You remind me of that one uncle at every family gathering that is way too enthusiastic about everything, and I appreciate that a lot, congratulations, I'm your new nephew. Love the music, and I'll be trying this method tomorrow, if all things work out the way I want them to. Not often I find videos by fellow Australian content creators that I like, thanks for the top content, bloke.
Welcome to the family Dylan. I always knew that there was a gap that needed to be filled. Thank you also for your kind comments. Have a look around the channel and I'm sure you'll find plenty of easy yummy food. Let me know how you go with the crackle.
Dude, you've won my heart! I've just bought the kettle Webber and about to cook in it for the first time today. Saw my parents do it about 30 years ago and I hope I have the success you and them had. BTW, loooooove your reaction to the crackling before you ate it.... hilarious!!! Thanks Dingo!!! Wish me luck.
Richesse Diva, you'll love your Weber kettle. It's a bit different to cooking in the oven and it might take a little while to get used to, but persevere! Let's know how you go. By the way, I have several Weber recipes on here and from no on I'll be posting 1 a month. Thank you for your kind words.
Dingo Pete - Thanks for the helpful info, great news.... my Pork Roast worked a treat. It took a while to get the hang of lighting the coals, but once it was done we managed to get the temp up to 170 and cooked it for 2 hours. We put 2 trays of veggies underneath the pork and the flavour was insane! The crackling didn't turn out so, well, crackly, so I cut it off and put it in the convection oven for 20 mins on 225 degrees. I'll be trying the BBQ Meatloaf next, then the Aussie Lamb roast. I've subscribed to you, and look forward to catching up once a week! You're a legend!! Cheers mate!
Keep plugging away. The 170 degrees seems a little low to me. 2 thoughts on that. Were all the coals grey on the outside? They must be. If they were grey then you probably had too few coals in the baskets. As I say, keep plugging away!
Dingo Pete - Some were grey, some were still a little black, I'll give it another shot, to make sure I get the lamb perfect for Australia Day next week! Thanks for all your help and tips, keep up the good work!!
It's been here for 4 years Snap Roll. It's the best way to go with pork, believe me. Good luck. I hope it turns into a ripper of a meal for you. Oh, and best wishes from Adelaide, South Australia.
I did it today and it was delicious. The crackling was spot on and the meat was tender. I used your technique with the tatties and they came out crispy and flavoured. It took me 2 hours, I think I waited too long to put the pig in but it was well worth the wait. Cheers buddy.
Thanks for great info.Cooked a1.1kilo last night , vents wide open ,45min super hot,PERFECT...spuds ,onion ,pumpkin in drip in drip tray,also perfect( cut them smaller. Cheers G
Thanks for the compliment Brodie davies. Sometimes I get lazy and just pop raw potatoes in the drip tray and they generally turn out beautifully crisp and very tasty because of the drips from the meat. Other times I drizzle them with olive oil and give them a light sprinkle with lemon pepper and/or chinese 5 spice and/or garlic powder and they turn out beautifully. And yet other times I do them the way I've done them in this video th-cam.com/video/hKoj87dqqWs/w-d-xo.html
I am of Cuban decent and pork is a way of life for my family and I. Your pork looks amazing and by the way I'm so taking your potato idea thanks for a great video Eat well,Drink much,Be Merry
Hi Simon. Starting temp is around about 250C which is just about 500F. With all vents fully open the temp should drop to about 210C to 220C over the course of the cooking.
Delicious & Easy with - Dingo Pete I will. That little pig is salted and ready to go. We got our new Weber yesterday so this will be it’s maiden voyage. Thanks for the tips, I’ll let you know.
Go for it and let me know what you think of the result. Leaving the vents open will allow maximum airflow over the coals which means that they'll burn hotter than if the vents were partially closed. You'll need that heat to get the crackle nice and crispy. You might also like my video "Crispy Marinated Pork Belly in the Weber Kettle". It's a delicious meal.
