Goldee's Pork Belly Redemption! Or Is it?

Рет қаралды 11,490

5 ай бұрын

The absolute best BBQ pork belly I’ve tasted was at Goldee’s BBQ in Texas - but so far that recipe has eluded me! Maybe this time I got it right? Watch • I got Schooled by Gold... or • Goldee's Ribs & Pork B... next!
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Пікірлер: 95

@BehindTheFoodTV 5 ай бұрын

Ready to try this at home now?

@Keith80027 5 ай бұрын

I guessing removing the deflector plate made for the more smoke taste and the long rest made for the rest of the improvement. Really want to see those videos of long rest in your new toy, the oven and letting the fire die out very slowly.

@BehindTheFoodTV 5 ай бұрын

Bad news Keith. I bought a warming oven but it’s electric. Long brisket rest video drops in 2 weeks tho!

@tlc2011jlc 5 ай бұрын

Our meat source sells 8oz pork belly. We could go to Wild Fork or Costco and cook a full one. Did you pull by color/feel, temp and based on your long rest?

@BehindTheFoodTV 5 ай бұрын

All based on feel. And I only tested this one for a couple of hours - I don’t think it needs or would benefit from longer.

@Incubyss 4 ай бұрын

I just have to say I am beyond proud of you - I have been watching you since the episode where you received your Yoder Durango (I was looking for reviews at the time). Your editing, your cooking, your presentation - you have made leaps and bounds! and that is not me saying that anything was poor before - you are just that much better!! thank you for keeping it real - I wish you nothing but the best! PS: I have all of Goldee's rubs and sauces - I will make this pork belly - wish me luck!

@BehindTheFoodTV 4 ай бұрын

Wow. Thank you. I’m speechless. Please pop your head up and say hi now and again people like you are why I do this. Thank you so much for taking the time to say such nice things.

@katharineli6671 5 ай бұрын

the editing is hilarious. I bet your editor had fun with this.

@BehindTheFoodTV 5 ай бұрын

Greg does an amazing job!

@btsullivan3 5 ай бұрын

@eatmorevegans What are you usingn for a warming oven? I am between a few different brands. Thanks in advance.

@BehindTheFoodTV 5 ай бұрын

This is the one I got: amzn.to/3Ufe3Vh - but note I haven't used it enough to endorse it yet. All of the ones I've seen have thermostat problems, so plan on using your own thermometer to be safe whichever one you get.

@richardrosenthal5270 5 ай бұрын

Great episode!

@BehindTheFoodTV 5 ай бұрын

Thanks Richard!

@smokingtarheel3003 5 ай бұрын

We knew you could do it Al! Congrats on an excellent pork belly!

@BehindTheFoodTV 5 ай бұрын

THANKS!!!!!

@allenbateman3518 5 ай бұрын

Got a link for that warming oven? Didn't see it above.. Thanks

@BehindTheFoodTV 5 ай бұрын

Here's the one I got: amzn.to/3Ufe3Vh

@bobbicatton 5 ай бұрын

Awesome job, Al! 👍😊

@BehindTheFoodTV 5 ай бұрын

Thanks Bobbi! I am really proud of this one!

@johnrussell2658 5 ай бұрын

What is the make & model of your warming oven? Where did you purchase? Do you like it?

@BehindTheFoodTV 5 ай бұрын

This is the one I got: amzn.to/3Ufe3Vh - but I haven't used it enough to endorse it. One thing I've found is that none of these have accurate thermometers - so you do have to use your own to know exactly where the temp is.

@johnrussell2658 5 ай бұрын

Thank you. Please let us know when you can endorse or not. Can it hold full packer brisket(s)? How much does the actual temp vary from what you set it for? My house oven warm setting goes from 130-220 when I measure!

@Kevin-yc4pl 5 ай бұрын

The one thing you are not considering is the size of the offset and the velocity of air/smoke that would move through a larger offet with larger fire, versus your backyard offset.

@BehindTheFoodTV 5 ай бұрын

Yeah but the one he made when he taught me was on their backyard smoker - and I run a bigger fire in my Yoder than they did so that's not the difference. Or at least not a major one.

@scooterwoo 5 ай бұрын

Ant's BBQ posted a video several months back based on Goldee's method from what Jirby told him. It looks like he just used fine salt on the fatty side on top and used a camp chef pro pellet grill to get convection to better simulate the rotisserie smoker they used at Goldee's. It looks like Lane used the same seasoning as you did, so I'm wondering if the rotisserie smoker is the main difference.

@BehindTheFoodTV 5 ай бұрын

Interesting thought! I have that Camp Chef sitting in the backyard unused - and a new Traeger Timberline XL (watch for it to make an appearance on the show in a few weeks) - sounds like there is pork belly in both grills' futures!

