[3 years later from my original post] I still use this recipe. Only thing i do slightly different is cook it in quarters when it comes to a full pork belly considering my serving size for me and consistency in size throughout the cut. Thank you Harry for being one of the GOATs of BBQ!

@SlapYoDaddyBBQ

7 ай бұрын

Thank you so much for your kind words. I'm humbled and I appreciate you for spreading BBQ love!

Great video again Harry. Never over complicated never under simplified. A gem in every video. Thanks for this Harry!

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks for watching. Happy 4th! Hope you get to see some awesome fireworks tonight.

As a brisket point lover, I found this a few years ago by looking for a less expensive option and seeing the whole belly slab at Costco. Much easier to cook, without having to do so much trimming and the meat to fat ratio is perfect. Glad you discovered it too

@SlapYoDaddyBBQ

5 жыл бұрын

Yes, and I had to find it in Paris no less! Thanks for watching

Finally! The one I've been waiting for. Thanks Harry! Awesome stuff as usual.

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks and Happy 4th!

Harry, I think every American needs to see this video. Lets spread that BBQ love!!!

@SlapYoDaddyBBQ

5 жыл бұрын

Let's do it!

Been doing this for years. Its so good. I use my rib rub without sugar. Definetly good grub!

@SlapYoDaddyBBQ

5 жыл бұрын

Awesome! Super delish eating

Thanks Harry!! Another step by step recipe to BBQ greatness!

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks for watching this fun recipe to cook that takes the Texas brisket idea to a pig belly!

I did my 1st Belly like that on the Weber 22 last week, was great! Thanks for sharing!

@SlapYoDaddyBBQ

5 жыл бұрын

super good eating

Thank you Harry Soo! I love your videos, I'm making belly like a brisket today to share the BBQ love. Keep the awesome videos coming.

@SlapYoDaddyBBQ

3 жыл бұрын

Rock on Scotty!

I did this cook for pool party Fourth of July weekend. It turned out awesome and everyone raved about it. Not a single piece leftover. I would probably crisp up the fat cap next time but I'm adding this to my cooks. Thanks for sharing!

@SlapYoDaddyBBQ

5 жыл бұрын

Happy to help

Saw this on the Paris video... Been thinking of trying it too. Thank you for the nudge to get after it Harry! Will let you know how mine comes out.

@SlapYoDaddyBBQ

5 жыл бұрын

Good luck! It's an easy recipe and consistent results.

Another great video. Thank you for all your knowledge and encouragement you share. Thanks to you, T-Roy, Justin, Aim'em and Claim'em, and bunch of others, you have given me the courage to make BBQ, even here at the Jersey Shore. Cheers and Happy Fourth Harry...time to go wrap my ribs on the WSM. Cheers from the Jersey Shore.

@SlapYoDaddyBBQ

5 жыл бұрын

Happy 4th and wishing you a great BBQ food and love day to Jersey Shore!

That looks excellent Harry. I love cooking Pork Belly.

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks James. Happy 4th to you and your family. Whacha cooking today?

Very very awesome. Finding inspiration all the way from Paris. Happy 4th Harry. 👍👍👍

@SlapYoDaddyBBQ

5 жыл бұрын

Happy 4th! Hope your BBQ came out good!

@kingrook8039

5 жыл бұрын

@@SlapYoDaddyBBQ yes it did. Made hotdogs for the kids. My linquisa burgers, steaktips and grilled asparagus. With some other sides guest brought.

Great as always man!! Texas bbq is desired all over the nation.

@SlapYoDaddyBBQ

5 жыл бұрын

Guns Up from Texas Tech alumni!

Awesome job Harry. Thanks for sharing

@SlapYoDaddyBBQ

3 жыл бұрын

Thanks for watching!

What a great idea. Thanks.

This is perfect timing! I’m going to smoke a pork belly tomorrow for some family members! Hopefully it comes out as good as yours!

@SlapYoDaddyBBQ

5 жыл бұрын

Just be sure to get a nice crust before you wrap and cook until probe temper, about 195F to 198F

Very interesting way to cook a pork belly! Might have to try this myself! Great video Harry!

@SlapYoDaddyBBQ

5 жыл бұрын

Easy peasy so give it a go

I smoked a pork belly today at work and it was amazing! It was better than expected! Thanks for sharing this video!

@SlapYoDaddyBBQ

5 жыл бұрын

Awesome!

