I just did this last night. 3.5hrs total, first time using the snake method and it turned out amazing! Nice colour, fluffy and just melted in your mouth. Another win for me thanks to you!
As an American, i do appreciate the conversions. That being said, i DO have google and can always look it up so i also feel bad you needed to change the way you do things to accommodate us. Either way, i'll be making these tomorrow for American Football sunday! Thanks for the tips!
Great video mate, i have a question, you said you want to stabalise your temp at around 275°F so you started to close the bottom vent when it was around 239°F how do you know at what temperature to start closing the vent to stabalise at your desired temp? Hope that makes sense. Cheers
I’m doing this and your crispy pork belly tomorrow. Going to start this nice and early since it’s the longer cook, then once it’s done (around for the arrival time of the guests) I’ll set the baskets up for the hot/fast crispy pork belly. Excellent videos, let’s hope I can get it as good as yours looks mate.
Hi mate, Just followed your Pork Belly Burnt Ends recipe, actually did them in a Cobb cooker, had a failure this morning, temperature spiked at 180 degrees and dried out the pork, reassessed and did another one and it turned out absolutely amazing and delicious, cheers!!
Awesome vid mate. Think I will pull out the Weber SM mini this Sunday and gives these a whirl. Nice way to spend Fathers Day. P.S. love the addition to the PL Sour!!
Awesome video! May I ask why you would always leave your lid vents wide open instead of closing them slightly to help if the bottom one isn't reducing the heat enough?
Hey mate, slowly getting through everything you have done, cooking this recipe right now. Love everything so far I've tried from your TH-cam. I want to try tackle a jalapeno and cheese sausage from scratch, just wondering if its something you might do on this page at some point? Thanks mate! keep up the awesome content, love it!
Looks awesome Aaron. I have to try this.. I found you after searching " how to use a rotisserie " wondering if you can do more rotisserie videos as I followed your other one step by step and it was AMAZING, keep up the wicked work 🤘
Oh my. You have done a lot of things that I've said... I think I'd like to try that eventually... but this.... this may have to be the next thing I buy at the butchery now. They looked amazing. :)
Looks amazing!! I’ve left it to the last minute to cook one for grand final day and won’t have time to get the sauce off natural smoke. Any other sauces I can get from woolies/coles that could still work?
I started drooling while I was watching… What brand of probe were you using at the end there? Seems like you got a quick temp or was that editing? Love your channel man 🔥 🍖
The probe slides on/put easily. Just like how you check potatoes are cooked… stick a fork/knife in them and lift them up. They should slip back down on their own. If you have to pull/push the meat off with effort, then it’s not tender enough
Could you smoke until tender (getting the longer smoke completed) then leave until later to glaze, finish off then serve hot? Think smoke in the morning then glaze to serve hot in the evening
That’s correct! You want an internal temp of around 205f/96c. Can go up to 215f before they are super soft but most of the time they are good around 205.
@@LownSlowBasics Just saw, that you're from Australia. In Germany lots of BBQers are using the roasting tin from Ikea, called Koncis. Different sizes, cheap, easy to clean and a good quality. It is also available in Ikea Australia.
Hey Aaron, great video thanks! I've tried the snake method before (using your video) and it worked really well. One major problem though was the flavour, it was a really dirty smoke taste. is that to do with the quality of briquettes i'm using or something wrong with the method? i've pretty much followed the same as you've done here - thanks!
Could either be bad quality briquettes or you didn’t have your bbq hot enough. The snake method works similar to the minion method so when set up and ran properly there shouldn’t be an issue.
Snake method is a terrible idea. When starting to burn, there is always black bitter smoke coming from the briquettes, no matter what quality. Always cook on briquettes that has white overed,
Hi Aaron just tried these and they were amazing, apart from on a couple of them the meat was a bit stringy and hard, not sure why? Thanks for the videos they are very helpful to a newbie like me.
Looks very yummy! Thnx for the vid 👍 One tip: you sitting down doesn't do it for me... Standing up is more energetic. Raise the weber if u need to.. anyway, hoping to be constructive here... Cheers and thanks for the cooking class 👍😜
I realise the stereotypical nature of the question I'm about to ask but, what is in your opinion the best way to cook shrimp on the bbq? Ps. Trying your meat candy tonight. Looks great!
