How to cook PERFECT, CRISPY PORK BELLY in the Weber kettle by David Ong

[@simonwallace699]

This bit kzbin.info/www/bejne/p3zIq6d3oLCqaLs - channeling Steve Irwin - did ya see that bubble coming up?!?! Nice video David. Looking forward to trying this out in a pellet grill.

[@pitmasteruniversity]

Haha! Funny thing is I was just watching his son on Tik Tok yesterday. Thanks for watching! Pellets can be tricky because of the moisture and humidity from the pellets. What pellet have you got? Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

[@simonwallace699]

@@pitmasteruniversity hey mate, it’s a Weber Smokefire EX4. I figured if I blast it at about 300C for the initial 2 x 10 minute periods, without a water pan, in the middle where it gets the most heat, it should be hot and dry enough - will try it out and see if I can reproduce what you’ve done. I might have to try it skin side down on a trivet just to get it off the grill which may help the heat circulate under it a bit better and maybe blister the skin a bit better… but then again I could just be full of crap too :-)

[@pitmasteruniversity]

@@simonwallace699 nice! Can you remove the baffle to access the fire pot? It’s in the centre of those, yeah? The moisture / humidity of the pellets can be hard to get past and a water pan can mess with that too.

[@simonwallace699]

@@pitmasteruniversity yep, I think you are right, I might need to remove the centre baffle so that there is nothing blocking the direct heat during the crackle phase. Fingers crossed.

[@pitmasteruniversity]

@@simonwallace699 keen to see how it goes mate.

[@LownSlowBasics]

Love it bro! Makes me hesitant to release my pork belly video this week after seeing this! Unreal stuff mate, love it.

[@pitmasteruniversity]

Cheers mate! Go for it! You're kicking goals and with your recipes and own style man! Kudos for sharing the love of BBQ with the masses. 😊

[@evildzik]

At @9:03 it say „skin side towards the fire” but it looks like it’s meat side towards the fire. What’s it meant to be? Will be cooking this on Saturday. Cannot wait. Great video

[@wassup205]

Just cooked my first pork belly. Was beautiful! Thankyou!

[@pitmasteruniversity]

Awesome to hear! So glad that the method worked for you too. Cheers for watching! 😊

[@user-od4op6ng9y]

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.

[@theodore2695]

Great work Ongy, I love how you updated the recipe / process and said its not worth using boiling water 👌

[@pitmasteruniversity]

Cheers Theodore! Yeah after lots of experimentation, I've found that a lot of the long held methods don't work as well as keeping it really simple. Thanks for watching and let me know how you go! 😊

[@benjamingilbert21]

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

[@justinobrien7093]

Can not wait to try your technique ! 👌🏼 cheers mate.

[@pitmasteruniversity]

Cheers mate! Don't forget to avoid vac sealed me, as it's no where near as good. Don't forget to take lots of pics, like of the raw meat, of it when you think it's dry and of the results and I'll help you tweak things until perfection. Thanks for watching and let me know how you go! 😊

[@wildchef69]

Cheers 🍻 mate gonna try this weekend

[@mateostojic]

Great video, thank you. One question: Why do you cook it on an angle? What would happen if it was hirizontal skin side down for the initial crisping phase?

[@pitmasteruniversity]

Thank you very much! Good question! If you put it horizontal, any fat that pools, will hinder or prevent crackle. By facing the skin towards the fire too, you get more of the heat on the skin and it closer resembles the heat of an air fryer, which make superb crackle. I also put my skin on an angle in my air fryer video, so the fat runs off and doesn't pool. Thanks for watching and please let me know how you go! :)

[@kseriesdan9722]

Awesome and good timing as I bought a 2kg belly to do and now I know how to cook it. Thankyou

[@pitmasteruniversity]

Perfect! Thanks for watching! Let me know how you go, as I’m always happy to help and take lots of pics, so it’s easy to help you tweak to nail it perfectly. Just remember to give yourself time to get that skin to go hard.

[@michelettocorella9393]

I use a weber smokey mountain and it is tall. Should I do the first part of the cook by taking the top sections off and just using the bottom drum, then smoke it traditionally for the long cook or can I just smoke it in the unit as it is normally done as long as I can get it to 250?

[@Matthew-ne2iu]

I love this recipe and im definitely going to try it...at 8:51 when you place the pork in you say "skin side towards the fire" but it looks like you place the skin facing away from the fire/away from the camera? As in we can see the underside of the belly and fire is on the side of the cooker closest to the camera? Just wanted to clarify, thanks!!!