@ozzshark7

5 жыл бұрын

@@SlapYoDaddyBBQ I took a few slices this morning and made a breakfast sandwich. With egg, cheese, jalapeno spread, tomato and onions on a croissant! It was flippin amazing! Thanks again!

Amazing! Looks a lot like a brisket! Very cool idea. And of course Harry always pushing the envelope with his videos and cooks. Awesome!

@SlapYoDaddyBBQ

5 жыл бұрын

I fail so you don't have to. Sometimes it work too! :-)

I love your style, Harry!!! Keep up the good work 👍🏾

@SlapYoDaddyBBQ

4 жыл бұрын

Thank you! Will do!

Harry!! I have to test this out soon!!! Friggin awesome man, keep up the jamming work!!!!!!!!!

@SlapYoDaddyBBQ

5 жыл бұрын

Wait till you see my watermelon grill coming soon!

Looks awesome Harry! As always, the things you cook look delicious!

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks and Happy 4th!

@midnightrider1367

5 жыл бұрын

Harry Soo Happy 4th of July to you as well Harry!

oh! here it is! awesome thanks!

Fingers crossed that my butcher has this cut! Definitely going to try this

I am totally trying this! Great idea

@SlapYoDaddyBBQ

5 жыл бұрын

Give it a go and let me know if you have questions! :-)

I've only cooked pork belly a few times but the first couple times I did it just like brisket and came out incredible. Made 6 racks of ribs and got a portion of belly just because it was on sale and it was the party favorite.

@SlapYoDaddyBBQ

5 жыл бұрын

Super delish way to surprise guests too!

That looked amazing, got to try this one to.

@SlapYoDaddyBBQ

4 жыл бұрын

Pork belly RULES!

Very cool I’ll be giving this one a try for sure. Also like that Texas Tech shirt Harry. “WRECK’M”

@SlapYoDaddyBBQ

5 жыл бұрын

Guns Up!

I did the very same thing recently, different rub, and it came out fantastic. It was like having a giant boneless pork rib!

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks Tom! Super delish eating. Seeya at the next Collab!

It’s very common in Europe that we cook (usually roast) the whole pork belly like this. In the UK, we would then put what you finished with there under the grill for 30-45 mins so that the top fat layer is crispy (like extreme bacon!) and you retain the flavour and moisture underneath. Great video!

@SlapYoDaddyBBQ

3 жыл бұрын

Yup, all good eating!

@kevinbaeyens7753

Жыл бұрын

Correct and the grilled pieces on a nice bun with honey mustard sauce

Amazing. Will dfinitely try this

@SlapYoDaddyBBQ

2 жыл бұрын

Give it go Fred!

Great video! Thanks for sharing!

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks for watching

I have really been looking forward to you having enough time to make this video. Thank you so very much. I'm going to try this either this weekend or the next. 👍🐷🍻

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks for watching. Let me know if you have questions.

@victorbenner539

5 жыл бұрын

@@SlapYoDaddyBBQ I appreciate that. I'm sure I will have plenty of questions after I give it a try. After all, I find it's in the " doing " that we discover the questions to ask. So I will. I'm very busy for the next many months ( example we are looking at probably the best coho salmon runs in the last 20 or so years on the Columbia river and I intend to fill my freezer this fall. ) But I would like to attend one of your cooking classes someday. How do I find out how to see class dates,etc. ? Anyway, I appreciate the great work you do. If I get to attend one of your cooking classes I would probably bring a salmon or two just to see what you would do with it. I have watched you and T Roy and Justin and your pantry raid meals have been wonderful. Thanks.

@SlapYoDaddyBBQ

5 жыл бұрын

@@victorbenner539 If you invite me to the salmon run then maybe I can cook some BBQ with you. We can do a salmon collab!

@victorbenner539

5 жыл бұрын

@@SlapYoDaddyBBQ,that's a great idea. The current problem is I still haven't built my houe,let me explain. I live in South West Washington state on the Cowlitz river,just down stream from the to Toutle river. If you remember the film footage when MT Saint Helens blew and you saw the flooded river ? Yup that's what I live next to. Only a 8 minute walk to the river and I'm fishing. Anyway I have 10 acres and a barn but currently no house. I live on my property in a nice 5th wheel trailer but not much space for guests. But maybe I could figure out something. The peak of the season will be September and October. If you think you will be available sometime during that period maybe we could get you into some fish. And I should add I do have a jet propelled sled so we can go both down and up river through the shallow whitewater. I know it's almost like cheating being to chase the fish that easily. So think about it, if we can figure out a plan that would be great. I believe you would be very impressed with my smoked salmon, hmmmmmm. I got to get to bed,I'm doing my first pulled pork on my new offset tomorrow, latter.

