Smoked Pork Belly 2 Ways!

[@sydneyfairbairn3773]

Congrats on 17 years!

[@debbieosredkernelson13]

The way I snort-laughed when the lid fell off the spice container. I'm here for the authenticity of kitchen chaos!!

[@Siriusly_Sirius]

Always appreciate that Glen keeps cooking real. Stuff happens. It’s not the end of the world.

[@kellybryson7754]

😂😂OMG! How did you know my exact wood combo!? You are brilliant!

[@santauxia]

17 years, WOW Congratulations.

[@lanceharsh7025]

Wow. I love it when you do 2 different versions of the basic recipe. Thanks looks delicious 🤠

[@heideleskun1163]

I'm sorry but the lid coming off the spice rub made me chuckle because that's happened to me.

[@murlthomas2243]

Congrats on 17 years Glen! Here’s to 17 more!

[@susanhiggs6873]

Glen and Julie are so perfect for each other. I love the way they bounce ideas off each other.

[@dougbrown3191]

Congratulations on 17 years 🎉🎉🎉

[@llchapman1234]

Top falls off the rub shaker. Me: Oh well, just shake off the extra. More flavor 😂😂😂😂😂

[@lesliemoiseauthor]

I love that you love certain recipes so much you return to them again and again. See the "pure evil" pretzel recipe!

[@colleenbertino2595]

Happy 17th Anniversary! I’ve been watching for about 4 and half years now and go back and watch the older ones when I have time. Enjoy them all! Keep saying I’ll eventually end up with a smoker and it’s going to be because of these videos

[@cathpeterson1944]

Congrats 17 years 🎉 BBQ pork looks so yummy

[@jimmyers264]

Great lesson. Stuff happens in the kitchen. Just go with it.

[@anna9072]

There are SO many flavors that go well with pork.

[@heidiedelman6840]

Dang this looks amazing

[@reginaoverton944]

I was at Fort Erie, ON last week. We drove to Toronto and saw all the vineyards between. Such gorgeous country! Also, saw a No Frills and tried to tell my husband “aboot” the guy who cooks on KZbin! He was completely clueless. I was excited! Love your show!

[@didisinclair3605]

I only discovered you about 2 years ago!! KZbin really failed me!! But I have a wonderful collection of your older videos to binge on!!

[@tammyfetzner5792]

Also if you're an SCTV fan you'll get a kick out of the 'Dr Tongue's 3D House of Beef' cuts from indoors to outdoors!

[@Spiralem]

Chinese style roast pork belly is pretty nice too..

[@agesteeen4145]

You really like the pork belly cooked in the smoker congratulations on your 17th anniversary as a food inspirer on the web

[@midhudsonmarketing6484]

I probably have seen this two previous times but as I always say, Glen is always enjoyable. Every time! Thank you both once again. - Marilyn

[@Kost3k]

Thanks for using my favourite pellet, otherwise the video would have been ruined.

[@clairewright8153]

Congrats on 17 years wish I’d found your channel years before I did. I’ve used mango jam, soy sesame oil, Chinese 5 spice garlic and ginger to bake a ham at Christmas and now I’ll try it on pork belly, thanks for the tip.

[@kenmore01]

Yeah, I'm a big fan of just salt and pepper. At first thought, you might think it's boring, but I'm usually very happy with the results!

[@OkieJammer2736]

👍

[@rabidsamfan]

So tasty. Makes me wish we had a smoker!

[@asnunez]

Glen, Stuff happens. Proud of your “bounce back”. It just proves You’re Human.

[@TonyMullinsMusician]

Love the pork belly transition from outside to in the studio!

[@donnamariebrown2478]

Happy Anniversary Glen and Julie!!!!

[@PreatorRaszagal]

Congratulations on 17 years! I think I found your channel just around the time when the last video came out, but I hand't seen it (I have now though!). So you're right about having "newcomers" that haven't seen the last one. Both the old one and this one looked really tasty 🤤

[@tjs114]

I tend to use taco seasoning when smoking and then instead of bbq sauce I put either a can of Rotel type tomatoes or a small can of chopped jalapenos. After it is all rested, I shred it and we use the meat in tacos, burritos, nachos and quesadillas. I tend to make a lot at once (our local grocer has screaming pork deals every couple of months) and then portion out a family meal into a vacuum sealed bag and freeze.

[@abefrohman1759]

Pork belly, a gift from the gods.

[@MongoosePreservationSociety]

Love the composure when that spice lid fell off.

[@virginiaf.5764]

Yesterday I watched a chef being interviewed about his bbq restaurant. He had pork belly ribs. They were on the bone and he treated them like barbecued ribs in the smoker ... they looked amazing.

