Barbecued Pork Skewers - Food Wishes
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- When choosing pork for grilled skewers, most people go for the more tender, and more expensive loin or tenderloin, but if prepped properly, pork shoulder will work just as well, and is not only more affordable, but also produces a juicier, more flavorful final product.
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"Just let your fingers take over, they'll know what's up"' + "relatively consistent girth as we work our way towards the point".
And that is why you should watch Food Wishes together with your significant other, and not have them accidentally listen in on it from another room.
To funny I thought I was the only one who let my mind go there. 😂👍
Hi, I'm Troy McClure. You may remember me from such cooking films like, "A Pinch of Cayenne in Everything" and "When the Old Tapa Tapa Fails"
Dan Healy 🤣🤣🤣
I was hoping someone else understood the reference. 😁
Gold!
RIP Phil Hartman
You beat me to it 👍
My fleshy spatulas tremble in anticipation!
I have to wonder, though, if it works for people with freakishly-small fleshy spatulas.
Sounds like a quote from Invader Zim...
10 little wanganglers
is that tts reference :P in that case you can add the line "my glorious chef-lord"
@Patrick Bateman lame .. pretty sad attempt to promote a video
"Fleshy Spatulas" is my new band name.
Patrick Taillon 👍
Looks great! I'm Interested in that cold egg noodle salad as well.
Same :)
Me too
He didn't touch it. Not in the video, anyway.
u read my mind
A common Filipino street food that i love, done the Chef John way
Just add cayenne
WOW!! Where can I look for that knife? What's it called?
(the large one) That would be super for jerky, too, or any roast!!! Thank you!!!
th-cam.com/video/YRiHWxA94sE/w-d-xo.html&feature=share
Hell yes! I made these the other week. I have trouble getting banana ketchup where I live, so it's not the same as how my Nanay makes it. But still good!
@@brent89 I'm thinking that dish would go well with my homemade banana ice cream.
With so many channels filled with manure, I'm very excited to see Chef John's BBQ Pork Skewers.
-Edgar Allen Poe
Him
Lol
Everytime Chef John says "skyur" an angel gets their wings.
But he started off saying "skewer" and that surprised me. Happy he unconsciously slipped back into his native "skyur".
@@Spodie001 did he? 😆 I guess I'm so used to hearing skyur that I hear it no matter how he actually pronounces the word, lol.
😁 😁 😁
Natalie Stanchevski lol
@Patrick Bateman eff off dude.
I made this tonight and it was great. I used pork tenderloin and Duke's Hickory Moonshine BBQ sauce. Cook time was ~twenty minutes. Thanks for the recipe.
"So really the size and the length of the meat will dictate what you should do." - Chef John, 2020
polishjerk that’s what she said
Well played
Make sure the girth is consistent.
I see what you did there. 😂
You are, afterall, the Rama Lama of your ding dong.
1:50
"when you get down to that little-ass piece" LOL
I was looking for this comment. Glad I'm not the only one who thought that for a minute 😂
Omg, wow, these pork skewers look insanely good, I can't wait to try this! 🤤 By slicing it instead of just putting chunks of meat on the skewer lets all that marinade flavor the pork, YUM!
"Meaaaaat-weaver, I believe you can get me through the niiiight."
Bahaha... love that song... still have the 8-track
My first concert!
Ooooh, I have all the ingredients for this already... I'm making this tonight. I already have them marinating in the fridge, but I'm really looking forward to cooking and eating them!
how was yours? mine turned out incredibly delicious. i will def be making this one again
@@kerryblackburn7850 They were super tender and flavorful.
I always do my pork skewers with country style ribs in one long piece. I call them pork-scicles
I need to apply this technique to Char Siu. The pork would be cut to the perfect size and I would really just have to only dunk the meat in the wet marinade for the trip to the fridge. Since you're applying sauce during cooking you can baste the meat several times for that sweet bark that good Char Siu from a restaurant has.
Yep, with a drizzle of honey at the very end!
Genius.
Made this! What a great way to grill pork. I included onion in the skewers and it came out great. One of the benefits is that the little slices of pork is great for sandwiches. Thanks Chef John, you make my life better!
