Stuffed Pork Loin Experiment - Cooked 3 Ways!
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- Опубликовано: 15 окт 2024
- This video was sponsored by National Pork Board
Buy whole boneless pork loins from Sam’s Club and cook it to the proper cooking temperature:
www.porkmonth.c...
Today I am testing stuffed pork loin and I cooked it 3 different styles to find out the best way to grill pork loin. I also used pork sausages and man was it good. Hope you enjoy this video.
HOW TO GRILL STUFFED PORK LOIN
First Sear Pork Loin
I grilled it @ (375°F / 190°C) to internal temp of 145°F/63°C
Let it rest for 3 minutes and enjoy!
INGREDIENTS * I used for this sous vide cook.
1 Pork Loin purchased at Sam's Club
Guga's Rub • Guga's BBQ RUB - Amazi...
6 Pork Sausages
1st Baste Sauce
1 stick of salted butter
1 Cup of Bourbon
2nd Baste Sauce
1 stick of salted butter
1 cup of Bourbon
1/2 cup of Honey
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#Porkloin #Grilling #BBQ
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Guga when are you gonna show us your taekwondo skills?
Hahaha... You want to see that? Let me know I will throw some kicks when COOKING! You will laugh too hard!!!!
Guga yes we need to see your martial arts skills. And Ninja’s too
Do it with Maumau and Ninja also !!
But, you know that I am as good as KUNG FU PANDA right? 😂😂😂😂😂😂😂 Ninja doesn't do martial arts, he does martial eating!!! 😂😂😂😂😂😂
@Pixel Cowboy that is correct from Guga's RUclips University Kitchen 😂😂😂😂😂😂😂😂😂
That was the smoothest save to a mismatched fist bump/high five I've ever seen.
HAHAHAHA IM DYING
@@sliceofcheese9302 and I'm hungry
I call that the stick shift.
3Menacing 💀💀
For those of you that don't want to read through all of the comments - Guga responded to a couple of people that were concerned about the stuffed loins being cooked to only 145°. He said he cooked the unstuffed one to 145°, but took the other two to 160°. He didn't mention it in the video and hasn't edited the directions to reflect that, either. Just a heads up.
Good grief! Pork grown under modern practices and tested dips very unlikely to host trichonella. Cooked to 160 is going to be dry.I cooked mine to 135, wrapped it to rest, then browned the outside in a skillet . I had never stuffed one before, it was simple and good.
@@lilolmecj I agree, I sous vide mine to 134 degrees then sear a browning on the surface bringing it to about 136 degrees. Juicy!
Don't care what temp. That sausage looked raw.
Who else loves the way he says “let’s do it”😂
YEAH!!!! “let’s doooooo it”
I say this ALL THE TIME in his accent.
Very sassy 😂😂
@@GugaFoods lets dew it. 😂😂😂
It has that Nacho Libre vibe
Guga - you do a great job at focussing on the recipe/technique rather than just how-to-bbq (which most of us already know-how-to). I love the triple tests you do. Really helpful!
1:52 / 6:17 / 7:42 this video is filled with gems
You diry minded bastard
LOOOOOOL
🤣🤣🤣🤣🤣🤣Can I buy your comment 😂😂😂
Mike Cunningham 😂😂😂😂😂😂🤣🤣🤣 didnt even peep that. Yo he called u a bastard u gonna take that?
LMFAOOO 😂😂😂
Guga, I'm always amazed at the excellent photography and editing of your videos (not to mention the incredible recipes amd methods!)
"The sausage released it's juices inside the loin." 😂😂😂
XXXX Guga
PUASE!
Netflix: are you still watching?
Someone's daughter: 1:50
😆
Can someone explain me those jokes?
@@furretman3741 mhm, probably a reference to masturbating
Guga talking about stuffing a hole with a dry sausage...
DOLAN DUK hahahaha I didn’t catch it till you mentioned it
Maybe he should've used some oil or sauce to... you know, lube up the sausage... That felt wrong to type.
I’m dead💀
Well played
😂😂😂
Guga, your production value on both channels has gone through the roof! Super glad to have found your channels and look forward to EVERY video you release.
Thank you. I appreciate that. I try really hard.
5:29 omg
I know right. What was that all about!? 😂😂😂
Fist slap
The more I rewatch it, the funnier it gets.