+Chris Bland Yes indeed Chris. The important thing is maximum heat at the start of the cooking. It is a rare event that'd have me leave the vents partially open. The only time I'd do that is if for example I was cooking a leg of lamb slowly over 5 hours or so
He Dingo Pete, looks amazing and simple. It's too damn cold and wet here in Dublin to get the Webber out. Come on Summer. I will definitely try that out.
Yes indeed. The nature of a Weber Kettle is that fully stacked with coals it starts at about 250 C and then over the course of the cooking the temp slowly drops back to about 200 C
Ann if you like a bit of pork in the Weber I can highly recommend this recipe. Delicious and it has perfect crackle. th-cam.com/video/xZ2jEpHz2s0/w-d-xo.html
Short and sweet Pete. How many times did you have to reload coals? On a big piece I am thinking a few hours cook time? Where did you hide the empty Fosters cans?
The coals did not have to be reloaded as the cooking process took just over 1 1/2 hours. Your best guide as to cooking time is the internal temperature of the meat which should be 63C for medium or 71C for well done. The choice is yours. With a piece like this I generally aim for an internal temperature of about 68C. All in all that works out to being about 40 minutes per Kg of meat. Where I hide the Fosters cans is my secret.
When did you put the potatoes in under ?? I've got a weber kettle. Im so keen, to give these a crack... if it wasn't soo, late in the afternoon I'd have one cooking up now !!
Just two hours for total cook time? What was the internal temperature of the pork roast? Most people I know cook roast low and slow. Looks very good. Thumbs up!
Hi Rico, with pork regardless of the size I aim for an internal temperature of about 70C/160F which is well done. That's my personal preference but anywhere between 65C/150F and 70C/160F is good.
Love your videos mate👍 just recently got a kettle last week, will be doing a 3kg pork tonight with roast potatoes, question, will it be ok to put the potatoes in from the start with the pork or will they burn?
You won't regret buying the kettle. Pop the potatoes in the drip tray under the pork so that the juices drip on them. Putting the spuds in at the same time as the pork should not be a problem. That's what I do.
It will depend on the temperature of the kettle, but for me 1 1/2 to 1 3/4 hours or until the internal temperature of the pork is 63 degrees (medium) or up to 71 degrees (well done)
@@mikeh4613 I'm pretty pleased that you had a good dinner and thank you for letting me know. I really do appreciate feedback, good or not so good. Fortunately, there's very little of what I've put up that gets negative comments. Thank you again.
I dry brine my pork. Just cover it liberally with sea salt and leave it uncovered in my frig for 1-3 days. Skin comes out feeling like leather from being dry but that son of a bitch will get you the best cracklins ever.
Very good PUNKem733. Thanks for the feedback. What I have done here is appropriate for the cut BUT I hear what you say. Take a look at this. th-cam.com/video/VR9hNbmINO0/w-d-xo.html
I hope this is a fail proof recipe. My wife wants pork on the Weber this weekend and the crackle needs to be spot on. Yours looked tops though. I like your videos and will try a few more of your recipes.
+Stuart Smith I have been cooking pork in the Weber Kettle this way for 30 years. It works for me every time. I'm glad that you like my videos. My purpose is to present delicious food without complex processes. Simple enough for a 12 year old to do. I watch things like Masterchef and shake my head. Damned delicious food is very easy. That's my game here. Thank you for your kind comments.
Mine turned out a treat too. Nice crackling and tender meat. I put a chicken on with it that also turned out well. Added a couple of hickory blocks and a water pan to get some smoke into the meat. Trying your rolled omelette this week.
I'm thrilled that you got a great result. It stumps me as to why some people struggle to get great crackling. That said, Pork belly in the Weber lays too flat and good crackle is a bit of hit and miss. The rolled omelette is delicious. Experiment with the food that you put with it. Cater for your own taste buds. I think you'll find it easy to do and it looks spectacular on the plate.
oh dear i was warned about the crackling. bring your kettle to my BUS and ill teach you a few things i have learnt. take care and keep the cooking coming. YOUR EX DRIVER.
