I need to live next door to you and your wife. I could learn so much from you. I appreciate you so much for sharing all your talent with all of us. Thank you and God Bless you......
Malc. Can you please do a "swinapple" smoke, with pork, bacon, and a whole pineapple? There are some posers on the tube that have tried but i'm not ready to attempt it until i see it done right by the master of MEAT!! Malcolm, you keep it 100 when youwork the smoke. Well done Sai.
Brother, you make me proud to be from Mississippi! I just made these and it’s definitely the best pork loin I’ve ever eaten. I even bought your “The BBQ Rub” from Grocery Depot in Laurel, MS, so that I could copy this as closely as possible (and to give you some money). Freakin’ amazin!
Malcolm, I made these today for a family get together for Memorial Day. They were a HUGE success. So much that what few were leftover left out in a doggie bag! Thanks for sharing your recipes. !
Malcom I really hope you come out with newer videos soon . I just placed my first order with you today. You’re an inspiration. May God continue to bless you and your family .
Looks fantastic, some big chunk of vidalia or sweet Maui onion in between that pork and pineapple would be slammin on these too! Really enjoy your channel and have made several of your recipes with great results thank you for sharing your awesome knowledge of the grill and bbq. Cheers from N. Cal.
You just inspired me sir I'm going to make this with switch it up a little bit I'll marinate the pork and pineapple soy and garlic and then to the kabob I'll add some thinly sliced onions and green peppers and I'll wrap each piece of pork loin with bacon so just one thin strip for flavor
It is excellent idea, thing is, I prefer smaller pieces and then kebab gets done quicker, also I marinate meat before, which adds to tenderness. Great work, I wish I was your neighbor so we can barbecue and exchange advice.
Hey Malcolm, Thanks again for all of your great recipes and your products and techniques ..One question...was this done with Pork loin or tenderloins ?
Yep... 300°F minimum grill cooking temp for chicken & pork...! For food safety... 145°F Internal for pork, 165°F Internal for white chicken, & 175°F Internal for dark chicken.
I am now legitimately hungry.... if you were to try these an a gas weber (small) BBQ... would you sear hot first and turn it right down an flip occasionally for the hour? would I get the same results or would it be a quicker cook time.... thanks again... keep up the good work
Malcolm,where can I buy your rubs and your bbq sauce. Please don't tell me Amazon.com, would rather buy direct if I can. I have stumbled across your channel recently and I am trying to catch up love it!
Looks amazing as usual, would love to try your rub at some point, its so expensive here though unfortunately, might have to bite the bullet and go for it at some point in time. keep up the good work Malcolm.
I did it on a crown roast of pork - howtobbqright.com/2014/11/18/smoked-crown-roast-of-pork/ Smoked Crown Roast of Pork Finishing Glaze Recipe: - 8oz Peach Preserves- 8oz Vinegar BBQ Sauce (I used Blue’s Hog Tennessee Red)- 2 Tbsp Salted Butter In a small sauce pan combine the peach preserves and vinegar sauce over med. High heat until melted. Remove from heat and whisk in the butter.
I tried these on my Big Green Egg. They looked really good when I was done cooking, but I must have done something wrong because they didn't turn out right. I glazed them 3 times, I think that might be where I went wrong. Cooked the pork to 165, so I didn't overcook them. The pork cubes seemed to have a mushy coating on the outside. :(
Thanks, for the price those seem pretty hard to beat. Was debating between the dexter and victorinox but I think I may go with the dexter since it seems to be a great quality (which I think both are) but is a little better price.
You, sir, are the best teacher of BBQ on the internet. Thank you for all you've done to improve BBQ around the world!
I agree 100%
Found you by accident, I’m a new lady griller and I just love how you simplify grilling and I’ve been following you ever since
I need to live next door to you and your wife. I could learn so much from you. I appreciate you so much for sharing all your talent with all of us. Thank you and God Bless you......
Malc. Can you please do a "swinapple" smoke, with pork, bacon, and a whole pineapple? There are some posers on the tube that have tried but i'm not ready to attempt it until i see it done right by the master of MEAT!! Malcolm, you keep it 100 when youwork the smoke. Well done Sai.
you have changed my BBQ game so much thank you for making these videos.
