Porchetta Recipe Cooked in the Weber Kettle

  Рет қаралды 49,592

Aaron Palmer | Low n Slow Basics

Aaron Palmer | Low n Slow Basics

Күн бұрын

Пікірлер
@EatDrinkRepeat
@EatDrinkRepeat 9 ай бұрын
Super underrated channel, used your methods several times and bang on every time man, cheers from Perth, WA!
@LownSlowBasics
@LownSlowBasics 9 ай бұрын
Appreciate the feedback legend 💪
@TheIdleButcher
@TheIdleButcher 6 ай бұрын
I agree - every methed of your i have followed has turned out to be spot on.
@mr.young-6
@mr.young-6 Жыл бұрын
big fan from china,always like weber kettle series,i gonna try it,thank you bro🎉
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Cheers mate!
@IamJaneS
@IamJaneS Жыл бұрын
Pork belly is a guaranteed winner on the Weber kettle. It's the only way we cook it now, as it turns out perfect every single time. Not to mention that delicious smoky flavour that you'd never get in a conventional oven. I use a Stanley knife to score the rind, around 3-4mm apart, as we don't have one of those stabby thingies like you have. Then a light grease and smother with salt. We like getting some washed spuds with skins on, giving them a light baste with oil, and whacking them in with the roast. Absolutely scrumptious! They are delicious on their own, or you can add butter, herb or garlic butter, or all of the above and sour cream. They also have a gorgeous smoky flavour to them, and the skins are crispy, but not hard.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Very nice! Thanks for sharing that 🙌
@Shot1964
@Shot1964 11 ай бұрын
Showen to perfection mate thxs heaps and the crunch sounded beyond Epic 💯
@pppete
@pppete Жыл бұрын
Hi from Newcastle, NSW! Cheers for the inspo Aaron! My wife bought a 1KG pork belly the day you released this video. I had it in the Fridge for 2 days before cooking it up for dinner tonight! AMAZING! Will be doing this again with a larger belly!
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Nice mate! Thanks for the feedback!
@thesmokerbaker
@thesmokerbaker Жыл бұрын
Unreal vid brother!! That porchetta was absolutely first class👌 Gorgeous Bubbles😍
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Thankyou bro 🙏 Nice to hear coming from the crackle king!🤴
@RobotRangerGuy
@RobotRangerGuy Жыл бұрын
Total winner!
@RobotRangerGuy
@RobotRangerGuy Жыл бұрын
That is what I'm going to make for Christmas! I love pork belly, it's easier than the others and that combo of crackling and herbs make it so appealing. Thanks heaps. Also really great video, really sharp, like your knives. :)
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Thanks mate 🤘🙏
@TheIdleButcher
@TheIdleButcher 6 ай бұрын
Yet again - thank you for this one. My Jaccard arrives today, and hopefully based on your recommendation it works as I have triedd a few witand they turned out to be duds. This looks tremendous and will give it a go soon....cheers Aaron, love your channel.
@LownSlowBasics
@LownSlowBasics 6 ай бұрын
Thanks mate! Really appreciate the kind words!
@yokinunez7658
@yokinunez7658 7 ай бұрын
My family makes something called pernil idk if you know it but I’m gonna use those same seasonings and make it into a porcetta this weekend for Mother’s Day. my first time ever using a charcoal grill. Gonna serve it with steamed yuca and fried plantains. Thank you for sharing this method man.
@LownSlowBasics
@LownSlowBasics 7 ай бұрын
Most welcome mate. Let me know how you go 🤘
@ryanhobson7707
@ryanhobson7707 6 ай бұрын
I'm all set to try this cook tomorrow Thanks for the super detailed explanation, your format is perfect.
@LownSlowBasics
@LownSlowBasics 6 ай бұрын
Most welcome. Enjoy 😊
@ryanhobson7707
@ryanhobson7707 6 ай бұрын
@@LownSlowBasics It came out perfect, crackling was so light and crisp 🤤
@LownSlowBasics
@LownSlowBasics 6 ай бұрын
@@ryanhobson7707 great work mate!
@kiwicowboybbq
@kiwicowboybbq 11 ай бұрын
Great vid! Awesome result! Love that crunch. Nice work.🤠
@gambit1001
@gambit1001 2 ай бұрын
Thanks i will try this method in 2 days, wish me luck on my first Porchetta!
@timbertannin9884
@timbertannin9884 Жыл бұрын
Perfect! I know what I'll be popping in the weber when the wife's away on new yrs!
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🤘
@JohnDoe-sd7mh
@JohnDoe-sd7mh Жыл бұрын
Made this last night for a test run for Xmas dinner. Have to say it was outstanding. Great work mate on the recipe and method. Super crispy on the outside and juicy on the inside. Ready for Xmas now
@LaBigShip
@LaBigShip 11 ай бұрын
Just for any newbies out there, a traditional porchetta cut will include the loin. Once the loin (dead centre) reaches 63C all the fat from the belly will be fully rendered. Wouldn't recommend running the temp past 60C on the loin and allow the carry over cook to get it up to temp.
