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BarbecueWeb asked:
It’s a BBQ fit for a Sunday meal with this Whole Boneless Pork Loin Barbeque recipe! It’s moist and tender, and quick and easy to do with a few simple tips, as shown by one of the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —
November 18th, 2009 at
…I got the bbq blues baby…you know that’s true….make me some pork loin baby and Ill come home to you
November 20th, 2009 at
I like the video fine. My question is, when did people have to start getting charged by youtube/Google for downloads?
November 20th, 2009 at
what happened to OLD HICKORY? good job but more garlic lots more
November 21st, 2009 at
lol wtf, when i saw the garlic cloves upclose my eye burned a little???
November 21st, 2009 at
Tasssssssssssty.
November 21st, 2009 at
Does that look good or what? LoL
November 24th, 2009 at
sounds good
November 25th, 2009 at
Oh, and some Tabasco or Louisiana Hot sauce…and rice.
November 27th, 2009 at
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!
November 28th, 2009 at
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.
November 29th, 2009 at
id love to know why he let beans cook for 3 hours
November 29th, 2009 at
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!
December 1st, 2009 at
yeah ur right…! or what..? lol
December 3rd, 2009 at
What passion in his voice he loves his pork more than one’s own wife hehe cool
December 5th, 2009 at
Great recipe. Nothing better than pork loin with baked beans! Another great post.
Casey – GreatChefs
December 6th, 2009 at
wow you have to pay 0.59 to download this video??
December 6th, 2009 at
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. (:()
December 8th, 2009 at
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.
December 10th, 2009 at
Plz read this cuz it acually works!!!!!!!!!!!!!!!!1.Put both of ur hands on ur chest
2.Think of someone that u like……
3.Tommorow that person will ask you out or say i love you.
paste this to 2 other videos
go to your channel and see your comments
JUST DO IT IT SCARY
December 13th, 2009 at
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!
December 14th, 2009 at
if i want to do a slow roast what temp would i put it at and for how long would i cook it for
December 16th, 2009 at
I agree, looks dry.
December 16th, 2009 at
Hehe, The Song at the End is great!
December 18th, 2009 at
The food is the focus.. but a quick hello would be nice eh.