No amount of work is too much for these delicious morsels of flavor clearly you haven't tried them or you don't even smoke meat because everything takes time and energy but is well worth it in the end
I just did this last night. 3.5hrs total, first time using the snake method and it turned out amazing! Nice colour, fluffy and just melted in your mouth. Another win for me thanks to you!
Great work mate!
My buddy bought these out at a gathering last week. I ate like 25 of them. Amazing taste and texture!
So addictive hey!
Buying a Kettle next year and have a feeling I will be watching all your videos religiously.
As an American, i do appreciate the conversions. That being said, i DO have google and can always look it up so i also feel bad you needed to change the way you do things to accommodate us. Either way, i'll be making these tomorrow for American Football sunday! Thanks for the tips!
Great video mate, i have a question, you said you want to stabalise your temp at around 275°F so you started to close the bottom vent when it was around 239°F how do you know at what temperature to start closing the vent to stabalise at your desired temp? Hope that makes sense. Cheers
Perfect finger food, one of my favourites and I love to experiment with different flavours
The best hey!
Another great video, From Adelaide Keep them coming!
Cheers mate, snap!
I’m doing this and your crispy pork belly tomorrow. Going to start this nice and early since it’s the longer cook, then once it’s done (around for the arrival time of the guests) I’ll set the baskets up for the hot/fast crispy pork belly. Excellent videos, let’s hope I can get it as good as yours looks mate.
They look money!! Heaven in a cube!!
🔥
Hi mate,
Just followed your Pork Belly Burnt Ends recipe, actually did them in a Cobb cooker, had a failure this morning, temperature spiked at 180 degrees and dried out the pork, reassessed and did another one and it turned out absolutely amazing and delicious, cheers!!
Trying this in the morning along with a Boston butt in the Weber...looking forward to seeing you work your magic on MKR!
They look fantastic, trying it this weekend. Keep up the great work!!
Thankyou
me too
Mate excellent work. Looks magic. Cheers
Cheers
Definitely gonna give this one a go! But probably with a chuck roast.
🔥🔥🔥
Amazing! are you able to link the gloves you wear?
I can't remember as i found them in the garden section at bunnings, they are the ones i wear under my black samba ones.
Awesome vid mate. Think I will pull out the Weber SM mini this Sunday and gives these a whirl. Nice way to spend Fathers Day. P.S. love the addition to the PL Sour!!
Artistry, brother!
🙏🔥
I just ordered some of those olive pip briquettes today! I can't wait to use them them for my next cook!
Awesome!
Looks amazing! Cheers!
Bought first weber Friday and did the snake method for porkbutt turned out good hooked
Wow. This looks amazing. I am definitely going to try out this recipe. Absolutely awesome Aaron. 👍👍
Thanks mate!
By far my favourite go too!
So good hey!
Sensational… cant wait to try it.
Thanks
Finally found a local TH-cam channel for bbq 😅 Nsw all the way
Thank you for squishing lol. Everyone else just pops the whole thing in their mouth and you can't see how tender it is.
When you finally find an aussie bbq channel who is bearable but he speaks in farenheit 😂😂
@@lukedeloop7284 my new ones are Celsius and Fahrenheit 🤘check my latest vids out. Who is unbearable you’ve seen?
Awesome video! May I ask why you would always leave your lid vents wide open instead of closing them slightly to help if the bottom one isn't reducing the heat enough?
You definitely can. Just have to be very careful to not choke your fire.
@@LownSlowBasics Gotcha! Thanks for that :)
Hey mate, slowly getting through everything you have done, cooking this recipe right now.
Love everything so far I've tried from your TH-cam.
I want to try tackle a jalapeno and cheese sausage from scratch, just wondering if its something you might do on this page at some point?
Thanks mate! keep up the awesome content, love it!
Great video. Keen to try. Would this work on a gas Weber summit? It has a smoking burner for the wood chips as well? Thanks
Looks awesome Aaron. I have to try this..
I found you after searching " how to use a rotisserie " wondering if you can do more rotisserie videos as I followed your other one step by step and it was AMAZING, keep up the wicked work 🤘
Oh awesome! Yep I definitely plan to do some more!
@@LownSlowBasics look forward to it mate
@@LownSlowBasics look forward to it mate
@@LownSlowBasics look forward to it mate
Trying these out tomorrow, I'll be sure to tag you in the vid 🤙
What kind of gloves are they mate? I got disposable rubber gloves but I couldn’t use them with hot food they split
Just cheap thin gardening gloves from Bunnings underneath mate.