@PiersLortPhillips
@PiersLortPhillips Жыл бұрын
Next level ! Congrats on the 100k subs. Well deserved
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Thanks mate 🙏
@chisel83
@chisel83 Жыл бұрын
My butcher in Campbelltown SA does an epic porchetta. Now I’ve gotta order one for next week 😆👍
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🤘
@markhiggins3054
@markhiggins3054 Жыл бұрын
Which butcher is that please - love in Adelaide hills and a bit hard to find.
@chisel83
@chisel83 Жыл бұрын
@@markhiggins3054 Campbelltown meat in the Campbelltown shopping centre on lower north east rd and Vince and Matty at Trafford meats up the road heading towards the Glynde corner opposite arc is good too.
@markhiggins3054
@markhiggins3054 Жыл бұрын
@@chisel83 thanks heaps - I forgot about Trafford. Do you order it before or do they always have it?
@chisel83
@chisel83 Жыл бұрын
@@markhiggins3054 order in advance 👍
@quietdominator666
@quietdominator666 Жыл бұрын
So close to 100,000 subscribers mate!
@LownSlowBasics
@LownSlowBasics Жыл бұрын
😬🙏
@JVCKOWENS
@JVCKOWENS Жыл бұрын
Great video mate, and perfect time coming into Christmas. How do you find this direct grill method compares to the rotisserie method you previously did?
@mrhenry3437
@mrhenry3437 Жыл бұрын
Epic work! Thanks for sharing I will be doing this next weekend 👍🏼
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Definitely do 🤘
@dawnbevis9600
@dawnbevis9600 Жыл бұрын
Another ace recipe. Definately going to try this. Onya
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Cheers mate. Definitely do 🤘
@markbryant7411
@markbryant7411 Жыл бұрын
That looks SO GOOD! Cangrats on 100k subs.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Cheers legend!
@brochorsburgh3556
@brochorsburgh3556 Жыл бұрын
Looks amazing will give it a go this weekend
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Let me know how you go 🤘
@jmitteco
@jmitteco Жыл бұрын
Sorry but I didn’t hear you mention the kettle cook temp? Can you post that? Thanks in advance.
@the3rdchin340
@the3rdchin340 10 ай бұрын
Think I was drunk when I subscribed to this channel & forgot about it.... but you hit the nail on the head with this one, thanks dude! & now I've the rest of your knowledge to steal 😊 But could you recommend which wood to use in your vids, especially with pork. Shout out from Ireland 🇮🇪 keep her lit
@Aaron-x4g
@Aaron-x4g 7 күн бұрын
Hi, Looks like a great recipe. A Couple of questions - That jaccard is that piercing just thru the skin and into the fat a tad but not all the way thru to the meat?? - What twine do you use that doesn’t burn or catch fire? - what type of oil was that you used to rub over? Cheers
@LownSlowBasics
@LownSlowBasics 7 күн бұрын
@@Aaron-x4g hey mate. Yeah just a few mm deep into skin. Any cooking twine shouldn’t burn. But ask your local butcher for some. Just olive oil 🙌
@Aaron-x4g
@Aaron-x4g 7 күн бұрын
@@LownSlowBasics thanks for the quick reply 👍👍
@andrewboote9942
@andrewboote9942 4 ай бұрын
Looks great, thank you - trying it this afternoon. Would you suggest any smoking wood with it?
@LownSlowBasics
@LownSlowBasics 4 ай бұрын
@@andrewboote9942 thanks mate! You can but I think it’s fine without.
@fishhunter348
@fishhunter348 4 ай бұрын
Absolutely nailed that!
@ng2180
@ng2180 Жыл бұрын
luv yer werk. gonna need to rewatch this video to figure out yer knots.
@Adrian351
@Adrian351 Жыл бұрын
Made this one for Christmas lunch! Was awesome. Thanks for the hot tips! The cut off ends are good for some snacks at the 1 hour mark!! :)
@sjbellotti
@sjbellotti 5 күн бұрын
Great video. what temp were you running the Weber?
@LownSlowBasics
@LownSlowBasics 4 күн бұрын
@@sjbellotti about 220c
@driftndan
@driftndan Жыл бұрын
Love the vids mate keep them up. Whats the cooking temp. Not sure if you mentioned it.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
About 220c 🙌
@beka4780
@beka4780 Жыл бұрын
That was unbelievably! What was the temperature inside the Grill? Thanks, greetings Bernd
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Thanks mate. About 220c
@dannymclaughlin8935
@dannymclaughlin8935 10 ай бұрын
What tempis the BBq set to.
@paulvictor9368
@paulvictor9368 Жыл бұрын
I am definitely going to try this. Thank you very much. What temp was your Weber set at?
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Thanks so much! Around 220c or so.
@Nikkohh
@Nikkohh 7 ай бұрын
Hey Aaron, my charcoal chimney filled with briquettes takes way longer than 10-15 mins to get red hot and ashed over. Probably closer to 30 mins. Whats the trick to getting it lit so quickly? Cheers mate
@LownSlowBasics
@LownSlowBasics 7 ай бұрын
