Shuey mate, how did I just stumble upon your channel? Your videos are excellent. The combination of a pork belly crackle and a cheese kransky seems so outa this world but makes complete and perfect sense. Mixed in with your great larrikin personality makes you a very likeable bloke. You have a new subscriber mate👍
Hi Schuey, thanks for sharing the video mate! If you can't get a straight-ish Kransky from the butcher, maybe shoving a skewer down the guts of the sausage whilst trying to straighten it out prior to cooking will correct it for the pig skin wrapping process?
Perfect,... this came out on the day of my birth date! I'm your newest Sub! Love what I'm seeing so far! Living in Country SA, Whyalla! Is this your shed out the back as it looks pretty flash,... I love it,... Hahahaha,... that dog next door is going to get stabbed,.... so many good one liners,..... Good One Mate😂
Thanks for watching ThatGirl711, glad you enjoyed it. I purpose built a place to film my videos and also entertain family and friends in. You'll learn soon enough that my neighbors are out to get me, whether it be by mowing their lawns or their dogs barking HaHa, all in good fun. Thanks again for jumping onboard and really appreciate the support. PS: I have family over in SA, up at Swan reach, I know a fair distance from you but lovely art of the country over there🍻
@@SchueysBBQ well I think the shed is very nice I love how you have the wood stacked on the wall like that! Yep it’s a bit of a distance from where we are but SA is a beautiful part of Australia! I’ve already heard you neighbor mowing the lawn.... it was hilarious. Keep it up, I’m also following you on Instagram! ❤️👏
Thanks martyn veele, yeah I have tried it with a vortex set up, just turn them over as the fat seeps out the bottom of them can stay a bit rubbery of you don't flip them 🍻
Schuey any recommendations for throwing it on the kettle without roti as I don't have one? Worst case I got a roti on the q just would rather cook on the kettle. Top video anyway mate
100% mate, just set your Weber up for high indirect roasting. If you have two charcoal baskets, put them on either side of the charcoal grate, the same as if your were cooking a pork roast. Same length of time for the cook, 45 minutes pretty much until the pork crackle is done. Cheers mate, appreciate the support.
@@SchueysBBQ im glad i found your channel . I reakon everyone running a weber should check you out. Il try and share your chanel around whenever i can. Keep up the good stuff!
Thanks for watching Jordan Mcdonald, I was going to just film me drinking beers and eating them and not showing anyone but figured a 5 minute fun video was the way to go, cheers 🍻
NOT Kransky(that is Polish! Sorry man is not (kranjska) klobasa Domestic (Carniolan) sausage is a Slovenian(City KRANJ) national meat dish. NOT POLISH(POLJSKA) The home-made sausage must contain at least 75-80% of pigmeat I and II. categories and not more than 20% of bacon. Permitted additives are up to 5% water, salt, garlic and pepper.
Shuey mate, how did I just stumble upon your channel? Your videos are excellent. The combination of a pork belly crackle and a cheese kransky seems so outa this world but makes complete and perfect sense. Mixed in with your great larrikin personality makes you a very likeable bloke. You have a new subscriber mate👍
Perfect, just *uckin’ perfect!!
Thanks Mr bbqlvr, I'll take endorsement any day 😂 🍻
The crunch of that crackle OMG, I think I just had a moment !! I drooled all over my laptop !! Cheers.
HaHa, yeah they are pretty epic, cheers Matthew McKenzie 🍻
I have been learning so much with your vids but the best part is the bloopers. So funny Cheers
Hey Fabio Pessoa, cheers for the support mate. Glad you are enjoying the videos 🍻
Gotta stop looking at these vids when Im hungry!!
Ha Ha I'm just as guilty of doing that myself RooMan 🍻
These look amazing, will defiantly be giving them a try.
Awesome Richard Neilsen, please let me know what you think when you do. Cheers mate 🍻
Awesome mate! These are on my list for sure!!
Awesome, they go perfect with scotch and hot sauce 😉
@@SchueysBBQ 😮😮😮
This looks so good, where did you get that basket you cooked them in
Hi Schuey, thanks for sharing the video mate! If you can't get a straight-ish Kransky from the butcher, maybe shoving a skewer down the guts of the sausage whilst trying to straighten it out prior to cooking will correct it for the pig skin wrapping process?
Thanks malayrojak, the only issue about piercing the kransky is letting a lot of moisture out during the cook 🍻
@@SchueysBBQ yeah I might have guessed. Cheers!
Looks amazing.. But how fkn pissed is this fella! Lmfao
Thanks for watching Ben Williams, glad you enjoyed it. I was only 2 beers down mate HaHa 🍻
What rotisserie basket are you using. Also I'd like to know where you got the pork skin.
I just grabbed a rotisseries basket from Barbecues Galore and the skin from Coles mate.
Mate, this is awesome, I'll be having a crack..ling at this!
