Lotta Food, Little Money | Meal prep for the YEAR!

[@m.l.5067]

I know you didn't ask, but I'm more of a sixty-to-forty-in-favor-of-the-countertop guy.

[@kirktitgen6395]

Great Job Alan. Please start a second channel for cooking... You will be surprised how well it take off.

[@zachc1297]

I use a Weber Kettle for this and its probably the best way to get value out of meal prep. Pork I get from the grocery. Beef from a farmer, usually a half or quarter cow at a time. Salmon from Costco. Low and slow. All kinds of how to on youtube. Freeze it and save tons of money and avoid fast food. Plus you can hang out in the sun, watch the kids play, drink some iced tea and lower the blood pressure a couple of points.

[@flopez8774]

Just check to make sure the meat is still there.. It’s still there! This had he laughing for at least 2-3 minutes. Alan you’re awesome man, been watching you for years. Thank you for always being so humble and unapologetically yourself. God bless 🙏🏼

[@AxDuncan2635]

I've been slow cooking Pork Butt in my crock pot for years. Cheap cut for sure. I'll give your marinade a go, thanks for sharing Alan 💪🏻

[@bmstylee]

I've become a fan of the instant pot. Highly efficient way of dealing with tough cuts of meat.

[@theavglifter]

That's a long ass cook..

[@AxDuncan2635]

@@theavglifter HA! I didn't notice how that was worded. 🤣 House smells delicious though 😏

[@angechakurov5213]

Hey Alan, I am also using Kamado Joe, but I also use meater plus thermometer ,which is a game changer , because it shows inner and dome temperature on your phone app and you don't have to bother checking the meet , grill temperature ect .

[@Alexor715]

3:06 I use these gloves at work (I'm a soldier at Radiation defence department). Now I start to understand why is Alan so strong... 🤔

[@asunraychan]

I​ always​ use​ slow​ cooker​ for​ pull​ed​ pork​ and​ chicken.​ It​ is​ so​ easy​ and ​tasty.

[@jeepzj777]

On low for like 8 hours? I want to try doing that, looks good.

[@asunraychan]

@@jeepzj777 Yes. I put meat + bbq sauce + garlic + onion + brown sugar. If you want something Asian taste, you can try with soy sauce+ ginger + garlic + sesame oil + sugar. Turn on low heat 6-8 hours. Normally, I cook before I go to bed, and pack it for my lunch box in the morning.

[@314tified]

Dude Alan I know you don’t really read these but 1) I am going to mimic this with a pork loin tonight 2) MY GRANDMA HAD THOSE GLASSES WHEN I WAS GROWING UP! Brought back some memories Thanks dude!

[@PoolProblems]

Pork loin is really not suited for this kind of cooking process. It'll come out dry and tough. You need a more fatty piece with more collagen like neck, shoulder, knuckle, etc.

[@charleshill1906]

@@PoolProblems 100% this. Pork loin is good for a slow cooker pulled pork where you throw it in a pot with broth and seasoning and let it fall apart in 12 hours and soak up all the juice. That BBQ that Thrall has would dry out a loin real quick unless he's constantly basting it or keeping it in the tinfoil boat.

[@314tified]

Agreed. It will be more of a quick grill and move to indirect heat or a sear and move to slow cook.

[@youtubeuser206]

@@314tified what glasses, you mean the jar he used?

[@ascendedvegeta]

You seem to be I'm good hands here but I'll say it again. Don't do low and slow with a pork loin. Pick cuts of meat with a higher level of fat and collagen and you will be SUPREMELY rewarded

[@tombrockhoff3081]

If you guys like chipotle, make some of their chipotle marinade. After you cook and shred the meat, mix it in to the meat. Ingredients: -1 can chipotles in adobo - 3 tbls honey -1tsp oregano -3 tap salt -1tsp black pepper -1tsp paprika -1/4c olive oil, or just use the rendered fat from the meat -5 cloves of garlic Blend it up until smooth

[@shawnflynn1713]

I like a man who makes a messy counter top,i can admire that!

[@DeLanceSchmidt]

Putting the pork butts on a cookie sheet before applying the mustard slather and rub helps with the mess, contains the rub, and has no waste.

