Smoked Stuffed Pork Loin - How To Stuff A Pork Loin - 10K Collaboration
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- เผยแพร่เมื่อ 28 มิ.ย. 2020
- On this video, I smoked up a stuffed pork loin on my Yoder YS640 pellet smoker. I stuffed the pork loin with ricotta cheese, Parmesan cheese & provolone cheese and spinach. I used Ozark Heat from R Butts R Smokin on the inside of the loin and Ranchero Rub from Cattleman's Grill on the outside of the loin.
This video is a collaboration video with my buddy Tommy at Gallery Backyard BBQ, click the link to his channel below. We're both celebrating 10,000 subscribers!
Subscribe to Tommy here:
The Gallery Backyard BBQ- • Rolled Pork Loin Cordo...
Thanks for watching
Smokin Joe
Order your Ozark Heat Rub here - www.atbbq.com/instantsearchpl... heat
Order your Ranchero Rub here - www.atbbq.com/sauces-and-rubs...
Order your Yoder Smoker Here -
www.yodersmokers.com - แนวปฏิบัติและการใช้ชีวิต
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Joe, Congratulations buddy on your 10k. I loved taking this ride along with you and many other TH-camrs that started around the same time. It's a tough road, but worth it in the end. Although the recipes were a bit different, the techniques used were similar. Yours came out awesome buddy. Thanks for this doing this collab with me, and I'll see you at 20k... :)....
Thank you Tommy! It's been work and lots of fun seeing our channels get to this point. This was a fun collaboration buddy. See you at the next stop, 20K!🤘
Congratulations Joe & Tommy! This is an epic landmark for you both. Appreciate what y'all bring to the bbq fam.
That cross section was money! Hey Joe, congrats on 10k.
Thank you Johnny! I appreciate you stopping by. 👍🏼
Daaaaaaaaaaaaaaaaaaaaamn!!!!!!!!!!!! Bro that looks AWESOME!!!!! Congratulations on your 10,000 subs my man!!!👊👊👊
Thank you Dawgie! This was a really fun cook. Thanks so much for your support bro!🤘
I do NOT like ricotta cheese or spinach but I like smokin joe so I watched til the end. LOL great video.
😁 Thank you so much for watching!🤘
I can only hope for 10 subscribers, let alone 10,000.... Keep teaching me... Thank you for your Channel...
Bob Cooney
Salt Lake City Utah
I love a man spinach salid.. you did it right.
LOL! Thanks for watching 👍
you left tommy in the dust lol. because bbq isnt tommys passion like it is urs. awesome pork loin Joe..
Wow, time flies when you're having fun! From 10k to crowding 200k
in a little over 2 years and now you're own business!
To this day if I find something I want to try, (like a smoked pork loin)
I check your library first.👍👍👍
TYFS Joe
Congrats to you both!! Both excellent channels!! Keep em” coming!!!
The story of the journey to 70k subscribers would make a great video! Congrats!
Man that would be cool right. 🤘
Congrats to you & Tommy! Your passion for bbq comes through in all your videos.
Thank you so much Baba Booey!🤘
Made this today, and was awesome! Thanks for sharing.
Drooling big time !
I watched my own video and started to drool too. 😁🤘
@@SmokinJoesPitBBQ You should it's Fantastic... Great Channel...
That’s looks awesome 👏🏽😎.
Thanks Rob!🤘
Congrats Joe! You have a great demeanor in your videos and your recipes rock! Yo always take the time to show and explain what you are doing. So glad that Brother James sent me to your channel!
Thank you Bob! Love that guy James.🤘
going to try and make this for Christmas dinner. this looks awesome. it elevated pork loin versus just smoking it whole.
Again, You NAILED IT! Joe never fails
Thank you Hank!👍🏼
Looks fantastic!
Awesome cook Joe and congratulations on hitting 10K. I’ve been watching both you and Tommy for many years and appreciate all the instruction I’ve picked up. It’s one thing to point a camera at food but it’s something lease to be able to impart useful information. I’m sure that’s why you guys are so popular! Keep up the great work brother!
Thank you Gary! I appreciate you support & kind words my friend. 🤘
Congratulations 🍾🎊🎉 on your 10k sub milestone. This is a great accomplishment & speaks very well of you & your content. The stuffed pork loin looked awesome. I can’t wait to attempt the same. Congrats again my friend...I hope you have many more.