BADABOOM HaHa Hey Paul Ashton, cheers for the support mate. Let me know what you think when you do try them 🍻
Wow!.. And so Fing funny to bro! LOL
Perfect,... this came out on the day of my birth date! I'm your newest Sub! Love what I'm seeing so far! Living in Country SA, Whyalla! Is this your shed out the back as it looks pretty flash,... I love it,... Hahahaha,... that dog next door is going to get stabbed,.... so many good one liners,..... Good One Mate😂
Thanks for watching ThatGirl711, glad you enjoyed it. I purpose built a place to film my videos and also entertain family and friends in. You'll learn soon enough that my neighbors are out to get me, whether it be by mowing their lawns or their dogs barking HaHa, all in good fun. Thanks again for jumping onboard and really appreciate the support. PS: I have family over in SA, up at Swan reach, I know a fair distance from you but lovely art of the country over there🍻
@@SchueysBBQ well I think the shed is very nice I love how you have the wood stacked on the wall like that! Yep it’s a bit of a distance from where we are but SA is a beautiful part of Australia! I’ve already heard you neighbor mowing the lawn.... it was hilarious. Keep it up, I’m also following you on Instagram! ❤️👏
@@That_Girl_7_11 thank you. I was going for something a bit different and I'm always using smoking wood and wanted it close by.
Fecking genius my friend
Hey Neil Smith, cheers mate. Just trying to knock out some fun cooks that I haven't seen before. I'm stoked you love it 🍻
This is genius Shuey..Have you tried this in the vortex? Might be able to do more at once
Thanks martyn veele, yeah I have tried it with a vortex set up, just turn them over as the fat seeps out the bottom of them can stay a bit rubbery of you don't flip them 🍻
Awesome! I bet these are slammin!
HaHa thanks Manual Focus, yeah I do tend to eat way too many myself 😂
Bloody brilliant mate!!!
Thanks Rib Appreciation Society, they may not be ribs but they sure are tasty 🍻
Oh dear lord!!! going to have to give this a crack on our webber GA
Awesome Natalie mcdonald, please let me know what you think when you do. Cheers mate 🍻
Schuey any recommendations for throwing it on the kettle without roti as I don't have one? Worst case I got a roti on the q just would rather cook on the kettle. Top video anyway mate
100% mate, just set your Weber up for high indirect roasting. If you have two charcoal baskets, put them on either side of the charcoal grate, the same as if your were cooking a pork roast. Same length of time for the cook, 45 minutes pretty much until the pork crackle is done. Cheers mate, appreciate the support.
That is just genius
Thanks Kev Vids 🍻
Mate this is epic. Where do you get your knifes?
Thanks Luke Beange I really appreciate the support, cheers . I have a range of knives but with this cleaver it is a Route 83 branded one.
@@SchueysBBQ im glad i found your channel . I reakon everyone running a weber should check you out. Il try and share your chanel around whenever i can. Keep up the good stuff!
@@lukebenji4228 I really appriciate for the words mate. I cannot thank you enough for the support, cheers.
schuey, this looks the bomb
Hey Andrew BS, cheers mate. It definitely is a crowd pleaser 🍻
Wrap pork skin around a kransky..... got it.... thankgod you explained how to do it for 5 mins
Thanks for watching Jordan Mcdonald, I was going to just film me drinking beers and eating them and not showing anyone but figured a 5 minute fun video was the way to go, cheers 🍻
Great video!
Hey Jay Beaumont, that means alot coming from someone like yourself, cheers mate 🍻
What was that pin apparatus you were using to prick the skin again?
hey mate, it is called a meat jaccard.
Love the video, but in 🇺🇸 definitely the timers are different.....45 minutes=6 🍻, other than that, those look awesome!
Ha HaTerry Gabrielson, I'd like to see you after a 12 hour cook 😂😉😂 Cheers mate 🍻
Love the content, I'll be watching you, create more awesome foods
Bloody delish 👍🍻
Thanks David Keys and addictive 🍻
You're a damned genius!
HaHa thanks Grug, just trying some new stuff I haven't seen before 🍻
Where do you buy just pork skin from ?
Any butcher will sell it but Coles is where the skin I used in this video came from 👍🍻
If we don’t have a basket for the rotisserie, can we do them around the edges with a kettle kone ??!?!?!?
100% Jack Marr, using any high indirect heat source is fine 🍻
Where did you get the baby Weber BBQ
Sorry I may be late to this…what kind of knife is that???
Also I can’t wait to make this!!!!
Thanks Michael DelaPaz it is a Route 83 branded cleaver mate 🍻
So tonight’s cook is hot dog…. I’ll just grab the little mutt from next door and get him ready…
Ha Ha Chris Hewitt
The one person who didn't like this video obviously has heart disease from eating too many fatty kranskys.
Hey Jake W, cheers for the support mate. HaHa you can't please everyone🍻
fuck yes.
Thanks Weird Gu, this comment although a year old just came through for some reason 🍻
I’ll take 10.
No salad please...
HaHa thanks dosfuegos, yeah I do tend to eat way too many myself 😂
Grouse
Thanks
NOT Kransky(that is Polish!
Sorry man is not (kranjska) klobasa
Domestic (Carniolan) sausage is a Slovenian(City KRANJ) national meat dish. NOT POLISH(POLJSKA)
The home-made sausage must contain at least 75-80% of pigmeat I and II. categories and not more than 20% of bacon. Permitted additives are up to 5% water, salt, garlic and pepper.