Harry Soo, I am enjoying your videos so much. Your flavors are some I've never tried. The celery seed is something I only just started using, but boy have I been missing out! Such a great flavor! Please keep up the great videos! I am a Slap Yo Daddy fan!

@SlapYoDaddyBBQ

3 жыл бұрын

Glad you like them Terri! If you like fish, I have a Whole Pit-Roasted Fish coming soon!

@terrigremillion8331

3 жыл бұрын

@@SlapYoDaddyBBQ Yum! I love fish!

I was at Melt last week and the pork belly was delicious. Their rub has a hefty dose of coriander which added a nice dimension. Thanks for sharing this recipe!

@SlapYoDaddyBBQ

5 жыл бұрын

Vacationing in Paris? Glad you had a chance to dine at Melt

@ThePoreek

5 жыл бұрын

@@SlapYoDaddyBBQ Yes, vacationing and trying to endure the heat wave. We also had reservations at Beast but they were closed despite reservation confirmations on the day-of.

My whole family are Harry Fans, I cannot tell you how grateful to you i am. I hope one day you get you're own BBQ show. I am told by my family, dam where did you learn how to cook this way. I smile and say Harry's BBQ channel. I hope you are having a good 4 th of July. You are my hero no joke. God Bless. Quick question, sorry. Is the mustard for flavor, or so spices stick better?

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks Brian for your support and kind words. Glad to hear you are a BBQ hero in your family. Keep spreading BBQ love as that's the reason I posted these videos. The mustard is just to help the seasoning to stick to the meat.

Was already a fan of your videos Harry but the Tech shirt sealed the deal for me. Guns up from Lubbock

@SlapYoDaddyBBQ

5 жыл бұрын

Guns Up fellow Red Raider! I got my first taste of Texas brisket while at TTU in the early 80's

Got some pork belly in the freezer that I just pulled out. Thanks Harry!

@SlapYoDaddyBBQ

5 жыл бұрын

Soak in water and it should be thawed in 4 hours. Season and smoke. Enjoy!

Thanks for a new idea! Quick question...what was the final pull temp? Wrapped @ 165 (like a stall) & you mentioned it was about a 3 hr cook. 👍🇨🇦

@SlapYoDaddyBBQ

5 жыл бұрын

190 to 198F final temps

That looks amazing Harry I can’t wait to try it it looks pretty simple but I always like going to your website to look step-by-step what you did and by doing that everything turns out perfect were you planning on putting it on your website? Have a great day brother!

@SlapYoDaddyBBQ

4 жыл бұрын

You can do it Don!

Nice recepie, I have to try this. Greetings from Germany.

@SlapYoDaddyBBQ

5 жыл бұрын

Greetings back at you in Germany! Love your beautiful country. I spent time on layover there while working for Singapore Airlines.

Hey Harry, great video! Two quick questions for you: 1) What does celery seed do for flavor in your rubs? 2) Did you go to Texas Tech? I went to IU Bloomington and love Bob Knight!

@SlapYoDaddyBBQ

5 жыл бұрын

Hey Jim, the finely ground celery seed lends a unique flavor note that makes my brisket taste special. Special enough to win 1st place USA KCBS Ranchers Reserve national cup. So apparently judges also like it. It also helps with the smoke ring formation. Now, it's your secret now to keep between you and me. If you're a science nerd like me, you can learn more about ground celery in this video kzread.info/dash/bejne/eWSmqq2mXa2to8o.html I attended Texas tech 83 to 86. Guns Up!

How wonderful, that pork belly is succulent 😍

@SlapYoDaddyBBQ

5 жыл бұрын

Good eating and easy to make also! Thanks for stopping by.

I had never heard of a pork brisket till I saw one at my local grocery store, I bought it since it was cheap and interesting. I will try this out this weekend....

@SlapYoDaddyBBQ

3 жыл бұрын

Hope you enjoy

That looks crazy good Harry! I have to try this next weekend! I'm wondering what this would taste like with your AP on one side and your chicken rub on the other with a nice coat of coarse black pepper on top. I think I'm going to try it that way.

