Best crackle I've ever cooked. And moist succulent flavorful piggy. Delicious beyond wifies wildest expectations. Will be doing this again and again. And we used a cheap Aldi belly. Thanks D.
Mate....I followed this recipe tonight and I gotta tell you it was bloody fantastic. The crackle was out of this world and the meat was moist and the rub gave it a great flavour. Cheers mate.
@shueysbbq there is *one* thing that will make the most difference to your crackle, and it's not poking holes or salting or anything like that. you just need to let the skin dry out completely. You can forget every single other method and just leave it uncovered in the fridge for 24 hours (salt free) and have really dry skin and the crackle will be better than any other you've made before, 100% guaranteed. By all means salt it before you cook for added flavour, but trust me, it's not making the crackle any crispier, it's just the lack of water in the skin that does that.
When I started i was told I spoke to quick (videos gone now)x, I now just do it my way and figured people can rewatch stuff if they miss it. Cheers @Gracul 🍻
I'm doing this as well as the pork loin at Xmas, sister in law is a pork junkie and so am I. Not good for the beer timer so I'll make sure I do a brisket for the wife . 19 beer cook ,perfect.
Thanks Kev Vids, I'm a little old school still. So hence why I do keep pushing it to the old recommenced 165f but also why I use the stock to keep it juicy. 🍻
So I gave it a go, pork belly come out tasty but didn't crackle. I couldn't get the master touch hot enough (lucky to get to 220c). I was using beat beads briquettes.
@@arthurstock4386 unsure to give you any guidance until I know exactly how you set up your master touch mate. But if you lit up a full chimney of Heat Bead briquettes, you should easily get the temps you were after.
Best crackle I've ever cooked.
And moist succulent flavorful piggy. Delicious beyond wifies wildest expectations. Will be doing this again and again. And we used a cheap Aldi belly. Thanks D.
Mate....I followed this recipe tonight and I gotta tell you it was bloody fantastic. The crackle was out of this world and the meat was moist and the rub gave it a great flavour. Cheers mate.
Thanks David Watkin, that's awesome. Glad you loved it mate 🍻
I’ll use this method for the next time I make Bahn Mi, Cheers Schuey👌
Awesome Benny, please let me know what you think when you do. Cheers mate 🍻
I’ll be trying it your way, later today!!!
How'd you go @felixbrodski7364 ?
Great video! I grabbed some supermarket pork belly as a total impulse purchase today - now I know what to do with it - Thanks!
Awesome Paul Misseghers, please let me know what you think when you cook it. Cheers mate 🍻
Awesome video, great tips and the bloopers had me crying of laughter 😂
@shueysbbq there is *one* thing that will make the most difference to your crackle, and it's not poking holes or salting or anything like that. you just need to let the skin dry out completely. You can forget every single other method and just leave it uncovered in the fridge for 24 hours (salt free) and have really dry skin and the crackle will be better than any other you've made before, 100% guaranteed. By all means salt it before you cook for added flavour, but trust me, it's not making the crackle any crispier, it's just the lack of water in the skin that does that.
First thing I was gonna ask was about supermarket pork but you beat me to it. Love it.
Thanks Nick Eyles yeah it just takes more prep work to get that skin really dry. 🍻
Love your work mate!! 🤘
Hey Daniel Clark, cheers mate. 🍻
This is the 2nd video of yours that I've watched. You got a new sub.
Thanks Joseph A I really appreciate the support. Thanks for joining mate.
Beauty! You’re onto something there mate. Keep up the grate work.
Hey Mr bbqlvr, cheers for the support legend, it means a lot 🍻
Seems like this video is on half speed compared to your newer videos. No complaints still great info!
When I started i was told I spoke to quick (videos gone now)x, I now just do it my way and figured people can rewatch stuff if they miss it. Cheers @Gracul 🍻
I'll certainly be giving this a try, love pork belly.
Hey gerald cornes, nothing beats crunchy crackle. Let me know how you go mate 🍻
I'm doing this as well as the pork loin at Xmas, sister in law is a pork junkie and so am I. Not good for the beer timer so I'll make sure I do a brisket for the wife . 19 beer cook ,perfect.
Great tips mate, look forward to giving this a crack.
Cheers Red Smoke BBQ, the old KISS theory of Keep It Simple Stupid 🍻
Great video Schuey
Legend! Thanks Joshua Hills I'm stoked you liked it mate.
Will go light on the oil next time, great video thanks mate.
Thanks Steven Crvelin good man, you legend🍻
GOLD!!!
Thanks Aran de Baron 🍻
“We’ll make cuts in the skin so it’s easier to cut latter”
Chops the fuck out of it with a meat cleaver 😂
Hey Peter Weblin, it's the only way to do it some days 😂. 🍻
Hey Schuey, look epic mate! Any reason for taking it to 165 internal instead of 145? Cheers.
Thanks Kev Vids, I'm a little old school still. So hence why I do keep pushing it to the old recommenced 165f but also why I use the stock to keep it juicy. 🍻
What's the baking dish you are using? I struggle to find one that is the right size + BBQ safe
Is Essendon Footy Club a new sponsor? Roasted magpie!
Hey Colin Clarke, thanks for the suggestion, but that will never happen ⚫⚪⚫⚪ 🍻
@@SchueysBBQ haha. Go the Blues!
@@SchueysBBQ go the roos, ok maybe not for a few years. Great video again mate
What is the name of that acupuncture gadget you used please?
Dave Edmunds it is a called a jaccard. You cna find them in any Asian supermarket, you can also buy them from Amazon 🍻
Wouldn't mind knowing the ratio of ingredients that made the rub...
Sorry mate, slight oversight on my behalf, I normally put it in the description, all updated now. Thanks for watching Terry, cheers 🍻
I see you didn't put the lid vents of the side where the coals are like I've seen you do before, any reason why?
Hi Arthur Stock, yeaj the pan acts like a barrier stopping any direct radiant heat hitting the belly. That and the liquid keeps it nice and moist. 🍻
@@SchueysBBQ I'll drink to that
So I gave it a go, pork belly come out tasty but didn't crackle. I couldn't get the master touch hot enough (lucky to get to 220c). I was using beat beads briquettes.
@@arthurstock4386 unsure to give you any guidance until I know exactly how you set up your master touch mate. But if you lit up a full chimney of Heat Bead briquettes, you should easily get the temps you were after.
@@SchueysBBQ no worries, I'll try again lol, I won't let it beat me
where did you get that cleaver?
Thanks for watching Craig, glad you enjoyed it. The cleaver is a Route 83 brand. They are an American company. 🍻
Isn’t it called pork crackling?
What’s that spikes tool called?
Hey Kevin Hoey, it's called a jaccard, ,ost Asian supermarkets will have them or you can buy from Amazon. Cheers mate. 🍻