I am so excited to see you embrace the hashtag! Beautiful background to film another great video. Makes this Midwestern dude a little jealous. Thanks for all you do! #ToTheRefrigerator
Ron, Thanks so much to you and Fogo for producing all the cooking videos you have done over the last few years. Over the last few months, I've been learning to cook on a BGE that I inherited from my father, and your videos have been a foundation for that journey. I've standardized on Fogo charcoal, and have bags of Premium and Super Premium on my back porch right now. I'm asking for you to send me the Blazaball so I can give it to my butcher. He mentioned a few weeks ago that he has been trying "snake method" cooking on his Weber kettle, and I bought him a bag of the new Fogo briquets to try. He was really amazed at the difference from other charcoals. I'd like to give him the Blazaball to further his introduction to Fogo. I've already got a Blazaball for myself, so I know it's a great product.
Ron that looks great and I will have to make these as I never have. I don't have a Blazeaball yet and would be honored to get one from you and your daughter. Also would be interested in who made that step ladder that you had the Fogo bag on. My builder destroyed my step ladder that had a pull out plate that turned it into a dolly.
I did pork belly burnt ends today. I dry brined them overnight, and put them on the grill at 225f until they reached 170 degrees. Put them in a foil pan, covered them with bbq sauce, brown sugar, and butter. Foiled the pan and back on the grill at 240f for 1 1/2 hours. Removed the foil from the pan, and they were around 200 to 204f. Took them out of the pan and put them on a rack and back on the grill for 30 minutes. Removed them from the grill, and rested for one hour. They taste great, but they are so fatty still. I am going to cut them in half, and put them on the griddle like bacon and see what happens. I've done these before and they were great, but these are just too fatty. Any suggestions? Thanks for another great cook.
Hmmm, that's a tough one. I would start with checking your thermometer for ambient temps. It just may be a tough cut too. Most times it is because they just hadn't rendered enough.
@@FOGOcharcoal I used the thermometer on the grate, which agreed withy KJBJ. They didn't render enough, so I'm trying again. If they don't work, screw it, I'll eat bacon. 😀
Hey Captain Ron, really enjoy the vids. I’ve noticed you’ve changed the format a bit with more voice overs. I think when you free style more and put your dad jokes in the videos are more CAPtivating. Keep them coming and remember, get out and grill!!!
I have a Blazaball, great little tool for making lighting a lot easier. Pork looked great, love the new backyard, congrats. Cheers from The Jersey Shore
I have tried a bunch of ways to light lump. Would not mind giving the Blazaball a try. Did a few Pork Bellies but not in the past few years. I have to go to a specialty market to get it.
Still want to get the Blaze A Ball for my BGE. I would do these on the BGE with the FOGO Charcoal briquettes that I love! Never been much of a pork belly person but these look amazing. Thanks for a great video.
Yep, you win. I once moved from one apartment corner unit to the one in the building next door. It may have been about the same distqance as yours. Worst move ever
To be honest it felt more like a tutorial with the voice over and overall style. I enjoyed the previous versions because it felt more personal and less formal.
Thanks for tuning in! Keep an eye out for a giveaway in this delicious video!
I am so excited to see you embrace the hashtag! Beautiful background to film another great video. Makes this Midwestern dude a little jealous. Thanks for all you do!
#ToTheRefrigerator
LOL, Ryan, you are one of the reasons that it is becoming popular!
My wife and I have both been wanting to try fogo charcoal AND crispy pork belly! We don't have a blaze ball but there's an Ace in our neighborhood.
We made this video just for you!!! Btw….youre entered!
Ive been wanting to buy a couple of your Blaze A Ball for myself and sons. Great pork belly video.
You should! You’re entered too!!
@@FOGOcharcoal Thanks!!!
I have been using pogo for years and love it. I do not yet have a Blazaball. I would love to start using one.
You should! You’re entered!
You are entered!
Ty captianRon!
You're welcome David. Thank You!
Ron, thanks for all the tips! I just purchased my BGE and still don’t have a Blaze a Ball.👍🙏
You are very welcome. BTW- Welcome to the addiction
Ron, Thanks so much to you and Fogo for producing all the cooking videos you have done over the last few years. Over the last few months, I've been learning to cook on a BGE that I inherited from my father, and your videos have been a foundation for that journey. I've standardized on Fogo charcoal, and have bags of Premium and Super Premium on my back porch right now.
I'm asking for you to send me the Blazaball so I can give it to my butcher. He mentioned a few weeks ago that he has been trying "snake method" cooking on his Weber kettle, and I bought him a bag of the new Fogo briquets to try. He was really amazed at the difference from other charcoals. I'd like to give him the Blazaball to further his introduction to Fogo. I've already got a Blazaball for myself, so I know it's a great product.