That's called excitement lol
Thank you Guga, we made the Bourbon Butter Pork Loin (not stuffed) for our anniversary dinner. It was Amazing!! Thanks for sharing your bourbon butter baste recipe! Total game changer!
Guga because of you I purchased a sous vide and have been killin the game out here in Cali, keep doing what you do bruh 🤙🤙
These videos warm my heart, thank you guga. Keep them coming my friend.
You are #1 mi hermano!!!!!
I have to get back into grilling and BBQ’ing.
I have six diggers types of backyard grills including a new 36” Black Stone griller that I’ve used only once.
Thank you and your co-pilot Angel for these great videos and taste tests!!!!🤙🏼🤜🏼🤛🏼💪🏼🏆😎😎
Man! This is some good pork loin. Very juicy and so much flavor. I added colby jack cheese to the sausage for the stuffing and the loin wife brought home was trimmed so I wrapped in BACON. Didn't have any bourbon so I made a bbq/honey glaze. Never tried stuffing a loin before but after watching your video it was a breeze to do and oh so good results. Thnx.
1- Guga Foods notification
2- Like + favorite
3- Enjoy the video
Simple as that.
Deeee-licious.
Thanks Guga!!!! I appreciate that.
Hey guys I'm always watching you guys from here in NYC. Keep up the great work
I used the bourbon butter to baste my pork loin tonight and it was excellent! I'll need to do a roll up next time I get a loin. Thanks again, Guga!
Parabéns Guga! Quase 100k, mais que merecido!
Because of this video, I did pork loin tonight butterflied and stuffed with sausage and chorizo! Amazing flavor! Thanks for the inspiration!
I just watched your sausage stuffed pork loin video where you mentioned that the loin needs to be cooked to 145 degrees while the sausage needs to cooked to 160. How do you accomplish this magical feat?
Cook the sausage first before you stuff it.
Congratulations on getting to 100k !! SVE and Guga Food are the best channels in YT
🙏🙏🙏🙏 thank you so much
For the project loin that has the sausage stuffed in the middle, you could roll the sausage meat in the rub to season the inside a bit.
Great show guys ! This was perfect information . We are having another Spanish cuisine Thanksgiving this year . I think I will try this . Everyone should love it . Perhaps some chorizo and Oaxacan queso stuffing ?
Seems like Angel is always hungry...lol. I don't blame him with those kinds of food you cook Guga... Awesome channel👍👍
When you are muslim but still watch it cause its guga
Same 😂
I bet you could do a similar thing with chicken. Would be smaller of course, but the sweetness of it all would blend well with chicken. Also there is chicken sausage as well, so theres that as well.
@@ALegitimateRUclipsr Yeah Thanks i know 🙂
Poor Muslims! The only people who talk about religion 24/7!!! Cooking, sports, news,... etc...
It doesn't matter! If there is a Muslim then religion will come up!
@@M17-f4c well sports there is no religion involved but if you refer khabib vs conor it was because of conor
News? Yeah ofc the media tries to get rid of muslims
And cooking now is only because of pork
Its like a vegan person watching this where is the problem? Im just giving guga a compliment
Watching only for entertainment reasons
7:42 is hilarious. I’m giving you your flowers for not breaking character.
The wolverine is blessed by having guga as uncle...😁😁
Made the spiral this evening. Might have been the best meal I've ever eaten. Thank you!
how did you do it? without over cooking the port before the sausage was at 165?
@@Bushgator I think the point he was making when he states in the video, "the ground pork, like all ground meats, needs to be taken to 160" or whatever, was that he took the 1 to 145, and the other 2 to 160. I think it got lost in the edit.
Watching you always makes me happy. The foods are always mouthwatering
Thanks... I appreciate that.
Wait, u said ground pork should be 160 degrees, if you stuff ground pork on the middle of the meat shouldn't u cook it to 160? Either way, it still looked awesome!
connor anthony I was confused on this too
Because if you cook it properly it gets dry, yolo lets get some foodborne illnesses, they taste better.
Sausages aren’t always just “pork” sausage an example is one I recently got to make which had veal and pork so I would say it depends on the fat content those sausages looked like they were pre boiled anyways (helps tighten casing etc)
Cook the PLAIN pork loin to 145F and STUFFED to 160F as you can see it is very juicy and perfect for us.