Made this last night and I used pork loin, marinated it for 8 hrs and cooked them on a cast iron grill because I live in the AZ where it was 110 degrees outside. Made your bbq sauce and it was a hit. Thank you for what you do and be safe.
I'm having a bbq for my birthday Thursday and was looking for what to do. This recipe is perfect and right in time.
Happy birthday (a little early). Hope you can celebrate with some great Chef John recipes.
Made a version of this today and it was delicious.
Why I say version, because I changed it up a bit. I used Pork Tenderloin instead of Pork shoulder because that is what was in my freezer.
I made some slight modifications to the dry rub. I added ginger, a splash of Tamari soy sauce, a splash of Mirin, and a few drops of Sesame oil. I substituted some of the brown sugar with palm sugar.
For the BBQ sauce glaze I used an asian bbq sauce that is inspired by a Korean Galbi sauce.
The results were incredible. I will change it up like this again with Pork Tenderloin. It was a nice switch for a hot summer day. Especially good served with farm fresh baby potatoes and freshly picked beats and beat greens. Yum!
Thank you, Chef John, for showing us this recipe. It looks simple, and I can so easily do this during a busy week. Actually, this might be a recipe that we'll do more often than once-in-a-while.
This technique is so close to how you make a small scale Al Pastor! I have been trying to think of how to do that if I just want to make a taco night! Your recipe looks delicious. i will give it a shot.
Oh snap, I'm gonna have to try that. I love al pastor.
Exactly! Me too!!
I've done this with yogurt marinaded chicken leg meat for Shwarma as well. It works great.
This meat would be excellent on a taco. Thanks for the hint.
I was thinking about doing a version of al pastor like this as well. I'm wondering if the pork shoulder would be too tough at 160° or if it's better to take it lower and slower to about 185°, then sear it to give the fat and connective tissue a chance to render. Thoughts?
I made this over the weekend, and holy cow (or pig). This recipe was absolutely amazing. I would definitely recommend, if you are thinking about making this, go for it. The slicing up of the meat was a little time consuming, but that technique is what took this to a whole new level. Thank you Chef for another amazing recipe.
You are by far my favorite chef ever! I have watched so many of your videos and made tons of your recipes. Thank you for all you do sir
Love your creations and your sense of humor
Thanks chef John for another great recipe. I was having a bit of a tough day, but watching your video and hearing your cheerful voice really helped. And also I have a new pork recipe. Thanks for your hard work.
Tried this basic idea over the weekend, and liked it a lot. Used different seasoning and sauce, but those are details. Make sure to grill at a high enough temp to get good grill char on the outside. I did 20-25 min at 350-375 and then 15-20 min working up to about 450, then sauced and finished for another 10 or so, letting the temp drop back down and turning regularly throughout. Direct heat over charcoal, of course.
Ha! I use my fleshy spatulas instead of tools whenever i can get away with in the kitchen (washing them often, of course). For tearing, mushing, kneading, mopping up spilt droplets and crumbs, scraping the side of the bowl or the side of a knife, hold the food instead of using a cutting board. And tasting, of course.
With every video I watch, I say the beginning out loud😋
Absolutely beautiful. It’s amazing how, even plants we eat, Thrive on the tissues of animals administered through the soil. And Carnivorous Plants are in a world all their own.
Pretty Prudent lol, what a bizarre comment. someones hung up on... something or other.
I had a heck of a lot more than what you did. I filled 5 skewers with meat. It turned out awesome!!! I'm glad I had more than 2 skewers. In my opinion, the spices in the recipe were enough for all the meat. You can never go wrong with Sweet Baby Ray's bbq sauce. I added a drop or 2 of orange oil to the sauce...OMG!
Yum!!!
Great recipe!!!
Five stars
That would be great! In the written recipes (as appropriate): "Mix thoroughly with ten fleshy spatulas." A nice contrast to the freakishly small wooden spoon. :-)
BRILLIANT! What a recipe. I mean I've gotten used to seeing many great things from you my BFAM but this one is crazy good! I could hug you right now!
Always super excited when Chef John pops up in my feed!
