Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue,

share recipes, and discuss all things delicious.

And now here's your host, Malcolm and Rochelle Reed.

Hey, welcome back to How to Barbecue Right podcast.

I'm your host, Malcolm Reed, and I'm joined by my lovely and talented and tired wife,

She stayed up late.

She stayed up late editing last night.

We got a YouTube video that actually come out.

It's a good one.

It's going to be a banger.

Is it?

What is it, Chil?

Cajun porkloin. Cajun porkloin.

I'll tell you all what.

I made this recipe last week.

It probably was the best $10 porkloin I've ever cooked in my life. Yeah. And it, I mean, you know, take pork corn for granted. It's something that, you know, it's, it's cheap. You know, I used to cook a ton of them. So we kind of got burnout on it because that was like, if people were coming over to the house or something, I was like, well, let's just throw some pork coins on the grill. Because you can either cook them whole, cut them up in steaks and grill them, whatever you want to do, but 10, 15 bucks, you can feed a lot of people. And that was what I was thinking with this recipe was, it would. Well, you found it on sale. sale you were bruising it was on sale at croaker

and i was wanting something where i could feed a bunch of people like deer camps i said well let me

work on this recipe i'll do something if it turns out good i'll you know we cook that a bunch this

hunting season and it was fire it It was really good.

Pork coin's kind of like turkey in the way that it's bland as it can be.

Don't have no taste.

But it's an open canvas at the same time. Yeah, yeah.

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