What's YOUR favorite way to cook pork belly? Watch "BBQ Blasphemy! You Won’t Believe How I Cooked This Brisket!" next! ruclips.net/video/MTXHogxoSUo/видео.html
Great cook! I like double pork belly sandwiches - 2 slabs, one for slicing like this video and one for pulling (wrapped in foil taken to 203-ish degrees). Put the slices and pulled together on Texas toast, throw on some spicy pickles and BBQ sauce. Have your heart dr. on speed dial :)
Thank you for this! We tried it and have fallen on love with it. The people we've fed it to are blown away. You're the man - thanks! I wonder how a "pork belly pastrami" would be?
Why is it that your videos make me so hungry! And another question how do you keep your neighbors from stealing everything off your grills? great cook!!
Great video AL. I remember when Harry did that Paris trip and bringing the pork belly done like brisket idea back to the states. And I appreciate the shout out you gave to him and the others. I know you have some difficulty when trimming meat. Here's a suggestion I saw one competition pit master do. He suggested using a slicing knife. I watched him in a trimming video using his slicer and it was one of the best trimmed briskets I've ever seen. Great control by slightly changing the angle of the blade but keeping the back/spine of the knife on the meat. So next time try a slicer. Be patient, it will probably be awkward at first but I believe it could help you out. Have a great day 🌤 😀 🔥.
@@BehindTheFoodTV I knew you had a few around. I'm thinking once you get used to using one of your slicing knives you could do a video trimming with a Dahlstrom knive showing the versatility of the knife. I believe one of the shorter knives would be less awkward. And perhaps one that has a more pointed tip to help get under the silver skin.
FYI, I use a 10" or 12" Scimitar knife for doing fillet work on all my salmon, steelhead and sturgeon. That blade control is absolutely wonderful. Same control you should get with a slicer. Hold on, if you have a Scimitar you might give that a try also. It has the right kind of point to get under the silver skin. Good luck.
How did I miss this - that, well both sides, look scrummy - love me some paprika in my seasoning mix. And who doesn’t love pork belly Must check to see if there is some in the freezer, have a feeling that needs to be rectified
Hi Andrew! I hope you do try this. It’s so good! I’m cooking something else “like a brisket” tomorrow - but I’m not optimistic it will turn out this good!
So I am in the UK, we love Pork Belly and recently purchased our first BBQ with a smoke, the Pitt Boss Memphis and tried your recipe last weekend. OMG! Unbelievable taste and flavour, everyone thought I was some amazing BBQ expert!. Would love to try Brisket, but concerned that UK Brisket is too lean (grass fed cattle) so will be too dry, any tips/thoughts?
Halooooo from across the pond! Easy answer to lean meat - inject tallow. You can buy it online or from most butchers, but it's really easy to make from your brisket trimmings. And you can get a cheap meat injector on Amazon. Welcome to the channel!
Al - I'm a big believer in foil boats - been using them for the last 15 years. HOWEVER, thanks for the Lowrey's tip => definitely gonna be the combo next time!
I’ve been smoking for a long time and you taught me something new I wrap in tinfoil, but I never thought about making like a boat out of it and do it like that. Thank you for the video.
Oh boy does this look great 👍 we always recycle our bacon Dat when we can too. We love Lawyrs season salt as well! Wow the end result looked stunning 😍
Hi Al. Missed your videos the past couple weeks, hope you and your family are well 🙏. I haven't done a pork belly yet since I'm the only person in my family who likes pork🙄🤠. Maybe I'll just get selfish this weekend and do a cook just for me 😂
Hi Karen! All is good here. We're dropping down to a video every other week so we can produce higher quality epic stories (like the video about the new Santa Maria) rather than the same kind of cooking content you find on other channels. The first one of those will be published in 2 weeks - I hope you love the new format as much as I do! Oh - and this recipe will work with smaller pork bellies so just smoke this for you and something less exciting for the rest of the family!
I going to have to try this when I get back into my house. That pork belly looked like it was about half fat. The way you guys ate it, I guessing the fat was not a problem or would you trim some of the fat off?
Hi Keith.- yes you have to try it! The fat is part of the pork belly experience - as long as there's no skin or silverskin there really isn't any reason to trim anything but the thin parts.
Hi Brian! All is good here. We're dropping down to a video every other week so we can produce higher quality epic stories (like the video about the new Santa Maria) rather than the same kind of cooking content you find on other channels. The first one of those will be published in 2 weeks - I hope you love the new format as much as I do!
