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Quick and Easy Crispy Pork Belly in the Weber

  Рет қаралды 86,565

Aaron Palmer | Low n Slow Basics

Aaron Palmer | Low n Slow Basics

Күн бұрын

Пікірлер: 127
@taitokerau
@taitokerau 3 жыл бұрын
Webber videos are my favourite
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks mate
@austenmoore9782
@austenmoore9782 3 жыл бұрын
I cooked this last night. I'm never, ever cooking pork belly any other way ever again. Absolutely incredible. Thanks
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
That’s so good to hear!
@beerman8839
@beerman8839 3 жыл бұрын
Pause at 1:54 this guy knows how to live :D I've followed your other Pork belly vid and tried it myself. Although I only kept it in the fridge for about an hour thanks to my impatience, it still turned out great, thanks to your calm, clear, and simple instructions. Cheers!
@peterkhor7578
@peterkhor7578 3 жыл бұрын
Made this yesterday while I invited some friends over. I didn't use a Weber but your method worked great and the meat turned out brilliantly! Everyone was impressed with the pork belly at the dinner table. This will be my ONLY way to make crispy pork belly from now on! Thank you.
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Most welcome
@D70340
@D70340 3 жыл бұрын
I`ve only got one word to say.... AWESOME!
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
🙏🔥
@andy.greaves
@andy.greaves 3 жыл бұрын
That looks superb! I've got a vortex which I've only used for wings, I'll defo be trying this method. Thanks from the UK!
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Cheers mate!
@camiloamezquita5090
@camiloamezquita5090 2 ай бұрын
I just got a Vortex and I've been looking for a way to make chicharrón. This looks amazing, can't wait to try it!
@LownSlowBasics
@LownSlowBasics 2 ай бұрын
🙌
@adamfraser4509
@adamfraser4509 3 жыл бұрын
Gotta Try This!!! Vortex goes on the Xmas list!!!
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
🔥🔥🔥👌👌👌
@danieljoy7504
@danieljoy7504 3 жыл бұрын
Looks bloody good. I've brushed pork belly with vinegar in the past, that works very well too. Bao buns are a brilliant idea.
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks mate.
@sweatyjester
@sweatyjester 3 жыл бұрын
Just bought a Kettle Kone yesterday and smashed out some wings last night. Keen to try this method for sure.
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
🔥🔥🔥
@DamoDownunderOZ
@DamoDownunderOZ 3 жыл бұрын
That is my kinda pork belly. 😋 nothing better than pork belly crackling. Cheers Aaron
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks mate
@adamshields1982
@adamshields1982 3 жыл бұрын
Looks amazing mate!! Your bbq game is just incredible!
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks legend
@jessf6649
@jessf6649 3 жыл бұрын
Just did this tonight, and it was honestly the best crackle ive ever done on a pork belly 🤤
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
How good is that!!!! Thanks for sharing that. 🔥
@cameronclarke9155
@cameronclarke9155 3 жыл бұрын
Nice mate. I’ll have to try that. I’ve done a couple of rump caps after watching your vid, they turned out great. I appreciate your videos mate!
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks heaps mate
@deankay309
@deankay309 Жыл бұрын
I did this Saturday night and WOW!!! 🥳😛made a couple of rubs, one sweet one spicy and like you it's my go to for pork belly now.....didn't want to waste the heat and beads so after I took the pork off threw some chicken breasts (with some rub on them) and a few small jarrah chunks on the grill and now we have smoked chicken breast for sandwiches this week......cheers mate!
@MrLee554
@MrLee554 2 жыл бұрын
You helped me get my first ever crispy pork crackling success. Thanks so much for this tutorial man ^_^
@LownSlowBasics
@LownSlowBasics 2 жыл бұрын
Most welcome mate!
@bobdunne9635
@bobdunne9635 3 жыл бұрын
Woweee that looks amazing 🤤
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
🙏
@WeberEnthusiast
@WeberEnthusiast 3 жыл бұрын
Haven’t tried pork bell yet , definitely giving this a go . Thanks for sharing 👌👌
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks mate! You are welcome.
