I made this last week for first time and followed your key points to the letter. Bang! It was requested by the family again this weekend. Godsend that I found your KZfaq page. Much appreciated.
@LownSlowBasics2 жыл бұрын
Most welcome legend.
@Vid_Master Жыл бұрын
thats a great feeling - when people request your food again They can say its good 50 times, but if they want it as the main dish next time, you did it perfectly
@brentonh21972 жыл бұрын
My pork belly is on day 3 in the fridge uncovered, going in the Weber tomorrow. Can't wait! Thanks for the great vid.
@LownSlowBasics2 жыл бұрын
Most welcome mate!
@thesmokerbaker2 жыл бұрын
Mate it looks absolutely phenomenal!! Your recap tips on how to get that perfect crunch is 100% on point! That crunch when you had a bite🙌🙌 Great Vid Brother!
@LownSlowBasics2 жыл бұрын
Appreciate you bro and thanks for the inspiration!
@robertsemple2016Ай бұрын
Great assortment of Beer in your fridge! Love it!
@LownSlowBasicsАй бұрын
@@robertsemple2016 definitely 🤘🍻
@smithers19622 жыл бұрын
Absolutely amazing, the way you present your videos is second to none. That pork belly looks and sounds prime... Thanks for your amazing content.... You just keep getting better and better.
@LownSlowBasics2 жыл бұрын
Thanks so much mate that means a lot!
@stihl8882 жыл бұрын
Yummo! Love the stocked PL brews in the fridge, as a home brewer snob the one go to beer for me is always their IPA, PA and their Throwback you just can't beat.
@LownSlowBasics2 жыл бұрын
Cheers mate! Can’t go wrong with PL hey!
@user-vu9hs5zu9y2 жыл бұрын
Incredible! I did one yesterday. Cant wait to give the vinger a try and see how it goes. I would definitely recommend lump charcoal over briquettes with pork belly. I've found the heat is more intense. Thanks for the video. 🤙
@LownSlowBasics2 жыл бұрын
Definitely agree there! 🙏
@galdavin2 жыл бұрын
Love the beer selection in the fridge!
@LownSlowBasics2 жыл бұрын
The best hey
@carolyntearne89628 ай бұрын
that crackling sounded just how its ment to be .yummo
@Dalmos19817 ай бұрын
Finally, normal video, and everything is so simple exlained. New subs, greeting from Croatia. Keep going man💪
@just1boronut11 ай бұрын
Great video, just tried it and am very pleased with the results. Next time I'm going to rest the pork on a trivet as the underside ended up a bit too crispy, instead of just moist. Every thing else was on point, I've never done cracking that good, hard to believe you can get it that crispy without salt. 👏👏👏. Cheers
@iain19692 жыл бұрын
Our kids love burger night and they love pork so I reckon Vietnamese Pork rolls is a great idea to combine the two! I'll grab a pork belly from our butcher and refrigerate for Sunday night.
@LownSlowBasics2 жыл бұрын
Absolutely 🙏
@VinegarWithAnAttitude Жыл бұрын
That’s a beautiful grill. Levels to this
@Vikiffes2 жыл бұрын
This looks sooo sooo good. I can taste it through the screen
@LownSlowBasics2 жыл бұрын
😝 thanks mate!
@markspc12 жыл бұрын
Great job "Mate, he-he". If I was you I'd eat that pork belly as is; no bread, no dressing no pickle, just enjoy the pork belly :)
@LownSlowBasics2 жыл бұрын
Cheers mate!
@samuelc17282 жыл бұрын
Can’t wait to give this a crack! Looks amazing
@LownSlowBasics2 жыл бұрын
🙏
@pjonz20082 жыл бұрын
Ive got a belly in the fridge now for tomorrow night. It'll be three days by then so I'll give this recipe a shot. Thanks cuz.
@Bladesmobile3 ай бұрын
Loving this channel
@LownSlowBasics3 ай бұрын
Thanks for the support mate!
@culturevulture62922 жыл бұрын
I cooked belly using your vortex method and it came out nice, but I'll give this method a go too.
@LownSlowBasics2 жыл бұрын
Cheers mate
@rhonaslittlehome55922 жыл бұрын
Wow looks so yummy..!! I'm too excited to.go home and try in our place in the village because usually we are just doing the simple type of grilling the pork just salt and black pepper. Thanks for the idea even if its too many process but it looks tasty and crispy.
@LownSlowBasics2 жыл бұрын
Most welcome 🙏
@task822 жыл бұрын
That Vietnamese roll looked amazing!!!
@LownSlowBasics2 жыл бұрын
Thanks mate!
