What amazes me is how many people in my small town give me grief for buying whole pork loins, whole ribeyes, strip loins, briskets, chuck/neck rolls, etc because, "that's so much!" First of all, this whole pork loin is $16-20. Y'all with the Styrofoam tray of center cut chops just paid $11 for 3 pork chops...I can break this thing down into probably 8 center cut chops and at least 2 roasts, or even more chops if I care to since personally I love to make chops from the rib end as well, basically have myself a pork ribeye.
I cooked a center cut pork loin in my rotisserie Sunday. I was actually super proud of myself. I have been trying to elevate my cooking skills and watching you and other RUclipsrs who cook! I could not be a chef In a kitchen but I dream one day to have a dream to have a deli and bakery. I would cook one big meal and offer that or subs. The last place I worked was a sub place and the boss had a daily special. We didn't have flat grills or fryers just a home cook meal or a sub. It closed. I learned a lot from working there. My boss even let me make the special once! My first job was washing dishes at a cafe. I work at a Chinese restaurant for awhile. I just love to take fresh ingredients and turn them into something great! My favorite meals are the ones that taste like it should be unhealthy but it is not! In the last few years I have gotten serious about cooking. I usually cook a big meal for my husband and I on Sundays. I take all day cooking away. I have multiple sclerosis and cooking relaxes me. But I only really cook a big meal on Sundays. It is a lot of work and some things I cook takes days to cook with prep and how the ingredients need to prepped and cooked. I love it!
Thank you Josh. We are big pork loin eaters but I desperately needed new ways to fix it. It's healthy and versatile. We do the roast and chops but never thought of stuffing it 👍🏼❤️
While stuck here at home in South Africa during the lockdown, I made your Sourdough recipe you did with Babish! OMG you rock! Loved the recipe, loved you guys doing a colab, and made what my wife thought was a super Sourdough! Thanks for the content, you might not realize it, but you are keeping us wannabe cooks very entertained!
I just made the garlic and butter basted pork loins for my family and they loved them! Your channel is getting me more and more into cooking and I am honestly thinking of a career in culinary due to how much fun it is.
Joshua: without any fancy gimmicky blah blah blah Also joshua: fermenting station, proofing station, dehydrator and all kinds of kitchenware i have never seen or heard before
My sister just recently found out she’s a diabetic. It’s been hard adjusting for her and my family. I would love to have a video on what diabetics can and can’t eat. And what I could cook for her. I think a lot of people would love it!
Man I have some pork loin in the fridge and just wanted to get some ideas and I stumbled upon this video and it's just so refreshing to watch a joshua video that's focused on cooking and not on the lolz.
Been loving your videos! Made your focaccia with my kids yesterday, with half cherry tomatoes and half red onion. Also the cream of green stuff soup using half fresh broccoli and stems, topped with sunflower seeds, bacon, and parm. I dubbed it apocalypse soup. Keep posting!
@@kemywa7787 You are the least funny person I've ever seen on the internet. F*ck off if you don't have anything nice to say. The world is bad enough right now without your stupid irritating unreasonable comments.
@@kemywa7787 So that means you have to target one specific commenter? It was rude and nothing you have to say will make it any less rude. Don't make excuses.
Alexandria Pearce I made that first comment at two in the morning and for some reason felt the need to defend it, I think I was joking but that doesn’t mean it was funny. Sorry for being a dick
I got a pork loin recipe from some show on NPR back in the 80’s. I still use it. You sauté chopped shallot and garlic, brown the pork loin, put everything in a pot and cover the pork with milk and simmer until the pork reaches 160. Remove the pork and put the curdled milk in the food processor and add some flour, process until smooth, return to stove and simmer until thickened. I used to make this for 200 volunteers back when I cooked for our local Renn faire back in the 90’s. Everybody loved it. I always served it with mashed potatoes and roasted carrots. It’s very tender.
