I like to use a utility knife (Stanley Knife) to cut the skin, you can set the blade length and have consistent cuts that don't go too deep.
@SlapYoDaddyBBQ3 жыл бұрын
Great tip Greg! I will try it next time
@roberttoohey91843 жыл бұрын
Haha Who's been watching Jamie Oliver
@lutangclan91473 жыл бұрын
That’s genius, I made this yesterday and had the hardest time scoring the skin evenly
@garagemakerspace16823 жыл бұрын
Thanks for that tip Greg!
@gmoney49803 жыл бұрын
Harry deserves to be a KZbin Legend... so he can add it to his list of legendary titles
@SlapYoDaddyBBQ3 жыл бұрын
Keep spreading BBQ love!
@RodPeterson-p1g2 ай бұрын
Teach me Master!🙏🤪🤤👌
@SlapYoDaddyBBQ2 ай бұрын
Of course. Many videos (800) on my channel. Ask if you have questions. Thanks for stopping byt!
@paintballa219510 ай бұрын
About to give this a shot right now, first pork belly. Always appreciate the knowledge!
@SlapYoDaddyBBQ10 ай бұрын
Be sure to start with cold oil when you crisp the skin
@robertjason6885 Жыл бұрын
The crunch when you cut them up…and the whew… wow!!!! Thanks for this wonderful lesson. We have several Asian groceries locally. Can’t wait.
@SlapYoDaddyBBQ Жыл бұрын
Hope you enjoy
@robertjason6885 Жыл бұрын
@@SlapYoDaddyBBQ Other than leaving the belly in the fryer a bit to long, it was pretty darn good. Wasn’t sure how to judge, it can get away from you fast. My 5 spice is a bit heavy on the clove. I found another with a bit more anise.
@22K5622 жыл бұрын
An Asian with a cowboy hat 🤠!!! You know this is going to be friggin good !!
@SlapYoDaddyBBQ2 жыл бұрын
Welcome to my channel and 550 videos and 35 playlist to help up your BBQ game! My website has 300+ recipes and blogs also SlapYoDaddyBBQ.com
@vexeddogplants51803 жыл бұрын
Thanks for all videos Harry now I spread BBQ LOVE I get many compliments on my BBQ thanks to YOU HARRY .
@SlapYoDaddyBBQ3 жыл бұрын
Rock on Dog!
@leed45687 ай бұрын
I need to try this! Watched few years ago. Glad I found this video again. I need the 5 spice ! I have done pork belly burnt ends but need these in my life! 💪🏼🍻
@SlapYoDaddyBBQ7 ай бұрын
Thanks for stopping by. Be sure to pay attention to my tip to start with cold oil. It won't be crispy if you start with hot oil
@pecenak212 жыл бұрын
I’ve watched 5 tutorials on this, and yours is the only one that isn’t about jumping through hoops to get it. So easy, and looks great.
@SlapYoDaddyBBQ2 жыл бұрын
I'm a cost-efficient and process-efficient pitmaster aka cheap and lazy. So I like to keep my process easey peasey KISS! :-)
@DeadBrokeBBQ3 жыл бұрын
Perfect timing Harry, my wife has been begging me for some crispy pork belly again and that hack is awesome brother!! Thank you for sharing and have a great weekend!
@SlapYoDaddyBBQ3 жыл бұрын
Rock on!
@carlagribi61422 жыл бұрын
Harry This video is much appreciated. I've been on pork belly and there are hundreds of ways to cook these and honesty they all do taste ok. It's all about the crunch. 😋
@SlapYoDaddyBBQ2 жыл бұрын
You're very welcome Carla!
@309Bugz3 жыл бұрын
Started at 7am total finish with rest 3pm 250°.(after first 3 hrs not touched spray every 30 mins) Pulled off with 4 probes reaching 207°, 203°, 205°, 203°, (last hr at that point) Basted with honey mustard and homemade seasoning.! Great vid!
@SlapYoDaddyBBQ3 жыл бұрын
Thanks for sharing your precision temp cook!
@JuanGutierrez-vm3iz3 жыл бұрын
Thanks Harry for another great recipe god bless you and your family
@SlapYoDaddyBBQ3 жыл бұрын
Thanks Juan!