@blueenglishstaffybreeder6956
@blueenglishstaffybreeder6956 3 жыл бұрын
It’s life changing mate once you’ve perfected the tenderness side of things, I go a little further to around 205 deg f to ensure it’s melt in the mouth tender
@BundyStrom
@BundyStrom 3 жыл бұрын
Looking forward to Sunday arvo. This will be on my Weber and I can’t wait. Great simple method and I’d say it will render down some of the excess fat the belly can have sometimes. Awesome 🤙
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Awesome mate!
@craiglinn876
@craiglinn876 3 жыл бұрын
Looks amazing! I’ll have to give this a try for sure
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Definitely do.
@wchops7578
@wchops7578 3 жыл бұрын
I can’t wait to make this, love cooking with the vortex. That sandwich looked beyond tasty!!
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thank you 🙏
@samvandenbroek9140
@samvandenbroek9140 Жыл бұрын
Hi mate, good videos. Is there a reason you also can’t write the steps in the description, that would help us when going back to check what temperatures we need etc
@shegocrazy
@shegocrazy 2 жыл бұрын
I tried your other recipe and it was great although i didn't like the tinge of vinegar to the meat. I will have to try this one now!
@LownSlowBasics
@LownSlowBasics 2 жыл бұрын
You can always use chicken stock instead :)
@shegocrazy
@shegocrazy 2 жыл бұрын
@@LownSlowBasics I tried this & think the other recipe (using stock not vinegar) works better in keeping the meat moist but the skin crisp. Maybe I overcooked this one & it's worth another try? Cheers!
@LownSlowBasics
@LownSlowBasics 2 жыл бұрын
@@shegocrazy it’s all about what works for you and perfecting it from there :)
@JSL177
@JSL177 3 жыл бұрын
So good Bruva. Can’t wait to try this method next weekend. It’s all about the crispy pork belly! 🐷 🔥 🍺 just need to get one of those vortex
@JonathanSumner1
@JonathanSumner1 Жыл бұрын
Love your videos - too the point! Question! I just did this method and had a grease fire becuase of the drips. Any advice to this not happening? (it doesn't look like a drip tray in your video)? Thanks dude!
@61roxburgh
@61roxburgh 3 жыл бұрын
another awsome vid! but also nice to see you doing something a little different with the end product, Pork Bao is an amazing family feed! what temp are you at before you put the pork on? somewhere up around 200 C? another top vid man, great to see the channel growing
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks heaps mate! Around 260c
@yizhangcy
@yizhangcy 3 жыл бұрын
Great video! Just a quick question - what grate temp should you target for this cook?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Around 500f/260c
@yizhangcy
@yizhangcy 3 жыл бұрын
@@LownSlowBasics thanks!
@Itsgkai1
@Itsgkai1 Жыл бұрын
Awesome dude!! Do you pickle them carrots yourself?
@carlodecesaris2971
@carlodecesaris2971 2 жыл бұрын
Hey mate, I made this last night for the fam and wowee how good was it! That little bit of fat keeping everything extra flavoursome was mind blowing. Much better way of using a household staple. Any tips on how to cook skirt on the Weber kettle? Trying this for the first time and figure cheaper than ribeye but still very tasty.
@LownSlowBasics
@LownSlowBasics 2 жыл бұрын
Skirt is much thinner, I’d just direct grill, flip every 30 seconds until just below desired internal. Great to hear you enjoyed the pork! Good work.
@danieljones694
@danieljones694 3 жыл бұрын
Where did u buy the vortex. Also my wife has an easy bau recipe if u would like it
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Check out the video description.
@robsavage3292
@robsavage3292 3 жыл бұрын
What other oil could be used? Not sure I can get the one you used in England
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Australia 😅 most cooking oils will do the job.
