"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.
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!
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.
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.
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!
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.
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!
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.
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
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. :)
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.
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?
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!
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.
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!
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!
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.
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.
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.
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!!!
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. :-)
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.
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.
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.
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 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 toss my vegetable and meat offcuts and skins (mainly onions, carrots etc. also parsley stems, garlic shoots and bulbs) in a bag and put it in the freezer when the bag gets full I make stock/broth out of it no need to put onion offcuts into the compost
Chef John, love the recipe. Please share what micro plane you are using. I am searching for something exactly like that, but have no luck finding it online.
I noticed you added ground cumin and coriander with your bbque sauce. But, if one did not have those 2 spices, would it still come out decent? Could one add ground ginger if one had that?
Chef, any recommendations for cooking in an oven or stovetop? Cast iron on stovetop then into oven perhaps? I’m in a small apartment with no grill. But this looks amazing and I would like to try it out.
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.
This looks AWESOME. I have a Hibachi Grill that I like to use for specialty cooking like this. I use real charcoal chunks for the coals. I can't wait to try this. What about adding some pineapple juice and soy sauce for the pieces to marinate in?
So I need some advice. My grill just died and I haven’t bought a new one yet. I’m making this pork recipe tomorrow. I have a smoker and of course I have an oven. I’m thinking I’m going to create some Char on the shish kebabs ahead of time under the broiler and then finish it off on the smoker with a tiny bit of smoke but just the heat after that. Have an opinion?
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.
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.
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! 😁👏
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.
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.
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 👍
"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. 😂👍
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
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
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.
"Fleshy Spatulas" is my new band name.
Patrick Taillon 👍
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 😂
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.
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!
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.
Love your creations and your sense of humor
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!
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.
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
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. :)
Always super excited when Chef John pops up in my feed!
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?
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!
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
There is just 2 ways you can do this. With your hands and the wrong way! Love that!
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.
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.
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!
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.
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.
That cold egg noodles salad looked great... Yes please share the recipe for 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.
"Meaaaaat-weaver, I believe you can get me through the niiiight."
Bahaha... love that song... still have the 8-track
My first concert!
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!!!
I always do my pork skewers with country style ribs in one long piece. I call them pork-scicles
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!
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.
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.
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.
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.
Great technique! I applied it to jerk pork and made it for my Jamaican girlfriend. She loved it. Thanks for all of your teachings!
Any thoughts on flat skewers or v shaped ones? I switched over, can't go back to bamboo.
I must do this with more meat!!! That thin slicing then marinating is sooo good. Thanks for the yummy inspiration!
Oh my, I made this over the weekend and it was fantastic. Thanks Chef John.
With every video I watch, I say the beginning out loud😋
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.
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!
Fantastic recipe chef!!!! OMG tasted great and i will keep this forever . did it to the tee! Thank you Regards, Rene Sarasota, Florida
I love your show, your education, the recipes. Thank you for such a tasteful program.
We're enjoying ribs, this Summer, as much as we can. So good and tender!! Thanks for this recipe.
Fantastic method video! I cook my BBQ vietnamese pork in a very similar way with thin slices of shoulder (sometimes pork butt!)
I toss my vegetable and meat offcuts and skins (mainly onions, carrots etc. also parsley stems, garlic shoots and bulbs) in a bag and put it in the freezer
when the bag gets full I make stock/broth out of it
no need to put onion offcuts into the compost
Great Video John as usual. On my piece would you mind sprinkling on a few sesame seeds? Thank you.
Chef John, love the recipe. Please share what micro plane you are using. I am searching for something exactly like that, but have no luck finding it online.
Do you think those would be good, if done in a smoker? Looks fantastic. I like the idea of the thin slices.
This could totally be adapted to a carne al pastor tacos recipes. So many good ideas.
I love when I'm already in the kitchen and then I get a notification for another one of Chef John's great recipes.
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”
I made this today. Really delicious. Thanks again Chef John!
I noticed you added ground cumin and coriander with your bbque sauce. But, if one did not have those 2 spices, would it still come out decent? Could one add ground ginger if one had that?
If, like me, you're cooking for one, how do these freeze? Good as leftovers? I've never had success with leftover pork - too dry (I like it warmed up)
what kind of barbeque sauce did you use? Would using a North Carolina style sauce work at all to add the acidic bite?
These look amazing. Perfectly glazed 🥰
Chef, any recommendations for cooking in an oven or stovetop? Cast iron on stovetop then into oven perhaps? I’m in a small apartment with no grill. But this looks amazing and I would like to try it out.
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.
This looks AWESOME.
I have a Hibachi Grill that I like to use for specialty cooking like this. I use real charcoal chunks for the coals. I can't wait to try this. What about adding some pineapple juice and soy sauce for the pieces to marinate in?
I got so busy reading y’all’s comments I now have to watch it again!
Holy smokes does that look good?!?! "Alexa, add pork shoulder to the shopping list!"
it was amazing, def try it
I am 95% sure this is 100% delicious! Thanks for this mouthwatering video!
Looks great! Going to try it with some sesame oil while it marinades and oyster sauce instead of BBQ.
"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!”
So I need some advice. My grill just died and I haven’t bought a new one yet. I’m making this pork recipe tomorrow. I have a smoker and of course I have an oven. I’m thinking I’m going to create some Char on the shish kebabs ahead of time under the broiler and then finish it off on the smoker with a tiny bit of smoke but just the heat after that. Have an opinion?
Looks like this is the perfect recipe for summer! 😍👍
Hi Chef! I made this on Sunday. It was so tasty. Thank you.
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
Thank you! I unfortunately do not have a grill, any recommendations if these can be done in the oven?
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.
I really hope that was your All-American barbecue sauce. That stuff is amazing!
Yep, That looked great
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.
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! 😁👏
Chef John, what’s the name of the Japanese coal grill you have or where does one buy one like it?
david claridge go on Amazon they have a couple of dozen grills for sale from $50 to $500
Looks like it's a yak grill, currently taking preorders on indiegogo
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.
Wow so delicious,would love to try this.Mind blowing presentation.
Waiting for more recipes from you
Sir Can we Add little Pineapple puree To It To Tenderize It?
Love to see your Egg Noodle Salad recipe/video. Will you please let us know when.
Se ve bien delicioso 😋
Gracias, Chef John 😺
Today I’m Troy McClure
I have found the replacement for Binging With Babish's use of "fingies". Fleshy spatulas is so much better.
One of those recipes I immediately sent to my dad after watching, because he loves trying things on his grill and it looks great :)
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.
Hey Chef John! What should we use if we dont have an outside grill?
Chinese bbq grilled pork belly on a stick dipped in your favorite sauce is legit street foodgasm.
Could you do mojo pork skewers in the same way?
Breaker of course you could. That's just you cooking.
Another fantastic recipe, Chef John! Love the Rolling Stones reference...
Ah, Troy McClure. The best infomercial presenter of all time.
Another great recipe from chef John. Have you tried the Vietnamese style version?
Greatet onion Is like no other!!
Chef can you drop a link or info on that sweet Japanese box grill
yakgrills.com
Thanks Chef. Truly spectacular. 👏👍. Please share the cold egg noodle salad recipe😊
Chef John, I definitely need that cold noodle salad recipe!
Love that Troy McLure reference.