Dude! This is perfect for me! I have some pork belly I need to use! Thanks for always being awesome Schuey! Love the info! Cheers from Oceanside, CA mate! Honestly, I thought when you said "succulent" it would have been called SMUT! hahahahahaha!
Loving this... I include the fridge time in calculating the beer timer! Oh, and Deano, you need to pop up to Goulburn! My Weber needs a clean so it looks like yours! Ta, mate... lol
Thanks yet again for another brilliant vid. I have the belly pieces in the fridge 😄 Now - one question. Where did you get that pan you fried the belly skin in please? That is EXACTLY what I am looking for. Size and handles. Just right. ♥ I can't seem to find anywhere.
Great vid. If you do want glass crackle instead of puffy crackle, place a tray on top of the belly and weight down overnight. Then fry the next... crackle turns to glass.
Schuey rubbish on salt on the skin mate, do want ever rub you want on the meat side of the belly. Then you wipe the skin clean and brush with vinegar and apply salt let sit overnight in the fridge perfect crackle everytime. Smutt
@donherbert7826 the problem is vinegar actually changes the PH level in the skin and if overdone, it changes the tastes as well. I'm just showing a fool proof way of creating the same results regardless if you bought vac sealed or un vac sealed pork, each and every single time you make it.
i need little refresher for Xmass pork belly i knew exactly who to watch. you always deliver the goods.
Thanks @stevencrvelin4765
Bought a pork loin roast and knew you would’ve done a video on one mate - what a find! Great tips as usual.
Dude! This is perfect for me! I have some pork belly I need to use! Thanks for always being awesome Schuey! Love the info! Cheers from Oceanside, CA mate! Honestly, I thought when you said "succulent" it would have been called SMUT! hahahahahaha!
Thanks @ryanperry9472, go and get smutty and report back
Mate you have done it again that’s perfect I’m heading to the butcher shop now cheers schuey
Thanks @bradleyfalconer4037 enjoy
Farrrrk your knife is sharp. Great video mate.
Thanks @gussutherland1525 need to keep them sharp mate 😉
Loving this... I include the fridge time in calculating the beer timer! Oh, and Deano, you need to pop up to Goulburn! My Weber needs a clean so it looks like yours! Ta, mate... lol
I knew most would include the fridge time @chrishewitt4220, how does next week suit? 😉 😂
Australia is wider than the moon. This is the reason why the skin is so crispy 😮
Unreal mate!!!
Cheers @glensaussiebbq4823, much appreciated for the constant support mate
Im giving this a crack for xmas lunch cant wait
Hope you liked it @matttora106
@@SchueysBBQ smashed it out of the ball park
Tried this tonight. Brilliant! It only took me six beers though 🤔
Thanks yet again for another brilliant vid. I have the belly pieces in the fridge 😄 Now - one question. Where did you get that pan you fried the belly skin in please? That is EXACTLY what I am looking for. Size and handles. Just right. ♥ I can't seem to find anywhere.
Thanks @maryfrancis3 it was in a Baccarat deal I grabbed a year or two ago
I actually found it! Thanks again. This turned out amazing. Will be my go to from now on
Love Pork belly, did one in my very first video. Nice one Schuey!
Thanks @thedavishkitchen, oooh I'm off to check it out now
Best Smut on the internet!
Why thank you @BbqMikeG
Hey Schuey love your work mate🍻What set of knives do you normally use ?
Thanks @danielgalluzzo8004 I have a few custom knives I like to use. The ones in this were a cheap set I bought from Big W for the kitchen 😂
Great vid. If you do want glass crackle instead of puffy crackle, place a tray on top of the belly and weight down overnight. Then fry the next... crackle turns to glass.
❤ schooled by the best!
Thanks @matth5406
Thinks for the peanut butter tip!
My pleasure @bks7842
hmm.. what to choose... pitchfork, tuning fork, salad fork... decisions decisions you do make an appetite decide..
Thanks @borealwhisperer2196
Frying after playing with the Weber for hours makes me feel like I'm cheating on it. Smut!
Ha ha @paulr3511 it's okay, no different to using any other cooking accessory mate
legend
Cheers @sambaty7026
😮
😉 @paulmisseghers9398
Schuey rubbish on salt on the skin mate, do want ever rub you want on the meat side of the belly. Then you wipe the skin clean and brush with vinegar and apply salt let sit overnight in the fridge perfect crackle everytime. Smutt
Cooked this tonight and it needed salt on this skin side
@donherbert7826 the problem is vinegar actually changes the PH level in the skin and if overdone, it changes the tastes as well. I'm just showing a fool proof way of creating the same results regardless if you bought vac sealed or un vac sealed pork, each and every single time you make it.
Love it but is finishing the skin in a pan cheating?
no smut? you feeling ok schuey??
There was one smut @paulblart8537
I'm thicker than 4 centimetres thick..this seems difficult
Ha Ha @matth5406
Comment in coming Smu&%
You complete me @cootie787