@winstonmcgill6667 5 ай бұрын

I have a Yoder Cheyenne which I love. I took out the heat management plate after watching Joe Yim video suggesting to get rid of it. Really made a major difference, much better results. It's basically scrap metal at this point, I have no use for it.

@BehindTheFoodTV 5 ай бұрын

That Joe Yim knows some things! I guess I should watch him more!

@winstonmcgill6667 5 ай бұрын

@@BehindTheFoodTV he has some good nuggets here and there. The diffuser was a definite.

@nickhollander5183 5 ай бұрын

for grilling gloves do you prefer 4 mil or 6 mil?

@neilbailey1139 Ай бұрын

I only recently discovered the 6 mil on Amazon. At first I didn't think I liked them because they are SO much thicker. But the more I use them the more I find I really like them.

@williamwilson2624 5 ай бұрын

That's definitely respectable pork belly. Great video.

@BehindTheFoodTV 5 ай бұрын

Thanks William!

@xengthao379 5 ай бұрын

Great job!! I think the solution is to buy the goldees offset and do other test run with it.

@BehindTheFoodTV 5 ай бұрын

Thanks! Maybe if they send me one............ B-)

@frank_osuna 5 ай бұрын

Quality of the meat? Did you use red wattle from heritage?

@BehindTheFoodTV 5 ай бұрын

Yup - this was Heritage Food’s red wattle so it wasn’t that!

@frank_osuna 5 ай бұрын

@@BehindTheFoodTV INTERESTING!! 🤔 Maybe the cooker? I know the Goldee's offset renders fat quite nicely.

@neilbailey1139 Ай бұрын

I tried a pork belly today with just season salt. I didn't have goldees so I used lawrys. Just a liiiiiiight dusting (no sides lol) and it still came out inedible salty

@BehindTheFoodTV Ай бұрын

Strange. I think Lawry’s has a smaller grain size than Goldees’ but if you were really light no idea why it was salty. Any chance you dry brined it? Or your prankster neighbor snuck some extra salt on? 😂

@neilbailey1139 Ай бұрын

@@BehindTheFoodTV lol definitely not dry brined. I did get it from an Amish market - maybe they. Brined it. I went MUCH lighter on the seasoning than I normally do because I watched your video (about ten times lol) and saw how you over seasoned. As an aside, you have impressed the living hell out of me by responding, repeatedly. Big respect. Love the channel. Permanent fan.

@BehindTheFoodTV Ай бұрын

@neilbailey1139 thanks Neil. Guys like you are why I do what I do. Even if someday I get huge on KZfaq I hope to still be able to answer as many people as possible. This is what it’s all about right? Do me a favor and next time you’re at the Amish market ask them. That could be it. If you can’t get Goldee’s rub, here’s the one they use at Bar-A-BBQ on the turkey and beef ribs and it’s not too salty. amzn.to/4aNgGCm

@stevelawson104 5 ай бұрын

I have a similar offset that came with a deflector plate too and I removed it and now cooks like a big offset!! Won't go back!!!

@BehindTheFoodTV 5 ай бұрын

Such a difference right?

@ForceRecon112 5 ай бұрын

doesnt goldees also put like a peach glaze on the pork belly? I thought i remembered that from a video i saw

@BehindTheFoodTV 5 ай бұрын

They serve it with the pork belly, they don't put it on. And man I wish they had given me that recipe because it was SO GOOD!

@TwinBrossz 5 ай бұрын

now you got to make the ribs again too

@BehindTheFoodTV 5 ай бұрын

A man’s got to do what a man’s got to do!

@9929kingfish 5 ай бұрын

you've inspired me to go to Costco to get some pork belly. Where in NC are you?

@BehindTheFoodTV 5 ай бұрын

Nice! I'm in Morrisville - you can find me at the Apex Costco :-)

@9929kingfish 5 ай бұрын

Oh cool. I'm in Charlotte. Where do you get your proteins? @@BehindTheFoodTV

@BehindTheFoodTV 5 ай бұрын

Costco/Sams Club when I need local - but most of my meat comes from partners like Meat N' Bone, etc. that I feature on the channel. I really do believe in the quality of what I get from them!

@brian2359 5 ай бұрын

What needs to happen now, is you need to go back and have a competition between you and Goldie’s!

@BehindTheFoodTV 5 ай бұрын

Nope. Those guys are so much better than me!

@grumpysgreatoutdoors 5 ай бұрын

Well done!

@BehindTheFoodTV 5 ай бұрын

Thanks grumpy!

