that crunch when cutting into the direct heat cut was THE most satisfying sound I have ever heard in my entire life.

Staple here in South Africa. High as possible heat (200 - 250 degrees c) for 30 to 45 minutes. Then turn it down to 150 degrees c for another 3 hours. Crispy crackling and melt in your mouth meat. Its crazy. And also always bone in pork belly. Pork belly super cheap here($4,68 a kg/2,20462 pounds), so its on the menu on a weekly basis.

I’m so glad you made this channel! Last year, I enjoyed the smoked meat videos, and this year, I have enjoyed the recipes for making the entire meals from scratch. Thank you, Brad!

I love how you bring traditional food and cooking techniques that you've researched to barbecue it's a nice unique style of cooking. And the cast iron as the cooker for your saute pans is genius.

Hi Brad. I just cooked a pork shoulder with the skin on and used the salt ontop and water tray. I appreciate you and your channel and everyone whom has contributed!

Now that's something I can easily do in the UK as skin on pork belly is plentiful at every supermarket. A brisket or bone in pork shoulder is a much rarer.

I don't know who you think you are, but you've become my number 1 cooking inspiration! :D Thank you for everything!

Bradley - love your prep space - would you consider an episode on cleaning / maintaining your cutting board (particularly everyday activities)? Thank you!

I appreciate these meat alternatives. I used to cook brisket at least twice a month, now I'm twice a year with the prices and I find myself cooking much more pork and poultry.

Dude, I've watched all of your videos over and over. You've been such an inspiration so....... I've spent the equivalent of 400 bucks on sausage making equipment and have some serious plans. I've got.some awesome ideas that I've come up with along with some game billtong and chorizo. Just wanna say a massive thanks for the info, ratios, ideas and inspiration. Being in the u.k. our diet, takeaway, cost of food is totally different from over the pond. Massive thanks to you, your vids and rather comedic nature. 👍👍👍

So weird, I literally made this yesterday. Love the dual textures of crunchy skin and soft meat. Delicious.

Ok .. I've meant to ask before but the table top chud plate you use your cook pots on... How do you get heat to it to cook with it? Or is it heated prior to putting on table?

Ssamjang with pork belly is a heavenly combination. And to introduce this to low and slow smoked goodness is absolutely brilliant! Love love all your videos! 👍❤️

The knife roll gag gets me every time.

What’s the steel plate that you had the pan on when you made the sauce?? Do you have a video that gives more detail about it?

So much personality! Dude needs his own TV show. It'd be a blast.

Hey, Brad. Don't sweat it, actually the one that you "screwed up" and burnt but subsequently scraped, this is an actual technique used in Cantonese bbq crispy pork belly, but next time, hang the pork belly vertically to scrape, so the bitter burnt bits dont fall back into the skin. Love your channel, big fan!!

13:06 I almost expected a drop kick into a refrigerator after that table slap

This looks awesome. Adding it to my list for the spring. Appreciate the quality videos. These recipes are fantastic!

Fiesta’s got ‘em !

Loving you videos. Inspiring me over the pond in UK! 🙌🏻🙌🏻

It'd be awesome if you could adapt Chinese Cooking Demystified's recipe for Siu Yuk (crispy skin pork belly with crispy puffy skin) for the backyard. Their recipe is meant for a home oven, but it would be really cool to see your take on it.

Back in the early 90's I had a local Butcher shop that sold bacon with the skin/rind still on it.. It fried up great and gave us the Glassy, extra crispy, crunch on perfectly cooked soft bacon!!

Out. Freakin. Standing. Excellent production values. Great sound track. Just loved all of it! Please carry on!

My go at this worked brilliantly. I used water in the bowl of a WSM for the first 2hrs at 250f skin side up, then no water and ~350 for ~90 mins skin down. I just used salt, pepper & cajun spice on the meat side, next time I'd not use the cajun, it didn't really work. I spritzed once or twice with apple cider vinegar during the skin down high temp stage.

Thank you for doing your vid at goldies you sold me on the foil boat method when the critic liked your foil boat method best. Keep up the good work

I make this a lot, but I did worked in a Chinese restaurant... Wild Fork is great! And yeah there's a ton of ways to make it. Sounds delish! I want to do a crispy skin duck on the smoker.

