Great video!!! cant wait to try it. somehow, ive not seen the trick with the slanted grill grate you placed the pork belly on. Where can i get one of those?

Hi Ongy, Love the video. I've always gone to 145 internal, do you recommend trying 200-205?

did you store the raw meat in the fridge, not freezer? will it not go bad?

Noob question please! Doesn’t the bottom park get ruined when sitting in all that juice. Thinking about using oven to reheat on day 2 but worried about the wrap and juice messing up my bark

👍 Nice !!!! What is that rack thing called the ribs are laying in?

I had some leftover brisket (point end) that I re-heated in the oven the next day, and it was even better than the day of. I’ll have to give this method a try.

Do you take the fat cap off for the reason you're going hot & fast ? When i do these ribs on the offset i don't trim .....

Can I do this hot and fast method with the pit barrel?

If we need to cook it fully day before Xmas, due to no room in the oven for most of the day, what is the best way to reheat and for what amount of time to not dry out? Thanks 😊

moronically complicated. Totally unnecessary.

Hey mate, great video and a game changer is brisket cooks. When resting, do you leave in Tray and juices or take out and wrap in towels?

Macgyver setup!

Looks good but jeez, the lip smacking and chewing makes me want to vomit.

So 85c temperature for 3 hrs?

DAVES ON FIRE!!!! LOVE YA WORK MATE

I

Mate it looks good , but your literally snorting after every single thing you say . Okay look pink looks good “snort” okay let’s change the direction “snort” let’s flip this round “snort” okay crackle is happening nicely “snort” you all good mate ? There tissues available before you record to get rid of your snot aye

Can you get this skin in oven

May I ask why we cook until 165? In other words, would results be different if I cooked all the way until probe tender and then reheat next day?

Thanks, looks great. But isn’t there a great chance you poke it too deep? I read you should only poke the skin and not deeper.

Cheers 🍻 mate gonna try this weekend

One of the best, if not the best looking skin I've seen on the internet. A question if I may. Under what conditions does the underneath skin become like gooey when chewed, even when the skin seems ok on the outside?

yeah hommie she done lol... rust is serious to health. Hope you explained that to the buyer

You said MSG good bye

Watched over and over and really struggle to clarify when you drop the temp? Presumably not till after the crackling is crisp. But you seem to immediately start the indirect cook saying the internal temp is now 200f/ 95c? Im doing it today so I'll wing it, but would help to know when you close up the vents to get it down, so I know for next time if it goes wrong

Going to give this method a go. Just asking g 😅when resting brisket do you leave it in the tray then wrap in towels in esky ?? Or do you rewrap it in foil for the hold / rest .Thanks Ken.

Hope you and Sophie are doing well David. Great recipe.

Amamzing. I've tried numerous times but I cant get it that crispy. This method is diff as I see most crisp at the end.

Brilliant

Hey mate looking at trying this method this wknd.. Is there desired temp that needs to be reached?? You talked about probing for doneness. But is there a recommended internal temp or a minimum temp that the ribs need to reach to be considered done??

I had the pleasure of tasting these ribs yesterday at your Pitmaster BBQ Masterclass. Gotta say they were the hi light of the day, thanks so much.

I've heard good things about your method. Gonna try it out tomorrow. Up the BA!

16:48 🥵

Hey David, great video. Thanks, mate. I bought some beef ribs from Costco but they are singles, should I use the same method? I have a Kamado Joe

Mr David .. if I do this on a regular oven do you think I would have the same results..

Where do you get the mexican chile powder from ongy

My question is - after day 1, instead of going in the fridge can it sit in a turned off oven overnight? We’re pushed for fridge space atm with the party on tomorrow 😊 or is it important it actually bring it down to a cold temp overnight?

Loved the Happy Gilmore Quote

What type of beef and what percentage are you using?

Grab your flesh light 😆

Jesus man, blow your nose 😂

This needs a definitive way to know it’s done. Such as if a skewer comes out dry. Saying 55 to 60 minutes is too vague.

As a lifelong Texan who has been doing backyard BBQ smoking for decades, that looked legitimate.

Can you do this for other meats? Beef shin or pork butts

i’ve been trying to find that smasher - what is it called ?

I smash my burger patties in a tortilla press before I cook them, not sure if that’s better or worse but they are crispy

Thx bro ! I've been trying to make that crispy skin for ages without succès and this is it !! 🙏

Hi Dave, so I’m running the same set up as but my temp gauge on the lid is opposite the vent so it ends up directly above the charcoal. I’ve set up a probe next to the meat which only reads 114C but the gauge on the lid reads 240C. Any thoughts or advice on which one to go by?

Hey ongy, 2 questions: for the first stage, is aiming for the right internal temp more important or do I go off the 3-4 hour cook time? And What’s the earliest temp that I can wrap it? Mine stalled at 65 degrees C and I wrapped it. Thanks and love the videos!

This what i was lookn for