[@pitmasteruniversity]

G'day mate! Thanks for watching. Yes, I made a mistake there. It should be meat side towards the fire, so the skin doesn't curl. Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

[@Matthew-ne2iu]

@@pitmasteruniversity Awesome! thanks mate

[@pitmasteruniversity]

@@Matthew-ne2iu you’re welcome mate! :)

[@hadyngearon3575]

Fascinating, love the techniques involved which sort of fly in the face of the "traditional" approach to pork belly, ie no salting before refrigeration, lid off cooking. Do you experience much resistance to your approach form the "traditionalists"? Thanks.

[@pitmasteruniversity]

Cheers and thanks for watching! Yeah I get a lot of resistance because people have been doing it the traditional way for so long, that it's hard to imagine doing it any other way. I am often one of those people too in so many ways but something happens to trigger investigating if there's any way to extract that little bit more out of a cut. There's a lot of failures along the way but I really enjoy turning things upside down in the interest of improvement and chasing that perfect bite.

[@hadyngearon3575]

@@pitmasteruniversity brilliant. Thanks. I am trying your approach this weekend. Pork belly in the fridge, unsalted. Just a rub down of excess moisture beforehand. Wish me luck. The kettle lid open during cook is something I am still getting my head around but I’ll get there I hope (all that lost heat!). It’s all about the good times and the pursuit of the perfect cook right. Which doesn’t really exist let’s face it. Which is why we do it. The endless pursuit of fun. Cheers!

[@pitmasteruniversity]

@@hadyngearon3575 amen mate! It’s fun chasing that perfect cook. Yeah you will lose heat but with the pork being in close proximity, you’re making use of all you need for the crackle setting portion of the cook. The small fire will allow you to shut the lid and continue the rest of the cook at a lower temperature without choking the fire, which would introduce moisture and potentially mess with the texture and final result. Keen to see the results! Take lots of pics and all the best!

[@sitdownblueberry]

How deep is deep enough for the Jaccard holes? I'm smashing and squashing the meat hitting the skin with the Jaccard but I can't even see any holes? Is this typical?

[@pitmasteruniversity]

You don’t want to go too deep. It’s why I gave my jaccard away and just use the cheapy one like in the video because it doesn’t go too deep and cause juices to come out of the skin. Thanks for watching and let me know how you go. :)

[@illusive__]

Really excited to try this one mate ! I struggled last time on my Weber kettle but I think that was due to the quality of the pork belly along with the method. At 8:52 did you mean skin side away from the fire ? I noticed later on you turned the belly skin side towards the fire to get the bubbles going and my god that was amazing to watch

[@pitmasteruniversity]

Hiya Edvin. Yep it’s so cool watching it pop! :) Skin away from the fire to start and then flip the other way. Avoid vac sealed, frozen or pork that’s been sitting in plastic and give yourself enough time to get the skin to go hard. Most of the mistakes are made before the cook has even started. Send us some pics of the dried skin before you start cooking to Pitmaster University on Facebook and I’ll be able to assist in working out how dry the skin needs to look. Thanks for watching and all the best for your cook! :)

[@WTYSS]

I'm definitely rethinking my boiling water, lemon juice and salt technique. Sure it works but it doesn't deliver results like this. Outstanding Dave

[@pitmasteruniversity]

Cheers mate! Let me know how you go. It's pretty hard to go back to any other method for me nowadays because this works consistently, every single time. Just avoid vac sealed pork or pork that's been frozen or sitting in plastic. Cheers for watching and let me know how you go! :)

[@grettatoms2041]

Just used your recipe and that is the first time I’ve ever had success , thank you . Do you have any advice about storing to keep crisp ?

[@pitmasteruniversity]

WOO HOO!!! That's awesome! Hmmm.. Do you mean when resting or overnight for leftovers/

[@grettatoms2041]

@@pitmasteruniversity leftovers ...not that Ive had any since using your recipe

[@pitmasteruniversity]

@@grettatoms2041 haha! That's awesome! If I by chance happen to have leftovers, I wrap the bottom only, exposing the skin in the fridge or just put it in a bowl, as the crackle will absorb moisture, if covered completely. You can reheat in the oven or I slice thinly and reheat in a frying pan.

