How to cook PERFECT, CRISPY PORK BELLY in the Weber kettle by David Ong

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Are you trying to perfect your crispy pork belly with some next level crackle?
The Pitmaster University team are going to help you take your pork belly skills to the moon!
This is how to cook, PERFECT, SUPER CRISPY PORK BELLY in the Weber Kettle by David Ong and the Pitmaster University team.
The secret is dry skin and high heat but most don't dry the skin properly.
No boiling water! No scoring! No salt and vinegar the night before! None of that because I've removed these steps because they're simply unnecessary and you're about to find that out too.
Here's the link to the meat tenderiser. You don't need a fancy jaccard or to bash the skin too hard because you don't want the holes to go too deep.
www.amazon.com.au/Avanti-Pork...
Don't forget to take lots of pics because a pic will help me, help you to tweak things to perfection.
A picture of the raw meat, of the meat on the smoker and of the results will help immensely with you having a short cut to success and nailing it too.
Flick us a message at Pitmaster University on Facebook and we will help you hit those BBQ home runs.
Find us on..
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If this recipe worked for you, can you please like and subscribe to the channel for more recipes and hit the bell, so you get notifications when a new recipe is available. :)
Check out our other RU-vid channel for BBQ tips on Pork Belly, Beef Ribs and other BBQ goodies.
/ @pitmasteruniversity5586

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Опубликовано:

9 фев 2022

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Комментарии : 187

@simonwallace699 2 года назад

This bit ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qKeztAkKw2Y.html - channeling Steve Irwin - did ya see that bubble coming up?!?! Nice video David. Looking forward to trying this out in a pellet grill.

@pitmasteruniversity 2 года назад

Haha! Funny thing is I was just watching his son on Tik Tok yesterday. Thanks for watching! Pellets can be tricky because of the moisture and humidity from the pellets. What pellet have you got? Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

@simonwallace699 2 года назад

@@pitmasteruniversity hey mate, it’s a Weber Smokefire EX4. I figured if I blast it at about 300C for the initial 2 x 10 minute periods, without a water pan, in the middle where it gets the most heat, it should be hot and dry enough - will try it out and see if I can reproduce what you’ve done. I might have to try it skin side down on a trivet just to get it off the grill which may help the heat circulate under it a bit better and maybe blister the skin a bit better… but then again I could just be full of crap too :-)

@pitmasteruniversity 2 года назад

@@simonwallace699 nice! Can you remove the baffle to access the fire pot? It’s in the centre of those, yeah? The moisture / humidity of the pellets can be hard to get past and a water pan can mess with that too.

@simonwallace699 2 года назад

@@pitmasteruniversity yep, I think you are right, I might need to remove the centre baffle so that there is nothing blocking the direct heat during the crackle phase. Fingers crossed.

@pitmasteruniversity 2 года назад

@@simonwallace699 keen to see how it goes mate.

@evildzik 3 месяца назад

At @9:03 it say „skin side towards the fire” but it looks like it’s meat side towards the fire. What’s it meant to be? Will be cooking this on Saturday. Cannot wait. Great video

@LownSlowBasics 2 года назад

Love it bro! Makes me hesitant to release my pork belly video this week after seeing this! Unreal stuff mate, love it.

@pitmasteruniversity 2 года назад

Cheers mate! Go for it! You're kicking goals and with your recipes and own style man! Kudos for sharing the love of BBQ with the masses. 😊

@kseriesdan9722 2 года назад

Awesome and good timing as I bought a 2kg belly to do and now I know how to cook it. Thankyou

@pitmasteruniversity 2 года назад

Perfect! Thanks for watching! Let me know how you go, as I’m always happy to help and take lots of pics, so it’s easy to help you tweak to nail it perfectly. Just remember to give yourself time to get that skin to go hard.

@jagrdwoodfired2828 2 года назад

That's a lot of beautiful work David, aweaome tips, love your work!

@pitmasteruniversity 2 года назад

Cheers guys! Much appreciated! :)

@theodore2695 2 года назад

Great work Ongy, I love how you updated the recipe / process and said its not worth using boiling water 👌

@pitmasteruniversity 2 года назад

Cheers Theodore! Yeah after lots of experimentation, I've found that a lot of the long held methods don't work as well as keeping it really simple. Thanks for watching and let me know how you go! 😊

@justinobrien7093 8 месяцев назад

Can not wait to try your technique ! 👌🏼 cheers mate.

