gonna smoke me a planet brisket the BBQ
shoes
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got my natural case and got the heart
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the barbecue pit boys calm today we're
doing my bellows pork roast at the pit
and it's real easy to do all right let
me show you how we do it
all right here we've got some panko
you're gonna need some panko right
you're gonna need some cooking oil olive
oil you're gonna need a favorite spice
we use an SPG and here is the magic this
here as most of you know is a center-cut
pork loin this is the whole center-cut
pork loin of course it's bonus and we're
going to cut it up into threes two of
these roasts were going to do today the
other one we're just going to keep it
for another day all right now if you've
never had mob bellows pork roast before
you definitely got to check it out you
may never do one of these pork loins any
other way now
generally if you do one of these roasts
yeah you trim off the fat cap but we're
doing barbecue we want that fat cap on
there so we can keep this pork loin
moist so all right let's get started
we've got we've got our SPG it's
essentially salt pepper garlic a few
other spices in there use your favorite
pork little spices whenever you like
right and we're gonna add some oil so
we're gonna flavor up this oil right I'm
telling you this is gonna be
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now most you know pork loins is a
magnificent cut of meat it looks
beautiful
right it's actually one of those
heart-healthy meats and that's because
essentially no fatted and of course if
you have no fat you have no taste and
flavor it's one of those roasts that
yeah no biggie not a lot of flavor and
certainly very seldom moist unless you
do it right so to get some flavor into
these roasts we're gonna take our old
hickory and we're gonna cut some
half-inch
not just some slices when we're finished
with this it's gonna look like well
fellows as an accordion so to speak see
right and this allows us to get the
flavor deep inside if you put this in a
marinade it would take you a week to
even get close to your flavor in this
hole though so the trick here is just to
give it some notches cut it just like
that
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mein perfect just like a village and of
course we'll do the same for this but
since you already know how to do it
we'll pass on all right now we're going
to take our marinade so to speak our
flavored oil and we're going to work it
in to the roast just after rub it in
cool just the way Martha likes
guinea didn't do that it's a lot faster
than injecting the two with this one on
there as well do both sides now as I was
saying these pork loins are pretty much
dry hopefully most people overcook them
and that's the first thing you want to
do is not cook them over a hundred and
forty-five degrees in turn right you get
much over that and you're gonna dry it
out now we're going to hit it with some
more seasoning both sides enhance the
flavor yeah get that layer of flavor
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simple enough and we're going to take
some panko now we're using this bread
crumb or panko
it's oil infused of bread crumb and it's
going to help us keep this moist as we
work it in kind of holds on to the oil
and any moisture that's left in these
rocks
we're gonna be eating good tonight
Martha give me a call got some cab fare
all right perfect now the next thing
we're gonna do who's going to take some
butcher string we're gonna tie these
rows up and of course we're doing that
because we again want to retain as much
moisture in these rows as we can as they
cook so just get some butchers strength
you all know how to do that but for you
newbies that are here today and we'll
show you how to tie up a roast no more
difficult to tie in your laces on your
sneakers let me show you one now there's
all kinds of ways that butchers will tie
these you know but pretend they're pair
of your sneakers
and this will tighten it up and keep it
like I said moist on the cook they
didn't want any moisture escaping
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and we'll use about two strings on this
one
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simple enough I told you right
now of course you'll get some of them
keyboard food cops are coming here
that's not the way that I arouse you
know same old same here its pitmaster
privilege whatever works for you alright
you've seen how it's done feet nice now
MA bellows is a good friend of ours
she showed this to us many years ago and
this is the way you want to do your pork
loin roast you just make it look pretty
cut off the long end to the strengths
right there all right now we've got our
kettle grill at about 325 degrees
Fahrenheit little medium heat we don't
want to go any hotter to that they want
to take our time and we'll do an
indirect grilling the charcoal is on one
set so we place the meats on the
opposite side to keep it from burning
and have control over the now this is
not going to take too long maybe an hour
and a half to two hours and we're gonna
baste it every once in a while all right
so take your favorite sauce and give it
a good face
take your time it's the way she likes go
slow
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spread it on sick
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much like
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don't miss nothing
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all right we'll put the cover on and you
may have another 20 minutes ago
all right now we brought the temperature
up of these roasts right we use an
Instagram ometer you know about those so
we don't need to show you and we got an
internal temperature of about a hundred
and twenty-five degrees Fahrenheit
all right you pull it off at essentially
where and we're gonna wrap it in
aluminum foil this is heavy duty right
and it'll continue to cook after the
wrap because the ideal temperature we're
looking for is a hundred and forty-five
degrees internal right the center of the
meat reaches one hundred and forty-five
don't go higher than that will dry out
these rows so we'll give it a good wrap
now if you don't have thick aluminum
foil use regular aluminum foil and then
wrap it in a plank and we'll let it set
for about a half hour all right as it
continues to cook now while we're
waiting let's make a quick side of beans
and here we're gonna make our salsa
beans you guys have seen us do this
several times before this is a quick way
to make a great side dish of beans you
know you can use what starts you want
potatoes or whatever you know but here
we're just going to use some beans and
the idea is to go out and get a you know
decent quality of a baked bean right
we're using baked beans the precooked
takes all that day before preparation to
cook the beans and here we're adding
some cooked bacon might be quarter pound
a little bit more
and we're gonna take a half a jar of
good chunky salsa that's the key to this
use a good brand and no green mountain
is not sponsoring us neither is uh bush
we're just happened to be using these
and it makes it well right and because
the beans are cooked all we have to do
is heat it up over direct close simple
enough and in the miracle of time mob
bellows
pork roasts are done take a look at that
you kidding me
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I told you to be easy to do right
there's the other one
this will make quite a few sandwiches
here
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or you make a fancy right bellows worth
winos salsa beans and take a look at
them all right
Zita moisture in there flavor is deep he
looks like a bellows Thank You mob
bellows for those two and you can cut
them real thin would be real tender
serves them on a fancy-ass plate if you
want or make a sandwich out of it
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and of course this is the part where the
pitmasters eating frontier and they will
not be apologizing guaranteed this is so
easy they know you can go down get
yourself some center-cut pork loin we're
fairly inexpensive now if you want this
exact recipe head on over to our website
so give us a shout out give us a thumbs
up subscribe to all
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so the next time you're looking for a
recipe for your kid
checkout Barbecue Pit Boys doctor
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