I make a ham and bean soup for a family/friend who is sick or having a bad week at least once a month! Giving food is the best gift, especially when food is your love language!
Thanksgiving really is a great holiday it brings family together and it's very heartwarming to see volunteers help provide free meals to the less fortunate out there. Everyone deserves a great Thanksgiving meal and God Bless America.
Sam, this is my favorite video of yours. I come back to it a few times a year to prepare it for large crowds and family gatherings, and people are always extremely impressed. Thank you so much!!!
I managed to get a huge steal on a 8-bone pork rib roast (5.6 pounds) a couple weeks ago for only $11, already frenched to. That was initially $55, but my work had a HUGE sale for those rib roasts and man did it come out good.
yay! Thanks to the Pork Org. Someone must be a very nice friend to receive such a fabulous roast! Wish it was me, because I am broke. The gravy from pork roast drippings..OMG! Especially when you garlic stuff the roast. I never thought of combining apples and onions.
Hey Sam, what Martha Steward does (or orders done) is called "frenching" the bones, and it means to scrape the bone clean. If you just cut it, it will look like yours. If you want it "cleanly frenched", as we say in professional kitchens, you gotta scrape all the stuff of with a knife. Love your content, your food is like my stoner dreams coming to fruition. Cheers!
I made a beautiful crown roast of pork for Easter last year. Sadly, I followed a recipe from the 60s and pulled it at 160. It was dry! I don’t know what I was thinking but never again! Here’s to pink pork!
You mentioned alt these different pork cuts at beginning. Pork tenderloin is a go to cut for me. I would LOVE to see you do more recipes with pork tenderloin - it is so versatile! Pretty please?
I understand that some folks get squeamish about touching meat. I'm not trying to beat up on anyone. But so long as you don't have any wounds and you practice good hygiene there is no reason to deny yourself the most effective utensil in your kitchen, your hands. Love this video, Sam!
And that sputtering sound was straight unburnt gas flavoring the meat you don't want to do it like he did he choked out the flame you need to angle it so it doesn't recirculate onto the meat
I grew up eating dry pork and learned to dislike it. Especially dry pork chops. I did not realize this change occurred, I will definitely be giving it another chance. I like my steak at about 125-130, that looks like the pork equivalent.
So let me get this straight. Because the "government" said it's okay to serve partially cooked pork, it's a good idea? If you're worried about the meat being tough, you could've easily slow-cooked it for 4-5 hours. I've done it before. It came out ridiculously tender and there wasn't blood in the middle. You westerners and your obsession with under-cooked meat. I JUST DON'T GET IT. WHY DON'T YOU JUST EAT IT RAW??
@@BeachJedi101 The entire purpose of slow-cooking is to make the meat come out tender. now if all you care about is to drink blood, then become a vampire. you westerners don't know how to cook.
Okay, had to cheat on the sauce. No apples but had apple sauce. No Dijon but had French's to go with the syrup. Oh, I had spices & onions, I'm not a total slacker. Really not bad for a lazy kitchen scientist who didn't want to leave the house on a Sunday morn to go shopping. Great video.
Yes! Sam is back! Cooking things we can afford on appliances that we own. And, instead of "showing off", he's "paying it forward". Thank you, Sam. The roast is something we'll try.
I made this and it was one of the best pork roasts ever. I really liked the apple onion relish. One change I would make is to dice the apples for smaller pieces. I also added a pinch of cayenne to the dry brine.
The trick for frenching bones is to use twine. You cut out the meat like you did, then twist twine at the base of the exposed bone and pull up sharply, and that's what removes on the meat super clean. Taste is king, though!
Wow again Sam!....Mouth watering great vid/recipe and a great cause...great time of year for these themed videos...thank you...you make me proud to be a devoted fan!
Hey Sam, I cooked two, side-by-side, for a dinner party last night and they all commented how juicy and delicious it was. Taking it out at 145 left the meat white, but super juicy. Made gravy with the drippings. Nice job (as always) ...
Thanks for all the amazing recipes, this one was a hit last night. Usually I do a rib roast little guy for these specific friends but with the crazy prices I followed your lead. It was absolutely perfect, juicy delisciousness!!! Thank you again for your awesome content! 👍🍻
just wondering, does the 145f finished temp apply to all pork like whole pig? Luv ya up here in Chilliwack BC. MACA fer sure eh! lol I saw a video one time of someone using string or dental floss to french the bones..