@pitmasteruniversity 8 месяцев назад

Cheers mate! Don't forget to avoid vac sealed me, as it's no where near as good. Don't forget to take lots of pics, like of the raw meat, of it when you think it's dry and of the results and I'll help you tweak things until perfection. Thanks for watching and let me know how you go! 😊

@martynveele441 2 года назад

Well done mate!! I’m definitely trying this next time

@pitmasteruniversity 2 года назад

Thank you very much! Let me know how you go! Thanks for watching!

@benjamingilbert21 23 дня назад

Thx bro ! I've been trying to make that crispy skin for ages without succès and this is it !! 🙏

@tongietonks 2 года назад

Nothing short of amazing!!! Happy Chinese New Year mate

@pitmasteruniversity 2 года назад

Cheers mate and Happy New Year to you too! Thanks for watching! :)

@stevegoodman3930 2 года назад

GENIUS IDEA - ta.

@pitmasteruniversity 2 года назад

Thanks for watching! Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

@elvisluvaton5078 Месяц назад

Oh my god, that looks tasty!

@timothyrhodes9780 2 года назад

Love it...especially the pork induced o-face :-) Nice work mate!

@pitmasteruniversity 2 года назад

Haha! Cheers mate! I've already been copping some abuse, so it's nice to see someone, somewhat appreciate it! 😂

@michelettocorella9393 Месяц назад

I use a weber smokey mountain and it is tall. Should I do the first part of the cook by taking the top sections off and just using the bottom drum, then smoke it traditionally for the long cook or can I just smoke it in the unit as it is normally done as long as I can get it to 250?

@wassup205 6 месяцев назад

Just cooked my first pork belly. Was beautiful! Thankyou!

@pitmasteruniversity 5 месяцев назад

Awesome to hear! So glad that the method worked for you too. Cheers for watching! 😊

@cbrjosh Год назад

So glad I found you. This is amazing

@pitmasteruniversity Год назад

Thanks for watching! Please let us know how you go. Don’t forget to take lots of pics, like of the raw meat, so I can see how dry the skin is, of it in the cooker and of the results and it’ll make it much easier to assist in tweaking things until perfect. :)

@cbrjosh Год назад

@@pitmasteruniversity will do. I did your course at Waroona a couple of weeks ago. I’m so pumped to get started 😀

@pitmasteruniversity Год назад

@@cbrjosh ahh! Hell yeah! Just remember to start off slow and nail moist and tender every time. Also work out where your hot and cool spots are, as that will pay dividends long term. Thanks for watching and please let us know how you go. Don't forget to take lots of pics, like the raw meat, of the meat on the smoker and of the results and we'll help you tweak things until perfect. :)

@DigDDak Год назад

damn what an wonderful recipe! love it from korea

@pitmasteruniversity Год назад

That's awesome to hear! Thanks so much for watching! 😊

@RevolutionRoad Год назад

That is PERFECT! Gonna try this over the weekend!

@pitmasteruniversity Год назад

Thank you very much! How did you go? Don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! Cheers for watching. :)

@RevolutionRoad Год назад

@@pitmasteruniversity turned out great! no pics tho 🙂

@pitmasteruniversity Год назад

@@RevolutionRoad awesome to hear mate! Happy New Year! Just subscribed to your channel too.

@wythesl Год назад

Love the sound effects at the start 😆😂

@pitmasteruniversity Год назад

Haha! Sorryyy! I get a bit excited when it comes out good! Thanks for watching and please let me know how you go. Don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! :)

@thebruise 2 года назад

Doing mine tomorrow, having to do a bit of a mixture of Death Star mode on my Smokey Mountain to get the crackles and then put body on, bit of messing but this next level pork belly has got to be worth the effort ( I don’t have a kettle) cheers Rich

@pitmasteruniversity 2 года назад

Sorry I missed this Rich! The pics looked good and I liked pics of the Death Star mode WSM you shared. Awesome job mate! It looked and sounded crispy!

@gusmedero2499 2 года назад

You are a god amongst mere mortals!