[@kmonnier]

Please do cooking playlist, we love your food.

[@datamonkkey]

Just followed your recipe! Super affordable and absolutely delicious! Was also pretty fun to cook and watch the progress. Thanks for the video Alan!

[@alexrinse]

"Wooster" (as in Bertram) sauce! x

[@13ninjakill]

Ive been using the crock pot. Pork with a can of diced tomatoes and a can of chipotle peppers. Served over rice is killer

[@Corigan69]

Cheers man. I got a kamado joe as well and it makes meal prep so easy. Ive done brisket, ribs, chicken, and a split turkey breast in the last week and a half on mine. I love smoking butts, cheapest meal prep around.

[@AB-fh9zh]

I love cooking pullled pork on the kamado. Cheap, easy, delicious. Different techniques, but the main ingredient is always time.

[@Dan-wi3mq]

Definitely need to start a cooking channel Alan. Deadlifts and Crock-Pots will be a winner

[@davedoodledude]

Love your videos, thanks for all the helpful advice you give!

[@s.sradon9782]

you can marinade it in pineapple the day before and the enzyme in the juice will tenderize the meat so less cooking time will be needed.

[@fredrichardson9761]

That looks some good! I have to watch the salt - it's fairly easy to DYI salt-free seasoning and add a shot of pure lemon or vinegar which compensates a bit.

[@PAFrogBoy]

Alan sounds exactly like Bill from King of the Hill in the first 13 seconds of the vid

[@anthonylaney1062]

I absolutely love bbq and watching it. If every other video you posted was bbq Alan, I wouldn't even be mad

[@neversate]

Congratulations on a new baby Alan

[@mickdundee6980]

DUDE! I didn’t know you were also a smoking man. We need more of these videos. Love the channel Alan, thanks for the content

[@zsahe21]

Love you, Alan.

[@ndruo]

Nice dude. Everyone's telling you to get a bluetooth thermometer and it's for a good reason lol. One more thing - if you have a stand mixer (like if you have a baker in your family) then they make for really good meat shredders with the paddle attachment.

[@JesseTemple]

Hell yeah, fellow Kamado Joe owner checking in! I cook on mine at least every weekend.

[@self-aware986]

Thanks, I want to try it myself.

[@Leman.Russ.6thLegion]

Don't bring food in direct contact with aluminum. Use parchent or wax paper as a buffer. I run a resturaunt.

[@juliocesarsalazargarcia6872]

Why?

[@Leman.Russ.6thLegion]

@@juliocesarsalazargarcia6872 aluminum leeches chemicals which cause neurological disorders like demensia. Aluminum oxide in deodrants also cause mental issues, especially if ppl shave b4 use. Heating up food in aluminum foil is linked with the rise in memory loss and alzcheimers disease.

[@Leman.Russ.6thLegion]

@@juliocesarsalazargarcia6872 so use parchment or butcher paper as a barrier to avoid direct contact with food.

[@juliocesarsalazargarcia6872]

@@Leman.Russ.6thLegion OH! Shit! that is too important to ignore it. I am going to look up for more info on this subject. Thank you!!

[@pisachit7407]

195 degrees is the magic number for internal temp for tenderness if there is anyone out there like me that can't stand ambiguity in their cooking.

[@TheSackblabbath]

Just made this! Thank you! Delicious and inexpensive!

[@mikerodriguez556]

Going out to eat. Now i know what I’m ordering 🤤

[@adamg2671]

Since you did pulled pork enchiladas, may I also suggest brisket quesadillas?

[@Apex.fighter]

I enjoy your videos.

[@griffingeode]

Yes, this is what I needed

[@askingwhy123]

Lover the Dr No radiation gloves!

[@cheesypotatolady]

I'll try it on the slow cooker

[@harima6678]

Thanks for the video!

[@SeeThePotential]

I feel hungry already. We eating good tonight, Martha!

[@juanfernandoserparaymond628]

Allan, when you workout early in the mornig (lets say 6a.m.) Do you eat before training? if so, what do you eat? and HOW LONG before training?

[@timthemaranta3148]

Will be making yhis at the weekend!