[@HansMaximum]

Lol, my cinnamon spice jar did the same thing in a batch of cookies the other day. Turned a half teaspoon into more of 3-4 tablespoons. I shifted hard for that cookie. Butterscotch instead of chocolate, more liquid, etc. Still edible. Would not recommend that much.

[@jdecar1]

Ok, now you need to follow a tip from Malcolm Reed's channel: How to BBQ Right. Slice your pork belly into 1-inch wide strips, salt, and smoke just as you did. Then deep-fry the strips for a few minutes to put a crust on them. THEN season, just as you did. They're delicious to eat as-is, or chop and make street tacos. Those tacos with a little mango salsa are so good you'll wonder if they aren't regulated as a drug! Congratulations on 17yrs. I've been following for most of those. Here's to 17 more!

[@rabidsamfan]

Redoing it is fine.

[@acollectionofwildlyuninter4964]

Congratulations on 17 years! Probably saw it 3:13 5 years ago and I’ll watch the latest version.

[@jamesellsworth9673]

I LOVE pork belly. These smoker treatments turned out well.

[@raymondwendt6205]

OMG. Just found an affordable source for pork belly. My son and I couldn't decide. Cut it in half and one was Asian style and the other was burnt ends. Absolutely delicious! Give either of those a try or make the skin crispy like chicharrones. Might have to try your simple version. Can't wait to see what you did with the other one.

[@athena03000]

Love these meat tutorials! Ty

[@JerryB507]

I don't have a pellet smoker, but amazingly I have the same blend of smoking woods as Glen has pellets.

[@phranerphamily]

17 years!! Whoo hoo!!

[@CLTGeek]

5 years ago you didn't have the snazzy new aprons! Feel free to re-make any of the older videos that you love. ❤

[@VioletWithey]

I live in a small town in the southern US. I've never seen pork belly for sale in our grocery store. It must all go to restaurants and companies that make bacon. Those look delicious.

[@firehorsewoman414]

I am Thrilled when I find it for 3.99 or less at Costco (less than $.00 for boneless shoulder) - that makes my day

[@WastrelWay]

A little amchoor (mango powder) works with nearly everything. Don't use too much!

[@j4k3m321]

Crazy that Glen has been on here for a year longer than i have been alive

[@joeyhardin1288]

HAPPY ANNIVERSARY!

[@briandaffern5108]

It's a lot easier to list what you can't do with pork belly then list what you can do. I like leaving the skin on, pork belly with crackling, the best.

[@jasonhas7456]

LOL the lid had me rolling.

[@fyrekrystaal27]

Now I wish I had a smoker. Maybe I should ask my oldest nephew which one to get, he belongs to a competition bbq crew.

[@kenduncan3221]

But when you do get it you will know that your favorite pellets are Glen's favorites as well.

[@SeventhSwell]

Oh! Rib and chicken rub. I thought it was ribbon chicken rub until about half way though. I guess I thought ribbon like a prize ribbon, and also I'm an idiot. Thanks for the video. Sure looks good! Wish I had a smoker and a place near me that sells pork bellies. Here in small-ish town central Oregon we're surrounded by beef cows and pork pigs but somehow we're limited to the, like, the five cuts we can get at the local Walmart or chain grocery store.

[@anna9072]

Thank you for the translation, I was also thinking “ribbon chicken rub”, but that didn’t think that made much sense so I was wondering if it was “rippin’ chicken rub” but that didn’t quite sound right either.

[@sloopy5191]

I'm voting for the mango on your next go round with pork belly Glen! 😊

[@Kinkajou1015]

Looks great, been with you since the Coca-Cola recipe and loving it. Maybe next time if feeling adventurous, marinate one in a can of Rotel and smoke it with some sliced jalapenos on top.

[@groermaik]

GLEN DANCE!

[@traumajock]

I stopped in a grocery store on the way to work this morning. Almost bought a belly. I found some pork brisket strips. Gonna smoke them like baby back ribs.

[@ginnyscott7255]

I cook my pork belly without any seasoning at all as I use the fat to make dog treats and I use yam, carrots, cheddar cheese and oat flour and I don’t want any extra salt in my dog treats. We eat pork belly all week in my house, so good.

[@marybretired]

I have successfully smoked in my oven. Yes it’s not the same but you can do it and it doesn’t fill the apartment with smoke !

[@GoingGreenMom]

17 years is crazy!

[@710LENNY]

I love English bangers, and I have a herb/spice blend for Cumberland sausage. Guess what I am going to use it on next.

[@marleyanalytics]

3:26 Wow! Who would've thought that Glen has spied on my family and discovered the exact wood combination we like to use!

[@rebeccaturner5503]

Why Not!!!!!!

[@carpeinferi]

One of the best bacons I made was the result of wet curing it with a slurry of jalapeños, serranoes, poblanos, and maybe anaheims before a slow 175F smoke with oak and hickory.