@oldchunkofcoal31417 ай бұрын
Nothing like a quick snack
@philcaruana71522 жыл бұрын
Looks amazing.Was making one today,like the idea of cutting up the meat side for more depth of flavor
@LownSlowBasics2 жыл бұрын
Thanks!
@gotcheese91632 жыл бұрын
All I can say is wow!
@LownSlowBasics2 жыл бұрын
Cheers mate!
@joshuaknight30052 жыл бұрын
Absolutely CRACKER-ling👌👌And great idea with the Vietnamese roll!!
@LownSlowBasics2 жыл бұрын
😝 cheers mate.
@1723tommy Жыл бұрын
Great thanks
@Abeyptfc2 жыл бұрын
That looks amazing man! that crackling is unreal.
@LownSlowBasics2 жыл бұрын
Thanks so much
@benburrell29142 жыл бұрын
Great stuff, loving this pork belly talk.
@LownSlowBasics2 жыл бұрын
Thanks mate!
@edwardwilliams83432 жыл бұрын
Oh man how good does that look 🥳 Miso just booked this cook in with me nxt week 🤣🤣🤣
@LownSlowBasics2 жыл бұрын
Nice legend!
@benbryce27882 жыл бұрын
oh yea, nice one brother 10/10 as always
@LownSlowBasics2 жыл бұрын
Cheers mate.
@Janky2912 Жыл бұрын
Very nice
@joshmacdonald28832 жыл бұрын
Looks awesome . I’m moister than an oyster.
@LownSlowBasics2 жыл бұрын
😂
@thomabb2 жыл бұрын
Use foil to block off the charcoal grate under the pork belly. That forces more air up through the charcoal and gets the kettle hotter.
@LownSlowBasics2 жыл бұрын
Cheers mate
@8873kym2 жыл бұрын
Gotta give pork belly a go. Cheers. Great video.
@LownSlowBasics2 жыл бұрын
Thanks!
@robsavage32922 жыл бұрын
Nice one, as always.
@LownSlowBasics2 жыл бұрын
Cheers mate!
@nsuinteger-au2 жыл бұрын
Looks really good. How was the texture of the meat? When you cut into it, it looked abit dried out but it could have been the lighting. Cheers!
@LownSlowBasics2 жыл бұрын
It was nice, to be honest it wasn’t as juicy as other bellies but it was quite a thin one. Can always add a sauce or glaze to meat side to counter.
@richarddaley64032 жыл бұрын
Looks totally amazing
@LownSlowBasics2 жыл бұрын
Thanks mate.
@richarddaley64032 жыл бұрын
@@LownSlowBasics you're welcome
@janviljoen7001 Жыл бұрын
Well done. South Africa.
@danieltulk93112 жыл бұрын
Looks great mate! Also, keen to see those Cape grim ribs I saw on your fridge shelf get a good lick of smoke!
@LownSlowBasics2 жыл бұрын
😅 cheers mate! They were the ribs from our overnight beef rib video a few weeks ago.
@danieltulk93112 жыл бұрын
@@LownSlowBasics ahhh! I thought maybe we were gonna be lucky enough to get a double hit of Cape Grim! 🤙
@LownSlowBasics2 жыл бұрын
@@danieltulk9311 I’ve still got the other rack to do, thinking pastrami ;)
@danieltulk93112 жыл бұрын
@@LownSlowBasics oh mate! What times dinner? 😉 10/10 idea!
@GrillWorlD132 жыл бұрын
good idea and good video
@LownSlowBasics2 жыл бұрын
🤘
@carratt84482 жыл бұрын
That looks amazing. Awesome work as usual mate. Could this method be done on an offset smoker then finishing it in the oven for the high heat?
@LownSlowBasics2 жыл бұрын
Sure could :)
@MrHilltop77 Жыл бұрын
My kinda fridge!👊🏴☠️🐂🍺🐷
@thegalleryBBQ2 жыл бұрын
Nice job brother!
@LownSlowBasics2 жыл бұрын
🙏
@WeberEnthusiast2 жыл бұрын
Awesome job buddy , it looked amazing 👌👌👌
@LownSlowBasics2 жыл бұрын
Cheers mate!
@TheMayhem152 жыл бұрын
The vinegar is a good tip , awesome pork belly:)
@LownSlowBasics2 жыл бұрын
Thank you
@airselectricalcontractors842 Жыл бұрын
have you got the oklahoma joes judge ?? - just got and trying to learn
@mrmojorising60342 жыл бұрын
I put lemon juice on mine as it tends to dry out the skin a bit also
@LownSlowBasics2 жыл бұрын
Cheers mate I’ll have to try it
@MaxwellNewton Жыл бұрын
Please may I ask where you got your gloves? Can’t find anything similar in the uk
@Steazo046 Жыл бұрын
Hello, my wife does not like vinegar, what would be a good substitute? Thank you for the video, it inspired me to try what your doing.