[@thebruise]

Doing mine tomorrow, having to do a bit of a mixture of Death Star mode on my Smokey Mountain to get the crackles and then put body on, bit of messing but this next level pork belly has got to be worth the effort ( I don’t have a kettle) cheers Rich

[@pitmasteruniversity]

Sorry I missed this Rich! The pics looked good and I liked pics of the Death Star mode WSM you shared. Awesome job mate! It looked and sounded crispy!

[@martynveele441]

Well done mate!! I’m definitely trying this next time

[@pitmasteruniversity]

Thank you very much! Let me know how you go! Thanks for watching!

[@dazza1114]

Nice video mate,how long did pork take to cook all up, looks unreal

[@pitmasteruniversity]

It usually takes around 1.5-2 hours but that can vary greatly with the pork and what you do, as the cook is always the biggest variable. I'd recommend using a thermometer to get you in the ballpark and use the guide for checking tenderness in the video, to tell when it's done. Please let us know if there's anything we can do to help! Cheers for watching! :)

[@blaircornwall3857]

Looks Amazing! Did you add smoke at the low stage?

[@pitmasteruniversity]

Thank you very much! I didn't this time and would recommend that folks don't until they nail it without because the smoke can mess with the crackle. You can do it but often moisture comes out of the wood when you do, which is what can undo all your hard work prior. Thanks for watching and let me know how you go. :)

[@jagrdwoodfired2828]

That's a lot of beautiful work David, aweaome tips, love your work!

[@pitmasteruniversity]

Cheers guys! Much appreciated! :)

[@nitter93]

respect. trying this today with the pork belly i dried yesterday

[@pitmasteruniversity]

Nice! How did you go? Usually one day drying isn't enough for the skin to be right, so I'd recommend more but if you get it from the butcher pre-dried and not vac sealed, it can be done overnight. Cheers for watching! :)

[@nitter93]

@@pitmasteruniversity came out not bad but not perfect. it was sufficently dry the butcher here does not vacuum seal its the asian market so was pretty dry alrerady. only prob was the setup for the grill i could not prop it up like you do in the video so I used bricks to angle it. I think if I can figure out a better way it would be perfect. either way it was delicious and my family loved it so thanks for the tips!

[@gusmedero2499]

You are a god amongst mere mortals!

[@pitmasteruniversity]

Haha! I don’t know about that but thank you sir!

[@fdiblasi7538]

Hey David i gave the recipe a go on a kamado BJ1 a bit of a fail on the crackle as i went by the dome temp and i guess should have gone by the grill temp about 50°F difference :( . with the spiking of the crackle i have one of the rectangular spikers with the blade type do you penetrate the crackle right through or just on top.? One more reason i think the belly was cryovacked one i got it from a butcher but it did no harden up like yours in the fridge any help appreciated thanks

[@pitmasteruniversity]

Hey mate. Sorry to hear but I think you answered your own questions. The temperature of the smoker isn't really that important but the heat you get to the skin is, which is related but I can get it to crackle at lower temps by making use of the fire and the distance from it and also making use of both direct and indirect forms of heat. The rectangular spike should be fine, that's not your problem but you can go too deep with those, which can impact the results but your problem is more the heat and also your drying process. Don't dry to time, dry to hardness of the skin and by using cryovac pork, you will add days to your drying process. Your fridge may have a bearing on how quick it dries too. Did you follow this video, the Weber video or have you seen my Kamado video method? The kamado video is available here: kzbin.info/www/bejne/Y5fKgH-BobRkgNE Don't forget to take lots of pics, as I'll often be able to tell what went wrong just from a pic. A pic of the pork before you cook it, during the cook and of the results will help a lot in pinpointing what went wrong. Flick me a message to the Pitmaster University page on FB if you've got pics. Cheers! Fingers crossed you can nail it with a couple of tweaks. 😊

[@cbrjosh]

So glad I found you. This is amazing

[@pitmasteruniversity]

Thanks for watching! Please let us know how you go. Don’t forget to take lots of pics, like of the raw meat, so I can see how dry the skin is, of it in the cooker and of the results and it’ll make it much easier to assist in tweaking things until perfect. :)

[@cbrjosh]

@@pitmasteruniversity will do. I did your course at Waroona a couple of weeks ago. I’m so pumped to get started 😀

[@pitmasteruniversity]

@@cbrjosh ahh! Hell yeah! Just remember to start off slow and nail moist and tender every time. Also work out where your hot and cool spots are, as that will pay dividends long term. Thanks for watching and please let us know how you go. Don't forget to take lots of pics, like the raw meat, of the meat on the smoker and of the results and we'll help you tweak things until perfect. :)

[@tongietonks]

Nothing short of amazing!!! Happy Chinese New Year mate

[@pitmasteruniversity]

Cheers mate and Happy New Year to you too! Thanks for watching! :)

[@timothyrhodes9780]

Love it...especially the pork induced o-face :-) Nice work mate!