@pitmasteruniversity 2 года назад

Haha! I don’t know about that but thank you sir!

@oliverjoost8058 2 года назад

That looks awesome and will be tried soon. 😀

@pitmasteruniversity 2 года назад

Thanks for watching and please let us know how you go! Don't forget to take pics along the way and of the results, so we can help you tweak things until perfection. :)

@oliverjoost8058 2 года назад

@@pitmasteruniversity pork belly is on the bbq right now, 2 days drying in the fridge wasn't quite enough but I had to try it today. Shame that I can't put pictures up here for your valuable tips.

@pitmasteruniversity 2 года назад

@@oliverjoost8058 Beauty mate! Fingers crossed! Just flick us the pics via the Pitmaster University FB page. :)

@oliverjoost8058 2 года назад

@@pitmasteruniversity done, joined your page. Cheers

@mateostojic 10 месяцев назад

Great video, thank you. One question: Why do you cook it on an angle? What would happen if it was hirizontal skin side down for the initial crisping phase?

@pitmasteruniversity 8 месяцев назад

Thank you very much! Good question! If you put it horizontal, any fat that pools, will hinder or prevent crackle. By facing the skin towards the fire too, you get more of the heat on the skin and it closer resembles the heat of an air fryer, which make superb crackle. I also put my skin on an angle in my air fryer video, so the fat runs off and doesn't pool. Thanks for watching and please let me know how you go! :)

@damodoesall6240 7 месяцев назад

I keep coming back to this, the master of crack is our Dave.

@pitmasteruniversity 5 месяцев назад

Thank you sir! Cheers for watching and let me know how you go. 😊

@WTYSS Год назад

I'm definitely rethinking my boiling water, lemon juice and salt technique. Sure it works but it doesn't deliver results like this. Outstanding Dave

@pitmasteruniversity Год назад

Cheers mate! Let me know how you go. It's pretty hard to go back to any other method for me nowadays because this works consistently, every single time. Just avoid vac sealed pork or pork that's been frozen or sitting in plastic. Cheers for watching and let me know how you go! :)

@illusive__ Год назад

Really excited to try this one mate ! I struggled last time on my Weber kettle but I think that was due to the quality of the pork belly along with the method. At 8:52 did you mean skin side away from the fire ? I noticed later on you turned the belly skin side towards the fire to get the bubbles going and my god that was amazing to watch

@pitmasteruniversity Год назад

Hiya Edvin. Yep it’s so cool watching it pop! :) Skin away from the fire to start and then flip the other way. Avoid vac sealed, frozen or pork that’s been sitting in plastic and give yourself enough time to get the skin to go hard. Most of the mistakes are made before the cook has even started. Send us some pics of the dried skin before you start cooking to Pitmaster University on Facebook and I’ll be able to assist in working out how dry the skin needs to look. Thanks for watching and all the best for your cook! :)

@grettatoms2041 2 года назад

Just used your recipe and that is the first time I’ve ever had success , thank you . Do you have any advice about storing to keep crisp ?

@pitmasteruniversity Год назад

WOO HOO!!! That's awesome! Hmmm.. Do you mean when resting or overnight for leftovers/

@grettatoms2041 Год назад

@@pitmasteruniversity leftovers ...not that Ive had any since using your recipe

@pitmasteruniversity Год назад

@@grettatoms2041 haha! That's awesome! If I by chance happen to have leftovers, I wrap the bottom only, exposing the skin in the fridge or just put it in a bowl, as the crackle will absorb moisture, if covered completely. You can reheat in the oven or I slice thinly and reheat in a frying pan.

@philipworl9340 4 месяца назад

That made me very hungry for crispy pork belly!

@pitmasteruniversity 4 месяца назад

Haha! Sorryyy! Cheers for watching and please let me know how you go. :)

@blaircornwall3857 2 года назад

Looks Amazing! Did you add smoke at the low stage?

