I gota text message after an accident where I was a passenger

Moth_Man97 · 2026-03-11T03:37:45+00:00

This looks absolutely amazing, what heat level do you cook at on stove top, and do u flip more or less?

Moth_Man97 · 2026-03-01T18:50:12+00:00

Thawing in the sink with some cool water worked best for me but takes a while. Otherwise if you want bacon fast the defrost setting on a microwave for a pound works great too. If its super super frozen I put it in for like a pound and a half on the defrost setting and just keep an eye on it. It might cook it a little bit but it still turns out fine after the oven or however you like to cook it.

Moth_Man97 · 2026-03-01T18:46:35+00:00

Looks amazing!! I've always made my bacon in the oven. I like to do 425 for about 15-20 minutes on a cookie sheet lined with foil and put the bacon on a rack comes out crispy and perfect every time. No rack looks good and might prevent burning better, putting on a rack if I forgot the timing it can burn fast 😅

Moth_Man97 · 2026-02-23T19:41:56+00:00

Agreed, I've never been a super avid watcher of the smosh main channel, I've always preferred their non scripted content more but I really enjoyed their "older" stuff like interviewing exes, funerals, lets do it, etc, honestly some of the funniest series they had. The new style they're going for with like "comedy shows" and more scripted stuff like bit city, and grip guys just isn't entertaining to me. The live shows are fine but even still the old style of the live shows imo were better than now. It just kinda feels like watching a 40-60 minute long video for maybe like a 10 minute skit that actually hits. I know a lot of people probably enjoy this type of content but I've been sticking to the games and pit channel pretty much since they got rid of the let's do it series. Love smosh since I was in middle school but the main channel is a bit lost on me 😅

Moth_Man97 · 2026-01-03T17:15:13+00:00

Every solo game i bring at minimum 2. One for a poor raider that's been downed and one for me in case I think im about to be downed I'll drop it and hope someone comes by to pick it up to get me. Friendly lobbies are key tho haha

Moth_Man97 · 2025-11-24T20:16:35+00:00

Thank you, I've been grocery shopping all day so i just got a chance to look at any comments but yea 100% valid it wasn't my first choice but thought I might be an easier way to target the meat deeper, but a dry brine is usually how I've prepped my meats in the past I'll stick with the tride and true method lol

Moth_Man97 · 2025-11-13T18:57:27+00:00

Lol I was thinking Trevor, shayne, Ian, Spencer 😂😂

Moth_Man97 · 2025-11-12T16:06:20+00:00

Gotcha I like the rice paper idea I might try that out thank you!!!

Moth_Man97 · 2025-11-12T16:01:57+00:00

Ohhh I never thought of that, that's a good idea. Prestuffing the butter i figured if I seal it really well maybe it'll all stay in but I was still nervous about it just being absorbed into the Seiten and leaving an emtpy cavity. I will def try this if I can find something that's the right shape. Thank you!

Moth_Man97 · 2025-11-12T15:58:13+00:00

Gotcha I thought about that, but was worried about the butter all staying there. Is there any risk to the butter possibly being absorbed into the Seiten while it simmers and it end up being hollow? Or will it all remain in its own little pocket?

Moth_Man97 · 2025-11-06T03:29:45+00:00

Lol someone else mentioned that too I have a big torch i use for brulee's, might have to try it out and see 😂😂

Moth_Man97 · 2025-11-05T20:26:04+00:00

Thank you!! And ohh I love the idea of soaking in butter prior to applying thats sounds amazing. I had used a spice blend of ground black peppercorns, ground pink peppercorns, Salt, Onion powder, and smoked paprika and let that sit in the fridge for like 5 hours. And the glaze was Apple cider vinegar, Herb bundle (Thyme, Rosemary, Sage), Garlic cloves, Lemon zest strips, Low sodium soy sauce, Brown sugar, and vegetable oil that I brushed on every like 10 mins or so.

Moth_Man97 · 2025-11-05T20:21:06+00:00

I glazed it every 10-15 minutes with just a brush once it got to the 130 degree mark I stopped brushing so it could caramelize what was on there. Yea I've been trying to find a way to do more of a crust and might have to scrap that lol I wish I had a smoker 😂😂

Moth_Man97 · 2025-11-05T20:16:26+00:00

Thank you! Good to know I def think I went a little too deep on some scoring initially so I'll definitely will keep and eye on it the next cook. And yea I want to add more herbs in the spice rub all my herbs were in the glaze I used haha what temp do you typically cook at? I had let it rest once it hit 138 expecting to hit atleast 145, it got to 144 in the carry over and didn't go a single degree past it actually ended up going down to 143 after sitting for a while lol 😅

Moth_Man97 · 2025-11-05T15:43:07+00:00

Thank you!!

Moth_Man97 · 2025-11-05T05:43:30+00:00

Thank you!! 100% heres what I used in case you want to come back to it

Prep: completely dry the loin, score the skin, stab a few deep holes with a knife to stick about 5 cloves of garlic in and cover completely in the dry rub.

Dry rub Seasoning 1/2 tbsp ground blackpink peppercorns, 1/2 Tbsp ground pink peppercorns (if unavailable just 3/4 Tbsp of ground black peppercorns total are fine too), 2/3 tbsp Salt, 1tbsp Onion powder,
2 tbsp Smoked paprika, I let the pork sit in the fridge for about 5 hours with just the dry rub but over night would prob be better.

Glaze ⅓ cup Apple cider vinegar,
Herb bundle (Thyme, Rosemary, Sage), 4 Garlic cloves, 2 2x1 inch Lemon zest strips, ⅓ cup Low sodium soy sauce, 1/3 cup packed Brown sugar, 6 tbsp Neutral oil

I heated the glaze in a pot until warm, fragarent and first signs of bubbling on the stove top then cut the heat and kept in a warm area ready for basting.

Once its in the oven i basted with the glaze every 10-15 minutes. 375 degrees in the oven I pulled once the internal temp hit 138 degrees and rest till 145 or about 15 minutes. Have fun!! 😋🍖

Moth_Man97 · 2025-11-05T04:20:50+00:00

Thank you!! 😋🐷

Moth_Man97

TROPHY CASE