That looks delicious!!

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks for watching

That looks good, and nice shirt!

@SlapYoDaddyBBQ

5 жыл бұрын

Guns Up!

Smoking a pork belly today with Peach wood and the seasoning blend you make along with the Accent in it. Will be delicious I'm sure

@SlapYoDaddyBBQ

5 жыл бұрын

You go William! Peach wood, per Patty from the Woodshed is delicious on pork.

@williampuckett2729

5 жыл бұрын

@@SlapYoDaddyBBQ yes sir! Your teaching, and your guest's teachings were learned well.

That is a winning looking pork belly, right there. So tender and juicy. Hope your 4th of July was excellent, Harry. Canada Day (Canada's 152nd birthday, was on July 1). Cheers!

@SlapYoDaddyBBQ

5 жыл бұрын

Cheers Dwayne. Happy Canada Independence Day

Great video Harry. I’m on the fence on adding a pellet smoker to my arsenal. Could you do a review and pro/con video please?

@SlapYoDaddyBBQ

5 жыл бұрын

Pro - super easy and convenient Con - less smoke ring and bark not as dark versus wood/charcoal Sometimes a pickup truck is best. Sometimes a top-down convertible is best. Best to get all the toys before you kick the bucket! :-)

Blacks BBQ in Tx features this time to time...Its amazing

@SlapYoDaddyBBQ

5 жыл бұрын

Yes, Kent Black and Barrett Black are good friends of mine. kzread.info/dash/bejne/fGaur8WjiLKXaMY.html

Thank you,

@SlapYoDaddyBBQ

Жыл бұрын

My pleasure!

Awesome looking pellet grill. I like the amount of cooking space. What went into your decision to get that particular model versus its competitors like traeger, Yoder, etc? Thanks for all your awesome videos!

@SlapYoDaddyBBQ

5 жыл бұрын

I loved my 10-year of Daniel Boone so I got the Jim Bowie as I need more cooking space. Watch for my unboxing and calibration video coming soon. In the hands of a skilled pitmaster, most of the highly rated pellet cookers will do a good job. Remember, it's the pitmaster and not the pit that truly matters! :-)

Looks incredible 🤤🤤🤤

@SlapYoDaddyBBQ

5 жыл бұрын

Easy peasey and delicious!

Really interesting idea!

@SlapYoDaddyBBQ

5 жыл бұрын

Give it a go if you like as it's delicious.

Have yet to be disappointed with your guides Harry. just made it today and it came out great.

@SlapYoDaddyBBQ

5 жыл бұрын

Happy to hear John! Please see my latest watermelon grill! :-) kzread.info/dash/bejne/q6BnksWbfrrZecY.html

Good looking stuff harry...

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks for stopping by!

Gonna try this tomorrow!

@SlapYoDaddyBBQ

Жыл бұрын

Good luck Jason. Let me know how it came out.

@jintheak

Жыл бұрын

@Harry Soo it was so dang good!!! Thanks for the inspiration!!!!

Harry that pork belly looks Simply Amazing

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks! It was super delish! Give it a go and let me know if you have questions

I smoked a rack of spare ribs for the 4th. What was special about these is that they were extra thick because they left part of the pork belly on. I didn't separate or trim it off. The rack took a little longer to smoke, but it was really worth it. All that pork belly fat really made the ribs succulent and quite tender. Best ribs ever. I used the 3-2-1 method and they turned out perfect.

@SlapYoDaddyBBQ

5 жыл бұрын

Perfect!

Best one.. i will try it

@SlapYoDaddyBBQ

5 жыл бұрын

Super easy and delish!

@TheKingshou

5 жыл бұрын

Harry Soo time to try it... but i try with pork belly ribs. Hohoho....... hope it will be amazing.

@harsoo

5 жыл бұрын

@@TheKingshou sounds delish

I will try this

@SlapYoDaddyBBQ

5 жыл бұрын

Good luck and let me know if you have questions.

Looks great harry. How do you stay in shape eating that great bbq

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks Happy 4th to you and your family also

ohh that looks awesome, Will do next week!

@SlapYoDaddyBBQ

5 жыл бұрын

Give it a go and let me know if you have questions!

@armancha23

5 жыл бұрын

@@SlapYoDaddyBBQ It will be only in the oven, I was very successful at placing brisket on oven rack instead of pit and maintaining it the same, then wrapping it and cooking for 2.5 hrs after. Ill treat this similar?