Thank you Mark! I appreciate you being a loyal subscriber. Give the loin a try, you'll love it.👍🏼
I had to subscribe after seeing this. Got sent here after The History Guy’s BBQ episode. Thanks TH-cam algorithm.
Hello David! That was a great video. I appreciate you watching.👍🏼
Congrats on 10K and that is one beautiful cook to celebrate!
Thanks Dave! The loin was really good buddy!🤘
Cingrats on the 10k, I rsally enjoy tour channel and projects. Just the trimming and butterflying is worth a special mention. The rsst just looks fantastic. One fan from Mexico, keep up the good work.
Thanks Joe!
Thank you Danson! I really enjoy.the trimming process, it's really relaxing. Thanks for watching.👍🏼
Stuffed pork tenderloin! Wow what a great idea! LOL yours turned out way better than mine. Congrats on 10k bru!
Thank you Russell! I'm sure yours was good as well! Have a great week buddy!🤘
Looks delicious! Congrats!
Thank you for watching Travis!🤘
Congrats Joe!! You are an awesome Pit Master for sure! That loin looks so delicious....magazine quality!! Delicious video bud! Take care!!
Thank you so much Rob! Stay safe buddy!🤘
Congratulations Joe on smashing 10k subs... definitely been a long journey but a well deserved cheers. Can’t wait for your channel to hit 100k subs. Oh and that pork tenderloin looked amazingly delicious 🤤 thanks for sharing cheers 🍻 buddy
Thank you David. You've been watching for a long time and I appreciate you buddy. The loin was so good. 🤘
Congrats to you and Tommy hitting 10K! a'll both deserved it and more! My wife taught me the rolling out the pork loin. Nicely done Joe, and different, sounds and looks good!
Thank you Papa! I learned you need to roll it quick to keep the stuff inside. Thanks for watching buddy.🤘
Great to see you at 10k great content gets great results. That lion looks perfect
Thank you bro!🤘
Congrats on 10K! This is definitely well deserved and earned.
P.S. The pork loin looked amazing!!
Thank you bro! The loin was fantastic!🤘
Added a twist. Built a bacon lattice to wrap it in. Smoking tomorrow with family. Will keep you posted. Thanks very much for the detailed process. Can’t wait.
Olay. Cooled at 275 until internal temp (2 probes) of 110. Then turned it up to 325 until internal 125, then turned it to 350 until lower probe was 145. Increased temp to throw some real heat at that bacon crust. worked like a champ. Pork was tender, spinach and cheese filling was a little thin on the edge pieces, but full and delicious as I sliced towards the center. Loved it. Thanks for the process.
smok’n!!! congratulations! pork looks delicious! thank you for sharing.
Thank you for watching!🤘
Awesome video Joe... and congrats on the 10 k subs!! Both Tommy and you have great videos!! 👊🏼🍻
Thank you bro! Tommy is my boy!🤘
Loved it from A to Z..beautiful filling, color of the pork was outstanding Joe..y'all did awesome, congrats on 10k mon ami!~
Thank you Mrs. Booger! That loin was fantastic.🤘
❤love it looks great doing this tomorrow
Another beautiful cook and congrats on 10K!
Thank you so much for watching!🤘
That looks delicious
Thanks for watching 👍🏼
Daaang! Amazing looking...aaaand now I'm super hungry! This will def be gettin made on my pit....great!
Thanks Chris! This was super tasty buddy.👍🏼
looks good, Tommy sent me, Congrats on reaching 10K have a nice holiday weekend
Thank you so much for stopping by Scarecrow. 🤘
10k congratulations Joe
Thank you so much Tom!👍🏼
Congrats on the 10K milestone Joe! Man that pork loin looked mighty fine brother!
Thank you Rus! It's been a fun ride my friend. The loin was super tasty. 👍🏼
That pork looked friggin delicious! Love the stuffing you put in there. Congrats on 10k bro
Thanks Ryan! I want to make the exact same recipe but smoke it on my offset smoker. I bet the flavor will be crazy good!🤘
Great looking cook Joe. Congratulations on you 10k.
Thank you Preston!🤘
Looks amazing sir! Congrats on 10k 👍🏻
Thank you Michael!🤘
Congrats to you both!
Thank you Kenneth!🤘
Awesome lookin pork loin Joe. You and Tommy both had great cooks. Congrats on the 10k too.