[@pitmasteruniversity]

Haha! Cheers mate! I've already been copping some abuse, so it's nice to see someone, somewhat appreciate it! 😂

[@DigDDak]

damn what an wonderful recipe! love it from korea

[@pitmasteruniversity]

That's awesome to hear! Thanks so much for watching! 😊

[@benmumford2498]

That wire rack idea is genius

[@pitmasteruniversity]

Cheers mate! That one originally came from Erwin Kwetter. I'll usually use a combination of that and the old IKEA rib rack at times to extract every little bit from the crackle. Thanks for watching! Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

[@LilGugz]

Hey David, what brand/type of electric salt grinder is that? Love it. Love the videos - noticed you're from Perth too I think. Would love some more Kamado videos, anything bbq and pork. Cheers Dave!

[@pitmasteruniversity]

Cheers fellow Perth mate! Yeah we got that from Aldi and it's been the best one yet but they're extremely hard to come by from what I can tell, as we haven't been able to find one since. We have been through a lot of them too and nothing has lasted as long as the Aldi ones. Here's a link to my kamado pork belly, if you haven't seen it already. Let me know if there's anything you'd like to see. 😊

[@LilGugz]

@@pitmasteruniversity Was just at kitchen warehouse the other week getting cooling rack(s) so i could finally try your kamado belly method. planning to get meaty portions of aldi pork belly unless you have a good butcher recommendation?

[@pitmasteruniversity]

@@LilGugz lovely! What suburb are you roughly? I try get the belly from the part of the pig that hasn’t got the flap. It’s usually at the back end of the spare ribs.

[@LilGugz]

@@pitmasteruniversity I'm towards Belmont area, close-by the city and reasonably central. Usually have to go far north or south at Saturday/Sunday wholesale meat markets to get good deals

[@pitmasteruniversity]

@@LilGugz Hmmm.. Hit up Mike at Tenderwest or Clayton’s in South Perth and ask if they’ve got anything that hasn’t been vac packed. I get mine from Melville Heights Meat Supply and he usually has something out the back that’s been hanging but I’d message or call anywhere you go before because they often run out. Usually Ian at Melville can cook a mean belly too and generally knows what I’m looking for. Just tell him you spoke to me if you head that way.

[@robfricke]

Is it the same method on a gas Webber instead of a kettle?

[@pitmasteruniversity]

Similar but the heat comes from the bottom, so direct the skin towards the heat. Cheers for watching and let me know how you go. 😊

[@paulr3511]

Hi. This just recommend to me through the algorithm 😂😂. I know that it's a year later. But it worked great 👍. Just one thing I picked up was "internal temperature of in the 90s C" surely not. 63 or more. 90C is close to boiling point. Great way of doing pork belly

[@pitmasteruniversity]

That’s awesome to hear! Thanks for watching! :) Yes, 90C plus is correct and I’ll often cook until much hotter. The internal temps for doneness slide up with cooking temps and especially when it comes to cooking things with collagen. 90C plus is common in BBQ circles and even higher than 100C, if you cook hot and fast.

[@wythesl]

Love the sound effects at the start 😆😂

[@pitmasteruniversity]

Haha! Sorryyy! I get a bit excited when it comes out good! Thanks for watching and please let me know how you go. Don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! :)

[@Thirteen7447]

That is PERFECT! Gonna try this over the weekend!

[@pitmasteruniversity]

Thank you very much! How did you go? Don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! Cheers for watching. :)

[@Thirteen7447]

@@pitmasteruniversity turned out great! no pics tho 🙂

[@pitmasteruniversity]

@@Thirteen7447 awesome to hear mate! Happy New Year! Just subscribed to your channel too.

[@justinobrien7093]

Brilliant

[@stevegoodman3930]

GENIUS IDEA - ta.

