How to Smoke Pork Belly | Mad Scientist BBQ
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- Опубликовано: 27 окт 2022
- In this video I use an Asian-style marinade to smoke a delicious, juicy pork belly. To start comparing quotes and simplify insurance-buying, check out Policygenius: Policygenius.com/madscientistbbq . Thanks to Policygenius for sponsoring this video!
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Хобби
For anyone who wants to come grab free food on Nov. 5, just remember to sign up at the eventbrite. I’m happy to cook for everybody who shows up but I have ti make sure I know the number of people so I can cook enough food!
Yo you have a scammer telling people to go to an Instagram account that is your name no spaces. Just letting you know.
Sorry telegram.
@@alexhutchins6161 thanks for the heads up. Someone just told me. Investigating now
@@MadScientistBBQ cool have a wonderful day.
I'm sad to live so far, otherwise i would be glab to be there
Awesome video Jeremy! Great job as usual....looks DEEEELICIOUS!!!
I've been cooking my PB this way for about a year and a half and I 100% agree - it is heavenly. Fun to watch! Thanks for the vid.
I hope you guys enjoy the new home! Been a huge fan of this channel and now I’m starting my own bbq catering business
Out take was awesome. More please.
less than 3 minutes in and I already know that I love this video. Keep up the great work!!
Thanks for these awesome videos. You’re like the Project Farm of BBQ.
I literally just explained him to my wife using that analogy!
Yes he is Great Dude.
Love All your videos Jeremy, thank you for sharing
I really like the way that you do your videos. Little things like not cutting into it until it's ready to be served is a big deal. Thanks for your work, you mad man
I can't wait to try this! I have my first ever batch of home made bacon on my smoker right now. This recipe will be next. Keep up the good work!
Anyone who doesn't think this is the best barbecue channel CAN'T HANDLE THE TRUTH!
@@tommyboy4128 I agree Chuds is better but Chud takes a backseat to Tom at ATBBQ. Definitely the most talented with technique and not just another brisket guy
I watch both but i find myself always using master chuds techniques. But definitely be trying this in the near future
Harry Soo, Malcolm Reed, Bradley Robinson, Jeremy Yoder are my go to in no particular order.
@@tommyboy4128 faaaaaaacts
@@donnelljunior4198 I call it as I see it!
Looks amazing. Congratulations on your new home.
Going to try this!! Finally moving into a place with an outdoor patio here in Korea and have been watching tons of your vids in prep for being able to BBQ again (ordered a Traeger). Pork Belly is a staple meat here and I've always wondered how it would come out smoked.
Sweet, salty, umami, and spicy in the brine using Asian ingredients then rubbing black pepper pretty much covers pork belly preparation for low and slow smoked barbecue - BRILLIANT!
Congrats on the house! Man I need to get one of those smokers. They look fantastic. Great cook
So many smokers in the background. Love it!
Pork belly is the absolute king of BBQ. Nothing beats it and so many possibilities.
There is something better called "bacon ribs" or in other words spare-ribs with the porkbelly still attached.
so basically the whole rib cage@@darknessblades
@@bernardsbbq Yeah something like that,
You do need to custom order it if you get your meat from a butcher. [usually you can call in and ask if they have it] [most butchers that cut their own meat can do this for you]
For me its much cheaper than porkbelly/spareribs
spareribs: 7.50 euro/KG
porkbelly 9.00 euro/kg
baconribs: 6.00 euro/kg
@darknessblades most Asian markets have it with the skin still on. Cake the skin with salt. That dries it out. After you've smoked it, remove the salt layer and put it on the broiler with the skin facing the heat to crisp it up. BBQ bacon ribs with cracklins on top.
Great tip on the cutting hot/dripping juices, never thought it that way
Rough recipe. The times were unclear.
Smoke at 200°F until the pork absorbs a decent amount of smoke--1-2 hours, then bump to 250°F until tender, about 3-4 hours.
Version 1: Cube and eat as is.