Hi Sam, I also reverse sear my pork. I cook it sous-vide at 154F for 4 or 5 hours. Got to be careful when I take it out as it will fall apart. I chill it in an ice bath and I roast it at 400f to create the crust or I will finish it in the BBQ. I take it out at 160F and let it rest. The resting period is the most important part. Mine is well done and if you squish the meat you see the juices come out. It's tender and juicy. The sous-vide ensures tenderness and doneness. It's ultra slow and low cooking. I do not put salt in when I cook sous-vide. I find the meat is dryer when you salt before the sous-vide. But, I do put garlic and herbs. I put the salt when I sear.
Awesome concept Sam. I do a ton of smoking this time of year and pork is always the best product. 1, because its so forgiving when smoking and 2, it’s by far the best meat. I know Ill catch hell from people in TX and out west, but in my state, pork is king, especially for smoking/bbq.
I used to do that with my brisket I watched a old fella do a brisket his name was Justin Wilson used to take that whole clove of garlic and a cayenne pepper and sticking holes in there man that would give us some good flavor
Try to tie a heavy piece of butchers twine around the bone to French it, in a half knot like tying your shoe and pull on the twine. It cleans the bone completely. Thanks for the video.
I like your idea of apples and onions. I use granny Smith and I cook it in butter with a little olive oil that prevents the butter from burning. Once the apples start to get nicely fried, I add curry powder, salt and pepper. Next time, I will add the onions. 👍
I have become obsessd with this channel for the last few weeks. I made chicken spaghetti aglio e olio with mushrooms last night partially inspired by an episode you did a while back. While it, of course, wasn't as good as yours, I still think your channel had a hand in how it turned out.
That is very generous of you I don't like pork but you make it look delicious if I don't see you before Thanksgiving I hope you and your family have an amazing Thanksgiving 🥓🍖🦃🦃
Ok. Made this on Saturday for the family with garlic mashed potatoes and bacon wrapped asparagus. It was a HUGE hit. The pork for sure not that onion apple mixture that went on top? Star of the show. Everybody loved it. Already planning on making it again.
I use a propane torch at work to cook a Rib eye, everyone laughed at me until it was done.. once those that got a taste of it, went and did the same thing, they thought it taste fantastic, the torch method gives a different flavor..
Instead of whining that Sam doesn't make recipes, I'm just going to paste my transcription here. I'm helping Make America Cook Again! Pork - bone in pork loin with apple chutney • Get a big rack of pork loin. Have the butcher crack the bones for easy carving. • Dry brine it with salt, sugar, garlic, thyme • French the bones • Insert some chopped garlic cloves • Rub with mustard • Season with Pepper • If using the oven, cook on a raised rack • Bake at 275 to 135F Chutney • 1 yellow, 1 red onion, chopped, start sautéing • 4 apples like Fuji or brayburn chopped, into the saute • Add half a stick of butter • 1/4 C ea cider vinegar, maple syrup, and Dijon mustard • Season with S&P • Simmer til thick, reheat when pork is done if necessary • Use a torch, broiler, or grill to sear the pork roast • Let rest for 15 • Slice and serve with a parsley garnish
Just found your channel 2 months ago and I love what you do! You made me cook more and I enjoy working in the kitchen ,-) It would be awesome to see you making a video about german dishes one day - there is a lot, especially in the south like roast beef stew, pork knuckle with sauerkraut, bratwurst, ...etc.. Wonderful greetings from Germany! ;-)
My wife and I celebrated our 25th Anniversary today, and I made this for our celebratory dinner during the pandemic. It turned out great! Thanks to Sam & crew for putting this recipe & video together! 😎👍
Sam, Pork Shoulders have been called Pork Butt because it's used to describe the fact it's not a prized pig but instead mass supplied and consumed. The location is the shoulder, but the nasty pigs in the olden days would be thrown into barrels, and they called it pork butt to describe the fact it wasn't an amazing pig, but just your average run of the mill pig.
I make a ham and bean soup for a family/friend who is sick or having a bad week at least once a month! Giving food is the best gift, especially when food is your love language!
Thanksgiving really is a great holiday it brings family together and it's very heartwarming to see volunteers help provide free meals to the less fortunate out there. Everyone deserves a great Thanksgiving meal and God Bless America.
Sam, this is my favorite video of yours. I come back to it a few times a year to prepare it for large crowds and family gatherings, and people are always extremely impressed. Thank you so much!!!
