Goldee's New Irresistible Menu Item Unveiled!
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- Опубліковано 26 тра 2023
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A backyard version of the all new Pork Belly menu item at Goldees BBQ. I helped Jonny make these at Goldees when I visited and (with permission from Jonny) I adapted it to a backyard version you guys can all enjoy!
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Check out Jonny's (co-owner of Goldees BBQ) Channel:
@jirbybbq
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Music Credits:
All Other Music not listed below was produced by @ChrisDoughtyMusic
/ chrisdoughtymusic
Streets of Rage 1 OST - Character Select
Yugioh Forbidden Memories OST- Egyptian Duel (Chris Doughty Remix)
Sonic Adventure 2 - Wild Canyon Inst.
Sonic Adventure 2 - Pumpkin Hill
Bomberman Party Edition OST- Level 1 Music
SFIIIS OST - Sean & Oro Theme
Various Instrumental from Marvel Vs Capcom 2 OST
Banjo Kazooie OST - Witch's Lair
Yugioh Anime OST - 友情のデュエル
Donkey Kong Country OST - Bonus Room Blitz
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#BBQ #antsbbqcookout - Навчання та стиль
This was my favorite bbq item i've cooked on this channel thus far, no joke. It was super unique snd really versatile. I think i ate one of those entire slabs of pork belly before the i finished cleaning after filming 😂 one note, if youre using a pellet grill go 250F. 275F was way too hot. Take care y'all, hope you enjoy this one!
yall should try to incoorperate the chinese style crispy pork belly into yalls recipe. very similar, but the added prep with white vinegar would probably help yield an even better texture
finishing the oven one under the broiler will help a lot!!
W idea. Sad i didnt think of it
I had the pork belly at Goldees when I was there about a month ago. So good.
I hadn’t thought of a block over the smoke box for my wind pro. I have noticed my cooks tend to go much faster than what is expected given the recommended temps. I am going to probably drop 25 degrees as you suggest. I think the fire from wood chunks adds a decent amount of extra heat.
There are two UA-cam channels that have figured out how to keep me from L keying through the ad segments:
Whiskey Tribe, by making their ad segments absolutely hilarious, and now Ant, by including an important portion of the recipe in the ad segment.
Glory be to ChAd.
Do you pull it off at a specific temp or just when the fat cap gets crispy?
Around what internal temp did you pull the pork bellies at?
Would you pull them after a certain temp or is it just by skin looking bubbly ?
buddy, i have a convection oven... roast, broil and bake... which setting do you recommend to try this?
Any tips?
Mine did not quite turn out this way. I smoked it on a Kamado Joe. For the first couple hours around 275 and 300 at the end, for a total of 5 hours. I followed everything in video, but my top was not crispy or brown.
Nice recipe. Reminds me of that Chinese roast pork. Also you are a man of culture with the music you threw into the video
Great recipe. Will try this for sure. Waiting for a reaction to Adam's liquid smoke brisket oven technique.
you keep doing content like this and you are going to BLOW UP in subs.. lets go bro!
That taco looked delicious... +2 points for the pickled onions, we call them cebolla curtidos in spanish..I make those and add sliced habaneros in the pickled onion.... so gooood
The Streets of Rage 2 menu music (and the rest of the video) just earned you a new subscriber 😂😅
3 to 4 hours in the oven at 130 does the job very very well
Ant yoou should definitely do a recipe for cheeks and tongue both are really under used cuts and i think your take would be interesting
I smoked a pork belly and seasoned it with Honey Hog from Meat church and it was amazing
Im loving the sonic adventure battle 2 music in the background!
Love it bro, keep it up. You just find more and more ways to make the money leave my wallet 😞. My man is killing me with these Jr.'s though LMAO
LOL yeah bro try it out, the pork belly jr. too hahaha
Any thoughts on using some liquid smoke on the oven ones to help bridge the gap on flavor between the two? If you get a decent one (without a ton of additives like vinegar and so on) it might improve the oven's flavor without messing with the sort of simple purity of this recipe.
yeah might be worth experimenting. I was having trouble drying out the skin though in the oven. So adding liquid I would imagine would make it even harder. Maybe go hotter? Not sure
@@AntsBBQCookout Oh that makes a lot of sense, I didn't think too much about the dryness for the fat but you did point that out. Maybe apply it and let it sit in the fridge to dry up again for a bit and then salt and cook it from there but its definitely more work.
i think you mentioned it in the video, but just to clarify, this is a skinless porkbelly? and you didn't do the salt brine overnight or wait a while? It was just salt and straight on the pit?
