Showen to perfection mate thxs heaps and the crunch sounded beyond Epic 💯

Absolutely nailed that!

Great vid! Awesome result! Love that crunch. Nice work.🤠

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

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

9 ай бұрын

Nice mate! Thanks for the feedback!

Next level ! Congrats on the 100k subs. Well deserved

@LownSlowBasics

9 ай бұрын

Thanks mate 🙏

Epic work! Thanks for sharing I will be doing this next weekend 👍🏼

@LownSlowBasics

9 ай бұрын

Definitely do 🤘

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

9 ай бұрын

Thanks mate 🤘🙏

big fan from china，always like weber kettle series，i gonna try it，thank you bro🎉

@LownSlowBasics

9 ай бұрын

Cheers mate!

Looks amazing will give it a go this weekend

@LownSlowBasics

10 ай бұрын

Let me know how you go 🤘

That looks SO GOOD! Cangrats on 100k subs.

@LownSlowBasics

9 ай бұрын

Cheers legend!

Super underrated channel, used your methods several times and bang on every time man, cheers from Perth, WA!

@LownSlowBasics

4 ай бұрын

Appreciate the feedback legend 💪

@TheIdleButcher

2 ай бұрын

I agree - every methed of your i have followed has turned out to be spot on.

I'm all set to try this cook tomorrow Thanks for the super detailed explanation, your format is perfect.

@LownSlowBasics

Ай бұрын

Most welcome. Enjoy 😊

@ryanhobson7707

Ай бұрын

@@LownSlowBasics It came out perfect, crackling was so light and crisp 🤤

@LownSlowBasics

Ай бұрын

@@ryanhobson7707 great work mate!

Perfect! I know what I'll be popping in the weber when the wife's away on new yrs!

@LownSlowBasics

9 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

2 ай бұрын

Thanks mate! Really appreciate the kind words!

Great video once again

@LownSlowBasics

10 ай бұрын

Cheers legend!

Another ace recipe. Definately going to try this. Onya

@LownSlowBasics

9 ай бұрын

Cheers mate. Definitely do 🤘

Unreal vid brother!! That porchetta was absolutely first class👌 Gorgeous Bubbles😍

@LownSlowBasics

9 ай бұрын

Thankyou bro 🙏 Nice to hear coming from the crackle king!🤴

@UnPetitPique

9 ай бұрын

Total winner!

luv yer werk. gonna need to rewatch this video to figure out yer knots.

So close to 100,000 subscribers mate!

@LownSlowBasics

9 ай 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

8 ай бұрын

Very nice! Thanks for sharing that 🙌

Looks good 👍 On the list 🤤

@LownSlowBasics

9 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

2 ай бұрын

Most welcome mate. Let me know how you go 🤘

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

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?

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

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!! :)

My butcher in Campbelltown SA does an epic porchetta. Now I’ve gotta order one for next week 😆👍

@LownSlowBasics

9 ай бұрын

🤘

@markhiggins3054

9 ай бұрын

Which butcher is that please - love in Adelaide hills and a bit hard to find.

@chisel83

9 ай 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

9 ай бұрын

@@chisel83 thanks heaps - I forgot about Trafford. Do you order it before or do they always have it?

@chisel83

9 ай бұрын

@@markhiggins3054 order in advance 👍

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

9 ай бұрын

About 220c 🤘

Omg...I trying this too

@LownSlowBasics

9 ай бұрын

Definitely do 🙌

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.

I am definitely going to try this. Thank you very much. What temp was your Weber set at?

@LownSlowBasics

9 ай бұрын

Thanks so much! Around 220c or so.

Love the vids mate keep them up. Whats the cooking temp. Not sure if you mentioned it.

@LownSlowBasics

9 ай бұрын

About 220c 🙌

Sufferin Jesus ! That looks amazing 👍🏻👏🏻😃

@LownSlowBasics

9 ай 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

9 ай бұрын

Let me know how you go 🤘

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

9 ай бұрын

The Oklahoma joes brand. Probably a Weber as you can get one cheap second hand 🤘

Looks great, thank you - trying it this afternoon. Would you suggest any smoking wood with it?

@LownSlowBasics

7 күн бұрын

@@andrewboote9942 thanks mate! You can but I think it’s fine without.

Looks awesome Aaron, does the same style work on an OJ Rambler? Keen to give it a go

@LownSlowBasics

9 ай бұрын

Might be a bit hard. But could be done on a rambler

@dvseayah

8 ай 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

Greet vid mate

@LownSlowBasics

9 ай бұрын

Thanks legend

@aussieqbbq

9 ай бұрын

@@LownSlowBasics no wukkas 🤜🏼🤛🏼

That was unbelievably! What was the temperature inside the Grill? Thanks, greetings Bernd

@LownSlowBasics

9 ай бұрын

Thanks mate. About 220c

looks so good! can this be done entirely on oven (no rotisserie im afraid :( )

@LownSlowBasics

9 ай бұрын

Absolutely!

What tempis the BBq set to.

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

2 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.

That looks fantastic gonna have to hunt down a decent pork belly to give it a crack

@LownSlowBasics

10 ай бұрын

Definitely do!

😋

@LownSlowBasics

9 ай бұрын

🤘

What temperature were you running the Weber kettle at?

@LownSlowBasics

9 ай бұрын

About 220c

Sorry but I didn’t hear you mention the kettle cook temp? Can you post that? Thanks in advance.

What temp was the grill at while cooking?

@LownSlowBasics

3 ай бұрын

About 220c from memory

Komado egg vs Webber kettle, what do people prefer to work with?

@donr62

9 ай 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

9 ай бұрын

Deez nuts

@christianoliver3572

9 ай 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

9 ай бұрын

Great question! I do love a kamado!

Looks great but, I’d use a surgeons knot, MUCH easier to tie

Looks amazing, definitely going to give it a nudge

@LownSlowBasics

9 ай бұрын

Definitely do 🙏

@haydenstubbington1749

8 ай бұрын

Hey mate, what temp did you have the weber at for this cook? (Going to do it for Christmas lunch)

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

9 ай бұрын

Do it beforehand 🤘