Stuffed Pork Loin Experiment - Cooked 3 Ways!
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- čas přidán 9. 10. 2018
- This video was sponsored by National Pork Board
Buy whole boneless pork loins from Sam’s Club and cook it to the proper cooking temperature:
www.porkmonth.com/?...
Today I am testing stuffed pork loin and I cooked it 3 different styles to find out the best way to grill pork loin. I also used pork sausages and man was it good. Hope you enjoy this video.
HOW TO GRILL STUFFED PORK LOIN
- First Sear Pork Loin
- I grilled it @ (375°F / 190°C) to internal temp of 145°F/63°C
- Let it rest for 3 minutes and enjoy!
* INGREDIENTS * I used for this sous vide cook.
1 Pork Loin purchased at Sam's Club
Guga's Rub • Guga's BBQ RUB - Amazi...
6 Pork Sausages
1st Baste Sauce
- 1 stick of salted butter
- 1 Cup of Bourbon
2nd Baste Sauce
- 1 stick of salted butter
- 1 cup of Bourbon
- 1/2 cup of Honey
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#Porkloin #Grilling #BBQ - Jak na to + styl
Guga when are you gonna show us your taekwondo skills?
Hahaha... You want to see that? Let me know I will throw some kicks when COOKING! You will laugh too hard!!!!
Guga yes we need to see your martial arts skills. And Ninja’s too
Do it with Maumau and Ninja also !!
But, you know that I am as good as KUNG FU PANDA right? 😂😂😂😂😂😂😂 Ninja doesn't do martial arts, he does martial eating!!! 😂😂😂😂😂😂
@Pixel Cowboy that is correct from Guga's CZcams University Kitchen 😂😂😂😂😂😂😂😂😂
That was the smoothest save to a mismatched fist bump/high five I've ever seen.
HAHAHAHA IM DYING
@@sliceofcheese9302 and I'm hungry
I call that the stick shift.
3Menacing 💀💀
For those of you that don't want to read through all of the comments - Guga responded to a couple of people that were concerned about the stuffed loins being cooked to only 145°. He said he cooked the unstuffed one to 145°, but took the other two to 160°. He didn't mention it in the video and hasn't edited the directions to reflect that, either. Just a heads up.
Good grief! Pork grown under modern practices and tested dips very unlikely to host trichonella. Cooked to 160 is going to be dry.I cooked mine to 135, wrapped it to rest, then browned the outside in a skillet . I had never stuffed one before, it was simple and good.
@@lilolmecj I agree, I sous vide mine to 134 degrees then sear a browning on the surface bringing it to about 136 degrees. Juicy!
Who else loves the way he says “let’s do it”😂
YEAH!!!! “let’s doooooo it”
I say this ALL THE TIME in his accent.
Very sassy 😂😂
@@GugaFoods lets dew it. 😂😂😂
It has that Nacho Libre vibe
1:52 / 6:17 / 7:42 this video is filled with gems
You diry minded bastard
LOOOOOOL
🤣🤣🤣🤣🤣🤣Can I buy your comment 😂😂😂
Mike Cunningham 😂😂😂😂😂😂🤣🤣🤣 didnt even peep that. Yo he called u a bastard u gonna take that?
LMFAOOO 😂😂😂
"The sausage released it's juices inside the loin." 😂😂😂
XXXX Guga
PUASE!
Guga - you do a great job at focussing on the recipe/technique rather than just how-to-bbq (which most of us already know-how-to). I love the triple tests you do. Really helpful!
Guga, your production value on both channels has gone through the roof! Super glad to have found your channels and look forward to EVERY video you release.
Thank you. I appreciate that. I try really hard.
These videos warm my heart, thank you guga. Keep them coming my friend.
Guga, I'm always amazed at the excellent photography and editing of your videos (not to mention the incredible recipes amd methods!)
Parabéns Guga! Quase 100k, mais que merecido!
Guga talking about stuffing a hole with a dry sausage...
DOLAN DUK hahahaha I didn’t catch it till you mentioned it
Maybe he should've used some oil or sauce to... you know, lube up the sausage... That felt wrong to type.
I’m dead💀
Well played
😂😂😂
Thank you Guga, we made the Bourbon Butter Pork Loin (not stuffed) for our anniversary dinner. It was Amazing!! Thanks for sharing your bourbon butter baste recipe! Total game changer!
5:29 omg
I know right. What was that all about!? 😂😂😂
Fist slap
The more I rewatch it, the funnier it gets.