At the end of the video I went to leave a like, realised I had already left a like at the start of the video like every Joshua video. I'm really happy to see how fast he is growing. This thiccccccc boi a cool boi
Dude, you crack me up..."experience the juice"...cutting a full loin tonight. Thanks for giving me ideas of how to cut it up. I have processed a loin many times, but never looked how to properly process the sections. Oh, and the dark section is my favorite. I have half a mind to cut that out and eat that by itself....great videos.
You said that italians are going to be very angry at you, but I'm italian (and i'm studying to became a chef), and i don't see why. I think that you're doing a very good thing, you are showing that even underrated meat like pork can be used to make fantastic dishes. In my opinion this is something to admire. (Sorry for the english l, but as i have said i'm italian)
I have thoroughly enjoyed watching your channel and success grow! I haven’t been able to eat pork since I had my son but I’m gonna watch this just to support!
I am going to be honest: last night I cooked pork chops, and they were so bad that we did not eat them and instead opted to order food instead....one day I will learn how to properly cook pork
I have been always reticent toward pork loin until this moment when I had the courage to watch a video like this. So far I did the rib roast and it came out so delicious! Thank you for giving me the confidence I needed to work with it.
I recently made a pork loin roast. I made a rub with Kosher Salt, Black Pepper, Onion Powder, Garlic Powder, Paprika and Dried Rosemary then cooked it at 375 degrees until it hit 145 degrees internal temp. It was fantastic! A beautiful, well seasoned crust and so juicy it wasn't even funny. We got a few nice dinners out of it, first with a couple of baked potatoes and then later a Yorkshire pudding made with the saved meat drippings. We even had just enough left for a couple of awesome sandwiches for lunch. I always snag a couple of whole pork loins when they go on sale for 99cents/lb, cut off the end roasts and boneless chops in the middle and a few nice and thin for pork schnitzel. Our local butcher sells incredible bone-in pork chops as well...they're like eating a steak and I make a really great pan sauce with sauteed onions and mushrooms, deglazing the pan with leftover sparkling cider. I always save the last 6-8 ounces from every bottle for just this purpose. So many great ways to make pork, and so many great meals.
I do a similar method with the full roast except I make the paste outside and sear it in the oven, then I lower the temp and roast until finished. The searing makes the past a crust that hold in the juice. Makes it incredibly good.
My family used to do country ribs in the crock pot, with onion and green peppers honestly it was a simple and delicious meal that we could do in the middle of winter when it was too cold out to grill
Rarely eat pork but got some thiccc chops with my CSA box this week. Followed directions for simple sear and butter baste... Highly recommend. Great with roasted greens and sauteed apples. Thanks for instructions and demo, Joshua!
My dad and I actually cooked our pork loin in a similar method to your Smoker-less ribs. First we rinsed it off, dried it with a paper towel, seasoned it generously with a rub (our came from Calhouns) let it sit for a little bit in the rub before wrapping it in alluminum foil and baking it in the oven at 350 F for 1 hour and 15 minutes. We then let it cool slowly and after, set it in the fridge over night. the next day in the evening, My dad cooked it the rest of the way on the grill. My dad made some cuts into it with a knife before we brushed it with bbq sauce. It came out really tender and really good. Downside was it cooled off really fast.
I came to figure out how to cook this pork i just bought and discovered this crazy dude 😂 You're funny af man. And knowledgeable. Your intellectually charming personality as earned you a new subscriber.
Hey Joshua I really love your videos! However, as a vegetarian my options are quite limited. I know you and a great deal of your viewers are meat lovers, but can you do a video on a few easy and delicious vegetarian recipes?! Thank you!
Never say things like that. Find the right clothes and hairstyle for you. Pursue interests that could be enjoyable for you and a possible mate. Learn to listen more and say things that include your partner in the conversation. Eye contact. Don't get horny. The list goes on.
I have to be honest I’m a picky eater and I’m on a diet so I can’t make most things you show me and also I’ve haven’t made a single thing you make but yet I watch your videos because I’m always hungry and most importantly you just do it right, you make great videos keep it up man I wish the best for you.
