I read another method is to cut straight the middle stopping at your desired thickness and then to butterfly each half, to picture it better it’s like opening a book
That looks beautiful. I really like that silicone roll up matt. Looks like a great little tool to use instead of having to mess with twine all the time.
Looks great. How did you check the internal for doneness? I have a meat therm but I'm not sure how accurate it would be just sticking it in the middle with it rolled.
I must watch too many of your shows. I was watching one last week and my daughter was in the next room with my wife. I heard her say 'that's Chef Tom. I think Dad's learning how to cook a brisket'. She's 7 years old.
Chef I made pork loin porchetta. (Incredible) The juices were wonderful. How can I stretch the juices so there is enough to spoon over all the servings?
I know this video is a year old, but hoping you can answer my question. After you butterflied the loin, you rotated it a quarter turn, filled it and rolled it up. Does rolling it "crossways" change/improve the texture when you cut it? I made this tonight (thanks to your lesson!), but rolled in the reverse of how it was butterflied and it turned out pretty good, but maybe not as tender as I'd hoped. I smoked it at 225 until it hit 140 internally. Wondering if forming the roll from the other direction helps. Thanks!
It is a silicone coated mesh mat. You can use to wrap food, keep food from falling in between the grates, smoking, etc. www.atbbq.com/accessories/bbq-and-grilling-cookware/baskets-toppers-racks/frogmats-non-stick-grill-smoker-mats.html
Love your videos but this one seemed short. Would have liked to know all the toppings/seasonings you used, what temp you cooked it in and to. and your trademark taste test.
Hey, this one is definitely shorter. This video is part of our Tips & Techniques series. We debated on ending it after we butterflied the loin but opted to finish it out. We'll definitely be adding a butterflied pork loin to the recipe video list. Thanks for watching!
Not sure what it was when it started. We cut ours down for different tasks... we have several that are the width of a standard loin for just this purpose.
We threw some smoked salt & cracked black pepper on the outside. This isn't a recipe video, just an instructional video to help you cooks understand how to butterfly a pork loin. The possibilities are pretty endless once you get it flat! Thanks for watching!
hey man, how about some dove wrapped in bacon stuffed with cream cheese and jalapeno. I know every time I watch one of your vids I'm sure to get rhe munchies... great job
![TEEDEE TADA - DIAMOND NARAKORN X LEGO LYKN [Special Dance Performance]](http://i.ytimg.com/vi/QgtZedFeumA/mqdefault.jpg)
Great video! Thanks for sharing it. Tonight I’m stuffing my pork loin with green chilies, cream cheese, and shredded fiesta blend cheese.
I know this is an old video, But Tom!!! that is amazing bro! looks awesome
Thanks for the great compliment!
Thank you Chef Tom for the technique!!
Simple and easy looks awesome. Gonna try this. Thanks chef Tom.
I read another method is to cut straight the middle stopping at your desired thickness and then to butterfly each half, to picture it better it’s like opening a book
That looks beautiful. I really like that silicone roll up matt. Looks like a great little tool to use instead of having to mess with twine all the time.
awesome as usual!! THANKS!!
Thank you!
Thank you for all the cool videos
I am watching from europe and really like your videos
Awesome! New weekend project!
How long, and at what temp did you smoke this fabulous looking pork loin at?
We will definitely have to try this!
My friend inspired me to butterfly one of these and spread on apple pie filling ..... and seasonings. and smoke it.
Looks perfect. I am single & eat alone, can I do this with a thick loin chop? Show me how.
Looks great. How did you check the internal for doneness? I have a meat therm but I'm not sure how accurate it would be just sticking it in the middle with it rolled.
I wonder how many pork loins I'm going to screw up this weekend trying to do this
So I'm cutting my long af loin into thirds... lol does that count as one or three
Good stuff, love those mats.
You are awesome and very personable. Take care.
Nice one, this is something I want to try out.
What cook time and temp..... I may have the loin ready to go but need to know when it needs to go on....
Where can one buy that frog mat? I never heard of it before but it looks like an amazingly useful thing!
I must watch too many of your shows. I was watching one last week and my daughter was in the next room with my wife. I heard her say 'that's Chef Tom. I think Dad's learning how to cook a brisket'. She's 7 years old.
