Rotisserie Pork Loin | Pork Loin Roast on Napoleon prestige 500 with Malcom Reed HowToBBQRight

[@wolfman011000]

That was a true roast, exposed to direct heat, unlike in an oven "BAKED" meat that most people all a roast. Thank you for showing how to roast meat well, and properly with good solid advice and guidance. Take care, God bless one and all.

[@odiliacharles-groce1100]

Mr. Malcolm you sure do know BBQ as we have been so blessed cooking and eating bringing joy to our 6 member family. Children love your cooking recipes. Made one order for seasoning and BBQ sauce we are about out of 5lb packs eager to order more. Thank you Sir to you and your family. Your recipes defenatly good good good. God bless!!!

[@barrsteve7347]

Nice touch with the glaze. I cook pork loin often but never thought about finishing the roast with a glaze. Also adding the coarseness of a dry rub prior to cooking makes sense. Thanks for another great video.

[@Czecher262]

Fabulous. I saved this one so I can come back and try this. You are the best channel for explaining and showing how it’s done. Thank you.

[@300622041]

Nobody can do BBQ better than Malcom.

[@LumberjackPa]

I'm really digging the wet rub and glaze. This is now locked in my memory banks. Thanks for sharing Malcolm.

[@donniesloper3192]

Just got a weber kettle rotisserie setup. Would love to see some more rotisserie ideas. I have learned a lot from you ! Keep up the great work !

[@kumaquattro]

I made this tonight and I just love the seasoning and glaze . I normally don't eat any food with mustard on it, but your video beckoned me to try it . Wow, what a flavorful taste !! Great recipe man, thank you !!

[@James-ExCrappieKing]

Great video. Strain the juice on the foil and mix with the juices on you plate, bring to a broil, and salt and/or pepper to your taste. Pour in a mixture of 1 Tablespoon corn starch and 1 Tablespoon cold water, turn off heat and whisk all together till it looks wet but not thick as gravy. Pork Au Jus.

[@anonymousangel11]

Thank you Sir. I always come back to your videos all the time. I will be doing this tonight. Keep up the good work. Cheers from Ontario.

[@michaelferraro4715]

Made this one the other day and it came out great. Here's a little tip from your Uncle Mike, put the damm thing on rod 1st, then you don't rub the rub all off when you're trying to run the rod down the middle.

[@WhatWeDoChannel]

Great tip! Better for a chicken too!

[@johnlord8337]

Wow. You are cooking up a storm! You going on vacation for a few weeks! All these are prep foods for your outdoor adventure? Your wife, children (or at least the next door neighbors) eating all this great food must love you very much!

[@sgtmac21]

Used your video this afternoon to rotisserie my pork loin! Success, thanks! Used some Gunslinger, Pappy's and another for the rub and a mix of the Killer Hogs Vinegar Sauce and The BBQ Sauce! Yummmm!

[@kevinmiller3084]

Made this tonight, came out fantastic! Better than the smaller tenderloin IMO. Tying it up really helps keep the round shape needed. I cooked it in my toaster oven with the rotisserie feature.

[@Sockeyemike]

Hey there Malcom , suggestion. I put the roasts on the spit before putting on the wet rubs. Makes easier to handle and i dont end up stabbing my hand on the spikes :) Love all your videos . I have learned a lot . Please keep the videos rolling along .

[@rhondahamann-lease9130]

We tried this recipe and it turned out perfect!!!! Thank you for the recipe!!!!

[@davelee5605]

Unbelievable, Malcom.., well done!

[@matthewjackson9615]

I agree. That's the best looking pork loin I've every seen.

[@James-ExCrappieKing]

Thx brother. We could get all of the ladies that have good senses.

[@billlawrence2572]

Made this on my Weber grill last night, new family favorite ! Thanks for sharing.

[@bumblur]

Looks great, Malcom, thanks for sharing! - John

[@earnieb5318]

Really enjoy your vids....esp the recap at end..TY

[@thanq2467]

Nice presentation, great job in providing all the details, thanks.

[@bob4919]

Excellent lesson on rotisserie cooking! Thank you!

[@Kevin_Cooking_inTahoe]

Made this on my Weber Grill last night and it turned out fantastic. Moist and Juicy with great flavor!

[@ryanharnell9268]

Made my day man. Great tips and we have the same Napoleon. This is going to be Easter dinner for the family. Feel better about breaking out the rotisserie for the first time. Thanks :)

[@Octoberfest1974]

I like that Napoleon gas grill. Keep up the good work. Your video series is fantastic!

[@WhatWeDoChannel]

I enjoyed that (as much as I can enjoy barbecuing on gas😊). I just got a rotisserie for my Weber kettle for Christmas, I love adding some wood smoke! I so agree with your sizes of slices! Klaus

[@Lilliancooks]

Made this today and it was very good. It had a slight sweetness and a slight Mexican flavor because of my homemade dry rub. I thought it would have overpowering flavors of sweetness and mustard, but it didn’t…it was mild, which I love.

[@TheExcile009]

Thank you!!!!! Happy Easter brother!!

[@janicepappas9694]

GREAT

[@LRascalLil]

always coming out with good stuff Malcolm! very nice

[@travis24624]

Enjoy your videos. Always look to see what you do when I BBQ. Just ate lunch and your vid makes me hungry.

[@darrelldiskey7585]

Amazing, Malcom. I just did his rotisserie cook on an inexpensive Monument grill and it is fantabulous.

[@TomOwenVids]

Doing exactly this tonight.l... so far so good. Thanks!!