@LownSlowBasics Жыл бұрын
Just a light coat in oil
@LondonDoorman2 жыл бұрын
nice beer selection 🍻🍻🍻
@LownSlowBasics2 жыл бұрын
🙏
@MiPiMeRu2 жыл бұрын
This looks amazing, and I've been prepping mine in the fridge for about 60hrs now. I was wondering tho...is it ok to use the jaccard BEFORE drying in the fridge? It was super tought to pierce the skin after drying for 48hrs. Thanks for this great vid!
@In0centz Жыл бұрын
Got a massive belly from Austral meats, I cubed the bottom same as you and left it uncovered in the fridge for two days with salt, my skin is no where near as dry as yours not sure what I've done🤦♂️🤦♂️ see what it's like tonight cooking. Thanks for the video
@kukamonda Жыл бұрын
What works for me is to put it out of the fridge for a few hours (better air flow etc)
@ng21802 жыл бұрын
love yer work.
@LownSlowBasics2 жыл бұрын
Thanks
@theluminary5324 Жыл бұрын
Missing cilantro in that banh mi sandwich
@alvinajimenez21632 жыл бұрын
Looks amazing! Sounds amazing.
@kevkelly7867 Жыл бұрын
Any more weber go anywhere Bbq videos coming soon?
@victorbitter5832 жыл бұрын
I'm so glad I saw this as my usual method is to salt it and when I do and eat lots of crackling, it gives me rising stomach acid in the middle of the night. The lack of salt in this method should fix that. I have a rack of pork ribs going right now that I got from an Asian butcher that still has the belly meat on it. It's about 13" long and 10" wide with 10 or so bones in it and I can't wait. It has a sweet/heat rub and will be getting my Wild Turkey American Honey bbq sauce glaze later. cheers.
@LownSlowBasics2 жыл бұрын
Sounds amazing mate!
@brxchtbe48712 жыл бұрын
I like to watch your video's! I learned so much of it :) Would be great if you can ship the rubs u use to europe 👀
@LownSlowBasics2 жыл бұрын
Thanks :). I’d love to also.
@jconigs177 ай бұрын
After it hits 185 it’s only gonna get to 200 at 500 degrees for an hour??
@BrownBrothersNY2 жыл бұрын
this dude is dope.
@murphdog89802 жыл бұрын
is that a slow sear for the weber... eg... the same size as the one that goes in a weber?
@LownSlowBasics2 жыл бұрын
Sure is.
@connorstuart30562 жыл бұрын
Hey mate, keen as to start smoking. Was wondering if there’s any decent uses for used charcoal other than just tossing. Cheers bro keep it up
@LownSlowBasics2 жыл бұрын
Mate if you still have unburnt or only partial burnt leftovers, use them in your next cook. If you mean the leftover ash, not sure sorry.
@MJ-tp1tp Жыл бұрын
Giving it a crack right now 🤙 you said open the bottom vent back up, when did you close it a little fella?
@LownSlowBasics Жыл бұрын
During the smoking stage at the start
@patoches2 жыл бұрын
Wouaw 🤩
@LownSlowBasics2 жыл бұрын
🙏
@damianlarsen36722 жыл бұрын
Awesome pork belly
@LownSlowBasics2 жыл бұрын
Cheers
@chriscoker5879 Жыл бұрын
Sensational
@danieljoy75042 жыл бұрын
Chris' pork is amazing. I did it for Christmas a couple of years ago, the old TikTok video got 10k hits. I think because I tagged in the man himself but it is the only way I've done it since. always an amazing result.
@shegocrazy Жыл бұрын
Looks great. You didn't salt the skin?
@SquawkVFRC Жыл бұрын
Interesting you use a firelighter cube and not a charcoal chimney to start your coals. I’ve heard this affects the flavour…this true?
@garycluse70962 жыл бұрын
What was the tray u put the pork belly on when cooking?
@LownSlowBasics2 жыл бұрын
Just a roasting tray insert I think it’s called.
@nickjarrett40152 жыл бұрын
F me that looks good. Definitely worth the wait
@LownSlowBasics2 жыл бұрын
Cheers mate!
@reviewtoday19652 жыл бұрын
nice video
@LownSlowBasics2 жыл бұрын
Thanks mate
@HOITYCOITY Жыл бұрын
I just received that jaccard but it doesn’t penetrate the skin
@Charles-qk6sc2 жыл бұрын
It's a little bit weird preparing pork belly in 5 days, interesting. But I must admit, that's really looks delicious.