There is just 2 ways you can do this. With your hands and the wrong way! Love that!
Love this idea and I'm going to have to try it. I'm not certain about other places, but in Southern Louisiana our grocers/butchers prepare some of their pork shoulder by cutting it into steaks with the bones in. Very popular barbecue fare in this area. I would think if this wasn't available at the counter of a local grocer you could get them to cut it into half inch steaks. They won't cook quite as quickly as Chef John's creation I'm sure.
This reminds me of the Filipino pork barbeque streetfood which is awesome! Taking inspiration from that, I would probably skewer a slice of fat every few slices of lean meat to help against drying out + a ton of flavor from rendering it out.
Tried this at a socially distanced family BBQ this weekend and the skewers were the main talking point. Absolutely incredible!! About £6 of meat fed 12 people. Spot on!!!
Holy smokes does that look good?!?! "Alexa, add pork shoulder to the shopping list!"
it was amazing, def try it
Loved the reference.., "fleshy spatulas"..., "definately" going to use that next time I am cooking with my daughter..., credits to Chef John..., she will love it as well.
I must do this with more meat!!! That thin slicing then marinating is sooo good. Thanks for the yummy inspiration!
Uploaded 8 seconds ago?
Oh boy am I late.
This was awesome so tender and flavorful I wish I had made my own BBQ sauce it was amazing 👌
agreed. it was absolutely delicious. i made it sunday, and im still thinking about it haha
I love your show, your education, the recipes. Thank you for such a tasteful program.
These look amazing. Perfectly glazed 🥰
We're enjoying ribs, this Summer, as much as we can. So good and tender!! Thanks for this recipe.
"Hello. I'm Troy McClure. You may remember me from such recipes as "Lead Paint - Delicious but Deadly" and...
..."Grilled Bat: It's What's for Breakfast"...
Firecrackers: The Silent Killer
“No, Money Down!”
Fantastic recipe chef!!!! OMG tasted great and i will keep this forever . did it to the tee! Thank you Regards, Rene Sarasota, Florida
Great technique! I applied it to jerk pork and made it for my Jamaican girlfriend. She loved it. Thanks for all of your teachings!
That cold egg noodles salad looked great... Yes please share the recipe for that!
I have found the replacement for Binging With Babish's use of "fingies". Fleshy spatulas is so much better.
This could totally be adapted to a carne al pastor tacos recipes. So many good ideas.
Oh my, I made this over the weekend and it was fantastic. Thanks Chef John.
I have made this 6 or 8 times for large groups and just family. It is always a big hit. My chef friend, also named John, calls it “pig candy”
Fantastic method video! I cook my BBQ vietnamese pork in a very similar way with thin slices of shoulder (sometimes pork butt!)
Great Video John as usual. On my piece would you mind sprinkling on a few sesame seeds? Thank you.
I bought a pork butt today so I can make this, omg yummy! OK, I'm killing myself to find the recipe info that's not on my TV & I actually found it. I was just a bit off on amts, but nothing that would mess it up. Just a bit more than your recipe Sometimes I can only hope I'm close to what you ad to the dish. Anyhow, thanks for you're recipes & dorky humor, Michelle must be such a sweet sweet lady!
I made this today. Really delicious. Thanks again Chef John!
OMG! The audience for Chef John is sometimes funnier than the show, if that’s possible?
Now I want a t-shirt that says "I have 10 fleshy spatulas".
I love when I'm already in the kitchen and then I get a notification for another one of Chef John's great recipes.
Chinese bbq grilled pork belly on a stick dipped in your favorite sauce is legit street foodgasm.
Ah, Troy McClure. The best infomercial presenter of all time.
Could you do mojo pork skewers in the same way?
Breaker of course you could. That's just you cooking.
One of those recipes I immediately sent to my dad after watching, because he loves trying things on his grill and it looks great :)
Se ve bien delicioso 😋
Gracias, Chef John 😺
Today I’m Troy McClure
I am 95% sure this is 100% delicious! Thanks for this mouthwatering video!
I really hope that was your All-American barbecue sauce. That stuff is amazing!
I got so busy reading y’all’s comments I now have to watch it again!
