Pork belly is a guaranteed winner on the Weber kettle. It's the only way we cook it now, as it turns out perfect every single time. Not to mention that delicious smoky flavour that you'd never get in a conventional oven. I use a Stanley knife to score the rind, around 3-4mm apart, as we don't have one of those stabby thingies like you have. Then a light grease and smother with salt. We like getting some washed spuds with skins on, giving them a light baste with oil, and whacking them in with the roast. Absolutely scrumptious! They are delicious on their own, or you can add butter, herb or garlic butter, or all of the above and sour cream. They also have a gorgeous smoky flavour to them, and the skins are crispy, but not hard.
Yet again - thank you for this one. My Jaccard arrives today, and hopefully based on your recommendation it works as I have triedd a few witand they turned out to be duds. This looks tremendous and will give it a go soon....cheers Aaron, love your channel.
Hi from Newcastle, NSW! Cheers for the inspo Aaron! My wife bought a 1KG pork belly the day you released this video. I had it in the Fridge for 2 days before cooking it up for dinner tonight! AMAZING! Will be doing this again with a larger belly!
My family makes something called pernil idk if you know it but I’m gonna use those same seasonings and make it into a porcetta this weekend for Mother’s Day. my first time ever using a charcoal grill. Gonna serve it with steamed yuca and fried plantains. Thank you for sharing this method man.
Just for any newbies out there, a traditional porchetta cut will include the loin. Once the loin (dead centre) reaches 63C all the fat from the belly will be fully rendered. Wouldn't recommend running the temp past 60C on the loin and allow the carry over cook to get it up to temp.
Great video mate, and perfect time coming into Christmas. How do you find this direct grill method compares to the rotisserie method you previously did?
That is what I'm going to make for Christmas! I love pork belly, it's easier than the others and that combo of crackling and herbs make it so appealing. Thanks heaps. Also really great video, really sharp, like your knives. :)
Made this last night for a test run for Xmas dinner. Have to say it was outstanding. Great work mate on the recipe and method. Super crispy on the outside and juicy on the inside. Ready for Xmas now
@@markhiggins3054 Campbelltown meat in the Campbelltown shopping centre on lower north east rd and Vince and Matty at Trafford meats up the road heading towards the Glynde corner opposite arc is good too.
Think I was drunk when I subscribed to this channel & forgot about it.... but you hit the nail on the head with this one, thanks dude! & now I've the rest of your knowledge to steal 😊 But could you recommend which wood to use in your vids, especially with pork. Shout out from Ireland 🇮🇪 keep her lit
@@LownSlowBasics So in the mean time I have upgraded the Rambler to a Weber, roughly how hot would the bbq have been, not sure I could see it above, TIA
Hey bud looking at trying to start out in this low n slow cooking after some advice I love your videos by the way I was wondering if one of those jumbuck kettle bbqs from Bunnings are any good to start with or should I wait and save up for a better one
Hey Aaron, my charcoal chimney filled with briquettes takes way longer than 10-15 mins to get red hot and ashed over. Probably closer to 30 mins. Whats the trick to getting it lit so quickly? Cheers mate
Hey mate, the charcoal chimney I use helps, it’s shallower but wider. Plus the briquettes I use tend to light quicker than other brands too. I use the Oklahoma joes halftime XL chimney and olive pip co briquettes.
Hey Aaron, what chimney are you using in this video? Also for someone wanting to get a kettle style BBQ. Would you recommend the Weber Kettle or the OKJ Blackjack?
Watched, went out, had to buy a whole pork belly, cut it in half, put half in the freezer and the other in the fridge and so doing this tomorrow (Monday). BTW I fly out to the UK on Wednesday, otherwise, I'd have done the whole belly!
If you have money and enough space to have both, then that's what you should have. Otherwise I'd say you should buy the tool that you're going to use the most.
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big fan from china，always like weber kettle series，i gonna try it，thank you bro🎉
Cheers mate!
Super underrated channel, used your methods several times and bang on every time man, cheers from Perth, WA!
Appreciate the feedback legend 💪
I agree - every methed of your i have followed has turned out to be spot on.
