How have I not tried Iberico Pork (the wagyu of pork) before? All time BEST pork chop

[@dylewsky]

James…. I bought my Joe 3 a month ago and your videos have been a great guide and inspiration for me. I appreciate these recent “review” videos you’ve done on chicken and ribs to summarize all of the small details that you’ve discovered over your previous cooks. One request: could you post somewhere a list of all the cooking temperatures (in the Joe) and final target temperatures for all of the cuts you have prepared? There’s a big difference between where you would want a porterhouse and a brisket but, for many other cuts, the destination is less clear. Thank you so much for your good work and approachable manner.

[@grkkid]

I've never heard of it before either, had it at a restaurant in hamilton a few weeks ago and was blown away... really amazing cut

[@SmokingDadBBQ]

so fantastic, will do that again

[@smokingtarheel3003]

I've always wanted to try Iberico pork. You treated it with great care! Looks amazing.

[@SmokingDadBBQ]

It's so good!

[@francescolatorre7785]

Hi James great stuff. Iberico pork is indeed amazing. If you really want a great experience try to get your hands on iberico ribs!!! Those will make you forget any ribs you had in the past. Thanks for the great videos!

[@SmokingDadBBQ]

Thanks for the tip! mouth is watering thinking about it

[@CoolJay77]

They look amazing. I'd love to try some. Great touch in cooking medium rare. Most people tend to overcook pork! And since you have asked for a suggestion of what to cook next, I'd ask the butcher to get some Iberico Secreto.

[@SmokingDadBBQ]

I totally agree! Can't wait to try that

[@williammills7778]

That was amazing, I've only a iberico as Jamon Serrano. I'll definitely be on the look out for this roast 😋

[@SmokingDadBBQ]

thanks

[@jasoncooper2584]

Another great video! Question, did you think about using the JoeTisserie?

[@SmokingDadBBQ]

oh love it, will need to try that next time

[@danielrichards2580]

That looks great, I am going to have to look for some of this pork. I’m in the USA hopefully I can find somewhere that has it .

[@SmokingDadBBQ]

I hope so too! I see it in videos so i think yes, meat and bone is the sponsor i believe i saw a few folks order from

[@jeffandmarylutz8761]

Oh wow my man James! My mouth is watering watching this video! Would you advise pulling the roast a bit earlier than 120 as it went to 138 after the rest? It looked like it was done perfectly.

[@SmokingDadBBQ]

i wonder if the probe in the side in the middle is the issue vs. vertical as then it would be reading the entire inside vs. just the bullseye

[@MaximeLacroixHMX]

@@SmokingDadBBQ Maybe the torch searing gave it a bit of extra heat?

[@dylewsky]

There are other Ibérico pork cuts out there for sale, such as presa and abanico, with very different characteristics than the rib roast. Could you do a video on how you would approach cooking those? Thank you.

[@SmokingDadBBQ]

sending my wish list to my butcher now lol

[@tomroeder7348]

I've never seen it in person, still waiting!

[@SmokingDadBBQ]

100% worth the wait

[@praetorxyn]

So you rely on the dome temperature for your cooks, like when you say it's 250 that's on the dome? I usually use grate-level probes and go by that. The dome can be as much as 75-100 higher than grate level at least with Slow N Sear setup. That's the main reason I don't tend to use the Meater very much. I will use the Meater in cooks I know very well "by" the dome temperature, like if I'm going to do chicken thighs or whole chickens, I know that ~400 on the dome is about 325 at grate level.

[@SmokingDadBBQ]

i do, its the one tool i have 100% of the time so i just try to adjust based on my game plan and what might drive a deviation beyond normal ranges

[@matthewrs7]

That pork looks amazing! Is it the loin with ribs attached? I'm not very good with the name of cuts.

[@SmokingDadBBQ]

nailed it, chops come from the loin

[@fintintin]

Where did you get the Iberico Pork? I have been trying to find a source in Ontario.

[@SmokingDadBBQ]

JNG meats in aldershot on

[@Bombbeachh]

Hi James, where did you find the Iberico pork?

[@SmokingDadBBQ]

I walked in to my local butcher (JNG Meats aldershot, ON) and they had it sitting behind the counter.... never seen it before and had to try it.

[@Bombbeachh]

@@SmokingDadBBQ Thanks! I’ll check them out

[@1967Stotty]

Iberico pork is a regular weekly meal here in southern Spain. Secreto steaks are relatively inexpensive (when compared to a decent piece of beef) and can be cooked quickly (pan fried in winter or BBQ in summer). But for the real Iberico experience you want a Presa or Pluma - this is about as close Wagu in texture as you’ll find, but with a taste unique to Iberico.

[@SmokingDadBBQ]

oh i like the sounds of that, will need to see if my butcher can get it

[@soumynonareverse7807]

Looks good, next time I'd like to see your take on grass fed vs grain fed beef with and without that herbal whiff. As to me, grassfed already has that. I wanna know if it enhances that flavour

[@SmokingDadBBQ]

Great suggestion!

[@brentsabourin4607]

Wow that looks great. I will be hitting up J & G soon for some of that pork.