@pitmasteruniversity 2 года назад

Thank you very much! I didn't this time and would recommend that folks don't until they nail it without because the smoke can mess with the crackle. You can do it but often moisture comes out of the wood when you do, which is what can undo all your hard work prior. Thanks for watching and let me know how you go. :)

@fdiblasi7538 2 года назад

Hey David i gave the recipe a go on a kamado BJ1 a bit of a fail on the crackle as i went by the dome temp and i guess should have gone by the grill temp about 50°F difference :( . with the spiking of the crackle i have one of the rectangular spikers with the blade type do you penetrate the crackle right through or just on top.? One more reason i think the belly was cryovacked one i got it from a butcher but it did no harden up like yours in the fridge any help appreciated thanks

@pitmasteruniversity 2 года назад

Hey mate. Sorry to hear but I think you answered your own questions. The temperature of the smoker isn't really that important but the heat you get to the skin is, which is related but I can get it to crackle at lower temps by making use of the fire and the distance from it and also making use of both direct and indirect forms of heat. The rectangular spike should be fine, that's not your problem but you can go too deep with those, which can impact the results but your problem is more the heat and also your drying process. Don't dry to time, dry to hardness of the skin and by using cryovac pork, you will add days to your drying process. Your fridge may have a bearing on how quick it dries too. Did you follow this video, the Weber video or have you seen my Kamado video method? The kamado video is available here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--fgOLKlO1Jo.html Don't forget to take lots of pics, as I'll often be able to tell what went wrong just from a pic. A pic of the pork before you cook it, during the cook and of the results will help a lot in pinpointing what went wrong. Flick me a message to the Pitmaster University page on FB if you've got pics. Cheers! Fingers crossed you can nail it with a couple of tweaks. 😊

@hadyngearon3575 2 года назад

Fascinating, love the techniques involved which sort of fly in the face of the "traditional" approach to pork belly, ie no salting before refrigeration, lid off cooking. Do you experience much resistance to your approach form the "traditionalists"? Thanks.

@pitmasteruniversity 2 года назад

Cheers and thanks for watching! Yeah I get a lot of resistance because people have been doing it the traditional way for so long, that it's hard to imagine doing it any other way. I am often one of those people too in so many ways but something happens to trigger investigating if there's any way to extract that little bit more out of a cut. There's a lot of failures along the way but I really enjoy turning things upside down in the interest of improvement and chasing that perfect bite.

@hadyngearon3575 2 года назад

@@pitmasteruniversity brilliant. Thanks. I am trying your approach this weekend. Pork belly in the fridge, unsalted. Just a rub down of excess moisture beforehand. Wish me luck. The kettle lid open during cook is something I am still getting my head around but I’ll get there I hope (all that lost heat!). It’s all about the good times and the pursuit of the perfect cook right. Which doesn’t really exist let’s face it. Which is why we do it. The endless pursuit of fun. Cheers!

@pitmasteruniversity 2 года назад

@@hadyngearon3575 amen mate! It’s fun chasing that perfect cook. Yeah you will lose heat but with the pork being in close proximity, you’re making use of all you need for the crackle setting portion of the cook. The small fire will allow you to shut the lid and continue the rest of the cook at a lower temperature without choking the fire, which would introduce moisture and potentially mess with the texture and final result. Keen to see the results! Take lots of pics and all the best!

@DomsE36Garage 2 года назад

You've still got it Ongy, awesome instruction and i'll still get it wrong every time ;)

@pitmasteruniversity 2 года назад

Cheers mate! Much appreciated. What's happening with your belly? If you have some pics, flick them to our Pitmaster University Facebook Messenger and I'll help you tweak it until you nail it. Thanks for watching! 😊

@DomsE36Garage 2 года назад

@@pitmasteruniversity i think I realise the errors I make. 1st one is I buy cheap belly from Aldi which is vacuum sealed and only give it overnight covered in salt to set the skin. It obviously needs longer to dry out before cooking based on your tips in this video The second is I have a Traeger pellet smoker and it by no means can get hot enough to crackle the skin properly...seeing as you can't put the skin directly over the fire (diffuser plate and drip tray in the way). It does reach about 230c+ but still not hot enough radiant heat to crackle. So I think they are my biggest issues, happy to be corrected 👍

@pitmasteruniversity 2 года назад

@@DomsE36Garage ahh! Yeah a couple of those things would be red flags for getting this sort of crackle and a pellet can run humid, which can make it even harder too. 230C is usually enough but pellets can be tricky. One thing you could try do is remove the baffle and cook above the fire pot. Just very your distance and watch it like a hawk, as you can burn it or end up with a fat fire.

