I am glad I am not the only one who cooks outside in the winter 🥶
@KrisV3852 жыл бұрын
That smile when he tastes, it is a Happy Chef moment for sure...
@justintyme732 жыл бұрын
Thumbs up for cooking out in the cold, and an awesome recipe
@spencew.g.2 жыл бұрын
This looks so amazing. I have been waiting for a pork belly video. I was hoping for a whole smoked pork belly. This I will try. As always. Amazing content. Awesome job Chef Tom!
@jpgtr842 жыл бұрын
Seriously, three of my favorite things are pork belly, burnt ends and al pastor. I cannot wait to try and make this.
@davidfeinberg55992 жыл бұрын
This was exactly the motivation I needed to shovel a path thru the snow to the smoker !! Butcher man will be seeing me first thing in the morning and it's gonna be pork belly bites on Saturday. Probably going to do the whole slabs. I see what you mean about the chunks having a better look... but yeah dude, it's so about that mouth feel you got from the slab. I started drooling just watching ! Thanks for sharing.
@allthingsbbq2 жыл бұрын
Thanks for watching!
@addisoncarver1392 Жыл бұрын
Looks Delicious Thank you Chef Tom
@220jiujitsureviews7 Жыл бұрын
videos like this are my main motivation to get a house... so i can set up a smoke in the backyard
@freddyvelasquez41682 жыл бұрын
HNY, brother. Your content is second to none, another home run.
@allthingsbbq2 жыл бұрын
Thanks for watching!
@sameoldmphymel2 жыл бұрын
Who are the lucky few that get to feast on all that good stuff Tom grills up
@allthingsbbq2 жыл бұрын
The employees here sure love it 😊
@ado9332 жыл бұрын
One of my favorite channels!!
@allthingsbbq2 жыл бұрын
Thanks for watching!
@ronzrt2 жыл бұрын
Another fav. Awesome as always chef!
@allthingsbbq2 жыл бұрын
Thanks for watching!
@MrRilarios2 жыл бұрын
that looks incredible... every video Chef Tom raises the level.
@allthingsbbq2 жыл бұрын
Thanks for watching!
@meatwhisperer Жыл бұрын
My mouth was watering this whole video
@allthingsbbq Жыл бұрын
Totally get that, this is a good one for sure. Thanks for watching!
@robwilkie53822 жыл бұрын
SPECTACULAR! Another beauty by Chef Tom!
@allthingsbbq2 жыл бұрын
Thanks for watching!
@saltycrow2 жыл бұрын
Welp, no choice there. Ya gotta make them both ways.😆 They look absolutely delicious.😋👏🏻
@kmathis12532 жыл бұрын
Ditto! Great idea! And boy did Chef nail it on both styles! Yum!
@saltycrow2 жыл бұрын
@@kmathis1253 Agreed👍🏼✌🏼🙌😁
@CaptCraig2 жыл бұрын
This is going down at my house this weekend! Thanks Chef Tom!!!
@allthingsbbq2 жыл бұрын
That's great! Happy grilling! Thanks for watching!
@damnnitdave2 жыл бұрын
You never fail to impress, Chef. Thank you.
@allthingsbbq2 жыл бұрын
Thanks for watching!
@ivse96962 жыл бұрын
What a brilliant idea and again the results are looking outstanding delicious 👍👍👍
@pflick132 жыл бұрын
Looking a little chilly down there. Great video Chef.
@rutgerpope2 жыл бұрын
absolute fantastic
@scooterbrown56322 жыл бұрын
Teach me to make Homemade gyros! Chef Tom is a national treasure. Abraham Lincoln, Albert Einstein chef Tom
@There-are-bats-everywhere2 жыл бұрын
So I have been watching your videos for a very long time and I want to say thank you very much for putting out such wonderful content. At the end of your videos who how is ask for new things to cook so I am gathering enough courage to say ask. I have a very close friend of mine who is Muslim and they eat goat for an alternative for pork. As you are one of the major advocates of barbecue you understand how big pork is in the world of barbecue, and I’m sure you’re well aware of the dietary restrictions of the Muslim culture. So that’s why am asking for maybe a mini series on different ways to prepare goat where I would be able to include him at some more cookouts. Thank you so very much for all of the hard work and effort you have put into such a wonderful channel.
