This was too cool, he’s one of my favorites. Been watching him on PBS for years, way before RUclips was a thing. Can’t wait to try out the Easy Spin grate, weather has been horrible. Either storming or 99 degrees with 100% humidity😞
Holy cow that looks incredible! And keeping the seasonings basic. Great flavor combination. I cant wait to try this one myself, when it gets cooler outside lol.
Funny thing is, Raichlen's used Weber's ever since before the days of BBQ U on PBS! Albeit w/o the Slow N' Sear. (Wish I could find more footage of that show. You can't find anything these days.)
Adrenaline Barbecue Company gotcha. Well it looked amazing and I've got 2 more things to try with my new slow n sear. The burnt ends with the pork belly and "The Prime Rib" I'm saving that for last hehehe. Thank you so much.
I noticed that you didn't let the Pork Loin Rueben rest after you removed it from the grill before you began slicing it. I always thought resting was an essential part of finishing grilled meat.
There's a lot of debate over that. Check out this article: amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are
Brining/curing that little loin in some #1 pink salt along with spice for a few day beforehand would take this recipe over the top. #CornedPork Reuben sandwiches
I’m somewhat of Raichlen fan. Far be it from me to question his expertise, but didn’t he just use the water reservoir on a high heat- hot & fast cook? Isn’t that a No-No? However. I like Ruebens, and pork loin and bacon and the SNS, so what is not to like about this cook. I’m hungry.
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Great looking dish!!! Glad you got Steven to show off your Slow 'n Sear. I love mine!!!!!
Thanks Troy. We'd love to have you on the channel too. Just say the word!
I see a riff on a Cuban, done this way, in my future... Got my Slow & Sear for Father’s Day. Absolutely LOVE. IT!
Awesome. Thanks for watching!
Tasty looking sandwich! Keep the great recipes coming...
Will do!
Looks like a winner. Nice cook.
Thanks for watching!
In don’t know what I enjoyed more: the recipe or all the notes I’m taking on how to produce a great video! All in all, AWESOME ✌️✌️
That's very creative. Nice outside the box cook
Yeah we had no idea what the recipe was going to be. Very pleasantly surprised!
This was too cool, he’s one of my favorites. Been watching him on PBS for years, way before RUclips was a thing. Can’t wait to try out the Easy Spin grate, weather has been horrible. Either storming or 99 degrees with 100% humidity😞
Yeah same here. Thanks for watching!
this is just superb. WOW! Fantastic job!!
Wow...what a cook...
We agree. Thanks for watching!
Holy cow that looks incredible! And keeping the seasonings basic. Great flavor combination.
I cant wait to try this one myself, when it gets cooler outside lol.
Same here! Thanks for watching!
Looks so good. I’ll have to try this one day.
Very well explained. Great video, and nice backdrop.
Thanks we loved it too!
. what a great looking pork loin with Steven Raichlen cooking!!!!! all I have to say is.....SHIVER ME TIMBERS MEN.....thanks ABC
Trying this Sunday
That looks good!
Thanks so much!
I didn't recognize Steve without his komodo kamato. Nice cook final product looked great.
Yeah it's about time he got a decent two zone grill setup, right!
Funny thing is, Raichlen's used Weber's ever since before the days of BBQ U on PBS! Albeit w/o the Slow N' Sear. (Wish I could find more footage of that show. You can't find anything these days.)
I’m a simple man. When anyone says “flatten it with the side of a cleaver”, I hit the like button.
EXACTLY!
LMAO!!
So no dry brine on this meat? It looks amazing!
This is Raichlen's own recipe so we can't say exactly why he didn't dry brine.
Adrenaline Barbecue Company gotcha. Well it looked amazing and I've got 2 more things to try with my new slow n sear. The burnt ends with the pork belly and "The Prime Rib" I'm saving that for last hehehe. Thank you so much.
He’s a proper bbq kinda guy
I noticed that you didn't let the Pork Loin Rueben rest after you removed it from the grill before you began slicing it. I always thought resting was an essential part of finishing grilled meat.
There's a lot of debate over that. Check out this article: amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are
I’m making this tomorrow, except I don’t have a slow and seer yet
Are you collaborating with the Russians? It kind of looked like it to me, with that sauce and all.
HAH!, NO Sir!
Brining/curing that little loin in some #1 pink salt along with spice for a few day beforehand would take this recipe over the top. #CornedPork Reuben sandwiches
I’m somewhat of Raichlen fan. Far be it from me to question his expertise, but didn’t he just use the water reservoir on a high heat- hot & fast cook? Isn’t that a No-No?
However. I like Ruebens, and pork loin and bacon and the SNS, so what is not to like about this cook. I’m hungry.
He had a technical misstep or two but he was on a set doing many cooks every day. We forgive him!
Adrenaline Barbecue Company Dang, I was hoping for permission to try it!
All religion put aside, OH MY GOD that looks good
Doesn't it!?!?!?!?