@@BarbecueElementary 110%. And you have the quality both video and sound down. I feel this was the first thing I felt like you just did you on. Keep cooking!!! You clearly enjoy it.
Just got my hands on this Honey Hog after a loooong wait. Gonna try it out this weekend on some baby backs. That pork belly looks AMAZING! Been thinking about smoking one but needed an idea of what I want to do with it. Now I know!
Hey thanks! Pork Belly is so versatile and easy- go get ya some!! Honey Hog is so addicting to use once you start on -almost anything haha- Matt From Meat Church recommended putting it on popcorn- which was also incredible.
That’s a good tip- Ill probably try that next time! I didn’t wanna trap too much of the moisture in and was worried they’d overcook a bit too much and didn’t wanna lose the caramelization to the steam- but it might just be how to take it to “the next level”
That’s a good question, I’m still learning a ton about this- but I kind of look at it like this- Spritz will give you the sensation of sweet, spicy, acidic etc while keeping your meat moist which is really the more important part. ACV will give you a nice but slight acidity which is what makes it really good for almost anything fatty because it offers balance. For me I was really trying to make sure to mail the sweet to cut the acid of the coleslaw I was making so went full apple juice. Honestly though use whatever you’d like- hot sauce, juice, vinegar, soy sauce, jalapeño juice or even water works well- but I usually make the decision based on the balance I’m trying to achieve or the profile I’m going for. Hope this helps?
Note- there also may be other reasons that I’m not aware of or know even less about (sugar, caramelization etc) with more scientific backing- hope to learn a lot more about it as I go and grow
@@BarbecueElementary Thanks for heads up. I was thinking about the sugar content of juice/cider but even with a 5 or 6 smoke at 250. I'm wondering how much caramelization there would be?
Excellent editing and VO work. Also that pork looks delicious!
Thanks dude!!!! 🙏 🙏
Killing it!
🙏 🙏 🙏
Thanks for the recipe, just picked up a pork belly to give it a try!
So awesome! Thanks for checking it out! Let me know how it goes! !!
I feel like I’m getting fatter just watching your channel. Looks so good
Totally reasonable! Haha thanks 🙏
Just finished a run. This would be the perfect breakfast! 😂😋
Hahah heck ya!!! Ya may have to nap hard after though!
Dude. Editing and video quality is fire!!! Best video yet. These sliders look dank too. Might be the first video of yours I try. I’ll let ya know.
Thanks man- I definitely hope I’m getting better so that’s so cool someone is noticing haha!!!
@@BarbecueElementary 110%. And you have the quality both video and sound down. I feel this was the first thing I felt like you just did you on. Keep cooking!!! You clearly enjoy it.
Looks Good bro!!!
Keep up The Good Work!!!
Thank you for sharing your love of bbq with the world.
Haha My Pleasure Sir!
Just got my hands on this Honey Hog after a loooong wait. Gonna try it out this weekend on some baby backs. That pork belly looks AMAZING! Been thinking about smoking one but needed an idea of what I want to do with it. Now I know!
Hey thanks! Pork Belly is so versatile and easy- go get ya some!! Honey Hog is so addicting to use once you start on -almost anything haha- Matt From Meat Church recommended putting it on popcorn- which was also incredible.
@@BarbecueElementary I saw that on his channel. Try the VOODOO on your next brisket. Talk about NEXT LEVEL!
@@thunderduckie01 Dang, I’ll definitely try that- it sounds amazing!
I went to get some Holy Cow today but decided to try the Honey Hog on my Texas style spareribs. I'll be smoking those bad boys Monday.
@@chefzilla314 heck ya! Let me know how they turn out!!!
Perfect for breakfast I love it
🙏 🙏
Thinking maybe you could’ve covered that pan with foil and turned up the heat a bit, when you sauced and buttered up the strips?
That’s a good tip- Ill probably try that next time! I didn’t wanna trap too much of the moisture in and was worried they’d overcook a bit too much and didn’t wanna lose the caramelization to the steam- but it might just be how to take it to “the next level”
Those look amazing! I gotta try that out
So easy! So delicious!
Excellent ❤️
🙏
That looks like a great sandwich.
Appreciate it- can’t go wrong with pork belly on anything!!!
@@BarbecueElementary I have some belly in my freezer now. How you sliced and cooked it looks fantastic.
As I'm really new to the smoke scene. I'm curious the difference between using apple juice/cider and apple cider vinegar?
That’s a good question, I’m still learning a ton about this- but I kind of look at it like this-
Spritz will give you the sensation of sweet, spicy, acidic etc while keeping your meat moist which is really the more important part.
ACV will give you a nice but slight acidity which is what makes it really good for almost anything fatty because it offers balance. For me I was really trying to make sure to mail the sweet to cut the acid of the coleslaw I was making so went full apple juice.
Honestly though use whatever you’d like- hot sauce, juice, vinegar, soy sauce, jalapeño juice or even water works well- but I usually make the decision based on the balance I’m trying to achieve or the profile I’m going for. Hope this helps?
Note- there also may be other reasons that I’m not aware of or know even less about (sugar, caramelization etc) with more scientific backing- hope to learn a lot more about it as I go and grow
@@BarbecueElementary Thanks for heads up. I was thinking about the sugar content of juice/cider but even with a 5 or 6 smoke at 250. I'm wondering how much caramelization there would be?
@@chefzilla314 sorry just saw this one / if you’re using Honey Hog on ribs I’d say go with a mix of both!!! Best of both worlds!
Pork belly burnt ends!
GODDAMN SON! XXX
🙏