Hey mate, cheers for stopping by T-ROY COOKS. The rib candy is such a tasty glaze, it is quite addictive. Thanks again mate, appreciate the ongoing support. 🍻
I love how you lay them out to sprinkle the seasoning eventually. All videos I’ve seen before this pour the seasoning on top of the chopped cubes and mix it in after. I think your method spreads more evenly and gets every bite nicely seasoned. The outcome looks delicious. I’m trying these tomorrow for the first time. Thank you!!!
I'm currently in the crib hut at work salivating over those. I will definately be popping my burnt end cherry on my next day off. Keep up the awesome videos, and my most sincere thanks for helping me get these things right.
Well ya gone and done it you've convinced me to make these ill be using an offset but temp is temp they look bloody delicious and as a rum drinker I think I'll back the timer down just a touch. Got to admit that ginger beer trick is on point
Thanks Kelvin Lewis, appreciate it mate. I just checked out the camping section of my local Big W store mate. They tend to have a few enamel coated items that are pretty cheap. If not any camping store mate 🍻
This looks beautiful!!! I have a pork belly I was going to cook completely different but you have inspired me to try cooking burnt ends for the first time. I am having trouble sourcing the rubs and sauce. Can you give me some alternatives please? Thanks heaps!
Hey Brendon Silver, there is a couple of reasons. Firstly just to add some liquid, secondly it has a lot of sugar in it and will help caramelise the pork and thirdly, ginger is a great natural tenderiser. 🍻
Hey Sharath Kumar, cheers for the support mate. I do include all temps and temps for that very reason mate. That way you can recreate pretty much all of my recipes on any hooded BBQ or even an oven. 🍻
Looks mouth watering and finger licking good. Also makes me wish I had an outdoor bbq. Going to "try" and do an oven version. Sucks living in the UK, not many appreciate a good bbq here.
I've just pulled some pork belly out of the freezer to thaw so I can try this tomorrow. But getting into the spirit of the video, I grabbed a can of Coopers Original Pale Ale to drink while watching. I'm keen to try the one you're drinking but it doesn't seem to be available in NSW.
Thanks for watching Craig Eldred. Good man and a nice drop indeed. If you chat to your local dan Murphys, they will get it in for you or you can go ontoFixations website and enter the code SCHUEYSBBQ to receive 10% and get some delivered. 🍻
Thanks Owen Westwood, a few places. Gippsland premium meats in Berwick are building their range. Or you can go online to The Que Club and order, as well as The Duchess of Pork mate 🍻
Perfect for so many times, entree to a bbq dinner, add to some rice etc for a delish dinner… problem would be keeping the kids away before serving Keep up the brilliant videos schuey
Hi Schuey , Paul from NZ , as a newbie to the weber ive been seeking out instruction and recipes , just saying , but if you could inform at the beginning of your cook how many-ish brickets it will take would be good for the trip to bunnings to buy another bag ., counted about 90 for this cook . Also seen that you went around 3/4 ish in your snake , assume thats about right for the 4 hour cook , Anyway off to the butchers and Bunnings and clock shop get me some supplies . Nice one bro, And by the way you ozzys know your webers ! I did "Dingo Petes" slow lamb leg and it was yummy , CHEERS
Thanks Paul Matijevich , hey mate, welcome aboard. I always make my snake a lot longer than needed. Just over half of it was used during this cook. Any one of my cooks can easily be achieved with less than a bag of briquettes mate. 🍻
Hey Mate - I tried this cook, but i left the skin on - fucking awesome. the skin had crunch, as well as the sweet/spice taste. Thanks for your videos, they give me tips as well as control the beer content lol
You could just toss them in a bowl John O'Brien. I just find when using a dry seasoning it doesn't spread around as evenly like that. If it was a wet marinade, no problem. I find for the extra couple of minutes taking the time to do it this way, you can be assured each and every piece will taste exactly the same 🍻
Omg you do things the long way lmao.... after you cubed the pork belly you could have put the seasoning in a tub with the cubes and shake all the seasoning on it then arrange on a rack... doesn't matter still got done. Looked awesome too btw.
Ha Ha cheers Danny Ireland, I use to just throw them in a bowl and mix it up but the seasoning doesn't cover them as good as taking a few extra minutes to do it this way. 🍻
Top recipe mate, the bees knees. I love my weber....it does the thinking while I do the drinking
Thanks @gjd2911 100% have to agree mate, keep on cooking
Fabulous looking cook!!! I love that Rib Candy glaze for a finishing touch!!! Cheers brother!!!!