That is awesome! Thanks for watching.
allthingsbbq would you be able to share the smoker settings and cooking time/target internal temp of this cook please?
😂😂😂😂😂😂
Good job, dad.
awesome man. Just recently subscribed and enjoying everything you put out there.
Looks great! How long in the smoker?
You make it look so damn easy...Kudos, Chef Tom!
I know this is an old video and I really enjoy the atbbq vids but it would be nice if some of the questions in the comments were answered!
What's the ideal cooking temp / time / internal temperature when done?
how long do you brine pork loin for?
Wow that looked soooo good! Great job Tom! Im curious how it would taste with a bbq or teriyaki type glaze?
Is there a way to butterfly and then roll up 4 -2# pork loin into one larger roast for a bigger Easter dinner? Thanks!
If you lay out the butterflied pork and overlap the edges and truss it just right to hold it together, I don't see why not. Thanks for watching!
Can the grill mat be used in a sous vide?
Brilliant!!!
Chef I made pork loin porchetta. (Incredible) The juices were wonderful. How can I stretch the juices so there is enough to spoon over all the servings?
Add stock
I know this video is a year old, but hoping you can answer my question. After you butterflied the loin, you rotated it a quarter turn, filled it and rolled it up. Does rolling it "crossways" change/improve the texture when you cut it? I made this tonight (thanks to your lesson!), but rolled in the reverse of how it was butterflied and it turned out pretty good, but maybe not as tender as I'd hoped. I smoked it at 225 until it hit 140 internally. Wondering if forming the roll from the other direction helps. Thanks!
I think it probably makes it easier to roll. But if the muscle fibers are turned one way it probably does help with texture!
chef Tom do you have a good Bourbon glaze recipe
What's that frogmat? I never heard of it before
It is a silicone coated mesh mat. You can use to wrap food, keep food from falling in between the grates, smoking, etc. www.atbbq.com/accessories/bbq-and-grilling-cookware/baskets-toppers-racks/frogmats-non-stick-grill-smoker-mats.html
You make it look too easy. One day I'll try.
Love your videos but this one seemed short. Would have liked to know all the toppings/seasonings you used, what temp you cooked it in and to. and your trademark taste test.
Hey, this one is definitely shorter. This video is part of our Tips & Techniques series. We debated on ending it after we butterflied the loin but opted to finish it out. We'll definitely be adding a butterflied pork loin to the recipe video list. Thanks for watching!
How long and what temp?
can you do baltimore style pitt beef
Thanks
How do you make Bar-B Q sauce?
What size frog mat is that pal?
Not sure what it was when it started. We cut ours down for different tasks... we have several that are the width of a standard loin for just this purpose.
Nice turned out great... you forgot some Pecorino Romano :)
:)
You did put some cheese in there, must have missed it. You never said what kind of cheese though.
Link for the mat you used?
www.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK
Thank you.
No seasoning on the outside?
We threw some smoked salt & cracked black pepper on the outside. This isn't a recipe video, just an instructional video to help you cooks understand how to butterfly a pork loin. The possibilities are pretty endless once you get it flat! Thanks for watching!
time andtemp would have been nice
Do something with a hanger steak.
I butterfly and brine my pork, then make a Date & Gorgonzola stuffing and roast it in the oven.
Love the sound of the stuffing. How about sharing the recipe with us? Thanks!
hey man, how about some dove wrapped in bacon stuffed with cream cheese and jalapeno. I know every time I watch one of your vids I'm sure to get rhe munchies... great job
Ya I'd fucked this up big time lol. Well done Chef Tom.
Salt Bae can't hold a candle to Chef Tom, the Meat Bae
Scott Rea made something similar
Why haven’t I done this before? I feel like I just learned I was supposed to be shampooing my hair.
What the hell is a frog mat?
A landing mat for frogs that don't have wings?
Now rap that in the pork belly to kick it up. I would like you do show that and show how long you cooked it.
We have a great porchetta recipe here: thesauce.atbbq.com/recipes-smoked-porchetta/
Thanks for watching!
well i know what I'm having tomorrow night
Looks like a swiss miss, not a butterfly!
funny how he encourages questions , but answers none.
How do you make Bar-B Q Sauce?