5:34 in Argentina we have a thing that's called "milanesa" and it's very very similar, practically the same. We dont use flour, just the bread crums and the beaten egg is usually seasoned with garlic and parsley (and salt). You can make a milanesa with any kind of meat. They're delicious, i higly recommend it
I'm definitely cooking and baking at home more during all this, and it's been really nice. I actually work for as a chef, and I love cooking, but cooking and baking at home isn't something I do often. Last thing I usually wanna do after cooking all day is go home and cook some more haha. But it's been kinda nice to do more cooking for me.
Josh, I wanted to thank you. Last night I had boneless pork chops and I was watching this video. So I seasoned my pork chops(for anyone that was wondering) with paprika, salt, lemon pepper, cumin, garlic powder, crushed red pepper, and a tiny bit of savory. Then I slammed about a quarter stick of butter in the pan, caramelized some garlic cloves and onion and put the pork chops in. I tried your second method (basting with butter in the pan and it may very well be the best damn pork chop I have ever made in my life. I think this is how I'm going to cook them from now on.
6:45 I know right! I love country style ribs, I roast them all the time! They are cheaper than regular ribs and plus you can flavor them in what what ever you want. I go for more BBQ Mesquite pork rub. So delicious 😮😂
My guy, every since I’ve found your videos I’ve religiously watched and made so many things. I appreciate you so much man. Was wondering for a idea, can you do a video on your take of some side dishes ?
The Virgin RUclipsr: Gets sponsored by some lame mobile game.
The Chad Joshua: Gets sponsored by the CEO of pork.
Did you just call jontron a virgin
@@centipedeouttogetyou7763 yes
Guitarocker493 you raid shadow legends.
BWB had many videos with nationally meat boards
lmaooooooo
What amazes me is how many people in my small town give me grief for buying whole pork loins, whole ribeyes, strip loins, briskets, chuck/neck rolls, etc because, "that's so much!" First of all, this whole pork loin is $16-20. Y'all with the Styrofoam tray of center cut chops just paid $11 for 3 pork chops...I can break this thing down into probably 8 center cut chops and at least 2 roasts, or even more chops if I care to since personally I love to make chops from the rib end as well, basically have myself a pork ribeye.
"Dirty workspace, dirty mind."
My workspace: *Lvl. 10 health code violation*
my workspace: could be cleaner
my mind is soo dirty that porn hub has banned my mind because there's some WEIRD stuff going on up there, just sayin.
2:03 "it's a big , thicc , *long* boy"
@@mikedavis5328 Hey! The longer the cut, the longer erection of your local butcher.
@@mikedavis5328 "looks like its a big thicc long boy" slightly better version
@@user-dx8nj7qj2g just to be clear, I'm *the* X, Okay! Not you😁right???🤨🗡🔫
I cooked a center cut pork loin in my rotisserie Sunday. I was actually super proud of myself. I have been trying to elevate my cooking skills and watching you and other RUclipsrs who cook! I could not be a chef In a kitchen but I dream one day to have a dream to have a deli and bakery. I would cook one big meal and offer that or subs. The last place I worked was a sub place and the boss had a daily special. We didn't have flat grills or fryers just a home cook meal or a sub. It closed. I learned a lot from working there. My boss even let me make the special once! My first job was washing dishes at a cafe. I work at a Chinese restaurant for awhile. I just love to take fresh ingredients and turn them into something great! My favorite meals are the ones that taste like it should be unhealthy but it is not! In the last few years I have gotten serious about cooking. I usually cook a big meal for my husband and I on Sundays. I take all day cooking away. I have multiple sclerosis and cooking relaxes me. But I only really cook a big meal on Sundays. It is a lot of work and some things I cook takes days to cook with prep and how the ingredients need to prepped and cooked. I love it!
“(Almost) Every Way To Cook A Whole Pork Loin”
Bon Appetit: “Finally, a worthy opponent, our battle will be legendary.”
100K Subs With Seven Videos Challenge mmh
What about Guga?