@@LownSlowBasics legend! Also! Where do you recommend I could get Wagyu Steaks from here in Adelaide?? Does Austral do it
@@ImKarzie definitely Austral. They have an awesome range of Wagyu :)
@@LownSlowBasics you’re a legend mate. Thanks for always getting in-touch with your viewers. This is why you’re my #1 Bbq TH-camr. Yew
@@ImKarzie most welcome mate! Enjoy. Let Australs know I sent you.
Oh my. You have done a lot of things that I've said... I think I'd like to try that eventually... but this.... this may have to be the next thing I buy at the butchery now. They looked amazing. :)
I can assure you they won't disappoint!
Yummo !!! Pork belly is like candy.
What heat resistant gloves do you wear under the nitrile gloves ?
I found them at bunnings in the garden section!
Gday mate, any good ideas what to do with the skin thats cut off the belly?
Off cuts for mince and probably just a crackling snack with the skin. 😆
Looks amazing!! I’ve left it to the last minute to cook one for grand final day and won’t have time to get the sauce off natural smoke. Any other sauces I can get from woolies/coles that could still work?
Sweet baby rays is always a winner, or Stubbs
Trying this on Saturday & can't wait, is grill hot enough to do a couple of burgers near the end?
Awesome. Probably not for grilled burgers but you can always do smoked burgers!
I started drooling while I was watching…
What brand of probe were you using at the end there? Seems like you got a quick temp or was that editing?
Love your channel man 🔥 🍖
Thanks mate, I believe the link to probe is in description. Yeah was relatively quick, I think the whole cook was done in like 5 hours
Only done burnt ends once like this. Looked good smelt good but way too salty. Need to have another crack I think. Top video to mate
Thanks
would most of ur webber kettle videos work with the rambler bro?
Pretty much :)
How do you keep your grill SO clean? It looks almost new in every video.
Check out our Weber cleaning video 💪
Beautiful!!!
Watched this, now my mouth is watering. Those looked amazing!
Thanks so much.
what did you use for the glaze? that looked amazing!
Some heavenly hell royal shine. Link should be in description for the natural smoke website
What size Webber is this please buddy? Can only find 57cm but this looks bigger?
Definitely 57cm.
What vent settings is being used here? I’m giving it a go right now. Using heat beads
Bottom almost closed n top open.
@@LownSlowBasics they turned out good mate. Thanks for the videos.. need to get some of your rubs ordered
Me: “wonder what I should fire on the weber this weekend” Also me *droooooooooolllllll
Sooooo tasty!
That kettle.. so shiny…do you use Meguiars or Autoglyn??!
Neither, just try and wipe clean after use.
@@LownSlowBasics nothing beats a clean well maintained bbq 🍖
Nice bro. From a kiwi to a wallaby 🙌
Cheers mate!
Thoughts on the Napoleon rodeo pro with its ash catcher as the bottom air vent/adjustment?
I’ve heard good things about them!
i've had a pork belly slab sitting in my freezer for a while, I need to try this! Thank you for sharing :)
You’re most welcome!
Sweet video bro. Could this be nice with a whole pork belly?
I believe it could!
The only issue I see is you won’t get the rub, glaze , etc. if you cube it up afterwards…just my thoughts
Is that just a little cast iron pan you used to heat up the glaze mate?
Sure is.
@@LownSlowBasics just found one going to give this a go at the weekend. Your video help loads! Just got me a Weber kettle a week ago
Thanks!
Thanks so much! You absolute legend 🙏🙏🙏
What’s the best/easiest way to explain “probe tenderness”? Thanks.
The probe slides on/put easily. Just like how you check potatoes are cooked… stick a fork/knife in them and lift them up. They should slip back down on their own. If you have to pull/push the meat off with effort, then it’s not tender enough
Could you smoke until tender (getting the longer smoke completed) then leave until later to glaze, finish off then serve hot? Think smoke in the morning then glaze to serve hot in the evening
You can do that if you like!
Always struggled with the snake method. Just the thought of fresh charcoal catching while the food is cooking freaks me out lol.