@allthingsbbq2 жыл бұрын
Thank you for watching! Adding goat to the list!
@kevinb50752 жыл бұрын
This is a perfect game app! I already made plans for the stuffed Mac n cheese balls! This is definitely going to happen
@chrispile38782 жыл бұрын
Outstanding! Must give it a shot.
@johnnunez172 жыл бұрын
This is something I have to try. I have never cooked a pork belly. But absolutely will try this. Looks amazing 👍🔥
@helocoastie82742 жыл бұрын
Thank you Chef Tom! Those look AWESOME, will do the cubed technique to the five pound belly in the freezer soon. I'm thinking in a taco
@DonPandemoniac2 жыл бұрын
Cool to see the two different preparations. I bet a blend of both with some extra grilled pineapple in a taco would be spectacular.
@joakokintero56752 жыл бұрын
Muy bueno amigo!!👍🏼🙏🏼👏🏽👏🏽👏🏽
@marquettehooper85932 жыл бұрын
That's awesome! I need to do this!
@marquettehooper85932 жыл бұрын
Man you are one of the best! I play ESO and share your videos on discord in the foodie chat. Hopefully more people will subscribe and watch you. Keep up the great work! 👍
@williephillips9252 жыл бұрын
Looking good chef.
@abulferr2 жыл бұрын
OH MY GOD… this is a crazy one… crazy good!!!
@allthingsbbq2 жыл бұрын
Thanks for watching!
@pablojpadilla94602 жыл бұрын
Looks freaking awesome
@MosesFalconi2 жыл бұрын
You should do some Korean inspired ribs (not short) or brisket. Not making bulgogi or anything traditional but taking that flavors and using them in an American BBQ way. I just don't know where to start. I want to use kochujang, kochukaru, scallions, mustard powder, sichuan, etc. stuff like that. Hope to see some more "branched out" flavors. Thanks for the content!
@stevecohen22162 жыл бұрын
Looks great Tom.👌
@allthingsbbq2 жыл бұрын
Thanks for watching!
@Matt-zp8ng Жыл бұрын
Thanks Chef Tom! Trying this recipe tomorrow and I can't wait! In the video you say we need 2 boxes Achiote paste, but the recipe only calls for one. Which one is correct? Edit: Went with 2 and it tastes amazing!
@uriel-heavensguardian89492 жыл бұрын
Awesome yummy video!!!!!
@allthingsbbq2 жыл бұрын
Thanks for watching!
@thebitcoingarden2 жыл бұрын
Nice technique and I enjoy the experimentation! I feel like I'd cut back a bit on the spices as a good al pastor is pretty basic and easy to complicate. That's just personal opinion and years of over seasoning things HAHA. BBQ is the most complicated yet most rewarding way to cook especially if one learns to use actual chunks of wood and one has to feed the fire manually (this is the superior smoke as it's really clean opposed to the slightly dirty smoke of a pellet smoker). This takes much more time and attention as there're so many variables and I understand why most people don't do it often, if at all. Whichever method is used is still the most complicated yet most rewarding way to cook (IMO)!
@jasonmurray76042 жыл бұрын
I would be very interested in seeing you do this comparison with brisket. Make burnt ends the normal way from whole packer, smoke just the point whole then turn into burnt ends, and cube up a point and make your burnt ends like you did with the pork belly in this video. Then compare all 3.
@hamanu232 жыл бұрын
Hello. I watch all your videos and I was wondering, what are your favorite burnt ends you have made so far? I made this recipe, it was unbelievably good.
@crisworkizer2 жыл бұрын
Awesome cook Tom both looked great. Looked a little cold in your neck of the woods. What knife did you use. Thanks brother awesome cook.
@allthingsbbq2 жыл бұрын
Nothing like cooking in a winter storm! www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html Thanks for watching!
@MoesSmokeStackGrill2 жыл бұрын
Super delicious! 🔥🔥🔥🔥
@RobertWojtow2 жыл бұрын
FYI traditional Al Pastor marinade uses pineapple vs OJ. They also add Guajillo chiles and a few more items.
