Goldee's Pork Belly Redemption! Or Is it?
Вставка
- Опубліковано 25 січ 2024
- The absolute best BBQ pork belly I’ve tasted was at Goldee’s BBQ in Texas - but so far that recipe has eluded me! Maybe this time I got it right? Watch • I got Schooled by Gold... or • Goldee's Ribs & Pork B... next!
_________________________________________________
❤️HOW CAN I SUPPORT EAT MORE VEGANS?❤️
Subscribe (one click link 👉🏼 emv4.me/EMVSubscribe & turn on notifications so you know when I publish more videos!
Buy my merch (and save 20% with this link!) emv4.me/EMV20
Follow me on Facebook ( / eatmorevegans , Instagram ( / eatmorevegans ) and TikTok ( / eatmorevegans )
Purchases made using the links below ↓↓↓↓ help fund new videos and save you 💰💰💰
_________________________________________________
↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓
🔴 If you liked this video, you’re going to LOVE these!:
🎥 Goldee's Ribs & Pork Belly: From Goldee's BBQ to My Backyard! • Goldee's Ribs & Pork B... &list=PL5_wF98ziP9aqyu9hrJLKdSFwkkebHEwU
🎥 I Tried The Goldee's Brisket Method at Home - Game Changer! • Goldee's Texas #1 Bris... &list=PL5_wF98ziP9aqyu9hrJLKdSFwkkebHEwU
🎥 Can I Make Smoked Pastrami as Good as The Pastrami Master? • The Best Pastrami in N... &list=PL5_wF98ziP9aqyu9hrJLKdSFwkkebHEwU
🎥 Can I Make Bacon Cheeseburger Sausage like @ChudsBbq?! • Can I Make Bacon Chees... &list=PL5_wF98ziP9aqyu9hrJLKdSFwkkebHEwU
🎥 Can I Make an OG Texas Brisket like Barrett Black? • Black's BBQ Brisket at... &list=PL5_wF98ziP9aqyu9hrJLKdSFwkkebHEwU
Welcome to the “Can I Cook Like the Masters?” video series from Eat More Vegans! The best chefs and pitmasters in the world have agreed to teach me…..and you the secrets that make their food so good - but can I use what they teach me to make food as good as theirs? Tune in to find out!
❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos! ua-cam.com/users/EatMoreVega...
_________________________________________________
Here's where you can get the stuff I use (affiliate links*):
💰💰💰💰💰LINKS AND DISCOUNTS 💰💰💰💰💰
These are all products that I use myself in my back yard or kitchen - and the companies all support the channel in some important way. Many of them even offer you discounts - which I encourage you to take advantage of!
Rest assured that I would never endorse a product just for the money - if you see a link here it’s because I personally and professionally recommend the products. Please consider supporting the channel and the companies that support the channel by using the links and discounts below.
🌡 Save 10% on MEATER Bluetooth and WiFi Thermometers!
💰 No Coupon Needed - just use the link emv4.me/Meater to save 10% Site-Wide!
🍕 La Piazza Wood Ovens - emv4.me/WoodOven
💰 Use discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping
🔥GrillGun and Su-V Gun from GrillBlazer: emv4.me/GrillBlazer
💰 Use discount code EMV10 to get 10% off any order!
🌡 Handheld Thermometers from ChefsTemp - emv4.me/ChefsTemp
💰 Use discount code EMV10 to get 15% off any regularly priced items site-wide!
🔧 ♨️ Kamado Joe Accessories: emv4.me/KJStuff
💰 Use discount code EMV10 to get 10% off any order!
🔧 Grilling Accessories from SmokeWare: emv4.me/Smokeware
💰 Use discount code EMV10 to get 10% off any order!
🍖 Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb: emv4.me/MeatNBone
💰 Use discount code EMV10 to get 10% off any order!
💪 Pepper Cannon from MÄNNKITCHEN: emv4.me/PepperCannon
💰 Use discount code EMV10 to get 10% off any order!
* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!). - Навчання та стиль
Ready to try this at home now?
