic,.......you're gonna love this roast." hah

[BarbecueWeb]

-don't ever remember meetin' anyone who didn't like garlic...! Thanks for stoppin' by. -BBQ Pit Boys

[dcbossxx]

Webber Grill should pay you tons of money for this! You deserve every cent or millions that come your way.

Many thanks...Everything looks delicious. Now let me run to the store and get me a webber. Great job!!!! Too bad I cant taste it.

[BarbecueWeb]

Thanks for those kind words, dcbossxx. We have nothing to do with Weber, but if they sent a few dollars our way we wouldn't complain. Compared to many other charcoal grills or smokers on the market, Weber is the "Airstream" of the "low and slow" industry -ingenious design, solid construction, dependable, and long lasting! Thanks for stoppin' by! -BBQ Pit Boys

[Gothiczartan]

can you cook a fish? try to cook salmon! try lobster!

[MrBBQ57]

Hey that sounds great!

I need to get that Weber Grill Hinged Cooking Grate that flips open on either sides to add more coals...That I need to ask you, how often to add more hot coals??

I got that Chimney Starter to get ready to add the hot coals ;-)

And I need to get a Grill Thermometer and how do you use it to know how hot your grill is??

Thanks for posting all these great recipes!!

[BarbecueWeb]

how many hot coals and how often you add them to the fire during the BBQ depends on many factors such as what kind of coals you are using, ambient temp., wind, how your air vents are set, amount of meat ETC.

[BarbecueWeb]

But don't fret....just watch your thermometer, add additional hot coals if you notice a steady drop toward the lower range of the temp. you're shooting for then add a Chimney full of hot coals and then close down the upper vents by half or more to mod the sudden rise of the temp.....learn by trial an error, stay ruffly within the recommended heat range and this roast will come out perfecto!! =BBQ Pit Boys

[realybadwolf]

im on a diet and you guys killing me lol

[iHaveOneArm]

*hits face off computer screen* LET ME IN LET ME IN!!!!!!!

[shunt1317]

I find you're videos very entertaining. Keep up the good work.. The food looks great..!

[BarbecueWeb]

Thanks for your kind words!

[KisukeChan]

For the recipe what would you recommend a good dry rub or wet rub?

[BarbecueWeb]

It's a matter of personal choice, but I would start with your favorite pork dry rub, and then use your BBQ sauce just before pulling off the grill -and for dipp'n in at the table.

[jl2box]

just watched the whole vid! Man, that looks damn good!

[ickycan]

once again just awsome! Thank you

[mmdghr]

god i want to eat that !!!