@heavyq2 жыл бұрын
This looks phenomenal. Also, as a Montana resident, props for cooking in the cold. It's 55 degrees here right now, but I was grilling chicken a few weeks back when it was -30 :D
@bald_winz2482 жыл бұрын
Nice work chef! I'd personally go for the slab every time, did they finish around the same internal in the end? Perhaps 195 is the sweet spot for belly!
@evanartinger26272 жыл бұрын
Would there be any difference if I used achiote paste rather than the powder?
@donbergeron5466 Жыл бұрын
Was the Pork Belly pre cured before this presentation? Thanks, Keep up the good work, love your recipes. Don B
@johnroberson19862 жыл бұрын
I’m a big fan of cutting the pork belly down to strips. Then you get a little bit more bark like the cubes but a similar bite as if cooking the whole slab. I’m also a fan of just sliced pork belly. Makes some good sandwiches 👍.
@CaptCraig2 жыл бұрын
Went shopping and I can't find the paste but found the seasoning. Any recommendation on how to use that instead?
@feltdoctor2 жыл бұрын
Dude I'd be hootin' brown liquor right beside ya in that cold. Love it
@Alex-zi1nb2 жыл бұрын
I think the slab method is actually more visually appealing! Especially as Al pastor impostors! The cubes look like a burnt end mimic, which is fine - but different
@TheNathanRector2 жыл бұрын
How do you go about picking a rub? It seems like you very rarely use the same one.
@josephrose92262 жыл бұрын
Porky goodness, two ways! Well-done, Chef Tom.
@allthingsbbq2 жыл бұрын
Thanks for watching!
@StickellsPlaysNow2 жыл бұрын
What is the best smoker I can get for a reasonable price to cook stuff like this on? Are the smokers at Lowes fine or what?
@stevecohen22162 жыл бұрын
Looks a bit chilly where you are Tom🥶😁
@stephenwysocki49132 жыл бұрын
What was the cook time from initial start to the 195/200 internal temp? thanks.
@MrRilarios2 жыл бұрын
5 hours i think he said
@stephenwysocki49132 жыл бұрын
@@MrRilarios Thank you
@LaMaiStyle2 жыл бұрын
Chipotle is my new discovered ingredient.
@th11072 жыл бұрын
Is there no resting time required when cutting up the slab for burnt ends? Surely a lot of moisture escapes, like if you were cutting to serve without resting. Cheers
@revell71562 жыл бұрын
This is my take. No. Rest time doesn't matter here, and the reason is in the name. Burnt. Ends. Reflecting back on Brisket, specifically the point muscle. The end cuts that get charred during the long cook get tossed in sause to add "moisture" or wetness. Waiting for the rendered fat to redistribute itself through the protein shouldn't matter here. It's not all going to go away and get cooked out in the secondary process of applying sause and heating to tacky.
Well thanks to chef Tom I know why my pork belly burnt ends came out bad. I did the small 1 inch cubes the whole time. They dried out before they rendered fat. Won’t make that mistake next time.
@NewBeginningNewCreation2 жыл бұрын
Did you not cause the belly to dry out way faster by not letting it rest?
@jagrmstr2 жыл бұрын
The video states 2 packages of the Achiote paste and the recipe staes 1 package. Which one is correct?
@cyriljohnson96342 жыл бұрын
Looks like he just doubled everything to make a bigger batch. All of the other ingredients are doubled in the video too.
@LaloPrime_122 жыл бұрын
Hey chef, you think they would be good for tacos?? Or is this recipe meant to be eaten in bite sizes??
@allthingsbbq2 жыл бұрын
Will they taco?? The answer is a definitive yes. They were delicious as breakfast tacos. Another great use is to serve them with some cheesy grits and a couple fried eggs. Enjoy!
@TheMusicscotty2 жыл бұрын
Chef tom, my dude, I would love to see you cook something seafood ish. I mean, I would watch you barbecue an army boot, meaning I'd watch anything to do, but I'd love to see you do something with seafood.
@allthingsbbq2 жыл бұрын
www.atbbq.com/thesauce/seafood/
@philjones27662 жыл бұрын
Can you make a video on how to make Buckboard Bacon? It's bacon using a pork butt instead of pork belly.