[@SmokingDadBBQ]

Hope you enjoy, it was fantastic

[@andrewdoran7591]

I want your job😁 Love to see you cooking some pork but as you know, as an Aussie sheep farmer, I want to see more lamb 🐑🥳😁

[@SmokingDadBBQ]

Deal! to both

[@jimjam36695]

Have you worked out how to grill a regular Costco pork loin log? (Not tenderloin)

[@SmokingDadBBQ]

i normally do the same thing but i normally make a sour cherry sauce to mask the more dry meat .... and it's delicious. Here is the recipe below, and here is the video i did on it - kzbin.info/www/bejne/mWW6f4xjmNSol8U Ingredients: 1 large onion 2lbs boneless pork tenderloin 1 tbsp olive oil 1/2 cup Tawny port 1/4 cup fresh orange juice 1 /1/2 tsp red wine vinegar (or to taste) 2 cups fresh, frozen, or dried pitted tart cherries Sauce method: Coarsely chop onion. Heat oil in a skillet (moderate heat) and add onion stirring until golden Add port, orange juice, and vinegar and simmer. Stirring (~2min) Add cherries and reduce until sauce thickens and coats the spoon Cooking method: Configure your Kamado Joe using the divide & conquer system to create a direct zone and an indirect zone. Preheat your Kamado Joe to ~275f Pat pork dry and season with salt and pepper Cook tenderloin on the indirect side until the internal temperature is 125f Transfer to direct heat and sear all sides. Remove when it reaches 135-140f and allow to rest 10min. Carry over temps should carry to 145f (USDA recommendation)

[@jimjam36695]

@@SmokingDadBBQ That meal you put together with the tenderloin, Brussels, and pull apart bread looks awesome 👍. I usually cook regular Kirkland pork loin log to 150 on the grill and rising to 155 during rest. Maybe, letting it rest to a max of 145 will keep it from getting too dense/dry. Ty, I will try this.

[@frankgh1]

Where is the Slo Roller?

[@SmokingDadBBQ]

in this configuration i am using the soapstone as the deflector and then its pre-heated for the sear... no sloroller needed for this setup

[@jedzia42]

If you can get it with the skin on the crackling will be amazing - cook it on the joestisserie

[@SmokingDadBBQ]

100%

[@perfectgenocide86]

Try to get kurobuta. That definitely is the wagyu of pork, it is also a black pig like Iberico, but raised in Japan

[@SmokingDadBBQ]

oh nice, will check it out

[@FreshfrogmarketingUk]

Long time subscriber James, who lives in Spain. Do yourself a favour and get some Secreto Iberico. It will blow your mind. We eat it weekly. Make sure it's Secreto, it's like Wagu Pork. Keep up the good work.

[@SmokingDadBBQ]

I'll check it out!

[@FreshfrogmarketingUk]

@@SmokingDadBBQ You won't be sorry. It's an awesome cut.

[@poorman2515]

I love pork so I love the video.🐖🐖

[@SmokingDadBBQ]

100%

[@ianharris8706]

Nice!

[@SmokingDadBBQ]

Thank you! Cheers!

[@paulthomas3782]

Pork is not my go to meat but that sure did look awesome.

[@SmokingDadBBQ]

Much appreciated Paul

[@RumandCook]

You had me at bacon Mmmmmm good cook!

[@SmokingDadBBQ]

haha it was so deceiving, actually tasted like it was wrapped in bacon

[@EricPetersen2922]

Go to Barcelona and you’ll be amazed at the pork there.

[@SmokingDadBBQ]

i believe it

[@salvagemonster3612]

So can normal people afford to cook these with out thousand plus Dollar cooker? Or is it only the extremely rich that can?

[@SmokingDadBBQ]

you can cook it over a camp fire if you'd like .... fire doesnt need to be expensive to make delicious food

[@mikecross2435]

The grill torch at the end is what caused that long carry over cooking. You added a bunch of BTU with that.

[@SmokingDadBBQ]

i am not sure, it was at 116f when i seared and 120 when i put it on the plate. i think the probe in the centre vs. vertical is the issue since the centre will always be the coolest, had i gone vertical it likely would have been more normal

[@dres-bbq3569]

try iberico secreto if you love this one :-)

[@SmokingDadBBQ]

can't wait

[@dres-bbq3569]

@@SmokingDadBBQ One tip do a light seasoning with just salt and fresh pepper. Enyo this one, your children will love the sweet taste it has

[@kavorkaa]

Some centigrades reference would be useful for us followers outside Farenheitland

[@SmokingDadBBQ]

I put them in text, here are the time stamps for the grill and the food temps to help make it easier 02:25 03:38

[@kavorkaa]

@@SmokingDadBBQ thank you!🙏🙏🙏

[@bernardsbbq]

Chop, chop!

[@SmokingDadBBQ]

100%

[@kaazflaaz1209]

Iberico Secreto - it's like a flanksteak or a skirt steak of a pig, you can't grill any detail that is better than that.

[@SmokingDadBBQ]

thats next on the wish list

[@FreshfrogmarketingUk]

I live in Spain and eat Secreto weekly. Awesome cut, and perfect on the BBQ.

[@kaazflaaz1209]

@@SmokingDadBBQ It's magical, also thanks for all the vids I started my subscription last summer. Bought a Big Joe - My dream grill, with the indirect smoke thingy forgotten what it's called, cheers either way! :)

[@DanielJohnson-ec8rk]

Once you try Iberico and true A5 Wagyu, you will be ruined. Even USDA prime beef is terrible to me now. The Wagyu I buy is BMS 12, the highest grade possible. USDA Prime is sometimes a 4 on the same scale

[@zkoziejdudytraba]

IMberico??

[@SmokingDadBBQ]

hahah its like diamond crystal kosher salt, no matter how many times i try to say it right lol

[@Siritos]

Some constructive criticism: The colour pallet of this content is very washed out with reds and browns. Unfortunately the food doesn't look very appetizing.

[@SmokingDadBBQ]

thanks, i use a smartphone to make these and it doesn't cope well in dusk .... someday when i make it big i can afford to upgrade these tools, appreciate the feedback