You are a king, pete
Thank you Tully.
Thanks so much for the great video. Love it!
Thank you! There's plenty more for you to see on the channel.
Love it, looks amazing
Try it and let me know how it goes for you
Nice work Pete! That looks amazing! I’m doing my first one tomorrow in the Webber!
Good on you! Let me know how it goes.
looks lovely. your hilarious!!
We do a lot of bush camping, and cart the castiron oven and an old kettle, love the way pork cooks in then. Keep the recipes coming we enjoy them
Thank you. Enjoy the bush and your bush tucker.
You remind me of that one uncle at every family gathering that is way too enthusiastic about everything, and I appreciate that a lot, congratulations, I'm your new nephew.
Love the music, and I'll be trying this method tomorrow, if all things work out the way I want them to.
Not often I find videos by fellow Australian content creators that I like, thanks for the top content, bloke.
Welcome to the family Dylan. I always knew that there was a gap that needed to be filled. Thank you also for your kind comments. Have a look around the channel and I'm sure you'll find plenty of easy yummy food. Let me know how you go with the crackle.
How did your roast go champ?
That was awesome mate :) Simple, to the point and you are such an aussie :)
Thanks Brad. I'm thrilled that you enjoyed it. Have a look around at the rest of the channel and you'll find plenty of delicious and easy meals.
Dingo pete is the god we should be worshipping at this point of humanity.
The Dingo's chest is puffed with pride. Thank you. I hope that you enjoy your pork crackle.
Dude, you've won my heart! I've just bought the kettle Webber and about to cook in it for the first time today. Saw my parents do it about 30 years ago and I hope I have the success you and them had. BTW, loooooove your reaction to the crackling before you ate it.... hilarious!!! Thanks Dingo!!! Wish me luck.
Richesse Diva, you'll love your Weber kettle. It's a bit different to cooking in the oven and it might take a little while to get used to, but persevere! Let's know how you go.
By the way, I have several Weber recipes on here and from no on I'll be posting 1 a month.
Thank you for your kind words.
Dingo Pete - Thanks for the helpful info, great news.... my Pork Roast worked a treat. It took a while to get the hang of lighting the coals, but once it was done we managed to get the temp up to 170 and cooked it for 2 hours. We put 2 trays of veggies underneath the pork and the flavour was insane! The crackling didn't turn out so, well, crackly, so I cut it off and put it in the convection oven for 20 mins on 225 degrees. I'll be trying the BBQ Meatloaf next, then the Aussie Lamb roast. I've subscribed to you, and look forward to catching up once a week! You're a legend!! Cheers mate!
Keep plugging away. The 170 degrees seems a little low to me. 2 thoughts on that. Were all the coals grey on the outside? They must be. If they were grey then you probably had too few coals in the baskets.
As I say, keep plugging away!
Dingo Pete - Some were grey, some were still a little black, I'll give it another shot, to make sure I get the lamb perfect for Australia Day next week! Thanks for all your help and tips, keep up the good work!!
Happy to help
Mate did this today and it was bloody amazing mate crackling was perfect and the potatoes were crunchy. 👍🏻
Excellent andre. You've no idea how pleased I get when people give me feedback.
Delicious & Easy with - Dingo Pete I wish I knew how to send u a pic lol
your the best Dingo pete
Thank you
It is wrong of you to do this to us and not share. LOL Looks so damn good I am going to do it myself today. Hello mate from Orlando, Florida
It's been here for 4 years Snap Roll. It's the best way to go with pork, believe me. Good luck. I hope it turns into a ripper of a meal for you. Oh, and best wishes from Adelaide, South Australia.
Outstanding! Thanks dingo Pete!
Glad you enjoyed it
classic Ocker. love your video
Thank you Glen.
Will try this one on Saturday arvo Pete , yum.