As a cuban american we make whole hogs and pork belly all the time . I use the same method when smoking pork belly. But after two hours i wrap the bottom meat portion with aluminum foil with apple juice and increase my temp on my webber smoker offset to about 350 dg for about an hr. It makes the meat soft and tender and crips up the skin to perfection. Give it a try.

I keep waiting for you to cook something on the Joe Jr. sitting by the fence. Great cook, and I really thank you for introducing me to the direct method for cooking pork. I am hooked.

After offset smoking I'd think about chilling and hitting it with an air fryer because... ez pz. Your food looks amazing and is inspiring. I mean you inspire thousands to try new things and cook. Amazing.

Try dipping in a Dijon mustard.... The absolute best friend of pork belly.. I normally sou vide them and then fry them in bacon fat for a very crispy outside...

This couldn’t have come at better timing, I just got one with skin on and was wondering what the hell I was going to do with it. Awesome!!!

I just shot cola out of my nose when Carl came quietly out of no where! It was so creepy, it was perfect! 🤣🤣🤣

First thing I'm making when I get my electric smoker for christmas!

This is Cantonese style BBQ. They are the masters

The way Carl came up and stood there scared the crap out of me.

What's with the magic hot plate??🤔

Trick to dry skin fast takes 12 hrs; lay dry cloth on skin then cover with 1/2 inch of salt. Microwave salt to dry so you can reuse later. The best tastiest pork is like Chinese roast belly when chilled and chopped up. Love the cold fat😋

Use the shotgun shell in your knife bag, in a shotgun, to eliminate the 2 snakes in your boots! 🤣 Another great video Brad. I’m sure it’s deliciousioso…aaaabujbajubaju

Lovely work there. Appreciate your time doing it. I’m sure your family and friends love you very much.

Chicharrón is awesome ! I make it all the time in my house , I’ve been lately putting rub on it everywhere excluding the skin of course . I smoke it for an hour or two then I finish it in high heat to get it crispy .

That Chud box is AWESOME!! I want one lol!! Great cook Brad!!

Hmmmm, your next recipe? Something pork again, think trotters, tails, snout, grilled veggies, polenta, ... seriously out of the box :-)

brad, the best sauce for crispy pork belly is called jaew som, also known colloquially as crack sauce

Those fightin words there, Bradley!

Hoodoo Brown's cracklin' pork belly is straight crack. Absolutely delicious. I only wish I lived closer.

This video is a bit aged now, but i'm lovin the 12ga shot shell in the knife roll! CLASSIC! Keep on makin some killer content!

best bbq channel ever, and i have watched them all

Godda tell you that smoked salt is the bomb. Took it one step further and left it on the smoker. Put it on a piece of foil and let it ride after popping it off the belly. Crumbled it up, put it in a shaker and use it on my eggs for breakfast. Two thumbs up with a snap.

I would get crispy rotisseried pork belly in the Philippines. It was just seasoned with coarse salt. It was amazing.

This has become my favorite youtube channel.

the way you finished off the one on the offset is great on a weber kettle.

10:12 ... nicely what?!? Combound? LoL As an Eastern North Carolinian, that crispy skin is righteous. Love the vid. Great as always.

do a video on how you sharpen youre knives or keep them sharp

Love the shotgun shell. I just gained a new level of respect!!

Hoodoo Brown BBQ! Best BBQ in CT by a long shot.

Mexican grocery stores are my go to in finding pork belly, although they like to give me a huge slab of uneven pork belly

You should check out how we in Bavaria do our crackling. 'Schweinsbraten' or 'Schweinshaxe' is what you are looking for.

I’m saving this one to my favourites, with the direct heat I’d put a couple apple wood chunks in the charcoal, yumm

I love Wild Fork. They’re my go-to when I need meat. Everything is fresh and locally sourced.

Great recpies and great entertainment Americans really know how to eat well, Us Brits have a lot of catching up to do, like the way your vids are edited , Many Thanks.

William Cannon and I-35 HEB usually has skin on pork belly in stock

I just made this today, best piece of pork I have ever had, also confirmed by everyone else that was here!!