[@michaeltobin9142]

Love the passion, brother! Thank you for your guidance. From a good ole' Yankee boy up north

[@erniefernandez7775]

You're the man ,Malcom! Good video.

[@MrNavyWings]

Would like to have seen what you had the rotisserie heat set to.

[@hainzyy]

Loved the video, got the ingredients, about to use the tool, and realized i have tenderloins not loins… I’d love the wet rub on it still, do you think i can still use the rotisserie on the smaller tender loins?

[@9929kingfish]

another great cook. looks amazing with that finishing glaze. I wish they made a meat thermometer that would monitor continously while cooking on rotisserie.

[@howtobbqright]

9929kingfish I've checked - they don't make one yet.

[@LedlightworldCoUkled]

+9929kingfish There is a blue tooth enabled stat out there, that doest have the wires. Miele use something similar in their high end ovens.

[@ScottysBackYardBBQ]

good video. i use my weber rotisserie. charcoal.still worked out great.

[@richterknives]

I love your videos, man. I look forward to new ones. Keep doing what your doing.

[@stevecaddick1767]

Superb Malcom

[@ejh06752]

thank you for everything you do!

[@jamesblair5971]

Yummy going to do this soon!

[@RayMacksKitchenandGrill]

wow...it looks delicious and juicy...

[@stevecaddick1767]

Damn that looks good. Maybe a recipe for Char siu on the rotisserie next.

[@thepennydogjuarez5546]

Great video. Good job brother!!

[@jliebs7218]

awesome job, great channel!

[@marksmer1]

Great video thanks for sharing you say an hour and 15 minutes do you have any other videos?

[@jonthomas8487]

Thanks! We just received our Prestige 500 a week ago. I was going to do a Boston roast, but figured I’d do a loin first. Seems straight forward. What was your total cook time? I’m working from home currently so I’ll likely put it on about 4pm

[@ajgoines1843]

You can tell it's tender

[@backyardgrillmaster2910]

Graet Job!!!

[@TheZombieSaints]

looks good! ill be trying that one. cheers mate :)

[@genenordgren9568]

Appreciate your videos. Have two questions: 1. Did you leave the lid open when you carmelized?; 2. You took the loin off when the internal temperature was 143 F, what was the internal temperature after resting 20 minutes? Thank you.

[@Mr.Carter777]

Great stuff:)Thank you Sir.

[@markg.2501]

APPROVED👍🆗🔥✅

[@MattFerrell123]

Nice background music bro. :)

[@stamperssecret5379]

Hello from Dallas! I noticed you didn’t brine it. Would it hurt to do that? A local butcher is cutting me a 7 bone-in loin. Would bone-in take longer? About how long before I start the sauce? I’ve never used a rotisserie. Nice time to try it with $100 in meat and for a Thanksgiving dinner, huh? I must be nuts. Lol. I love the sound of your recipe. Just what I’ve been looking for! Thanks for any advice you can give me. There are too many skinny chefs on here. Never trust a skinny chef. Lol

[@liskeardkiller]

u should make beef jerky ? :)

[@HedelTorres]

Hi.. just curious.. you don't use the counter-weight? Hey.. just noticed this video is from 2015.. :) I just picked up the grill, was a counter-weight available in that rotisserie model?

[@gstrek1]

Do you recommend the Napoleon Prestige P500? Thinking about getting a new gas grill.

[@susanp4828]

I would think leaving the rod in the pork loin while it's cooling would continue to cook the meat while it's resting.

[@allenrobinson8165]

If you don't leave the rod in while it's cooling the meat is going to stick to the rod and it's not going to come out but I mean if you want to grab a solid metal rod this 400 Degrees feel free

[@DrunkenSailorBrewBBQ]

Another great cook Malcolm. What model is that Napoleon? looks like a real nice gas set up. Keep up the good cookin' !

[@howtobbqright]

+Drunken Sailor Brew & BBQ It's a Napoleon Prestige

[@bowesman1000]

why was it turning one direction in the beginning and then the other after 30 minutes? had to go back to look and make sure i wasn't crazy.

[@nachonad]

Wow! I've been researching a lot for which gasser I want to purchase. I'm between the weber summit and the Napoleon pro. How do you like the Napoleon?

[@howtobbqright]

nachonad So far I like it a lot - everything I want in a gas grill.

[@guitar14ish]

Great cook but what if you don't have a back rotisserie burner just a straight six burner gas BBQ Tony Australia

[@howtobbqright]

I'd do a reverse sear. Fire up half the burners creating a 2 zone fire. Start the loin out away from the fire until it reaches 120 degrees internal then move it over to the hot side and grill on all sides turning as needed until internal temp hits 135 degrees. Rest for 10-15 min and slice

[@guitar14ish]

Thanks for that but I didn't explain myself properly. I have a Rotisserie on my six burner gas bbq just no back rotisserie burner.

[@MRLXROMERO]

Great video Malcom..I just purchased my second bottle of your dry rub and it's amazing.im just starting my channel and hope u could me some pointers...chill and grill with big sexy..

[@RealityIsTheNow]

No potatoes to catch those drippings? What a shame. :D

[@Kx3clan]

do i sense a "The Steak and Chop Rub" hitting the shelves soon?

[@kss5445]

dang, tired of reading... well done? well heres another one

[@gcoffey223]

Gonna smoke me a fatty pork something, not sure

[@oddopops1327]

:-)

[@thomasbenjamin9245]

you over shot it

[@nic12344]

It's sad that it's overcooked, it looks delicious otherwise!