@mountainconstructions
@mountainconstructions 3 жыл бұрын
What do you do with the bag of Coals still burning? And really nice retaining wall
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Shut vents and can save any unburnt for next cook :).
@cleanspec
@cleanspec 3 жыл бұрын
That looks epic, I've just bought a Mastertouch premium and the only accessory it doesn't come with is the vortex! Can u do this with the deflector plate? If not what would you use the plate for? Enjoy all your vids, thanks.
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks mate, use 2 charcoal baskets in middle instead, char ring is for low n slow
@maryfrancis3
@maryfrancis3 2 жыл бұрын
Ooo yeah!! I would add some coriander too :D I still don't have my vortex. So would two baskets full to bursting, pushed together, still work? Thanks :)
@LownSlowBasics
@LownSlowBasics 2 жыл бұрын
Sure would :)
@chrisvaun8953
@chrisvaun8953 3 жыл бұрын
Looks real tasty, where did you get your bench from?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
The MyDeal website
@Moneyalmenial
@Moneyalmenial 2 жыл бұрын
How deep do you push the blades on the jaccard into the pork; just throught the skin, through the fat layer, into the meat?
@LownSlowBasics
@LownSlowBasics 2 жыл бұрын
It really only penetrates the skin, it's so fine it doesn't really matter too much.
@JAYBiZZLE95
@JAYBiZZLE95 2 жыл бұрын
Do you have to fill the vortex up to the top
@chopperbristow
@chopperbristow 3 жыл бұрын
What seasoning was best?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Loved the steak shooter.
@paulgeorge7158
@paulgeorge7158 3 жыл бұрын
Don’t have a cone yet but I’ll be giving that a go mate 👍🍺
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
👌
@stephenadams5241
@stephenadams5241 3 жыл бұрын
Aaron, what was the finished internal temp for the pork?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
185f/85c
@cheaplaffsarefree
@cheaplaffsarefree Жыл бұрын
Tell us about the knife at 6:16!
@McAullay87
@McAullay87 3 жыл бұрын
Love your cooks mate. But side note… is that the Nadia Bartel plate you’ve sneaked in for a cameo?! Classic! 😂
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Lol 😂
@bonnorthcott3557
@bonnorthcott3557 2 жыл бұрын
What temperature is the Weber
@Jeebus0143
@Jeebus0143 2 жыл бұрын
What temperature is considered "high"?
@toddrivers7006
@toddrivers7006 3 жыл бұрын
What kind of temperature were you at for this cook?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Around 500f/260c
@jdp11
@jdp11 3 жыл бұрын
This looks great! Quick question. I'm going to be smoking some ribs on my weber (using a rib rack) and was wondering if it'd be a good idea to put in some pieces of pork belly (similar in size as what you're working with here after cutting). Do you think it'll work even though I'm not using a high heat? I'd place the pork belly closer to the charcoal than the ribs.
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
I still don’t think the heat would be high enough but can try.
@Jedbenbow
@Jedbenbow 3 жыл бұрын
What can happen to the meat if I were to get salt on the meat side when covering the skin to go in the fridge?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
A small amount won’t matter. A heavy amount may cause it to over brine, possibly will turn it a bit mushy and the salty taste might be too much.
@charliesolorzano8457
@charliesolorzano8457 3 жыл бұрын
2 question First how deep did u tenderize just the skin or all the way down to the meat ? At what temperature do u think the kettle was at ? Thanks
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Just so it pierced the skin, so only a few mm, kettle around 260c/500f
@charliesolorzano8457
@charliesolorzano8457 3 жыл бұрын
@@LownSlowBasics thanks
@traceypotts9425
@traceypotts9425 3 жыл бұрын
Been doing this for years mate
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Oh nice! I haven’t seen or heard of anyone doing it this way yet
@excavator068
@excavator068 3 жыл бұрын
dude where did you get the caveman knife from...i want one.