@SlapYoDaddyBBQ

5 жыл бұрын

@@armancha23 Yes, if cooking in the oven, you can add 2 tablespoons of liquid smoke some beef broth and inject the brisket with it. It will help give some smoke flavor

@SlapYoDaddyBBQ

5 жыл бұрын

@@armancha23 sorry I was not paying attention as you were asking about belly in the oven. Yes, you can do that. Just spray with some liquid smoke to get a nice flavor.

Being married to a Korean woman for 37 years now I can say I have had pork belly or as it’s called in Korea samgyeobsal, the better pieces of samgyeobsal have very pronounced layers of fat then meat, if I remember correctly it translates to 3 layers of fat and meat,,,, I see that you choose one without the skin, the skin does add a dynamic that some may not care for but when done right, you have the soft savory pork and fat, and a very tasty crunchy skin, and the skin does take on the flavors you prepare it with,,,, then add a nice spicy korean paste as a dipping sauce and look out! I have been cooking these for years! The more you work with your recipes the more you will love this cut of pork! Thanks for your videos and sharing your knowledge

@SlapYoDaddyBBQ

5 жыл бұрын

I love Korean good especially AYCE Korean BBQ. I'm in LA with a large Korean community so we can get very good food. HMart opened their first West Coast store in Diamond Bar where I live and their selection of products is excellent. I like to cook pig jowl with Gochujang. I have some Korean inspired recipes on my website. Here's are examples: www.slapyodaddybbq.com/2013/08/sous-vide-korean-style-shortribs/ www.slapyodaddybbq.com/2016/03/grilled-korean-kalbi-lamb-chops/ www.slapyodaddybbq.com/2012/09/uncle-rays-spicy-grilled-marinated-pork/

Got some pork belly burnt ends cooking with a brisket as I type this. Thankfully I only used half of the belly, I'll give this a go this weekend with the rest.

@briangleason5597

5 жыл бұрын

To taste you're burnt ends. Burnt ends are my absolute favorite. Have a happy 4 th of july

@nicks.12

5 жыл бұрын

@@briangleason5597 thank you Brian, everything turned out great. Happy independence day 😀

@SlapYoDaddyBBQ

5 жыл бұрын

It's gonna be good. Happy 4th

@SlapYoDaddyBBQ

5 жыл бұрын

Happy 4th!

Looks good

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks. Easy peasy recipe that tastes delish!

Awesome video thanks. Did this belly have skin removed. Would I get good crackling if I left the skin on and would it make any difference if I wrapped in foil instead of paper

@SlapYoDaddyBBQ

5 жыл бұрын

If you want skin, you need to broil to get it crispy. This version is without skin. Whether paper or foil is a 3-hour argument. I use paper when I don't use a mop and foil when I use a liquid mop

Great video Harry were you able to get the crunchy crust that seems to be challenge for me cheers val

@SlapYoDaddyBBQ

5 жыл бұрын

This is tender pig belly like a Texas brisket. The Chinese "fiew-yoke" version has crunchy skin and I'll do that in the future as it's a different method and temps.

Thank you so much for ALL of your tips and tricks. You have upped my BBQ game. What do you think about using tiger sauce as a schmear? Or it wouldn’t matter?

@SlapYoDaddyBBQ

Жыл бұрын

Happy to be part of your barbecue journey Daniel. Yes, you can use Tiger Sauce to schmear. Thanks for stopping by.

Heh clever! I want to go to Paris!

@SlapYoDaddyBBQ

5 жыл бұрын

Best way to get a vaca and some Texas BBQ! Paris The Beast - kzread.info/dash/bejne/oYuN0Zild8uqeLg.html Paris Melt - kzread.info/dash/bejne/fIxpycipZ5m0aLQ.html

Harry do you notice a difference in the smoke flavor (or taste in general) when you use the pellet grill vs the charcoal over wood chunks?

@dezal06

5 жыл бұрын

As an owner of a drum, weber, green egg, and a pellet grill, I can tell you that there is no comparision to charcoal+chunks vs pellet grill. U get a little smoke but its no where near the same

@SlapYoDaddyBBQ

5 жыл бұрын

Yes, that's a 3-hour debate and Jerry Springer fist fight! :-)

@SlapYoDaddyBBQ

5 жыл бұрын

Yes, that's a 3-hour debate and Jerry Springer fist fight! :-) Doug Scheiding won the Houston world championship with a GMG pellet cooker and my chicken rub. He beat 400 of the best teams to first place overall www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/

Great video Harry!!! Would you be able to roll the pork belly spice it and make a porchetta with it?