Version 2: Cube, coat with bbq sauce, put on a rack, and smoke (or bake) at 290°F for about 15 minutes, until the glaze is sticky.
Thanks Jordan--I couldn't tell if the "these have been on there for about 5hrs" included the original part at 200 degrees or not. I think you have interpreted it the way I did.
man that looks so good always enjoy your video,s congrads on the new home keep those smokers smokin
Congrats on the home purchase. 👍 And that smoker sure is a "do it all".😁 Ok.. Belly with sauce sounds yummy too. Good job!
I've been doing Berkshire pork belly and it's phenomenal. Cut into decent sized slices, it's an awesome dish for parties. Last time it was gone in 5 minutes.
Interesting idea to freeze after cooking to use another day. Great idea for a tailgate!
Gochujang Gang!!! I’ve done something similar as a glaze and loved it! Well done sir!
Love the Few Good Men reference 👍🏻…Good BBQ, saves LIVES!!!
Great stuff!
Great video, great food and great quotes. I love the movie, A Few Good Men. And your Jack Nicholson impersonation was spot on😁 but you don't look mean enough. Have a great day my friend. 👍
Love this
You have got to try smoked pork belly tacos. An old hispanic guy I work with asked if i wanted a taco, of course the answer is always yes. Smoked pork belly with a Chipotle rub(no sugar). Diced up pork belly with shredded purple cabbage, cotija cheese, avocado slice, salsa verde on a corn tortilla. To freaking die for. Last few pork bellies I've smoked has been for tacos. It's become our favorite tacos now.
Love this video for 2 reasons
1) it's nice to see other flavours rather than American BBQ rub
2) I've always wondered how a wet marinade piece of meat would smoke
I'm going to give this a go!
@@aneedmorehead9006 I mean...if he puts out good quality info and gets good results, how is it playing dress up?
@@aneedmorehead9006 ye I just keep seeing a dry rub then smoking it... Either I've done it wrong but I don't like the dry crust on the outside after.
Congratulations on your first house!!!
Congrats on the new house! Thanks for input on the new Camp Chef as well. This smoker is now at the top of the list for my new smoker purchase.
What camp chef is it? Just looked at the website can't find same model?
@@fleetman2021 it is the woodwind pro 36.
@@fleetman2021 I have the Woodwind Pro 24 and love it!
another amazing video.... now I have to try nd make the pork belly as good as you
In the Philippines pork belly is cut into cubes and cooked in the pan. It’s got half an inch to an inch of fat and is good. The only downfall is sometimes pork still has some hair left on it. That was in the Philippines but they had some amazing pork with brown sugar you pan fry in water and it was amazing!
Love the ending. And Jeremy, we WANT you on that smoker, we NEED you on that smoker!!
You do a great job with these. But your wife's camera work on this one also was exceptional. What a pleasant video to watch.
Brown sugar fennel pork belly bites on the pellet grill are crazy addictive too.
If you're going for asian flavors, I'd recommend you either add either dark miso or fish sauce into your marinade also for an umami boost. Maybe some ginger and star anise as well.
Yup. Fish sauce and lemongrass are made for each other, just like ginger and soy. Anise...or five spice, but not with the lemongrass. Also I'd add the ginger in the last hour of any marinade, because it's a fresher flavor and the ginger breaks down the exterior proteins of meats if you leave it too long. Gets kinda mushy and nasty if there too long. YMMV.
I use nothing but sugar, fish sauce, lemongrass and pepper on pork, and everyone loves it. Great on chicken, too. You've probably seen it in every Vietnamese/Thai restaurant you've ever been to. So simple and so good.
@@FamilyManMoving I'm the opposite. I try to use least amount of sugar as possible when I cook.
@@hennyis012 Sugar is needed in many dishes - it's basic chemistry. I hear you, though. Much of world takes in too much, and they use it (and carbs, in general) to commit slow-motion, unintended suicide. At a half century, I have a six-pack and a bodyfat percentage in the low-teens. I think I have a better handle on diet and exercise, than most.