[@yhazn9109]

1.99 a pound for pork shoulder roast? Gosh that's really a great deal...

[@ArturD2]

Prep Untamed!

[@persianwingman]

Very nice job there 👌🏽

[@nathanmiller1]

Always remember.. Cook Untamed!

[@alexandrudumitru2435]

It looks tremendeous... will try this one for sure

[@marcuscoetzee5686]

I’m feeling very hungry after watching your video.

[@e.e.8589]

Nice. Thanks

[@notNIKITAzed]

if I am a noob at cooking things, how would one place the meat in the oven to attempt this? on the rack with something under for less cleanup ? just on a baking sheet ? also how often do you spray it with the apple cider vinegar + water just like every 30 min ? or 15 min ?

[@EthanChernoxx]

A metal roasting pan would work best. If you dont have one of those then a baking sheet would be ok as long as its deep enough to hold the braising liquid. Stick it in and spray it every 30 mins as needed. Then, add the liquid and cover with foil.

[@treebeard9352]

Great video

[@Ferus11]

Fixin gud eats

[@Squirrelnumberone]

Thanks!

[@steverobinson8663]

Smoke untaaaaamed!

[@Goriaas]

Just a small tip you might want to use parchment paper or a clay or cast iron pot for step 2. Aluminium foil is not entirely safe if it's in long contact with acidic and salty foods. Lots of worrying research out there

[@John.AR.Activism]

You're worried about the tin foil while eating pig flesh? sheesh.

[@Goriaas]

@@John.AR.Activism I'm flattered that a random muslim man on the internet is concerned about my well-being. Thank you but I believe pork/pigs to be mostly healthy food (with the exception of highly processed meat products)

[@John.AR.Activism]

@@Goriaas lol. Im not muslim but nvm. Pork like all red meat is carcinogenic, so no, its not healthy. Doesnt mean youre going to get cancer probably fine eaten in small amounts, but thats beside the point, that animal will have lived a horrible life and a horrible death.

[@M6706-u5y]

“ONE THOUSAND POUNDS HA HA HA!” - Alan Thrall

[@foobar1735]

man that looks good... how well does pulled pork freeze?

[@entropyme9]

unpopular opinion: Alan food videos > training videos

[@Zaeyrus]

Dude... where do you live? Asking for a friend!! 🤣🤣 Nice pork! 😋😋

[@unchilepicoso2502]

Thank you

[@Bearded360]

Shut the front door. I like to place an order for a baker's dozen of the sliders and four, five of em enchiladas and a sweet tea.

[@cooperjones7206]

MORE

[@Alex96190]

daaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaamn!

[@s.sradon9782]

If you make the meat chunks smaller it cooks faster.

[@jman454]

Anyone know how you can regulate the temperature on a cheap ass charcoal grill? I was thinking about doing it in the oven instead of the grill because I think the coals will get too hot in my grill. I'm new to cooking food (sounds dumb but I've always had parents cook for me, trying to do more on my own).

[@calizza]

It will be hard to do in a cheap grill because it isn't well insulated but not impossible. Look into the "snake" method for your charcoal layout. Your vents will be what controls the airflow thus controlling how hot your coals burn you will want to at least start out with them barely open. It is much easier to increase the temp than it is to bring it back down if it gets to hot. Fortunately a pork butt is one of the most forgiving pieces of meat. If you are able to do this it will be MUCH better than cooking in the oven/slow cooker/instapot. I don't care what anyone says it does not compare.

[@jacob74947]

It depends what features your grill has. Assuming your charcoal grill has airflow holes and a temperature gauge at minimum, that’s the easiest way to experiment and see what works. If you open your airflow holes more you get more air and thus hotter burning coals. Less open means less air and cooler burning coals. You can also regulate the distance of the food from the heat and concentration of the coals. An even coating of coals across the whole grill basin will burn hot across the whole grill, but if you pile them up in the middle it will be hot in the center of the griddle and cooler around the edges, for example. If you need it to slow cook like this video, you could pile all the coals in one far corner of the grill and put the food on the opposite end of the grill. You can also use a few folded layers of aluminum foil or some sort of oven sheet if the coals start getting too hot to shield your food from the heat. If your grill has multiple rack heights you can utilize those too to get the food farther from the heat. You can also leave the top open if you want to really heat up the coals for searing or quicker grilling. Really it’s up to you to experiment and see what works for every cooking style whether you need to sear, slow cook, etc. Every grill will have different thermodynamics and you just have to learn what your specific grill needs from you to cook a certain way.