[@pitmasteruniversity]

Thanks for watching! Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

[@oliverjoost8058]

That looks awesome and will be tried soon. 😀

[@pitmasteruniversity]

Thanks for watching and please let us know how you go! Don't forget to take pics along the way and of the results, so we can help you tweak things until perfection. :)

[@oliverjoost8058]

@@pitmasteruniversity pork belly is on the bbq right now, 2 days drying in the fridge wasn't quite enough but I had to try it today. Shame that I can't put pictures up here for your valuable tips.

[@pitmasteruniversity]

@@oliverjoost8058 Beauty mate! Fingers crossed! Just flick us the pics via the Pitmaster University FB page. :)

[@oliverjoost8058]

@@pitmasteruniversity done, joined your page. Cheers

[@jaysonharvey1678]

Just a quick question did you set the skin away from the fire at the start as that is not what you say?

[@pitmasteruniversity]

Yes! Good spot. Face the meat towards the fire to start and then skin towards second. All the best and don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! Cheers for watching. :)

[@jaysonharvey1678]

@@pitmasteruniversity Hey David, i did as you said… copied your technique using the angles for the pork belly. Turned out amazing, it was so much fun watching it crackle and will be using it again!!

[@pitmasteruniversity]

@@jaysonharvey1678 that’s awesome to hear mate! Cheers for the feedback and thanks a million for watching! :)

[@jaysonharvey1678]

@@pitmasteruniversity it was so good i have been asked to do it again this weekend for Sunday dinner lol

[@jaysonharvey1678]

@@pitmasteruniversity hey mate i did it again this weekend and used one of those machines that punches a whole lot of little holes…. 24hrs in the fridge… redish skin… Might be the best crackling pork belly i have ever done… and i have cooked some great ones lol. Will be using this technique now.

[@elvisluvaton5078]

Oh my god, that looks tasty!

[@philipworl9340]

That made me very hungry for crispy pork belly!

[@pitmasteruniversity]

Haha! Sorryyy! Cheers for watching and please let me know how you go. :)

[@damodoesall6240]

I keep coming back to this, the master of crack is our Dave.

[@pitmasteruniversity]

Thank you sir! Cheers for watching and let me know how you go. 😊

[@hooha9588]

another great video

[@pitmasteruniversity]

Thanks for watching! Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

[@hooha9588]

@@pitmasteruniversity I’ll be making some of the Weber tomorrow night for dinner

[@hooha9588]

@@pitmasteruniversity I just realised something I bought my pork from a butcher and it was already quite dry and been sitting in the fridge uncovered for 1.5 days already but I forgot to poke holes in the pork Will it be okay?

[@pitmasteruniversity]

@@hooha9588 hiya. The holes are only a small factor, so I wouldn’t worry but the dryness of the skin is crucial. Just make sure the skin isn’t just dry, that it’s really hard. You’ll get good results from reasonably dry skin but really dry skin to the point that it’s hard, will give you next level results. Don’t forget the pics! You can reach us at Pitmaster University on Facebook if you need to send pics for any reason. All the best! Looking forward to hearing about the results.

[@hooha9588]

@@pitmasteruniversity yeah it’s really hard almost rock hard 😅 and the meat seems to be drying out in the fridge as well should I be concerned? Thanks for the message and will update with pictures

[@Scentobsessedemma]

I don’t have time to dry overnight! Any tips?

[@pitmasteruniversity]

I'm really sorry but I am currently working on one that is a hack for no time to dry but personally just postpone cooking, if the skin isn't just right. It usually comes out reasonable with less drying but I can always see and taste the difference and personally regret not drying longer. Thanks for watching and all the best!

[@450caleb]

So total cook time is around 2 hrs??

[@pitmasteruniversity]

It can really depend on your piece of pork and what you do, as the cook is always the biggest variable. I would recommend using a thermometer for getting in the ballpark and following the guide in the video for how to check for doneness. Cheers for watching and if you get stuck, please let me know. :)

[@DomsE36Garage]

You've still got it Ongy, awesome instruction and i'll still get it wrong every time ;)

[@pitmasteruniversity]

Cheers mate! Much appreciated. What's happening with your belly? If you have some pics, flick them to our Pitmaster University Facebook Messenger and I'll help you tweak it until you nail it. Thanks for watching! 😊

[@DomsE36Garage]

@@pitmasteruniversity i think I realise the errors I make. 1st one is I buy cheap belly from Aldi which is vacuum sealed and only give it overnight covered in salt to set the skin. It obviously needs longer to dry out before cooking based on your tips in this video The second is I have a Traeger pellet smoker and it by no means can get hot enough to crackle the skin properly...seeing as you can't put the skin directly over the fire (diffuser plate and drip tray in the way). It does reach about 230c+ but still not hot enough radiant heat to crackle. So I think they are my biggest issues, happy to be corrected 👍

[@pitmasteruniversity]

@@DomsE36Garage ahh! Yeah a couple of those things would be red flags for getting this sort of crackle and a pellet can run humid, which can make it even harder too. 230C is usually enough but pellets can be tricky. One thing you could try do is remove the baffle and cook above the fire pot. Just very your distance and watch it like a hawk, as you can burn it or end up with a fat fire.