@@brian2359 that’s the plan. I’ve always prided myself on production value - now I plan to make the content more engaging with epic stories on top of the epic food. I can’t wait for you to see it!
Hi Bobbi! Now that I've tried it and looked at the ingredients I'm going to try to develop my own formulation with a little more of this and a little less of that. When I get it right I will show you all!
1st hope all is well with you and your's Xxxo0oxxX from this dog to you all.... great video and big hug to camera man Would love to see pork belly (not saying type of cook) compar with different grills you have IE a star wars of belly cooks
What's YOUR favorite way to cook pork belly? Watch "BBQ Blasphemy! You Won’t Believe How I Cooked This Brisket!" next! ruclips.net/video/MTXHogxoSUo/видео.html
Great cook! I like double pork belly sandwiches - 2 slabs, one for slicing like this video and one for pulling (wrapped in foil taken to 203-ish degrees). Put the slices and pulled together on Texas toast, throw on some spicy pickles and BBQ sauce. Have your heart dr. on speed dial :)
That sounds like an awesome sandwich!!!!!
Wow!!! This looks awesome! Lots of people I need to share this with.
Thanks!
Missed couple videos so im catching up. As always great job!
Welcome back Marko! Thanks for the kind words. Wait until you see the next video!
Turned out lovely Al! Nicely done!
Thanks, Susan!
Looked delicious, definitely giving this a try Al!
Thanks Paul! Please let me know how you like it!
More please dad - that looks yummo
Hahaha you captured Teddy's voice perfectly Andrew!
Thank you for this! We tried it and have fallen on love with it. The people we've fed it to are blown away. You're the man - thanks! I wonder how a "pork belly pastrami" would be?
Thanks for the kind words......and stay tuned I've got that on the list of cooks I want to do (and film)!
Will do - thanks!!@@BehindTheFoodTV
I gotta stop watching these on an empty stomach Al, excellent cook as always! Can't wait for the next one and as always I learned something.
Hahaha #sorrynotsorry! The next one is on 5/26 and you're going to LOVE it - but you should eat first 😂
Oh brother !!!! Pork belly is like the holy grail to me so yes ! I’m gonna definitely give this a try this weekend!!! Thanks for sharing your recipes
Great! Please come back and let me k ow what you think!!!
How cute. Leah and her pup! And the BBQ looks great too. 👀
Hahaha Hi Candy! Yeah those two are inseparable!
I was planning on making Ribs today. I think I am going to make an extra rack and season it with the Lawry’s rub you made here.
👍👍
So? How did it turn out?
@@BehindTheFoodTV
I thought they came great!!!
I enjoyed them so much I ate half the rack while cutting them up. 😁
@@Dap8998 yassssss!
Why is it that your videos make me so hungry! And another question how do you keep your neighbors from stealing everything off your grills? great cook!!
Hahaha 1 - because I’m apparently doing my job, and 2 - because they know if they steal I will stop feeding them!
Dang, Al! Even *MY* mouth was watering!
Now that's saying something! Hi Andrea!
Great video AL. I remember when Harry did that Paris trip and bringing the pork belly done like brisket idea back to the states. And I appreciate the shout out you gave to him and the others. I know you have some difficulty when trimming meat. Here's a suggestion I saw one competition pit master do. He suggested using a slicing knife. I watched him in a trimming video using his slicer and it was one of the best trimmed briskets I've ever seen. Great control by slightly changing the angle of the blade but keeping the back/spine of the knife on the meat. So next time try a slicer. Be patient, it will probably be awkward at first but I believe it could help you out. Have a great day 🌤 😀 🔥.
Hi Victor! That's an interesting idea. I have 5 different slicing knives I will have to try it with one of them!
@@BehindTheFoodTV I knew you had a few around. I'm thinking once you get used to using one of your slicing knives you could do a video trimming with a Dahlstrom knive showing the versatility of the knife. I believe one of the shorter knives would be less awkward. And perhaps one that has a more pointed tip to help get under the silver skin.
FYI, I use a 10" or 12" Scimitar knife for doing fillet work on all my salmon, steelhead and sturgeon. That blade control is absolutely wonderful. Same control you should get with a slicer. Hold on, if you have a Scimitar you might give that a try also. It has the right kind of point to get under the silver skin. Good luck.