@seankelley27472 жыл бұрын
The hack made it so easy to crisp the skin. Made it last for the playoffs. Just got back from the market with more for the Super bowl tomorrow. Texas recipe was the far winner of the three. Appreciate your post n time.
@SlapYoDaddyBBQ2 жыл бұрын
Happy to hear Sean. Enjoy your Superbowl weekend!
@salavalos3 жыл бұрын
I love the chicharrones hack!
@SlapYoDaddyBBQ3 жыл бұрын
Crunch! Crunch! Crunch! :-)
@FurrariAussies Жыл бұрын
Your videos are always great! Sharing with your dog is my favorite part.
@SlapYoDaddyBBQ Жыл бұрын
You are so kind! Mr. Beans sends hugs and love!
@imowgrass6 күн бұрын
Tossed one on the WSM22 just a half hour ago. Didn't touch the skin other than fumping anbunch of salt on it(Chud style). I need to try this next time! Looks amazing!
@SlapYoDaddyBBQ4 күн бұрын
Good stuff
@imowgrass4 күн бұрын
@@SlapYoDaddyBBQ After I finished the cook, I did the cross score like you did and fried out the skin. Huge improvement, but still isn't thoroughly crispy ala chicharrones. I will absolutely do your method next time! Love your content and your style. You're the reason I got a WSM!
@australiainfelix73072 жыл бұрын
I did the Texas-style rub version on the weekend for my brother's birthday. It was fabulous. Thank you for taking the time to teach us so well.
@SlapYoDaddyBBQ2 жыл бұрын
You are so welcome!
@ronaldcervantes19593 жыл бұрын
Smoking a brisket while watching this video sure makes me hungry. Great video.
@SlapYoDaddyBBQ3 жыл бұрын
Thanks for watching Ron. Hope your brisket comes out awesome!
@richardofsylmar3 жыл бұрын
Just bought my first offset smoker. I had reviewed many videos on barbecued pork belly, it would be my first time, thought I had one picked out, but after watching your video I have changed my mind and will have to barbecue the way you do. Thank you.
@SlapYoDaddyBBQ3 жыл бұрын
Rock on! Let me know how it came out!
@jmichel702 жыл бұрын
Thank you,
@SlapYoDaddyBBQ2 жыл бұрын
You're very welcome!
@reynoldmiguel64633 жыл бұрын
I've been trying to get the perfect crispiness on my bbq pork bellies, and i was able to do it with this technique! Awesome video!
@SlapYoDaddyBBQ3 жыл бұрын
Awesome!
@andrewpowell3936 Жыл бұрын
Made the Chinese five spice one tonight. Amazing, thank you!
@SlapYoDaddyBBQ Жыл бұрын
Fantastic!
@Cullenatorable2 жыл бұрын
I use oyster sauce, garlic cloves and 5 spice to make a paste and use that to season the meat. Super good
@SlapYoDaddyBBQ2 жыл бұрын
Great tip!
@minhn92373 жыл бұрын
Awesome, I've been waiting for this one since the char siu video!
@SlapYoDaddyBBQ3 жыл бұрын
Love both ways for pork!
@mikepartigianoni24623 жыл бұрын
Thank you Harry.... learned a lot!!
@SlapYoDaddyBBQ3 жыл бұрын
Happy to help Mike
@tazman5723 жыл бұрын
I smoked some pork belly yesterday using just salt and pepper for seasoning and finished them off by frying the fat side in oil like you demonstrated. It came out perfect and delicious. Thank you so much for the tip Harry. Keep the videos coming. Cheers from Henry in Ontario, Canada.
@SlapYoDaddyBBQ3 жыл бұрын
Cheers back at ya in Canada!
@dwaynewladyka5773 жыл бұрын
Pork belly perfection, right there. The crispy, crunch factor is spot on, and there are some amazing flavour profiles to compliment the pork belly. Cheers to you and Mr. Beans, Harry!
@SlapYoDaddyBBQ3 жыл бұрын
Cheers! Pork fat RULES!
@mattjohno12802 жыл бұрын
What temp did you pull the out at. Thanks
@SlapYoDaddyBBQ2 жыл бұрын
When probe tender, about 185 to 195F
@dana35203 жыл бұрын
Look Amazing. Can't wait for tomorrow when I can make it. I'm going for the 5 spice. Thanks Harry.