@DomsE36Garage 2 года назад

@@pitmasteruniversity I'll give it a crack mate, I'm confident your tips will improve my crackle game for sure!

@pitmasteruniversity 2 года назад

@@DomsE36Garage let me know how you go. Taking lots of pics will help me to be able to tweak things so you extract every last bit out of the meat.

@hooha9588 2 года назад

another great video

@pitmasteruniversity 2 года назад

Thanks for watching! Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

@hooha9588 2 года назад

@@pitmasteruniversity I’ll be making some of the Weber tomorrow night for dinner

@hooha9588 2 года назад

@@pitmasteruniversity I just realised something I bought my pork from a butcher and it was already quite dry and been sitting in the fridge uncovered for 1.5 days already but I forgot to poke holes in the pork Will it be okay?

@pitmasteruniversity 2 года назад

@@hooha9588 hiya. The holes are only a small factor, so I wouldn’t worry but the dryness of the skin is crucial. Just make sure the skin isn’t just dry, that it’s really hard. You’ll get good results from reasonably dry skin but really dry skin to the point that it’s hard, will give you next level results. Don’t forget the pics! You can reach us at Pitmaster University on Facebook if you need to send pics for any reason. All the best! Looking forward to hearing about the results.

@hooha9588 2 года назад

@@pitmasteruniversity yeah it’s really hard almost rock hard 😅 and the meat seems to be drying out in the fridge as well should I be concerned? Thanks for the message and will update with pictures

@benmumford2498 2 года назад

That wire rack idea is genius

@pitmasteruniversity 2 года назад

Cheers mate! That one originally came from Erwin Kwetter. I'll usually use a combination of that and the old IKEA rib rack at times to extract every little bit from the crackle. Thanks for watching! Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

@LilGugz 2 года назад

Hey David, what brand/type of electric salt grinder is that? Love it. Love the videos - noticed you're from Perth too I think. Would love some more Kamado videos, anything bbq and pork. Cheers Dave!

@pitmasteruniversity 2 года назад

Cheers fellow Perth mate! Yeah we got that from Aldi and it's been the best one yet but they're extremely hard to come by from what I can tell, as we haven't been able to find one since. We have been through a lot of them too and nothing has lasted as long as the Aldi ones. Here's a link to my kamado pork belly, if you haven't seen it already. Let me know if there's anything you'd like to see. 😊

@LilGugz 2 года назад

@@pitmasteruniversity Was just at kitchen warehouse the other week getting cooling rack(s) so i could finally try your kamado belly method. planning to get meaty portions of aldi pork belly unless you have a good butcher recommendation?

@pitmasteruniversity 2 года назад

@@LilGugz lovely! What suburb are you roughly? I try get the belly from the part of the pig that hasn’t got the flap. It’s usually at the back end of the spare ribs.

@LilGugz 2 года назад

@@pitmasteruniversity I'm towards Belmont area, close-by the city and reasonably central. Usually have to go far north or south at Saturday/Sunday wholesale meat markets to get good deals

@pitmasteruniversity 2 года назад

@@LilGugz Hmmm.. Hit up Mike at Tenderwest or Clayton’s in South Perth and ask if they’ve got anything that hasn’t been vac packed. I get mine from Melville Heights Meat Supply and he usually has something out the back that’s been hanging but I’d message or call anywhere you go before because they often run out. Usually Ian at Melville can cook a mean belly too and generally knows what I’m looking for. Just tell him you spoke to me if you head that way.

@sitdownblueberry Год назад

How deep is deep enough for the Jaccard holes? I'm smashing and squashing the meat hitting the skin with the Jaccard but I can't even see any holes? Is this typical?

@pitmasteruniversity Год назад

You don’t want to go too deep. It’s why I gave my jaccard away and just use the cheapy one like in the video because it doesn’t go too deep and cause juices to come out of the skin. Thanks for watching and let me know how you go. :)

@paulr3511 Год назад

Hi. This just recommend to me through the algorithm 😂😂. I know that it's a year later. But it worked great 👍. Just one thing I picked up was "internal temperature of in the 90s C" surely not. 63 or more. 90C is close to boiling point. Great way of doing pork belly

@pitmasteruniversity Год назад

That’s awesome to hear! Thanks for watching! :) Yes, 90C plus is correct and I’ll often cook until much hotter. The internal temps for doneness slide up with cooking temps and especially when it comes to cooking things with collagen. 90C plus is common in BBQ circles and even higher than 100C, if you cook hot and fast.