Thank you so much for watching.🤘
Joe, I really like the technique you use to cut and open up that loin. That worked great! Finished product looks amazing too
Hello Mark! Thanks for watching buddy.🤘
Hehe Joe my brother congratulations on 10K Subscribers well deserved. That stuffed Pork Loin looks absolutely mouthwatering a great compliment of flavors great content as always my brother. You and the family have a wonderful week and stay safe out there. Cheers!
Thank you very much Stephen! I appreciate everything you do for me and our BBQ family. Have a great week too buddy.👍🏼
Looks awesome brother, we’ll have to try those rubs...Congrats on the subs my man....I watch Tommy too and will have to see what he made...?Thanks Joe!!! 👍👊
Thanks Bobby! Tommy did a great job on his pork loin too. Thanks for watching buddy. 👍🏼
Damn 110k in a year you’re goin nuts. Keep it up!
Congratulations on the 10K. That is awesome! Maybe I will be there in about 10 years. 😂
Wow that seemed to go really quick!!! Congratulations man! Thats how you know youre doing it right. Cheers and that stuffed loin looks great man. Youre making my "have to try" list too long lol
Thanks D! Have you started to write on the back of your list yet? 🤣 Thanks for watching.👍🏼
That looks really good Joe. I might have to do something like this for the 4th. Nicely done
Thanks Mike! Sounds like your 4th is going to be a good one!👍🏼
Yum, I'm all about the cheesy goodness. I actually say that quite a bit too lol :) Great looking stuffed pork loin, Joe. We'll have to give this a try soon. I'm sure it will be a big hit with my family!
Hey there! Thank you so much for watching. I bet your family will love it.👍🏼
I am going to make this next weekend. Looks so good 🤤🤤🤤🤤🥴
That looked amazing, need to try that. The only thing i ever stuffed a pork loin with was apple butter, sliced apples and brandy.
That sounds good William! Apples and pork go very well together.🤘 Thanks for watching.👍🏼
Congratulations Joe and more success in the future....
Bob Cooney
Salt lake City Utah
On to 100,000
Thank you so much Bob! 100,000 would be awesome!🤘
I subscribed due to the gallery backyard bbg.
Cathy, Thanks:)....
Thank you so much Cathy! Great having you here.👍🏼
@@SmokinJoesPitBBQ now ya'll gotta make me stuff! lol
Congrats brotha Joe on your 10k subs👍 The is one sexy looking stuffed loin...lol. It looks freakin delicious👍👍
Hey Luis!🤘 Thanks for watching amigo!👍🏼
I do both. Butterfly and then pound. The result is extremely tender.
Nice looking video😋👌👍👏😍😋👌👍👏😍LIKE
Thank you!🤘
Hey Joe , I've been lax in watchin video,s so tryin to play catch up . CONGRATS ON THE 10K !!!!! Do you still have T-shirts for sale ?
Hello Ole Vet! Thank you so much and good hearing from you pal. Email me your address and size and I'll send you one. jamjamang@yahoo.com 🇺🇸
OMG that looks awesome, I'm doing that this weekend. Thanks. Is it very spicy because my goyles aren't fans of too spicy.
Hello Keith, not spicy at all buddy. You all will enjoy it.👍🏼
Congrats on 10k, but pellet smokers are for those that cant..
Watch my other videos then turn around and come back to edit this comment.🤣👍
‼️‼️ GREAT VIDEO ‼️‼️…..
Question… why did you cook down the spinach? Would it be OK to put it in there uncooked???
You can absolutely do that but sautéing allows you to add a but more flavor.👍
I’m gonna try this thanks for making the video. If you tie the ends pretty tight with twine would it keep the cheese in?
Hello, Absolutely that will work. Thanks for watching.
Congratulations Joe on your ten thousand subscribers can I ask you a question who is that knife made by that you used the filet of pork loin or can you send me the link to it
Thank you so much Gerardo, here you go.www.amazon.com/Hammer-Stahl-inch-Boning-Knife/dp/B07ZDFZ1Z9
Hey Joe, I wanted to stuff a pork loin with sausage however pork loin is cooked to 145 degrees, but sausage must be cooked to 165 degrees. How would I do that without under cooking the sausage? Should I precook the sausage a bit?
What kind of spicy rub do you recommend ??
Hello Jorge! I haven't had any spicy ones. Victory Lane sells a Garlic Jalapeno that I absolutely love to add as a base layer. Yiu can add some Chile powders to get a spicy flavor.👍🏼
In your opinion do you think I could use goat cheese. Would that taste good? Just asking
When are you going to start stuffing?