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.

@SlapYoDaddyBBQ

3 жыл бұрын

Great tip Greg! I will try it next time

@roberttoohey9184

3 жыл бұрын

Haha Who's been watching Jamie Oliver

@lutangclan9147

3 жыл бұрын

That’s genius, I made this yesterday and had the hardest time scoring the skin evenly

@garagemakerspace1682

2 жыл бұрын

Thanks for that tip Greg!

Harry deserves to be a KZread Legend... so he can add it to his list of legendary titles

@SlapYoDaddyBBQ

3 жыл бұрын

Keep spreading BBQ love!

Thank you Harry.... learned a lot!!

@SlapYoDaddyBBQ

3 жыл бұрын

Happy to help Mike

Thank you Harry. Great video and very informative as usual.

@SlapYoDaddyBBQ

3 жыл бұрын

Glad to help!

Exactly what I was looking for. Thank you.

@SlapYoDaddyBBQ

Жыл бұрын

Glad I could help!

Thanks Harry for another great recipe god bless you and your family

@SlapYoDaddyBBQ

3 жыл бұрын

Thanks Juan!

Thank you,

@SlapYoDaddyBBQ

Жыл бұрын

You're very welcome!

OMG! Looks and sounds fantastic. I'm going to give this recipe a try. GREAT VIDEO HARRY.

@SlapYoDaddyBBQ

3 жыл бұрын

Have fun!

That looks great, I will be trying this on the weekend 😋😋 Thank you.

@SlapYoDaddyBBQ

3 жыл бұрын

Have fun!

thank you Harry for all your great videos , your a great teacher

@SlapYoDaddyBBQ

2 жыл бұрын

You are very welcome! Keep spreading BBQ love!

That is an amazing hack Harry! Trying that this weekend!

@SlapYoDaddyBBQ

3 жыл бұрын

Let me know how it came out!

Thanks for all videos Harry now I spread BBQ LOVE I get many compliments on my BBQ thanks to YOU HARRY .

@SlapYoDaddyBBQ

3 жыл бұрын

Rock on Dog!

Look Amazing. Can't wait for tomorrow when I can make it. I'm going for the 5 spice. Thanks Harry.

@SlapYoDaddyBBQ

3 жыл бұрын

Have fun!

Perfection❤

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.

@SlapYoDaddyBBQ

Жыл бұрын

You are so welcome!

Wow I love pork belly. Will definitely be trying this next! Awesome video Harry! Hope you and Mr. Beans are staying safe and healthy 💕

@SlapYoDaddyBBQ

3 жыл бұрын

Thanks for stopping by Mary. Stay safe!

I just made my 1st crispy pork belly a few weeks ago, it was amazing and a big hit with my daughter as well. Fun and delicious project.

@SlapYoDaddyBBQ

3 жыл бұрын

Awesome Evan!

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. 😋

@SlapYoDaddyBBQ

2 жыл бұрын

You're very welcome Carla!

I tried the 5 spice. Sooo good and the frying the skin is brilliant. Thanks Harry!

@SlapYoDaddyBBQ

2 жыл бұрын

Glad you enjoyed it Roger! Love the nice exotic aroma!

This man is amazing!!

@SlapYoDaddyBBQ

3 жыл бұрын

Thank you for your kind words and support!

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!

@SlapYoDaddyBBQ

3 жыл бұрын

Cheers! Pork fat RULES!

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!

@SlapYoDaddyBBQ

3 жыл бұрын

Awesome!

Nice work Harry! Going to try the 5-Spice version. Thanks for simplifying things.

@SlapYoDaddyBBQ

3 жыл бұрын

Use a lot and brush a touch of sesame oil as it makes the 5 spice flavors pop.

Awesome, I've been waiting for this one since the char siu video!

@SlapYoDaddyBBQ

3 жыл бұрын

Love both ways for pork!

I love the chicharrones hack!

@SlapYoDaddyBBQ

3 жыл бұрын

Crunch! Crunch! Crunch! :-)

Made the Chinese five spice one tonight. Amazing, thank you!

@SlapYoDaddyBBQ

Жыл бұрын

Fantastic!

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!

@SlapYoDaddyBBQ

3 жыл бұрын

Rock on!

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.

@SlapYoDaddyBBQ

2 жыл бұрын

Cheers back at ya in Canada!

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

I use oyster sauce, garlic cloves and 5 spice to make a paste and use that to season the meat. Super good

@SlapYoDaddyBBQ

2 жыл бұрын

Great tip!

Excellent. Like a BOSS.

@SlapYoDaddyBBQ

3 жыл бұрын

Thanks Greg!

No overnight drying! Will try all styles and let you know! Thank you!

@SlapYoDaddyBBQ

3 ай бұрын

Please do!

The 5 spice and Shaoxing wine were perfect! Although my "Texas rub" version was awesome too. Great recipe Harry! Thanks

@SlapYoDaddyBBQ

2 жыл бұрын

Glad you enjoyed it

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.