Brother, you make me proud to be from Mississippi!
I just made these and it’s definitely the best pork loin I’ve ever eaten. I even bought your “The BBQ Rub” from Grocery Depot in Laurel, MS, so that I could copy this as closely as possible (and to give you some money).
Freakin’ amazin!
Malcolm, I made these today for a family get together for Memorial Day. They were a HUGE success. So much that what few were leftover left out in a doggie bag!
Thanks for sharing your recipes. !
This is the ULTIMATE guy-cooking channel. Period. Malcolm, you sir are a modern day hero.
Some nice recipes for the Libassa Ecolodge Restaurants along with delicious authentic Liberian cuisines.
Ok this looks like pool party food this summer with some Jimmy Buffett tunes and boat drinks! Yummy!!!
Something about pork - it pairs with sweet flavors like pineapple and apples so beautifully.
Awesome to see how far you’re team has come👍🏼👍🏼
I BBQ sauce with that pineapple juice is no joke. Amazing!!!
Malcolm, yet another great end of summer/ early fall sweet and sour meal.
Thanks
Mac
Malcom I really hope you come out with newer videos soon . I just placed my first order with you today. You’re an inspiration. May God continue to bless you and your family .
Love your channel Malcolm - thanks for all the great recipes! Keep up the great work!
Perfect to cook this today for the family thanks for all the good info on this video
Made these kabobs today and they turned out awesome!! Thanks for all the great videos
always a great channel . what's makes it great you put the recipe in the discription
great job
Another outstanding video Malcom! Thanks for all you do!!
AMAZING! Heck yeah brother! 👊😎
Looks fantastic, some big chunk of vidalia or sweet Maui onion in between that pork and pineapple would be slammin on these too! Really enjoy your channel and have made several of your recipes with great results thank you for sharing your awesome knowledge of the grill and bbq. Cheers from N. Cal.
Malcom... keep it up! We love your you tune channel! MORE MORE MORE!!
Thank you for showing us how to make this. I t was very useful and informative
You just inspired me sir I'm going to make this with switch it up a little bit I'll marinate the pork and pineapple soy and garlic and then to the kabob I'll add some thinly sliced onions and green peppers and I'll wrap each piece of pork loin with bacon so just one thin strip for flavor
good looking food and I like the way you explain how you do the cook
Looks bomb.. I'm going to try it this weekend I'm just going to add some onions on it mmm yummy for my tummy..
What my boy going to come up with next lol a master at work
Carnitas...with a twist! Looks great!
It is excellent idea, thing is, I prefer smaller pieces and then kebab gets done quicker, also I marinate meat before, which adds to tenderness. Great work, I wish I was your neighbor so we can barbecue and exchange advice.
Perfect cook today! Sauce tastes almost exactly like Chick fil A Polynesian sauce!!!!
I love your work looks delicious big like from me
With the chilly season coming up, you should do a chili video! =D
+Keith Costello it's on the list
Excellent! That Sauce is the bum
Awesome Recipe...Gna cook this up this weekend...!!! I'll probably sprinkle a little brown sugar..!!!
I love this recipe and I love your videos!!
Awesome video bud. I'm trying it
I made this in Africa (just dont have your seasoning...yet) :D
mmm mmm good! that looks amazing, will try this on Sunday! Go Broncos!
"THATS ON TIME!" hahaha
You nailed it!
Killing it brother!
Awesome job you are the man !!
They look delicious.
As always great looking food. Thanks for sharing.
Those look killer, will try them
yo i made these with a few different ingredients and it was on point. thanks for this!
Looks amazing. I'll have to give it a try.
THANKS YOU GOODNESS 🌟 PORK PINEAPPLE 🍍 AMAZING YUMMY 😋❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Looks real tasty...
I’m trying it. Thank you
Sweet 😀 Those Kabobs look wonderful
Mmmmm.... that's on tyme! loved that
Awesome video Malcom! I really like that Sweet & Sour glaze you put together! Your BBQ rub is the best I've had yet!
Easy and Good recipe👍😉
Greets from Germany
That was awesome bud.
Those look great. Definitely on my upcoming cook.