[@24bk]

U fking legend

[@RV-ri8jk]

Good tip!!!!

[@TheBcoolGuy]

I bought almost 30 lbs of pork and over 40 lbs of cheese today.

[@dangerdave138]

my house smells so good right now

[@DJGenericname]

Lovely

[@dwaynemadsen964]

awesome

[@taylorbee4010]

I'm from the south and I approve

[@dylano7242]

Guess I'm still lucky , in an undisclosed Colorado mountain town - chicken breast $2 lbs, whole chicken $1.20 lbs, chicken quarters skin on $0.59 lbs. Whole frozen turkeys $1.50 lbs. I'd rather have these than pork butt at $1.99 lbs. I'm packing my freezer and pantry to brim cause it's going get real bad soon.

[@self-aware986]

@klopotenko any idea of how is it called in the ukrainian language?

[@eclipsez0r]

Free pro tip, season the meat in your sink and then zero mess or clean up

[@mistaowickkuh6249]

Better spray some 1/10 bleach into that sink and leave it for 30 minutes or so then rinse properly. Sinks can have various advanced civilizations of micro life forms.

[@eclipsez0r]

@@mistaowickkuh6249 Dishwashing liquid is fine. What do you think goes onto your plates trays and dishes? Do you soak your trays in bleach for 30 minutes? No didn't think so LOL. Do you even cook and clean in your own kitchen?

[@mistaowickkuh6249]

@@eclipsez0r NO! YOU MUST DOUSE YOUR SINK WITH GASOLINE, LIGHT A CIGAR AND THROW IT IN THERE WITH DRAMATIC MUSIC IN THE BACKGROUND!

[@eclipsez0r]

@@mistaowickkuh6249 That's only when I find a spider

[@paulvalentine4157]

Your son looks a lot like you! And congrats! We had two sons, but we tried for daughters. Oh well, seems things are working out. All the best and thanks for these videos.

[@jerrythomas4457]

You don’t want daughters in this world we live in now.

[@morgorex6312]

LOTTA LUCIANI!

[@mrsprinkles1641]

How would u vary this if doing it inn the oven

[@jasonscheffler9813]

Probably not much at all, you could add some liquid smoke to the sauce as the smoke flavour obviously won't be there from the oven.

[@andrewtaylor2785]

Worcester shire sauce

[@fewny2691]

im going to the grocery store tomorrow

[@teelily88]

Cheat code: after wrapping, stick it in the oven at 205 over night.

[@drDryden1]

In Canada that meat would cost $75

[@djredhareaus38]

I wish meat was that cheap in Australia

[@johnnewton8017]

Nice

[@farscape1]

NOICE!

[@davidpenfold]

It's pronounced "Wuster sauce" 😁

[@andrewkruzienski770]

Haha. Cooking on the cheap using at $2500 grill.

[@fabreezethefaintinggoat5484]

sweet

[@Tweel_Weight_Plate]

Hi Alan, can you please get your hearing tested, then do a youtube video showing the results, of the frequencies you can/can't hear?

[@akhil1753]

🤤

[@davidpenfold]

I'm always looking between my fingers when watching your food guides. I guess I've been living in France too long 🤣

[@vrilginitymaxxer]

Nice due amount

[@Dad_Lyon]

Pork Loin ain't as good, but makes for some nice lean meat

[@sergikolitri9031]

Buy a copper pot and try some carnitas

[@reevecol]

🤤👍

[@s.sradon9782]

"don't measure anything" is IMO good advice bc it's efficient, why waste time?

[@Fogyt121]

Polka

[@NFM1337]

Might get banned for asking, but ever do any vegan meal prep?

[@joeschmo2693]

Just stuffed my fat face, still made me a little hungry.