@@GugaFoods What he's saying is you put stuffed sausage inside and told us to cook stuffed to 160F, but you didn't cook it to that.
Aww, yeah! Makers! That good stuff! Just picked up another bottle of mint julep last week!
Guga I did the pork loin in the way you show it. ITS DEEELICIOUS!!
Babish and Guga, dam the pork board is getting around RUclips
kyle lynch haha i just watched babish’s pork loin vid
Big time- makes me wonder if pork is under selling of late..
I might have to hit them up :)
All I can say is that PORK looked AWESOME! Mouth watering! 🤤🤤🤤 I didn't get to try it but for sure I'm making this at home! 🤘🕺🤘
Thanks bro.
You should try deep frying a pork loin. It is absolutely amazing, great crust on the outside and super juicy on the inside.
It's rare to hear about a sponsorship that makes this much sense. This is one of the most delicious looking ones yet, too! :)
Pork Loin is so nice on the weber BBQ. It's also very cheap compared to Beef or Lamb. Going to try the sausage meat versions.
I agree 100%.
Angel looks like Wolverine ahahahah, grow that stache bro
I agree 100% What is up with that new look?
Guga!!! Less than 1k away from 100k!!! Congrats bro!! Always love the content!!
Chorizo stuffing.
I am digging those wireless little thermometers!!!
Spiral cut had more sausage, spread out throughout the whole loin. AND it was seasoned with Guga Rub on the inside, as well as outside. Not surprising its the clear winner!
And what a lovely looking trio of pork loins! That basting sauce is the bomb!!
But, Guga!, Be CAREFUL pouring on the booze that way! The flames could follow the liquid back to the bottle, or the flare up can make you twitch and spill flaming booze outside the pan. Best to move the pan off the fire (or cut off the flames), then add the Bourbon, and return the pan to the fire to ignite. We want you around and safe to inspire and create for a long time to come!!
Uaaauuuuuuuuuuuuuuuuuuuuuuuuuuu quase 100 mil, chegando na placa de prata. Parabéns.
Obrigado... Grande abraco.
Hj 2 anos depois, ele tem milhões, quando o canal tem qualidade é assim.
That sausage just smashed the back door in on that pork.
Really enjoying your channels Guga!
After cooking steaks a thousand different ways you should all say which is your favorite
Always some amazing videos Guga! Keep up the amazing work my friend
Thanks Guba, I appreciate that.
Great tip on the bourbon burn without gastove
Flattened out pork loin, boudin rolled inside, your favorite rub, bacon weave wrap, 225 till 145, down the hatch
Guga you're now officially my new culinary hero! 😍😆
I love your channel Guga! And I love all your recipes too! 😉 Amazing!!
the 3rd one also tastes better because you used the rib end for it, the extra fat and dark meat will add a world of flavor
You can’t put the rib end up against the centre cut roast. The rib end, is the rib eye of pork. Plus, you added all the ingredients to the roast that is the tastiest on its own. Go the other way around, add just the rub to the rib end, and the rub+stuffing to the centre cut roast.
I am with Angel about the glazed pure tenderloin being most to my taste. It is also the most direct to prepare. The spiral one is a dinner party piece: it says 'my guests...you are special!' In comparisons like this one, it seems a bit unfair to single out any one as THE BEST.
Very true... they are all awesome dough.
Tried this last night, reverse seared just like you, hit 145 indirect it, and seared just a bit longer. I probably hit about 150.
It was so delicious I couldn't believe it! so juicy! I could barely believe it was pork!
I'm late to the party but MAAANNN that looks delicious. Subbed and notified !
The pinwheel wins. We do that in our family. We've rolled it with Italian sausage and broccoli rabe. Sliced thin on a Italian roll with hot peppers and sharp provolone.
“The sausage released its juice”
Heh
National Pork Board is sponsoring lots of videos this week. Your cook is a great one! I'd better go buy some pork loin at Sam's Club this weekend!!
Guga, First what does Guga mean? My sister-in-law is from Brasil and I asked her what Guga meant and she didn't know... Second, I made your stuffed pork loin for my family and they loved it! Thanks so much for your video! Love you guys!
