[Music]
it’s TJ barbecue at the London Freeze
festival just off the river attempts and
I’ve got a slew a smorgasbord of rad
skiers and snowboarders are gonna be
eating up some of our tender tasty
vittles the smokers in the back next to
the VIP sections let’s get cooking
candied pork tenderloin it’s got a sweet
sweet flavour it’s all the sugar up with
the marinade I’ve got your rod to help
me out German thank you very much
German is one of the raddest
snowboarders on the planet right now his
style is so sick you can catch bird flu
from it he’s got a smorgasbord a buffet
a slew of ridiculous snowboarding tricks
in his back pocket so I am truly
honoured he’s helping me out on the DJ
BBQ smoker today the joining me that
we’re gonna marinade is the pork
tenderloin it looks like a big old ding
dong it’s just a really good cut of meat
clean it very tender and it’s a big hit
in my world let’s get cooking dude soy
sauce garlic brown sugar this is how
simple this marinade is we’re gonna take
our pork tenderloin throw it in our bag
we’re gonna do two of these bad boys I
need you to pour our marinade in the bag
make sure the air is out you seal it
massage that for now you could cook that
right now and it’s gonna taste awesome
but if you want to supersize your
awesome
be pulled out of the fridge from the
night before wow this is gonna taste
insane let’s put yours on D yeah then
you can actually taste the difference
between an overnight marinade and um two
primary Hey
okay it’s gonna be awesome
boom high-five Yurman and you guys can I
find out more about recipes and other
chefs and Jamie Oliver’s things you just
high-five your room button
no no lucky you guys are we got a fire
box down here oak in there applewood
cherry wood it’s all working out even a
bit of chestnut so we’re here this thing
to 300 degrees that’s 150 degrees
Celsius for all you modern Europeans out
there
I heart pork I heart candy pork and
Germans candy pork should be done now so
we’re gonna open her up and have a look
sorry dude
hold that we’re gonna cut up the best
piece for myself in German
the end is cut all the flavor you can
taste the sugars the soy sauce and that
garlic how do I get to that more savory
kind of um Mediterranean vibe you know
that tallien vibe so good that’ll get
you laid bro that’s that’s enough cool
now that’s where you can see that the
smoke that’s apple and cherry and oak
and chestnut all in that piece thank you
very much are you jumping today I don’t
want to give you out you know I’m gonna
be in a few minutes
are you yeah okay good luck this is
gonna give me the edge all right now I’m
gonna give you a bit of the one that you
did it won’t have as much flavor but it
should still do you right bit more
tender but the flavors just not as sweet
and savory not a little better yeah do
it the night before
always marinade your candy pork
tenderloin the night before oh my gosh
I’m so good good luck dude all right
thanks man click on here
high five subscribe man not just me but
Jamie Oliver that dude
slew of other chefs I’ve got to
subscribe okay okay so it’s raining
outside and you don’t want to get your
barbecue wet you may be a wuss but I got
just the dish for you fish tacos they
rock my world do them inside do them
outside just make sure you’re doing
it’s TJ barbecue at the London Freeze
festival just off the river attempts and
I’ve got a slew a smorgasbord of rad
skiers and snowboarders are gonna be
eating up some of our tender tasty
vittles the smokers in the back next to
the VIP sections let’s get cooking
candied pork tenderloin it’s got a sweet
sweet flavour it’s all the sugar up with
the marinade I’ve got your rod to help
me out German thank you very much
German is one of the raddest
snowboarders on the planet right now his
style is so sick you can catch bird flu
from it he’s got a smorgasbord a buffet
a slew of ridiculous snowboarding tricks
in his back pocket so I am truly
honoured he’s helping me out on the DJ
BBQ smoker today the joining me that
we’re gonna marinade is the pork
tenderloin it looks like a big old ding
dong it’s just a really good cut of meat
clean it very tender and it’s a big hit
in my world let’s get cooking dude soy
sauce garlic brown sugar this is how
simple this marinade is we’re gonna take
our pork tenderloin throw it in our bag
we’re gonna do two of these bad boys I
need you to pour our marinade in the bag
make sure the air is out you seal it
massage that for now you could cook that
right now and it’s gonna taste awesome
but if you want to supersize your
awesome
be pulled out of the fridge from the
night before wow this is gonna taste
insane let’s put yours on D yeah then
you can actually taste the difference
between an overnight marinade and um two
primary Hey
okay it’s gonna be awesome
boom high-five Yurman and you guys can I
find out more about recipes and other
chefs and Jamie Oliver’s things you just
high-five your room button
no no lucky you guys are we got a fire
box down here oak in there applewood
cherry wood it’s all working out even a
bit of chestnut so we’re here this thing
to 300 degrees that’s 150 degrees
Celsius for all you modern Europeans out
there
I heart pork I heart candy pork and
Germans candy pork should be done now so
we’re gonna open her up and have a look
sorry dude
hold that we’re gonna cut up the best
piece for myself in German
the end is cut all the flavor you can
taste the sugars the soy sauce and that
garlic how do I get to that more savory
kind of um Mediterranean vibe you know
that tallien vibe so good that’ll get
you laid bro that’s that’s enough cool
now that’s where you can see that the
smoke that’s apple and cherry and oak
and chestnut all in that piece thank you
very much are you jumping today I don’t
want to give you out you know I’m gonna
be in a few minutes
are you yeah okay good luck this is
gonna give me the edge all right now I’m
gonna give you a bit of the one that you
did it won’t have as much flavor but it
should still do you right bit more
tender but the flavors just not as sweet
and savory not a little better yeah do
it the night before
always marinade your candy pork
tenderloin the night before oh my gosh
I’m so good good luck dude all right
thanks man click on here
high five subscribe man not just me but
Jamie Oliver that dude
slew of other chefs I’ve got to
subscribe okay okay so it’s raining
outside and you don’t want to get your
barbecue wet you may be a wuss but I got
just the dish for you fish tacos they
rock my world do them inside do them
outside just make sure you’re doing
Please follow and like us: