Hey Aaron! I have tried your method with a Pork Loin today at 200 Celsius in grill and I put it out when the internal temperature was 68 Celsius! What Can I tell you now?? Easy: IT WAS PERFECT! So crunchy, so juicy and so easy to make! In Future I only use this method! You are the Best Aaron! Thank you so much👍👍👍 Greetings Bernd
beauty mate top looking feed. I've just put a brisket on here - 5 this morning, watched your brisket vids a few times and im going to boat this big dawg
Looked awesome Aaron. I will try this method soon. I bought a 1.5kg chunk of A5 scotch fillet last week I used the Dalstrong to cut it into 3 steaks. They were perfectly parallel and it went through so easy. I could never cut steaks like that with the ole filleting knife lol. thanks a million brother. cheers.
Nice one. Any chance of doing another brisket point vid? I have been smoking a few but never seem to get the bark right. It either has bark and is on the dry side, or no bark but nice and juicy.
You give it a good spritz now and then to keep it moist? Spritzing helps the surface fats to emulsify and 'cook off' to give a nice rich dark bark. Do you run a waterpan? Both those will help a lot to keep it from drying out and promote a good rich bark. Don't overdo the rub either, that can mess it up, and be careful with your heat, nice and slow. Give it plenty of time between spritzes to give the fats time to cook off, then spritz to moisturise and draw more fatty goodness bubbling to the surface.
Loving your channel, as I use a kamado, I’m wondering whether it’d be best to cook pork belly skin side down for the first part of the cook to take the heat rising via the deflector then flip it over and place in a tray etc.
I’m getting started in kettle cooking. I do heaps of charcoal spits and bbq with my g-spit. Wondering on your preference - Weber, slow and sear or the Oklahoma joe. Looking to do some smoking as well. Also what accessories would you recommend. Many thanks mark
I think I might have missed it but at what temp are you running the grill on? How long was the cooking? Just wondering as I have a 2,1 kg I am going to be trying on the grill…
@@LownSlowBasics ended up using a fork! Came out great, thankyou. Everything I have cooked from your channel on my Webber kettle has been 10/10. Gonna try beef ribs next 👍🏻
Thanks for the video! I picked up a pork belly yesterday to try out your other method for the Weber kettle. But this video just popped up so I might try this one instead. A question... Will I get better crackling if I leave the pork belly in the fridge uncovered for a day or 2 or is there no need when using this method?
Awesome man. Given how good these results are, why would you take the 2 day approach? PS. I ordered the needle thing and your rubs. Can’t wait to try them!!
I cooked a pork loin in a similar way the other week, in a similar amount of time (dried out for 2 days for crackling though). The crackling was perfect, but the fat was like rubber and made it inedible. The recipe said to cook it until 62 internal. Reckon if I'd cooked it until 92 the fat would have all rendered?
A bit off topic, I always follow your method when smoking brisket in my Weber kettle but when I wrap it, I wrap it with a heap of sliced mushrooms, then once it’s done I use the mushrooms and some of the meat juice to make a gravy ….it’s divine!!!!
@@LownSlowBasics Had to improvise because the missus' mother "borrowed" her hairdryer a couple years ago and she's never bothered to get another, used the grill to try and dry it, tried to keep the temp down but might have got just a little too hot. Still turned out amazing but the cracking was only 50/50 between hard crunch and soft crunch. Didn't want to use a heat gun because they throw a fair bit of carbon dust, guess I'll have to buy myself a hair dryer and go again! Used apple and a bit of mesquite in the smoke, beautiful flavours, super juicy. 👌
Thanks. You made it look so simple, Im going to store now to buy a small pork belly and use your directions for cooking it.
I have Never seen such a successful method, who is easy and fast! I will try it! Thanks Aaron 👍, greetings Bernd
Pulling a pork belly out the freezer for the weekend, definitely trying this method 👌
Hey Aaron! I have tried your method with a Pork Loin today at 200 Celsius in grill and I put it out when the internal temperature was 68 Celsius!
What Can I tell you now?? Easy: IT WAS PERFECT! So crunchy, so juicy and so easy to make! In Future I only use this method! You are the Best Aaron! Thank you so much👍👍👍 Greetings Bernd
@@beka4780 very nice. Great work mate 🙌
Best recipe ever. Light years. Changed my life. Thanks!
beauty mate top looking feed. I've just put a brisket on here - 5 this morning, watched your brisket vids a few times and im going to boat this big dawg
🙏
The boiling water and hair dryer were new to me. Gonna try that!
Cheers mate!
Love your videos mate have helped me out heaps! Can you do a full family roast vid with veggies and all?
I’ll see what I can do 🤘
That would be awesome!
Another great video, I love cooking pork as it’s always seems to be easy to get and cheaper, interesting method I will try it for sure! Cheers
Thanks heaps Ashley! Yeah it's definitely not sky rocketed like the price of beef!
Looked awesome Aaron. I will try this method soon.
I bought a 1.5kg chunk of A5 scotch fillet last week I used the Dalstrong to cut it into 3 steaks. They were perfectly parallel and it went through so easy. I could never cut steaks like that with the ole filleting knife lol. thanks a million brother. cheers.
Most welcome mate! 🙏
Epic looking pork belly mate. I really need to get back into my bbqing again. Thank you for all you do mate
Cheers legend
Wonderful vid!
I’ve said it b4 you are the crackling master mate
Cheers legend
Thanks Man love your work I've tried a few of your methods now and I haven't gone wrong. also like the Apron where can i get one?
Great vid thanks , what is your charcoal chimney , I’ve seen it in a few of your videos , I need a new one , cheers
Nice one. Any chance of doing another brisket point vid? I have been smoking a few but never seem to get the bark right. It either has bark and is on the dry side, or no bark but nice and juicy.
I’ll see what I can do mate
You give it a good spritz now and then to keep it moist? Spritzing helps the surface fats to emulsify and 'cook off' to give a nice rich dark bark. Do you run a waterpan? Both those will help a lot to keep it from drying out and promote a good rich bark. Don't overdo the rub either, that can mess it up, and be careful with your heat, nice and slow. Give it plenty of time between spritzes to give the fats time to cook off, then spritz to moisturise and draw more fatty goodness bubbling to the surface.
@@masondegaulle5731 thanks for the advice. I don't use a waterpan but do spritz. I'll give that a shot.
I have learned another way on cooking crispy pork belly bruv!
Loving your channel, as I use a kamado, I’m wondering whether it’d be best to cook pork belly skin side down for the first part of the cook to take the heat rising via the deflector then flip it over and place in a tray etc.
Hey mate. If you are using a kamado, no need. They are awesome for pork belly as they hold so much heat and can get nice n hot.
@@LownSlowBasics Thanks for the quick reply, much appreciated 👍🏻
Looks delicious! It would be great if you can share with us how to make this in a Weber GA 👍
When you put the pork in at the beginning, do you leave the bottom air vent open or closed?
Open
It's really delicious and amazing
🙏
@@LownSlowBasics keep supporting and sharing more vedios.. Best wishes for you
I’m getting started in kettle cooking. I do heaps of charcoal spits and bbq with my g-spit. Wondering on your preference - Weber, slow and sear or the Oklahoma joe. Looking to do some smoking as well. Also what accessories would you recommend. Many thanks mark
Hey mate. I’d start with a Weber. Check our Weber accessories video out.
@@LownSlowBasics why?
I think I might have missed it but at what temp are you running the grill on? How long was the cooking? Just wondering as I have a 2,1 kg I am going to be trying on the grill…
do you leave the temp up the whole time or after the pork crackle is done do you let the temp drop a bit?
It naturally drops a touch after a while but high all the way is fine
Whats the temp probe your using mate
Should be in video description
Any tips for stabbing the fat without the ccfoud
Corn cob holder, knife tip, anything clean and sharp.
@@LownSlowBasics ended up using a fork! Came out great, thankyou. Everything I have cooked from your channel on my Webber kettle has been 10/10. Gonna try beef ribs next 👍🏻
I have a Oklahoma Joe's drum smoker, How can I do the same thing? Thank you
Thanks for the video! I picked up a pork belly yesterday to try out your other method for the Weber kettle. But this video just popped up so I might try this one instead.
A question... Will I get better crackling if I leave the pork belly in the fridge uncovered for a day or 2 or is there no need when using this method?