Hey mate, the charcoal chimney I use helps, it’s shallower but wider. Plus the briquettes I use tend to light quicker than other brands too. I use the Oklahoma joes halftime XL chimney and olive pip co briquettes.
@grahambishop263
@grahambishop263 Жыл бұрын
Great video once again
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Cheers legend!
@outwithus
@outwithus Жыл бұрын
Hey bud looking at trying to start out in this low n slow cooking after some advice I love your videos by the way I was wondering if one of those jumbuck kettle bbqs from Bunnings are any good to start with or should I wait and save up for a better one
@nsuinteger-au
@nsuinteger-au Жыл бұрын
looks so good! can this be done entirely on oven (no rotisserie im afraid :( )
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Absolutely!
@jj87a
@jj87a Жыл бұрын
Great vid! We've been thinking of doing one of these for a while, perfect timing! What temp are you running the weber at for the cook?
@LownSlowBasics
@LownSlowBasics Жыл бұрын
About 220c 🤘
@NerdzNZ
@NerdzNZ Жыл бұрын
Hey Aaron, what chimney are you using in this video? Also for someone wanting to get a kettle style BBQ. Would you recommend the Weber Kettle or the OKJ Blackjack?
@LownSlowBasics
@LownSlowBasics Жыл бұрын
The Oklahoma joes brand. Probably a Weber as you can get one cheap second hand 🤘
@dvseayah
@dvseayah Жыл бұрын
Looks awesome Aaron, does the same style work on an OJ Rambler? Keen to give it a go
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Might be a bit hard. But could be done on a rambler
@dvseayah
@dvseayah Жыл бұрын
@@LownSlowBasics So in the mean time I have upgraded the Rambler to a Weber, roughly how hot would the bbq have been, not sure I could see it above, TIA
@PsychedelicKen
@PsychedelicKen Жыл бұрын
Looks good 👍 On the list 🤤
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🙌
@nuggetslut1
@nuggetslut1 4 ай бұрын
Is there a target ambient temperature to aim for?
@LownSlowBasics
@LownSlowBasics 4 ай бұрын
@@nuggetslut1 usually around 220-240c
@RoughRikBBQ
@RoughRikBBQ Жыл бұрын
What temperature were you running the Weber kettle at?
@LownSlowBasics
@LownSlowBasics Жыл бұрын
About 220c
@cuniving7831
@cuniving7831 Жыл бұрын
Komado egg vs Webber kettle, what do people prefer to work with?
@donr62
@donr62 Жыл бұрын
Both! I use my kamado for the long slow cooks because it’s so easy to set and forget. I prefer the Weber for quicker roasting type cooks.
@matty_isthemotto
@matty_isthemotto Жыл бұрын
Deez nuts
@christianoliver3572
@christianoliver3572 Жыл бұрын
If you have money and enough space to have both, then that's what you should have. Otherwise I'd say you should buy the tool that you're going to use the most.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Great question! I do love a kamado!
@tobybrown1194
@tobybrown1194 8 ай бұрын
What temp was the grill at while cooking?
@LownSlowBasics
@LownSlowBasics 8 ай бұрын
About 220c from memory
@suzannerestieaux1236
@suzannerestieaux1236 Жыл бұрын
Omg...I trying this too
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Definitely do 🙌
@chrishewitt4220
@chrishewitt4220 Жыл бұрын
Watched, went out, had to buy a whole pork belly, cut it in half, put half in the freezer and the other in the fridge and so doing this tomorrow (Monday). BTW I fly out to the UK on Wednesday, otherwise, I'd have done the whole belly!
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Let me know how you go 🤘
@coopercat6311
@coopercat6311 Жыл бұрын
Sufferin Jesus ! That looks amazing 👍🏻👏🏻😃
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🤘
@TheJibtronic
@TheJibtronic Жыл бұрын
That looks fantastic gonna have to hunt down a decent pork belly to give it a crack
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Definitely do!
@markhiggins3054
@markhiggins3054 Жыл бұрын
I always leave mine in fridge but find I can’t jaccard it after as skin too dry? 24hrs in fridge. Epic and thank you once again.
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Do it beforehand 🤘
@aussieqbbq
@aussieqbbq Жыл бұрын
Greet vid mate
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Thanks legend
@aussieqbbq
@aussieqbbq Жыл бұрын
@@LownSlowBasics no wukkas 🤜🏼🤛🏼
@timlewis9286
@timlewis9286 Жыл бұрын
Looks great but, I’d use a surgeons knot, MUCH easier to tie
@RoscoAdams-xt5lp
@RoscoAdams-xt5lp Жыл бұрын
😋
@LownSlowBasics
@LownSlowBasics Жыл бұрын
🤘
@haydenstubbington1749
@haydenstubbington1749 Жыл бұрын
Looks amazing, definitely going to give it a nudge
@LownSlowBasics
@LownSlowBasics Жыл бұрын
Definitely do 🙏
@haydenstubbington1749
@haydenstubbington1749 Жыл бұрын
Hey mate, what temp did you have the weber at for this cook? (Going to do it for Christmas lunch)
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