I'm eating the pork from this recipe as I write this, getting the screen all smeary, but it is worth it! This pork recipe is novel, incredibly delicious and well balanced. Kudos chef! 😁👏
Looks great! Going to try it with some sesame oil while it marinades and oyster sauce instead of BBQ.
You would think he's learned to start his thing well before sunset after so many years, but here we are still.
Hi Chef! I made this on Sunday. It was so tasty. Thank you.
Wow so delicious,would love to try this.Mind blowing presentation.
Waiting for more recipes from you
1.01 .. did he mean to say shoulder instead of loin ? "by using pork loin i think i'm going to end up with something that's defiantly more flavourful".
Noticed that too, he must have misspoken
more flavorful less tender??
Shoulder is a prefer cut for making Char Siu.
th-cam.com/video/YRiHWxA94sE/w-d-xo.html&feature=share
@@DonPandemoniac yeah that cut he had was way too fatty to be loin.
Love that Troy McLure reference.
Another fantastic recipe, Chef John! Love the Rolling Stones reference...
"Can you grab me a spatula?" "Sure, which one?" "The warm, FLESHY one..." *implicitive music*
Love to see your Egg Noodle Salad recipe/video. Will you please let us know when.
OMG you had me at shoulder. I just made the meat part and am marinating as I type this. Smells so good I added a few splashes of fish sauce as I think that will up the umami of the meat. Gonna be good tonight. I think I am going to put Diana Sauce on at the end.
Ten fleshy spatulas 😂 you're amazing ♥️
Chef must never change! 🙌🏼😩
Looks like this is the perfect recipe for summer! 😍👍
Pandemic cooking has taught me the greatness of paprika, cumin and tumeric. I'm not a huge BBQ fan but with the right prep even the 'worst' cuts can be turned into something good with a good spice mix. And in your honor I will use fleshy spatulas all the time.
Third pork option from the mid west: Pork steaks! Here in the heart of pork production land, we slice a pork shoulder into 3/4 inch steaks and cook them on the grill. The best pork option by far.
Troy McClure reference alone is why i can never leave chef johns channel
Greatet onion Is like no other!!
Looks absolutely delicious... Definite must try for my next bbq...
Looks like a perfect technique for al pastor!!! May have to try it but worries about the marinade burning before it’s done. May wipe off excess and use to glaze at end... thanks!
Yes, please film the egg noodle salad!
I can see why Babish and Ragusea rave over this guy, because while their content is very entertaining and even educational: there's just a very professional and almost network television vibe to their stuff. Meanwhile, John's videos feel very cozy and old school TH-cam. Like, it's not exactly windows movie maker and bad camera quality, but still it just has that sort of vibe.
It feels like a middle age chef just cooking food he likes and making unintentional dad jokes, and I feel it's a nice change of pace and has a lot of charm that's missing with the more professional look. So yeah, all hail the OG foodtuber. :)
Thanks Chef. Truly spectacular. 👏👍. Please share the cold egg noodle salad recipe😊
Cold egg noodle salad? Is that what u mumbled chef John? Sounds interesting- please share.😎👍😎
I just ordered the YAK grill on indiegogo. Looks like a great grill!
"Fleshy Spatulas" sounds like a death metal band name
Brown sugar, how come you taste so good? Long live the Rolling Stones!
You can add chops to your pork BBQ list. Especially when you use a honey glaze as a BBQ sauce. And, as for the egg noodle salad...yes, please. Soon. It sure looks good. Thanks.
The Troy McClure of the barbecue pork skewer. 😂
@Patrick Bateman?
Chef John, I definitely need that cold noodle salad recipe!
I was going to make a joke about people really waiting in a barbe-*CUE* for these...
But I would probably get *skewered!*
Why are you acting all saucy? 😃
Adam Ragusea has a video explaining that brown sugar is just white sugar in which they have added back some of the molasses removed in the white sugar refining process... So I don't bother keeping brown sugar in the pantry anymore, just white sugar and molasses to add when a recipe calls for brown sugar. Brown sugar always seems to be dried out when I go to use it, whereas molasses has a virtually unlimited shelf life.