It is definitely worth a try and it's a great substitute for beef ribs or brisket if you can't find them or they are out of stock. The taste is nearly identical to a beef rib when cooked this way
Definitely do so and keep me posted on how it comes out! Even if you can only find grass fed beef (which I know Wilson's bbq says that there is mostly grass fed beef in the UK), it should still come out incredible!
No problem! Thanks for checking out the video! Beef belly is awesome. Glad you’re making the purchase and going to cook it! Chuds bbq also did some awesome beef belly bacon if you want to go that route also
I will definitely be turning this beef belly into beef bacon in the future for sure! Maybe I'll do a comparison between my homemade bacon and Porter Road bacon and make some BLT's 🤔🤔
One of the 2 cuts Ive really wanted to try from Porter Road along with Pork Briskey just cant make myself spend the money on them. Looks good though might've convinced me a little bit
I'm telling you man, you won't be disappointed with the beef belly. It's fatty, but delicious. It is definitely is a cross between fatty brisket and beef ribs. It's a super easy cook too. Try it when you've got some money to splurge
I wish the Porter Road link was an affiliate link haha. For about $40 you can get a super juicy, fatty, and delicious beef belly that taste like beef ribs/brisket but is a fraction of the cost. I think that is a win for sure.
I would say the same principals apply. There are a lot of videos that tell you how to get a smoke ring or smoke flavor indoors. If you’re looking for that, then it gets more complicated. If not, just throw your favorite rub on the belly and cook low and slow in a 250-275 F oven until it reaches an internal of about 200 degrees F. You may want to elevate it on a wire rack or something during the cook so that air circulates around it and it’s not sitting in a pool of fat during the cook. I hope this helps!
Thank you and thanks for watching! The name of the cut is Beef Belly (like pork belly on a pig but this is from a cow). I got the one in this video from Porter Road. They may have them in stock or they may sell out occasionally. You could also go to a local butcher and ask for beef belly. I’d say anywhere from a 2-4 pound portion is great
@@reginaldfarnsworth3128 great question! I cooked this on my old homemade smoker and after reviewing the footage it looks like it shrank by 30% or so. Depending on the quality of your brisket, they will shrink by about 50% or so. This is evident in my “Weber kettle brisket” video. If I cooked this in my newer, more convective, offset and slowed the cook down, you could expect this to shrink a little more similarly to a brisket. There is just a lot of fat with beef belly so a lot of render will happen. I appreciate you watching!
I usually rest cuts like brisket or beef belly in my oven that’s set to approximately 155 F and I put a water pan in the oven to keep the environment humid. Rest is usually about 12 hours
Gotta try that!! Pork belly and and Short ribs are my fave!
Definitely give it a try! It may be a little fatty in parts of the belly, but there is no way it is going to come out bad.
Paul!
Very intriguing. After watching this I can definitely see myself giving it a try. 👍🏻
It is definitely worth a try and it's a great substitute for beef ribs or brisket if you can't find them or they are out of stock. The taste is nearly identical to a beef rib when cooked this way
Que buena pinta tiene esa carne, espectacular, 🤗🤗🤗🤗👏👏👏
That LeBron imitation with the kosher salt killed me🙂
Finally someone got it! I gotta bring the salt throw back. It’s been a while since I’ve done it
Ok so I’m not the only one. I saw that and was laughing hard. No other pit master having that much fun.
Love it mate, gonna give that a try over in the UK
Definitely do so and keep me posted on how it comes out! Even if you can only find grass fed beef (which I know Wilson's bbq says that there is mostly grass fed beef in the UK), it should still come out incredible!
Nice cook👍🏽👍🏽
Wow, that is really good work
Much appreciated man! Thanks for watching! Beef belly is definitely underrated
Looks redonkulous I'll have to try that soon
Don't sleep on beef belly! I will definitely be making it again. It's like all the best parts of fatty brisket and beef ribs!
Thanks for the helpful video. Porter Road just put these on sale for 15% off. I’ll be ordering some now.
No problem! Thanks for checking out the video! Beef belly is awesome. Glad you’re making the purchase and going to cook it! Chuds bbq also did some awesome beef belly bacon if you want to go that route also
That looked amazing man. You should try the Porter Road bacon, that stuff is delicious. I would say better than pork bacon.
I will definitely be turning this beef belly into beef bacon in the future for sure! Maybe I'll do a comparison between my homemade bacon and Porter Road bacon and make some BLT's 🤔🤔
Heck yeah 👍
One of the 2 cuts Ive really wanted to try from Porter Road along with Pork Briskey just cant make myself spend the money on them. Looks good though might've convinced me a little bit
I'm telling you man, you won't be disappointed with the beef belly. It's fatty, but delicious. It is definitely is a cross between fatty brisket and beef ribs. It's a super easy cook too. Try it when you've got some money to splurge
Man, that looks tasty. I’ve never had beef belly before (at least don’t think I have). May need to mosey on over to the Porter Road link.
I wish the Porter Road link was an affiliate link haha. For about $40 you can get a super juicy, fatty, and delicious beef belly that taste like beef ribs/brisket but is a fraction of the cost. I think that is a win for sure.
Thank you for sharing! It was DELICIOUS!! Love, Mommy 😊
Glad you got to try some!
How would you make it in the oven? Got a 5 pound slab recently!
I would say the same principals apply. There are a lot of videos that tell you how to get a smoke ring or smoke flavor indoors. If you’re looking for that, then it gets more complicated. If not, just throw your favorite rub on the belly and cook low and slow in a 250-275 F oven until it reaches an internal of about 200 degrees F. You may want to elevate it on a wire rack or something during the cook so that air circulates around it and it’s not sitting in a pool of fat during the cook. I hope this helps!
looks good. where can I buy that? what is the exact name of cut?
Thank you and thanks for watching! The name of the cut is Beef Belly (like pork belly on a pig but this is from a cow). I got the one in this video from Porter Road. They may have them in stock or they may sell out occasionally. You could also go to a local butcher and ask for beef belly. I’d say anywhere from a 2-4 pound portion is great
How much did it shrink? Similar to brisket or more?
@@reginaldfarnsworth3128 great question! I cooked this on my old homemade smoker and after reviewing the footage it looks like it shrank by 30% or so. Depending on the quality of your brisket, they will shrink by about 50% or so. This is evident in my “Weber kettle brisket” video. If I cooked this in my newer, more convective, offset and slowed the cook down, you could expect this to shrink a little more similarly to a brisket. There is just a lot of fat with beef belly so a lot of render will happen. I appreciate you watching!
@ I have 4 beef bellies brining to make pastrami this week - I use a Pitmaker Safe … will let you know the results!
@ beef belly pastrami sounds ridiculous! I’m gonna have to try that out. Definitely let me know how it turns out! What is a Pitmaker Safe?
beautiful
Appreciate you watching!
🔥💯💪🏾
Where did you rest that gold? How?
I usually rest cuts like brisket or beef belly in my oven that’s set to approximately 155 F and I put a water pan in the oven to keep the environment humid. Rest is usually about 12 hours
@@harrythehorsebbq Thank you!! Thank you for sharing. More power!!! Will wait for your incoming videos.
@@healthybodyawesomelife5640 appreciate you watching! 🤙🏻
also called "short plate"?
According to a quick google search, yes. Beef belly is one cut from the short plate section.