@RPFitz2 жыл бұрын
Great use of the slow n sear for the slow and sear in this cook. Looks like a great way to get the indirect high heat across the top. I’ve use slow n sear a lot for low n slow and the heat is definitely stronger over the top of the meat. ( Bark will form on top and turning the meat half way through cook before wrapping gets a nice all round cook). Definitely be trying this soon 😛
@LownSlowBasics2 жыл бұрын
Such a good unit hey!
@lrrr97342 жыл бұрын
This video was brought to you by pirate life
@LownSlowBasics2 жыл бұрын
The best.
@daaim02 жыл бұрын
I've noticed you sometimes put the smoking wood directly on the charcoal and other videos, such as this, you put it on the grate? Is there a reason/difference?
@LownSlowBasics2 жыл бұрын
No real difference, just when i'm using the SNS I like to leave the charcoal basket for just charcoal, as it fills up to the grate there's not much room for smoking wood .
@stevebrimelow Жыл бұрын
It's a nice video for people who have a few days to leave in the fridge, but for those wanting a crispy skin just do it in the Weber for a few hours longer. No wiping off moisture with a paper towel. Just bang it on with a generous salt and grinded black peppering and you're good to go. The longer you leave it, the better it gets. 4 hours plus with a nice pile of charcoal briquettes on either side.
@alessandrogueli70892 жыл бұрын
What did you brush on the belly?
@sambaty70262 жыл бұрын
He says white vinegar.
@LownSlowBasics2 жыл бұрын
White vinegar.
@m4rk832 жыл бұрын
WOOOOW! Nothing better than a decent bit of crackling... My Wife hates it with a passion, says it's tastes like Human (Scary she knows that) so much so she hates me cooking pork completely!
@lennonmurdoch32752 жыл бұрын
Hey az has the winner for the smoker been announced yet
@victorbitter5832 жыл бұрын
9am on the 17th. Australian Eastern Daylight Savings time.
@LownSlowBasics2 жыл бұрын
Not yet, details in the vid description.
@joaoguilhermportilho96382 жыл бұрын
Right! you keep mentioning your friend, Cris...but you never mentioned his full name: Cris P. Pork
@LownSlowBasics2 жыл бұрын
Crackling Chris.P.Belly. 😂
@marqshaw Жыл бұрын
So this is chicharrons on the grill!
@rone6758 Жыл бұрын
U can use a fork instead of spending money on that jaccard thing ive done it before
@owenfiner2059 Жыл бұрын
Is that tinfoil your running in your manifold? I’m struggling to control the temperature with the gap in my manifold
@UIC-Fitness922 жыл бұрын
Can 24 hours be enough?
@LownSlowBasics2 жыл бұрын
If working with quality pork yes.
@Paul.Reid1232 жыл бұрын
Hey mate, just a heads up, I received an email saying I had won, I got all excited and replied but then they asked me to send money for postage. I'm guessing this means it's a scam
@LownSlowBasics2 жыл бұрын
Hey mate, yep it’s a scam.
@Paul.Reid1232 жыл бұрын
@@LownSlowBasics ok cheers 👍 :(
@richardn65882 жыл бұрын
didn't you already make a video on pork belly cracking video using a totally different method?? why not use the tray filled with water? which method is better to use? so confused
@LownSlowBasics2 жыл бұрын
Yes, I like to try different methods and show them.
@richardn65882 жыл бұрын
@@LownSlowBasics thats fine, but after watching both videos back2back (thanks youtube autoplay) im like, which one dude?
@LownSlowBasics2 жыл бұрын
@@richardn6588 hard to say man, both were absolutely incredible. Both have pros and cons. Try both and see which one you prefer :)
@Preset12 жыл бұрын
Bahn Mi 🤤
@victorbitter5832 жыл бұрын
Nearly. Looked good eh.
@LownSlowBasics2 жыл бұрын
🙏
@ninjedi67106 ай бұрын
pair it with rice
@ricetteculinaria2 жыл бұрын
💪
@Stevexupen2 жыл бұрын
you can say this is.... Chris's P. Belly
@LownSlowBasics2 жыл бұрын
😝
@chisel832 жыл бұрын
👍👍👍
@LownSlowBasics2 жыл бұрын
🙏
@wackychicken Жыл бұрын
Why don't you just use an oven if you're not going for a sear or smoking?
@Bens_Tunes Жыл бұрын
Too impatient! just throw it in the air-fryer :)
@terestool4426 Жыл бұрын
Too wordy
@RingZero2 жыл бұрын
Good video, however a pork belly sandwich? Nah....
@LownSlowBasics2 жыл бұрын
🥹
@romalouis18 ай бұрын
That’s exactly what I thought, until I ordered a pork belly roll at a place called Holstein Meats in South Africa. It was the best roll that I have ever tasted😋