Thanks Sam for sharing this food pantry and the workers with us. They work hard all over the country and deserve a treat!
Sam and sons, I think is my third time watching. Seems I always end up here looking at cooking a center cut boneless chop.... Always a treat to watch!
Great looking pork loin and supporting a good cause. Thanks Sam and your whole crew.
Keep coming back to this one, tastes so good!
I managed to get a huge steal on a 8-bone pork rib roast (5.6 pounds) a couple weeks ago for only $11, already frenched to. That was initially $55, but my work had a HUGE sale for those rib roasts and man did it come out good.
This is really good. Did this for New Years dinner yesterday, i added a little bit of cinnamon and bourbon to the apple/onion thing, highly recommend
yay! Thanks to the Pork Org. Someone must be a very nice friend to receive such a fabulous roast! Wish it was me, because I am broke. The gravy from pork roast drippings..OMG! Especially when you garlic stuff the roast. I never thought of combining apples and onions.
Sam was such a wonderful gesture. You made that look so easy to cook and fun. Kudos to you. ❤❤😮
Open flames always adds flavor!!!
Love it as someone who has delivered food to people for the past 4 years
Hey Sam, what Martha Steward does (or orders done) is called "frenching" the bones, and it means to scrape the bone clean.
If you just cut it, it will look like yours. If you want it "cleanly frenched", as we say in professional kitchens, you gotta scrape all the stuff of with a knife.
Love your content, your food is like my stoner dreams coming to fruition.
Cheers!
I made a beautiful crown roast of pork for Easter last year. Sadly, I followed a recipe from the 60s and pulled it at 160. It was dry! I don’t know what I was thinking but never again! Here’s to pink pork!
That’s the best idea I got from my Greek friends...since early 1970’s...poke into the meat, insert garlic slice! On goat/sheep/pork/beef....yummmm!
You have good heart Sam. When one cooks with love, it's always perfect! Thanks for being you. Cheers!
You mentioned alt these different pork cuts at beginning. Pork tenderloin is a go to cut for me. I would LOVE to see you do more recipes with pork tenderloin - it is so versatile! Pretty please?
I understand that some folks get squeamish about touching meat. I'm not trying to beat up on anyone. But so long as you don't have any wounds and you practice good hygiene there is no reason to deny yourself the most effective utensil in your kitchen, your hands. Love this video, Sam!
For those that are interested, that torch head
is a "Searzall" head.
steve
And that sputtering sound was straight unburnt gas flavoring the meat you don't want to do it like he did he choked out the flame you need to angle it so it doesn't recirculate onto the meat
Right. Hams across America is awesome
National Pork Board really gets around the youtube circuit with sponsorships, don't they? Glad to see it!
You should do a series where you're put on the spot to make something good out of whatever's in the fridge/pantry.
that's every day at my home. LOL
Max's editing is EXTREMELY good! Sound FX are on point. Great job!
Mine came out perfect! Juicy and tender. Sam is da best!
I will use this but substitute some stuff - like the cherry, brandy sauce instead of the
I grew up eating dry pork and learned to dislike it. Especially dry pork chops. I did not realize this change occurred, I will definitely be giving it another chance. I like my steak at about 125-130, that looks like the pork equivalent.
So let me get this straight. Because the "government" said it's okay to serve partially cooked pork, it's a good idea? If you're worried about the meat being tough, you could've easily slow-cooked it for 4-5 hours. I've done it before. It came out ridiculously tender and there wasn't blood in the middle. You westerners and your obsession with under-cooked meat. I JUST DON'T GET IT. WHY DON'T YOU JUST EAT IT RAW??
pistol pete Basically, you’re still eating dry pork. Sorry boss. Gross.
@@BeachJedi101 do you understand the concept of slow-cooking you stupid dweeb? honestly?? should I explain it to you?
@@BeachJedi101 The entire purpose of slow-cooking is to make the meat come out tender. now if all you care about is to drink blood, then become a vampire. you westerners don't know how to cook.
pistol pete Chill man, we’re talking about pork chops. Not everyone has 5 hours after work to slow cook one.
Sam, a request for a few Romantic Dinner walkthroughs. Something impressive but not too difficult. It's gotta be delicious. Thanks in advance!
I’ve done the White Castle sliders and a couple others and they were amazing
Okay, had to cheat on the sauce. No apples but had apple sauce. No Dijon but had French's to go with the syrup. Oh, I had spices & onions, I'm not a total slacker. Really not bad for a lazy kitchen scientist who didn't want to leave the house on a Sunday morn to go shopping. Great video.