But, is Bon Appetit sponsored by the CEO of pork
@@dhu2056 He said *without* Sous Vide XD
Amiel isn’t gonna cook the pork the whole way through tho
imagine being Josh’s kid 😭 🥘
Damn i could cook everyday
We are
His kid will be a chonky boy
IF you're Reincarnated into his kid?
Extra B Rolls...
Lol
4:45 - undisclosed tip - interval cuts through the fat/membrane reduces curling/cupping.
Was looking for this comment. Love you josh but how could you leave that out
Yep. Missed opportunity!
Did you say you’re going to have a grill soon? YES!!!!
Josh: This is very healthy
Also Josh: **BASTE WITH LOTS OF BUTTER**
Ikr
Butter is healthy.
GLAZE WITH HONEY
I meannn... the meat still has all those nutrients he listed off.. so like.. sorta healthy?
It's 2020 and we still saying butter is unhealthy 😪
everyone: *normally spoken words *
joshua: *we do not do that here*
m o i s t j u i c y!
Joshua: Uploads "(Almost) Every Way To Cook A Whole Pork Loin"
Bon Appetit: *_Wait, that's illegal._*
Meh, BA can't do much right now.
I call for a visit in the B.A kitchen
This was my second thought, right after thinking how shilly this whole production was lol
Thank you Josh. We are big pork loin eaters but I desperately needed new ways to fix it. It's healthy and versatile. We do the roast and chops but never thought of stuffing it 👍🏼❤️
2:46 Is it just me or did everybody count how many Cs there was.
no i counted
I counted how many capitals are in your comment
@@chunkybacon5724 👏👏👏👏
yep, 25
you must be new here, we always do.
Can we show some love for the music at the start?
That producer is fire.
You know what they say:
"Dirty work space... *Dirty mind* "
In my case that might be true
@@nubtato what...
I'm screwed
@@nubtato
Stop being cringe
really? who says that?
While stuck here at home in South Africa during the lockdown, I made your Sourdough recipe you did with Babish! OMG you rock! Loved the recipe, loved you guys doing a colab, and made what my wife thought was a super Sourdough! Thanks for the content, you might not realize it, but you are keeping us wannabe cooks very entertained!
5:27
other ppl: eats pork normally
joshua: *s ʟ ᴀ ᴘ*
*puts a FAT knob or butter in the pan*
“We’re trying to make these as healthy as possible”
There is no contradiction here. Enjoy butter, it makes your brain and your hormones work.
"thicc with 25'c"
*me counting the C's*
*surprised that there are 25 C's*
iKoler *you dare question his legitimacy?*
@Stuckgrenadepin u not funny
iKoler he‘s really serious about that stuff
That is a cold thiccness level right here
It’s part of the recipe
I just made the garlic and butter basted pork loins for my family and they loved them! Your channel is getting me more and more into cooking and I am honestly thinking of a career in culinary due to how much fun it is.
Josh i’m proud there was actually 25 c’s on the thicc
I counted to 😏👈👉🤓
Pause
I counted as well
bro been a chef for 23 years and you speak the truth!!!
Joshua: without any fancy gimmicky blah blah blah
Also joshua: fermenting station, proofing station, dehydrator and all kinds of kitchenware i have never seen or heard before
and the flour mill
Don't forget the flour mill.
My sister just recently found out she’s a diabetic. It’s been hard adjusting for her and my family. I would love to have a video on what diabetics can and can’t eat. And what I could cook for her. I think a lot of people would love it!
you are absolutely my favorite person ever. i swear
Other youtubers: sponsored by a vpn site
Joshua: sponsored by the national pork board
If a pig knew karate, would they be called pork chop?
Dad jokes 101
What do you a pig that fails on a cooking show?
Pork Chopped (. ❛ ᴗ ❛.)
Dude i see you everywhere lol
You want some *thicc porkchop* no mustache?
Man I have some pork loin in the fridge and just wanted to get some ideas and I stumbled upon this video and it's just so refreshing to watch a joshua video that's focused on cooking and not on the lolz.
Been loving your videos! Made your focaccia with my kids yesterday, with half cherry tomatoes and half red onion. Also the cream of green stuff soup using half fresh broccoli and stems, topped with sunflower seeds, bacon, and parm. I dubbed it apocalypse soup. Keep posting!