That is awesome, I am so glad these vids have helped and love that you are hooked on FOGO. You are entered!
Ron that looks great and I will have to make these as I never have. I don't have a Blazeaball yet and would be honored to get one from you and your daughter. Also would be interested in who made that step ladder that you had the Fogo bag on. My builder destroyed my step ladder that had a pull out plate that turned it into a dolly.
Hey Keith, thanks man, I highly recommend giving them a shot. LOL, the ladder is made by Gorilla Ladders.
Also.........you're entered!
I did pork belly burnt ends today. I dry brined them overnight, and put them on the grill at 225f until they reached 170 degrees. Put them in a foil pan, covered them with bbq sauce, brown sugar, and butter. Foiled the pan and back on the grill at 240f for 1 1/2 hours. Removed the foil from the pan, and they were around 200 to 204f. Took them out of the pan and put them on a rack and back on the grill for 30 minutes. Removed them from the grill, and rested for one hour. They taste great, but they are so fatty still. I am going to cut them in half, and put them on the griddle like bacon and see what happens. I've done these before and they were great, but these are just too fatty. Any suggestions?
Thanks for another great cook.
Hmmm, that's a tough one. I would start with checking your thermometer for ambient temps. It just may be a tough cut too. Most times it is because they just hadn't rendered enough.
@@FOGOcharcoal I used the thermometer on the grate, which agreed withy KJBJ. They didn't render enough, so I'm trying again. If they don't work, screw it, I'll eat bacon. 😀
@@fiftyf1 lol, I like your style!
My wife just bought me a green egg but no starting ball😢. I really like your channel 👍!!
Welcome to the club! You are entered!
@@FOGOcharcoal thanks for an entry!!
Thanks Capt Sunday afternoon and I have to go looking for a belly to cook next weekend. Do they sell the Blazeaball at ACE?
Yes they do, if they don’t, ask for it. It should be in their warehouse.
@@FOGOcharcoal Thanks buddy
Looks absolutely amazing. And sorry in advance… go bills
Don't worry, we all root for the wrong team sometimes. We forgive you. Sort of
Hey Caption Ron! Love your videos man. Hook me up with a Blaza Ball 💯. If you keep making em ill keep watching em. FOGO life!!
Hey Eric, thanks man!
Hey Captain Ron, really enjoy the vids. I’ve noticed you’ve changed the format a bit with more voice overs. I think when you free style more and put your dad jokes in the videos are more CAPtivating. Keep them coming and remember, get out and grill!!!
CAPtivating! I LOVE LOVE LOVE that! Thanks my friend, we are working on some new stuff and trying it out. I really appreciate the feedback
Looking forward to the next grill
We released a new one today with much less viceover. Let me know what you think
Sorry master what's the weight of that beautiful piece of pork?
Hi Federico, I am not sure of how much it weighed. Probably in the 3-4 pound range but I am really not sure.
Captain, go back to the old format. Voice overdubs are not working.
We are just trying to mix it up a bit.
Those look pretty good can't wait to make the. I would love to try the Blazaball if you would be so kind as to send d me one please.
Don't have one yet. Interesting recipe. What temp did you take the belly to?
It was right about 200°. You’re entered!!
Love the new, more educational format, with all those voiceover explanations. But too much voiceover makes the video feel less alive. Rock on!
Thank you SO much for the feedback. This is the exact kind of advice we need!!!
I've never seen one of those blaze starters or the FOGO briquettes... But I know and love pork belly.... Tried it first in China with my wife! 😜🐷🐖
I am willing to go there to try them! You are entered!
I have a Blazaball, great little tool for making lighting a lot easier. Pork looked great, love the new backyard, congrats.
Cheers from The Jersey Shore
Cheers Chris, thanks for always being so supportive!
I have tried a bunch of ways to light lump. Would not mind giving the Blazaball a try. Did a few Pork Bellies but not in the past few years. I have to go to a specialty market to get it.
It can be difficult to find in certain areas for sure.
You have to roll your tongue for that CHICHARRON! Send me a FOGO Blazaball 🔥
Chicharrrrrrrron… I have a feeling that you have a good supply….
I never heard of a blaze A ball. That would make starting up my grill so much easier.
It is honestly my favorite way to light my FOGO. Entered!
I will definitely try that on my BGE. Especially if I can try it a Blazaball to start the Fogo.
You can do it! You’re officially entered!
This looks great. Have to try it on the BGE someday. Need to get a bag of those briquets also...
Yes you do
What... Never tried that Blazeaball/ Tumbleweed combo looks legit. I would love to try one!!