Yes! Sam is back! Cooking things we can afford on appliances that we own. And, instead of "showing off", he's "paying it forward". Thank you, Sam. The roast is something we'll try.
I made this and it was one of the best pork roasts ever. I really liked the apple onion relish. One change I would make is to dice the apples for smaller pieces. I also added a pinch of cayenne to the dry brine.
Second time making this phenomenal meal.
Sam, can you tell us how long you cooked it?
The trick for frenching bones is to use twine. You cut out the meat like you did, then twist twine at the base of the exposed bone and pull up sharply, and that's what removes on the meat super clean. Taste is king, though!
'i should have used a bigger pan" is gonna become a catch phrase just like "and we mix"
Lol
That needs to be on a shirt so I can remember to use a bigger pan 😂
patrick it’s been used for decades
And we try! Going strong to this recipe as a last minute Thanksgiving add. Already made the apples and onions and they kick ass.
Thank you Mamas kitchen
Looks great man thanks for the vid. We just did a Venison Tenderloin on the fire. It was amazing!
Did you plug it with the garlic? I've seen that done with various cuts I bet that would be amazing or some straps on the grill.
Don't ever apologize for using butter.
Sick
^^^^^THIS. That's another T shirt slogan right there.
Wow again Sam!....Mouth watering great vid/recipe and a great cause...great time of year for these themed videos...thank you...you make me proud to be a devoted fan!
Soups, do you have a chicken soup or a minestrone idea to upgrade? It’s dipping down in temp round here lately.
I do the exact same thing with the garlic when I cook my pork shoulders and other large roasts.
Make Pork Shoulder Carnitas, i always make them in a slow cooker but I’m sure you could think of an awesome twist !
Hey Sam, I cooked two, side-by-side, for a dinner party last night and they all commented how juicy and delicious it was. Taking it out at 145 left the meat white, but super juicy. Made gravy with the drippings. Nice job (as always) ...
I will definitely try this recipe. Looks delish!
😋❤️😋
Thanks for all the amazing recipes, this one was a hit last night. Usually I do a rib roast little guy for these specific friends but with the crazy prices I followed your lead. It was absolutely perfect, juicy delisciousness!!! Thank you again for your awesome content! 👍🍻
just wondering, does the 145f finished temp apply to all pork like whole pig? Luv ya up here in Chilliwack BC. MACA fer sure eh! lol I saw a video one time of someone using string or dental floss to french the bones..
Hi Sam, I also reverse sear my pork. I cook it sous-vide at 154F for 4 or 5 hours. Got to be careful when I take it out as it will fall apart. I chill it in an ice bath and I roast it at 400f to create the crust or I will finish it in the BBQ. I take it out at 160F and let it rest. The resting period is the most important part. Mine is well done and if you squish the meat you see the juices come out. It's tender and juicy. The sous-vide ensures tenderness and doneness. It's ultra slow and low cooking. I do not put salt in when I cook sous-vide. I find the meat is dryer when you salt before the sous-vide. But, I do put garlic and herbs. I put the salt when I sear.
Actually Guanciale is from the jowl. The cheek is a much smaller cut used for braising
Ty
You are the man Sam! Loved the video, and the service too. The pork roast looked amazing as well (as always). :)
This is the most wholesome video ive seen in a long time
Awesome concept Sam. I do a ton of smoking this time of year and pork is always the best product. 1, because its so forgiving when smoking and 2, it’s by far the best meat. I know Ill catch hell from people in TX and out west, but in my state, pork is king, especially for smoking/bbq.
I cook mine on the weber kettle with great results
How long do you actually put it in the oven for? He said a couple of numbers, what temperature was it?
Please do a video on making bread and butter pickles!
Sam, you are quite possibly my favorite human.
I love your cooking Sam the cooking guy
Mama's Kitchen is awesome!!!❤😋😊
I used to do that with my brisket I watched a old fella do a brisket his name was Justin Wilson used to take that whole clove of garlic and a cayenne pepper and sticking holes in there man that would give us some good flavor
I love whomever does the edits!!!
Great pork u made and great thing u did.
Try to tie a heavy piece of butchers twine around the bone to French it, in a half knot like tying your shoe and pull on the twine. It cleans the bone completely. Thanks for the video.
