David Ong Pitmaster University

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@adamtweedie2580 7 күн бұрын

Just 🤩 wow

@jimfeger2391 10 күн бұрын

Doing this tomorrow! Today? Dry, belly, dry! 😊

@frerdolim 11 күн бұрын

Bro, what Brand is your airfryer. I did not see you spear the pork skin. I'm now using an old school oven. Thanks you.

@caltexvb 12 күн бұрын

Just used this method on my first ever attempt at brisket using a small 2.5kg brisket I picked up from Coles. Very impressed. Thanks Dave.

@Alexander-dt8sk 13 күн бұрын

That kid is too cute! And she has a good palate. Excellent recipe. BTW you're the only guy doing these pork belly videos who turns the finished piece upside down to cut. It's so much easier to cut it this way. You see all the others struggle to get the cut started through the crackling.

@bigdog7658 15 күн бұрын

Ordered a fleshlight off Amazon. Missus not impressed.

@elvisluvaton5078 15 күн бұрын

Oh my god, that looks tasty!

@michelettocorella9393 18 күн бұрын

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?

@hawghawg381 18 күн бұрын

They call it a "rub" not pat

@emailkenny 21 күн бұрын

Dat Bauuuk’ 😝🤣🙌🏽

@dgallag339 22 күн бұрын

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?

@causa2009 22 күн бұрын

4 minutes in just millennial blabbing

@gilberthardy8002 24 күн бұрын

in my bucket list is come say hi from Canada and cook with you.

@YHWHoshuaYisrael 28 күн бұрын

I going to try that

@MN-tw3xs Ай бұрын

Thx

@pandawan Ай бұрын

Hi David, in your ribs weber video, you are not wrapping the ribs half way. Is wrapping not recommended in Weber?

@gilberthardy8002 Ай бұрын

up to 33 now love your shows keep going mate.

@MrNikkoz Ай бұрын

Putting short ribs on the menu tonight after watching this.

@paulthebrickmonkey8225 Ай бұрын

Great videos and recipes mate. But....... if your listening in the car when it's time to cut up the meat it sounds like your talking to your missus while it's sleepy time. Just say bro. My favourite part is..... ohhh this bits going in my mouth 😂

@mervhughes659 Ай бұрын

David (Ongy) mate this recipe is amazing and convenient. It’s the first time my ribs have succeeded. Bless you my friend 😘

@luisnova60 Ай бұрын

I have good teeths

@lockietinfoil6368 Ай бұрын

You can cook a pork belly but blow your nose man

@user-iv8qb4pl6h Ай бұрын

Doing some right now but breaking three cardinal rules haha vac sealed pork, frozen/thawed, fridge for 12 hours not over night haha ❤

@2011ninjasivtec Ай бұрын

My guy is whispering while showing us the cut, as if he doing something wrong

@evildzik 2 ай бұрын

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

@miker7920 2 ай бұрын

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

@TheDreamLeaf 2 ай бұрын

Hey david! Just wanted to ask what you do to dry your pork skin before cooking it. Do you just buy the pork belly, poke holes in the skin, then leave it uncovered and skin-side up in the fridge for 8 hours? No need to lay the pork belly at an angle for water to run off the skin?

@mag217 2 ай бұрын

I easily could have confused the audio at 14:00 with anything happening in any adult film

@MichaelOrtello-ek7wi 2 ай бұрын

Pictured Perfect.

@MichaelOrtello-ek7wi 2 ай бұрын

Now, how am I supposed to eat that crackling with weak teeth? Lol

@pitmasteruniversity 2 ай бұрын

Ah! It’s a common comment but this crackle is light, not hard but also not too fluffy, so even my Dad who hasn’t got many teeth can eat it. Avoid vac sealed pork and salting until cooking and dry for an extended time and it’ll come out with lots of tiny bubbles. Thanks for watching and please let me know how you go. :)

@MichaelOrtello-ek7wi 2 ай бұрын

@@pitmasteruniversity thanks for the good advice.

@togo3637 2 ай бұрын

Cracking me up with the taste test. Looks delish

@philbadgett4832 2 ай бұрын

Did you shut your bottom vent to cool it down. What temp did you go to. Thanks dude.

@philbadgett4832 2 ай бұрын

Thanks dude great vid.

@KenTelfer-ur4fs 2 ай бұрын

David. May I ask a couple of questions on this method. With the overnight hold is a alfoil tray lined with paper covered in foil ok.?? When your resting is it at room temp?? Uncovered or wrapped ?? Or in a esky. Thaks Ken

@KJReddy 2 ай бұрын

Hey mate what temp should you wrap?

@Brandonreynolds393 2 ай бұрын

What smoker would you recommend for this cook? The YS - or something else? I have seen people cooking this method across other smokers - wanted to get your input on a steer for equipment if you were to go out now and pick something up - or what you might advise a mate?

@charliezicolillo 2 ай бұрын

Hi from Brooklyn,NY USA.Can I cut the ribs into three pieces before smoking.To get more flavor.

@Peter-lb8pv 3 ай бұрын

meat side towards the fire, not skin side