That's the only way to do peppers! I always make a bunch and put the remaining in a Mason jar. The roasted potato trick is awesome, I'll add chunky onion, too. That final product looked excellent, the roll inside the butterfly was perfect! But you had me at girth😉
Just a reminder Capt Ron..., I'm sure I'm one of thousands who stay motivated to try new recipes thanks to you, your team and the great videos. I'm definitely going to try and duplicate your Christmas pork loin..., in January! Happy New Year!
Hey Captain, thanks for a great year of commentary, videos and mouth watering recipes. I learned a lot and your videos helped elevate my cooking on the Egg. Look forward to a great 2023 and a very Merry Christmas to you and yours. Oh and by the way bribing Santa did work, my XL will have a nice added Rotisserie on Christmas day. First cook will be Picanha. Cheers and again Merry Christmas and a Happy New Year.
Hi Ron, thank you very much for your videos and recipes. I'm already looking forward to next season. Merry Christmas, a Happy New Year and best regards from Hanover
Hey boss I’m the guy that got his dads egg, and u helped me learn how to use it, now I really need help, I’m doing a prime rib like he did for tomorrow Christmas dinner, need u wisdom please, mine has to be better than my mother-in-laws that she is doing in the oven, help please😊
Great idea for cooking a pork loin. I've been wondering how to do one that would keep the loin moist and I'm guessing that stuffing it helps keep the meat nice and juicy, and it looks great. Merry Christmas and Happy New Year to you and yours. Great video!
@@CptnRon302 Will do, and I might change up the stuffing to get more of a southwest flavor, so we'll see what happens. I'm still a novice on the BGE but I love experimenting. Thanks for all the great ideas!
"Seasoned" Greetings, all. Turkey shortage? How about showing us a smoked goose? I'm curious to know if dry brining and cooking frog style is beneficial with a dark meat bird.
Hey Bruce, I vacuum sealed them and froze them so I can leave them in the freezer for two years and eventually throw them out. LOL, I try to actually use everything that I freeze within two months.
Hey boss don’t know if u remember I’m the guy who got his dads big green egg and u taught me how to use it. Well now I need help I want to do a prime rib tomorrow for Christmas like he did but I am way out my league. I’m doing one and mother in law is doing one in oven, mine has to be awesome, please help
I don’t understand what difference the gloves make? If you touch meat with gloves on and then touch other things it will still transfer. What’s the difference between using gloves and washing hands? Am I missing something?
What a great idea on how to cook Pork Loin that has great color! Merry Christmas and Happy New Year to you and your crew!
Same to you Keith!
Glad you liked it Keith! Happy Holidays
At Christmas, most people are stuffing Christmas socks. Not Ron. He's stuffing a pork roast. True Egger.
Ugghh, socks taste terrible......LOLOLOL
Egg on my friend!
Lovely work Ron
Thanks James, we always appreciate you!
Well thank you James! I was going for lovely.....
Wow Wow Wow!
Glad you liked it Bruce, thanks and enjoy!
Thanks captain
You're very welcome Nicolas!!! Happy Holidays!!!
@@FOGOcharcoal thanks, happy holidays too
You're very welcome Nicolas!
No lie, I was planning on making a stuffed pork loin yesterday with spinach, sun dried tomatoes and feta cheese!
Oh man, that sounds great too. Loads of flavor there. Great minds brother.....
That sounds awesome too. Great combo of flavors...
We hope that you and yours have a very Happy Holiday! This recipe will definitely help!
Love this guy!
We are pretty fond of him too, thanks!
I can’t wait to try this recipe on the big green egg!
Hope you like it! Let me know what you think!
I hope you will let me know what you think! I think I'd saute the spinach in garlic & oil first next time.
Finally got my bge rotisserie. Chicken first then Picanha, both were fantastic. Thanks for what you do!
You are very welcome! I am so glad that you enjoyed them.
That's the only way to do peppers! I always make a bunch and put the remaining in a Mason jar. The roasted potato trick is awesome, I'll add chunky onion, too. That final product looked excellent, the roll inside the butterfly was perfect!
But you had me at girth😉
I have to roast a lot of them when I make them because they just tend to disappear! I LOVE the addition of onion into the taters too!
Hahaaa, I was wondering if anyone would comment about that. I should have known that you'd catch it!
Hi Captain, great recipe as usual…. Thanks for this year of recipes and see u soon. Merry Christmas and Happy New Year 🎉🍾
You are very welcome my friend! Same to you and yours...
Hello my friend! Hey, thanks so much and you are very welcome! Lots more to come!
Just a reminder Capt Ron..., I'm sure I'm one of thousands who stay motivated to try new recipes thanks to you, your team and the great videos. I'm definitely going to try and duplicate your Christmas pork loin..., in January! Happy New Year!
This totally means the world to me, thank you!
You've got loin skills!!
Oh Sylvia, you ain't loin....OK, that was a stretch
@@FOGOcharcoal lol
@@TheSillyKitchenwithSylvia It was porkalicious!