That's called excitement lol
Hey guys I'm always watching you guys from here in NYC. Keep up the great work
Because of this video, I did pork loin tonight butterflied and stuffed with sausage and chorizo! Amazing flavor! Thanks for the inspiration!
You are #1 mi hermano!!!!!
I have to get back into grilling and BBQ’ing.
I have six diggers types of backyard grills including a new 36” Black Stone griller that I’ve used only once.
Thank you and your co-pilot Angel for these great videos and taste tests!!!!🤙🏼🤜🏼🤛🏼💪🏼🏆😎😎
Netflix: are you still watching?
Someone's daughter: 1:50
😆
Can someone explain me those jokes?
@@furretman3741 mhm, probably a reference to masturbating
@@furretman3741 S E X YES THE SEX I LOVE THE SEX I HAVE THE SEX ALL THE TIME EVERYDAY MANY SEX
Awesome content as always! Thanks Guga
Guga because of you I purchased a sous vide and have been killin the game out here in Cali, keep doing what you do bruh 🤙🤙
I love your channel Guga! And I love all your recipes too! 😉 Amazing!!
Congratulations on getting to 100k !! SVE and Guga Food are the best channels in YT
🙏🙏🙏🙏 thank you so much
They all look good. Need to have some soon. Keep Smoking!
Guga I did the pork loin in the way you show it. ITS DEEELICIOUS!!
I used the bourbon butter to baste my pork loin tonight and it was excellent! I'll need to do a roll up next time I get a loin. Thanks again, Guga!
Watching you always makes me happy. The foods are always mouthwatering
Thanks... I appreciate that.
Always some amazing videos Guga! Keep up the amazing work my friend
Thanks Guba, I appreciate that.
Aww, yeah! Makers! That good stuff! Just picked up another bottle of mint julep last week!
Really enjoying your channels Guga!
After cooking steaks a thousand different ways you should all say which is your favorite
I am digging those wireless little thermometers!!!
Guga!!! Less than 1k away from 100k!!! Congrats bro!! Always love the content!!
Great show guys ! This was perfect information . We are having another Spanish cuisine Thanksgiving this year . I think I will try this . Everyone should love it . Perhaps some chorizo and Oaxacan queso stuffing ?
Just subscribed , can’t stop watching man !! Let’s doooettttt 🤣👌🏽
Looks tremendously tasty. I love Pork!!!
Guga you're now officially my new culinary hero! 😍😆
Man! This is some good pork loin. Very juicy and so much flavor. I added colby jack cheese to the sausage for the stuffing and the loin wife brought home was trimmed so I wrapped in BACON. Didn't have any bourbon so I made a bbq/honey glaze. Never tried stuffing a loin before but after watching your video it was a breeze to do and oh so good results. Thnx.
Daora Guga. Peguei um Traeger e tô começando nessa arte. Seu canal é sensacional
This guy cooks with love ❤️
love these vids guga, wish i could try all this stuff it looks DEEEEEEEEEEEEEE-licious
Thanks buddy, I appreciate that.
Hello guga ! Keep on the good work
It's rare to hear about a sponsorship that makes this much sense. This is one of the most delicious looking ones yet, too! :)
Seems like Angel is always hungry...lol. I don't blame him with those kinds of food you cook Guga... Awesome channel👍👍
it looks delicious guys enjoy
Those loins are huge!. Look delicious! I just got done eating and i'm hungry again!
I know right. HUGE feed an army
These videos are so satisfying
Brotha that looks amazing!
Great tip on the bourbon burn without gastove
Uaaauuuuuuuuuuuuuuuuuuuuuuuuuuu quase 100 mil, chegando na placa de prata. Parabéns.
Obrigado... Grande abraco.
Hj 2 anos depois, ele tem milhões, quando o canal tem qualidade é assim.
You should try deep frying a pork loin. It is absolutely amazing, great crust on the outside and super juicy on the inside.
I'm late to the party but MAAANNN that looks delicious. Subbed and notified !
For the project loin that has the sausage stuffed in the middle, you could roll the sausage meat in the rub to season the inside a bit.
I am going to try this. Thanks
National Pork Board is sponsoring lots of videos this week. Your cook is a great one! I'd better go buy some pork loin at Sam's Club this weekend!!
You too make for a great couple!!! So cute guys
7:42 is hilarious. I’m giving you your flowers for not breaking character.