@SlapYoDaddyBBQ

3 жыл бұрын

Rock on! Let me know how it came out!

Your videos are always great! Sharing with your dog is my favorite part.

@SlapYoDaddyBBQ

11 ай бұрын

You are so kind! Mr. Beans sends hugs and love!

I'm definitely doing this soon!!

@SlapYoDaddyBBQ

3 жыл бұрын

Pork fat RULES!

@johnanderson6614

3 жыл бұрын

@@SlapYoDaddyBBQ How long do you leave in the pan to crisp up the skin? Thanks so much!

@harsoo

3 жыл бұрын

@@johnanderson6614 i don't remember the exact time. I'm guessing about 5 mins. I heated the oil slowly and when the oil was warm, I put the belly in

This is one of the best videos on this I have seen I'm going to try this weekend think you.

@SlapYoDaddyBBQ

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.

Beanz is awesome!

@SlapYoDaddyBBQ

2 жыл бұрын

Mr. Beans sends love and hugs!

About to give this a shot right now, first pork belly. Always appreciate the knowledge!

@SlapYoDaddyBBQ

8 ай бұрын

Be sure to start with cold oil when you crisp the skin

🤤🤤🤤🤩🤩 the most easy how to video 👌🏽👌🏽

@SlapYoDaddyBBQ

2 жыл бұрын

Glad it helped Javier!

Seasons greetings to you and your family Harry you cave totally changed the way I BBQ and love your rubs here in the uk

@SlapYoDaddyBBQ

3 жыл бұрын

Awesome! Happy to hear. Now queue and get vaccinated. We are far behind the UK!

Smoking a brisket while watching this video sure makes me hungry. Great video.

@SlapYoDaddyBBQ

3 жыл бұрын

Thanks for watching Ron. Hope your brisket comes out awesome!

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!

@SlapYoDaddyBBQ

2 жыл бұрын

Thanks for sharing your precision temp cook!

An Asian with a cowboy hat 🤠!!! You know this is going to be friggin good !!

@SlapYoDaddyBBQ

2 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

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!

@SlapYoDaddyBBQ

3 жыл бұрын

Thanks for watching Bob!

Your amazing

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

10 ай бұрын

Hope you enjoy

@robertjason6885

10 ай 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.

I did it! I smoked that pork belly like you showed me on your video and it was good.👍 Thank you.

@SlapYoDaddyBBQ

2 жыл бұрын

Rock on!

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.

@SlapYoDaddyBBQ

2 жыл бұрын

Happy to hear Sean. Enjoy your Superbowl weekend!

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! 💪🏼🍻

@SlapYoDaddyBBQ

4 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

Soo Sifu: Good Sunday afternoon to you and the ohana! Thank you for producing this video. It was a great learning experience. I really enjoyed seeing you produce the siu-yuk, which was delicious as confirmed by Mr. Beans! You did an excellent job! Looking forward to your next lesson! Best wishes, and much 🧧, Sifu! 🧧🤙🐶

@SlapYoDaddyBBQ

3 жыл бұрын

Mahalo Bill!

Awesome !! Do more oven cooks :) ur oven brisket helped me out a lot

@SlapYoDaddyBBQ

3 жыл бұрын

Will do Che!

WOW! I cooked Pork Belly regularly, but never skin on. Now I know what I will be doing next weekend. Great Video!

@SlapYoDaddyBBQ

3 жыл бұрын

Hope you enjoy

Yummy cardiac challenge.

@SlapYoDaddyBBQ

3 жыл бұрын

Eat sparingly!

Going to try the 5 spice version in the near future.

@SlapYoDaddyBBQ

3 жыл бұрын

Give it a go!

@95SLE

3 жыл бұрын

@@SlapYoDaddyBBQ I have a small pork belly in the freezer.

I love pork belly!

@SlapYoDaddyBBQ

3 жыл бұрын

Pork fat RULES!

I used this method with pork knuckles, and worked well.

@SlapYoDaddyBBQ

Жыл бұрын

Good to hear!

Nice 👌

@SlapYoDaddyBBQ

3 жыл бұрын

Thank you! Cheers!

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!

@SlapYoDaddyBBQ

3 жыл бұрын

Cheers back at you in Manila. Eat some sinigang and pancit palabok for me! I love Filipino foods!

So sayeth the Master!!

@SlapYoDaddyBBQ

3 жыл бұрын

May the Pork be with you my young Paduan Mike!

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!

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

@SlapYoDaddyBBQ

3 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

Woo-hoo!!!

@johndominguez3081

3 жыл бұрын

Thank you

Great video. I will do this tomorrow. I did the other more time consuming techniques and they were hit or miss. This is much simpler for a non-cook like myself.

@SlapYoDaddyBBQ

Жыл бұрын

Be sure you start with the oil is cold else it will not crisp up

@lowcarbbully

Жыл бұрын

@@SlapYoDaddyBBQ Will do. Thank you.

Great video ! Been wanting to cook some Filipino lechon. Think your video will do the trick!