[@DomsE36Garage]

@@pitmasteruniversity I'll give it a crack mate, I'm confident your tips will improve my crackle game for sure!

[@pitmasteruniversity]

@@DomsE36Garage let me know how you go. Taking lots of pics will help me to be able to tweak things so you extract every last bit out of the meat.

[@dgallag339]

Confused, you say to put skin towards fire in the beginning which would be at the bottom of the screen but it’s the meat towards the fire?

[@eggspanda2475]

you can get perfect crackle straight outa the bag. Your technique definitely works well but it is un necessary if you dont have the time to wait. I wrap the pork in alfoil with just the fat exposed and cook it on 120C for about 90 minutes. that gives enough time to render out fat and soften the skin. the alfoil cooks the nmeat in the fat and stops it from drying out. after 90 minutes crank her up to 220-240C for maybe 30 minutes tops and the crackle will explode. Nice cooking though you've done a top job 👌

[@pitmasteruniversity]

Sure, that’ll get good crackle sure but not next level, perfect crackle. Cranking at the end is never as good as setting at the start, as it’s a different texture and not in the Goldilocks zone for perfect crackle but horses for courses and people have different tastes. :) Thanks for watching!

[@eggspanda2475]

@@pitmasteruniversity not true. you can do it from high to low or low to high you just gotta know your shit and know your equipment.

[@eggspanda2475]

@@pitmasteruniversity the important thing is you've found a way to get the result you want. now you can solve the rest of the problems in the world 😀😀

[@iLLicitNz78]

Your pork belly is amazing the best ive ever seen

[@pitmasteruniversity]

Thank you so much! Cheers for watching and let me know how you go. 😊

[@Jujujjt]

Can you do weber kettle roast duck

[@pitmasteruniversity]

I'll add that to the list of recipes to do! Cheers for watching and let me know how you go. 😊

[@credsisthemoose]

Dayummm Ongy, I thought I was on the wrong side of KZbin at the end there 😎😂

[@pitmasteruniversity]

Haha! You should see my Only Fans! I’ve got a special for this month only of full access for only $9.99. 🤣

[@izchoc3360]

Hey David, at the start you say skin side to the fire for the first 10-20 mins - you mean the meat right? I see that's what you've done in the video, but it's just confusing to listen to the audio and seeing the text lol

[@pitmasteruniversity]

Hey mate. Yep. That’s an error on my part. Meat side to the fire first. Thanks for watching and let me know how you go. :)

[@mottgirl13]

David : … this is where the magic happens YT : let’s insert Uber eats ad.

[@pitmasteruniversity]

Haha! Well at least it was McDonald's, I suppose! Thanks for watching and let me know how you go. Have a great weekend! :)

[@ianbegley4535]

4:34 Grab yourself your little what!! XD

[@pitmasteruniversity]

Haha! It's an ongoing joke since my first pork belly video some time ago. Cheers for watching! Please let me know how you go.

[@metaldemonseanknels]

lol he called the poker thing a flesh light

[@pitmasteruniversity]

Hahaha! I thought I'd slip that one in. Cheers for watching and please let me know how you go. :)

[@ryansantiano5837]

Did you say fleshlight?? Lol Thanks for sharing this vid! Will give it a crack tomorrow mate

[@pitmasteruniversity]

Haha! Sure did! 🤣 You may be a bit short on time to get it looking like how it is in the video, though mate. Avoid frozen pork or pork that's been vac sealed or sitting in plastic and give yourself enough time to get the skin hard, like in the video. Don't forget to take pics of the raw meat, during the cook, whilst on the smoker and of the results and I'll be able to help you better in tweaking things to perfection via our Pitmaster University Facebook Page Messenger. Thanks for watching and please let us know how you go! 😊

[@poppy069]

When you first put pork on rack you say "skin toward the fire for the moment" but the fire is opposite the tray table. You have the skin facing the tray table. After salting you then turn the pork the opposite way where you say flip it around then the screen writing says "flip pork, so the skin is facing the fire". Isn't the fire only at one end? When you first put the pork on the skin seems to be facing away from the fire?