I guessing removing the deflector plate made for the more smoke taste and the long rest made for the rest of the improvement. Really want to see those videos of long rest in your new toy, the oven and letting the fire die out very slowly.
Bad news Keith. I bought a warming oven but it’s electric. Long brisket rest video drops in 2 weeks tho!
Our meat source sells 8oz pork belly. We could go to Wild Fork or Costco and cook a full one. Did you pull by color/feel, temp and based on your long rest?
All based on feel. And I only tested this one for a couple of hours - I don’t think it needs or would benefit from longer.
the editing is hilarious. I bet your editor had fun with this.
Greg does an amazing job!
I just have to say I am beyond proud of you - I have been watching you since the episode where you received your Yoder Durango (I was looking for reviews at the time). Your editing, your cooking, your presentation - you have made leaps and bounds! and that is not me saying that anything was poor before - you are just that much better!! thank you for keeping it real - I wish you nothing but the best!
PS: I have all of Goldee's rubs and sauces - I will make this pork belly - wish me luck!
Wow. Thank you. I’m speechless. Please pop your head up and say hi now and again people like you are why I do this. Thank you so much for taking the time to say such nice things.
Great episode!
Thanks Richard!
The one thing you are not considering is the size of the offset and the velocity of air/smoke that would move through a larger offet with larger fire, versus your backyard offset.
Yeah but the one he made when he taught me was on their backyard smoker - and I run a bigger fire in my Yoder than they did so that's not the difference. Or at least not a major one.
Awesome job, Al! 👍😊
Thanks Bobbi! I am really proud of this one!
@eatmorevegans What are you usingn for a warming oven? I am between a few different brands. Thanks in advance.
This is the one I got: amzn.to/3Ufe3Vh - but note I haven't used it enough to endorse it yet. All of the ones I've seen have thermostat problems, so plan on using your own thermometer to be safe whichever one you get.
We knew you could do it Al! Congrats on an excellent pork belly!
THANKS!!!!!
for grilling gloves do you prefer 4 mil or 6 mil?
Got a link for that warming oven? Didn't see it above.. Thanks
Here's the one I got: amzn.to/3Ufe3Vh
I have a Yoder Cheyenne which I love. I took out the heat management plate after watching Joe Yim video suggesting to get rid of it. Really made a major difference, much better results. It's basically scrap metal at this point, I have no use for it.
That Joe Yim knows some things! I guess I should watch him more!
@@EatMoreVegans he has some good nuggets here and there. The diffuser was a definite.
What is the make & model of your warming oven? Where did you purchase? Do you like it?
This is the one I got: amzn.to/3Ufe3Vh - but I haven't used it enough to endorse it. One thing I've found is that none of these have accurate thermometers - so you do have to use your own to know exactly where the temp is.
Thank you. Please let us know when you can endorse or not. Can it hold full packer brisket(s)? How much does the actual temp vary from what you set it for? My house oven warm setting goes from 130-220 when I measure!
Great job!! I think the solution is to buy the goldees offset and do other test run with it.
Thanks! Maybe if they send me one............ B-)
Ant's BBQ posted a video several months back based on Goldee's method from what Jirby told him. It looks like he just used fine salt on the fatty side on top and used a camp chef pro pellet grill to get convection to better simulate the rotisserie smoker they used at Goldee's. It looks like Lane used the same seasoning as you did, so I'm wondering if the rotisserie smoker is the main difference.
Interesting thought! I have that Camp Chef sitting in the backyard unused - and a new Traeger Timberline XL (watch for it to make an appearance on the show in a few weeks) - sounds like there is pork belly in both grills' futures!
That's definitely respectable pork belly. Great video.
Thanks William!
Well done!
Thanks grumpy!
Quality of the meat? Did you use red wattle from heritage?
Yup - this was Heritage Food’s red wattle so it wasn’t that!
@@EatMoreVegans INTERESTING!! 🤔 Maybe the cooker? I know the Goldee's offset renders fat quite nicely.
now you got to make the ribs again too
A man’s got to do what a man’s got to do!
doesnt goldees also put like a peach glaze on the pork belly? I thought i remembered that from a video i saw
They serve it with the pork belly, they don't put it on. And man I wish they had given me that recipe because it was SO GOOD!
