I want a bite 🤣 w/ homemade whipped potatoes and honey roasted rainbow carrots and cranberry & bacon Brussel sprouts Oh…. And red wine reduction for the pork…. I forget what its called but, forks and knives please 🙏🏽 😋😋😋😋😋🥰
I just picked up 3 for our Christmas dinner. This cut of meat is outstanding. I need to grab a couple for the freezer as they aren't available year round. I do brine in apple juice. I'll be doing mine on the smoker as my oven won't hold all 3. Thanks for the tips. I was debating going low and slow and then searing or just going 325 to 140 - 145. Low and slow it is. Thanks and Merry Christmas!
Hey brother chef it's amazing and people have been preparing food with their hands for years probably since the beginning of time so it looks delicious serve it up Chef I'll do the eating lol 😋
Thank - You for the Outstanding Video. I, would like you to know, that I used your technique at work and had the staff standing in line along with the owners'. They are now doing a cost analysis for the dish, and my put it on the Holiday menu. Thank you 😍
Thanks Chef, doing something outside the box for thansgiving. Love that you break it down and explain the reasoning on why you are doing the things you do.
Looks good and thanks for informing more people about "not" over cooking pork. I always wondered why apple sauce was served with pork chops. Well because they were so dry and needed something to make them edible. We're doing this recipe Thursday night for dinner, follow up post to come. Also sharing your video's and trying to spread the word. Keep them coming.
One question, I have been brine "ing" meat for years but never pork. Does the apple cider brine alter the final meat color making it look darker then it is once it is cooked to 145 degrees?
Hello from Pensacola! Glad I found you and wish I had time to brine my roast but maybe next time. Great video! I never head it called a standing pork roast but since the standing beef roast is my very favorite cut, I love that name 😋 And of course, it's an accurate description. Looking forward to learning more from you!
My husband cannot stand, watching cooking, shows with me where the chefs constantly say yes chef back-and-forth to each other. He drives him crazy and then he points it out to me. How over said it is and then it started to annoy me, which is annoying.🤣
Lmao 😂 getum. Man you can tell everything about you and your kitchen is clean people don’t realize gloves are a new thing . Keep doin what you do bro .
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
I want a bite 🤣 w/ homemade whipped potatoes and honey roasted rainbow carrots and cranberry & bacon Brussel sprouts
Oh…. And red wine reduction for the pork…. I forget what its called but, forks and knives please 🙏🏽 😋😋😋😋😋🥰
Very proud of you Son stay focus God has a plan for you🙏🏽🙏🏽🙏🏽
Really enjoyed it . Great presentation!
Great Chef , very clear and real. Wasn’t long at all . Looking forward to more. Stay with it !
Thanks for the informative video! I always enjoy content that help me take my skills to the next level.
I just picked up 3 for our Christmas dinner. This cut of meat is outstanding.
I need to grab a couple for the freezer as they aren't available year round.
I do brine in apple juice.
I'll be doing mine on the smoker as my oven won't hold all 3.
Thanks for the tips. I was debating going low and slow and then searing or just going 325 to 140 - 145.
Low and slow it is.
Thanks and Merry Christmas!
Hey brother chef it's amazing and people have been preparing food with their hands for years probably since the beginning of time so it looks delicious serve it up Chef I'll do the eating lol 😋
Great video and very well done. This cut is undervalued and your video did an excellent job of demonstrating the potential of a pork rib roast!
Thank you
i have used this technique and ingredients three times now, big fan of the dish and now subscribed, looking forward to more of your content...
THANK YOU from North Dakota. Probably the method I'm going to use this week.
Thank - You for the Outstanding Video. I, would like you to know, that I used your technique at work and had the staff standing in line along with the owners'. They are now doing a cost analysis for the dish, and my put it on the Holiday menu. Thank you 😍
Nice job!
GOOD JOB
Thanks for the video I’m doing this for Christmas in a couple weeks . Appreciate you bro.
Good stutt
So glad I found this! I'm looking forward to making this for my friend's birthday dinner.
Thanks Chef, doing something outside the box for thansgiving. Love that you break it down and explain the reasoning on why you are doing the things you do.
Wow! I'm cooking one tonight.
Trying it right now!!!
Perfect recipe , thanks chef👏🏻🙏🏻
Looks delicious 😋.. new subbie here! ❤️
Thanks so much for the video!! This really helped for a dinner party!
Like your style of teaching it looks delicious I’m doing this today thanks for the info
Looks good and thanks for informing more people about "not" over cooking pork. I always wondered why apple sauce was served with pork chops. Well because they were so dry and needed something to make them edible. We're doing this recipe Thursday night for dinner, follow up post to come. Also sharing your video's and trying to spread the word. Keep them coming.
One question, I have been brine "ing" meat for years but never pork. Does the apple cider brine alter the final meat color making it look darker then it is once it is cooked to 145 degrees?
Hello from Pensacola! Glad I found you and wish I had time to brine my roast but maybe next time. Great video! I never head it called a standing pork roast but since the standing beef roast is my very favorite cut, I love that name 😋 And of course, it's an accurate description. Looking forward to learning more from you!
Looks awesome! Cooking one this weekend! Also, love that cooking apron, where did you get that?
I cant hear it well, i really wanted to..wah
My husband cannot stand, watching cooking, shows with me where the chefs constantly say yes chef back-and-forth to each other. He drives him crazy and then he points it out to me. How over said it is and then it started to annoy me, which is annoying.🤣
Trying this on new years
What side or sauce should i pair it with
I've done an apple, red onion, apple cider vinegar, brown sugar, and cream sauce before.
Thanks chef great video I was looking for instructions on frenching the bones.
Thank you sir. Be sure to have a sharp knife and watch your fingers. 🤣🤣🤣
I dont know why chefs remove that meat between the bones...its my favorite part.
Recipe is great but please wear gloves whilst filming. Your hands frighten me
WTF are you to tell me WTF to wear on my Channel? Go eat a d*ck
Thank you for the comment, you are the Gordon Ramsay of the "YES Chef" channel🤩🤩🤩🤩 @@YESChefCreates
Lmao 😂 getum. Man you can tell everything about you and your kitchen is clean people don’t realize gloves are a new thing . Keep doin what you do bro .
Easier to keep bare hands clean than be mislead thinking gloves are clean. But YesChef killed his own Rule#1 Lmao!! Good on you!!