Thanks i will try this method in 2 days, wish me luck on my first Porchetta!
Showen to perfection mate thxs heaps and the crunch sounded beyond Epic 💯
Pork belly is a guaranteed winner on the Weber kettle. It's the only way we cook it now, as it turns out perfect every single time. Not to mention that delicious smoky flavour that you'd never get in a conventional oven. I use a Stanley knife to score the rind, around 3-4mm apart, as we don't have one of those stabby thingies like you have. Then a light grease and smother with salt.
We like getting some washed spuds with skins on, giving them a light baste with oil, and whacking them in with the roast. Absolutely scrumptious! They are delicious on their own, or you can add butter, herb or garlic butter, or all of the above and sour cream. They also have a gorgeous smoky flavour to them, and the skins are crispy, but not hard.
Very nice! Thanks for sharing that 🙌
Perfect! I know what I'll be popping in the weber when the wife's away on new yrs!
🤘
Yet again - thank you for this one. My Jaccard arrives today, and hopefully based on your recommendation it works as I have triedd a few witand they turned out to be duds. This looks tremendous and will give it a go soon....cheers Aaron, love your channel.
Thanks mate! Really appreciate the kind words!
Great vid! Awesome result! Love that crunch. Nice work.🤠
Hi from Newcastle, NSW! Cheers for the inspo Aaron! My wife bought a 1KG pork belly the day you released this video. I had it in the Fridge for 2 days before cooking it up for dinner tonight! AMAZING! Will be doing this again with a larger belly!
Nice mate! Thanks for the feedback!
My family makes something called pernil idk if you know it but I’m gonna use those same seasonings and make it into a porcetta this weekend for Mother’s Day. my first time ever using a charcoal grill. Gonna serve it with steamed yuca and fried plantains. Thank you for sharing this method man.
Most welcome mate. Let me know how you go 🤘
I'm all set to try this cook tomorrow Thanks for the super detailed explanation, your format is perfect.
Most welcome. Enjoy 😊
@@LownSlowBasics It came out perfect, crackling was so light and crisp 🤤
@@ryanhobson7707 great work mate!
Just for any newbies out there, a traditional porchetta cut will include the loin. Once the loin (dead centre) reaches 63C all the fat from the belly will be fully rendered. Wouldn't recommend running the temp past 60C on the loin and allow the carry over cook to get it up to temp.
Epic work! Thanks for sharing
I will be doing this next weekend 👍🏼
Definitely do 🤘
Great video mate, and perfect time coming into Christmas. How do you find this direct grill method compares to the rotisserie method you previously did?
That is what I'm going to make for Christmas! I love pork belly, it's easier than the others and that combo of crackling and herbs make it so appealing. Thanks heaps. Also really great video, really sharp, like your knives. :)
Thanks mate 🤘🙏
Made this last night for a test run for Xmas dinner. Have to say it was outstanding. Great work mate on the recipe and method. Super crispy on the outside and juicy on the inside. Ready for Xmas now
Looks great, thank you - trying it this afternoon. Would you suggest any smoking wood with it?
@@andrewboote9942 thanks mate! You can but I think it’s fine without.
Absolutely nailed that!
Unreal vid brother!! That porchetta was absolutely first class👌 Gorgeous Bubbles😍
Thankyou bro 🙏
Nice to hear coming from the crackle king!🤴
Total winner!
Another ace recipe. Definately going to try this. Onya
Cheers mate. Definitely do 🤘
Looks amazing will give it a go this weekend
Let me know how you go 🤘
So close to 100,000 subscribers mate!
😬🙏
Next level ! Congrats on the 100k subs. Well deserved
Thanks mate 🙏
Love the vids mate keep them up. Whats the cooking temp. Not sure if you mentioned it.
About 220c 🙌
My butcher in Campbelltown SA does an epic porchetta. Now I’ve gotta order one for next week 😆👍
🤘
Which butcher is that please - love in Adelaide hills and a bit hard to find.
@@markhiggins3054 Campbelltown meat in the Campbelltown shopping centre on lower north east rd and Vince and Matty at Trafford meats up the road heading towards the Glynde corner opposite arc is good too.