With that said, I toss a little sugar in that fish sauce, add a LOT of lemongrass, and let the chicken sit for an hour or two. Grill. Served with steamed green veggies (potato is not a vegetable). Enjoy.
Dnt forget garlic too
Congratulations on the house Jeremy!
Literally just thawed a pork belly to cook tomorrow and this video shows up on my feed. Perfect timing
How did it turn out?
@@ericaandjeremy Delicious! Thanks!
Vacuum sealing smoked meat after being cooled properly, best reheat of any food ever.
I served some salt and pepper oak smoked pork belly to a cowboy and he said it was just as good as a brisket. If a belly has skin on, I cook it like a porchetta and in the pellet grill. Skin off, like a brisket. Keep some chunks for the bbq baked beans.
1/3 mirin 1/3 sake 1/3 water and a splash fish sauce is my favorite spritz for Asian flavors
Congrats on the new house!
The pig belly looked yum yum get you some thanks for sharing Mad Scientist.
Have to agree about cooking them in quarters. Easiest way to cook them evenly. Then slice or cube them after as you desire.
Thanks for the great video. I'm new to the channel but have already used a couple of your methods to good effect. One question: When you said the bellies had been on for 5-6 hours, was that total or after you bumped the temp up to 250? I know time isn't the best way to tell if it's ready but I'm just looking for a baseline.
I use to smoke pork belly like this but after eating in Asia, I started using shorter smoke times, less than 15-20 minutes max and then cook to whatever tenderness you like. If you can find a non-commodity pork from a small farm even better but that may not be practical depending on location.
Great "A Few Good Men" reference! 😉
I want sauce on all sides so I'm a cube it up girl.
Congratulations on your new digs.
You Lt. Weinberg?!! Lol, an excellent reference and another excellent BBQ vid. Thx very much for all the info. You've helped make all my BBQ so much better and I really appreciate it. Cheers to the future, and I pray blessings for your family and your new home. Oh and one selfish thing for me, can you plz cook on a weber 22" or something like that? Thx again
We want you on that smoker! We NEED you on that smoker! 🤠
Love you videos and got a little confused on what pellet smoker you were using. It would be cool if in the description you had what smoker and pellets/ or wood you were using. Thanks for the awesome videos, and my family thanks you for the better bbq I make now.
I tried it out the other day, baseline test while I smoked a brisket, chucked it in with some 5-spice and salt just to see how it went. God damn, I love smoked pork belly xD Can't wait to try your way out next time
Congrats on the house
Congratulations!
When I saw your pork belly video I was going to smoke some pork ribs the next day so I marinated the ribs and smoked em up. DANG! They were outstanding.
Simple and delicious!
Jeremy, you said I won a grill. I'm an old bbq fart and not up on all the ways to communicate. I'd like to claim the grill but don't know how to get ahold of you. Please advise. Live the channel!!
JEREMY!!! CHECK THIS OUT, YOU HAVE TO TRY THIS!!!
I got pork belly with the skin on, covered the skin in salt and kept in the fridge overnight to try to dehydrate the skin (worked ok, maybe I need curing salt to make it better). Smoked it like you normally would, then pouring 400° oil over the skin to create that puffy, crunchy pork rind skin. It was sooo gooood!!! Please try this!!!
LOVIN IT
Just getting around to this video.... Loved hearing him mention Oak Ridge BBQ. Sad that they have gone away. What great rubs they had. Best jerk rub ever.
Love the Woodwin pro videos thanks Fromm the pellet people.
Wow looks soooooooo delicious 😋 👌👍
I've got a similar recipe but I use the powdered char sui marinade I also use pineapple juice instead of water, marinate for 24-48 hours turns completely pink then it changes to that bright Chinese BBQ color when finished use whatever cooking technique you like 💯🔥
I've been smoking pork belly for a long time and this recipe looks awesome! Thanks for sharing. And.... you can't handle the truth!!!
You're so precise and logical with everything, and then you sauce the belly before slicing it up and tossing it in sauce. lol
I have a good feeling your new neighbors are going to love you.