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
www.amazon.com.au/gp/product/B07XG97CRV/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B07XG97CRV&linkCode=as2&tag=lownslowbasic-22&linkId=7b5d49883e625862fe4bd4089b51c8e2
@pinterestexpress8870
@pinterestexpress8870 Жыл бұрын
That knife 😂😂😂
@martinevanloon2695
@martinevanloon2695 3 жыл бұрын
Ooohhh must get a vortex now lol
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Definitely do!
@eggspanda2475
@eggspanda2475 2 жыл бұрын
wouldnt that salt just draw the moisture out of the fridge ?
@schoonersauras9183
@schoonersauras9183 3 жыл бұрын
You single handedly have taught me how to not fu*k up BBQ. legend
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
🙏🙏🙏
@liketoparty85
@liketoparty85 3 жыл бұрын
I’ve played this over and over as I’m making it tonight but what do you call that needle thing? I don’t have one but wanna get one, I opted to do it all with a needle lol
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Hey mate it’s a jaccard :)
@liketoparty85
@liketoparty85 3 жыл бұрын
@@LownSlowBasics just had it ended up with 6 pieces so did them all different flavours, first time doing bao buns and they’re amazing thanks for the tips 👌🏼
@barryspiers6956
@barryspiers6956 2 жыл бұрын
Thanks for this, I must have cocked up somewhere as the meat was lovely and tender but it was so salty we couldn’t eat it, ah well back to the drawing board, thanks anyway, I follow many of your cooks and this is the first disaster!
@blueenglishstaffybreeder6956
@blueenglishstaffybreeder6956 3 жыл бұрын
I’ve said it before, I’ll say it again, you’ve got the whole pork crackle thing nailed bro, nice vid, what knife is that ?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Thanks mate it’s the Dalstrong Crixus shogun series.
@blueenglishstaffybreeder6956
@blueenglishstaffybreeder6956 3 жыл бұрын
@@LownSlowBasics do you have them as a sponsor or do you buy them 1 at a time ? Just bought my first one
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
@@blueenglishstaffybreeder6956 they are a sponsor
@blueenglishstaffybreeder6956
@blueenglishstaffybreeder6956 3 жыл бұрын
@@LownSlowBasics you lucky +%^#£€¥=#
@blueenglishstaffybreeder6956
@blueenglishstaffybreeder6956 2 жыл бұрын
@@LownSlowBasics I now have about 15 of them along with a Dalstrong knife roll, a couple of the knives are too big for it but it doesn’t matter, I love em
@nelsonbrooks
@nelsonbrooks Жыл бұрын
Spoken in Aussie; now that’s a knife!
@huck9293
@huck9293 3 жыл бұрын
so when you're cooking the pork belly in such high heat, doesn't it make the meat tough?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Not when you cook it to the internal temps listed as it starts to break down
@mattvdr1507
@mattvdr1507 3 жыл бұрын
Did you borrow that blade from Jason to cut the meat? 😅
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
😝😝😝
@culturevulture6292
@culturevulture6292 3 жыл бұрын
Saw the video and wanted to try but then saw the cost of the vortex. So, undeterred, I bought a similar size (looked up general specs) stainless steel bowl for $6 and cut the bottom out of it. Weekend awaits.
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Stainless bowls work a treat 🔥
@thepontiff7505
@thepontiff7505 3 жыл бұрын
that looks sick, so is selling steak shooter your only job now?
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
Not quite :) making videos too.
@Blaqk_Frozste
@Blaqk_Frozste 3 жыл бұрын
pork bao
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
🔥🔥🔥
@davidtrebell2184
@davidtrebell2184 5 ай бұрын
Lump charcoal is the only way to go
@raymondmarteene7047
@raymondmarteene7047 3 жыл бұрын
Don’t have the patience to make steamed buns!!!…..from someone who can smoke a piece of brisket all day 🤔🤣🤣
@LownSlowBasics
@LownSlowBasics 3 жыл бұрын
I know right! 😅
@rooboy99
@rooboy99 3 жыл бұрын
wasting beer time if making buns
@red2lucas
@red2lucas Жыл бұрын
Sweet f*cking Jesus!
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