@@chisel83 thanks heaps - I forgot about Trafford. Do you order it before or do they always have it?
@@markhiggins3054 order in advance 👍
luv yer werk. gonna need to rewatch this video to figure out yer knots.
Think I was drunk when I subscribed to this channel & forgot about it.... but you hit the nail on the head with this one, thanks dude! & now I've the rest of your knowledge to steal 😊 But could you recommend which wood to use in your vids, especially with pork. Shout out from Ireland 🇮🇪 keep her lit
I am definitely going to try this. Thank you very much. What temp was your Weber set at?
Thanks so much! Around 220c or so.
That was unbelievably! What was the temperature inside the Grill? Thanks, greetings Bernd
Thanks mate. About 220c
looks so good! can this be done entirely on oven (no rotisserie im afraid :( )
Absolutely!
Great vid! We've been thinking of doing one of these for a while, perfect timing! What temp are you running the weber at for the cook?
About 220c 🤘
Looks awesome Aaron, does the same style work on an OJ Rambler? Keen to give it a go
Might be a bit hard. But could be done on a rambler
@@LownSlowBasics So in the mean time I have upgraded the Rambler to a Weber, roughly how hot would the bbq have been, not sure I could see it above, TIA
That looks SO GOOD! Cangrats on 100k subs.
Cheers legend!
Hey bud looking at trying to start out in this low n slow cooking after some advice I love your videos by the way I was wondering if one of those jumbuck kettle bbqs from Bunnings are any good to start with or should I wait and save up for a better one
Great video once again
Cheers legend!
Hey Aaron, my charcoal chimney filled with briquettes takes way longer than 10-15 mins to get red hot and ashed over. Probably closer to 30 mins. Whats the trick to getting it lit so quickly? Cheers mate
Hey mate, the charcoal chimney I use helps, it’s shallower but wider. Plus the briquettes I use tend to light quicker than other brands too. I use the Oklahoma joes halftime XL chimney and olive pip co briquettes.
Hey Aaron, what chimney are you using in this video?
Also for someone wanting to get a kettle style BBQ. Would you recommend the Weber Kettle or the OKJ Blackjack?
The Oklahoma joes brand. Probably a Weber as you can get one cheap second hand 🤘
Watched, went out, had to buy a whole pork belly, cut it in half, put half in the freezer and the other in the fridge and so doing this tomorrow (Monday). BTW I fly out to the UK on Wednesday, otherwise, I'd have done the whole belly!
Let me know how you go 🤘
Made this one for Christmas lunch! Was awesome. Thanks for the hot tips! The cut off ends are good for some snacks at the 1 hour mark!! :)
Looks good 👍
On the list 🤤
🙌
Sorry but I didn’t hear you mention the kettle cook temp?
Can you post that?
Thanks in advance.
What tempis the BBq set to.
Is there a target ambient temperature to aim for?
@@nuggetslut1 usually around 220-240c
That looks fantastic gonna have to hunt down a decent pork belly to give it a crack
Definitely do!
What temperature were you running the Weber kettle at?
About 220c
What temp was the grill at while cooking?
About 220c from memory
Omg...I trying this too
Definitely do 🙌
Komado egg vs Webber kettle, what do people prefer to work with?
Both! I use my kamado for the long slow cooks because it’s so easy to set and forget. I prefer the Weber for quicker roasting type cooks.
Deez nuts
If you have money and enough space to have both, then that's what you should have.
Otherwise I'd say you should buy the tool that you're going to use the most.
Great question! I do love a kamado!
I always leave mine in fridge but find I can’t jaccard it after as skin too dry? 24hrs in fridge.
Epic and thank you once again.
Do it beforehand 🤘
Sufferin Jesus !
That looks amazing 👍🏻👏🏻😃
🤘
Greet vid mate
Thanks legend
@@LownSlowBasics no wukkas 🤜🏼🤛🏼
Looks great but, I’d use a surgeons knot, MUCH easier to tie
😋
🤘
Looks amazing, definitely going to give it a nudge
Definitely do 🙏
Hey mate, what temp did you have the weber at for this cook? (Going to do it for Christmas lunch)