Great cook! One potential solution to getting that fat cap to crisp would cranking the heat at the end/flipping it right over the hotspot. You could also leave the belly uncovered in the fridge or 2-3 days prior to cooking to really dry out the fat cap (dry brine, but without the brine so it doesn't go hammy).
Towards the end of the cook, I cranked temps to 300 F and moved the belly closer to the fire. High heat and dry brine would definitely help. Was just trying to mimic the Goldee’s way because I’m sure they don’t have time for dry brining
Great video - I did a skin on pork belly on my direct heat cooker a couple of weeks ago - with a mop sauce on the underside while crisping up the skin - another method you need to try - also look forward to your videos and the Blue !
Much appreciated Ted! I keep the blue lights flowing just for you! I am definitely gonna have to do some direct heat pork belly (once I get that direct heat cooker). I definitely plan on doing the Hoodoo Brown style pork belly in the near future so stay tuned for that one!
HTH and Fatstack Smokers - talking bout the "A team" of que - this is the real deal here sport fans. - You got it going on my brother - keep up the good work! Much appreciated 👍😎
I appreciate you man! You definitely keep the spirits high around here! That smoker does some great work, even though the end product was not what I was aiming for. Still turned out good though!
Thank you! A 1-3 day salt/dry brine would definitely help this process when doing it at home. I was going off of the footage and at Goldee's they seasoned it and threw it on. The must be working some magic in that rotisserie! Definitely go the dry brine route
I’ll have to try one of those techniques to try and crisp that fat. It’s really easy to talk to the ShopRite butchers when they don’t grunt and mumble at you
My FatStack sits in my driveway uncovered. I have a garage it could fit in, but rolling it in and out would be nearly impossible because that thing is heavy. It stays exposed to the weather and has been doing just fine. After I seasoned it, little to no rust has built up. If there is, I will spray it down with some oil or beef tallow to keep it cleaned up. I don't think a cover is necessary, but if you like a cover then go for it!
I wonder if letting the salt sit on the fat overnight in the fridge would help get it to crisp up more? They are doing a peach glaze dipping sauce with the belly now and it’s insane!
I actually spoke to Ant from Ant's BBQ cookout after I shot this video and he told me the same thing! I am gonna have to work on a peach tea glaze and do that for another video. I definitely think a salt brine/dry brine would help. I was going off of the video footage and Johnny from Godee's hit that belly with salt and threw it right on, so I didn't think they were dry bringing. May best to dry brine when doing this recipe at home.
Yeah Goldee’s is always changing things, trying new things, and innovating. When I was doing research, Goldee’s had just started doing the pork belly using just salt. I believe they have changed the recipe and now use their seasoned salt and serve with a peach glaze
They definitely do a glaze for the ribs. I heard Goldee’s was experimenting with a peach tea glaze or sauce for the pork belly. Why no offsets in Canada? Guys like smoke trails bbq and smokin dad bbq seem to have offsets
Why make the video? Why not wait until you get what you need to copy the Goldee’s method before making a video doing literally nothing that Goldee’s does?
I definitely am going to do that! That is more of the Hoodoo Brown style of pork belly. I went to Hoodoo and tried it and I will be doing that in an upcoming video. Goldee's uses skinless bellies
Great cook! One potential solution to getting that fat cap to crisp would cranking the heat at the end/flipping it right over the hotspot. You could also leave the belly uncovered in the fridge or 2-3 days prior to cooking to really dry out the fat cap (dry brine, but without the brine so it doesn't go hammy).
Towards the end of the cook, I cranked temps to 300 F and moved the belly closer to the fire. High heat and dry brine would definitely help. Was just trying to mimic the Goldee’s way because I’m sure they don’t have time for dry brining
Great video - I did a skin on pork belly on my direct heat cooker a couple of weeks ago - with a mop sauce on the underside while crisping up the skin - another method you need to try - also look forward to your videos and the Blue !
Much appreciated Ted! I keep the blue lights flowing just for you! I am definitely gonna have to do some direct heat pork belly (once I get that direct heat cooker). I definitely plan on doing the Hoodoo Brown style pork belly in the near future so stay tuned for that one!