100k is coming... i wanna cngratz you Guga in advanced... keep up the good work, say hi from me to angel and your lovely families
All I can say is that PORK looked AWESOME! Mouth watering! 🤤🤤🤤 I didn't get to try it but for sure I'm making this at home! 🤘🕺🤘
Thanks bro.
Your videos always make me hungry 😭😭.
Wow Guga dude your killing me with that ❤️😭
BUENÍSIMO. MUCHÍSIMAS GRACIAS. UN ABRAZO DESDE COLOMBIA
Made the spiral this evening. Might have been the best meal I've ever eaten. Thank you!
how did you do it? without over cooking the port before the sausage was at 165?
@@Bushgator I think the point he was making when he states in the video, "the ground pork, like all ground meats, needs to be taken to 160" or whatever, was that he took the 1 to 145, and the other 2 to 160. I think it got lost in the edit.
that second high five for the win
You gave me a great idea! I just had some deer sausage made and I will stuff a pork loin with that sausage! Thanks!
U guys are awesome!
Big brother Guga back at it again.
Thanks brother... I appreciate that very much.
Dude, you're incredible
Great music selection !
Member when you drank all the Maker's Mark, and you had to use Jack Daniel's! Lolol! Great episode brother!
The fist slap was awesome lol
Pork loin is one of my favorite things to cook.
Just 500 likes, congrats guga
Looks amazing!
Thanks Nick
Great video as usual. Version 3 is my best.👍🐖🐖🐖
Thanks Chris.
100K TODAY!!!! GO GUGA!!!
I would like all 3 of them!
I know right. Me too.
Pork Loin is so nice on the weber BBQ. It's also very cheap compared to Beef or Lamb. Going to try the sausage meat versions.
I agree 100%.
Your mason jar idea is brilliant.
Great video again (and great food too) There was a fourth way missing in this: a roll of this pork with the same spices as in the sausages (but hey, who am I to give idea when I should at least try to cook those ;)
Yesssss Man, that is the perfect video, the more details the more in-depth the more photog the more flaming the more juices dripping, f**k Disneyland, this is my new 6 flags, this is my new wonderland, perfect just perfect man.
thanks alot for all the joy you bring to my heart
keep it up
Guga!! U're amazing...
Guga you should try making mofongo it's a Puerto Rican dish made out of mashed fried plantains
Damn I need a Guga cooker 🙌🏽🙌🏽🙌🏽
Both of your channels are amazing, love all you guys, but ninja is my boyyyyy
So juicy! Yum!
I have some home made sausage so I'm going to be doing some stuffing...I'm adding diced mushrooms and cheese
Here I am at midnight hungry and sad...good job Guga, lol
The wolverine is blessed by having guga as uncle...😁😁
Excellent
Looks yummy!
Awesome
Congrats on a 100k
Spiral cut had more sausage, spread out throughout the whole loin. AND it was seasoned with Guga Rub on the inside, as well as outside. Not surprising its the clear winner!
And what a lovely looking trio of pork loins! That basting sauce is the bomb!!
But, Guga!, Be CAREFUL pouring on the booze that way! The flames could follow the liquid back to the bottle, or the flare up can make you twitch and spill flaming booze outside the pan. Best to move the pan off the fire (or cut off the flames), then add the Bourbon, and return the pan to the fire to ignite. We want you around and safe to inspire and create for a long time to come!!
Guga eres un máster compadre
Just tried this method of stuffing a pork loin. Used a red wine sausage, your rub and covered with a strawberry hot sauce.
Thanks to you, I never attempt pork loin without a sous vide. But also thanks to you, I've made several of the most delicious pork loins I've ever tested. Yeah, yeah, yeah, I know... wrong channel.
why not BOTH... that's my plan.
Filé mignon de porco é bom heim nossa da água na boca todo vídeo seu vc edita o vídeo dahora as músicas são boas a comida nem se fale 👏🏽👏🏽🇧🇷
I realize something while watching this video (not in particular, just happened to think about it while watching this one) im clearly not as good of a cook as I thought I was or tell people I am..... I can't high 5 like you guys do..... Because I don't practice enough by making fantastic DEEEEEEEEELICIOUS food
the 3rd one also tastes better because you used the rib end for it, the extra fat and dark meat will add a world of flavor
Please continue the great work fellas 🔥
Also please remind each other hand coronation😂
Giving it that rub with brown sugar and that honey glaze, I like because pork is a meat that works i think best with some sweetness. Just sweet and pork go so well together.
2 pork loin videos