[@DustySplinters]

Can’t go wrong with pork belly. Ever make Speck ! I think it’s cold smoked. Eaten at room temp on good dark bread.

[@btbingo]

When I was young I ate smoked meat and fish frequently. Now I rarely do so.

[@sadhuskerfan7830]

Hey Glenn have you ever done a Texas style brisket on the channel?

[@DarkVortex97]

The lid coming off happened to me with whole peppercorns and I managed to get most of them directly in a soup and couldn't fish them out after. That was one peppery soup! 😅

[@tammyfetzner5792]

Why not use ALL the chicken rub?? :P Congrats on 17 years of making peoples' lives just a little bit better every time you publish something!

[@lancegentle6430]

Only 3 years to go until 20! Congrats! Do you have a cover for your Yoder if it's sitting outside?

[@357Addict]

That spice catastrophe happens to all of us. The other night I was peppering some hamburger patties and I opened the wrong lid on the can and made a pepper mountain range on one of the patties.

[@mitsarp]

First five times he said it, I heard ribbon chicken rub.

[@robviousobviously5757]

There is a local to me company that makes fruit habenaro jellys.. I am thinking pineapple habenaro jelly

[@VioletWithey]

There is a local chef here that makes pickles and jellies with ghost peppers. They are so good.

[@Christopher-wm8vc]

You could make hot dogs and I’d watch. Repeat recipes are fine with me! We come for you and learning to cook

[@timothyjohnston4083]

Hell ! He could be buttering bread and I'd watch ! ;)

[@firehorsewoman414]

Homemade hotdogs are SOO good!

[@Annie1962]

spilt the spice? Been there done that

[@bradmcmahon3156]

Why am I so hungry all of a sudden? oh man...

[@heihot]

🧂🧂🧂 Well that' s not good 😂😂😂

[@FilmFactry]

Why listen to a song today if you listened 12 years ago. We still enjoy it!

[@carychiasson9834]

Glen can't use what I use at home. I am too poor to own a smoker. There fore I don't smoke meats. I wish I had one. I wouldn't know which pellets to use.

[@jameshill2450]

Even after I know what it really is, I still swear that you're saying you put "Ribbon Chicken" rub on your stuff. I really want to try some ribbon chicken.

[@monkeymanstones1]

Your memory is wha? What was he saying? What channel am I on? What was I writing? Ah, the years! They all show up at once, don't they?!

[@ChristianJull]

That looks epic, but I always have to shed a tear seeing pork belly with the skin cut off. Even more so without crispy crackling when it's cooked. 😢

[@GlenAndFriendsCooking]

Oh don’t worry- that skin got crackled and eaten!

[@ChristianJull]

@@GlenAndFriendsCooking 🤤🤤 Here in Finland, the majority of places sell pork belly with the skin removed. It's tragic. Just like they remove the skin from chicken thighs (which I truly cannot fathom the logic of given it takes two seconds to remove it if you don't want it). I think it's to do with what Finns consider as healthy eating. It's totally impossible to buy suet and lard here, and it can't be sent from the UK anymore thanks to Brexit. 😑

[@asdisskagen6487]

Bone-in pork shoulders were $2 a pound at the store this week, so we will be eating pig at our house for a while too! 😂

[@armadillerff]

Until the very end when you changed the order you said it, I thought you were saying “Ribbon Chicken” rub…😅

[@lukeylovestrains3151]

Blue Sky! Maybe we’ll see you in line one day

[@6or18]

Just S & P on mine please. 👍

[@roberttaylor9259]

most youtubers now are re-uploading older content so just refilming old videos and some quite literally just reuploading old videos. I think one every 5 years is alright by me given everything considered.

[@bradmcmahon3156]

I'm not a content creator, so I don't know for sure, but I think youtube penalizes older videos in their search/recommended algorithms.

[@alphaomega203]

One of my favorite episodes for two reasons: The happy accident and Glenn pigging out and the end.

[@NotKev2017]

64 years old here. I do not understand the fascination or taste for pork belly. I Iike pork but mostly pork shoulder, pork roasts and pork steaks. Anything overly fatty, I trim down. I'm not a huge fan or pork chops as they are too quick to get dry.

[@claytonhollowell4488]

You totally missed the opportunity to switch things up, and this time squirt your BBQ sauce on the salt n' pepper one, instead...

[@jonathansl109]

Don't have a smoker

[@anna9072]

😢 me, neither. Guess I’ll just have to roast it in the oven 😊

[@scottieb8313]

Sorry Guys BUT YUCK been Pork ! For me , .. Been UN Digestible , AS a Diabetic , WITH stomach perspires , WOULD NOT TOUCH PORK from a mile away

[@Murzington]

12 years ago, wasn't that when your cute taste tester was the face cooking the recipes? 🤔🥸