Another great video Mr. The Horse!! I’m a little jelly of your belly. LOL
Hahaha this pork belly definitely looked better than my belly. I appreciate you watching as always Mr. Davey!
Goldees is the 🐐
That’s facts 🤙🏻
HTH and Fatstack Smokers - talking bout the "A team" of que - this is the real deal here sport fans. - You got it going on my brother - keep up the good work! Much appreciated 👍😎
I appreciate you man! You definitely keep the spirits high around here! That smoker does some great work, even though the end product was not what I was aiming for. Still turned out good though!
Looks great. Would a longer salt brine help - like 1 or 2 days prior to cook?
Thank you! A 1-3 day salt/dry brine would definitely help this process when doing it at home. I was going off of the footage and at Goldee's they seasoned it and threw it on. The must be working some magic in that rotisserie! Definitely go the dry brine route
some direct heat for the skin! broiler, even the blowtorch! great cook as always! looks like your making friends with the local shoprite butcher!
I’ll have to try one of those techniques to try and crisp that fat. It’s really easy to talk to the ShopRite butchers when they don’t grunt and mumble at you
Pork belly is hard to beat. Porkiness deliciousness!
Very true! Doesn't matter how you cook it, it always comes out good!
Does your Fatstack stay on your patio? If so, do you use a cover or you just leave it exposed to the weather?
My FatStack sits in my driveway uncovered. I have a garage it could fit in, but rolling it in and out would be nearly impossible because that thing is heavy. It stays exposed to the weather and has been doing just fine. After I seasoned it, little to no rust has built up. If there is, I will spray it down with some oil or beef tallow to keep it cleaned up. I don't think a cover is necessary, but if you like a cover then go for it!
I just can't stop seeing a BBQ-Blippi
@@CaptainB747 you know, this isn’t the first time I’ve been compared to Blippi 😂
I wonder if letting the salt sit on the fat overnight in the fridge would help get it to crisp up more? They are doing a peach glaze dipping sauce with the belly now and it’s insane!
I actually spoke to Ant from Ant's BBQ cookout after I shot this video and he told me the same thing! I am gonna have to work on a peach tea glaze and do that for another video. I definitely think a salt brine/dry brine would help. I was going off of the video footage and Johnny from Godee's hit that belly with salt and threw it right on, so I didn't think they were dry bringing. May best to dry brine when doing this recipe at home.
They have to be orded from the states and imported. It's all propane, komados, and pellet here.
Oh man that’s rough. What are you cooking on currently? Any plans to have a smoker imported?
Pretty sure they use seasoning salt
Yeah Goldee’s is always changing things, trying new things, and innovating. When I was doing research, Goldee’s had just started doing the pork belly using just salt. I believe they have changed the recipe and now use their seasoned salt and serve with a peach glaze
In my finding the glaze is on the ribs. In canada I can't get offsets.
They definitely do a glaze for the ribs. I heard Goldee’s was experimenting with a peach tea glaze or sauce for the pork belly. Why no offsets in Canada? Guys like smoke trails bbq and smokin dad bbq seem to have offsets
Mommy is hungry 😂
I want that fatstack :( I hope Eric can get his shit together
I hear ya man and I hope things align and pits start rolling out. I am really hoping for y'all. Open invitation to come an cook on mine
Steelwood smokers
@@roadiesgarage3816I’ve seen the post for them in the FB group and it looks like they produce a great smoker 🤙🏻
Pretty sure Goldee’s is using table salt instead of kosher salt. That’ll make a difference in the final crisp texture…
Yeah, I mentioned that in the video. I didn’t have table salt on hand. It may make a huge difference. I’ll have to try it out and see
Why make the video? Why not wait until you get what you need to copy the Goldee’s method before making a video doing literally nothing that Goldee’s does?
Gotta get that skin on pork belly.....the skin is what crisps up!
I definitely am going to do that! That is more of the Hoodoo Brown style of pork belly. I went to Hoodoo and tried it and I will be doing that in an upcoming video. Goldee's uses skinless bellies
BRAD..... someone is stealing your style
Damn, now Brad is rapping about bbq 🤦🏻♂️