It's super easy peasy Peter
Looks absolutely delicious! I can taste it all the way over here in the States!
Thank you! I can assure you that cooked this way the pork is amazing
I will be giving it a try, & will let you know how it turns out!
I look forward to hearing how you go
I did it today and it was delicious. The crackling was spot on and the meat was tender. I used your technique with the tatties and they came out crispy and flavoured. It took me 2 hours, I think I waited too long to put the pig in but it was well worth the wait. Cheers buddy.
That's great to hear Ed. Well done! Thanks for letting me know.
On ya dingo, top stuff!
Thank you
Thanks for great info.Cooked a1.1kilo last night , vents wide open ,45min super hot,PERFECT...spuds ,onion ,pumpkin in drip in drip tray,also perfect( cut them smaller. Cheers G
Excellent. Glad you enjoyed it
Perfect !
Thank you.
What temperature did you cook at in the weber
Crackle must try 👍
Yes, it works every time. ENJOY!
Legend!! I'm about to start a cookup! fingers crossed I get fireworks too.
Excellent! It should turn out very well indeed for you. Let's know how you go.
The last scene of eating the crackle looks so much like snoop dog, well done mate keen to try!
Good on you. Have a go and it should turn out brilliantly for you.
That Crizzle be Poppin.
Love this video. Did you just put your roasties in the the bottom at the start and did you part boil them first? Many thanks 👍🏻
Thanks for the compliment Brodie davies. Sometimes I get lazy and just pop raw potatoes in the drip tray and they generally turn out beautifully crisp and very tasty because of the drips from the meat. Other times I drizzle them with olive oil and give them a light sprinkle with lemon pepper and/or chinese 5 spice and/or garlic powder and they turn out beautifully. And yet other times I do them the way I've done them in this video th-cam.com/video/hKoj87dqqWs/w-d-xo.html
Daaamn, im off to the butcher now pete,,,, thanks for this outstanding video, and a few cold ones to wash it all down
Enjoy! Let me know how you go with it.
I am of Cuban decent and pork is a way of life for my family and I. Your pork looks amazing and by the way I'm so taking your potato idea thanks for a great video
Eat well,Drink much,Be Merry
Thank you very much David. I will take your advice!
Smoke a 6 inch Cuban while you wait for the weber to cook the perfect pork.
You rock! All the way to the end....
Thank you!
Thank you my friend for the video
My pleasure indeed. Enjoy!
Just did this last week for our Sunday Dinner.
Pete it was amazing. The crackling was to Die For!!!!
Al the way from the Uk 🇬🇧
Thanks for the feedback Pete. I'm so pleased that it worked out well for you. Keep on cooking! There's plenty of easy yummy stuff on my channel.
Looks great. What temps did you have the webber at ?
Hi Simon. Starting temp is around about 250C which is just about 500F. With all vents fully open the temp should drop to about 210C to 220C over the course of the cooking.
I’m doing it tomorrow brother.
Excellent! Let's know how you go with it.
Delicious & Easy with - Dingo Pete I will. That little pig is salted and ready to go. We got our new Weber yesterday so this will be it’s maiden voyage. Thanks for the tips, I’ll let you know.
Ha ha ha ha ha. Ooooh oooh i took the crackle ! Ha ha too good
This is the best video on the internet fuck yeah Dingo ya dunnit! Crackle!!!!
Maaaaaaaaaate, doing it for Xmas day . Hope mine turns out as good as yours. Thanks.
It should Steve. It's not about the meat, it's about the crackle. The meat will look after itself
Hi Pete love the video. On your weber how open do you have the vents for airflow? Crackle looked and sounded awesome made me soo hungry
I have them wide open. And yes the crackle was as good as it looked
Delicious & Easy with - Dingo Pete thanks for the reply. Top and bottom vents side open. Thinking I may need to get a cook on
Go for it and let me know what you think of the result.
Leaving the vents open will allow maximum airflow over the coals which means that they'll burn hotter than if the vents were partially closed. You'll need that heat to get the crackle nice and crispy.