What needs to happen now, is you need to go back and have a competition between you and Goldie’s!
Nope. Those guys are so much better than me!
could you elaborate on the specifics of what made Lane's better? Taste, tenderness, smokiness, crunch, etc....Also, it seemed like Lane's was cooking at hotter temps....could that be part of it?
Hi David - great question. I think it was mostly a mouth feel thing, but maybe a little bit of taste too. We both cooked at about the same temp - so could be the smoker, or other little things. The real answer though is probably just that Lane is such an amazing cook that he just "knows" - exactly how to trim, exactly how much to season, exactly what it shoud look and feel like when it's pulled, exactly how long to rest, etc. I can't understate the level of respect I have for those guys.
@@EatMoreVegansit would have been interesting to get deeper into how Lane learned his technique
you've inspired me to go to Costco to get some pork belly. Where in NC are you?
Nice! I'm in Morrisville - you can find me at the Apex Costco :-)
Oh cool. I'm in Charlotte. Where do you get your proteins? @@EatMoreVegans
Costco/Sams Club when I need local - but most of my meat comes from partners like Meat N' Bone, etc. that I feature on the channel. I really do believe in the quality of what I get from them!
As someone with a science background, how can you tell which variable actually contributed the most? Why did you change 4 variables at once? Why not 1?
Good question. The goal was to get as close to recreating his recipe as possible - and those were the 4 ways I accidentally varied from what I was taught when I did the first cook. Now o can start to tweak one to g at a time until mine is as good or better than his!
I have a similar offset that came with a deflector plate too and I removed it and now cooks like a big offset!! Won't go back!!!
Such a difference right?
It’s just the water binder you don’t put it on pork belly because it will cause it to flake off
Yea man! Don’t put the tuning plates back in. They rob the way a direct cooker is supposed to cook. Good video!
Anyone want to buy a piece of 3/8" steel with some holes in it? I got no use for it now..........
Woof Woof Thumbs Up 👍🏾 Everyone
Woof Woof! Thanks for watching sir!
Maybe goldees is using better pork? Like the ribs they use is Compart duroc pork. I recently tried smoking some compart duric ribs and by far they were the best I’ve ever smoked.
Could be - it's harder for me to get Compart pork up here, but maybe I should try just to see.
I wouldnt say no to that - yummo boys
Thanks Andrew!
lol mad science
😎😎😎
Maybe the difference is that your cut of meat looked more like a boneless spare rib than pork belly 😮
You sound exactly like sam the cooking guy
Thanks?
@@EatMoreVegans lol no problem. You cook like that nigga too
If it was me running a world-class Bbq restaurant, I would never share all of my techniques and seasonings. If you did that, it would probably hurt your business. I can fully understand why he wouldn't disclose everything.
You could be right!
just sub'd to this channel, Is there a reason you have died your hair red?
Welcome! It's my natural hair color. I dye the sides salt & pepper for the chicks :-)
😂😂😂😂@@EatMoreVegans
Pork belly is highly subject to the fat to lean ratio and how its fed. Bottomline pork belly is delicious and almost fail proof. However producing amazing pork belly every time when buyin commodity pork from your local grocery can be frustrating. Don't beat yourself up.
Truth - thanks!
Your getting closer, maybe buy the brand of pit he used. E for efforts but may just be pissing in the wind? They do what they do because they’re good at it.
I think you're right, Daniel. The real answer is probably just that Lane is such an amazing cook that he just "knows" - exactly how to trim, exactly how much to season, exactly what it shoud look and feel like when it's pulled, exactly how long to rest, etc. I can't understate the level of respect I have for those guys.
It looked like it was only probing around the 170’s….not nearly enough.
I didn't leave the probe in long enough to get a temp - I was just feeling around for texture. It was definitely done. Thanks for watching and taking the time to chime in!
Please turn off auto translate thumbnail. It translates to Goldee's porkbelly salvation in Dutch
What would the proper translation of Redemption be?
Definitely done way better.
Thanks man