This guy: Can make anything he wants
3 year old me: Thinks broccoli is a mini tree
Why do I always gotta watch these videos late at night before bed and get super hungry :(
No one:
Joshua: *slaps pork chops on tongue*
@@kemywa7787 Yay?
@@kemywa7787 You are the least funny person I've ever seen on the internet. F*ck off if you don't have anything nice to say. The world is bad enough right now without your stupid irritating unreasonable comments.
@@angelsimpson8235 preach ✌
@@kemywa7787 So that means you have to target one specific commenter? It was rude and nothing you have to say will make it any less rude. Don't make excuses.
Alexandria Pearce I made that first comment at two in the morning and for some reason felt the need to defend it, I think I was joking but that doesn’t mean it was funny. Sorry for being a dick
I got a pork loin recipe from some show on NPR back in the 80’s. I still use it. You sauté chopped shallot and garlic, brown the pork loin, put everything in a pot and cover the pork with milk and simmer until the pork reaches 160. Remove the pork and put the curdled milk in the food processor and add some flour, process until smooth, return to stove and simmer until thickened. I used to make this for 200 volunteers back when I cooked for our local Renn faire back in the 90’s. Everybody loved it. I always served it with mashed potatoes and roasted carrots. It’s very tender.
Joshua: (Shows butt)
Gay dudes: “HaHaHa You Fool”
(Edit) Damn 537 is my most likes thx🤩🤩
Im a bi chick and that was essentially my reaction 😂
LOL he is a tease at times
Tika Williams LMAO
pufta
Correction just dudes in general
At the end of the video I went to leave a like, realised I had already left a like at the start of the video like every Joshua video. I'm really happy to see how fast he is growing. This thiccccccc boi a cool boi
5:27 I don't know what Josh was thinking, but that was _offensively erotic_
A little tongue action...
Thank you for saying it. Someone gif that immediately.
Yasssss
likely he has a sexi wife...
Rewatching all your videos while in quarantine is the only thing keeping me sane
5:27 was much more sexual than what im comfortable with
Conner Monsjou wtf
Prude. 😂
That thicccccccc cake tho 😍😍
Not me. I was coveting her man. Dang.
@@steve-oh4342 i mean youre not wrong
Joshua, you are a God. I just made this today. First bite into it was like an explanation of taste, O MY GOD SOOOOO GOOOOOOD !!!!
Over 1 week into quarantine is making me hungry
*sympathy*
U guys talk like u have to food to eat during lockdown
@@nikkimaxwell1358 they didn't stock up. They've just been eating their furniture
Ryan Fisher i think ur right they were eating their furniture 🤣🤣
Dude, you crack me up..."experience the juice"...cutting a full loin tonight. Thanks for giving me ideas of how to cut it up. I have processed a loin many times, but never looked how to properly process the sections. Oh, and the dark section is my favorite. I have half a mind to cut that out and eat that by itself....great videos.
You said that italians are going to be very angry at you, but I'm italian (and i'm studying to became a chef), and i don't see why. I think that you're doing a very good thing, you are showing that even underrated meat like pork can be used to make fantastic dishes. In my opinion this is something to admire.
(Sorry for the english l, but as i have said i'm italian)
@L'Omo da Venessia I think he was referring to his terrible Italian accent when he said the Italians would be very angry 😁
Buon giorno
A man that can cook. What a joy. 🥰 These slow-mo shots 🤣🤣
Thiccness brought to you by Proteins and Squats
You can’t be stopped, that’s for sure lmao
Okkkkkk Josh I see you with the remixed late 90s/early 00s RnB sound. DAMN
I got here quick and now I'm extremely hungry at 10pm. Thanks, Josh
I have thoroughly enjoyed watching your channel and success grow! I haven’t been able to eat pork since I had my son but I’m gonna watch this just to support!