You might also like my video "Crispy Marinated Pork Belly in the Weber Kettle". It's a delicious meal.
I now have a weber Kettle and i always use your pork belly reciepe. Best flavours and always turns out fantastic.
Thanks for recipe Pete. How do you have the vents on the weber set? We cant seem to get the temperature/crackle :(
Hi Clayton. I have the vents wide open, that way max airflow over the coals and max heat produced.
Excellent. We'll give that a go next time. Thanks Pete!
I am a professional weber chef and my specialty is pork.
The secret is the weber.
100% uniform crackling every time. It never fails.
what temperature?
Dingo pete 2:44 you lit asf! hahaha
Hi, that crackling looked fabulous :-) I was wondering - do you have the vents fully open both top and bottom for the duration of the cooking?
+Chris Bland Yes indeed Chris. The important thing is maximum heat at the start of the cooking. It is a rare event that'd have me leave the vents partially open. The only time I'd do that is if for example I was cooking a leg of lamb slowly over 5 hours or so
+Delicious & Easy with - Dingo Pete Thanks for that - very helpful. Now I need some pork :-)
You sure do. I generally cook potatoes in the tray below the meat. That way they get all of the juices dripping over them
He Dingo Pete, looks amazing and simple. It's too damn cold and wet here in Dublin to get the Webber out. Come on Summer. I will definitely try that out.
You can have some of our summer if you like. It's 42 degrees here in Adelaide South Australia today
You can have too much of a good thing Dingo Peter. That does not apply to the worlds best crackling.
Correct
Great video, I'll be doing this for mothers day on Sunday. Just one question... Are you related to Mick Taylor? Lol
Fantastic! Go for it. Let's know how you go.
No I'm not related to Mick Taylor
Did you run at full temp all the time, thanks looks lovely
Yes indeed. The nature of a Weber Kettle is that fully stacked with coals it starts at about 250 C and then over the course of the cooking the temp slowly drops back to about 200 C
Ann if you like a bit of pork in the Weber I can highly recommend this recipe. Delicious and it has perfect crackle.
th-cam.com/video/xZ2jEpHz2s0/w-d-xo.html
Short and sweet Pete. How many times did you have to reload coals? On a big piece I am thinking a few hours cook time? Where did you hide the empty Fosters cans?
The coals did not have to be reloaded as the cooking process took just over 1 1/2 hours. Your best guide as to cooking time is the internal temperature of the meat which should be 63C for medium or 71C for well done. The choice is yours. With a piece like this I generally aim for an internal temperature of about 68C. All in all that works out to being about 40 minutes per Kg of meat.
Where I hide the Fosters cans is my secret.
When did you put the potatoes in under ??
I've got a weber kettle. Im so keen, to give these a crack... if it wasn't soo, late in the afternoon I'd have one cooking up now !!
The potatoes were put in at the same time as the pork. Absolutely delicious. YUMMM
@@DingoPete I'll cook it up for the in-laws and let you know.. thanks mate. More Weber videos to come ....??? Please...
@@nvrglty904 excellent. Let me know how you go.
Fuck yes Dingo Pete ya done did it again bro!!
Just two hours for total cook time? What was the internal temperature of the pork roast? Most people I know cook roast low and slow. Looks very good. Thumbs up!
Hi Rico, with pork regardless of the size I aim for an internal temperature of about 70C/160F which is well done. That's my personal preference but anywhere between 65C/150F and 70C/160F is good.
Love your videos mate👍 just recently got a kettle last week, will be doing a 3kg pork tonight with roast potatoes, question, will it be ok to put the potatoes in from the start with the pork or will they burn?
You won't regret buying the kettle. Pop the potatoes in the drip tray under the pork so that the juices drip on them. Putting the spuds in at the same time as the pork should not be a problem. That's what I do.
Delicious & Easy with - Dingo Pete thanks for the reply mate, how long do you think 3.1kg will take?
