How to Make Smoked Pork Belly in a Charcoal BBQ
Вставка
- Опубліковано 3 лис 2023
- Honestly, smoked pork belly is one of, if not my favourite thing to BBQ!
In this video i'm going to show you how to make smoked pork belly in a charcoal BBQ!
Once you smoke pork belly like this, you won't do it any other way!
In this video i'll be covering off the below:
- BBQ set up
- Pork belly preparation
- Cooking times and temperatures
- Recipe for pickled cabbage
- Recipe for avocado and lime crema
And much more!
Here's a couple of tortilla recipes you can use, or just use store bought!
Corn tortillas:
- 1 cup corn masa flour
- 3/4 cup warm water less one tablespoon
- 1 tablespoon beef tallow
Flour tortillas:
- 190g all purpose flour
- 2.5g baking powder
- 2.5g salt
- 40g pork lard
- 120ml warm water
Here's the pickled cabbage recipe:
- 1 cup apple cider vinegar
- 1 cup water
- 8 peppercorns
- 2tsp sugar
- 1 tsp salt
Here's the avocado and lime crema recipe:
- 2 avocados
- 1 jalapeno
- 2tbs sour cream
- Juice of 1 lime
- 1/2 cup coriander
- Salt and pepper to taste
You NEED to try smoked pork belly like this! Definitely make the pork belly tacos too!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code UA-cam10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
Don't forget, you get special discounts as a UA-cam member! Join here:
/ @lownslowbasics
#porkbelly #bbq #recipe - Навчання та стиль
first aussie bbq channel to reach 100k.lets go!
🙏💪
Just watched this during a hail storm in the UK! I can't wait until I can get outside and try this - it looks great! The pickled cabbage and avocado sauce are a great idea. Keep up the good work with the videos.
Thanks mate!
Great video Aaron. I agree, I prefer it over brisket. So much more forgiving
So tasty hey!
Love it 🤙
🤘
Aaron with the magic again!! Great work.
Thanks mate!
Delicious ❤
🙌
The SNS is so underated at times. Love the tool. I bought it after seeing watching your vids. Beautiful ! Always love a good cook. Awesome video my man !
Cheers mate!
This is next level cooking. My mouth is salivating watching this 😭
Great video looks real good
Thanks legend 🤘
Another great video. I just had dinner but mouth is watering. I like the Oklahoma Joe smoker/grill options you have. I have the Oklahoma Joes Rambler and Weber Smoky Mountain.
Did this last night, she was a WINNER!
Good!
Gratz on 100k subs mate!
Cheers mate!
Maannn….. looks amazing!! Thanks 😊👍👍
💪🙏
pork neck is also another great cut to smoke at a low temp 👌 it is awesome in tacos and wraps 🤤 another lil gem for wraps is smoked lamb koftas 🤤
Can smell it from here 🤤🤤🤤
🤘
maravilhoso 😂
Looks so damn good!
Cheers mate!
❤yer werk
Thanks legend!
Thanks
🤘
My vote would be take the skin off. Beautiful cook, excellent results. Thanks.
Cheers mate!
100k baby!!!!!
Hell yeah 🤘🤘🤘🤘🤘
Nice video. Pork looked incredible. Might have to invest in one of those probes, love the concept.
Do you ever use the SNS in your Weber?
I do. It works great in the Weber too!
Yep! Pork belly over over Brisket any day. And smoked chicken thighs are a close second imo
So good!
Yet another winner mate, wow! Semi silly question……for those of us who don’t have slow and sear could you just use a single basket on a Weber, lit from one end, with a water pan? Cheers, have a great Christmas and thanks for all your great cooks this year! 🍻
Just did this cook on my Blackjack, hit a major stall at 85C for about 40 minutes, had to go to 145C to get pass and cook in time.
Thanks will defo give this a whirl in the weber
🤘
Great video mate. You should do something with lamb chops. I know it’s not low and slow but I’d be keen to see it. Big fan from Brisbane
Cheers mate! Can do.