Hey Aaron can you tell me where you purchase your rubs marinade etc thanks mate
naturalsmoke.com.au
so if i probe them and there not soft enough its safe to keep going ? i was worried i would over cook them and they would go harder. thanks
That’s correct! You want an internal temp of around 205f/96c. Can go up to 215f before they are super soft but most of the time they are good around 205.
@@LownSlowBasics thanks mate 👍👍
Damn they look good
thanks mate
Briquettes is very expensive to buy here in thailand and lump is way cheaper cuz its made locally. How can i do this with lump?
You may be able to use the minion method with a Slow n Sear set up.
Just great. But better use a steel pan than that aluminium stuff. It is just more ecologically as you can use them again. Channel subscribed!
This is very true! Thankyou
@@LownSlowBasics Just saw, that you're from Australia. In Germany lots of BBQers are using the roasting tin from Ikea, called Koncis. Different sizes, cheap, easy to clean and a good quality. It is also available in Ikea Australia.
Everything is with the snake method I’ve noticed
It works well for low and slow
Aaron, what would be the total cook time? I’m doing these Saturday for the grand final
Around 4-5 hours
So good
Hey Aaron, great video thanks! I've tried the snake method before (using your video) and it worked really well. One major problem though was the flavour, it was a really dirty smoke taste. is that to do with the quality of briquettes i'm using or something wrong with the method? i've pretty much followed the same as you've done here - thanks!
Could either be bad quality briquettes or you didn’t have your bbq hot enough. The snake method works similar to the minion method so when set up and ran properly there shouldn’t be an issue.
@@LownSlowBasics thanks! I'll shop around for some better briquettes
Snake method is a terrible idea. When starting to burn, there is always black bitter smoke coming from the briquettes, no matter what quality. Always cook on briquettes that has white overed,
@@JACQUESBDUPREEZ never had this issue with quality briquettes personally.
What else could you use besides beer?
Apple cider?
sure could!
Merci 👍
Where did you get the small pot for the sauce mate
Kitchen warehouse online from memory
Did you rest these at all or were they gtg as soon as you finished the glaze?
😂 like that’s truly matters in a family setting. By the time it hits your plate it’s generally rested
Hi Aaron just tried these and they were amazing, apart from on a couple of them the meat was a bit stringy and hard, not sure why? Thanks for the videos they are very helpful to a newbie like me.
Cheers mate. The few that were like that may have been underdone a touch?
Hey mate where did you get your coloured kettle from?
A local collector.
12 is not enough I promise you
Looks very yummy! Thnx for the vid 👍
One tip: you sitting down doesn't do it for me... Standing up is more energetic. Raise the weber if u need to.. anyway, hoping to be constructive here... Cheers and thanks for the cooking class 👍😜
This has been resolved in all my recent vids 😜
@@LownSlowBasics will need to check those then 😜👍
Tried this today but came out not as tender as hoped. Cooking temp was around 250….
"drooooooling"
cheers
what kind of gloves are those?
I just use cheap gardening gloves from bunnings
I realise the stereotypical nature of the question I'm about to ask but, what is in your opinion the best way to cook shrimp on the bbq?
Ps. Trying your meat candy tonight. Looks great!
Hot and fast :) bit of garlic butter 👌
what is the equivalent of this that i can do without pork. I am muslim and cannot eat pork
You can do beef chuck or brisket :)
@@LownSlowBasics letss goooo! Ill watch your video on that for suree.
your shit is the shit ...
soooo goood
One inch cubes.? This guy must be two feet tall
I’m 2.5ft tall actually.
@@LownSlowBasics hahaha lol that made be laugh. Cheers for being a good sport
Why does all the best food have to take ages to do
I love the fact you use B&B….it’s my go to coal. Love your channel fro Ohio USA…Please don’t hold Biden against the normal people in the US.
So good hey!
I hate the honey and sugar that you people put on food, but the techniques you present are cool
Thanks.
First
legend!
LMAOOOOOOO too much work too much ingredient.
Each to their own mate, no need to drop an obnoxious comment. People can keep it as simple as they like, this is how I like to make them.
No amount of work is too much for these delicious morsels of flavor clearly you haven't tried them or you don't even smoke meat because everything takes time and energy but is well worth it in the end
gotta do the miles to get the smiles Wanker ☝️
You guys talk to much
wow you’ve never used a ruler or tape measure before have you lol
🤘