Smoked Pork Loins Cooked in the Pit Barrel Jr
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- Опубликовано: 15 окт 2024
- This is a simple and delicious way to cook some pork loin on the Pit Barrel. Man it always comes out so good! My favorite way to cook some pork is on the pit. It's always so flavorful and juicy.
Don't let Abby use the new hair dryer. LOL
Hearing your wind chime singing in the background made this video the best ever. A windchime to me is the most soothing thing in the world. When I was a teenager and going through a really bad time in my life, I would fall asleep to the wind chime in my front tree that I made my first year in metals class in HS. I still have that same wind chime and hearing yours was sooooo soothing. :-)
Brian as I got older I come to appreciate those. Pensacola Hardware sells some really nice wind chimes, and where I bought that one. They come in many sizes and tunes. I really enjoy hearing mine tune when I’m back there enjoying the bbq pit.
Hi Abomb, thanks for all your content, it has kept me sane during 2 week self isolation. You're so genuine, it really is an inspiration. I hope you and Abby and all your family stay happy and healthy during this difficult time. It would be a dream of mine to visit your part of the world in Pensacola, but for now I'm glad to be at home in Brisbane Australia.
One of our favorite meals. Like you said, tasty and inexpensive. As always, thanks for inviting us.
Master at the pit barrel. wow they look great
Absolutely love to watch these videos that you and Abby do on travel and cooking also. When times are stressed it makes me feel happy. Thanks guys. God bless you two.
Adam & Abby, Triple A adventures are my favorite especially when BBQ is on the menu Awesome lookin pork loan, thanks for sharing your adventure.!.!.!.
You need to re-think your temps. You can cook Pork like that to 140 and be just fine. Matter of fact, we did a pork loin just the other day, it hit 135, and we pulled it. Carry-over took it to 143F and it was freaking AMAZING. Chicken is similar now (not AS low, but..). Chicken it is all about time at temp. 150F for about 3 minutes (very typical time in smoker) and you have the same bacteria kill rate as you do when the chicken is at 165 for 10 seconds. There is a bunch of documentation on Thermoworks website as well as the FDA site on the time @Temp studies. SO MUCH MORE JUICY!
I feel like this is like someone who likes their steak rare hassling someone who orders theirs medium or well done. To each their own. You should really rethink your beer drinking. Coors light? Stone IPA is so much better, so much more flavor!!
I love seeing you cook at the campsite and at your home. You started me cooking on a smoker and I love it😁
U both are so awesome i just love your videos
Nice one Adam, thanks for sharing. Stay safe over there, best to you and your family from Denmark
One of the better knife sharpeners that I also use.
My father sworn by mustard on venison, I use mustard in all my marinades just a little adds great flavor
Very nice cook! I have 10 pounds of home cured jalapeño garlic bacon on my rectec pellet grill today. Smoking at 180 with some pure apple pellets.
Nice vids. Really liking the side channel lately. I have a Weber charcoal smoker and there is a huge learning curve to smoking meat if you're barely proficient with a bbq such as myself. You make it look easy. If I can gets me a pork loin today amidst the covid quarantine, maybe I'll try this..
i smoked some pork loins yesterday, i'll definitely try it this way next time
Thanks for the content guys. It seems like just a few weeks ago you guys only had a couple hundred subscribers, now look!!
That looks fantastic! You may have talked me into a Pit Barrel!👍🏼🥩
Looks so good! You guys are the best!😉♥️. When is the cookbook coming out! Hint hint! 👍😁😁
Pork tenderloin is the best bargain in meats. Easy to cook, taste great, and at $1.00 or so per pound you can't beat it!
I like a chimney starter and use newspaper with some vegetable oil to start my charcoal. I injected mine with melted apple jelly.
Hi Adam. Great video. Those pork loins look delicious. The reason you need to hold the switch is for safety. If you were to turn the heater on and walk away, you could forget about it and it could start a bigger fire than expected. It could also fall catch something else on fire. If you do alter that switch, please don't walk away from it. I hope you and Abby are staying safe.
Get down Adam. Nothing like a pork loin or juicy chop!
Oh boy those look amazing......get in my belly!! On a side note,i always watch your cooking videos when i am hungry,😂
I think we need a kickstarter for the Abom cookbook
WOW .... I cannot believe how tender that looks 🤤. I keep looking for the pit barrel cookers over in the UK, but I can never seem to find one.