You know he's about throw down when he referred to the pork as 'kid'👨🏻🍳🔥😂
Cooking this today! How long in the over? 6.5 lbs. Love your videos!!!
Necessary probably not. Fun as hell, YES!!!!!
Very cool Sam...and the torch👍👍
good vibes all around.
This is a great video and a great cause!
all looks so good 15/10 what a chef
Panko bread crumps are awesome
Thank you sir for what you do
I like your idea of apples and onions. I use granny Smith and I cook it in butter with a little olive oil that prevents the butter from burning. Once the apples start to get nicely fried, I add curry powder, salt and pepper. Next time, I will add the onions. 👍
I have become obsessd with this channel for the last few weeks. I made chicken spaghetti aglio e olio with mushrooms last night partially inspired by an episode you did a while back. While it, of course, wasn't as good as yours, I still think your channel had a hand in how it turned out.
That is very generous of you I don't like pork but you make it look delicious if I don't see you before Thanksgiving I hope you and your family have an amazing Thanksgiving 🥓🍖🦃🦃
Ok. Made this on Saturday for the family with garlic mashed potatoes and bacon wrapped asparagus. It was a HUGE hit. The pork for sure not that onion apple mixture that went on top? Star of the show. Everybody loved it. Already planning on making it again.
I use a propane torch at work to cook a Rib eye, everyone laughed at me until it was done..
once those that got a taste of it,
went and did the same thing,
they thought it taste fantastic,
the torch method gives a different flavor..
Awesome 😎‼️
How much time did you blue torch it?
@@sochitlreyes3259 depends on the tip about 10 minutes.
Thank you for responding.
Am I the only dude who never cooks still loves watching these 😂?
Thanks for the video!! Can you do seafood lasagna or mussels in a butter wine broth?
The term pork but come from how they would pack and store the shoulder. The barrel was called a but, so the pork in the barrel was called pork butt.
Have not even watched the video and already know it's great as always
Bless you Sam! They do great work!
How long did it take to come to temp at 275???
Nice job. Happy Samsgiving
You can use chef knife or any thick knife to scrap that meat from the bone
Instead of whining that Sam doesn't make recipes, I'm just going to paste my transcription here. I'm helping Make America Cook Again!
Pork - bone in pork loin with apple chutney
• Get a big rack of pork loin. Have the butcher crack the bones for easy carving.
• Dry brine it with salt, sugar, garlic, thyme
• French the bones
• Insert some chopped garlic cloves
• Rub with mustard
• Season with Pepper
• If using the oven, cook on a raised rack
• Bake at 275 to 135F
Chutney
• 1 yellow, 1 red onion, chopped, start sautéing
• 4 apples like Fuji or brayburn chopped, into the saute
• Add half a stick of butter
• 1/4 C ea cider vinegar, maple syrup, and Dijon mustard
• Season with S&P
• Simmer til thick, reheat when pork is done if necessary
• Use a torch, broiler, or grill to sear the pork roast
• Let rest for 15
• Slice and serve with a parsley garnish
145°F for whole muscle cuts. It’s still 165°F for ground pork
165 for ground anything*
Just found your channel 2 months ago and I love what you do! You made me cook more and I enjoy working in the kitchen ,-)
It would be awesome to see you making a video about german dishes one day - there is a lot, especially in the south like roast beef stew, pork knuckle with sauerkraut, bratwurst, ...etc..
Wonderful greetings from Germany! ;-)
Great video!! Thank you for supporting what I do!! I Grow this awsome shit for you to cook!! Awesome stuff!!
Sam is the type of guy i would love to make laugh
Great cook. I like that apple and onion mixture
My wife and I celebrated our 25th Anniversary today, and I made this for our celebratory dinner during the pandemic. It turned out great! Thanks to Sam & crew for putting this recipe & video together! 😎👍
We need a compilation of all of Sam’s facial reaction to tasting food through 2019 😂
Check out Alton Brown’s way of French cutting a rack of lamb he uses twine to pull off the fat and meat
Would this go well with ham?
APPLE? ONION? OH DUDE! perfect blend
What do you estimate the cooking time per pound. at 475 degrees?
Sam, Pork Shoulders have been called Pork Butt because it's used to describe the fact it's not a prized pig but instead mass supplied and consumed. The location is the shoulder, but the nasty pigs in the olden days would be thrown into barrels, and they called it pork butt to describe the fact it wasn't an amazing pig, but just your average run of the mill pig.
Do you use a convection oven....