I’ve watched about 10 different videos about cooking pork belly and they’re all different but I like everyone of them including yours. Thanks for sharing. Keep up the good work.
This is going to be my recipe for this weekend! Just found your channel, but I knew I trusted you when I saw my favorite hot sauce on your countertop😂 great Kontan, can’t wait to see what else you cook up
Thank you!! Super excited to try this! We butchered our pig and I've tried my pork belly 3 times and only have 4 pieces left and I've been trying to get that crispy fat!
I guess I am a bit amazed that the pan you cooked it in, didn't seem to get any smoke at all. Whenever I use silver pans in my smoker, they turn darker with the smoke.
I just did an entire pork belly (skin off) fat side up on my pit boss at 250-degrees. The day before I just salted both sides with maldon salt. I took it off at 160-degrees int temp. Sliced it and fried it and salted it again. MMMMM!👌
@RgsFood Trying this today. I am an Army of one so should I freeze what I don’t eat and then fry later when consuming or complete the frying process then freeze for future consumption?
To be honest, I’m not sure, but I would think to freeze before you fry it because I think if you fry it first, it will do something to the texture of it. Just my opinion.
Awesome video. I've been looking for exactly this! I have a question. Why do you put in on a roasting rack rather than directly on the grill? Is this to prevent it from drying out? When if your smoker's flame is hidden and the pork belly won't be in contact with direct heat? Thanks!
There really was no reason for putting them on the rack, except for moving them around easier from the house to the smoker. It really doesn’t matter. Thanks for checking out the video.👍
Ese atuendo me vuelve loco fukada-jpp.monster loco contigo y tienes ese cuerpo curvilíneo, hiciste un buen trabajo modelándolo también. También me gusta el último atuendo. Me encantag cómo los cinturones de liga se.
I’ve watched about 10 different videos about cooking pork belly and they’re all different but I like everyone of them including yours. Thanks for sharing. Keep up the good work.
I agree with this I’ve seen a lot of videos on pork belly they are all different including this one to great video
That crunch sound was so satisfying
Tried this method today. Worked beautifully!
Dude that final touch with the pan fry is what I was looking for
🤘
Thanks for the honesty. Nothing wrong with telling us a couple of pieces got away from you.
Gonna try your method
This is going to be my recipe for this weekend! Just found your channel, but I knew I trusted you when I saw my favorite hot sauce on your countertop😂 great Kontan, can’t wait to see what else you cook up
Thank you!! Super excited to try this! We butchered our pig and I've tried my pork belly 3 times and only have 4 pieces left and I've been trying to get that crispy fat!
Thanks! It works super good. Just be careful don’t burn it.
I guess I am a bit amazed that the pan you cooked it in, didn't seem to get any smoke at all. Whenever I use silver pans in my smoker, they turn darker with the smoke.
🔥🔥Can’t get enough of your Mill Scale videos!
Thanks bro! It’s fun doing them
Another thing I like about his videos he answers your question other channels I watch they don’t so I no longer watch them
Thanks for the feedback! I really appreciate it
Sweet Smoker!! Thanks for this run. I’m gonna have to try 😁👍👍
Do it! You’ll love it
Good job, gonna do it today!
I just did an entire pork belly (skin off) fat side up on my pit boss at 250-degrees. The day before I just salted both sides with maldon salt. I took it off at 160-degrees int temp. Sliced it and fried it and salted it again. MMMMM!👌
Looks great and sounds even better.
Super crispy! Thanks
Awesome crunch on that pork belly skin. The meat is nice and juicy. Cheers! 👍👍✌️
Thanks 👍
👍👍睇见都流细口水
@RgsFood Trying this today. I am an Army of one so should I freeze what I don’t eat and then fry later when consuming or complete the frying process then freeze for future consumption?
To be honest, I’m not sure, but I would think to freeze before you fry it because I think if you fry it first, it will do something to the texture of it. Just my opinion.
Nice post, brother! Love your ideas!!!
Thanks Philip!
Trying this tomorrow
RG, your vids are pretty good man!
You've got a good feel for timing and the music, thanks!
And, you don't over explain everything :)
Thanks I appreciate that. I try to keep things moving lol.
Looks good!
Awesome video. I've been looking for exactly this! I have a question. Why do you put in on a roasting rack rather than directly on the grill? Is this to prevent it from drying out? When if your smoker's flame is hidden and the pork belly won't be in contact with direct heat? Thanks!
There really was no reason for putting them on the rack, except for moving them around easier from the house to the smoker. It really doesn’t matter. Thanks for checking out the video.👍
Really nice work!
Thanks for your videos bro 👌🏼
Thank you Eddie 👊
Daaaaaaaam!!!! Definitely gotta give this one a try. Excellent video Ryan! Keep ‘em coming! 👌
Thank you! I appreciate you watching 🤘
did you rest them before frying? or straight from the smoker to frying?
Maybe 20-30 min while I set everything up, but I don’t think it’s all that important
Is that a Stool Pres one bite everybody knows the rules shirt? That’s sick!
Portnoy’s the man 😂
Those pizza reviews are the most entertaining thing on UA-cam lol
Yow, that's gotta be good. Nice shirt too
✌️thanks!
My man! 🔥
👌
dam this is bomb
Thanks man! 🤘
What kind of oil did you use?
I forget. Probably veg oil or avocado
Niceeeee😊
So I take it you really can't the skin all too crispy without frying it after the smoker. Is this true?
You could try to broil in the oven, just be careful.
Delicious! Made it twice so far
🤘🤘🤘
Ese atuendo me vuelve loco fukada-jpp.monster loco contigo y tienes ese cuerpo curvilíneo, hiciste un buen trabajo modelándolo también. También me gusta el último atuendo. Me encantag cómo los cinturones de liga se.