SOBRANG JUICY AT MEATY NA BEEF BELLY!? | SMOKED BEEF SHORT PLATE | PINOY SMOKED BBQ AT HOME #4

EPISODE 5: SOBRANG JUICY AT MEATY NA BEEF BELLY!?
SMOKED BEEF SHORT PLATE
PINOY SMOKED BBQ AT HOME #4
Website: thebarrelpro.com
IG: @barrelproph
FB: @barrelproph
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[@healthybodyawesomelife5640]

Hello great video po!
A few questions po.
1)First 11/2 hours ano po cooking temp?
2) what is the cooking temp until internal temp 160f?
3)what is the cooking temp upon wrapping to reach 198f internal?
Thank you

[@BarrelProTV]

225-250 po kapag bare pa. Kapag wrapped na po 250-275f. Usually po nagwrawrap kapag na-hit na ang stall yung di na po umaangat temp ng karne. Pwede din ilaban po ng naka-bare pero nasa nagsasalang na po yun.

[@healthybodyawesomelife5640]

@@BarrelProTV salamat po for sharing!

[@healthybodyawesomelife5640]

Hi po, After placing probe po 1 time lang ang spraying? Until ma reach 160f? Salamat po

[@lheinakigama4222]

New subscriber po
Ahm ask lang po anung temperatures ang free heat Ng griller at Anu po gmit °F or °c

[@BarrelProTV]

F po.😊

[@elisonvinculado]

Wow look delicious yan sr bagong kaibigan sr

[@BarrelProTV]

kain po sir. :-)

[@elisonvinculado]

@@BarrelProTV salamat pasok ka sa bahay ko idol

[@ACS888]

Thank you

[@tsikanpanda]

Anong wood po pwede gamitin here sa Pilipinas? Instead of Apple wood or Post Oak?

[@BarrelProTV]

Most local crafters po ang gamit nila santol, sampaloc, ipil-ipil, caimito.

[@jenniferhollman4641]

Hi Kausok! Walang time sinunod, internal temp yung susundin, tama po ba?

[@BarrelProTV]

Yes maam. Better go with internal temp. Time and temp varies po kasi depending po sa weather and other factors.

[@LateNightSummerRain]

More crispy beef belly please! ❤

[@rommelsanjose4791]

Ano pong temperature farenheit po ba?

[@BarrelProTV]

Yes sir F po.

[@vintee232]

Anu po gamit nyong smoking wood

[@BarrelProTV]

Please join our fb group at Pitmasters Club of the Philippines thank you.

[@kenxinhxc1635]

sarap

[@reynaldoa.ocampojr.3744]

nice try. pero mas may ma iimprove pa xa Sir. American always concentrate in all things, kahit gaano kaliit na details they treat it as a big deal kaya successful lagi unlike Pinoy ugaling pwede na yan..tip1 aerodynamics of the meat ang smoker.
Im living in Texas so I know what i mean

[@BarrelProTV]

Mismo sir! Check out Pitmasters Club of the Philippines group to see progress ng mga local crafters natin. Sa texas di nila iniismoke yang part na yan. 10 years po tayo din dyan. Kain po fb.watch/n7fjS3mA7d/?mibextid=2NXEJI 😊

[@TIMRYANALEJO]

Sir puwede ba i chill muna yung belly para mag solidify yung fats before slicing?

[@BarrelProTV]

Hi sir sa bacon po ganyan po ginagawa para slightly chilled mas madali slice.

[@STUNNAG-bj8hf]

finally american style barbecue at my home country

[@BarrelProTV]

There’s more at pitmastersclubph.org 😊

[@tonypayumo15]

Where to buy

[@BarrelProTV]

You can buy from our bbq spot: facebook.com/rubbednsmoked or you can check this map link to see what spot is nearest to you. thanks www.google.com/maps/d/u/0/edit?mid=19bqJ8int2aooGyB51QdsBNrP0lQs2nIk&fbclid=IwAR3ddvHWZyVTOUvhRVp_Rk7Y9qXeV71ulJGqFGq7MhOR_rHsGTvJMd_NksA

[@reydelapellado8838]

Hi Sir. Ask ko lang po kapag after ng pre heat ng 225-255 sa umpisa and kapag nalagay na yung meat need ba imaintain ng 225-255f yung temp ng smoker?

[@BarrelProTV]

Within smoking temp range po sir. Di po need nakapako sa 250f. 225f -275f smoking telp range. Pero ideal po 250f ang maintaining.

[@nick9812PH]

pwede ba foil instead of butchers papers pag wrap?

[@BarrelProTV]

Yes pwede po. Pero you can compare finish at pili na lang sir kung ano mas okay sa inyo.😊

[@christiancachola8666]

nice video mga sir, ano pong paper gamit nyo pang wrap? san po nabibili, mahal kasi ng butcher paper

[@BarrelProTV]

Butcher paper din po. Marami na din available na mababang butcher paper. you can check this link sir facebook.com/groups/617184725446714

[@chrisb7789]

Sir ilang kilo yang beef belly? Good quality din po ba kung local beef gamitin? Any tips po? Thank you po

[@BarrelProTV]

Nasa 4-5kg lang po yung beef shortplate. Pede naman local, inconsistent pa lang result sa ngayon depende sa baka po.

[@briantan3931]

Salamat po sa video. Para saan yun isang pirasong kahoy na nasa cooking grate banda malapit sa firebox? Tnx

[@BarrelProTV]

Serves as convection absorber. Bago po sa meat, yung log po muna sasapo ng init.

[@kingfisher65]

mga boss anong temperature ng smoker nyo po?? :)

[@BarrelProTV]

250f po until wrapping. Once wrapped po 250-275f na po laro ng temp. :-)

[@junrobs1842]

Subscribing here beos..keep on ..gusto kong smoke

[@BarrelProTV]

Thank you sir Jun. Sana po makatulong sa inyo mga vids.😊

[@michaeljavin5516]

Sir anu ratio ng salt pepper and garlic mo

[@BarrelProTV]

50/50 sir. 😊

[@rast125]

thanks sa pag feature ng cooking episode. mas mag ka idea kami specially mga dito pa kami sa iloilo.

[@BarrelProTV]

Salamat sir sa suporta. Halong kamo da.😊

[@nick9812PH]

San niyo po nabili beef belly niyo?

[@BarrelProTV]

hi you can check here. facebook.com/groups/617184725446714

[@nhojxerojlaberinto1482]

Anong kahoy gamit nyo pang smoke?

[@BarrelProTV]

Mostly local wood po. Sampaloc, santol, caimito.

[@scarlysadventure6448]

hi ilang kilo po itong beef niyo sa video?

[@BarrelProTV]

Nasa 4.5kg po yata maam.

[@scarlysadventure6448]

@@BarrelProTV Thanks for the reply! Ilang kilo po marerecommend niyo na slab for 3 pax? Plan ko po kasi gawin on my unica ija's birthday camping.

[@Chowzah]

Ganda ng content nyo sir

[@BarrelProTV]

Maraming salamat po. Sana po magkaoras ulit para masundan mga vids.

[@larrydecrepito3722]

solid

[@BarrelProTV]

Thanks sir!

[@edmundnepunan6048]

Mas gwapo kayo in person! Thank you mga sirs sa tutoring/session yesterday 👏👏👏

[@BarrelProTV]

Kaunti na lang sir, makukuha mo na apron.😅