@SlapYoDaddyBBQ3 жыл бұрын
Have fun!
@retirementpirate3665 Жыл бұрын
Exactly what I was looking for. Thank you.
@SlapYoDaddyBBQ Жыл бұрын
Glad I could help!
@maryconaty24523 жыл бұрын
Wow I love pork belly. Will definitely be trying this next! Awesome video Harry! Hope you and Mr. Beans are staying safe and healthy 💕
@SlapYoDaddyBBQ3 жыл бұрын
Thanks for stopping by Mary. Stay safe!
@johnproffitt66602 жыл бұрын
This is one of the best videos on this I have seen I'm going to try this weekend think you.
@SlapYoDaddyBBQ2 жыл бұрын
Please do! The tip is to start with cold oil as hot oil won't crisp the skin a you have to slowly boil the water out of the fat in the skin.
@leepo007 Жыл бұрын
Perfection❤
@xstreemfishing3 жыл бұрын
Thank you Harry. Great video and very informative as usual.
@SlapYoDaddyBBQ3 жыл бұрын
Glad to help!
@bobsandman48213 жыл бұрын
Hats off to you sir! For some reason pork belly cook is a mystery for me. This recipe seems so simple and delicious. I will be trying this technique!
@SlapYoDaddyBBQ3 жыл бұрын
Thanks for watching Bob!
@toby_terpenstein25332 жыл бұрын
Beanz is awesome!
@SlapYoDaddyBBQ2 жыл бұрын
Mr. Beans sends love and hugs!
@richardofsylmar3 жыл бұрын
I did it! I smoked that pork belly like you showed me on your video and it was good.👍 Thank you.
@SlapYoDaddyBBQ3 жыл бұрын
Rock on!
@philipworl93405 ай бұрын
No overnight drying! Will try all styles and let you know! Thank you!
@SlapYoDaddyBBQ5 ай бұрын
Please do!
@javiermedina18122 жыл бұрын
🤤🤤🤤🤩🤩 the most easy how to video 👌🏽👌🏽
@SlapYoDaddyBBQ2 жыл бұрын
Glad it helped Javier!
@armandoramirez739 Жыл бұрын
Great video. So easy to say yours is the best, but you said five spice. I've done two picnic shoulders, and it makes sense the one I left uncovered was better than the second one I wrapped. Need to dry the skin
@SlapYoDaddyBBQ Жыл бұрын
That is awesome!
@ginge20622 жыл бұрын
I'm so jealous of Mr beans >> my mouth was watering watching that lol
@SlapYoDaddyBBQ2 жыл бұрын
Hey Rob, Mr. Beans sends you love and hugs
@RetiredBadge3 жыл бұрын
WOW! I cooked Pork Belly regularly, but never skin on. Now I know what I will be doing next weekend. Great Video!
@SlapYoDaddyBBQ3 жыл бұрын
Hope you enjoy
@71jawill2 жыл бұрын
The 5 spice and Shaoxing wine were perfect! Although my "Texas rub" version was awesome too. Great recipe Harry! Thanks
@SlapYoDaddyBBQ2 жыл бұрын
Glad you enjoyed it
@dawsonmckeown42423 жыл бұрын
Nice work Harry! Going to try the 5-Spice version. Thanks for simplifying things.
@SlapYoDaddyBBQ3 жыл бұрын
Use a lot and brush a touch of sesame oil as it makes the 5 spice flavors pop.
@michaelmoreno12023 жыл бұрын
thank you Harry for all your great videos , your a great teacher
@SlapYoDaddyBBQ3 жыл бұрын
You are very welcome! Keep spreading BBQ love!
@gregh28803 жыл бұрын
Excellent. Like a BOSS.
@SlapYoDaddyBBQ3 жыл бұрын
Thanks Greg!
@russ88893 жыл бұрын
Seasons greetings to you and your family Harry you cave totally changed the way I BBQ and love your rubs here in the uk
@SlapYoDaddyBBQ3 жыл бұрын
Awesome! Happy to hear. Now queue and get vaccinated. We are far behind the UK!
@johnsmith-sv1vr3 жыл бұрын
That is an amazing hack Harry! Trying that this weekend!
@SlapYoDaddyBBQ3 жыл бұрын
Let me know how it came out!