"A nice HEALTHY chunk of butter"
Yes 👌
Josh: Eat healthy while in quarantine
Also Josh: Bastes the pork in about 6 pounds of butter, sauces and oil
Joshua: Uploads a video
Me: I am speed
I am not sure what is better, your food or humor! Love it! Always enjoy watching your videos!
I am going to be honest: last night I cooked pork chops, and they were so bad that we did not eat them and instead opted to order food instead....one day I will learn how to properly cook pork
Yay!! So glad you got a sponsorship! You deserve it.
I have been always reticent toward pork loin until this moment when I had the courage to watch a video like this. So far I did the rib roast and it came out so delicious! Thank you for giving me the confidence I needed to work with it.
Josh, this is awesome. I bought a loin the other day, separated into thirds, and i dont have a hot clue what to do with them. THANK YOU
Thank you Josh for all the creative cooking recipes/ideas during this challenging times. 😃😊💕👍 They're all awesome!
That moment when i don't even eat pork but still enjoy every second of the video
"itawians wiww be pwetty awngwy at mee"
No, I was dying laughing lmao
I recently made a pork loin roast. I made a rub with Kosher Salt, Black Pepper, Onion Powder, Garlic Powder, Paprika and Dried Rosemary then cooked it at 375 degrees until it hit 145 degrees internal temp. It was fantastic! A beautiful, well seasoned crust and so juicy it wasn't even funny. We got a few nice dinners out of it, first with a couple of baked potatoes and then later a Yorkshire pudding made with the saved meat drippings. We even had just enough left for a couple of awesome sandwiches for lunch. I always snag a couple of whole pork loins when they go on sale for 99cents/lb, cut off the end roasts and boneless chops in the middle and a few nice and thin for pork schnitzel. Our local butcher sells incredible bone-in pork chops as well...they're like eating a steak and I make a really great pan sauce with sauteed onions and mushrooms, deglazing the pan with leftover sparkling cider. I always save the last 6-8 ounces from every bottle for just this purpose. So many great ways to make pork, and so many great meals.
Joshua: this is nice and crispy
Gordon Ramsey: Son?
Idk how anyone could dislike this guy with his energy and shameless b roll plugs
I've never been this early and I'm so excited
1:40 I'm sold! 🥇🏆🏅👏🏽👏🏽👏🏽 I tried the breaded and pan fried tonight. Both can it amazing! Thank you
Me: *is not able to eat pork*
Also Me: hmm yes M O I S T pork
Madyan Arrashy SAME MAN SAME LOOK AT THAT UNHEALTHY YET DELICIOUS PORK
Good news: you can cook all these recipes using chicken!
Pork is Mother Nature's candy. You fuckers are missing out. 🍻
@@SuzanneBaruch or turkey, I usually substitute pork with turkey when cooking for kosher-halal frieeeends
I do a similar method with the full roast except I make the paste outside and sear it in the oven, then I lower the temp and roast until finished. The searing makes the past a crust that hold in the juice. Makes it incredibly good.
I have never seen a thicker man in my life lmaoo
My family used to do country ribs in the crock pot, with onion and green peppers honestly it was a simple and delicious meal that we could do in the middle of winter when it was too cold out to grill
Foodtuber: *makes a video about pork*
The National Pork Board: Mind if we step in?
I am 1.05 minutes in and I know this is gonna be one of the best cookery vids I have ever seen......love the schtick......
Joshua: *does country accent*
My mind: he sounded like a yeeyee boi from south carolina or georgia
Rarely eat pork but got some thiccc chops with my CSA box this week. Followed directions for simple sear and butter baste... Highly recommend. Great with roasted greens and sauteed apples. Thanks for instructions and demo, Joshua!
My girlfriend was like, " hey, wth no B roll"
My dad and I actually cooked our pork loin in a similar method to your Smoker-less ribs. First we rinsed it off, dried it with a paper towel, seasoned it generously with a rub (our came from Calhouns) let it sit for a little bit in the rub before wrapping it in alluminum foil and baking it in the oven at 350 F for 1 hour and 15 minutes. We then let it cool slowly and after, set it in the fridge over night. the next day in the evening, My dad cooked it the rest of the way on the grill. My dad made some cuts into it with a knife before we brushed it with bbq sauce. It came out really tender and really good. Downside was it cooled off really fast.