It will depend on the temperature of the kettle, but for me 1 1/2 to 1 3/4 hours or until the internal temperature of the pork is 63 degrees (medium) or up to 71 degrees (well done)
Onya mate!😉
Giving this a go for Christmas our neff slide and hide just ain’t big enough for all that Christmas meat !!!!!! Wish me luck !
Good luck. There's not a lot that can go wrong.
Shared 5118
Bloody ripper mate
Thank you
Doing this tomorrow night exactly as the D man says to do. Hopefully it turns out as crackalackin as yours
Let's know how it goes Mike H.
@@DingoPete Dude that turned out better than anything i have had before. Best roast pork ever. Thanks so much man.
@@mikeh4613 I'm pretty pleased that you had a good dinner and thank you for letting me know. I really do appreciate feedback, good or not so good. Fortunately, there's very little of what I've put up that gets negative comments. Thank you again.
Subbed because I had a dingo cross bluey
Dingo you can bloody cook my Webber anytime you like cobber
Ha ha. Thank you. It's not difficult.
If I was a pork crackle I would be having nightmares right now
Excellent!
U need your own cooking show big nuts
Ha ha ha. I don't think that's going to happen, but thank you anyway.
this was the informative but creepy AF video, love it pete, get a dog up ya!!!
I dry brine my pork. Just cover it liberally with sea salt and leave it uncovered in my frig for 1-3 days. Skin comes out feeling like leather from being dry but that son of a bitch will get you the best cracklins ever.
Very good PUNKem733. Thanks for the feedback.
What I have done here is appropriate for the cut BUT I hear what you say. Take a look at this.
th-cam.com/video/VR9hNbmINO0/w-d-xo.html
Few tinnies under your belt hey Dingo.....love it!!
Stop it Dingo, just bloody stop it will ya...
Ha ha ha. Enjoy!
Holy shit.
I hope this is a fail proof recipe. My wife wants pork on the Weber this weekend and the crackle needs to be spot on. Yours looked tops though. I like your videos and will try a few more of your recipes.
+Stuart Smith I have been cooking pork in the Weber Kettle this way for 30 years. It works for me every time.
I'm glad that you like my videos. My purpose is to present delicious food without complex processes. Simple enough for a 12 year old to do. I watch things like Masterchef and shake my head. Damned delicious food is very easy. That's my game here.
Thank you for your kind comments.
Mine turned out a treat too. Nice crackling and tender meat. I put a chicken on with it that also turned out well. Added a couple of hickory blocks and a water pan to get some smoke into the meat. Trying your rolled omelette this week.
I'm thrilled that you got a great result. It stumps me as to why some people struggle to get great crackling. That said, Pork belly in the Weber lays too flat and good crackle is a bit of hit and miss.
The rolled omelette is delicious. Experiment with the food that you put with it. Cater for your own taste buds. I think you'll find it easy to do and it looks spectacular on the plate.
Good onya champion
Thanks
What's that bangin tune boi?
It's name is Up All Night
Cheers! btw great idea with the roast potatoes, it all looks really lovely
Give it a whirl. And by the way, there's plenty more on the channel to get excited about.
oh dear i was warned about the crackling. bring your kettle to my BUS and ill teach you a few things i have learnt. take care and keep the cooking coming. YOUR EX DRIVER.
+toby ashley ... Hi Toby. Good to hear from you and I'm always prepared to learn. I'd love to hear your tips
I like pulled pork.Does that mean I'm going to hell
Ha ha ha. Definitely not. We love our tucker the way we love our tucker.
Oh! You naughty old chap! Can't you be a little less tempting?
Ha ha ha. Have a go!
need to use charcoal, not heat beads
+Chris Morton Thanks Chris. This works for me.
Sincerely I appreciate your feedback
Ww
Blokes on blokes
That was kind of creepy
Weird...
You may think so but it works brilliantly. Try it and see.
Greedy madir
Get off the stubbies 👍