@meatfaceb20473 жыл бұрын
Mr Beans has to be the cutest BBQ judge in the world. Thanks for the video Harry. I’m gonna try this sooner rather than later. Your videos are much appreciated up here in Canada.
@SlapYoDaddyBBQ3 жыл бұрын
Hope you enjoy Chris and stay warm in Canada!
@Trytocookthis3 жыл бұрын
This man is amazing!!
@SlapYoDaddyBBQ3 жыл бұрын
Thank you for your kind words and support!
@tct9mm1513 жыл бұрын
OMG! Looks and sounds fantastic. I'm going to give this recipe a try. GREAT VIDEO HARRY.
@SlapYoDaddyBBQ3 жыл бұрын
Have fun!
@rogerhaag20132 жыл бұрын
I tried the 5 spice. Sooo good and the frying the skin is brilliant. Thanks Harry!
@SlapYoDaddyBBQ2 жыл бұрын
Glad you enjoyed it Roger! Love the nice exotic aroma!
@MortuaryManor3 жыл бұрын
Harry I love you and Lubbock misses you! Doing this LBK style tomorrow in your honor sir. 👆
@SlapYoDaddyBBQ3 жыл бұрын
Thank you Sir! Guns Up!
@ruthlessgoat3702 Жыл бұрын
I am doing this Sunday for a Christmas treat for 10 folks. I'm going to add Carolina style with salt/brown sugar rub and a sweet mustard sauce.
@SlapYoDaddyBBQ Жыл бұрын
Great idea!!
@rtchow3000 Жыл бұрын
harry, i did my pork belly with 5 spices; didn't put sugar bc my health. it turned out great. only area i have was the burnt edges on the meat. the skin didn't get as crispy bc it had too much moisture. i did start the low oil process u mentioned slowly increase higher so oil won't pop. i should let it set for little while longer to drain the excess oil. it's ok since harder skin will be harder to chew for my age. i used the wood charcoal on the Kamado grill, no gas stove. first time i used the Kamado for the roast duck and now the pork belly. next time will be better. TY for your great demo!+++
@SlapYoDaddyBBQ Жыл бұрын
My pleasure Robert. Keep spreading BBQ love!
@rodneybough91643 жыл бұрын
Hi Harry. Great teaching video on making crunchy pork belly. I have a question for you though. In many of your previous videos on cooking beef brisket you have taught us on choosing a good quality brisket while in the store and also on how to properly trim a brisket. So my question is when picking out a pork belly is selection of pork meat as critical as it is for beef? Sorry for the long winded question 😅 , Rodney
@SlapYoDaddyBBQ3 жыл бұрын
Yes, marbling, striations, size, and symmetry of fat versus meat is important in picking bellies!
@richardisidro51733 жыл бұрын
Love grilling n barbecuing and it's refreshing to see some asian recipes come up on your channel! Not to be biased but some of the asian versions just simply taste better to me. Lived in California for a while long time ago and loved how accessible diff meats were and how fun it was to bbq with friends. And now I'm back in Manila with the pandemic and all, checking all your videos inspired me to get back to grilling, but now for my little ones. Just waiting on the loads of stuff I ordered from amazon and from PK to setup my little outdoor kitchen. Can't wait! Thanks for the very practical videos, you're a legend. Cheers from Manila!
@SlapYoDaddyBBQ3 жыл бұрын
Cheers back at you in Manila. Eat some sinigang and pancit palabok for me! I love Filipino foods!
@curtisbunyard36033 жыл бұрын
Yummy cardiac challenge.
@SlapYoDaddyBBQ3 жыл бұрын
Eat sparingly!
@cheizaguirre54943 жыл бұрын
Awesome !! Do more oven cooks :) ur oven brisket helped me out a lot
@SlapYoDaddyBBQ3 жыл бұрын
Will do Che!
@kimdokkyu Жыл бұрын
Hi harry! Thank you so much for this video and crispy skin hack! For years, I have put it under the broiler to crisp up the skin. I will definitely try your method very soon! One question, what is the "wine" (liquid) you used for the Asian flavored pork with the 5 spice? Thank you so much for you Harry!
@SlapYoDaddyBBQ Жыл бұрын
Use some Shaoxing wine which is a type of rice wine you find in an Asian store. Be sure you start with cold oil when you crisp the skin else it won't work.