@SlapYoDaddyBBQ

3 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!

@robertash3953

3 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 !!

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!

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!

@SlapYoDaddyBBQ

3 жыл бұрын

See my EX 6 videos as J show you how I place my half pans in the EX6

so doing this

@SlapYoDaddyBBQ

3 жыл бұрын

Go for it!

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.

@SlapYoDaddyBBQ

2 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! :-)

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!!

I'm so jealous of Mr beans >> my mouth was watering watching that lol

@SlapYoDaddyBBQ

2 жыл бұрын

Hey Rob, Mr. Beans sends you love and hugs

Harry I love you and Lubbock misses you! Doing this LBK style tomorrow in your honor sir. 👆

@SlapYoDaddyBBQ

3 жыл бұрын

Thank you Sir! Guns Up!

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.

@SlapYoDaddyBBQ

3 жыл бұрын

Hope you enjoy Chris and stay warm in Canada!

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.

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!

@SlapYoDaddyBBQ

3 жыл бұрын

Give it a GO!

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

@SlapYoDaddyBBQ

3 жыл бұрын

I like all my pellet cookers!

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

@SlapYoDaddyBBQ

2 жыл бұрын

Good luck! Let me know how it came out and if you like, send pics to harsoo@yahoo.com.

Hi i am from malaysia.. love your videos!

@SlapYoDaddyBBQ

2 жыл бұрын

Welcome Ryan! Thanks for stopping by!

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.

@SlapYoDaddyBBQ

3 жыл бұрын

This recipe is a keeper!

Pork belly 😋😋😋😋😋

@SlapYoDaddyBBQ

Жыл бұрын

So good

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!

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! KZread - 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

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

@SlapYoDaddyBBQ

3 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

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

@SlapYoDaddyBBQ

3 жыл бұрын

Yes, marbling, striations, size, and symmetry of fat versus meat is important in picking bellies!

OMG 😲 😱 😲 😱 I am making my very on MiNi smoker. I know exactly 💯 % what my first smok will be!

@SlapYoDaddyBBQ

3 жыл бұрын

You can do it!

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.

That dog! 😂

@SlapYoDaddyBBQ

2 жыл бұрын

Mr. Beans sends love and hugs

@LJ-gn2un

2 жыл бұрын

@@SlapYoDaddyBBQ right back at him! 🐶

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?

@SlapYoDaddyBBQ

2 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

If I lived next to Harry and I would gain 600 pounds. He is the Man.

@SlapYoDaddyBBQ

3 жыл бұрын

LOL! Most of my food is give away! kzread.info/dash/bejne/m2Wlmc-GorO9p6w.html

This is what I was looking for. Like I mentioned in another video, I have a 10+ lb. skin on pork belly that I need to smoke.

@SlapYoDaddyBBQ

3 жыл бұрын

Yes, I left you some advice and to have a phone number handy! :-)

@CosmicStargoat

Жыл бұрын

@@SlapYoDaddyBBQ Hey, sorry to be so long getting back to you (only a year 😎😎🐷🐷) I tried your methods and everything turned out great. Also, I did a Carolina style with brown sugar and salt rub on the meat side, dry on top + a sauce made of spicy mustard, Worcestershire sauce, brown sugar and a little hot sauce. Crisped up the skin like you did in some rendered lard for crunchiness. Wonderful.

@SlapYoDaddyBBQ

Жыл бұрын

@@CosmicStargoat Great to hear. Please stay in touch. I'm retired and travelling on barbecue adventures. Hope to meet you.

Shaking my head. Harry the magnificent for the win

@SlapYoDaddyBBQ

3 жыл бұрын

Hum along with me. . . keep on smoking meats and your troubles will go away!

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.

Hello family

@SlapYoDaddyBBQ

Жыл бұрын

Hello 👋 Fam!

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!

@SlapYoDaddyBBQ

3 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.

Could the crispy part be achieved by putting them on a hot griddle? Love your videos!

@SlapYoDaddyBBQ

3 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

@timprice1896

3 жыл бұрын

@@SlapYoDaddyBBQ Understood. Thanks Harry. Watching your videos from League City Texas!

Awesome! What oil are you using at the end please?

@SlapYoDaddyBBQ

2 жыл бұрын

Canola

Mmmmmm

Smart doggie! Go for Daddy's rub first! I tried to make this in the oven once but the skin didn't crisp up even though it dried in the fridge overnight. Will have to use your hack next time. Thank you!

@SlapYoDaddyBBQ

3 жыл бұрын

Give it a go and let me know

Harry at what temp do you try and hold on the WSM when making bacon.

@SlapYoDaddyBBQ

Жыл бұрын

275F is my fav temp

What is the cooking oil temperature you want when frying?? Roughly how long is it submerged? Love your channel. I love Filipino Lichon.

@SlapYoDaddyBBQ

3 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!

@MrPanthers23

3 жыл бұрын

@@SlapYoDaddyBBQ ahh yes. I would love a Filipino channel.