I only got to the second method then had to go wake the misses up. 😂😁
Just tried this method of stuffing a pork loin. Used a red wine sausage, your rub and covered with a strawberry hot sauce.
Those loins are huge!. Look delicious! I just got done eating and i'm hungry again!
I know right. HUGE feed an army
Thanks to you, I never attempt pork loin without a sous vide. But also thanks to you, I've made several of the most delicious pork loins I've ever tested. Yeah, yeah, yeah, I know... wrong channel.
why not BOTH... that's my plan.
Giving it that rub with brown sugar and that honey glaze, I like because pork is a meat that works i think best with some sweetness. Just sweet and pork go so well together.
They all look good. Need to have some soon. Keep Smoking!
The fist slap was awesome lol
When you do these at home, I always picture your entire family standing BEHIND the camera, trying to be as quiet as possible, while salivating and whispering to each other, "Oh come on, I wish he'd stop talking already! I'm starving!"
Just subscribed , can’t stop watching man !! Let’s doooettttt 🤣👌🏽
great clip guga!!! i like stuff loin as well... try to freeze the sausage next time you want to '' slit and stuff'' ...a bit of oil and it will dissapear in a sec in that loin!!! i agree with you for the spiral method... respect my brother.
That is a great idea. If you freeze it, it should work like a charm!
Viagra sausage, good idea
Make sure to get your feet set first ...
Enjoyed as always, but didn't you technically stuff the pork with ground sausage, which was technically therefore undercooked at 145? But hey, I cook burgers until the center is just barely warm.
Yesssss Man, that is the perfect video, the more details the more in-depth the more photog the more flaming the more juices dripping, f**k Disneyland, this is my new 6 flags, this is my new wonderland, perfect just perfect man.
thanks alot for all the joy you bring to my heart
keep it up
that second high five for the win
Your mason jar idea is brilliant.
Angel rocking the Abe Lincoln beard!!
I use a large pork tenderloin, butterfly it out, stuff it with hot Italian sausage, roll it up, wrap with bacon, and tie it up... it's so good
BUENÍSIMO. MUCHÍSIMAS GRACIAS. UN ABRAZO DESDE COLOMBIA
I still can't find a Guga Cooker anywhere around here. I've checked garage sales, flea markets...nowhere to be found. I'm starting to think the $1.99 Guga Cooker is an urban legend. 😜
I love how guga almost never matches angel’s fist bump or high five on the first try.
That dad moment with the fist bump/high five lol
100k is coming... i wanna cngratz you Guga in advanced... keep up the good work, say hi from me to angel and your lovely families
This guy cooks with love ❤️
Big brother Guga back at it again.
Thanks brother... I appreciate that very much.
Thanks for sharing this Guga! I realize you cooked the pork loins to a target internal temperature, but I am curious about the approximate time it took for the one where you used the bulk sausage? This will help me prepare and ~target for our Christmas dinner. Thank you and keep up the great work!
will we ever get an answer on this????
Guga, the best/easiest way I have found to stuff a lion, is to, in this case. You can freeze that link of sausage. Take it from the freezer, oil it down. The push it into the loin.
I do most of my stuffings that way. Mushroom stuffing is a big one. Saute mushrooms and other ingredients. Cool, make into log on plastic wrap. Roll, tie and freeze.
Stuffing a sausage in a lion is dangerous, to say the least, but Ninja wants to see it.
Member when you drank all the Maker's Mark, and you had to use Jack Daniel's! Lolol! Great episode brother!
Awesome content as always! Thanks Guga
These videos are so satisfying
Angel's face at the end of the video is priceless ahahahahahahah
"So let's dew it."
Hmm...What if...
Guga is secretly Darth Sidous?
It's treason then...
5:28 Angel said 👊🏻 Guga said👋🏻
love these vids guga, wish i could try all this stuff it looks DEEEEEEEEEEEEEE-licious
Thanks buddy, I appreciate that.
Hello guga ! Keep on the good work
Pork loin is one of my favorite things to cook.
You gave me a great idea! I just had some deer sausage made and I will stuff a pork loin with that sausage! Thanks!
OH man load them up with peppers and Bacon even cheese.They look so good.
Looks tremendously tasty. I love Pork!!!
I have some home made sausage so I'm going to be doing some stuffing...I'm adding diced mushrooms and cheese