@rtchow3000 Жыл бұрын
one area on making the skin crispy is using the oil to make the skin crispy on the last step. that really save the 2 to 3 days drying process. i will try to grill with my new Kamado grill pot i did the roast duck already in kamado pot. it turned out great. ty for the simple pork belly video. Bob for California
@SlapYoDaddyBBQ Жыл бұрын
Hey Bob, the critical step is to start the cooked pork belly in cold oil and gradually heat it so the water will evaporate. My hack does not work when the belly is put directly into hot oil.
@rtchow3000 Жыл бұрын
@@SlapYoDaddyBBQ ty n hope u can see my backyard Pekin duck project on u tube
@rtchow3000 Жыл бұрын
I bought the 5 spices powder waiting for the pork belly from market. Now we can have two home made pork skin n crispy duck skin. Ty again.
@CJSH772 жыл бұрын
I used this method with pork knuckles, and worked well.
@SlapYoDaddyBBQ2 жыл бұрын
Good to hear!
@talon1686 Жыл бұрын
Harry, thank you so much for an awesome video! I've never cooked pork belly but will do one soon.
@SlapYoDaddyBBQ Жыл бұрын
Hope you enjoy
@95SLE3 жыл бұрын
Going to try the 5 spice version in the near future.
@SlapYoDaddyBBQ3 жыл бұрын
Give it a go!
@95SLE3 жыл бұрын
@@SlapYoDaddyBBQ I have a small pork belly in the freezer.
@gaspipe13 жыл бұрын
As always Harry awesome video! I have 2 questions regarding the SmokeFire please. Can you show what/how you use the pans to reduce mess under the grates and two do you use them when/if grilling? My smokefire will be for both. Thanks!
@SlapYoDaddyBBQ3 жыл бұрын
See my EX 6 videos as J show you how I place my half pans in the EX6
@mongrelgarage70353 жыл бұрын
That looks great, I will be trying this on the weekend 😋😋 Thank you.
@SlapYoDaddyBBQ3 жыл бұрын
Have fun!
@saintdoyle42133 жыл бұрын
Making one of these tomorrow. I'm in a small town in Spain, and these are tough to find. Got lucky today and found one
@SlapYoDaddyBBQ3 жыл бұрын
Good luck! Let me know how it came out and if you like, send pics to harsoo@yahoo.com.
@MichaelRei993 жыл бұрын
So sayeth the Master!!
@SlapYoDaddyBBQ3 жыл бұрын
May the Pork be with you my young Paduan Mike!
@blewis7559 Жыл бұрын
I’ve did them the same way but on the big green egg then one in oil and one in the air fryer. Man the air fryer was hands down the best pork belly I’ve ever had.
@SlapYoDaddyBBQ Жыл бұрын
Sounds great!
@jimerickson99453 жыл бұрын
I love pork belly!
@SlapYoDaddyBBQ3 жыл бұрын
Pork fat RULES!
@jaynova1776 Жыл бұрын
A man of Asian descent, wearing a cowboy hat, using the yiddish word "schmear" while seasoning meat for his pellet smoker. Ya gotta love America.
@SlapYoDaddyBBQ Жыл бұрын
Jay, what a COUNTRY! God bless America from a Red Raider from Texas! KZbin - tinyurl.com/l6guzzz Facebook Slap Yo Daddy BBQ - tinyurl.com/lh3r4l2 Facebook Harry Soo - tinyurl.com/msgn2jh Twitter - @slapyodaddybbq Instagram - tinyurl.com/k4eaya4 Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6 LinkedIn - tinyurl.com/y7yoek9l Yelp - tinyurl.com/yc2s2ebu
@yavainhoward792 жыл бұрын
Your amazing
@threengcircus2 жыл бұрын
Nice! Harry if we're trying to dry the skin should we be spraying it at regular intervals? Seems that would just slow it down. Seems like there should be plenty of fat to not have to spray?
@SlapYoDaddyBBQ2 жыл бұрын
I suggest you watch the belly as it cooks and spray if it looks dry. If it looks moist with fat, skip the water spray
@Gmork-The-Nothing Жыл бұрын
I can't seem to find the written recipe for this in the links Harry. Can you point me in the right direction please mate? Looks fantastic.