Hey Malcolm, Thanks again for all of your great recipes and your products and techniques ..One question...was this done with Pork loin or tenderloins ?
way to go malcome keep them coming
Yep... 300°F minimum grill cooking temp for chicken & pork...! For food safety... 145°F Internal for pork, 165°F Internal for white chicken, & 175°F Internal for dark chicken.
Liking again 2 years later 👍
those looked awsome. yum
Got these on the grill rn 😃
Thank you. This helped a lot
made these yesterday it they were amazing!
This looks sooo bomb gona try it !!😋
HowToBBQRight Hello Malcolm. I love your videos. I was wondering what camera you all use for your most recent videos?
Could I add some mushroom and onion chunks or would they burn?
Hey Malcolm is it possible to do a review on the Kong? Thanks in advance
I am now legitimately hungry.... if you were to try these an a gas weber (small) BBQ... would you sear hot first and turn it right down an flip occasionally for the hour? would I get the same results or would it be a quicker cook time.... thanks again... keep up the good work
Man they look great! Do you have any pulled pork videos?
He's got a few... Check out his pork videos. They are right on time!
+Johnathan Crawhorn oh yeah- I've got a couple you can check out here howtobbqright.com/?s=Pulled+pork
On your smoker, do you burn the coals from the top down or the bottom up? And do you just light the center? Long-time subscriber here.
excellent video!
Who the HECK disliked this video??? Lemme at 'em!!!
A hangry vegitarian.
Lol
Some left wing idiot.
Millenial Vegan leftist that doesn't identify with either gender lol
people with their own opinions lmao.
That looks awesome, this is a must do!
Klaus
Id add some bell pepper and white onion to that skewer!!
Nice!
I'm just curious what kind of knife you're using, I been looking for one like this and can't find one anywhere.
is that harambe on the cutting boards?
Malcolm,where can I buy your rubs and your bbq sauce. Please don't tell me Amazon.com, would rather buy direct if I can. I have stumbled across your channel recently and I am trying to catch up love it!
Looking to purchase a ceramic BBQ, which one would you recommend?
Looks amazing as usual, would love to try your rub at some point, its so expensive here though unfortunately, might have to bite the bullet and go for it at some point in time.
keep up the good work Malcolm.
Malcolm's BBQ Rub and Steak Rub are both excellent. I order from his website and, no, he didn't put me up to this.
Unfortunately i live in england and they dont ship here, the only places here ive found who stock them it is every expensive, $14 for 6oz
Your videos give me intense grill envy
im making some this weekend🖒
Malcolm - you used a peach glaze in a video a while back? Where can I get it? Did you use it on pork chops?
I did it on a crown roast of pork - howtobbqright.com/2014/11/18/smoked-crown-roast-of-pork/
Smoked Crown Roast of Pork Finishing Glaze Recipe:
- 8oz Peach Preserves- 8oz Vinegar BBQ Sauce (I used Blue’s Hog Tennessee Red)- 2 Tbsp Salted Butter
In a small sauce pan combine the peach preserves and vinegar
sauce over med. High heat until melted. Remove from heat and whisk in the
butter.
Letsss goooo!!!!!!!!!!!!!!!
Are these done with indirect heat? I can’t really tell from the video!
what side items do u recommended with these
how can i buy those seasonings you use?
Do you sell your rubs in Australia?
Just wondering if pork/pineapple/bell pepper would work
im goin in for another bite😂😂😂
I tried these on my Big Green Egg. They looked really good when I was done cooking, but I must have done something wrong because they didn't turn out right. I glazed them 3 times, I think that might be where I went wrong. Cooked the pork to 165, so I didn't overcook them. The pork cubes seemed to have a mushy coating on the outside. :(
Thanks much!!!
what kind of boning knife do you use in this video? or recommend?
I used a Dexter Russell 5" Flexible Curved Boning Knife
Thanks, for the price those seem pretty hard to beat. Was debating between the dexter and victorinox but I think I may go with the dexter since it seems to be a great quality (which I think both are) but is a little better price.
Great vid and recipe as usual, thanks for replying!
love your channel Malcolm... i bet you could make a steel toed boot melt in you mouth
hahaha lol
delicios!!
I need the sauce recipe
You should try chicken and banana. Sosoo good
could this be done with chicken as well?
Dam good Malcom my family loved it all had empty plates. OH---IO