That pork belly looks epic! Mouth is watering. I hope your doing well mate
Cheers legend. Hope you are too!
@@LownSlowBasics doing well mate. Doing well
Yeah, keen to get that probe, wasn't on the inkbird website that I could see?
Will be available soon 🤘
Love your vids mate, been into smoking meat for a while now and im from Adelaide to. I notice you use a lot less wood chunks when your smoking compared to others i see on youtube. Do you find that you get enough smoke with just one chunk on something like this? Thanks
Thanks mate. Yeah definitely do, especially for a smaller piece of meat like this it’s fine :)
Have been trying to decide between a kamado joe and Oklahoma joe blackjack or bronco. I want the versatility for rotisserie, grilling and smoking. Also I know kamado can do pizza pretty good.What’s your advice as a man with many bbq’s also great content and thank you
That’s a hard choice! However I’ve said for a while if I had to keep one smoker it’d be the drum 💪
Thank you for the reply and advice!
Nice and hows that wind throwing the gum in the background around?
Haha yeah it’s a big gum! Hopefully it stays upright 😆
Vera noice
Cheers mate
@@LownSlowBasics doing a porchetta today thanks to you 👍 posted it on the page
Sorry just to reply to my lower comment Currently unable to get / afford a drum smoker although will definitely get one. Would you recommend a bullet smoker or a Weber grill for mean time for smoking ribs , chicken, brisket e.t.c Thank you in advance I value your opinion
Definitely recommend a Weber or bullet. Both great options!
Looks hectic bruh!
🤘
Have you got a link to the Inkbird thermometer?
I will soon once it’s available
Hey mate, do you have a link for that inkbird wireless thermometer ? Or the name of it ?
It’ll be available soon 🤘
@@LownSlowBasics oooohh.. is it a hush hush prototype ? You must be special since I can't find any info anywhere lol
Aaron. How do you not weigh 6,287kg? The food mate. Looks great!
Haha, I just hide it well 😆 cheers mate.
Looks amazing but can you leave the skin on and have some crackling?
I’d suggest cooking it separate 🤘
I don’t have a slow n sear. How would I try this in a weber? Just a snake and a water pan?
Yep, perfect!
Hey Aaron what are you doing on the second of December??? I might need a hand🤣🤣🤣
😆
@@LownSlowBasics got some big catering to do at home 😉
Love a smoked Pork Belly. Question about the new wireless Inkbird probe? Where did you get those? They seem hard to get in Oz.They aren't on your eBay link.
Will be in stock soon 🤘
Great video mate. I’m also intrested in the Inkbird wireless. What’s the price comparison between them and the Meatr probes?
Cheers mate
@@LownSlowBasics I need one!
Amazon
Here’s the wireless probe link(use code LOWNSLOW11P at checkout for discount): www.ebay.com.au/itm/225896688426?
Nice vid. Please reduce the frequency of your fade out cuts, it's a bit excessive.
I was considering that, just no transition at all you reckon?
@@LownSlowBasics You don't need one it's a static shot of a bowl and you're adding ingredients. There's not enough movement between the cuts so a fade out isn't needed, just make sure you take you hand out of shot once you've added each ingredient and you can cut it cleanly.
@@jedb9677 cheers mate, I’ll try find a better balance. Still got lots to learn about videography and editing 🤘
Wait, I thought you put the flavour wood directly on the coals? 😬
You can too.
Looks good buy why does everyone assume everyone has a smart phone?
Because it’s 2023.
The water is running out of my mouth 😛
😆🤘
bro why take the skin off, score and season, it will turn into this is a quote from the mrs. nuggets of sinful delight
Can always cook it separately 🤘
@@LownSlowBasicshello mate, love your cooking. Could you advice me on the best/tastiest cut of beef to BBQ (coal) will be med.rare, I'm thinking tbone, tomahawk, ribeye... Hope you can help ✌️
Cause your after the bark like brisket, it won't turn into crackling at 130 degrees. Like he said you would be better to cook it seprate if you want crackling
Brisket is seriously over rated
Can be after a while. I still
Enjoy it from time to time.