Josh "Italians will be angry"
Italians : *fights covid*
6:56 the knife lines up perfectly with the music
i think he do it on purpose, nice catch tho
1:15 thanks for acknowledging that you comedian.
I came to figure out how to cook this pork i just bought and discovered this crazy dude 😂 You're funny af man. And knowledgeable. Your intellectually charming personality as earned you a new subscriber.
Hey Joshua I really love your videos! However, as a vegetarian my options are quite limited. I know you and a great deal of your viewers are meat lovers, but can you do a video on a few easy and delicious vegetarian recipes?! Thank you!
never disappoints with b-roll
2:01 "Big thicc long boi"
*hmmmm* 🤨
"The CEO of pork." I don't know why I laughed so hard. And the old school love music. . . Hilarious video.
Can you make a "How to get a cute girlfriend" tutorial?
First Step: get as thicc as Joshua
^^^and, wow her with how well you can cook...
exotarian Unrealistic body standards for men and women. Everyone knows Josh is at the peak thicccccccccccccccness
Never say things like that. Find the right clothes and hairstyle for you. Pursue interests that could be enjoyable for you and a possible mate. Learn to listen more and say things that include your partner in the conversation. Eye contact. Don't get horny. The list goes on.
@@HolyMess420 realistic advice? pfft. ridiculous.
I have to be honest I’m a picky eater and I’m on a diet so I can’t make most things you show me and also I’ve haven’t made a single thing you make but yet I watch your videos because I’m always hungry and most importantly you just do it right, you make great videos keep it up man I wish the best for you.
Me: hey brain can you make a good joke so i can write it?
Brain: ah ah *no*
That background music though. I need that in my life. Where can I find it.
I will just underline the "healthy" in the beginning
I just love all your content! This vid is a music video for Meat! 👌😌
Everybody commenting first second third even tho they aren't
I think I found my new favorite RUclips Channel. 🥺
Anyone else think the girlfriend looks like Anna paquin? Love your vids Josh!
5:34 in Argentina we have a thing that's called "milanesa" and it's very very similar, practically the same. We dont use flour, just the bread crums and the beaten egg is usually seasoned with garlic and parsley (and salt). You can make a milanesa with any kind of meat. They're delicious, i higly recommend it
me: a muslim
also me: still watching and liking this video
I don’t even eat pork but his videos are quite the spectacle
I'm definitely cooking and baking at home more during all this, and it's been really nice. I actually work for as a chef, and I love cooking, but cooking and baking at home isn't something I do often. Last thing I usually wanna do after cooking all day is go home and cook some more haha. But it's been kinda nice to do more cooking for me.
Every single b roll beat is fire 🔥
I'm glad there are many underrated cuts of meat, cuz when a cut of meat gets trendy then the price goes up.
Josh, I wanted to thank you. Last night I had boneless pork chops and I was watching this video.
So I seasoned my pork chops(for anyone that was wondering) with paprika, salt, lemon pepper, cumin, garlic powder, crushed red pepper, and a tiny bit of savory.
Then I slammed about a quarter stick of butter in the pan, caramelized some garlic cloves and onion and put the pork chops in.
I tried your second method (basting with butter in the pan and it may very well be the best damn pork chop I have ever made in my life. I think this is how I'm going to cook them from now on.
6:45 I know right! I love country style ribs, I roast them all the time! They are cheaper than regular ribs and plus you can flavor them in what what ever you want. I go for more BBQ Mesquite pork rub. So delicious 😮😂
My guy, every since I’ve found your videos I’ve religiously watched and made so many things. I appreciate you so much man. Was wondering for a idea, can you do a video on your take of some side dishes ?
ive been doing this for a while because I am cheap, but I was just guestimating where to cut, now i know how to do it right. thanks.
Legit lost myself drooling over all these recipes, I didn’t realize you breezed through 5 lmao