Awesome video and recipe! I’m doing this next weekend and will freeze the extras. What model of the Camp Chef grill were you using in this video. Im in the market for a new Grill.
Would love to see a review on your 1000 gallon offset
Colonel Jessup played by Jack Nicolas says it to Lt. Weinberg, played by Tom Cruise in A Few Good Men!
The movie famously known for the quote "You Can't Handle The Truth!" LOL... Ask me how many times I've said that quote to my wife that and received a cold dark stare in return! LOL
Too easy for a retired Marine!
Always following your work! Your style of smoking is my favorite!
You should check out the freedom 94 pit, they are nicely built
Someone forgot to hone their knife. Lol. Awesome video as always. Btw charity cook in Nj sounds great.
Your videos are perfect and have helped me a lot. full of knowledge.
Omg !!! You have gone to the dark side . Your using a pellet smoker 😆
Looks amazing! What’s the mirin soy sauce ratio?
What model is the pellet grill would love to know. Thanks all! And another fantastic video done. Much appreciated love it brother
I've been going heavy on honey, and brown sugar based glaze for this and it's like man candy! So addictive
I've been making pork belly burnt ends. Cube it up and coat with sauce and butter. SO good
He is the wranglestar of smoked meats
love your videos.what smoker are you using
Pork belly is so awesome even people that doesn’t like fat love it when I cook it. Also we need to get together so I can bring my cooker up to you so you can do the reverse flow vs traditional video that we talked about a while back!!!
Omfg this is awesome 🎉
How's the new house? I hope you're settled in and loving it.
Moving to Texas? Thanks for the pork belly recipe. Def trying it. And.....You cant handle the truth!!!!
Delicious yummy
Looks great, but could you try and see if it makes a difference by adding 1 wood chunk in that drawer or by adding more chunks to the smoke daddy heavy d pellet grill stick burning heat diffuser?
You’re only about 3 hours from me. I already have plans for the 5th dang it. You’ll have to do another one in the spring unless you’re moving far away?? Thanks for the videos. Is Goldie’s shipping that sauce yet? A few months ago it was in store only. Thanks again.
Great entertainment
My favorite cut of meat
Jeremy you made my Korean wife proud that you used Gochujang.. lol Another way we like to smoke the pork belly is to pull it around 150 - 160 to have it like samgyupsal.
I smoke pork belly all the time. But instead of a marinade I do a Korean Chilli flake rub 24 hours before smoking. Slice and serve over sticky rice with a drizzle of Japanese BBQ sauce. Amazing job though! Looks damn good!
Nice video like to go to the chilli cook
Hey Jeremy I have an experiment idea for you. Can you use beef tallow when smoking a pork butt for pulled pork? Or can you use pork lard when smoking a beef brisket? Would absolutely love to see something like this as an experiment.
I can already tell this would be god-tier chashu for ramen 🔥🔥
Jeremy, I have not seen that camp chef pellet smoker. Is that model still available? What model is that?
Cube it after smoking .... Then deep fry them...them sauce those bad boys👌
I'm trying this today on a stick burning with apple to start and oak and apple to finish.
Great video! Two more video suggestions: (1) compare fresh butchered meat to supermarket (non frozen) meat, and (2) cleaning your woodwind pro
You don't need to clean a smoker that much lol
A few good men 👍🏿 and Great vid 🤤
jeremy what temp do you pull the pork belly off the smoker?
I would like to see this on an offset !
Did you try HooDooBrown’s crispy pork belly @ Windy City Smokeout?? It’s soooooo good
I've got in the marinade, I'll smoke it tomorrow.
Dang it! I just did a pork belly last week for the firs time lol. I watch others pork belly. I did ok, but I think next time I want to do the crispy pork belly method. Yea I made the mistake of not cutting it in at least half. Most everyone on youtube cuts it in half, 3's or 4's, so not sure why I didn't do that! hahaha During the cook the ends and such were more render than the middle. Flavor was on point, but yea a few things I need to change for sure.