@iLLicitNz78 7 месяцев назад

Your pork belly is amazing the best ive ever seen

@pitmasteruniversity 5 месяцев назад

Thank you so much! Cheers for watching and let me know how you go. 😊

@dazza1114 Год назад

Nice video mate,how long did pork take to cook all up, looks unreal

@pitmasteruniversity Год назад

It usually takes around 1.5-2 hours but that can vary greatly with the pork and what you do, as the cook is always the biggest variable. I'd recommend using a thermometer to get you in the ballpark and use the guide for checking tenderness in the video, to tell when it's done. Please let us know if there's anything we can do to help! Cheers for watching! :)

@nitter93 10 месяцев назад

respect. trying this today with the pork belly i dried yesterday

@pitmasteruniversity 8 месяцев назад

Nice! How did you go? Usually one day drying isn't enough for the skin to be right, so I'd recommend more but if you get it from the butcher pre-dried and not vac sealed, it can be done overnight. Cheers for watching! :)

@nitter93 8 месяцев назад

@@pitmasteruniversity came out not bad but not perfect. it was sufficently dry the butcher here does not vacuum seal its the asian market so was pretty dry alrerady. only prob was the setup for the grill i could not prop it up like you do in the video so I used bricks to angle it. I think if I can figure out a better way it would be perfect. either way it was delicious and my family loved it so thanks for the tips!

@dgallag339 Месяц назад

Confused, you say to put skin towards fire in the beginning which would be at the bottom of the screen but it’s the meat towards the fire?

@robfricke 8 месяцев назад

Is it the same method on a gas Webber instead of a kettle?

@pitmasteruniversity 5 месяцев назад

Similar but the heat comes from the bottom, so direct the skin towards the heat. Cheers for watching and let me know how you go. 😊

@Matthew-ne2iu 2 года назад

I love this recipe and im definitely going to try it...at 8:51 when you place the pork in you say "skin side towards the fire" but it looks like you place the skin facing away from the fire/away from the camera? As in we can see the underside of the belly and fire is on the side of the cooker closest to the camera? Just wanted to clarify, thanks!!!

@pitmasteruniversity 2 года назад

G'day mate! Thanks for watching. Yes, I made a mistake there. It should be meat side towards the fire, so the skin doesn't curl. Let me know how you go, as I'm always happy to help and take lots of pics, so it's easier to help you perfect it and nail it every time. 😊

@Matthew-ne2iu 2 года назад

@@pitmasteruniversity Awesome! thanks mate

@pitmasteruniversity 2 года назад

@@Matthew-ne2iu you’re welcome mate! :)

@credsisthemoose 2 года назад

Dayummm Ongy, I thought I was on the wrong side of RU-vid at the end there 😎😂

@pitmasteruniversity 2 года назад

Haha! You should see my Only Fans! I’ve got a special for this month only of full access for only $9.99. 🤣

@ianbegley4535 2 года назад

4:34 Grab yourself your little what!! XD

@pitmasteruniversity 2 года назад

Haha! It's an ongoing joke since my first pork belly video some time ago. Cheers for watching! Please let me know how you go.

@Scentobsessedemma Год назад

I don’t have time to dry overnight! Any tips?

@pitmasteruniversity 5 месяцев назад

I'm really sorry but I am currently working on one that is a hack for no time to dry but personally just postpone cooking, if the skin isn't just right. It usually comes out reasonable with less drying but I can always see and taste the difference and personally regret not drying longer. Thanks for watching and all the best!

@Jujujjt 7 месяцев назад

Can you do weber kettle roast duck

@pitmasteruniversity 5 месяцев назад

I'll add that to the list of recipes to do! Cheers for watching and let me know how you go. 😊

@mottgirl13 Год назад

David : … this is where the magic happens YT : let’s insert Uber eats ad.