[@pitmasteruniversity]

Good question! I made an accident and should have said meat towards the fire for the first step. Yep! The fire is only at one end, so the idea behind doing it meat towards the heat first, is so that the skin doesn't curl, which then makes it difficult to get an even bubble across the whole surface. After the meat has cooked a bit, I flip the skin towards the fire. Cheers for watching and let me know how you go! Merry Christmas! 😀

[@poppy069]

@@pitmasteruniversity Okay, got it now. I'm going to give it a go Christmas day. Do you reckon it will work with a larger cut of pork such as leg loin? or is this method strictly for pork belly?

[@pitmasteruniversity]

@@poppy069 leg or loin? Whatever you do, start drying it now and don't salt it during the drying process. Avoid vac sealed, frozen or pork that's been sitting in plastic for the next level results. It'll generally still come out good, just not the same insane bubbling you see on the video.

[@poppy069]

@@pitmasteruniversity 👍 Okay Cheers. Merry Christmas.

[@lestatsluver666]

Good luck! Trying this today too!! Merry Christmas

[@Peter-lb8pv]

meat side towards the fire, not skin side

[@akhenatn]

now.. thats a real pork belly bbq, not like those girly guys that end the pork belly in their wife's oven

[@pitmasteruniversity]

Haha! Classic! Thanks for watching and please let me know how you go. :)

[@Markisha64]

Better than Rib Eye (and i fucking love R.E.). Br from €urope bro!

[@pitmasteruniversity]

Amen and me too! Thanks for watching and please let us know if there's anything we can do to help. :)

[@stevethea5250]

1:50,

[@pitmasteruniversity]

Amen! So many people get it wrong with those 2 things too by not understanding the application. Cheers for watching and please let me know how you go. :)

[@Swandoully]

wow fantastic technique and this is full-on food porn thanks so much

[@pitmasteruniversity]

Cheers mate. Much appreciated. Let me know how you go, as I’m always happy to help and take lots of pics, so it’s easy to help you tweak to nail it perfectly.

[@raulquinones6192]

I stab my fleshlight almost every day

[@pitmasteruniversity]

Haha! There's nothing quite like a well-seasoned Fleshlight! :P Thanks for watching and please let me know how you go. :)

[@miker7920]

You are an odd dude my man haha, but that pork definitely looks delicious

[@ringsmontgomery3042]

Although he says the most crucial step but failed to explain how to dry the skin…..

[@pitmasteruniversity]

I'm not sure what video you were watching but it's in the video. :) Cheers for watching and let me know how you go. 😊

[@ReinventingTheSteve]

16:48 🥵

[@jamesteh2729]

Flesh light?!😮

[@pitmasteruniversity]

Haha! Yeah it's a bit of an ongoing joke now with pork belly.

[@les1238]

Flesh light lol

[@pitmasteruniversity]

Haha! I couldn't help it! Cheers for watching and let me know how you go. 😊

[@hadley3403]

Bro calm down with the text on screen. Feels like two people are talking at once the whole time lol

[@pitmasteruniversity]

Sorry that's not going to change, as I've had plenty of requests for subtitles! :)

[@hadley3403]

​@@pitmasteruniversity No, subtitles are a direct transcription of the audio. What you're doing isn't subtitles. They're offering new information in addition to what is being said audibly. This makes it difficult to follow, as the viewer needs to process what you're saying audibly, and what the text on the screen is saying at the same time.

[@pitmasteruniversity]

@@hadley3403either way, it’s not going to change. If people don’t like it, I’m okay with that. :)

[@hadley3403]

@@pitmasteruniversity Just giving feedback. Do what you'd like with it.

[@hahahalo777]

You know you could simply. . . not look at them.

[@smorrisby]

You need to sharpen your knife!

[@pitmasteruniversity]

Nah, that's from the pellicle, which can be like cutting through jerky. I now remove the pellicle before cooking. :) Cheers for watching and let me know how you go. 😊

[@shadimurwi7170]

Dont eat pork meat

[@pitmasteruniversity]

Thanks for your input! I've got some good lamb recipes too! 😊

[@simonwallace699]

Do eat pork meat