@SlapYoDaddyBBQ Жыл бұрын
You have to watch the video and transcribe as I did not write down the recipe. I stopped doing my recipe blog after 300 recipes as I found few folks want read and most want to watch videos so I have 600 videos. The world is changing!
@Gmork-The-Nothing Жыл бұрын
@@SlapYoDaddyBBQ makes sense! No worries mate 🙂
@95SLE3 жыл бұрын
Another great video Harry. I have never smoked pork belly that has achieved a wonderful taste. I have tried 4 or 5 times and failed miserably each time. I do have one more small pork belly in the freezer and will try your Asian Spice rub. Contrary to my failures at Pork Belly you Char Siew pork smokes are to die for. Every one I have done has been well received by family and friends. On a lighter note, you are making my spice cabinets too full, LOL. I even commandeered a cabinet in the laundry room for spices and still need more space.
@SlapYoDaddyBBQ3 жыл бұрын
This recipe is a keeper!
@Jtav69Ай бұрын
about what temp was the oil when you fried the skin? I'm going to try smoking some pork belly soon and was thinking of putting a foil pan under the belly while smoking to collect the fat, and then basting the skin with the rendered fat every once in awhile to crisp it up.
@SlapYoDaddyBBQАй бұрын
start the fry oil at room temp and slowly raise it. If you start with hot oil, my hack will not work
@fly13273 жыл бұрын
Harry, I noticed you put the pieces in the pan before the oil had come up to temp. Does this make a difference in how the skin crisps, or did I misread? Thanks!
@SlapYoDaddyBBQ3 жыл бұрын
Works better when you place in the 1/2 inch oil and raise the temp to 375F. That way, the water molecules don't boil and spatter.
@robertash39533 жыл бұрын
Great video ! Been wanting to cook some Filipino lechon. Think your video will do the trick!
@SlapYoDaddyBBQ3 жыл бұрын
You will impress with these hacks. Be sure to get some patis fish sauce w raw garlic, and Kalamansit lime juice to make it legit Lechon!
@robertash39533 жыл бұрын
@@SlapYoDaddyBBQ LOL...my Filipina mother-in-law won't allow me to run out of patis or calamansi. We even have toyomansi (a soy sauce and calamansi mixture). Love your videos! You do great work !!
@justinvick10683 жыл бұрын
This will be our New Years appetizer!! I love your products and videos, I have gone from ok to awesome in the grill thanks to your tips/tricks! I see you used your GMG pellet, of others you have used do you like it best? All I have used is kettles and you can’t beat them but want a pellet for some convenience. Any help is appreciated
@SlapYoDaddyBBQ3 жыл бұрын
I like all my pellet cookers!
@JuanMartinez-df1lc Жыл бұрын
You should do mojellas tacos. Aka sweetbread
@SlapYoDaddyBBQ Жыл бұрын
Hey Juan, have not smoked thymus and pancreas before so I'll have to try to do so! Any suggestions?
@jeremy41123 жыл бұрын
Oh man! I've got 3 pork bellies in the freezer and one is definitely gonna get this treatment, can't wait!! Once again thank you for all the great ideas. #slapyodaddy
@SlapYoDaddyBBQ3 жыл бұрын
Be sure the oil is cold when you complete my final phase with the crisping of the skin. Start w cold oil and gently heat oil so the skin will bubble
@LJ-gn2un3 жыл бұрын
That dog! 😂
@SlapYoDaddyBBQ3 жыл бұрын
Mr. Beans sends love and hugs
@LJ-gn2un3 жыл бұрын
@@SlapYoDaddyBBQ right back at him! 🐶
@ryanschany3 жыл бұрын
Hi i am from malaysia.. love your videos!
@SlapYoDaddyBBQ3 жыл бұрын
Welcome Ryan! Thanks for stopping by!
@MrPanthers233 жыл бұрын
What is the cooking oil temperature you want when frying?? Roughly how long is it submerged? Love your channel. I love Filipino Lichon.
@SlapYoDaddyBBQ3 жыл бұрын
I did not measure and I'm guessing about 350F. I heated the oil and put in the three pieces when the oil was warming up. My in-laws are Filipino and I'm the person my late Mother-in-Law taught her secret recipes to. I may start a Filipino food channel as I also love Filipino food. The patis and kalamancit is a killer umami combination!