@pitmasteruniversity Год назад

Haha! Well at least it was McDonald's, I suppose! Thanks for watching and let me know how you go. Have a great weekend! :)

@jaysonharvey1678 Год назад

Just a quick question did you set the skin away from the fire at the start as that is not what you say?

@pitmasteruniversity Год назад

Yes! Good spot. Face the meat towards the fire to start and then skin towards second. All the best and don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! Cheers for watching. :)

@jaysonharvey1678 Год назад

@@pitmasteruniversity Hey David, i did as you said… copied your technique using the angles for the pork belly. Turned out amazing, it was so much fun watching it crackle and will be using it again!!

@pitmasteruniversity Год назад

@@jaysonharvey1678 that’s awesome to hear mate! Cheers for the feedback and thanks a million for watching! :)

@jaysonharvey1678 Год назад

@@pitmasteruniversity it was so good i have been asked to do it again this weekend for Sunday dinner lol

@jaysonharvey1678 Год назад

@@pitmasteruniversity hey mate i did it again this weekend and used one of those machines that punches a whole lot of little holes…. 24hrs in the fridge… redish skin… Might be the best crackling pork belly i have ever done… and i have cooked some great ones lol. Will be using this technique now.

@450caleb Год назад

So total cook time is around 2 hrs??

@pitmasteruniversity Год назад

It can really depend on your piece of pork and what you do, as the cook is always the biggest variable. I would recommend using a thermometer for getting in the ballpark and following the guide in the video for how to check for doneness. Cheers for watching and if you get stuck, please let me know. :)

@eggspanda2475 Год назад

you can get perfect crackle straight outa the bag. Your technique definitely works well but it is un necessary if you dont have the time to wait. I wrap the pork in alfoil with just the fat exposed and cook it on 120C for about 90 minutes. that gives enough time to render out fat and soften the skin. the alfoil cooks the nmeat in the fat and stops it from drying out. after 90 minutes crank her up to 220-240C for maybe 30 minutes tops and the crackle will explode. Nice cooking though you've done a top job 👌

@pitmasteruniversity Год назад

Sure, that’ll get good crackle sure but not next level, perfect crackle. Cranking at the end is never as good as setting at the start, as it’s a different texture and not in the Goldilocks zone for perfect crackle but horses for courses and people have different tastes. :) Thanks for watching!

@eggspanda2475 Год назад

@@pitmasteruniversity not true. you can do it from high to low or low to high you just gotta know your shit and know your equipment.

@eggspanda2475 Год назад

@@pitmasteruniversity the important thing is you've found a way to get the result you want. now you can solve the rest of the problems in the world 😀😀

@ryansantiano5837 Год назад

Did you say fleshlight?? Lol Thanks for sharing this vid! Will give it a crack tomorrow mate

@pitmasteruniversity Год назад

Haha! Sure did! 🤣 You may be a bit short on time to get it looking like how it is in the video, though mate. Avoid frozen pork or pork that's been vac sealed or sitting in plastic and give yourself enough time to get the skin hard, like in the video. Don't forget to take pics of the raw meat, during the cook, whilst on the smoker and of the results and I'll be able to help you better in tweaking things to perfection via our Pitmaster University Facebook Page Messenger. Thanks for watching and please let us know how you go! 😊

@metaldemonseanknels 5 месяцев назад

lol he called the poker thing a flesh light

@pitmasteruniversity 4 месяца назад

Hahaha! I thought I'd slip that one in. Cheers for watching and please let me know how you go. :)

@izchoc3360 2 года назад

Hey David, at the start you say skin side to the fire for the first 10-20 mins - you mean the meat right? I see that's what you've done in the video, but it's just confusing to listen to the audio and seeing the text lol

@pitmasteruniversity 2 года назад

Hey mate. Yep. That’s an error on my part. Meat side to the fire first. Thanks for watching and let me know how you go. :)

@poppy069 Год назад

When you first put pork on rack you say "skin toward the fire for the moment" but the fire is opposite the tray table. You have the skin facing the tray table. After salting you then turn the pork the opposite way where you say flip it around then the screen writing says "flip pork, so the skin is facing the fire". Isn't the fire only at one end? When you first put the pork on the skin seems to be facing away from the fire?