Honestly no need but as always it comes down to personal preference
Awesome man. Given how good these results are, why would you take the 2 day approach? PS. I ordered the needle thing and your rubs. Can’t wait to try them!!
It’s just all down to personal preference 🙏
Is that chimichurri mix available in the US? Either way, I need to try the pork belly
I don’t think so. You’ll have to reach out to BRZ foods.
@@LownSlowBasics thank you
@@LownSlowBasics looked at the website and it can be shipped to the states so I'm going to have to try it
If I buy one of those jackard things are there any other uses for it in cooking? Nice eyebrows btw.
You can use it as a steak tenderiser too. If you are steady handed enough like me you can also brush your eyebrow hair with it too.
Where do you buy charcoal ?
BBQ spit rotisseries online
@@LownSlowBasics how long does charcoal last
I cooked a pork loin in a similar way the other week, in a similar amount of time (dried out for 2 days for crackling though). The crackling was perfect, but the fat was like rubber and made it inedible. The recipe said to cook it until 62 internal.
Reckon if I'd cooked it until 92 the fat would have all rendered?
The meat on a pork loin will dry out cooking to 92. It may have just been a quality issue with that bit of pork?
@@LownSlowBasics just a cut i bought at Coles on a whim. He meat and skin were great, just the layer of fat under the skin was too rubbery
Great video man
Where do you get those briquettes? I’m from Whyalla SA and can’t find them here
Hey mate. Can order online from Natural Smoke.
@@LownSlowBasics thanks mate I’ll get on it
A bit off topic, I always follow your method when smoking brisket in my Weber kettle but when I wrap it, I wrap it with a heap of sliced mushrooms, then once it’s done I use the mushrooms and some of the meat juice to make a gravy ….it’s divine!!!!
@@michaelwandel5865 I’ll need to try that 🙏
With a kamado would you leave the heat deflector in?
Is the goal to try and keep that temp around 500 the whole cook?
Cheers mate, I recently purchased a OK Rambler , do you reckon i can do pork belly in one?
Hrmmm would be very challenging!
@@LownSlowBasics you got this!
How can I do it on a gas grill
Hot and fast, tray down, cake rack, then pork to stop bottom burning.
What a cut the bull shit straight to the point video. Mor than excellent! Gr from the Netherlands.
Thanks heaps mate!
Did anyone clock what the total cook time was in the end?
Dude you didnt give us close up after you cut it. What gives LOL. Gonna do this on xmas when my entire family meets up.
Yum 😋
🙏
Well I know what I'm doing this afternoon... Let you know how I go 👍
🙏
@@LownSlowBasics Had to improvise because the missus' mother "borrowed" her hairdryer a couple years ago and she's never bothered to get another, used the grill to try and dry it, tried to keep the temp down but might have got just a little too hot. Still turned out amazing but the cracking was only 50/50 between hard crunch and soft crunch. Didn't want to use a heat gun because they throw a fair bit of carbon dust, guess I'll have to buy myself a hair dryer and go again! Used apple and a bit of mesquite in the smoke, beautiful flavours, super juicy. 👌
I could not get the fat to be crispy- wonder if it wasn't dry enough after the boiling water...
Not bad, different
🤘
bookmarked
Put a tray under thr pork belly - save all those beautiful juices to make gravy.
Love it 🙏
Kendra Extension
Mertie Square
Clovis Terrace
close ups
??
🤘
Please don't use expensive flakey salt before cooking, use it when serving the food, season with fine sea salt.
Bogisich Village
No close up shot???!!!
Thought the camera was rolling but it wasn’t
lol so many mistakes …. Typically Aussie cooking pork belly crackling all wrong lol
I garuantee that crackling isn’t that crispy lol
😂
Gave up cooking with charcoal, as the charcoal works out more expensive to buy than the food.
So what do you use??
@@jonflores9044 He eats it raw since electricity is also more expensive than the food.
@@luisalmeida1695😂😂😂
Looks burnt to heck dude
Wasn’t.
Chemical free charcoal?? Carbon is a chemical......
👍
Dont eat pork
🥹
Hah! I have the exact same knife
Nice 🙌
It shrunk to 10% of its size