@spacemandrew1752 2 ай бұрын

It’s just the water binder you don’t put it on pork belly because it will cause it to flake off

@DavidFlores-kq5hz 5 ай бұрын

could you elaborate on the specifics of what made Lane's better? Taste, tenderness, smokiness, crunch, etc....Also, it seemed like Lane's was cooking at hotter temps....could that be part of it?

@BehindTheFoodTV 5 ай бұрын

Hi David - great question. I think it was mostly a mouth feel thing, but maybe a little bit of taste too. We both cooked at about the same temp - so could be the smoker, or other little things. The real answer though is probably just that Lane is such an amazing cook that he just "knows" - exactly how to trim, exactly how much to season, exactly what it shoud look and feel like when it's pulled, exactly how long to rest, etc. I can't understate the level of respect I have for those guys.

@kakusei3672 5 ай бұрын

@@BehindTheFoodTVit would have been interesting to get deeper into how Lane learned his technique

@SmokingDadBBQ 5 ай бұрын

lol mad science

@BehindTheFoodTV 5 ай бұрын

😎😎😎

@mattvangampler7508 4 ай бұрын

As someone with a science background, how can you tell which variable actually contributed the most? Why did you change 4 variables at once? Why not 1?

@BehindTheFoodTV 4 ай бұрын

Good question. The goal was to get as close to recreating his recipe as possible - and those were the 4 ways I accidentally varied from what I was taught when I did the first cook. Now o can start to tweak one to g at a time until mine is as good or better than his!

@igotJesus88 5 ай бұрын

Yea man! Don’t put the tuning plates back in. They rob the way a direct cooker is supposed to cook. Good video!

@BehindTheFoodTV 5 ай бұрын

Anyone want to buy a piece of 3/8" steel with some holes in it? I got no use for it now..........

@lazydog274 5 ай бұрын

Woof Woof Thumbs Up 👍🏾 Everyone

@BehindTheFoodTV 5 ай бұрын

Woof Woof! Thanks for watching sir!

@seanshea1574 5 ай бұрын

Maybe goldees is using better pork? Like the ribs they use is Compart duroc pork. I recently tried smoking some compart duric ribs and by far they were the best I’ve ever smoked.

@BehindTheFoodTV 5 ай бұрын

Could be - it's harder for me to get Compart pork up here, but maybe I should try just to see.

@absoz 5 ай бұрын

I wouldnt say no to that - yummo boys

@BehindTheFoodTV 5 ай бұрын

Thanks Andrew!

@S1I2D 2 ай бұрын

Maybe the difference is that your cut of meat looked more like a boneless spare rib than pork belly 😮

@jallen717 5 ай бұрын

If it was me running a world-class Bbq restaurant, I would never share all of my techniques and seasonings. If you did that, it would probably hurt your business. I can fully understand why he wouldn't disclose everything.

@BehindTheFoodTV 5 ай бұрын

You could be right!

@chewyb383 5 ай бұрын

just sub'd to this channel, Is there a reason you have died your hair red?

@BehindTheFoodTV 5 ай бұрын

Welcome! It's my natural hair color. I dye the sides salt & pepper for the chicks :-)

@karenwilson3968 5 ай бұрын

😂😂😂😂@@BehindTheFoodTV

@danielploy9143 5 ай бұрын

Your getting closer, maybe buy the brand of pit he used. E for efforts but may just be pissing in the wind? They do what they do because they’re good at it.

@BehindTheFoodTV 5 ай бұрын

I think you're right, Daniel. The real answer is probably just that Lane is such an amazing cook that he just "knows" - exactly how to trim, exactly how much to season, exactly what it shoud look and feel like when it's pulled, exactly how long to rest, etc. I can't understate the level of respect I have for those guys.

@seanjoys7360 5 ай бұрын

You sound exactly like sam the cooking guy

@BehindTheFoodTV 5 ай бұрын

Thanks?

@seanjoys7360 5 ай бұрын

@@BehindTheFoodTV lol no problem. You cook like that nigga too

@wcneathery3100 5 ай бұрын

Pork belly is highly subject to the fat to lean ratio and how its fed. Bottomline pork belly is delicious and almost fail proof. However producing amazing pork belly every time when buyin commodity pork from your local grocery can be frustrating. Don't beat yourself up.

@BehindTheFoodTV 5 ай бұрын

Truth - thanks!

@gwine7084 5 ай бұрын

It looked like it was only probing around the 170’s….not nearly enough.

@BehindTheFoodTV 5 ай бұрын

I didn't leave the probe in long enough to get a temp - I was just feeling around for texture. It was definitely done. Thanks for watching and taking the time to chime in!