Hey mate, cheers for stopping by T-ROY COOKS. The rib candy is such a tasty glaze, it is quite addictive. Thanks again mate, appreciate the ongoing support. 🍻
I'm going to be making these tomorrow. Thanks foe the recipe.
Love this. I will be making this tomorrow. Thanks for sharing
I love how you lay them out to sprinkle the seasoning eventually. All videos I’ve seen before this pour the seasoning on top of the chopped cubes and mix it in after. I think your method spreads more evenly and gets every bite nicely seasoned. The outcome looks delicious. I’m trying these tomorrow for the first time. Thank you!!!
Awesome mate. This is always something I’ve wanted to cook but keep putting it off I need to do it now.
Yep, it's time to jump in Adam Reid. This is a super easy cook and the results are great every single time 🍻
I'm currently in the crib hut at work salivating over those. I will definately be popping my burnt end cherry on my next day off.
Keep up the awesome videos, and my most sincere thanks for helping me get these things right.
Thanks Mark Fleming, super nice of you to say and I'm glad my videos are helping mate. 🍻
Lets try this tonite !! Thanks for the recipe
I have always wanted to try pork belly burnt ends. Have seen several videos on it. Now that I have my weber I will give it a try!! Good video
Thanks Gary Tingler, I've answered your email as well mate 🍻
My favorite is the beer timer hahaha that’s why I come here for the beer time
Thanks Erik F Herrera I appreciate the support mate. The beer timer should be a universal why of timing everything, cheers
Great video mate, you're doing a brilliant job, keep it up.
Thanks for watching Jack Keating, glad you're enjoying the channel mate, much appreciated. 🍻
Great channel mate
Thanks del boy 79 🍻
Maaate love your tips on the Weber, definitely be giving this one a go tomorrow, can’t wait
Hey Blue English staffy breeder, cheers mate and enjoy the cook up mate. 🍻
thanks Schuey I'm following this suggestion for Victoria Day Monday holiday afternoon.
Ohhh my dear friend!!!!! That’s absolutely amazing!!!! How you did, how you put the sauce and the way that you present it’s fantastic! Great job! 🦇
Thanks for watching After Covid [ the food channnel ], glad you enjoyed it. 🍻
Where can I get those gloves you’re using. Thanks. Looks amazing.
Nice one Schuey. I’ll be giving these a crack for sure. That did look like a damn fine cut of meat too👌
Thanks BundyStrom, yeah it was a good piece of belly. I'm spoilt some days 🍻
Heading to my butcher in Bayswater, in a few mins as I was thinking these. Loce how you show this and they look delish.
Awesome VinceHomeMade, please let me know what you think when you do. Cheers mate 🍻
Well ya gone and done it you've convinced me to make these ill be using an offset but temp is temp they look bloody delicious and as a rum drinker I think I'll back the timer down just a touch. Got to admit that ginger beer trick is on point
Great video. What ambient temp were you targeting?
Already liked 👍
Thanks Teddy Brooks I really appreciate the support, cheers
i premature liked !
Ha Ha Bernard Wong, it happens to the best of us at times mate. Cheers legend 🍻
Just found your channel today and love it! So many fun ideas for this summer!
Wicked, those ikea utensil holders work real good in my kerosene parts washer too!
Brilliant Ben Gordon, now that's thinking mate, awesome tip 🍻
Great video mate and good tip of the hat to our friends on a different channel. 😊
Thanks Niko Holm, oh that wasn't intentional, it is just a saying mate but thanks anyway bud. 🍻
You crack me up lol subbed
Hey mate. Love your cooks. Where is the best place to buy the Little saucepans that you can throw in the weeber
Thanks Kelvin Lewis, appreciate it mate. I just checked out the camping section of my local Big W store mate. They tend to have a few enamel coated items that are pretty cheap. If not any camping store mate 🍻
@@SchueysBBQ legend mate... thanks for your help...
This looks beautiful!!! I have a pork belly I was going to cook completely different but you have inspired me to try cooking burnt ends for the first time. I am having trouble sourcing the rubs and sauce. Can you give me some alternatives please? Thanks heaps!
What is the reason of the ginger beer i've never seen that before.
Hey Brendon Silver, there is a couple of reasons. Firstly just to add some liquid, secondly it has a lot of sugar in it and will help caramelise the pork and thirdly, ginger is a great natural tenderiser. 🍻
@@SchueysBBQ you are the best thank you going to make this Sunday
@@silverbification Hey Schueys BBQ
Brendon Silver, cheers mate. 🍻
Amazing content, Schuey, please show a way for those of us, who wish to escape the real bbq grill, and want to finish it on stove or oven.