U just make my world showing home
Adam, I so need to bring you a 5 gallon bucket of peach wood to try, its glorious. I use your mustard coating now over anything else, who would have thunk that a machinist could cook, or weld. Peace
We had a dead peach tree at the farm when i was a kid, we hacked it to bits with every cutting tool we could find lol, we cooked with it all the time. Its definitely the best.
outstanding!!!
I just bought that same thermometer. Works great!
chicken recipe?? however, this was an extremely relaxin video to watch after 12hrs of studying today!!!!
17:18 That's pork porn there, mister.
It’s cool to see you outside of the shop context. Just a guy hanging out with his wife cooking food. I like it.
Thanks for the video A&A. I did my normal routine, stop video and get something to eat to watch with.
Hello from France in "confinement" but not sick yet. Hope when you move in your barndonium the neigbord will be much more quite than your actual place. thanks very much to you both for all you chare with us. Keep safe, be careful with coronavirus. Go buy FFP2 mask if you can, Don't tuch anibody, no hug, no kiss, no hand shake, no Nothing. And wash your hand anytime you tuch Something from outside of your cosy home. And maybe with all that we can pas thru all tjis scary time. Good luck everybody. And please, apologise for my bad language, i'm juste a simple french guy
Ça a l’air vraiment très bon!🤤🤤
How's the diet going? Must be tuff eating all that good food. Good luck to You and Abbi. Stay healthy.
Which pit barrel jr package would you recommend?? Thanks for the great videos!!!!
Definitely get the ash pan for the coal basket. I also like extra hooks, and the all purpose basket.
Coors Light, good man!
Lovely! I'll send you some Colemans English Mustard - that stuff will blow your head off if you use too much (as I found out).
Do you keep the Pit Barrel covered when you're not using it? Keeping the black flies away from my smoker when not using it is the hardest part!
Try some Kent Rollins rub, red River ranch in Oklahoma
Nice!! Yummy, one of my favorites... :-) Stay safe... :-)
You Guys Keep a very clean house !
Get ya some of them Abom Adventures cooking and grilling tools up on the Amazon site. Doesn't have to be fancy, like your briquette basket hook tool - just useful and of course - an official Abom79 utensil!
I’ve been adding some of the stuff I use
Apricot brandy makes a great Spritz for chicken and pork
Do you ever have issues with it flaming up due to drippings? I make a pork loin stuffed with crawfish and I think it would work well in a lit barrel but I’d be concerned with the drip.
It only flames up when you take the lid off for a few minutes. The barrel keeps just the right air flow to keep the coals burning proper.
What’s the ratio between apple juice and whiskey?
How much for a privacy fence to cut down on the noise?
And good luck buying any gloves on Amazon.
Thousands
Adam, how spicy is the Buc-ee's? I'd love to try it, but the wife can't do spicy. Thanks for the great cooking vids! You and Abby stay healthy!
Not spicy to me, that’s great
If you want to step up that pork make a cherry sauce to go with it, my wife and I love it! But you have to use Michigan cherries!
YUM
Why not use a charcoal chimney?
that 60Hz flicker during the slowmo at the end... Adam, I suggest you get yourself some better LED drivers for your lighting setup, that flicker is not good for you even if you don't notice it.
try cutting the silver skin off with a filet knife
Tenderloin...not pork loin. Though both are pork....they are 2 different cuts of meat.
Put the smoke wood under the charcoal. It will smoke and not flair up........
I do that too
That's a pork tenderloin
Pork loin....or...Tenderloin? looks more like tenderloin.
U all need to be married
Adam and Abby are married. Last year in Vegas!
You should remove that silver skin with a sharp knife before cooking.
Pork tender loin is great cooked to medium rare
Adam, try real coal rather than that kings ford processed stuff. Burns hotter, longer, cleaner, and its cheaper.
I keep and use both type of charcoal. Both are great and serve different needs.
like you shows Adam but the hairdryer is BS
LOL! Something I wanted to try for myself and see what’s up
@@AbomAdventures Yes, sometimes I am the same way. Us hardheads will never change.
Sorry, but I have to stop watching. I getting Hungary and I just eat. :)
You got to use Gulden's Spicy Brown Mustard and honey.