Yeah just salt straight to pit/oven no skin
Can you pull belly? I grew up in NC but moved away.
Pork shoulder I've made or found is always too dry.
@@user-ij6qy9ys1i lolscammer
Love this! Now you have to try the same method on a pork butt right?
Wow $27 bucks is cheap. I don't want to consume the nitrates or nitrites in traditional bacon so I'll try dry curing my own bacon with this now.
yeah im making this everytime I am doing bbq for a party
use goldees brisket rub on the pork belly .....smoke at 225 for the first 2 hours then bump it up to 250-275 till it hits 205 ....
haha pork belly brisket recipe
Love your stuff. I still understand why you prefer the pellet smoker over traditional offset. You said bc it’s hotter? Why not just run your offset hotter? The offset will have the convection you are looking for.
We tried it at goldees.. it turns more like a brisket. It cools it down too much
Looks delicious.
What temp did you bring the pork up to?
I didnt take the temp just waited until the top fat started to bubble
I'd want to use raspberry Chipotle, lol
I understand ads/sponsors and thats supporting your channel, but that made me x the video, wish u all the best regardsless
Yep, gotta feed my family. Thanks for watching up to that point :)
@@AntsBBQCookout i changed my mind, also removed adblock for your videos. Your content to good, pls forgive me
You're fine, it's give and take :) ads are annoying but they pay. But I appreciate you doing that for me!
So I apologize if somebody else already made this comment, but why couldn’t you use the same technique with the pork belly in the oven, putting it on a raised wire rack over the aluminum pan, and then put it in your smoker. You have the protection of the foil pan, and also the smoke and convection of your pellet smoker. Also, just hit your oven pork belly with the top broiler for a few minutes to finish off the skin. BAM!!! Problems solved
Funny we have eat this in my country for many years with skin. Just this way. Very easy
I do brisket style pork bellies all the time, I pay roughly $45-55 CAD for the same size belly 😑🤭. Great video as always mang!
Ive done brisket style before too! Its pretty good. Yeah prices fluctuate here, i caught the belly at a low point. But sometimes their more expensive per lb. Thanks!
@@AntsBBQCookout yea i love it. Super easy and forgiving, but maaaan PB once you render all that fat out is something totallly different.
Yea cheapest ive seen is like 38$ hah
Love The vids ANT
someones a knuckles fan.
that sauce is very similar to the sauce they serve with filipino lechon
Yeah my mom is filipino haha
@@AntsBBQCookout I see HAHAHAHA, you should give filipino style barbecue sauce a try soon, the one based on banana ketchup, it’s actually pretty good!
I just pulled a belly off the Traeger.
You think i could make a bad ass chinese bbq pork belly on some skewers. Nothing wrong mixing up east & west flavors amirite?
You should try smoking a pork belly like a brisket. Low and slow to 200
That's a scimitar
Take a shot every time you hear "bellies" xD
😂😂
goldee'z nuts
I'm reverse-funny
Hey gottem
New channel name; "Ant's Oven Cooking"
Haha good one
I thlammed my penith in the car door.
hahaha i've bee trying to make the "this is where I watched my parents die, parrapa" beat fit but havent been successful
Is it skinless?
Yes
Hello!
yo!
Your convection oven doesn’t have any convection…
my oven is just a regular kitchen oven. There's no convection feature.
Try poking some holes 🕳️ on the skin with toothpicks, it’s to puncture the skin
😊 I use an ice pick
Why don't you do the obvious thing and cook it fat side down?
yeah i wanted the skin to bubble up like Goldees. Seriously I should have just cooked at 250F, dumb of me to go 275F
@AntsBBQCookout I'd love to see Goldee's do a video of this cook. I was there last week and loved it! Tried it myself tonight with Costco pork belly cut into 1/3rds. Didn't think I salted it too much...I used fresh ground sea salt, but it tasted a bit salty. I used a Camp Chef pellet smoker at 275° the whole way....took 4 hrs 15 minutes to get to 204° internal. Never did get bubbles. Did you leave the salt on the belly before putting it on your smoker?
STOP moving your hands so much. Every single video Its like you're translating sign language it gives me a headache I cant even finish the video.
Cant help it. Sry man
😢
The donkey kong country background music was distracting ngl lol