@MrPanthers233 жыл бұрын
@@SlapYoDaddyBBQ ahh yes. I would love a Filipino channel.
@joserogeliomorgaguzman89013 жыл бұрын
Thank you Harry, I am about to do it, but want to know if it can be acomplish on a UDS I put my chunks under the charcoal, but I notice that low n slow sometimes smolders really heavy, I'll use peach 6 chunks for 5 pounds and 5 pounds pork butt, to mix it with the belly in tacos :D
@SlapYoDaddyBBQ3 жыл бұрын
Sure. Good fire mgmt is key. I would pot a baffle in the UDS to make it purr at 200F. A cookie sheet or terra cotta plant base from Home Depot should work
@soneares91723 жыл бұрын
I tried doing something similar myself before seeing this video. My mistake was putting rub on the skin and when trying to crisp the skin, the sugars in the rub burnt. But if I follow the steps in this video, I'll become the most popular person in the neighborhood. Thanks Harry!
@SlapYoDaddyBBQ3 жыл бұрын
Give it a GO!
@jvs000512 жыл бұрын
I didn’t see the link of the name of that wire grate the meat is cooking on & where can I buy one. Excellent vid. I’m going to ask my butcher to cut me up some Pork Belly!
@SlapYoDaddyBBQ2 жыл бұрын
You can find the grate at a restaurant supply store like Restaurant Depot. They come in various sizes for your needs
@JamesWilson-xf8ul Жыл бұрын
Pork belly 😋😋😋😋😋
@SlapYoDaddyBBQ Жыл бұрын
So good
@CardsharkMr3 жыл бұрын
If I lived next to Harry and I would gain 600 pounds. He is the Man.
@SlapYoDaddyBBQ3 жыл бұрын
LOL! Most of my food is give away! kzbin.info/www/bejne/n2LUaKCDp7WKras
@JamesWilson-xf8ul Жыл бұрын
Hello family
@SlapYoDaddyBBQ Жыл бұрын
Hello 👋 Fam!
@jlistetson2 жыл бұрын
Which oil did you use for the skin? Peanut or vegetable?
@SlapYoDaddyBBQ2 жыл бұрын
vegetable oil
@nothingmuch5743 жыл бұрын
so doing this
@SlapYoDaddyBBQ3 жыл бұрын
Go for it!
@timprice18963 жыл бұрын
Could the crispy part be achieved by putting them on a hot griddle? Love your videos!
@SlapYoDaddyBBQ3 жыл бұрын
Hey Tim, you need 1/2 inch oil to submerge the skin so it puffs up to become chicharrones. Hard to fry with 1/2 inch oil on a griddle
@timprice18963 жыл бұрын
@@SlapYoDaddyBBQ Understood. Thanks Harry. Watching your videos from League City Texas!
@backyardq18503 жыл бұрын
Shaking my head. Harry the magnificent for the win
@SlapYoDaddyBBQ3 жыл бұрын
Hum along with me. . . keep on smoking meats and your troubles will go away!
@armandoboensel5933 жыл бұрын
OMG 😲 😱 😲 😱 I am making my very on MiNi smoker. I know exactly 💯 % what my first smok will be!
@SlapYoDaddyBBQ3 жыл бұрын
You can do it!
@HappyHourswithMarkandRachel22 жыл бұрын
OMGGGGGGGGGG can we come over for dinner???
@SlapYoDaddyBBQ2 жыл бұрын
Pork Belly rulz!
@steveandcasey3 жыл бұрын
Awesome! What oil are you using at the end please?
@SlapYoDaddyBBQ3 жыл бұрын
Canola
@steves6248 Жыл бұрын
Great recipe Harry! But it took me over 6 hours to get to 195 internal temp with the smoker at 230F. Not sure why. In the end I put it in the oven at 275. But the end result was great!
@steves6248 Жыл бұрын
Ok I read all your comments Harry. I should not hand focused on internal temp. Next time I will pull when it’s tender. Thanks for all your videos!!
@SlapYoDaddyBBQ Жыл бұрын
Keep spreading BBQ love Steve!
@ghostface1737 Жыл бұрын
When the aliens come to blow up the planet and I’m only allowed to take 10 people with me on the rocket ship outta here, this guys on that voyage.