How did I miss this - that, well both sides, look scrummy - love me some paprika in my seasoning mix. And who doesn’t love pork belly
Must check to see if there is some in the freezer, have a feeling that needs to be rectified
Hi Andrew! I hope you do try this. It’s so good! I’m cooking something else “like a brisket” tomorrow - but I’m not optimistic it will turn out this good!
So I am in the UK, we love Pork Belly and recently purchased our first BBQ with a smoke, the Pitt Boss Memphis and tried your recipe last weekend. OMG! Unbelievable taste and flavour, everyone thought I was some amazing BBQ expert!. Would love to try Brisket, but concerned that UK Brisket is too lean (grass fed cattle) so will be too dry, any tips/thoughts?
Halooooo from across the pond! Easy answer to lean meat - inject tallow. You can buy it online or from most butchers, but it's really easy to make from your brisket trimmings. And you can get a cheap meat injector on Amazon. Welcome to the channel!
Al - I'm a big believer in foil boats - been using them for the last 15 years. HOWEVER, thanks for the Lowrey's tip => definitely gonna be the combo next time!
Such a difference maker. Especially on an offset!
I’ve been smoking for a long time and you taught me something new I wrap in tinfoil, but I never thought about making like a boat out of it and do it like that. Thank you for the video.
Glad I could help! Please come back and let me know how you like it when you try it!
Making me hungry
That’s the point! Seriously thanks for leading the way on this!
Oh boy does this look great 👍 we always recycle our bacon Dat when we can too. We love Lawyrs season salt as well! Wow the end result looked stunning 😍
Hi Suzy! This was really juicy and delicious. You should try it!
Hi Al. Missed your videos the past couple weeks, hope you and your family are well 🙏.
I haven't done a pork belly yet since I'm the only person in my family who likes pork🙄🤠. Maybe I'll just get selfish this weekend and do a cook just for me 😂
Hi Karen! All is good here. We're dropping down to a video every other week so we can produce higher quality epic stories (like the video about the new Santa Maria) rather than the same kind of cooking content you find on other channels. The first one of those will be published in 2 weeks - I hope you love the new format as much as I do! Oh - and this recipe will work with smaller pork bellies so just smoke this for you and something less exciting for the rest of the family!
Trying this today
How did it go?
I going to have to try this when I get back into my house. That pork belly looked like it was about half fat. The way you guys ate it, I guessing the fat was not a problem or would you trim some of the fat off?
Hi Keith.- yes you have to try it! The fat is part of the pork belly experience - as long as there's no skin or silverskin there really isn't any reason to trim anything but the thin parts.
Missed you last week Al, hope all is okay! Love pork belly
Hi Brian! All is good here. We're dropping down to a video every other week so we can produce higher quality epic stories (like the video about the new Santa Maria) rather than the same kind of cooking content you find on other channels. The first one of those will be published in 2 weeks - I hope you love the new format as much as I do!
@@BehindTheFoodTV quality over quantity, gonna love it!?,
@@brian2359 that’s the plan. I’ve always prided myself on production value - now I plan to make the content more engaging with epic stories on top of the epic food. I can’t wait for you to see it!
Lawry's is a classic favorite of mine👍😊
Hi Bobbi! Now that I've tried it and looked at the ingredients I'm going to try to develop my own formulation with a little more of this and a little less of that. When I get it right I will show you all!
Súper
Gracias por compartir
De nada!
A lot of people cut the cap in a criss cross pattern to prevent curling. You didn’t but you still didn’t have any curling??
I think Teddy liked them both equally! 😜
He did not complain even once lol!
Very nice 👍
Thanks!
Nice!
Well said, Robert!
That dog is WELL BEHAVED! All that meat right in front of him and he didnt even sniff at it.
1st hope all is well with you and your's Xxxo0oxxX from this dog to you all.... great video and big hug to camera man
Would love to see pork belly (not saying type of cook) compar with different grills you have IE a star wars of belly cooks
That's a great idea. Similar to the brisket video a few months ago where I cooked a brisket on 3 different smokers. I like it!
Was the skin removed and fat left
I want to see burnt pork ends. bunrt beef ends sandwich put that together call it THE FATSO
That's a lot of burnt ends! Maybe I will make a video making burnt ends from a bunch of different cuts - what do you think?
Disgusting regarding how close your dog, was close to the food.
Don’t worry Anthony. I won’t serve you food that he gets close to. Other than that did you like the video?
What a ridiculous comment.
Get yourself a dog and you’ll understand what Al called him his son!
Loving the channel. What temp do you try to achieve for cooking? Going to give this a try today.