Oh, it's legit my friend. Good luck because you are now entered!
Can you make a pair on a large big green egg? How many can you make and would you need a higher temperature?
Absolutely! Use the same temps that we used here. It'll probably even make the chicharron better due to the shape of the BGE
That looks amazing! I guess I'm going to have to pick up a pork belly. Great video, as always.
Hope you enjoy
Qué buen vídeo me encanta los chicharrones. Bendiciones Capitán Ron 😂😂😂
Muchas gracias Luis.
Don’t have one yet. Would love to try one. I just bought my first pork belly. For sure will give this a try.
Sounds good! You, my friend, are entered!
Holy yum! and DAMN that thumbnail!!
Thanks Sylvia!!
I’m going to try this! I never heard of pork belly chicharrons. I’d also like to try the Blazaball. Thanks!
It's so good! You are entered!!
I’m going to get a blazeaball for my egg , it looks like a great tool!
I use it every single time that I light my FOGO
Still want to get the Blaze A Ball for my BGE. I would do these on the BGE with the FOGO Charcoal briquettes that I love! Never been much of a pork belly person but these look amazing. Thanks for a great video.
You are welcome! Thank you for always being so supportive. Good luck, you are entered!
I would like to have one. Looks like you moved if so congratulations
Phil from The Villages Florida
Hey Phil good news, you are entered! Yes sir, I moved a whole 3 miles away. LOL, it wasn't fun!
I got you beat I moved 150 feet across the street for a view
Yep, you win. I once moved from one apartment corner unit to the one in the building next door. It may have been about the same distqance as yours. Worst move ever
I have a nice pork belly in the fridge. Gonna cook it this coming weekend. A Blazaball would make this go so much easier. Thanks.
Sounds great! I hope you enjoy!
Soft and crunchy, just the way I like it!
Oh, we know Tina, we know.....
Those look good as usual Cap'n Ron. I would love to try thr Blazaball if you would be so kind as to send me one please.
Best Regatds,
Troy Boy
Thanks Troy, you are entered
A Weber kettle video!
Woo-hoo!
I’m probably too late for the blazer ball giveaway, but if not I would definitely like to be entered.
I knew you'd be happy. We have more planned too.
I do have a Blazaball. And I think you've found the cure for this pork belly.
Ohhh, I see what you did there....."cure"
I’ve never done anything with pork belly. But I want to try making bacon.
That is definitely on my list!
Why did you change the format? Is this how the videos are going to be from now on?
We are experimenting a bit and looking for honest feedback. What do you think?
@@FOGOcharcoalperhaps as part of the mix, but I enjoy the former format, felt more personal and energetic. Thanks for all the grilling guidance !
@@FOGOcharcoal Looking forward to see how you set up the new environment with your grills and tables. Nice backyard for a view.
To be honest it felt more like a tutorial with the voice over and overall style. I enjoyed the previous versions because it felt more personal and less formal.
Check out the new video today. We went back to more of what we used to do.
I don’t have a Blazin’ Ball yet 😢
Everybody needs one! Entered
I so want to cook a pork belly!
Do not wait, do not pass go, do not collect $200, go straight to the butcher and get some!
I haven't bought a starter ball
This recipe looks outrageous
I want to make it all again right now
All my life, even before I knew it existed, all I have ever wanted is a Blazaball.
LOL! I may have to send you one even if you’re not the winner that gets chosen!!
I don’t have a blaza ball. I’ve wondered if there is a real advantage to using one?
There definitely is. Check out our latest long form video. It breaks it down rather well
WOW!!! You do have a beautiful belly there Cappy!
Oh thank you, I've been working out.
How would you adapt this for cooking on a Kamado? Thanks!
I'd use the exact same method. Indirect and crank the heat at the end.
I need to make this pork belly. Hook me up with a blazer ball!
It was SO good!
Would love a Blaze A Ball.
Well keep your fingers crossed as you are now entered!
OMG, just the title alone has me drooling !!!
LOL- don't stop there!
That's new to me I'd like to try it.
Well, you are now entered!
@@FOGOcharcoal thank you
No blaze a ball yet.
We have to fix that! Entered
I don’t have a blazer ball yet. I would love one.
Everyone should have one and you are now entered!
Thanks for the delicious looking recipe. Did you move?
Yes I did, just a couple of miles from the old house.
@Fogocharcoal
Oh my! Moving all those Big green eggs. Heavy work.
No doubt. I actually made a funny instagraqm post about moving all of the Eggs
Don't have a blaze ball yet!
Everybody should have one!
I really do need a blazer ball
Good luck Doug! They are a great item to have!
No blazer ball yet 😢
What do you mean?