@SlapYoDaddyBBQ

4 жыл бұрын

Sure. Please see my Porchetta videos

Harry! You've never had a pork belly sammich? Its awesome

@SlapYoDaddyBBQ

5 жыл бұрын

I like a moo-oink sandwich which is chopped pig belly and chopped brisket on Texas toast! Delish!

@joeymerrell8585

5 жыл бұрын

@@SlapYoDaddyBBQ everything is better on Texas toast!

Wow love it 🤯🤯🤯🤯🤯🤯

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks!

this is what I do with pork belly just never gave it a name lol all the way over in Australia mate. crackin video

@SlapYoDaddyBBQ

4 жыл бұрын

Thanks mate. I just got back from Brew n Que in Perth. You have a beautiful country!

@SlapYoDaddyBBQ

4 жыл бұрын

Fair dimkum mate! Just returned from Perth for the Brew N Que. You have beautiful Sheilas and a gorgeous country. Cheers! :-)

@chrismatulka4042

4 жыл бұрын

Harry Soo mate we are eating ribs and pork brisket right now glad to see you got the chance to see Oz if your here again give us a holler we are in south australia but I'm from darwin lol

Cool video! 🥩🐷🍻🍺

@SlapYoDaddyBBQ

4 жыл бұрын

Thanks Victor

Hi Harry love your videos so so good. Question your products do you deliver to Australia?

@SlapYoDaddyBBQ

5 жыл бұрын

Yes I think a store in Sydney stocks our products. I think Fred is the guys name. Check your Sydney Google for BBQ supply stores

Awesome Harry. Question can this be sliced and vaccum sealed to be frozen or keep in the fridge. Just trying to figure out the shelf life after smoking.

@SlapYoDaddyBBQ

4 жыл бұрын

sure. good for 6-9 months at -70F. reheat Sous Vide method

Harry: great video. I was thinking of doing this in my weber bullet smoker. Do I do anything differently? Thanks.

@SlapYoDaddyBBQ

4 жыл бұрын

Same process and adjust the temp up or down to get the desired results

How do you like the Bowie prime vs the Boone you used to have? Sounds a bit more loud. Great video. Going to try it out

@SlapYoDaddyBBQ

5 жыл бұрын

I needed more room so the JB is a better size for my cooking needs. A bit louder but works better than my 10-year of DB. My unboxing and calibration video is coming soon.

Did I just witness Harry soo cooking on a pellet smoker? Holy moly!

@DerickZ28

5 жыл бұрын

I thought the same thing! I cook on a pellet smoker so I feel included and loved now ^_^ LOL

@chrisg2739

5 жыл бұрын

stonecoldtrk I love all BBQ no matter what it is cooked on

@8Jhartzell

5 жыл бұрын

Chris G except gas grills. Yuck.

@chrisg2739

5 жыл бұрын

8Jhartzell I have a very well seasoned and very old Weber gas grill that’s makes good grilling but not smoking hehe.

@SlapYoDaddyBBQ

5 жыл бұрын

Yes, I have about 10 pits and for pellet cookers I love my GMG

Great video Harry, is it possible to get a darker bark on the pork belly without drying it out. I’m definitely going to try this Regardless thanks again

@SlapYoDaddyBBQ

2 жыл бұрын

Yes, use hickory, cherry, or pecan to get a darker crust. Oak is a little light

Hi Harry, Greetings from the uk. What was the total cool time and what internal temperature did you aim for? Great video as always.

@SlapYoDaddyBBQ

5 жыл бұрын

Thanks Gary. Cook until crust sets, about 3-4 hours depending on your pit and draft (airflow). Wrap and pull when tender about 195F to 198F, or so. Good luck! Jolly good and love back at ya in the UK

Soo Sifu, that was.an amazingly smoked pork belly. Thank you for sharing.. Now, I have try to smoke the pork belly instead of making red-sauced “Kau-Yuk.” One suggestion, while you are on Oahu, go to one of the major supermarkets, Times, Foodland, Don Quixote, etc., to pick-up some Hawaiian sea salt. You might find that the red-colored Alae Sea Salt gives food a great taste. Best wishes for a great vacation, and best regards, Sifu! Happy July 4th to you and the loved ones!