@verdes252 жыл бұрын
Only thing missing was the rice & beans… also would like to see how u make an El Pastor taco?
@TheFunkytownGotcha2 жыл бұрын
Chef Tom. Live from the North Pole.
@allthingsbbq2 жыл бұрын
Ha! Yep, pretty much. Nothing like filming during a winter storm!
@TheFunkytownGotcha2 жыл бұрын
@@allthingsbbq them burnt ends not a bad way to warm up though.
@wfodavid2 жыл бұрын
Originality is your middle name Chef Tom! I just changed my Super Bowl menu.
I wanna see an alligator lol Im not gonna let it go 😂
@FakeName392 жыл бұрын
So I've got picky eaters, I've made burnt end pork belly, but the fat was still too much. Should I just trim more fat? Cook longer to try to reduce as much fat as possible? Any thoughts from anyone be appreciated
@DH-ht9pl2 жыл бұрын
Tell them shut up and enjoy the free food or gtfo
@stgrifter03232 жыл бұрын
Quick question…… you keep the skin in this pork belly bunt end…? Why. Chicharrón was not crunchy??
@willp20032 жыл бұрын
I don’t think the skin was on, just a good layer of fat
@MrRilarios2 жыл бұрын
It seemed that both bellys were without skin.. i think skin crisps at higher temperatures than usted here so it is better to remove them beforehand
@stgrifter03232 жыл бұрын
@@MrRilarios good 👍 Insight
@niklaspilot2 жыл бұрын
Oughta make some tacos out of this
@excusemeflo2 жыл бұрын
How spicy were these? I know from experience, using a whole can of chipotles in adobo, it can really bring the heat level up higher than most people are comfortable with.
@zdream7202 жыл бұрын
Hey Tony, try to open up the chipotles and de-vein/de-seed them before adding them in, should help reduce the heat level quite a bit. I usually just slice them long-ways down the middle and scrape the inside with the blunt edge of the knife. I agree that canned chipotles can end up very spicy! If it's still too spicy you could try to balance it with honey/maple syrup/brown sugar/mango nectar/coca cola/anything sweet you like!
@stuartcrabbe98542 жыл бұрын
I had the same thought on the amount of heat a whole can would bring to this recipe.
@billweare21462 жыл бұрын
Go ahead. Make my pork belly bark.
@soumynonareverse78072 жыл бұрын
Wait, I did hear 195, but I didn't hear your core temp. 205?
@paullmight422 жыл бұрын
oh my fuck
@emmgeevideo2 жыл бұрын
Tom wants to get right into the video because it's cold out there...
@stevev77602 жыл бұрын
When i started watching it i thought he had frost on his beard.
@allthingsbbq2 жыл бұрын
Nothing like recording videos during a winter storm! 😂
@guru603042 жыл бұрын
Anybody else notice he has really nice finger nails?
@joegonzo91902 жыл бұрын
I think you don’t know what “al pastor” means. It’s not a marinade or a rub.
@RabidWolf19662 жыл бұрын
nope burnt ends are brisket, and brisket only.
@slaychild12 жыл бұрын
Bro!! You need to learn how to say Achiote!
@mikes13302 жыл бұрын
someone (KZbin or ATBBQ) is deleting my comment posts!
@mikes13302 жыл бұрын
simply asking clarification on the recipe!
@allthingsbbq2 жыл бұрын
Hi Mike! What can we clarify for you? Must be KZbin because we haven't been deleting any.
@mikes13302 жыл бұрын
@@allthingsbbq The video shows Tom using 2 pkgs Achiote, 1/3 cup oil, 1/3 cup OJ, etc, essentially a 2x recipe. Then, making the BBQ sauce, he's doing what appears to be a 1x recipe. It's a bit confusing!
@deanpace97012 жыл бұрын
This is not El postor.
@deanpace97012 жыл бұрын
Not don't right.
@aplaceformystuff79792 жыл бұрын
Sorry but how is this "Al Pastor"? Al Pastor is a cooking method not a marinade.
@shadimurwi71702 жыл бұрын
Dont eat pork meat
@jasonpruett8252 жыл бұрын
Don't call it al pastor if it's not al pastor. this is some made up crap.