Hey Captain, thanks for a great year of commentary, videos and mouth watering recipes. I learned a lot and your videos helped elevate my cooking on the Egg. Look forward to a great 2023 and a very Merry Christmas to you and yours. Oh and by the way bribing Santa did work, my XL will have a nice added Rotisserie on Christmas day. First cook will be Picanha. Cheers and again Merry Christmas and a Happy New Year.
We are so glad that you have enjoyed the videos and we really appreciate the support! Happy Holidays to you and yours as well!
Hey, that is AWESOME about the rotisserie! Yeah, Santa is easy with a little proper motivation!
Hi Ron can you try making some chiles rellenos as well? PS. I actually like putting the peppers back inside a bag it hold the moisture better.
I can certainly look into it
Truss me… they definitely won’t be happy if you serve string lol 😂
This is why we get along so well........
I only know because I have done it!! 🤪
Hi Ron, thank you very much for your videos and recipes. I'm already looking forward to next season. Merry Christmas, a Happy New Year and best regards from Hanover
Danke mein freund! I am so glad that you enoy them
Hi Ron, I'm a newbie to Kamado and appreciate your tips. And I like the way you present it...enjoy it a lot.
@@jurgenschwermer6930 Thanks Jurgen, I am glad that they are helping!
Yeah this was delicious did this tonight! Thanks Ron!
#fogocharcoal
Rock on!I saw the pics and it looked fantastic
Hey boss I’m the guy that got his dads egg, and u helped me learn how to use it, now I really need help, I’m doing a prime rib like he did for tomorrow Christmas dinner, need u wisdom please, mine has to be better than my mother-in-laws that she is doing in the oven, help please😊
Hey Mike! I remember. Sorry I didn't see this before now. Holidays were crazy around here. I hope it turned out.
Great idea for cooking a pork loin. I've been wondering how to do one that would keep the loin moist and I'm guessing that stuffing it helps keep the meat nice and juicy, and it looks great. Merry Christmas and Happy New Year to you and yours. Great video!
Thank you Mary, it definitely helped keep it moist. I wish you and yours a very Happy Healthy holiday season
Hey Mary, let me know if you make one, I'd love to know how it turned out!
@@CptnRon302 Will do, and I might change up the stuffing to get more of a southwest flavor, so we'll see what happens. I'm still a novice on the BGE but I love experimenting. Thanks for all the great ideas!
Looks really good. The tenderloin is expensive (from the backbone), the loin is cheap and from the back (along the ribs)
Yes sir, you are correct
Yes sir, plus, the loin is larger so it s easier to butterfly and stuff for me.
Thanks for the great video! I can't wait to try it! I have two questions tho, did you use the plate setter and at what temp did you cook at?
Yes, i used the ConvEGGtor and cooked at 375 I think. There is a link to the recipe in the dsescription
You are very welcome. Let me know if you have any more questions!
You bought the turkey shortage hype. Heard the same thing last year. Never happened.
Man, you aren't kidding. When we filmed this, it was all that everyone was talking about!!! #FakeNews
Last year I bought 2 for 5$ after Thanksgiving. Got an extra 12 pounder in my freezer right now.
@@guythecookingsam2588 I've got 2 in mine too, and a breast. Of course, there is no room for anything else now.....
"Seasoned" Greetings, all.
Turkey shortage? How about showing us a smoked goose? I'm curious to know if dry brining and cooking frog style is beneficial with a dark meat bird.
Great suggestion! I will have to look into that. If I do, I'll be forced to insert a "your goose is cooked" joke......
I always look forward to your comments!
@@CptnRon302
Aww...
Thank you!
Ron, what did you do with the other roast and chops, did you freeze to cook later or did you cook the next day?
Hey Bruce, I vacuum sealed them and froze them so I can leave them in the freezer for two years and eventually throw them out. LOL, I try to actually use everything that I freeze within two months.
Thanks for always being so supportive Bruce!
Ron, thanks for teaching me how to BBQ.
Hey boss don’t know if u remember I’m the guy who got his dads big green egg and u taught me how to use it. Well now I need help I want to do a prime rib tomorrow for Christmas like he did but I am way out my league. I’m doing one and mother in law is doing one in oven, mine has to be awesome, please help
Well....how did you do?
@@FOGOcharcoal it turned out great wish I could show the picture, thanks so much for the video, and checking on me,👊🏻👊🏻👍🏻👍🏻
Hope u don't mind me leaning on the pro that u are for help, just getting started on this journey with my dad's green egg. Thanks again 😁👍🏻
I don't mind at all, I actually welcome it! You can also reach me easier by email, cptnron302@gmail.com @@mikesegars5689
I can’t find temp and time
Hi Harrison, there is a link to the full recipe in the video description. We put one in every video, just in case we miss it in the video itself.
I don’t understand what difference the gloves make? If you touch meat with gloves on and then touch other things it will still transfer. What’s the difference between using gloves and washing hands? Am I missing something?
It will still transfer. I goof up once in a while
What temp om egg
I believe it was 375. There is a full recipe link in the description.
The reason for 375 is that I wanted to prosciutto to get nice and crispy...