@pitmasteruniversity Год назад

Good question! I made an accident and should have said meat towards the fire for the first step. Yep! The fire is only at one end, so the idea behind doing it meat towards the heat first, is so that the skin doesn't curl, which then makes it difficult to get an even bubble across the whole surface. After the meat has cooked a bit, I flip the skin towards the fire. Cheers for watching and let me know how you go! Merry Christmas! 😀

@poppy069 Год назад

@@pitmasteruniversity Okay, got it now. I'm going to give it a go Christmas day. Do you reckon it will work with a larger cut of pork such as leg loin? or is this method strictly for pork belly?

@pitmasteruniversity Год назад

@@poppy069 leg or loin? Whatever you do, start drying it now and don't salt it during the drying process. Avoid vac sealed, frozen or pork that's been sitting in plastic for the next level results. It'll generally still come out good, just not the same insane bubbling you see on the video.

@poppy069 Год назад

@@pitmasteruniversity 👍 Okay Cheers. Merry Christmas.

@lestatsluver666 Год назад

Good luck! Trying this today too!! Merry Christmas

@Markisha64 Год назад

Better than Rib Eye (and i fucking love R.E.). Br from €urope bro!

@pitmasteruniversity Год назад

Amen and me too! Thanks for watching and please let us know if there's anything we can do to help. :)

@stevethea5250 11 месяцев назад

1:50,

@pitmasteruniversity 4 месяца назад

Amen! So many people get it wrong with those 2 things too by not understanding the application. Cheers for watching and please let me know how you go. :)

@Peter-lb8pv 4 месяца назад

meat side towards the fire, not skin side

@Swandoully 2 года назад

wow fantastic technique and this is full-on food porn thanks so much

@pitmasteruniversity 2 года назад

Cheers mate. Much appreciated. Let me know how you go, as I’m always happy to help and take lots of pics, so it’s easy to help you tweak to nail it perfectly.

@jamesteh2729 2 года назад

Flesh light?!😮

@pitmasteruniversity 2 года назад

Haha! Yeah it's a bit of an ongoing joke now with pork belly.

@miker7920 3 месяца назад

You are an odd dude my man haha, but that pork definitely looks delicious

@akhenatn 8 месяцев назад

now.. thats a real pork belly bbq, not like those girly guys that end the pork belly in their wife's oven

@pitmasteruniversity 8 месяцев назад

Haha! Classic! Thanks for watching and please let me know how you go. :)

@ringsmontgomery3042 8 месяцев назад

Although he says the most crucial step but failed to explain how to dry the skin…..

@pitmasteruniversity 5 месяцев назад

I'm not sure what video you were watching but it's in the video. :) Cheers for watching and let me know how you go. 😊

@les1238 6 месяцев назад

Flesh light lol

@pitmasteruniversity 5 месяцев назад

Haha! I couldn't help it! Cheers for watching and let me know how you go. 😊

@raulquinones6192 Год назад

I stab my fleshlight almost every day

@pitmasteruniversity 11 месяцев назад

Haha! There's nothing quite like a well-seasoned Fleshlight! :P Thanks for watching and please let me know how you go. :)

@smorrisby 10 месяцев назад

You need to sharpen your knife!

@pitmasteruniversity 5 месяцев назад

Nah, that's from the pellicle, which can be like cutting through jerky. I now remove the pellicle before cooking. :) Cheers for watching and let me know how you go. 😊

@hadley3403 8 месяцев назад

Bro calm down with the text on screen. Feels like two people are talking at once the whole time lol

@pitmasteruniversity 5 месяцев назад

Sorry that's not going to change, as I've had plenty of requests for subtitles! :)

@hadley3403 5 месяцев назад

@@pitmasteruniversity No, subtitles are a direct transcription of the audio. What you're doing isn't subtitles. They're offering new information in addition to what is being said audibly. This makes it difficult to follow, as the viewer needs to process what you're saying audibly, and what the text on the screen is saying at the same time.

@pitmasteruniversity 5 месяцев назад

@@hadley3403either way, it’s not going to change. If people don’t like it, I’m okay with that. :)

@hadley3403 5 месяцев назад

@@pitmasteruniversity Just giving feedback. Do what you'd like with it.