How to Make Smoked Pork Loin with Cook's Illustrated Editor Keith Dresser

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Why shouldn't mesquite be used?

Horrible advice!!!

I always enjoy watching Keith and the other master chefs. But this left me cold; a lot of babbling about the grill until I glazed over. (Sorry, too many puns!). But I always enjoy hearing the words “pork loin” and “kosher” in the same sentence.

Now maybe you can evolve to using a robot.

My god this format REALLY sucks. The recipe's are great but the presentation are just the worst. And with no explanation as to why things are being done this way or that. Come on guys get it together. 😡

Excellent presentation, all you need to know in 3 plus minutes!

New format sucks Unsubscribe

I prefer this format.

Was looking forward to seeing Keith again, but he never showed up. 😟 Just some faceless, disembodied guy who spoke so quickly I didn’t get most of the information I needed for this dish. I see no sense in my watching these videos anymore. 🙄🥺 Goodbye, Patricia from N.H. 👵🏻

Not liking the new format..unsubscribed

Not a fan of the new format. I would rather read an article, than have it read to me.

Come on, why can we see the faces of these new presenters? Keith Dresser we all know from before. He did the Fanny Farmer canned brown bread with the raisins😀

Does ATK understand that people who live in apartments ... more and more .... can not use a "grill"?

Stopped watching the second I saw that no actual humans would be shown. So impersonal. Part of the charm of ATK is all of the people who who work there. Such a great Crew! It's the difference between an actual show and an audiobook.

Why tie it up if that particular cut is already nicely uniform?

You guys need a Traeger

The wood chips are not smoking, they are steaming until they ignite.

Yup! That’s what I do and it’s sooo good!

Kayla hi

Hey I love that classic Weber kettle and chimney starter! I have the exact same ones.

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