@SlapYoDaddyBBQ

5 жыл бұрын

yes, I have Alea and black salt. Watch for my Kalua pork and Spam homemade videos coming soon.

@kylerdad123

5 жыл бұрын

Soo Sifu: I am looking forward to seeing, and learning, from your demo video! Keep up the great work, and spirit within you! Great travels, and regards, Sifu!🧧🤙. Much Aloha! 🌅

Hi Harry. This was amazing. Btw do I detect either a singlish or manglish accent? This recipe was so simple. I can’t wait to try it.

@SlapYoDaddyBBQ

2 жыл бұрын

Yes 40 years ago I moved from Singapore to go to Texas Tech. See my LinkedIn in Description

Awesome new idea Harry. Question - where did you get your knife?

@SlapYoDaddyBBQ

5 жыл бұрын

My knives are from Amazon and the link to them in in the Description. If you like knives, I have a few knife videos Best Pitmaster Knives - kzread.info/dash/bejne/hIaV1KSQqcrSp7A.html Knife sharpening - kzread.info/dash/bejne/kZOilK6tedGse7g.html Whetstone sharpening - kzread.info/dash/bejne/l5OXlcR8YrqeZto.html

Thanks Harry-what would be the rest time be for this? Do you let it drop to around 140 ish? Also, do you never trim the fat cap? Thanks.

@SlapYoDaddyBBQ

4 жыл бұрын

Cool it down below 140F if you can wait that long. I leave the skin off

G’day Harry I’ve got to ask you a couple of questions the first one being which is better for a KamadoJoe briquettes or lump charcoal, lump charcoal is sometimes hard to get. The second thing is the amount to cook there is only my wife Alison and my son Rowan here and it’s easy to cook more than you need and the last thing what make would you recommend for a monitor? Thanks Harry I would really appreciate your advice, by the way I put the smoke wood under the charcoal and it did make a noticeable difference thanks mate regards John

@SlapYoDaddyBBQ

5 жыл бұрын

Hey John, use whatever fuel fits your budget and cooking style. It's a 3-hour argument and Jerry Springer fist fight over lump v briquettes. Cook more and freeze for next time. If you're thinking temp monitor just use any good one out there. Thermoworks is good. Best, Harry

@johnkinnane547

5 жыл бұрын

Harry Soo thank you for getting back to me Harry much appreciated kind regards John

Harry - Thanks for the video What was the internal temp when it became *probe* tender?

@SlapYoDaddyBBQ

5 жыл бұрын

I'm guessing 190 to 198F

Hey Harry, love the video! Was the skin on or off for the pork belly you tried in Paris??

@SlapYoDaddyBBQ

3 жыл бұрын

Skin off

Think I have to do this

@SlapYoDaddyBBQ

5 жыл бұрын

Give it a go and let me know if you have questions

This is exactly what we like and do at BBQ in Europe/Germany/.....especially in lower Bavaria, but x% better! Come over and feel the taste! :-) good Job! Maybe I have to start up a "bavarican-BBQ" channel :-) Thumbs up! 😎

@SlapYoDaddyBBQ

5 жыл бұрын

Would love to. Maybe do a BBQ class?

Thanks Harry for this recipe! Perhaps I missed it but what temp are you setting on the pellet grill?

@SlapYoDaddyBBQ

4 жыл бұрын

I like 275F. 250F and 225F are also good

Haha this is the guy who competed and won the BBQ competition with a backyard egg BBQ grill

@SlapYoDaddyBBQ

4 жыл бұрын

Yes, I used a Weber bullet smoker 18 to win my awards. www.slapyodaddybbq.com/contests/awards/

Great video, what temp did you set the oven to? What was the internal temp when finished?

@SlapYoDaddyBBQ

5 жыл бұрын

275F throughout the cook

We have been smoking pork belly for years in Mississippi. Great video though.

@SlapYoDaddyBBQ

4 жыл бұрын

Pork belly rules! Thanks for stopping by

I’m going to try it! Can you show us how to cook Hawaiian style pulled pork?

@SlapYoDaddyBBQ

5 жыл бұрын

Sure thing. My Hawaiian Grandma recipe for Kalua pork is coming soon. So is homemade Spam.

@JonahBear19

5 жыл бұрын

Thanks Harry, love the channel!