I cook this a lot - I no longer bother mucking about, it seems to make little to no difference - I dry it like you do, slice the back (not the skin) deeply so the seasoning gets in deep, give it a spritz of oil all over, bang it on to cook, no fancy skin things done. Delicious, crispy pork. Easy & fast.

u got me at "little bit of msg"

Looks incredible. Definitely trying this asap

Ummmm yes please! Headed to Costco after work to pick one of these up. The texture of that skin sounded insane. Thanks Brad!

That crispy pork belly on a corn tortilla with some salsa 🔥

Heterogeneity is my most favorite word of all times….you my friend are a gentleman and a scholar…..not to mention a bbq Swahili

Looks great but nothing can beat lamb shoulder!

Love the entertainment, better than a good movie, and still learning something, nice job!

I can get Pork Belly from a local butcher, but I have been getting them from Costco. They are skinned and have been cheaper than at the local shop.

I will absolutely copy/paste this Greetings from Iceland Thanks

What are you cooking on??!! Sorry if you’ve been asked this 10,000 times! What magic is happening here??!! Love the content

no porkbelly without ssamjang. this guys a real deal

I wonder if you could combine the smoked and the indirect flavors together by adding the coals from the fire box underneath the pork belly inside the cook chamber

I'm from CT, Hoodoo Brown is the truth!

Spanish markets in San Antonio have belly along with chicarrones!!!!!

Pork belly and brisket. Yes.

Hey Brad. I’ve been enjoying your videos over the past few weeks. You make it fun to BBQ. Your videos are well edited and your personality is awesome. You’re always asking what we’d like to see you cook next. Take this seriously or as a joke, but maybe as a spin-off from your Weber Kettle Series, make a Weber Smokey Joe series. Obviously not as versatile as a full sized Weber kettle, but still useful and can yield pretty good results depending on what’s on the menu. Either way, looking forward to many more great videos.

I feel so dumb.... What are you using to kick the pans on??? Also- Everything looks amazing 😍

Great video! Thanks for sharing.

Seeing other channels try to do pork belly as brisket was nice but this it totally different and I want to try it. They are all trying to make something super tender but that crisp bite sound is awesome!

Looks amazing!! I love making pork belly burnt ends, I have never tried something like this before thanks 👍

I usuall cook pork belly but in chinese style. I have a weber maybe i try it sometime

gotta get my hands on a belly to make this. Was waiting for someone I follow to make a good video on it and you stepped up to the plate!

What Internal temp does the pork belly need to be on the chud box before you flip it over to start crisping skin up and adding mop sauce. Trying this tomorrow.

Long Live the Chud

Seriously you rock!! Great videos!! I can't wait until I can get the Chud press.

I can’t wait to make this! Question for you. I have a Kamado Joe. Would you recommend going low and slow with deflector plates or go low and slow over open coals?

hey bradley, crispy skin pork belly is in fact theeeeee best pork you can ever have in my opinion, glad you can show this

so what does the internal temp ends up being? can you get really soft almost pull pork meat or does it dry a little since it doesnt have any cover or foil?

What is the source of heat for the metal ring you put the pot on to make the sauce? Thanks!

You’re the man Bradley. Thank you so much for the great recepies

I just discovered Wild Fork a few months ago - maybe the best kept secret in online meat purveyors (although I believe they have a chain of brick & mortar stores, in a few states). Somehow they manage to offer really competitive prices for standard stuff, but they have a great variety of meat items that are difficult to find elsewhere. And they ship all over the lower 48. It's the website I'll go to if I'm thinking "Where the **** am I supposed to find [x y z meat]????" No they're not paying me, just thought it was cool that you checked their name, too. Love the channel!

BR just doesn't miss...I have been wanting to cook some pork bellie again for a while and this was the motivation I needed Lol

Brad, awesome video as always! How do you "cook" on top of that butcher block? If I didn't know better, that "Chud's" piece of iron looks like a "wireless burner." Or is it preheated, then set down on the counter? It's witchery, I tell ye! 🧙‍♀

So funny Brad with the comedy!! Since you live in snake country ..aka Texas…eventually you should do a catch clean and cook a snake in the boot show!! 😂😂😂… Cheers bro! Love the content!

Now I have to try this!! Also, have you done a video on making pork rinds from the skin?

I just gained 5lbs watching YOU eat LOL. Definitely going to try this one on the Traeger.