Hey Sharath Kumar, cheers for the support mate. I do include all temps and temps for that very reason mate. That way you can recreate pretty much all of my recipes on any hooded BBQ or even an oven. 🍻
@@SchueysBBQ Sure bro, cheers 👍
Your voice sounds like Heath Franklins Chopper, great content can't wait for more.
Hey CBlah, maybe heath is impersonating me Ha Ha 🍻
Looks mouth watering and finger licking good. Also makes me wish I had an outdoor bbq. Going to "try" and do an oven version. Sucks living in the UK, not many appreciate a good bbq here.
I've just pulled some pork belly out of the freezer to thaw so I can try this tomorrow. But getting into the spirit of the video, I grabbed a can of Coopers Original Pale Ale to drink while watching. I'm keen to try the one you're drinking but it doesn't seem to be available in NSW.
Thanks for watching Craig Eldred. Good man and a nice drop indeed. If you chat to your local dan Murphys, they will get it in for you or you can go ontoFixations website and enter the code SCHUEYSBBQ to receive 10% and get some delivered. 🍻
What brand ambient temp probe do you use?
Usually a Thermoworks Smoke X 4 Paul Ross 🍻
Great video! I'm going to try this out on the weekend! Question, where do you buy your rubs & glazes? Anywhere local in South East Victoria?
Thanks Owen Westwood, a few places. Gippsland premium meats in Berwick are building their range. Or you can go online to The Que Club and order, as well as The Duchess of Pork mate 🍻
@@SchueysBBQ Thanks man!
@@ojwestwood my pleasure mate
Yep beer time is definitely out should be 3-4 beers an hr
Ha Ha Coke Addict, I have to remember to press record, 3 to 4 beers an hour snd the video will be of me snoring 😂 🍻
@@SchueysBBQ 😂😂😂😂 don’t forget to post that schuey
Perfect for so many times, entree to a bbq dinner, add to some rice etc for a delish dinner… problem would be keeping the kids away before serving
Keep up the brilliant videos schuey
Thanks Andrew BS, agree on every count, especially keeping the kids away 😂😂😂 🍻
Hi Schuey , Paul from NZ , as a newbie to the weber ive been seeking out instruction and recipes , just saying , but if you could inform at the beginning of your cook how many-ish brickets it will take would be good for the trip to bunnings to buy another bag ., counted about 90 for this cook . Also seen that you went around 3/4 ish in your snake , assume thats about right for the 4 hour cook , Anyway off to the butchers and Bunnings and clock shop get me some supplies . Nice one bro, And by the way you ozzys know your webers ! I did "Dingo Petes" slow lamb leg and it was yummy , CHEERS
Thanks Paul Matijevich , hey mate, welcome aboard. I always make my snake a lot longer than needed. Just over half of it was used during this cook. Any one of my cooks can easily be achieved with less than a bag of briquettes mate. 🍻
Hey Mate - I tried this cook, but i left the skin on - fucking awesome. the skin had crunch, as well as the sweet/spice taste. Thanks for your videos, they give me tips as well as control the beer content lol
Thanks Dave Hoskins, nice touch on keeping the skin on mate and that beer timer can tend to blow out at times Ha Ha 🍻
That was criminal to watch. Yummy morsels
Ha Ha thanks Luke Benji 🍻
Instead of sprinkling the six individual sides with 2 different rubs, could you just toss them in a bowl?
You could just toss them in a bowl John O'Brien. I just find when using a dry seasoning it doesn't spread around as evenly like that. If it was a wet marinade, no problem. I find for the extra couple of minutes taking the time to do it this way, you can be assured each and every piece will taste exactly the same 🍻
Binged these vids fucking love it haha nice one mate
Hey Paul Shannon, cheers for the support mate. I'm stoked you are loving the videos mate, cheers 🍻
I've got a major problem with your videos Deano! Which one to cook first!!
Thanks RooMan 🍻 I'm happy with those sort of problems mate, cheers bud 🙂
Omg you do things the long way lmao.... after you cubed the pork belly you could have put the seasoning in a tub with the cubes and shake all the seasoning on it then arrange on a rack... doesn't matter still got done. Looked awesome too btw.
Ha Ha cheers Danny Ireland, I use to just throw them in a bowl and mix it up but the seasoning doesn't cover them as good as taking a few extra minutes to do it this way. 🍻
Mmmmmm
Thanks Daniel Page 🍻
Should be? They bloody well are illegal! Oh my God!!! making these....
Hey Chris Hewitt, cheers for the support mate. Yeah they are pretty good mate 🍻
Where's my invite
It must be lost in the mail @craigmull6890
You speak too much
I've been told that jean Marc 🍻
Awww someones offended... Its not fault if someone makes a shitty video